Vegetable oil minor components

Lipid-soluble food grade copper chlorophyll is manufactured similarly by extraction of adequate plant material, followed by replacement of magnesium by copper, and purihcation steps to remove carotenoids, waxes, sterols, oils, and other minor components that are co-extracted. Commercial copper chlorophylls may vary physically, ranging from viscous resins to fluid dilutions in edible oils as well as granulated forms and emulsions standardized with edible vegetable oil. Colors may vary... 

Fantozzi et al. [73] presents the study of the carbon footprint of a typical food product in Central Italy truffle sauce. This is a mixture of vegetable oil and truffle in proportions of 33% and 67% respectively and minor components and spices (garlic, salt, pepper, etc.). Both truffles and olives are cultivated and harvested in a farm in Umbria (Italy). Olives are crushed in a mill that is situated few kilometers from the farm. Once it has been produced, the extra virgin oil, together with the truffle, is transported to another facility to produce bottled truffle sauce. The carbon footprint calculation is based on ISO 14076 technical standard. Product Category Rules (PCR) have been developed (see Table 7). 

Product definition Truffle sauce Truffle sauce is a mixture of vegetable oil and truffle in proportions of 33% and 67% respectively and minor components and spices (garlic, salt, pepper, etc.) that were not considered in the analysis... 

Analytical methods for determining the authenticity of vegetable fats have classically been based on comparison of the composition of some major and minor components. For the most important traded oils, tables of the composition (i.e. profiles) of the major fatty acids and sterols have been of importance and have in some cases been supported by data describing other components such as triacylglycerols, sterol esters, volatiles, waxes and fatty alcohols. 

Thus biodiesel is a better lubricity enhancer than its parent vegetable oil because of the presence of high-lubricity species, some of which, such as monoacylglycerols, can arise during biodiesel production. Biodiesel is required at levels such as 2% for lubricity enhancement in order to achieve a sufficient additive level of high-lubricity materials in petrodiesel. Table 1.17 gives data showing the effect of minor components of biodiesel on its lubricity. 

This chapter is concerned with the major and minor vegetable oils. It includes a brief account of the biosynthetic pathways for plant lipids and a description of minor, but important, components present in commercial vegetable oils. This is followed by a description of the major and minor vegetable oils. The major oils are discussed in more detail elsewhere in this work and in another recent book (1). The natural oils do not always meet human dietary requirements and may have to be modified. There is a discussion on what drives modification and of the various ways in which this can be achieved. Finally, some production and trade statistics are provided and discussed. 

Hydrocarbons are very minor components of oils and fats but are of dietary and legislative interest. They include alkanes, alkenes such as squalene and carotenes, and polycyclicaromatic hydrocarbons. Squalene (C30H50) is a highly unsaturated open-chain triterpene. It is used in the cosmetic industry after hydrogenation to squalane (C30H62). The most abundant source of squalene is the liver oil of the deep-sea dogfish (Squalus acanthus—hence the name squalene) and some other marine species. Vegetable sources of potential interest include olive oil and amar-anthus (Section 6). 

The density of liquid oils is dependent on their fatty acid composition, minor components, and temperature. An equation taking these into account was developed by Pantzaris (27) using iodine value, saponification value, and temperature. The density of liquid oils is in the range of 0.909-0.921 and for solid fats varies between 0.858 and 0.893. The lower values are for more solid fats such as lard and tallow. In a similar way, the viscosity of various vegetable oils depends on their fatty acids. Generalized methods have been developed that allow calculation of density and viscosity of different oils. Coupland and McClements (28) and Fisher (29) have related viscosity and density, refraction, surface tension, and other physical properties. Viscosity of fats and oils also depends on the temperature. 

Main components of vegetable oils, including flax oil, are triglycerols and usually contribute more than 90% of all components (Table 1). Minor components in flax oils were found to be at the similar level as in canola and soybean oils (10). The presence of chlorophyll in flax oil usually indicates immaturity of flaxseed. 

De Greyt, W.F., Kellens, M.J., and Huyghebaert, A.D. 1999. Effect of Physical Refining on Selected Minor Components in Vegetable Oils. Fett/Lipid. 101 428 432. 

DHA (n-3) (Owens, 1999). Thus, some inconsistent results have been obtained so far regarding the effect of n-3 fatty acid deficiency on neurotransmitter and receptor levels in different brain regions. Different experimental conditions, particularly the possible effects of minor components in some vegetable oils used (Miyazaki, 1998 Kameyama, 1996), may have obscured the results. 

Tocopherols are minor components of most vegetable oils and are natural antioxidants with various degrees of effectiveness. There are at least four types tocopherols in soybean oil. The y-tocopherol is the major tocopherol present in soybean oil with the 8, a, and 0 compounds present in decreasing quantities (Table 2.6). 

Normand, L. (1998) The Effect of Minor Components on the Frying Stability of Regular and Modified Vegetable Oils. M.Sc. Thesis, University of Manitoba. 

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