Effect of Light on the Oxidative Stability and Phthalate Levels of Black Cumin Oil-Corn Oil Blends in Plastic and Glass Bottling.

Black cumin oil (BC) contains certain phytochemicals, including phenolics, tocopherols, and sterols, which show strong oxidation stability. In this study, BC was blended with refined corn oil (CO) at two concentrations (5% and 10%, w/w) and stored in plastic and glass bottles under light and dark conditions. Under light-storage conditions, blended oils in plastic bottles showed lower peroxide value (PV) and conjugated diene value (CD) compared to the control sample than dark-storage. It was also aimed to examine the phthalate levels in oil samples and evaluate the products' safety. Five main phthalates, namely di(2-ethylhexyl) phthalate (DEHP), dibutyl phthalate (DBP), butyl-benzylphthalate (BBP), diisononyl phthalate (DiNP), and diisodecyl phthalate (DiDP), were evaluated. In dark and light storage conditions, the phthalate level was determined below the LOQ value in CO without added BCO in the plastic and glass bottles. In the plastic-packaged blended samples, DEHP was determined above the LOQ value in dark storage, while BBP was detected in addition to DEHP in the samples stored under the light. On the other hand, phthalate values were determined below the LOQ value in all samples stored in glass packages under the light. DEHP was the most abundant phthalate in plastic-packaged blended oils under light storage, ranging from below the LOQ (0.23 mg/kg) to 0.83 mg/kg. Based on the present findings, BC improved the stability of CO under light storage, and the phthalate levels of blended oils did not exceed the specific migration limits (SMLs) for each phthalate.

Monitoring of bisphenol A diglycidyl ether (BADGE) and some derivatives in fish products in the Turkey market.

The exposure to bisphenols and their derivatives was assessed in 33 fish products sold in Turkey using high-performance liquid chromatography-tandem mass spectrometry (LC-MS/MS). BADGE was determined in only four samples at concentrations ranging between 0.06 and 0.22 mg/kg. As the most abundant bisphenol groups, BADGE-hydrolyzed products such as BADGE·H2O and BADGE·2H2O were present in nine and fourteen samples in the range between 0.06-0.16 and 0.06-0.72 mg/kg, respectively. The total concentration of BADGE and hydrolyzed products was below the specific migration limit (SML) value of 9 mg/kg food, which in the European Union stated as tolerable. Chlorinated derivatives of BADGE were detected in fewer samples compared with hydrolyzed ones. BADGE·H2O·HCl was the predominant migrant among chlorinated derivatives and was present in seven samples in a range between 0.02 and 0.06 mg/kg. All other samples contained less than or equal to 0.03 mg/kg of BADGE·HCl and BADGE·2HCl. The sum of these derivatives was lower than the SML value (1 mg/kg) of BADGE chlorohydrins legislated by the European Union. Besides these migrants, the analyzed samples did not contain any BFDGE and 3R-NOGE, which are prohibited in manufacturing food contact materials.

Assessment of the migration of perfluorinated compounds and primary aromatic amines from PTFE-coated non-stick cookware marketed in Turkey.

Two perfluorinated compounds (PFCs) and 17 different primary aromatic amines (PAAs) were analyzed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) in migrants from 35 cookware samples marketed in Turkey. Among PFCs, only PFOA was identified in 6 samples. Only two components among PAAs, namely aniline (ANL) and 4,4'-methylenedianiline (4,4'-MDA), were detected in analyzed samples. Although aniline was detected in all samples, 4,4'-MDA was detected in only 4 samples. The effects of simulant volume, temperature, and repeated use on the release of these migrants from non-stick cookware were investigated. Three simulant volumes (200, 500, and 1000 mL) were used in migration tests. PFCs and PAAs were identified in simulants at 200 and 500 mL. The increase in the amount of simulant caused a decrease in the concentration of these migrants. The lowest migration values were observed in the samples at consecutive usage cycles. PFCs and PAAs exhibited the highest migration ability with increasing temperature.

Extraction of Peanut Oil Using Thermosonication: Modeling and Multiobjective Optimization of Process Parameters Using Box-Behnken Design.

The extraction of peanut oil was investigated using the combination of ultrasound and heat application, which is known as a novel technology called thermosonication. The study was set up using the Box-Behnken design and the models based on quadratic equations were established. The effects of extraction time (4-12 min), extraction temperature (40-60°C), solvent-to-solid ratio (SSR) (3:1-9:1)(v/w) and ultrasound power (60-100%) on the extraction yield and the oleic acid concentration of extracted oils were investigated. Results showed that the extraction yield was primarily affected by the extraction temperature and SSR. The average maximum yield of 39.93% was achieved when variables were set to 12 min of time, 50°C of temperature, 9:1(v/w) of SSR and 80% of ultrasound power. Thermosonication did not significantly affect the fatty acid composition. Since it was targeted to determine an optimum point where the maximum extraction yield and oleic acid concentration were obtained, a multiobjective optimization was performed. The optimum thermosonication conditions were determined as 4 min of time, 60°C of temperature, 9:1(v/w) of SSR and 100% of power with a maximum extraction yield of 39.86%. Also, the oleic acid concentration was determined as 63.51% in this optimum condition.

Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil.

The objective of this study was to determine the effects of some minor components such as squalene and mono- and diglycerides (MDG) on the frying stability of olive pomace oil. Refined olive pomace oil was distilled using a falling film type short-path distillation unit at 230 °C under a pressure of 0.02 mbar to remove minor components. Distilled olive pomace oil was introduced with approximately 10,000 mg/kg of squalene and 2.5% of MDG. Fryings were performed 8 times/day at 180 °C for 3 min. Whole frying procedure proceeded for 5 days. Total polar compounds, polymerized triglycerides (PTG), free fatty acids, viscosity, color index, p-anisidine value, smoke point, fatty acid composition and iodine values of the oils were monitored. Results indicated that all criteria except smoke point and iodine value increased in all fractions during fryings. The lowest total polar compound was obtained in distilled olive pomace oil while PTG was the lowest in the MDG added fraction. Lower increases in viscosity and color indexes were recorded in squalene incorporated samples. It was observed that squalene and MDG were not effective on the oxidation rate of unsaturated fatty acids during frying.

Effect of monoglyceride content on emulsion stability and rheology of mayonnaise.

The aim of the study was to determine the effects of monoglyceride content on emulsion stability and rheology of mayonnaise. For this purpose, mono (MG) and diglycerides (DG) were produced by transesterification of refined olive oil with elevating glycerol contents from 25 to 100 g and reaction times from 25 to 40 min. Maximum MG-DG yield was obtained when the reaction was performed for 40 min using 75 or 100 g of glycerol. Under these conditions, 90% of triglycerides (TG) were converted to 40% MG and 50% DG. Using a molecular distillation unit, MG was separated from the transesterification reaction mixture and purified up to 98%. Emulsifiers were then prepared by introducing distilled MG into the transesterification reaction mixture in order to increase the MG concentration from 40 to 98%, for enabling the utilization of them in mayonnaise production. The mayonnaise incorporated with 98% MG showed the highest stability and reduction in the MG concentration in the emulsifier mixture decreased the emulsion stability. Rheological measurements indicated that the control sample without emulsifier had the highest viscosity and shear stress values. The increment of the MG concentration in the emulsifier mixtures resulted in only small differences on the rheological properties of mayonnaise.

Multi-objective Optimization of Molecular Distillation Conditions for Oleic Acid from a Rich-in-Fatty Acid Model Mixture.

Oleic acid is a commercially valuable compound and has many positive health effects. Determining optimum conditions in a physical separation process is an industrially significant point due to environmental and health related concerns. Molecular distillation avoids the use of chemicals and adverse effects of high temperature application. The objective of this study was to determine the molecular distillation conditions for oleic acid to increase its purity and distillation yield in a model fatty acid mixture. For this purpose, a short-path evaporator column was used. Evaporation temperature ranged from 110 to 190℃, while absolute pressure was from 0.05 to 5 mmHg. Results showed that elevating temperature generally increased distillation yield until a maximum evaporation temperature. Vacuum application also affected the yield at a given temperature, and amount of distillate increased at higher vacuums except the case applied at 190℃. A multi-objective optimization procedure was then used for maximizing both yield and oleic acid amounts in distillate simultaneously, and an optimum point of 177.36℃ and 0.051 mmHg was determined for this purpose. Results also demonstrated that evaporation of oleic acid was also suppressed by a secondary dominant fatty acid of olive oil - palmitic acid, which tended to evaporate easier than oleic acid at lower evaporation temperatures, and increasing temperature achieved to transfer more oleic acid to distillate. At 110℃ and 0.05 mmHg, oleic and palmitic acid concentrations in distillate were 63.67% and 24.32%, respectively. Outcomes of this study are expected to be useful for industrial process conditions.