1
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Wang C, Cui Q, Liu Q, Fan Y, Li Q, Zhao M, Zhao L, Zhang J, Rao G. Analysis of heaping-induced decline in olive quality: insights from integrated analysis between phenotypic traits and gene expression profiles. TREE PHYSIOLOGY 2024; 44:tpae066. [PMID: 38861416 DOI: 10.1093/treephys/tpae066] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 05/09/2024] [Accepted: 06/10/2024] [Indexed: 06/13/2024]
Abstract
Heaping is an unavoidable process before olive milling, and its duration significantly affects the olive quality. However, there is limited research on the quality changes of olive fruits on a short-time scale. To gain a better understanding of the molecular mechanisms underlying postharvest deterioration of olives, this study piled olives at room temperature and extracted oil at 0, 8, 24, 48 and 72 h to analyze oil quality parameters. Gas/Liquid Chromatography-Mass Spectrometry (GC/LC-MS) techniques were employed to investigate variations in metabolite contents. Concurrently, the transcriptional profiles of olives during heaping were examined. As piling time progressed, quality indicators declined, and stored fruit were categorized into three groups based on their quality characters: '0 h' belongs to the first category, '8 h' and '24 h' to the second category, and '48 h' and '72 h' to the third category. Metabolite changes were consistent with the expression patterns of genes related to their synthesis pathways. Additionally, ethylene was identified as a crucial factor influencing fruit senescence. These findings establish a foundation for further research on olive deterioration after harvesting and offer insights for optimizing olive oil production.
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Affiliation(s)
- Chenhe Wang
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
| | - Qizhen Cui
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
| | - Qingqing Liu
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
| | - Yutong Fan
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
| | - Qiaohua Li
- Longnan Xiangyu Olive Development Co., Ltd, Hanwang road, Wudu district, Longnan, Gansu, 746000, China
| | - Min Zhao
- Longnan Xiangyu Olive Development Co., Ltd, Hanwang road, Wudu district, Longnan, Gansu, 746000, China
| | - Liangmei Zhao
- Longnan Xiangyu Olive Development Co., Ltd, Hanwang road, Wudu district, Longnan, Gansu, 746000, China
| | - Jianguo Zhang
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
- Key Laboratory of Tree Breeding and Cultivation, National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
| | - Guodong Rao
- State Key Laboratory of Tree Genetics and Breeding, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
- Collaborative Innovation Center of Sustainable Forestry in Southern China, Nanjing Forestry University, Longpan road, Xuanwu district, Nanjing 210037, China
- Key Laboratory of Tree Breeding and Cultivation, National Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Xiangshan road, Haidian district, Beijing 100091, China
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2
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Sebii H, Karra S, Ghribi AM, Danthine S, Blecker C, Attia H, Besbes S. Moringa, Milk Thistle, and Jujube Seed Cold-Pressed Oils: Characteristic Profiles, Thermal Properties, and Oxidative Stability. Foods 2024; 13:1402. [PMID: 38731773 PMCID: PMC11083288 DOI: 10.3390/foods13091402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Accepted: 04/30/2024] [Indexed: 05/13/2024] Open
Abstract
Cold-pressed moringa, milk thistle, and jujube seed oils were investigated in terms of their characteristic profiles, thermal properties, and oxidative stability. The findings proved that the extracted oils were characterized by high nutritional values, which encourages their use in various fields. Results showed significant differences between the obtained oils. Overall, jujube seed oil exhibited the best quality parameters, with acidity equal to 0.762 versus 1% for the moringa and milk thistle seed oils. Milk thistle seed oil showed absorbance in the UV-C (100-290 nm), UV-B (290-320 nm), and UV-A (320-400 nm) ranges, while the moringa and jujube seed oils showed absorbance only in the UV-B and UV-A ranges. Concerning bioactive compounds, jujube seed oil presented the highest content of polyphenols, which promoted a good scavenging capacity (90% at 10 µg/mL) compared to the moringa and milk thistle seed oils. Assessing the thermal properties of the obtained oils showed the presence of four groups of triglycerides in the moringa and milk thistle seed oils, and two groups of triglycerides in the jujube seed oil. The thermograms were constant at temperatures above 10 °C for milk thistle seed oil, 15 °C for jujube seed oil, and 30 °C for moringa seed oil, which corresponded to complete liquefaction of the oils. The extinction coefficients K232 and K270, monitored during storage for 60 days at 60 °C, proved that jujube seed oil had the highest polyphenols content and was the most stable against thermal oxidation.
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Affiliation(s)
- Haifa Sebii
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP:3038, Tunisia; (H.S.); (S.K.); (A.M.G.); (H.A.)
- Highly Institute of Biotechnology of Beja, University of Jendouba, Jendouba 9000, BP:382, Tunisia
| | - Sirine Karra
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP:3038, Tunisia; (H.S.); (S.K.); (A.M.G.); (H.A.)
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2B, B-5030 Gembloux, Belgium (C.B.)
| | - Abir Mokni Ghribi
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP:3038, Tunisia; (H.S.); (S.K.); (A.M.G.); (H.A.)
- Highly Institute of Applied Sciences of Medenine, University of Gabes, Road El Jorf—Km 22.5, Medenine BP:4119, Tunisia
| | - Sabine Danthine
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2B, B-5030 Gembloux, Belgium (C.B.)
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2B, B-5030 Gembloux, Belgium (C.B.)
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP:3038, Tunisia; (H.S.); (S.K.); (A.M.G.); (H.A.)
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP:3038, Tunisia; (H.S.); (S.K.); (A.M.G.); (H.A.)
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2B, B-5030 Gembloux, Belgium (C.B.)
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3
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da Silva Medeiros ML, Brasil YL, Cruz-Tirado LJP, Lima AF, Godoy HT, Barbin DF. Portable NIR spectrometer and chemometric tools for predicting quality attributes and adulteration levels in butteroil. Food Control 2023. [DOI: 10.1016/j.foodcont.2022.109349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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4
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Zhao Z, Wan P, Liu J, Yu S, Yang X, Chen DW. Monitoring of the oxidation process of egg yolk phospholipids at frying temperature by nuclear magnetic resonance. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102303] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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5
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Klooster ST, Schroën K, Berton-Carabin C. Lipid oxidation products in model food emulsions: do they stay in or leave droplets, that’s the question. Food Chem 2022; 405:134992. [DOI: 10.1016/j.foodchem.2022.134992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 11/11/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022]
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6
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Boerkamp VJ, Merkx DW, Wang J, Vincken JP, Hennebelle M, van Duynhoven JP. Quantitative assessment of epoxide formation in oil and mayonnaise by 1H-13C HSQC NMR spectroscopy. Food Chem 2022; 390:133145. [DOI: 10.1016/j.foodchem.2022.133145] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/22/2022] [Accepted: 05/01/2022] [Indexed: 11/27/2022]
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7
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Osheter T, Linder C, Wiesman Z. Time Domain (TD) Proton NMR Analysis of the Oxidative Safety and Quality of Lipid-Rich Foods. BIOSENSORS 2022; 12:bios12040230. [PMID: 35448290 PMCID: PMC9031308 DOI: 10.3390/bios12040230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/31/2022] [Accepted: 04/06/2022] [Indexed: 05/17/2023]
Abstract
Food safety monitoring is highly important due to the generation of unhealthy components within many food products during harvesting, processing, storage, transportation and cooking. Current technologies for food safety analysis often require sample extraction and the modification of the complex chemical and morphological structures of foods, and are either time consuming, have insufficient component resolution or require costly and complex instrumentation. In addition to the detection of unhealthy chemical toxins and microbes, food safety needs further developments in (a) monitoring the optimal nutritional compositions in many different food categories and (b) minimizing the potential chemical changes of food components into unhealthy products at different stages from food production until digestion. Here, we review an efficient methodology for overcoming the present analytical limitations of monitoring a food's composition, with an emphasis on oxidized food components, such as polyunsaturated fatty acids, in complex structures, including food emulsions, using compact instruments for simple real-time analysis. An intelligent low-field proton NMR as a time domain (TD) NMR relaxation sensor technology for the monitoring of T2 (spin-spin) and T1 (spin-lattice) energy relaxation times is reviewed to support decision-making by producers, retailers and consumers in regard to food safety and nutritional value during production, shipping, storage and consumption.
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8
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Kontogianni VG, Gerothanassis IP. Analytical and Structural Tools of Lipid Hydroperoxides: Present State and Future Perspectives. Molecules 2022; 27:2139. [PMID: 35408537 PMCID: PMC9000705 DOI: 10.3390/molecules27072139] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 03/20/2022] [Accepted: 03/22/2022] [Indexed: 11/17/2022] Open
Abstract
Mono- and polyunsaturated lipids are particularly susceptible to peroxidation, which results in the formation of lipid hydroperoxides (LOOHs) as primary nonradical-reaction products. LOOHs may undergo degradation to various products that have been implicated in vital biological reactions, and thus in the pathogenesis of various diseases. The structure elucidation and qualitative and quantitative analysis of lipid hydroperoxides are therefore of great importance. The objectives of the present review are to provide a critical analysis of various methods that have been widely applied, and more specifically on volumetric methods, applications of UV-visible, infrared, Raman/surface-enhanced Raman, fluorescence and chemiluminescence spectroscopies, chromatographic methods, hyphenated MS techniques, NMR and chromatographic methods, NMR spectroscopy in mixture analysis, structural investigations based on quantum chemical calculations of NMR parameters, applications in living cells, and metabolomics. Emphasis will be given to analytical and structural methods that can contribute significantly to the molecular basis of the chemical process involved in the formation of lipid hydroperoxides without the need for the isolation of the individual components. Furthermore, future developments in the field will be discussed.
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Affiliation(s)
- Vassiliki G. Kontogianni
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
| | - Ioannis P. Gerothanassis
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
- International Center for Chemical and Biological Sciences, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi 75270, Pakistan
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9
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DUMAN E, KURBAN H. Investigation of in vitro formation of advanced lipoxidation end products and advanced glycation end products precursors in high-fat processed meat products. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.110921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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10
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Nieva-Echevarría B, Goicoechea E, Sopelana P, Guillén MD. Different Effects of Vitamin C-Based Supplements on the Advance of Linseed Oil Component Oxidation and Lipolysis during In Vitro Gastrointestinal Digestion. Foods 2021; 11:58. [PMID: 35010183 PMCID: PMC8750871 DOI: 10.3390/foods11010058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/14/2021] [Accepted: 12/22/2021] [Indexed: 11/25/2022] Open
Abstract
Although widely consumed, dietary supplements based on Vitamin C contain high doses of this compound, whose impact on lipid oxidation during digestion needs to be addressed. Therefore, the effect of seven commercial supplements and of pure l-ascorbic acid and ascorbyl palmitate on linseed oil during in vitro gastrointestinal digestion was tackled. The advance of lipid oxidation was studied through the generation of oxidation compounds, the degradation of polyunsaturated fatty acyl chains and of gamma-tocopherol, by employing Proton Nuclear Magnetic Resonance. Supplements containing exclusively l-ascorbic acid enhanced the advance of linseed oil oxidation during digestion. This was evidenced by increased formation of linolenic-derived conjugated hydroxy-dienes and alkanals and by the generation of conjugated keto-dienes and reactive alpha,beta-unsaturated aldehydes, such as 4,5-epoxy-2-alkenals; moreover, gamma-tocopherol was completely degraded. Conversely, supplements composed of mixtures of ascorbic acid/salt with citric acid and carotenes, and of ascorbyl palmitate, protected linseed oil against oxidation and reduced gamma-tocopherol degradation. The study through Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry of the volatile compounds of the digests corroborated these findings. Furthermore, a decreased lipid bioaccessibility was noticed in the presence of the highest dose of l-ascorbic acid. Both the chemical form of Vitamin C and the presence of other ingredients in dietary supplements have shown to be of great relevance regarding oxidation and hydrolysis reactions occurring during lipid digestion.
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Affiliation(s)
| | | | | | - María D. Guillén
- Food Technology, Lascaray Research Center, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), 01006 Vitoria-Gasteiz, Spain; (B.N.-E.); (E.G.); (P.S.)
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11
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Han Z, Yang X, Li X, Xiao Z, Wu Z, Shao JH. The thermal oxidation evolution and relationship of unsaturated fatty acids and characteristic functional groups in blended oils with raspberry seed oil during deep-frying process by low field nuclear magnetic resonance and 1H nuclear magnetic resonance. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110055] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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12
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Prediction of Walnut Deterioration Using Kernel Oxidative Stability. Foods 2020; 9:foods9091207. [PMID: 32882834 PMCID: PMC7555185 DOI: 10.3390/foods9091207] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2020] [Revised: 08/23/2020] [Accepted: 08/26/2020] [Indexed: 12/25/2022] Open
Abstract
Monitoring walnut oxidation is essential to control walnut quality during storage. An accelerated oxidation method for differentiating the oxidative stability index (OSI) of walnut kernels was examined and the effects of instrument operational parameters such as temperature and airflow were evaluated. Four cultivars, Chandler, Solano, Durham, and Howard were analyzed at 110, 120, and 130 °C with 15, 20, and 25 L h−1 airflow. Analysis using 110 °C with 25 L h−1 yielded the lowest coefficients of variance (4.4) than other operational parameters; analysis using the same temperature at lower airflow, 15 L h−1, yield the highest coefficient of variance (10.5). Kernel OSI values were independent of airflow, however, dependence of temperature coefficient and Q10 were demonstrated. The results from selected parameters were correlated with fat and moisture content, peroxide value, UV absorbances, oil oxidative stability, hexanal, and rancidity to establish the relationships between OSI values and quality changes during storage. Using 0.5 g of ground kernels, at 110 °C with 25 L h−1 airflow gave a lower coefficient of variance and higher correlation with kernel quality and oxidative markers comparing to other combinations of operating parameters.
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13
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Azabou S, Sebii H, Taheur FB, Abid Y, Jridi M, Nasri M. Phytochemical profile and antioxidant properties of tomato by-products as affected by extraction solvents and potential application in refined olive oils. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100664] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Alberdi-Cedeño J, Ibargoitia ML, Guillén MD. Oxylipins Associated to Current Diseases Detected for the First Time in the Oxidation of Corn Oil as a Model System of Oils Rich in Omega-6 Polyunsaturated Groups. A Global, Broad and in-Depth Study by 1H NMR Spectroscopy. Antioxidants (Basel) 2020; 9:E544. [PMID: 32575776 PMCID: PMC7346112 DOI: 10.3390/antiox9060544] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2020] [Revised: 06/17/2020] [Accepted: 06/18/2020] [Indexed: 12/11/2022] Open
Abstract
For the first time, an important number of oxylipins have been identified and quantified in corn oil submitted to mild oxidative conditions at each time of their oxidation process. This oil can be considered as a model system of edible oils rich in polyunsaturated omega-6 groups. The study was carried out using 1H nuclear magnetic resonance spectroscopy (1H NMR), which does not require chemical modification of the sample. These newly detected oxylipins include dihydroperoxy-non-conjugated-dienes, hydroperoxy-epoxy-, hydroxy-epoxy- and keto-epoxy-monoenes as well as E-epoxy-monoenes, some of which have been associated with several diseases. Furthermore, the formation of other functional groups such as poly-formates, poly-hydroxy and poly-ether groups has also been proven. These are responsible for the polymerization and increased viscosity of the oil. Simultaneously, monitoring of the formation of well-known oxylipins, such as hydroperoxy-, hydroxy-, and keto-dienes, and of different kinds of oxygenated-alpha,beta-unsaturated aldehydes such as 4-hydroperoxy-, 4-hydroxy-, 4-oxo-2E-nonenal and 4,5-epoxy-2E-decenal, which are also related to different degenerative diseases, has been carried out. The provided data regarding the compounds identification and their sequence and kinetics of formation constitute valuable information for future studies in which lipid oxidation is involved, both in food and in other scientific fields.
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Affiliation(s)
| | | | - María D. Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain; (J.A.-C.); (M.L.I.)
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15
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Kim SY, Kim E, Shin BK, Seo JA, Kim YS, Lee DY, Choi HK. NMR-based metabolic profiling discriminates the geographical origin of raw sesame seeds. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107113] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Alberdi-Cedeño J, Ibargoitia ML, Guillén MD. Effect of the Enrichment of Corn Oil with alpha- or gamma-Tocopherol on Its in Vitro Digestion Studied by 1H NMR and SPME-GC/MS; Formation of Hydroperoxy-, Hydroxy-, Keto-Dienes and Keto- E-epoxy- E-Monoenes in the more alpha-Tocopherol Enriched Samples. Antioxidants (Basel) 2020; 9:E246. [PMID: 32197490 PMCID: PMC7139825 DOI: 10.3390/antiox9030246] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2020] [Revised: 03/16/2020] [Accepted: 03/17/2020] [Indexed: 01/27/2023] Open
Abstract
The aim of this study is the analysis of the in vitro digestion of corn oil, and of the effect of its enrichment with three levels of gamma- and alpha-tocopherol, by using, for the first time, 1H nuclear magnetic resonance (1H NMR) and a solid phase microextraction followed by gas chromatography/mass spectrometry (SPME-GC/MS). The attention is focused on the hydrolysis degree, the degradation of oil's main components, the occurrence of oxidation reactions and main compounds formed, as well as on the bioaccessibility of oil's main components, of compounds formed in the oxidation, and, of gamma- and alpha-tocopherol. The lipolysis levels reached are high and show a similar pattern in all cases. The oxidation of corn oil components during in vitro digestion is proven, as is the action of gamma-tocopherol as an antioxidant and alpha-tocopherol as a prooxidant. In the more alpha-tocopherol enriched samples, hydroperoxy-, hydroxy-, and keto-dienes, as well as keto-epoxy-monoenes and aldehydes, are generated. The bioaccessibility of the oil's main components is high. The compounds formed in the oxidation process during in vitro digestion can also be considered bioaccessible. The bioaccessibility of alpha-tocopherol is smaller than that of gamma-tocopherol. The concentration of this latter compound remains unchanged during the in vitro digestion of the more alpha-tocopherol enriched oil samples.
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Affiliation(s)
| | | | - María D. Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad nº 7, 01006 Vitoria-Gasteiz, Spain; (J.A.-C.); (M.L.I.)
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17
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Nieva-Echevarría B, Goicoechea E, Guillén MD. Oxidative stability of extra-virgin olive oil enriched or not with lycopene. Importance of the initial quality of the oil for its performance during in vitro gastrointestinal digestion. Food Res Int 2020; 130:108987. [PMID: 32156407 DOI: 10.1016/j.foodres.2020.108987] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 12/30/2019] [Accepted: 01/06/2020] [Indexed: 11/28/2022]
Abstract
The performance of commercial non-enriched and lycopene-enriched extra-virgin olive oils (EVOO) during in vitro gastrointestinal digestion was studied in order to elucidate potential benefits of lycopene addition. Samples were analyzed before and after digestion by Proton Nuclear Magnetic Resonance (1H NMR) and Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). EVOO samples differed in both main (oleic and linoleic acyl groups) and minor components (phenolic and oxidation compounds). Regardless of the presence of lycopene, all the samples reached a high degree of lipolysis and showed high stability towards oxidation under digestion conditions. Rather than oxidation reactions, the hydroperoxides initially present in the oil were reduced to more stable hydroxides. Likewise, hydroxy-diene isomerization from cis,trans to trans,trans occurred. Hence, the presumed antioxidant effect of lycopene was not noticed during in vitro digestion of EVOO. Similar experiments carried out with a more polyunsaturated oil (sunflower oil) indicated that lycopene slowed down the advance of oxidation slightly. However, in the case of EVOO, its initial quality prevailed over the slight antioxidant effect exerted by lycopene at the concentration present in commercial samples, determining the oxidation compound profile of the digests.
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Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
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18
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Alberdi-Cedeño J, Molina M, Yahuaca-Júarez B, Ibargoitia ML, Guillén MD. Changes provoked by nixtamalization and tortilla making in the lipids of two corn varieties. A study by 1H NMR. Food Chem 2019; 313:126079. [PMID: 31931423 DOI: 10.1016/j.foodchem.2019.126079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 12/17/2019] [Accepted: 12/17/2019] [Indexed: 11/17/2022]
Abstract
The aim of this study is to analyze in depth, by means of proton nuclear magnetic resonance, 1H NMR, the changes caused by nixtamalization and tortilla making in the lipid composition of two corn varieties. This technique permits the characterization of not only main but also minor lipid components of both corn and tortilla. Ferulates have been found for the first time among the minor components of these lipids. It has been proved that this processing affects the lipids of both corn varieties in a similar way. The total loss of fatty acids occurs as does partial loss of minor components. Furthermore, a slight oxidation is provoked during this processing as well as a small reduction in the unsaturation degree of the lipids. In spite of this a similar distribution of the different kinds of acyl groups has been found in corn and tortilla within each variety.
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Key Words
- Corn lipids
- Main and minor components
- Nixtamalization and tortilla-making
- Oxidation
- Proton nuclear magnetic resonance (1)H NMR
- PubChem CID: 119394, Campestanol
- PubChem CID: 1279536, Δ7-avenasterol
- PubChem CID: 222284, β-sitosterol
- PubChem CID: 445639, Oleic acid
- PubChem CID: 49693474, 1,2-diglyceride
- PubChem CID: 5280450, Linoleic acid
- PubChem CID: 5280934, Linolenic acid
- PubChem CID: 5287971, Phosphatidylcholine
- PubChem CID: 6743, Sitostanol
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Affiliation(s)
- Jon Alberdi-Cedeño
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
| | - Mitsy Molina
- Centro de Investigación en Científica Aplicada y Tecnológica Avanzada (CICATA) del Instituto Politécnico Nacional (IPN), Santiago de Querétaro, Querétaro, Mexico.
| | - Berenice Yahuaca-Júarez
- Facultad de Químico Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo (UMSNH), Morelia, Mich, Mexico.
| | - María L Ibargoitia
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
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19
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Nieva-Echevarría B, Goicoechea E, Guillén MD. Effect of adding alpha-tocopherol on the oxidation advance during in vitro gastrointestinal digestion of sunflower and flaxseed oils. Food Res Int 2019; 125:108558. [PMID: 31554043 DOI: 10.1016/j.foodres.2019.108558] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 06/21/2019] [Accepted: 07/11/2019] [Indexed: 01/07/2023]
Abstract
Few in vitro studies have tackled the effect of alpha-tocopherol on lipid oxidation during digestion, and discrepant results have been reported. As a result, the aim of this study was to elucidate whether the addition of alpha-tocopherol enhances or slows down the advance of oxidation that occurs during in vitro gastrointestinal digestion of polyunsaturated lipids. For this purpose, commercial sunflower and flaxseed oils (as models of omega-6 and omega-3 rich lipid systems, respectively) were in vitro digested in the absence or in the presence of this tocol at different concentrations (0.02%, 0.2% and 2%). Proton Nuclear Magnetic Resonance (1H NMR) and Solid Phase Microextraction followed by Gas Chromatography/Mass Spectrometry (SPME-GC/MS) were used to investigate in detail potential differences among the digests regarding lipolysis and oxidation level. Alpha-tocopherol addition did not affect the advance of lipolysis, whereas lipid oxidation was enhanced in a dose-dependent manner. In this regard, the increased degradation of polyunsaturated lipids and greater generation of primary and secondary oxidation products observed at higher concentrations of alpha-tocopherol confirmed this observation. Among the formed oxidation products, hydroperoxy-, hydroxy- and keto-dienes, as well as oxygenated alpha,beta-unsaturated aldehydes are worth mentioning. The in vitro bioaccessibility of added tocopherol was estimated to be very low, suggesting a notable transformation under the assayed conditions. Further in vivo studies are necessary to confirm this prooxidant activity of alpha-tocopherol during gastrointestinal digestion.
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Key Words
- (2E,4E)-Heptadienal (PubChem CID: 5283321)
- (2E,4Z)-Decadienal (PubChem CID: 6427087)
- 13-Oxo-9Z,11E-octadecadienoic acid (PubChem CID: 6446027)
- 4,5-Epoxy-2-heptenal (PubChem CID: 6444055)
- 9-Hydroxy-10E,12E-octadecadienoic acid (PubChem CID: 5282945)
- 9-Hydroxy-10E,12Z-octadecadienoic acid (PubChem CID: 5312830)
- 9-Oxo-10E,12Z,15Z-octadecatrienoic acid (PubChem CID: 11380794)
- 9S-Hydroperoxy-10E,12Z,15Z-octadecatrienoic acid (PubChem CID: 6450029)
- Antioxidant
- Bioaccessibility
- Digestion
- Linoleic acid (PubChem CID: 5280450)
- Linolenic acid (PubChem CID: 5280934)
- Lipolysis
- Oxidation markers
- Prooxidant
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Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad no 7, 01006 Vitoria-Gasteiz, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad no 7, 01006 Vitoria-Gasteiz, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad no 7, 01006 Vitoria-Gasteiz, Spain.
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20
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Can the Image Processing Technique Be Potentially Used to Evaluate Quality of Frying Oil? J FOOD QUALITY 2019. [DOI: 10.1155/2019/6580320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to investigate the feasibility of a computer vision system (CVS) for assessing the contact angle of frying oil. The oil was used to fry carbohydrate- and protein-based foods for 40 h, and the oil was collected for measuring free fatty acids (FFA), peroxide value (PV), total polar materials (TPMs), and FOS reading (dielectric constant). The results showed that FFA linearly increased with frying time (R2 > 0.95) while the polynomial correlation between TPMs and FOS reading as a result of time was observed (R2 > 0.97). The contact angle obtained from CVS was highly correlated with all chemical qualities (R2 > 0.94), except PV. In addition, the contact angle models could be used to adequately predict FFA, TPMs, and FOS reading of frying oil (R2 > 0.91). This result suggested that the image processing technique through CVS could be an appropriate alternative to chemical analysis, especially for small- and medium-scale industrial frying.
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21
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Pan F, Wen B, Wang X, Ma X, Zhao J, Liu C, Xu Y, Dang W. Effect of the chemical refining process on perilla seed oil composition and oxidative stability. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Fengguang Pan
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Baoli Wen
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Xiaoqing Wang
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Xiaoxuan Ma
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Jie Zhao
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Chujie Liu
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Yufei Xu
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Wenjun Dang
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
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22
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Martínez‐Yusta A, Guillén MD. Enrichment of Sunflower Oil with γ‐Tocopherol. Study by
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H NMR of Its Effect Under Accelerated Storage Conditions. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800457] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Andrea Martínez‐Yusta
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV‐EHU)Paseo de la Universidad n° 701006 VitoriaSpain
| | - María D. Guillén
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV‐EHU)Paseo de la Universidad n° 701006 VitoriaSpain
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23
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Abstract
One of the desirable research goals today is to convert agro-based raw materials into low-cost functional polymers. Among the readily available natural raw materials are the fatty acids that can be obtained from the hydrolysis of plant oils or from the paper industry as byproducts. In this work, a novel iron-containing ionomer has been prepared through the reaction of fatty acids with steel dust or iron powder in the presence of carbon dioxide and water. Characterization has been achieved via 1H and 13C NMR, FT-IR, and size exclusion chromatography. The product has been shown to have an ionomeric structure, consisting of oligomers of fatty acid carboxylates (derived from Diels-Alder reaction) coupled with iron(II) and iron(III) ions (from the oxidation of iron). Because the fatty acid oligomers have low molecular weights, the ionomer easily dissolves in a solvent and can be made into different physical forms, such as liquid, solid, film, or foam.
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24
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Alberdi-Cedeño J, Ibargoitia ML, Guillén MD. Monitoring of minor compounds in corn oil oxidation by direct immersion-solid phase microextraction-gas chromatography/mass spectrometry. New oil oxidation markers. Food Chem 2019; 290:286-294. [PMID: 31000049 DOI: 10.1016/j.foodchem.2019.04.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 03/30/2019] [Accepted: 04/01/2019] [Indexed: 01/10/2023]
Abstract
The aim of this study is to shed light on the evolution of the minor compounds in the corn oil oxidation process, through the information provided by direct immersion-microextraction in solid phase followed by gas chromatography/mass spectrometry (DI-SPME-GC/MS). This methodology enables one, in a single run, to establish the identity and abundance both of original oil minor components, some with antioxidant capacity, and of other compounds coming from both main and minor oil components oxidation. For the first time, some of the compounds formed from oil minor components degradation are proposed as new markers of oil incipient oxidation. Although the study refers to corn oil, the methodology can be applied to any other edible oil and constitutes a new approach to characterizing the oxidation state of edible oils.
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Affiliation(s)
- J Alberdi-Cedeño
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
| | - María L Ibargoitia
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n° 7, 01006 Vitoria-Gasteiz, Spain.
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25
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Online reconstruction of oil oxidation kinetics and reaction schemes during deep-frying by deconvolution of ATR-FTIR spectra. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.12.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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26
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Endo Y. Analytical Methods to Evaluate the Quality of Edible Fats and Oils: The JOCS Standard Methods for Analysis of Fats, Oils and Related Materials (2013) and Advanced Methods. J Oleo Sci 2017; 67:1-10. [PMID: 29238025 DOI: 10.5650/jos.ess17130] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Edible fats and oils are among the basic components of the human diet, along with carbohydrates and proteins, and they are the source of high energy and essential fatty acids such as linoleic and linolenic acids. Edible fats and oils are used in for pan- and deep-frying, and in salad dressing, mayonnaise and processed foods such as chocolates and cream. The physical and chemical properties of edible fats and oils can affect the quality of oil foods and hence must be evaluated in detail. The physical characteristics of edible fats and oils include color, specific gravity, refractive index, melting point, congeal point, smoke point, flash point, fire point, and viscosity, while the chemical characteristics include acid value, saponification value, iodine value, fatty acid composition, trans isomers, triacylglycerol composition, unsaponifiable matters (sterols, tocopherols) and minor components (phospholipids, chlorophyll pigments, glycidyl fatty acid esters). Peroxide value, p-anisidine value, carbonyl value, polar compounds and polymerized triacylglycerols are indexes of the deterioration of edible fats and oils. This review describes the analytical methods to evaluate the quality of edible fats and oils, especially the Standard Methods for Analysis of Fats, Oils and Related Materials edited by Japan Oil Chemists' Society (the JOCS standard methods) and advanced methods.
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Affiliation(s)
- Yasushi Endo
- School of Bioscience and Biotechnology, Tokyo University of Technology
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27
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Alexandri E, Ahmed R, Siddiqui H, Choudhary MI, Tsiafoulis CG, Gerothanassis IP. High Resolution NMR Spectroscopy as a Structural and Analytical Tool for Unsaturated Lipids in Solution. Molecules 2017; 22:E1663. [PMID: 28981459 PMCID: PMC6151582 DOI: 10.3390/molecules22101663] [Citation(s) in RCA: 130] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 09/28/2017] [Accepted: 10/01/2017] [Indexed: 12/13/2022] Open
Abstract
Mono- and polyunsaturated lipids are widely distributed in Nature, and are structurally and functionally a diverse class of molecules with a variety of physicochemical, biological, medicinal and nutritional properties. High resolution NMR spectroscopic techniques including 1H-, 13C- and 31P-NMR have been successfully employed as a structural and analytical tool for unsaturated lipids. The objective of this review article is to provide: (i) an overview of the critical 1H-, 13C- and 31P-NMR parameters for structural and analytical investigations; (ii) an overview of various 1D and 2D NMR techniques that have been used for resonance assignments; (iii) selected analytical and structural studies with emphasis in the identification of major and minor unsaturated fatty acids in complex lipid extracts without the need for the isolation of the individual components; (iv) selected investigations of oxidation products of lipids; (v) applications in the emerging field of lipidomics; (vi) studies of protein-lipid interactions at a molecular level; (vii) practical considerations and (viii) an overview of future developments in the field.
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Affiliation(s)
- Eleni Alexandri
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece.
| | - Raheel Ahmed
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
| | - Hina Siddiqui
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
| | - Muhammad I Choudhary
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 214412, Saudi Arabia.
| | | | - Ioannis P Gerothanassis
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece.
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
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28
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Physicochemical and thermal characteristics of Australian chia seed oil. Food Chem 2017; 228:394-402. [DOI: 10.1016/j.foodchem.2017.02.021] [Citation(s) in RCA: 94] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2016] [Revised: 02/06/2017] [Accepted: 02/06/2017] [Indexed: 11/17/2022]
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29
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Effect of superheated-steam roasting on physicochemical properties of peanut ( Arachis hypogea) oil. Food Sci Biotechnol 2017; 26:911-920. [PMID: 30263619 DOI: 10.1007/s10068-017-0132-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Revised: 04/05/2017] [Accepted: 04/10/2017] [Indexed: 10/19/2022] Open
Abstract
Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250 °C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250 °C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p < 0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated steam technique can be used to roast peanuts while maintaining their favorable characteristics.
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30
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Rutckeviski R, Xavier-Júnior FH, Morais ARV, Alencar ÉN, Amaral-Machado L, Genre J, Gondim AD, Egito EST. Thermo-Oxidative Stability Evaluation of Bullfrog (Rana catesbeiana Shaw) Oil. Molecules 2017; 22:E606. [PMID: 28394282 PMCID: PMC6153756 DOI: 10.3390/molecules22040606] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2017] [Revised: 03/02/2017] [Accepted: 04/06/2017] [Indexed: 01/31/2023] Open
Abstract
Bullfrog oil (BO), a natural product obtained from recycling of adipose tissue from the amphibian Rana catesbeiana Shaw, has been recently evaluated as a therapeutic activity ingredient. This work aimed to evaluate the long-term and accelerated thermal oxidative stabilities of this product, which is a promising raw material for emulsion technology development. BO was extracted from amphibian adipose tissue at 70 °C with a yield of 60% ± 0.9%. Its main fatty acid compounds were oleic (30.0%) and eicosapentaenoic (17.6%) acids. Using titration techniques, BO showed peroxide, acid, iodine and saponification indices of 1.92 mEq·O₂/kg, 2.95 mg·KOH/g oil, 104.2 g I₂/100 g oil and 171.2 mg·KOH/g oil, respectively. In order to improve the accelerated oxidative stability of BO, synthetic antioxidants butylhydroxytoluene (BHT) and buthylhydroxyanisole (BHA) were used. The addition of BHT increased the oxidation induction time compared to the pure oil, or the oil containing BHA. From the results, the best oil-antioxidant mixture and concentration to increase the oxidative stability and allow the oil to be a stable raw material for formulation purposes was derived.
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Affiliation(s)
- Renata Rutckeviski
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
| | - Francisco H Xavier-Júnior
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
| | - Andreza R V Morais
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
| | - Éverton N Alencar
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
| | - Lucas Amaral-Machado
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
- Graduate Program in Health Sciences, LaSiD, UFRN, Av. General Gustavo de Cordeiro-SN-Petrópolis, Natal 59010-180, Brazil.
| | - Julieta Genre
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
| | - Amanda D Gondim
- Chemistry Department, Federal University of Rio Grande do Norte, Av. Senador Salgado Filho-3000-Lagoa Nova, Natal 59072-970, Brazil.
| | - Eryvaldo S T Egito
- Disperse Systems Laboratory (LaSiD), Pharmacy Department, Federal University of Rio Grande do Norte (UFRN), Av. General Gustavo de Cordeiro-SN-Petropolis, Natal 59010-180, Brazil.
- Graduate Program in Health Sciences, LaSiD, UFRN, Av. General Gustavo de Cordeiro-SN-Petrópolis, Natal 59010-180, Brazil.
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31
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The effects of chitosan coatings enriched with thyme oil on the quality of rainbow trout. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9518-1] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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Oğuzhan Yıldız P, Yangılar F. Effects of whey protein isolate based coating enriched withZingiber officinaleandMatricaria recutitaessential oils on the quality of refrigerated rainbow trout. J Food Saf 2017. [DOI: 10.1111/jfs.12341] [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)
- Pınar Oğuzhan Yıldız
- Department of Food Engineering; Faculty of Engineering, Ardahan University, 75000; Ardahan Turkey
| | - Filiz Yangılar
- Department of Nutrition and Dietetics, Faculty of Health Sciences; Erzincan University, 24100; Erzincan Turkey
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33
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Castejón D, Herrera A, Heras Á, Cambero I, Mateos-Aparicio I. Oil Quality Control of Culinary Oils Subjected to Deep-Fat Frying Based on NMR and EPR Spectroscopy. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0778-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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34
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Mi HB, Guo X, Li JR. Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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35
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Yuan C, Chakraborty M, Canonica S, Weavers LK, Hadad CM, Chin YP. Isoproturon Reappearance after Photosensitized Degradation in the Presence of Triplet Ketones or Fulvic Acids. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2016; 50:12250-12257. [PMID: 27737542 DOI: 10.1021/acs.est.6b03655] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Isoproturon (IPU) is a phenylurea herbicide used to control broad-leaf grasses on grain fields. Photosensitized transformation induced by excited triplet states of dissolved organic matter (3DOM*) has been identified as an important degradation pathway for IPU in sunlit waters, but the reappearance of IPU in the absence of light is observed after the initial photolysis. In this study, we elucidate the kinetics of this photodegradation and dark-reappearance cycling of IPU in the presence of DOM proxies (aromatic ketones and reference fulvic acids). Using mass spectrometry and nuclear magnetic resonance spectroscopic techniques, a semi-stable intermediate (IPUint) was found to be responsible for IPU reversion and was identified as a hydroperoxyl derivative of IPU. IPUint is photogenerated from incorporation of diatomic oxygen to IPU and is subjected to thermolysis whose rate depends on temperature, pH, the presence of DOM, and inorganic ions. These results are important to understand the overall aquatic fate of IPU and structurally similar compounds under diurnal conditions.
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Affiliation(s)
| | | | - Silvio Canonica
- Eawag, Swiss Federal Institute of Aquatic Science and Technology, CH-8600 Dübendorf, Switzerland
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36
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Mozuraityte R, Kristinova V, Standal IB, Evensen H, Rustad T. Applicability of traditional and advanced methods for oxidative quality and stability on marine phospholipids. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600103] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | | | | | - Henning Evensen
- Department of Biotechnology; Norwegian University of Science and Technology; Trondheim Norway
| | - Turid Rustad
- Department of Biotechnology; Norwegian University of Science and Technology; Trondheim Norway
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37
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Li XX, Tian X, Cai LY, Lv YF, Liu XF, Li JR. Effects of Chitosan and Hawthorn Flavonoid Coating on Quality and Shelf Life of Flounder (Paralichthys olivaceus) Fillets During Refrigerated Storage. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12831] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Xiu-Xia Li
- College of Food Science and Technology, Bohai University; Jinzhou Liaoning 121013 China
- Food Safety Key Lab of Liaoning Province; Jinzhou Liaoning 121013 China
- National and Local Joint Engineering Research Center of Storage; Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou Liaoning 121013 China
| | - Xin Tian
- College of Food Science and Technology, Bohai University; Jinzhou Liaoning 121013 China
- Food Safety Key Lab of Liaoning Province; Jinzhou Liaoning 121013 China
- National and Local Joint Engineering Research Center of Storage; Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou Liaoning 121013 China
| | - Lu-Yun Cai
- College of Food Science and Technology, Bohai University; Jinzhou Liaoning 121013 China
- Food Safety Key Lab of Liaoning Province; Jinzhou Liaoning 121013 China
- National and Local Joint Engineering Research Center of Storage; Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou Liaoning 121013 China
| | - Yan-Fang Lv
- College of Food Science and Technology, Bohai University; Jinzhou Liaoning 121013 China
- Food Safety Key Lab of Liaoning Province; Jinzhou Liaoning 121013 China
- National and Local Joint Engineering Research Center of Storage; Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou Liaoning 121013 China
| | - Xue-Fei Liu
- College of Food Science and Technology, Bohai University; Jinzhou Liaoning 121013 China
- Food Safety Key Lab of Liaoning Province; Jinzhou Liaoning 121013 China
- National and Local Joint Engineering Research Center of Storage; Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou Liaoning 121013 China
| | - Jian-Rong Li
- College of Food Science and Technology, Bohai University; Jinzhou Liaoning 121013 China
- Food Safety Key Lab of Liaoning Province; Jinzhou Liaoning 121013 China
- National and Local Joint Engineering Research Center of Storage; Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products; Jinzhou Liaoning 121013 China
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Cai H, Lin L, Ding S, Cui X, Chen Z. Fast quantification of fatty acid profile of intact fish by intermolecular double-quantum coherence1H-NMR spectroscopy. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500309] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Honghao Cai
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, State Key Laboratory of Physical Chemistry of Solid Surfaces; Xiamen University; Xiamen P. R. China
- Department of Chemistry; National Sun Yat-sen University; Kaohsiung Taiwan
| | - Liangjie Lin
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, State Key Laboratory of Physical Chemistry of Solid Surfaces; Xiamen University; Xiamen P. R. China
| | - Shangwu Ding
- Department of Chemistry; National Sun Yat-sen University; Kaohsiung Taiwan
| | - Xiaohong Cui
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, State Key Laboratory of Physical Chemistry of Solid Surfaces; Xiamen University; Xiamen P. R. China
| | - Zhong Chen
- Department of Electronic Science, Fujian Provincial Key Laboratory of Plasma and Magnetic Resonance, State Key Laboratory of Physical Chemistry of Solid Surfaces; Xiamen University; Xiamen P. R. China
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39
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Ibargoitia ML, Sopelana P, Guillén MD. 1H Nuclear Magnetic Resonance monitoring of the degradation of margarines of varied compositions when heated to high temperature. Food Chem 2014; 165:119-28. [DOI: 10.1016/j.foodchem.2014.05.065] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2013] [Revised: 04/15/2014] [Accepted: 05/13/2014] [Indexed: 11/17/2022]
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40
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Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage. Food Chem 2014; 174:279-85. [PMID: 25529681 DOI: 10.1016/j.foodchem.2014.11.071] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2014] [Revised: 10/11/2014] [Accepted: 11/10/2014] [Indexed: 11/24/2022]
Abstract
The interrelationship between myoglobin oxidation, lipid oxidation and discolouration in oxeye scad fish during iced storage were investigated. The myoglobin autoxidation rate increased with increasing storage time up to 12 days (p < 0.05) and remained constant thereafter (p > 0.05). Increase in metmyoglobin correlated well with a blue shift from 410 to 408 nm for myoglobin. The soret band of myoglobin decreased with a concomitant decrease in the redness index (p < 0.05). During storage, the extractable haem iron decreased (p < 0.05), while the non-haem iron increased (p < 0.05). Hydrogen peroxide and ferrylmyoglobin concentrations had increased at the end of storage (p < 0.05). The conjugated diene (CD) and peroxide value (PV) of oxeye scad lipids tended to stabilise during the initial phase of storage, increased in the differentiation phase and had declined at the end of storage. However, thiobarbituric acid reactive substances (TBARS) increased markedly (p < 0.05). Overall, lipid and myoglobin oxidations in oxeye scad occurred in a concurrent manner and each process appeared to enhance the other.
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41
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Martínez-Yusta A, Goicoechea E, Guillén MD. A Review of Thermo-Oxidative Degradation of Food Lipids Studied by1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12090] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Andrea Martínez-Yusta
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
| | - Encarnación Goicoechea
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
| | - María D. Guillén
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
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42
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Goicoechea E, Guillén MD. Volatile compounds generated in corn oil stored at room temperature. Presence of toxic compounds. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300244] [Citation(s) in RCA: 47] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Encarnación Goicoechea
- Faculty of Pharmacy; Food Technology; Lascaray Research Centre; University of the Basque Country (UPV/EHU); Vitoria Spain
| | - María D. Guillén
- Faculty of Pharmacy; Food Technology; Lascaray Research Centre; University of the Basque Country (UPV/EHU); Vitoria Spain
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43
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Castejón D, Mateos-Aparicio I, Molero MD, Cambero MI, Herrera A. Evaluation and Optimization of the Analysis of Fatty Acid Types in Edible Oils by 1H-NMR. FOOD ANAL METHOD 2013. [DOI: 10.1007/s12161-013-9747-9] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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44
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Hwang HS, Doll KM, Winkler-Moser JK, Vermillion K, Liu SX. No Evidence Found for Diels–Alder Reaction Products in Soybean Oil Oxidized at the Frying Temperature by NMR Study. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2229-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Dais P, Hatzakis E. Quality assessment and authentication of virgin olive oil by NMR spectroscopy: A critical review. Anal Chim Acta 2013; 765:1-27. [DOI: 10.1016/j.aca.2012.12.003] [Citation(s) in RCA: 162] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2012] [Revised: 11/29/2012] [Accepted: 12/02/2012] [Indexed: 01/28/2023]
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46
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Quality of farmed and wild sea bass lipids studied by 1H NMR: Usefulness of this technique for differentiation on a qualitative and a quantitative basis. Food Chem 2012; 135:1583-91. [DOI: 10.1016/j.foodchem.2012.06.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2012] [Revised: 05/10/2012] [Accepted: 06/01/2012] [Indexed: 11/22/2022]
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47
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Guillén MD, Uriarte PS. Monitoring by 1H nuclear magnetic resonance of the changes in the composition of virgin linseed oil heated at frying temperature. Comparison with the evolution of other edible oils. Food Control 2012. [DOI: 10.1016/j.foodcont.2012.04.024] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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48
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Quantitative determination of fatty acid chain composition in pork meat products by high resolution 1H NMR spectroscopy. Food Chem 2012; 136:546-54. [PMID: 23122096 DOI: 10.1016/j.foodchem.2012.08.058] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2011] [Revised: 05/02/2012] [Accepted: 08/22/2012] [Indexed: 01/06/2023]
Abstract
High resolution (1)H NMR spectroscopy was proposed for the determination of the fatty acid chain profile of lipids in pork meat products during ripening. Two typical Mediterranean PDO salami produced in Calabria, a region in the Southern Italy, were chosen as a case of study. Quantitative NMR analysis provided the fatty acid chain profiles of total lipid extracts. The transesterification of total lipid extracts furnished FAME mixtures that enabled quantitation of fatty acid acyl chains in the acylglycerol and FFA portions. In all cases, oleyl chains were predominant, and high amounts of polyunsaturated fatty acid chains were observed. The proposed spectroscopic method allowed also the estimation of the most important nutritional parameters of dry fermented meat products.
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49
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Guillén M, Uriarte P. Study by 1H NMR spectroscopy of the evolution of extra virgin olive oil composition submitted to frying temperature in an industrial fryer for a prolonged period of time. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.02.083] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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50
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Etemadian Y, Shabanpour B. Changes in Physicochemical Properties and Shelf Life Ability of Kutum (Rutilus Frisii Kutum) Slices During Packaging and Storage in Ice. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00760.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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