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Sun L, Wang F, Weng Z, Xu Z, Xiong L, Song H, Fang Y, Tang X, Zhao T, Shen X. Establishment of a predictive model to identify suitable soybean genotypes for oil processing. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ultrasound-Assisted Dispersive Liquid-Liquid Microextraction Based on Melting of the Donor Phase: a New Approach for the Determination of Trace Elements in Solid Samples. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01897-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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3
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Choe E. Roles and action mechanisms of herbs added to the emulsion on its lipid oxidation. Food Sci Biotechnol 2020; 29:1165-1179. [PMID: 32802555 PMCID: PMC7406613 DOI: 10.1007/s10068-020-00800-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 06/01/2020] [Accepted: 07/13/2020] [Indexed: 12/12/2022] Open
Abstract
Quality of food emulsions is mainly determined by their physicochemical stability such as lipid oxidation, and herbs as antioxidative food materials are added to improve their quality and shelf-life. Despite the extensive researches, the chemistry and implications of herb addition in the lipid oxidation of emulsions are still confusing. This review intended to provide the information on the roles and action mechanisms of herbs in the lipid oxidation of food emulsions, with focuses on polyphenols. Polyphenols act as antioxidants mainly via reactive oxygen species scavenging and metal chelating; however, their oxidation products and reducing capacity to more reactive metal ions increase the lipid oxidation. Factors such as structure, concentration, and distribution determine their anti- or prooxidant role. Interactions, synergism and antagonism, among polyphenol compounds and the effects of tocopherols derived from oil on the antioxidant activity of herbs were also described with the involving action mechanisms.
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Affiliation(s)
- Eunok Choe
- Department of Food and Nutrition, Inha University, 100 Inha-ro, Michuhol-gu, Incheon, 22212 Republic of Korea
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Johnson DR, Decker EA. The Role of Oxygen in Lipid Oxidation Reactions: A Review. Annu Rev Food Sci Technol 2015; 6:171-90. [DOI: 10.1146/annurev-food-022814-015532] [Citation(s) in RCA: 131] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- David R. Johnson
- Chenoweth Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003;
| | - Eric A. Decker
- Chenoweth Laboratory, Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003;
- Bioactive Natural Products Research Group, Department of Biochemistry, King Abdulaziz University, Jeddah 21589, Saudi Arabia
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Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr 2012; 51:901-16. [PMID: 21955091 DOI: 10.1080/10408398.2011.606379] [Citation(s) in RCA: 133] [Impact Index Per Article: 11.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a variety of other minor constituents that influence their physical and chemical properties, including diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), phospholipids (PLs), water, and minerals. This article reviews recent research on the impact of these minor components on lipid oxidation in bulk oils and oil-in-water emulsions. In particular, it highlights the origin of these minor components, the influence of oil refining on the type and concentration of minor components present, and potential physicochemical mechanisms by which these minor components impact lipid oxidation in bulk oils and emulsions. This knowledge is crucial for designing food, pharmaceutical, personal care, and other products with improved stability to lipid oxidation.
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Affiliation(s)
- Bingcan Chen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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Laokuldilok T, Shoemaker CF, Jongkaewwattana S, Tulyathan V. Antioxidants and antioxidant activity of several pigmented rice brans. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:193-199. [PMID: 21141962 DOI: 10.1021/jf103649q] [Citation(s) in RCA: 121] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
This study investigated the antioxidant content and activity of phenolic acids, anthocyanins, α-tocopherol and γ-oryzanol in pigmented rice (black and red rice) brans. After methanolic extraction, the DPPH free radical scavenging activity and antioxidant activity were measured. The pigmented rice bran extract had a greater reducing power than a normal rice bran extract from a long grain white rice. All bran extracts were highly effective in inhibiting linoleic acid peroxidation (60-85%). High-performance liquid chromatography (HPLC) analysis of antioxidants in rice bran found that γ-oryzanol (39-63%) and phenolic acids (33-43%) were the major antioxidants in all bran samples, and black rice bran also contained anthocyanins 18-26%. HPLC analysis of anthocyanins showed that pigmented bran was rich in cyanidin-3-glucoside (58-95%). Ferulic acid was the dominant phenolic acid in the rice bran samples. Black rice bran contained gallic, hydroxybenzoic, and protocatechuic acids in higher contents than red rice bran and normal rice bran. Furthermore, the addition of 5% black rice bran to wheat flour used for making bread produced a marked increase in the free radical scavenging and antioxidant activity compared to a control bread.
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Affiliation(s)
- Thunnop Laokuldilok
- Department of Food Technology, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
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Costa J, Amaral JS, Mafra I, Oliveira MBPP. Refining of Roundup Ready® soya bean oil: Effect on the fatty acid, phytosterol and tocopherol profiles. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000385] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Joana Costa
- REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
| | - Joana S. Amaral
- REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
- ESTiG, Instituto Politécnico de Bragança, Campus de Sta. Apolónia, Bragança, Portugal
| | - Isabel Mafra
- REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, Porto, Portugal
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Balachandran C, Mayamol PN, Thomas S, Sukumar D, Sundaresan A, Arumughan C. An ecofriendly approach to process rice bran for high quality rice bran oil using supercritical carbon dioxide for nutraceutical applications. BIORESOURCE TECHNOLOGY 2008; 99:2905-12. [PMID: 17669647 DOI: 10.1016/j.biortech.2007.06.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/17/2007] [Revised: 06/11/2007] [Accepted: 06/11/2007] [Indexed: 05/16/2023]
Abstract
An integrated approach to extraction and refining of RBO using supercritical carbon dioxide (SC-CO2) in order to preserve the nutritionally important phytochemicals is reported here. Process variables such as pressure, temperature, time, solvent flow rate and packing material on extraction yield and quality of RBO were investigated using a pilot model SC-CO2 extraction system. Three isobaric (350, 425 and 500 bar), three isothermal temperatures (50, 60 and 70 degrees C), three extraction times (0.5, 1 and 1.5h), at 40/min CO2 flow rate and three packing materials (pebbles, glass beads and structured SS rings) were employed. The RBO yield with SC-CO2 extraction increased with temperature and time under isobaric conditions. At the 60 degrees C isotherm, an increase in the RBO yield was obtained with an increase in the pressure and time. The RBO yield increased significantly with structured SS rings used as packing material. The RBO extracted with SC-CO2 had negligible phosphatides, wax and prooxidant metals (Fe and Cu) and was far superior in color quality when compared with RBO extracted with hexane. At the optimum condition of extraction at 500 bar, 60 degrees C for 1.5h, with structured SS rings used as packing material, the yield of RBO was comparable with that of hexane extraction (22.5%). The phytochemical contents of the RBO under the optimum conditions were in the range of tocols, 1500-1800 ppm; sterols, 15,350-19,120 ppm and oryzanol 5800-11,110 ppm.
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Affiliation(s)
- C Balachandran
- Agro Processing and Natural Products Division, Regional Research Laboratory, Council of Scientific and Industrial Research, Thiruvananthapuram, Kerala 695 019, India
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MISTRY BEHROZES, MIN DAVIDB. Isolation of Sn-α-Monolinolein from Soybean Oil and Its Effect on Oil Oxidative Stability. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.1987.tb06727.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Determination of partially hydrogenated terphenyls-based thermal heating fluid in vegetable oils by HPLC with fluorescence detection. J AM OIL CHEM SOC 2002. [DOI: 10.1007/s11746-002-0492-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Moh MH, Tang TS, Tan GH. Optimization and validation of high-performance liquid chromatographic method for the determination of dowtherm ATM in edible oils and oleochemicals. J AM OIL CHEM SOC 2000. [DOI: 10.1007/s11746-000-0169-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Min DB, Li TL, Lee HO. Effects of processing steps on the contents of minor compounds and oxidation of soybean oil. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 1998; 434:161-80. [PMID: 9598198 DOI: 10.1007/978-1-4899-1925-0_14] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The effects of minor compounds on the oxidative stability of soybean oil were studied by measuring the contents of peroxides, headspace oxygen and volatile compounds. The effects of processing on minor component contents were also studied. Fatty acids, mono- and diacylglycerols, thermal or oxidized triacylglycerols, oxidized tocopherols and peroxides acted as prooxidant in soybean oil during storage at 55 degrees C. The phospholipids acted as prooxidant or antioxidant depending on the presence or absence of metals in the oil. The tocopherols acted as prooxidant or antioxidant depending on their concentration in the oil. The chlorophyll acted as a sensitizer to generate singlet oxygen in the photooxidation of soybean oils.
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Affiliation(s)
- D B Min
- Department of Food Science and Technology, Ohio State University, Columbus 43210, USA
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A modified method for determining free fatty acids from small soybean oil sample sizes. J AM OIL CHEM SOC 1998. [DOI: 10.1007/s11746-998-0066-z] [Citation(s) in RCA: 56] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ruiz-Méndez M, Márquez-Ruiz G, Dobarganes M. Relationships between quality of crude and refined edible oils based on quantitation of minor glyceridic compounds. Food Chem 1997. [DOI: 10.1016/s0308-8146(97)00029-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Proctor A, Jackson VM, Scott M, Clark PK. Rapid equilibrium extraction of rice bran oil at ambient temperature. J AM OIL CHEM SOC 1994. [DOI: 10.1007/bf02540555] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A. Proctor
- ; Department of Food Science; University of Arkansas; 272 Young Ave. Fayetteville Arkansas 72704
| | - V. M. Jackson
- ; Department of Food Science; University of Arkansas; 272 Young Ave. Fayetteville Arkansas 72704
| | - M. Scott
- ; Department of Food Science; University of Arkansas; 272 Young Ave. Fayetteville Arkansas 72704
| | - P. K. Clark
- ; Department of Food Science; University of Arkansas; 272 Young Ave. Fayetteville Arkansas 72704
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Oxidative stability of high-fatty acid rice bran oil at different stages of refining. J AM OIL CHEM SOC 1994. [DOI: 10.1007/bf02541562] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Kamal-Eldin A, Appelqvist LÅ. Variation in fatty acid composition of the different acyl lipids in seed oils from fourSesamumspecies. J AM OIL CHEM SOC 1994. [DOI: 10.1007/bf02541547] [Citation(s) in RCA: 41] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Afaf Kamal-Eldin
- ; Department of Food Hygiene; Swedish University of Agricultural Sciences; Uppsala S-750 07 Sweden
| | - Lars Åke Appelqvist
- ; Department of Food Hygiene; Swedish University of Agricultural Sciences; Uppsala S-750 07 Sweden
- ; Department of Food Science; Swedish University of Agricultural Sciences; Box 7051 Uppsala S-750 07 Sweden
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Jung MY, Yoon SH, Min DB. Effects of processing steps on the contents of minor compounds and oxidation of soybean oil. J AM OIL CHEM SOC 1989. [DOI: 10.1007/bf02661798] [Citation(s) in RCA: 146] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
Affiliation(s)
- M. Y. Jung
- ; Department of Food Science and Nutrition; The Ohio State University; 2121 Fyffe Rd. Columbus 43210 Ohio
| | - S. H. Yoon
- ; Department of Food Science and Nutrition; The Ohio State University; 2121 Fyffe Rd. Columbus 43210 Ohio
| | - D. B. Min
- ; Department of Food Science and Nutrition; The Ohio State University; 2121 Fyffe Rd. Columbus 43210 Ohio
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Karaali A. The Effects of Refining on the Chemical Composition of Turkish Sunflower Seed Oil. ACTA ACUST UNITED AC 1985. [DOI: 10.1002/lipi.19850870308] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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28
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Adiabatic reactor for simulating storage-damaged soybeans. J AM OIL CHEM SOC 1984. [DOI: 10.1007/bf02636258] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Affiliation(s)
- Stewart J. Campbell
- United Oilseed Products Ltd.; P.O. Box 1620 S9V 1K5 Lloydminster Alberta Canada
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Abstract
Experiments in animals have shown that high-fat diets can enhance tumor growth. Animals receiving high-fat diets routinely ingest up to 5 times the level of fat (by weight) found in standard chow diets. Rats given oil by gavage can triple caloric intake from fat compared to untreated controls. In laboratory animals, high-fat diets appear to play a role during the postinitiation phase of tumorigenesis. The type, level, and nature of the dietary fat may also affect the outcome of bioassays. Fat does not initiate the tumorigenic process. Additional factors must be considered when studying and interpreting the effects of dietary fat. Animal diets and dietary fats should be protected against oxidation. Antioxidants protect against oxidation but may also modify the tumorigenic process. Adequate levels of essential fatty acids must be provided. Dietary fat level can alter nutrient density and palatability; each of these factors can affect nutrient intake which can in turn influence metabolic processes.
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Beare-Rogers JL. Trans- and postional isomers of common fatty acids. ADVANCES IN NUTRITIONAL RESEARCH 1983; 5:171-200. [PMID: 6342341 DOI: 10.1007/978-1-4613-9937-7_8] [Citation(s) in RCA: 33] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Min DB, Wen J. Gas chromatographic determination of biphenyl and phenyl ether in oil. J AM OIL CHEM SOC 1982. [DOI: 10.1007/bf02662224] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- D. B. Min
- ; Department of Food Science and Nutrition; Ohio Agricultural Research and Development Center; 2121 Fyffe Road Columbus OH 43210
| | - J. Wen
- ; Department of Food Science and Nutrition; Ohio Agricultural Research and Development Center; 2121 Fyffe Road Columbus OH 43210
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