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Trilinolein 263 288 O O O O O O 599 896 901 1-Oleoyl-2-linoleoyl-3-linoleoyl glycerol 288 O O O O O O 599 601 O O O O O 898 + 881 O 872 + 903 Triolein 263 O O O O O O 1-Oleoyl-2-oleoyl-3-stearoyl glycerol + 883 + O O O O O O Stability of triacylglycerols decreases with the increased formation of the oxidation products of β-carotene. 100 1-Oleoyl-2-linoleoyl-3-oleoyl glycerol [ M + Na] + 905 603 [ M + ] + NH4 100 OO + 902 80 80 Intensity 60 OL + 601 [ M + NH4] + 900 Intensity 60 [ M + Na] + 907 40 20 288 263 0 200 300 400 500 600 700 800 900 m/z OO + 603 [ M-O +H+ Li] + 874 + [ M + H] 883 40 20 [ M + H] 0 200 300 400 500 600 700 800 900 m/z [ M- O+ H + Li] 876 100 + [ M + Na] 100 + [ M + Na] 100 [ M + NH4 ] + 909 [ M + Na] + 904 80 Intensity 80 60 40 20 [ M + NH 4] + + [ M + H] 879 0 200 300 400 500 600 700 800 900 m/z LL + Intensity 80 60 40 20 LL + [ M + NH4] + [ M-O+ Li] H+ [ M + H] 0 200 300 400 500 600 700 800 900 m/z OL + Intensity 60 OO + 603 887 40 20 288 [ M + H + ] 0 200 300 400 500 600 700 800 900 OS + 605 DAGs HPLC-MS 0 5 10 15 20 25 30 Time (min) Figure 1. Separation and Identification of Triacylglycerols using HPLC-ESI-MS. Doctoral Thesis completed Alam Zeb: Carotenoids and Triacylglycerols Interactions during Oxidation Carotenoids (β-carotene and astaxanthin) were oxidized in high oleic model triacylglycerols (TAGs) and edible oils such as corn and olive oils. The main techniques used in this dissertation were HPTLC and HPLC coupled to DAD and mass spectrometry. The previous literature on the uses of TLC suggests that HPTLC have the potential to be the first choice in the analysis of carotenoids in foods. We also found that HPTLC is a useful tool in the study of degradation of β-carotene in model TAGs and edible oils. The isocratic HPLC-ESI-MS method was very useful for the fast screening and identification of TAGs in edible oils. We correctly identify and separated thirteen, fourteen, fifteen and sixteen TAGs in refined olive oil, rapeseed oil, corn oil and sunflower oil, respectively. The oxidation products of TAGs were also studied using this method. Epoxy epidioxides, hydroxy bis-hydroperoxides and epidioxy bishydroperoxides were identified as major oxidized compounds that have been identified for the first time in model TAGs and edible oils under similar conditions. Other triacylglycerols oxidized species were hydroxy hydroperoxides, mono-hydroperoxides, bishydroperoxides, epoxy-epidioxides, and epoxides. Significant degradation of β-carotene was observed in sunflower oil. In high oleic model TAGs, β-carotene degraded significantly in the first three hours, however, in olive oil of relatively similar TAG composition, β-carotene degraded slowly. Astaxanthin degradation was much slower than β-carotene in olive oil. The HPLC method for the degradation and oxidation of carotenoids reveal a total of eight oxidized compounds of β-carotene in corn oil. The degradation of all-E-β-carotene in corn oil was relatively similar to model TAGs and olive oil. The interactions of carotenoids and TAGs reveal the pro-oxidant action of both β-carotene and astaxanthin. The pro-oxidant action of β- carotene was much stronger than astaxanthin. These findings help us to understand the 34
structural characterization of TAGs using mass spectrometry and the possible role and interactions of carotenoids or its oxidation products with the normal and oxidized triacylglycerols during thermal oxidation. Master Thesis completed Elham Fanaee Danesch: Ethanol production from fruit waste with solid state fermentation using Saccharomyces cerevisiae Disposal of agricultural wastes including rotten fruits and vegetables particularly in large cities and the lack of an appropriate method of recycling not only causes environmental pollution but also needs a loss of resources. These wastes are a good source of carbohydrates, acids, fibers, inorganic compounds and vitamins. Therefore they have a good potential for production of ethanol, animal feed, enzymes, pectin, etc. In this research, production of ethanol from fruit wastes by Saccharomyces cervisiae was investigated at 28 °C, pH 4.5 and 77 % moisture in solid state fermentation. S. cervisiae was obtained from Biochemical and Bioenvironmental Research Center (B.B.R.C.). A maximum ethanol production yield of 13.75 % based on the initial concentration was obtained from sugar after 22 h of fermentation which is equivalent to 1 g of ethanol per 42.35 g of fruit waste. The optimum value of effective parameters in production of ethanol were found to be 1 % ammonium sulfate, 1.5 % potassium dihydrogen phosphate, 2 % glucose and 41.06 g fruit waste. At the end of the fermentation process, 71 % of the substrate sugar was consumed. International cooperations R. Venskutonis, Institute of Food Technology, Kaunas University of Technology, Lithuania T. Husoy, National Institute of Public Health, Olso, Norway H.R. Glatt, Deutsches Institute für Ernährungsforschung, Potsdam Rehbrücke, Germany E. Lazos, TEJ of Athens, Greece R. Grujic, University of East Sarajevo, Bosnia and Herzegovina E. Habul, University of Sarajevo, Bosnia and Herzegovina E. Winkelhausen, S. Kuzmanova, University Ss Cyril and Methodius, Skopie, FRYM H. Pinheiro, Instituto Superior Tecnico, Lisboa, Portugal V. Piironen, Department of Applied Chemistry and Microbiology, Helsinki, Finland M.J. Cantalejo, Department of Food Technol., Public University of Navarre, Pamplona, Spain Z. Cieserova, Food Research Institute, Bratislava, Slovakia C. Thongkraung, Prince of Songkla University, Hatyai, Thailand Research project European Network of Excellence: EuroFIR European Food Information Resource Lectures 1) A. Zeb ß-Carotene induced oxidation of high oleic triacylglycerols model system. Österreichische Lebensmittelchemikertage. Schloss Seggau-Leibnitz, 19 May 2010 35
Page 1 and 2: Graz University of Technology Austr
Page 3 and 4: Brief History of the Institute of B
Page 5 and 6: Highlights of 2010 In 2010, Peter M
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