Quantification and Classification of Corn and Sunflower Oils as Adulterants in Olive Oil Using Chemometrics and FTIR Spectra

Commercially, extra virgin olive oil (EVOO) is subjected to be adulterated with low-price oils having similar color to EVOO. Fourier transform infrared (FTIR) spectroscopy combined with chemometrics has been successfully used for classification and quantification of corn (CO) and sunflower oils (SFOs) in EVOO sets. The combined frequency regions of 3027–3000, 1076–860, and 790–698 cm−1 were used for classification and quantification of CO in EVOO; meanwhile, SFO was analyzed using frequency regions of 3025–3000 and 1400–985 cm−1. Discriminant analysis can make classification of pure EVOO and EVOO adulterated with CO and SFO with no misclassification reported. The presence of CO in EVOO was determined with the aid of partial least square calibration using FTIR normal spectra. The calibration and validation errors obtained in CO's quantification are 0.404 and 1.13%, respectively. Meanwhile, the first derivative FTIR spectra and PLS calibration model were preferred for quantification of SFO in EVOO with high coefficient of determination (R2) and low errors, either in calibration or in validation sample sets

Autophagy-induced RelB/p52 activation mediates tumour-associated macrophage repolarisation and suppression of hepatocellular carcinoma by natural compound baicalin

Open Access JournalThe plasticity of tumour-associated macrophages (TAMs) has implicated an influential role in hepatocellular carcinoma (HCC). Repolarisation of TAM towards M1 phenotype characterises an immune-competent microenvironment that favours tumour regression. To investigate the role and mechanism of TAM repolarisation in suppression of HCC by a natural compound baicalin, Orthotopic HCC implantation model was used to investigate the effect of baicalin on HCC; liposome-clodronate was introduced to suppress macrophage populations in mice; bone marrow-derived monocytes (BMDMs) were induced to unpolarised, M1-like, M2-like macrophages and TAM using different conditioned medium. We observed that oral administration of baicalin (50 mg/kg) completely blocked orthotopic growth of implanted HCC. Suppression of HCC by baicalin was diminished when mice macrophage was removed by clodronate treatment. Baicalin induced repolarisation of TAM to M1-like phenotype without specific toxicity to either phenotype of macrophages. Baicalin initiated TAM reprogramming to M1-like macrophage, and promoted pro-inflammatory cytokines production. Co-culturing of HCC cells with baicalin-treated TAMs resulted in reduced proliferation and motility in HCC. Baicalin had minimal effect on derivation of macrophage polarisation factors by HCC cells, while directly induced repolarisation of TAM and M2-like macrophage. This effect was associated with elevated autophagy, and transcriptional activation of RelB/p52 pathway. Suppression of autophagy or RelB abolished skewing of baicalin-treated TAM. Autophagic degradation of TRAF2 in baicalin-treated TAM might be responsible for RelB/p52 activation. Our findings unveil the essential role of TAM repolarisation in suppressive effect of baicalin on HCC, which requires autophagy-associated activation of RelB/p52.published_or_final_versio

Determination of sodium fatty acid in soap Formulation Using Fourier Transform Infrared (FTIR) spectroscopy and multivariate calibrations.

Fourier Transform Infrared (FTIR) spectroscopy using an attenuated total reflectance (ATR) accessory has been investigated as a method for the determination of sodium-fatty acid (sodium-FA) in soap formulations. Multivariate calibrations namely partial least squares regression (PLS) and principle component regression (PCR) were developed for the prediction of sodium-FA using spectral ranges on the basis of relevant IR absorption bands related to sodium-FA. The sodium-FA content in soap formulations was predicted accurately at wavenumbers of 1,570–1,550 cm−1, which is specific for RCOO− Na+ vibration. The PLS method was found to be a consistently better predictor when both PLS and principal component regression (PCR) analyses were used for quantification of sodium-FA. Furthermore, FTIR spectroscopy can be an alternative technique to American oil Chemist Society methods which use a titrimetric technique because FTIR offers rapid, easy sample preparation and is friendly to the environment

Rheological, chemical and DSC thermal characteristics of different types of palm oil/palm stearin-based shortenings

This study was carried out to evaluate the physical and chemical properties of different types of shortenings, formulated by mixing refined, bleached, and deodorized palm oil and palm stearin (PO:PS) in the following ratios: 100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 and 0:100. The properties of experimental and commercial shortenings were investigated using four different analytical techniques, namely high performance liquid chromatography (HPLC), gas chromatography (GC), differential scanning calorimetry (DSC) and controlled stress rheometer. In addition, iodine value (IV) analysis was carried out. The results revealed that the prominent fatty acids in the products were palmitic (44.88-61.91%), oleic (26.24-39.14%) and linoleic (6.13-11.68%). At the same time, triacyglycerols (TAG), such as OOO, OOP and OOS, were found to decrease, while PPO increased due to the increase in the palm stearin content of the shortenings. Higher viscosity and more storage (G′) or loss (G″) modulus properties were noted in the experimental and commercial shortenings containing higher and lower concentrations of palm stearin and palm oil, respectively. Certain parameters such as the onset, peak and endset temperatures (ºC) were detected for both the melting and cooling data. However, increasing the palm stearin concentrations in the samples was shown to have caused increases in the endset temperature and peak height, and vice versa. Thus, chemical and physical properties of the formulated shortenings may influence the quality of baked products

Enzymatic hydrolysis of palm olein with mycelium-bound lipase of Aspergillus flavus Link (Hydrolysis minyak olein menggunakan lipase terikat miselium daripada Aspergillus flavus Link)

Abstrak Hidrolisis minyak olein menggunakan lipase-terikat miselium daripada Aspergillus flavus Link telah dikaji. Komposisi asid lemak, profil triasigliserol dan sifat lebur minyak olein sebelum dan selepas 72 jam tindak balas dibandingkan. Kepekatan asid palmitik didapati menurun sedikit diikuti dengan pertambahan asid oleik dan asid linolenik pada minyak tersebut. Kepekatan bandingan bagi triasigliserol tri-tak tepu, minyak olein terubahsuai yang mempunyai takat lebur rendah, seperti trioleoil gliserol, oleoil-dilinoleiol gliserol dan dioleoil oleoil gliserol, didapati meningkat, manakala kepekatan triasigliserol yang mempunyai takat lebur tinggi seperti dipalmitoil-oleoil gliserol dan palmitoil-oleoil steroil gliserol berkurangan kecuali tripalmitoil gliserol. Julat lebur bagi minyak olein terubah suai selepas tindak balas didapati menjadi lebar, iaitu apabila minyak mula lebur (X 1 ) pada suhu -28 °C dan lebur keseluruhannya (X 2 ) pada suhu 45 °C. Abstract Hydrolysis of palm olein was studied using mycelium-bound lipase of Aspergillus flavus Link. The fatty acid composition, triacylglycerol profile and melting properties of the palm olein before and after 72 h hydrolysis were compared. A slight decrease of palmitic acid and increase in oleic acid and linolenic acid concentrations in palm olein was noted. The relative concentration of triunsaturated triacylglycerol, low melting glycerides, such as trioleoyl glycerol, oleoyl-dilinoleoyl glycerol and dioleoyl-linoleoyl glycerol of modified palm olein was increased while the relative concentration of high melting glycerides e.g. dipalmitoyl-oleoyl glycerol and palmitoyl-oleoyl-steroyl glycerol was decreased except for tripalmitoyl glycerol. The melting range of modified palm olein tends to be broad, that is it starts melting (X 1 ) at -28 °C and totally melted (X 2 ) at 45 °C

Determination of free fatty acids in crude palm oil and refined-bleached-deodorized palm olein using Fourier transform infrared spectroscopy

A rapid direct Fourier transform infrared (FTIR) spectroscopic method using a 100 µ BaF2 transmission cell was developed for the determination of free fatty acid (FFA) in crude palm oil (CPO) and refined-bleached-deodorized (RBD) palm olein, covering an analytical range of 3.0–6.5% and 0.07–0.6% FFA, respectively. The samples were prepared by hydrolyzing oil with enzyme in an incubator. The optimal calibration models were constructed based on partial least squares (PLS) analysis using the FTIR carboxyl region (C=O) from 1722 to 1690 cm−1. The resulting PLS calibrations were linear over the range tested. The standard errors of calibration (SEC) obtained were 0.08% FFA for CPO with correlation coefficient (R2) of 0.992 and 0.01% FFA for RBD palm olein with R2 of 0.994. The standard errors of performance (SEP) were 0.04% FFA for CPO with R2 of 0.998 and 0.006% FFA for RBD palm olein with R2 of 0.998, respectively. In terms of reproducibility (r) and accuracy (a), both FTIR and chemical methods showed comparable results. Because of its simpler and more rapid analysis, which is less than 2 min per sample, as well as the minimum use of solvents and labor, FTIR has an advantage over the wet chemical method

Extraction of coconut oil with Lactobacillus plantarum 1041 IAM

Extraction of coconut oil with a pure culture of Lactobacillus plantarum 1041 IAM was investigated. Grated coconut meat and water at 30, 50, and 70°C were mixed in various ratios (1:1, 1:2, and 1:3) and allowed to settle for 2–6 h. The most efficient coconut cream separation was obtained at the 1:1 ratio of grated coconut meat to water at 70°C, followed by 6 h settling time. Fermentation was then conducted on coconut cream emulsion with the sample from 1:1 ratio, 70°C, and 6-h settling time. Oil yield from the fermentation process with 5% inoculum of L. plantarum 1041 IAM after 10 h at 40°C was 95.06% Quality characteristics of the extracted oil were as follows: moisture content, 0.04%; peroxide value, 5.8 meq oxygen/kg; anisidine value, 2.10; free fatty acid, 2.45%; iodine value, 4.9; and color, 0.6 (Y + 5R). Extraction of coconut oil from coconut meat with L. plantarum 1041 IAM was significantly improved in both oil yield and quality over the traditional wet process

Use of the SAW sensor electronic nose for detecting the adulteration of virgin coconut oil with RBD palm kernel olein.

An electronic nose (zNose™) was applied to the detection of adulteration of virgin coconut oil. The system, which is based on a surface acoustic wave sensor was used to generate a pattern of volatile compounds present in the samples. Virgin coconut oil was mixed with refined, bleached and deodorized palm kernel olein at a level of adulteration from 1 to 20% (wt/wt). Adulterant peaks were identified from the chromatogram profile and fitted to a curve using linear regression. The best relationship (R 2 = 0.91) was obtained between the peak tentatively identified as methyl dodecanoate and the percentage of palm kernel olein added. Pearson’s correlation coefficients (r) of 0.92 and 0.89 were obtained between adulterant peak methyl dodecanoate and of the iodine and peroxide values, respectively. Principal component analysis (PCA) was used to differentiate between pure and adulterated samples. The PCA provided good differentiation of samples with 74% of the variation accounted for by PC 1 and 17% accounted for by PC 2. Pure samples formed a separate cluster from all of the adulterated samples

Potential use of Fourier transform infrared spectroscopy for differentiation of bovine and porcine gelatins

In order to classify unknown gelatin into their species of origin, a simple and rapid method for the qualitative determination was developed using Fourier transform infrared (FTIR) in combination with attenuated total reflectance (ATR) and discriminant analysis. The spectra were analysed using a chemometric method, principal component analysis (PCA), to classify and characterise gelatin compounds using regions of the FTIR spectra in the range of 3290–3280 cm−1 and 1660–1200 cm−1 as calibration models. Results from PCA, which were subsequently represented by the Cooman’s plot showed a clear distinction between gelatin samples of bovine and porcine origins. This qualitative approach, besides providing a rapid determination of the source of gelatin, may also be established based on a second derivative study of the FTIR spectrum to alleviate any doubt of the gelatin source for applications in the food and pharmaceutical industries

Differential scanning calorimetric analysis of edible oils: comparison of thermal properties and chemical composition

The thermal profiles of 17 edible oil samples from different plant origins were examined by differential scanning calorimetry (DSC). Two other confirmatory analytical techniques, namely gas-liquid chromatography (GLC) and high-performance liquid chromatography (HPLC), were used to determine fatty acid (FA) and triacylglycerol (TAG) compositions. The FA and TAG compositions were used to complement the DSC data. Iodine value (IV) analysis was carried out to measure the degree of unsaturation in these oil samples. The DSC melting and crystallization curves of the oil samples are reported. The contrasting DSC thermal curves provide a way of distinguishing among these oil samples. Generally, the oil samples with a high degree of saturation (IV65). Each thermal curve was used to determine three DSC parameters, namely, onset temperature (T o ), offset temperature (T f ) and temperature range (difference between T o and T f ). Reproducibility of DSC curves was evaluated based on these parameters. Satisfactory reproducibility was achieved for quantitation of these DSC parameters. The results show that T o of the crystallization curve and T f of the melting curve differed significantly (P<0.01) in all oil samples. Our observations strengthen the premise that DSC is an efficient and accurate method for characterizing edible oils