1
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Hassan AN, Haddad MA, Behjat A, Golestanifar M. Optical nonlinearity and all-optical switching in pumpkin seed oil based on the spatial cross-phase modulation (SXPM) technique. Sci Rep 2024; 14:18158. [PMID: 39103454 PMCID: PMC11300629 DOI: 10.1038/s41598-024-69170-4] [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: 05/31/2024] [Accepted: 08/01/2024] [Indexed: 08/07/2024] Open
Abstract
Nonlinear optics (NLO) and its applications have attracted increasing research interest in recent years owing to their contribution to the development of photonic technology. Accordingly, in this study, we investigated the NLO response of pumpkin seed oil using the spatial self-phase modulation (SSPM) method. Significant NLO characteristics have been experimentally studied at 405 nm and 532 nm continuous wave (CW) laser wavelengths, yielding second-order nonlinear refractive index ( n 2 , t h ) values of 6.54 × 10 - 5 cm 2 / W and 2.73 × 10 - 5 cm 2 / W , respectively. The findings suggest that the absorption of the material leads to higher optical nonlinearity at shorter wavelengths owing to higher thermal effects. Furthermore, we implemented a light-controlled-light system based on the spatial cross-phase modulation (SXPM) technique employing pumpkin seed oil. We successfully achieved all-optical switching by designing the 'ON' and 'OFF' modes. The results of this study can be considered for the future development of NLO applications. Moreover, our work investigates the potential of pumpkin seed oil for designing low-cost and high-efficiency NLO devices, and this contribution opens up a novel practical avenue for oil-based optical devices.
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Affiliation(s)
- Amir Namiq Hassan
- Department of Physics, Yazd University, Yazd, Iran
- Department of Physics, College of Science, University of Sulaimani, Sulaymaniyah, Iraq
| | - Mohammad Ali Haddad
- Department of Physics, Yazd University, Yazd, Iran.
- Laser Spectroscopy Research Laboratory (LSRL), Department of Physics, Yazd University, Yazd, Iran.
| | - Abbas Behjat
- Department of Physics, Yazd University, Yazd, Iran
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2
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Wang J, Sun M, Yu J, Wang J, Cui Q. Pomegranate seeds: a comprehensive review of traditional uses, chemical composition, and pharmacological properties. Front Pharmacol 2024; 15:1401826. [PMID: 39055489 PMCID: PMC11269133 DOI: 10.3389/fphar.2024.1401826] [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: 03/16/2024] [Accepted: 06/24/2024] [Indexed: 07/27/2024] Open
Abstract
Pomegranate seeds (PS) are the dried seeds derived from pomegranate fruit, accounting for approximately 20% of the fruit's total weight, and are a by-product of pomegranate juice extraction. These seeds hold significance in traditional medicine among Uyghurs and Tibetan cultures, featuring diverse clinical applications within traditional Chinese medicine. These applications include management of gastric coldness and acidity, abdominal distension, liver and gallbladder fever, and pediatric enteritis. PS demonstrates properties such as stomach tonicity, qi regulation, analgesia, and anti-inflammatory effects. Extensive research underscores the richness of PS in various phytochemical compounds and metabolites, notably unsaturated fatty acids (particularly linolenic acid and linoleic acid), phenolic compounds tocopherols, proteins, and volatile oils. Notably, among these bioactive compounds, punicic acid (PA), found within PS, demonstrates potential in the prevention and treatment of cancers, diabetes, obesity, and other ailments. Despite extensive literature on pomegranate as a botanical entity, a comprehensive review focusing specifically on the chemical composition and pharmacological effects of PS remains elusive. Therefore, this review aimed to consolidate knowledge regarding the medicinal properties of PS, summarizing its chemical composition, traditional uses, and pharmacological effects in treating various diseases, thereby laying a foundation for the advancement and application of PS in the field of pharmacology.
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Affiliation(s)
- Jian Wang
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, China
| | - Mengjie Sun
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, China
| | - Jian Yu
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, China
| | - Jinglong Wang
- College of Food Science and Pharmaceutical Engineering, Zaozhuang University, Zaozhuang, China
| | - Qinghua Cui
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
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3
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Hu Z, Hu C, Li Y, Jiang Q, Li Q, Fang C. Pumpkin seed oil: a comprehensive review of extraction methods, nutritional constituents, and health benefits. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:572-582. [PMID: 37650308 DOI: 10.1002/jsfa.12952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/17/2022] [Revised: 07/19/2023] [Accepted: 08/31/2023] [Indexed: 09/01/2023]
Abstract
Pumpkin seed oil (PSO), a rich source of nutrients, is extracted from the seeds of different pumpkin varieties for food and medicines. This article aims to provide an evidence-based review of the literature and to explore the extraction technologies, nutritional properties, and biological activity of PSO. From previous literature, PSO contains a large proportion of unsaturated fatty acids, with linoleic acid as the main component, and an amount of tocopherol, phytosterol, and phenolic acids. Some differences in the yield, composition, and physicochemical properties of PSO can be associated with the pumpkin's cultivars and the extraction methods. Some novel technologies involved in supercritical fluid extraction, enzyme-assisted aqueous extraction, and ultrasound-assisted extraction have been replacing the conventional technologies gradually as promising methods for the safe, non-polluting, and effective recovery of PSO. This healthy vegetable oil was reported by several in vitro and in vivo studies to have potential protective roles in oxidative stress, inflammation, cancer, and cardiovascular diseases. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Zicong Hu
- Southern Zhejiang Key Laboratory of Crop Breeding, Wenzhou Vocational College of Science & Technology, Wenzhou, China
- College of Agriculture and Biotechnology, Wenzhou Vocational College of Science & Technology, Wenzhou, China
- Institute of Food Science, Wenzhou Academy of Agricultural Science, Wenzhou, China
- Wenzhou Specialty Food Resources Engineering Technology Research Center, Wenzhou, China
| | - Chaofan Hu
- Southern Zhejiang Key Laboratory of Crop Breeding, Wenzhou Vocational College of Science & Technology, Wenzhou, China
- College of Agriculture and Biotechnology, Wenzhou Vocational College of Science & Technology, Wenzhou, China
- Institute of Food Science, Wenzhou Academy of Agricultural Science, Wenzhou, China
- Wenzhou Specialty Food Resources Engineering Technology Research Center, Wenzhou, China
| | - Yanpo Li
- Southern Zhejiang Key Laboratory of Crop Breeding, Wenzhou Vocational College of Science & Technology, Wenzhou, China
- College of Agriculture and Biotechnology, Wenzhou Vocational College of Science & Technology, Wenzhou, China
- Institute of Food Science, Wenzhou Academy of Agricultural Science, Wenzhou, China
- Wenzhou Specialty Food Resources Engineering Technology Research Center, Wenzhou, China
| | - Qiaojun Jiang
- Southern Zhejiang Key Laboratory of Crop Breeding, Wenzhou Vocational College of Science & Technology, Wenzhou, China
- College of Agriculture and Biotechnology, Wenzhou Vocational College of Science & Technology, Wenzhou, China
- Institute of Food Science, Wenzhou Academy of Agricultural Science, Wenzhou, China
- Wenzhou Specialty Food Resources Engineering Technology Research Center, Wenzhou, China
| | - Qunhe Li
- Southern Zhejiang Key Laboratory of Crop Breeding, Wenzhou Vocational College of Science & Technology, Wenzhou, China
- College of Agriculture and Biotechnology, Wenzhou Vocational College of Science & Technology, Wenzhou, China
- Institute of Food Science, Wenzhou Academy of Agricultural Science, Wenzhou, China
- Wenzhou Specialty Food Resources Engineering Technology Research Center, Wenzhou, China
| | - Cuilan Fang
- Centre for Disease Control and Prevention of Jiulongpo, Chongqing, China
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4
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Flores-Bazán T, Betanzos-Cabrera G, Guerrero-Solano JA, Negrete-Díaz JV, German-Ponciano LJ, Olivo-Ramírez D. Pomegranate (Punica granatum L.) and its phytochemicals as anxiolytic; an underreported effect with therapeutic potential: A systematic review. Brain Res 2023; 1820:148554. [PMID: 37640097 DOI: 10.1016/j.brainres.2023.148554] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 08/02/2023] [Accepted: 08/23/2023] [Indexed: 08/31/2023]
Abstract
Anxiety is a mental disorder characterized by excessive concern about possible future threats that, if prolonged, becomes a pathology that must be controlled through psychotherapy and medication. Currently, the pharmacological treatment for anxiety involves the use of antidepressants and benzodiazepines; however, these treatments often come with adverse effects. Thus, there is a need to seek natural compounds that can help alleviate anxiety and reduce these side effects. On the other hand, pomegranate (PG) fruit is known to have important health benefits, which have been compiled in several reviews. However, its anxiolytic effect has not been thoroughly studied, and clinical research on this topic is lacking. The aim of this work was to conduct a systematic review of studies exploring the anxiolytic-like effect of PG and its phytochemicals. Databases such as Pubmed, ScienceDirect, Springer link, Google scholar, Worldwide science, and Web of science were searched for articles using predetermined terms. Inclusion criteria were established, and original articles that met these criteria were selected. The data collected included information on PG part and variety, species, sample size, anxiety model, dose, route and time of administration, reference drug, main results, and the mechanisms of action. Fifty-nine studies were found that reported the anxiolytic-like effect of PG and its phytochemicals such as anthocyanins, flavonoids, tannins, organic acids, and xanthonoids. The literature suggests that the mechanisms of action behind this effect involved the inhibition of the GABAergic receptor, NMDA, CaMKII/CREB pathway; the reduction of oxidative stress, inhibiting TLR4 and nNOS; modulation of cytokines and the expression of NFkB, GAD67, and iNOS, as well as the activation of Nrf2 and AMPK. PG and some of its phytochemicals could be considered as a novel alternative for the treatment of pathological anxiety. This review is the first to document the anxiolytic-like effect of PG.
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Affiliation(s)
- Tania Flores-Bazán
- Academic Area of Medicine, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Hidalgo 42160, Mexico.
| | - Gabriel Betanzos-Cabrera
- Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Hidalgo 42160, Mexico.
| | - José A Guerrero-Solano
- Graduate School of Tlahuelilpan, Academic Area of Nursing, Autonomous University of Hidalgo State, Tlahuelilpan, Hidalgo 42780, Mexico.
| | - José Vicente Negrete-Díaz
- Laboratory of Brain Plasticity and Integrative Neuroscience, Program of Clinical Psychology, University of Guanajuato. Guanajuato 38060, Mexico.
| | | | - Diana Olivo-Ramírez
- Academic Area of Nutrition, Institute of Health Sciences, Autonomous University of the State of Hidalgo, Hidalgo 42160, Mexico.
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5
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Rahim MA, Ayub H, Sehrish A, Ambreen S, Khan FA, Itrat N, Nazir A, Shoukat A, Shoukat A, Ejaz A, Özogul F, Bartkiene E, Rocha JM. Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification. Molecules 2023; 28:6881. [PMID: 37836725 PMCID: PMC10574037 DOI: 10.3390/molecules28196881] [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: 08/21/2023] [Revised: 09/24/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques-such as high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography-infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)-are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.
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Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Hudda Ayub
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Aqeela Sehrish
- Department of Plant and Soil Science, Texas Tech University, Lubbock, TX 79409, USA;
| | - Saadia Ambreen
- University Institute of Food Science and Technology, The University of Lahore, Lahore 54590, Pakistan;
| | - Faima Atta Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Nizwa Itrat
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Anum Nazir
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Aurbab Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Amna Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Türkiye;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Türkiye
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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6
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Tian M, Bai Y, Tian H, Zhao X. The Chemical Composition and Health-Promoting Benefits of Vegetable Oils-A Review. Molecules 2023; 28:6393. [PMID: 37687222 PMCID: PMC10489903 DOI: 10.3390/molecules28176393] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 09/10/2023] Open
Abstract
With population and economic development increasing worldwide, the public is increasingly concerned with the health benefits and nutritional properties of vegetable oils (VOs). In this review, the chemical composition and health-promoting benefits of 39 kinds of VOs were selected and summarized using Web of Science TM as the main bibliographic databases. The characteristic chemical compositions were analyzed from fatty acid composition, tocols, phytosterols, squalene, carotenoids, phenolics, and phospholipids. Health benefits including antioxidant activity, prevention of cardiovascular disease (CVD), anti-inflammatory, anti-obesity, anti-cancer, diabetes treatment, and kidney and liver protection were examined according to the key components in representative VOs. Every type of vegetable oil has shown its own unique chemical composition with significant variation in each key component and thereby illustrated their own specific advantages and health effects. Therefore, different types of VOs can be selected to meet individual needs accordingly. For example, to prevent CVD, more unsaturated fatty acids and phytosterols should be supplied by consuming pomegranate seed oil, flaxseed oil, or rice bran oil, while coconut oil or perilla seed oil have higher contents of total phenolics and might be better choices for diabetics. Several oils such as olive oil, corn oil, cress oil, and rice bran oil were recommended for their abundant nutritional ingredients, but the intake of only one type of vegetable oil might have drawbacks. This review increases the comprehensive understanding of the correlation between health effects and the characteristic composition of VOs, and provides future trends towards their utilization for the general public's nutrition, balanced diet, and as a reference for disease prevention. Nevertheless, some VOs are in the early stages of research and lack enough reliable data and long-term or large consumption information of the effect on the human body, therefore further investigations will be needed for their health benefits.
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Affiliation(s)
- Mingke Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Yuchen Bai
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Hongyu Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Xuebing Zhao
- Key Laboratory of Industrial Biocatalysis, Ministry of Education, Tsinghua University, Beijing 100084, China;
- Institute of Applied Chemistry, Department of Chemical Engineering, Tsinghua University, Beijing 100084, China
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Di Meo MC, Salzano A, Zotti T, Palladino A, Giaquinto D, Maruccio L, Romanucci R, Rocco M, Zarrelli A, D'Occhio MJ, Campanile G, Varricchio E. Plasma fatty acid profile in Italian Holstein-Friesian dairy cows supplemented with natural polyphenols from the olive plant Olea Europaea L. Vet Anim Sci 2023; 21:100298. [PMID: 37252208 PMCID: PMC10220399 DOI: 10.1016/j.vas.2023.100298] [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: 02/25/2023] [Revised: 04/04/2023] [Accepted: 05/21/2023] [Indexed: 05/31/2023] Open
Abstract
This study evaluated the effects of supplementing with natural functional feed on the plasma fatty acid profile of lactating Italian Holstein-Friesian dairy cows. Thirty cows in mid-lactation received the natural olive extract PHENOFEED DRY (500 mg/cow/day) which mainly comprises hydroxytyrosol, tyrosol and verbascoside. The total content of polyphenols and the antioxidant power of standard feed, enriched feed and pure extract was evaluated respectively by Folin-Ciocalteu and DPPH assay, and a characterization in HPLC-UV (High-Performance Liquid Chromatography-Ultraviolet) of bioactive molecules present in the extract PHENOFEED DRY was performed. PHENOFEED DRY was provided for 60 days, and the plasma profile of fatty acids was determined by Gas Chromatography. The administration of enriched feed resulted in an increase in the ratio of Omega-6 to Omega-3 polyunsaturated fatty acids from 3:1 to 4:1 (p<0.001). This was not influenced by the calving order. The addition of polyphenols helped to keep monounsaturated (MUFA) and saturated (SFA) levels constant and results in a significant increase in polyunsaturated (PUFA) fatty acid after 15 days of administration. The Omega-6/Omega-3 ratio was in the optimal range. The findings show that inclusion of natural functional food such as plant polyphenols helps to maintain a healthy blood fatty acid profile in lactating dairy cows.
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Affiliation(s)
- Maria Chiara Di Meo
- Department of Sciences and Technologies (DST), University of Sannio, Benevento, BN 82100, Italy
| | - Angela Salzano
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, NA 80137, Italy
| | - Tiziana Zotti
- Department of Sciences and Technologies (DST), University of Sannio, Benevento, BN 82100, Italy
| | - Antonio Palladino
- Department of Agricultural Science, University of Naples Federico II, Portici, NA 80055, Italy
| | - Daniela Giaquinto
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, NA 80137, Italy
| | - Lucianna Maruccio
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, NA 80137, Italy
| | - Riccardo Romanucci
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, NA 80137, Italy
| | - Mariapina Rocco
- Department of Sciences and Technologies (DST), University of Sannio, Benevento, BN 82100, Italy
| | - Armando Zarrelli
- Department of Chemical Sciences, University of Naples Federico II, Naples, NA 80126, Italy
| | - Michael J. D'Occhio
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2000, Australia
| | - Giuseppe Campanile
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Naples, NA 80137, Italy
| | - Ettore Varricchio
- Department of Sciences and Technologies (DST), University of Sannio, Benevento, BN 82100, Italy
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Lo Turco V, Sgrò B, Albergamo A, Nava V, Rando R, Potortì AG, Di Bella G. Assessment of the Accuracy of Nutrition Label and Chemical Composition of Plant-Based Milks Available on the Italian Market. Foods 2023; 12:3207. [PMID: 37685140 PMCID: PMC10486939 DOI: 10.3390/foods12173207] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/22/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Growing health, environmental, and ethical concerns have encouraged interest in plant-based milks (PBMs), but it remains questionable whether the nutrition labeling of these products is adequately reliable for consumers, and whether nutritional standards can be defined for a given PBM type. On this basis, cereal, pseudocereal, nut, and legume PBMs available on the Italian market were analyzed in order to check the accuracy of nutritional labels on packages and generate new or updated compositional data. Most labels provided inaccurate information, especially with respect to the declared energy, fat, and saturated fat. Cereal- and pseudocereal-based PBMs were generally characterized by high MUFA (34.04-59.35%) and PUFA (21.61-52.27%). Almond, soy, rice, and hazelnut beverages displayed the highest levels of total tocopherols (11.29-13.68 mg/L), while buckwheat and spelt PBMs had the highest total polyphenol content (34.25-52.27 mg GAE/100 mL). Major and trace elements greatly varied among samples, being more abundant in buckwheat and coconut-based drinks. A PCA confirmed that nutritional standards cannot be unequivocally established for a given PBM, and indicated that, among the investigated variables, inorganic elements had more weight in the sample differentiation. Overall, to reliably guide consumers in their dietary choices, there is a need for greater accuracy in the development of nutrition labels for PBMs, as well as greater effort in assessing the nutritional quality of the ever-increasing variety of products available on the market.
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Affiliation(s)
- Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Benedetta Sgrò
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Vincenzo Nava
- Department of Veterinary Science, University of Messina, Viale Annunziata, 98168 Messina, Italy;
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
| | - Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98122 Messina, Italy; (V.L.T.); (B.S.); (R.R.); (A.G.P.); (G.D.B.)
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9
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Adiba A, Razouk R, Haddioui A, Ouaabou R, Hamdani A, Kouighat M, Hssaini L. FTIR spectroscopy-based lipochemical fingerprints involved in pomegranate response to water stress. Heliyon 2023; 9:e16687. [PMID: 37292337 PMCID: PMC10245267 DOI: 10.1016/j.heliyon.2023.e16687] [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: 11/09/2022] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 06/10/2023] Open
Abstract
Pomegranate trees are known for their ability to withstand drought conditions, but there is still much to learn about how water stress affects the lipobiochemical behavior of their seeds. This study aimed to investigate how sustained deficit irrigation (SDI-50), equivalent to 50% of crop evapotranspiration, influences pomegranate seed oil attributes such as phenols, flavonoids, and tannins content, and the seeds' lipochemical fingerprints compared to fully irrigated trees. At the full ripening stage, pomegranate seeds were analyzed for their oil content, biochemical traits, and vibrational fingerprints using infrared radiation. The results indicated that there was a significant genotypic effect coupled with applied water stress on all the investigated traits. Interestingly, an increasing trend in seed oil yield was observed under water stress conditions compared to the control, with the highest oil yield increase observed in the 'Zheri Precoce' fruit seeds. Only two cultivars did not show the same pattern, with the oil yield increase ranging from 8% to 100%. Furthermore, SDI-50 induced a substantial increase in total phenolic content, coupled with a significant genotypic effect, and resulted in an average increase of 7.5%. This increase in total phenolics also correlated with an increase in antioxidant activity across all investigated cultivars. ATR-FTIR fingerprinting revealed eleven spectral fingerprints corresponding to functional groups present in pomegranate seeds oil, with a particular pattern of significant effects of both genotypic and SDI-50 factors. These results suggest that exploiting water scarcity conditions could be a viable approach to improve the quantitative and qualitative attributes of pomegranate seed oil. While there are still several aspects to be investigated further, this study provides a basis for pomegranate processing under water shortage conditions.
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Affiliation(s)
- Atman Adiba
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
- Laboratory of Biotechnology and Valorisation of Plant Genetic Resources, University of Sultan Moulay Slimane, BP 523, Beni Mellal, Morocco
| | - Rachid Razouk
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
| | - Abdelmajid Haddioui
- Laboratory of Biotechnology and Valorisation of Plant Genetic Resources, University of Sultan Moulay Slimane, BP 523, Beni Mellal, Morocco
| | - Rachida Ouaabou
- Environmental Technologies, Biotechnology and Valorization of Bio-Resources Team, Abdelmalek Essaadi University, Morocco
| | - Anas Hamdani
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
| | - Mohammed Kouighat
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
| | - Lahcen Hssaini
- National Institute of Agricultural Research, Avenue Ennasr, BP 415 Rabat Principale, 10090, Rabat, Morocco
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10
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Ninčević Grassino A, Rimac Brnčić S, Badanjak Sabolović M, Šic Žlabur J, Marović R, Brnčić M. Carotenoid Content and Profiles of Pumpkin Products and By-Products. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020858. [PMID: 36677916 PMCID: PMC9861221 DOI: 10.3390/molecules28020858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 01/07/2023] [Accepted: 01/11/2023] [Indexed: 01/17/2023]
Abstract
The goal of this review is to provide an overview of the current findings on the major carotenoids and their content in pumpkin products and by-products. The content of total carotenoids and the composition of carotenoids in pumpkins depend mainly on the species and cultivar, pedoclimatic conditions, the part of the plant (pulp, peel or seed), extraction procedures and the type of solvent used for extraction. The major carotenoids identified in pumpkins were β-carotene, α-carotene, lutein and zeaxanthin. β-Carotene is the major carotenoid in most pumpkin species. The number and content of total carotenoids are higher when minor carotenoids and ester forms are considered. The use of carotenoids in the development of functional foods has been the topic of many versatile studies in recent years, as they add significant value to foods associated with numerous health benefits. In view of this, pumpkin and pumpkin by-products can serve as a valuable source of carotenoids.
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Affiliation(s)
- Antonela Ninčević Grassino
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
- Correspondence: (A.N.G.); (M.B.)
| | - Suzana Rimac Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
| | - Marija Badanjak Sabolović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
| | - Jana Šic Žlabur
- Faculty of Agriculture, University of Zagreb, Svetošimunska cesta 25, 10000 Zagreb, Croatia
| | - Roko Marović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottiejva 6, 10000 Zagreb, Croatia
- Correspondence: (A.N.G.); (M.B.)
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11
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Nwoke SI, Okechukwu QN, Ugwuona FU, Ojukwu M, Skendrović H, Juchniewicaz S, Leicht K, Okpala COR, Korzeniowska M. Flour nutritional profile, and soxhlet-extracted oil physicochemical breakdown-storage performance of white melon (Cucumeropsis mannii Naudin) seed varieties from Southeast Nigeria. PLoS One 2023; 18:e0282974. [PMID: 37167260 PMCID: PMC10174525 DOI: 10.1371/journal.pone.0282974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2022] [Accepted: 02/28/2023] [Indexed: 05/13/2023] Open
Abstract
White melon (Cucumeropsis mannii Naudin), is among common and yet underutilized oil seed crop within the West African region, does not have sufficient information specific to its nutrient composition for foreign consumers. To supplement existing information, therefore, we investigated the nutritional profile of defatted and full-fat flour, alongside physicochemical breakdown and storage performance of soxhlet-extracted oil from two white melon (C. mannii) seed varieties found in Southeast Nigeria. Nutritional profile involved the determinations of proximate composition, minerals, vitamins, functional properties as well as amino acid profile. Physicochemical breakdown involved the determinations of fatty acid profile, lipid breakdown parameters, as well as associated physical attributes. Results showed defatting of flours increased the protein (69.04%), carbohydrates (16.26%), crude fiber (2.68%), ash (11.9%), mineral (Na ranging from 223.92-246.99 mg/100g), and vitamin contents (Vit B1 ranging from 0.453-0.712 mg/100g). Total amino acid differed slightly when comparing miniature (30.36 g/100g) and large (22.36 g/100g) seeds. Soxhlet-extracted oil possessed low thiobarbituric acid, acid, and peroxide values (0.030 and 0.038 mg MDA/kg, 1.08 and 1.27 mg KOH/g, and 2.95 and 3,94 mEqO2/kg, for large and miniature seeds respectively), and peak linoleic acid (5 and 6.45 mg/ml, for miniature and large seeds respectively). During storage, the thiobarbituric acid and peroxide values of soxhlet-extracted oil increased yet within acceptable limits.
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Affiliation(s)
- Solomon I Nwoke
- Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria
| | - Queency N Okechukwu
- Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria
- Institute of Chemical Technology, Ural Federal University, Named After the First President of Russia BN, Yeltsin, Yekaterinburg, Russia
| | - Fabian U Ugwuona
- Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Abia State, Nigeria
| | - Moses Ojukwu
- Department of Food Science and Technology, School of Engineering and Engineering Technology, Federal University of Technology, Owerri, Imo State, Nigeria
| | - Hanna Skendrović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Szymon Juchniewicaz
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Katarzyna Leicht
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Charles Odilichukwu R Okpala
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
- UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia Athens, Athens, GA, United States of America
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
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12
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Afzal MF, Khalid W, Armghan Khalid M, Zubair M, Akram S, Kauser S, Noreen S, Jamal A, Kamran Khan M, Al-Farga A. Recent industrials extraction of plants seeds oil used in the development of functional food products: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2144882] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
| | - Waseem Khalid
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | | | - Muhammad Zubair
- Department of Home Economics, Government College University, Faisalabad, Pakistan
| | - Sidra Akram
- Department of Home Economics, Government College University, Faisalabad, Pakistan
| | - Safura Kauser
- Department of Food Science, Government College University, Faisalabad, Pakistan
| | - Sana Noreen
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan
| | - Athar Jamal
- School of Science, Department of Chemistry, University of Management and Technology, Lahore, Pakistan
| | | | - Ammar Al-Farga
- Department of Food Science, Faculty of Agriculture, Ibb University, Ibb, Yemen
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13
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Dimić I, Pavlić B, Rakita S, Cvetanović Kljakić A, Zeković Z, Teslić N. Isolation of Cherry Seed Oil Using Conventional Techniques and Supercritical Fluid Extraction. Foods 2022; 12:foods12010011. [PMID: 36613227 PMCID: PMC9818375 DOI: 10.3390/foods12010011] [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: 10/31/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
This study aims to compare the suitability of three extraction techniques (cold pressing, Soxhlet and supercritical fluid extraction (SFE)) to isolate oil from cherry seeds. Oils were examined in terms of extraction yield, fatty acids profile, tocopherols yield and antioxidant activity. Additionally, influence of SFE parameters was evaluated using one-factor-at-a-time design with pressure (200−350 bar), temperature (40−70 °C), flow rate (0.2−0.4 kg/h) and particle size (<800 µm and >800 µm). Oil yields ranged from 2.50% to 13.02%, whereas the highest yield was achieved with SFE. Samples were rich in polyunsaturated fatty acids, regardless of the applied extraction technique. The main fatty acids were linoleic (46.32−47.29%), oleic (40.89−41.65%), palmitic (6.56−8.00%) and stearic (2.21−2.30%) acid. Total tocopherols yield was between 16.63 mg/100 g oil and 60.61 mg/100 g oil, and highest yield was achieved with SFE. Among the tocopherols, γ-tocopherol was the most abundant, followed by α-, δ- and β-tocopherol. Antioxidant activity was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic) cation (ABTS) assays, and the results indicated that SFE extracts exhibited better or comparable antioxidant potential compared to traditional techniques. The comparison between modern and conventional extractions for oil recovery demonstrates pros and cons for the possibility of industrial application.
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Affiliation(s)
- Ivana Dimić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence: (B.P.); (N.T.)
| | - Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | | | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence: (B.P.); (N.T.)
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14
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By-products of dates, cherries, plums and artichokes: A source of valuable bioactive compounds. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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15
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Zhang L, Li N, Chen S, Bian X, Farag MA, Ge Y, Xiao J, Wu JL. Carboxyl-containing compounds in food: Category, functions, and analysis with chemical derivatization-based LC-MS. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2022.116818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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16
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Yang P, Yang X, Liu H, He G, Yao Q, Yan J. Isolation of punicic acid from pomegranate seed oil by modified freeze crystallization and response surface methodology. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ping Yang
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
- Chengdu Brilliant Pharmaceutical Co., Ltd. Chengdu China
| | - Xiulan Yang
- School of Food and Bioengineering Chengdu University Chengdu China
| | - Hui Liu
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
| | - Gang He
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
| | - Qian Yao
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
| | - Jun Yan
- Key Laboratory of Medicinal and Edible Plants Resources Development of Sichuan Education Department, Sichuan Industrial Institute of Antibiotics, School of Pharmacy Chengdu University Chengdu China
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17
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Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula. Foods 2022; 11:foods11182732. [PMID: 36140861 PMCID: PMC9498099 DOI: 10.3390/foods11182732] [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: 08/12/2022] [Revised: 09/01/2022] [Accepted: 09/01/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, ‘Béjaoui’ Cucurbita maxima seeds variety were exposed to both microwave and roasting prior to oil cold press extraction. In addition, full-fat mayonnaise formula from untreated and treated pumpkin seed oils was prepared and assessed for their physical stabilities and bioactive properties in 28-day storage at 25 ± 1 °C. A mayonnaise sample prepared with unrefined sunflower seed oil served as a control. The results showed that the microwave pretreatment of seeds greatly enhanced the oxidative stability of the pumpkin seed oil, which increased from 3 h 46 min ± 10 min in the untreated sample to 4 h 32 min ± 14 min in the microwave cold press pumpkin seed oil. The sterol content increased from 4735 ± 236.75 mg/kg oil in the untreated cold press pumpkin seed oil to 5989 ± 299.45 mg/kg oil and 7156 ± 357.8 mg/kg in the microwave cold press pumpkin seed oil and the roasted cold press pumpkin seed oil, respectively. The mayonnaise prepared with microwave cold press pumpkin seed oil exhibited the lowest creaming index and was more stable to droplet growth when compared to the other mayonnaise samples. All mayonnaise samples prepared with pumpkin seed oils exhibited higher total phenolic contents and antioxidant activities during storage when compared to the mayonnaise sample prepared with unrefined sunflower seed oil. Among pumpkin seed oil mayonnaise samples, the highest values were, however, observed in the one prepared with microwave cold press pumpkin seed oil. Thanks to its high nutraceuticals, the latter could be confidently regarded as a natural fat substitute for commercial stable vegetable oils mayonnaise type emulsions.
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18
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Šamec D, Loizzo MR, Gortzi O, Çankaya İT, Tundis R, Suntar İ, Shirooie S, Zengin G, Devkota HP, Reboredo-Rodríguez P, Hassan STS, Manayi A, Kashani HRK, Nabavi SM. The potential of pumpkin seed oil as a functional food-A comprehensive review of chemical composition, health benefits, and safety. Compr Rev Food Sci Food Saf 2022; 21:4422-4446. [PMID: 35904246 DOI: 10.1111/1541-4337.13013] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 07/04/2022] [Accepted: 07/06/2022] [Indexed: 02/06/2023]
Abstract
The growing interest in foods that can be beneficial to human health is bringing into focus some products that have been used locally for centuries but have recently gained worldwide attention. One of these foods is pumpkin seed oil, which has been used in culinary and traditional medicine, but recent data also show its use in the pharmaceutical and cosmetic industries. In addition, some sources refer to it as a potential functional food, mainly because it is obtained from pumpkin seeds, which contain many functional components. However, the production process of the oil may affect the content of these components and consequently the biological activity of the oil. In this review, we have focused on summarizing scientific data that explore the potential of pumpkin seed oil as a functional food ingredient. We provide a comprehensive overview of pumpkin seed oil chemical composition, phytochemical content, biological activity, and safety, as well as the overview of production processes and contemporary use. The main phytochemicals in pumpkin seed oil with health-related properties are polyphenols, phytoestrogens, and fatty acids, but carotenoids, squalene, tocopherols, and minerals may also contribute to health benefits. Most studies have been conducted in vitro and support the claim that pumpkin seed oil has antioxidant and antimicrobial activities. Clinical studies have shown that pumpkin seed oil may be beneficial in the treatment of cardiovascular problems of menopausal women and ailments associated with imbalance of sex hormones.
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Affiliation(s)
- Dunja Šamec
- Department of Food Technology, University Center Koprivnica, University North, Koprivnica, Croatia
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, CS, Italy
| | - Olga Gortzi
- School of Agricultural Sciences, Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Volos, Greece
| | - İrem Tatlı Çankaya
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Hacettepe University, Ankara, Turkey
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, CS, Italy
| | - İpek Suntar
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara, Turkey
| | - Samira Shirooie
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
| | - Hari Prasad Devkota
- Graduate School of Pharmaceutical Sciences, Kumamoto University, Chuo-ku, Kumamoto, Japan
| | | | - Sherif T S Hassan
- Department of Applied Ecology, Faculty of Environmental Sciences, Czech University of Life Sciences Prague, Prague, Czech Republic
| | - Azadeh Manayi
- Medicinal Plants Research Centre, Faculty of Pharmacy, University of Medical Sciences, Tehran, Iran
| | | | - Seyed Mohammad Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
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19
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Farag MA, Bahaa Eldin A, Khalifa I. Valorization and extraction optimization of Prunus seeds for food and functional food applications: A review with further perspectives. Food Chem 2022; 388:132955. [DOI: 10.1016/j.foodchem.2022.132955] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 04/08/2022] [Accepted: 04/10/2022] [Indexed: 01/06/2023]
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20
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Okere EE, Arendse E, Nieuwoudt H, Perold WJ, Opara UL. Non-destructive Evaluation of the Quality Characteristics of Pomegranate Kernel Oil by Fourier Transform Near-Infrared and Mid-Infrared Spectroscopy. FRONTIERS IN PLANT SCIENCE 2022; 13:867555. [PMID: 35873956 PMCID: PMC9301966 DOI: 10.3389/fpls.2022.867555] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Accepted: 06/20/2022] [Indexed: 06/15/2023]
Abstract
The pomegranate kernel oil has gained global awareness due to the health benefits associated with its consumption; these benefits have been attributed to its unique fatty acid composition. For quality control of edible fats and oils, various analytical and calorimetric methods are often used, however, these methods are expensive, labor-intensive, and often require specialized sample preparation making them impractical on a commercial scale. Therefore, objective, rapid, accurate, and cost-effective methods are required. In this study, Fourier transformed near-infrared (FT-NIR) and mid-infrared (FT-MIR) spectroscopy as a fast non-destructive technique was investigated and compared to qualitatively and quantitatively predict the quality attributes of pomegranate kernel oil (cv. Wonderful, Acco, Herskawitz). For qualitative analysis, principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) was applied. Based on OPLS-DA, FT-MIR spectroscopy resulted in 100% discrimination between oil samples extracted from different cultivars. For quantitative analysis, partial least squares regression was used for model development over the NIR region of 7,498-940 and 6,102-5,774 cm-1 and provided the best prediction statistics for total carotenoid content (R 2, coefficient of determination; RMSEP, root mean square error of prediction; RPD, residual prediction deviation; R 2 = 0.843, RMSEP = 0.019 g β-carotene/kg, RPD = 2.28). In the MIR region of 3,996-1,118 cm-1, models developed using FT-MIR spectroscopy gave the best prediction statistics for peroxide value (R 2 = 0.919, RMSEP = 1.05 meq, RPD = 3.54) and refractive index (R 2 = 0.912, RMSEP = 0.0002, RPD = 3.43). These results demonstrate the potential of infrared spectroscopy combined with chemometric analysis for rapid screening of pomegranate oil quality attributes.
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Affiliation(s)
- Emmanuel E. Okere
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- Department of Electrical and Electronic Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Ebrahiema Arendse
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Helene Nieuwoudt
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Willem J. Perold
- Department of Electrical and Electronic Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- UNESCO International Centre for Biotechnology, Nsukka, Enugu State, Nigeria
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21
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Zhou D, Zhao M, Wang J, Faiza M, Chen X, Cui J, Liu N, Li D. A novel and efficient method for punicic acid-enriched diacylglycerol preparation: Enzymatic ethanolysis of pomegranate seed oil catalyzed by Lipozyme 435. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113246] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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22
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Kutlu N, Meral R, Ekin MM, Erim Kose Y, Ceylan Z. A new application for the valorisation of pomegranate seed oil: nanoencapsulation of pomegranate seed oil into electrospun nanomats for food preservation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15472] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Nazan Kutlu
- Institute of Science Van Yüzüncü Yıl University Van 65080 Turkey
- Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65080 Turkey
| | - Raciye Meral
- Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65080 Turkey
| | - Mehmet Mustafa Ekin
- Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65080 Turkey
- Food Technology Program Özalp Vocational School Van Yüzüncü Yıl University Van 65080 Turkey
| | - Yagmur Erim Kose
- Department of Food Engineering Faculty of Engineering Van Yüzüncü Yıl University Van 65080 Turkey
| | - Zafer Ceylan
- Department of Gastronomy and Culinary Arts Faculty of Tourism Van Yüzüncü Yıl University Van 65080 Turkey
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23
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Albergamo A, Potortí AG, Di Bella G, Amor NB, Lo Vecchio G, Nava V, Rando R, Ben Mansour H, Lo Turco V. Chemical Characterization of Different Products from the Tunisian Opuntia ficus-indica (L.) Mill. Foods 2022; 11:155. [PMID: 35053886 PMCID: PMC8775233 DOI: 10.3390/foods11020155] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/24/2021] [Accepted: 12/30/2021] [Indexed: 01/27/2023] Open
Abstract
Various dried (by-)products from the Tunisian O. ficus-indica were elucidated for their proximate composition, fatty acid (FA) composition, inorganic elements, sugars, and polyphenols. Nopal and prickly pear peel and seeds were abundant in fiber (respectively, 28.39, 12.54, and 16.28%). Seeds had also high protein (17.34%) and may be source of an edible oil, due to lipids (9.65%) poor in saturated FAs (14.12%) and rich in linoleic acid (61.11%). Nopal and peel showed the highest levels of Mg (493.57 and 345.19 mg/100 g), K (6949.57 and 1820.83 mg/100 g), Mn (59.73 and 46.86 mg/Kg) and Fe (23.15 and 15.23 mg/Kg), while the fruit pulp predominantly constituted of sugars, glucose and arabinose being predominant (42.57 and 13.56 g/100 g). Total polyphenols widely varied among the Opuntia products (108.36-4785.36 mg GAE/100 g), being mainly represented by hydroxycinnamic and hydroxybenzoic acids, and flavonoids as well. In particular, peel may be revalorized for these valuable bioactives, including 4-hydroxybenzoic acid (484.95 mg/100 g), cinnamic acid (318.95 mg/100 g), rutin (818.94 mg/100 g), quercetin (605.28 mg/100 g), and several isorhamnetin and kaempferol glycosides. Overall, the Tunisian prickly pear cactus could encourage a sustainable production, an effective waste management, and may provide several benefits for human health, in accordance with the model of the Mediterranean diet.
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Affiliation(s)
- Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (A.A.); (A.G.P.); (G.L.V.); (V.N.); (R.R.); (V.L.T.)
| | - Angela Giorgia Potortí
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (A.A.); (A.G.P.); (G.L.V.); (V.N.); (R.R.); (V.L.T.)
| | - Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (A.A.); (A.G.P.); (G.L.V.); (V.N.); (R.R.); (V.L.T.)
| | - Nawres Ben Amor
- Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia; (N.B.A.); (H.B.M.)
- National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage 1054, Tunisia
| | - Giovanna Lo Vecchio
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (A.A.); (A.G.P.); (G.L.V.); (V.N.); (R.R.); (V.L.T.)
| | - Vincenzo Nava
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (A.A.); (A.G.P.); (G.L.V.); (V.N.); (R.R.); (V.L.T.)
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (A.A.); (A.G.P.); (G.L.V.); (V.N.); (R.R.); (V.L.T.)
| | - Hedi Ben Mansour
- Research Unit of Analysis and Process Applied to Environmental-APAE UR17ES32, Higher Institute of Applied Sciences and Technology of Mahdia, University of Monastir, Monastir 5000, Tunisia; (N.B.A.); (H.B.M.)
| | - Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy; (A.A.); (A.G.P.); (G.L.V.); (V.N.); (R.R.); (V.L.T.)
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Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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25
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Kaseke T, Opara UL, Fawole OA. Oxidative stability of pomegranate seed oil from blanched and microwave pretreated seeds: Kinetic and thermodynamic studies under accelerated conditions. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15798] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tafadzwa Kaseke
- Department of Food Science Stellenbosch University Stellenbosch South Africa
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences Stellenbosch University Stellenbosch South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences Stellenbosch University Stellenbosch South Africa
- UNESCO International Centre for Biotechnology Nsukka Nigeria
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology University of Johannesburg Johannesburg South Africa
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Evaluation of Fatty Acid Compositions, Antioxidant, and Pharmacological Activities of Pumpkin ( Cucurbita moschata) Seed Oil from Aqueous Enzymatic Extraction. PLANTS 2021; 10:plants10081582. [PMID: 34451628 PMCID: PMC8402081 DOI: 10.3390/plants10081582] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 07/26/2021] [Accepted: 07/30/2021] [Indexed: 12/24/2022]
Abstract
Pumpkin seed oil is a by-product, abundant in nutrients and bioactive components that promote several health benefits. This study aimed to compare chemical compositions, antioxidant, and pharmacological activities of pumpkin seed oils extracted from Cucurbita moschata Duch. Ex Poir. (PSO1) and Cucurbita moschata (Japanese pumpkin) (PSO2) by aqueous enzymatic extraction. An enzyme mixture consisting of pectinase, cellulase, and protease (1:1:1) was used in the enzymatic extraction process. Fatty acid composition of the oils was determined using fatty acid methyl ester/gas chromatographic-mass spectrometry. Antioxidant activity assays were measured by using stable free radical diphenylpicrylhydrazyl, radical cation 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate, ferric reducing/antioxidant power, and ferric thiocyanate assay. Inhibition of enzymes involving skin aging and whitening process was investigated. Linoleic acid was a major component of all pumpkin seed oils. Additionally, there was also a significant amount of oleic acid, palmitic acid, and stearic acid detected. PSO2 possessed the highest antioxidant activities compared to PSO1 and commercial pumpkin seed oils (COM1 and COM2). Both PSO1 and PSO2 exhibited higher inhibitory effects on hyaluronidase, collagenase, and tyrosinase than the commercials. Therefore, aqueous enzymatic extraction could yield pumpkin seed oils with higher antioxidant, anti-aging, and whitening activities. This is beneficial for further pharmacological studies and can be used as a functional food for skin benefits.
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Effects of Enzymatic Pretreatment of Seeds on the Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Pomegranate Seed Oil. Molecules 2021; 26:molecules26154575. [PMID: 34361727 PMCID: PMC8347209 DOI: 10.3390/molecules26154575] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/14/2021] [Accepted: 07/16/2021] [Indexed: 02/08/2023] Open
Abstract
Enzymatic pretreatment of seeds is a novel approach that enhances the health benefits of the extracted oil. The study investigated the influence of the enzymatic pretreatment of seeds on the quality of oil from different pomegranate cultivars. The quality of the ultrasound-assisted (and ethanol-extracted) oil was studied, with respect to the refractive index (RI), yellowness index (YI), conjugated dienes (K232), peroxide value (PV) ρ-anisidine value (AV), total oxidation value (TOTOX), total carotenoid content (TCC), total phenolic compounds (TPC), fatty acid composition, phytosterol composition, ferric reducing antioxidant power (FRAP), and 2.2-diphenyl-1-picryl hydrazyl (DPPH) radical scavenging capacity. The seeds of three different pomegranate cultivars ('Wonderful', 'Herskawitz', and 'Acco') were digested with an equal mixture of Pectinex Ultra SPL, Flavourzyme 100 L, and cellulase crude enzymes, at a concentration, pH, temperature, and time of 1.7%, 4.5, 40 °C, and 5 h, respectively. Enzymatic pretreatment of PS increased oil yield, PV, TPC, TCC, and DPPH radical scavenging capacity, but decreased the YI. The levels of K232, AV and TOTOX, fatty acids, phytosterols, RI, and FRAP, were not significantly affected by enzymatic pretreatment of PS. Principal component analysis (PCA) established that oil extracted from the 'Acco' seed after enzymatic pretreatment had higher yield, TPC, TCC, and DPPH radical scavenging capacity. Therefore, enzyme-pretreated 'Acco' pomegranate fruit seed is a source of quality seed oil with excellent antioxidant properties.
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New insights into chemical compositions and health promoting effects of edible oils from new resources. Food Chem 2021; 364:130363. [PMID: 34175621 DOI: 10.1016/j.foodchem.2021.130363] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2021] [Revised: 05/13/2021] [Accepted: 06/13/2021] [Indexed: 11/20/2022]
Abstract
This paper discusses the chemical compositions and health benefits of several kinds of oils which are extracted from new resources, including avocado seed oil, jackfruit seed oil, papaya seed oil, custard-apple seed oil, pomegranate seed oil, cherry seed oil, and pumpkin seed oil. In addition, the beneficial components found in these oils provide a future trend towards the utilization of seed oils as functional foods in the prevention and management of various chronic diseases. Nevertheless, the development prospects of some seed oils, such as papaya seed oil or custard-apple seed oil, need to be further studied and reconsidered due to the unconfirmed edibility. Furthermore, some other hindrances need to be solved to make better use of these valuable food industry by-products.
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29
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Cortez-Trejo M, Wall-Medrano A, Gaytán-Martínez M, Mendoza S. Microencapsulation of pomegranate seed oil using a succinylated taro starch: Characterization and bioaccessibility study. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100929] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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Blending of Sunflower Oil with Pomegranate Seed Oil from Blanched Seeds: Impact on Functionality, Oxidative Stability, and Antioxidant Properties. Processes (Basel) 2021. [DOI: 10.3390/pr9040635] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Seed oil blending is a novel approach that may enhance the oil antioxidant capacity. The study evaluated the effect of blending sunflower oil (SO) with pomegranate seed oil (BPSO) from blanched seeds (95 °C/ 3 min) on oxidative stability and antioxidant properties of the oil blends. SO and pomegranate seed oil from unblanched seeds (PSO) were used as controls. Blending SO with BPSO and PSO was assessed in the following respective proportions: 90:10, 85:15, and 80:20 (w/w) with respect to total phenolic content, total carotenoids content, tocopherols content, and fatty acid composition to establish the best blending ratio. An accelerated storage test was conducted using the best blending ratio (85:15) at 60 ± 2 °C for 20 days. The evolution of peroxide value, ρ-anisidine value and, total oxidation value, together with the depletion of the oils’ 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and radicals scavenging capacity were evaluated. Volatile oxidation compounds (VOCs) were assessed at the end of the accelerated storage test. Blended oils exhibited better oxidative stability than SO. Nevertheless, the oxidative stability of SO:PSO and SO:BPSO blends did not significantly vary. Additionally, blended oils showed a lower rate of DPPH and ABTS radical scavenging capacity depletion than SO, although this did not significantly vary between the oil blends. The concentration of VOCs was significantly higher in SO than blended oils. No significant difference in the content of VOCs was observed between SO:PSO and SO:BPSO blends. The findings of this study are valuable to the food industry, which is presently interested in nonconventional oils and functional foods to improve health and human nutrition.
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31
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Dong XJ, Chen JY, Chen SF, Li Y, Zhao XJ. The composition and anti-inflammatory properties of pumpkin seeds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00783-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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32
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Kaseke T, Opara UL, Fawole OA. Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed. Foods 2021; 10:foods10040712. [PMID: 33810607 PMCID: PMC8066041 DOI: 10.3390/foods10040712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 01/14/2023] Open
Abstract
The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing. The quality of the extracted oil was evaluated with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity. Blanching and microwave pretreatments of seeds before pressing enhanced oil yield, total phenolic content, flavor compounds, and DPPH and ABTS radical scavenging capacity. Although the levels of oxidation indices, including the peroxide value, free fatty acids, acid value, ρ-anisidine value, and total oxidation value, also increased, and the oil quality conformed to the requirements of the Codex Alimentarius Commission (CODEX STAN 19-1981) standard for cold-pressed vegetable oils. On the other hand, blanching and microwave heating of seeds decreased the pomegranate seed oil’s yellowness index, whilst the refractive index was not significantly (p > 0.05) affected. Even though both blanching and microwave pretreatment of seeds added value to the cold-pressed PSO, the oil extracted from blanched seeds exhibited lower oxidation indices. Regarding fatty acids, microwave pretreatment of seeds before cold pressing significantly increased palmitic acid, oleic acid, and linoleic acid, whilst it decreased the level of punicic acid. On the contrary, blanching of seeds did not significantly affect the fatty acid composition of PSO, indicating that the nutritional quality of the oil was not significantly affected. Therefore, blanching of seeds is an appropriate and valuable step that could be incorporated into the mechanical processing of PSO.
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Affiliation(s)
- Tafadzwa Kaseke
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Umezuruike Linus Opara
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Correspondence: (U.L.O.); (O.A.F.)
| | - Olaniyi Amos Fawole
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
- Correspondence: (U.L.O.); (O.A.F.)
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Kaseke T, Fawole OA, Mokwena L, Opara UL. Effect of cultivar and blanching of pomegranate seeds on physicochemical properties, nutritional qualities and antioxidant capacity of extracted oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00615-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Fourati M, Smaoui S, Hlima HB, Elhadef K, Braïek OB, Ennouri K, Mtibaa AC, Mellouli L. Bioactive Compounds and Pharmacological Potential of Pomegranate (Punica granatum) Seeds - A Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:477-486. [PMID: 33040298 DOI: 10.1007/s11130-020-00863-7] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/01/2020] [Indexed: 06/11/2023]
Abstract
The use of complementary medicine has recently increased in an attempt to find effective alternative therapies that reduce the adverse effects of drugs. Pomegranate (Punica granatum L.) by-products, such as seeds, is a rich source of phytochemicals with a high antioxidant activity, thus possessing health benefits. For the identification and quantification of the pomegranate seeds chemical compounds, particular attention has been drawn to the latest developments in the HPLC coupling with electrospray ionization (ESI) MS/MS detection. In fact, a wide range of phytochemicals including phenolic acid, anthocyanins, flavonoids, hydrolysable tannins and other polyphenols were characterized. Furthermore, an exhaustive review of the scientific literature on pomegranate seeds on biomedicine and pharmacotherapy was carried out. Indeed, both in vitro and in vivo studies have demonstrated how pomegranate seeds possess antioxidant, anti- cardiovascular diseases, anti-osteoporosis, antidiabetic, anti-inflammatory and anticancer activities. The present review describes a recent tendency in research focusing on the chemical and biomedical features of the pomegranate seeds to value them as natural additives or active compounds for first-order diseases.
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Affiliation(s)
- Mariam Fourati
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, Sfax, Tunisia
| | - Slim Smaoui
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, Sfax, Tunisia.
| | - Hajer Ben Hlima
- Laboratoire de Génie Enzymatique et de Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, 3038, Sfax, Tunisia
| | - Khaoula Elhadef
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, Sfax, Tunisia
| | - Olfa Ben Braïek
- Laboratory of Transmissible Diseases and Biologically Active Substances (LR99ES27), Faculty of Pharmacy, University of Monastir, Monastir, Tunisia
| | - Karim Ennouri
- Laboratory of Amelioration and Protection of Olive Genetic Resources, Olive Tree Institute, Sfax University, Sfax, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, Sfax, Tunisia
| | - Lotfi Mellouli
- Laboratory of Microbial, Enzymatic Biotechnology and Biomolecules (LBMEB), Center of Biotechnology of Sfax, University of Sfax-Tunisia, Road of Sidi Mansour Km 6, P. O. Box 1177, 3018, Sfax, Tunisia
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Pérez-Pérez V, Alamilla-Beltrán L, Jiménez-Martínez C, Pereyra-Castro SDC, Ortiz-Moreno A, Plazola-Jacinto CP, Camacho-Díaz BH, Hernández Ortega M. Evaluación de la toxicidad aguda y composición química de aceite refinado de Moringa oleifera cultivada en México. TIP REVISTA ESPECIALIZADA EN CIENCIAS QUÍMICO-BIOLÓGICAS 2020. [DOI: 10.22201/fesz.23958723e.2020.0.264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
El aceite de Moringa oleifera está compuesto principalmente de ácido oleico, linoleico y α-linolénico, también contiene fosfolípidos y otros componentes minoritarios, como enzimas, alcaloides y glucosinolatos, compuestos que pueden generar características no deseadas y/o toxicidad, sin embargo, éstos pueden eliminarse mediante un proceso de refinación. El objetivo de este trabajo fue evaluar el efecto de la refinación química sobre la toxicidad aguda, la composición de ácidos grasos, y las propiedades fisicoquímicas del aceite de semilla de M. oleifera de una variedad mexicana, para ésto, el aceite se extrajo por prensado mecánico de las semillas para someterse a refinación química. Al aceite crudo y refinado se les determinó toxicidad aguda probada en un modelo murino, así como también el perfil de los ácidos grasos, los índices de yodo, saponificación y peróxido, además de la acidez, y capacidad antioxidante. Los resultados mostraron que el aceite de semilla de M. oleifera no presentó toxicidad aguda en el intervalo de 300-2,000 mg/kg; por lo que podría ser utilizado para consumo humano. El proceso de refinación no tuvo efecto significativo (p < 0.05) sobre el contenido del ácido oleico (69%), linoleico (0.74%) y α-linolénico (1.97%). Después del proceso de refinación, aumentó el valor del índice de yodo y de saponificación, mientras que el índice de peróxido, la acidez, el contenido de β-caroteno y la capacidad antioxidante disminuyeron.
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Ordoñez Lozada MI, Rodrigues Maldonade I, Bobrowski Rodrigues D, Silva Santos D, Ortega Sanchez BA, Narcizo de Souza PE, Longo JP, Bernardo Amaro G, de Lacerda de Oliveira L. Physicochemical characterization and nano-emulsification of three species of pumpkin seed oils with focus on their physical stability. Food Chem 2020; 343:128512. [PMID: 33223288 DOI: 10.1016/j.foodchem.2020.128512] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Revised: 10/25/2020] [Accepted: 10/27/2020] [Indexed: 12/15/2022]
Abstract
We present the chemical composition, quality parameters and antioxidant capacity of pumpkin seed oils (PSO) from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata cultivated in Brazil. In addition, PSO nanoemulsions (nanopepo, nanomax and nanomosc) were developed and their physical stabilities were assessed under long-term storage at two temperatures. Among the PSO, C. pepo presented the highest contents of polyunsaturated fatty acids, total carotenoids, and chlorophylls, but the lowest oxidative stability. Conversely, C. maxima PSO showed highest oxidative stability and total tocopherol content but the lowest chlorophyll content. Nanomax and nanopepo were more stable to droplet growth at 4 °C, while nanomosc was more stable at 25 °C. Nanopepo was the most stable formulation after the heating-cooling cycles, whereas nanomax was the most stable under centrifugation regardless the temperature. Overall, all nanoemulsions presented droplet diameter lower than 200 nm and ζ-potential approaching -30 mV until the end of storage.
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Affiliation(s)
| | | | | | - Débora Silva Santos
- Institute of Biology, University of Brasilia, Campus Darcy Ribeiro, Brasilia, DF 70910-900, Brazil
| | | | | | - João Paulo Longo
- Institute of Biology, University of Brasilia, Campus Darcy Ribeiro, Brasilia, DF 70910-900, Brazil
| | - Geovani Bernardo Amaro
- Brazilian Agricultural Research Corporation (Embrapa) Vegetables, Brasília, DF 70275-970, Brazil
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37
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Dotto JM, Chacha JS. The potential of pumpkin seeds as a functional food ingredient: A review. SCIENTIFIC AFRICAN 2020. [DOI: 10.1016/j.sciaf.2020.e00575] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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38
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Uncu O, Napiórkowska A, Szajna TK, Ozen B. Evaluation of three spectroscopic techniques in determination of adulteration of cold pressed pomegranate seed oils. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105128] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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39
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Kaseke T, Opara UL, Fawole OA. Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil. Foods 2020; 9:E1287. [PMID: 32937735 PMCID: PMC7555658 DOI: 10.3390/foods9091287] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 08/29/2020] [Accepted: 09/06/2020] [Indexed: 11/21/2022] Open
Abstract
Microwave pretreatment of oilseeds is a novel technique used to enhance oil nutraceutical properties. In this study, the effect of microwave pretreatment of seeds was investigated on pomegranate seed oil quality attributes including oil yield, yellowness index, refractive index, peroxide value, ρ-anisidine value, total oxidation value, conjugated dienes, total phenolic content, total carotenoids content, phytosterol composition, fatty acid composition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, and ferric reducing antioxidant power (FRAP). The seeds of three different pomegranate cultivars ('Acco', 'Herskawitz', and 'Wonderful') were microwave heated at 261 W for 102 s. Pomegranate seeds microwave pretreatment enhanced oil yield, yellowness index, total carotenoids content, total phenolic content, FRAP and DPPH radical scavenging capacity, despite an increase in conjugated dienes, and peroxide value. Palmitic acid, oleic acid, linoleic acid, saturated, and monosaturated fatty acids were increased after pomegranate seeds microwave pretreatment, whilst the levels of punicic acid and β-sitosterol were reduced. Nevertheless, the refractive index, the ratio of unsaturated to saturated fatty acid of the extracted oil were not significantly (p > 0.05) affected by pomegranate seeds microwave pretreatment. Principal component analysis and agglomerative hierarchical clustering established that 'Acco' and 'Wonderful' oil extracts from microwave pretreated PS exhibited better oil yield, whilst 'Herskawitz' oil extracts showed higher total carotenoids content, total phenolic content, and antioxidant capacity.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa;
- Postharvest Technology Research Laboratory, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
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Al-Bachir M, Koudsi Y. Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods. FOOD SCI TECHNOL INT 2020; 27:326-333. [PMID: 32915658 DOI: 10.1177/1082013220956739] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This research work was undertaken to evaluate the physicochemical parameters of oil from the cherry kernel non-irradiated and irradiated at 3 and 6 kGy of gamma irradiation for two storage periods (0 and 12 months). The acid value, peroxide value, thiobarbituric acid reactive substances value, iodine value, saponification value refractive index (peroxide value), and the color parameters of cherry kernel oils were determined. The results indicated that the extracted cherry kernel oils were liquid at room temperature with color varying from light yellow to deep red. The physicochemical properties of cherry kernel oils including acid value, peroxide value, thiobarbituric acid reactive substances, iodine value, saponification value, and refractive index values were 1.19 mg KOH g-1, 9.01 meq2 kg-1, 0.014 mg MDA kg-1, 99.48 KOH g-1 I2 100 g-1, 194.50 mg KOH g-1, and 1.472, respectively. Generally, gamma irradiation doses and storage time increased acid value, peroxide value, thiobarbituric acid reactive substances, and refractive index value of cherry kernel oils, whereas no significant (p > 0.05) change due to irradiation was recorded in iodine value, saponification value, and in color parameter (L*, a*, b*, and ΔE values) of cherry kernel oils. However, the properties of cherry kernel oils revealed that the cherry kernel is a good source of oil which could be used for industrial purposes.
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Affiliation(s)
- M Al-Bachir
- Department of Radiation Technology, Atomic Energy Commission of Syria, Damascus, Syria
| | - Y Koudsi
- Faculty of Science, Damascus University, Damascus, Syria
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Dimić I, Teslić N, Putnik P, Bursać Kovačević D, Zeković Z, Šojić B, Mrkonjić Ž, Čolović D, Montesano D, Pavlić B. Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants. Antioxidants (Basel) 2020; 9:E568. [PMID: 32630185 PMCID: PMC7402152 DOI: 10.3390/antiox9070568] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/22/2020] [Accepted: 06/23/2020] [Indexed: 01/01/2023] Open
Abstract
The aim of this study was to valorize the oil recovery from red and white grape seeds (Vitis vinifera L.) that remains as by-product after the winemaking process. Oils were extracted by modern techniques, ultrasound assisted (UAE), microwave assisted (MAE) and supercritical fluid extraction (SFE), and compared to the Soxhlet extraction (SE). Firstly, SFE was optimized at different operating conditions: pressure (250-350 bar), temperature (40-60 °C), CO2 flow rate (0.2, 0.3 and 0.4 kg h-1), and particle size (315-800 µm and >800 µm). The highest extraction yields were achieved by SFE at the optimal conditions: 350 bar, 60 °C, 0.4 kg h-1. Afterwards, SFE was compared to SE, UAE and MAE with respect to oil extraction yields, and analyzed for fatty acid composition and antioxidant capacity. Considering the general classification of fatty acids, it was found that samples had high content of polyunsaturated fatty acids, regardless of extraction technology. Tocopherol content was significantly influenced by all extraction methods, whereas UAE and MAE resulted in extracts richer with lipophilic antioxidants. In conclusion, modern extractions that are suited for industrial applications had better performance as compared to SE, as judging by the oil yield and quality.
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Affiliation(s)
- Ivana Dimić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (D.Č.)
| | - Predrag Putnik
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; (P.P.); (D.B.K.)
| | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Branislav Šojić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Živan Mrkonjić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
| | - Dušica Čolović
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (N.T.); (D.Č.)
| | - Domenico Montesano
- Section of Food Science and Nutrition, Department of Pharmaceutical Sciences, University of Perugia, Via San Costanzo 1, 06126 Perugia, Italy
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia; (I.D.); (Z.Z.); (B.Š.); (Ž.M.)
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Białek PhD DSc A, Białek PhD M, Lepionka PhD T, Tober E, Czauderna PhD M. The Quality Determination of Selected Commercial Online Purchased Edible Pomegranate Seed Oils With New Argentometric Liquid Chromatography Method. J Diet Suppl 2020; 18:351-371. [PMID: 32476512 DOI: 10.1080/19390211.2020.1770394] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
The number of online-purchased dietary supplements of diversified origin is exponentially increasing. Pomegranate seed oils (PSOs)-the main dietary source of conjugated linolenic acids (CLnA)-are available as dietary supplements via the Internet. PSO samples (n = 24) were purchased from Internet shops in Poland and China. Chromatographic techniques (gas chromatography coupled with mass spectroscopy [GC-MS] for fatty acids [FAs], liquid chromatography with fluorescence detection for tocopherols, and high-performance liquid chromatography with photodiode array detection for conjugated FAs) were used. The GC-MS method enabled the quantification of 45 FAs, which indicates its superiority to previously used methods. Argentometric liquid chromatography with pre-column mild alkaline hydrolysis for analysis of structural isomers of CLnA does not need preliminary derivatization into volatile compounds, which ensures the absence of artifacts and enables the analysis of the entire conjugated FA profile. PSO differed with tocopherols and FA profile. Some PSOs contained negligible amounts of CLnA, and because of that they did not meet the criteria of valuable, unadulterated nutraceuticals. Obtained results indicate that online purchased PSO shipped from distant places of origin could have been stored in inadequate conditions (temperature, humidity), which caused i.a. deterioration of oxidative quality. Unregulated online availability of dietary supplements of low oxidative quality and nutritive value as well as their intake may be a risk rather than a benefit for consumers. Argentometric liquid chromatography can be a simple, selective, and sensitive tool for screening of dietary supplements containing conjugated FAs and should be considered as an essential way of quality assurance.
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Affiliation(s)
- Agnieszka Białek PhD DSc
- Department of Bromatology, Medical University of Warsaw, Warsaw, Poland.,Department of Animal Improvement and Nutrigenomics, Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, Magdalenka, Poland
| | - Małgorzata Białek PhD
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
| | - Tomasz Lepionka PhD
- Laboratory of Hygiene, Food and Nutrition, Military Institute of Hygiene and Epidemiology, Warsaw, Poland
| | - Elżbieta Tober
- Department of Animal Improvement and Nutrigenomics, Institute of Genetics and Animal Biotechnology, Polish Academy of Sciences, Magdalenka, Poland
| | - Marian Czauderna PhD
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna, Poland
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Kaseke T, Opara UL, Fawole OA. Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil. Molecules 2020; 25:E2554. [PMID: 32486338 PMCID: PMC7321380 DOI: 10.3390/molecules25112554] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 05/23/2020] [Accepted: 05/27/2020] [Indexed: 11/20/2022] Open
Abstract
This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (p > 0.05) affected by blanching. Blanching PS at 90 °C for 3 to 5 min was associated with oil yield, TPC and DPPH. Blanching PS at 90 °C for 3 to 5 min will not only increase oil yield but could also improve functional properties such as antioxidant activity, which are desirable in the cosmetic, pharmaceutical, nutraceutical and food industries.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
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Ahmed OAA, Fahmy UA, Bakhaidar R, El-Moselhy MA, Alfaleh MA, Ahmed ASF, Hammad ASA, Aldawsari H, Alhakamy NA. Pumpkin Oil-Based Nanostructured Lipid Carrier System for Antiulcer Effect in NSAID-Induced Gastric Ulcer Model in Rats. Int J Nanomedicine 2020; 15:2529-2539. [PMID: 32346290 PMCID: PMC7167276 DOI: 10.2147/ijn.s247252] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2020] [Accepted: 03/29/2020] [Indexed: 12/19/2022] Open
Abstract
Background Peptic ulcer disease, a painful lesion of the gastric mucosa, is considered one of the most common gastrointestinal disorders. This study aims to investigate the formulation of pumpkin seed oil (PSO)-based nanostructured lipid carriers (NLCs) to utilize PSO as the liquid lipid component of NLCs and to achieve oil dispersion in the nano-range in the stomach. Methods Box–Behnken design was utilized to deduce the optimum formula with minimum particle size. The optimized PSO-NLCs formula was investigated for gastric ulcer protective effects in Wistar rats by evaluating ulcer index and determination of gastric mucosa oxidative stress parameters. Results PSO was successfully incorporated as the liquid lipid (LL) component of NLCs. The prepared optimum PSO-NLCs formula showed a size of 64.3 nm. Pretreatment of animals using the optimized PSO-NLCs formula showed significantly (p< 0.001) lower ulcer index compared to indomethacin alone group and significantly (p<0.05) less mucosal lesions compared to the raw oil. Conclusion These results indicated great potential for future application of optimized PSO-NLCs formula for antiulcer effect in non-steroidal anti-inflammatory drug (NSAID)-induced gastric ulcer.
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Affiliation(s)
- Osama A A Ahmed
- Advanced Drug Delivery Research Group, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia.,Department of Pharmaceutics and Industrial Pharmacy, Faculty of Pharmacy, Minia University, Minia 61519, Egypt
| | - Usama A Fahmy
- Advanced Drug Delivery Research Group, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Rana Bakhaidar
- Advanced Drug Delivery Research Group, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Mohamed A El-Moselhy
- Department of Pharmacology, School of Pharmacy, Ibn Sina National College, Jeddah 22413, Saudi Arabia.,Department of Pharmacology and Toxicology, Faculty of Pharmacy, Minia University, Minia 61519, Egypt
| | - Mohamed A Alfaleh
- Department of Natural Products and Alternative Medicine, Faculty of Pharmacy, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Al-Shaimaa F Ahmed
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Minia University, Minia 61519, Egypt
| | - Asmaa S A Hammad
- Department of Pharmacology and Toxicology, Faculty of Pharmacy, Minia University, Minia 61519, Egypt
| | - Hibah Aldawsari
- Advanced Drug Delivery Research Group, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Nabil A Alhakamy
- Advanced Drug Delivery Research Group, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia.,Department of Pharmaceutics, Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia.,Center of Excellence for Drug Research and Pharmaceutical Industries, King Abdulaziz University, Jeddah 21589, Saudi Arabia.,King Fahd Medical Research Center, King Abdulaziz University, Jeddah 21589, Saudi Arabia
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Micucci M, Bolchi C, Budriesi R, Cevenini M, Maroni L, Capozza S, Chiarini A, Pallavicini M, Angeletti A. Antihypertensive phytocomplexes of proven efficacy and well-established use: Mode of action and individual characterization of the active constituents. PHYTOCHEMISTRY 2020; 170:112222. [PMID: 31810054 DOI: 10.1016/j.phytochem.2019.112222] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 11/23/2019] [Accepted: 11/24/2019] [Indexed: 06/10/2023]
Abstract
Hypertension has become the leading risk factor for worldwide cardiovascular diseases. Conventional pharmacological treatment, after both dietary and lifestyle changes, is generally proposed. In this review, we present the antihypertensive properties of phytocomplexes from thirteen plants, long ago widely employed in ethnomedicines and, in recent years, increasingly evaluated for their activity in vitro and in vivo, also in humans, in comparison with synthetic drugs acting on the same systems. Here, we focus on the demonstrated or proposed mechanisms of action of such phytocomplexes and of their constituents proven to exert cardiovascular effects. Almost seventy phytochemicals are described and scientifically sound pertinent literature, published up to now, is summarized. The review emphasizes the therapeutic potential of these natural substances in the treatment of the 'high normal blood pressure' or 'stage 1 hypertension', so-named according to the most recent European and U.S. guidelines, and as a supplementation in more advanced stages of hypertension, however needing further validation by clinical trial intensification.
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Affiliation(s)
- M Micucci
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum University of Bologna, Via Belmeloro, 6, 40126, Italy
| | - C Bolchi
- Department of Pharmaceutical Sciences, University of Milano, Via Mangiagalli 25, 20133, Milan, Italy
| | - R Budriesi
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum University of Bologna, Via Belmeloro, 6, 40126, Italy
| | - M Cevenini
- Department of Medical and Surgical Sciences (DIMEC), Alma Mater Studiorum University of Bologna, Via Massarenti 9, 40126, Bologna, Italy
| | - L Maroni
- Department of Medical and Surgical Sciences (DIMEC), Alma Mater Studiorum University of Bologna, Via Massarenti 9, 40126, Bologna, Italy
| | - S Capozza
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum University of Bologna, Via Belmeloro, 6, 40126, Italy
| | - A Chiarini
- Department of Pharmacy and Biotechnology, Alma Mater Studiorum University of Bologna, Via Belmeloro, 6, 40126, Italy
| | - M Pallavicini
- Department of Pharmaceutical Sciences, University of Milano, Via Mangiagalli 25, 20133, Milan, Italy.
| | - A Angeletti
- Unit of Nephrology, Dialysis and Transplantation, Department of Experimental Diagnostic and Specialty Medicine, University of Bologna, S.Orsola Malpighi Hospital, Bologna Italy
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46
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Jurić S, Jurić M, Siddique MAB, Fathi M. Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717524] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Slaven Jurić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia
| | - Md Abu Bakar Siddique
- Department of Agriculture and Food Science, University College Dublin (UCD) Belfield, Dublin, Ireland
| | - Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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Abstract
A wide variety of plant species provide edible seeds. Seeds are the dominant source of human calories and protein. The most important and popular seed food sources are cereals, followed by legumes and nuts. Their nutritional content of fiber, protein, and monounsaturated/polyunsaturated fats make them extremely nutritious. They are important additions to our daily food consumption. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol, and blood pressure.
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48
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Andreu-Coll L, Cano-Lamadrid M, Sendra E, Carbonell-Barrachina Á, Legua P, Hernández F. Fatty acid profile of fruits (pulp and peel) and cladodes (young and old) of prickly pear [Opuntia ficus-indica (L.) Mill.] from six Spanish cultivars. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103294] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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First Study on the Oxidative Stability and Elemental Analysis of Babassu ( Attalea speciosa) Edible Oil Produced in Brazil Using a Domestic Extraction Machine. Molecules 2019; 24:molecules24234235. [PMID: 31766411 PMCID: PMC6930611 DOI: 10.3390/molecules24234235] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/11/2019] [Accepted: 11/18/2019] [Indexed: 12/20/2022] Open
Abstract
Interest in edible oil extraction processes is growing interest because the final nutritional quality of the extracted oil depends on the procedure used to obtain ir. In this context, a domestic cold oil press machine is a valuable tool that avoids the use of chemicals during oil extraction, in an environmentally friendly way. Although babassu (Attalea speciosa) oil is economically important in several Brazilian regions due to its nutritional and healthy features, few studies have been conducted on the chemical composition and stability of babassu oils extracted by cold pressing. Babassu oil's major constituents are saturated fatty acids (~86.42%), with the most prevalent fatty acids being lauric (~47.40%), myristic (15.64%), and oleic (~11.28%) acids, respectively, within the recommended range by Codex Alimentarius, presenting atherogenicity and thrombogenicity indexes favorable for human consumption. Peroxide value, Rancimat, and TGA/DSC results indicated that babassu oil is stable to oxidation. Also, macro- (Na, K, Ca, Mg, P) and micro-elements (Fe, Mn, Cr, Se, Al, and Zn) of babassu oil were determined, revealing levels below the tolerable upper intake level (ULs) for adults. These findings demonstrated that cold-press extraction using a domestic machine yielded a high-quality oil that kept oil chemical composition stable to oxidation with natural antioxidants.
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50
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Amin MZ, Islam T, Uddin MR, Uddin MJ, Rahman MM, Satter MA. Comparative study on nutrient contents in the different parts of indigenous and hybrid varieties of pumpkin ( Cucurbita maxima Linn .). Heliyon 2019; 5:e02462. [PMID: 31687561 PMCID: PMC6819838 DOI: 10.1016/j.heliyon.2019.e02462] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2019] [Revised: 08/20/2019] [Accepted: 09/06/2019] [Indexed: 11/24/2022] Open
Abstract
Two varieties (indigenous and hybrid) of pumpkin (Cucurbita maxima) are cultivated and widely used as food sources in Bangladesh. The aim of this study is to compare nutrient contents in different parts of two varieties of pumpkin. The nutritional compositions were analyzed by standard methods. Fatty acids and amino acids were analyzed by GC/MS and amino acid analyzer. The proximate compositions analysis data indicate that a higher amount of moisture (p < 0.001) and fat (p < 0.01) were observed in the seed of indigenous but the seed of hybrid were rich in crude fiber (p < 0.01) and carbohydrate (p < 0.001). On the contrary carbohydrate content was predominant in the flesh (p < 0.05) and peel (p < 0.01) of indigenous. The energy content was high in the peel, seed and flesh of indigenous (p < 0.001, 0.001 and 0.05 respectively). A significant amount of reducing sugar was found in the peel, flesh (p < 0.05) and seed (p < 0.001) of hybrid. Vitamin C content was high in peel (p < 0.001) and seed (p < 0.01) of indigenous and only in the flesh (p < 0.001) of the hybrid. A remarkable amount of Na, K, Fe and Zn were present in peel (p < 0.001) of hybrid. The notable amount of P and Cu (p < 0.01) were present in the seed and K, Fe and Ca (p < 0.001) were in the flesh of indigenous. The seed of hybrid was enriched with saturated fatty acid (capric acid, p < 0.001; myristic acid, p < 0.01 and stearic acid, p < 0.05), whereas unsaturated fatty acids (oleic, linoleic and linolenic acid, p < 0.05) were rich in the seed of indigenous. A significant amount of threonine, serine, methionine, isoleucine and tyrosine were present in the seed of indigenous (p < 0.01) but only alanine in the seed of hybrid (p < 0.01). These results suggested that a considerable amount of nutrients were present in all three parts of the two varieties, thus both varieties could be the potential source of nutraceuticals.
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Affiliation(s)
- M. Ziaul Amin
- Dept. of Genetic Engineering and Biotechnology, Jashore University of Science and Technology, Jashore, 7408, Bangladesh
- Corresponding author.
| | - Tahera Islam
- Dept. of Genetic Engineering and Biotechnology, Jashore University of Science and Technology, Jashore, 7408, Bangladesh
| | - M. Rasel Uddin
- Dept. of Genetic Engineering and Biotechnology, Jashore University of Science and Technology, Jashore, 7408, Bangladesh
| | - M. Jashim Uddin
- Dept. of Pharmacy, Jashore University of Science and Technology, Jashore, 7408, Bangladesh
| | - M. Mashiar Rahman
- Dept. of Genetic Engineering and Biotechnology, Jashore University of Science and Technology, Jashore, 7408, Bangladesh
| | - M. Abdus Satter
- Institute of Food Science and Technology, BCSIR, Dhanmondhi, Dhaka, 1205, Bangladesh
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