Australasian Section, American Oil Chemists Society · Australasian Section, American Oil Chemists...

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Australasian Section, American Oil ChemistsSociety June 2016, Newsletter From the President Hello all, It is already June and the 2016 year is moving very fast. The committee has had some initial planning meetings for the next AAOCS meeting, which may be held in Sept. or Nov. 2017, possibly in South Australia. Watch out for more information from myself about this. Our financial position, due to the past three successful meetings, is strong and we hope to support more students from our section to gain experience attending international conferences or provide support to travel to our conference. In Dec. 2015, we offered our first AAOCS Student Travel Award. I am happy to announce that the winner is Cintia Dias from the University of Newcastle. We had four high quality applications and the job of separating these candidates was tough. The award review panel consisted of 5 AAOCS members from research and industry across all areas of fats and oils science. This award provided financial support to contribute towards the costs of the recipient attending the 107th AOCS Annual Meeting & Expo, May 1-4, 2016, Salt Palace Convention Centre, Salt Lake City, Utah, USA. In addition to the next biennial AAOCS meeting planned for 2017, I have been working closely with Laurence Eyres of the NZ fats and oils group to develop the upcoming “Lipids, nutraceuticals and healthy diets throughout the life cycle” conference. This will be held at the Rutherford Hotel in Nelson, South Island, New Zealand, 8-10 November 2016. We are planning a focused, up-to-date, and stimulating programme, covering early childhood nutrition, maintaining health throughout maturity, preservation of lifestyle in the senior years and production of lipids, nutraceuticals and food ingredients. This should be a very good event with a great speaker list, and I encourage AAOCS members to attend. Please see more information below in the newsletter or contact [email protected]. Please keep on sending in your news around fats and oils for inclusion in our newsletter. It would be great to hear from our membership what is going on. Regards, Matt Miller President, Australasian Section

Transcript of Australasian Section, American Oil Chemists Society · Australasian Section, American Oil Chemists...

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Australasian Section, American Oil Chemists’ Society

June 2016, Newsletter

From the President

Hello all,

It is already June and the 2016 year is moving very fast. The committee has had some

initial planning meetings for the next AAOCS meeting, which may be held in Sept. or Nov.

2017, possibly in South Australia. Watch out for more information from myself about this.

Our financial position, due to the past three successful meetings, is strong and we hope

to support more students from our section to gain experience attending international

conferences or provide support to travel to our conference.

In Dec. 2015, we offered our first AAOCS Student Travel Award. I am happy to announce

that the winner is Cintia Dias from the University of Newcastle. We had four high quality

applications and the job of separating these candidates was tough. The award review

panel consisted of 5 AAOCS members from research and industry across all areas of fats

and oils science. This award provided financial support to contribute towards the costs of

the recipient attending the 107th AOCS Annual Meeting & Expo, May 1-4, 2016, Salt

Palace Convention Centre, Salt Lake City, Utah, USA.

In addition to the next biennial AAOCS meeting planned for 2017, I have been working

closely with Laurence Eyres of the NZ fats and oils group to develop the upcoming “Lipids,

nutraceuticals and healthy diets throughout the life cycle” conference. This will be held at

the Rutherford Hotel in Nelson, South Island, New Zealand, 8-10 November 2016. We are

planning a focused, up-to-date, and stimulating programme, covering early childhood

nutrition, maintaining health throughout maturity, preservation of lifestyle in the senior

years and production of lipids, nutraceuticals and food ingredients. This should be a very

good event with a great speaker list, and I encourage AAOCS members to attend. Please

see more information below in the newsletter or contact [email protected].

Please keep on sending in your news around fats and oils for inclusion in our newsletter.

It would be great to hear from our membership what is going on.

Regards,

Matt Miller

President, Australasian Section

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Contents

Lipids News 3

AAOCS co-badged event 3

Agreement between AAOCS and MDPI 3

Mussel research 3

Opening of new Omega-3 refinery plant 4

Fish oil and Chemotherapy 4

New executive director at the Omega-3 Centre 4

Update of the Omega-3 Centre on the Quality of Australian and New

Zealand Products

5

Health Claims and Health Star Rating Oils and Fats 6

Coconut oil and cardiovascular risk review 9

Coconut-derived CocoMCT as a dietetic, nutritional alternative 9

Obituary: Dr. David D.K. Roberts (Australia) 11

AAOCS membership in focus 12

Dr Xiao Su 12

Dr Cintia Dias 13

Have you got any oils news? 13

Upcoming events 14

New Papers 15

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Lipids News

AAOCS co-badged event

The New Zealand Fats and Oils group is organizing in

collaboration with the AAOCS the Lipids, Nutraceuticals

and Healthy Diets throughout the Life Cycle Conference

at the Rutherford Hotel in Nelson (NZ), 8-10 November

2016. The conference will cover early childhood

nutrition, health maintenance throughout maturity,

preservation of lifestyle in the senior years and

production of lipids, nutraceuticals and food ingredients.

A one day workshop on marine extracts and health, part of a public forum of the New

Zealand/Japan Strategic International Collaborative Research Program (SICORP),

will be offered.

For more information on the conference and its program, please refer to

http://www.oilsfats.org.nz/2016-conference or contact [email protected].

Agreement between AAOCS and MDPI

The AAOCS has renewed its agreement with MDPI and continued

affiliation to the journal Nutrients. AAOCS members receive a 25%

discount on the article processing charge for Nutrients. AAOCS

members should quote the code qm7415rt when submitting a

paper to Nutrients.

Mussel research

Cawthron Institute and Sanford Limited have joined forces in a

programme to identify and validate the health benefits of

Greenshell™ mussels, the most exported New Zealand

aquaculture product. The ‘Musseling up: high-value Greenshell™

mussel foods’ research programme, aims to look into the

Greenshell™ mussels' potential anti-inflammatory effects, and their

capacity to improve joint and bone health and consequently

mobility. This programme was one of seven science and business collaborations to

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receive $1 million over three years through the New Zealand’s High Value Nutrition

(HVN) National Science Challenge.

According to Dr Matt Miller, Cawthron Marine Lipids Chemist and programme leader,

the programme will add even more value to Greenshell™ mussels by fully

understanding their health benefits. The programme will

also benefit the industry by identifying and developing

optimal Greenshell™ mussel-based functional food

products; these products may appeal to the emerging

markets with wealthy, aging, health conscious consumers.

(Watch video.)

Opening of new Omega-3 refinery plant

SeaDragon Limited opened its new Omega-3 refinery plant in

Nelson (NZ). As part of their capital raising programme, they have

secured an investment from Comvita, a natural health and beauty

products company. The testing of the new refinery was completed in October and its

first production run was in January. (Watch video.)

Fish oil and Chemotherapy

According to in vitro and animal model studies the fatty acid 16:4(n-3) present in fish

oil may be preventing the action of drugs used in chemotherapy. Nevertheless, in vitro

and animal studies often do not translate to human models and further studies are

warranted to understand if there really is an interaction between chemotherapy drugs

and fish oil and what the mechanisms are. Please refer to The Scientist for a broader

discussion.

New executive director at the Omega-3 Centre

The Omega-3 Centre has a new Executive Director, Terri Albert. She has held senior

positions with both Blackmores and Catalent and holds a Master’s degree in Marketing

from Monash University, Melbourne.

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Update of the Omega-3 Centre on the Quality of Australian and New Zealand

Products

Omega-3 Fish Oil Products – A Further Communication Update on the Quality of

Australian and New Zealand Products (March 2016)

This short article follows on from previous updates provided in late 2015 in the AAOCS

December newsletter and to the NZ Oils and Fats Society (January 2016 newsletter)

on the New Zealand fish oils study published in Nature Scientific Reports (NSR) in

January 2015. It is now approaching 15 months since the original NSR paper was

published. The University of Auckland led study had indicated that – ‘Fish oil

supplements in New Zealand are highly oxidized and do not meet label content of n-3

PUFA’. This report surprised many scientists and groups at the time. Since the study

was published, the Therapeutic Goods Administration (TGA, Australian Government

Department of Health), Global Organization for EPA and DHA (GOED), industry and

other groups have retested a range of products. These analyses clearly showed that

the products generally met their Omega-3 specification (EPA+DHA) and were not

heavily oxidized, confirming the wide-spread view when the NSR paper was published

in early 2015.

Since the TGA, GOED and other analyses have been completed, a number of updates

questioning the University of Auckland led NSR paper have occurred and/or been

published. These include at the Omega-3 Centre (O3C) website (blog),

NutraIngredients (2x), FoodNavigator (2x), Inform SmartBrief (2x), OmegaList (2x),

inform|connect, the Complimentary Medicines Group (CMG), Complementary

Medicines Australia (CMA), and a number of other venues. Other updates have been

provided to the Canadian CBC, NY Times and Frontline, the New Zealand Consumer

Magazine, Choice Magazine and others. Please contact the O3C if further information

on any of these materials is needed - [email protected].

The overriding message in the various communications noted above has been that

the Australian & NZ fish oil products generally DO MEET n-3 PUFA specification, and

are NOT heavily oxidized. In addition, the O3C and GOED and other organizations

have written to the journal NSR in late 2015 raising concern on the University of

Auckland paper, including seeking correction of the original story.

Terri Albert Lalen Dogan Peter D. Nichols Andrew Sinclair

Executive Director Chair Science Advisor Chief Science Advisor

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Postscript to the above story. On May 16, 2016, ABC Four Corners ran the NY

Times/Frontline episode that aired in the US on January 19. The above material and

a letter sent to the ABC before the Four Corners episode was screened are at the

Omega-3 Centre website: http://omega-3centre.com/omega-3-centre-inc-responds-

to-a-scientific-study-that-is-critical-of-the-quality-and-label-claims-for-omega-3-fish-

oil-supplements/.

Health Claims and Health Star Rating Oils and Fats

Anny Dentener-Boswell, ADECRON Food Tech Consulting

So how can the upcoming health claim changes in the food regulations and the new

health star ratings (HSR) impact oils and fats? Health star ratings are progressively

appearing on labels as the supermarkets label their own brand products with it. So will

yours stand out by not declaring it?

From the results in the table we can see that there is a wide range of choices on

“healthiness” from the lowest ½ star for salted butter up to the highest 4 ½ stars for

hazelnut and canola oils and lots of choices in between (Table 1).

For these oils/fats only baseline (=” penalty”) points for energy, saturated fat and

sodium play a part in the scoring on the Nutrient Profiling Scoring Criterion (NPSC).

Baseline points for sugars and modifying (=“bonus”) points for protein, fibre and FVNL

(fruit vegetable nut legume%) aren’t relevant here. Oils & fats are in category 3, so

need to score less than 28 points on the NPSC to be allowed to make health claims

and get at least 3 health stars. Surprising for most people in my recent Christchurch

NZIFST FIT workshop was that rice bran oil with its healthy image actually seems to

miss the cut and wouldn’t be able to make health claims. The cut off points for claim

permission for oils is at the >3350kJ or >18.0g/100ml saturated fat mark.

So what else is in the new standard 1.2.7 and 1.2.8 that impacts oils and fats?

1. No vegetable oil or fat can make a free of or low cholesterol claim anymore as

they cannot comply with the requirement to have low saturated fat levels (max

0.75g/100ml liquid food or 1.5g/100g solid food). You can’t even list it in the

nutrition panel because a non-compulsory declaration such as cholesterol is still

a claim so then needs to comply. Why this rule if there is none? It is saturated and

trans fat that impacts blood cholesterol, not dietary cholesterol.

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2. Trans-fat can be listed at any level in the NIP without it being a claim if no further

text claims are made about it on the label (See 1.2.8. clause 19). In that case it

isn’t necessary either to list mono and polyunsaturated fats. This facilitates export

to countries where trans-fat listing is compulsory. The only claims permitted for

trans-fat are free or reduced/light and low is not permitted. (1.2.7. clause 11(5)).

Reduced/light claims have to state a reference food which has to be from the same

food group. In this case that is “fats, including edible oils and edible oil spreads”.

So you can’t compare oil based spreads with cream cheese (milk product) or

peanut butter (legume product).

3. There are new nutrition content claim options around levels and “low proportion”

of saturated and /or trans fatty acids. “Low proportion” may be hard for consumers

to comprehend and therefore I suspect of limited marketing appeal.

4. Health claims are pre-approved for phytosterols, low saturated/trans fats, fat

soluble vitamins, choline and DHA/EPA (heart only, not brain). To be able to make

these claims, products need to pass the NPSC and comply with the nutrition

content rules.

Continuing from the previous 1.2.8 standard or the Code of Practice are requirements

around low/reduced fat / % fat free, mono-unsaturated fats, poly-unsaturated fats,

omega-3, 6 and 9. The Omega requirements are often not met in particular around

“3/6/9” balanced oils. When both omega 6 and omega 9 require at least 40% of those

fatty acids to be present for a nutrition content claim, there is little room left for the rest.

Check out 1.2.7 on the FSANZ website for the finer detail.

The new health claims standards 1.2.7 and 1.2.8 came fully into force in January 2016

with no further stock in trade provisions, so since then all labels as sold need to be

fully compliant.

Nutrient Profiling Scores can be calculated online. Health star ratings can be

calculated online, which then also provides the “vector” artwork for the label designer

or use the latest version of the downloadable spreadsheet.

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Table 1: NPSC and HSR score and star rating of some fats and oil

Food NPSC and HSR Score

Health Star Rating

Energy (kJ per 100ml or 100g)

Saturated Fat (g)

Sodium (mg)

100 mL Oil, hazelnut 16 3378 6.8 0 100 mL Oil, canola 16 3407 6.9 0 100 mL Oil, Almond 17 3404 7.5 0 100 mL Oil, Flax/Linseed 17

3436 7.6 0

100 mL Oil, walnut 18 3378 8.3 0 100 mL Oil, avocado 19 3226 10.1 0 100 mL Oil, safflower 20 3424 10.6 0 100 mL Oil, sunflower 20 3431 10.9 0 100 mL Oil, Olive 22 3367 12.8 0 100 mL Oil, Macadamia 23 3404 13.2 0 100 mL Oil, sesame 23 3424 13.2 0 100 mL Oil, soybean 23 3393 13.9 0 100 mL Corn/maize oil 25 3438 15.3 0 100 mL Oil, Peanut 26 3367 16.5 0

Only oils & fats with a score below 28 can make health claims

100 mL Oil, rice bran 28 3441 18.3 0 100 mL Oil, cottonseed 33 3438 23.8 0 100g Butter, unsalted 39 3106 54.1 7 100g Chicken fat 41 3700 30.4 0 100g Pork fat / lard 41 3700 40.5 0 100g Palm olein 41 3700 43.1 0 100g Fat, mutton tallow 41 3700 47.3 0 100g Fat, beef tallow 41 3700 49.8 0 100g Oil, cocoa butter 41 3700 59.7 0 100g Ghee/AMF 41 3700 65.0 2 100g Palm Kernel oil 41 3700 81.5 0 100g Coconut Fat/"oil"* 41 3700 84.4 0 100g Butter, salted 45 3053 53.1 547

Notes:

An open star is a ½ star Amounts entered per 100ml for oils and per 100g for fats (solid at room temperature) Data mostly from NZ Food Files, if not available in that order: AusNut and USDA data. Actual products could have different analytical and density (g/ml) results. Oils have different density data in the databases, and this can affect the ratings up or down if energy (and saturated fat) levels fall to the other side of cut-off points of the 3 point health star ranges, so accuracy is probably +/- ½ star. Chicken fat and pork fat based on saturated fat level in 100% rendered fat. *Coconut fat if worked out as a “coconut oil” as a liquid scores 40, so still only 1 star.

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Coconut oil and cardiovascular risk review

Recently Dr Eyres and colleagues have reviewed the effect of coconut oil consumption

on cardiovascular risk factors. According to the authors, observational studies suggest

no cardiovascular risk to coconut consumption when consumed as part of a traditional

dietary pattern. However, these conclusions could not be applied to a typical Western

diet.

Eyres, L.; Eyres, MF; C., Alexandra; Brown, R.C. (2016) Coconut oil consumption

and cardiovascular risk factors in humans. Nutrition Reviews,

doi:10.1093/nutrit/nuw002

Coconut-derived CocoMCT as a dietetic, nutritional alternative

By Mr. Dean Lao Jr., Managing Director, Chemrez Technologies Inc., Philippines

Medium chain triglycerides (MCT) are made of short chain molecules, typically

consisting of caprylic acid (C8) and capric acid (C10). They deliver more health

benefits than all other vegetable oils, which are predominantly long chain triglycerides

(LCT) or long chain fatty acids (LCFA). Because they are a lower molecular weight;

medium chain fatty acids (MCFA) are very easy for the body to absorb and digest

making them a better dietetic and nutritional option. Unlike LCT, MCT does not get

stored as body fats readily, thereby preventing the build-up of plaque in the arteries.

More importantly, MCT can be easily metabolized making them a source of quick

energy for the body.

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CocoMCT is a mixture of caprylic and capric acids, plus a substantial amount of lauric

acid derived from coconut oil. Coconut is the richest natural source of MCTs. The

inclusion of lauric acid in CocoMCT offers proven anti-pathogenic benefits as

compared to commercial MCT oils. In one study published in FEMS Immunology &

Medical Microbiology journal, a very small concentration (a few millimolars) of lauric

acid can rapidly kill Helicobacter pylori, a type of bacteria usually inhabiting the

stomach. They attack the stomach lining, causing sores, and if the condition worsens

can lead to stomach cancer.

CocoMCT can also improve cognitive health and

memory functions. Studies have shown that

cognitive decline is related to the brain's inability

to use glucose to function. In cases of fasting,

starvation or carbohydrate restriction, the human

brain turns to ketones as an alternate energy

source to glucose. In these cases, MCFA can pass

readily into the portal vein where they are

converted by the liver into ketones. Several published works have shown that MCT

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supplementation can increase ketone levels in the body and this elevation correlates

with improved memory and cognitive performance.

CocoMCT is extracted through a multi-step fractionation process of coconut oil.

Once the triglycerides are grouped as short, medium and long chains, an optimum

ratio of caprylic, capric and lauric triglycerides are uniquely combined to produce

CocoMCT. The proprietary process also called CocoMCT has a patent pending, and

is registered by Chemrez Technologies, Inc.

References:

Dawson PL, Carl GD, Acton JC, Han IY. Effect of lauric acid and nisin-impregnated

soy-based films on the growth of Listeria monocytogenes on turkey bologna. (2002)

Poult Sci 721–726.

Hornung B, Amtmann E, Sauer G. Lauric acid inhibits the maturation of vesicular

stomatitis virus. (1994) J Gen Virol 353–61.

Lao DA; Salvador, SD; Apostol, GC. Preparation and composition of medium chain

triglycerides containing substantial amount of lauric acid. Patent Application No.

PCT/PH2014/000015. July 25, 2014.

Rebello, Candida J., Jeffrey N. Keller, Ann G. Liu, William D. Johnson, and Frank

L. Greenway. Pilot feasibility and safety study examining the effect of medium chain

triglyceride supplementation in subjects with mild cognitive impairment: A

randomized controlled trial. (2015) BBA clinical 3 123-125.

Sun CQ, O’Connor CJ, Roberton AM. The antimicrobial properties of milkfat after

partial hydrolysis by calf pregastric lipase. (2002) Chem Biol Interact 185–98.

Sun CQ, O’Connor CJ, Roberton AM. Antibacterial action of fatty acids and

monoglycerides against Helicobacter pylori. (2003) FEMS Immunol Med Microbiol

9–17.

http://www.laurinmct.com

http://www.chemrez.com

Obituary: Dr. David D.K. Roberts (Australia)

By Dr Lawrence Eyres

David Roberts who is an ex Professor of Nutrition at Newcastle University NSW, has

tragically and suddenly passed away. David was an old friend and colleague of this

reviewer and we served together on the board of FSANZ. He was in the past a frequent

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visitor to New Zealand with many attendances at conferences and seminars. I will

always remember, around 20 years ago when he was demonstrating the detrimental

effects of overweight/obesity by carrying onto stage a sack of potatoes. He was a great

scientist, a wonderful and entertaining friend and a good family man. He will be sorely

missed.

AAOCS membership in focus

AAOCS is looking at ways to better foster communication and collaboration within the

section. As an effort to highlight the diverse nature of our membership and to promote

interaction between our section members, we will give a brief insight into members of

the section and what they do. In this newsletter, we present our treasurer Dr Xiao Su

and our newsletter editor Dr Cintia Dias. In future newsletters we will choose three

members at random and we hope that those contacted will be happy to participate in

the future.

Dr Xiao Su is a senior lecturer and discipline group leader in

Biomedicine, College of Health and Biomedicine, Victoria

University, Australia. Dr Su has a broad academic background in

both China and Australia. She received the MSc from the

Academia Sinica in 1985 and then taught in Shannxi Normal

University, China for four years. She completed her PhD at the

University of Tasmania, Hobart, Australia in 1994 supported by

an international postgraduate scholarship. After a one-year postdoctoral fellowship, Dr

Su took an academic position at the Victoria University in 1996. Dr Su has over 15

years research experience in Food, Nutrition and Health. Her main research interests

include lipids and omega-3 fatty acids, their role and metabolism in food and body;

and the therapeutic roles of natural products in health and metabolic disorders

including obesity, diabetes, cardiovascular disease and cancer.

Dr Su is currently leading several research projects including human clinical trials

on krill oil supplementation and the postprandial lipids and n-3 PUFA responses as

well as its longer term cardio-protective effects in comparison with fish oil. In the first

part of the study, Dr Su and her team has found that there was a differential rate of

incorporation of EPA between krill and fish oils, and 28% lower dose of EPA consumed

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by the subjects from krill oil resulted in an identical incorporation of this fatty acid into

plasma lipids as that from fish oil in the 5-hour postprandial state. This result suggests

that there was a differential rate of incorporation of EPA between krill oil and fish oil.

Further study is currently under way and we expect the outcomes to be available by

end of 2016.

Dr Cintia B. Dias has just concluded her PhD at the University of

Newcastle (Australia), under the supervision of Prof Manohar

Garg and A/Prof Lisa Wood. She received her MSc in food

sciences from the State University of Campinas in Brazil and

along with her Masters and PhD she has been working as a

casual tutor. She has recently been appointed as a full-time

postdoctoral fellow jointly between the Riddet Institute, Massey

University in New Zealand and Nutraceuticals Research Program, University of

Newcastle.

Cintia's graduate research focused on the effect of the major dietary fats on the

incorporation of long chain omega-3 polyunsaturated fatty acids (n-3 LCPUFA) in

human plasma and erythrocytes and the effect on n-3 LCPUFA metabolism. Her

research was presented at 7 national and international conferences and resulted in 4

papers published in peer-reviewed journals and 2 more papers currently under review.

Have you got any oils news?

The Australasian Section of the American Oil Chemists’ Society (AAOCS) is always

seeking input for upcoming section newsletters.

Have you done something noteworthy in the oils and fats research area?

Have you got any fats and oils business or product news?

Have you published any findings/results/thesis lately?

Have you been to a conference or expo and seen something interesting?

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Want to communicate it to the AAOCS? If so, we would like to know about it!

Please send your contributions to our Newsletter editor Cintia Dias

([email protected]).

Upcoming Events

AOCS events

World Conference on Fabric and Home Care, October 4-7, 2016, Shangri-La Hotel,

Singapore

AOCS Annual Meeting and Industry Showcases, April 30-May 3, 2017, Rosen

Shingle Creek, Orlando, Florida, USA

Co-badged events

Lipids, Nutraceuticals and Healthy Diets throughout the Life Cycle (co-badged with NZ

oils and fats), November 8-10, 2016, Rutherford Hotel Nelson, South Island, New

Zealand

Non AOCS events

12th Congress of the International Society for the study of Fatty Acids and Lipids,

September 5-6, 2016, South Africa

57th International Conference on the Bioscience of Lipids, September 4-8, 2016,

Chamonix, France

Omega-3 Centre / CMA joint symposium - Science of Omega 3: Balancing the Scales,

September 14, 2016, Sydney, Australia

14th Euro Fed Lipids Congress: Fats, Oils and Lipids – Innovative Approaches towards

a Sustainable Future, September 18-21, 2016, Ghent, Belgium

6th European Workshop on Lipid Mediators, September 27-30, 2016, Frankfurt am

Main, Germany

BRASSICA 2016, October 3-6, 2016, Melbourne, Australia

8th European Symposium on Plant Lipids, July 2-5, 2017, Malmö, Sweden

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New Papers

Journal papers

Chang, K. J. C., Paul, H, Nichols, P. D., Koutoulis, A., Blackburn, S. I. (2015)

Australian thraustochytrids: Potential production of dietary long-chain omega-3 oils

using crude glycerol. J. Functional Foods 19: 810-820.

Dias CB, Wood LG, Garg ML. Effects of dietary saturated and n-6 polyunsaturated

fatty acids on the incorporation of long chain n-3 polyunsaturated fatty acids into

blood lipids. (2016) European Journal of Clinical Nutrition; in press:1-7.

Flakemore, A. R., Otto, J. R., Suybeng, B., Balogun, R. O., Malau-Aduli, B. S.,

Nichols, P. D. and Malau-Aduli, A. E. O. (2015) Performance and carcass

characteristics of Australian purebred and crossbred lambs supplemented with Rice

Bran. Journal of Animal Science and Technology 57:36 DOI 10.1186/s40781-015-

0069-x.

Kashani, A., Holman, B. W. B., Nichols, P. D. and Malau-Aduli, A. E. O. (2015) Effect

of dietary supplementation with Spirulina on the expressions of AANAT, ADRB3,

BTG2 and FASN genes in the subcutaneous adipose and Longissimus dorsi muscle

tissues of purebred and crossbred Australian sheep. Journal of Animal Science and

Technology 57:8.

Kashani, A., Holman, B. W. B., Nichols, P. D. and Malau-Aduli, A. E. O. (2015) Effect

of level of Spirulina supplementation on the fatty acid compositions of adipose,

muscle, heart, kidney and liver tissues in Australian dual-purpose lambs. Annals of

Animal Science 15(4): 945–960.

Lagutin, K., Wong, H., Vyssotski, M., MacKenzie, A. (2016) Absolute

stereochemistry of 1,2-diols from lipids of Thermomicrobia. Lipids 51:373-376. DOI

10.1007/s11745-016-4124-2.

Malau-Aduli, A. E. O., Holman, B. W. B., Kashani, A. & Nichols, P. D. 2015. Sire

breed and sex effects on the fatty acid composition and content of heart, kidney,

liver, adipose and muscle tissues of purebred and first-cross prime lambs. Animal

Production Science. Published online: 4 September 2015.

http://dx.doi.org/10.1071/AN14906.

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Virtue, P., Meyer, B., Freier, U., Nichols, P. D., Jia, Z., King, R., Virtue, J., Swadling,

K. M., Meiners, K. M. and Kawaguchi, S. (2016) Condition of larval (furcilia VI) and

one year old juvenile Euphausia superba during the winter-spring transition in East

Antarctica. Deep Sea Research II. http://dx.doi.org/10.1016/j.dsr2.2016.02.001.

Conference papers

Vyssotski, M., Lagutin, K., Bloor, S., MacKenzie, A., Scott., D. (2016) Advanced

analysis of NZ sheep milk lipids, Sheep Milk NZ 2016 conference (Palmerston North,

14-15 March 2016)