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Rosado MJ, Marques G, Rencoret J, Gutiérrez A, Bausch F, Rosenau T, Potthast A, del Río JC. Chemical composition of the lipophilic compounds from the rind and pith of papyrus ( Cyperus papyrus L.) stems. FRONTIERS IN PLANT SCIENCE 2022; 13:1097866. [PMID: 36618622 PMCID: PMC9813494 DOI: 10.3389/fpls.2022.1097866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Accepted: 12/12/2022] [Indexed: 06/17/2023]
Abstract
Papyrus (Cyperus papyrus L.) is a sedge plant with a high rate of biomass productivity that represents an interesting raw material to produce chemicals, materials and fuels, which are currently still obtained from fossil resources, in the context of a lignocellulosic biorefinery. In this work, the content and chemical composition of the lipids present in papyrus stems were thoroughly studied. For this, the papyrus stems were separated into the rind and the pith. The lipid content accounted for 4.1% in the rind and 4.9% in the pith (based on dry matter). The main compounds identified in both parts of the papyrus stem were hydrocarbons, n-fatty acids, 2-hydroxyfatty acids, alcohols, alkylamides, mono- and diglycerides, steroids (sterols, ketones, hydrocarbons, esters and glycosides), tocopherols, tocopherol esters, phytol, phytol esters, alkyl ferulates, ω-carboxyalkyl ferulates (and their monoglycerides), and acylglycerol glycosides. The rind presented a predominance of n-fatty acids (6790 mg/kg; that represented 28.6% of all identified compounds), steroid compounds (6255 mg/kg; 26.3%), phytol and phytol esters (4985 mg/kg; 21.0%), and isoprenoid hydrocarbons, namely phytadiene and squalene (2660 mg/kg; 11.2%), while the most abundant lipids in the pith were steroids (8600 mg/kg; 44.4% of all identified compounds) and fatty acids (6245 mg/kg; 32.2%). Due to the great diversity and significant abundance of the compounds identified in papyrus, it can be considered as a potential raw material for biorefineries to obtain valuable phytochemicals of interest to various industrial sectors.
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Affiliation(s)
- Mario J. Rosado
- Instituto de Recursos Naturales y Agrobiología de Sevilla, CSIC, Seville, Spain
| | - Gisela Marques
- Instituto de Recursos Naturales y Agrobiología de Sevilla, CSIC, Seville, Spain
| | - Jorge Rencoret
- Instituto de Recursos Naturales y Agrobiología de Sevilla, CSIC, Seville, Spain
| | - Ana Gutiérrez
- Instituto de Recursos Naturales y Agrobiología de Sevilla, CSIC, Seville, Spain
| | - Florian Bausch
- Institute of Chemistry of Renewable Resources, University of Natural Resources and Life Sciences Vienna (BOKU), Tulln, Austria
| | - Thomas Rosenau
- Institute of Chemistry of Renewable Resources, University of Natural Resources and Life Sciences Vienna (BOKU), Tulln, Austria
| | - Antje Potthast
- Institute of Chemistry of Renewable Resources, University of Natural Resources and Life Sciences Vienna (BOKU), Tulln, Austria
| | - José C. del Río
- Instituto de Recursos Naturales y Agrobiología de Sevilla, CSIC, Seville, Spain
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Free and Esterified Tocopherols, Tocotrienols and Other Extractable and Non-Extractable Tocochromanol-Related Molecules: Compendium of Knowledge, Future Perspectives and Recommendations for Chromatographic Techniques, Tools, and Approaches Used for Tocochromanol Determination. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196560. [PMID: 36235100 PMCID: PMC9573122 DOI: 10.3390/molecules27196560] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 11/07/2022]
Abstract
Free and esterified (bound) tocopherols, tocotrienols and other tocochromanol-related compounds, often referred to "tocols", are lipophilic antioxidants of great importance for health. For instance, α-tocopherol is the only tocochromanol with vitamin E activity, while tocotrienols have a positive impact on health and are proposed in the prevention and therapy of so-called modern diseases. Tocopherols, tocotrienols and plastochromanol-8 are the most well-known tocochromanols; in turn, knowledge about tocodienols, tocomonoenols, and other rare tocochromanol-related compounds is limited due to several challenges in analytical chemistry and/or low concentration in plant material. The presence of free, esterified, and non-extractable tocochromanols in plant material as well as their biological function, which may be of great scientific, agricultural and medicinal importance, is also poorly studied. Due to the lack of modern protocols as well as equipment and tools, for instance, techniques suitable for the efficient and simultaneous chromatographical separation of major and minor tocochromanols, the topic requires attention and new solutions, and/or standardization, and proper terminology. This review discusses the advantages and disadvantages of different chromatographic techniques, tools and approaches used for the separation and detection of different tocochromanols in plant material and foodstuffs. Sources of tocochromanols and procedures for obtaining different tocochromanol analytical standards are also described. Finally, future challenges are discussed and perspective green techniques for tocochromanol determination are proposed along with best practice recommendations. The present manuscript aims to present key aspects and protocols related to tocochromanol determination, correct identification, and the interpretation of obtained results.
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Bai G, Ma CG, Chen XW. Effect of unsaturation of free fatty acids and phytosterols on the formation of esterified phytosterols during deodorization of corn oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2736-2743. [PMID: 33124037 DOI: 10.1002/jsfa.10900] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 10/22/2020] [Accepted: 10/30/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Phytosterols are partly removed during oil refining, and the magnitude of phytosterols loss largely depends on the refining conditions applied and the molecular conformation. The aim of this research was to study the effect of deodorization conditions and molecular unsaturation on the esterification of phytosterols during deodorization of corn oil. RESULTS In the chemical model, free fatty acids (FFAs) were the major provider of acyl groups during the formation of phytosteryl fatty acid esters (PEs) under deodorization conditions. Among the main parameters of the deodorization, temperature played a role in the formation of PEs with a time-dependent manner. In comparison, saturated palmitic acid had a higher capability of esterifying free phytosterols (FPs) to PEs than unsaturated oleic acid and linoleic acid. Moreover, the influence of FFA unsaturation on the degradation of FPs depended on temperature. Besides, the formation of stigmasteryl ester had a competitive advantage over that of sitosteryl ester by quantum chemistry simulation. CONCLUSION For laboratory-scale deodorization of corn oil, saturated fatty acids and deodorization process with steam as stripping gas could obviously esterify FPs to PEs. FPs were abundantly enriched in distillate during the deodorization process with nitrogen as stripping gas, whereas FPs and PEs were distilled simultaneously during the deodorization process with steam. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ge Bai
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- National Engineering Laboratory for Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou, China
| | - Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
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Tzompa-Sosa DA, Dewettinck K, Gellynck X, Schouteten JJ. Replacing vegetable oil by insect oil in food products: Effect of deodorization on the sensory evaluation. Food Res Int 2021; 141:110140. [PMID: 33642007 DOI: 10.1016/j.foodres.2021.110140] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 12/17/2020] [Accepted: 12/21/2020] [Indexed: 11/26/2022]
Abstract
Introducing processed insects in food products is seen as a way to lower the barrier for insect consumption by Western consumers. Prior research indicated that crude insect lipids could partially replace butter in bakery products without influencing consumer's perception, but a complete substitution remained a challenge due to the presence of off-flavors. This study proposes oil deodorization as a means to reduce insect oil off-flavors and increase insect oil replacement in food products. We compared the effect of deodorization of yellow mealworm (YMW, Tenebrio molitor) oil on the partial and total replacement of vegetable oil in crackers and hummus. In total 253 participants joined the study (127 crackers study, 126 hummus study). Each participant evaluated 5 samples, 100% vegetable oil, 100% crude YMW oil, 100% deodorized YMW oil, 50% vegetable & 50% crude YMW oil and 50% vegetable & 50% deodorized YMW oil. Results showed that deodorized YMW oil could replace vegetable oil in both products without changing the overall food experience, liking and visual appearance in the products. In contrast, using crude YMW oil impacted the overall liking and certain sensory attributes, mostly related to flavor. Moreover, the use of deodorized YMW eliminated visual differences amongst the products. When YMW oil was used in a dispersion-like food, such as hummus, a less firm, more spreadable and less sticky hummus was obtained. Crude YMW oil also reduced hardness in low-moisture solid foods, such as crackers but further studies are necessary to fully understand this effect.
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Affiliation(s)
- Daylan A Tzompa-Sosa
- Department of Food Technology, Safety and Health, Food Structure & Function Research Group, Ghent University, Coupure Links 653, Gent 9000, Belgium.
| | - Koen Dewettinck
- Department of Food Technology, Safety and Health, Food Structure & Function Research Group, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Xavier Gellynck
- Department of Agricultural Economics, Ghent University, Coupure Links 653, Gent 9000, Belgium
| | - Joachim J Schouteten
- Department of Agricultural Economics, Ghent University, Coupure Links 653, Gent 9000, Belgium
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Kyselka J, Cihelková K, Lopes‐Lutz D, Chudoba J, Váchalová T, Alishevich K, Hrádková I, Berčíková M, Mikolášková M, Filip V. Mechanism Controlling High‐Temperature Degradation of Sunflower Oil Triacylglycerols in the Absence of Oxygen. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000228] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Jan Kyselka
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Klára Cihelková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Daise Lopes‐Lutz
- Department of Agricultural, Food and Nutritional Science University of Alberta 4‐10 Agriculture/Forestry Centre Edmonton AB T6G 2P5 Canada
| | - Josef Chudoba
- Central Laboratories, Mass Spectrometry University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Tereza Váchalová
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Katsiaryna Alishevich
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Iveta Hrádková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Markéta Berčíková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Monika Mikolášková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology University of Chemistry and Technology Prague Technická 5 Prague 166 28 Czech Republic
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Tang C, Tao G, Wang Y, Liu Y, Li J. Identification of α-Tocopherol and Its Oxidation Products by Ultra-Performance Liquid Chromatography Coupled with Quadrupole Time-of-Flight Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:669-677. [PMID: 31855428 DOI: 10.1021/acs.jafc.9b06544] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study aimed to determine α-tocopherol (α-T) and its thermal oxidation products simultaneously. A novel method based on an ultra-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) was developed. This approach was achieved by means of a BEH C18 analytical column under gradient elution conditions with eluents of acetonitrile/isopropanol (1:9, v/v) and acetonitrile/water (4:6, v/v). Compounds were elucidated through exact molecular mass and fragmentation ions obtained from the Q-TOF-MS detector. Two oxidation products, α-tocopheryl quinone and 5-formyl-γ-tocopherol, were identified, and one new compound was determined. This approach offered a simple, precise, and reliable method to determine oxidation products of α-T, which may give a way to understand the mechanism of the thermal oxidative process of α-T.
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Affiliation(s)
- Chuanhui Tang
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Guanjun Tao
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Yue Wang
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , People's Republic of China
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Yan J, Wright WMD, O'Mahony JA, Roos Y, Cuijpers E, van Ruth SM. A sound approach: Exploring a rapid and non-destructive ultrasonic pulse echo system for vegetable oils characterization. Food Res Int 2019; 125:108552. [PMID: 31554084 DOI: 10.1016/j.foodres.2019.108552] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Revised: 06/30/2019] [Accepted: 07/11/2019] [Indexed: 10/26/2022]
Abstract
A rapid and non-destructive ultrasonic pulse echo system was developed for vegetable oils characterization. To understand the differences in the ultrasonic properties of the oils, physical traits, such as their viscosity and density, were related to the ultrasonic data. In turn, these physical traits were correlated with the fatty acid compositions of the oils. Eighty oil samples, including 30 extra virgin olive oil (EVOO), 15 refined olive oil, 15 pomace olive oil, 10 rapeseed oil, 5 sunflower oil and 5 peanut oil samples, were analysed for their sound properties, viscosities, densities and fatty acid compositions. It was observed that the ultrasonic velocity of EVOO decreased linearly with increase in temperature, the temperature coefficient of ultrasonic velocity in EVOO was -2.92 m·s-1·°C-1. The ultrasonic velocity of EVOO (1453 ± 2 m/s) differed significantly from those of pomace olive oil and the oils of other botanical origin, but not from the velocity of refined olive oil. Ultrasonic velocity was positively correlated with the density and negatively correlated with the viscosity of the oils. The higher density and lower viscosity of the oils were in turn related to a higher unsaturation degree of the oils. Hence, oils with a higher proportion of unsaturated fat present higher densities and lower viscosities, which resulted in higher ultrasonic velocity values. Ultrasonic measurements allow rapid, non-destructive analysis, and this first application for characterization of these oils is promising.
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Affiliation(s)
- Jing Yan
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands; Wageningen Food Safety Research, P.O. Box 230, 6700 AE, Wageningen, The Netherlands
| | - William M D Wright
- Department of Electrical and Electronic Engineering, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Yrjö Roos
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Eric Cuijpers
- Wageningen Food Safety Research, P.O. Box 230, 6700 AE, Wageningen, The Netherlands
| | - Saskia M van Ruth
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA, Wageningen, The Netherlands; Wageningen Food Safety Research, P.O. Box 230, 6700 AE, Wageningen, The Netherlands; School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
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Kyselka J, Honzíková T, Váchalová T, Jirásková T, Alishevich K, Rottnerová Z, Brychová V, Berčíková M, Hrádková I, Filip V. Formation of 5α-Sitostan-3-one, 5α-Campestan-3-one, and Steroidal Hydrocarbons in Edible Oils during Catalytic Hydrogenation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9916-9925. [PMID: 31398025 DOI: 10.1021/acs.jafc.9b03054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Targeted analysis confirmed the presence of new phytosterol degradation products in fully hydrogenated commercial samples. EI-MS, APCI-MS, and 1D-NMR experiments led to the identification of 10 novel markers of catalytic hydrogenation, among which 5α-sitostan-3-one and 5α-campestan-3-one, isomers of saturated and monounsaturated steroidal hydrocarbons, were reported in edible oils for the first time. Examination of the phytosterol degradation mechanism was done by the catalytic transfer deuteration technique. The mitigation strategy of potentially detrimental compounds included optimization of processing parameters. The effect of catalyst dosage (≤0.1% based on Ni basis) and temperature region (>180 °C) were the most crucial factors in phytosterol degradation control.
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Affiliation(s)
- Jan Kyselka
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology , University of Chemistry and Technology Prague , Technická 5 , 166 28 Prague , Czech Republic
| | - Tereza Honzíková
- Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology , University of Chemistry and Technology Prague , Technická 5 , 166 28 Prague , Czech Republic
| | - Tereza Váchalová
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology , University of Chemistry and Technology Prague , Technická 5 , 166 28 Prague , Czech Republic
| | - Tereza Jirásková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology , University of Chemistry and Technology Prague , Technická 5 , 166 28 Prague , Czech Republic
| | - Katsiaryna Alishevich
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology , University of Chemistry and Technology Prague , Technická 5 , 166 28 Prague , Czech Republic
| | - Zdeňka Rottnerová
- Central Laboratories, Mass Spectrometry , University of Chemistry and Technology Prague , Technická 5 , 166 28 Prague , Czech Republic
| | - Veronika Brychová
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology , University of Chemistry and Technology Prague , Technická 5 , 166 28 Prague , Czech Republic
| | - Markéta Berčíková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology , University of Chemistry and Technology Prague , Technická 5 , 166 28 Prague , Czech Republic
| | - Iveta Hrádková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology , University of Chemistry and Technology Prague , Technická 5 , 166 28 Prague , Czech Republic
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology , University of Chemistry and Technology Prague , Technická 5 , 166 28 Prague , Czech Republic
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Cherif A, Boukhchina S, Angers P. GC‐MS Characterization of Cyclic Fatty Acid Monomers and Isomers of Unsaturated Fatty Acids Formed During the Soybean Oil Heating Process. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800296] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Ammar Cherif
- Faculty of SciencesDepartment of BiologyUniversity of Tunis El‐ManarTunis2092Tunisia
| | - Sadok Boukhchina
- Faculty of SciencesDepartment of BiologyUniversity of Tunis El‐ManarTunis2092Tunisia
| | - Paul Angers
- Department of Food Science and NutritionUniversity LavalQuebecQC G1V 0A6Canada
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Boukerroui A, Belhocine L, Ferroudj S. Regeneration and reuse waste from an edible oil refinery. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:18278-18285. [PMID: 28828687 DOI: 10.1007/s11356-017-9971-8] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2017] [Accepted: 08/16/2017] [Indexed: 06/07/2023]
Abstract
A spent bleaching earth (SBE) from an edible oil refinery has been regenerated by thermal processing in oven, followed by washing with a cold solution of hydrochloric acid (1M). Optimal regeneration conditions have been controlled by decolorization tests of degummed and neutralized soybean oil. Optimal values of treatment (temperature 350°C, carbonization time 01 h, and HCl concentration 1M) gave a very efficient material. After bleaching oil by regenerated spent bleaching earth (RSBE), the chlorophyll-a and β-carotenes contained in crude edible oil and observed respectively at 430, 454, and 483 nm, value of λ max, are very much decreased. The results obtained after decolorization of edible oil by RSBE material indicate, that, during the process, the bleaching oil did not undergo any changes in the free fatty acid content. The peroxide value (PV) was reduced from 4.2 to 1.8 meq O2/kg, and the color has been improved (Lovibond color yellow/red: from 50/0.5 to 2.7/0.3, respectively). The RSBE material obtained was characterized by several techniques (FTIR, SEM). The results show that the heat treatment did not affect the mineral structure of RSBE, and the regenerated material recovered its porous structure.
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Affiliation(s)
| | - Lydia Belhocine
- LTMGP Laboratory, University of Bejaia, 06000, Béjaïa, Algeria
| | - Sonia Ferroudj
- LTMGP Laboratory, University of Bejaia, 06000, Béjaïa, Algeria
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