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Rajeev R, Kundu S, Majaw T, Bhutia KL. Morphological characterization and expression analysis of genes for antioxidants enzymes in gamma rays induced M3 mutants of sunflower ( Helianthus annuus L.) cultivar TNAUSUF-7. Int J Radiat Biol 2022; 98:1-9. [PMID: 35394407 DOI: 10.1080/09553002.2022.2063963] [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: 02/11/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 10/18/2022]
Abstract
PURPOSE Objectives of the present investigation were to investigate the performance of mutant lines (mutant generation 3 (M3) generation) of sunflower obtained through gamma irradiations for yield and yield attributing traits including oil content (%), oil quality in terms of antioxidant activity and to investigate the expression of genes encoding antioxidant enzymes in control and gamma irradiated M3 lines. MATERIALS AND METHODS Mutant lines (M3 generation) of sunflower variety TNAUSUF-7 obtained from 100 and 130 Gray (Gy) doses of gamma irradiation were evaluated for several traits such as days to 50% flowering, days to maturity, head diameter, number of filled seeds and unfilled seeds per head, fertility %, oil content %, antioxidant activity of oil and expression of genes encoding antioxidant enzymes. All the data were analyzed using different statistical tools. RESULTS Our results showed that the gamma irradiation dose of 100 and 130 Gy induced significant variations in yield and yield attributing traits especially for days to 50% flowering, days to maturity, fertility %, antioxidant property of sunflower seed oil and expression of genes encoding antioxidant enzymes. CONCLUSIONS From our results, it can be concluded that the gamma irradiations were effective in creating variations in terms of several traits in sunflower. Many desirable traits like reduced days to 50% flowering and maturity, increased fertility %, increased antioxidant activity of oil were observed in M3 lines. These M3 lines have the potential to be utilized as an inbred line in sunflower hybrid development or it could be used as a source of desirable traits in sunflower breeding programs.
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Affiliation(s)
- Ranjan Rajeev
- College of Basic Sciences & Humanities, Dr. Rajendra Prasad Central Agricultural University, Samastipur, India
| | - Sayanta Kundu
- College of Basic Sciences & Humanities, Dr. Rajendra Prasad Central Agricultural University, Samastipur, India
| | - Teikur Majaw
- College of Basic Sciences & Humanities, Dr. Rajendra Prasad Central Agricultural University, Samastipur, India
| | - Karma L Bhutia
- College of Basic Sciences & Humanities, Dr. Rajendra Prasad Central Agricultural University, Samastipur, India
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Effect of packaging material and oxygen concentration on quality of Ghavoot during the storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:879-889. [PMID: 35185197 PMCID: PMC8814291 DOI: 10.1007/s13197-021-05083-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/15/2021] [Accepted: 03/19/2021] [Indexed: 10/21/2022]
Abstract
Ghavoot is an Iranian traditional food product that prepared by a combination of several types of plant seeds mixed with sugar. The lack of appropriate packaging caused Ghavoot exposed to environment conditions, which leads to oxidation of this product and reduce its nutritional value and marketability. In this study, different types of packaging materials including nylon, the Polyester/ Aluminum/ polyethylene (PET/AL/PE) and the Polyester /Aluminum / Low-Density Polyethylene (PET/AL/LDPE) with different concentrations of oxygen inside the packaging (zero, 5 and 21%) were used to maintain quality properties of Ghavoot. The results showed that samples stored in the PET/Al/LDPE packaging under vacuum, had fewer moisture changes during storage compared with other treatments, as a result, the least changes in the color parameters of Ghavoot occurred. Increasing the concentration of oxygen inside the packaging resulted in higher peroxide, anisidine and totox values as well as the higher total acidity of the Ghavoot's oil. Keeping Ghavoot in the three-layer PET/Al/LDPE pouches under vacuum condition, caused the lipid oxidation to be delayed during the storage. Results of sensory properties showed that increasing the oxygen concentration inside the packaging caused the average score for product flavor to decrease as a result of rancidity development.
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3
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Rhazi L, Depeint F, Ayerdi Gotor A. Loss in the Intrinsic Quality and the Antioxidant Activity of Sunflower ( Helianthus annuus L.) Oil during an Industrial Refining Process. Molecules 2022; 27:916. [PMID: 35164180 PMCID: PMC8839766 DOI: 10.3390/molecules27030916] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/19/2022] [Accepted: 01/26/2022] [Indexed: 11/23/2022] Open
Abstract
Minor compounds in vegetable oils are of health interest due to their powerful biological antioxidant properties. In order to extend the shelf life of sunflower oil, it is generally subjected to a refining process that can affect these desirable compounds. The main purpose of this study was to determine the effect of this chemical/physical refining process on selected minor components of sunflower oil in order to establish the nutritional quality and health properties of the oil. The oxidative stability, contents of fatty acids, tocopherols, phytosterols, reducing capacity, β-carotene, chlorophyll, and squalene were studied during six refining steps. Quantitative data showed the evolution of oil quality according to its degree of refinement. The results showed a significant decrease for all of the minor compounds analyzed, with losses in carotenoids of 98.6%, 8.5% in tocopherols, 19.5% in phytosterols and 45.0% in squalene. The highest reductions were recorded for the compounds that alter the most the visual aspects of the oil (waxes, carotenoids and chlorophylls) whereas reduction was limited for the compounds with no impact on the organoleptic quality. The losses in the compounds of health interest should be minimized by improving the refining processes and/or having a greater content of those molecules in crude oil by breeding new performing varieties.
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Affiliation(s)
- Larbi Rhazi
- Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France;
| | - Flore Depeint
- Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France;
| | - Alicia Ayerdi Gotor
- Institut Polytechnique UniLaSalle, AGHYLE, UP 2018.C101, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France;
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4
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Refining Vegetable Oils: Chemical and Physical Refining. ScientificWorldJournal 2022; 2022:6627013. [PMID: 35069038 PMCID: PMC8767382 DOI: 10.1155/2022/6627013] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 11/07/2021] [Accepted: 12/16/2021] [Indexed: 01/18/2023] Open
Abstract
This review presents recent technologies involved in vegetable oil refining as well as quality attributes of crude oils obtained by mechanical and solvent extraction. Usually, apart from virgin oils, crude oils cannot be consumed directly or incorporated into various food applications without technological treatments (refining). Indeed, crude oils like soybean, rapeseed, palm, corn, and sunflower oils must be purified or refined before consumption. The objective of such treatments (chemical and physical refining) is to get a better quality, a more acceptable aspect (limpidity), a lighter odor and color, longer stability, and good safety through the elimination of pollutants while minimizing oil loss during processing. However, the problem is that refining removes some essential nutrients and often generates other undesirable compounds such as 3-MCPD-esters and trans-fatty acids. These compounds directly influence the safety level of refined oil. Advantages and drawbacks of both chemical and physical refining were discussed in the light of recent literature. Physical refining has several advantages over chemical one.
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Huang L, Li J, Bi Y, Xu Y, Wang Y, Wang J, Peng D. Simultaneous determination of α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol, sesamin, sesamolin, sesamol, and asarinin in sesame oil by normal-phase high performance liquid chromatography. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104132] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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6
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Chew SC, Ali MA. Recent advances in ultrasound technology applications of vegetable oil refining. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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7
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The technological and nutritional advantages of emulsified sausages with partial back-fat replacement by succinylated chicken liver protein and pre-emulsified sunflower oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111824] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Herbal Additives Substantially Modify Antioxidant Properties and Tocopherol Content of Cold-Pressed Oils. Antioxidants (Basel) 2021; 10:antiox10050781. [PMID: 34069017 PMCID: PMC8157206 DOI: 10.3390/antiox10050781] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2021] [Revised: 05/03/2021] [Accepted: 05/10/2021] [Indexed: 12/12/2022] Open
Abstract
The aim of the study was to examine combinations of base oils and herbal additives with a view to obtaining macerates with improved health benefits. Base oils were cold-pressed from the seeds of black cumin, borage, evening primrose, safflower, walnut, common hazel, and oilseed rape, as well as the flesh of sea-buckthorn fruits. They were then supplemented with herbs, including basil, thyme, and sage, in order to create macerates. Total antioxidant activity and tocopherol level were analyzed in oils, macerates, and oil cakes. Additionally, chemical properties of oil cakes—such as the level of fibre, vitamin C, β-carotene, and lutein—were also examined. Supplementation with herbs caused diversified effects on antioxidant activity and tocopherol level in macerates depending on the base oil, herb, and supplementation method. The obtained results indicate that tocopherol level does not play a decisive role in determining the antioxidant properties of oils, macerates, and oil cakes, suggesting significant involvement of other antioxidants. Among the tested macerates, the most promising one seems to be oilseed rape oil enriched with sage or basil to maximize its health benefits. The study can serve as a starting point for the development and implementation of functional macerates and oil cakes in healthy nutrition.
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de Salazar L, Contreras C, Torregrosa-García A, Luque-Rubia AJ, Ávila-Gandía V, Domingo JC, López-Román FJ. Oxidative Stress in Endurance Cycling Is Reduced Dose-Dependently after One Month of Re-Esterified DHA Supplementation. Antioxidants (Basel) 2020; 9:antiox9111145. [PMID: 33218112 PMCID: PMC7698918 DOI: 10.3390/antiox9111145] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/06/2020] [Accepted: 11/16/2020] [Indexed: 12/18/2022] Open
Abstract
Docosahexaenoic acid (DHA) supplementation can reduce exercise-induced oxidative stress generated during long aerobic exercise, with the minimum dose yet to be elucidated for physically active subjects. In this study, we performed a dose finding with re-esterified DHA in triglyceride form in a randomized double-blind parallel trial at different doses (350, 1050, 1750, and 2450 mg a day) for 4 weeks in males engaged in regular cycling (n = 100, 7.6 ± 3.7 h/week). The endogenous antioxidant capacity of DHA was quantified as a reduction in the levels of the oxidative stress marker 8-hydroxy-2′-deoxyguanosine (8-OHdG) recollected in 24-h urine samples after 90 min of constant load cycling before and after intervention. To ascertain incorporation of DHA, erythrocyte polyunsaturated fatty acid (PUFA) composition was compared along groups. We found a dose-dependent antioxidant capacity of DHA from 1050 mg with a trend to neutralization for the highest dose of 2450 mg (placebo: n = 13, F = 0.041; 350 mg: n = 10, F = 0.268; 1050 mg: n = 11, F = 7.112; 1750 mg: n = 12, F = 9.681; 2450 mg: n = 10, F = 15.230). In the erythrocyte membrane, the re-esterified DHA increased DHA and omega-3 percentage and decreased omega 6 and the omega-6 to omega-3 ratio, while Eicosapentaenoic acid (EPA) and PUFA remained unchanged. Supplementation of re-esterified DHA exerts a dose-dependent endogenous antioxidant property against moderate-intensity long-duration aerobic exercise in physically active subjects when provided at least 1050 mg a day for 4 weeks.
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Affiliation(s)
- Lydia de Salazar
- Sports Physiology Department, Faculty of Health Sciences, UCAM Universidad Católica San Antonio de Murcia, 30107 Guadalupe (Murcia), Spain; (L.d.S.); (A.J.L.-R.); (V.Á.-G.); (F.J.L.-R.)
| | - Carlos Contreras
- Sports Physiology Department, Faculty of Health Sciences, UCAM Universidad Católica San Antonio de Murcia, 30107 Guadalupe (Murcia), Spain; (L.d.S.); (A.J.L.-R.); (V.Á.-G.); (F.J.L.-R.)
| | - Antonio Torregrosa-García
- Sports Physiology Department, Faculty of Health Sciences, UCAM Universidad Católica San Antonio de Murcia, 30107 Guadalupe (Murcia), Spain; (L.d.S.); (A.J.L.-R.); (V.Á.-G.); (F.J.L.-R.)
- Correspondence:
| | - Antonio J. Luque-Rubia
- Sports Physiology Department, Faculty of Health Sciences, UCAM Universidad Católica San Antonio de Murcia, 30107 Guadalupe (Murcia), Spain; (L.d.S.); (A.J.L.-R.); (V.Á.-G.); (F.J.L.-R.)
| | - Vicente Ávila-Gandía
- Sports Physiology Department, Faculty of Health Sciences, UCAM Universidad Católica San Antonio de Murcia, 30107 Guadalupe (Murcia), Spain; (L.d.S.); (A.J.L.-R.); (V.Á.-G.); (F.J.L.-R.)
| | | | - Francisco Javier López-Román
- Sports Physiology Department, Faculty of Health Sciences, UCAM Universidad Católica San Antonio de Murcia, 30107 Guadalupe (Murcia), Spain; (L.d.S.); (A.J.L.-R.); (V.Á.-G.); (F.J.L.-R.)
- Department of Biochemistry and Molecular Biomedicine, University of Barcelona, 08007 Barcelona, Spain;
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10
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He W, Yin M, Yang R, Zhao W. Optimization of adlay (Coix lacryma-jobi) bran oil extraction: Variability in fatty acids profile and fatty acid synthase inhibitory activities. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101740] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Effect of the Refining Process on Total Hydroxytyrosol, Tyrosol, and Tocopherol Contents of Olive Oil. Foods 2020; 9:foods9030292. [PMID: 32150867 PMCID: PMC7143469 DOI: 10.3390/foods9030292] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 02/28/2020] [Accepted: 03/02/2020] [Indexed: 12/23/2022] Open
Abstract
The impact of the olive oil refining process on major antioxidant compound levels was evaluated by means of UHPLC analysis of lampante olive oils collected at different stages of the refining procedure (degumming, chemical and physical flash neutralization, bleaching, and deodorization). For this purpose, the evolution of the tocopherol fraction was investigated by means of the UHPLC-FL method, while the influence of the refining process on the total hydrolyzed phenolic content was assessed by measuring hydroxytyrosol and tyrosol levels after acid hydrolysis of the phenolic extracts. Refining was found to have a marked effect on total hydroxytyrosol and tyrosol contents, as they are completely removed in the early steps of the refining procedure. In contrast, the variation trends of tocopherols are not always clear-cut, and significant decreases in content from 7% to 16% were only revealed during refining in four out of nine samples. In addition, five of the nine refined oils showed final tocopherol concentrations higher than 200 mg/kg, the limit imposed by international standards regarding the content of such compounds in commercial olive oils. This study supports the need for a revision of the International Olive Oil Council (IOC) standard relative to the limit established for tocopherol addition to refined oils to avoid possible legal and economic trade issues.
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12
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Tavakoli J, Hajpour Soq K, Yousefi A, Estakhr P, Dalvi M, Mousavi Khaneghah A. Antioxidant activity of Pistacia atlantica var mutica kernel oil and it's unsaponifiable matters. Journal of Food Science and Technology 2019; 56:5336-5345. [PMID: 31749481 DOI: 10.1007/s13197-019-04004-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/12/2019] [Accepted: 08/01/2019] [Indexed: 12/20/2022]
Abstract
In this research, antioxidant activity of Pistacia atlantica var mutica (a wild type of pistachio in Iran) kernel oil (PAKO) and unsaponifiable matters of kernel oil (UKO) were compared with those of sesame seed oil (SSO) and rice bran oil (RBO) as well as with their unsaponifiable matters (USO and UBO) and α-tocopherol (natural antioxidant) was selected as control. Also, some chemical properties such as (FRAP, DPPH radical-scavenging, rancimat and oven assays (peroxide value and carbonyl value) were assessed. The amount of unsaponifiable matters of studied oils was between 1.4 and 3.5%. The highest total phenolics was observed in SSO (1024 mg/kg), followed by RBO, and PAKO was 174, and 75 mg/kg, respectively. In DPPH radical-scavenging assay, the EC50 values of PAKO, SSO, RBO, UKO, USO, UBO, and α-tocopherol were determined as 38.9, 50, 48.4, 14, 12.7, 15.9 and 61.4 mg/mL, respectively. In FRAP assay, the highest value was nominated for UKO (434 mmol/L); followed by USO, UBO, PAKO, SSO, RBO and α-tocopherol (404, 357, 364, 298, 210 and 58 mmol/L; respectively). Also, considering the results of oven test, the incorporation of UKO into pure sunflower oil resulted in the highest oxidative stability; followed by UBO, USO, PAKO, SSO, RBO and α-tocopherol. According to results of the rancimat test, the incorporation of unsaponifiable matters (UKO, USO, and UBO) resulted in the highest oil/oxidative stability index (OSI) in pure sunflower oil, followed by oils studied (PAKO, SSO, and RBO). According to results, UKO had the highest antioxidant activity, followed by USO, UBO, PAKO, SSO, RBO, and α-tocopherol.
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Affiliation(s)
- Javad Tavakoli
- 1Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, P.O. Box 74137-66171, Jahrom, Fars Iran
| | | | - Alireza Yousefi
- 3Department of Chemical Engineering, University of Bonab, PO Box 55517-61167, Bonab, Iran
| | - Parviz Estakhr
- 4Department of Food and Drug, Shiraz University of Medical Science, Shiraz, Iran
| | - Mohsen Dalvi
- 1Department of Food Science and Technology, Faculty of Agriculture, Jahrom University, P.O. Box 74137-66171, Jahrom, Fars Iran
| | - Amin Mousavi Khaneghah
- 5Department of Food Science, Faculty of Food Engineering, State University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, Caixa Postal: 6121, Campinas, Sao Pulo CEP 13083-862 Brazil
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13
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Pan F, Wen B, Wang X, Ma X, Zhao J, Liu C, Xu Y, Dang W. Effect of the chemical refining process on perilla seed oil composition and oxidative stability. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14094] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Fengguang Pan
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Baoli Wen
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Xiaoqing Wang
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Xiaoxuan Ma
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Jie Zhao
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Chujie Liu
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Yufei Xu
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
| | - Wenjun Dang
- Laboratory of Nutrition and Functional Food, College of Food Science and Engineering Jilin University Changchun PR China
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Beszterda M, Nogala‐Kałucka M. Current Research Developments on the Processing and Improvement of the Nutritional Quality of Rapeseed (
Brassica napus
L.). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800045] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Monika Beszterda
- Department of Biochemistry and Food AnalysisPoznan University of Life SciencesMazowiecka 4860‐623PoznanPoland
| | - Małgorzata Nogala‐Kałucka
- Department of Biochemistry and Food AnalysisPoznan University of Life SciencesMazowiecka 4860‐623PoznanPoland
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Tavakoli A, Sahari MA, Barzegar M, Ahmadi Gavlighi H. Optimization of high voltage electric field as a novel non-thermal method of sunflower oil neutralization. Sep Purif Technol 2019. [DOI: 10.1016/j.seppur.2018.10.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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16
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Effect of refining on bioactive composition and oxidative stability of hazelnut oil. Food Res Int 2019; 116:586-591. [DOI: 10.1016/j.foodres.2018.08.077] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2018] [Revised: 08/16/2018] [Accepted: 08/25/2018] [Indexed: 11/15/2022]
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17
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Investigation of activated carbon obtained from the liquid products of pyrolysis in sunflower oil bleaching process. INTERNATIONAL JOURNAL OF INDUSTRIAL CHEMISTRY 2018. [DOI: 10.1007/s40090-018-0156-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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18
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Wada B, Gordon R, Yagiz Y, Gu L. Comparing the Oil Extraction and Refining Methods for Muscadine Grape Seeds of Noble and Carlos Cultivar. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800166] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Brian Wada
- Food Science and Human Nutrition DepartmentInstitute of Food and Agricultural SciencesUniversity of FloridaGainesvilleFlorida 32611
| | - Rachel Gordon
- Food Science and Human Nutrition DepartmentInstitute of Food and Agricultural SciencesUniversity of FloridaGainesvilleFlorida 32611
| | - Yavuz Yagiz
- Food Science and Human Nutrition DepartmentInstitute of Food and Agricultural SciencesUniversity of FloridaGainesvilleFlorida 32611
| | - Liwei Gu
- Food Science and Human Nutrition DepartmentInstitute of Food and Agricultural SciencesUniversity of FloridaGainesvilleFlorida 32611
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19
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Tavakoli J, Hashemi SMB, Mousavi Khaneghah A, Barba FJ, Amorati R, Esmaeilzadeh Kenari R, Amarowicz R. Improving the Frying Performance and Oxidative Stability of Refined Soybean Oil by Tocotrienol-Rich Unsaponifiable Matters of Kolkhoung (Pistacia khinjuk) Hull Oil. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12065] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Javad Tavakoli
- Department of Food Science and Technology, Faculty of Agriculture; Jahrom University, Khalij Fars Street, P.O. Box 74131-88941; Jahrom Fars Iran
| | | | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering; State University of Campinas (UNICAMP), Monteiro Lobato, 80. Caixa Postal 6121, CEP 13083-862; Campinas São Paulo Brazil
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy; Universitat de València, Avda. Vicent Andrés Estellés, s/n, Burjassot; 46100 València Spain
| | - Riccardo Amorati
- Chemistry Department “G. Ciamician”; University of Bologna; Via S. Giacomo 11, 40126, Bologna Italy
| | - Reza Esmaeilzadeh Kenari
- Food Science and Technology Department, Faculty of Agricultural Engineering; Sari Agricultural Sciences and Natural Resources University; Km 9, Farah Abad Road, P.O. Box 48181-68984, Sari Mazandaran Iran
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research; Polish Academy of Science, Tuwima 10; 10-748 Olsztyn Poland
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20
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Xue Z, Wan F, Yu W, Liu J, Zhang Z, Kou X. Edible Oil Production From Microalgae: A Review. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700428] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Zhaohui Xue
- School of Chemical Engineering and Technology; Tianjin University; 300072 Tianjin China
| | - Fang Wan
- School of Chemical Engineering and Technology; Tianjin University; 300072 Tianjin China
| | - Wancong Yu
- Tianjin Academy of Agricultural Sciences; 300381 Tianjin China
| | - Jing Liu
- School of Chemistry and Chemical Engineering; Qinghai Nationalities University; 810007 Qinghai China
| | - Zhijun Zhang
- Tianjin Academy of Agricultural Sciences; 300381 Tianjin China
| | - Xiaohong Kou
- School of Chemical Engineering and Technology; Tianjin University; 300072 Tianjin China
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21
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Tavakoli J, Sorbi N. Fortification of refined soybean oil by hull oil of two Iranian wild pistachios: Improving thermal stability during frying process. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1396339] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Javad Tavakoli
- Faculty of Agriculture, Department of Food Science and Technology, Jahrom University, Jahrom, Fars, Iran
| | - Nazanin Sorbi
- Faculty of Agriculture, Department of Food Science and Technology, Jahrom University, Jahrom, Fars, Iran
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22
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Fang Y, Gu S, Zhang J, Liu S, Ding Y, Liu J. Deodorisation of fish oil by nanofiltration membrane process: focus on volatile flavour compounds and fatty acids composition. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13644] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yizhou Fang
- Department of Food Science and Engineering; Ocean College; Zhejiang University of Technology; Hangzhou 310014 China
| | - Saiqi Gu
- Department of Food Science and Engineering; Ocean College; Zhejiang University of Technology; Hangzhou 310014 China
| | - Jianyou Zhang
- Department of Food Science and Engineering; Ocean College; Zhejiang University of Technology; Hangzhou 310014 China
| | - Shulai Liu
- Department of Food Science and Engineering; Ocean College; Zhejiang University of Technology; Hangzhou 310014 China
| | - Yuting Ding
- Department of Food Science and Engineering; Ocean College; Zhejiang University of Technology; Hangzhou 310014 China
| | - Jianhua Liu
- Department of Food Science and Engineering; Ocean College; Zhejiang University of Technology; Hangzhou 310014 China
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23
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Gwatidzo L, Botha BM, McCrindle RI. Influence of Extraction Method on Yield, Physicochemical Properties and Tocopherol Content of Manketti (Schinziophyton rautanenii) Nut Oil. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3004-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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24
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Hashemi SMB, Mousavi Khaneghah A, Nikmaram N, Raeisi S, Rahman MS, Avallone S. Heating, microwave and UV irradiation effects on oxidative stability of Sardasht red grape (Vitis vinifera
cultiv. Sardasht) seed oil. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13421] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering; University of Campinas (UNICAMP); Rua Monteiro Lobato, 80, Caixa Postal: 6121 Campinas São Paulo CEP 13083-862 Brazil
| | - Nooshin Nikmaram
- Young Researchers and Elite Club; Sabzevar Branch, Islamic Azad University; Sabzevar 9618814711 Iran
| | - Susan Raeisi
- Department of Food Science and Technology; College of Agriculture, Urmia University; Urmia 5756151818 Iran
| | - Mohammad Shafiur Rahman
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences; Sultan Qaboos University; P. O. Box 34, Al Khoudh Muscat 123 Oman
| | - Sylvie Avallone
- Institut des régions chaudes 1101; avenue Agropolis BP 5098; 34093 Montpellier Cedex 05 France
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25
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Hussain Sherazi ST, Mahesar SA, Sirajuddin. Vegetable Oil Deodorizer Distillate: A Rich Source of the Natural Bioactive Components. J Oleo Sci 2016; 65:957-966. [PMID: 27829614 DOI: 10.5650/jos.ess16125] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Deodorizer distillates are waste products of edible oil processing industries obtained during deodorization process of vegetable oils. It is very cheap source of several health beneficial components such as tocopherols, sterols, squalene as well as free fatty acids which have numerous industrial applications. These valuable components are being used in different foods, pharmaceutical formulations and cosmetics. Traditional sources of these useful components are vegetable oils, fruits, vegetables and nuts. Global need of these important components has been exceeded than their availability. The deodorizer distillates of various vegetable oils are considered to be a rich source of several valuable components. Present review will cover brief introduction of common processing stages involved in all vegetable oil processing, analytical methods for characterization of deodorizer distillates by instrumental techniques, importance and commercial value of deodorizer distillates. Future prospective of current field may leads to cost efficient processes and increased attention on the nutritional quality of deodorized oil and commercial applications of deodorizer distillates as well as their valuable components.
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26
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Kreps F, Kyselka J, Burčová Z, Schmidt Š, Rajchl A, Filip V, Ház A, Jablonský M, Sládková A, Šurina I. Influence of deodorization temperature on formation of tocopherol esters and fatty acids polymers in vegetable oil. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600027] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- František Kreps
- Faculty of Chemical and Food Technology, Department of Food Science and TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Jan Kyselka
- Department of DairyFat and Cosmetics, University of Chemistry and TechnologyPragueCzech Republic
| | - Zuzana Burčová
- Faculty of Chemical and Food Technology, Department of Food Science and TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Štefan Schmidt
- Faculty of Chemical and Food Technology, Department of Food Science and TechnologySlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Aleš Rajchl
- Department of Food Preservation, University of Chemistry and TechnologyPragueCzech Republic
| | - Vladimír Filip
- Department of DairyFat and Cosmetics, University of Chemistry and TechnologyPragueCzech Republic
| | - Aleš Ház
- Faculty of Chemical and Food TechnologyDepartment of Wood, Pulp and PaperSlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Michal Jablonský
- Faculty of Chemical and Food TechnologyDepartment of Wood, Pulp and PaperSlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Alexandra Sládková
- Faculty of Chemical and Food TechnologyDepartment of Wood, Pulp and PaperSlovak University of Technology in BratislavaBratislavaSlovak Republic
| | - Igor Šurina
- Faculty of Chemical and Food TechnologyDepartment of Wood, Pulp and PaperSlovak University of Technology in BratislavaBratislavaSlovak Republic
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27
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Zhu M, Wen X, Zhao J, Liu F, Ni Y, Ma L, Li J. Effect of Industrial Chemical Refining on the Physicochemical Properties and the Bioactive Minor Components of Peanut Oil. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2776-3] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Assumpção CF, Nunes IL, Mendonça TA, Bortolin RC, Jablonski A, Flôres SH, de Oliveira Rios A. Bioactive Compounds and Stability of Organic and Conventional Vitis labrusca Grape Seed Oils. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2742-0] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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29
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Fine F, Brochet C, Gaud M, Carre P, Simon N, Ramli F, Joffre F. Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed, and soybean oils. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400400] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Frederic Fine
- Technical Center for Oilseed Crops and Industrial Hemp (CETIOM); Pessac France
| | - Claire Brochet
- Technical Center for Oilseed Crops and Industrial Hemp (CETIOM); Pessac France
| | - Marie Gaud
- French Institute of oils and fats (ITERG); Pessac France
| | | | - Noemie Simon
- Organisation Nationale Interprofessionnelle des Graines et fruits oléagineux (ONIDOL); Paris France
| | - Fatiha Ramli
- Organisation Nationale Interprofessionnelle des Graines et fruits oléagineux (ONIDOL); Paris France
| | - Florent Joffre
- French Institute of oils and fats (ITERG); Pessac France
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30
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Karmowski J, Hintze V, Kschonsek J, Killenberg M, Böhm V. Antioxidant activities of tocopherols/tocotrienols and lipophilic antioxidant capacity of wheat, vegetable oils, milk and milk cream by using photochemiluminescence. Food Chem 2014; 175:593-600. [PMID: 25577124 DOI: 10.1016/j.foodchem.2014.12.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2014] [Revised: 12/01/2014] [Accepted: 12/03/2014] [Indexed: 12/27/2022]
Abstract
The purpose of this study was to measure the antioxidant activity (AOA) of tocopherols and tocotrienols by using photochemiluminescence (PCL). This method enables to detect total lipophilic antioxidants. The AOA of all vitamin E isomers depended on number and position of methyl groups in the chroman ring. Correlation between the AOA and the redox potential and the biological activity of the tocochromanols was observed. The second aim was to analyse different kinds of wheat, vegetable oils, milk and milk cream on their antioxidant capacity (AOC) by using PCL and α-TEAC. The contents of vitamin E and carotenoids were analysed by HPLC. Correlations between the sum of carotenoids and vitamin E and the AOC were detected. Based on high vitamin E contents, the oils had the highest and in contrast, the product macaroni showed the lowest AOC. A concentration-dependent effect was observed in both assays, PCL and α-TEAC.
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Affiliation(s)
- Jasmin Karmowski
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany
| | - Victoria Hintze
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany
| | - Josephine Kschonsek
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany
| | | | - Volker Böhm
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany.
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31
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The Quality, Stability, and Bioactive Compound Composition of Virgin and Refined Organic Grape Seed Oil. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2548-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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32
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Chen Y, Thiyam-Hollander U, Barthet VJ, Aachary AA. Value-added potential of expeller-pressed canola oil refining: characterization of sinapic acid derivatives and tocopherols from byproducts. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:9800-9807. [PMID: 25222858 DOI: 10.1021/jf502428z] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Valuable phenolic antioxidants are lost during oil refining, but evaluation of their occurrence in refining byproducts is lacking. Rapeseed and canola oil are both rich sources of sinapic acid derivatives and tocopherols. The retention and loss of sinapic acid derivatives and tocopherols in commercially produced expeller-pressed canola oils subjected to various refining steps and the respective byproducts were investigated. Loss of canolol (3) and tocopherols were observed during bleaching (84.9%) and deodorization (37.6%), respectively. Sinapic acid (2) (42.9 μg/g), sinapine (1) (199 μg/g), and canolol (344 μg/g) were found in the refining byproducts, namely, soap stock, spent bleaching clay, and wash water, for the first time. Tocopherols (3.75 mg/g) and other nonidentified phenolic compounds (2.7 mg sinapic acid equivalent/g) were found in deodistillates, a byproduct of deodorization. DPPH radical scavenging confirmed the antioxidant potential of the byproducts. This study confirms the value-added potential of byproducts of refining as sources of endogenous phenolics.
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Affiliation(s)
- Yougui Chen
- Department of Human Nutritional Sciences, University of Manitoba , Winnipeg, Manitoba R3T 2N2, Canada
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33
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Kreps F, Vrbiková L, Schmidt Š. Influence of industrial physical refining on tocopherol, chlorophyll and beta-carotene content in sunflower and rapeseed oil. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300460] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- František Kreps
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
| | - Lenka Vrbiková
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
| | - Štefan Schmidt
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
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34
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Effect of refining on quality and composition of sunflower oil. Journal of Food Science and Technology 2014; 52:4613-8. [PMID: 26139933 DOI: 10.1007/s13197-014-1461-0] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2014] [Accepted: 06/27/2014] [Indexed: 10/25/2022]
Abstract
An experimental oil refining unit has been developed and tested for sunflower oil. Crude pressed sunflower oil obtained from a local oil mill was refined using chemical method by degumming, neutralization, bleaching and dewaxing. The quality and composition of crude and refined oil were analysed compared. Reduction in phosphorous content from 6.15 ppm to 0, FFA content from 1.1 to 0.24 % (oleic acid), peroxide value from 22.5 to 7.9 meq/kg, wax content from 1,420 to 200 ppm and colour absorbance value from 0.149 to 0.079 (in spectrophotometer at 460 nm) were observed from crude to refined oil. It was observed that refining did not have significant effect on fatty acid compositions as found in the percentage peak area in the GC-MS chromatogram. The percentage of unsaturated fatty acid in both the oils were recorded to be about 95 % containing 9-Octadecenoic acid (Oleic acid) and 11,14-Eicosadienoic acid (elongated form of linoleic acid). The research results will be useful to small entrepreneurs and farmers for refining of sunflower oil for better marketability.
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35
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Ergönül PG, Köseoğlu O. Changes in α-, β-, γ- and δ-tocopherol contents of mostly consumed vegetable oils during refining process. CYTA - JOURNAL OF FOOD 2013. [DOI: 10.1080/19476337.2013.821672] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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36
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Hrádková I, Merkl R, Smidrkal J, Kyselka J, Filip V. Antioxidant effect of mono- and dihydroxyphenols in sunflower oil with different levels of naturally present tocopherols. EUR J LIPID SCI TECH 2013; 115:747-755. [PMID: 23997655 PMCID: PMC3752933 DOI: 10.1002/ejlt.201200293] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2012] [Revised: 02/07/2013] [Accepted: 03/22/2013] [Indexed: 11/06/2022]
Abstract
Antioxidant properties of mono- and dihydroxyphenolic acids and their alkyl esters were examined, with emphasis on the relationship between their molecular structure and antioxidant activity. Test media with different tocopherol level were used for determining the oxidative stability: original refined sunflower oil (total tocopherols 149.0 mg/kg), partially tocopherol-stripped sunflower oil (total tocopherols 8.7 mg/kg) and distilled fatty acid methyl esters (FAME) as a tocopherol-free medium. The chemical reaction of tocopherols with diazomethane tested for the purpose to eliminate their antioxidant activity failed due to the negligible degree of methylation of hydroxyl group in the tocopherol molecule. Caffeic acid and protocatechuic acid (3,4-dihydroxyphenolic acids) and their alkyl esters were found to be more active antioxidants than monohydroxyphenolic acid (p-hydroxybenzoic acid), 2,5-dihydroxyphenolic acid (gentisic acid), 3-methoxy-4-hydroxyphenolic acids (vanillic and ferulic acids) and their corresponding alkyl esters. Naturally present tocopherols in refined sunflower oil proved to have a synergistic effect on gentisic acid but not on its alkyl esters. In contrast, tocopherols showed an antagonistic effect on alkyl esters of caffeic acid, because their protection factors decreased with increasing level of tocopherols in the test medium. Moreover, the antioxidant activity of these alkyl esters decreased with increasing length of their alkyl chain in conformity with the polar paradox hypothesis. PRACTICAL APPLICATIONS Tocopherols as naturally present antioxidants influence considerably the antioxidant activity of other antioxidants added to plant oils used as a test medium. Distilled fatty acid methyl esters prepared from refined sunflower oil may serve as an optimal tocopherol-free test medium. Some alkyl esters of phenolic acids were evaluated to be applicable as natural more lipophilic antioxidants in comparison with phenolic acids.
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Affiliation(s)
- Iveta Hrádková
- Department of Dairy, Fat and Cosmetic Science, Institute of Chemical Technology Prague, Czech Republic
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37
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Suliman TE, Meng Z, Li JW, Jiang J, Liu Y. Optimisation of sunflower oil deodorising: balance between oil stability and other quality attributes. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12156] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Talal E. Suliman
- The State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road; Wuxi; 214122; China
| | - Zong Meng
- The State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road; Wuxi; 214122; China
| | - Jin Wei Li
- The State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road; Wuxi; 214122; China
| | - Jiang Jiang
- The State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road; Wuxi; 214122; China
| | - Yuanfa Liu
- The State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road; Wuxi; 214122; China
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38
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Minor Components in Canola Oil and Effects of Refining on These Constituents: A Review. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2254-8] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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39
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Minor Constituents in Canola Oil Processed by Traditional and Minimal Refining Methods. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2215-2] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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40
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Wu S, Wang L, Shu F, Cao W, Chen F, Wang X. Effect of refining on the lignan content and oxidative stability of oil pressed from roasted sesame seed. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12074] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
| | | | | | - Wenming Cao
- Shanghai Grain Science Research Institute; 200136; Shanghai; China
| | - Fengxiang Chen
- Shanghai Grain Science Research Institute; 200136; Shanghai; China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; 214122; Wuxi; China
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41
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Haq MA, Alam MJ, Hasnain A. Gum Cordia: A novel edible coating to increase the shelf life of Chilgoza (Pinus gerardiana). Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.05.008] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Haq MA, Hasnain A. Antioxidant Containing Gum Cordia Coatings for Control of Peanut Oxidation. J FOOD PROCESS PRES 2012. [DOI: 10.1111/jfpp.12044] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Muhammad Abdul Haq
- Department of Food Science and Technology; University of Karachi; Karachi 75270 Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology; University of Karachi; Karachi 75270 Pakistan
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43
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Isso B, Ryan D. Extraction of α-tocopherolquinone from vegetable oil deodorizer distillate waste. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100380] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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44
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Villalobos-Gutiérrez M, Schweiggert R, Carle R, Esquivel P. Chemical characterization of Central American pitaya (Hylocereussp.) seeds and seed oil. CYTA - JOURNAL OF FOOD 2012. [DOI: 10.1080/19476337.2011.580063] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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45
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Tasan M, Gecgel U, Demirci M. Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil ( Helianthus annuus L.). GRASAS Y ACEITES 2011. [DOI: 10.3989/gya.126010] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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46
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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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47
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Franke S, Fröhlich K, Werner S, Böhm V, Schöne F. Analysis of carotenoids and vitamin E in selected oilseeds, press cakes and oils. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900251] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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48
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49
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Effects of Sonication and Edible Coating Containing Rosemary and Tea Extracts on Reduction of Peanut Lipid Oxidative Rancidity. FOOD BIOPROCESS TECH 2008. [DOI: 10.1007/s11947-008-0150-2] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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50
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Čmolík J, Pokorný J, Réblová Z, Svoboda Z. Tocopherol retention in physically refined rapeseed oil as a function of deodorization temperature. EUR J LIPID SCI TECH 2008. [DOI: 10.1002/ejlt.200700499] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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