Sunflower production data

Lin et al. ( 6) measured the emulsion capacity of defatted sunflower seed products. Data in Table VII show that sunflower flour was superior in emulsifying capacity to all other products tested. The emulsions were in the form of fine foams and were stable during subsequent heat treatments. The diffusion-extraction processes employed to remove phenolic compounds dramatically reduced emulsion capacity, although isolating the protein improved emulsion capacity to some extent. 

The sequential approach is also common in proposals written by synthetic chemists (a multistep synthesis is inherently step by step). Vyvyan (excerpt 13N), for example, proposes a strategy to synthesize a select group of heliannuols (alleo-pathic natural products isolated from the sunflower) in an optically pure form. One approach that he will explore involves enantioselective cross-coupling reactions between an alkyl zinc reagent and an aryl bromide. He begins with experiments that will utilize recently developed catalysts and produce products with known optical rotation data. Subsequent reactions are described that will lead potentially to the desired stereospecific heliannuols A and D. 

Water absorption of WPC was little affected by ionic strength. Fleming et al. (18] examined the effect of 5% NaCI on the water absorption of soy and sunflower flours, concentrates, and isolates. The water absorption of the soy and sunflower flours was higher in 5% NaCI than in water. Generally, salt decreased water absorption of the isolates the concentrates of both plant products were little affected by NaCI. Data reported by Fleming et al. reflect a response to NaCI however, the type of ion is known to affect the type of response of other properties (33] and possibly the same is true for water absorption. 

Flor et al. (1993) were the first to develop criteria for the authentication of olive oil based on vegetable oil HPLC data. They observed that corn, cottonseed, soyabean, sunflower and safflower oils, to mention the most important commercial products, have large peaks for LLL, LLO and LLP but generally smaller LOO and LOP peaks (abbreviations P, palmitic O, oleic S, stearic L, linoleic Ln, linolenic Po, palmitoleic). Additional typical peaks were observed LnLL peak (ca. 7%) in soyabean and LnLO peak (ca. 7%) in rapeseed oils, respectively. Other relevant compositional pictures were observed peanut oil displays a relatively small LLL peak (ca. 3.5%) but larger LLO and LLP peaks (ca. 18.2, 5.9%, respectively). 

A steady growth in the consumption of cooking and salad oils is evident from the USDA Economic Research Service Oil Crops Situation and Outlook Reports for domestic consumption of salad and cooking oils in the United States. The consumption data by source oil is summarized in Table 25 (25, 33). Deodorized cooking and salad oils are principally prepared from soybean, cottonseed, com, canola, sunflower, and peanut oils. Olive oil is technically a cooking oil and is considered a gourmet product by many due to its distinctive flavor and odor, which would be destroyed by deodorization, considered mandatory for the other liquid oils. 

Supplies and consumption of oils and fats are generally described in terms of seventeen commodity oils, four of which are of animal origin and the remainder of which are derived from plants. This selection of oils does not include cocoa butter with an annual production of around 1.7 million tonnes, which is used almost entirely for the purpose of making chocolate. Nor does it include oils consumed in the form of nuts. The production and trade data that are available and are detailed in the first chapter relate to crops either grown and harvested for the oils that they contain (e.g. rape and sunflower oils) or crops that contain oils as significant byproducts (e.g. cottonseed and corn oils). 

Cyclopentyl and cyclohexyl fatty acid monomers are present in heated vegetable oils. Sebedio et al. (1989) have used GC/MS to identify the major products from heated linseed oil as a mixture of 1 1 cis and trans cyclopentyl and cyclohexyl isomers the products of heated sunflower oil were found to be mostly cyclopentyl isomers. The major cyclopentyl isomers were the cis and trans isomers of methyl 7-(2 -hexyl cyclopentyl)-heptanoates and methyl 10-(2 -propylcyclopentyl)-decanoates. The major cyclohexyl isomers were trans and cis methyl 9-(2 -propylcyclohexyl)-nonanoates and made up 50% of the cyclic fatty acid isomers of linseed oil. Dobson et al (1995) have used AgNOs and GC/MS for the structural analysis of cyclic diene fatty acids, and Mossoba et al (1996) have presented confirmatory MS data for cyclic fatty acid monomers by using deuteration. 

Table 1.2 presents the world trends in production and consumption of the 17 major oils and fats as tabulated and forecast by Oil World Annual (1992). During these 4 years, stocks declined from a 59-day supply based upon world consumption (1987-1988) to 47 days in 1990-1991 and is expected to be 44.6 days at the end of the current marketing year. The major producers of soybean, palm, rapeseed, sunflower, cottonseed and peanut oils in 1991-1992 with 1989-1990 data in parentheses are shown in Table 1.3. 

Data on the production of oilseeds and other crops are summarized in Table 14.0. The world production of vegetable fats has multiplied since the time before the Second World War (Table 14.1). There has been a significant rise in production since 1964 of soybean, palm and sunflower oils, as well as rapeseed oil. Soybean oil, butter and edible beef fat and lard are most commonly produced in FR Germany (Table 14.1). The per capita consumption of plant oils in Germany has increased in the past years (Table 14.2). 

The heliannuols are a family of natural products isolated from the sunflower, Helianthus annuus, with unusual sesquiterpenoid structures. Heliannuol G was originally assigned the structure shown [Journal of Natural Products, 62 (1999) 1636-9]. When a compound with that structure was later synthesized, however, the NMR spectra of the synthetic compound did not match the data from the natural material. Using the following NMR data for the natural product, propose a different reasonable structure for heliannuol G. Note that the OH proton is not visible in the NMR spectrum. 

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