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Lipase-catalyzed interesterified solid fat was produced with fully hydrogenated soybean oil (FHSBO), and rapeseed oil (RSO) and palm stearin (PS) in a weight ratio of 15:20:65, 15:40:45 and 15:50:35. The interesterified fats contained palmitic (27.8-44.6%), stearic (15.6-16.2%), oleic (27.5-36.5%) and linoleic acids (8.0-13.5%). After interesterification of the blends, the physical properties of the products changed and showed lower melting points and solid fat contents, different melting and crystallization behaviors as well as the formation of more stable crystals. The produced interesterified fats (FHSBO:RSO:PS 15:20:65, 15:40:45 and 15:50:35 blends) contained desirable crystal polymorphism (b 0 form) as determined by X-ray diffraction spectroscopy, a long plastic range with solid fat content of 51-63% at 10°C to 4-12% at 40°C, and melting points of 39 (15:50:35), 42 (15:50:45) and 45°C (15:20:65). However, a reduction in tocopherols (a and c) content and a reduced oxidative stability were observed in the interesterified fats. The physical properties of the interesterifed fats were influenced by the amount of PS, resulting in more hardness and higher solid fat contents for 15:20:65 than 15:40:45 and 15:50:35 blends. The present study suggested that the produced interesterified fats containing trans-free fatty acids could be used as alternatives to hydrogenated types of bakery shortenings.

SummaryThe anti-atherogenic effects of spirulina ( Spirulina platensis ) were investigated in the New Zealand White (NZW) rabbit model. The animal had hypercholesterolemia induced by being fed a high cholesterol diet (HCD) containing 0.5% cholesterol for 4 wk, and then fed a HCD supplemented with 1 or 5% spirulina (SP1 or SP5) for an additional 8 wk. Spirulina supplementation lowered intimal surface of the aorta by 32.2 to 48.3%, compared to HCD. Serum triglyceride (TG) and total cholesterol (TC) significantly were reduced in SP groups. After 8 wk, serum low density lipoprotein cholesterol (LDL-C) remarkably decreased by 26.4% in SP1 and 41.2% in SP5, compared to HCD. On the other hand, high density lipoprotein cholesterol (HDL-C) was markedly increased in SP1 and SP5 compared with that in the HCD group from 2 to 8 wk. These results suggest that spirulina intake can cause the reduction of hypercholesterolemic atherosclerosis, associated with a decrease in levels of serum TC, TG and LDL-C, and an elevation of HDL-C level. Spirulina may, therefore, be beneficial in preventing atherosclerosis and reducing risk factors for cardiovascular diseases.

Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder (Capsicum annuum L.) was investigated. Red pepper powder, vacuum-packaged in a polyethyleneր ր ր ր րpolypropylene bag, was gamma-irradiated up to 7 kGy. An irradiation dose of 7 kGy reduced the population of mesophilic bacteria and fungi effectively without affecting major quality factors. Pungency of irradiated red pepper powder was not changed based on the amount of capsanoids by high-performance liquid chromatography (HPLC) and the Scoville sensory score. The red color of irradiated pepper powder was not significantly different from that of the control, judged from the capsanthin content by HPLC and color assessment using spectrophotpmetric (American Spice Trade Assn. units) and colorimetric measurements (Hunter a values). Further, the sensory evaluation showed no significant difference in pungent odor and off-odor between nonirradiated control and irradiated red pepper powder. However, when headspace volatiles of gamma-irradiated red pepper powder were evaluated by gas chromatographyր ր ր ր ր mass spectrometry with solid-phase microextraction and electronic nose with metal oxide sensors, the profiles of odor were classified into irradiated dose levels of 0, 3, 5, and 7 kGy by principal component analysis and multivariate analysis of variance. Such a difference of odor might result from the disappearance of some volatiles, such as hexanoic acid and tetramethyl-pyrazine, and the appearance of 1,3-di-tert-butylbenzene during irradiation. Moreover, it appears that the irradiation of packaging material induced a formation of 1,3-di-tertbutylbenzene, which migrated into the red pepper powder.

The hepatoprotective effect of aged black garlic (ABG) against ethanol-induced oxidative liver damage was investigated in adult male Sprague-Dawley rats for 4 weeks. Rats were divided into three groups: a saline (WT) group, an ethanol (ET) group (15 mL/kg of body weight 20% [wt/vol] ethanol), and an ethanol + ABG (ET+ABG) group (ethanol + 100 mg/kg of body weight ABG). ABG administration led to decreased epididymal and total fat pad (P<.05) and liver weights, ameliorated prominent fatty changes around the portal triad, and reduced fat accumulation in liver. ABG caused a significant decrease of the alcohol-induced increases in hepatic activities of aspartate aminotransferase, alanine aminotransferase, alkaline phosphatase, and lactate dehydrogenase. Cytochrome P450 2E1 activity was reduced by 55%, whereas the activities of glutathione S-transferase and quinine reductase were increased by 1.5-fold (P<.05) and fourfold (P<.05), respectively, in the ET+ABG group compared with the ET group. ABG treatment significantly decreased the thiobarbituric acid-reactive substances level in liver, heart, and plasma. Glutathione content and the activities of antioxidant enzymes such as glutathione peroxidase, glutathione reductase, and catalase in liver were significantly enhanced. Furthermore, the oxidative damage to blood lymphocyte DNA caused by chronic alcohol ingestion was significantly decreased in the ET+ABG group. In conclusion, ABG has strong antioxidative properties and may be a promising agent for protecting against chronic alcohol-induced liver damage.

Structured lipid (SL) was synthesized from extravirgin olive oil (EVOO) and conjugated linoleic acid (CLA) via a lipase-catalyzed reaction. CLA provides a variety of health benefits, but it is not consumed in free fatty acid form. The synthesized SL olive oil contained 42.5 mol % CLA isomers, and the major isomers were cis-9,trans-11-CLA (16.9 mol %) and trans-10,cis-12-CLA (24.2 mol %). The antioxidant activity determined by the radical scavenging capacity with the 2,2-diphenyl-1-picrylhydrazyl radical was lower in SL olive oil than in EVOO. The oxidative stability was also lower in SL olive oil since it had a higher peroxide value, rho-anisidine value, and 2-thiobarbituric acid reactive substances values during 20 days of storage at 60 degrees C. This observation could be due to the reduction in the natural phenolic compounds (97%) and tocopherols (56%), and the incorporated CLA with two conjugated double bonds in the SL olive oil. The oxidative stability of SL olive oil was increased by added rosemary extracts at concentrations of 100, 200, and 300 ppm. The present study suggests that the SL olive oil may be a suitable way to incorporate or deliver CLA into human diets. However, the addition of a proper antioxidant would be required for improving its oxidative stability.

Immunohistochemical staining with a commercial anti-ST3 antibody can be successfully carried out in routine dermatopathology. We confirmed that ST3 is a positive marker for DF and that ST3 staining might be more reliable than factor XIIIa staining in differential diagnosis of DF and DFSP. As the present study showed that ST3 was not absolutely negative in all cases of DFSP, the combination with CD34 immunostaining could make the distinction more reliable.

The equilibrium moisture content of raw and blanched almonds of California grown “Carmel” variety was determined by using static gravimetric method at 25, 35 and 45C over a range of water activities (Aw) from 0.11 to 0.97. The sorption data were fitted to the Guggenheim–Anderson–de Boer (GAB) model. The goodness of fit of the model was evaluated by standard error of estimate, mean relative percentage deviation modulus and randomness of residual, which showed good fit of the GAB equation to the experimental data. The moisture adsorption isotherms of almonds exhibited type II sigmoid shape. Thermodynamic properties such as differential enthalpy and entropy were determined from moisture adsorption data by using the Clausius–Clapeyron equation. The results showed that enthalpy–entropy compensation theory was applicable for the moisture adsorption phenomena of raw and blanched almonds. The adsorption process of almond was enthalpy‐controlled. PRACTICAL APPLICATIONS Over 80% of the world almond production is grown in California and shipped to over 90 countries around the world. When exported to distant markets in the tropical regions, the physical, chemical and microbiological changes in almonds could cause the deterioration of food products due to environmental factors. Despite the large‐scale production and export of almonds, very little information on the sorption characteristics of almond varieties grown in California can be found in the literature. Reliable information on sorption isotherms is critical to designing optimum storage and shipping conditions to ensure desired levels of almond quality at consumption. This paper presents results from a comprehensive study of the sorption characteristics of one of the most important almond varieties grown in California, namely “Carmel.”