1
|
Erickson MD, Yevtushenko DP, Lu ZX. Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Maxwell D. Erickson
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
- Department of Biological Sciences, University of Lethbridge, Lethbridge, AB, Canada
| | | | - Zhen-Xiang Lu
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
| |
Collapse
|
2
|
Newly marketed seed oils. What we can learn from the current status of authentication of edible oils. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108349] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
|
3
|
Abstract
The aim of this study was to monitor sensory quality, stability, selected nutritionally interesting properties and their changes in cold-pressed oil blends after fortification with chia and sesame seeds and seed oils during repeated thermal treatments. Rapeseed (cv. Sidney) and sunflower (cv. Velox) seeds from the Czech Republic were used to produce cold-pressed oils, which were fortified with chia and sesame seeds and seed oils in the concentrations of 1% and 5%. In all oil blends, sensory evaluation (quantitative descriptive analysis and hedonic analysis) and chemical analyses (oxidation degree, hydrolytic stability, chlorophyll and carotenoid content) were carried out in order to perform separation of samples degraded by thermal treatment. Assessors representing consumers were able to differentiate between individual thermal treatments from the viewpoint of pleasantness. Interestingly, the overall pleasantness of all fortified oil samples was still acceptable until the second thermal treatment. On the other hand, the results of the study emphasized the problematic oxidation degree of cold-pressed oil blends. The fortification of cold-pressed oils with chia and sesame seeds and oils did not unambiguously lead to better stability during thermal treatment. The application of elevated temperatures during the culinary use of these types of products should be limited to only one thermal treatment since sensory and chemical changes occur after repeated heating.
Collapse
|
4
|
Dordevic D, Kushkevych I, Jancikova S, Zeljkovic SC, Zdarsky M, Hodulova L. Modeling the effect of heat treatment on fatty acid composition in home-made olive oil preparations. Open Life Sci 2020; 15:606-618. [PMID: 33817249 PMCID: PMC7874674 DOI: 10.1515/biol-2020-0064] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 05/22/2020] [Accepted: 05/25/2020] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to simulate olive oil use and to monitor changes in the profile of fatty acids in home-made preparations using olive oil, which involve repeated heat treatment cycles. The material used in the experiment consisted of extra virgin and refined olive oil samples. Fatty acid profiles of olive oil samples were monitored after each heating cycle (10 min). The outcomes showed that cycles of heat treatment cause significant (p < 0.05) differences in the fatty acid profile of olive oil. A similar trend of differences (p < 0.05) was found between fatty acid profiles in extra virgin and refined olive oils. As expected, the main differences occurred in monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs). Cross-correlation analysis also showed differences between the fatty acid profiles. The most prolific changes were observed between the control samples and the heated (at 180°C) samples of refined olive oil in PUFAs, though a heating temperature of 220°C resulted in similar decrease in MUFAs and PUFAs, in both extra virgin and refined olive oil samples. The study showed differences in fatty acid profiles that can occur during the culinary heating of olive oil. Furthermore, the study indicated that culinary heating of extra virgin olive oil produced results similar to those of the refined olive oil heating at a lower temperature below 180°C.
Collapse
Affiliation(s)
- Dani Dordevic
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, 454080, Chelyabinsk, Russia
| | - Ivan Kushkevych
- Department of Experimental Biology, Faculty of Science, Masaryk University, Kamenice 753/5, 62500, Brno, Czech Republic
| | - Simona Jancikova
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
| | - Sanja Cavar Zeljkovic
- Department of Genetic Resources for Vegetables, Centre of the Region Haná for Biotechnological and Agricultural Research, Medicinal and Special Plants, Crop Research Institute, 78371, Olomouc, Czech Republic.,Department of Phytochemistry, Centre of Region Haná for Biotechnological and Agricultural Research, Faculty of Science, Palacky University, 78371, Olomouc, Czech Republic
| | - Michal Zdarsky
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
| | - Lucia Hodulova
- Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, 61242, Brno, Czech Republic
| |
Collapse
|
5
|
Resende LMB, de Souza VR, Ferreira GMD, Nunes CA. Changes in quality and phytochemical contents of avocado oil under different temperatures. Journal of Food Science and Technology 2018; 56:401-408. [PMID: 30728583 DOI: 10.1007/s13197-018-3501-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/19/2018] [Accepted: 11/07/2018] [Indexed: 11/24/2022]
Abstract
Avocado oil, which has a high content of monounsaturated fatty acid and health-beneficial phytochemicals, is consumed in salads and also can be used for cooking. Therefore, is essential to study its oxidative and photochemical stability under different temperatures. So this work aimed to evaluate the oil oxidation and the phytochemical degradation of avocado oil under three different temperatures: room, 100 °C and 180 °C. The oil oxidation was evaluated by peroxide value and specific extinction in ultraviolet. The phytochemical degradation was evaluated for phytosterol, chlorophylls, and carotenoids contents. The temperature was found to significantly influence the oil oxidation and phytochemical stability, with the oxidation/degradation rate constants increasing with temperature. At room temperature, all oxidative parameters increased linearly with time, indicating a zero-order kinetic. At 100 and 180 °C, peroxide value, K232 and K270 increased linearly at a higher rate, becoming constant or decreasing after a short reaction time. The activation energy from specific extinction at 270 nm curves was 17.74 kcal mol-1 for oil degradation. For phytochemical compounds, the mechanism of reactions depended on the temperature, in which the reaction orders increased with heating. The activation energies for carotenoids, chlorophylls and sterols degradations at high temperatures were 5.00, 6.93, and 4.48 kcal mol-1, respectively. In this way, we found that avocado oil has its stability and quality affected by temperature, and, therefore, is not indicated for use in long and/or successive heating processes.
Collapse
Affiliation(s)
- Lívia Maria Braga Resende
- 1Department of Chemistry, Federal University of Lavras, University Campus, P. O. Box 3037, Lavras, Minas Gerais 37200-000 Brazil
| | - Vanessa Rios de Souza
- 2Department of Food Science, Federal University of Lavras, University Campus, P. O. Box 3037, Lavras, Minas Gerais 37200-000 Brazil
| | - Guilherme Max Dias Ferreira
- 1Department of Chemistry, Federal University of Lavras, University Campus, P. O. Box 3037, Lavras, Minas Gerais 37200-000 Brazil
| | - Cleiton Antônio Nunes
- 2Department of Food Science, Federal University of Lavras, University Campus, P. O. Box 3037, Lavras, Minas Gerais 37200-000 Brazil
| |
Collapse
|
6
|
Satriana S, Supardan MD, Arpi N, Wan Mustapha WA. Development of Methods Used in the Extraction of Avocado Oil. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800210] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Satriana Satriana
- Department of Agriculture Product Technology; Syiah Kuala University; Banda Aceh 23111 Indonesia
- Department of Chemical Engineering; Syiah Kuala University; Banda Aceh 23111 Indonesia
- School of Chemical Sciences and Food Technology; Faculty of Science and Technology; Universiti Kebangsaan Malaysia; 43600 UKM Bangi Selangor DE Malaysia
| | - Muhammad Dani Supardan
- School of Chemical Sciences and Food Technology; Faculty of Science and Technology; Universiti Kebangsaan Malaysia; 43600 UKM Bangi Selangor DE Malaysia
| | - Normalina Arpi
- Department of Agriculture Product Technology; Syiah Kuala University; Banda Aceh 23111 Indonesia
| | - Wan Aida Wan Mustapha
- Department of Chemical Engineering; Syiah Kuala University; Banda Aceh 23111 Indonesia
| |
Collapse
|
7
|
Maszewska M, Florowska A, Dłużewska E, Wroniak M, Marciniak-Lukasiak K, Żbikowska A. Oxidative Stability of Selected Edible Oils. Molecules 2018; 23:E1746. [PMID: 30018226 PMCID: PMC6100155 DOI: 10.3390/molecules23071746] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Revised: 07/11/2018] [Accepted: 07/14/2018] [Indexed: 02/06/2023] Open
Abstract
The aim of the study was to examine and compare oxidative stability of refined (peanut, corn, rice bran, grapeseed, and rapeseed) oils. The oils were subject a Schaal Oven Test (temperature 63 ± 1 °C) and a Rancimat test (temperature 120 °C) and their stability was compared at the 1st and 12th month of storage. Changes in the peroxide (PV) and anisidine (AnV) values in the thermostat test were the fastest in rapeseed oil and grapeseed oil. The best quality was preserved by peanut and corn oils both in the first and the twelfth month of storage. The induction times for the rice bran, corn, peanut, and rapeseed oils were similar from 4.77 h to 5.02 h in the first month and from 3.22 h to 3.77 h in the twelfth month. The shortest induction times were determined for grapeseed oil: 2.4 h and 1.6 h, respectively. A decrease of oxidative stability of about 30% was found in all the oils after 12 months of storage. The PV of 10, determined in the thermostat and Rancimat tests, were achieved at the latest in corn oil and the fastest in rice bran oil.
Collapse
Affiliation(s)
- Magdalena Maszewska
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
| | - Anna Florowska
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
| | - Elżbieta Dłużewska
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
| | - Małgorzata Wroniak
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
| | - Katarzyna Marciniak-Lukasiak
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
| | - Anna Żbikowska
- Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Warsaw University of Life Sciences-SGGW (WULS-SGGW), 02-787 Warsaw, Poland.
| |
Collapse
|
8
|
Anti-polymerization activity of tea and fruits extracts during rapeseed oil heating. Food Chem 2018; 239:858-864. [DOI: 10.1016/j.foodchem.2017.07.025] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2017] [Revised: 06/05/2017] [Accepted: 07/07/2017] [Indexed: 12/20/2022]
|
9
|
Hu Y, Wang M, Huang W, Yang G, Lou T, Lai S, Lu B, Zheng L. Risk assessment of dietary exposure to phytosterol oxidation products from baked food in China. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2017; 35:200-210. [DOI: 10.1080/19440049.2017.1382727] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yinzhou Hu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University, Hangzhou, China
- School of Life Sciences, Shaoxing University, Shaoxing, China
| | - Mengmeng Wang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University, Hangzhou, China
| | - Weisu Huang
- Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou, China
| | - Guoliang Yang
- Center for the Research of Detection Technology, Beingmate Baby & Child Food Co., Ltd, Hangzhou, China
| | - Tiantian Lou
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University, Hangzhou, China
| | - Shiyun Lai
- Center for the Research of Detection Technology, Beingmate Baby & Child Food Co., Ltd, Hangzhou, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Ministry of Agriculture, Zhejiang University, Hangzhou, China
| | - Lufei Zheng
- Institute of Quality Standard and Testing Technology for Agro-Products of CAAs, Quality Standard Research Center of Ministry of Agriculture of Agro-Products, Beijing, China
| |
Collapse
|
10
|
Hu Y, Huang W, Li M, Wang M, Zhao Y, Xu T, Zhang L, Lu B, He Y. Metal ions accelerated phytosterol thermal degradation on Ring A & Ring B of steroid nucleus in oils. Food Res Int 2017; 100:219-226. [PMID: 28888444 DOI: 10.1016/j.foodres.2017.07.028] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 07/06/2017] [Accepted: 07/13/2017] [Indexed: 01/19/2023]
Abstract
This study aimed to investigate the effect of metal ions on the degradation of phytosterols in oils. The oil was heated at 180°C for 1h with/without addition of Fe3+, Fe2+, Cu2+, Mn2+, Zn2+, Na+, Al3+ and Mg2+. Variations of β-sitosterol, stigmasterol, campesterol, brassicasterol and their degradation products were confirmed by the GC-MS analysis. In general, the increase of the metal ion concentration resulted in more phytosterol degradation, and the ability of metal ions following decreasing order: Fe3+>Fe2+>Mn2+≥Cu2+≥Zn2+>Na+≥Mg2+>Al3+. Metal ions significantly induced phytosterol autoxidation on C5, C6 and C7 on Ring B of steroid nucleus at even a low concentration, and induced dehydration on the C3 hydroxyl to form dienes and trienes at high concentration. The metal ions in oils are accounted for increasing phytosterol degradation, which decreases food nutritional quality and gives rise to the formation of undesirable compounds.
Collapse
Affiliation(s)
- Yinzhou Hu
- College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou 310058, China, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, China
| | - Weisu Huang
- Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou 310018, China
| | - Maiquan Li
- College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou 310058, China, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, China
| | - Mengmeng Wang
- College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou 310058, China, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, China
| | - Yajing Zhao
- College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou 310058, China, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, China
| | - Tao Xu
- College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou 310058, China, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, China
| | - Liuquan Zhang
- College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou 310058, China, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, China
| | - Baiyi Lu
- College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou 310058, China, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, China.
| | - Yan He
- Institute of Food Science and Technology CAAS, Beijing 100081, China
| |
Collapse
|
11
|
de Aguiar CM, Sampaio SC, Santos KA, da Silva EA, Piana PA, Richart A, dos Reis RR. Total fatty acid content, antioxidant composition, antioxidant activity, and content of oil from crambe seeds cultivated with phosphorus. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700043] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | - Silvio Cesar Sampaio
- State University of Western ParanáCenter for Engineering and Exact SciencesCascavelParaná (PR)Brazil
| | - Kátia Andressa Santos
- State University of Western ParanáCenter for Engineering and Exact SciencesToledoParaná (PR)Brazil
| | - Edson Antônio da Silva
- State University of Western ParanáCenter for Engineering and Exact SciencesToledoParaná (PR)Brazil
| | - Pitágoras Augusto Piana
- State University of Western ParanáCenter for Engineering and Exact SciencesToledoParaná (PR)Brazil
| | - Alfredo Richart
- Pontifical Catholic University of ParanáToledoParaná (PR)Brazil
| | - Ralpho Rinaldo dos Reis
- State University of Western ParanáCenter for Engineering and Exact SciencesCascavelParaná (PR)Brazil
| |
Collapse
|
12
|
Lu B, Hu Y, Huang W, Wang M, Jiang Y, Lou T. Effect of Transition Metal Ions on the B Ring Oxidation of Sterols and their Kinetics in Oil-in-Water Emulsions. Sci Rep 2016; 6:27240. [PMID: 27328709 PMCID: PMC4916447 DOI: 10.1038/srep27240] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2016] [Accepted: 05/16/2016] [Indexed: 01/25/2023] Open
Abstract
This study investigated the effect of metal ions on the oxidation of sterols and their kinetics in oil-in-water emulsions. Sterol substrates were added with different metal ions (Cu(2+), Fe(2+), Mn(2+), Zn(2+), Na(+), and Mg(2+)) of five concentrations and investigated after 2 h of heating at 90 °C. The substrates added with Fe(2+) and Cu(2+) were heated continuously to evaluate the kinetics of four sterols and their corresponding sterol oxidation products (SOPs). Sterol oxidation increased as the metal ion concentration increased and the heating time was prolonged. The capability of the metal ions oxidizing sterols ranked as followed: Fe(2+) > Cu(2+) > Mn(2+) > Zn(2+) > Mg(2+) ≈ Na(+). 7-Ketosterol, 7β/7α-Hydroxysterol, 5β,6β/5α,6α-Epoxysterol, and Triols were the main oxides on the B ring, whereas 6β-Hydroxysterol was not or only slightly influenced. The acceleration of sterol degradation induced by Fe(2+) and Cu(2+), as well as the formation of oxidation products, followed first-order formation/elimination kinetics. The acceleration effect may be partly ascribed to the increase in elimination rate constant and formation rate constant. Transition metal ions can significantly induce sterol oxidation, which reduces food nutritional quality and triggers the formation of undesirable compounds, such as SOPs.
Collapse
Affiliation(s)
- Baiyi Lu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Minstry of Agriculture, Zhejiang University, Hangzhou, 310058, China
| | - Yinzhou Hu
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Minstry of Agriculture, Zhejiang University, Hangzhou, 310058, China
| | - Weisu Huang
- Zhejiang Economic & Trade Polytechnic, Department of Applied Technology, Hangzhou 310018, China
| | - Mengmeng Wang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Minstry of Agriculture, Zhejiang University, Hangzhou, 310058, China
| | - Yuan Jiang
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Minstry of Agriculture, Zhejiang University, Hangzhou, 310058, China
| | - Tiantian Lou
- College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R&D Center for Food Technology and Equipment, Key Laboratory for Agro-Food Risk Assessment of Minstry of Agriculture, Zhejiang University, Hangzhou, 310058, China
| |
Collapse
|
13
|
Barriuso B, Mariutti LRB, Ansorena D, Astiasarán I, Bragagnolo N. Solanum sessiliflorum(mana-cubiu) antioxidant protective effect toward cholesterol oxidation: Influence of docosahexaenoic acid. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500285] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Blanca Barriuso
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy; University of Navarra, C/Irunlarrea s/n, IDISNA-Instituto de Investigación Sanitaria de Navarra; Pamplona Spain
| | - Lilian Regina Barros Mariutti
- Department of Food Science, Faculty of Food Engineering; University of Campinas, Rua Monteiro Lobato 80; Campinas (São Paulo) Brazil
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy; University of Navarra, C/Irunlarrea s/n, IDISNA-Instituto de Investigación Sanitaria de Navarra; Pamplona Spain
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy; University of Navarra, C/Irunlarrea s/n, IDISNA-Instituto de Investigación Sanitaria de Navarra; Pamplona Spain
| | - Neura Bragagnolo
- Department of Food Science, Faculty of Food Engineering; University of Campinas, Rua Monteiro Lobato 80; Campinas (São Paulo) Brazil
| |
Collapse
|
14
|
Kmiecik D, Korczak J, Rudzińska M, Gramza-Michałowska A, Hęś M, Kobus-Cisowska J. Stabilisation of phytosterols by natural and synthetic antioxidants in high temperature conditions. Food Chem 2015; 173:966-71. [DOI: 10.1016/j.foodchem.2014.10.074] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2013] [Revised: 10/06/2014] [Accepted: 10/14/2014] [Indexed: 10/24/2022]
|
15
|
Hu Y, Yang G, Huang W, Lai S, Ren Y, Huang B, Zhang L, Li P, Lu B. Development and validation of a gas chromatography-mass spectrometry method for determination of sterol oxidation products in edible oils. RSC Adv 2015. [DOI: 10.1039/c5ra02795k] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
An efficient GC-MS method for determination of sterol oxidation product profiles in edible oils was established by combination with optimized silylation, and validated using the standards of sitosterol oxidation products.
Collapse
Affiliation(s)
- Yinzhou Hu
- Zhejiang University
- College of Biosystems Engineering and Food Science
- Fuli Institute of Food Science
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
| | - Guoliang Yang
- Beingmate Baby & Child Food Co., Ltd
- Hangzhou 311188
- China
| | - Weisu Huang
- Zhejiang Economic & Trade Polytechnic
- Department of Applied Technology
- Hangzhou 310018
- China
| | - Shiyun Lai
- Beingmate Baby & Child Food Co., Ltd
- Hangzhou 311188
- China
| | - Yiping Ren
- Zhejiang Provincial Centre for Disease Prevention and Control
- Hangzhou 310051
- China
| | - Baifen Huang
- Zhejiang Provincial Centre for Disease Prevention and Control
- Hangzhou 310051
- China
| | - Liangxiao Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences
- Wuhan 430062
- China
| | - Peiwu Li
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences
- Wuhan 430062
- China
| | - Baiyi Lu
- Zhejiang University
- College of Biosystems Engineering and Food Science
- Fuli Institute of Food Science
- Zhejiang Key Laboratory for Agro-Food Processing
- Zhejiang R & D Center for Food Technology and Equipment
| |
Collapse
|
16
|
Roszkowska B, Tańska M, Czaplicki S, Konopka I. Variation in the composition and oxidative stability of commercial rapeseed oils during their shelf life. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400271] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Beata Roszkowska
- Chair of Plant Food Chemistry and Processing; Faculty of Food Sciences; University of Warmia and Mazury in Olsztyn; Poland
| | - Małgorzata Tańska
- Chair of Plant Food Chemistry and Processing; Faculty of Food Sciences; University of Warmia and Mazury in Olsztyn; Poland
| | - Sylwester Czaplicki
- Chair of Plant Food Chemistry and Processing; Faculty of Food Sciences; University of Warmia and Mazury in Olsztyn; Poland
| | - Iwona Konopka
- Chair of Plant Food Chemistry and Processing; Faculty of Food Sciences; University of Warmia and Mazury in Olsztyn; Poland
| |
Collapse
|
17
|
Alemany L, Barbera R, Alegría A, Laparra JM. Plant sterols from foods in inflammation and risk of cardiovascular disease: a real threat? Food Chem Toxicol 2014; 69:140-9. [PMID: 24747512 DOI: 10.1016/j.fct.2014.03.038] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2013] [Revised: 03/25/2014] [Accepted: 03/28/2014] [Indexed: 12/11/2022]
Abstract
High dietary intakes of cholesterol together with sedentary habits have been identified as major contributors to atherosclerosis. The latter has long been considered a cholesterol storage disease; however, today atherosclerosis is considered a more complex disease in which both innate and adaptive immune-inflammatory mechanisms as well as bacteria play a major role, in addition to interactions between the arterial wall and blood components. This scenario has promoted nutritional recommendations to enrich different type of foods with plant sterols (PS) because of their cholesterol-lowering effects. In addition to cholesterol, PS can also be oxidized during food processing or storage, and the oxidized derivatives, known as phytosterol oxidation products (POPs), can make an important contribution to the negative effects of both cholesterol and cholesterol oxidation oxides (COPs) in relation to inflammatory disease onset and the development of atherosclerosis. Most current research efforts have focused on COPs, and evaluations of the particular role and physiopathological implications of specific POPs have been only inferential. Appreciation of the inflammatory role described for both COPs and POPs derived from foods also provides additional reasons for safety studies after long-term consumption of PS. The balance and relevance for health of all these effects deserves further studies in humans. This review summarizes current knowledge about the presence of sterol oxidation products (SOPs) in foods and their potential role in inflammatory process and cardiovascular disease.
Collapse
Affiliation(s)
- L Alemany
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - R Barbera
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - A Alegría
- Nutrition and Food Chemistry, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain
| | - J M Laparra
- Microbial Ecology and Nutrition Research Group, Institute of Agrochemistry and Food Technology, National Research Council (IATA-CSIC), Avda. Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
| |
Collapse
|
18
|
Kobus-Cisowska J, Flaczyk E, Rudzińska M, Kmiecik D. Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs. Meat Sci 2014; 97:174-80. [PMID: 24583325 DOI: 10.1016/j.meatsci.2014.01.011] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2013] [Revised: 01/11/2014] [Accepted: 01/20/2014] [Indexed: 11/28/2022]
Abstract
The aim was to determine the effect of Ginkgo leaf extracts on the stability of lipids and cholesterol in pork meatballs over 21days of refrigerated storage. The antioxidants used were characterized by their antioxidant activity towards lipids and cholesterol. Extracts were prepared from green and yellow leaves from Ginkgo biloba L. trees. Water, acetone and ethanol were used as extractants. The extracts showed stabilizing effects on both lipid and cholesterol oxidation processes. The lipid oxidation process of pork meatballs was mostly inhibited by the aqueous and ethanolic extracts of the yellow leaves. Their antioxidant activity was higher than that of BHT. All the extracts had a stabilizing effect on cholesterol and most of them inhibited the formation of oxidized derivatives. The acetone and ethanol extracts of green leaves and the ethanol extract of yellow leaves inhibited the formation of cholesterol oxidation products formation most effectively.
Collapse
Affiliation(s)
- Joanna Kobus-Cisowska
- Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland.
| | - Ewa Flaczyk
- Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
| | - Dominik Kmiecik
- Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
| |
Collapse
|
19
|
González-Larena M, Cilla A, García-Llatas G, Barberá R, Lagarda MJ. Plant sterols and antioxidant parameters in enriched beverages: storage stability. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:4725-4734. [PMID: 22509888 DOI: 10.1021/jf3002679] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Plant sterols (PS) stability, antioxidant parameters, and color were studied during 6 months of storage at 4, 24, and 37 °C in three PS-enriched functional beverages. Beverages were skimmed milk with fruit juice and PS (MFJPS), fruit juice and PS (FJPS), and skimmed milk with PS (MPS). No loss in total PS content occurred during storage observing the same values at any given storage time point. Total carotenoids decreased 36% with storage at two months and then remained stable. Total polyphenols showed fluctuations throughout the storage, remaining stable at 6 months and reaching initial values. The antioxidant capacity (TEAC method) increased 18% at 6 months, and there was an increase in color over time and temperature, probably due to Maillard reaction compound formation. The increase in total antioxidant capacity might have helped PS maintenance throughout storage, these beverages being a good PS source even after 6 months of storage.
Collapse
Affiliation(s)
- Marina González-Larena
- Nutrition and Food Science Area, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100-Burjassot, Valencia, Spain
| | | | | | | | | |
Collapse
|
20
|
Stability of avocado oil during heating: Comparative study to olive oil. Food Chem 2012; 132:439-46. [DOI: 10.1016/j.foodchem.2011.11.018] [Citation(s) in RCA: 94] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2011] [Revised: 09/15/2011] [Accepted: 11/02/2011] [Indexed: 11/20/2022]
|
21
|
Derewiaka D, Obiedziński M. Phytosterol oxides content in selected thermally processed products. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1681-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
22
|
Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr 2012; 51:901-16. [PMID: 21955091 DOI: 10.1080/10408398.2011.606379] [Citation(s) in RCA: 133] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a variety of other minor constituents that influence their physical and chemical properties, including diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), phospholipids (PLs), water, and minerals. This article reviews recent research on the impact of these minor components on lipid oxidation in bulk oils and oil-in-water emulsions. In particular, it highlights the origin of these minor components, the influence of oil refining on the type and concentration of minor components present, and potential physicochemical mechanisms by which these minor components impact lipid oxidation in bulk oils and emulsions. This knowledge is crucial for designing food, pharmaceutical, personal care, and other products with improved stability to lipid oxidation.
Collapse
Affiliation(s)
- Bingcan Chen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
| | | | | |
Collapse
|
23
|
Kmiecik D, Korczak J, Rudzińska M, Kobus-Cisowska J, Gramza-Michałowska A, Hęś M. β-Sitosterol and campesterol stabilisation by natural and synthetic antioxidants during heating. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.03.122] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
24
|
Khuwijitjaru P, Yuenyong T, Pongsawatmanit R, Adachi S. Effects of ferric chloride on thermal degradation of γ-oryzanol and oxidation of rice bran oil. EUR J LIPID SCI TECH 2011. [DOI: 10.1002/ejlt.201000485] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
25
|
Otaegui-Arrazola A, Menéndez-Carreño M, Ansorena D, Astiasarán I. Oxysterols: A world to explore. Food Chem Toxicol 2010; 48:3289-303. [PMID: 20870006 DOI: 10.1016/j.fct.2010.09.023] [Citation(s) in RCA: 178] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2010] [Revised: 09/15/2010] [Accepted: 09/16/2010] [Indexed: 11/25/2022]
Abstract
Oxysterols (oxidized derivatives of cholesterol and phytosterols) can be generated in the human organism through different oxidation processes, some requiring enzymes. Furthermore, oxysterols are also present in food due to lipid oxidation reactions caused by heating treatments, contact with oxygen, exposure to sunlight, etc., and they could be absorbed from the diet, at different rates depending on their side chain length. In the organism, oxysterols can follow different routes: secreted into the intestinal lumen, esterified and distributed by lipoproteins to different tissues or degraded, mainly in the liver. Cholesterol oxidation products (COPs) have shown cytotoxicity, apoptotic and pro-inflammatory effects and they have also been linked with chronic diseases including atherosclerotic and neurodegenerative processess. In the case of phytosterol oxidation products (POPs), more research is needed on toxic effects. Nevertheless, current knowledge suggests they may also cause cytotoxic and pro-apoptotic effects, although at higher concentrations than COPs. Recently, new beneficial biological activities of oxysterols are being investigated. Whereas COPs are associated with cholesterol homeostasis mediated by different mechanisms, the implication of POPs is not clear yet. Available literature on sources of oxysterols in the organism, metabolism, toxicity and potential beneficial effects of these compounds are reviewed in this paper.
Collapse
Affiliation(s)
- A Otaegui-Arrazola
- Department of Food Science and Nutrition, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Pamplona, Spain
| | | | | | | |
Collapse
|