Phosphatides from oil seeds

Rewald, Bruno

doi:10.1042/bj0360822

Cited by 17 publications

(5 citation statements)

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“…The phosphatides, lecithin, and cephalin (79, 23), occur in the sludge which settles out of the crude oil. Though the peanut oil phosphatides have not been thoroughly investigated, Rewald (55) Nitrogen-free extract 6.0-24.9…”

Section: Composition Of Kernelsmentioning

confidence: 99%

Peanut Composition, Relation to Processing and Utilization

Hoffpauir¹

1953

J. Agric. Food Chem.

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Meat Institute Foundation. This paper reports research sponsored by the Quartermaster Food and Container Institute for the Armed Forces, and has been assigned number 475 in the series of papers approved for publication. The views and conclusions contained in this report are those of the authors. They are not to be construed as necessarily reflecting the views or endorsement of the Department of Defense.

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Section: Composition Of Kernelsmentioning

confidence: 99%

Peanut Composition, Relation to Processing and Utilization

Hoffpauir¹

1953

J. Agric. Food Chem.

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“…Table II shows the results of the analyses of the crude oils for neutral oil, free fatty acids, oxidized fatty acids, gossypol, phosphorus, and unsaponifiable matter. The factor 25 was obtained by calculations based on the assumption that all of the phosphorus in hexaneextracted cottonseed oils occurs as lecithin and cephalin and that the ratio of lecithin to cephalin is about 2.5 to 1 (11). The factor 25 was obtained by calculations based on the assumption that all of the phosphorus in hexaneextracted cottonseed oils occurs as lecithin and cephalin and that the ratio of lecithin to cephalin is about 2.5 to 1 (11).…”

Section: Resultsmentioning

confidence: 99%

“…1Presented at the fall meeting, American Oil Chemists' Society, Philadelphia, Pa., Oct. [10][11][12]1955.…”

Section: Discussionmentioning

confidence: 99%

Comparative absolute yields of crude and neutral oils from variously prepared cottonseed meats

Eaves

Molaison

Pollard

et al. 1957

J Americ Oil Chem Soc

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Summary Experiments utilizing cottonseed meats of diverse origin and composition were conducted for the purpose of determining the effect of the method of meats preparation on the yields of crude and neutral oil obtainable from differently prepared, comparable meats by solvent extraction. Three methods of meats preparation were employed,i. e., simple flaking of raw meats “as is”, tempering of cracked meats prior to flaking, and cooking by the modified hydraulic method developed for use with the filtration‐extraction process. Commercial hexane was used as the extraction solvent. The experiments were carried out by procedures which eliminated the effects of any variables other than the method of preparing the meats for extraction The results of the studies showed that the method used in preparing cottonseed meats for extraction had a significant effect on the yields of crude oil obtained but that the yields of neutral oil, the valuable constituent of crude oils, were virtually unaffected. Analyses of the crude oils showed that the differences in crude oil yields were caused by the relative amounts of non‐neutral oil materials in the crudes from the differently prepared meats. The greatest yields of crude oil were obtained from raw flakes, intermediate yields from tempered flakes, and the smallest yields from cooked flakes. The impurities content in the respective crude oils followed the same order,i. e., crudes from raw flakes were highest in impurities and lowest in neutral oil, crudes from tempered flakes were lower in impurities and higher in neutral oil, and the crudes from the cooked meats were outstandingly low in impurities and high in neutral oil. Virtually equal amounts of neutral oil were obtained from equivalent quantities of comparable meats regardless of the method used in preparing the meats for extraction.

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“…Of the minor constituents known to be present in cottonseed meals (22,23,24) only thiamine was determined. The high thiamine content of all five meals, ranging from 33.5 to 35.0 p.p.m, is of interest since the thiamine content of most commercial meals is well below this value.…”

Section: Composition Of Productsmentioning

confidence: 99%