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Wang P, Wang Z, Zhang M, Yan X, Xia J, Zhao J, Yang Y, Gao X, Wu Q, Gong D, Yu P, Zeng Z. Effect of Pretreatments on the Chemical, Bioactive and Physicochemical Properties of Cinnamomum camphora Seed Kernel Extracts. Foods 2024; 13:2064. [PMID: 38998569 PMCID: PMC11241286 DOI: 10.3390/foods13132064] [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: 05/26/2024] [Revised: 06/26/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Cinnamomum camphora seed kernels (CCSKs) are rich in phytochemicals, especially plant extracts. Phytochemicals play a vital role in therapy due to their strong antioxidant and anti-inflammatory activities. Extracts from CCSK can be obtained through multiple steps, including pretreatment, extraction and purification, and the purpose of pretreatment is to separate the oil from other substances in CCSKs. However, C. camphora seed kernel extracts (CKEs) were usually considered as by-products and discarded, and their potential bioactive values were underestimated. Additionally, little has been known about the effect of pretreatment on CKE. This study aimed to investigate the effects of pretreatment methods (including the solvent extraction method, cold pressing method, aqueous extraction method and sub-critical fluid extraction method) on the extraction yields, phytochemical profiles, volatile compounds and antioxidant capacities of different CKE samples. The results showed that the CKE samples were rich in phenolic compounds (15.28-20.29%) and alkaloids (24.44-27.41%). The extraction yield, bioactive substances content and in vitro antioxidant capacity of CKE pretreated by the sub-critical fluid extraction method (CKE-SCFE) were better than CKEs obtained by other methods. CKE pretreated by the solvent extraction method (CKE-SE) showed the best lipid emulsion protective capacity. Moreover, the volatile substances composition of the CKE samples was greatly influenced by the pretreatment method. The results provided a fundamental basis for evaluating the quality and nutritional value of CKE and increasing the economic value of by-products derived from CCSK.
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Affiliation(s)
- Pengbo Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Zhixin Wang
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Manqi Zhang
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Yujing Yang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Xiansi Gao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Qifang Wu
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Deming Gong
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
| | - Ping Yu
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
- Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China
- School of Food Science and Technology, Nanchang University, Nanchang 330031, China
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2
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Dossou SSK, Luo Z, Deng Q, Zhou R, Zhang Y, Li D, Li H, Tozo K, You J, Wang L. Biochemical and Molecular Insights into Variation in Sesame Seed Antioxidant Capability as Revealed by Metabolomics and Transcriptomics Analysis. Antioxidants (Basel) 2024; 13:514. [PMID: 38790619 PMCID: PMC11117558 DOI: 10.3390/antiox13050514] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2024] [Revised: 04/22/2024] [Accepted: 04/22/2024] [Indexed: 05/26/2024] Open
Abstract
Sesame seeds are important resources for relieving oxidation stress-related diseases. Although a significant variation in seeds' antioxidant capability is observed, the underlying biochemical and molecular basis remains elusive. Thus, this study aimed to reveal major seed components and key molecular mechanisms that drive the variability of seeds' antioxidant activity (AOA) using a panel of 400 sesame accessions. The seeds' AOA, total flavonoid, and phenolic contents varied from 2.03 to 78.5%, 0.072 to 3.104 mg CAE/g, and 2.717 to 21.98 mg GAE/g, respectively. Analyses revealed that flavonoids and phenolic acids are the main contributors to seeds' AOA variation, irrespective of seed coat color. LC-MS-based polyphenol profiling of high (HA) and low (LA) antioxidant seeds uncovered 320 differentially accumulated phenolic compounds (DAPs), including 311 up-regulated in HA seeds. Tricin, persicoside, 5,7,4',5'-tetrahydro-3',6-dimethoxyflavone, 8-methoxyapigenin, and 6,7,8-tetrahydroxy-5-methoxyflavone were the top five up-regulated in HA. Comparative transcriptome analysis at three seed developmental stages identified 627~2357 DEGs and unveiled that differential regulation of flavonoid biosynthesis, phenylpropanoid biosynthesis, and stilbene biosynthesis were the key underlying mechanisms of seed antioxidant capacity variation. Major differentially regulated phenylpropanoid structural genes and transcription factors were identified. SINPZ0000571 (MYB), SINPZ0401118 (NAC), and SINPZ0500871 (C3H) were the most highly induced TFs in HA. Our findings may enhance quality breeding.
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Affiliation(s)
- Senouwa Segla Koffi Dossou
- Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Laboratory of Plant Biotechnology and Physiology, University of Lomé, Lomé 01 BP 1515, Togo;
| | - Zishu Luo
- Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qianchun Deng
- Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Rong Zhou
- Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Yanxin Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Donghua Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Huan Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Koffi Tozo
- Laboratory of Plant Biotechnology and Physiology, University of Lomé, Lomé 01 BP 1515, Togo;
| | - Jun You
- Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Linhai Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops of the Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China
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3
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Mostashari P, Mousavi Khaneghah A. Sesame Seeds: A Nutrient-Rich Superfood. Foods 2024; 13:1153. [PMID: 38672826 PMCID: PMC11049391 DOI: 10.3390/foods13081153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2023] [Revised: 03/23/2024] [Accepted: 04/08/2024] [Indexed: 04/28/2024] Open
Abstract
Sesame seeds (Sesamum indicum L.) have been cultivated for thousands of years and have long been celebrated for their culinary versatility. Beyond their delightful nutty flavor and crunchy texture, sesame seeds have also gained recognition for their remarkable health benefits. This article provides an in-depth exploration of the numerous ways in which sesame seeds contribute to overall well-being. Sesame seeds are a powerhouse of phytochemicals, including lignans derivatives, tocopherol isomers, phytosterols, and phytates, which have been associated with various health benefits, including the preservation of cardiovascular health and the prevention of cancer, neurodegenerative disorders, and brain dysfunction. These compounds have also been substantiated for their efficacy in cholesterol management. Their potential as a natural source of beneficial plant compounds is presented in detail. The article further explores the positive impact of sesame seeds on reducing the risk of chronic diseases thanks to their rich polyunsaturated fatty acids content. Nevertheless, it is crucial to remember the significance of maintaining a well-rounded diet to achieve the proper balance of n-3 and n-6 polyunsaturated fatty acids, a balance lacking in sesame seed oil. The significance of bioactive polypeptides derived from sesame seeds is also discussed, shedding light on their applications as nutritional supplements, nutraceuticals, and functional ingredients. Recognizing the pivotal role of processing methods on sesame seeds, this review discusses how these methods can influence bioactive compounds. While roasting the seeds enhances the antioxidant properties of the oil extract, certain processing techniques may reduce phenolic compounds.
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Affiliation(s)
- Parisa Mostashari
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran 1981619573, Iran;
- Department of Food Science and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran 1941933111, Iran
| | - Amin Mousavi Khaneghah
- Faculty of Biotechnologies (BioTech), ITMO University, 9 Lomonosova Street, Saint Petersburg 191002, Russia
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4
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Dossou SSK, Deng Q, Li F, Jiang N, Zhou R, Wang L, Li D, Tan M, You J, Wang L. Comparative Metabolomics Analysis of Different Perilla Varieties Provides Insights into Variation in Seed Metabolite Profiles and Antioxidant Activities. Foods 2023; 12:4370. [PMID: 38231865 DOI: 10.3390/foods12234370] [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: 11/08/2023] [Revised: 11/28/2023] [Accepted: 11/29/2023] [Indexed: 01/19/2024] Open
Abstract
Perilla seeds are essential functional foods and key ingredients in traditional medicine. Herein, we investigated the variation in phytochemical profiles and antioxidant activities of twelve different perilla seeds. The seeds showed significant variations in total phenolic and flavonoid contents ranging from 16.92 to 37.23 mg GAE/g (GAE, gallic acid equivalent) and 11.6 to 19.52 mg CAE/g (CAE, catechin equivalent), respectively. LC-QqQ-MS (liquid chromatography triple quadrupole tandem mass spectrometry)-based widely targeted metabolic profiling identified a total of 975 metabolites, including 68-269 differentially accumulated metabolites (DAMs). Multivariate analyses categorized the seeds into four groups based on the seed coat and leaf colors. Most key bioactive DAMs, including flavonoids (quercetin-3'-O-glucoside, prunin, naringenin, naringenin chalcone, butin, genistin, kaempferol-3-O-rutinoside, etc.), amino acids (valine, lysine, histidine, glutamine, threonine, etc.), and vitamins (B1, B3, B6, U, etc.) exhibited the highest relative content in PL3 (brown seed, purple leaf), PL1 (white seed, green-purple leaf), and PL4 (white seed, green leaf) groups, respectively. Meanwhile, key differentially accumulated phenolic acids showed a higher relative content in PL1 and PL4 than in other groups. Both seeds exhibited high antioxidant activities, although those of PL2 (brown seed, green leaf) group seeds were the lowest. Our results may facilitate the comprehensive use of perilla seeds in food and pharmaceutical industries.
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Affiliation(s)
- Senouwa Segla Koffi Dossou
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qianchun Deng
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Feng Li
- Amway (China) Botanical R&D Center, Wuxi 214115, China
| | - Nanjun Jiang
- Amway (China) Botanical R&D Center, Wuxi 214115, China
| | - Rong Zhou
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Lei Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Donghua Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Meilian Tan
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Jun You
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Linhai Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
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5
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Chen Z, Fu J, Dou X, Deng Z, Wang X, Ma F, Yu L, Yun YH, Li P, Zhang L. Comprehensive adulteration detection of sesame oil based on characteristic markers. Food Chem X 2023; 18:100745. [PMID: 37397224 PMCID: PMC10314209 DOI: 10.1016/j.fochx.2023.100745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 06/02/2023] [Accepted: 06/06/2023] [Indexed: 07/04/2023] Open
Abstract
Sesame oil has a unique flavor and is very popular in Asian countries, and this leads to frequent adulteration. In this study, comprehensive adulteration detection of sesame oil based on characteristic markers was developed. Initially, sixteen fatty acids, eight phytosterols, and four tocopherols were utilized to construct an adulteration detection model, which screened seven potentially adulterated samples. Subsequently, confirmatory conclusions were drawn based on the characteristic markers. Adulteration with rapeseed oil in 4 samples was confirmed using the characteristic marker of brassicasterol. The adulteration of soybean oil in 1 sample was confirmed using the isoflavone. The adulteration of 2 samples with cottonseed oil was demonstrated by sterculic acid and malvalic acid. The results showed that sesame oil adulteration could be detected by screening positive samples using chemometrics and verifying with characteristic markers. The comprehensive adulteration detection method could provide a system approach for market supervision of edible oils.
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Affiliation(s)
- Zhe Chen
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Jiashun Fu
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xinjing Dou
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Zhuowen Deng
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, China
| | - Xuefang Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Fei Ma
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Li Yu
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Yong-Huan Yun
- School of Food Science and Engineering, Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan University, Haikou 570228, China
| | - Peiwu Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
- Xianghu Laboratory, Hangzhou 311231, China
| | - Liangxiao Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China
- Hubei Hongshan Laboratory, Wuhan 430070, China
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6
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Rodríguez ME, Rikal L, Schneider-Teixeira A, Deladino L, Ixtaina V. Extraction method impact on the physicochemical characteristics of lipids from chia nutlets applicable to long-term storage studies. Food Chem 2023; 427:136706. [PMID: 37379750 DOI: 10.1016/j.foodchem.2023.136706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2023] [Revised: 05/08/2023] [Accepted: 06/20/2023] [Indexed: 06/30/2023]
Abstract
Lipids are relevant during the seed aging process, for which it is pertinent to choose an extraction method that does not alter their nature. Thus, three methods were applied to extract lipids from chia seeds: one used as reference (Soxhlet) and two at room temperature using hexane/ethanol (COBio) and hexane/isopropanol (COHar). The fatty acid composition and the tocopherol content of the oils were analyzed. Also, their oxidative status through the peroxide index, conjugated dienes and trienes, and malondialdehyde were determined. Besides, biophysical techniques, such as DSC and FT-IR, were applied. The extraction yield was not affected by the extraction method, while the fatty acid composition presented slight differences. Despite the high content of PUFAs, the oxidation level was low in all cases, especially in COBio, associated with the high content of α-tocopherol. DSC and FT-IR outcomes coincided with those obtained by conventional studies, resulting in efficient and fast characterization tools.
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Affiliation(s)
- María Emilia Rodríguez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina.
| | - Luis Rikal
- Núcleo TECSE, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires, Avenida del Valle 5737 (B7400), Olavarría, Argentina
| | - Aline Schneider-Teixeira
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina; YPF-TECNOLOGÍA (Y-TEC), Av. del Petróleo S/N between 129 and 143 (CP 1923), Berisso, Argentina
| | - Lorena Deladino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina; Facultad de Ciencias Exactas- UNLP. Calle 47 and 115 (1900), La Plata, Argentina.
| | - Vanesa Ixtaina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales- UNLP, Calle 60 and 119 (1900), La Plata, Argentina.
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Application of essential oils as sanitizer alternatives on the postharvest washing of fresh produce. Food Chem 2023; 407:135101. [PMID: 36481474 DOI: 10.1016/j.foodchem.2022.135101] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2022] [Revised: 09/24/2022] [Accepted: 11/25/2022] [Indexed: 12/03/2022]
Abstract
Growers commonly wash fresh produce with chemical sanitizers during postharvest handling. However, these sanitizers can be harsh to washing systems and pose a health risk to workers. Essential oils (EOs) can be used as alternatives to chemical sanitizers in produce washing. Previous studies reveal that the EOs from thyme, oregano, cinnamon, and clove are the main EOs evaluated in the studies as potential sanitizers for the washing of produce. The use of EOs and surfactants, such as tween80 and cetylpyridinium chloride, might be used to improve the antimicrobial activity of emulsions. However, studies are still required to evaluate the potential effect of different chemical components of EOs and preparations. Also, it is recommended that researchers focus on overcoming obstacles regarding EOs application in washing systems, including the high levels of EO required to reduce bacterial growth, undesired organoleptic impact on produce, and the poor solubility of EOs in aqueous solution.
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Grigaliūnaitė I, Ruiz-Méndez MV. Cleaner lipid processing: Supercritical carbon dioxide (Sc-CO2) and short path distillation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023. [PMID: 37516465 DOI: 10.1016/bs.afnr.2022.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
Abstract
Today, regulations and consumer awareness demand production technologies with minimum impact on the environment and maximum utilization of available resources. In the field of lipids, two well-known technologies for avoiding the use of organic solvents and chemicals stand out: supercritical (Sc) fluids and short path distillation (SPD). To date, both technologies involve high operating costs that have limited their application to selected high value-added products which are high temperature sensitive. However, improvements in process control and materials make further implementation of these techniques possible. In this chapter, an integrative review has been carried out with the aim of compiling the literature on the application of these technologies to lipid extraction, micronization and fractionation of liquid mixtures. Special attention has been paid to the separation of compounds by both technologies: deacidification, partial purification of acylglycerol compounds, isolation of unsaponifiable compounds and separation of toxic and polluting compounds.
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Chen Y, Fu Y, Li P, Xi H, Zhao W, Wang D, Mao J, Zhang S, Sun S, Xie J. Characterization of Traditional Chinese Sesame Oil by Using Headspace Solid-Phase Microextraction/Gas Chromatography-Mass Spectrometry, Electronic Nose, Sensory Evaluation, and RapidOxy. Foods 2022; 11:foods11223555. [PMID: 36429147 PMCID: PMC9689288 DOI: 10.3390/foods11223555] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/18/2022] [Accepted: 11/02/2022] [Indexed: 11/11/2022] Open
Abstract
Xiao Mo Xiang You (XMXY) is a traditional Chinese sesame oil variety that is obtained through a hot water flotation process. This unique process gives the oil a unique aroma, health benefits, and excellent product stability. Although XMXY is always the most expensive among all the sesame oil varieties, it is usually used as a flavoring in many traditional Chinese daily food products and is increasingly popular. In order to reveal the characteristics of the oil, the volatile components, sensory evaluation, and oxidation stability of five XMXY samples were, respectively, analyzed by using headspace solid-phase microextraction/gas chromatography−mass spectrometry, an electronic nose, sensory evaluation, and RapidOxy. Comparisons and multidimensional statistical analysis were also carried out to distinguish XMXY from roasted sesame oil (RSO) and cold-pressed sesame oil (CSO) samples. In total, 69 volatiles were identified from XMXY, RSO, and CSO samples. Some compounds possessed high odor activity value (OAV > 1) in XMXY, including heterocyclic compounds, phenols, and sulfur-containing compounds. Additionally, they were also the main volatile components that distinguish XMXY from RSO and CSO. Roasted and nutty aromas were the dominant aroma attributes of XMXY. XMXY had better flavor intensity and oxidation stability than the other two sesame oil samples. These results are very valuable for the quality control and product identification of traditional Chinese sesame oil.
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Affiliation(s)
- Yan Chen
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
| | - Yingjie Fu
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Peng Li
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Hui Xi
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Wuduo Zhao
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, China
| | - Dingzhong Wang
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Jian Mao
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
| | - Shusheng Zhang
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou 450001, China
| | - Shihao Sun
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
- Correspondence: ; Tel.: +86-371-67672531
| | - Jianping Xie
- Flavor Research Center, Zhengzhou University, Zhengzhou 450001, China
- The Key Laboratory of Tobacco Flavor Basic Research of CNTC, Zhengzhou Tobacco Research Institute, Zhengzhou 450001, China
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Ultrasound-Assisted Alcoholic Extraction of Lesser Mealworm Larvae Oil: Process Optimization, Physicochemical Characteristics, and Energy Consumption. Antioxidants (Basel) 2022; 11:antiox11101943. [PMID: 36290666 PMCID: PMC9598858 DOI: 10.3390/antiox11101943] [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: 08/16/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
The ultrasound-assisted extraction (UAE) of oil from lesser mealworm (Alphitobius diaperinus L.) larvae powders (LMLPs) using ethanol/isopropanol as the superior solvent was optimized. The evaluation of time (9.89−35.11 min), solvent-to-LMLPs (2.39−27.61 v/w), and temperature (16.36−83.64 °C) showed that the highest extraction efficiency (EE, 88.08%) and in vitro antioxidant activity (IVAA) of reducing power (0.651), and DPPH free-radical scavenging capacity (70.79%) were achieved at 22.5 v/w solvent-to-LMLPs and 70 °C for 22.64 min. Optimal ultrasound conditions significantly improved the EE than n-hexane extraction (60.09%) by reducing the electric energy consumption by ~18.5 times from 0.637 to 0.035 kWh/g. The oil diffusivity in ethanol-isopropanol during the UAE (0.97 × 10−9 m2/s) was much better than that of n-hexane (5.07 × 10−11 m2/s). The microstructural images confirmed the high efficiency of ethanol-isopropanol in the presence of ultrasounds to remove oil flakes from the internal and external surfaces of LMLPs. The improved IVAA was significantly associated with the total phenolic (4.306 mg GAE/g, r = 0.991) and carotenoid (0.778 mg/g, r = 0.937) contents (p < 0.01). Although there was no significant difference in the fatty acid profile between the two extracted oils, ethanol-isopropanol under sonication acceptably improved oxidative stability with lower peroxides, conjugated dienes and trienes, and free fatty acids.
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Muñoz AM, Casimiro-Gonzales S, Gómez-Coca RB, Moreda W, Best I, Cajo-Pinche MI, Loja JF, Ibañez E, Cifuentes A, Ramos-Escudero F. Comparison of Four Oil Extraction Methods for Sinami Fruit ( Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity. Foods 2022; 11:1518. [PMID: 35627087 PMCID: PMC9141738 DOI: 10.3390/foods11101518] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/07/2022] [Accepted: 05/09/2022] [Indexed: 01/26/2023] Open
Abstract
The sinami palm (Oenocarpus mapora H. Karst) is a plant from the South American Amazonia that has great potential for industrial applications in the development of functional foods, nutraceuticals and cosmeceuticals. In this manuscript, the physicochemical properties, total polyphenol content and antioxidant activity of sinami oil that was obtained using four extraction systems, namely expeller press extraction (EPE), cold press extraction (CPE), ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), were studied and compared. The oxidative stability (OSI) was statistically non-significant in EPE and SFE. The chromatic properties (CIELab) were influenced by the extraction methods and SFE presented high values of L* and a lower content of plant pigments. Ultrasound-assisted extraction showed a higher content of polyphenols and higher antioxidant activity. Different analyses for the evaluation of the physicochemical properties, the content of total polyphenols and antioxidant activity were used to classify sinami oil according to chemometrics using principal component analysis (PCA). For example, the sinami oil that was obtained using each extraction method was in a different part of the plot. In summary, sinami oil is an excellent resource for plant pigments. Additionally, the information that was obtained on the quality parameters in this study provided a good foundation for further studies on the characterization of major and minor compounds.
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Affiliation(s)
- Ana María Muñoz
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Sección B, Parcela 1, Fundo La Carolina, Pachacamac, Lima 15823, Peru; (A.M.M.); (S.C.-G.); (I.B.)
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Av. La Fontana 750, Lima 15024, Peru
| | - Sandra Casimiro-Gonzales
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Sección B, Parcela 1, Fundo La Carolina, Pachacamac, Lima 15823, Peru; (A.M.M.); (S.C.-G.); (I.B.)
| | - Raquel B. Gómez-Coca
- Instituto de la Grasa, CSIC, Campus Universidad Pablo de Olavide, Building 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain; (R.B.G.-C.); (W.M.)
| | - Wenceslao Moreda
- Instituto de la Grasa, CSIC, Campus Universidad Pablo de Olavide, Building 46, Ctra. de Utrera km 1, 41013 Sevilla, Spain; (R.B.G.-C.); (W.M.)
| | - Ivan Best
- Instituto de Ciencias de Los Alimentos y Nutrición, Universidad San Ignacio de Loyola (ICAN-USIL), Campus Pachacamac, Sección B, Parcela 1, Fundo La Carolina, Pachacamac, Lima 15823, Peru; (A.M.M.); (S.C.-G.); (I.B.)
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Av. La Fontana 750, Lima 15024, Peru
| | - María Isabel Cajo-Pinche
- Carrera Profesional de Ingeniería Agroindustrial, Universidad Nacional Amazónica de Madre de Dios (UNAMAD), Jr. Jorge Chávez 1160, Puerto Maldonado 17001, Peru;
| | - Juan Francisco Loja
- Asociación para la Conservación de la Cuenca Amazónica (ACCA), Madre de Dios 17001, Peru;
| | - Elena Ibañez
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain; (E.I.); (A.C.)
| | - Alejandro Cifuentes
- Foodomics Laboratory, Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049 Madrid, Spain; (E.I.); (A.C.)
| | - Fernando Ramos-Escudero
- Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL), Av. La Fontana 750, Lima 15024, Peru
- Facultad de Ciencias de la Salud, Universidad San Ignacio de Loyola, Av. La Fontana 750, Lima 15024, Peru
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Liu R, Xu Y, Zhang T, Gong M, Liu R, Chang M, Wang X. Interactions between liposoluble antioxidants: A critical review. Food Res Int 2022; 155:111104. [DOI: 10.1016/j.foodres.2022.111104] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/03/2022] [Accepted: 03/04/2022] [Indexed: 11/04/2022]
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13
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Shi L, Karrar E, Liu R, Chang M, Wang X. Comparative effects of sesame lignans (sesamin, sesamolin, and sesamol) on oxidative stress and lipid metabolism in steatosis HepG2 cells. J Food Biochem 2022; 46:e14180. [PMID: 35396857 DOI: 10.1111/jfbc.14180] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2021] [Revised: 03/19/2022] [Accepted: 03/24/2022] [Indexed: 12/17/2022]
Abstract
Non-alcoholic fatty liver disease (NAFLD) can be attributed to the imbalance between lipogenesis and lipidolysis in the liver. Sesame lignans (sesamin, sesamolin, and sesamol) are unique bioactive compounds responsible for the nutritional function of sesame oils. However, the preventive effects of three lignans on oxidative stress and lipid metabolism in steatosis HepG2 cells have not been compared. In this study, we investigated the role of sesamin, sesamolin, and sesamol on hepatic lipid accumulation and explored the underlying mechanism via a well-established cell model. The results showed that 3 μg/ml of lignans could decrease the TG/TC contents and alleviate cellular oxidative stress, with an order of the lipid-lowering effect as sesamol > sesamin > sesamolin. The lignan-activated AMPK and PPAR signaling pathways enhanced gene and protein expressions related to fatty acid oxidation, cholesterol efflux, and catabolism. Meanwhile, treatment of the steatosis HepG2 cells with sesamin, sesamolin, and sesamol reduced lipid synthesis and cholesterol uptake, thus lowering intracellular lipogenesis in the process of NAFLD. Our data suggested that sesame lignans can attenuate oxidative stress and regulate lipid metabolism in liver cells, which may be potential therapeutic agents for treating the NAFLD. PRACTICAL APPLICATIONS: The present work demonstrated that sesame lignans can be used for dietary supplements or functional additives with excellent lipid-lowering effects. Furthermore, this study supplied potential molecular mechanisms involved in NAFLD treatment process, and also provided nutritional guidelines for sesame oil evaluation and selection.
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Affiliation(s)
- Longkai Shi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Emad Karrar
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruijie Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ming Chang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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14
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Zhang H, Yuan Y, Zhu X, Xu R, Shen H, Zhang Q, Ge X. The Effect of Different Extraction Methods on Extraction Yield, Physicochemical Properties, and Volatile Compounds from Field Muskmelon Seed Oil. Foods 2022; 11:foods11050721. [PMID: 35267354 PMCID: PMC8909143 DOI: 10.3390/foods11050721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2022] [Revised: 02/18/2022] [Accepted: 02/23/2022] [Indexed: 01/10/2023] Open
Abstract
Field muskmelon seed oil was extracted by press extraction (PE), Soxhlet extraction (SE), organic extraction (OSE), and aqueous extraction (AE). The oils were then evaluated for their physicochemical properties, fatty acid composition, volatile compounds, and antioxidant properties. A high yield oil was found in the SE sample. The AE sample had the highest elevated acid and peroxide values, while PE and OSE had the highest oil iodine content. The oil samples did not differ significantly in their fatty acid profile depending on the extraction method. However, E-nose, HS-GC-IMS, and HS-SPME-GC-MS showed that the flavor composition of the four samples was significantly different, attributed to the changes in the composition and content of the compounds caused by the different extraction methods. Furthermore, the strongest FRAP and the free radical scavenging ability of DPPH and ABTS+ showed in the SE sample. In general, SE’s seed oil has certain advantages when applied to the muskmelon seed oil industry.
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Affiliation(s)
- Huijun Zhang
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Yushu Yuan
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Xiuxiu Zhu
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Runzhe Xu
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
| | - Huishan Shen
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
| | - Qian Zhang
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
| | - Xiangzhen Ge
- School of Life Science, Huaibei Normal University, Huaibei 235000, China; (H.Z.); (Y.Y.); (X.Z.); (R.X.)
- College of Food Science and Engineering, Northwest A&F University, Xianyang 712100, China; (H.S.); (Q.Z.)
- Correspondence:
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15
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Guo X, Lin H, Xu S, He L. Recent Advances in Spectroscopic Techniques for the Analysis of Microplastics in Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1410-1422. [PMID: 35099960 DOI: 10.1021/acs.jafc.1c06085] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Microplastic pollution has become a worldwide concern in aquatic and terrestrial environments. Microplastics could also enter the food chain, causing potential harm to human health. To facilitate the risk assessment of microplastics to humans, it is critically important to have a reliable analytical technique to detect, quantify, and identify microplastics of various materials, sizes, and shapes from environmental, agricultural, and food matrices. Spectroscopic techniques, mainly vibrational spectroscopy (Raman and infrared), are commonly used techniques for microplastic analysis. This review focuses on recent advances of these spectroscopic techniques for the analysis of microplastics in food. The fundamental, recent technical advances of the spectroscopic techniques and their advantages and limitations were summarized. The food sample pretreatment methods and recent applications for detecting and quantifying microplastics in different types of food were reviewed. In addition, the current technical challenges and future research directions were discussed. It is anticipated that the advances in instrument development and methodology innovation will enable spectroscopic techniques to solve critical analytical challenges in microplastic analysis in food, which will facilitate the reliable risk assessment.
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Affiliation(s)
- Xin Guo
- Department of Food Science, University of Massachusetts Amherst, Chenoweth Laboratory, 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
| | - Helen Lin
- Department of Food Science, University of Massachusetts Amherst, Chenoweth Laboratory, 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
| | - Shuping Xu
- State Key Laboratory of Supramolecular Structure and Materials, Institute of Theorical Chemistry, College of Chemistry, Jilin University, Changchun, Jilin 130012, People's Republic of China
| | - Lili He
- Department of Food Science, University of Massachusetts Amherst, Chenoweth Laboratory, 102 Holdsworth Way, Amherst, Massachusetts 01003, United States
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16
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Liu R, Chen H, Wang S, Wei L, Yu Y, Lan W, Yang J, Guo L, Fu H. Maillard reaction products and guaiacol as production process and raw material markers for the authentication of sesame oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:250-258. [PMID: 34091922 DOI: 10.1002/jsfa.11353] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 05/07/2021] [Accepted: 06/06/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Sesame oil has an excellent flavor and is widely appreciated. It has a higher price than other vegetable oils because of the high price of its raw materials, and different processing techniques also result in products of different quality levels, which can command different prices. In the market, there is a persistent problem of adulteration of sesame oil, driven by economic interests. The screening of volatile markers used to distinguish the authenticity of sesame oil raw materials and production processes is therefore very important. RESULTS In this work, six markers related to the production processes and raw materials of sesame oil were screened by gas chromatography-tandem mass spectrometry (GC-MS/MS) combined with chemometric analysis. They were 3-methyl-2-butanone, 2-ethyl-5-methyl-pyrazine, guaiacol, 2,6-dimethyl-pyrazine, 5-methyl furfural, and ethyl-pyrazine. The concentration of these markers in sesame oil is between 10 and1000 times that found in other vegetable oils. However, only 3-methyl-2-butanone and 2-ethyl-5-methyl-pyrazine differed significantly as the result of the use of different production processes. Except for guaiacol, which was mainly derived from raw materials, the other five compounds mentioned above all result from the Maillard reaction during thermal processing. The six compounds mentioned above are sufficient to distinguish fraud involving sesame oil raw materials and production processes, and can identify accurately adulteration levels of 30% concentration. CONCLUSION In this study, the classification markers can identify the adulteration of sesame oil accurately. These six compounds are therefore important for the authenticity of sesame oil and provide a theoretical basis for the rapid and accurate identification of the authenticity of sesame oil. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Rui Liu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Hengye Chen
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Shuo Wang
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Liuna Wei
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Yongjie Yu
- College of Pharmacy, Ningxia Medical University, Yinchuan, China
- Ningxia Engineering and Technology Research Center for Modernization of Hui Medicine, Ningxia Medical University, Yinchuan, China
| | - Wei Lan
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
| | - Jian Yang
- State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijng, China
| | - Lanping Guo
- State Key Laboratory Breeding Base of Dao-di Herbs, National Resource Center for Chinese Materia Medica, China Academy of Chinese Medical Sciences, Beijng, China
| | - Haiyan Fu
- The Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, China
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17
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Zhang Y, Li X, Lu X, Sun H, Wang F. Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review. Food Res Int 2021; 150:110791. [PMID: 34865806 DOI: 10.1016/j.foodres.2021.110791] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 10/19/2021] [Accepted: 10/24/2021] [Indexed: 11/28/2022]
Abstract
Roasting is widely applied in oil processing and employs high temperatures (90-260 °C) to heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores in the oilseed cell walls, which facilitates the movement of oil from oilseed during subsequent extraction. It also affects the nutritional value and palatability of the prepared oil, which has attracted consumers' attention. An appropriate roasting process contributes to better extraction of bioactive compounds, particularly increasing the total polyphenol content in the oil. Correspondingly, extracted oil exhibits higher antioxidant capacity and oxidative stability after roasting the oilseeds due to better extraction of endogenous antioxidants and the generation of Maillard reaction products. Furthermore, roasting process is critical for the formation of aroma-active volatiles and the improvement of desired sensory characteristics, so it is indispensable for the production of fragrant oil. However, some harmful components are inevitably generated during roasting, including oxidation products, polycyclic aromatic hydrocarbons, and acrylamide. Monitoring and controlling the concentrations of harmful compounds in the oil during the roasting process is important. Therefore, this review updates how roasting affect the quality and safety of oils and provides useful insight into regulation of the roasting process based on bioactive compounds, sensory characteristics, and safety of oils. Further research is required to assess the nutritional value and safety of roasted oils in vivo and to develop a customized roasting process for various oilseeds to produce good-quality oils.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xiaolong Li
- COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beiqijia, Changping, Beijing 102209, PR China
| | - Xinzhu Lu
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Hao Sun
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China.
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Shi L, Karrar E, Wang X. Sesamol ameliorates hepatic lipid accumulation and oxidative stress in steatosis HepG2 cells via the PPAR signaling pathway. J Food Biochem 2021; 45:e13976. [PMID: 34664288 DOI: 10.1111/jfbc.13976] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2021] [Revised: 09/10/2021] [Accepted: 10/09/2021] [Indexed: 12/28/2022]
Abstract
Non-alcoholic fatty liver disease (NAFLD) is a chronic hepatopathy caused by disordered lipid metabolism in the liver. Sesamol, a phenolic compound derived from sesame oil, has been shown to inhibit obesity, hyperlipidemia, and atherosclerosis in previous investigations. However, the preventive effect of sesamol against hepatic steatosis and oxidative stress in NAFLD has not been well-studied. In this work, sesamol was observed to alleviate lipid accumulation and oxidative stress in high oleic acid (300 μM)/cholesterol (25 μM) induced HepG2 cells, thus indicating that sesamol was involved in regulating hepatic lipid metabolism and oxidative injury. Mechanism studies found that the activated peroxisome proliferator-activated receptors (PPAR) signaling pathway by sesamol intervention up-regulated gene and protein expressions related to fatty acid oxidation and cholesterol efflux and catabolism, thus accelerating lipid consumption and reducing intracellular lipid accumulation in the process of NAFLD. These data suggested that sesamol can effectively ameliorate hepatic steatosis and sesamol riched sesamol oil may be a potential agent for finding therapeutic strategies to treat the NAFLD. PRACTICAL APPLICATIONS: Sesamol and sesamol-rich sesame oil have received much attention due to their performance on hepatic lipid regulation. The results of this study indicate that sesamol treatment could ameliorate hepatic steatosis by inhibiting lipid accumulation and oxidative stress, thus demonstrating that sesamol and sesame oil can be used for functional foods and nutraceutical applications in the future. In addition, the present work provides knowledge of the effects of sesamol on NAFLD and involved mechanisms, and further supplies nutritional guidelines for sesame oil consumption.
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Affiliation(s)
- Longkai Shi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Emad Karrar
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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19
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Wen S, Sun Y, Li Y, Wen Y, Gao Y, Sagymbek A, Yu X. Physicochemical Characteristics and Functional Properties of Seed Oil from Four Different Cultivars of
S. Wilsoniana. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shasha Wen
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yiwen Sun
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yonglin Li
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yuxiu Wen
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Yuan Gao
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
| | - Altayuly Sagymbek
- Department of Food Science Saken Seifullin Kazakh Agrotechnical University 62 Zhenis Avenue Nur‐Sultan 010011 R. Kazakhstan
| | - Xiuzhu Yu
- College of Food Science and Engineering Northwest A&F University 22 Xinong Road Yangling Shaanxi 712100 P. R. China
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20
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Dong W, Chen Q, Wei C, Hu R, Long Y, Zong Y, Chu Z. Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity. ULTRASONICS SONOCHEMISTRY 2021; 74:105578. [PMID: 33965776 PMCID: PMC8121985 DOI: 10.1016/j.ultsonch.2021.105578] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/18/2021] [Revised: 04/22/2021] [Accepted: 04/25/2021] [Indexed: 05/10/2023]
Abstract
In this study, ultrasonic/microwave-assisted extraction (UMAE), microwave-assisted extraction (UAE), ultrasound-assisted extraction (UAE), and pressurized liquid extraction (PLE) were applied to extract green coffee oil (GCO), and the physicochemical indexes, fatty acids, tocopherols, diterpenes, and total phenols as well as antioxidant activity of GCO were investigated and compared. The results indicated that the extraction yield of UMAE was the highest (10.58 ± 0.32%), while that of PLE was the lowest (6.34 ± 0.65%), and linoleic acid and palmitic acid were the major fatty acids in the GCO, ranging from 40.67% to 43.77% and 36.57% to 38.71%, respectively. A large proportion of fatty acids and phytosterols were not significantly influenced by the four extraction techniques. However, tocopherols, diterpenes, total phenols, and the free radical scavenging activity were significantly different among these four GCOs. Moreover, structural changes in the coffee residues were explored by scanning electron microscopy and Fourier transform infrared spectroscopy. Overall, the high antioxidant activity of GCO demonstrated that it can be used as a highly economical natural product in the food and agricultural industries.
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Affiliation(s)
- Wenjiang Dong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China.
| | - Qiyu Chen
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, Shihezi University, Shihezi, Xinjiang 832203, China
| | - Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, Shihezi University, Shihezi, Xinjiang 832203, China.
| | - Rongsuo Hu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
| | - Yuzhou Long
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China
| | - Ying Zong
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
| | - Zhong Chu
- Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China; National Center of Important Tropical Crops Engineering and Technology Research, Wanning, Hainan 571533, China
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21
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Liu R, Xu Y, Chang M, Liu R, Wang X. Interactions between α-tocopherol and γ-oryzanol in oil-in-water emulsions. Food Chem 2021; 356:129648. [PMID: 33819788 DOI: 10.1016/j.foodchem.2021.129648] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 02/28/2021] [Accepted: 03/11/2021] [Indexed: 12/31/2022]
Abstract
The interaction between antioxidants is affected by many factors, such as concentration, ratio and system. In this study, different concentrations of α-tocopherol and γ-oryzanol showed antagonistic effect in the oil-in-water emulsion, and the distribution of α-tocopherol increased in aqueous phase after combined with γ-oryzanol. The concentration could affect the degree of antagonism. According to fluorescence quenching, cyclic voltammetry measurements and the oxidative decomposition of antioxidants during storage, the inhibitory effect of γ-oryzanol on the regeneration of α-tocopherol was proposed to be responsible for the antagonism. This work can provide suggestions for studying the mechanism of antioxidant interaction in emulsion system.
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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
| | - 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.
| | - 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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22
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Chang M, Yang J, Guo X, Zhang T, Liu R, Jin Q, Wang X. Medium / long-chain structured triglycerides are superior to physical mixtures triglycerides in Caenorhabditis elegans lifespan through an AMPK modified pathway. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100815] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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23
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Physico-chemical characterisation of Capparis scabrida seed oil and pulp, a potential source of eicosapentaenoic acid. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100624] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Souza MA, Scapinello J, Guzatti JG, Scatolin M, Martello R, Schindler MS, Calisto JF, Alves B, Morgan LV, Oliveira JV, Magro JD, Müller LG. Antinociceptive effect and mechanism of supercritical carbon dioxide extract of Aloysia gratissima leaves in mice. Biomed J 2020; 44:S63-S72. [PMID: 35747996 PMCID: PMC9038947 DOI: 10.1016/j.bj.2020.06.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2019] [Revised: 06/05/2020] [Accepted: 06/29/2020] [Indexed: 11/26/2022] Open
Abstract
Background A. gratissima is a shrub used in folk medicine as analgesic and sedative. However, studies on its antinociceptive activity are scarce. This research aimed to evaluate the antinociceptive effect of a supercritical carbon dioxide (SCCO2) extract of A. gratissima leaves (EAG) in mice. Methods A. gratissima leaves were subjected to extraction with supercritical CO2 (60 °C, 200 bar). The chemical composition of EAG was determined by gas chromatography–mass spectrometry (GC–MS). The antinociceptive profile of the extract (1, 10 and 30 mg/kg, p.o.) was established using acetic acid-induced abdominal contraction tests and formalin-induced paw-licking tests. The open field and rota-rod tests were used to evaluate a possible interference of EAG on mice motor performance. The contribution of the opioid system and adenosine triphosphate (ATP) sensitive K+ channels in the mechanism(s) of EAG action was evaluated by specific receptor blockers. EAG's acute toxicity was investigated using OECD 423 guideline. Results The GC–MS revealed the presence of sesquiterpenes (guaiol and pinocamphone) in the EAG. Doses of 10 mg/kg and 30 mg/kg significantly reduced the number of abdominal writhes and paw licking time in mice in the formalin test. The EAG did not affect the locomotor activity and motor coordination of the mice. The antinociceptive effect of the EAG was prevented by glibenclamide in the mice formalin test, unlike naloxone pre-treatment. The acute administration of EAG caused no mortality. Conclusion A. gratissima leaves possess antinociceptive effect, mediated by K+ channels sensitive to ATP.
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25
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Chen Y, Lin H, Lin M, Zheng Y, Chen J. Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame. Food Chem Toxicol 2020; 139:111239. [PMID: 32145351 DOI: 10.1016/j.fct.2020.111239] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 02/26/2020] [Accepted: 02/28/2020] [Indexed: 11/15/2022]
Abstract
The effects of roasting and in vitro digestion on total phenolic content (TPC), total flavonoid content (TFC), phenolic profiles, and antioxidant activity of water-soluble extracts from six varieties of sesame were investigated in this study. Our results showed that the major phenolic compounds in raw, roasted and digested sesame were gallic acid (GA), protocatechuic acid (PA), 4-hydroxybenzoic acid (4 HBA), ferulic acid (FA) and quercetin (Quer). Roasting significantly increased the TPC, pinoresinol diglucoside (PD), sesamol, as well as the content of phenolic compounds (especially GA, PA, 4 HBA and Quer) in sesame, but kept or reduced the TFC, sesamin and sesamolin. After roasting, the antioxidant potency composite index (ACI) of six varieties of sesame was significantly increased by 29.8%-216.6%. Additionally, the ACI of gastric digestion was significantly higher than that of oral and intestinal digestion during the in vitro digestion of the roasted-sesame, except for the varieties of Ganzhi 9 and Ganzhi 17. This study showed that five phenolic compounds (GA, PA, 4 HBA, p-coumaric acid, Quer) and sesamol of the water-soluble extracts contributed to the antioxidant activities of the digestive products of sesame.
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Affiliation(s)
- Yazhen Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian, 350002, China
| | - Hetong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian, 350002, China.
| | - Mengshi Lin
- Food Science Program, Division of Food System & Bioengineering, University of Missouri, Columbia, MO, 65211-5160, USA
| | - Yongzhan Zheng
- Sesame Research Center, Henan Academy of Agricultural Sciences (HAAS), Zhengzhou, 450008, China
| | - Jicheng Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian, 350002, China.
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26
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Gao P, Liu R, Jin Q, Wang X. Comparison of solvents for extraction of walnut oils: Lipid yield, lipid compositions, minor-component content, and antioxidant capacity. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.100] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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27
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Karrar E, Sheth S, Wei W, Wang X. Supercritical CO
2
extraction of gurum (
Citrulluslanatus var. Colocynthoide
) seed oil and its properties comparison with conventional methods. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13129] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- Department of Food Engineering, Faculty of Engineering and TechnologyUniversity of Gezira Wad Medani Sudan
| | - Sujitraj Sheth
- Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, School of Chemical and Material EngineeringJiangnan University Wuxi Jiangsu China
| | - Wei Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
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28
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Chen Y, Lin H, Lin M, Lin P, Chen J. Effects of thermal preparation and in vitro digestion on lignan profiles and antioxidant activity in defatted-sesame meal. Food Chem Toxicol 2019; 128:89-96. [PMID: 30946873 DOI: 10.1016/j.fct.2019.03.054] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 03/27/2019] [Accepted: 03/29/2019] [Indexed: 12/15/2022]
Abstract
Defatted-sesame meal (DSM), a byproduct of sesame oil, has attracted considerable interest in the food industry because of its strong antioxidant activity. The aim of this study was to measure the content and distribution of lignans in DSM and evaluate their antioxidant activity after thermal processing and in vitro digestion. The results showed that the sesame lignans (SL) content and antioxidant activity were significantly influenced by the temperature and time during thermal preparation, and the maximum antioxidant potency composite index (ACI) was obtained after roasting the samples at 240 °C for 20 min. As sesame seed was processed with longer time and higher temperature, more pinoresinol diglucoside (PD) and sesamol were measured in DSM. According to the correlation matrix under thermal preparation, a significant contribution to the antioxidant potency of DSM was discovered. After in vitro digestion, the release amount of lignans increased by 19.6%, and the values of 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and ACI gradually declined after digestion, with a 40% decrease in both the DPPH radical scavenging activity and the ACI from oral to intestinal phase. These results could be used to help improve the bioavailability of SL and obtaining high quality sesame byproducts.
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Affiliation(s)
- Yazhen Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Hetong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
| | - Mengshi Lin
- Food Science Program, Division of Food System & Bioengineering, University of Missouri, Columbia, MO, 65211-5160, USA
| | - Peixuan Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China
| | - Jicheng Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China.
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29
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Xu T, Yang R, Hua X, Zhao W, Tong Y, Zhang W. Improvement of the yield and flavour quality of sesame oil from aqueous extraction process by moisture conditioning before roasting. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13959] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tao Xu
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Ruijin Yang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Xiao Hua
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wei Zhao
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Yanjun Tong
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wenbin Zhang
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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30
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Tan CX, Chong GH, Hamzah H, Ghazali HM. Characterization of Virgin Avocado Oil Obtained via Advanced Green Techniques. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800170] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Chin Xuan Tan
- Faculty of Food Science and Technology, Department of Food Science, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Gun Hean Chong
- Faculty of Food Science and Technology, Department of Food Technology, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Hazilawati Hamzah
- Faculty of Veterinary Medicine, Department of Veterinary Pathology and Microbiology, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Hasanah Mohd Ghazali
- Faculty of Food Science and Technology, Department of Food Science, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
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31
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Gao P, Liu R, Jin Q, Wang X. Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata
): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800151] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Pan Gao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; National Engineering Research Center for Functional Food; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Ruijie Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; National Engineering Research Center for Functional Food; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; National Engineering Research Center for Functional Food; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; National Engineering Research Center for Functional Food; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
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