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Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products. Foods 2022; 11:foods11050683. [PMID: 35267317 PMCID: PMC8909574 DOI: 10.3390/foods11050683] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 02/04/2023] Open
Abstract
Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to characterize the oils extracted from the by-products of debranning (DP) and milling processes (MP) of durum wheat and to follow the changes due to the refining process on the minor components. The results showed that DP had significantly higher oil content than MP, but it was characterized by a significantly lower amount of tocols. Polyunsaturated fatty acids content was similar (around 62% of total fatty acids). Consequently, a mixture of DP/MP (60/40 w/w) was chosen as a basis for further studies concerning the refining process. During refining, carotenoids almost disappeared while tocols were reduced by 24% on average. Free fatty acids, peroxide value, and oxidized triacylglycerols were significantly reduced by refining, while triacylglycerol oligopolymers were significantly higher than the crude oil. Durum wheat oil had an outstanding content of phytosterols and policosanols. Overall, the edible oil obtained from durum wheat after refining could be considered a good source of phytochemicals and could represent a valuable strategy to valorize the by-products from durum wheat mills.
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The formation, determination and health implications of polar compounds in edible oils: Current status, challenges and perspectives. Food Chem 2021; 364:130451. [PMID: 34198033 DOI: 10.1016/j.foodchem.2021.130451] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 06/21/2021] [Accepted: 06/21/2021] [Indexed: 01/12/2023]
Abstract
To effectively control the quality of edible oil, polar compounds in edible oils have been studied extensively in the past few decades, particularly in the field of frying. This article critically reviews the formation, determination, and health implications of the polar compounds in edible oils via comprehensive literature research. The challenges and perspectives of polar compounds in edible oils are also discussed. Three chemical reactions, including oxidation, hydrolysis, and polymerization, elaborate polar compound formation. Many techniques are used to determine the total polar compound content of edible oils, with comparative analysis; Fourier transform infrared technique is a relatively ideal method. A major obstacle for nutritional studies focused on polar compounds formed during frying is that few pure compounds have been quantified. To inhibit the formation of the polar compounds effectively, investigations into the applications of enzymatic method in developing new lipophilized antioxidants may be a new direction in research.
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Kmiecik D, Fedko M, Siger A, Kulczyński B. Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil. Molecules 2019; 24:E4555. [PMID: 31842452 PMCID: PMC6943668 DOI: 10.3390/molecules24244555] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to analyze the influence of the surface area to volume ratio of pressed and refined rapeseed oils on the changes in tocopherol content and polymerization of triacylglycerols during heating. In the study the pressed and refined rapeseed oil was heated at 170 °C, during 6, 12, and 18 h with three different surface area to volume (s/v) ratios (0.378, 0.189, and 0.126 cm-1). During heating, a decrease in tocopherols and increases in dimers, trimers, and oligomers of triacylglycerols were observed. However, the changes were dependent on the surface area to volume ratio used, type of oil and time of heating. The biggest changes were observed in oil with the biggest s/v ratio (0.378 cm-1), and the lowest when the s/v ratio was 0.126 cm-1. The pressed oil was characterized by faster degradation of tocopherols and slower increase of triacylglycerol polymer levels compared to refined oil.
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Affiliation(s)
- Dominik Kmiecik
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Bartosz Kulczyński
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
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Application of triacylglycerol polymer determination in the quality evaluation of vegetable oil. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.037] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Paradiso VM, Caponio F, Bruno G, Pasqualone A, Summo C, Gomes T. Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10776-10782. [PMID: 25310182 DOI: 10.1021/jf5025888] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The relationship between fatty acid composition of oils and their oxidative stability in the presence of monoacylglycerols was investigated. Purified vegetable oils were added at increasing amounts (0.5, 1, 2, and 3%) of monoacylglycerols obtained from purified soybean oil and submitted to an oven test (60 °C for 18 days). The obtained results showed a generally antioxidant effect of monoacylglycerols, with remarkable differences among oils. The antioxidant effect was significantly higher in less unsaturated oils, such as palm and olive oils. Among the more unsaturated vegetable oils, peanut and sunflower oils showed an almost linear slowdown of oxidation, slightly less pronounced in sunflower oil, which was the most susceptible to oxidation due to its high content of linoleic acid. A peculiar trend was highlighted for soybean oil, where the antioxidant effect of high amounts of monoacylglycerols was opposed to a pro-oxidant effect observed up to 1%.
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Affiliation(s)
- Vito Michele Paradiso
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro , Via Amendola 165/A, I-70126 Bari, Italy
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Kostecka M, Kowalska D, Kozłowska M, Kowalski B. Properties and Oxidative Stabilities of Enzymatically Interesterified Chicken Fat and Sunflower Oil Blend. J Oleo Sci 2013; 62:893-900. [DOI: 10.5650/jos.62.893] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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Kittipongpittaya K, Chen B, Panya A, McClements DJ, Decker EA. Prooxidant Activity of Polar Lipid Oxidation Products in Bulk Oil and Oil-in-Water Emulsion. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2128-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Caponio F, Giarnetti M, Paradiso VM, Summo C, Gomes T. Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03161.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Francesco Caponio
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DISSPA); Università degli Studi di Bari “Aldo Moro”; Via Amendola, 165/a; I-70126; Bari; Italy
| | - Mariagrazia Giarnetti
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DISSPA); Università degli Studi di Bari “Aldo Moro”; Via Amendola, 165/a; I-70126; Bari; Italy
| | - Vito M. Paradiso
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DISSPA); Università degli Studi di Bari “Aldo Moro”; Via Amendola, 165/a; I-70126; Bari; Italy
| | - Carmine Summo
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DISSPA); Università degli Studi di Bari “Aldo Moro”; Via Amendola, 165/a; I-70126; Bari; Italy
| | - Tommaso Gomes
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DISSPA); Università degli Studi di Bari “Aldo Moro”; Via Amendola, 165/a; I-70126; Bari; Italy
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Pasqualone A, Di Rienzo V, Blanco A, Summo C, Caponio F, Montemurro C. Characterization of virgin olive oil from Leucocarpa cultivar by chemical and DNA analysis. Food Res Int 2012. [DOI: 10.1016/j.foodres.2011.05.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Decker EA, Akoh CC, Wilkes RS. Incorporation of (n-3) fatty acids in foods: challenges and opportunities. J Nutr 2012; 142:610S-613S. [PMID: 22279141 DOI: 10.3945/jn.111.149328] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The health benefits of long-chain (n-3) PUFA have been widely reported in the literature. Despite the potential benefits, consumption of these fatty acids continues to fall below recommendations from various health and regulatory agencies. Incorporation of long-chain PUFA in foods represents a considerable challenge due to the increased risk of lipid oxidation resulting in the development of off-flavors and reduced shelf life. As a result, new sources of (n-3) fatty acids are needed that are more efficiently converted to long-chain (n-3) fatty acids than α-linolenic acid (ALA) and can be more easily incorporated into food. Stearidonic acid [SDA, 18:4 (n-3)] is an intermediate in the desaturation of ALA to EPA. Soybeans have been modified to contain SDA. Clinical studies have demonstrated a significant increase in EPA levels when SDA is consumed. Being more stable, SDA has been added to a variety of foods and has demonstrated equal consumer acceptance compared to a regular soybean oil control. SDA-enhanced soybean oil can provide to food companies and consumers an option to increase (n-3) fatty acid consumption in foods consumers typically eat.
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Affiliation(s)
- Eric A Decker
- Department of Food Science, University of Massachusetts, Amherst, MA, USA
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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: 135] [Impact Index Per Article: 11.3] [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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Caponio F, Summo C, Bilancia MT, Paradiso VM, Sikorska E, Gomes T. High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: An approach to their differentiation. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.03.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Caponio F, Giarnetti M, Summo C, Gomes T. Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction of Taralli. J Food Sci 2011; 76:C549-54. [DOI: 10.1111/j.1750-3841.2011.02113.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Gomes T, Caponio F, Bruno G, Summo C, Paradiso VM. Effects of monoacylglycerols on the oxidative stability of olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2228-2232. [PMID: 20632384 DOI: 10.1002/jsfa.4075] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The study of pro- and anti-oxidant compounds is important for their influence on the shelf-life and nutritional value of food. The aim of this research was to evaluate the activity of monoacylglycerols (MAG), obtained by partial saponification of a purified olive oil, added in increasing amounts to the same oil and submitted to the Rancimat test and oven test at 60 °C. Besides routine analyses, high-performance size exclusion chromatography analysis of polar compounds was performed. RESULTS The addition of MAG led in all cases to a significant slowdown of the oxidative processes. These trends were more evident as the oxidation went on. The purified oil added with 30 g kg(-1) of MAG after 9 days of oven test at 60 °C presented a level of oxidative degradation significantly lower than the control after only 4 days. CONCLUSION The data showed a marked antioxidant effect of MAG in purified olive oil, contrary to what has been observed by other authors, who noticed either a pro-oxidant or a non-antioxidant activity of these compounds in soybean oil. A different behaviour of MAG during oxidation could depend on the different fatty acid composition of the oil matter they are added to.
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Affiliation(s)
- Tommaso Gomes
- Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali progesa, Sezione di Scienze e Tecnologie Alimentari, Università degli Studi, Via Amendola 165/a, I-70126 Bari, Italy.
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Tabee E, Jägerstad M, Dutta PC. Frying Quality Characteristics of French Fries Prepared in Refined Olive Oil and Palm Olein. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1417-0] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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