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Slimani WA, Albergamo A, Rando R, Nava V, Safi MO, Bensenane SMB, Lo Turco V, Benmahioul B, Di Bella G. Preliminary Evaluation of the Effect of Domestication on the Marketable and Nutritional Quality of B. aegyptiaca (L.) Delile Oil from Algeria. Foods 2024; 13:2752. [PMID: 39272520 PMCID: PMC11395238 DOI: 10.3390/foods13172752] [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: 07/26/2024] [Revised: 08/27/2024] [Accepted: 08/27/2024] [Indexed: 09/15/2024] Open
Abstract
Balanites aegyptiaca is a multipurpose fruit tree that grows wild in many arid and semi-arid African areas; however, recent domestication efforts have been undertaken to protect the species from the threat of urbanization and climate change. Within this context, the impact of the domestication of Algerian B. aegyptiaca was evaluated on its seed oil, which is already valued as food. Hence, oils from wild and domesticated trees were comparatively investigated for their physicochemical and compositional quality. Both oil types had a good oxidative stability and met the requirements for human consumption in terms of the saponification index, the free acidity, and the peroxide value. Moreover, they showed a comparable FA composition, with high levels of oleic and linoleic acids, which are beneficial for the consumer's health. Domestication led to a statistically significant decrease in the tocopherols and polyphenols in the oil. The phytosterols and squalene were slightly lower in the domesticated oil than in the wild relative, although no statistically significant differences were observed. A comparable mineral profile was revealed and the minimal variations in the trace elements between the oils could be related to the natural variability in the seeds. Hopefully, this study will encourage the domestication of B. aegyptiaca as a sustainable strategy for enhancing its socioeconomic value in Algerian rural areas.
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Affiliation(s)
- Wafaa Amira Slimani
- Department of Forest Resources, Faculty of Natural and Life Sciences, Earth and Universe, University of Tlemcen, Tlemcen 13000, Algeria
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy
| | - Vincenzo Nava
- Department of Veterinary Science (SCIVET), University of Messina, Viale Annunziata, 98168 Messin, Italy
| | - Mohamed Ould Safi
- National Institute of Forest Research, Adrar Station, Adrar, Algeria
| | - Sidi Mohammed Bachir Bensenane
- Faculty of Nature and Life Sciences and Earth and Universe Sciences, Laboratory of Physiology, Physiopathology and Biochemistry of Nutrition-PPABIONUT, AbouBekr Belkaid University of Tlemcen, Tlemcen 13000, Algeria
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy
| | - Benamar Benmahioul
- Department of Forest Resources, Faculty of Natural and Life Sciences, Earth and Universe, University of Tlemcen, Tlemcen 13000, Algeria
| | - Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy
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2
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Peng S, Liao L, Deng H, Liu X, Lin Q, Wu W. Alleviating Effect of Lipid Phytochemicals in Seed Oil ( Brassica napus L.) on Oxidative Stress Injury Induced by H 2O 2 in HepG2 Cells via Keap1/Nrf2/ARE Signaling Pathway. Nutrients 2024; 16:2820. [PMID: 39275137 PMCID: PMC11396941 DOI: 10.3390/nu16172820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2024] [Revised: 08/17/2024] [Accepted: 08/19/2024] [Indexed: 09/16/2024] Open
Abstract
α-tocopherol (α-T), β-sitosterol (β-S), canolol (CA), and sinapic acid (SA) are the four main endogenous lipid phytochemicals (LP) found in Brassica napus L. seed oil, which possess the bioactivity to prevent the risk of several chronic diseases via antioxidant-associated mechanisms. Discovering the enhancer effects or synergies between LP is valuable for resisting oxidative stress and improving health benefits. The objectives of this study were to identify a potentially efficacious LP combination by central composite design (CCD) and cellular antioxidant activity (CAA) and to investigate its protective effect and potential mechanisms against H2O2-induced oxidative damage in HepG2 cells. Our results indicated that the optimal concentration of LP combination was α-T 10 μM, β-S 20 μM, SA 125 μM, and CA 125 μM, respectively, and its CAA value at the optimal condition was 10.782 μmol QE/100 g. At this concentration, LP combination exerted a greater amelioration effect on H2O2-induced HepG2 cell injury than either antioxidant (tea polyphenols or magnolol) alone. LP combination could reduce the cell apoptosis rate induced by H2O2, lowered to 10.06%, and could alleviate the degree of oxidative damage to cells (ROS↓), lipids (MDA↓), proteins (PC↓), and DNA (8-OHdG↓). Additionally, LP combination enhanced the antioxidant enzyme activities (SOD, CAT, GPX, and HO-1), as well as the T-AOC, and increased the GSH level in HepG2 cells. Furthermore, LP combination markedly upregulated the expression of Nrf2 and its associated antioxidant proteins. It also increased the expression levels of Nrf2 downstream antioxidant target gene (HO-1, SOD-1, MnSOD, CAT, GPX-1, and GPX-4) and downregulated the mRNA expression levels of Keap1. The oxidative-stress-induced formation of the Keap1/Nrf2 complex in the cytoplasm was significantly blocked by LP treatment. These results indicate that LP combination protected HepG2 cells from oxidative stress through a mechanism involving the activation of the Keap1/Nrf2/ARE signaling pathways.
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Affiliation(s)
- Simin Peng
- Hunan Provincial Key Laboratory of the Traditional Chinese Medicine Agricultural Biogenomics, Changsha Medical University, Changsha 410219, China
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Luyan Liao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Huiqing Deng
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Xudong Liu
- State Key Laboratory of Utilization of Woody Oil Resource, Hunan Academy of Forestry, Changsha 410018, China
| | - Qian Lin
- Hunan Provincial Key Laboratory of the Traditional Chinese Medicine Agricultural Biogenomics, Changsha Medical University, Changsha 410219, China
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410125, China
| | - Weiguo Wu
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
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Assunção LS, Ribeiro CDF, de Souza CO, Danielski R, Kumari S, Nunes IL, Shahidi F. Nanoencapsulation of hybrid crude palm oil Unaué HIE OxG with jackfruit by-products as encapsulants: A study of cellular antioxidant activity and cytotoxicity in Caco-2 cells. Food Chem 2024; 448:139009. [PMID: 38522297 DOI: 10.1016/j.foodchem.2024.139009] [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: 12/07/2023] [Revised: 03/06/2024] [Accepted: 03/09/2024] [Indexed: 03/26/2024]
Abstract
Hybrid crude palm oil (HCPO) HIE OxG is notable for its abundance of carotenoids, tocopherols, and tocotrienols. Investigating cellular antioxidant activity (CAA) and the non-cytotoxicity of oil nanoparticles is crucial for understanding the behavior of these phytochemicals in biological systems and ensuring the safety of products. Nanoparticles of HCPO, encapsulated with jackfruit by-products were produced and characterized for CAA and cytotoxicity in Caco-2 cells. The nanoparticles exhibited nanoscale diameters (<250 nm), uniform distribution and stability (polydispersity index < 0.25; zeta potential JSF-NP -12.46 ± 0.15 mV and JAF-NP -13.73 ± 1.28 mV). JSF-NP and JAF-NP demonstrated superior CAA compared to the free HCPO across all concentrations, without inducing cytotoxic effects on differentiated Caco-2 cells. This study underscores the importance of investigating the CAA of edible oil nanoparticles, with non-cytotoxicity indicating biological safety and the potential to safeguard intestinal epithelial cells. Thus, JSF-NP and JAF-NP emerge as promising delivery systems for future HCPO applications.
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Affiliation(s)
- Larissa Santos Assunção
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada; Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador, Bahia CEP: 40170-115, Brazil
| | - Camila Duarte Ferreira Ribeiro
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador, Bahia CEP: 40170-115, Brazil; Nutrition School, Federal University of Bahia, Basílio da Gama Street, -w/n-Campus Canela, Salvador, Bahia 40110-907, Brazil
| | - Carolina Oliveira de Souza
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador, Bahia CEP: 40170-115, Brazil
| | - Renan Danielski
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada
| | - Sarika Kumari
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada
| | - Itaciara Larroza Nunes
- Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis, Santa Catarina 88034-000, Brazil
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1C 5S7, Canada.
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4
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Vaz T, Quina MMJ, Martins RC, Gomes J. Olive mill wastewater treatment strategies to obtain quality water for irrigation: A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2024; 931:172676. [PMID: 38670378 DOI: 10.1016/j.scitotenv.2024.172676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 04/19/2024] [Accepted: 04/20/2024] [Indexed: 04/28/2024]
Abstract
The olive mill industry is a relevant sector in the economy of Mediterranean countries, while it involves high consumption of water and the production of effluents with high environmental impact. The efficient treatment of olive mill wastewater (OMW) is of high relevance, particularly for these countries. Climate changes are leading to increasing periods of droughts, and water recovery from polluted streams is essential to ensure the sustainability of this scarce resource. A combination of various technologies involving physical, chemical, and biological processes has been developed for OMW treatment. However, the treatments studied have limitations such as the operation costs, difficulty of industrial scale-up, and the fact that the vast majority do not lead to suitable treated water for discharge/reuse. As such, it is urgent to develop a solution capable of efficiently treating this effluent, overcoming the disadvantages of existing processes to convert OMW from a serious environmental problem into a valuable source of water and nutrients. In this review, several studies based on the OMW treatment are critically discussed, from conventional approaches such as the physical (e.g. centrifugation, filtration, and adsorption) and biological (anaerobic digestion and anaerobic co-digestion) processes, to the most recent technologies such as advanced membrane filtration, advanced oxidation processes (AOPs) and sulfate radical based AOPs (SR-AOPs). Due to the complexity of the effluent, OMW cannot be efficiently treated by a single process, requiring a sequence of technologies before reaching the required characteristics for discharge into water courses or use in crop irrigation. Reviewing the published results in this matter, it seems that the sequence of processes encompassing ozonation, anaerobic digestion, and SR-AOPs could be the ideal combination for this purpose. However, membrane technologies may be necessary in the final stage of treatment so that the effluent meets legal discharge or irrigation limits.
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Affiliation(s)
- Telma Vaz
- University of Coimbra, CERES, Department of Chemical Engineering, Faculty of Sciences and Technology, Rua Sílvio Lima, Polo II, 3030-790 Coimbra, Portugal
| | - Margarida M J Quina
- University of Coimbra, CERES, Department of Chemical Engineering, Faculty of Sciences and Technology, Rua Sílvio Lima, Polo II, 3030-790 Coimbra, Portugal
| | - Rui C Martins
- University of Coimbra, CERES, Department of Chemical Engineering, Faculty of Sciences and Technology, Rua Sílvio Lima, Polo II, 3030-790 Coimbra, Portugal
| | - João Gomes
- University of Coimbra, CERES, Department of Chemical Engineering, Faculty of Sciences and Technology, Rua Sílvio Lima, Polo II, 3030-790 Coimbra, Portugal..
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5
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Moghadas HC, Chauhan R, Smith JS. Application of Plant Oils as Functional Additives in Edible Films and Coatings for Food Packaging: A Review. Foods 2024; 13:997. [PMID: 38611303 PMCID: PMC11011941 DOI: 10.3390/foods13070997] [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: 02/26/2024] [Revised: 03/19/2024] [Accepted: 03/22/2024] [Indexed: 04/14/2024] Open
Abstract
Increasing environmental concerns over using petroleum-based packaging materials in the food industry have encouraged researchers to produce edible food packaging materials from renewable sources. Biopolymer-based edible films and coatings can be implemented as bio-based packaging materials for prolonging the shelf life of food products. However, poor mechanical characteristics and high permeability for water vapor limit their practical applications. In this regard, plant oils (POs) as natural additives have a high potential to overcome certain shortcomings related to the functionality of edible packaging materials. In this paper, a summary of the effects of Pos as natural additives on different properties of edible films and coatings is presented. Moreover, the application of edible films and coatings containing POs for the preservation of different food products is also discussed. It has been found that incorporation of POs could result in improvements in packaging's barrier, antioxidant, and antimicrobial properties. Furthermore, the incorporation of POs could significantly improve the performance of edible packaging materials in preserving the quality attributes of various food products. Overall, the current review highlights the potential of POs as natural additives for application in edible food packaging materials.
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Affiliation(s)
| | | | - J. Scott Smith
- Food Science Institute, Kansas State University, Manhattan, KS 66506, USA; (H.C.M.); (R.C.)
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Gouvêa FDJ, de Oliveira VS, Mariano BJ, Takenaka NAR, Gamallo OD, da Silva Ferreira M, Saldanha T. Natural antioxidants as strategy to minimize the presence of lipid oxidation products in canned fish: Research progress, current trends and future perspectives. Food Res Int 2023; 173:113314. [PMID: 37803625 DOI: 10.1016/j.foodres.2023.113314] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 07/21/2023] [Accepted: 07/22/2023] [Indexed: 10/08/2023]
Abstract
Canned fish is one of the most popular forms of fish consumption due to its high nutritional value, availability, and practicality. However, canning may induce lipid oxidation. Thus, this study provides in-depth information on the impact of high temperatures applied during canning on fish lipids. The thermo-oxidation is evidenced, for example, by the high levels of both primary and secondary oxidation products determined in fish after canning, as well as the presence of harmful compounds such as cholesterol oxides. Given the role of lipid oxidation in canned fish, this study also presents a comprehensive review on using natural antioxidants to control it. The antioxidant properties of common liquid mediums (vegetable oils and sauces) are highlighted. Moreover, adding algae extracts, spices, and condiments to the liquid medium to enhance its antioxidant potential has been considered, while the exploitation of by-products and wastes from the food industry also emerges as a suitable strategy. Besides the promising results, these practices may promote positive impacts on other quality parameters (e.g. water and oil holding capacities, texture, microbiological growth). However, further studies are needed, including research on aspects related to safety, effective concentrations and application methods, without ignoring consumers' sensory acceptance.
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Affiliation(s)
- Fernanda de Jorge Gouvêa
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil
| | - Vanessa Sales de Oliveira
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil
| | - Barbara Jardim Mariano
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil
| | - Nayara Ayumi Rocha Takenaka
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil
| | - Ormindo Domingues Gamallo
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil
| | - Micheli da Silva Ferreira
- Department of Food Technology, Faculty of Veterinary, Federal Fluminense University, UFF, Niterói, RJ, Brazil
| | - Tatiana Saldanha
- Department of Food Technology, Institute of Technology, Federal Rural University of Rio de Janeiro, Rodovia Br 465, Seropédica, RJ 23890-000, Brazil.
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7
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Lo Turco V, Litrenta F, Nava V, Albergamo A, Rando R, Bartolomeo G, Potortì AG, Di Bella G. Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage. Antioxidants (Basel) 2023; 12:1231. [PMID: 37371962 DOI: 10.3390/antiox12061231] [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: 04/07/2023] [Revised: 05/14/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Cold-pressed hempseed oil (HO) has been increasingly exploited in the human diet for its excellent nutritional and healthy properties. However, it has a high content of polyunsaturated fatty acids (PUFAs) and chlorophylls, which inevitably accelerate its oxidative deterioration, especially in the presence of light. In this scenario, the filtration technology may ameliorate the oxidative stability of the oil, with positive effects on its nutritional quality and shelf life. Therefore, in this study, the oxidative stability and minor compounds of non-filtered and filtered HO (NF-HO and F-HO) were monitored over 12 weeks of storage in transparent glass bottles. F-HO showed a better hydrolytic and oxidative status than NF-HO during storage. As a result, F-HO also displayed better preservation of total MUFAs and PUFAs in the autoxidation process. Filtration consistently reduced chlorophylls, thus causing a variation in the natural color of HO. Accordingly, F-HO not only revealed an increased resistance to photooxidation but it was also suitable for storage in clear bottles within 12 weeks. F-HO predictably showed lower carotenoids, tocopherols, polyphenols, and squalene compared to NF-HO. However, filtration appeared to play a "protective role" toward these antioxidants, which had lower degradation rates in F-HO than NF-HO for 12 weeks. Interestingly, the element profile of HO was not affected by filtration and remained stable during the study period. Overall, this study may be of practical use to both producers and marketers of cold-pressed HO.
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Affiliation(s)
- Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Federica Litrenta
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
- Department of Veterinary Sciences (SCIVET), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Vincenzo Nava
- Department of Veterinary Sciences (SCIVET), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | | | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
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Analysis of Chemical Composition and Antioxidant Activity of Idesia polycarpa Pulp Oil from Five Regions in China. Foods 2023; 12:foods12061251. [PMID: 36981177 PMCID: PMC10048772 DOI: 10.3390/foods12061251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 03/09/2023] [Accepted: 03/11/2023] [Indexed: 03/17/2023] Open
Abstract
Idesia polycarpa pulp oil (IPPO) has the potential to become the new high-quality vegetable oil. The chemical parameters, fatty acid composition, bioactive ingredients, and antioxidant capacity of five Chinese regions of IPPO were studied comparatively, with significant differences among the regions. The oils were all abundant in unsaturated fatty acids, including linoleic acid (63.07 ± 0.03%–70.69 ± 0.02%), oleic acid (5.20 ± 0.01%–7.49 ± 0.03%), palmitoleic acid (4.31 ± 0.01%–8.19 ± 0.01%) and linolenic acid (0.84 ± 0.03%–1.34 ± 0.01%). IPPO is also rich in active substances such as tocopherols (595.05 ± 11.81–1490.20 ± 20.84 mg/kg), which are made up of α, β, γ and δ isomers, β-sitosterol (1539.83 ± 52.41–2498.17 ± 26.05 mg/kg) and polyphenols (106.77 ± 0.86–266.50 ± 2.04 mg GAE/kg oil). The free radical scavenging capacity of IPPO varies significantly depending on the region. This study may provide important guidance for the selection of Idesia polycarpa and offer insights into the industrial application of IPPO in China.
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Aung WW, Panich K, Watthanophas S, Naridsirikul S, Ponphaiboon J, Krongrawa W, Kulpicheswanich P, Limmatvapirat S, Limmatvapirat C. Preparation of Bioactive De-Chlorophyll Rhein-Rich Senna alata Extract. Antibiotics (Basel) 2023; 12:antibiotics12010181. [PMID: 36671382 PMCID: PMC9854576 DOI: 10.3390/antibiotics12010181] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Senna alata leaves display various biological activities as a result of their rhein and phenolic composition. The objective of this study was to develop bioactive de-chlorophyll rhein-rich S. alata extracts. The rhein content was quantified using a validated high-performance liquid chromatography-diode array detection (HPLC-DAD) method. The best process parameters for maximizing rhein were established using ultrasound-assisted extraction (UAE). The optimal conditions for the parameters were determined using the Box-Behnken design (BBD); 95% v/v ethanol was used as the extraction solvent at 59.52 °C for 18.4 min with a solvent-to-solid ratio of 25.48:1 (mL/g) to obtain the predicted value of rhein at 10.44 mg/g extract. However, the color of the rhein-rich extract remained dark brown. For the removal of chlorophyll, liquid-liquid extraction with vegetable oils and adsorption with bleaching agents were employed. The bleaching agents were significantly more effective at removing chlorophyll and had less of an effect on the reduction in rhein content than vegetable oils. The presence of rhein and phenolics in the de-chlorophyll extracts might be responsible for their antioxidant, anti-inflammatory, and antibacterial activities. These findings indicate that rhein-rich extract and its de-chlorophyll extracts possess sufficient biological activities for the further development of cosmeceuticals and pharmaceuticals.
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Affiliation(s)
- Wah Wah Aung
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
- Pharmaceutical Biopolymer Group (PBiG), Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Kanokpon Panich
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Suchawalee Watthanophas
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Sutada Naridsirikul
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Juthaporn Ponphaiboon
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
- Pharmaceutical Biopolymer Group (PBiG), Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Wantanwa Krongrawa
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
- Pharmaceutical Biopolymer Group (PBiG), Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
| | | | - Sontaya Limmatvapirat
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
- Pharmaceutical Biopolymer Group (PBiG), Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
| | - Chutima Limmatvapirat
- Department of Industrial Pharmacy, Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
- Pharmaceutical Biopolymer Group (PBiG), Faculty of Pharmacy, Silpakorn University, Nakhon Pathom 73000, Thailand
- Correspondence: ; Tel.: +66-34-255800; Fax: +66-34-255801
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10
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Determination of Maximum Oil Yield, Quality Indicators and Absorbance Spectra of Hulled Sunflower Seeds Oil Extraction under Axial Loading. Foods 2022; 11:foods11182866. [PMID: 36140994 PMCID: PMC9498589 DOI: 10.3390/foods11182866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 09/12/2022] [Accepted: 09/13/2022] [Indexed: 11/24/2022] Open
Abstract
The present study aims to estimate the maximum oil yield of hulled sunflower seed samples in a uniaxial process under a load of 40 kN and speed of 4 mm/min. The oil samples were assessed for their quality parameters and spectra curves within the wavelength range of 325–600 nm. The results show that heating temperatures in the range of 40 °C to 80 °C increased the oil output; however, a maximum oil yield of 48.869 ± 6.023% with a minimum energy of 533.709 ± 65.644 J at the fifth repeated pressing was obtained from the unheated sample compared to the heated samples. The peroxide values ranged from 6.898 ± 0.144 to 7.290 ± 0.507 meq O2/kg, acid values from 1.043 ± 0.166 to 1.998 ± 0.276 mg KOH/g oil and free fatty acid values from 0.521 ± 0.083 to 0.999 ± 0.138 mg KOH/g oil, which were within the recommended quality threshold. There were significant spectral differences among the oil samples. A single absorbance peak was observed at 350 nm for all oil samples, indicating low levels of pigment molecules in the oil. The study revealed the need for repeated pressings to recover the considerable residual oil remaining in the seedcake after the first pressing.
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11
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Vurro F, Summo C, Squeo G, Caponio F, Pasqualone A. The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties. Foods 2022; 11:foods11172679. [PMID: 36076864 PMCID: PMC9455472 DOI: 10.3390/foods11172679] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/25/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation. The chemical, physical, and sensorial features of focaccia with durum wheat oil (DWO) were compared with those of focaccia prepared with olive oil (OO) and sunflower oil (SO). The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner.
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del Caño-Ochoa S, Ruiz-Aracama A, Guillén MD. Individual and Joint Effect of Alpha-Tocopherol and Hydroxytyrosol Acetate on the Oxidation of Sunflower Oil Submitted to Oxidative Conditions: A Study by Proton Nuclear Magnetic Resonance. Antioxidants (Basel) 2022; 11:1156. [PMID: 35740054 PMCID: PMC9220198 DOI: 10.3390/antiox11061156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 12/10/2022] Open
Abstract
This study tackles the individual and joint effect of alpha-tocopherol and hydroxytyrosol acetate on the oxidation of sunflower oil submitted to accelerated storage conditions at intermediate temperature, in order to deepen the understanding of antioxidant-prooxidant behaviour. This was accomplished by 1H Nuclear Magnetic Resonance. For this purpose, the evolution of the degradation of both the main components of the oil and the aforementioned added compounds was monitored by this technique throughout the storage time. Furthermore, the formation of a very large number of oxylipins and the evolution of their concentration up to a very advanced stage of oil oxidation, as well as the occurrence of lipolysis, were also simultaneously studied. The results obtained show very clearly and thoroughly that in the oxidation process of the oil enriched in binary mixtures, interactions occur between alpha-tocopherol and hydroxytyrosol acetate that notably reduce the antioxidant effect of the latter compound with the corresponding negative consequences that this entails. The methodology used here has proved to be very efficient to evaluate the antioxidant power of mixtures of compounds.
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Affiliation(s)
| | | | - María D. Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV-EHU), Paseo de la Universidad n 7, 01006 Vitoria-Gasteiz, Spain; (S.d.C.-O.); (A.R.-A.)
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Deng R, Gao J, Yi J, Liu P. Could peony seeds oil become a high-quality edible vegetable oil? The nutritional and phytochemistry profiles, extraction, health benefits, safety and value-added-products. Food Res Int 2022; 156:111200. [DOI: 10.1016/j.foodres.2022.111200] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2022] [Revised: 03/25/2022] [Accepted: 03/27/2022] [Indexed: 01/12/2023]
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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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Chinipardaz F, Babaienejad T, Gholami A, Barzegari M. Grain yield and micronutrient concentrations of maize parental lines of new hybrid genotypes affected by the foliar application of micronutrients. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2022; 28:411-424. [PMID: 35400892 PMCID: PMC8943094 DOI: 10.1007/s12298-022-01160-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/10/2021] [Revised: 02/14/2022] [Accepted: 03/02/2022] [Indexed: 06/14/2023]
Abstract
UNLABELLED It is important for the breeders to find how genetic differences may affect crop grain yield and nutrient uptake affected by micronutrient fertilization. Accordingly, with respect to our published research, the foliar application of the most deficient micronutrients (Fe, Zn and Mn) in the arid and semi-arid areas of the world affecting grain yield and nutrient concentration of maize parental lines of new hybrid genotypes was tested in a two-year experiment (2016-2017). A split plot experiment (randomized complete block design) with seven maize parental lines (G1-G7, sub-plots), and eight micronutrients treatments (main plots) including control (without spraying, M1), Zn (M2), Mn (M3), and Fe (M4) at 3 g L-1, Mn + Zn (M5), Fe + Zn (M6), Fe + Mn (M7), and Fe + Mn + Zn (M8) at 1.5 g L-1, sprayed at the growth stages of V8 and the full appearance of the plant organs (R1) was conducted. Plant height, cob height, 1000 grain weight, grain yield, number of rows per cob, number of grains per row, grain crude protein content, and micronutrient (Zn, Fe and Mn) concentrations were determined. Micronutrients significantly affected Fe (27.68-62.55 mg. kg-1) and Zn (33.34-55.73 mg. kg-1) concentrations. A3 (12,600 kg. ha-1) and A5 (8900 kg. ha-1) resulted in the highest and least grain yield, respectively. M7 (11,470 kg. ha-1) had the highest grain yield significantly different from control (5510 kg. ha-1). Interestingly, just Mn significantly affected grain crude protein (9.63-12.92%). Correlation coefficients indicated Mn and Fe as the least and the most correlated micronutrients with the growth of maize parental lines. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s12298-022-01160-0.
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Affiliation(s)
- Forough Chinipardaz
- Department of Soil Science, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
| | - Teimour Babaienejad
- Department of Soil Science, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
| | - Ali Gholami
- Department of Agriculture, Shahinshahr Branch, Islamic Azad University, Shahinshahr, Iran
| | - Mohammad Barzegari
- Department of Soil Science, Ahvaz Branch, Islamic Azad University, Ahvaz, Iran
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Cairone F, Cesa S, Ciogli A, Fabrizi G, Goggiamani A, Iazzetti A, Di Lena G, Sanchez del Pulgar J, Lucarini M, Cantò L, Zengin G, Ondrejíčková P. Valorization of By-Products from Biofuel Biorefineries: Extraction and Purification of Bioactive Molecules from Post-Fermentation Corn Oil. Foods 2022; 11:foods11020153. [PMID: 35053885 PMCID: PMC8774612 DOI: 10.3390/foods11020153] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 12/31/2021] [Accepted: 01/04/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this work was to develop innovative and sustainable extraction, concentration, and purification technologies aimed to recover target substances from corn oil, obtained as side stream product of biomass refineries. Residues of bioactive compounds such as carotenoids, phytosterols, tocopherols, and polyphenols could be extracted from this matrix and applied as ingredients for food and feeds, nutraceuticals, pharmaceuticals, and cosmetic products. These molecules are well known for their antioxidant and antiradical capacity, besides other specific biological activities, generically involved in the prevention of chronic and degenerative diseases. The project involved the development of methods for the selective extraction of these minor components, using as suitable extraction technique solid phase extraction. All the extracted and purified fractions were evaluated by NMR spectroscopic analyses and UV–Vis spectrophotometric techniques and characterized by quali-quantitative HPLC analyses. TPC (total phenolic content) and TFC (total flavonoid content) were also determined. DPPH and ABTS radical were used to evaluate radical quenching abilities. Acetylcholinesterase (AChE), amylase, glucosidase, and tyrosinase were selected as enzymes in the enzyme inhibitory assays. The obtained results showed the presence of a complex group of interesting molecules with strong potential in market applications according to circular economy principles.
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Affiliation(s)
- Francesco Cairone
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
| | - Stefania Cesa
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
| | - Alessia Ciogli
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
| | - Giancarlo Fabrizi
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
| | - Antonella Goggiamani
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
| | - Antonia Iazzetti
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
- Dipartimento di Scienze Biotecnologiche di Base, Cliniche Intensivologiche e Perioperatorie, Università Cattolica del Sacro Cuore, L.go Francesco Vito 1, 00168 Rome, Italy
- Correspondence: (A.I.); (G.D.L.)
| | - Gabriella Di Lena
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (J.S.d.P.); (M.L.)
- Correspondence: (A.I.); (G.D.L.)
| | - Jose Sanchez del Pulgar
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (J.S.d.P.); (M.L.)
| | - Massimo Lucarini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (J.S.d.P.); (M.L.)
| | - Luca Cantò
- Department of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy;
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Turkey;
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Başaran B, Turk H. The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104177] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Evaluation of Olive Oil Quality with Electrochemical Sensors and Biosensors: A Review. Int J Mol Sci 2021; 22:ijms222312708. [PMID: 34884509 PMCID: PMC8657724 DOI: 10.3390/ijms222312708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/19/2021] [Accepted: 11/23/2021] [Indexed: 01/11/2023] Open
Abstract
Electrochemical sensors, sensor arrays and biosensors, alongside chemometric instruments, have progressed remarkably of late, being used on a wide scale in the qualitative and quantitative evaluation of olive oil. Olive oil is a natural product of significant importance, since it is a rich source of bioactive compounds with nutritional and therapeutic properties, and its quality is important both for consumers and for distributors. This review aims at analysing the progress reported in the literature regarding the use of devices based on electrochemical (bio)sensors to evaluate the bioactive compounds in olive oil. The main advantages and limitations of these approaches on construction technique, analysed compounds, calculus models, as well as results obtained, are discussed in view of estimation of future progress related to achieving a portable, practical and rapid miniature device for analysing the quality of virgin olive oil (VOO) at different stages in the manufacturing process.
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Recent progress in the thermal treatment of oilseeds and oil oxidative stability: A review. FUNDAMENTAL RESEARCH 2021. [DOI: 10.1016/j.fmre.2021.06.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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20
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Effects of chain length and saturation of triglycerides on cellular antioxidant activity of vegetable oil emulsions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111437] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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21
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Tilia sp. Seed Oil—Composition, Antioxidant Activity and Potential Use. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11114932] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
Research on new, untapped seed oil sources is receiving increased attention. In this study, 18 different seed samples of Tilia cordata and Tilia platyphyllos from various locations in Slovenia were collected and oil was extracted. The compositions of triglyceride fatty acids and unsaponifiable compounds were determined using GC-MS, while antioxidant activity was evaluated using the DPPH method. The oil content in the seeds varied significantly, from 9.1% to 21.7%. Linoleic acid (50–60%) was found to be the predominant fatty acid, followed by oleic acid (18–22%) and palmitic acid (8–9%). Characteristic cyclopropene fatty acids (sterculic, dihydrosterculic and malvalic acids) were present in the average range of 4–8.4%. Antioxidant activity ranged from 8.9% to 65.5%, and was higher, on average, for T. platyphyllos. Higher antioxidant activity was closely correlated with higher γ-tocopherol contents. Statistically significant correlations were confirmed between antioxidant activity and γ-tocopherol, between Δ-tocopherol and phytol, between stigmasterol and β-sitosterol and between squalene and malvalic acid. Tilia oil may be of great interest for cosmetic and dermal preparations. It is, however, not considered a good source of dietary fatty acids due to the undesired, significant content of omega-6 fatty acids.
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Guo X, Sun XT, Liang L, Shi LK, Liu RJ, Chang M, Wang XG. Physical Stability, Oxidative Stability, and Bioactivity of Nanoemulsion Delivery Systems Incorporating Lipophilic Ingredients: Impact of Oil Saturation Degree. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5405-5415. [PMID: 33882671 DOI: 10.1021/acs.jafc.1c00013] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
There is great interest in the application of a lipid-based delivery system (like nanoemulsion) to improve the bioavailability of lipophilic components. Although emulsion characteristics are believed to be influenced by oil types, there is still a lack of systematic research concentrating on the effect of oil saturation degree on the nanoemulsion quality, especially for evaluation of the bioactivity. Here, we aimed to test the effect of oil saturation degree on the physical stability, oxidative stability, and bioactivity of the designed nanoemulision system. Our findings suggest that the oxidative stability and bioactivity of a nanoemulsion incorporating tocopherol and sesamol highly depend on the oil saturation. A nanoemulsion with an oil with a high degree of unsaturation was more susceptible to oxidation, and addition of tocopherol and sesamol could retard the lipid oxidation. Sesamol exhibited better bioactivity during the experiment compared with tocopherol in the Caenorhabditis elegans (C. elegans) model. The lipid-lowering effect of tocopherol and sesamol increased with lower saturation oil groups. The antioxidant activity of tocopherol and sesamol was higher in the high saturation oil groups. Overall, the obtained data is meaningful for applications using the designed systems to deliver lipophilic ingredients.
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Affiliation(s)
- Xin Guo
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Xiao-Tian Sun
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Li Liang
- College of Food Science and Engineering, Yangzhou University, 225127 Yangzhou, Jiangsu Province, China
| | - Long-Kai Shi
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Rui-Jie Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Ming Chang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
| | - Xing-Guo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, International Joint Research Laboratory for Lipid Nutrition and Safety, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan, University, Wuxi 214122, China
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Optimization of Ingredients for Biscuits Enriched with Rapeseed Press Cake—Changes in Their Antioxidant and Sensory Properties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041558] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The optimum formulation for wheat flour (WF)-based biscuits containing the rapeseed press cake (RPC)—the primary by-product of rapeseed oil production rich in phenolic compounds and different types of fats (rapeseed oil, margarine and coconut oil)—was estimated using the central composite design (CCD) with two factors and response surface methodology (RSM). Effects of partial substitution of WF for RPC (0–40 g) in a total flour blend (100 g) and fats with various amounts of saturated fatty acids (SAFA = 2.3–24.9 g) on antioxidant capacity (AC) and sensory characteristics (color, odor, texture, flavor, overall acceptability, and purchase intent scores) of the novel biscuits were investigated. Conventional solid (liquid)–liquid extraction and ultrasound-assisted extraction (UAE) were applied to extract total antioxidants from main ingredients used for the preparation of doughs as well as the baked biscuits. The AC of biscuits and their components were determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The DPPH results were the highest for the RPC flour (DPPH = 15,358–15,630 μmol Trolox (TE)/100 g) and biscuits containing rapeseed oil and 40 g of RPC flour (DPPH = 7395–10,088 μmol TE/100 g). However, these biscuits had lower sensory scores for each attribute and the lowest purchase intent scores. The quadratic response surfaces were drawn from the mathematical models in order to ensure the good quality of the proposed biscuits with RPC. The DPPH results obtained and the mean sensory scores correlate with the predicted values (R2 = 0.7751–0.9969). The addition of RPC with high antioxidant potential to biscuits and the replacement of margarine or coconut oil by rapeseed oil interfered with their acceptability.
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He D, Wei W, Guo Z. Moderate Edible Oil Refining: State‐of‐the‐Art in China. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Dongping He
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China College of Food Science and Engineering, Wuhan Polytechnic University 430023 Wuhan China
| | - Wei Wei
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
| | - Zheng Guo
- Department of Engineering, Faculty of Science and Technology Aarhus University 8000 Aarhus Denmark
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Liu R, Xu Y, Chang M, Tang L, Lu M, Liu R, Jin Q, Wang X. Antioxidant interaction of α-tocopherol, γ-oryzanol and phytosterol in rice bran oil. Food Chem 2020; 343:128431. [PMID: 33131960 DOI: 10.1016/j.foodchem.2020.128431] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 09/22/2020] [Accepted: 10/16/2020] [Indexed: 12/29/2022]
Abstract
In this study, purified rice bran oil (RBO) was used as a lipid matrix model to study the individual and binary antioxidant capacity of the minor constituents (α-tocopherol, γ-oryzanol and phytosterol) added at different concentrations and ratios. The results revealed that concentration influenced on the oxidation stability and scavenging capacity, while ratio mainly affected the type of interaction or the degree of synergism or antagonism. It was important to notice that the antioxidant capacity of α-tocopherol would decrease under high concentration. Besides, the inhibition of phytosterol on α-tocopherol and the formation of hydrogen bond between γ-oryzanol and phytosterol were speculated by the interactions of these minor constituents. This work helps to select efficient combinations for stabilizing the anti-oxidation of nutrient enriched RBO or provide suggestions for moderate retain of minor constituents in RBO.
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Affiliation(s)
- Ruru Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Ying Xu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Ming Chang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Lin Tang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Mengyao Lu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Ruijie Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China.
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu PR China
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