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Fanai S, Bakhshi D, Abbaszadeh B. Physiological and biochemical characteristics of milk thistle ( Silybum marianum (L.) Gaertn) as affected by some plant growth regulators. Food Sci Nutr 2024; 12:6022-6033. [PMID: 39139968 PMCID: PMC11317729 DOI: 10.1002/fsn3.4233] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 05/04/2024] [Accepted: 05/06/2024] [Indexed: 08/15/2024] Open
Abstract
Milk thistle (Silybum marianum (L.) Gaertn) is a globally and widely used medicinal plant that contains silymarin. This plant has antioxidant, antimicrobial, anticancer, hepatoprotective, cardiovascular-protective, and neuroprotective effects. Plant quality, yield, and phytochemicals, especially silymarin content, change under various conditions like drought stress. Therefore, this research studied plant growth regulators (PGRs) like salicylic acid, spermidine, and brassinosteroid to increase plant tolerance to drought stress. Experimental treatments include different levels of irrigation (25%, 50%, 75%, and 90% field capacity), and foliar spraying including salicylic acid (75 and 150 mg/L), spermine (70 and 140 mg/L), and brassinosteroid (1 and 1.2 μM), separately, and water as a control and a secondary factor. The results revealed that the highest amount of leaf phenolic compounds was observed in the highest drought stress level (25%) and 75 mg/L salicylic acid application. Furthermore, brassinosteroid at different concentrations and salicylic acid (75 mg/L) increased leaf flavonoid content compared to other treatments. In 50% field capacity, foliar application of salicylic acid (150 mg/L) significantly increased seed yield by approximately 75% compared to control under the same stress level. Brassinosteroid application (1 μM) under 75% field capacity significantly increased the seed's taxifolin amount by 159%. Additionally, salicylic acid noticeably increased the silychristin concentration. The concentration of silydianin in the seed has also been increased under drought stress and foliar spraying with PGRs. Compared to the control, using spermidine below 75% field capacity caused an increase in its concentrations by over seven times. The highest silybin A amount was obtained in 50% field capacity and foliar150 mg/L salicylic acid. Taxifolin, silychristin, silydianin, silybinin B, iso-silybinin A, and iso-silybinin B compounds were identified in the seed extract. Generally, foliar spraying using plant growth regulators increased the number of silymarin compounds under drought stress conditions and field cultivation conditions.
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Affiliation(s)
- Sahar Fanai
- Department of Horticultural ScienceUniversity Campus 2, University of GuilanRashtIran
| | - Davood Bakhshi
- Faculty of Agricultural Sciences, Department of Horticultural ScienceUniversity of GuilanRashtIran
| | - Bohloul Abbaszadeh
- Department of Research Center on Cultivation & Domestication of Medicinal PlantsAgricultural Research Education and Extension Organization (AREEO)KarajIran
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2
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Maaloul S, Ghzaiel I, Mahmoudi M, Mighri H, Pires V, Vejux A, Martine L, de Barros JPP, Prost-Camus E, Boughalleb F, Lizard G, Abdellaoui R. Characterization of Silybum marianum and Silybum eburneum seed oils: Phytochemical profiles and antioxidant properties supporting important nutritional interests. PLoS One 2024; 19:e0304021. [PMID: 38875282 PMCID: PMC11178192 DOI: 10.1371/journal.pone.0304021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Accepted: 05/03/2024] [Indexed: 06/16/2024] Open
Abstract
Milk thistle seed oil is still not a well-known edible oil. Silybum marianum (milk thistle), is present in several countries and is the only known representative of the genus Silybum. However, Silybum eburneum, which is an endemic plant in Spain, Kenya, Morocco, Algeria, and Tunisia, is considered a marginalized species. The present work is the first report that gives information on the lipid and phenolic profiles of Tunisian S. eburneum seed oil compared to those of Tunisian S. marianum seed oil. In addition, the antioxidant properties of these oils were determined with DPPH, FRAP, and KRL assays, and their ability to prevent oxidative stress was determined on human monocytic THP-1 cells. These oils are characterized by high amounts of unsaturated fatty acids; linoleic acid and oleic acid are the most abundant. Campesterol, sitosterol, stigmasterol, and β-amyrin were the major phytosterols identified. α-tocopherol was the predominant tocopherol found. These oils also contain significant amounts of phenolic compounds. The diversity and richness of Silybum marianum and Silybum eburneum seed oils in unsaturated fatty acids, phenolic compounds, and tocopherols are associated with high antioxidant activities revealed by the DPPH, FRAP, and KRL assays. In addition, on THP-1 cells, these oils powerfully reduced the oxidative stress induced by 7-ketocholesterol and 7β-hydroxycholesterol, two strongly pro-oxidant oxysterols often present at increased levels in patients with age-related diseases. Silybum marianum and Silybum eburneum seed oils are therefore important sources of bioactive molecules with nutritional interest that prevent age-related diseases, the frequency of which is increasing in all countries due to the length of life expectancy.
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Affiliation(s)
- Samah Maaloul
- Laboratory of Rangeland Ecosystems and Valorisation of Spontaneous Plants and Associated Microorganisms (LR16IRA03), Arid Regions Institute, University of Gabes, Medenine, Tunisia
| | - Imen Ghzaiel
- Team 'Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism' (EA7270) University of Bourgogne/Inserm, Dijon, France
- University Clermont Auvergne, Clermont Auvergne INP, CNRS, Institut Pascal, Clermont-Ferrand, France
| | - Maher Mahmoudi
- Laboratory of Rangeland Ecosystems and Valorisation of Spontaneous Plants and Associated Microorganisms (LR16IRA03), Arid Regions Institute, University of Gabes, Medenine, Tunisia
- Laboratory of Plant, Soil and Environement Interactions (LR21ES01)-University of Tunis El-Manar, Faculty of Sciences of Tunis, El-Manar, Tunis, Tunisia
- Laboratory of Functional Physiology and Valorization of Bio-Ressources, Higher Institute of Biotechnology of Beja (LR23ES08), University of Jendouba, Jendouba, Tunisia
| | - Hédi Mighri
- Laboratory of Rangeland Ecosystems and Valorisation of Spontaneous Plants and Associated Microorganisms (LR16IRA03), Arid Regions Institute, University of Gabes, Medenine, Tunisia
| | - Vivien Pires
- Team 'Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism' (EA7270) University of Bourgogne/Inserm, Dijon, France
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, Dijon, France
| | - Anne Vejux
- Team 'Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism' (EA7270) University of Bourgogne/Inserm, Dijon, France
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, Dijon, France
| | | | | | | | - Fayçal Boughalleb
- Laboratory of Rangeland Ecosystems and Valorisation of Spontaneous Plants and Associated Microorganisms (LR16IRA03), Arid Regions Institute, University of Gabes, Medenine, Tunisia
| | - Gérard Lizard
- Team 'Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism' (EA7270) University of Bourgogne/Inserm, Dijon, France
| | - Raoudha Abdellaoui
- Laboratory of Rangeland Ecosystems and Valorisation of Spontaneous Plants and Associated Microorganisms (LR16IRA03), Arid Regions Institute, University of Gabes, Medenine, Tunisia
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Ćirić I, Dabić Zagorac D, Sredojević M, Fotirić Akšić M, Rabrenović B, Blagojević S, Natić M. Valorisation of Raspberry Seeds in Cosmetic Industry-Green Solutions. Pharmaceutics 2024; 16:606. [PMID: 38794268 PMCID: PMC11124771 DOI: 10.3390/pharmaceutics16050606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/26/2024] [Accepted: 04/27/2024] [Indexed: 05/26/2024] Open
Abstract
The fruit processing industry generates large quantities of by-products well known to be rich in bioactive compounds with numerous nutritional properties and beneficial effects for human health. We developed a strategy to valorise raspberry seeds and obtain valuable ingredients with potential application in cosmetic skincare formulas. Cold press extraction technology was applied to extract oil, and the remaining defatted raspberry seed cake was treated with three proline based deep eutectic solvents (DES) to extract polyphenols. The most potent was proline/citric acid extract, with free and total ellagic acid content (52.4 mg/L and 86.4 mg/L), total phenolic content (TPC, 550.1 mg GAE/L) and radical scavenging activity (RSA, 4742.7 mmol TE/L). After the direct mixing of the extract and after encapsulation with starch as a carrier, the skincare emulsion and microemulsion were characterised by irritation potential (Zein test), transepidermal water loss (TEWL), red blood cell (RBC), and DPPH antioxidant test. The resulting preparations were of improved quality in comparison to the control hand cream, with a low skin irritation effect, lower TEWL, and higher antioxidant potential. This work complies with circular economy principles and green technology standards, and represents the efficient model on how to reuse natural resources through waste minimization.
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Affiliation(s)
- Ivanka Ćirić
- Innovative Centre Faculty of Chemistry Belgrade, University of Belgrade, Studentski Trg 12-16, 11158 Belgrade, Serbia; (I.Ć.); (D.D.Z.); (M.S.)
| | - Dragana Dabić Zagorac
- Innovative Centre Faculty of Chemistry Belgrade, University of Belgrade, Studentski Trg 12-16, 11158 Belgrade, Serbia; (I.Ć.); (D.D.Z.); (M.S.)
| | - Milica Sredojević
- Innovative Centre Faculty of Chemistry Belgrade, University of Belgrade, Studentski Trg 12-16, 11158 Belgrade, Serbia; (I.Ć.); (D.D.Z.); (M.S.)
| | - Milica Fotirić Akšić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (M.F.A.); (B.R.)
| | - Biljana Rabrenović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (M.F.A.); (B.R.)
| | - Stevan Blagojević
- Institute of General and Physical Chemistry, Studentski Trg 12-16, 11158 Belgrade, Serbia
| | - Maja Natić
- Faculty of Chemistry, University of Belgrade, Studentski Trg 12-16, 11158 Belgrade, Serbia
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Symoniuk E, Marczak Z, Brzezińska R, Janowicz M, Ksibi N. Effect of the Freeze-Dried Mullein Flower Extract ( Verbascum nigrum L.) Addition on Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils. Foods 2023; 12:2391. [PMID: 37372603 DOI: 10.3390/foods12122391] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 06/08/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
The aim of the study was to analyze the influence of mullein flower extract addition on the oxidative stability and antioxidant activity of cold-pressed oils with a high content of unsaturated fatty acids. The conducted research has shown that the addition of mullein flower extract increases the oxidative stability of oils, but its addition depends on the type of oil and should be selected experimentally. In rapeseed and linseed oil, the best stability was found for samples with 60 mg of extract/kg of oil, while in chia seed oil and hemp oil, it was found with 20 and 15 mg of extract/kg of oil, respectively. The hemp oil exhibited the highest antioxidant properties, as evidenced by an increase in the induction time at 90 °C from 12.11 h to 14.05 h. Additionally, the extract demonstrated a protective factor of 1.16. Oils (rapeseed, chia seed, linseed, and hempseed) without and with the addition of mullein extract (2-200 mg of extract/kg of oil) were analyzed for oxidative stability, phenolic compounds content, and antioxidant activity using DPPH• and ABTS•+ radicals. After the addition of the extract, the oils had from 363.25 to 401.24 mg GAE/100 g for rapeseed oil and chia seed oil, respectively. The antioxidant activity of the oils after the addition of the extract ranged from 102.8 to 221.7 and from 324.9 to 888.8 µM Trolox/kg for the DPPH and ABTS methods, respectively. The kinetics parameters were calculated based on the oils' oxidative stability results. The extract increased the activation energy (Ea) and decreased the constant oxidation rate (k).
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Affiliation(s)
- Edyta Symoniuk
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Zuzanna Marczak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Rita Brzezińska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Monika Janowicz
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Nour Ksibi
- Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar I, Tunis 2092, Tunisia
- Center of Biotechnology of Borj Cedria, Laboratory of Aromatic and Medicinal Plants (LPAM), P.O. Box 901, Hammam-Lif 2050, Tunisia
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5
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Bouriga N, Rjiba Bahri W, Mili S, Massoudi S, Quignard JP, Trabelsi M. Variations in nutritional quality and fatty acids composition of sardine ( Sardina pilchardus) during canning process in grape seed and olive oils. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4844-4852. [PMID: 36276547 PMCID: PMC9579232 DOI: 10.1007/s13197-022-05572-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/09/2022] [Accepted: 07/25/2022] [Indexed: 06/16/2023]
Abstract
Fish canning industries generally use different oils to ensure the juicing stage of canned sardines. In this context, we tested the use of grape seed oil (GSO) which could provide several health benefits to consumers. This study compared its effects on the quality of canned sardine to that of olive oil (OO). Total polyphenols, flavonoids and non flavonoids of the tested GSO were significantly higher than those of the OO. Also, The GSO was rich in polyunsaturated fatty acid (PUFA), namely linoleic acid (65.36% of total fatty acids). The use of GSO in the sardine sardines canning process increased significantly fat, protein and ash contents after 90 days of conservation. The fatty acid profile was dominated by PUFA for all the tested samples. Docosahexaenoic acid was the most abundant unsaturated fatty acid, followed by linoleic acid in GSO samples (20.86 ± 0.06% compared to 1.46 ± 0.05% in fresh sardine) and oleic acid in OO samples. Both atherogenic and thrombogenic indices decreased after the canning process in OO and GSO to less than 1. Thus GSO seems to improve the lipid nutritional quality in fresh sardine. In addition, the values for thiobarbituric acid and Total volatile base nitrogen did not exceed critical limits.
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Affiliation(s)
- Nawzet Bouriga
- Ecology, Biology and Physiology Laboratory of Aquatic Organisms, Biology Department, Faculty of Sciences of Tunis, University Tunis el Manar, 2092 Tunis, Tunisia
- Higher Institute of Fisheries and Aquaculture of Bizerte, University of Carthage, Errimel B.P.15., 7080 Bizerte, Tunisia
| | - Wafa Rjiba Bahri
- Laboratory of Biodiversity, Biotechnology and Climate Change LR11ES09, Faculty of Sciences of Tunis, University Tunis el Manar, 2092 Tunis, Tunisia
| | - Sami Mili
- Research Unit: Exploitation of Aquatic Environments, Higher Institute of Fisheries and Aquaculture of Bizerte, University of Carthage, Errimel B.P.15., 7080 Bizerte, Tunisia
| | - Sabrine Massoudi
- Ecology, Biology and Physiology Laboratory of Aquatic Organisms, Biology Department, Faculty of Sciences of Tunis, University Tunis el Manar, 2092 Tunis, Tunisia
- Higher Institute of Fisheries and Aquaculture of Bizerte, University of Carthage, Errimel B.P.15., 7080 Bizerte, Tunisia
| | - Jean-Pierre Quignard
- Ichtyology Laboratory, Sciences et Techniques Languedoc, University of Montpellier II, Place Eugène Bataillon, Case 102, 34095 Montpellier Cedex 5, France
| | - Monia Trabelsi
- Ecology, Biology and Physiology Laboratory of Aquatic Organisms, Biology Department, Faculty of Sciences of Tunis, University Tunis el Manar, 2092 Tunis, Tunisia
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Šamec D, Loizzo MR, Gortzi O, Çankaya İT, Tundis R, Suntar İ, Shirooie S, Zengin G, Devkota HP, Reboredo-Rodríguez P, Hassan STS, Manayi A, Kashani HRK, Nabavi SM. The potential of pumpkin seed oil as a functional food-A comprehensive review of chemical composition, health benefits, and safety. Compr Rev Food Sci Food Saf 2022; 21:4422-4446. [PMID: 35904246 DOI: 10.1111/1541-4337.13013] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 07/04/2022] [Accepted: 07/06/2022] [Indexed: 02/06/2023]
Abstract
The growing interest in foods that can be beneficial to human health is bringing into focus some products that have been used locally for centuries but have recently gained worldwide attention. One of these foods is pumpkin seed oil, which has been used in culinary and traditional medicine, but recent data also show its use in the pharmaceutical and cosmetic industries. In addition, some sources refer to it as a potential functional food, mainly because it is obtained from pumpkin seeds, which contain many functional components. However, the production process of the oil may affect the content of these components and consequently the biological activity of the oil. In this review, we have focused on summarizing scientific data that explore the potential of pumpkin seed oil as a functional food ingredient. We provide a comprehensive overview of pumpkin seed oil chemical composition, phytochemical content, biological activity, and safety, as well as the overview of production processes and contemporary use. The main phytochemicals in pumpkin seed oil with health-related properties are polyphenols, phytoestrogens, and fatty acids, but carotenoids, squalene, tocopherols, and minerals may also contribute to health benefits. Most studies have been conducted in vitro and support the claim that pumpkin seed oil has antioxidant and antimicrobial activities. Clinical studies have shown that pumpkin seed oil may be beneficial in the treatment of cardiovascular problems of menopausal women and ailments associated with imbalance of sex hormones.
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Affiliation(s)
- Dunja Šamec
- Department of Food Technology, University Center Koprivnica, University North, Koprivnica, Croatia
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, CS, Italy
| | - Olga Gortzi
- School of Agricultural Sciences, Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Volos, Greece
| | - İrem Tatlı Çankaya
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Hacettepe University, Ankara, Turkey
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, CS, Italy
| | - İpek Suntar
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara, Turkey
| | - Samira Shirooie
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
| | - Hari Prasad Devkota
- Graduate School of Pharmaceutical Sciences, Kumamoto University, Chuo-ku, Kumamoto, Japan
| | | | - Sherif T S Hassan
- Department of Applied Ecology, Faculty of Environmental Sciences, Czech University of Life Sciences Prague, Prague, Czech Republic
| | - Azadeh Manayi
- Medicinal Plants Research Centre, Faculty of Pharmacy, University of Medical Sciences, Tehran, Iran
| | | | - Seyed Mohammad Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
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Gupta A, Atkinson AN, Pandey AK, Bishayee A. Health-promoting and disease-mitigating potential of Verbascum thapsus L. (common mullein): A review. Phytother Res 2022; 36:1507-1522. [PMID: 35088467 DOI: 10.1002/ptr.7393] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Revised: 11/28/2021] [Accepted: 01/12/2022] [Indexed: 12/14/2022]
Abstract
Medicinal plants represent rich sources of traditional medicines and numerous currently used medicines are either directly or indirectly derived from plants. Verbascum thapsus L. (great mullein or common mullein), a medicinal herb indigenous to northern Africa, western and central Asia, and Europe, has been brought to the Americas and Australia. It has been used as a medicine for lung, skin and throat disorders and has a long history of therapeutic importance, particularly as an astringent and calming agent. Presently, the dried leaves, flowers, various plant extracts and flower oil are used in several formulations within Indian traditional medicine. An extract taken from the roots is useful in minimizing toothache, and it also relieves stiffness and seizures. V. thapsus contains a wide variety of phytoconstituents, such as flavonoids, iridoid, phenylethanoid and phenylpropanoid glycosides, saponins, as well as vitamin C and minerals. The most valuable constituents are coumarin and hesperidin, which possess healing properties. Emerging literature based on experimental studies on V. thapsus demonstrates various biological and pharmacological properties, including antiviral, antioxidant, analgesic, sedative, anti-inflammatory, hypnotic, antibacterial, antifungal, as well as anticancer activities. The present review provides an updated, comprehensive, and critical evaluation of various health-promoting and disease-mitigating properties of V. thapsus.
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Affiliation(s)
- Ashutosh Gupta
- Department of Biochemistry, University of Allahabad, Prayagraj, Uttar Pradesh, India
| | - Alexa N Atkinson
- College of Osteopathic Medicine, Lake Erie College of Osteopathic Medicine, Bradenton, Florida, USA
| | - Abhay Kumar Pandey
- Department of Biochemistry, University of Allahabad, Prayagraj, Uttar Pradesh, India
| | - Anupam Bishayee
- College of Osteopathic Medicine, Lake Erie College of Osteopathic Medicine, Bradenton, Florida, USA
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dos Santos LC, Álvarez-Rivera G, Sánchez-Martínez JD, Johner JCF, Barrales FM, de Oliveira AL, Cifuentes A, Ibáñez E, Martínez J. Comparison of different extraction methods of Brazilian "pacová" ( Renealmia petasites Gagnep.) oilseeds for the determination of lipid and terpene composition, antioxidant capacity, and inhibitory effect on neurodegenerative enzymes. Food Chem X 2021; 12:100140. [PMID: 34746747 PMCID: PMC8550982 DOI: 10.1016/j.fochx.2021.100140] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/08/2021] [Accepted: 10/08/2021] [Indexed: 11/24/2022] Open
Abstract
Lipid and terpene composition of R. petasites seeds were reported for the 1st time. 2-Carene, spathulenol, labdadiene, and cis-α-bergamotene were the main terpenes. Supercritical CO2 was most selective to MUFAs and PUFAs. Soxhlet extract demonstrated potential inhibitory effect against lipoxygenase.
Pacová (Renealmia petasites Gagnep.) is a Brazilian native plant, usually cultivated in south regions of the country. Pacová was previously reported concerning their possible health benefits, mostly from folk medicine. However, only few works relates the health benefits with the composition of the fruit parts. In this context, this work aimed to bring, for the first time in literature, the chemical characterization in respect to lipid and terpene composition of R. petasites oilseed, performed by three different extraction methods (supercritical fluid extraction (SFE) with CO2, Soxhlet with petroleum ether (SOX), and maceration with hexane (MAC)). SFE was most selective for MUFAs, PUFAs, sesqui- and diterpenes. The main terpene identified in all extracts was 2-carene. The extracts presented poor AChE inhibition, and SOX presented potential inhibitory effect against lipoxygenase activity. Overall, R. petasites oilseed is a natural source of terpenes and their potential health benefits are highly encouraged to be investigated.
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Affiliation(s)
- Luana Cristina dos Santos
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Gerardo Álvarez-Rivera
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - José David Sánchez-Martínez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Julio César Flores Johner
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Francisco Manuel Barrales
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
| | - Alessandra Lopes de Oliveira
- Natural Products and High Pressure Technology Laboratory (LTAPPN), Department of Food Engineering, Faculty of Animal Science and Food Engineering, University of São Paulo (USP), 13635-900 Pirassununga, SP, Brazil
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute of Food Science Research, CIAL, CSIC, Nicolás Cabrera 9, 28049 Madrid, Spain
- Corresponding author.
| | - Julian Martínez
- Laboratory of High Pressure in Food Engineering (LAPEA), Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, R. Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil
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Hammouda S, Ghzaiel I, Picón-Pagès P, Meddeb W, Khamlaoui W, Hammami S, Muñoz FJ, Hammami M, Zarrouk A. Nigella and Milk Thistle Seed Oils: Potential Cytoprotective Effects against 7β-Hydroxycholesterol-Induced Toxicity on SH-SY5Y Cells. Biomolecules 2021; 11:797. [PMID: 34071950 PMCID: PMC8229989 DOI: 10.3390/biom11060797] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Revised: 05/22/2021] [Accepted: 05/24/2021] [Indexed: 01/23/2023] Open
Abstract
Oxysterols are assumed to be the driving force behind numerous neurodegenerative diseases. In this work, we aimed to study the ability of 7β-hydroxycholesterol (7β-OHC) to trigger oxidative stress and cell death in human neuroblastoma cells (SH-SY5Y) then the capacity of Nigella sativa and Milk thistle seed oils (NSO and MTSO, respectively) to oppose 7β-OHC-induced side effects. The impact of 7β-OHC, associated or not with NSO or MTSO, was studied on different criteria: cell viability; redox status, and apoptosis. Oxidative stress was assessed through the intracellular reactive oxygen species (ROS) production, levels of enzymatic and non-enzymatic antioxidants, lipid, and protein oxidation products. Our results indicate that 7β-OHC (40 µg/mL) exhibit pr-oxidative and pro-apoptotic activities shown by a decrease of the antioxidant enzymatic activities and an increase of ROS production, lipid, and protein oxidation end products as well as nitrotyrosine formation and caspase 3 activation. However, under the pre-treatment with NSO, and especially with MTSO (100 µg/mL), a marked attenuation of oxidative damages was observed. Our study suggests harmful effects of 7β-OHC consisting of pro-oxidative, anti-proliferative, and pro-apoptotic activities that may contribute to neurodegeneration. NSO and especially MTSO showed potential cytoprotection against the cytotoxicity of 7β-OHC.
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Affiliation(s)
- Souha Hammouda
- Biochemistry Laboratory, LR12ES05 Nutrition-Functional Foods and Vascular Health, Faculty of Medicine, University of Monastir, Monastir 5019, Tunisia; (S.H.); (I.G.); (W.K.); (S.H.); (M.H.)
| | - Imen Ghzaiel
- Biochemistry Laboratory, LR12ES05 Nutrition-Functional Foods and Vascular Health, Faculty of Medicine, University of Monastir, Monastir 5019, Tunisia; (S.H.); (I.G.); (W.K.); (S.H.); (M.H.)
| | - Pol Picón-Pagès
- Laboratory of Molecular Physiology, Faculty of Health and Life Sciences, Universitat Pompeu Fabra, 08003 Barcelona, Spain; (P.P.-P.); (F.J.M.)
| | - Wiem Meddeb
- Faculty of Sciences, University of Carthage, Bizerte 7021, Tunisia;
| | - Wided Khamlaoui
- Biochemistry Laboratory, LR12ES05 Nutrition-Functional Foods and Vascular Health, Faculty of Medicine, University of Monastir, Monastir 5019, Tunisia; (S.H.); (I.G.); (W.K.); (S.H.); (M.H.)
| | - Sonia Hammami
- Biochemistry Laboratory, LR12ES05 Nutrition-Functional Foods and Vascular Health, Faculty of Medicine, University of Monastir, Monastir 5019, Tunisia; (S.H.); (I.G.); (W.K.); (S.H.); (M.H.)
| | - Francisco J. Muñoz
- Laboratory of Molecular Physiology, Faculty of Health and Life Sciences, Universitat Pompeu Fabra, 08003 Barcelona, Spain; (P.P.-P.); (F.J.M.)
| | - Mohamed Hammami
- Biochemistry Laboratory, LR12ES05 Nutrition-Functional Foods and Vascular Health, Faculty of Medicine, University of Monastir, Monastir 5019, Tunisia; (S.H.); (I.G.); (W.K.); (S.H.); (M.H.)
| | - Amira Zarrouk
- Biochemistry Laboratory, LR12ES05 Nutrition-Functional Foods and Vascular Health, Faculty of Medicine, University of Monastir, Monastir 5019, Tunisia; (S.H.); (I.G.); (W.K.); (S.H.); (M.H.)
- Faculty of Medicine, Sousse, University of Sousse, Sousse 4000, Tunisia
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10
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Saini RK, Assefa AD, Keum YS. Spices in the Apiaceae Family Represent the Healthiest Fatty Acid Profile: A Systematic Comparison of 34 Widely Used Spices and Herbs. Foods 2021; 10:854. [PMID: 33920058 PMCID: PMC8071036 DOI: 10.3390/foods10040854] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 04/09/2021] [Accepted: 04/12/2021] [Indexed: 11/17/2022] Open
Abstract
Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. Thus, the present study was designed to characterize the fatty acid composition of 34 widely used spices and herbs. Utilizing gas chromatography (GC) flame ionization detection (FID) and GC mass spectrometry (MS), we identified and quantified 18 fatty acids. This showed a significant variation among the studied spices and herbs. In general, oleic and linoleic acid dominate in seed spices, whereas palmitic, stearic, oleic, linoleic, and α-linolenic acids are the major constituents of herbs. Among the studied spices and herbs, the ratio of n-6/n-3 polyunsaturated fatty acids (PUFAs) was recorded to be in the range of 0.36 (oregano) to 85.99 (cumin), whereas the ratio of PUFAs/saturated fatty acids (SFAs) ranged from 0.17 (nutmeg) to 4.90 (cumin). Cumin, coriander, fennel, and dill seeds represent the healthiest fatty acid profile, based upon fat quality indices such as the ratio of hypocholesterolemic/hypercholesterolemic (h/H) fatty acids, the atherogenic index (AI), and the thrombogenic index (TI). All these seed spices belong to the Apiaceae family of plants, which are an exceptionally rich source of monounsaturated fatty acids (MUFAs) in the form of petroselinic acid (C18:1n12), with a very small amount of SFAs.
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Affiliation(s)
| | - Awraris Derbie Assefa
- National Agrobiodiversity Center, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju 54874, Korea;
| | - Young-Soo Keum
- Department of Crop Science, Konkuk University, Seoul 05029, Korea;
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11
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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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12
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Zhao M, Xu M, Monono E, Rao J, Chen B. Unlocking the potential of minimally processed corn germ oil and high oleic soybean oil to prepare oleogels for bakery application. Food Funct 2020; 11:10329-10340. [PMID: 33185638 DOI: 10.1039/d0fo02451a] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
In this study, the influence of sunflower wax (SFX) concentration (1, 3, 5, 7, and 9 wt%) on the properties of oleogels prepared using expeller-pressed corn germ oil (EPC) or high oleic soybean oil (EPS) was comprehensively investigated. Overall, oleogels can be prepared from both EP oils at an SFX level ≥3 wt%. The strength of oleogels depends on SFX concentration. EPS oleogels had better rheological properties and a higher amount of platelet-like crystals than EPC oleogels. The characteristics of cookies prepared with both oleogels were evaluated and compared to cookies prepared with commercial shortening. The lipid distribution in the cookies as visualized by CLSM suggested that EPS oleogels with a 5 or 7 wt% SFX had a greater possibility of replacing commercial shortening as they exhibited even lipid distribution which enabled good air-incorporation and air retention abilities. This research provides a foundation for developing healthy bakery products by using minimally processed oil based oleogels.
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Affiliation(s)
- Muxin Zhao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
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13
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Badr AN, Ali HS, Abdel-Razek AG, Shehata MG, Albaridi NA. Bioactive Components of Pomegranate Oil and Their Influence on Mycotoxin Secretion. Toxins (Basel) 2020; 12:toxins12120748. [PMID: 33260849 PMCID: PMC7759867 DOI: 10.3390/toxins12120748] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2020] [Revised: 10/22/2020] [Accepted: 10/30/2020] [Indexed: 12/17/2022] Open
Abstract
Pomegranate, similar to other fruits, has juice-extraction by-products. Pomegranate seed oil (PGO) is a non-traditional oil with health benefits, rich in bioactive components. This study was aimed to assess PGO phytochemicals and their influence as bioactive components to reduce mycotoxin secretion. The encapsulation was applied in micro and nanoforms to protect the quality and enhance the efficacy of the oil. The PGO was extracted using ultrasound-assisted methods. Carotenoids, tocochromanols, sterols, phenolic, flavonoid, antioxidant, and antimicrobial activity were determined. The fatty acid profile was analyzed by the GC-MS, while mycotoxin was determined utilizing the HPLC apparatus. The toxicity and protective action of oil were examined using the hepatocytes' cell line. The resultant oil acts as oleoresin that is rich in bioactive molecules. Phenolics and antioxidant potency recorded higher values compared to traditional vegetable oils, whereas polyunsaturated fatty acids were 87.51%. The major fatty acid was conjugated punicic acid (81.29%), which has high biological effects. Application of the PGO on fungal media reduced aflatoxins secretion up to 63%, and zearalenone up to 78.5%. These results confirm the bio-functionality of oil to regulate the fungal secondary metabolites process. The PGO is a unique prospective non-traditional oil and has several functionalities in food, which achieve nutritional, antioxidant, and anti-mycotoxigenic activities.
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Affiliation(s)
- Ahmed Noah Badr
- National Research Centre, Department of Food Toxicology and Contaminants, Cairo 12622, Egypt
- Correspondence: (A.N.B.); (H.S.A.); Tel.: +2-01000-327-640 (A.N.B.); +966-56513-327-0841 (H.S.A.)
| | - Hatem Salama Ali
- Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh 11451, Saudi Arabia
- National Research Centre, Department of Food Technology, Cairo 12622, Egypt
- Correspondence: (A.N.B.); (H.S.A.); Tel.: +2-01000-327-640 (A.N.B.); +966-56513-327-0841 (H.S.A.)
| | | | - Mohamed Gamal Shehata
- Department of Food Technology, Arid Lands Cultivation Research Institute, the City of Scientific Research and Technological Application (SRTA-City), New Borg El-Arab 21934, Alexandria, Egypt;
| | - Najla A. Albaridi
- Department of Physical Sport Science, Nutrition and Food Science, Princess Nourah Bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia;
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14
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Grajzer M, Szmalcel K, Kuźmiński Ł, Witkowski M, Kulma A, Prescha A. Characteristics and Antioxidant Potential of Cold-Pressed Oils-Possible Strategies to Improve Oil Stability. Foods 2020; 9:E1630. [PMID: 33171600 PMCID: PMC7695170 DOI: 10.3390/foods9111630] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 11/01/2020] [Accepted: 11/06/2020] [Indexed: 01/08/2023] Open
Abstract
The relations of the antiradical capacity to oxidative stability parameters and the contents of fatty acids, sterols, tocopherols, phenols, flavonoids, chlorophyll, Cu, and Fe were assessed in 33 cold-pressed seed oils: Walnut (7 brands of oils), rosehip (3), camelina (6), milk thistle (5), flax (6), and pumpkin (6). The antiradical capacity of oils depended strongly on tocopherol contents with a synergistic effect with polyphenols. The efficacy of tocopherols in cold-pressed oils was accompanied by a negative correlation of their antioxidant capacity with the peroxide value increase after 3 months of shelf life. This study also showed a positive correlation between the content of phytosterols and the antiradical capacity in the lipophilic fraction of cold-pressed oils rich in n-3 polyunsaturated fatty acids (PUFAs). Multiple regression analysis identified groups of antioxidants naturally occurring in cold-pressed oils in relation to their fatty acid composition, which added to the cold-pressed oils could provide possible strategies to improve their stability. Achieving high stability is primarily a result of high phytosterol content exceeding the molar ratio of 1:100 for total phytosterols to α-linolenic acid. However, the molar ratios of tocopherols to linoleic acid below 1:2000 and polyphenols to linoleic acid below 1:3000 does not prevent oxidation in oils with the predominance of linoleic acid.
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Affiliation(s)
- Magdalena Grajzer
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland; (M.W.); (A.P.)
| | - Karolina Szmalcel
- Student Scientific Club at Food Science and Dietetics Department, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland;
| | - Łukasz Kuźmiński
- Department of Process Management, Management Department, Wroclaw University of Economics, 50-556 Wroclaw, Poland;
| | - Mateusz Witkowski
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland; (M.W.); (A.P.)
| | - Anna Kulma
- Department of Genetic Biochemistry, University of Wroclaw, Przybyszewskiego 63/77, 51-148 Wrocław, Poland;
| | - Anna Prescha
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland; (M.W.); (A.P.)
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15
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Phenolics Dynamics and Infrared Fingerprints during the Storage of Pumpkin Seed Oil and Thereof Oleogel. Processes (Basel) 2020. [DOI: 10.3390/pr8111412] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
Abstract
Cold-pressed pumpkin seed oil is a valuable source of bioactive molecules, including phenolic compounds. Oleogels are designed for trans and saturated fats substitution in foods, but also demonstrate protection and delivery of bioactive compounds. Consequently, the present work aimed to assess individual phenolic compounds dynamics and infrared fingerprints during the ambient storage of pumpkin seed oil and thereof oleogel. For oleogels production, a 5% ternary mixture of waxes, composed by 3% beewax, 1% sunflower wax and 1% rice bran wax, was used. Phenolic compounds were extracted by traditional liquid–liquid extraction, followed by HPLC-MS quantification. FTIR (400–4000 cm−1) was used for characterizing and monitoring the oxidative stability of all samples and for the evaluation of intermolecular forces between oleogelator mixtures and oil. Specific wavenumbers indicated oxidative processes in stored sample sets; storage time and sample clustering patterns were revealed by chemometrics. Isolariciresinol, vanillin, caffeic and syringic acids were quantified. The main changes were determined for isolariciresinol, which decreased in liquid pumpkin seed oil samples from 0.77 (T1) to 0.13 mg/100 g (T4), while for oleogel samples it decreased from 0.64 (T1) to 0.12 mg/100 g (T4). However, during the storage at room temperature, it was concluded that oleogelation technique might show potential protection of specific phenolic compounds such as syringic acid and vanillin after 8 months of storage. For isolariciresinol, higher amounts are registered in the oleogel (0.411 mg/100 g oil) than in the oil (0.37 mg/100 g oil) after 5 months of ambient temperature storage (T3). Oxidation processes occurred after 5 months storage for both oil and oleogel samples.
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16
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Rokosik E, Dwiecki K, Siger A. Nutritional quality and phytochemical contents of cold pressed oil obtained from chia, milk thistle, nigella, and white and black poppy seeds. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0679191] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Cold pressed oils obtained from chia (Salvia hispanica L.), milk thistle (Silybum marianum L.), nigella (Nigella sativa L.), and white and black varieties of poppy (Papaver somniferum L.) seeds were characterized. The nutritional quality was determined based on the analysis of fatty acids, tocochromanol and phytosterol contents, as well as antioxidant activity and general physico-chemical properties. Among the oils analyzed the fatty acid composition most beneficial for health was found in chia seed oil, with 65.62% of α-linolenic acid and the n-6:n-3 fatty acid ratio of 1:3.5. Other oils studied were rich sources of linoleic acid (18.35-74.70%). Chia seed oil was also distinguished by high contents of phytosterols, mainly β-sitosterol (2160.17 mg/kg oil). The highest content of tocochromanols was found in milk thistle oil with dominant α-tocopherol (530.2 mg/kg oil). In contrast, the highest antioxidant activity was recorded for nigella oil (10.23 μM Trolox/g), which indicated that, in addition to tocopherols, other antioxidants influenced its antioxidant potential.
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17
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FT-Raman and FT-IR studies of the gluten structure as a result of model dough supplementation with chosen oil pomaces. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102961] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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18
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Aksoylu Özbek Z, Günç Ergönül P. Determination of Physicochemical Properties, Fatty Acid, Tocopherol, Sterol, and Phenolic Profiles of Expeller–Pressed Poppy Seed Oils from Turkey. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12337] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zeynep Aksoylu Özbek
- Department of Food Engineering, Faculty of EngineeringManisa Celal Bayar University 45140, Yunusemre, Manisa Turkey
| | - Pelin Günç Ergönül
- Department of Food Engineering, Faculty of EngineeringManisa Celal Bayar University 45140, Yunusemre, Manisa Turkey
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19
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Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima). SUSTAINABILITY 2020. [DOI: 10.3390/su12041305] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, including cardiovascular diseases, cancers, and neurodegenerative diseases. Antioxidants are also widely used in the food industry. They prevent the occurrence of unfavourable changes in food products during storage. They inhibit fat oxidation and limit the loss of colour. For this reason, they are often added to meat products. Many diet components exhibit an antioxidative activity. A high antioxidative capacity is attributed to fruit, vegetables, spices, herbs, tea, and red wine. So far, the antioxidative properties of various plant materials have been tested. However, the antioxidative activity of some products has not been thoroughly investigated yet. To date, there have been only a few studies on the antioxidative activity of the pumpkin, including pumpkin seeds, flowers, and leaves, but not the pulp. The main focus of our experiment was to optimize the extraction so as to increase the antioxidative activity of the pumpkin pulp. Variable extraction conditions were used for this purpose, i.e., the type and concentration of the solvent, as well as the time and temperature of the process. In addition, the experiment involved a comparative analysis of the antioxidative potential of 14 pumpkin cultivars of the Cucurbita maxima species. The study showed considerable diversification of the antioxidative activity of different pumpkin cultivars.
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20
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Ashokkumar K, Murugan M, Dhanya MK, Warkentin TD. Botany, traditional uses, phytochemistry and biological activities of cardamom [Elettaria cardamomum (L.) Maton] - A critical review. JOURNAL OF ETHNOPHARMACOLOGY 2020; 246:112244. [PMID: 31541721 DOI: 10.1016/j.jep.2019.112244] [Citation(s) in RCA: 63] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 09/16/2019] [Accepted: 09/16/2019] [Indexed: 06/10/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Small cardamom [Elettaria cardamomum (L.) Maton. (Family: Zingiberaceae)] capsules (fruits) have been used for traditional medicine applications including for the control of asthma, teeth and gum infections, cataracts, nausea, diarrhea, as well as cardiac, digestive and kidney disorders. The versatile use of cardamom capsules has several other beneficial health effects that are relevant in light of traditional and modern pharmaceutical perspectives. AIM OF THE STUDY This review aims to provide a critical and comprehensive evaluation of the traditional and current medical uses of E. cardamomum, and compare these applications with modern research studies. This critical review also discusses the botanical distribution, phytochemical constituents and biological activities of cardamom capsule extracts and essential oil. MATERIALS AND METHODS An online survey was conducted of the traditional uses, phytochemical composition, and pharmacological applications of cardamom essential oil (CEO) and extracts. Pertinent data were obtained from several electronic scientific databases (Science Direct, Elsevier, Web of Science, PubMed, Springer, ACS publications, Taylor and Francis, Wiley On-line Library and Google Scholar), and additional information was obtained from textbooks and local prints and scripts. RESULTS Cardamom fruits (capsules) are used widely as a spice and flavoring ingredient in foods, and are often recognized for their beneficial health properties. They are also used in fragrances. Phytochemical analyses have described important chemical constituents of cardamom including carbohydrates, proteins, minerals, lipids, essential oils, flavonoids, terpenoids and carotenoids. CEO has several biological roles including antioxidant, antidiabetic, antibacterial, anticancer, gastro-protective and insecticidal activities. CONCLUSION The widespread availability and recommendation of synthetic compounds for addressing human health have several side effects besides higher costs. Hence, examining natural bioactive compounds is imperative. This review investigates and presents the pertinent information on cardamom and its traditional uses, as well as potential pharmacological properties of CEO and extracts. Additional research studies are needed to understand the mechanism of action of bioactive constituents.
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Affiliation(s)
- Kaliyaperumal Ashokkumar
- Cardamom Research Station, Kerala Agricultural University, Pampadumpara, Idukki, 685553, Kerala, India.
| | - Muthusamy Murugan
- Cardamom Research Station, Kerala Agricultural University, Pampadumpara, Idukki, 685553, Kerala, India
| | - M K Dhanya
- Cardamom Research Station, Kerala Agricultural University, Pampadumpara, Idukki, 685553, Kerala, India
| | - Thomas D Warkentin
- Department of Plant Sciences, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, SK, S7N 5A8, Canada
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21
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Leonard W, Zhang P, Ying D, Fang Z. Hempseed in food industry: Nutritional value, health benefits, and industrial applications. Compr Rev Food Sci Food Saf 2019; 19:282-308. [PMID: 33319519 DOI: 10.1111/1541-4337.12517] [Citation(s) in RCA: 91] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 11/04/2019] [Accepted: 11/08/2019] [Indexed: 12/15/2022]
Abstract
Hemp (Cannabis sativa L.) seeds have been consumed in Asian communities since prehistoric times. Recently, Australia, Canada, and the United States have legalized the cultivation and consumption of hempseed at low (<0.3%) tetrahydrocannabinol levels, and there's a growing interest in hempseed due to its nutritional value and pharmaceutical potential. This review aims to summarize the chemical composition, nutritional value, and potential health benefits of hempseed, as researched via in vitro and in vivo trials. The application of hempseed in the food industry is limited due to its poor performance on some functional properties, so the latest processing methods developed to improve these properties were compared. Additionally, manufacturing technologies incorporating hemp seeds into existing food products are also elaborated. This review would promote further in-depth research on this recently approved food resources and maximize its utilization in new food product development.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- Agriculture & Food, CSIRO, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
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22
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Gupta M, Dey S, Marbaniang D, Pal P, Ray S, Mazumder B. Grape seed extract: having a potential health benefits. Journal of Food Science and Technology 2019; 57:1205-1215. [PMID: 32180617 DOI: 10.1007/s13197-019-04113-w] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/11/2019] [Accepted: 09/23/2019] [Indexed: 12/15/2022]
Abstract
Grapes are one of the most highly consumed fruits across the world. In ancient Europe the leaves and the sap of grape plants has been used in traditional treatment for ages. Besides being a wellspring for vitamins and fibre, the skin and seeds of grapes are highly rich in Polyphenols specifically proanthocyanidins, which can be used as a functional ingredient to address various health issues by boosting the natural bio-processes of the body. Since, grape seeds are by product of wine making companies therefore can be easily procured. The present review article briefly describes the various pharmacological activities of grape seed extract and different experimental studies were done which supports the beneficial health qualities of the extract. Through different and various studies, it was proved that the proanthocyanidin rich grape seed extract provides benefits against many diseases i.e. inflammation, cardiovascular disease, hypertension, diabetes, cancer, peptic ulcer, microbial infections, etc. Therefore, beside from using it as a nutraceutical or cosmeceutical, as a result they may have a potential to substitute or complement in currently used drugs in the treatment of diseases by developing it into other successful pharmaceutical formulations for better future prospective.
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Affiliation(s)
- Madhavi Gupta
- 1Department of Pharmaceutical Sciences, Dibrugarh University, Dibrugarh, Assam India
| | - Sanjay Dey
- Division of Pharmaceutics, Calcutta Institute of Pharmaceutical Technology and Allied Health Sciences, Banitabla, Ulberia, Howrah, West Bengal India
| | - Daphisha Marbaniang
- 1Department of Pharmaceutical Sciences, Dibrugarh University, Dibrugarh, Assam India
| | - Paulami Pal
- 1Department of Pharmaceutical Sciences, Dibrugarh University, Dibrugarh, Assam India
| | - Subhabrata Ray
- B.C. Roy College of Pharmacy and Allied Health Sciences, Durgapur, West Bengal India
| | - Bhaskar Mazumder
- 1Department of Pharmaceutical Sciences, Dibrugarh University, Dibrugarh, Assam India
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Yield, Antioxidant Components, Oil Content, and Composition of Onion Seeds Are Influenced by Planting Time and Density. PLANTS 2019; 8:plants8080293. [PMID: 31434261 PMCID: PMC6724227 DOI: 10.3390/plants8080293] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/30/2019] [Revised: 08/08/2019] [Accepted: 08/16/2019] [Indexed: 11/16/2022]
Abstract
Research was carried out on onion landrace (Ramata di Montoro) for seed production in southern Italy, with the aim to evaluate the effects on yield and quality of four bulb planting times in factorial combination with four densities, using a split plot design with three replicates. The number of flower stalks per plant, their height and diameter, and the inflorescence diameter decreased with the bulb planting delay and density increase. The highest plant leaf area and LAI (leaf area index), seed yield, number, and mean weight were recorded with the earliest planting time, with the lowest bulb density eliciting the highest plant leaf area but the lowest LAI and seed yield per hectare. The ratio between seeds and inflorescence weight, and seed germinability, decreased with the planting delay and density increase. Seed oil, protein, and antioxidant content (polyphenols and selenium) were highest with the last crop cycle. The polyunsaturated fatty acids, predominant in oil, increased with planting time delay, whereas the monounsaturated fatty acids decreased. Linoleic, oleic, and palmitic acid prevailed among polyunsaturated, monounsaturated, and saturated fatty acids, respectively. Planting from 20 December to 10 January with 3.3 cold-stored bulbs per m2 was the most effective combination in terms of seed yield per hectare, whereas seed oil content and quality were the best, with the last crop cycle starting on 21 February, independent of bulb density.
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Teng X, Zhang M, Devahastin S. New developments on ultrasound-assisted processing and flavor detection of spices: A review. ULTRASONICS SONOCHEMISTRY 2019; 55:297-307. [PMID: 30686593 DOI: 10.1016/j.ultsonch.2019.01.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2018] [Revised: 01/09/2019] [Accepted: 01/14/2019] [Indexed: 05/18/2023]
Abstract
Spices are widely used to add unique flavors to food; such uniqueness may, however, suffer significant loss during processing, which is in many cases needed to preserve or transform spices into food ingredients. Here, the effects of ultrasound-assisted drying, extraction and microencapsulation on flavor of spices along with selected progresses made on ultrasonic detection of the flavor are reviewed. Flavors of some spices, e.g., laurel, onion and peppermint, dried with the aid of ultrasound are noted to be better than those of shade-dried, infrared, microwave and hot-air dried products. Ultrasound-assisted extraction can be effectively used to extract essential oils or oleoresins from spices. Compared with selected extraction methods, the variety of flavor substances obtained via ultrasound-assisted extraction is richer and their concentrations are also higher, making the flavors of the extracts stronger. Ultrasound-assisted microencapsulation has noted to increase the compound embedding and loading ratios, resulting in better maintenance of flavor over a longer period of time. Ultrasound has finally proved to be an efficient, green, economical and sensitive flavor detection technology for spices.
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Affiliation(s)
- Xiuxiu Teng
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand
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Bjelica M, Vujasinović V, Rabrenović B, Dimić S. Some Chemical Characteristics and Oxidative Stability of Cold Pressed Grape Seed Oils Obtained from Different Winery Waste. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800416] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Miloš Bjelica
- University of Novi SadFaculty of Technology Novi SadBulevar cara Lazara 121000 Novi SadSerbia
| | - Vesna Vujasinović
- University of Novi SadFaculty of SciencesTrg Dositeja Obradovica 321000 Novi SadSerbia
| | - Biljana Rabrenović
- University of BelgradeFaculty of AgricultureNemanjina 611080 Belgrade‐ZemunSerbia
| | - Sanja Dimić
- Bimal Trading d.o.o. BeogradMilentija Popovića 5V11070 BelgradeSerbia
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Knothe G, Steidley KR. Composition of Some Apiaceae Seed Oils Includes Phytochemicals, and Mass Spectrometry of Fatty Acid 2‐Methoxyethyl Esters. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800386] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Gerhard Knothe
- National Center for Agricultural Utilization ResearchAgricultural Research ServiceU.S. Department of AgriculturePeoriaIL61604USA
| | - Kevin R. Steidley
- National Center for Agricultural Utilization ResearchAgricultural Research ServiceU.S. Department of AgriculturePeoriaIL61604USA
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Mohammad NA, Anwar F, Mehmood T, Hamid AA, Muhammad K, Saari N. Phenolic compounds, tocochromanols profile and antioxidant properties of winter melon [Benincasa hispida (Thunb.) Cogn.] seed oils. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-0008-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Kinetic studies on the oxidative stabilization effect of red onion skins anthocyanins extract on parsley ( Petroselinum crispum ) seed oil. Food Chem 2018; 265:337-343. [DOI: 10.1016/j.foodchem.2018.05.075] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2018] [Revised: 05/03/2018] [Accepted: 05/16/2018] [Indexed: 11/24/2022]
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Mouwakeh A, Radácsi P, Pluhár ZS, Németh Zámboriné É, Muránszky G, Mohácsi-Farkas CS, Kiskó G. Chemical composition and antimicrobial activity of Nigella sativa crude and essential oil. ACTA ALIMENTARIA 2018. [DOI: 10.1556/066.2018.47.3.14] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- A. Mouwakeh
- Department of Microbiology and Biotechnology, Szent István University, H-1118 Budapest, Villányi út 39–43. Hungary
| | - P. Radácsi
- Department of Medicinal and Aromatic Plants, Szent István University, H-1118 Budapest, Villányi út 39–43. Hungary
| | - ZS. Pluhár
- Department of Medicinal and Aromatic Plants, Szent István University, H-1118 Budapest, Villányi út 39–43. Hungary
| | - É. Németh Zámboriné
- Department of Medicinal and Aromatic Plants, Szent István University, H-1118 Budapest, Villányi út 39–43. Hungary
| | - G. Muránszky
- Department of Food Chemistry and Nutrition, Szent István University, H-1118 Budapest, Villányi út 39–43. Hungary
| | - CS. Mohácsi-Farkas
- Department of Microbiology and Biotechnology, Szent István University, H-1118 Budapest, Villányi út 39–43. Hungary
| | - G. Kiskó
- Department of Microbiology and Biotechnology, Szent István University, H-1118 Budapest, Villányi út 39–43. Hungary
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Tan CX, Chong GH, Hamzah H, Ghazali HM. Characterization of Virgin Avocado Oil Obtained via Advanced Green Techniques. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800170] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Chin Xuan Tan
- Faculty of Food Science and Technology, Department of Food Science, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Gun Hean Chong
- Faculty of Food Science and Technology, Department of Food Technology, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Hazilawati Hamzah
- Faculty of Veterinary Medicine, Department of Veterinary Pathology and Microbiology, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
| | - Hasanah Mohd Ghazali
- Faculty of Food Science and Technology, Department of Food Science, Universiti Putra Malaysia; 43400 UPM Serdang Selangor Malaysia
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Al Juhaimi F, Özcan MM, Ghafoor K, Babiker EE, Hussain S. Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:3163-3173. [PMID: 30065427 PMCID: PMC6045996 DOI: 10.1007/s13197-018-3244-5] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/26/2018] [Accepted: 05/21/2018] [Indexed: 10/14/2022]
Abstract
Antioxidant activities of different nut oils ranged from 11.43 (peanut) to 65.58% (pistachio) in cold pressed oils whereas in case of soxhlet extracted oils they were in the range of 11.32 (hazelnut) to 51.28% (pistachio). β-Carotene contents of oils obtained by cold pressing and soxhlet extraction changed between 7.53 (almond) and 13.58 µg/100 g (pistachio). The highest total phenol contents (2.36 mg gallic acid equivalent/100 g) were observed in pistachio oils obtained by cold press. The oleic acid contents of cold pressed and soxhlet extracted oils were between 19.88 (walnut) and 69.43% (pecan) to 19.07 (walnut) and 68.53% (pecan), respectively. The linoleic acid contents of nut oils from cold press system vary between 12.78 (hazelnut) and 63.56% (walnut), whereas in case of soxhlet extraction, it changed between 11.78 (hazelnut) and 62.41% (walnut). The α-tocopherol contents of cold pressed nut oils changed between 0.07 (walnut) and 257.42 mg/kg (hazelnut) α-tocopherol contents of nut oils extracted by soxhlet extraction changed between 0.03 (pistachio) and 209.73 mg/kg (hazelnut). The catechin contents of cold pressed nut oils were between 0.56 (cashew) and 3.76 µg/100 g (pistachio), whereas that of soxhlet extracted oil varied between 0.64 (cashew) and 3.82 µg/100 g (cashew).
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Affiliation(s)
- Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agricultural, Selcuk University, 42079 Konya, Turkey
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia
| | - Elfadıl E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, 11451 Saudi Arabia
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Cytoprotective Activities of Milk Thistle Seed Oil Used in Traditional Tunisian Medicine on 7-Ketocholesterol and 24S-Hydroxycholesterol-Induced Toxicity on 158N Murine Oligodendrocytes. Antioxidants (Basel) 2018; 7:antiox7070095. [PMID: 30029553 PMCID: PMC6071139 DOI: 10.3390/antiox7070095] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 07/04/2018] [Accepted: 07/17/2018] [Indexed: 12/12/2022] Open
Abstract
The Asteraceae family is economically very important, because many of these plants are grown mainly for their food value, such as lettuce (Lactuca), chicory (Cichorium), and sunflower (Heliantus aminus). One of the typical properties of this family, which includes milk thistle (Sylibum marianum), is the richness of the oil in various compounds (flavonoids, alkaloids, tocopherols, and unsaturated fatty acids). Currently, and for the coming decades, age-related diseases, including neurodegenerative diseases, are a major public health problem. Preventing their appearance or opposing their evolution is a major objective. In this context, the cytoprotective activities of milk thistle seed oil produced in Tunisia were studied on the 158N model using 7-ketocholesterol (7KC) and 24S-hydroxycholesterol (24S) as cytotoxic agents. 7KC and 24S were used because they can be increased in the brain and body fluids of patients with major age-related neurodegenerative diseases, such as Alzheimer’s and Parkinson’s diseases. In order to evaluate the cytoprotective properties of milk thistle seed oil, complementary techniques of microscopy, flow cytometry, and biochemistry were used. The chemical composition of milk thistle seed oil has also been determined by various chromatography techniques. Milk thistle seed oils from different area of Tunisia are rich in tocopherols and are strongly antioxidant according to various biochemical tests (KRL (Kit Radicaux Libres), FRAP (Ferric Reducing Antioxidant Power), and DPPH (2,2-diphenyl-1-picrylhydrazyl)). The main fatty acids are linoleic acid (C18:2 n-6) and oleic acid (C18:1 n-9). The main polyphenols identified are homovanillic acid, p-coumaric acid, quercetin, and apigenin, with a predominance of vanillic acid. On 158N cells, milk thistle seed oil attenuates the cytotoxicity of 7KC and 24S including: loss of cell adhesion, increased plasma membrane permeability, mitochondrial dysfunction, overproduction of reactive oxygen species, induction of apoptosis, and autophagy. The attenuation of the cytotoxicity of 7KC and 24S observed with the milk thistle seed oil is in the order of that observed with α-tocopherol used as a positive control. In the presence of nigella seed oil, considered potentially cytotoxic, no cytoprotective effects were observed. Given the chemical characteristics, antioxidant properties, and cytoprotective activities of milk thistle seed oil, our results highlight the potential benefit of this oil for human health.
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Saleh AM, Selim S, Jaouni SA, AbdElgawad H. CO 2 enrichment can enhance the nutritional and health benefits of parsley (Petroselinum crispum L.) and dill (Anethum graveolens L.). Food Chem 2018; 269:519-526. [PMID: 30100468 DOI: 10.1016/j.foodchem.2018.07.046] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2018] [Revised: 07/06/2018] [Accepted: 07/08/2018] [Indexed: 10/28/2022]
Abstract
The functional food value of herbal plants is greatly related to their contents of valuable phytochemicals. Regarding its impact on primary and secondary plant metabolism, CO2 enrichment could be a candidate strategy to modulate the levels of nutritionally and medicinally interesting phytochemicals in herbal plants. Herein, the concentrations of 81 metabolites and minerals were evaluated in shoot tissues of parsley and dill grown under two levels of CO2, ambient (378 ± 25 µmole CO2 mole-1 air, aCO2) and elevated (627 ± 24 µmole CO2 mole-1 air, eCO2). Regardless of the plant species, eCO2 improved the levels of soluble sugars, starch, organic acids, some EAAs, most of USFA, total phenolics, total flavonoids and vitamins A and E. However, notable variations in the metabolites responsiveness to eCO2 were recorded among the tested plant species. Moreover, considerable improvements in the total antioxidant capacity, antiprotozoal, antibacterial and anticancer activities were recorded for parsley and dill in response to eCO2.
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Affiliation(s)
- Ahmed M Saleh
- Biology Department, Faculty of Science Yanbu, Taibah University, King Khalid Rd., Al Amoedi, 46423 Yanbu El-Bahr, Saudi Arabia; Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt.
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka P.O. 2014, Saudi Arabia; Botany Department, Faculty of Science, Suez Canal University, Ismailia P.O. 41522, Egypt
| | - Soad Al Jaouni
- Department of Hematology and Youssef Abdulatif Jameel Chair of Prophetic Medicine Application (YAJCPMA), Faculty of Medicine, King Abdulaziz University, P.O. Box 80215, Jeddah 21589, Saudi Arabia
| | - Hamada AbdElgawad
- Department of Botany and Microbiology, Faculty of Science, Beni-Suef University, 62521 Beni-Suef, Egypt; Laboratory for Molecular Plant Physiology and Biotechnology, Department of Biology, University of Antwerp, Groenenborgerlaan 171, B-2020, Antwerp 2020, Belgium.
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Đurđević S, Šavikin K, Živković J, Böhm V, Stanojković T, Damjanović A, Petrović S. Antioxidant and cytotoxic activity of fatty oil isolated by supercritical fluid extraction from microwave pretreated seeds of wild growing Punica granatum L. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2017.10.021] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Keivani Nahr F, Ghanbarzadeh B, Hamishehkar H, Samadi Kafil H. Food grade nanostructured lipid carrier for cardamom essential oil: Preparation, characterization and antimicrobial activity. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.09.028] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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Han M, Xu JZ, Liu ZM, Qian H, Zhang WG. Co-production of microbial oil and exopolysaccharide by the oleaginous yeastSporidiobolus pararoseusgrown in fed-batch culture. RSC Adv 2018; 8:3348-3356. [PMID: 35541180 PMCID: PMC9077544 DOI: 10.1039/c7ra12813d] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Accepted: 01/03/2018] [Indexed: 11/21/2022] Open
Abstract
The production cost of microbial oil was reduced by improving the exopolysaccharide (EPS) production to share the production cost using Sporidiobolus pararoseus JD-2. Batch fermentation demonstrated that S. pararoseus JD-2 has the potential to co-produce oil and EPS with 120 g L−1 glucose, 20 g L−1 corn steep liquor and 10 g L−1 yeast extract as carbon and nitrogen sources. Using fed-batch fermentation for 72 h resulted in oil and EPS production of 41.6 ± 2.5 g L−1 and 13.1 ± 0.6 g L−1 with the productivity of 0.58 g L−1 h−1 and 0.182 g L−1 h−1, respectively. The fat soluble nutrients in the oil were studied, indicating that it was constituted of 79.19% unsaturated fatty acids and contained 505 mg per kg-oil of carotenoids. Moreover, the EPS contained only one type of polysaccharide; the main monosaccharide compositions were galactose, glucose and mannose in a proportion of 16 : 8 : 1. These results implied that EPS produced by S. pararoseus JD-2 was a new type of EPS. The production cost of microbial oil was reduced by improving the exopolysaccharide (EPS) production to share the production cost using Sporidiobolus pararoseus JD-2.![]()
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Affiliation(s)
- Mei Han
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology
- Ministry of Education
- School of Biotechnology
- Jiangnan University
- WuXi 214122
| | - Jian-Zhong Xu
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology
- Ministry of Education
- School of Biotechnology
- Jiangnan University
- WuXi 214122
| | - Zhen-Min Liu
- State Key Laboratory of Dairy Biotechnology
- Technology Center Bright Dairy & Food Co., Ltd
- Shanghai 200436
- China
| | - He Qian
- School of Food Science and Technology
- Jiangnan University
- Wuxi-214122
- China
| | - Wei-Guo Zhang
- The Key Laboratory of Carbohydrate Chemistry and Biotechnology
- Ministry of Education
- School of Biotechnology
- Jiangnan University
- WuXi 214122
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Meddeb W, Rezig L, Abderrabba M, Lizard G, Mejri M. Tunisian Milk Thistle: An Investigation of the Chemical Composition and the Characterization of Its Cold-Pressed Seed Oils. Int J Mol Sci 2017; 18:E2582. [PMID: 29207484 PMCID: PMC5751185 DOI: 10.3390/ijms18122582] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 11/20/2017] [Accepted: 11/28/2017] [Indexed: 11/23/2022] Open
Abstract
In this study, milk thistle seeds growing in different areas in Tunisia were cold pressed and the extracted oils were examined for their chemical and antioxidant properties. The major fatty acids were linoleic acid (C18:2) (57.0%, 60.0%, and 60.3% for the milk thistle seed oils native to Bizerte, Zaghouan and Sousse, respectively) and oleic acid (C18:1) (15.5%, 21.5%, and 22.4% for the milk thistle seed oils originating from Bizerte, Zaghouan and Sousse, respectively). High performance liquid chromatography (HPLC) analysis showed the richness of the milk thistle seed oils (MTSO) in α-tocopherol. The highest content was recorded for that of the region of Zaghouan (286.22 mg/kg). The total phenolic contents (TPC) of Zaghouan, Bizerte, and Sousse were 1.59, 8.12, and 4.73 Gallic Acid Equivalent (GAE) mg/g, respectively. Three phenolic acids were also identified (vanillic, p-coumaric, and silybine), with a predominance of the vanillic acid. The highest value was recorded for the Zaghouan milk thistle seed oil (83 mg/100 g). Differences in outcomes between regions may be due to climatic differences in areas. Zaghouan's cold-pressed milk thistle seed oil had a better quality than those of Bizerte and Sousse, and can be considered as a valuable source for new multi-purpose products or by-products for industrial, cosmetic, and pharmaceutical utilization.
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Affiliation(s)
- Wiem Meddeb
- Laboratory of Materials, Molecules and Applications (LMMA), Preparatory Institute of Scientific and Technical Studies (IPEST), University of Carthage, La Marsa, 2070 Tunis, Tunisia.
- Faculty of Science of Bizerte, Zarzouna, 7021 Bizerte, Tunisia.
- Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism' EA 7270, Université de Bourgogne Franche-Comté, Inserm, 21000 Dijon, France.
| | - Leila Rezig
- Food Conservation and Valorization Laboratory, High Institute of Food Industries, 58 Avenue Alain Savary, El Khadra City, 1003 Tunis , Tunisia.
| | - Manef Abderrabba
- Laboratory of Materials, Molecules and Applications (LMMA), Preparatory Institute of Scientific and Technical Studies (IPEST), University of Carthage, La Marsa, 2070 Tunis, Tunisia.
| | - Gérard Lizard
- Biochemistry of the Peroxisome, Inflammation and Lipid Metabolism' EA 7270, Université de Bourgogne Franche-Comté, Inserm, 21000 Dijon, France.
| | - Mondher Mejri
- Laboratory of Materials, Molecules and Applications (LMMA), Preparatory Institute of Scientific and Technical Studies (IPEST), University of Carthage, La Marsa, 2070 Tunis, Tunisia.
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Van Hoed V, Sampaio KA, Felkner B, Bavec F, Scippo M, Brose F, Bavec M, Verhé R. Tocopherols and Polyphenols in Pumpkin Seed Oil Are Moderately Affected by Industrially Relevant Roasting Conditions. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700110] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Vera Van Hoed
- Faculty of Bioscience EngineeringDepartment of Organic ChemistryGhent UniversityCoupure Links 6539000GhentBelgium
| | - Klicia A. Sampaio
- Faculty of Bioscience EngineeringDepartment of Organic ChemistryGhent UniversityCoupure Links 6539000GhentBelgium
- Faculty of Food EngineeringDepartment of Food EngineeringUniversity of CampinasRua Monteiro Lobato 80, 13083‐862Campinas‐São PauloBrazil
| | - Barbara Felkner
- Faculty of Bioscience EngineeringDepartment of Organic ChemistryGhent UniversityCoupure Links 6539000GhentBelgium
- Faculty of Food SciencesUniversity of Warmia and MazuryCieszyński Square 1 (bl.43)10‐726OlsztynPoland
| | - Franc Bavec
- Faculty of Food EngineeringDepartment of Food EngineeringUniversity of CampinasRua Monteiro Lobato 80, 13083‐862Campinas‐São PauloBrazil
| | - Marie‐Louise Scippo
- Faculty of Veterinary MedicineDepartment of Food SciencesUniversity of LiègeBd de Colonster 20 (bât B 43 bis)4000LiègeBelgium
| | - François Brose
- Faculty of Veterinary MedicineDepartment of Food SciencesUniversity of LiègeBd de Colonster 20 (bât B 43 bis)4000LiègeBelgium
| | - Martina Bavec
- Faculty for Agriculture and Life SciencesUniversity of MariborPivola 10, 2311 HoceMariborSlovenia
| | - Roland Verhé
- Faculty of Bioscience EngineeringDepartment of Organic ChemistryGhent UniversityCoupure Links 6539000GhentBelgium
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Ma ZF, Zhang H. Phytochemical Constituents, Health Benefits, and Industrial Applications of Grape Seeds: A Mini-Review. Antioxidants (Basel) 2017; 6:antiox6030071. [PMID: 28914789 PMCID: PMC5618099 DOI: 10.3390/antiox6030071] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 09/09/2017] [Accepted: 09/12/2017] [Indexed: 01/14/2023] Open
Abstract
Grapes are one of the most widely grown fruits and have been used for winemaking since the ancient Greek and Roman civilizations. Grape seeds are rich in proanthocyanidins which have been shown to possess potent free radical scavenging activity. Grape seeds are a complex matrix containing 40% fiber, 16% oil, 11% proteins, and 7% complex phenols such as tannins. Grape seeds are rich sources of flavonoids and contain monomers, dimers, trimers, oligomers, and polymers. The monomeric compounds includes (+)-catechins, (−)-epicatechin, and (−)-epicatechin-3-O-gallate. Studies have reported that grape seeds exhibit a broad spectrum of pharmacological properties against oxidative stress. Their potential health benefits include protection against oxidative damage, and anti-diabetic, anti-cholesterol, and anti-platelet functions. Recognition of such health benefits of proanthocyanidins has led to the use of grape seeds as a dietary supplement by the consumers. This paper summarizes the studies of the phytochemical compounds, pharmacological properties, and industrial applications of grape seeds.
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Affiliation(s)
- Zheng Feei Ma
- Department of Public Health, Xi'an Jiaotong-Liverpool University, Suzhou 215123, China.
| | - Hongxia Zhang
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
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Sharifi M, Bashtani M, Naserian AA, Farhangfar H, Emami A. The effect of grapeseed oil on performance, rumen fermentation, antioxidant status and subcutaneous adipose fatty acid profile in lambs. J Anim Physiol Anim Nutr (Berl) 2017; 102:157-165. [PMID: 28444841 DOI: 10.1111/jpn.12673] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2016] [Accepted: 12/14/2016] [Indexed: 11/28/2022]
Abstract
This experiment was carried out to examine the effect of grapeseed oil (GSO) on performance, rumen fermentation, antioxidant status and subcutaneous adipose fatty acid (FA) profile in lambs. Eighteen Baluchi lambs, 196 ± 14 days of age and 39.8 ± 1.7 kg body weight, were randomly assigned to three experimental diets: (i) diet without GSO (control), (ii) diet containing 2% of GSO (GSO2) and (iii) diet containing 4% of GSO (GSO4) for 42 days. Results showed that the experimental diets had no significant effect on dry matter intake and performance (p > 0.05). The supplemented diets with GSO had no effect on pH and NH3 -N of rumen fluid (p > 0.05), but GSO4 increased (p = 0.003) the concentration of propionic acid and reduced (p = 0.002) the concentration of acetate acid compared to the control. Inclusion 4% of GSO to the diet increased total antioxidant activity and decreased malondialdehyde in serum and muscle (p < 0.001). The level of blood glutathione peroxidase in diets containing GSO was higher than control diet (p = 0.02), but diets had no effect on superoxide dismutase in blood and muscle tissues (p > 0.05). The concentration of vaccenic acid, rumenic acid and linoleic acid and thus polyunsaturated fatty acid in subcutaneous fat was affected by experimental diets (p < 0.001), as control had the lowest amount of these FAs and GSO4 had the highest amount of them. Therefore, it can be concluded that the use of GSO up to 4% improves the antioxidant status and adipose fatty acid profile in lambs without effects on performance.
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Affiliation(s)
- M Sharifi
- Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran
| | - M Bashtani
- Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran
| | - A A Naserian
- Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - H Farhangfar
- Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran
| | - A Emami
- Department of Animal Science, Faculty of Agriculture, University of Birjand, Birjand, Iran
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Wu Z, Zhang Q, Li N, Pu Y, Wang B, Zhang T. Comparison of critical methods developed for fatty acid analysis: A review. J Sep Sci 2016; 40:288-298. [DOI: 10.1002/jssc.201600707] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2016] [Revised: 07/17/2016] [Accepted: 07/21/2016] [Indexed: 12/20/2022]
Affiliation(s)
- Zhuona Wu
- Experiment Center for Teaching and Learning; Shanghai University of Traditional Chinese Medicine; Shanghai China
- School of Pharmacy; Shanghai University of Traditional Chinese Medicine; Shanghai China
| | - Qi Zhang
- Experiment Center for Teaching and Learning; Shanghai University of Traditional Chinese Medicine; Shanghai China
- School of Pharmacy; Shanghai University of Traditional Chinese Medicine; Shanghai China
| | - Ning Li
- Division of Life Science; HKUST Shenzhen Research Institute; Shenzhen China
| | - Yiqiong Pu
- Experiment Center for Teaching and Learning; Shanghai University of Traditional Chinese Medicine; Shanghai China
| | - Bing Wang
- Experiment Center for Teaching and Learning; Shanghai University of Traditional Chinese Medicine; Shanghai China
- School of Pharmacy; Shanghai University of Traditional Chinese Medicine; Shanghai China
| | - Tong Zhang
- Experiment Center for Teaching and Learning; Shanghai University of Traditional Chinese Medicine; Shanghai China
- School of Pharmacy; Shanghai University of Traditional Chinese Medicine; Shanghai China
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Garavaglia J, Markoski MM, Oliveira A, Marcadenti A. Grape Seed Oil Compounds: Biological and Chemical Actions for Health. Nutr Metab Insights 2016; 9:59-64. [PMID: 27559299 PMCID: PMC4988453 DOI: 10.4137/nmi.s32910] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2016] [Revised: 07/20/2016] [Accepted: 07/22/2016] [Indexed: 12/30/2022] Open
Abstract
Grape seed oil is rich in phenolic compounds, fatty acids, and vitamins, with economic importance to pharmaceutical, cosmetic, and food industry. Its use as an edible oil has also been suggested, especially due to its pleasant sensory characteristics. Grape seed oil has beneficial properties for health that are mainly detected by in vitro studies, such as anti-inflammatory, cardioprotective, antimicrobial, and anticancer properties, and may interact with cellular and molecular pathways. These effects have been related to grape seed oil constituents, mainly tocopherol, linolenic acid, resveratrol, quercetin, procyanidins, carotenoids, and phytosterols. The aim of this article was to briefly review the composition and nutritional aspects of grape seed oil, the interactions of its compounds with molecular and cellular pathways, and its possible beneficial effects on health.
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Affiliation(s)
- Juliano Garavaglia
- Institute of Technology in Food for Health, University of Vale do Rio dos Sinos (UNISINOS), São Leopoldo, Rio Grande do Sul, Brazil.; Department of Nutrition, Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre, Rio Grande do Sul, Brazil
| | - Melissa M Markoski
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology of Rio Grande do Sul (IC/FUC), Porto Alegre, Brazil.; Cellular and Molecular Cardiology Laboratory, Institute of Cardiology of Rio Grande do Sul (IC/FUC), Porto Alegre, Brazil
| | - Aline Oliveira
- Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology of Rio Grande do Sul (IC/FUC), Porto Alegre, Brazil
| | - Aline Marcadenti
- Department of Nutrition, Federal University of Health Sciences of Porto Alegre (UFCSPA), Porto Alegre, Rio Grande do Sul, Brazil.; Postgraduate Program in Health Sciences: Cardiology, Institute of Cardiology of Rio Grande do Sul (IC/FUC), Porto Alegre, Brazil
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Wen X, Zhu M, Hu R, Zhao J, Chen Z, Li J, Ni Y. Characterisation of seed oils from different grape cultivars grown in China. Journal of Food Science and Technology 2016; 53:3129-3136. [PMID: 27765984 DOI: 10.1007/s13197-016-2286-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2016] [Accepted: 07/07/2016] [Indexed: 10/21/2022]
Abstract
To explore the potential of the large amount of grape pomace in wineries of China, oils of three Eurasian grape cultivars (Chardonnay, Merlot and Carbernet Sauvignon) and two Chinese traditional grape cultivars (Vitis amurensis and Vitis davidii), were characterised. The results showed seed oil properties differ for various grape varities. Grape seed oils were demonstrated to be good sources of polyunsaturated fatty acid (PUFA) (63.88-77.12 %), sterols (227.99-338.83 mg/100 g oil) and tocotrienols (320.08-679.24 mg/kg oil). Seed oil of V. amurensis exhibited the highest values of polyunsaturated fatty acid, total tocotrienols, total tocols and DPPH· scavenging capacity. Seed oil of Carbernet Sauvignon had the highest contents of squalene, total sterols, total tocopherols and total phenolics. Principal component analysis five grape cultivars differentiated on the basis of bioactive components content and antioxidant properties.
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Affiliation(s)
- Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing, 100083 China ; National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, 100083 China ; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, 100083 China
| | - Minghui Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing, 100083 China ; National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, 100083 China ; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, 100083 China
| | - Rui Hu
- Food and Drug Administration of Beijing, Xicheng District, Beijing, 100033 China
| | - Jinhong Zhao
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Ziye Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing, 100083 China
| | - Jingming Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing, 100083 China
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing, 100083 China ; National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, 100083 China ; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, 100083 China
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Bialek A, Bialek M, Jelinska M, Tokarz A. Fatty acid composition and oxidative characteristics of novel edible oils in Poland. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1190406] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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46
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Effects of nitrogen on the lipid and carotenoid accumulation of oleaginous yeast Sporidiobolus pararoseus. Bioprocess Biosyst Eng 2016; 39:1425-33. [DOI: 10.1007/s00449-016-1620-y] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Accepted: 04/27/2016] [Indexed: 11/26/2022]
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SHINAGAWA FB, SANTANA FCD, TORRES LRO, MANCINI-FILHO J. Grape seed oil: a potential functional food? FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6826] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Koláčková P, Růžičková G, Gregor T, Šišperová E. Quick method (FT-NIR) for the determination of oil and major fatty acids content in whole achenes of milk thistle (Silybum marianum (L.) Gaertn.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2264-70. [PMID: 25297972 DOI: 10.1002/jsfa.6945] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/13/2014] [Revised: 09/25/2014] [Accepted: 09/29/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Calibration models for the Fourier transform-near infrared (FT-NIR) instrument were developed for quick and non-destructive determination of oil and fatty acids in whole achenes of milk thistle. Samples with a range of oil and fatty acid levels were collected and their transmittance spectra were obtained by the FT-NIR instrument. Based on these spectra and data gained by the means of the reference method - Soxhlet extraction and gas chromatography (GC) - calibration models were created by means of partial least square (PLS) regression analysis. RESULTS Precision and accuracy of the calibration models was verified via the cross-validation of validation samples whose spectra were not part of the calibration model and also according to the root mean square error of prediction (RMSEP), root mean square error of calibration (RMSEC), root mean square error of cross-validation (RMSECV) and the validation coefficient of determination (R(2) ). R(2) for whole seeds were 0.96, 0.96, 0.83 and 0.67 and the RMSEP values were 0.76, 1.68, 1.24, 0.54 for oil, linoleic (C18:2), oleic (C18:1) and palmitic (C16:0) acids, respectively. CONCLUSION The calibration models are appropriate for the non-destructive determination of oil and fatty acids levels in whole seeds of milk thistle.
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Affiliation(s)
- Pavla Koláčková
- Department of Crop Science, Breeding and Plant Medicine, Faculty of Agronomy, Mendel University in Brno, 613 00, Brno, Czech Republic
| | - Gabriela Růžičková
- Department of Crop Science, Breeding and Plant Medicine, Faculty of Agronomy, Mendel University in Brno, 613 00, Brno, Czech Republic
| | - Tomáš Gregor
- Department of Food Technology, Faculty of Agronomy, Mendel University in Brno, Zemědělská 1, Czech Republic
| | - Eliška Šišperová
- Department of Crop Science, Breeding and Plant Medicine, Faculty of Agronomy, Mendel University in Brno, 613 00, Brno, Czech Republic
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Jorge N, da Silva AC, Malacrida CR. Physicochemical characterisation and radical-scavenging activity of Cucurbitaceae seed oils. Nat Prod Res 2015; 29:2313-7. [DOI: 10.1080/14786419.2015.1007135] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Neuza Jorge
- Department of Food Engineering and Technology, São Paulo State University, Cristóvão Colombo Street 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil
| | - Ana Carolina da Silva
- Department of Food Engineering and Technology, São Paulo State University, Cristóvão Colombo Street 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil
| | - Cassia Roberta Malacrida
- Department of Food Engineering and Technology, São Paulo State University, Cristóvão Colombo Street 2265, 15054-000 São José do Rio Preto, São Paulo, Brazil
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Masuda H, Hironaka S, Matsui Y, Hirooka S, Hirai M, Hirata Y, Akao M, Kumagai H. Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2015. [DOI: 10.3136/fstr.21.407] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - So Hironaka
- Laboratory of Food Chemistry, Department of Chemistry and Life Science, College of Bioresource Sciences, Nihon University
| | | | | | - Mami Hirai
- Laboratory of Food Chemistry, Department of Chemistry and Life Science, College of Bioresource Sciences, Nihon University
| | - Yushi Hirata
- Laboratory of Food Chemistry, Department of Chemistry and Life Science, College of Bioresource Sciences, Nihon University
| | - Makoto Akao
- Laboratory of Food Chemistry, Department of Chemistry and Life Science, College of Bioresource Sciences, Nihon University
| | - Hitomi Kumagai
- Laboratory of Food Chemistry, Department of Chemistry and Life Science, College of Bioresource Sciences, Nihon University
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