1
|
Bai G, Ma CG, Chen XW. Effect of unsaturation of free fatty acids and phytosterols on the formation of esterified phytosterols during deodorization of corn oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:2736-2743. [PMID: 33124037 DOI: 10.1002/jsfa.10900] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 10/22/2020] [Accepted: 10/30/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Phytosterols are partly removed during oil refining, and the magnitude of phytosterols loss largely depends on the refining conditions applied and the molecular conformation. The aim of this research was to study the effect of deodorization conditions and molecular unsaturation on the esterification of phytosterols during deodorization of corn oil. RESULTS In the chemical model, free fatty acids (FFAs) were the major provider of acyl groups during the formation of phytosteryl fatty acid esters (PEs) under deodorization conditions. Among the main parameters of the deodorization, temperature played a role in the formation of PEs with a time-dependent manner. In comparison, saturated palmitic acid had a higher capability of esterifying free phytosterols (FPs) to PEs than unsaturated oleic acid and linoleic acid. Moreover, the influence of FFA unsaturation on the degradation of FPs depended on temperature. Besides, the formation of stigmasteryl ester had a competitive advantage over that of sitosteryl ester by quantum chemistry simulation. CONCLUSION For laboratory-scale deodorization of corn oil, saturated fatty acids and deodorization process with steam as stripping gas could obviously esterify FPs to PEs. FPs were abundantly enriched in distillate during the deodorization process with nitrogen as stripping gas, whereas FPs and PEs were distilled simultaneously during the deodorization process with steam. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Ge Bai
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| | - Chuan-Guo Ma
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
- National Engineering Laboratory for Wheat and Corn Further Processing, Henan University of Technology, Zhengzhou, China
| | - Xiao-Wei Chen
- Lipid Technology and Engineering, College of Food Science and Engineering, Henan University of Technology, Zhengzhou, China
| |
Collapse
|
2
|
Bezerra KDS, Filho NRA. Development of Methods to Quantify Free and Conjugated Steroids in Fatty Matrices by HPLC-MS/MS. ACS OMEGA 2020; 5:12270-12277. [PMID: 32548410 PMCID: PMC7271379 DOI: 10.1021/acsomega.0c00984] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Accepted: 04/21/2020] [Indexed: 06/11/2023]
Abstract
Steroids are called the "fingerprint" of oils, fats, and their derivatives. Different classes of steroids may be present in these matrices. Most of the methods developed to analyze these constituents involve the determination of free steroid content, although their conjugated forms are extremely important in determining the total composition. Thus, this article demonstrates that the coupling of sequential mass spectrometry and high-performance liquid chromatography obtained high sensitivity and high specificity of mass resolution to identify and quantify the main classes of steroids. Four methods were developed to quantify steroids free, esterified, glucosides, and acylated glucosides by internal standardization using betulin. The main validation parameters were tested and demonstrated good correlation results for the methods. The content of free steroids was the majority in all samples, whereas the content of glucoside steroids was the least abundant. The contents of free steroids quantified in the degummed soybean oil were significantly reduced in relation to the refined oil. A small amount of esterified steroids was superior in refined soybean oil than in degummed oil. Comparing the steroid content between degummed oil and biodiesel, we found that the concentration of free and esterified steroids decreases in the conversion to biodiesel, whereas the concentration of glucoside steroids increases slightly.
Collapse
|
3
|
Wang W, Xu L, Zou Y, Pang D, Shi W, Mu L, Li E, Lan D, Wang Y, Liao S. Comprehensive Identification of Principal Lipid Classes and Tocochromanols in Silkworm (Antheraea pernyiandBombyx mori) Pupae Oils. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900280] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Weifei Wang
- Sericultural and Agri‐Food Research InstituteGuangdong Academy of Agricultural Sciences Guangzhou 510610 China
| | - Long Xu
- School of Food Science and EngineeringSouth China University of Technology Guangzhou 510640 China
| | - Yuxiao Zou
- Sericultural and Agri‐Food Research InstituteGuangdong Academy of Agricultural Sciences Guangzhou 510610 China
| | - Daorui Pang
- Sericultural and Agri‐Food Research InstituteGuangdong Academy of Agricultural Sciences Guangzhou 510610 China
| | - Wei Shi
- Sericultural and Agri‐Food Research InstituteGuangdong Academy of Agricultural Sciences Guangzhou 510610 China
| | - Lixia Mu
- Sericultural and Agri‐Food Research InstituteGuangdong Academy of Agricultural Sciences Guangzhou 510610 China
| | - Erna Li
- Sericultural and Agri‐Food Research InstituteGuangdong Academy of Agricultural Sciences Guangzhou 510610 China
| | - Dongming Lan
- School of Food Science and EngineeringSouth China University of Technology Guangzhou 510640 China
| | - Yonghua Wang
- School of Food Science and EngineeringSouth China University of Technology Guangzhou 510640 China
| | - Sentai Liao
- Sericultural and Agri‐Food Research InstituteGuangdong Academy of Agricultural Sciences Guangzhou 510610 China
| |
Collapse
|
4
|
Yang F, Oyeyinka SA, Ma Y. Novel Synthesis of Phytosterol Ester from Soybean Sterol and Acetic Anhydride. J Food Sci 2016; 81:C1629-35. [PMID: 27240315 DOI: 10.1111/1750-3841.13354] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 04/28/2016] [Accepted: 05/01/2016] [Indexed: 11/30/2022]
Abstract
Phytosterols are important bioactive compounds which have several health benefits including reduction of serum cholesterol and preventing cardiovascular diseases. The most widely used method in the synthesis of its ester analogous form is the use of catalysts and solvents. These methods have been found to present some safety and health concern. In this paper, an alternative method of synthesizing phytosterol ester from soybean sterol and acetic anhydride was investigated. Process parameters such as mole ratio, temperature and time were optimized. The structure and physicochemical properties of phytosterol acetic ester were analyzed. By the use of gas chromatography, the mole ratio of soybean sterol and acetic anhydride needed for optimum esterification rate of 99.4% was 1:1 at 135 °C for 1.5 h. FTIR spectra confirmed the formation of phytosterol ester with strong absorption peaks at 1732 and 1250 cm(-1) , which corresponds to the stretching vibration of C=O and C-O-C, respectively. These peaks could be attributed to the formation of ester links which resulted from the reaction between the hydroxyl group of soybean sterol and the carbonyl group of acetic anhydride. This paper provides a better alternative to the synthesis of phytosterol ester without catalyst and solvent residues, which may have potential application in the food, health-care food, and pharmaceutical industries.
Collapse
Affiliation(s)
- Fuming Yang
- School of Chemical Engineering, Harbin Inst. of Technology, Harbin, 150090, China
| | - Samson A Oyeyinka
- School of Chemical Engineering, Harbin Inst. of Technology, Harbin, 150090, China
- Dept. of Home Economics and Food Science, Univ. of Ilorin, PMB 1515, Ilorin, Nigeria
| | - Ying Ma
- School of Chemical Engineering, Harbin Inst. of Technology, Harbin, 150090, China
| |
Collapse
|
5
|
Characterisation of minor components in vegetable oil by comprehensive gas chromatography with dual detection. Food Chem 2016; 212:730-8. [PMID: 27374590 DOI: 10.1016/j.foodchem.2016.06.048] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 06/09/2016] [Accepted: 06/15/2016] [Indexed: 01/12/2023]
Abstract
The profile of minor compounds, such as alcohols, sterols, free and alkyl fatty acids, waxes, etc., was investigated in different vegetable oils by a comprehensive gas chromatographic system, coupled with a simultaneous dual detection (flame ionisation detector and mass spectrometer) for quantitative and qualitative purposes. Such a system generated a unique two-dimensional chromatogram to be used as a chemical fingerprint. Multi-level information, due not only to a more "comprehensive" preparation technique, but also thanks to the exploitation of a more powerful and sensitive analytical determination allowed the extrapolation of diagnostic information from the minor components profile of different vegetable oils, along with their characteristic profile. Furthermore, an admixture of an extra virgin olive oil with a low amount of sunflower and palm oils was evaluated, attesting to the powerful diagnostic information provided by the proposed approach.
Collapse
|
6
|
Purcaro G, Barp L, Beccaria M, Conte LS. Fingerprinting of vegetable oil minor components by multidimensional comprehensive gas chromatography with dual detection. Anal Bioanal Chem 2014; 407:309-19. [PMID: 25209809 DOI: 10.1007/s00216-014-8140-x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Revised: 08/25/2014] [Accepted: 08/27/2014] [Indexed: 11/28/2022]
Abstract
The potentiality of a multidimensional comprehensive gas chromatographic (GC × GC) method, employing a simultaneous dual detection (FID and mass spectrometer), to generate peculiar two-dimensional chromatograms to be used as a chemical fingerprint, was investigated to characterize minor compounds in edible oil, particularly olive oil. The best column combination for this application was investigated comparing two column sets (orthogonal or reverse-type), equivalent in terms of theoretical plate number, but differing in stationary phase combination. The apolar × mid-polar set gave a superior separation power, thus was used for further characterization. Different levels of information were extrapolated from the two-dimensional chromatogram. Using the FID, reliable quantification of the alkyl esters fatty acids and waxes was obtained, comparable to the results obtained using the official method, as required by the European legislation. However, thanks to a slight modification of the sample preparation method, the increased separation power obtained using the GC × GC method, and the support of the mass spectrometer detector, further diagnostic information was extrapolated considering the free sterol and tocopherol fractions. In particular, the profiles of extra virgin olive oil samples were compared with a hazelnut oil sample, highlighting that the latter was characterized by a larger number of compounds, completely absent in the extra virgin olive oil samples, which can be used to detect illegal admixtures.
Collapse
Affiliation(s)
- Giorgia Purcaro
- Dipartimento di Scienze degli Alimenti, Università di Udine, via Sondrio 2A, 33100, Udine, Italy,
| | | | | | | |
Collapse
|
7
|
Ash MM, Wolford KA, Carden TJ, Hwang KT, Carr TP. Unrefined and refined black raspberry seed oils significantly lower triglycerides and moderately affect cholesterol metabolism in male Syrian hamsters. J Med Food 2011; 14:1032-8. [PMID: 21548801 DOI: 10.1089/jmf.2010.0181] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Unrefined and refined black raspberry seed oils (RSOs) were examined for their lipid-modulating effects in male Syrian hamsters fed high-cholesterol (0.12% g/g), high-fat (9% g/g) diets. Hamsters fed the refined and the unrefined RSO diets had equivalently lower plasma total cholesterol and high-density lipoprotein (HDL) cholesterol in comparison with the atherogenic coconut oil diet. The unrefined RSO treatment group did not differ in liver total and esterified cholesterol from the coconut oil-fed control animals, but the refined RSO resulted in significantly elevated liver total and esterified cholesterol concentrations. The unrefined RSO diets significantly lowered plasma triglycerides (46%; P=.0126) in comparison with the coconut oil diet, whereas the refined RSO only tended to lower plasma triglyceride (29%; P=.1630). Liver triglyceride concentrations were lower in the unrefined (46%; P=.0002) and refined (36%; P=.0005) RSO-fed animals than the coconut oil group, with the unrefined RSO diet eliciting a lower concentration than the soybean oil diet. Both RSOs demonstrated a null or moderate effect on cholesterol metabolism despite enrichment in linoleic acid, significantly lowering HDL cholesterol but not non-HDL cholesterol. Dramatically, both RSOs significantly reduced hypertriglyceridemia, most likely due to enrichment in α-linolenic acid. As a terrestrial source of α-linolenic acid, black RSOs, both refined and unrefined, provide a promising alternative to fish oil supplementation in management of hypertriglyceridemia, as demonstrated in hamsters fed high levels of dietary triglyceride and cholesterol.
Collapse
Affiliation(s)
- Mark M Ash
- Department of Nutrition and Health Sciences, University of Nebraska, Lincoln, Nebraska 68583-0806, USA
| | | | | | | | | |
Collapse
|
8
|
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
| | | |
Collapse
|
9
|
Lea LJ, Hepburn PA, Wolfreys AM, Baldrick P. Safety evaluation of phytosterol esters. Part 8. Lack of genotoxicity and subchronic toxicity with phytosterol oxides. Food Chem Toxicol 2004; 42:771-83. [PMID: 15046823 DOI: 10.1016/j.fct.2003.12.014] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2003] [Accepted: 12/24/2003] [Indexed: 11/19/2022]
Abstract
Vegetable oil spreads containing phytosterol-esters are marketed as a cholesterol-lowering functional food in more than 20 countries worldwide. An extensive package of safety data has shown phytosterol-esters to be safe for human use. However, even though phytosterols are very stable molecules, oxidation may occur at low levels under extreme heating conditions, resulting in phytosterol oxides. As there is some suggestion of adverse biological effects in the literature for the related cholesterol oxidation products, safety data have been generated for phytosterol oxides. A phytosterol oxide concentrate (POC) was generated by prolonged heating of phytosterol-esters in the presence of oxygen. The genotoxicity and subchronic toxicity of this mixture was assessed in a series of in vitro genotoxicity assays (bacterial mutation, chromosome aberration and micronucleus) and a subchronic feeding study in the rat. Results showed that a phytosterol oxide concentrate containing approximately 30% phytosterol oxides did not possess genotoxic potential and no obvious evidence of toxicity when administered in the diet of the rat for 90 consecutive days. In the latter study, a NOEL was established at an estimated dietary level of phytosterol oxides of 128 mg/kg/day for males and 144 mg/kg/day for females. In conclusion, these materials have been shown to raise no obvious concerns for human safety.
Collapse
Affiliation(s)
- L J Lea
- Safety & Environmental Assurance Centre, Unilever Colworth, Sharnbrook, Bedford MK44 1LQ, UK.
| | | | | | | |
Collapse
|
10
|
Małecka M. Antioxidant properties of the unsaponifiable matter isolated from tomato seeds, oat grains and wheat germ oil. Food Chem 2002. [DOI: 10.1016/s0308-8146(02)00152-8] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
11
|
|
12
|
|
13
|
Lercker G, Rodriguez-Estrada MT. Chromatographic analysis of unsaponifiable compounds of olive oils and fat-containing foods. J Chromatogr A 2000; 881:105-29. [PMID: 10905697 DOI: 10.1016/s0021-9673(00)00455-6] [Citation(s) in RCA: 78] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
The analysis of the "minor components" present in food lipids is usually hampered by the large diversity of compounds found in this fraction. High-purity degree reagents and solvents, good collection techniques and highly sensitive analysis are required in order to accurately identify and quantify these components. Chromatographic techniques have proven to be particularly suitable for these determinations, especially capillary gas chromatography. This study reports several analytical cases of the main classes of components of the unsaponifiable matter obtained from olive oils or food matrices.
Collapse
Affiliation(s)
- G Lercker
- Department of Food Science, Istituto di Industrie Agrarie, Università di Bologna, Italy
| | | |
Collapse
|
14
|
Lipp M, Anklam E. Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data. Food Chem 1998. [DOI: 10.1016/s0308-8146(97)00160-x] [Citation(s) in RCA: 133] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
15
|
Gordon MH, Miller LAD. Development of steryl ester analysis for the detection of admixtures of vegetable oils. J AM OIL CHEM SOC 1997. [DOI: 10.1007/s11746-997-0172-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Michael H. Gordon
- ; Department of Food Science and Technology; The University of Reading, Whiteknights; P.O. Box 226 Reading RG6 6AP United Kingdom
| | - Luke A. D. Miller
- ; Department of Food Science and Technology; The University of Reading, Whiteknights; P.O. Box 226 Reading RG6 6AP United Kingdom
| |
Collapse
|
16
|
Yunusova SG, Danilov VT, Yunusov MS, Murinov YI, Tsyrlina EM, Straek R. Lipids ofGlycyrrhiza glabra roots. Russ Chem Bull 1995. [DOI: 10.1007/bf00702152] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
17
|
|
18
|
Grob K, Lanfranchi M, Mariani C. Evaluation of olive oils through the fatty alcohols, the sterols and their esters by coupled LC-GC. J AM OIL CHEM SOC 1990. [DOI: 10.1007/bf02540412] [Citation(s) in RCA: 103] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Konrad Grob
- Kantonales Labor; P.O. Box CH-8030 Zurich Switzerland
| | | | - Cario Mariani
- ; Stazione Sperimentale per le Industrie degli Oli e dei Grassi; Via Gluseppe Colombo 79 Milano I-20139 Italy
| |
Collapse
|
19
|
Fenner GP, Patterson GW, Koines PM. Sterol composition during the life cycle of the soybean and the squash. Lipids 1986; 21:48-51. [PMID: 27519241 DOI: 10.1007/bf02534302] [Citation(s) in RCA: 35] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/1985] [Indexed: 11/24/2022]
Affiliation(s)
- G P Fenner
- Department of Botany, University of Maryland, 20742, College Park, MD
| | - G W Patterson
- Department of Botany, University of Maryland, 20742, College Park, MD
| | - P M Koines
- Department of Botany, University of Maryland, 20742, College Park, MD
| |
Collapse
|
20
|
|