Sexual Harassment: A Social Issue in Japan

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Use of gas chromatography in combination with pancreatic lipolysis and multivariate data analysis techniques for identification of lard contamination in some vegetable oils

A study was conducted to investigate the use of gas liquid chromatography (GLC) to identify lard contamination in palm oil (PO), palm kernel oil (PKO), and canola oil (CLO). Vegetable oils were deliberately adulterated with animal fats such as lard (LD), beef tallow (BT), and chicken fat (CF) in varying proportions. In order to monitor the fatty acid (FA) compositional changes due to adulteration, GLC analysis of fatty acid methyl esters (FAME) were performed on 2-monoacylglycerol (2-MG) and neutral triacylglycerol (TAG) isolated from each sample. For the evaluation of FA data, multivariate statistical techniques were employed. The results showed that canonical discriminant (CANDISC) analysis was the most effective technique in discriminating lard adulterated series from those adulterated with other animal fats. Additionally, mathematical equations obtained by simple regression analysis could be used for quantification of lard content in admixtures

DSC as a valuable tool for the evaluation of adulteration of oils and fats

Authentication is part of quality assessment to maintain purity standards in oils and fats. It is highly useful for oils and fats as it helps to combat adulteration practices taking place in trade and industries. Among the different analytical techniques, DSC is a valuable tool for establishing identity of pure oils and fats for authentication purposes. It is nondestructive technique and works with minimal sample preparation. DSC analyses of palmitic, lauric, and oleic oils can provide well-defined thermal curves, which can be compiled as a data base to become a reference for investigations leading to detection of adulterations. As DSC curves of plant oils and fats differ considerably from those of animal fats, adulterations in plant oils and fats caused by animal fats can be detected easily. There is basis for detection of adulteration qualitatively, if significant deviations are noticed in the DSC curve of a particular oil or fat with respect to that of the reference authentic sample. However, based on the characteristic composition of individual oil and fat, the detection approaches and limits of detection for either LD or BF differ considerably. DSC could also be used effectively for quantification of adulterations as DSC variables associated with adulteration peaks were found to show high correlation with the increasing levels of adulteration. For most oils, predictive models for estimation of lard adulteration can be obtained using stepwise multiple linear regression (SMLR) analysis with % LD (adulteration level) as the dependent variable and DSC parameters (peak area, A; peak height, HT; and peak onset, ON) of adulteration peak as independent variables

Effect of Moringa oleifera oil blending on fractional crystallization behavior of palm oil.

The objective of this study was to see the effect of Moringa oleifera oil blending on the fractional crystallization behavior of palm oil. Palm oil blended with Moringa oleifera oil at 20% (w/w) was subjected to crystallization using a dry process at 21 and 18°C and a solvent process at 15 and 10°C. After recording the quantitative recoveries of the liquid and solid fractions, their fatty acid and triacylglycerol compositions, and the thermal profiles were determined by using gas liquid chromatography, high performance liquid chromatography, and differential scanning calorimetry, respectively. Results showed that the yield recoveries of liquid fractions under solvent-assisted crystallization were higher than those obtained by dry-crystallization conditions. Almost all of the liquid fractions isolated had experienced a significant (p < 0.05) increase in oleic acid as well as triolein contents. Among the solid fractions, those isolated by dry-crystallization were found to be higher (p < 0.05) in oleic acid and triolein contents than the reference stearin sample. Although the thermal profiles of the solid and liquid fractions derived by different methods looked similar to those of the two reference samples, remarkable differences were noticed with regard to the onset of crystallization and the position of the thermal transitions

Distinguishing coconut oil from coconut pairing oil using principle component analysis of fatty acid data.

A study was carried out to distinguish coconut oil from coconut pairing oil by the application of principal component analysis (PCA) to fatty acid compositional and iodine value data. Five samples of ordinary coconut oil extracted from five different batches of copra and five samples of coconut pairing oil obtained from five batches of dried coconut pairings were employed. Fatty acid composition and iodine values of oil samples were determined individually and the data were analyzed statistically. PCA analysis showed that lauric and oleic acid contents and iodine value data are the most influencing parameters to discriminate coconut oil from coconut pairing oil. Hence, the application of PCA to fatty acid compositional and iodine value data was successful in distinguishing coconut oil from coconut pairing oil

Effect of varietal differences on composition and thermal characteristics of avocado oil.

A study was carried out to compare the characteristics of oils from three Malaysian avocado (Persea americana) cultivars with those of the oil from the Australian Hass avocado variety. Oil samples extracted from matured-avocado fruits were assessed for basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) compositions, and melting and solidification characteristics. In comparison to Hass variety, the oil contents of the local avocado cultivars were significantly lower and found to be mostly in semisolid form. As a common feature, oils of both local cultivars and Hass variety are found to have oleic acid as the most dominant fatty acid. However, there are differences between them with regard to the proportional distributions of palmitic and linoleic acids. While the major TAG of local avocado cultivars were POO, followed by POL, OOO and PPO, the dominant TAG of Hass variety were OOO, followed by PPO, OOL and POL. Due to these differences in fatty acid and TAG distributional patterns, the oils of local avocado cultivars are found to possess iodine value, slip melting point, melting and solidification characteristics, which are completely different from those of the imported Hass avocado variety