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Sunagar RR, Sreerama YN. Impact of milling on the nutrients and anti-nutrients in browntop millet (Urochloa ramosa) and its milled fractions: evaluation of their flour functionality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:5504-5512. [PMID: 38349053 DOI: 10.1002/jsfa.13382] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/22/2023] [Accepted: 02/11/2024] [Indexed: 02/29/2024]
Abstract
BACKGROUND Browntop millet has gained popularity in recent years owing to its nutritional superiority and health benefits. However, the usage of browntop millet flours as ingredients in composite flours and functional foods is constrained due to a lack of information regarding the grain composition and its flour functionality. Therefore, the distribution of nutrients, anti-nutrients in browntop millet milled fractions and their flour functionality was evaluated in comparison to whole grain flour. RESULTS Bran fraction comprised the highest protein (13.7%) and fat contents (27%) among other fractions. Pearling of dehulled grains considerably reduced phytic acid, saponins and flatulence-causing oligosaccharides in pearled grain flours. Besides, this led to the enrichment of soluble fibre, minerals, phenolics and trypsin inhibitors in bran fraction. Milling also impacted flour functionality. Despite its lower water holding ability, dehulled grain flour exhibited significantly higher oil absorption capacity than whole grain flour due to the removal of fibre-rich hull fraction. Although emulsion (45.2%) and foaming capacities (12.5%) were superior in bran flour, foam stability was greater in pearled grain flours. CONCLUSION These findings suggest the potential utilisation of browntop millet milled flours as ingredients in the development of distinct food formulations and as partial substitutes to wheat flour in confectionary and bakery products. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Raghavakumari R Sunagar
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Yadahally N Sreerama
- Department of Grain Science and Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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2
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Stefanidis S, Ordoudi SA, Nenadis N, Pyrka I. Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges. Food Res Int 2023; 174:113599. [PMID: 37986461 DOI: 10.1016/j.foodres.2023.113599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
In recent years, there has been a growing demand for minimally processed foods that offer health benefits and premium sensory characteristics. This trend has led to increased consumption of virgin (VOs) and cold-pressed (CPOs) oils, which are rich sources of bioactive substances. To meet consumer needs for new oil products conferring multi-functional properties over a longer storage period, the scientific community has been revisiting traditional enrichment practices while exploring novel fortification technologies. In the last four years, the interest has been growing faster; an ascending number of annually published studies are about the addition of different plant materials, agri-food by-products, or wastes (intact or extracts) to VOs and CPOs using traditional or innovative fortification processes. Considering this trend, the present review aims to provide an overview and summarize the key findings from relevant papers that were retrieved from extensively searched databases. Our meta-analysis focuses on exposing the most recent trends regarding the exploitation of VOs and CPOs as substrates, the fortification agents and their form of use, as well as the fortification technologies employed. The review critically discusses possible health claim and labeling issues and highlights some chemical and microbial safety concerns along with authenticity issues and gaps in quality specifications that manufacturers have yet to address. All these aspects are examined from the perspective of developing new oil products with well-balanced techno-, senso- and bio-functional characteristics.
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Affiliation(s)
- Stavros Stefanidis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Stella A Ordoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Ioanna Pyrka
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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3
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Rodríguez ME, Rikal L, Schneider-Teixeira A, Deladino L, Ixtaina V. Extraction method impact on the physicochemical characteristics of lipids from chia nutlets applicable to long-term storage studies. Food Chem 2023; 427:136706. [PMID: 37379750 DOI: 10.1016/j.foodchem.2023.136706] [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: 01/19/2023] [Revised: 05/08/2023] [Accepted: 06/20/2023] [Indexed: 06/30/2023]
Abstract
Lipids are relevant during the seed aging process, for which it is pertinent to choose an extraction method that does not alter their nature. Thus, three methods were applied to extract lipids from chia seeds: one used as reference (Soxhlet) and two at room temperature using hexane/ethanol (COBio) and hexane/isopropanol (COHar). The fatty acid composition and the tocopherol content of the oils were analyzed. Also, their oxidative status through the peroxide index, conjugated dienes and trienes, and malondialdehyde were determined. Besides, biophysical techniques, such as DSC and FT-IR, were applied. The extraction yield was not affected by the extraction method, while the fatty acid composition presented slight differences. Despite the high content of PUFAs, the oxidation level was low in all cases, especially in COBio, associated with the high content of α-tocopherol. DSC and FT-IR outcomes coincided with those obtained by conventional studies, resulting in efficient and fast characterization tools.
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Affiliation(s)
- María Emilia Rodríguez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina.
| | - Luis Rikal
- Núcleo TECSE, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires, Avenida del Valle 5737 (B7400), Olavarría, Argentina
| | - Aline Schneider-Teixeira
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina; YPF-TECNOLOGÍA (Y-TEC), Av. del Petróleo S/N between 129 and 143 (CP 1923), Berisso, Argentina
| | - Lorena Deladino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina; Facultad de Ciencias Exactas- UNLP. Calle 47 and 115 (1900), La Plata, Argentina.
| | - Vanesa Ixtaina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales- UNLP, Calle 60 and 119 (1900), La Plata, Argentina.
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4
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Health-promoting approaches of the use of chia seeds. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/10/2023] Open
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5
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Chia (Salvia hispanica L.) oil supplementation ameliorates liver oxidative stress in high-fat diet-fed mice through PPAR-γ and Nrf2 upregulation. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023] Open
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6
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Effects of refining process on Camellia vietnamensis oil: Phytochemical composition, antioxidant capacity, and anti-inflammatory activity in THP-1 macrophages. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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7
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Khalili Tilami S, Kouřimská L. Assessment of the Nutritional Quality of Plant Lipids Using Atherogenicity and Thrombogenicity Indices. Nutrients 2022; 14:nu14183795. [PMID: 36145171 PMCID: PMC9502718 DOI: 10.3390/nu14183795] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/01/2022] [Accepted: 09/07/2022] [Indexed: 11/18/2022] Open
Abstract
Dietary lipids derived from plants have different compositions of individual fatty acids (FA), providing different physical and chemical properties with positive or adverse health effects on humans. To evaluate the nutritional value and assess the FA composition of various plants, the atherogenicity (AI) and thrombogenicity (TI) indices were calculated and reviewed for nine different categories of fats and oils. This included common oils, unconventional oils, nut oils originating from temperate regions, Amazonian and tropical fats and oils, chia seed oil, traditional nuts originating from temperate regions, unconventional nuts, seeds, and fruits, and their products. The main factors influencing fatty acid composition in plants are growth location, genotype, and environmental variation, particularly temperature after flowering, humidity, and frequency of rainfall (exceeding cultivar variation). The lowest AI was calculated for rapeseed oil (0.05), whereas the highest value was obtained for tucuman seeds (16.29). Chia seed oil had the lowest TI (0.04), and murumuru butter had the highest (6.69). The differences in FA composition and subsequent changes in the lipid health indices of the investigated fats and oils indicate their importance in the human diet.
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8
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Yu J, Yan H, Wu Y, Wang Y, Xia P. Quality Evaluation of the Oil of Camellia spp. Foods 2022; 11:2221. [PMID: 35892806 PMCID: PMC9368027 DOI: 10.3390/foods11152221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/15/2022] [Accepted: 07/25/2022] [Indexed: 11/27/2022] Open
Abstract
The oil of Camellia spp. has become a well-known high-quality edible oil because of its rich nutrition. It is of great significance to breed fine varieties of Camellia spp. for the sustainable growth of the Camellia spp. industry. This study mainly evaluated the quality and antioxidant capacity of the camellia seed from several sources. The fatty acid composition and main active components of 40 kinds of C. oleifera, C. vietnamensis, C. osmantha, and C. gigantocarpa seeds, and so on, from different regions, were tested using GC-MS and HPLC. The quality of different Camellia spp. germplasm resources was comprehensively evaluated using multiple indices. The unsaturated fatty acid content and the antioxidant capacity of C. vietnamensis from Hainan were higher than those of C. oleifera Abel. In addition, there were a few differences in the fatty acid compositions of Camellia spp. oil from different species. Correlation analysis confirmed that rutin, total saponin, total flavonoids, squalene, and vitamin E were strongly correlated to the antioxidant capacity of Camellia spp. In the comprehensive evaluation, the best quality and strongest antioxidant activity were found for Chengmai Dafeng (C. vietnamensis). These methods in the study were applied for the first time for the quality evaluation of the Camellia spp. species. This study provided new insights into the quality evaluation of the Camellia spp. species, thus facilitating further development of variety breeding along with quality evaluation.
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Affiliation(s)
- Jing Yu
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (J.Y.); (H.Y.); (Y.W.)
| | - Heqin Yan
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (J.Y.); (H.Y.); (Y.W.)
| | - Yougen Wu
- Key Laboratory for Quality Regulation of Tropical Horticultural Plants of Hainan Province, College of Horticulture, Hainan University, Haikou 570228, China; (J.Y.); (H.Y.); (Y.W.)
| | - Yong Wang
- Ministry of Education Key Laboratory for Ecology of Tropical Islands, College of Life Sciences, Hainan Normal University, Haikou 571158, China
| | - Pengguo Xia
- Key Laboratory of Plant Secondary Metabolism and Regulation of Zhejiang Province, College of Life Sciences and Medicine, Zhejiang Sci-Tech University, Hangzhou 310018, China
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9
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Structural, Physicochemical and Functional Properties of Protein Extracted from De-Oiled Field Muskmelon ( Cucumis melo L. var. agrestis Naud.) Seed Cake. Foods 2022; 11:foods11121684. [PMID: 35741881 PMCID: PMC9222928 DOI: 10.3390/foods11121684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 05/24/2022] [Accepted: 05/25/2022] [Indexed: 12/10/2022] Open
Abstract
For oil plants, the oil extraction method is a crucial factor in influencing the functional characteristics of the protein. However, reports of protein functionality as affected by the oil extraction process are scarce. In this study, field muskmelon seed (FMS) protein was extracted by Soxhlet extraction method (SE), organic solvent extraction method (OSE), aqueous extraction method (AE), and pressing extraction method (PE), and its structure, amino acid profile, physicochemical properties, and functionality were determined. Molecular weight distribution was similar for all FMS proteins, whereas protein aggregates contents were most excellent for SE and OSE. FMS protein comprised predominantly glutamic acid, leucine, aspartic acid, arginine, and proline. Total amino acids content was highest for SE. Differences in functionality between four FMS proteins for different oil extraction methods were vast. PE had the highest value of solubility, and AE exhibited the lowest. AE had the greatest water and oil holding capacity. PE presented better foaming and emulsion capacities than other samples. This study demonstrated that the extraction oil method could impact the protein’s physicochemical and associated functional characteristics. High-quality plant oil and protein could be simultaneously obtained by modulating the oil extraction method in future research.
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10
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Ghafoor K, Al Juhaimi F, Özcan MM, Uslu N, Ahmed IAM, E Babiker E. The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100447] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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11
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Cavalli J, Freitas MA, Gonçalves ECD, Fadanni GP, Santos AA, Raposo NRB, Dutra RC. Chia oil prevents chemical and immune-mediated inflammatory responses in mice: Evidence for the underlying mechanisms. Food Res Int 2021; 149:110703. [PMID: 34600695 DOI: 10.1016/j.foodres.2021.110703] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 10/20/2022]
Abstract
Chia (Salvia hispanica L.) is an herbaceous plant used as omega-3 polyunsaturated fatty acid (ω-3 PUFA) source that presents a range of beneficial effects on human health. Herein, it was used a chia oil containing over than 62% of α-linolenic acid (ALA), a compound widely related to anti-inflammatory actions. Chia oil effect was tested using paw edema and mechanical hyperalgesia induced by carrageenan, and ear edema induced by croton oil, histamine, and capsaicin. Croton oil was used in both preventive and therapeutic treatment schedules of chia oil while histamine and capsaicin were used only in preventive treatment schedule. Chia oil mechanism of action was investigated using nociception and paw edema response induced by intraplantar injection of acidified saline (ASIC activator), PGE2 (prostaglandin pathway), cinnamaldehyde (TRPA1 activator), bradykinin (BK pathway), menthol (TRPM8 activator), and capsaicin (TRPV1 activator). Further, RT-PCR for inflammatory mediators (TRPA1, NF-κB, PPAR-γ, COX-2, IL-6, TNF, FPR2, FAAH, MAGL, and IL-12A) induced by carrageenan, NLRP3 inflammasome activation, and the cell viability were then accessed. Later, chia oil actions were evaluated in the experimental autoimmune encephalomyelitis (EAE), a multiple sclerosis (MS) model. Chia oil showed anti-edematogenic and anti-hyperalgesic effects when administered 1 h before pro-inflammatory stimulus - particularly carrageenan and croton oil. Moreover, chia oil upregulated the mRNA levels of COX-2 and formyl peptide receptor 2 (FPR2) while reduced IL-6 expression in the spinal cord of mice submitted to i.pl. injection of carrageenan. Interestingly, chia oil mediates antinociceptive effects in mice decreasing the nociceptive response induced by acidified saline, PGE2, and cinnamaldehyde, but not by bradykinin, menthol, and capsaicin. On the EAE model, chia oil preventively administered attenuated EAE-induced motor deficits and mechanical hyperalgesia in mice, suggesting a valuable effect of chia oil supplementation in regulating inflammatory responses and some immune functions during immune-mediated inflammatory disorders (IMID). Nonetheless, additional reports will need to assess the effect of chia oil in well-controlled clinical trials performed in MS patients.
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Affiliation(s)
- Juliana Cavalli
- Laboratory of Autoimmunity and Immunopharmacology, Department of Health Sciences, Campus Araranguá, Universidade Federal de Santa Catarina, 88906-072 Araranguá, SC, Brazil
| | - Mariana A Freitas
- Laboratory of Autoimmunity and Immunopharmacology, Department of Health Sciences, Campus Araranguá, Universidade Federal de Santa Catarina, 88906-072 Araranguá, SC, Brazil
| | - Elaine C D Gonçalves
- Laboratory of Autoimmunity and Immunopharmacology, Department of Health Sciences, Campus Araranguá, Universidade Federal de Santa Catarina, 88906-072 Araranguá, SC, Brazil; Post-Graduate Program of Neuroscience, Center of Biological Sciences, Universidade Federal de Santa Catarina, 88040-900 Florianópolis, SC, Brazil
| | - Guilherme P Fadanni
- Center of Innovation and Preclinical Research, 88056-000 Florianópolis, SC, Brazil
| | - Adara A Santos
- Center of Innovation and Preclinical Research, 88056-000 Florianópolis, SC, Brazil
| | - Nádia R B Raposo
- Center for Research and Innovation in Health Sciences (NUPICS), Faculty of Pharmacy, Universidade Federal de Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil
| | - Rafael C Dutra
- Laboratory of Autoimmunity and Immunopharmacology, Department of Health Sciences, Campus Araranguá, Universidade Federal de Santa Catarina, 88906-072 Araranguá, SC, Brazil; Post-Graduate Program of Neuroscience, Center of Biological Sciences, Universidade Federal de Santa Catarina, 88040-900 Florianópolis, SC, Brazil; Laboratory of Neurobiology of Pain and Inflammation, Department of Physiological Sciences, Center of Biological Sciences, Universidade Federal de Santa Catarina, 88040-900 Florianópolis, SC, Brazil.
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12
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Influence of germination on bioactive properties, phytochemicals and mineral contents of Tigernut (Cyperus esculentus L.) tuber and oils. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00929-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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13
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Ahmed AZ, Mumbrekar KD, Satyam SM, Shetty P, D'Souza MR, Singh VK. Chia Seed Oil Ameliorates Doxorubicin-Induced Cardiotoxicity in Female Wistar Rats: An Electrocardiographic, Biochemical and Histopathological Approach. Cardiovasc Toxicol 2021; 21:533-542. [PMID: 33740233 PMCID: PMC8169504 DOI: 10.1007/s12012-021-09644-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Accepted: 03/02/2021] [Indexed: 11/22/2022]
Abstract
Doxorubicin (DOX) is a potent anti-cancer antibiotic that was widely used for treatment of various cancers. It produces free radicals which result in extreme dose-limiting cardiotoxicity. This study investigated the cardioprotective potential of chia seed oil, an active polyphenolic nutraceutical against doxorubicin-induced cardiotoxicity in Wistar rats. Twenty-four female Wistar rats were divided into four groups (n = 6) which consist of normal control, DOX control, test-A and test-B group. Animals were prophylactically treated with two different doses of test drug, i.e. chia seed oil 2.5 ml/kg/day and 5 ml/kg/day in test-A and test-B groups orally for 7 days. Doxorubicin (25 mg/kg; single dose) was administered intraperitoneally to DOX control, Test-A and Test-B animals on the seventh day to induce cardiotoxicity. ECG analysis was done before and after treatment. Besides ECG, CK, CK-MB, LDH, AST, MDA and GSH were analyzed. DOX had significantly altered ECG, CK, CK-MB, LDH, AST, MDA and GSH. Pre-treatment with chia seed oil significantly alleviated DOX-induced ECG changes and also guarded against DOX-induced rise of serum CK, CK-MB and AST levels. Chia seed oil alleviated histopathological alteration in DOX-treated rats. It also significantly inhibited DOX-induced GSH depletion and elevation of MDA. The present study revealed that chia seed oil exerts cardioprotection against doxorubicin-induced cardiotoxicity in female Wistar rats. Our study opens the perspective to clinical studies to precisely consider chia seed oil as a potential chemoprotectant nutraceutical in the combination chemotherapy with doxorubicin to limit its cardiotoxicity.
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Affiliation(s)
- Akheruz Zaman Ahmed
- Department of Anatomy, Melaka Manipal Medical College, Manipal Academy of Higher Education, Manipal, Karnataka, India
| | - Kamalesh D Mumbrekar
- Department of Radiation Biology &Toxicology, Manipal School of Life Sciences, Manipal Academy of Higher Education, Manipal, Karnataka, India
| | - Shakta Mani Satyam
- Department of Pharmacology, Melaka Manipal Medical College, Manipal Academy of Higher Education, Manipal, Karnataka, India
| | - Prakashchandra Shetty
- Department of Anatomy, Melaka Manipal Medical College, Manipal Academy of Higher Education, Manipal, Karnataka, India.
| | - Melanie Rose D'Souza
- Department of Anatomy, Melaka Manipal Medical College, Manipal Academy of Higher Education, Manipal, Karnataka, India
| | - Varun Kumar Singh
- Department of Pathology, Melaka Manipal Medical College, Manipal Academy of Higher Education, Manipal, Karnataka, India
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Alasalvar C, Chang SK, Bolling B, Oh WY, Shahidi F. Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:2382-2427. [PMID: 33719194 DOI: 10.1111/1541-4337.12730] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 01/28/2021] [Accepted: 02/02/2021] [Indexed: 02/06/2023]
Abstract
Seeds play important roles in human nutrition and health since ancient time. The term "specialty" has recently been applied to seeds to describe high-value and/or uncommon food products. Since then, numerous studies have been conducted to identify various classes of bioactive compounds, including polyphenols in specialty seeds. This review discusses nutrients, fat-soluble bioactives, polyphenols/bioactives, antioxidant activity, bioavailability, health benefits, and safety/toxicology of commonly consumed eight specialty seeds, namely, black cumin, chia, hemp, flax, perilla, pumpkin, quinoa, and sesame. Scientific results from the existing literature published over the last decade have been compiled and discussed. These specialty seeds, having numerous fat-soluble bioactives and polyphenols, together with their corresponding antioxidant activities, have increasingly been consumed. Hence, these specialty seeds can be considered as a valuable source of dietary supplements and functional foods due to their health-promoting bioactive components, polyphenols, and corresponding antioxidant activities. The phytochemicals from these specialty seeds demonstrate bioavailability in humans with promising health benefits. Additional long-term and well-design human intervention trials are required to ascertain the health-promoting properties of these specialty seeds.
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Affiliation(s)
| | - Sui Kiat Chang
- Department of Horticulture, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Bradley Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Won Young Oh
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
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15
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Hatamian M, Noshad M, Abdanan-Mehdizadeh S, Barzegar H. Effect of roasting treatment on functional and antioxidant properties of chia seed flours. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2020.07.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures. Food Chem 2020; 333:127531. [PMID: 32679420 DOI: 10.1016/j.foodchem.2020.127531] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 07/04/2020] [Accepted: 07/05/2020] [Indexed: 12/18/2022]
Abstract
The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic, caffeic, and gallic acids, which all decreased with increasing temperatures. Notably, myrcetin content ranged from 75.59 mg/100 g (at 100 °C) to 85.49 mg/100 g (for control). Tocopherols (ɣ and α type) were predominant nutrients and their levels ranged from 654.86 mg/100 g (at 180 °C) to 698.32 mg/100 g (for control). Concentrations of linolenic (59.84%), linoleic (20.57%), and oleic (10.09%) acids from unroasted chia seeds were higher than those from roasted ones. This study revealed that chia seeds should be heated at temperatures below or equal to 90 °C in order to preserve their nutrient profile.
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Huber KL, Fernández JR, Webb C, Rouzard K, Healy J, Tamura M, Voronkov M, Stock JB, Stock M, Pérez E. HYVIA™: A novel, topical chia seed extract that improves skin hydration. J Cosmet Dermatol 2020; 19:2386-2393. [PMID: 32378329 DOI: 10.1111/jocd.13469] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2020] [Revised: 04/23/2020] [Accepted: 04/30/2020] [Indexed: 12/31/2022]
Abstract
BACKGROUND Chia seeds have gained importance as it is the highest known plant source of omega-3 (ω3) polyunsaturated fatty acids. Specifically, chia seeds possess ω3 α-linolenic acid (ALA) and ω6 linoleic acid (LA), together known as Vitamin F, which play an important role in maintaining skin function. Protein phosphatase 2A (PP2A) is a master regulatory protein that plays a critical role in skin barrier function and its activity is modulated by natural lipids. AIMS Obtain a chia seed extract (HYVIA™) with significant higher levels of Vitamin F, determine in vitro PP2A activity and skin hydration markers compared to other commercial chia seed extracts (CCSEs), and evaluate the potential skin hydration benefits clinically in human subjects. METHODS A PP2A demethylation assay was utilized to assess PP2A activity. In vitro studies utilizing normal human epidermal keratinocytes (NHEKs) were treated with HYVIA™ and gene expression of hydration markers (AQP3, HAS2) were measured by quantitative PCR (qPCR). A 16-subject clinical trial was performed with 0.1% HYVIA™ formulated in a cream and applied topically to assess its skin moisturizing potential. RESULTS We demonstrate here that HYVIA™, ALA, and LA inhibit PP2A demethylation, boosting PP2A activity, while most other CCSEs do not. Unlike other CCSEs, HYVIA™ increases keratinocyte hydration factors aquaporin-3 and hyaluronic acid synthase-2 in vitro. Clinical assessment of 0.1% HYVIA™ cream shows that HYVIA™ improves skin hydration. CONCLUSIONS HYVIA™ is a novel chia seed extract, enriched for Vitamin F, that modulates PP2A activity and clinically improves skin hydration and barrier function.
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Affiliation(s)
| | | | - Corey Webb
- Signum Biosciences, Monmouth Junction, New Jersey, USA
| | - Karl Rouzard
- Signum Biosciences, Monmouth Junction, New Jersey, USA
| | - Jason Healy
- Signum Biosciences, Monmouth Junction, New Jersey, USA
| | | | | | - Jeffry B Stock
- Department of Molecular Biology, Princeton University, Princeton, New Jersey, USA
| | - Maxwell Stock
- Signum Biosciences, Monmouth Junction, New Jersey, USA
| | - Eduardo Pérez
- Signum Biosciences, Monmouth Junction, New Jersey, USA
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18
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Enes BN, Moreira LPD, Silva BP, Grancieri M, Lúcio HG, Venâncio VP, Mertens-Talcott SU, Rosa COB, Martino HSD. Chia seed (Salvia hispanica L.) effects and their molecular mechanisms on unbalanced diet experimental studies: A systematic review. J Food Sci 2020; 85:226-239. [PMID: 31972052 DOI: 10.1111/1750-3841.15003] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2019] [Revised: 10/05/2019] [Accepted: 11/22/2019] [Indexed: 01/06/2023]
Abstract
The aim of this review was to compile evidence and understand chia seed effects on unbalanced diet animal studies and the molecular mechanisms on metabolic biomarker modulation. A systematic review was conducted in electronic databases, following PRISMA recommendations. Risk of bias and quality was assessed using SYRCLE toll and ARRIVE guidelines. Seventeen articles were included. Throughout the studies, chia's main effects are associated with AMPK modulation: improvement of glucose and insulin tolerance, lipogenesis, antioxidant activity, and inflammation. Details about randomization and allocation concealment were insufficient, as well as information about blind protocols. Sample size, chia dose, and number of animals evaluated for each parameter were found to be lacking information among the studies. Based on experimental study data, chia has bioactive potential, and its daily consumption may reduce the risk of chronic disease development, mainly due to the antioxidant, anti-inflammatory, hypoglycemic, and hypolipidemic effects of the seed. PRACTICAL APPLICATION: The consumption of chia seeds may improve lipid profile, insulin and glucose tolerance, and reduce risk of cardiovascular disease. Whole seed or its oil presents positive effect, but the effects of chia oil can act faster than the seed.
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Affiliation(s)
- Bárbara N Enes
- Dept. of Nutrition and Health, Federal Univ. of Viçosa, Viçosa, MG, 36570-900, Brazil
| | - Luiza P D Moreira
- Dept. of Nutrition and Health, Federal Univ. of Viçosa, Viçosa, MG, 36570-900, Brazil
| | - Bárbara P Silva
- Dept. of Nutrition and Health, Federal Univ. of Viçosa, Viçosa, MG, 36570-900, Brazil
| | - Mariana Grancieri
- Dept. of Nutrition and Health, Federal Univ. of Viçosa, Viçosa, MG, 36570-900, Brazil
| | - Haira G Lúcio
- Dept. of Nutrition and Health, Federal Univ. of Viçosa, Viçosa, MG, 36570-900, Brazil
| | - Vinícius P Venâncio
- Dept. of Nutrition and Food Science, Texas A&M Univ., College Station, TX, 77843, USA
| | | | - Carla O B Rosa
- Dept. of Nutrition and Health, Federal Univ. of Viçosa, Viçosa, MG, 36570-900, Brazil
| | - Hércia S D Martino
- Dept. of Nutrition and Health, Federal Univ. of Viçosa, Viçosa, MG, 36570-900, Brazil
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19
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Serson W, Armstrong P, Maghirang E, AL‐Bakri A, Phillips T, AL‐Amery M, Su K, Hildebrand D. Development of Whole and Ground Seed Near‐Infrared Spectroscopy Calibrations for Oil, Protein, Moisture, and Fatty Acids inSalvia hispanica. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12300] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- William Serson
- Department of BiologyAve Maria University Ave Maria FL 34142 USA
| | | | | | - Ahmed AL‐Bakri
- Department of Plant and Soil SciencesUniversity of Kentucky Lexington KY 40546 USA
| | - Timothy Phillips
- Department of Plant and Soil SciencesUniversity of Kentucky Lexington KY 40546 USA
| | - Maythem AL‐Amery
- Department of Biology, College of Science for WomenUniversity of Baghdad Baghdad 10011 Iraq
| | - Kai Su
- Department of Plant and Soil SciencesUniversity of Kentucky Lexington KY 40546 USA
| | - David Hildebrand
- Department of Plant and Soil SciencesUniversity of Kentucky Lexington KY 40546 USA
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