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Rodríguez-Blázquez S, Gómez-Mejía E, Rosales-Conrado N, León-González ME, García-Sánchez B, Miranda R. Valorization of Prunus Seed Oils: Fatty Acids Composition and Oxidative Stability. Molecules 2023; 28:7045. [PMID: 37894525 PMCID: PMC10609056 DOI: 10.3390/molecules28207045] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2023] [Revised: 10/09/2023] [Accepted: 10/10/2023] [Indexed: 10/29/2023] Open
Abstract
Prunus fruit seeds are one of the main types of agri-food waste generated worldwide during the processing of fruits to produce jams, juices and preserves. To valorize this by-product, the aim of this work was the nutritional analysis of peach, apricot, plum and cherry seeds using the official AOAC methods, together with the extraction and characterization of the lipid profile of seed oils using GC-FID, as well as the measurement of the antioxidant activity and oxidative stability using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging method. Chemometric tools were required for data evaluation and the obtained results indicated that the main component of seeds were oils (30-38%, w). All seed oils were rich in oleic (C18:1n9c) and linoleic (C18:2n6c) acids and presented heart-healthy lipid indexes. Oil antioxidant activity was estimated in the range IC50 = 20-35 mg·mL-1, and high oxidative stability was observed for all evaluated oils during 1-22 storage days, with the plum seed oil being the most antioxidant and stable over time. Oxidative stability was also positively correlated with oleic acid content and negatively correlated with linoleic acid content. Therefore, this research showed that the four Prunus seed oils present interesting healthy characteristics for their use and potential application in the cosmetic and nutraceutical industries.
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Affiliation(s)
- Sandra Rodríguez-Blázquez
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (S.R.-B.); (E.G.-M.); (N.R.-C.)
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (B.G.-S.); (R.M.)
| | - Esther Gómez-Mejía
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (S.R.-B.); (E.G.-M.); (N.R.-C.)
| | - Noelia Rosales-Conrado
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (S.R.-B.); (E.G.-M.); (N.R.-C.)
| | - María Eugenia León-González
- Department of Analytical Chemistry, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (S.R.-B.); (E.G.-M.); (N.R.-C.)
| | - Beatriz García-Sánchez
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (B.G.-S.); (R.M.)
| | - Ruben Miranda
- Department of Chemical Engineering and Materials, Faculty of Chemistry, Complutense University of Madrid, Complutense Avenue, 28040 Madrid, Spain; (B.G.-S.); (R.M.)
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Rabiej-Kozioł D, Momot-Ruppert M, Stawicka B, Szydłowska-Czerniak A. Health Benefits, Antioxidant Activity, and Sensory Attributes of Selected Cold-Pressed Oils. Molecules 2023; 28:5484. [PMID: 37513356 PMCID: PMC10385027 DOI: 10.3390/molecules28145484] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/30/2023] [Accepted: 07/03/2023] [Indexed: 07/30/2023] Open
Abstract
The consumption of cold-pressed oils (CPOs) has continuously increased due to their health-promoting compounds, such as polyunsaturated fatty acid (PUFA), tocopherols, sterols, and polyphenols. This study focused on the estimation and comparison of the physicochemical properties and sensory quality of six CPOs: linseed oil (CPLO), pumpkin oil (CPPO), milk thistle oil (CPMTO), rapeseed oil (CPRO), camelina oil (CPCO), and sunflower oil (CPSO), which are the most popular in the Polish market. These oils were analysed for their fatty acid composition (FAC), their tocopherol, sterol, polycyclic aromatic hydrocarbon (PAHs), water, and volatile matter (WVM) contents, as well as their antioxidant activity (AA) and oxidative stability parameters. Moreover, quantitative descriptive analysis (QDA) was performed to obtain detailed information on the sensory profiles and quantitative data on the CPOs' attributes that affected consumer acceptability and purchase intent. All of the analysed CPOs were rich in PUFA (27.94-68.42%). They were characterised by the different total amounts of health-beneficial compounds, such as tocopherols (TTC = 44.04-76.98 mg/100 g), sterols (TSC = 300-684 mg/100 g), and polyphenols (TPC = 2.93-8.32 mg GA/100 g). Additionally, their AA was determined using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) methods, with results ranging between 185.36-396.63, 958.59-1638.58, and 61.93-119.21 µmol TE/100 g, respectively. However, the deterioration parameters of CPOs, such as peroxide values (PV = 0.24-4.61 meq O2/kg), p-anisidine values (pAnV = 0.39-4.77), acid values (AV = 0.31-2.82 mg KOH/g), and impurity amounts (Σ4PAHs = 1.16-8.76 μg/kg and WVM = 0.020-0.090%), did not exceed the level recommended by the Codex Alimentarius Commission. The obtained results indicated that all of the investigated CPOs are valuable sources of health-promoting bioactive compounds.
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Affiliation(s)
- Dobrochna Rabiej-Kozioł
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (D.R.-K.); (M.M.-R.)
| | - Monika Momot-Ruppert
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (D.R.-K.); (M.M.-R.)
- Bunge Polska Sp. z o.o., Niepodległości 42, 88-150 Kruszwica, Poland;
| | - Barbara Stawicka
- Bunge Polska Sp. z o.o., Niepodległości 42, 88-150 Kruszwica, Poland;
| | - Aleksandra Szydłowska-Czerniak
- Department of Analytical Chemistry and Applied Spectroscopy, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland; (D.R.-K.); (M.M.-R.)
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Bhatnagar RS, Lei XG, Miller DD, Padilla-Zakour OI. Iron from Co-Encapsulation of Defatted Nannochloropsis Oceanica with Inulin Is Highly Bioavailable and Does Not Impact Wheat Flour Shelf Life or Sensorial Attributes. Foods 2023; 12:foods12030675. [PMID: 36766203 PMCID: PMC9914652 DOI: 10.3390/foods12030675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 01/26/2023] [Accepted: 01/29/2023] [Indexed: 02/08/2023] Open
Abstract
Defatted green microalgae Nannochloropsis oceanica (DGM) is a rich source of bioavailable iron. However, its use in foods results in unacceptable color and taste development. Therefore, the purpose of this study was to investigate strategies to enhance the use of DGM in foods. DGM and inulin were encapsulated (EC) in an oil-in-water emulsion using high-pressure homogenization. To confirm iron bioavailability, C57BL/6 mice were fed an iron-deficient diet (ID) for 2 weeks. The mice were then fed one of the four diets: ID, ID + DGM (DGM), ID + EC (EC50 or EC100) for 4 weeks. To test the stability of DGM as an iron fortificant at two different fortification rates of 17.5 mg Fe/kg (50%) or 35 mg Fe/kg (100%), whole (DGM50/DGM100), encapsulated (EC50/EC100) and color-masked (CM50/CM100) DGM were added to wheat flour (WF) at two different temperatures: 20 °C and 45 °C and were examined for 30 days. Acceptability studies were conducted to determine sensory differences between rotis (Indian flat bread) prepared from WF/EC50/CM50/EC100. The mice consuming EC50/EC100 diets showed comparable iron status to DGM-fed mice, suggesting that encapsulation did not negatively impact iron bioavailability. Addition of EC to wheat flour resulted in the lowest Fe2+ oxidation and color change amongst treatments, when stored for 30 days. There were no differences in the overall liking and product acceptance of rotis amongst treatments at both day 0 and day 21 samples. Our results suggest that EC50 can be effectively used as an iron fortificant in WF to deliver highly bioavailable iron without experiencing any stability or sensory defects, at least until 30 days of storage.
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Affiliation(s)
- Rohil S. Bhatnagar
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
- Tata-Cornell Institute for Agriculture and Nutrition, Cornell University, Ithaca, NY 14853, USA
| | - Xin-Gen Lei
- Department of Animal Science, Cornell University, Ithaca, NY 14853, USA
| | - Dennis D. Miller
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
| | - Olga I. Padilla-Zakour
- Department of Food Science, Cornell University, Ithaca, NY 14853, USA
- Correspondence: ; Tel.: +1-315-787-2259
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Symoniuk E, Wroniak M, Napiórkowska K, Brzezińska R, Ratusz K. Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils and Oils Mixtures. Foods 2022; 11:foods11111597. [PMID: 35681345 PMCID: PMC9180212 DOI: 10.3390/foods11111597] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of the study was to analyse the chemical composition and oxidation stability of selected cold-pressed oils and oil mixtures. The oils were tested for their initial quality, fatty acid composition, total phenolic compounds, DPPH, and ABTS free radical scavenging activity. The Rancimat method was used to assess oxidative stability. The obtained results were subjected to principal component analysis (PCA) to determine the influence of selected chemical properties on the oxidative stability of the oil. It has been found that different factors of oil quality influence the stability of cold-pressed oils. The highest correlation coefficient was noted between the induction time, peroxide value, and TOTOX indicator (r = 0.89). Fatty acid composition, including the percentage of SFA, MUFA, PUFA, and the ability to scavenge ABTS captions radicals, did not significantly affect the oxidative stability of the oils. Black cumin seed oil was the most resistant to the oxidation processes in the Rancimat apparatus, mainly due to the high content of phenolic compounds (384.66 mg GAE/100 g). On the other hand, linseed oil and its mixtures were the least stable. Their fatty acid composition was dominated by a polyunsaturated α-linolenic fatty acid, significantly reducing the antioxidant resistance.
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Affiliation(s)
- Edyta Symoniuk
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.W.); (K.N.); (K.R.)
- Correspondence: ; Tel.: +48-2259-375-28
| | - Małgorzata Wroniak
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.W.); (K.N.); (K.R.)
| | - Katarzyna Napiórkowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.W.); (K.N.); (K.R.)
| | - Rita Brzezińska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland;
| | - Katarzyna Ratusz
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.W.); (K.N.); (K.R.)
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Use of Camelina sativa and By-Products in Diets for Dairy Cows: A Review. Animals (Basel) 2022; 12:ani12091082. [PMID: 35565509 PMCID: PMC9101957 DOI: 10.3390/ani12091082] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 04/15/2022] [Accepted: 04/20/2022] [Indexed: 11/16/2022] Open
Abstract
Camelina sativa, belonging to the Brassicaceae family, has been grown since 4000 B.C. as an oilseed crop that is more drought- and cold-resistant. Increased demand for its oil, meal, and other derivatives has increased researchers’ interest in this crop. Its anti-nutritional factors can be reduced by solvent, enzyme and heat treatments, and genetic engineering. Inclusion of camelina by-products increases branched-chain volatile fatty acids, decreases neutral detergent fiber digestibility, has no effect on acid detergent fiber digestibility, and lowers acetate levels in dairy cows. Feeding camelina meal reduces ruminal methane, an environmental benefit of using camelina by-products in ruminant diets. The addition of camelina to dairy cow diets decreases ruminal cellulolytic bacteria and bio-hydrogenation. This reduced bio-hydrogenation results in an increase in desirable fatty acids and a decrease in saturated fatty acids in milk obtained from cows fed diets with camelina seeds or its by-products. Studies suggest that by-products of C. sativa can be used safely in dairy cows at appropriate inclusion levels. However, suppression in fat milk percentage and an increase in trans fatty acid isomers should be considered when increasing the inclusion rate of camelina by-products, due to health concerns.
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Broudiscou LP, Quinsac A, Berthelot V, Carré P, Dauguet S, Peyronnet C. Dose response relationships between linseed or rapeseed oils supply and rumen microbial metabolism in continuous culture on maize silage-based diet. ITALIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1080/1828051x.2022.2052367] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12042166] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
Amaranth and quinoa are classed as pseudocereals that do not belong to the grass family, meaning they are not technically a grain. Both of them are seeds with tremendous nutritional value; compared to other cereals, they contain much more fat. The aim of the study was to present the parameters characterizing thermal properties of amaranth and quinoa oils, such as: oxidation induction time, oxidation kinetic parameters, and melting profile. In isolated oils, the peroxide value, oxidative stability by the Rancimat test (in 120 °C) and the pressure differential scanning calorimetry (PDSC) method (at 100, 110, 120, 130, 140 °C), fatty acids composition, and their distribution between the triacylglycerol positions were determined. The kinetic parameters of the oxidation process (activation energy, pre-exponential factor, and reaction rate constants) were calculated using the Ozawa–Flynn–Wall method and the Arrhenius equation. To measure the melting profile, the differential scanning calorimetry (DSC) method was used. Both types of seeds are a good source of unsaturated fatty acids. Induction time of oxidation suggests that amaranth oil may have better resistance to oxidation than quinoa oil. The melting characteristics of the oils show the presence of low-melting triacylglycerol fractions, mainly containing unsaturated fatty acids, which means that a small amount of energy is required to melt the fats.
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8
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LUŽAIĆ TZ, GRAHOVAC NL, HLADNI NT, ROMANIĆ RS. Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.67320] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/02/2023]
Affiliation(s)
| | | | - Nada T. HLADNI
- Institute of Field and Vegetable Crops, Republic of Serbia
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9
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LUŽAIĆ TZ, GRAHOVAC NL, HLADNI NT, ROMANIĆ RS. Evaluation of oxidative stability of new cold-pressed sunflower oils during accelerated thermal stability tests. FOOD SCIENCE AND TECHNOLOGY 2022; 42. [DOI: https:/doi.org/10.1590/fst.67320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/01/2023]
Affiliation(s)
| | | | - Nada T. HLADNI
- Institute of Field and Vegetable Crops, Republic of Serbia
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10
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Mondor M, Hernández‐Álvarez AJ. Camelina sativa
Composition, Attributes, and Applications: A Review. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100035] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Martin Mondor
- St‐Hyacinthe Research and Development Centre Agriculture and Agri‐Food Canada 3600 Casavant Blvd. West, St‐Hyacinthe Quebec J2S 8E3 Canada
- Institute of Nutrition and Functional Foods (INAF) Université Laval Quebec QC G1V 0A6 Canada
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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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Saha Tchinda J, Mbitnkeu Fetngna Tchebe T, Abdou Tchoukoua, Cheumani Yona AM, Fauconnier ML, Ndikontar Kor M, Richel A. Fatty acid profiles, antioxidant, and phenolic contents of oils extracted from
Acacia polyacantha
and
Azadirachta indica
(Neem) seeds using green solvents. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15115] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Jean‐Bosco Saha Tchinda
- Macromolecular Chemistry Unit Applied Chemistry Laboratory Faculty of Science University of Yaoundé I Yaoundé Cameroon
| | | | - Abdou Tchoukoua
- Department of Chemistry, Faculty of Science University of Maroua Maroua Cameroon
| | - Arnaud Maxime Cheumani Yona
- Macromolecular Chemistry Unit Applied Chemistry Laboratory Faculty of Science University of Yaoundé I Yaoundé Cameroon
| | - Marie Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules Gembloux Agro Bio TechUniversité de Liege Gembloux Belgium
| | - Maurice Ndikontar Kor
- Macromolecular Chemistry Unit Applied Chemistry Laboratory Faculty of Science University of Yaoundé I Yaoundé Cameroon
| | - Aurore Richel
- Laboratory of Biomass and Green Technologies Université de Liège ‐ Gembloux Agro‐Bio Tech Gembloux Belgium
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13
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Dedebas T, Ekici L, Sagdic O. Chemical characteristics and storage stabilities of different cold‐pressed seed oils. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15107] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Tugba Dedebas
- Bolvadin Vocational School Food Technology Department Afyon Kocatepe University Afyon Turkey
| | - Lutfiye Ekici
- Engineering Faculty Food Engineering Department Erciyes University Kayseri Turkey
| | - Osman Sagdic
- Chemical and Metallurgical Faculty Food Engineering Department Yıldız Technical University Istanbul Turkey
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14
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Jin Y, Datsomor AK, Olsen RE, Vik JO, Torgersen JS, Edvardsen RB, Wargelius A, Winge P, Grammes F. Targeted mutagenesis of ∆5 and ∆6 fatty acyl desaturases induce dysregulation of lipid metabolism in Atlantic salmon (Salmo salar). BMC Genomics 2020; 21:805. [PMID: 33213387 PMCID: PMC7678299 DOI: 10.1186/s12864-020-07218-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Accepted: 11/09/2020] [Indexed: 02/06/2023] Open
Abstract
Background With declining wild fish populations, farmed salmon has gained popularity as a source for healthy long-chain highly unsaturated fatty acids (LC-HUFA). However, the introduction of plant oil in farmed salmon feeds has reduced the content of these beneficial LC-HUFA. The synthetic capability for LC-HUFAs depends upon the dietary precursor fatty acids and the genetic potential, thus there is a need for in-depth understanding of LC-HUFA synthetic genes and their interactions with other genes involved in lipid metabolism. Several key genes of LC-HUFA synthesis in salmon belong to the fatty acid desaturases 2 (fads2) family. The present study applied whole transcriptome analysis on two CRISPR-mutated salmon strains (crispants), 1) Δ6abc/5Mt with mutations in Δ5fads2, Δ6fads2-a, Δ6fads2-b and Δ6fads2-c genes, and 2) Δ6bcMt with mutations in Δ6fads2-b and Δ6fads2-c genes. Our purpose is to evaluate the genetic effect fads2 mutations have on other lipid metabolism pathways in fish, as well as to investigate mosaicism in a commercial species with a very long embryonal period. Results Both Δ6abc/5Mt and Δ6bcMt crispants demonstrated high percentage of indels within all intended target genes, though different indel types and percentage were observed between individuals. The Δ6abc/5Mt fish displayed several disruptive indels which resulted in over 100 differentially expressed genes (DEGs) enriched in lipid metabolism pathways in liver. This includes up-regulation of srebp1 genes which are known key transcription regulators of lipid metabolism as well as a number of down-stream genes involved in fatty acid de-novo synthesis, fatty acid β-oxidation and lipogenesis. Both elovl5 and elovl2 genes were not changed, suggesting that the genes were not targeted by Srebp1. The mutation of Δ6bcMt surprisingly resulted in over 3000 DEGs which were enriched in factors encoding genes involved in mRNA regulation and stability. Conclusions CRISPR-Cas9 can efficiently mutate multiple fads2 genes simultaneously in salmon. The results of the present study have provided new information on the transcriptional regulations of lipid metabolism genes after reduction of LC-HUFA synthesis pathways in salmon. Supplementary Information The online version contains supplementary material available at 10.1186/s12864-020-07218-1.
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Affiliation(s)
- Yang Jin
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, N-1432, Aas, Norway
| | - Alex K Datsomor
- Department of Biology, Norwegian University of Science and Technology, N-7491, Trondheim, Norway
| | - Rolf E Olsen
- Department of Biology, Norwegian University of Science and Technology, N-7491, Trondheim, Norway
| | - Jon Olav Vik
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432, Aas, Norway
| | | | | | | | - Per Winge
- Department of Biology, Norwegian University of Science and Technology, N-7491, Trondheim, Norway
| | - Fabian Grammes
- Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, N-1432, Aas, Norway. .,AquaGen AS, Post box 1240, Torgard, N-7462, Trondheim, Norway.
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15
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Ogrodowska D, Tańska M, Brandt W, Czaplicki S. The influence of emulsion drying on the fatty acid composition, bioactive compounds content and oxidative stability of encapsulated bio-oils. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1676316] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Dorota Ogrodowska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
| | - Małgorzata Tańska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
| | - Waldemar Brandt
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
| | - Sylwester Czaplicki
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
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16
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A Guanidine-Based Superbase as Efficient Chemiluminescence Booster. Sci Rep 2019; 9:14519. [PMID: 31601903 PMCID: PMC6786995 DOI: 10.1038/s41598-019-51105-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2019] [Accepted: 09/25/2019] [Indexed: 12/28/2022] Open
Abstract
We introduce the guanidine-based superbase 1,5,7-triaza-bicyclo-[4.4.0]dec-5-ene (TBD) as efficient enabler for chemiluminescence (CL) based on luminol in a simple, ready-to-use two component system. The strong CL is generated by the superbase’s properties as peroxidase mimetic and bifunctional coreactant. The herein established concept allows for CL enabling molecules (superbases) to be readily implemented in larger molecular structures, including in polymers.
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Fabrikov D, Guil-Guerrero JL, González-Fernández MJ, Rodríguez-García I, Gómez-Mercado F, Urrestarazu M, Lao MT, Rincón-Cervera MÁ, Álvaro JE, Lyashenko S. Borage oil: Tocopherols, sterols and squalene in farmed and endemic-wild Borago species. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103299] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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18
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Bilska A, Kobus-Cisowska J, Kmiecik D, Danyluk B, Kowalski R, Szymanowska D, Gramza-Michałowska A, Szczepaniak O. Cholinesterase inhibitory activity, antioxidative potential and microbial stability of innovative liver pâté fortified with rosemary extract (Rosmarinus officinalis). ELECTRON J BIOTECHN 2019. [DOI: 10.1016/j.ejbt.2019.03.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
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19
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Szydłowska‐Czerniak A, Tułodziecka A, Momot M, Stawicka B. Physicochemical, Antioxidative, and Sensory Properties of Refined Rapeseed Oils. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12199] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | - Agnieszka Tułodziecka
- Faculty of ChemistryNicolaus Copernicus University in Toruń 7 Gagarin Street, 87‐100, Toruń Poland
| | - Monika Momot
- Faculty of ChemistryNicolaus Copernicus University in Toruń 7 Gagarin Street, 87‐100, Toruń Poland
- ZT “Kruszwica” S.A. 42 Niepodległości Street, 88‐150, Kruszwica Poland
| | - Barbara Stawicka
- ZT “Kruszwica” S.A. 42 Niepodległości Street, 88‐150, Kruszwica Poland
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Symoniuk E, Ratusz K, Krygier K. Evaluation of the Oxidative Stability of Cold-Pressed Rapeseed Oil by Rancimat and Pressure Differential Scanning Calorimetry Measurements. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800017] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Edyta Symoniuk
- Faculty of Food Science; Department of Food Technology; Warsaw University of Life Sciences; Nowoursynowska St. 166 02-787 Warsaw Poland
| | - Katarzyna Ratusz
- Faculty of Food Science; Department of Food Technology; Warsaw University of Life Sciences; Nowoursynowska St. 166 02-787 Warsaw Poland
| | - Krzysztof Krygier
- Faculty of Food Science; Department of Food Technology; Warsaw University of Life Sciences; Nowoursynowska St. 166 02-787 Warsaw Poland
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21
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A systemic study of lipid metabolism regulation in salmon fingerlings and early juveniles fed plant oil. Br J Nutr 2018; 120:653-664. [PMID: 30064538 DOI: 10.1017/s0007114518001885] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
In salmon farming, the scarcity of fish oil has driven a shift towards the use of plant-based oil from vegetable or seed, leading to fish feed low in long-chain PUFA (LC-PUFA) and cholesterol. Atlantic salmon has the capacity to synthesise both LC-PUFA and cholesterol, but little is known about the regulation of synthesis and how it varies throughout salmon life span. Here, we present a systemic view of lipid metabolism pathways based on lipid analyses and transcriptomic data from salmon fed contrasting diets of plant or fish oil from first feeding. We analysed four tissues (stomach, pyloric caeca, hindgut and liver) at three life stages (initial feeding 0·16 g, 2·5 g fingerlings and 10 g juveniles). The strongest response to diets higher in plant oil was seen in pyloric caeca of fingerlings, with up-regulation of thirty genes in pathways for cholesterol uptake, transport and biosynthesis. In juveniles, only eleven genes showed differential expression in pyloric caeca. This indicates a higher requirement of dietary cholesterol in fingerlings, which could result in a more sensitive response to plant oil. The LC-PUFA elongation and desaturation pathway was down-regulated in pyloric caeca, probably regulated by srebp1 genes. In liver, cholesterol metabolism and elongation and desaturation genes were both higher on plant oil. Stomach and hindgut were not notably affected by dietary treatment. Plant oil also had a higher impact on fatty acid composition of fingerlings compared with juveniles, suggesting that fingerlings have less metabolic regulatory control when primed with plant oil diet compared with juveniles.
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22
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Günç Ergönül P, Aksoylu Özbek Z. Identification of bioactive compounds and total phenol contents of cold pressed oils from safflower and camelina seeds. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9848-7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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23
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Kozłowska M, Gruczyńska E. Comparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts. CHEMICKE ZVESTI 2018; 72:2607-2615. [PMID: 30147227 PMCID: PMC6096694 DOI: 10.1007/s11696-018-0516-5] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2018] [Accepted: 05/25/2018] [Indexed: 12/04/2022]
Abstract
The present study was conducted to determine and compare the oxidative stability of soybean and sunflower oils using differential scanning calorimetry (DSC). These edible oils were enriched with marjoram (Origanum majorana L.), thyme (Thymus vulgaris L.), and oregano (Origanum vulgare L.) extracts at three different concentrations and synthetic antioxidant (BHA). The fatty acid composition of studied oils was determined by gas chromatography mass spectrometry to evaluate the content of unsaturated fatty acids that are sensitive to oxidation process. Oil samples were heated in the DSC at different heating rates (4.0, 7.5, 10.0, 12.5, and 15.0 °C min-1) and oxidation kinetic parameters (activation energy, pre-exponential factor, and oxidation rate constant) were calculated. The results showed that the oxidative stability of sunflower oil samples enriched with oregano extracts and soybean oil supplemented with thyme extracts was improved compared to samples without the addition of herbal plant extracts and the synthetic antioxidant.
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Affiliation(s)
- Mariola Kozłowska
- Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St, 02-776 Warsaw, Poland
| | - Eliza Gruczyńska
- Faculty of Food Sciences, Department of Chemistry, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St, 02-776 Warsaw, Poland
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24
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Impact of Selected Chemical Characteristics of Cold-Pressed Oils on their Oxidative Stability Determined Using the Rancimat and Pressure Differential Scanning Calorimetry Method. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1081-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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25
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Symoniuk E, Ratusz K, Krygier K. Oxidative stability and the chemical composition of market cold-pressed linseed oil. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700055] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Edyta Symoniuk
- Faculty of Food Science, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Katarzyna Ratusz
- Faculty of Food Science, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Krzysztof Krygier
- Faculty of Food Science, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
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26
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Purification, characterization and bioactivity determination of a novel polysaccharide from pumpkin ( Cucurbita moschata ) seeds. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2016.12.003] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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27
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Comparison of the oxidative stability of linseed ( Linum usitatissimum L.) oil by pressure differential scanning calorimetry and Rancimat measurements. Journal of Food Science and Technology 2016; 53:3986-3995. [PMID: 28035154 DOI: 10.1007/s13197-016-2398-2] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/20/2016] [Accepted: 10/28/2016] [Indexed: 10/20/2022]
Abstract
The aim of this study was to compare the oxidative stability of linseed oil using the pressure differential scanning calorimetry (PDSC) and Rancimat methods, and to determine the kinetic parameters of linseed oil oxidation. Five cold pressed linseed oils were oxidized at different temperatures under PDSC (90-140 °C) and Rancimat (70-140 °C) test conditions. The oxidative stability of the linseed oils was calculated based on induction times (PDSCτmax, Rancimat τon), the Arrhenius equation and activated complex theory, frequency factors (Z), the reaction rate coefficient (k) for all temperatures, activation energies (Ea), Q10 numbers, activation enthalpies (∆H++), and activation entropies (∆S++). The PDSC method was more convenient for the determination of the induction time of linseed oils than the Rancimat method. During oxidation measurement by Rancimat method, the linseed oil polymerized, which affected the measurements. The reaction rate coefficient increased with rising temperature during measurement by both methods. The activation energy values of linseed oil oxidation using the PDSC and Rancimat methods ranged from 93.14 to 94.53 and 74.03 to 77.76 kJ mol-1, respectively. The Q10 , ∆H++, and ∆S++ values for the analyzed linseed oils were between 2.11-2.13, 90.54-91.30 kJ mol-1, -33.20 to -30.90 J mol K-1 calculated by PDSC measurements, and 2.23-2.32, 71.03-74.76, -59.42 to -49.08 J mol K-1 by Rancimat measurements, respectively.
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28
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Symoniuk E, Ratusz K, Krygier K. Comparison of the oxidative stability of cold‐pressed rapeseed oil using Pressure Differential Scanning Calorimetry and Rancimat methods. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600182] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Edyta Symoniuk
- Department of Food TechnologyFaculty of Food SciencesWarsaw University of Food ScienceWarsawPoland
| | - Katarzyna Ratusz
- Department of Food TechnologyFaculty of Food SciencesWarsaw University of Food ScienceWarsawPoland
| | - Krzysztof Krygier
- Department of Food TechnologyFaculty of Food SciencesWarsaw University of Food ScienceWarsawPoland
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29
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Rogalski M, Nowak K, Fiedor P, Szterk A. Corn Crisps Enriched in Omega-3 Fatty Acids Sensory Characteristic and its Changes During Storage. J AM OIL CHEM SOC 2016; 93:1275-1287. [PMID: 27642183 PMCID: PMC5010839 DOI: 10.1007/s11746-016-2873-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2016] [Revised: 07/12/2016] [Accepted: 07/15/2016] [Indexed: 12/13/2022]
Abstract
Extruded cereal snacks are usually deficient in protein, mineral ingredients, valuable fatty acids. With the rise of health awareness among consumers, food manufacturers and scientists are pressed to take measures in order to develop new functional/health-beneficial foods. The aim of this work was to manufacture extruded crisps enriched with α-linolenic acid (obtained from linseed oil) and to observe whether storage of the product for the period of 6 months would cause its disqualification, primarily due to its sensory properties and secondarily due to its chemical properties. The research demonstrated that the addition of linseed oil to corn crisps at the amount of 5 % enables to obtain functional corn crisps containing over 2 g of ALA in a portion of 100 g even after 6 months of storage at room temperature. ALA-enriched crisps maintain the original sensory profile after 6 months of storage and their sensory profile is similar to the profile of crisps without the addition of linseed oil if they are packed in barrier packaging filled 100 % with argon. Therefore, they may be a healthier alternative to typical corn crisps.
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Affiliation(s)
- Mateusz Rogalski
- Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, 159 c Nowoursynowska, 02-776 Warsaw, Poland
| | - Karolina Nowak
- National Medicines Institute, 30/40 Chełmska, 00-725 Warsaw, Poland
| | - Piotr Fiedor
- National Medicines Institute, 30/40 Chełmska, 00-725 Warsaw, Poland
| | - Arkadiusz Szterk
- Department of Spectrometric Methods, National Medicines Institute, 30/40 Chełmska, 00-725 Warsaw, Poland
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30
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Szterk A, Rogalski M, Mikiciuk J, Pakuła L, Waszkiewicz-Robak B. Effect of Dietary α-Tocopherol on Level of Vitamin E in Pure Polish Landrace and Hybrid Polish Landrace × Duroc Swine Breeds and Processed Meat. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Arkadiusz Szterk
- Department of Food Analysis; Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology; 36 Rakowiecka 02-532 Warsaw Poland
| | - Mateusz Rogalski
- Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Jakub Mikiciuk
- Faculty of Human Nutrition and Consumer Sciences; Warsaw University of Life Sciences; 159 c Nowoursynowska 02-776 Warsaw Poland
| | - Lucyna Pakuła
- Department of Food Analysis; Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology; 36 Rakowiecka 02-532 Warsaw Poland
| | - Bożena Waszkiewicz-Robak
- Food Technology and Food Service Institute, Lomza State University of Applied Sciences; 14 Akademicka 18-400 Łomża Poland
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31
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Yu X, Sheng Y, Zhao Y, Fan A. Employment of bromophenol red and bovine serum albumin as luminol signal co-enhancer in chemiluminescent detection of sequence-specific DNA. Talanta 2016; 148:264-71. [DOI: 10.1016/j.talanta.2015.11.002] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2015] [Revised: 10/28/2015] [Accepted: 11/01/2015] [Indexed: 12/27/2022]
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32
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Iodophenol blue-enhanced luminol chemiluminescence and its application to hydrogen peroxide and glucose detection. Talanta 2016; 146:655-61. [DOI: 10.1016/j.talanta.2015.06.059] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2015] [Revised: 06/16/2015] [Accepted: 06/20/2015] [Indexed: 12/21/2022]
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33
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Szterk A. Acridine derivatives (PANHs, azaarenes) in raw, fried or grilled pork from different origins, and PANH formation during pork thermal processing. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.04.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Žabčíková S, Červenka L. Modified carbon paste electrode as a tool for the evaluation of oxidative stability of rapeseed oil. POTRAVINARSTVO 2015. [DOI: 10.5219/432] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Carbon paste electrode was used for evaluation of oxidative stability of rapeseed oil samples using cyclic voltammetry in 0.1 mol.L-1 HCl as a supporting electrolyte. Rapeseed oil samples were exposed to daylight and oxygen in open glass baker at the laboratory condition in order to obtain oils with accelerated primary and secondary products of oxidation. The oxidation status was determinated by peroxide value and p-anisidine value. Total oxidative stability was expressed as TOTOX index. The edible oils were used for preparation (modification) of the carbon paste composite material followed by the cyclic voltammetric measurement. Peroxide values significantly increased whereas p-anisinde value rather fluctuated during 40 days of storage in all the samples. Cyclic voltammograms showed anodic current peaks at 575 - 600 mV and cathodic current peaks at 400 - 425 mV. The oxidation and reduction waves diminished at pH ≥3.0 suggesting not only phenolic compounds contributed to the electrochemical characteristic of oil samples. The peroxide value or p-anisidine value did not correlate with oxidation or reduction peak currents at the potential 575 - 600 mV and 400 - 425 mV, respectively. Both cathodic and anodic currents increased with increasing TOTOX index exhibiting positive correlation with high Spearman correlation coefficient (r = 0.894 and r = 0.914 for anodic and cathodic current, respectively). Linear relationship was found for each sample individually. A caution has to be done when interpreting results since the correlation seems to be of oil sample specific. Nevertheless, the modified carbon paste electrode with rapeseed oil represents a suitable and alternative tool for determination of the oxidative state of edible oils without use of organic solvents.
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35
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Aladedunye F, Matthäus B. Effective lipophilic antioxidant enzymatically derived from Canadian crabapple. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500299] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Felix Aladedunye
- Department for Safety and Quality of Cereals, Working Group for Lipid Research, Max Rubner-Institute (MRI); Federal Research Institute for Nutrition and Food; Detmold Germany
- Department of Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada
| | - Bertrand Matthäus
- Department for Safety and Quality of Cereals, Working Group for Lipid Research, Max Rubner-Institute (MRI); Federal Research Institute for Nutrition and Food; Detmold Germany
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36
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Extraction of omega-3-rich oil from Camelina sativa seed using supercritical carbon dioxide. J Supercrit Fluids 2015. [DOI: 10.1016/j.supflu.2015.06.002] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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37
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Raczyk M, Popis E, Kruszewski B, Ratusz K, Rudzińska M. Physicochemical quality and oxidative stability of linseed (
Linum usitatissimum
) and camelina (
Camelina sativa
) cold‐pressed oils from retail outlets. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500064] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Marianna Raczyk
- Faculty of Food Science and NutritionPoznań University of Life SciencesPoznańPoland
| | - Edyta Popis
- Department of Food TechnologyWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Bartosz Kruszewski
- Department of BiotechnologyMicrobiology and Food EvaluationWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Katarzyna Ratusz
- Department of Food TechnologyWarsaw University of Life Sciences—SGGWWarsawPoland
| | - Magdalena Rudzińska
- Faculty of Food Science and NutritionPoznań University of Life SciencesPoznańPoland
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38
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Enzymatic lipophilization of phenolic extract from rowanberry (Sorbus aucuparia) and evaluation of antioxidative activity in edible oil. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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39
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Aladedunye F, Przybylski R, Niehaus K, Bednarz H, Matthäus B. Phenolic extracts from Crataegus × mordenensis and Prunus virginiana: Composition, antioxidant activity and performance in sunflower oil. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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40
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Aladedunye F, Kersting HJ, Matthäus B. Phenolic extract from wild rose hip with seed: Composition, antioxidant activity, and performance in canola oil. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300255] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Felix Aladedunye
- Department for Safety and Quality of Cereals; Max Rubner-Institut (MRI), Federal Research Institute for Nutrition and Food, Working Group for Lipid Research; Detmold Germany
| | - Hans Josef Kersting
- Department for Safety and Quality of Cereals; Max Rubner-Institut (MRI), Federal Research Institute for Nutrition and Food, Working Group for Lipid Research; Detmold Germany
| | - Bertrand Matthäus
- Department for Safety and Quality of Cereals; Max Rubner-Institut (MRI), Federal Research Institute for Nutrition and Food, Working Group for Lipid Research; Detmold Germany
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41
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Phenolic extracts from Sorbus aucuparia (L.) and Malus baccata (L.) berries: antioxidant activity and performance in rapeseed oil during frying and storage. Food Chem 2014; 159:273-81. [PMID: 24767055 DOI: 10.1016/j.foodchem.2014.02.139] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2013] [Revised: 10/29/2013] [Accepted: 02/24/2014] [Indexed: 11/23/2022]
Abstract
In the present study, phenolic extracts and fractions from Canadian rowanberry (Sorbus aucuparia) and crabapple (Malus baccata) were screened for antioxidant activity using DPPH radical scavenging activity, and β-carotene bleaching assays. Furthermore, rapeseed oil was supplemented with extracts/fractions and performance was assessed during accelerated storage at 65°C, under Rancimat at 120°C, and during frying at 180°C. A number of phenolic fractions showed significantly higher radical scavenging and antioxidant activity in the oil than the synthetic antioxidant, butylated hydroxytoluene (BHT). At the end of the 7-day storage, the peroxide value was reduced by up to 42% in the presence of extracts. The extent of thermooxidative degradation was significantly lower in oils fortified with the fruit extracts, with fractions from Sorbus species being more effective. Results from the present study suggested that polyphenolic extracts from these fruits can offer effective alternative to synthetic antioxidants during frying and storage of vegetable oils.
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42
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Sanchez-Vazquez SA, Hailes HC, Evans JRG. Hydrophobic Polymers from Food Waste: Resources and Synthesis. POLYM REV 2013. [DOI: 10.1080/15583724.2013.834933] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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43
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Knothe G. Fuel properties of methyl esters of borage and black currant oils containing methyl γ-linolenate. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300061] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Gerhard Knothe
- National Center for Agricultural Utilization Research; Agricultural Research Service; U.S. Department of Agriculture; Peoria; IL; USA
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44
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Kirkhus B, Lundon AR, Haugen JE, Vogt G, Borge GIA, Henriksen BIF. Effects of environmental factors on edible oil quality of organically grown Camelina sativa. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:3179-3185. [PMID: 23514260 DOI: 10.1021/jf304532u] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The aim of the present study was to evaluate the potential for the production of edible oil from organically grown camelina ( Camelina sativa L. Crantz), focusing on the influence of environmental factors on nutritional quality parameters. Field experiments with precrop barley were conducted in Norway in the growing seasons 2007, 2008, and 2009. Trials were fully randomized with two levels of nitrogen (N) fertilization, 0 and 120 kg total N ha(-1), and two levels of sulfur (S) fertilization, 0 and 20 kg total S ha(-1). Weather conditions, that is, temperature and precipitation, were recorded. Additional experiments were performed in the years 2008 and 2009 to evaluate the effects of replacing precrop barley with precrop pea. Seed oil content was measured by near-infrared transmittance, and crude oil compositions of fatty acids, phytosterols, tocopherols, and phospholipids were analyzed by chromatography and mass spectrometry. Results showed significant seasonal variations in seed oil content and oil composition of fatty acids, tocopherols, phytosterols, and phospholipids that to a great extent could be explained by the variations in weather conditions. Furthermore, significant effects of N fertilization were observed. Seed oil content decreased at the highest level of N fertilization, whereas the oil concentrations of α-linolenic acid (18:3n-3), erucic acid (22:1n-9), tocopherols, and campesterol increased. Pea compared to barley as precrop also increased the 18:3n-3 content of oil. S fertilization had little impact on oil composition, but an increase in tocopherols and a decrease in brassicasterol were observed. In conclusion, organically grown camelina seems to be well suited for the production of edible oil. Variations in nutritional quality parameters were generally small, but significantly influenced by season and fertilization.
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Affiliation(s)
- Bente Kirkhus
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, Tromsø, Norway.
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45
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Chemical Stability of the Lipid Phase in Concentrated Beverage Emulsions Colored with Natural β-Carotene. J AM OIL CHEM SOC 2012; 90:483-491. [PMID: 23539089 PMCID: PMC3606518 DOI: 10.1007/s11746-012-2194-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2012] [Revised: 10/30/2012] [Accepted: 12/06/2012] [Indexed: 11/04/2022]
Abstract
The aim of this study was to examine the oxidation of selected plant oils in concentrated beverage emulsions colored with natural β-carotene. Carotenoid preparations obtained from carrots were dissolved in cold-pressed linseed oil, refined canola oil, and refined palm olein. Oxidative stability of the lipids was examined with and without addition of the pigment to the oil/water (O/W) emulsion. Carotenoid/lipid hydro peroxide (LOOH) concentration was evaluated using two different methods: LOOH + Fe2+ reaction connected with a colored complex of ammonium thiocyanate determined with the help of a spectrophotometer, and LOOH determined with the help of a chemiluminometer. It was shown that oxidation rate of lipids in the O/W emulsions strongly depended on chemical composition of the lipid fraction (type of oil used). Presence of the carotenoid pigment increased the rate. Therefore, if a carotenoid-containing emulsion is to be stable, it should be based on oils of a high oxidative stability.
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46
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Veronezi CM, Jorge N. Bioactive compounds in lipid fractions of pumpkin (Cucurbita sp) seeds for use in food. J Food Sci 2012; 77:C653-7. [PMID: 22671521 DOI: 10.1111/j.1750-3841.2012.02736.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
UNLABELLED Seeds are considered to be agro-industrial residues, which can be used as source of macronutrients and/or raw material for extraction of vegetable oils, since they present great quantities of bioactive compounds. This study aimed to characterize the lipid fractions and the seeds of pumpkin (Cucurbita sp) varieties Nova Caravela, Mini Paulista, Menina Brasileira, and Moranga de Mesa aiming at using them in food. The chemical composition of the seeds was performed according to the official methods of American Oil Chemists' Society and Association of Official Analytical Chemists. Total carotenoids and phenolic compounds were determined by spectrophotometry, while the levels of tocopherols were analyzed by high efficiency liquid chromatography. It was noted that the seeds contain high amounts of macronutrients that are essential for the functioning of the human organism. As to total carotenoids, Mini Paulista and Menina Brasileira pumpkin varieties presented significant amounts, 26.80 and 26.03 μg/g, respectively. Mini Paulista and Nova Caravela pumpkin varieties showed high amounts of total phenolic compounds in the lipid fractions and in the seeds. It was also found that γ-tocopherol is the isomer that stood out in the lipid fractions and in the seeds, mainly in Menina Brasileira. Finally, the consumption of these seeds and use of lipid fractions provide the supply of large quantities of compounds that are beneficial for health and that may be potentially used in food, besides representing an alternative to better use of agro-industrial residues. PRACTICAL APPLICATION Bioactive compounds, besides presenting basic nutritional functions, provide metabolic and physiological health benefits when consumed as part of the usual diet. Therefore, there is a growing interest in vegetable oils of special composition, such as the ones extracted from fruit seeds. The seeds of Cucurbita sp are shown to be promising sources of oils, and especially the Cucurbita moschata and maxima species have not yet been fully elucidated. For this reason, it becomes important to investigate the chemical composition and lipid fractions of these seeds, aiming to use them in food.
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Affiliation(s)
- Carolina Médici Veronezi
- Dept of Food Engineering and Technology, São Paulo State Univ, São José do Rio Preto 15054-000, Brazil
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47
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Vujasinović V, Radočaj O, Dimić E. Optimization of Hull-Less Pumpkin Seed Roasting Conditions Using Response Surface Methodology. J Food Sci 2012; 77:C532-8. [DOI: 10.1111/j.1750-3841.2012.02675.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Chemical Composition and Oxidative Stability of Roasted and Cold Pressed Pumpkin Seed Oils. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2076-0] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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49
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Christodouleas D, Fotakis C, Papadopoulos K, Dimotikali D, Calokerinos AC. Luminescent Methods in the Analysis of Untreated Edible Oils: A Review. ANAL LETT 2012. [DOI: 10.1080/00032719.2011.649461] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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50
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Vujasinovic V, Djilas S, Dimic E, Basic Z, Radocaj O. The effect of roasting on the chemical composition and oxidative stability of pumpkin oil. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100158] [Citation(s) in RCA: 59] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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