scholarly journals Deterioration of High-Oleic Safflower Oil Heated in Low Oxygen Atmospheres with Water-Spray.

2001 ◽  
Vol 50 (2) ◽  
pp. 97-101 ◽  
Author(s):  
Mariko FUJISAKI ◽  
Satoshi MOHRI ◽  
Yasushi ENDO ◽  
Kenshiro FUJIMOTO
Keyword(s):  
Safflower Oil ◽  
Water Spray ◽  
Low Oxygen ◽  
High Oleic ◽  
Oleic Safflower

Effect of Dietary High-Oleic Safflower Oil on Chemically Induced Colon and Mammary Carcinogenesis

1997 ◽  
pp. 495-498
Author(s):  
Masazumi Takeshita ◽  
Hiroshi Ueda ◽  
Yasunori Higuchi ◽  
Komei Shirabe ◽  
Satoshi Yoshida ◽  
...  
Keyword(s):  
Mammary Carcinogenesis ◽  
Safflower Oil ◽  
High Oleic ◽  
Chemically Induced ◽  
Oleic Safflower

REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND

Biotecnia ◽  
2018 ◽  
Vol 20 (3) ◽  
pp. 83-89
Author(s):  
Nydia E. Buitimea-Cantúa ◽  
María Guadalupe Salazar-García ◽  
Sergio O. Serna-Saldívar ◽  
Génesis V. Buitimea- Cantúa ◽  
Elisa Magaña-Barajas ◽  
...  
Keyword(s):  
Palm Stearin ◽  
Polymorphic Form ◽  
Sensory Properties ◽  
Moisture Loss ◽  
Safflower Oil ◽  
Trans Fats ◽  
High Oleic ◽  
Potential Alternative ◽  
Oil Blend ◽  
Oleic Safflower

The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods.

Refining of high oleic safflower oil: Effect on the sterols and tocopherols content

2006 ◽  
Vol 223 (6) ◽  
pp. 775-779 ◽  
Author(s):  
Jesús Ortega-García ◽  
Nohemi Gámez-Meza ◽  
Juan Antonio Noriega-Rodriguez ◽  
Olmo Dennis-Quiñonez ◽  
Hugo Sergio García-Galindo ◽  
...  
Keyword(s):  
Safflower Oil ◽  
High Oleic ◽  
Oleic Safflower

High-oleic safflower oil. Stability and chemical modification

1967 ◽  
Vol 44 (4) ◽  
pp. 264-266 ◽  
Author(s):  
G. Fuller ◽  
M. J. Diamond ◽  
T. H. Applewhite
Keyword(s):  
Chemical Modification ◽  
Oil Stability ◽  
Safflower Oil ◽  
High Oleic ◽  
Oleic Safflower

scholarly journals Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

2017 ◽  
Vol 2017 ◽  
pp. 1-8
Author(s):  
Nydia E. Buitimea-Cantúa ◽  
María Guadalupe Salazar-García ◽  
Reyna Luz Vidal-Quintanar ◽  
Sergio O. Serna-Saldívar ◽  
Refugio Ortega-Ramirez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Saturated Fatty Acids ◽  
Palm Stearin ◽  
Safflower Oil ◽  
Omega 3 ◽  
High Oleic ◽  
Oil Blends ◽  
Omega 6 ◽  
Blending Process ◽  
Oleic Safflower

High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Fat blends, produced by direct blending process of palm stearin (PS) with high oleic safflower oil (HOSO) in different concentrations, were investigated. The effects of the PS addition (50, 70, or 90%) and the rate of agitation (RA) (1000, 2000, or 3000 rpm) on physical properties, fatty acid profile (FAP), trans fatty acids (TFA), crystal structure, and consistency were researched. The blend containing 50% of each sort of oil (50% PS/50% HOSO) showed that melting point and features were similar to the control shortening. The saturated fatty acids (SFA) were higher followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Significant differences in the content of palmitic and oleic acids among blends were observed. The 50% PS/50% HOSO blend contained higher oleic acid (42.9%) whereas the 90% PS/10% HOSO was higher in palmitic acid (56.9%). The blending of PS/HOSO promoted the β crystal polymorphic forms. The direct blending process of equal amounts of PS and HOSO was an adequate strategy to formulate a new zero-trans crystallized vegetable fats with characteristics similar to commercial counterparts with well-balanced fats rich in both omega 3 and omega 6 fatty acids.

scholarly journals Lack of promotion of colon carcinogenesis by high-oleic safflower oil

Cancer ◽  
1997 ◽  
Vol 79 (8) ◽  
pp. 1487-1493 ◽  
Author(s):  
Masazumi Takeshita ◽  
Hiroshi Ueda ◽  
Komei Shirabe ◽  
Yasunori Higuchi ◽  
Satoshi Yoshida
Keyword(s):  
Colon Carcinogenesis ◽  
Safflower Oil ◽  
High Oleic ◽  
Oleic Safflower

Kinetics of Peroxides Degradation to Hexenal During Bleaching of High Oleic Safflower Oil

2009 ◽  
Vol 15 (5) ◽  
pp. 465-470 ◽  
Author(s):  
J. Ortega-García ◽  
J.A. Noriega-Rodríguez ◽  
N. Gámez-Meza ◽  
H.S. García ◽  
J.O. Angulo ◽  
...  
Keyword(s):  
Oxidation Products ◽  
Oil Refining ◽  
Safflower Oil ◽  
Kinetics Parameters ◽  
High Oleic ◽  
Peroxide Reduction ◽  
Removal Of Impurities ◽  
Laboratory Reactor ◽  
Kinetics Of ◽  
Oleic Safflower

Bleaching is an important step of the vegetal oil refining for the removal of impurities. Some of the reactions that take place during this stage can be explained by the catalytic properties of bleaching clays. The most important reaction is the decomposition of peroxides to secondary oxidation products, mainly trans-2-hexenal. Therefore, in the present study, empirical and mathematical models were applied to predict the kinetic parameters of peroxide reduction and the formation of trans-2-hexenal during bleaching of high oleic safflower oil. For this, neutralized high oleic safflower oil was mixed with bleaching clay (Tonsil Optimum 320 FF) at three different concentrations (0.5%, 1.0%, and 1.5% based on the weight of the oil), in a laboratory reactor with agitation at 90 °C, 100 °C, and 110±1 °C during 60 min. Results showed that the first-order mathematical model is suitable to predict both peroxide reduction and formation of trans-2-hexenal (R2 > 0.90). Kinetics parameters of initial rate (k0) and the decontamination constant (kd) suggest a high correlation between peroxide reduction to trans-2-hexenal and clays used for bleaching high oleic safflower oil. This information may be used to design particular bleaching conditions for high oleic safflower oil.

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