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Yi JY, Kim HJ, Chung MS. Manufacture of low-benzo(a)pyrene sesame seed (Sesamum indicum L.) oil using a self-designed apparatus. PLoS One 2017; 12:e0173585. [PMID: 28278179 PMCID: PMC5344456 DOI: 10.1371/journal.pone.0173585] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Accepted: 02/22/2017] [Indexed: 11/23/2022] Open
Abstract
The aim of this study was to lower benzo(a)pyrene (BaP) contents in sesame seed oil (SSO) during manufacture by using a self-designed apparatus, to determine its optimal conditions, and to analyze antioxidants in SSO which might be related to BaP content reduction. Washing and spin-drying steps reduce exogenous BaP contamination, and the reduced moisture in seeds lowered BaP content in final SSO. A ventilation system in the roasting step inhibits BaP formation and reabsorption, followed by a controlled compression step. The optimal condition, a single washing cycle with 2-min spin-drying, 1350-rpm ventilation, and a single compression cycle, reduced the BaP content in SSO to 2.93 μg/kg, where the raw seeds had been spiked with 10-μg/kg BaP. Total phenolic contents showed a reversal pattern to the distribution of BaP contents. Sesamol and sesamolin were quantified by a high performance liquid chromatography-ultraviolet detector, and it was suggested that sesamol which is a strong antioxidant might have prevented BaP formation during the roasting step. This study enabled the commercial production of low-BaP SSO, and the data could be used in further investigations of the BaP content reduction mechanism with quantitative chemical analysis of the SSO composition.
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Affiliation(s)
- Ji Yoon Yi
- Department of Food Science and Engineering, Ewha Womans University, Seoul, Republic of Korea
| | - Hui Ju Kim
- Department of Food Science and Engineering, Ewha Womans University, Seoul, Republic of Korea
| | - Myong-Soo Chung
- Department of Food Science and Engineering, Ewha Womans University, Seoul, Republic of Korea
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53
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Rękas A, Wroniak M, Ścibisz I. Microwave radiation and conventional roasting in conjunction with hulling on the oxidative state and physicochemical properties of rapeseed oil. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600501] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Agnieszka Rękas
- Faculty of Food Sciences, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Małgorzata Wroniak
- Faculty of Food Sciences, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Iwona Ścibisz
- Faculty of Food Sciences, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
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Chikhoune A, Damjan Pavleca J, Shashkov M, Berroua Z, Chebbi K, Bougherra H, Zeroual B, Aliane K, Gagaoua M, Boudjellal A, Vovk I, Križman M. Antioxidant effect induced by the essential oil ofPituranthos scopariusin a formulation of a whey spread emulsion. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13163] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Anis Chikhoune
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Jan Damjan Pavleca
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
| | - Mikhail Shashkov
- Boreskov Institute of Catalysis SB RAS, Pr. Lavrentyeva. 5; Novosibirsk 630090 Russian Federation
- Novosibirsk state University, 630090, Pyrogova st, 2; Novosibirsk 630090 Russian Federation
| | - Zahra Berroua
- Département des Technologies Alimentaires; I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 2500 Algérie
| | - Kaissa Chebbi
- Département des Technologies Alimentaires; I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 2500 Algérie
| | - Hind Bougherra
- Département de Génie des Procédés, Université Abderrahmane Mira; Laboratoire des Matériaux Organiques; Bejaia 06000 Algérie
| | - Brahim Zeroual
- Cévital spa, nouveau quai, port de Bejaia, BP 334; Bejaia 06000 Algerie
| | - Khellaf Aliane
- Cévital spa, nouveau quai, port de Bejaia, BP 334; Bejaia 06000 Algerie
| | - Mohammed Gagaoua
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire BIOQUAL, I.N.A.T.A.A, Université Frères Mentouri Constantine, Route de Ain El-Bey; Constantine 25000 Algérie
| | - Irena Vovk
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
| | - Mitja Križman
- Laboratory for Food Chemistry; National Institute of Chemistry, Hajdrihova 19; SI-1000 Ljubljana Slovenia
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55
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Determination of 2-Propenal Using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography–Time-of-Flight Mass Spectrometry as a Marker for Authentication of Unrefined Sesame Oil. J CHEM-NY 2017. [DOI: 10.1155/2017/9106409] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Ascertaining the authenticity of the unrefined sesame oil presents an ongoing challenge. Here, the determination of 2-propenal was performed by headspace solid-phase microextraction (HS-SPME) under mild temperature coupled to gas chromatography with time-of-flight mass spectrometry, enabling the detection of adulteration of unrefined sesame oil with refined corn or soybean oil. Employing this coupled technique, 2-propenal was detected in all tested refined corn and soybean oils but not in any of the tested unrefined sesame oil samples. Using response surface methodology, the optimum extraction temperature, equilibrium time, and extraction time for the HS-SPME analysis of 2-propenal using carboxen/polydimethylsiloxane fiber were determined to be 55°C, 15 min, and 15 min, respectively, for refined corn oil and 55°C, 25 min, and 15 min, respectively, for refined soybean oil. Under these optimized conditions, the adulteration of unrefined sesame oil with refined corn or soybean oils (1–5%) was successfully detected. The detection and quantification limits of 2-propenal were found to be in the range of 0.008–0.010 and 0.023–0.031 µg mL−1, respectively. The overall results demonstrate the potential of this novel method for the authentication of unrefined sesame oil.
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56
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Olude O, George F, Alegbeleye W. Utilization of autoclaved and fermented sesame ( Sesamum indicum L.) seed meal in diets for Til-aqua natural male tilapia. ACTA ACUST UNITED AC 2016; 2:339-344. [PMID: 29767031 PMCID: PMC5941054 DOI: 10.1016/j.aninu.2016.09.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2015] [Revised: 08/23/2016] [Accepted: 09/02/2016] [Indexed: 11/24/2022]
Abstract
Current research emphasis has been on the reduction of feed cost by incorporating processed sesame seed meal in the diet of tilapia. Raw sesame (Sesamum indicum) seed was soaked and subjected to either autoclaving or fermentation, after which their oil contents were mechanically extracted. Graded levels of autoclaved (71.2, 165.5 and 296.3 g/kg designated as diets 1, 2 and 3, respectively) and fermented (71.0, 164.3 and 292.2 g/kg designated as diets 4, 5 and 6, respectively) sesame seed meal were included into fishmeal based diets for Til-aqua natural male tilapia (NMT) fry (initial weight, 1.69 ± 0.02 g). A diet without sesame seed meal served as the control. Diets were approximately iso-nitrogenous (35% crude protein). Fish were fed 5 times their maintenance requirement, which was 3.2 × 5 × [fish weight (g)/1,000]0.8 daily for 56 days. Processing improved the nutritional profile of raw sesame seed meal in terms of its crude protein and antinutrient compositions. Growth performance of fish was similar (P > 0.05) in the control and dietary treatments. The group fed diet 3 exhibited significantly poorer feed conversion ratio (1.14), protein efficiency ratio (2.77) and economic conversion ratio (US$1.38/kg) relative to the group that received diet 5. Apparent digestibility coefficients for protein, lipid and energy in diet 3 were similar (P > 0.05) to those in diet 6 but significantly lower (P < 0.05) than those of the control and other dietary groups. The sesame seed meals processed with different methods did not significantly affect crude protein, crude lipid and gross energy compositions in the fish carcass. The study demonstrated that 71.2 g/kg of autoclaved and 164.3 g/kg of fermented sesame seed meal could be incorporated in the diet of Til-aqua NMT with cost benefit.
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Affiliation(s)
- Oluwagbenga Olude
- Department of Marine Sciences, University of Lagos, P.M.B. 56 Akoka, Nigeria
| | - Francisca George
- Department of Aquaculture and Fisheries Management, Federal University of Agriculture, P.M.B. 2240 Abeokuta, Nigeria
| | - Wilfred Alegbeleye
- Department of Aquaculture and Fisheries Management, Federal University of Agriculture, P.M.B. 2240 Abeokuta, Nigeria
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Oxidative stability of extra virgin olive oil blended with sesame seed oil during storage: an optimization study based on combined design methodology. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9384-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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58
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Song J, Jang EY, Kim MJ, Kim YJ, Lee J. Development of a spectroscopic method to determine the content of free radical scavenging compounds and oxidation products in thermally oxidised oils. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13223] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- JuHee Song
- Department of Food Science and Biotechnology; Sungkyunkwan University; 2066 Seobu-ro Jangan-gu, Suwon Gyeonggi-do 16419 Korea
| | - Eun Yeong Jang
- Department of Food Science and Biotechnology; Sungkyunkwan University; 2066 Seobu-ro Jangan-gu, Suwon Gyeonggi-do 16419 Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition; Kangwon National University; 346 Hwangjo-gil, Dogye-eup, Samcheok-si, Gangwon-do 25949 Korea
| | - Young-Jun Kim
- Food Safety Center; Ottogi Corp; 49 Heungan-daero 395 beon-gil, Dongan-gu, Anyang-si, Gyeonggi-do 14060 Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology; Sungkyunkwan University; 2066 Seobu-ro Jangan-gu, Suwon Gyeonggi-do 16419 Korea
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59
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Jeon YH, Son YJ, Kim SH, Yun EY, Kang HJ, Hwang IK. Physicochemical properties and oxidative stabilities of mealworm ( Tenebrio molitor) oils under different roasting conditions. Food Sci Biotechnol 2016; 25:105-110. [PMID: 30263243 DOI: 10.1007/s10068-016-0015-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2015] [Revised: 10/19/2015] [Accepted: 10/20/2015] [Indexed: 11/30/2022] Open
Abstract
Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200°C for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ-tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability.
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Affiliation(s)
- Yu-Ho Jeon
- 1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Yang-Ju Son
- 1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Soo-Hee Kim
- Department of Culinary Arts, Kyungmin University, Uijeongbu, Gyeonggi, 11618 Korea
| | - Eun-Young Yun
- Department of Agricultural Biology, National Academy of Agricultural Science, RDA, Jeonju, Jeonbuk, 54875 Korea
| | - Hee-Jin Kang
- 4Department of Food and Nutrition, College of Natural Sciences, Myongji University, Yongin, Gyeonggi, 17058 Korea
| | - In-Kyeong Hwang
- 1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
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60
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Lee JH, Tay BK, Ganguly R, Webster RD. The Electrochemical Oxidation of Sesamol in Acetonitrile Containing Variable Amounts of Water. Electrochim Acta 2015. [DOI: 10.1016/j.electacta.2015.10.068] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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61
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Formation of Benzo(a)pyrene in Sesame Seeds During the Roasting Process for Production of Sesame Seed Oil. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2734-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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62
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Kostadinović Veličkovska S, Brühl L, Mitrev S, Mirhosseini H, Matthäus B. Quality evaluation of cold-pressed edible oils from Macedonia. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400623] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Ludger Brühl
- Max Rubner-Institut; Working Group for Lipid Research; Detmold Germany
| | - Saša Mitrev
- Faculty of Agriculture; University “Goce Delčev”; Štip Macedonia
| | - Hamed Mirhosseini
- Department of Food Technology; Faculty of Food Science and Technology; Universiti Putra Malaysia; Selangor Malaysia
| | - Bertrand Matthäus
- Max Rubner-Institut; Working Group for Lipid Research; Detmold Germany
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63
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Influence of roasting conditions on the chemical properties and antioxidant activity of perilla oils. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13765-015-0046-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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64
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Zheng C, Yang M, Zhou Q, Liu CS, Huang FH. Changes in the content of canolol and total phenolics, oxidative stability of rapeseed oil during accelerated storage. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300229] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Chang Zheng
- Oil Crops Research Institute; Chinese Academy of Agricultural Sciences; Wuhan China
- Hubei Key Laboratory of Lipid Chemistry and Nutrition; Wuhan China
| | - Mei Yang
- Oil Crops Research Institute; Chinese Academy of Agricultural Sciences; Wuhan China
| | - Qi Zhou
- Oil Crops Research Institute; Chinese Academy of Agricultural Sciences; Wuhan China
| | - Chang-Sheng Liu
- Oil Crops Research Institute; Chinese Academy of Agricultural Sciences; Wuhan China
| | - Feng-Hong Huang
- Oil Crops Research Institute; Chinese Academy of Agricultural Sciences; Wuhan China
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65
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Hwang HS, Winkler-Moser JK, Vermillion K, Liu SX. Enhancing Antioxidant Activity of Sesamol at Frying Temperature by Addition of Additives through Reducing Volatility*. J Food Sci 2014; 79:C2164-73. [DOI: 10.1111/1750-3841.12653] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2014] [Accepted: 08/13/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Hong-Sik Hwang
- United States Dept. of Agriculture; Agricultural Research Service; Natl. Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL U.S.A
| | - Jill K. Winkler-Moser
- United States Dept. of Agriculture; Agricultural Research Service; Natl. Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL U.S.A
| | - Karl Vermillion
- United States Dept. of Agriculture; Agricultural Research Service; Natl. Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL U.S.A
| | - Sean X. Liu
- United States Dept. of Agriculture; Agricultural Research Service; Natl. Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL U.S.A
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66
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Shrestha K, De Meulenaer B. Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5412-9. [PMID: 24884309 DOI: 10.1021/jf500549t] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
This work was carried out to study the effect of roasting on different compositional parameters and oil oxidative stability of three Brassica species (Brassica juncea (BJ), B. juncea var. oriental (BJO), and Brassica napus (rapeseed, RS)). After 10 min of roasting at 165 °C, canolol contents of BJ, BJO, and RS oil reached 297.8, 171.6, and 808.5 μg/g, and the phospholipid phosphorus contents reached 453.6, 342.6, and 224.2 μg/g oil, respectively. The BJ and BJO seeds showed more prominent browning reactions than RS, due to the presence of higher amounts of reducing sugars, lysine, arginine and the occurrence of Maillard type browning reactions of phospholipids. The UV-visible spectra, fluorescence, and pyrrole content showed the presence of browning reaction products in the roasted seed oils. Roasting increased the oxidative stability of all varieties. Canolol formation could only partially explain such observations. Other roasting effects such as phospholipid extraction and Maillard type browning reaction products were also responsible for the increased stability.
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Affiliation(s)
- Kshitij Shrestha
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
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67
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Comparative assessment of compositional components, antioxidant effects, and lignan extractions from Korean white and black sesame (Sesamum indicum L.) seeds for different crop years. J Funct Foods 2014. [DOI: 10.1016/j.jff.2014.01.006] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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68
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Lee Y, Song B, Ju J. Anti-inflammatory Activity of Perilla frutescens Britton Seed in RAW 264.7 Macrophages and an Ulcerative Colitis Mouse Model. ACTA ACUST UNITED AC 2014. [DOI: 10.9721/kjfst.2014.46.1.61] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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69
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Abstract
This paper was to develop a simple and rapid headspace solid-phase microextraction (HS-SPME) method coupled with gas chromatography–mass spectrometry (GC-MS) for the determination of volatiles compounds from the roasted sesame oil (RSO). A HP-5MS capillary column (30 m × 0.25 mm I.D. × 0.25 mm film thick) was used for GC-MS, and a 50/30 μm divinylbenzene/carboxen/polydimethylsiloxane (DVB/CAR/PDMS) fiber was used to extract volatiles compounds. The condition was optimized by varying the sample-to-headspace ratio (0.5-2.5 g/15 ml), extraction time (10-50 min) and Splitless time (0.5-4 min). The results showed that the optimal operating conditions occurred at (extraction temperature:40°C, sample-to-headspace ratio: 1.5 g/15 ml, extraction time: 40 min, Splitless time: 1 min) for the analyze method.
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70
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Lee WJ, Su NW, Lee MH, Lin JT. Assessment of authenticity of sesame oil by modified Villavecchia Test and HPLC-ELSD analysis of triacylglycerol profile. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.04.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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71
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Cai L, Cao A, Aisikaer G, Ying T. Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200337] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Luyun Cai
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
| | - Ailing Cao
- Xiaoshan Entry-Exit Inspection and Quarantine Bureau; Hangzhou; P. R. China
| | - Guzanuer Aisikaer
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
| | - Tiejin Ying
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
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72
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Hwang HS, Winkler-Moser JK, Bakota EL, Berhow MA, Liu SX. Antioxidant Activity of Sesamol in Soybean Oil Under Frying Conditions. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2204-5] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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73
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Lee WJ, Su NW, Lee MH, Lin JT. Examination of the Modified Villavecchia Test for Detecting Sesame Oil. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2207-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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74
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Vaidya B, Eun JB. Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200288] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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75
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Wu S, Wang L, Shu F, Cao W, Chen F, Wang X. Effect of refining on the lignan content and oxidative stability of oil pressed from roasted sesame seed. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12074] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | | | - Wenming Cao
- Shanghai Grain Science Research Institute; 200136; Shanghai; China
| | - Fengxiang Chen
- Shanghai Grain Science Research Institute; 200136; Shanghai; China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 214122; Wuxi; China
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76
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77
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Gerstenmeyer E, Reimer S, Berghofer E, Schwartz H, Sontag G. Effect of thermal heating on some lignans in flax seeds, sesame seeds and rye. Food Chem 2012; 138:1847-55. [PMID: 23411317 DOI: 10.1016/j.foodchem.2012.11.117] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2012] [Revised: 11/04/2012] [Accepted: 11/20/2012] [Indexed: 11/18/2022]
Abstract
Consumption of lignan rich food is presumed to have positive effects on human health. As numerous foods are consumed mainly in processed form it is important to investigate the changes of the lignan content during processing. To this end, unheated and heated sesame seeds, sesame products, rye grains, rye flour, rye bread and flax seeds were extracted by sonication with ethanol/water (70:30, v:v) or sodium methoxide. The extracts were additionally hydrolysed enzymatically (β-glucuronidase/arylsulphatase, cellulase), the compounds separated on a reversed phase column by gradient elution and detected by UV/ESI-MS in the negative ionisation multiple reaction monitoring mode (MRM). Secoisolariciresinol, lariciresinol, pinoresinol, 7-hydroxymatairesinol, syringaresinol, isolariciresinol, secoisolariciresinol diglycoside, lariciresinol monoglycoside, pinoresinol mono-, di- and triglycoside, sesaminol, sesaminol triglycoside, sesamolinol and sesamolinol diglycoside were identified. Moderate heating at 100°C did not degrade the lignan aglycones and glycosides in dry foods. In contrast, heating was responsible for the better extractability of the lignans. If samples with high moisture content were heated, the degradation of the lignans in sesame seeds and rye was observed already at 100°C. Higher roasting temperatures caused degradation of aglycones and glycosides. Especially at 250°C, lignans were degraded rapidly in sesame seeds and rye but not in flax seeds.
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Affiliation(s)
- Eva Gerstenmeyer
- Institute for Analytical Chemistry, University of Vienna, Währinger Straße 38, A-1090 Vienna, Austria
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78
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Seol NG, Jang EY, Kim MJ, Lee J. Effects of Roasting Conditions on the Changes of Stable Carbon Isotope Ratios (δ13C) in Sesame Oil and Usefulness of δ13C to Differentiate Blended Sesame Oil from Corn Oil. J Food Sci 2012; 77:C1263-8. [DOI: 10.1111/j.1750-3841.2012.02987.x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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79
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Zhao T, Hong SI, Lee J, Lee JS, Kim IH. Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil. J Food Sci 2012; 77:C1273-8. [DOI: 10.1111/j.1750-3841.2012.02981.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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80
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Thanonkaew A, Wongyai S, McClements DJ, Decker EA. Effect of stabilization of rice bran by domestic heating on mechanical extraction yield, quality, and antioxidant properties of cold-pressed rice bran oil (Oryza saltiva L.). Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.03.018] [Citation(s) in RCA: 84] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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81
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Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2076-0] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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82
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Ha DO, Yeo J, Kang ST, Kim MJ, Lee J. Sodium azide and metal chelator effects on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging compounds from methylene blue photosensitized lard. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100329] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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83
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Correlation of antioxidant content and absorbance changes of DPPH during lipid oxidation. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0025-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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84
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Hwang HS, Winkler-Moser JK, Liu SX. Structural Effect of Lignans and Sesamol on Polymerization of Soybean Oil at Frying Temperature. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-011-1994-6] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- Hong-Sik Hwang
- ; United States Department of Agriculture, Agricultural Research Service; National Center for Agricultural Utilization Research, Functional Foods Research; 1815 N. University Street Peoria IL 61604 USA
| | - Jill K. Winkler-Moser
- ; United States Department of Agriculture, Agricultural Research Service; National Center for Agricultural Utilization Research, Functional Foods Research; 1815 N. University Street Peoria IL 61604 USA
| | - Sean X. Liu
- ; United States Department of Agriculture, Agricultural Research Service; National Center for Agricultural Utilization Research, Functional Foods Research; 1815 N. University Street Peoria IL 61604 USA
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85
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Park MH, Seol NG, Chang PS, Yoon SH, Lee JH. Effects of roasting conditions on the physicochemical properties and volatile distribution in perilla oils (Perilla frutescens var. japonica). J Food Sci 2011; 76:C808-16. [PMID: 21623788 DOI: 10.1111/j.1750-3841.2011.02214.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED Perilla seeds have more than 60% of α-linolenic acid, one of omega-3 essential fatty acids. Headspace volatiles and physicochemical properties including color, fluorescence intensity, and the oxidation products in perilla oil (PO) from perilla seeds roasted at different conditions were analyzed. Roasting temperature was 150, 170, 190, and 210°C, and roasting time was 15 and 30 min at each roasting temperature. PO from higher roasting temperature and longer roasting time had lower L* values, higher a*, b*, and chroma values, more brown pigments and fluorescence intensity, and more conjugated dienoic acids. Pyrazines were major volatiles in PO, and furans, sulfur-containing compounds, and hydrocarbons were also detected by a solid phase microextraction gas chromatography/mass spectrometry. In PO, 2,5-Dimethylpyrazine and 2-furancarboxaldehyde were 2 major volatiles. The principal component analysis of volatiles showed the 1st principal component (PC1) and the 2nd principal component (PC2) express 56.64% and 22.72% of the volatile variability in PO, respectively, which can differentiate PO prepared from roasting conditions clearly. Some physicochemical properties especially brown pigment and volatiles were positively correlated with each other in PO. PRACTICAL APPLICATION Perilla oil (PO) from perilla seeds possesses more than 60% of α-linolenic acid, one of omega-3 fatty acids. Roasting process has been used to extract oil from perilla seeds. Understanding physicochemical properties of PO from diverse roasting conditions are important steps to produce PO in food industry. Roasting process induces darkening of color, increase of fluorescence intensity, and brown pigments in PO. Pyrazines and furans are major headspace volatiles in PO roasted above 170°C. The results of this study can help to produce PO in industrial scales with desired headspace volatiles, colors, and oxidative state.
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Affiliation(s)
- Min Hee Park
- Dept. of Food Science and Technology, Seoul Natl. Univ. of Science and Technology, Seoul 139-743, Korea
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86
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Yeo J, Park J, Lee J. Evaluation of antioxidant capacity of sesamol and free radical scavengers at different heating temperatures. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000553] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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87
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88
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Park MH, Jeong MK, Yeo J, Son HJ, Lim CL, Hong EJ, Noh BS, Lee J. Application of solid phase-microextraction (SPME) and electronic nose techniques to differentiate volatiles of sesame oils prepared with diverse roasting conditions. J Food Sci 2011; 76:C80-8. [PMID: 21535659 DOI: 10.1111/j.1750-3841.2010.01954.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Headspace volatiles of sesame oil (SO) from sesame seeds roasted at 9 different conditions were analyzed by a combination of solid phase microextraction (SPME)-gas chromatography/mass spectrometry (GC/MS), electronic nose/metal oxide sensors (MOS), and electronic nose/MS. As roasting temperature increased from 213 to 247 °C, total headspace volatiles and pyrazines increased significantly (P < 0.05). Pyrazines were major volatiles in SO and furans, thiazoles, aldehydes, and alcohols were also detected. Roasting temperature was more discrimination factor than roasting time for the volatiles in SO through the principal component analysis (PCA) of SPME-GC/MS, electronic nose/MOS, and electronic nose/MS. Electronic nose/MS showed that ion fragment 52, 76, 53, and 51 amu played important roles in discriminating volatiles in SO from roasted sesame seeds, which are the major ion fragments from pyrazines, furans, and furfurals. SO roasted at 213, 230, and 247 °C were clearly differentiated from each other on the base of volatile distribution by SPME-GC/MS, electronic nose/MOS, and electronic nose/MS analyses. Practical Application: The results of this study are ready to apply for the discriminating samples using a combinational analysis of volatiles. Not only vegetable oils prepared from roasting process but also any food sample possessing volatiles could be targets for the SPME-GC/MS and electronic nose assays. Contents and types of pyrazines in sesame seed oil could be used as markers to track down the degree of roasting and oxidation during oil preparation.
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Affiliation(s)
- Min Hee Park
- Dept. of Food Science and Technology, Seoul Natl. Univ. of Science and Technology, Seoul 139-743, Korea
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89
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Peterson J, Dwyer J, Adlercreutz H, Scalbert A, Jacques P, McCullough ML. Dietary lignans: physiology and potential for cardiovascular disease risk reduction. Nutr Rev 2010; 68:571-603. [PMID: 20883417 DOI: 10.1111/j.1753-4887.2010.00319.x] [Citation(s) in RCA: 186] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
The present review of the literature on lignan physiology and lignan intervention and epidemiological studies was conducted to determine if lignans decrease the risks of cardiovascular disease in Western populations. Five intervention studies using flaxseed lignan supplements indicated beneficial associations with C-reactive protein, and a meta-analysis that included these studies also suggested lignans have a lowering effect on plasma total and low-density lipoprotein cholesterol. Three intervention studies using sesamin supplements indicated possible lipid- and blood pressure-lowering associations. Eleven human observational epidemiological studies examined dietary intakes of lignans in relation to cardiovascular disease risk. Five showed decreased risk with either increasing dietary intakes of lignans or increased levels of serum enterolactone (an enterolignan used as a biomarker of lignan intake), five studies were of borderline significance, and one was null. The associations between lignans and decreased risk of cardiovascular disease are promising, but they are yet not well established, perhaps due to low lignan intakes in habitual Western diets. At the higher doses used in intervention studies, associations were more evident.
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Affiliation(s)
- Julia Peterson
- Jean Mayer United States Department of Agriculture Human Nutrition Research Center on Aging and Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachussets, USA
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90
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Park YW, Chang PS, Lee J. Application of triacylglycerol and fatty acid analyses to discriminate blended sesame oil with soybean oil. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.04.049] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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91
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Yeo JD, Jeong MK, Park CU, Lee J. Comparing Antioxidant Effectiveness of Natural and Synthetic Free Radical Scavengers in Thermally-Oxidized Lard using DPPH Method. J Food Sci 2010; 75:C258-62. [DOI: 10.1111/j.1750-3841.2010.01534.x] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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92
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Application of DPPH absorbance method to monitor the degree of oxidation in thermally-oxidized oil model system with antioxidants. Food Sci Biotechnol 2010. [DOI: 10.1007/s10068-010-0036-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022] Open
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93
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Kim MJ, Jeong MK, Chang PS, Lee J. Radical scavenging activity and apoptotic effects in HT-29 human colon cancer cells of black sesame seed extract. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02044.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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