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Belhoussaine O, El Kourchi C, Amakhmakh M, Ullah R, Iqbal Z, Goh KW, Gallo M, Harhar H, Bouyahya A, Tabyaoui M. Oxidative stability and nutritional quality of stored Linum usitatissmium L. and Argania spinosa L., oil blends: Chemical compositions, properties and nutritional value. Food Chem X 2024; 23:101680. [PMID: 39184320 PMCID: PMC11342117 DOI: 10.1016/j.fochx.2024.101680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 07/15/2024] [Accepted: 07/19/2024] [Indexed: 08/27/2024] Open
Abstract
Identification of the chemical compositions of fatty acids and tocopherols shows the high content of linum usitatissimum oil (LO) by linolenic acid 55.3735% and γ-tocopherol 570.927 mg/kg, while argania spinosa oil (AO) is known by the dominance of oleic acid 47.77% followed by linoleic acid 31.08% as well as tocopherols by γ-tocopherols 687.485 mg/kg and δ-tocopherols 51.035 mg/kg. This difference in compositions enables us to enrich the low-stability oil and monitor its behavior during storage at a specific time and under specific conditions. In this study, pure linum usitatissimum and argania spinosa oils extracted by cold pressing as well as their formulations at proportions of (LO: AO) respectively: (80:20; 60:40, 50:50; 40:60; 20: 80) were oxidized at 60 °C for 28 days of storage, during which time the pure oils and blends were assessed for oxidative stability by studying their different fatty acid and tocopherol profiles and physicochemical characteristics such as acidity, peroxide value and chlorophyll and carotenoid pigments, as well as nutritional indexes such as the atherogenic index (AI), the thrombogenic index (TI), and the hypocholesterolemic: hypercholesterolemic ratio (HH), ω3:ω6 ratio, also the oxidative susceptibility (OS), and oxidazability value (Cox), and total phenolic compounds (TPC).
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Affiliation(s)
- Oumayma Belhoussaine
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, B.P1014, Rabat, Morocco
| | - Chaimae El Kourchi
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, B.P1014, Rabat, Morocco
| | - Mohamed Amakhmakh
- Laboratory of Applied Organic Chemistry, Faculty of Sciences and Technology, Sidi Mohamed ben Abdellah University in Fes, Morocco
| | - Riaz Ullah
- Department of Pharmacognosy College of Pharmacy King Saud University Riyadh, Saudi Arabia
| | - Zafar Iqbal
- Department of Surgery, College of Medicine, King Saud University P.O.Box 7805, Riyadh, 11472, Saudi Arabia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia
- Faculty of Engineering, Shinawatra University, Samkhok, Pathum Thani, Thailand
| | - Monica Gallo
- Department of Molecular Medicine and Medical Biotechnology, University of Naples Federico II, Via Pansini, 5, 80131 Naples, Italy
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, B.P1014, Rabat, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment, Faculty of Sciences, Mohammed V University in Rabat, Av. Ibn Battouta, B.P1014, Rabat, Morocco
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Fedko M, Siger A, Szydłowska-Czerniak A, Rabiej-Kozioł D, Tymczewska A, Włodarczyk K, Kmiecik D. The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils. Foods 2024; 13:2336. [PMID: 39123528 PMCID: PMC11311388 DOI: 10.3390/foods13152336] [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: 06/25/2024] [Revised: 07/22/2024] [Accepted: 07/22/2024] [Indexed: 08/12/2024] Open
Abstract
Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined rapeseed oil with 5% or 25% in one of three cold-pressed oils (rapeseed, coriander and apricot) were heated at 170 or 200 °C in a thin layer on a pan. All non-heated blends and cold-pressed oils were tested for fatty acid profile, content and composition of phytosterols, tocochromanols, chlorophyll and radical scavenging activity (RSA) analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. Moreover, the stability of phytosterols, tocochromanols, DPPH and ABTS values was determined in heated blends. All tocochromanols were lost during the heating process, in particular, at 200 °C. However, there were some differences between homologues. α-Tocopherol and δ-tocopherol were the most thermolabile and the most stable, respectively. Phytosterols were characterized by very high stability at both temperatures. We observed relationships between ABTS and DPPH values and contents of total tocochromanols and α-tocopherol. The obtained results may be useful in designing a new type of fried food with improved health properties and it may be the basis for further research on this topic.
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Affiliation(s)
- Monika Fedko
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-787 Warsaw, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznań, Poland;
| | - Aleksandra Szydłowska-Czerniak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (A.S.-C.); (D.R.-K.); (A.T.); (K.W.)
| | - Dobrochna Rabiej-Kozioł
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (A.S.-C.); (D.R.-K.); (A.T.); (K.W.)
| | - Alicja Tymczewska
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (A.S.-C.); (D.R.-K.); (A.T.); (K.W.)
| | - Katarzyna Włodarczyk
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (A.S.-C.); (D.R.-K.); (A.T.); (K.W.)
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznań, Poland;
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Stefanidis S, Ordoudi SA, Nenadis N, Pyrka I. Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges. Food Res Int 2023; 174:113599. [PMID: 37986461 DOI: 10.1016/j.foodres.2023.113599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
In recent years, there has been a growing demand for minimally processed foods that offer health benefits and premium sensory characteristics. This trend has led to increased consumption of virgin (VOs) and cold-pressed (CPOs) oils, which are rich sources of bioactive substances. To meet consumer needs for new oil products conferring multi-functional properties over a longer storage period, the scientific community has been revisiting traditional enrichment practices while exploring novel fortification technologies. In the last four years, the interest has been growing faster; an ascending number of annually published studies are about the addition of different plant materials, agri-food by-products, or wastes (intact or extracts) to VOs and CPOs using traditional or innovative fortification processes. Considering this trend, the present review aims to provide an overview and summarize the key findings from relevant papers that were retrieved from extensively searched databases. Our meta-analysis focuses on exposing the most recent trends regarding the exploitation of VOs and CPOs as substrates, the fortification agents and their form of use, as well as the fortification technologies employed. The review critically discusses possible health claim and labeling issues and highlights some chemical and microbial safety concerns along with authenticity issues and gaps in quality specifications that manufacturers have yet to address. All these aspects are examined from the perspective of developing new oil products with well-balanced techno-, senso- and bio-functional characteristics.
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Affiliation(s)
- Stavros Stefanidis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Stella A Ordoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Ioanna Pyrka
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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Golimowski W, Teleszko M, Zając A, Kmiecik D, Grygier A. Effect of the Bleaching Process on Changes in the Fatty Acid Profile of Raw Hemp Seed Oil ( Cannabis sativa). MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020769. [PMID: 36677827 PMCID: PMC9863655 DOI: 10.3390/molecules28020769] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 01/03/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023]
Abstract
Many refined oils from soybean, rapeseed, and sunflower, among others, are available on the food market, except olive oil. Refining, on the small production scale of niche oils, is not used due to the high cost of the refining process. Unrefined oils are characterized by intense taste, odor, color, and undesirable nutrients. The problem to be solved is determining the effects of incomplete refining of niche oils on their composition. One process, which does not require the use of complex apparatus, is the bleaching process. The results presented in this article relate to the research stage, in which the aim is to evaluate the changes occurring in the oil due to the low-temperature bleaching process with different process parameters. The presented research results provide evidence of the absence of adverse changes in the fatty acid profile of hemp oil of the varieties 'Finola', 'Earlina 8FC', and 'Secuieni Jubileu'. Seven different types of bleaching earth were used to bleach the oil in amounts of 2.5 and 5 g/100 g of vegetable oil. The fatty acid profile was obtained by gas chromatography (GC-FID). The obtained chromatograms were subjected to statistical analysis and principal component analysis (PCA). The results show that there was no effect of the type of bleaching earth and its amount on the change in the fatty acid profile of bleached oils. Only real differences between the types of hemp oils were observed. However, an overall positive effect of the bleaching process on hemp oil was found. The amount of saturated fatty acid (SFA) was reduced by 17.1% compared with the initial value, resulting in an increase in the proportion of polyunsaturated fatty acids (PUFA) by 4.4%, resulting in an unsaturated fatty acid (UFA) proportion of 90%. There was a significant improvement in the SFA/PUFA ratio by 26% over the baseline, and the omega-6/omega-3 ratio by 8.9% to a value of 3.1:1. The new knowledge from this study is evidence of the positive effect of the low-temperature bleaching process on the fatty acid profile. In contrast, the parameters of the bleaching process itself are not significant.
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Affiliation(s)
- Wojciech Golimowski
- Department of Agroengineering and Quality Analysis, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
- Correspondence:
| | - Mirosława Teleszko
- Department of Food Technology and Nutrition, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
| | - Adam Zając
- Department of Bioorganic Chemistry, Faculty of Production Engineering, Wroclaw University of Economics and Business, Komandorska 118/120 Street, 53–345 Wroclaw, Poland
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Anna Grygier
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
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Kostadinović Veličkovska S, Pljevljakušic D, Arsov E, Mitrev S, Mihajlov L, Dimovska D. Chemical composition, antioxidant and antimicrobial effect of Lavandula essential oil used as a natural antioxidant for cold-pressed oils. MAKEDONSKO FARMACEVTSKI BILTEN 2022. [DOI: 10.33320/maced.pharm.bull.2022.68.04.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Affiliation(s)
| | - Dejan Pljevljakušic
- Institute for Medicinal Plants Research „Dr. Josif Pančić“, Tadeuša Košćuška 1, 11000 Belgrade, Republic of Serbia
| | - Emilija Arsov
- Faculty of Agriculture, Goce Delčev University, Krste Misirkov bb, 2000 Štip, Republic of North Macedonia
| | - Saša Mitrev
- Faculty of Agriculture, Goce Delčev University, Krste Misirkov bb, 2000 Štip, Republic of North Macedonia
| | - Ljupčo Mihajlov
- Faculty of Agriculture, Goce Delčev University, Krste Misirkov bb, 2000 Štip, Republic of North Macedonia
| | - Daniela Dimovska
- Faculty of Agriculture, Goce Delčev University, Krste Misirkov bb, 2000 Štip, Republic of North Macedonia
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Kostadinović Veličkovska S, Maksimova V, Mitrev S, Arsov E. Oxidomics: A new approach to study the lipid oxidation and qualitative properties of cold-pressed vegetable oils. MAKEDONSKO FARMACEVTSKI BILTEN 2022. [DOI: 10.33320/maced.pharm.bull.2022.68.04.026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023] Open
Affiliation(s)
| | - Viktorija Maksimova
- Faculty of Medical Sciences, Goce Delčev University, Krste Misirkov bb, 2000 Štip, Republic of North Macedonia
| | - Saša Mitrev
- Faculty of Agriculture, Goce Delčev University, Krste Misirkov bb, 2000 Štip, Republic of North Macedonia
| | - Emilija Arsov
- Faculty of Agriculture, Goce Delčev University, Krste Misirkov bb, 2000 Štip, Republic of North Macedonia
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Georgescu B, Boaru AM, Muntean L, Sima N, Struți DI, Păpuc TA, Georgescu C. Modulating the Fatty Acid Profiles of Hermetia illucens Larvae Fats by Dietary Enrichment with Different Oilseeds: A Sustainable Way for Future Use in Feed and Food. INSECTS 2022; 13:801. [PMID: 36135502 PMCID: PMC9505549 DOI: 10.3390/insects13090801] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 08/29/2022] [Accepted: 08/31/2022] [Indexed: 06/16/2023]
Abstract
Edible insects such as the black soldier fly Hermetia illucens L. represent a potential and sustainable source of nutrients for food and feed due to their valuable nutritional composition, which can be modulated through dietary enrichment. The high content of saturated fatty acid (FA) of Hermetia illucens larvae fats can be modulated through dietary enrichment as a result of adding vegetable oils in the rearing substrate. Therefore, the present research aims to highlight the effects of a 10% addition of vegetable oils from five dietary fat sources (linseed oil, soybean oil, sunflower oil, rapeseed oil, and hempseed oil) on the growth, development, reproductive performance, and the fat and fatty acids profile of H. illucens. Oil inclusion in the larval diet improved (p < 0.05) the weight of larvae, prepupae, pupae, and imago without influencing (p > 0.05) the egg clutch weight and the number of eggs in the clutch. In addition, the larvae fatty acid profile was different (p < 0.001) according to the oil type, because the unsaturated FAs (UFA) increased from 11.23 to 48.74% of FAME, as well as according to the larvae age, because the saturated FAs decreased from 85.86 to 49.56% of FAME. Linseed oil inclusion led to the improvement of the FA profile at 10 days age of larvae, followed by hempseed and rapeseed oil. These three dietary treatments recorded the highest concentrations in UFA (29.94−48.74% of FAME), especially in polyunsaturated FA (18.91−37.22% of FAME) from the omega-3 series (3.19−15.55% of FAME) and the appropriate n−6/n−3 ratio. As a result, the degree of the lipid polyunsaturation index increased (17.76−41.44) and the value of the atherogenic (3.22−1.22) and thrombogenic (1.43−0.48) indices decreased. Based on the obtained results, it can be concluded that enriching the larval diet with these oils rich in UFA can modulate the larvae FA profile, making them suitable sources of quality fats for feed and indirectly for food.
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Affiliation(s)
- Bogdan Georgescu
- Department of Zoology and Ecology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Anca Mihaela Boaru
- Department of Zoology and Ecology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Leon Muntean
- Department of Plant Culture, Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, Calea Mănăştur 3-5, 400372 Cluj-Napoca, Romania
| | - Nicușor Sima
- Department of Technological Science, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Dănuț Ioan Struți
- Department of Zoology and Ecology, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Tudor Andrei Păpuc
- Department of Technological Science, Faculty of Animal Science and Biotechnologies, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Carmen Georgescu
- Department of Endocrinology, “Iuliu Hatieganu” University of Medicine and Pharmacy, 400349 Cluj-Napoca, Romania
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Farag MA, Bahaa Eldin A, Khalifa I. Valorization and extraction optimization of Prunus seeds for food and functional food applications: A review with further perspectives. Food Chem 2022; 388:132955. [DOI: 10.1016/j.foodchem.2022.132955] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 04/08/2022] [Accepted: 04/10/2022] [Indexed: 01/06/2023]
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Szydłowska-Czerniak A, Momot M, Stawicka B, Rabiej-Kozioł D. Effects of the Chemical Composition on the Antioxidant and Sensory Characteristics and Oxidative Stability of Cold-Pressed Black Cumin Oils. Antioxidants (Basel) 2022; 11:antiox11081556. [PMID: 36009275 PMCID: PMC9404717 DOI: 10.3390/antiox11081556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/04/2022] [Accepted: 08/08/2022] [Indexed: 11/29/2022] Open
Abstract
The antioxidant capacity (AC); amounts of tocopherols, sterols, and polycyclic aromatic hydrocarbons; oxidative parameters; fatty acid composition (FAC); and sensory quality of cold-pressed black cumin oils (CPBCOs) available on the Polish market were analyzed and compared. The AC levels of the CPBCO samples were determined using four assays, namely 2,2-diphenyl-1-picrylhydrazyl (DPPH = 226.8−790.1 μmol TE/100 g), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS = 385.9−1465.0 μmol TE/100 g), cupric-reducing antioxidant capacity (CUPRAC = 975.3−19,823.3 μmol TE/100 g), and Folin−Ciocalteu assays (FC = 168.1−643.7 μmol TE/100 g). The FAC scores were typical for black cumin oil, except for the sample CPBCO4, which had a higher content of α-linolenic acid (C18:3 = 23.33%), pointing to possible oil adulteration. Additionally, the concentrations of total sterols (TSC = 372 mg/100 g) and tocopherols (TTC = 42.3 mg/100 g) in this sample were higher than those for other investigated oils (TSC = 159−222 mg/100 g, TTC = 1.9−10.4 mg/100 g respectively). The oxidative stability levels (IP = 8.21−37.34 h), peroxide values (PV = 21.36−123.77 meq O2/kg), acid values (AV = 6.40−22.02 mg KOH/kg), and the sums of four specific polycyclic aromatic hydrocarbons (∑4PAHs = 4.48−46.68 μg/kg) in the studied samples differed significantly (p < 0.05). A sensory lexicon including 12 attributes was developed and applied for the sensory evaluation of oils using a quantitative descriptive analysis (QDA).
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Affiliation(s)
- Aleksandra Szydłowska-Czerniak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
- Correspondence: ; Tel.: +48-56-611-4786
| | - Monika Momot
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
- Bunge Polska Sp. z o.o., Niepodległości 42, 88-150 Kruszwica, Poland
| | - Barbara Stawicka
- Bunge Polska Sp. z o.o., Niepodległości 42, 88-150 Kruszwica, Poland
| | - Dobrochna Rabiej-Kozioł
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
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Quality of Oil Pressed from Hemp Seed Varieties: 'Earlina 8FC', 'Secuieni Jubileu' and 'Finola'. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27103171. [PMID: 35630648 PMCID: PMC9144401 DOI: 10.3390/molecules27103171] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 05/09/2022] [Accepted: 05/12/2022] [Indexed: 11/17/2022]
Abstract
In the last decade, the demand for edible niche oils has increased. Therefore, the aim of this study was to characterize the seeds hemp (Cannabis sativa L.) varieties: ‘Finola’ (FIN-314)’, ‘Earlina 8FC’, and ‘Secuieni Jubileu’, and cold and hot pressed oils were prepared from each seed. The seeds were examined for moisture content, granulometric distribution, bulk density, and fat content. Seeds were pressed without and with preconditioning (60 °C), and oil yield and pressing time were recorded. The oil was filtered through cellulose membranes. Oil–water content, oil color, fatty acid profile, and sterol content were studied. From the study conducted, there are significant differences in the parameters of oil recovery and its quality compared to ‘Finola’ seed oil, which is widely reported in the literature. ‘Finola’ oil yield was the lowest, with an average of 79% compared to ‘Earlina’ (82%) and ‘S. Jubileu’ (84%). All oil samples contained a comparable amount of sterols, with campesterol (0.32 mg/g), β-sitosterol (1.3 mg/g) and Δ5-avenasterol (0.15 mg/g) predominating. From the organoleptic evaluation, it was evident that both varieties hemp oils and marc (‘Earlina’ and ‘S. Jubileu’) were not bitter like the “Finola” oil and marc. More detailed studies in this direction have to be undertaken.
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Fedko M, Kmiecik D, Siger A, Majcher M. The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment. Molecules 2022; 27:2461. [PMID: 35458659 PMCID: PMC9028282 DOI: 10.3390/molecules27082461] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/07/2022] [Accepted: 04/07/2022] [Indexed: 11/16/2022] Open
Abstract
Polar compounds and polymers are regarded as the most reliable indicators of oil degradation during heating, and it is desirable to find methods to reduce these undesirable changes. The aim of this study was (1) to determine the effect of enrichment with black cumin cold-pressed oil (CP) or essential oil obtained from black cumin cold-pressed oil in an equivalent amount (ES) on limiting the polar compounds and polymers content in blends based on refined rapeseed oil during high-temperature heating in a thin layer; (2) to determine tocochromanol losses and their effect on the change content of the polar compounds and polymers. Four fortified oils were made from refined rapeseed oil and one of the four additives (10% CP, 20% CP, 0.1% ES, and 0.2% ES). All fortified oils and refined rapeseed oil as a control sample were heated at 170 and 200 °C on the pan in a thin layer and evaluated regarding loss of individual tocochromanol homologs by HPLC-FL, polar compounds content, oxidized triacylglycerols (TAG), and polymers content by HPSEC-ELSD. Additionally, the fatty acid profile in nonheated oil was investigated. Tocochromanol analysis showed loss in all the samples. At 170 °C polymers were not detected; no difference was noted for polar compounds and oxidized TAG content; only the 20% CP sample showed a higher level. At 200 °C the 10% CP sample exhibited a significant protective effect with the lowest content of polar compounds, oxidized TAG, and dimers.
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Affiliation(s)
- Monika Fedko
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (M.M.)
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Małgorzata Majcher
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (M.M.)
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Fratianni F, d'Acierno A, Ombra MN, Amato G, De Feo V, Ayala-Zavala JF, Coppola R, Nazzaro F. Fatty Acid Composition, Antioxidant, and in vitro Anti-inflammatory Activity of Five Cold-Pressed Prunus Seed Oils, and Their Anti-biofilm Effect Against Pathogenic Bacteria. Front Nutr 2021; 8:775751. [PMID: 34869542 PMCID: PMC8636901 DOI: 10.3389/fnut.2021.775751] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Accepted: 10/13/2021] [Indexed: 11/13/2022] Open
Abstract
Background/Aim: Sweet almond (Prunus amygdalus dulcis) oil is one of the most famous cold-pressed seed oils. However, other species of Prunus can provide oils with healthy properties. We analyzed the fatty acid (FA) composition, as well as the antioxidant, the in vitro anti-inflammatory properties, and the antibiofilm activity of five commercial vegetable cold-pressed seed oils of apricot, peach, plum, cherry, and black cherry. Methods: Gas Chromatography-Mass Spectrometry was performed for the analysis of FAs The antioxidant property of the oils was carried using different tests [2, 2-diphenyl-1-picrylhydrazyl (DPPH assay)], Ferric Reducing Antioxidant Power (FRAP), and the 2, 20 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS·+). The denaturation assay performed on bovine serum albumin (BSA) was used to evaluate the in vitro anti-inflammatory activity. The anti-biofilm activity was assessed using five pathogenic strains, namely, Acinetobacter baumannii, Escherichia coli, Listeria monocytogenes, Pseudomonas aeruginosa, and Staphylococcus aureus, through the crystal violet test and the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), used to evaluate the metabolism of the microbial cells present within the biofilm. Results: Oleic acid and linoleic acids were the most abundant FAs. Black cherry seed oil exhibited the best antioxidant activity, but in general, the amount of oil needed to inhibit the activity of 1 ml of DPPH assay at 50% did not exceed 10 μg. The extract concentration for the 50% inhibition of the denaturation of the protein (IC50) did not exceed 4.4 μg. Linoleic and stearic acids affected the antioxidant activity of the oils; oleic acid, linolenic, and palmitoleic acids exhibited beneficial effects in preserving the BSA denaturation, as shown by the correlation data. The oils were able to inhibit the biofilm formation of the pathogens (up to 71.40% of inhibition) as well as act against their mature biofilm, although with different strengths, with values up to 61.54%. Concurrently, they also acted on the pathogen metabolism. Conclusion: The oils represent a valuable source of some healthy FAs. They showed potential antioxidant and anti-inflammatory in vitro activity, in addition, their potential effect on the biofilm can offer important ideas for research and reflection on their use as functional foods and/or ingredients.
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Affiliation(s)
- Florinda Fratianni
- Institute of Food Science, National Research Council of Italy (CNR), Avellino, Italy
| | - Antonio d'Acierno
- Institute of Food Science, National Research Council of Italy (CNR), Avellino, Italy
| | - Maria Neve Ombra
- Institute of Food Science, National Research Council of Italy (CNR), Avellino, Italy
| | - Giuseppe Amato
- Department of Pharmacy, University of Salerno, Fisciano, Italy
| | - Vincenzo De Feo
- Department of Pharmacy, University of Salerno, Fisciano, Italy
| | | | - Raffaele Coppola
- Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy
| | - Filomena Nazzaro
- Institute of Food Science, National Research Council of Italy (CNR), Avellino, Italy
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13
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Mikołajczak N, Tańska M, Ogrodowska D. Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.046] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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14
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Yu N, Ye Q, Nie X, Xia C, Meng X. Distribution of 2-tert-butyl-1,4-benzoquinone and its precursor, tert-butylhydroquinone, in typical edible oils and oleaginous foods marketed in Hangzhou City, China. Food Chem 2021; 361:130039. [PMID: 34022482 DOI: 10.1016/j.foodchem.2021.130039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 03/08/2021] [Accepted: 05/03/2021] [Indexed: 01/22/2023]
Abstract
This study aimed to obtain a reliable evaluation about addition of tert-butylhydroquinone (TBHQ), and distribution of TBHQ and 2-tert-butyl-1,4-benzoquinone (TBBQ) contents in typical edible oils and oleaginous foods marketed in Hangzhou City. Briefly, the probability of labeled with addition of TBHQ in foods decreased from 36.45 ± 2.6% to 28.78 ± 3.7% in the period from 2018 to 2020. In the 135 analyzed samples, TBHQ contents were far less than the maximum legal additive amount, and TBBQ contents ranged from below its limit of quantification (LOQ) to 13.54 ± 1.15 mg/kg. The conversion rate from TBHQ to TBBQ in edible oils was 2.94 ± 1.17%, much lower than that in other food categories. Further research determined that the process method and food composition were the main factors for different conversion rates from TBHQ to TBBQ in various food categories. In addition, oil consumption was found to be the primary source of dietary intake of TBHQ and TBBQ.
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Affiliation(s)
- Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Qin Ye
- Institute of Food Sciences, Zhejiang Academy of Agricultural Sciences, Hangzhou 310014, China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Chaosheng Xia
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China.
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15
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Jianu C, Stoin D, Cocan I, David I, Pop G, Lukinich-Gruia AT, Mioc M, Mioc A, Șoica C, Muntean D, Rusu LC, Goleț I, Horhat DI. In Silico and In Vitro Evaluation of the Antimicrobial and Antioxidant Potential of Mentha × smithiana R. GRAHAM Essential Oil from Western Romania. Foods 2021; 10:815. [PMID: 33918674 PMCID: PMC8069324 DOI: 10.3390/foods10040815] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 04/06/2021] [Accepted: 04/07/2021] [Indexed: 01/17/2023] Open
Abstract
This study was conducted to identify the volatile compounds of Mentha × smithiana essential oil (MSEO) and evaluate its antioxidant and antibacterial potential. The essential oil (EO) content was assessed by gas chromatography-mass spectrometry (GC-MS). Carvone (55.71%), limonene (18.83%), trans-carveol (3.54%), cis-carveol (2.72%), beta-bourbonene (1.94%), and caryophyllene oxide (1.59%) were the main identified compounds. The MSEO displayed broad-spectrum antibacterial effects and was also found to be the most effective antifungal agent against Candida albicans and Candida parapsilosis. The antioxidant activity of MSEO was tested against cold-pressed sunflower oil by peroxide, thiobarbituric acid, 1,1-diphenyl-2-picrylhydrazyl radical (DPPH), and β-carotene/linoleic acid bleaching methods. The EO showed strong antioxidant effects as reflected by IC50 values of 0.83 ± 0.01 mg/mL and relative antioxidative activity of 87.32 ± 0.03% in DPPH and β-carotene/linoleic acid bleaching assays, respectively. Moreover, in the first 8 days of the incubation period, the inhibition of primary and secondary oxidation compounds induced by the MSEO (0.3 mg/mL) was significantly stronger (p < 0.05) than that of butylated hydroxyanisole. In silico molecular docking studies were conducted to highlight the underlying antimicrobial mechanism as well as the in vitro antioxidant potential. Recorded data showed that the antimicrobial activity of MSEO compounds could be exerted through the D-Alanine-d-alanine ligase (DDl) inhibition and may be attributed to a cumulative effect. The most active compounds are minor components of the MSEO. Docking results also revealed that several mint EO components could exert their in vitro antioxidant activity by employing xanthine oxidase inhibition. Consequently, MSEO could be a new natural source of antioxidants and antiseptics, with potential applications in the food and pharmaceutical industries as an alternative to the utilization of synthetic additives.
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Affiliation(s)
- Călin Jianu
- Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, RO-300645 Timișoara, Romania; (C.J.); (D.S.); (I.C.)
| | - Daniela Stoin
- Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, RO-300645 Timișoara, Romania; (C.J.); (D.S.); (I.C.)
| | - Ileana Cocan
- Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, RO-300645 Timișoara, Romania; (C.J.); (D.S.); (I.C.)
| | - Ioan David
- Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, RO-300645 Timișoara, Romania; (C.J.); (D.S.); (I.C.)
| | - Georgeta Pop
- Faculty of Agriculture, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului 119, RO-300645 Timișoara, Romania;
| | | | - Marius Mioc
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy, 2nd Eftimie Murgu Square, RO-300041 Timisoara, Romania; (M.M.); (A.M.); (C.Ș.)
| | - Alexandra Mioc
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy, 2nd Eftimie Murgu Square, RO-300041 Timisoara, Romania; (M.M.); (A.M.); (C.Ș.)
| | - Codruța Șoica
- Faculty of Pharmacy, “Victor Babes” University of Medicine and Pharmacy, 2nd Eftimie Murgu Square, RO-300041 Timisoara, Romania; (M.M.); (A.M.); (C.Ș.)
| | - Delia Muntean
- Faculty of Medicine, “Victor Babes” University of Medicine and Pharmacy, 2nd Eftimie Murgu Square, RO-300041 Timisoara, Romania; (D.M.); (D.I.H.)
- Multidisciplinary Research Center on Antimicrobial Resistance, “Victor Babes” University of Medicine and Pharmacy, 2nd Eftimie Murgu Square, RO-300041 Timisoara, Romania
| | - Laura-Cristina Rusu
- Faculty of Dental Medicine, “Victor Babes” University of Medicine and Pharmacy, 2nd Eftimie Murgu Square, RO-300041 Timisoara, Romania;
- Multidisciplinary Center for Research, Evaluation, Diagnosis and Therapies in Oral Medicine, “Victor Babes” University of Medicine and Pharmacy, Spl. Tudor Vladimirescu 14A, RO-300173 Timisoara, Romania
| | - Ionuț Goleț
- Faculty of Economics and Business Administration, West University of Timișoara, 300233 Timisoara, Romania;
| | - Delia Ioana Horhat
- Faculty of Medicine, “Victor Babes” University of Medicine and Pharmacy, 2nd Eftimie Murgu Square, RO-300041 Timisoara, Romania; (D.M.); (D.I.H.)
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16
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Grajzer M, Szmalcel K, Kuźmiński Ł, Witkowski M, Kulma A, Prescha A. Characteristics and Antioxidant Potential of Cold-Pressed Oils-Possible Strategies to Improve Oil Stability. Foods 2020; 9:E1630. [PMID: 33171600 PMCID: PMC7695170 DOI: 10.3390/foods9111630] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 11/01/2020] [Accepted: 11/06/2020] [Indexed: 01/08/2023] Open
Abstract
The relations of the antiradical capacity to oxidative stability parameters and the contents of fatty acids, sterols, tocopherols, phenols, flavonoids, chlorophyll, Cu, and Fe were assessed in 33 cold-pressed seed oils: Walnut (7 brands of oils), rosehip (3), camelina (6), milk thistle (5), flax (6), and pumpkin (6). The antiradical capacity of oils depended strongly on tocopherol contents with a synergistic effect with polyphenols. The efficacy of tocopherols in cold-pressed oils was accompanied by a negative correlation of their antioxidant capacity with the peroxide value increase after 3 months of shelf life. This study also showed a positive correlation between the content of phytosterols and the antiradical capacity in the lipophilic fraction of cold-pressed oils rich in n-3 polyunsaturated fatty acids (PUFAs). Multiple regression analysis identified groups of antioxidants naturally occurring in cold-pressed oils in relation to their fatty acid composition, which added to the cold-pressed oils could provide possible strategies to improve their stability. Achieving high stability is primarily a result of high phytosterol content exceeding the molar ratio of 1:100 for total phytosterols to α-linolenic acid. However, the molar ratios of tocopherols to linoleic acid below 1:2000 and polyphenols to linoleic acid below 1:3000 does not prevent oxidation in oils with the predominance of linoleic acid.
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Affiliation(s)
- Magdalena Grajzer
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland; (M.W.); (A.P.)
| | - Karolina Szmalcel
- Student Scientific Club at Food Science and Dietetics Department, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland;
| | - Łukasz Kuźmiński
- Department of Process Management, Management Department, Wroclaw University of Economics, 50-556 Wroclaw, Poland;
| | - Mateusz Witkowski
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland; (M.W.); (A.P.)
| | - Anna Kulma
- Department of Genetic Biochemistry, University of Wroclaw, Przybyszewskiego 63/77, 51-148 Wrocław, Poland;
| | - Anna Prescha
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland; (M.W.); (A.P.)
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17
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Liu R, Xu Y, Chang M, Tang L, Lu M, Liu R, Jin Q, Wang X. Antioxidant interaction of α-tocopherol, γ-oryzanol and phytosterol in rice bran oil. Food Chem 2020; 343:128431. [PMID: 33131960 DOI: 10.1016/j.foodchem.2020.128431] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/22/2020] [Accepted: 10/16/2020] [Indexed: 12/29/2022]
Abstract
In this study, purified rice bran oil (RBO) was used as a lipid matrix model to study the individual and binary antioxidant capacity of the minor constituents (α-tocopherol, γ-oryzanol and phytosterol) added at different concentrations and ratios. The results revealed that concentration influenced on the oxidation stability and scavenging capacity, while ratio mainly affected the type of interaction or the degree of synergism or antagonism. It was important to notice that the antioxidant capacity of α-tocopherol would decrease under high concentration. Besides, the inhibition of phytosterol on α-tocopherol and the formation of hydrogen bond between γ-oryzanol and phytosterol were speculated by the interactions of these minor constituents. This work helps to select efficient combinations for stabilizing the anti-oxidation of nutrient enriched RBO or provide suggestions for moderate retain of minor constituents in RBO.
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Affiliation(s)
- Ruru Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Ying Xu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Ming Chang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Lin Tang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Mengyao Lu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Ruijie Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China.
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
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18
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Rokosik E, Dwiecki K, Siger A. Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0679191] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Cold pressed oils obtained from chia (Salvia hispanica L.), milk thistle (Silybum marianum L.), nigella (Nigella sativa L.), and white and black varieties of poppy (Papaver somniferum L.) seeds were characterized. The nutritional quality was determined based on the analysis of fatty acids, tocochromanol and phytosterol contents, as well as antioxidant activity and general physico-chemical properties. Among the oils analyzed the fatty acid composition most beneficial for health was found in chia seed oil, with 65.62% of α-linolenic acid and the n-6:n-3 fatty acid ratio of 1:3.5. Other oils studied were rich sources of linoleic acid (18.35-74.70%). Chia seed oil was also distinguished by high contents of phytosterols, mainly β-sitosterol (2160.17 mg/kg oil). The highest content of tocochromanols was found in milk thistle oil with dominant α-tocopherol (530.2 mg/kg oil). In contrast, the highest antioxidant activity was recorded for nigella oil (10.23 μM Trolox/g), which indicated that, in addition to tocopherols, other antioxidants influenced its antioxidant potential.
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19
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Alves E, Simoes A, Domingues MR. Fruit seeds and their oils as promising sources of value-added lipids from agro-industrial byproducts: oil content, lipid composition, lipid analysis, biological activity and potential biotechnological applications. Crit Rev Food Sci Nutr 2020; 61:1305-1339. [PMID: 32393054 DOI: 10.1080/10408398.2020.1757617] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Thousands of tons of fruit seeds are discarded every year worldwide as agro-industrial byproducts. Fruit seeds have a high oil content, are rich in monounsaturated fatty acids (FA) and in n-6 and n-3 polyunsaturated essential FA. Sterols, phospholipids, glycolipids, carotenoids, tocopherols and polyphenols are other seed phytochemicals that make them interesting from a commercial viewpoint. Fruit seeds have high potential as raw material for several industries, but their lipid profile remains poorly studied. Current analytical approaches for the analysis of lipids that are based on high-performance liquid chromatography and high-resolution mass spectrometry allow the separation and analysis of compounds with the accurate identification and structural characterization of molecular species in very small quantities. Even though lipidomic analysis of fruit seeds' lipids is still in its infancy, it will bring a new look over these value-added byproducts. This review covers the following topics: (a) the lipid content of various fruit seed oils; (b) their lipid composition (FA, triacylglycerol, sterol, phospholipid and glycolipid profiles), (c) current and future analytical methodologies for the analysis of lipids in fruit seeds; (d) biological activities of fruit seeds' extracts; and (e) potential biotechnological applications of fruit seed oils for their commercial valorization based on lipids.
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Affiliation(s)
- Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal
| | - Abigail Simoes
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal.,Centre for Environmental and Marine Studies, CESAM, Ecomare, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal
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20
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Varas Condori MA, Pascual Chagman GJ, Barriga-Sanchez M, Villegas Vilchez LF, Ursetta S, Guevara Pérez A, Hidalgo A. Effect of tomato (Solanum lycopersicum L.) lycopene-rich extract on the kinetics of rancidity and shelf-life of linseed (Linum usitatissimum L.) oil. Food Chem 2020; 302:125327. [DOI: 10.1016/j.foodchem.2019.125327] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 08/02/2019] [Accepted: 08/02/2019] [Indexed: 01/28/2023]
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21
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Jiang K, Gachumi G, Poudel A, Shurmer B, Bashi Z, El-Aneed A. The Establishment of Tandem Mass Spectrometric Fingerprints of Phytosterols and Tocopherols and the Development of Targeted Profiling Strategies in Vegetable Oils. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2019; 30:1700-1712. [PMID: 31111414 DOI: 10.1007/s13361-019-02242-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 04/19/2019] [Accepted: 04/20/2019] [Indexed: 06/09/2023]
Abstract
Phytosterols and tocopherols are essential for plant biochemistry, and they possess beneficial health effects for humans. Evaluating the tandem mass spectrometric (MS/MS) behavior of phytosterols and tocopherols is needed for the development of a qualitative and quantitative method for these biologically active plant metabolites. Herein, the MS/MS dissociation behavior of phytosterols and tocopherols is elucidated to establish generalized MS/MS fingerprints. MS/MS and multistage (MS3) analysis revealed common fragmentation behavior among the four tested phytosterols, namely β-sitosterol, stigmasterol, campesterol, and brassicasterol. Similar analysis was conducted for the tocopherols (i.e., alpha (α), beta (β), gamma (γ), and delta (δ)). As such, a universal MS/MS fragmentation pathway for each group was successfully established for the first time. Based on the generalized MS/MS fragmentation behavior of phytosterols, diagnostic product ions were chosen for the development of profiling methods for over 20 naturally occurring phytosterols. A precursor ion scan-triggered-enhanced product ion scan (PIS-EPI) method was established. Due to enhanced chromatographic peaks, multiple ion monitoring-triggered-enhanced product ion scan (MIM-EPI) was employed for confirmation. The screening approach was applied successfully to identify blinded samples obtained from standard mixtures as well as sesame and olive oils. The oil samples contain other phytosterols, and their successful identification indicates that, the generalized MS/MS fragmentation behavior is applicable to various structures of phytosterols. A similar approach was attempted for tocopherols and was only hindered by the low concentration of these bioactive metabolites present in the oil samples.
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Affiliation(s)
- Kang Jiang
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - George Gachumi
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - Asmita Poudel
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - Bryn Shurmer
- Government of Canada, Canadian Food Inspection Agency, Saskatoon, SK, Canada
| | - Zafer Bashi
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada
| | - Anas El-Aneed
- College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, SK, Canada.
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22
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Pavlović N, Vidović S, Vladić J, Popović L, Moslavac T, Jakobović S, Jokić S. Recovery of Tocopherols, Amygdalin, and Fatty Acids From Apricot Kernel Oil: Cold Pressing Versus Supercritical Carbon Dioxide. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800043] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Nika Pavlović
- Faculty of Medicine Osijek; Josip Juraj Strossmayer University of Osijek; Josipa Huttlera 4 31000 Osijek Croatia
| | - Senka Vidović
- Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 21000 Novi Sad Serbia
| | - Jelena Vladić
- Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 21000 Novi Sad Serbia
| | - Ljiljana Popović
- Faculty of Technology; University of Novi Sad; Bul. cara Lazara 1 21000 Novi Sad Serbia
| | - Tihomir Moslavac
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Franje Kuhača 20 31000 Osijek Croatia
| | - Snježana Jakobović
- The Institute for Scientific and Artistic Work of Croatian Academy of Sciences and Arts in Požega; Županijska 9 34000 Požega Croatia
| | - Stela Jokić
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Franje Kuhača 20 31000 Osijek Croatia
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23
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Chemical composition and mineralogical residence of sesame oil from plants grown in different Yemeni environments. Microchem J 2018. [DOI: 10.1016/j.microc.2018.04.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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24
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Kostadinović Veličkovska S, Naumova Letia G, Čočevska M, Brühl L, Silaghi-Dumitrescu R, Mirhosseini H, Ilieva F, Mihajlov L, Dimovska V, Kovacevič B, Gulaboski R, Matthäus B. Effect of bioactive compounds on antiradical and antimicrobial activity of extracts and cold-pressed edible oils from nutty fruits from Macedonia. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9871-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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25
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Potočnik T, Rak Cizej M, Košir IJ. Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.01.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Kostadinović Veličkovska S, Catalin Moţ A, Mitrev S, Gulaboski R, Brühl L, Mirhosseini H, Silaghi-Dumitrescu R, Matthäus B. Bioactive compounds and "in vitro" antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia. Journal of Food Science and Technology 2018; 55:1614-1623. [PMID: 29666513 DOI: 10.1007/s13197-018-3050-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/14/2018] [Accepted: 01/18/2018] [Indexed: 12/13/2022]
Abstract
The bioactive compounds and "in vitro" antioxidant activity measured by three antioxidant assays of some traditional and non-traditional cold-pressed edible oils from Macedonia were object of this study. The fatty acid composition showed dominance of monounsaturated oleic acid in "sweet" and "bitter" apricot kernel oils with percentages of 66.7 ± 0.5 and 57.8 ± 0.3%, respectively. The most dominant fatty acid in paprika seed oil was polyunsaturated linoleic acid with abundance of 69.6 ± 2.3%. The most abundant tocopherol was γ-tocopherol with the highest quantity in sesame seed oil (57.6 ± 0.1 mg/100 g oil). Paprika seed oil, sesame seed oil and sweet apricot oil were the richest source of phytosterols. DPPH assay was the most appropriate for the determination of the antioxidant activity of cold-pressed sunflower oil due to high abundance of α-tocopherol with a level of 22.8 ± 1.1 mg/100 g of oil. TEAC assay is the best for the determination of the antioxidant activity of sesame seed oil and paprika seed oils as the richest sources of phenolic compounds. β-carotene assay was the most suitable assay for oils obtained from high pigmented plant material. Triacylglycerols and phytosterol profiles can be used as useful markers for the origin, variety and purity of the oils.
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Affiliation(s)
- Sanja Kostadinović Veličkovska
- 1Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania.,2Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia.,3Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany
| | - Augustin Catalin Moţ
- 1Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania
| | - Saša Mitrev
- 2Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia
| | - Rubin Gulaboski
- 2Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia
| | - Ludger Brühl
- 3Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany
| | - Hamed Mirhosseini
- 4Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), 43400 Sri Serdang, Selangor Malaysia
| | - Radu Silaghi-Dumitrescu
- 1Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania
| | - Bertrand Matthäus
- 3Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany
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Zhang ZS, Liu YL, Che LM. Characterization of a New α-Linolenic Acid-Rich Oil: Eucommia ulmoides Seed Oil. J Food Sci 2018; 83:617-623. [PMID: 29355957 DOI: 10.1111/1750-3841.14049] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Accepted: 12/20/2017] [Indexed: 12/14/2022]
Abstract
Eucommia ulmoides seed oil is the main byproduct of E. ulmoides cultivation. To better understand its functions, E. ulmoides seed oil is characterized comprehensively in this work. The composition of E. ulmoides seed, physicochemical properties, thermal properties, fatty acid composition, triacylglycerol (TAG) composition and Vitamin E composition of E. ulmoides seed oil were determined. The results show that the E. ulmoides seed contained about 34.63% oil. The excellent physicochemical properties of E. ulmoides seed oil ensured it has a potential to be developed as an edible oil. The main fatty acids in E. ulmoides seed oil were linolenic acid (61.36%), oleic acid (17.02%), and linoleic acid (12.04%). HPLC-ELSD method determined that LnLnLn (37.99%), LnLnO (22.62%), LnLnL (14.5%), and LnLnP (8.78%) were the oil's major TAG components. The oil exhibited a unique thermal curve which contained 2 melting peaks at -38.45 and -22.22 °C, respectively. The total content of vitamin E in E. ulmoides seed oil was 190.96 mg/100g, which exist mainly in γ-tocopherol and δ-tocopherol isomer. Overall, the results indicated that E. ulmoides seed oil is a promising oil in food, pharmaceutics, cosmetics and other nonfood industries.
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Affiliation(s)
- Zhen-Shan Zhang
- Coll. of Food Science and Technology, Henan Univ. of Technology, NO.100, Lianhua Street, Zhengzhou 45001, P. R. China
| | - Yu-Lan Liu
- Coll. of Food Science and Technology, Henan Univ. of Technology, NO.100, Lianhua Street, Zhengzhou 45001, P. R. China
| | - Li-Ming Che
- Dept. of Chemical and Biochemical Engineering, Xiamen Univ., No.422, Siming South Road, Xiamen 361005, P. R. China
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