JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY美国油化学家学会杂志
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY(英文缩写 J AM OIL CHEM SOC),ISSN 0003-021X,eISSN 1558-9331,中文译名:美国油化学家学会杂志 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-09-27 至 2026-09-27，按本站收录文献的发表日期统计。
期刊介绍
历年影响因子趋势
| JCR 数据年份 | 影响因子 | JCR 分区 |
|---|---|---|
| 2021 | 1.952 | Q3 |
| 2022 | 2.000 | Q3 |
| 2023 | 1.900 | Q3 |
| 2024 | 2.400 | Q3 |
| 2025 | 2.400 | Q3 |
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 最新收录文献
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1. A Heat Transfer Model and Supporting Experiments to Guide the Uniform Gelation of Molecular Oleogels During Scale-up.
PMID:日期:2023-07-01The quest for novel vegetable oil structuring strategies has been progressing since the discovery of the deleterious impacts of trans fats. Although oleogelation using bioderived molecular gelators has been proven to be successful as an alternative to traditional hydrogenation methods, efforts are needed to meet the industrial requirements. A major constraint during the fabrication of oleogels is to achieve consistency in physical properties during scale-up. Experiments showed that gelation fails to occur when larger volumes were prepared based on the minimum gelation concentration (MGC) of gelators, determined using the smallest oil volume (1 mL), a general laboratory practice. This observation was consistent with all the molecular gelators used in this study; sorbitol dioctanoate, mannitol dioctanoate, and 12-hydroxystearic acid. To understand this behavior, a mathematical model was developed since gelator network propagation is governed by the cooling rate. The model indicates that maintenance of a minimal thermal gradient via uniform heat dissipation and gelation time is necessary to achieve homogeneous gel propagation across the vial. With these predictions, we hypothesized and confirmed that oleogels with constant surface area-to-volume ratio could result in identical gelation times and consistent physical properties (MGC, melting temperature, melting enthalpy, yield stress, solid phase content, and oil binding capacity) during scale-up.
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2. Facile analysis of rice bran oil to compare free unsaturated fatty acid compositions of parental and hybrid rice lines.
PMID:日期:2022-12-01Rice bran oil (RBO) has been a popular choice of cooking oil in several Asian countries for decades, and the interest in RBO is fast growing in Western countries due to the high levels of hearty unsaturated fats and other components beneficial to health. Further knowledge of unsaturated fatty acid content and composition in rice lines will assist in improving the quality of rice bran processing by allowing robust extraction of rice bran for oil production. The studies focused on the RBO composition of rice lines with beneficial genotypes are scarce. Accordingly, we investigated the total bran lipid content and composition of three of the most abundant, healthy, unsaturated fatty acids that freely exist in RBO: oleic, linoleic, and α-linolenic acids in nine parental lines (two male sterile lines and seven male lines) and seven hybrid rice lines, by utilizing an efficacious organic extraction to collect RBO and by developing a user-friendly reverse-phase high-performance liquid chromatography (HPLC) methodology. Our results showed that the hybrid lines had the highest oil content ( ratio = 7.2017, value = 0.0019), while the male lines had the highest levels of two of the three free unsaturated fatty acids analyzed (linoleic acid, mg and oleic acid, mg). Oil weight was negatively correlated with α-linolenic acid ( = -0.6535, value <0.0001). All three free unsaturated fatty acids were positively correlated. Our samples' natural variation in lipid content suggests that some rice lines are more suitable for oil production.
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3. Exploring how changes to the steroidal core alter oleogelation capability in sterol: γ-oryzanol blends.
PMID:日期:2022-11-01Oleogels based on sterols such as β-sitosterol blended with the sterol ester γ-oryzanol are a very interesting class of systems, but there are aspects of their formation and structure that remain elusive. It has previously been shown that a methyl group on the C30 position of the sterol-ester plays an important role in gelation. This work explored the effect that having C30 methyl groups on both the sterol and the sterol-ester had on the gelation process and subsequent gel structure. Lanosterol and saponified γ-oryzanol (which was synthesized as part of this study) were identified as materials of interest, as both feature a methyl group on the C30 position of their steroidal cores. It was observed that both sterols formed gels when blended with γ-oryzanol, and also that lanosterol gelled sunflower oil without the addition of γ-oryzanol. All of these gels were significantly weaker than that formed by β-sitosterol blended with γ-oryzanol. To explore why, molecular docking simulations along with AFM and SAXS were used to examine these gels on a broad range of length scales. The results suggest that saponified γ-oryzanol-γ-oryzanol gels have a very similar structure to that of β-sitosterol-γ-oryzanol gels. Lanosterol-γ-oryzanol gels and pure lanosterol gel, however, form with a totally different structure facilitated by the head-to-tail stacking motif exhibited by lanosterol. These results give further evidence that relatively slight changes to the molecular structure of gelators can result in significant differences in subsequent gel properties.
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4. {"_":"Extraction of Vitamin E Isomers from Palm Oil: Methodology, Characterization, and Anti-Tumor Activity.","i":["in Vitro"]}
PMID:日期:2017-09-01Vitamin E refers to a family of eight tocopherols (T) and tocotrienol (T3) isomers. Due to the unique pharmacological and anticancer activity of the individual isomers, there is a need to extract and separate the individual T3 isomers from T/T3 rich fractions of palm oil. The objective of the present study was to present a detailed protocol for the extraction of gram quantities of vitamin E isomers from a T3 rich fraction (Tocotrol™) that was obtained from palm oil, by column chromatography using a binary hexane:EtOAc (1-12%) phase system. The chemical integrity and identity of the extracted isomers was confirmed by TLC, HPLC, H-NMR, and Raman analysis. To evaluate their anticancer activity, vitamin E isomers were first entrapped into nanoemulsions and then tested against a panel of breast and pancreatic cancer cell lines. Nanoemulsions were prepared by the solvent evaporation technique. They had an average droplet size between 156-200 nm. In confirmation to what has been reported in the literature, γ-T3 and δ-T3 isomers were found to be significantly more active against tumor cells than the α-T and α-T3 isomers. The current study has demonstrated the feasibility of extracting the individual vitamin E isomers at high yields from natural sources while maintaining their chemical integrity and pharmacological activity.
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5. Identification of a TBHQ-Interfering Peak in Crude Canola Oil Using AOCS Official Method Ce 6-86 and its Chromatographic Resolution.
PMID:日期:2017-01-01AOCS Official Method Ce 6-86 "Antioxidants, Liquid Chromatographic Method" was originally developed to confirm the correct antioxidant was added at the specified concentration to refined oils. Today, this method is increasingly utilized to validate that antioxidants are absent from oil products. False positive results can have a significant impact on the ability to sell products in specific markets and can impart additional business expenditures for conclusive secondary analyses. In the current work, quantification of -butylhydroquinone (TBHQ) in crude canola/rapeseed oil using liquid chromatography (LC) with ultraviolet (UV) detection was compromised by an interfering peak. Analyses using liquid chromatography-mass spectrometry (GC-MS) and high-resolution accurate mass LC-MS identified the interferent as 2,6-dimethoxy-4-vinylphenol (canolol), an endogenous compound present in crude canola/rapeseed oil. Resolution of canolol and TBHQ using LC-UV can be achieved via minor modification of the chromatographic conditions.
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6. Comparison of High-Pressure Behavior of Physicochemical Properties of the Di- and Triacylglycerols Established by Ultrasonic Methods.
PMID:日期:2017-01-01Two samples of triacylglycerols i.e., olive oil and triolein, and one sample of diacylglycerol were investigated. In the course of compression, the density of the samples was determined by measurements of the change of piston position in a pressure chamber and volume correction due to chamber expansion under pressure. The speed of sound was evaluated from the time of flight of an ultrasonic impulse between emitting and receiving transducers placed in the high pressure chamber. The adiabatic compressibility, the intermolecular free length, the molar volume, the van der Waals' constant and the surface tension were evaluated from the density, the speed of sound and the average molecular mass. All tested liquids undergo a high-pressure phase transition. Discontinuities in the measured isotherms of the physicochemical parameters of the investigated oils indicate the presence of high-pressure phase transitions. Moreover the time dependent change of pressure at constant volume during the phase transition was measured. The fundamental difference in the molecular structure of these acylglycerols influences their behavior significantly under high pressure.
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7. Effect of Fatty Acid Unsaturation on Phytosteryl Ester Degradation.
PMID:日期:2017-01-01This study examined the thermo-oxidative degradation of stigmasterol fatty acids esters. Stigmasterol stearate, oleate, linoleate and linolenate were synthesized by chemical esterification and their purity evaluated by H-NMR and GC-MS. The degradation of stigmasterol esters was examined after heating them at 60 and 180 °C for 1, 2, 4, 8 and 12 h. It was established that stigmasterol esters were prone to thermo-oxidative degradation, with time and temperature affecting the degree of degradation. The unsaturation of fatty acids affected the rate of stigmasteryl ester degradation. The kinetics of StS and StO degradation were similar and the additional double bonds in StL and StLn resulted in their faster decomposition. The esters degraded faster at 180 than at 60 °C. The sterol and fatty acid molecules degraded at different rates, such that the fatty acid moiety deteriorated faster than the sterol at both temperatures, independent of the time of heating and the level of unsaturation.
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8. {"_":"Effect of Oils Extracted from Plant Seeds on the Growth and Lipolytic Activity of Yeast.","i":["Yarrowia lipolytica"]}
PMID:日期:2017-01-01This study was aimed at evaluating the capability of W29 for the synthesis of lipolytic enzymes in a medium containing plant oils from non-conventional sources with some components displaying bioactivity. Oils from almond, hazelnut, and coriander seeds were obtained by using -hexane (Soxhlet method) and a chloroform/methanol mixture of solvents (Folch method), and their effect on the growth and lipolytic activity of was compared. A comparison of these two extraction methods showed that the extraction with -hexane was less effective regarding the oil extraction yields than the extraction conducted according to Folch's procedure. The lipolytic activity of the studied yeast was higher in the culture media containing oils extracted with the Soxhlet method than the Folch method but it was lower compared to olive oil medium. Among all oils tested, almond oil extracted with -hexane was the best inducer of extracellular lipases synthesized by . Its lipolytic activity achieved the maximum value of 2.33 U/mL after 48 h of culture. After 24 h of culture, it was close to the value obtained for the medium containing olive oil. Almond oil was a source of oleic and linoleic acids, which may determine differences in the lipolytic activity. The linoleic acid content in almond oil was higher than that found in other oils. When n-hexane was used for extraction, the resultant oils were characterized by lower contents of polyphenols and poorer antioxidative activity.
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9. Effects of Toasting Time on Digestive Hydrolysis of Soluble and Insoluble 00-Rapeseed Meal Proteins.
PMID:日期:2017-01-01Thermal damage to proteins can reduce their nutritional value. The effects of toasting time on the kinetics of hydrolysis, the resulting molecular weight distribution of 00-rapeseed meal (RSM) and the soluble and insoluble protein fractions separated from the RSM were studied. Hydrolysis was performed with pancreatic proteases to represent protein digestibility. Increasing the toasting time of RSM linearly decreased the rate of protein hydrolysis of RSM and the insoluble protein fractions. The extent of hydrolysis was, on average, 44% higher for the insoluble compared with the soluble protein fraction. In contrast, the rate of protein hydrolysis of the soluble protein fraction was 3-9-fold higher than that of the insoluble protein fraction. The rate of hydrolysis of the insoluble protein fraction linearly decreased by more than 60% when comparing the untoasted to the 120 min toasted RSM. Increasing the toasting time elicited the formation of Maillard reaction products (furosine, -carboxymethyl-lysine and -carboxyethyl-lysine) and disulfide bonds in the insoluble protein fraction, which is proposed to explain the reduction in the hydrolysis rate of this fraction. Overall, longer toasting times increased the size of the peptides resulting after hydrolysis of the RSM and the insoluble protein fraction. The hydrolysis kinetics of the soluble and insoluble protein fractions and the proportion of soluble:insoluble proteins in the RSM explain the reduction in the rate of protein hydrolysis observed in the RSM with increasing toasting time.
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10. {"_":"Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow-Seeded .","i":["Brassica napus"]}
PMID:日期:2017-01-01In this study, the effect of temperature (140, 160, 180 °C) and roasting time (5, 10, 15 min) on the bioactive compound content (canolol, tocopherol and plastochromanol-8) of cold-pressed oil from yellow-seeded rapeseed lines of different colors was investigated. Roasting increased the peroxide value in the seed oils compared to the oils from the control samples. However, roasting did not affect the acid values of the oils, which were 1.15-1.47 and 1.30-1.40 mg KOH/g, for line PN1 03/1i/14 (yellow seeds) and line PN1 563/1i/14 (brown seeds), respectively. In this study, the seeds of line PN1 03/1i/14 were characterized by different changes in canolol content during roasting than the seeds of PN1 563/1i/14. There was a 90-fold increase in canolol for the line PN1 03/1i/14 (768.26 µg/g) and a 46-fold increase for the line PN1 563/1i/14 (576.43 µg/g). Changes in tocopherol and PC-8 contents were also observed. There was an increase in the contents of γ-T and PC-8 in the oils obtained from the seeds roasted at 180 °C for 10 and 15 min. γ-T content increased by 17-18% after 15 min of roasting, whereas the PC-8 content increased twofold.