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Yuan S, Wu F, Yang X, Min W, He Z, Wu C, Liu X, Wang P. Explosion-puffing pretreatment effect on the microstructure of Camellia oleifera Abel. seed and the quality of its oil. Food Chem 2024; 461:140888. [PMID: 39173263 DOI: 10.1016/j.foodchem.2024.140888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 07/15/2024] [Accepted: 08/13/2024] [Indexed: 08/24/2024]
Abstract
To improve the extraction process and quality of Camellia oleifera Abel. oil (COO). This study examined the influence of explosion-puffing (EP) pretreatment on the physicochemical properties, characteristic compounds and sensory quality of the COO. The results revealed that the seeds after EP pretreatment had cavities surface, which facilitated the extraction of the COO and the dissolution of bioactive compounds. Compared to the untreated group, the oil yield of the 6-7%/20 min was increased from 71.41 to 88.94%, as well as higher levels of squalene, phytosterol, α-tocopherol, and phenolic acids, leading to an increase in the antioxidant abilities. Moreover, the fatty acid composition in the COO was not significantly affected (P > 0.05). W1C, W5S, W3C, W5C, and W1W were the main sensors to distinguish the flavor profile of the COO. In summary, EP pretreatment may be a promising method for enhancing oil yield and quality of the COO.
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Affiliation(s)
- Suikang Yuan
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Fenghua Wu
- Key Laboratory for Quality Improvement of Agriculture Products of Zhejiang Province, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Xuan Yang
- Lishui Institute of Agriculture and Forestry Sciences, Lishui 323400, PR China
| | - Weihong Min
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Zhehua He
- Hangzhou Qiandao Lake Yaoji lndustrial Co., Ltd., Hangzhou 311700, PR China
| | - Changling Wu
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China
| | - Xingquan Liu
- Key Laboratory for Quality Improvement of Agriculture Products of Zhejiang Province, Zhejiang A&F University, Hangzhou 311300, PR China.
| | - Peng Wang
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, PR China.
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Yu C, Liang M, Dai SY, Cheng HJ, Ma L, Lai F, Liu XM, Li WG. Thermal stability and pathways for the oxidation of four 3-phenyl-2-propene compounds. RSC Adv 2021; 11:32654-32670. [PMID: 35493582 PMCID: PMC9042203 DOI: 10.1039/d1ra04836h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Accepted: 09/03/2021] [Indexed: 11/21/2022] Open
Abstract
Cinnamaldehyde, cinnamyl alcohol, β-methylstyrene and cinnamic acid are four important biomass 3-phenyl-2-propene compounds. In the field of perfume and organic synthesis, their thermal stability and oxidation pathways deserve attention. This paper reports a new attempt to investigate the thermal stability and reactivity by a custom-designed mini closed pressure vessel test (MCPVT). The pressure and temperature behaviors were measured by MCPVT under nitrogen and oxygen atmosphere. The temperature of initial oxygen absorption (T a) and rapid oxidation (T R) were calculated. The results showed that four 3-phenyl-2-propene compounds were stable under nitrogen atmosphere. The T a of cinnamaldehyde, cinnamyl alcohol, β-methylstyrene, and cinnamic acid was 271.25 K, 292.375 K, 323.125 K, and 363.875 K, and their T R was 301.125 K, 332.75 K, 357.91 K, and 385.375 K, respectively. The oxidation reactivity order was derived to be cinnamaldehyde > cinnamyl alcohol > β-methylstyrene > cinnamic acid. The oxidation kinetics were determined using n versus time (n-t) plots, which showed a second-order reaction. Peroxide was determined by iodimetry, and the oxidation products were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the peroxide value of cinnamaldehyde, cinnamyl alcohol, β-methylstyrene, and cinnamic acid reached 18.88, 15.07, 9.62, and 4.24 mmol kg-1 at 373 K for 6 h, respectively. The common oxidation products of four 3-phenyl-2-propene compounds were benzaldehyde, benzoic acid, and epoxide, which resulted from the carbon-carbon double bond oxidation. The substituents' oxidation products were obtained from the oxidation of cinnamaldehyde, cinnamyl alcohol, and β-methylstyrene. In particular, the difference is that no oxidation products of the carboxyl group of cinnamic acid were detected. The common oxidation products of the four 3-phenyl-2-propene compounds were benzaldehyde, benzoic acid, and epoxide, which resulted from the carbon-carbon double bond oxidation. The substituents' oxidation products were caught in the oxidation of cinnamaldehyde, cinnamyl alcohol, and β-methylstyrene. In particular, the difference is that no oxidation products of the carboxyl group of cinnamic acid were detected. According to the complex oxidation products, important insights into the oxidation pathways were provided.
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Affiliation(s)
- Chang Yu
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Min Liang
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Su-Yi Dai
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Hai-Jun Cheng
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Li Ma
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Fang Lai
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Xiong-Min Liu
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
| | - Wei-Guang Li
- College of Chemistry and Chemical Engineering, Guangxi University Nanning 530004 Guangxi China
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The balance between induction and inhibition of mevalonate pathway regulates cancer suppression by statins: A review of molecular mechanisms. Chem Biol Interact 2017; 273:273-285. [PMID: 28668359 DOI: 10.1016/j.cbi.2017.06.026] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/06/2017] [Accepted: 06/22/2017] [Indexed: 12/14/2022]
Abstract
Statins are widely used drugs for their role in decreasing cholesterol in hypercholesterolemic patients. Statins through inhibition of Hydroxy Methyl Glutaryl-CoA Reductase (HMGCR), the main enzyme of the cholesterol biosynthesis pathway, inhibit mevalonate pathway that provides isoprenoids for prenylation of different proteins such as Ras superfamily which has an essential role in cancer developing. Inhibition of the mevalonate/isoprenoid pathway is the cause of the cholesterol independent effects of statins or pleotropic effects. Depending on their penetrance into the extra-hepatic cells, statins have different effects on mevalonate/isoprenoid pathway. Lipophilic statins diffuse into all cells and hydrophilic ones use a variety of membrane transporters to gain access to cells other than hepatocytes. It has been suggested that the lower accessibility of statins for extra-hepatic tissues may result in the compensatory induction of mevalonate/isoprenoid pathway and so cancer developing. However, most of the population-based studies have demonstrated that statins have no effect on cancer developing, even decrease the risk of different types of cancer. In this review we focus on the cancer developing "potentials" and the anti-cancer "activities" of statins regarding the effects of statins on mevalonate/isoprenoid pathway in the liver and extra-hepatic tissues.
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Asomaning J, Zhao YY, Lewis ED, Wu J, Jacobs RL, Field CJ, Curtis JM. The development of a choline rich cereal based functional food: Effect of processing and storage. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.09.022] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Serra A, Conte G, Cappucci A, Casarosa L, Mele M. Cholesterol and Fatty Acids Oxidation in Meat from Three Muscles of Massese Suckling Lambs Slaughtered at Different Weights. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2014.3275] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Cardenia V, Olivero G, Rodriguez-Estrada MT. Thermal oxidation of cholesterol: Preliminary evaluation of 2-methyl-6-heptanone and 3-methylbutanal as volatile oxidation markers. Steroids 2015; 99:161-71. [PMID: 25846978 DOI: 10.1016/j.steroids.2015.03.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/30/2014] [Revised: 03/18/2015] [Accepted: 03/23/2015] [Indexed: 11/27/2022]
Abstract
Cholesterol oxidation in food and model systems is usually monitored by evaluating cholesterol oxidation products, but the analysis is time-consuming and expensive. Therefore, the determination of volatile compounds deriving from cholesterol thermoxidation could be valuable to identify other possible oxidation markers. Cholesterol alone and in the presence of a triacylglycerol mixture (tripalmitin, tristearin, and triolein) were thermoxidized at 170°C for 15min. In both model systems, the total volatile compounds increased three times when oxidation time rose from 5 to 15min. The main classes of volatile compounds were aldehydes, ketones, alcohols and hydrocarbons, displaying a similar behavior in both systems. After 5min of oxidation, 2-methyl-6-heptanone was the main volatile compound, followed by 3-methylpentane, 2,3-dimethyl-1-pentene and 3-methylbutanal. To verify if 2-methyl-6-heptanone could be used as volatile marker of cholesterol oxidation, data were compared with the total cholesterol oxidation products content of each system. A significant correlation between total cholesterol oxidation products content and 2-methyl-6-heptanone amount was found when cholesterol was oxidized alone (r(2)=0.994) and in presence of triacylglycerols (r(2)=0.998). When egg yolk was thermoxidized at 80°C for 6h, 3-methylbutanal was the volatile compound that better explained the oxidative trend in this food system, showing a significant correlation with cholesterol oxidation rate (r=0.91). In conclusion, 2-methyl-6-heptanone and 3-methylbutanal could represent an easy and cheaper strategy for monitoring cholesterol oxidation in model systems and food samples, respectively; however, a deeper investigation on the amount and type of volatile compounds generated from cholesterol oxidation according to the food matrix, should be carried out.
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Affiliation(s)
- Vladimiro Cardenia
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy
| | - Giulia Olivero
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40127 Bologna (BO), Italy
| | - Maria Teresa Rodriguez-Estrada
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum-Università di Bologna, Piazza Goidanich 60, 47521 Cesena (FC), Italy; Department of Agricultural and Food Sciences, Alma Mater Studiorum-Università di Bologna, Viale Fanin 40, 40127 Bologna (BO), Italy.
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Cholesterol photosensitized oxidation in food and biological systems. Biochimie 2013; 95:473-81. [DOI: 10.1016/j.biochi.2012.07.012] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Accepted: 07/10/2012] [Indexed: 01/24/2023]
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Boselli E, Cardenia V, Rodriguez-Estrada MT. Cholesterol photosensitized oxidation in muscle foods. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100352] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Vicente SJV, Sampaio GR, Ferrari CKB, Torres EAFS. Oxidation of Cholesterol in Foods and Its Importance for Human Health. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2011.594972] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Koç M, Koç B, Susyal G, Yilmazer MS, Bağdatlıoğlu N, Kaymak-Ertekin F. Improving Functionality of Whole Egg Powder by the Addition of Gelatine, Lactose, and Pullulan. J Food Sci 2011; 76:S508-15. [DOI: 10.1111/j.1750-3841.2011.02420.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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McAvey KM, Guan B, Fortier CA, Tarr MA, Cole RB. Laser-induced oxidation of cholesterol observed during MALDI-TOF mass spectrometry. JOURNAL OF THE AMERICAN SOCIETY FOR MASS SPECTROMETRY 2011; 22:659-69. [PMID: 21472605 DOI: 10.1007/s13361-011-0074-3] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/14/2010] [Revised: 01/02/2011] [Accepted: 01/02/2011] [Indexed: 05/21/2023]
Abstract
Conditions for the detection of three odd-electron cholesterol oxidation peaks were determined and these peaks were shown to be artifacts of the matrix-assisted laser desorption time of flight (MALDI-TOF) process. Matrix choice, solvent, laser intensity and cholesterol concentration were systematically varied to characterize the conditions leading to the highest signals of the radical cation peaks, and it was found that initial cholesterol solution concentration and resultant density of solid cholesterol on the MALDI target were important parameters in determining signal intensities. It is proposed that hydroxyl radicals, generated as a result of laser irradiation of the employed 2,5-dihydroxybenzoic acid (DHB) matrix, initiate cholesterol oxidation on the MALDI target. An attempt to induce the odd-electron oxidation peaks by means of adding an oxidizing agent succeeded using an acetonitrile solution of DHB, cholesterol, and cumene hydroperoxide. Moreover, addition of free radical scavengers reduced the abundances of some oxidation products under certain conditions. These results are consistent with the mechanism of oxidation proposed herein involving laser-induced hydroxyl radical production followed by attack on neutral cholesterol. Hydroxyl radical production upon irradiation of dithranol matrix may also be responsible for generation of the same radical peaks observed from cholesterol in dithranol by an analogous mechanism.
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Affiliation(s)
- Kevin M McAvey
- Department of Chemistry, University of New Orleans, 2000 Lakeshore Dr., New Orleans, LA 70148, USA
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Chien JT, Hsu DJ, Inbaraj BS, Chen BH. Integral kinetic model for studying quercetin degradation and oxidation as affected by cholesterol during heating. Int J Mol Sci 2010; 11:2805-20. [PMID: 21152275 PMCID: PMC2996733 DOI: 10.3390/ijms11082805] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2010] [Revised: 07/20/2010] [Accepted: 07/27/2010] [Indexed: 11/17/2022] Open
Abstract
The degradation and oxidation of quercetin, as affected by cholesterol during heating at 150 °C, was kinetically studied using non-linear regression models. Both TLC and HPLC were used to monitor the changes of quercetin, cholesterol and cholesterol oxidation products (COPs) during heating. The formation of COPs, including triol, 7-keto, 7α-OH and 7β-OH, was completely inhibited during the initial 30 minute heating period in the presence of 0.02% quercetin, accompanied by reduction in cholesterol peroxidation and degradation. However, the quercetin degradation or oxidation proceeded fast, with the rate constants (h−1) in the presence of nitrogen, oxygen and the combination of oxygen and cholesterol being 0.253, 0.868 and 7.17, respectively. When cholesterol and quercetin were heated together, the rate constants (h−1) of cholesterol peroxidation, epoxidation and degradation were 1.8 × 10−4, 0.016 and 0.19, respectively. The correlation coefficients (r2) for all the oxidative and degradation reactions ranged from 0.82–0.99. The kinetic models developed in this study may be used to predict the degradation and oxidation of quercetin as affected by cholesterol during heating.
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Affiliation(s)
- John-Tung Chien
- Department of Food Science, Fu Jen University, Taipei 242, Taiwan; E-Mails: (J.T.C.); (B.S.I.)
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Verardo V, Pasini F, Iafelice G, Messia MC, Marconi E, Caboni MF. Influence of storage conditions on cholesterol oxidation in dried egg pasta. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3586-3590. [PMID: 20178394 DOI: 10.1021/jf904143p] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The oxidative characteristics of three different egg coproducts, namely, pasteurized eggs obtained from hens bred with organic methods (POE), pasteurized eggs from conventional breeding (PCE) and pasteurized spray-dried eggs (SPCE) obtained from conventional breeding, were analyzed. SPCE samples showed the highest content of peroxide (PV) and cholesterol oxides (COPs). In contrast, pasteurized eggs from organic breeding had the lowest index of oxidation. The three egg coproducts were used to produce dried egg pasta (spaghetti). The spaghetti was stored for 12 months at room temperature using typical pasta packaging (polypropylene foil) both under light, typical of retail conditions, and in the dark. Peroxide values and cholesterol oxidation were monitored at time 0 and then quarterly for 12 months. The oxidative parameters were significantly different in various egg coproducts, but the peroxide values of pasta were in the range of 3.0-3.5 mequiv of O(2)/kg of fat, with no differences in the types of pasta prepared with the various egg coproducts. Samples stored in the dark did not show any significant variations in peroxide values. However, PCE, SPCE and POE spaghetti stored in typical packaging increased the PV by 742.8, 846.7 and 625.7%, respectively. The pasta at time 0 showed COP values of about 50 microg of COPs/g of fat. During storage, COP values increased significantly. PCE, SPCE and POE spaghetti stored in the dark showed a content of total cholesterol oxides that was 2.0, 2.0, and 1.5 times lower than that of samples stored with typical pasta packaging.
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Affiliation(s)
- Vito Verardo
- Dipartimento di Scienze degli Alimenti (DISA), Universita degli Studi di Bologna, Piazza Goidanich 60, Cesena (FC) Italy.
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Yavari A, Heshmati A, Hamedi M, Haghbin S. Effects of Bleaching and Deodorization Processes of Beef Tallow on Cholesterol Removal by Lecithin Treatment. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1477-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Menéndez-Carreño M, Ansorena D, Astiasarán I. Stability of sterols in phytosterol-enriched milk under different heating conditions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:9997-10002. [PMID: 18928298 DOI: 10.1021/jf802000m] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Commercially available phytosterol-enriched milk was subjected to usual and drastic heating conditions to evaluate the stability of the sterols at different treatments. Products showed 422.2 mg of phytosterols/100 g of milk and 132 microg of sterol oxidation products (SOPs)/g of fat (277 microg of SOPs/100 g of milk). Schaal oven conditions (24 h/65 degrees C, equivalent to 1 month of storage at room temperature) reduced the phytosterol content by only 4%. Drastic heating treatments (2 min of microwave heating at 900 W or 15 min of electrical heating at 90 degrees C) led to a 60% decrease of total phytosterol content, with a significant increase of TBARs. The oxysterol amount under those conditions (which was higher in microwave-treated samples) was lower than expected, probably because of the degradation of the oxidation products. Usual heating conditions (1.5 min of microwaves) maintained phytosterol content on physiologically active values (301 mg/100 g of milk) with oxidation percentages around 0.12-0.40% for phytosterols and 1.13% for cholesterol.
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Affiliation(s)
- María Menéndez-Carreño
- Department of Food Science and Nutrition, Physiology and Toxicology, Faculty of Pharmacy, University of Navarra, Irunlarrea sn, 31008 Pamplona, Spain
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Sun T, Xu Z, Wu CT, Janes M, Prinyawiwatkul W, No HK. Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.). J Food Sci 2007; 72:S98-102. [PMID: 17995862 DOI: 10.1111/j.1750-3841.2006.00245.x] [Citation(s) in RCA: 156] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Antioxidant compounds and their antioxidant activity in 4 different colored (green, yellow, orange, and red) sweet bell peppers (Capsicum annuum L.) were investigated. The total phenolics content of green, yellow, orange, and red peppers determined by the Folin-Ciocalteau method were 2.4, 3.3, 3.4, and 4.2 micromol catechin equivalent/g fresh weight, respectively. The red pepper had significantly higher total phenolics content than the green pepper. Among the 4 different colored peppers, red pepper contained a higher level of beta-carotene (5.4 microg/g), capsanthin (8.0 microg/g), quercetin (34.0 microg/g), and luteolin (11.0 microg/g). The yellow pepper had the lowest beta-carotene content (0.2 microg/g), while the green one had undetectable capsanthin and the lowest content of luteolin (2.0 microg/g). The free radical scavenging abilities of peppers determined by the 2,2'-diphenyl-1-picrylhydrazyl (DPPH) method were lowest for the green pepper (2.1 micromol Trolox equivalent/g) but not significantly different from the other 3 peppers. All 4 colored peppers exhibited significant abilities in preventing the oxidation of cholesterol or docosahexaenoic acid (DHA) (C22:6) during heating. However, these 4 peppers did not show significant differences in their abilities in preventing cholesterol oxidation. The green pepper showed slightly higher capability in preventing the oxidation of DHA compared to the other 3 peppers.
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Affiliation(s)
- T Sun
- Dept. of Food Science, Louisiana State Univ. Agricultural Center, Baton Rouge, LA 70803, USA
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Palozza P, Barone E, Mancuso C, Picci N. The protective role of carotenoids against 7-keto-cholesterol formation in solution. Mol Cell Biochem 2007; 309:61-8. [DOI: 10.1007/s11010-007-9643-y] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2007] [Accepted: 10/30/2007] [Indexed: 12/12/2022]
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Suh MH, Yoo SH, Lee HG. Antioxidative activity and structural stability of microencapsulated γ-oryzanol in heat-treated lards. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.11.013] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kim JS. E Vitamer Fraction in Rice Bran Inhibits Autooxidation of Cholesterol and Linoleic Acid in Emulsified System during Incubation. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2005.tb07175.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Chien JT, Hsu DJ, Chen BH. Kinetic model for studying the effect of quercetin on cholesterol oxidation during heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2006; 54:1486-92. [PMID: 16478278 DOI: 10.1021/jf052529r] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/06/2023]
Abstract
Inhibition of the heat-induced cholesterol oxidation at 150 degrees C by incorporation of quercetin was kinetically studied. Results showed that without quercetin, the cholesterol oxidation products (COPs) concentration increased with increasing heating time. A low amount (0.002%, w/w) of quercetin was effective in inhibiting the formation of COPs during the initial heating period (< or =30 min) at 150 degrees C. However, after prolonged heating (30-120 min), a low antioxidant activity was observed because of the degradation of quercetin. When using nonlinear regression models for kinetic study of cholesterol oxidation in the absence of quercetin, the epoxidation showed the highest rate constant (h(-1) = 683.1), followed by free radical chain reaction (h(-1) = 453.5), reduction (h(-1) = 290.3), dehydration (h(-1) = 155.5), triol dehydrogenation (h(-1) = 5.35), dehydrogenation (h(-1) = 0.68), thermal degradation (h(-1) = 0.66), and triol formation (h(-1) = 0.38). However, in the presence of quercetin, the reaction rate constants (h(-1)) for epoxidation (551.4), free radical chain reaction (111.7), and thermal degradation (0.28) were reduced greatly. The kinetic model developed in this study can be used to predict the inhibition of COPs by quercetin during the heating of cholesterol.
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Affiliation(s)
- John-Tung Chien
- Department of Nutrition and Food Sciences, Fu-Jen University, Taipei 242, Taiwan
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Suh MH, Yoo SH, Chang PS, Lee HG. Antioxidative activity of microencapsulated gamma-oryzanol on high cholesterol-fed rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:9747-50. [PMID: 16332125 DOI: 10.1021/jf051912t] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/05/2023]
Abstract
The effectiveness of microencapsulated gamma-oryzanol (M-gamma-OZ) was evaluated as an antioxidant in Sprague-Dawley rats. Lard containing 100 ppm of gamma-OZ (HCD III) or 100 ppm of M-gamma-OZ (HCD IV) was heated in an oven for 7 days, and the heat-treated lard as an ingredient in a high cholesterol diet (HCD) formulation was tested for analyzing in vivo cholesterol and lipid profiles. The HCDs containing fresh lard (HCD I) and heat-treated lard (HCD II) were fed to the rats for 4 weeks as control groups A and B, respectively, in this experiment. The liver thiobarbituric acid reactive substances values of group C (fed with HCD III) and group D (with HCD IV) were significantly lower (p < 0.05) than that of negative control, group B. One of the cholesterol oxidation products, 7-ketocholesterol, was not detected from group D, indicating that microencapsulation preserved antioxidative activity effectively. The levels of serum total cholesterol and lipoproteins, high-density lipoprotein (HDL), low-density lipoprotein (LDL), and very low-density lipoprotein were also affected by heat-induced lipid oxidation.The M-gamma-OZ evidently decreased LDL-cholesterol content and increased HDL-cholesterol in blood samples of tested rats. These results suggested that the M-gamma-OZ was not only effective in inhibiting the hypercholesterolemia of serum and liver but also reduced the oxidation degree of lipids and cholesterol. Therefore, this microencapsulation can be a good potential technique to protect the antioxidant activity of gamma-OZ from heat-induced lipid oxidation.
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Affiliation(s)
- Mun-Hee Suh
- Department of Food and Nutrition, Hanyang University, 17 Haengdang-dong, Seongdong-gu, Seoul 133-791, Korea
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Xu Z, Zhang T, Prinyawiwatkul W, Samuel Godber J. Capabilities of different cooking oils in prevention of cholesterol oxidation during heating. J AM OIL CHEM SOC 2005. [DOI: 10.1007/s11746-005-1062-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Zhimin Xu
- ; Department of Food Science; Louisiana State University Agricultural Center; 70803 Baton Rouge Louisiana
| | - Ting Zhang
- ; Department of Food Science; Louisiana State University Agricultural Center; 70803 Baton Rouge Louisiana
| | - Witoon Prinyawiwatkul
- ; Department of Food Science; Louisiana State University Agricultural Center; 70803 Baton Rouge Louisiana
| | - J. Samuel Godber
- ; Department of Food Science; Louisiana State University Agricultural Center; 70803 Baton Rouge Louisiana
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29
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Vedaraman N, Brunner G, Srinivasa kannan C, Muralidharan C, Rao P, Raghavan K. Extraction of cholesterol from cattle brain using supercritical carbon dioxide. J Supercrit Fluids 2004. [DOI: 10.1016/j.supflu.2003.11.010] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Chien JT, Huang DY, Chen BH. Kinetic studies of cholesterol oxidation as inhibited by stearylamine during heating. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:7132-7138. [PMID: 15537328 DOI: 10.1021/jf048951+] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The formation of cholesterol oxidation products (COPs) during heating in the presence of stearylamine at 140 degrees C was analyzed by high-performance liquid chromatography (HPLC) and kinetically studied by use of nonlinear regression models. Results indicated that the COPs concentration increased with increasing heating time, and stearylamine was shown to reduce both oxidation and degradation rates of cholesterol. Without stearylamine, the highest rate constant (per hour) was observed for epoxidation (545.4), followed by free radical chain reaction (251.0), reduction (147.3), dehydration (95.8), triol dehydrogenation (4.7), degradation (0.34), triol formation (0.31), and dehydrogenation (0.13). With stearylamine, the epoxidation and free radical chain reaction rates could be reduced by about 800- and 3.4-fold, respectively, and triol formation during oxidation could be completely inhibited. In addition, the reactions for reduction, dehydration, degradation, and dehydrogenation could proceed slower in the presence of stearylamine. The kinetic model developed in this study can be used to predict the inhibition of COPs formation by stearylamine during heating of cholesterol.
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Affiliation(s)
- John-Tung Chien
- Department of Nutrition and Food Science, Fu Jen University, Taipei, Taiwan 242, Republic of China
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32
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Kim JS, Suh MH, Yang CB, Lee HG. Effect of γ-Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef. J Food Sci 2003. [DOI: 10.1111/j.1365-2621.2003.tb07040.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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33
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Chien JT, Lu Y, Hu P, Chen B. Cholesterol photooxidation as affected by combination of riboflavin and fatty acid methyl esters. Food Chem 2003. [DOI: 10.1016/s0308-8146(02)00472-7] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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34
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Al Kanhal MA, Ahmad F, Al Othman AA, Arif Z, Al Orf S, Al Murshed KS. Effect of pure and oxidized cholesterol-rich diets on some biochemical parameters in rats. Int J Food Sci Nutr 2002; 53:381-8. [PMID: 12396463 DOI: 10.1080/0963748021000044723] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
The present study was undertaken to evaluate the peroxidative damage and hypercholesterolemia induced in male Wistar albino rats by diets enriched either with 1% oxidized cholesterol (OC) (containing 49.8% of cholesterol oxidation products) or pure cholesterol (PC). The damage caused by the OC diet was revealed by a significant rise in red blood cell hemolysis, increased tissue lipid peroxidation and elevated aspartate amino transferase activity as compared with control and PC diets. Liver glutathione-S-transferase activity was decreased by both OC (P < 0.01) and PC (P < 0.05) diets, but glutathione was observed to be decreased only by the OC diet. Plasma triacylglycerol and cholesterol were increased significantly with both the OC and PC diets. Liver cholesterol and triacylglycerol were increased significantly with the OC diet only. These results indicate that the oxidative damage caused by the OC diet is much more pronounced than that caused by the PC diet.
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Affiliation(s)
- M A Al Kanhal
- Department of Community Health Science, College of Applied Medical Sciences, P.O. Box 10219, King Saud University, Riyadh 11433, Saudi Arabia
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35
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Hu PC, Chen BH. Effects of riboflavin and fatty acid methyl esters on cholesterol oxidation during illumination. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:3572-3578. [PMID: 12033831 DOI: 10.1021/jf020003q] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The effect of riboflavin or fatty acid methyl esters on cholesterol photooxidation was studied. Samples containing cholesterol, either alone or in combination with riboflavin or fatty acid methyl esters, were illuminated at 25 degrees C in an incubator for 28 days. The various cholesterol oxidation products (COPs) and cholesterol were analyzed by gas chromatography-mass spectrometry (GC-MS), and riboflavin was determined by HPLC. Results showed that the presence of riboflavin or fatty acid methyl esters facilitated production of COPs and degradation of cholesterol, and the degradation fits a first-order model. The COPs formed during light storage included 7 alpha-OH, 7 beta-OH, 7-keto, 3,5-cholestadien-7-one, 5,6alpha-EP, and 5,6beta-EP. The addition of riboflavin caused formation of 3,5-cholestadien-7-one through dehydration of 7-keto, whereas in the presence of docosahexaenoic acid methyl ester, the formation of 5,6alpha-EP or 5,6beta-EP was favored. Riboflavin was more effective for generation of COPs than fatty acid methyl esters.
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Affiliation(s)
- Po Chen Hu
- Department of Nutrition and Food Science, Fu Jen University, Taipei, Taiwan 242
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36
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Oxidative effects of animal-originated porphyrins and riboflavin on cholesterol oxidation in an aqueous model system. J AM OIL CHEM SOC 2001. [DOI: 10.1007/s11745-001-0415-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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38
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Xu Z, Hua N, Godber JS. Antioxidant activity of tocopherols, tocotrienols, and gamma-oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2'-azobis(2-methylpropionamidine) dihydrochloride. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:2077-2081. [PMID: 11308370 DOI: 10.1021/jf0012852] [Citation(s) in RCA: 289] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The antioxidant activities of vitamin E (alpha-tocopherol, alpha-tocotrienol, gamma-tocopherol, and gamma-tocotrienol) and gamma-oryzanol components (cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, and campesteryl ferulate) purified from rice bran were investigated in a cholesterol oxidation system accelerated by 2,2'-azobis(2-methylpropionamidine) dihydrochloride. All components exhibited significant antioxidant activity in the inhibition of cholesterol oxidation. The highest antioxidant activity was found for 24-methylenecycloartanyl ferulate, and all three gamma-oryzanol components had activities higher than that of any of the four vitamin E components. Because the quantity of gamma-oryzanol is up to 10 times higher than that of vitamin E in rice bran, gamma-oryzanol may be a more important antioxidant of rice bran in the reduction of cholesterol oxidation than vitamin E, which has been considered to be the major antioxidant in rice bran. The antioxidant function of these components against cholesterol oxidation may contribute to the potential hypocholesterolemic property of rice bran.
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Affiliation(s)
- Z Xu
- Department of Food Science, Louisiana Agricultural Experimental Station, Louisiana State University Agricultural Center, Baton Rouge, Louisiana 70803, USA
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39
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Grau A, Codony R, Grimpa S, Baucells M, Guardiola F. Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and α-tocopherol and ascorbic acid supplementation. Meat Sci 2001; 57:197-208. [DOI: 10.1016/s0309-1740(00)00094-2] [Citation(s) in RCA: 85] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2000] [Accepted: 06/19/2000] [Indexed: 12/25/2022]
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40
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41
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42
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Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks. Meat Sci 2000; 55:7-11. [DOI: 10.1016/s0309-1740(99)00119-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/1999] [Accepted: 11/03/1999] [Indexed: 11/20/2022]
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43
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Mitra S, Dungan SR. Micellar properties of quillaja saponin. 2. Effect of solubilized cholesterol on solution properties. Colloids Surf B Biointerfaces 2000. [DOI: 10.1016/s0927-7765(99)00088-0] [Citation(s) in RCA: 55] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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44
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Pelillo M, Galletti G, Lercker G. Mass spectral fragmentations of cholesterol acetate oxidation products. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2000; 14:1275-1279. [PMID: 10918380 DOI: 10.1002/1097-0231(20000730)14:14<1275::aid-rcm25>3.0.co;2-d] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
In this work, electron-impact mass spectroscopy (EI-MS) was employed on a wide range of sterol compounds in order to study their behaviour with regard to their functional groups. In particular, some specific mechanisms of fragmentation occurring in these substrates (i.e. retro-Diels-Alder reaction, neutral molecules eliminations, specific hydrogen migrations) were investigated. Loss of the alkyl side chain and of the D ring were observed in all cases. Finally, a classification of sterols on the basis of characteristic mass spectral fragments is suggested, and further applications to substrates with functional groups on positions other than the A and B rings is proposed.
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Affiliation(s)
- M Pelillo
- Dept. of Chemistry, University of Bologna, Italy
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Abstract
Vegetable oils are a major component of human diets, comprising as much as 25% of average caloric intake. Until recently, it was not possible to exert significant control over the chemical composition of vegetable oils derived from different plants. However, the advent of genetic engineering has provided novel opportunities to tailor the composition of plant-derived lipids so that they are optimized with respect to food functionality and human dietary needs. In order to exploit this new capability, it is essential for food scientists and nutritionists to define the lipid compositions that would be most desirable for various purposes.
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Affiliation(s)
- P Broun
- Mendel Biotechnology, Hayward, California 94545, USA.
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46
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AKHTAR PERVAIZ, GRAY JIAN, BOOREN ALDENM, GOMAA ENAYATA. THE EFFECTS OF DIETARY ?-TOCOPHEROL AND SURFACE APPLICATION OF OLEORESIN ROSEMARY ON LIPID OXIDATION AND CHOLESTEROL OXIDE FORMATION IN COOKED RAINBOW TROUT (Oncorhynchus mykiss) MUSCLE. ACTA ACUST UNITED AC 1998. [DOI: 10.1111/j.1745-4522.1998.tb00107.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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48
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High performance liquid chromatographic separation of cholesterol oxidation products. Chromatographia 1997. [DOI: 10.1007/bf02495326] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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49
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Abstract
Material dealing with the chemistry, biochemistry, and biological activities of oxysterols is reviewed for the period 1987-1995. Particular attention is paid to the presence of oxysterols in tissues and foods and to their physiological relevance.
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Affiliation(s)
- L L Smith
- University of Texas Medical Branch, Galveston 77555-0653, USA
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50
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Park PW, Guardiola F, Park SH, Addis PB. Kinetic evaluation of 3β-hydroxycholest-5-en-7-one (7-ketocholesterol) stability during saponification. J AM OIL CHEM SOC 1996. [DOI: 10.1007/bf02518118] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Francesc Guardiola
- ; Department of Food Science and Nutrition; University of Minnesota; St. Paul Minnesota 55108
- ; Nutrition and Food Science Unit, Faculty of Pharmacy; University of Barcelona; Barcelona Spain
| | | | - Paul B. Addis
- ; Department of Food Science and Nutrition; University of Minnesota; St. Paul Minnesota 55108
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