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Mohamed Ahmed IA, Değerli Z, Özcan MM, Babiker EE. Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw flaxseeds (Linum usitatissimum) and after roasting at different temperatures. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7117-7126. [PMID: 37337854 DOI: 10.1002/jsfa.12799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/12/2023] [Accepted: 06/20/2023] [Indexed: 06/21/2023]
Abstract
BACKGROUND Factors such as variety, genetics, soil structure and plant diseases affect the oil amount and properties of flaxseed. By applying heat and various extraction treatments to flaxseed, the storage ability of the seed is increased by the removal of moisture, and the stability of phytochemicals in the seed against heat can be determined. RESULTS Total carotenoid and phenol of flaxseeds changed from 0.13 (control) and 0.61 mg g-1 (120 °C) to 202.64 (control and 90 °C) and 225.69 mg 100 g-1 (120 °C), respectively. While total flavonoid of flaxseed roasted at different temperatures varied between 636.0 (90 °C) and 786.00 mg 100 g-1 (120 °C), antioxidant activity values for raw and roasted flaxseeds between 59.32% (control) and 68.64% (120 °C) were recorded. Oil content of seeds changed between 34.07 and 42.57% (P < 0.05). Viscosity of flaxseed oil extracted using different systems was between 31.95 (cold-pressed; control) and 36.00 mPa s (ultrasonic; 120 °C). The dominant phenolics of flaxseeds were identified as isorhamnetin, resveratrol, quercetin, catechin, apigenin-7-glucoside and campherol. The oils of flaxseeds contained 55.27-58.23 linolenic, 17.40-18.91 oleic, 14.03-14.84 linoleic and 4.97-5.37 palmitic acids, depending on extraction method and roasting temperature. CONCLUSION Roasting and oil extraction methods did not have a significant effect on free acidity, but was found to affect peroxide value. The predominant phenolic constituents of flaxseed samples were isorhamnetin, resveratrol, quercetin, catechin, apigenin-7-glucoside and campherol, respectively. The major fatty acids of flaxseed oil were determined as linolenic, oleic, linoleic and palmitic. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Zeliha Değerli
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Elfadil E Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Cerulli A, Napolitano A, Olas B, Masullo M, Piacente S. Corylus avellana "Nocciola Piemonte": metabolomics focused on polar lipids and phenolic compounds in fresh and roasted hazelnuts. FRONTIERS IN PLANT SCIENCE 2023; 14:1252196. [PMID: 37885660 PMCID: PMC10598857 DOI: 10.3389/fpls.2023.1252196] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Accepted: 09/13/2023] [Indexed: 10/28/2023]
Abstract
The common hazel plant (Corylus avellana L., Betulaceae) is one of the most popular tree nuts widespread in Europe and Asia. In Italy, there are different cultivars among which the cultivar affording the valuable hazelnut "Tonda Gentile Trilobata," also known as "Tonda Gentile delle Langhe," covered by the Protected Geographical Indication (PGI) label "Nocciola Piemonte" (NP), known for its sweetness, cooked-bread aroma, and the low intensity of the burnt aroma. In order to obtain a detailed and in-depth characterization of the polar fraction of fresh (NPF) and roasted (NPR) kernels of NP the analysis of the n-butanol extracts by liquid chromatography coupled to electrospray ionization and high-resolution mass spectrometry (LC-ESI/HRMS) was carried out. Moreover, to evaluate the quantitative distribution of the most representative polar lipids in NPF and NPR, the analysis by liquid chromatography combined with tandem mass spectrometry (LC-MS/MS) was performed. To unambiguously identify the phenolic compounds highlighted by the LC-ESI/HRMS profiles, they were isolated from the n-butanol extract and characterized by Nuclear Magnetic Resonance (NMR) experiments. Finally, the ability of the isolated compounds to exert radical scavenging activity and to inhibit the lipid peroxidation induced by H2O2 or H2O2/Fe2+ was tested by Trolox Equivalent Antioxidant Capacity (TEAC) and thiobarbituric acid reactive substances (TBARS) assays, respectively. The LC-ESI/HRMS allowed to ascertain the presence of phenolic compounds and multiple classes of polar lipids including phospholipids, glycolipids, sphingolipids, and oxylipins. The quantitative analysis highlighted in NPR fraction a lipid content three times higher than in NPF, evidencing lyso-phospholipids and phospholipids as the most represented lipid classes in both NPF and NPR, together accounting for 94 and 97% of the considered lipids, respectively. Furthermore, phytochemical analysis permitted to identify flavonoid and diarylheptanoid derivatives. In particular, quercetin 3-O-β-D-galactopyranosyl-(1→2)-β-D-glucopyranoside and myricetin-3-O-α-L-rhamnopyranoside showed the highest antioxidant activity, exhibiting TEAC values similar to that of quercetin, used as reference compound (2.00 ± 0.03 and 2.06 ± 0.03 mM vs 2.03 ± 0.03 mM, respectively). Moreover, most of the tested compounds were found to reduce lipid peroxidation induced by H2O2 and H2O2/Fe2+ more than curcumin used as positive control, with myricetin-3-O-α-L-rhamnopyranoside determining 44.4 % and 34.1 % inhibition percentage, respectively.
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Affiliation(s)
| | | | - Beata Olas
- Department of General Biochemistry, Institute of Biochemistry, Faculty of Biology and Environmental Protection, University of Lodz, Lodz, Poland
| | - Milena Masullo
- Department of Pharmacy, University of Salerno, Fisciano, SA, Italy
| | - Sonia Piacente
- Department of Pharmacy, University of Salerno, Fisciano, SA, Italy
- National Biodiversity Future Center (NBFC), Palermo, Italy
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Lesser mealworm (Alphitobius diaperinus L.) larvae oils extracted by pure and binary mixed organic solvents: Physicochemical and antioxidant properties, fatty acid composition, and lipid quality indices. Food Chem 2023; 408:135209. [PMID: 36563624 DOI: 10.1016/j.foodchem.2022.135209] [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: 08/05/2022] [Revised: 11/11/2022] [Accepted: 12/10/2022] [Indexed: 12/15/2022]
Abstract
Insect oil is one of the most sustainable lipid sources with remarkable health effects. Herein, the type of organic solvents (i.e., n-hexane, ethanol, and isopropanol) and their binary mixtures was evaluated based on the quantity (e.g., yield extraction) and quality (e.g., bioactive compounds, thermal stability, DPPH scavenging rate, fatty acid profile, and nutritional indices) of lesser mealworm oils. The oils extracted by ethanol/isopropanol and ethanol/n-hexane significantly showed the highest extraction yield and efficiency, lightness, accelerated thermal stability, phenolics, tocopherols, vitamin D, campesterol, β-sitosterol, phosphatidylinositol and phosphatic acid, linoleic acid, and hypocholesterolemic/hypercholesterolemic ratio, while these organic mixtures meaningfully extracted lipids with the lowest peroxide value, free fatty acid, and atherogenicity and thrombogenicity indices. These solvents compared to pure ones could dissolve membrane and internal lipids with the complete disintegration of external structures. The ethanol/isopropanol mixture would be a promising solvent for n-hexane substitution to extract this oil on an industrial scale.
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The Effects of Oven Dehydration on Bioactive Compounds, Antioxidant Activity, Fatty Acids and Mineral Contents of Strawberry Tree Fruit. Processes (Basel) 2023. [DOI: 10.3390/pr11020541] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/12/2023] Open
Abstract
In this study, the effects of oven dehydration on chemical and bioactive properties, fatty acids, polyphenolic compounds and minerals of sandal strawberry tree fruit were investigated. While total carotenoid contents of the sandal strawberry tree fruit are determined between 4.20 (120 °C) and 5.43 µg/g (70 °C), tannin amounts of the sandal strawberry tree fruit were recorded between 5.13 (control) and 6.37% (70 and 120 °C). While total phenolic contents of dehydrated sandal strawberry tree fruit were found between 444.16 (120 °C) and 665.13 mgGAE/100 g (control), total flavonoid amounts of dehydrated sandal strawberry tree fruit were recorded between 592.91 (control) and 788.71 mg/100 g (120 °C). Antioxidant activity values of fruit ranged from 4.10 (120 °C) to 7.30 mmol TE/kg (control). Both total phenolic amounts and antioxidant activity values of untreated (control) sandal strawberry tree fruit were found to be higher than dehydrated ones, and a linear relationship was determined between the total phenolic amounts of the samples and their antioxidant activities. The highest amounts of phenolic compounds (ferulic acid, resveratrol and kaempferol) were detected in strawberry tree fruit dehydrated at 70 °C, followed by the control group and fruit dehydrated at 120 °C in decreasing order. Gallic acid, 3,4-dihydroxybenzoic acid, catechin, caffeic acid and rutin were the main constituents of the strawberry tree fruit, followed by syringic acid, p-coumaric acid and ferulic acid in descending order. Palmitic, stearic and oleic acid amounts of dehydrated strawberry tree fruit oils compared to the control were observed to increase with the applied temperature, while the contents of polyunsaturated fatty acids (linoleic and linolenic) decreased. In general, the mineral content of dehydrated strawberry tree fruit increased compared to the control. Since the oil, carotenoid, total phenol and phenolic component contents of sandalwood tree fruit are higher in the sample subjected to dehydration at 70 °C, this temperature can be considered as the ideal one for drying. In addition, considering the fatty acids, heat treatment at 120 °C can be preferred.
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Sun X, Zhang B, Han J, Wei C, Liu W. Effect of roasting temperature and time on volatile compounds, total tocopherols, and fatty acids of flaxseed oil. J Food Sci 2022; 87:1624-1638. [DOI: 10.1111/1750-3841.16073] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 12/16/2021] [Accepted: 01/11/2022] [Indexed: 11/30/2022]
Affiliation(s)
- Xuelian Sun
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Bo Zhang
- Walnut Research Institution Longnan Economic Forest Research Institute Longnan P. R. China
| | - Jiajia Han
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Changqing Wei
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
| | - Wenyu Liu
- School of Food Science and Technology/Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education Shihezi University Shihezi P. R. China
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Nounah I, Gharby S, Hajib A, Harhar H, Matthäus B, Charrouf Z. Effect of seeds roasting time on physicochemical properties, oxidative stability, and antioxidant activity of cactus (
Opuntia ficus‐indica
L.) seed oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Issmail Nounah
- Equipe de Chimie des Plantes et de Synthèse Organique et Bioorganique, GEOPAC, Département de Chimie, Faculté des Sciences Université Mohammed V de Rabat Rabat Morocco
| | - Said Gharby
- Laboratoire de Physicochimie des Milieux Naturels et Matériaux Bioactifs, Faculté Polydisciplinaire de Taroudant Université Ibn Zohr Agadir Morocco
| | - Ahmed Hajib
- Equipe de Chimie des Plantes et de Synthèse Organique et Bioorganique, GEOPAC, Département de Chimie, Faculté des Sciences Université Mohammed V de Rabat Rabat Morocco
| | - Hicham Harhar
- Laboratoire de Matériaux, Nanotechnologie et Environnement LMNE Faculté des Sciences Université Mohammed V de Rabat Rabat Morocco
| | - Bertrand Matthäus
- Department of Safety and Quality of Cereals Max Rubner‐Institut, Federal Research Institute for Nutrition and Food Detmold Germany
| | - Zoubida Charrouf
- Equipe de Chimie des Plantes et de Synthèse Organique et Bioorganique, GEOPAC, Département de Chimie, Faculté des Sciences Université Mohammed V de Rabat Rabat Morocco
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Karrar E, Mohamed Ahmed IA, Manzoor MF, AL-Farga A, Wei W, Albakry Z, Sarpong F, Wang X. Effect of roasting pretreatment on fatty acids, oxidative stability, tocopherols, and antioxidant activity of gurum seeds oil. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2021. [DOI: 10.1016/j.bcab.2021.102022] [Citation(s) in RCA: 2] [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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Wang J, Tang J, Ruan S, Lv R, Zhou J, Tian J, Cheng H, Xu E, Liu D. A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional application. Food Chem 2021; 362:130066. [PMID: 34098434 DOI: 10.1016/j.foodchem.2021.130066] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 04/15/2021] [Accepted: 05/09/2021] [Indexed: 12/14/2022]
Abstract
Cereal germ (CG), a by-product of grain milling, has drawn much attention in the food industry because of its nutritional and functional advantages. Nowadays, the utilization of cereal germ from animal feeds to foodstuff is a popular trend. CGs have high content of polyunsaturated fatty acids in their lipids (43.9-64.9% of total fatty acids), but they are also induced to oxidative rancidity under the catalytic reaction of enzymes. Chemical and structural properties of lipids in CGs are affected by different treatments. Thermal and non-thermal effects prevent lipid oxidation or promote lipid combination with starch/protein in CG. Thus, the functional properties and final quality of CG are directly changed. In this review, the chemical composition and application of CGs especially the endogenous lipids are summarized and the effects of various processes on CG lipids/matrices are discussed for CG future development.
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Affiliation(s)
- Jingyi Wang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shaolong Ruan
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ruiling Lv
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jianwei Zhou
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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10
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Mohseni NM, Mirzaei H, Moghimi M. Optimized extraction and quality evaluation of Niger seed oil via microwave-pulsed electric field pretreatments. Food Sci Nutr 2020; 8:1383-1393. [PMID: 32180948 PMCID: PMC7063364 DOI: 10.1002/fsn3.1396] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 11/14/2019] [Accepted: 11/17/2019] [Indexed: 11/10/2022] Open
Abstract
In this study, oil extraction from Niger seeds was evaluated with different microwave irradiation times (0-200 s) and pulsed electric fields (PEF) intensities (0-5 kV/cm) as pretreatments. Then, oil extraction was completed with a screw press at different rotation speeds (11-57 rpm). Quality parameters including extraction efficiency, acidity and peroxide values (PVs), chlorophyll, and phenolic contents along with fatty acid profiles and tocopherol levels of the extracted oils were determined as responses. With enhancements in microwave time, PEF intensity and press rotation, the chlorophyll contents, acidity/PVs, and total phenolics of oils increased similar to oil extraction efficiency although it was reduced later. The optimized conditions selected by response surface methodology were determined as 156.23 s, 1.18 kV/cm, and 20 rpm for microwave time, PEF intensity and press speed, respectively. Fatty acid analysis revealed that linoleic acid was the most predominant fatty acid in the extracted oil. Application of the mentioned pretreatments may lead to a reduction in unsaturated fatty acids and escalation of saturated ones (p < .05). High-performance liquid chromatography results indicated that α-tocopherols are the most common tocopherols in Niger seed oil and microwave-PEF pretreatments may lead to 2.79% increase in tocopherols content.
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Affiliation(s)
| | - Habibollah Mirzaei
- Department of Food Materials and Process Design EngineeringUniversity of Agricultural Sciences and Natural ResourcesGorganIran
| | - Masoumeh Moghimi
- Department of ChemistryGonbad Kavoos BranchIslamic Azad UniversityGonbad KavoosIran
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Karrar E, Sheth S, Wei W, Wang X. Effect of microwave heating on lipid composition, oxidative stability, color value, chemical properties, and antioxidant activity of gurum (Citrulluslanatus var. Colocynthoide) seed oil. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101504] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ji J, Liu Y, Shi L, Wang N, Wang X. Effect of roasting treatment on the chemical composition of sesame oil. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.008] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Ghafoor K, Aljuhaimi F, Özcan MM, Uslu N, Hussain S, Babiker EE, Fadimu G. Effects of roasting on bioactive compounds, fatty acid, and mineral composition of chia seed and oil. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13710] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh‐Saudi Arabia
| | - Fahad Aljuhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh‐Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture University of Selçuk Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture University of Selçuk Konya Turkey
| | - Shahzad Hussain
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh‐Saudi Arabia
| | - Elfadil E. Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh‐Saudi Arabia
| | - Gbemisola Fadimu
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh‐Saudi Arabia
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Rabadán A, Gallardo-Guerrero L, Gandul-Rojas B, Álvarez-Ortí M, Pardo JE. Effect of roasting conditions on pigment composition and some quality parameters of pistachio oil. Food Chem 2018; 264:49-57. [DOI: 10.1016/j.foodchem.2018.05.030] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2018] [Revised: 04/30/2018] [Accepted: 05/03/2018] [Indexed: 11/29/2022]
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15
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Ojeda‐Amador RM, Trapani S, Fregapane G, Salvador MD. Phenolics, Tocopherols, and Volatiles Changes During Virgin Pistachio Oil Processing Under Different Technological Conditions. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800221] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Rosa M. Ojeda‐Amador
- Departamento de Tecnología de AlimentosFacultad de Ciencias QuímicasUniversidad de Castilla‐La ManchaAvenida Camilo José Cela, s/n. 13005Ciudad RealSpain
| | - Serena Trapani
- Department of AgriculturalFood and Forestry Systems Management (GESAAF)Food Science and Technology and Microbiology SectionUniversità degli Studi di FirenzeFlorenceItaly
| | - Giuseppe Fregapane
- Departamento de Tecnología de AlimentosFacultad de Ciencias QuímicasUniversidad de Castilla‐La ManchaAvenida Camilo José Cela, s/n. 13005Ciudad RealSpain
| | - María D. Salvador
- Departamento de Tecnología de AlimentosFacultad de Ciencias QuímicasUniversidad de Castilla‐La ManchaAvenida Camilo José Cela, s/n. 13005Ciudad RealSpain
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Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018; 2018:7683041. [PMID: 29977905 PMCID: PMC6011059 DOI: 10.1155/2018/7683041] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 04/25/2018] [Accepted: 05/14/2018] [Indexed: 11/18/2022]
Abstract
This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C. The tocopherols content significantly decreased with roasting temperature and time (from 977.9 to 305.2 mg/kg after roasting at 175°C for 10 min). However, fluctuations are noted as a function of temperature. The phospholipids content increased with roasting temperature and time (from 0.198 % to 1.370 % after roasting at 175°C for 30 min). The decrease in the tocopherols content would be due to their thermolability. The increase in phospholipids and tocopherols content could be explained by better extractability. The results obtained make it possible to conclude that a roasting at 125-150°C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut flavour, without compromising its oxidative stability.
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18
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Jin F, Wang J, M Regenstein J, Wang F. Effect of Roasting Temperatures on the Properties of Bitter Apricot (Armeniaca sibirica L.) Kernel Oil. J Oleo Sci 2018; 67:813-822. [PMID: 29877221 DOI: 10.5650/jos.ess17212] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Volatile compounds and quality changes of bitter apricot (Armeniaca sibirica L.) kernel oil (AKO) with different roasting conditions were determined. Bitter apricot kernels were roasted at 120, 130, 140 and 150°C for 15 min. Unroasted bitter apricot kernel oil was used as the control. Quality indicators included color, acid value and peroxide value, fatty acids, total phenols and oxidative stability. Peroxide values of the tested oils were 0.46-0.82 meq/kg, acid values were 0.60-1.40 mg KOH/g, and total phenol contents were 54.1-71.5 μg GAE/g. Oleic acid was the major fatty acid, followed by linoleic, palmitic, stearic and palmitoleic acids. Roasting increased the oxidative stability of bitter AKO. Volatile compounds were tentatively identified and semi-quantified. Among the 53 volatiles identified, benzaldehyde and benzyl alcohol were the major components. These two aroma compounds increased significantly during roasting and contributed sweet and almond flavors. Pyrazines were also prevalent and significantly increased with roasting. Sensory evaluation showed that roasted, nutty, sweet and oily aromas increased as roasting temperature increased.Practical applications: Bitter apricot kernels cannot be consumed directly, thus it is potentially beneficial to find uses for them, especially in China where bitter apricot processing is a significant industry. Roasted bitter AKO with a pleasant aroma could be prepared and might find use as an edible oil. The roasting process gave the bitter AKO a pleasant flavor. This study provided preliminary information on production parameters and potential quality control parameters.
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Affiliation(s)
- Feng Jin
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University
| | - Ji Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University
| | | | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University
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Zheng L, Jin J, Huang J, Wang Y, Korma SA, Wang X, Jin Q. Effects of heat pretreatment of wet-milled corn germ on the physicochemical properties of oil. Journal of Food Science and Technology 2018; 55:3154-3162. [PMID: 30065426 DOI: 10.1007/s13197-018-3243-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/06/2018] [Accepted: 05/21/2018] [Indexed: 11/30/2022]
Abstract
Corn germ oil is removed from the milled germ using a conditioning (heating) process, followed by mechanical expelling and/or hexane extraction. In this study, the effect of pretreatment by oven roasting (OR) and microwave (MW) radiation on wet-milled corn germ was investigated. Three OR temperatures (125, 150, and 175 °C) were used with 60 min exposure, and MW pretreatments were established by combining two powers (440 and 800 W) and three pretreatment times (4, 6, and 8 min). The levels of red value, 1,3-diacylglycerol, total diacylglycerol, free fatty acid, and oleic acid increased substantially, while those of triacylglycerol (TAG), linoleic, and linolenic acid decreased significantly following OR. There were no significant differences in TAG compositions following OR and MW treatments. Both heat pretreatments significantly increased the total tocopherol content. δ-Tocopherol showed minimal changes, while β-tocopherol progressively increased after the heat treatments. No significant differences in phytosterols levels were observed among most samples. The MW radiation Proper roasting temperatures or MW radiation times could enrich the content of individual tocopherols and phytosterols, and improve the oxidative stability of oil. The MW radiation tends to be more applicable and sustainable for oil industry to improve the quality of corn germ oil.
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Affiliation(s)
- Liyou Zheng
- 1State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China
| | - Jun Jin
- 1State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China
- ZhongHai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd., Jiangnan University National University Science Park, 100 Jinxi Road, Wuxi, 214125 Jiangsu People's Republic of China
| | - Jianhua Huang
- 1State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China
| | - Yue Wang
- State Key Laboratory of Edible Vegetable Oil Testing, Food Inspection Authority, Zhangjiagang Entry-Exit Inspection and Quarantine Bureau, Zhangjiagang, 215600 Jiangsu People's Republic of China
| | - Sameh A Korma
- 1State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China
| | - Xingguo Wang
- 1State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China
| | - Qingzhe Jin
- 1State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122 Jiangsu People's Republic of China
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20
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Zheng L, Ji C, Jin J, Xie D, Liu R, Wang X, Jin Q, Huang J. Effect of Moisture and Heat Treatment of Corn Germ on Oil Quality. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12032] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Liyou Zheng
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University, 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Congli Ji
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University, 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Jun Jin
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University, 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Dan Xie
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University, 1800 Lihu Road Wuxi Jiangsu 214122 China
- ZhongHai Ocean (Wuxi) Marine Equipment Engineering Co., LtdJiangnan University National University Science Park, 100 Jinxi Road Wuxi Jiangsu 214125 China
| | - Ruijie Liu
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University, 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University, 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University, 1800 Lihu Road Wuxi Jiangsu 214122 China
| | - Jianhua Huang
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and TechnologyJiangnan University, 1800 Lihu Road Wuxi Jiangsu 214122 China
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21
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Cheikhyoussef N, Kandawa-Schulz M, Böck R, de Koning C, Cheikhyoussef A, Hussein AA. Characterization of Schinziophyton rautanenii (Manketti) nut oil from Namibia rich in conjugated fatty acids and tocopherol. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2017.12.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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22
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Bakhshabadi H, Mirzaei H, Ghodsvali A, Jafari SM, Ziaiifar AM. The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed. Food Sci Nutr 2017; 6:111-118. [PMID: 29387368 PMCID: PMC5778200 DOI: 10.1002/fsn3.535] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 09/01/2017] [Accepted: 09/12/2017] [Indexed: 11/06/2022] Open
Abstract
Application of novel technologies such as microwave and pulsed electric fields (PEF) might increase the speed and efficiency of oil extraction. In the present research, PEF (3.25 kV/cm electric field intensity and 30 pulse number) and microwave (540 W for 180 s) pretreatments were used to study the process of oil extraction from black cumin (Nigella sativa) seeds. After applying the selected pretreatments, the oil of seeds was extracted with the use of a screw press and the extraction efficiency, refractive index, oil density, color index, oxidative stability, and chemical components of oil and protein of meal were evaluated. The achieved results expressed that PEF and microwave pretreatments increased the oil extraction efficiency and its oxidative stability. Different pretreatments didn't have any significant influence on the refractive index of black cumin seed oil (p>.05). When microwave and PEF were used, the oil density showed an enhancement as the following: 1.51% and 0.96%, respectively in comparison with the samples with no pretreatments. Evaluation of the extracted oils, using GC/MS analysis indicated that thymoquinone was the dominant phenolic component in the black cumin oil. Finally, the SEM analysis revealed that microwave and PEF can be useful in the extraction of oil from black cumin seeds since these treatments damaged cell walls and facilitated the oil extraction process.
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Affiliation(s)
- Hamid Bakhshabadi
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - HabibOllah Mirzaei
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Alireza Ghodsvali
- Agricultural Engineering Research Department Golestan Agricultural and Natural Resources Research and Education Center AREEO Gorgan Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
| | - Aman Mohammad Ziaiifar
- Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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23
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Özcan MM, Juhaimi FA, Uslu N. The effect of heat treatment on phenolic compounds and fatty acid composition of Brazilian nut and hazelnut. Journal of Food Science and Technology 2017; 55:376-380. [PMID: 29358830 DOI: 10.1007/s13197-017-2947-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/29/2017] [Accepted: 10/19/2017] [Indexed: 10/18/2022]
Abstract
Brazilian peanut oil content increased with oven heating (65.08%) and decreased with microwave heating process (61.00%). While the phenolic content of untreated Brazilian nut was the highest of 68.97 mg GAE/100 g. Hazelnut (Sivri) contained the highest antioxidant activity (86.52%, untreated). Results reflected significantly differences between the antioxidant effect and total phenol contents of Brazilian nut and hazelnut (Sivri) kernels heated in the oven and microwave. Microwave heating caused a decrease in antioxidant activity of hazelnut. Gallic acid, 3,4-dihydroxybenzoic acid and (+)- and catechin were the main phenolic compounds of raw Brazilian nut with the value of 5.33, 4.33 and 4.88 mg/100 g, respectively, while the dominant phenolics of raw hazelnut (Sivri) kernels were gallic acid (4.81 mg/100 g), 3,4-dihydroxybenzoic acid (4.61 mg/100 g), (+)-catechin (6.96 mg/100 g) and 1,2-dihydroxybenzene (4.14 mg/100 g). Both conventional and microwave heating caused minor reduction in phenolic compounds. The main fatty acids of Brazilian nut oil were linoleic (44.39-48.18%), oleic (27.74-31.74%), palmitic (13.09-13.70%) and stearic (8.20-8.91%) acids, while the dominant fatty acids of hazelnut (Sivri) oil were oleic acid (80.84%), respectively. The heating process caused noticeable change in fatty acid compositions of both nut oils.
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Affiliation(s)
- Mehmet Musa Özcan
- 1Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey.,3Department of Science, Ahmet Keleşoğlu Faculty of Education, Necmettin Erbakan University, 42090 Konya, Turkey
| | - Fahad Al Juhaimi
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.,3Department of Science, Ahmet Keleşoğlu Faculty of Education, Necmettin Erbakan University, 42090 Konya, Turkey
| | - Nurhan Uslu
- 1Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey.,3Department of Science, Ahmet Keleşoğlu Faculty of Education, Necmettin Erbakan University, 42090 Konya, Turkey
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24
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Yan J, Guo MM, Shen YH, Wang YY, Luan X, Li C. Effects of processing techniques on oxidative stability of Prunus pedunculatus seed oil. GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.0215171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This paper investigated the effects of Prunus pedunculatus (P. pedunculatus) seed pre-treatment, including microwaving (M), roasting (R), steaming (S) and roasting plus steaming (RS) on crude oil quality in terms of yield, color change, fatty acid composition, and oxidative stability. The results showed an increase in monounsaturated fatty acid content and oxidative stability of the oils obtained from different processing treatments compared to the oil obtained from raw seeds (RW) without processing. The oils, obtained from pretreated seeds, had higher conjugated diene (CD) and 2-thiobarbituric acid (2-TBA) values, compared to that obtained from RW when stored in a Schaal oven at 65 °C for 168 h. However, polyphenol and tocopherol contents decreased in all oil samples, processed or unprocessed. The effect of pre-treating the seeds was more prominent in the oil sample obtained through the RS technique, and showed higher oxidative stability than the other processed oils and the oil from RW.
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25
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Effect of superheated-steam roasting on physicochemical properties of peanut ( Arachis hypogea) oil. Food Sci Biotechnol 2017; 26:911-920. [PMID: 30263619 DOI: 10.1007/s10068-017-0132-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2016] [Revised: 04/05/2017] [Accepted: 04/10/2017] [Indexed: 10/19/2022] Open
Abstract
Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250 °C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250 °C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p < 0.05). The fatty acids in roasted peanut oils were affected by roasting temperature and time for both the roasting modes. The superheated steam technique can be used to roast peanuts while maintaining their favorable characteristics.
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26
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Yodkaew P, Chindapan N, Devahastin S. Influences of Superheated Steam Roasting and Water Activity Control as Oxidation Mitigation Methods on Physicochemical Properties, Lipid Oxidation, and Free Fatty Acids Compositions of Roasted Rice. J Food Sci 2016; 82:69-79. [DOI: 10.1111/1750-3841.13557] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2016] [Revised: 10/10/2016] [Accepted: 10/14/2016] [Indexed: 11/30/2022]
Affiliation(s)
- Panupong Yodkaew
- Advanced Food Processing Research Laboratory, Dept. of Food Engineering; Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi; 126 Pracha u-tid Road, Tungkru Bangkok 10140 Thailand
| | - Nathamol Chindapan
- Dept. of Food Technology, Faculty of Science; Siam Univ; 38 Phetkasem Road, Phasicharoen Bangkok 10160 Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Dept. of Food Engineering; Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi; 126 Pracha u-tid Road, Tungkru Bangkok 10140 Thailand
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27
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Park JY, Ham H, Han SI, Oh SH, Song YC, Cho JH, Hur YJ, Lee YY, Lee BW, Choi YH. Comparison of Antioxidant Components and Antioxidant Activities of Colored Rice Varieties (Oryza sativa L.) Cultivated in Southern Plain. ACTA ACUST UNITED AC 2016. [DOI: 10.3746/jkfn.2016.45.8.1214] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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28
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Giordano D, Vanara F, Reyneri A, Blandino M. Effect of dry-heat treatments on the nutritional value of maize germ. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13228] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Debora Giordano
- Department of Agricultural, Forest and Food Sciences; University of Torino; Largo Paolo Braccini 2 Grugliasco (TO) 10095 Italy
| | - Francesca Vanara
- Department of Agricultural, Forest and Food Sciences; University of Torino; Largo Paolo Braccini 2 Grugliasco (TO) 10095 Italy
| | - Amedeo Reyneri
- Department of Agricultural, Forest and Food Sciences; University of Torino; Largo Paolo Braccini 2 Grugliasco (TO) 10095 Italy
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences; University of Torino; Largo Paolo Braccini 2 Grugliasco (TO) 10095 Italy
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29
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Martínez ML, Fabani MP, Baroni MV, Huaman RNM, Ighani M, Maestri DM, Wunderlin D, Tapia A, Feresin GE. Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization. Journal of Food Science and Technology 2016; 53:2260-9. [PMID: 27407192 DOI: 10.1007/s13197-016-2184-1] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/06/2016] [Accepted: 01/12/2016] [Indexed: 11/24/2022]
Abstract
In order to searching a potential novel approach to pistachio utilization, the chemical and nutritional quality of oil and flour from natural, roasted, and salted roasted pistachios from Argentinian cultivars were evaluated. The pistachio oil has high contents of oleic and linoleic acid (53.5 - 55.3, 29 - 31.4 relative abundance, respectively), tocopherols (896 - 916 μg/g oil), carotenoids (48 - 56 μg/g oil) and chlorophylls (41 - 70 μg/g oil), being a good source for commercial edible oil production. The processing conditions did not affect significantly the fatty acid and minor composition of pistachio oil samples. The content of total phenolic (TP) and flavonoids (FL) was not significantly modified by the roasting process, whereas free radical scavenging (DPPH radical) and antioxidant power decreased in a 20% approximately. Furthermore, salted roasted pistachio flour (SRPF) showed a significant decrease in TP and FL content in comparison to others samples. The phenolic profile of pistachio flours evaluated by LC-ESI-QTOF-MS. The major compounds identified were (+)-catechin (38 - 65.6 μg/g PF d.w.), gallic acid (23 - 36 μg/g PF d.w.) and cyanidin-3-O-galactoside (21 - 23 μg/g PF d.w.). The treatments effects on the phenolics constituents of pistachio flour. Roasting caused a significant reduction of some phenolics, gallic acid and (+)- catechin, and increased others, naringenin and luteolin. Salting and roasting of pistachio increased garlic acid and naringenin content.
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Affiliation(s)
- Marcela Lilian Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET-UNC) and Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN-UNC), Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina
| | - María Paula Fabani
- Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador General San Martín 1109 Oeste, 5400 San Juan, Argentina
| | - María Verónica Baroni
- ICYTAC, Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Facultad de Ciencias Químicas, Universidad Nacional de Córdoba (SECYT-ISIDSA), Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Rocío Nahime Magrini Huaman
- Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador General San Martín 1109 Oeste, 5400 San Juan, Argentina
| | - Marcelo Ighani
- Empresa Pisté S.R.L., Quiroz 798 (E), Rawson, 5400 San Juan, Argentina
| | - Damián M Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET-UNC) and Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales (FCEFyN-UNC), Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina
| | - Daniel Wunderlin
- ICYTAC, Instituto de Ciencia y Tecnología de Alimentos Córdoba, CONICET and Facultad de Ciencias Químicas, Universidad Nacional de Córdoba (SECYT-ISIDSA), Bv. Dr. Juan Filloy s/n, Ciudad Universitaria, 5000 Córdoba, Argentina
| | - Alejandro Tapia
- Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador General San Martín 1109 Oeste, 5400 San Juan, Argentina
| | - Gabriela Egly Feresin
- Instituto de Biotecnología, Facultad de Ingeniería, Universidad Nacional de San Juan, Av. Libertador General San Martín 1109 Oeste, 5400 San Juan, Argentina
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30
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Change in B and E vitamin and lutein, β-sitosterol contents in industrial milling fractions and during toasted bread production. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.04.005] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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31
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Hapsari AH, Eun JB. Microstructure of olbyeossal, partially milled parboiled glutinous rice made by modified parboiling method. Food Sci Biotechnol 2016; 25:503-507. [DOI: 10.1007/s10068-016-0070-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2015] [Revised: 01/07/2016] [Accepted: 01/08/2016] [Indexed: 12/01/2022] Open
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32
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Jeon YH, Son YJ, Kim SH, Yun EY, Kang HJ, Hwang IK. Physicochemical properties and oxidative stabilities of mealworm ( Tenebrio molitor) oils under different roasting conditions. Food Sci Biotechnol 2016; 25:105-110. [PMID: 30263243 DOI: 10.1007/s10068-016-0015-9] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2015] [Revised: 10/19/2015] [Accepted: 10/20/2015] [Indexed: 11/30/2022] Open
Abstract
Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200°C for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ-tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability.
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Affiliation(s)
- Yu-Ho Jeon
- 1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Yang-Ju Son
- 1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
| | - Soo-Hee Kim
- Department of Culinary Arts, Kyungmin University, Uijeongbu, Gyeonggi, 11618 Korea
| | - Eun-Young Yun
- Department of Agricultural Biology, National Academy of Agricultural Science, RDA, Jeonju, Jeonbuk, 54875 Korea
| | - Hee-Jin Kang
- 4Department of Food and Nutrition, College of Natural Sciences, Myongji University, Yongin, Gyeonggi, 17058 Korea
| | - In-Kyeong Hwang
- 1Department of Food and Nutrition and Research Institute of Human Ecology, Seoul National University, Seoul, 08826 Korea
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33
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Dutta H, Mahanta CL, Singh V, Das BB, Rahman N. Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chem 2016; 191:152-62. [DOI: 10.1016/j.foodchem.2014.10.144] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2014] [Revised: 10/01/2014] [Accepted: 10/27/2014] [Indexed: 02/07/2023]
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34
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Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present inPlukenetia huayllabambanaSeed. J CHEM-NY 2016. [DOI: 10.1155/2016/6570935] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The effect of roasting ofPlukenetia huayllabambanaseeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, andp-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, andp-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate thatP. huayllabambanaseed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.
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35
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Li B, Chen H, Sun D, Deng B, Xu B, Dong Y, Li J, Wang F, Liu Y. Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil. RSC Adv 2016. [DOI: 10.1039/c5ra23335f] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
FCIR was used to inhibit lipase and lipoxygenase activities of WG to extend its shelf life. FCIR inhibits rapid hydrolytic and oxidative rancidity of WG in minutes. The optimum water activity for inhibiting both hydrolytic and oxidative rancidity of WG is about 0.186.
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Affiliation(s)
- Bo Li
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Hongjian Chen
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Dewei Sun
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Boxin Deng
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Bin Xu
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- P. R. China
| | - Ying Dong
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- P. R. China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Fei Wang
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
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36
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Şimşek E, Özcan M, Arslan D, Ünver A, Kanbur G. Changes in chemical composition of some oils extracted from seeds roasted at different temperatures. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0509] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Şimşek
- Selçuk University, Faculty of Agriculture, Department of Food Engineering, 42030 Konya, Turkey
| | - M.M. Özcan
- Selçuk University, Faculty of Agriculture, Department of Food Engineering, 42030 Konya, Turkey
| | - D. Arslan
- Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Division of Food Sciences, 42060 Konya, Turkey
| | - A. Ünver
- Necmettin Erbakan University, Faculty of Engineering and Architecture, Department of Food Engineering, Division of Food Sciences, 42060 Konya, Turkey
| | - G. Kanbur
- Selçuk University, Faculty of Agriculture, Department of Food Engineering, 42030 Konya, Turkey
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37
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Quiroga PR, Asensio CM, Nepote V. Antioxidant effects of the monoterpenes carvacrol, thymol and sabinene hydrate on chemical and sensory stability of roasted sunflower seeds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:471-9. [PMID: 24841286 DOI: 10.1002/jsfa.6744] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2013] [Revised: 05/09/2014] [Accepted: 05/13/2014] [Indexed: 05/15/2023]
Abstract
BACKGROUND Oxidation products and rancid flavors decrease the sensory quality of food products, making them unacceptable to consumers. Synthetic antioxidants are used in many foods to prevent rancidity, though their safety is questioned. Monoterpenes are obtained from essential oils and many of them have shown antioxidant activity. The objective of this study was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with carvacrol, thymol and sabinene hydrate monoterpenes. RESULTS Five samples were prepared: control roasted sunflower seeds (RS-C) and sunflower seeds treated with carvacrol (RS-Car), sabinene hydrate (RS-S), thymol (RS-T) and butylated hydroxytoluene (RS-BHT). The three monoterpenes (carvacrol, sabinene hydrate and thymol) provided protection to this food product, inhibiting the formation of oxidative deterioration compounds such as peroxides and hexanal and undesirable off-flavors such as oxidized and cardboard flavors. Sabinene hydrate had greater effect preventing peroxide formation during storage than the other monoterpenes. CONCLUSION Carvacrol, sabinene hydrate and thymol could be used as an alternative to synthetic antioxidants for preserving the quality of roasted sunflower seeds.
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Affiliation(s)
- Patricia R Quiroga
- Instituto Multidisciplinario de Biología Vegetal (IMBIV, CONICET), Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba (UNC), Av. Valparaiso s/n, CC 509, X5016GCA, Córdoba, Argentina
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38
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Thermal treatment and storage condition effects on walnut paste quality associated with enzyme inactivation. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.07.005] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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39
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Lin TC, Huang SH, Ng LT. Effects of cooking conditions on the concentrations of extractable tocopherols, tocotrienols and γ-oryzanol in brown rice: Longer cooking time increases the levels of extractable bioactive components. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400148] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Tsu-Chi Lin
- Department of Agricultural Chemistry; National Taiwan University; Taipei Taiwan
| | - Shao-Hua Huang
- Department of Agricultural Chemistry; National Taiwan University; Taipei Taiwan
| | - Lean-Teik Ng
- Department of Agricultural Chemistry; National Taiwan University; Taipei Taiwan
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40
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Oracz J, Nebesny E, Żyżelewicz D. Effect of roasting conditions on the fat, tocopherol, and phytosterol content and antioxidant capacity of the lipid fraction from cocoa beans of differentTheobroma cacaoL. cultivars. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300474] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Joanna Oracz
- Faculty of Biotechnology and Food Sciences; Institute of Chemical Technology of Food; Lodz University of Technology; Lodz Poland
| | - Ewa Nebesny
- Faculty of Biotechnology and Food Sciences; Institute of Chemical Technology of Food; Lodz University of Technology; Lodz Poland
| | - Dorota Żyżelewicz
- Faculty of Biotechnology and Food Sciences; Institute of Chemical Technology of Food; Lodz University of Technology; Lodz Poland
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41
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Cai L, Cao A, Aisikaer G, Ying T. Influence of kernel roasting on bioactive components and oxidative stability of pine nut oil. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200337] [Citation(s) in RCA: 43] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Luyun Cai
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
| | - Ailing Cao
- Xiaoshan Entry-Exit Inspection and Quarantine Bureau; Hangzhou; P. R. China
| | - Guzanuer Aisikaer
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
| | - Tiejin Ying
- Department of Food Science and Nutrition; Zhejiang University; Hangzhou; P. R. China
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42
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Vaidya B, Eun JB. Effect of roasting on oxidative and tocopherol stability of walnut oil during storage in the dark. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200288] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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43
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Fazio A, Plastina P, Meijerink J, Witkamp RF, Gabriele B. Comparative analyses of seeds of wild fruits of Rubus and Sambucus species from Southern Italy: fatty acid composition of the oil, total phenolic content, antioxidant and anti-inflammatory properties of the methanolic extracts. Food Chem 2012; 140:817-24. [PMID: 23692771 DOI: 10.1016/j.foodchem.2012.11.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2012] [Revised: 10/29/2012] [Accepted: 11/06/2012] [Indexed: 11/29/2022]
Abstract
Fruit seeds are byproducts from fruit processing. Characterisation of the bioactive compounds present in seeds and evaluation of their potential biological properties is therefore of particular importance in view of a possible valorisation of seeds as a source of health beneficial components. In this work, we have analysed the seeds of Sambucus and Rubus species in order to identify their bioactive components and to determine the antioxidant and anti-inflammatory activities of the extracts. We first analysed their oil content, in order to assess the fatty acid profile and tocopherol content. Moreover, the methanolic extracts of the seeds were analysed for their total phenolic contents and antioxidant capacities. Polyphenols were identified by HPLC-ESI-MS/MS analysis. Furthermore, extracts were evaluated for their inhibitory effects on the production of LPS-induced inflammatory mediators (NO, CCL-20) in RAW 264.7 cells. Our findings show that the methanolic extracts from Rubus seeds have strong antioxidant and anti-inflammatory properties and could therefore represent an attractive source of bioactive compounds for food, cosmetic, or pharmaceutical applications.
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Affiliation(s)
- Alessia Fazio
- Department of Pharmaceutical Sciences, University of Calabria, 87036 Arcavacata di Rende (CS), Italy.
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44
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Zhao T, Hong SI, Lee J, Lee JS, Kim IH. Impact of Roasting on the Chemical Composition and Oxidative Stability of Perilla Oil. J Food Sci 2012; 77:C1273-8. [DOI: 10.1111/j.1750-3841.2012.02981.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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45
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Kim YJ, Ko JH, Kim EH, Nam HJ, Jo SH, Kim HW, Kim JB, Han BS. Quantification of γ-Oryzanol Components and Comparison Its Biological Activity in Brown Rice. ACTA ACUST UNITED AC 2012. [DOI: 10.9799/ksfan.2012.25.3.499] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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46
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Response to Readers’ Comments on Published Paper: “Optimization of Edible Oil Extraction from Ofada Rice Bran Using Response Surface Methodology” by Akinoso, R. & Adeyanju, J.A. [Food and Bioprocess Technology 5 (2012) 1372–1378]. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0909-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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47
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Gharby S, Harhar H, Guillaume D, Haddad A, Charrouf Z. The Origin of Virgin Argan Oil's High Oxidative Stability Unraveled. Nat Prod Commun 2012. [DOI: 10.1177/1934578x1200700520] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
To prepare either virgin edible or beauty argan oil, roasted or unroasted argan kernels are cold-pressed, respectively. Comparing the physicochemical parameters of edible and beauty argan oil immediately after preparation and after a two-year delay has led to the suggestion that phospholipids are a new and essential type of oil component participating in the excellent oxidative stability of edible argan oil, in addition to the already suggested Maillard-reaction products, phenols, and tocopherols.
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Affiliation(s)
- Saïd Gharby
- Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco
- Laboratoire de Contôle Qualité, Lesieur-Cristal, 1 Rue Caporal Corbi, 20300 Roches Noires-Casablanca, Morocco
| | - Hicham Harhar
- Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco
| | - Dominique Guillaume
- CNRS-UMR6229, UFR Med-Pharm., Chimie Thérapeutique, 51 rue Cognacq Jay, 51100 Reims, France
| | - Aziza Haddad
- Laboratoire de Contôle Qualité, Lesieur-Cristal, 1 Rue Caporal Corbi, 20300 Roches Noires-Casablanca, Morocco
| | - Zoubida Charrouf
- Laboratoire de Chimie des Plantes et Synthèse Organique, Département de Chimie, Faculté des Sciences, Université MohammedV-Agdal, BP1014, Rabat, Morocco
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Pawar SK, Vavia PR. Rice germ oil as multifunctional excipient in preparation of self-microemulsifying drug delivery system (SMEDDS) of tacrolimus. AAPS PharmSciTech 2012; 13:254-61. [PMID: 22232022 DOI: 10.1208/s12249-011-9748-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2011] [Accepted: 12/23/2011] [Indexed: 01/22/2023] Open
Abstract
Surmounting the constraints of limited solubilization efficiency and prime requisite of antioxidant for conventional lipid formulations, the research work explores an edge over formulation utilizing potential applicability of rice germ oil (RGO) as a multifunctional excipient. Self-microemulsifying drug delivery system (SMEDDS) of tacrolimus (TAC) was formulated with RGO, an indigenous source of gamma-oryzanol. Being the same biological source, RGO and rice bran oil (RBO) were compared and it was found that RGO have more solubilization potential for TAC (2.2-fold) as well as higher antioxidant activity (8.06-fold) than the RBO. TAC-SMEDDS was prepared using RGO/Capmul PG8 (2:3) as an oil phase, Cremophore EL as a surfactant, and Transcutol P as a cosurfactant. The approximate particle size of TAC-SMEDDS was found to be 38 nm by dynamic light scattering and 12 nm by small angle neutron scattering. The in vitro dissolution studies showed complete and rapid drug release in 30 min compared to a plain drug (<5%) and marketed capsule (<50%). AUC and C(max) were found to be 45.05 ± 15.64 ng h/ml and 3.91 ± 1.2 ng/ml for TAC-SMEDDS, 12.59 ± 5.54 ng h/ml and 0.48 ± 0.12 ng/ml for plain TAC, and 30.23 ± 10.34 ng h/ml and 2.31 ± 0.68 ng/ml for marketed formulation, respectively. The improved pharmacokinetic profile of TAC-SMEDDS is correlating to the dissolution results. Thus, gamma-oryzanol-enriched RGO acts as a potential multifunctional excipient for lipid formulations.
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49
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Ko SN, Ha TY, In Hong S, Yoon SW, Lee J, Kim Y, Kim IH. Enrichment of tocols from rice germ oil using supercritical carbon dioxide. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02905.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Vujasinovic V, Djilas S, Dimic E, Basic Z, Radocaj O. The effect of roasting on the chemical composition and oxidative stability of pumpkin oil. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100158] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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