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Pegoraro NS, Gehrcke M, Camponogara C, Fialho MFP, Cruz L, Oliveira SM. The Association of Oleic Acid and Dexamethasone Acetate into Nanocapsules Enables a Reduction in the Effective Corticosteroid Dose in a UVB Radiation-Induced Sunburn Model in Mice. Pharmaceutics 2024; 16:176. [PMID: 38399236 PMCID: PMC10892665 DOI: 10.3390/pharmaceutics16020176] [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: 12/18/2023] [Revised: 01/22/2024] [Accepted: 01/23/2024] [Indexed: 02/25/2024] Open
Abstract
Dexamethasone has a high anti-inflammatory efficacy in treating skin inflammation. However, its use is related to the rebound effect, rosacea, purple, and increased blood glucose levels. Nanotechnology approaches have emerged as strategies for drug delivery due to their advantages in improving therapeutic effects. To reduce dexamethasone-related adverse effects and improve the anti-inflammatory efficacy of treatments, we developed nanocarriers containing this corticosteroid and oleic acid. Nanocapsules and nanoemulsion presented dexamethasone content close to the theoretical value and controlled dexamethasone release in an in vitro assay. Gellan gum-based hydrogels were successfully prepared to employ the nanostructured systems. A permeation study employing porcine skin showed that hydrogels containing non-nanoencapsulated dexamethasone (0.025%) plus oleic acid (3%) or oleic acid (3%) plus dexamethasone (0.025%)-loaded nanocapsules provided a higher amount of dexamethasone in the epidermis compared to non-nanoencapsulated dexamethasone (0.5%). Hydrogels containing oleic acid plus dexamethasone-loaded nanocapsules effectively inhibited mice ear edema (with inhibitions of 89.26 ± 3.77% and 85.11 ± 2.88%, respectively) and inflammatory cell infiltration (with inhibitions of 49.58 ± 4.29% and 27.60 ± 11.70%, respectively). Importantly, the dexamethasone dose employed in hydrogels containing the nanocapsules that effectively inhibited ear edema and cell infiltration was 20-fold lower (0.025%) than that of non-nanoencapsulated dexamethasone (0.5%). Additionally, no adverse effects were observed in preliminary toxicity tests. Our study suggests that nanostructured hydrogel containing a reduced effective dose of dexamethasone could be a promising therapeutic alternative to treat inflammatory disorders with reduced or absent adverse effects. Additionally, testing our formulation in a clinical study on patients with skin inflammatory diseases would be very important to validate our study.
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Affiliation(s)
- Natháli Schopf Pegoraro
- Graduate Program in Biological Sciences: Toxicological Biochemistry, Centre of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil; (N.S.P.); (C.C.); (M.F.P.F.)
| | - Mailine Gehrcke
- Graduate Program in Pharmaceutical Sciences, Centre of Health Sciences, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil; (M.G.); (L.C.)
| | - Camila Camponogara
- Graduate Program in Biological Sciences: Toxicological Biochemistry, Centre of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil; (N.S.P.); (C.C.); (M.F.P.F.)
| | - Maria Fernanda Pessano Fialho
- Graduate Program in Biological Sciences: Toxicological Biochemistry, Centre of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil; (N.S.P.); (C.C.); (M.F.P.F.)
| | - Letícia Cruz
- Graduate Program in Pharmaceutical Sciences, Centre of Health Sciences, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil; (M.G.); (L.C.)
| | - Sara Marchesan Oliveira
- Graduate Program in Biological Sciences: Toxicological Biochemistry, Centre of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil; (N.S.P.); (C.C.); (M.F.P.F.)
- Department of Biochemistry and Molecular Biology, Centre of Natural and Exact Sciences, Federal University of Santa Maria, Santa Maria 97105-900, RS, Brazil
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Jardim T, Domingues MRM, Alves E. An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37178132 DOI: 10.1080/10408398.2023.2208666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Tree nuts and oily fruits are used as a diet complement and are highly consumed worldwide. The production and consumption of these foods have been increasing, and an enormous global market value is forecasted for 2023. Besides their high nutritional value and lipid content, they provide health benefits to fat metabolism, heart, skin, and brain. The industrial by-products of these oily foods represent promising raw materials for many industries. However, the lipidomic analysis of nuts and oily fruits is still in its early stages. State-of-the-art analytical approaches for the lipid profiling and fingerprinting of nuts and oily fruits have been developed using high-performance liquid chromatography and high-resolution mass spectrometry for the accurate identification and structural characterization at the molecular species level. It is expected to bring a new understanding of these everyday foods' nutritional and functional value. This review comprises the oil content and lipid composition of various nuts and oily fruits, particularly those mostly consumed worldwide and having recognized beneficial health effects, biological activities associated with the lipids from different oily foodstuffs, analytical methodologies to analyze lipids in nuts and oily fruits, and the potential biotechnological applications of their industrial by-products for a lipid-based commercial valorization.
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Affiliation(s)
- Tiago Jardim
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - M Rosário M Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- CESAM - Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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How Does the Addition of Biostimulants Affect the Growth, Yield, and Quality Parameters of the Snap Bean (Phaseolus vulgaris L.)? How Is This Reflected in Its Nutritional Value? APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12020776] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Recently, the use of biostimulants as natural and eco-friendly fertilizers has received increasing attention because of their efficiency in terms of improving crops’ qualitative and quantitative parameters, i.e., growth, yield, and chemical composition. We studied the effect of four biostimulants—humic acid (20 g/L), vermicompost tea (15 mL/L), moringa leaf extract (1:30 v/v), and yeast extract (5 g/L), with tap water as a control treatment—on the qualitative and quantitative characteristics of snap beans. The experiment was designed using a complete randomized block with triplicates. The results showed a significant improvement in treated plant performance (growth and yield), chlorophyll, and chemical composition compared to untreated plants. Using moringa leaf extract increased the plant height, number of leaves and branches/plant, and fresh and dry weight. Additionally, the diameter of the treated plant stems and the quality of the crop and pods were also significantly higher than those of plants treated with vermicompost or humic acid extract. It is also noted that the profile of amino acids was improved using all tested biostimulants. This leads to the conclusion that the addition of moringa leaf extract and vermicompost tea not only positively affects the qualitative and quantitative properties of snap bean but is also reflected in its nutritional value as a plant-based food.
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Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum. COATINGS 2021. [DOI: 10.3390/coatings11060618] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.
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Application of Newly Synthesized Sulfobetaine Based on Sweet Almond Oil in Bath Liquids for Sensitive Skin. TENSIDE SURFACT DET 2021. [DOI: 10.1515/tsd-2020-2291] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Three formulations for bath liquids were developed, differing in the type of amphoteric surfactant applied. The formulations used Cocamidopropyl Betaine, Cocamidpropyl Hydroxide and newly synthesized sulfobetaine based on sweet almond oil (Oleicamidopropyl Sultaine). The molecular structure of the surfactant used in the manufactured formulations has a negatively charged sulfonate group and a positively charged quaternary nitrogen atom. Such molecular structures suggest that the functional properties of this substance are mild. Based on the research, it was found that the bath fluid containing the newly synthesized sulfobetaine based on sweet almond oil had the lowest zein number, the lowest pH increase of bovine albumin solution and the lowest ability to emulsify fatty dirt. This indicates a very low irritant effect of the tested bath liquid.
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6
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Physical and biochemical properties of 10 wild almond (Amygdalus scoparia) accessions naturally grown in Iran. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100721] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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7
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Nekouei N, Rezaei K. Optimization of the Degumming Process for Aqueous‐Extracted Wild Almond Oil. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Niloufar Nekouei
- Department of Food Science, Engineering, and TechnologyUniversity of Tehran Karaj 31587‐77871 Iran
| | - Karamatollah Rezaei
- Department of Food Science, Engineering, and TechnologyUniversity of Tehran Karaj 31587‐77871 Iran
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Fu F, Xu M, Wei Z, Li W. Biostudy on Traditional Chinese Medicine Massa Medicata Fermentata. ACS OMEGA 2020; 5:10987-10994. [PMID: 32455219 PMCID: PMC7241032 DOI: 10.1021/acsomega.0c00816] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Accepted: 04/21/2020] [Indexed: 06/11/2023]
Abstract
Massa Medicata Fermentata (MMF) has been used for a long time by the Chinese. MMF is used widely in feed additives and human medicinal applications throughout the world; however, there have only been a few reports about the biostudy of its fermentation mechanism and medicinal ingredients. To safely use MMF, we observed the changes in the ingredients and amylase activity for several raw materials during the fermentation process of MMF. We are going to explore the basis of pharmacodynamic substances and the purpose of MMF to provide support for safe use in clinics. This biostudy data demonstrated that the ingredients such as amygdalin, benzaldehyde, and rutin were gradually degraded during the process of fermentation, and the fermented MMF did not contain amygdalin and benzaldehyde. The HPLC fingerprint of fermented MMF for 7 days is similar to the chemical composition of the original unfermented MMF with a similarity of only 0.106. Meanwhile, the activities of amylase in fermented MMF had gradually increased, and the content of organic acids also had increased. According to our biostudy, we found that the raw material chemical composition of MMF in the process of fermentation was affected by microorganisms and various substances. The conclusions of our study determined that the initial components of MMF are not identical to the pharmacodynamic components. We also conclude that amylase activity explains the pharmacological activity of MMF to a certain extent, but it is likely not the only factor. The implication not only provides the initial knowledge of MMF but also implies the further exploration of this popular traditional medicine.
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Affiliation(s)
- Frank
Qiang Fu
- School
of Chinese Materia Medica, Beijing University
of Chinese Medicine, Beijing 102488, People’s Republic
of China
| | - Mingshu Xu
- College
of Marine Science, Shandong University at
Weihai, Weihai 264209, People’s Republic
of China
| | - Zhijiang Wei
- School
of Chinese Materia Medica, Beijing University
of Chinese Medicine, Beijing 102488, People’s Republic
of China
| | - Weidong Li
- School
of Chinese Materia Medica, Beijing University
of Chinese Medicine, Beijing 102488, People’s Republic
of China
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9
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Özcan MM, Matthäus B, Aljuhaimi F, Mohamed Ahmed IA, Ghafoor K, Babiker EE, Osman MA, Gassem MA, Alqah HAS. Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond ( Prunus amygdalus Batsch spp. dulce) kernel and oils. Journal of Food Science and Technology 2020; 57:4182-4192. [PMID: 33071339 DOI: 10.1007/s13197-020-04456-9] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/06/2020] [Accepted: 04/15/2020] [Indexed: 10/24/2022]
Abstract
Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T7-76.34% in T4) followed by linoleic (13.97% in T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was α-tocopherol (44.25 mg/100 g in T25-75.56 mg/100 g in T13) that was 44 folds higher than other tocopherols in the oil. Total tocopherol contents of almond oils ranged between 47.42 mg/100 g (T14) and 80.15 mg/100 g (T16). Among macro minerals, K was the highest (5238-14,683 mg/kg), followed by P (3475-11,123 mgkg), Ca (1798-5946 mg/kg), and Mg (2192-3591 mg/kg), whereas Na was the least (334-786 mg/kg) in almond kernel. The total polyphenol was observed in T16 (98.67 mg GAE/100 g), while the least was found in T24 (23.75 mg GAE/100 g). Antioxidant activity was high in T7 (91.18%) and low in T12 (44.59%).
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Affiliation(s)
- Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey
| | - Bertrand Matthäus
- Bundesforschungsinstitut für Ernährung und Lebensmittel Institut für Sicherheit und Qualität bei Getreide, Max Rubner-Institut (MRI), Schützenberg 12, 32756 Detmold, Germany
| | - Fahad Aljuhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Elfadıl E Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Magdi A Osman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mustafa A Gassem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Hesham A S Alqah
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Rubino FM, Dei Cas M, Bignotto M, Ghidoni R, Iriti M, Paroni R. Discovery of Unexpected Sphingolipids in Almonds and Pistachios with an Innovative Use of Triple Quadrupole Tandem Mass Spectrometry. Foods 2020; 9:foods9020110. [PMID: 31972966 PMCID: PMC7074565 DOI: 10.3390/foods9020110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2019] [Revised: 01/15/2020] [Accepted: 01/19/2020] [Indexed: 01/29/2023] Open
Abstract
The densely packed storage of valuable nutrients (carbohydrates, lipids, proteins, micronutrients) in the endosperm of nuts and seeds makes the study of their complex composition a topic of great importance. Ceramides in the total lipid extract of some ground almonds and pistachios were searched with a systematic innovative discovery precursor ion scan in a triple quadrupole tandem mass spectrometry, where iso-energetic collision activated dissociation was performed. Five descriptors were used to search components with different C18 long chain bases containing different structural motifs (d18:0, d18:1, d18:2, t18:0, t18:1). The presence of hexoside unit was screened with a specific neutral loss experiment under iso-energetic collision activated dissociation conditions. The discovery scans highlighted the presence of two specific hexosyl-ceramides with a modified sphingosine component (d18:2) and C16:0 or C16:0 hydroxy-fatty acids. The hexosyl-ceramide with the non-hydroxylated fatty acid seemed specific of pistachios and was undetected in almonds. The fast and comprehensive mass spectrometric method used here can be useful to screen lipid extracts of several more seeds of nutraceutical interest, searching for unusual and/or specific sphingosides with chemically decorated long chain bases.
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Affiliation(s)
- Federico Maria Rubino
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
| | - Michele Dei Cas
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
| | - Monica Bignotto
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
| | - Riccardo Ghidoni
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
- Aldo Ravelli Center for Neurotechnology and Experimental Brain Therapeutics, Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy
| | - Marcello Iriti
- Dipartimento di Scienze Agrarie e Ambientali—Produzione, Territorio, Agroenergia, Universita’ degli Studi di Milano, I-20133 Milano, Italy;
| | - Rita Paroni
- Dipartimento di Scienze della Salute, Universita’ degli Studi di Milano, I-20142 Milano, Italy; (F.M.R.); (M.D.C.); (M.B.); (R.G.)
- Correspondence:
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11
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Özcan MM, Al Juhaimi F, Ghafoor K, Babiker EE, Özcan MM. Characterization of physico-chemical and bioactive properties of oils of some important almond cultivars by cold press and soxhlet extraction. Journal of Food Science and Technology 2019; 57:955-961. [PMID: 32123416 DOI: 10.1007/s13197-019-04128-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2019] [Accepted: 10/07/2019] [Indexed: 10/25/2022]
Abstract
The oleic acid composition of almonds oils expressed by cold press varied from 73.56% in Cristomorto cultivar to 76.59% in Tuono while oleic acid in oils extracted by soxhlet method ranged from 71.86% in Cristomorto and 75.63% in Tuono cultivars. Also, oil from cold press extraction contained 19.51% and 21.86% linoleic acid for Ferragnes and Tuono almond cultivars, respectively, while 18.74 and 20.51% linoleic acid was recorded in Soxhlet extracted oil from Ferragnes and Tuono almonds, respectively. In addition, α-tocopherol contents of the oil samples varied significantly (p < 0.05) from 14.18 to 16.86 mg/100 g in Tuono and 15.71-17.96 mg/100 g in Ferragnes for cold-press and soxhlet extracted oils, respectively. β-Sitosterol composition of the oil obtained by cold press ranged from 157.94 (Tuono) and 171.68 mg/100 g (Cristomorto) while β-sitosterol content varied from 148.91 (Tuono) and 159.68 mg/100 g (Cristomorto) for oil extracted by Soxhlet method.
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Affiliation(s)
- Mehmet Musa Özcan
- 1Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey
| | - Fahad Al Juhaimi
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Kashif Ghafoor
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Elfadıl E Babiker
- 2Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mustafa Mete Özcan
- 3Aydoğanlar High Vocational College, Selçuk University, Karapınar, Konya Turkey
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Ojeda‐Amador RM, Fregapane G, Salvador MD. Chemical Characterization of Virgin Almond and Hazelnut Oils and Their By‐Products. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900114] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Rosa M. Ojeda‐Amador
- Departamento de Tecnología de AlimentosFacultad de Ciencias Químicas, Universidad de Castilla‐La Mancha Castilla‐La Mancha Spain
| | - Giuseppe Fregapane
- Departamento de Tecnología de AlimentosFacultad de Ciencias Químicas, Universidad de Castilla‐La Mancha Castilla‐La Mancha Spain
| | - María Desamparados Salvador
- Departamento de Tecnología de AlimentosFacultad de Ciencias Químicas, Universidad de Castilla‐La Mancha Castilla‐La Mancha Spain
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13
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Gum arabic improves the mechanical properties of wild almond protein film. Carbohydr Polym 2019; 222:114994. [DOI: 10.1016/j.carbpol.2019.114994] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 06/08/2019] [Accepted: 06/12/2019] [Indexed: 11/17/2022]
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14
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Xu MS, Fu Q, Baxter A. The components and amylase activity of Massa Medicata Fermentata during the process of fermentation. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Amygdalin Contents of Oil and Meal from Wild Almond: Effect of Different Heat Pretreatment and Extraction Methods. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12257] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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16
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Franklin LM, Mitchell AE. Review of the Sensory and Chemical Characteristics of Almond ( Prunus dulcis) Flavor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:2743-2753. [PMID: 30762362 DOI: 10.1021/acs.jafc.8b06606] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Understanding almond flavor, in terms of both sensory aspects and chemistry, is essential for processors to maintain almond quality and to correctly identify acceptable or unacceptable product. This overview of the sensory and chemical characteristics of almond flavor discusses raw and heat-processed almonds, the volatile compounds generated upon heating, the aroma qualities associated with various odorants, and the use of descriptive sensory analysis for sweet almonds. Flavor development and off-flavors in almonds due to rancidity is also explored. The review examines the existing methods used to assess common nonvolatile as well as volatile indicators of lipid oxidation in almonds and the correlation of these indicators with consumer acceptance. Recent research on the relationship among volatile profile, rancidity indicators, and consumer acceptance is presented.
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Affiliation(s)
- Lillian M Franklin
- Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
| | - Alyson E Mitchell
- Department of Food Science and Technology , University of California, Davis , One Shields Avenue , Davis , California 95616 , United States
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17
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Hoyos-Leyva J, Bello-Perez L, Agama-Acevedo J, Alvarez-Ramirez J, Jaramillo-Echeverry L. Characterization of spray drying microencapsulation of almond oil into taro starch spherical aggregates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.079] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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18
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Padehban L, Ansari S, Koshani R. Effect of packaging method, temperature and storage period on physicochemical and sensory properties of wild almond kernel. Journal of Food Science and Technology 2018; 55:3408-3416. [PMID: 30150799 DOI: 10.1007/s13197-018-3239-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/06/2017] [Accepted: 05/21/2018] [Indexed: 10/28/2022]
Abstract
This research was performed to monitor the effect of different temperatures (4, 25 and 35 °C) and atmospheres (vacuum, CO2 and normal air) on physicochemical and sensory properties of wild almond kernel during several weeks' storage. The color, moisture content and sensory analysis of the kernels, peroxide value (PV), 2-thiobarbiotic acid (TBA), conjugated dienes and trienes (CD, CT) and acid value (AV) of the oils were determined in defined time intervals. The results showed that the influence of temperature, time and type of atmosphere on the following parameters were significantly different. At all temperatures studied, AV, PV, TBA and CD/CT of oils from all samples increased with time which was less in the modified atmosphere packaging (MAP) compared with vacuum packaging (VP) and air atmosphere packaging (AAP). At the end of storage, the samples stored under AAP at 35 °C had the highest amount of PV (15.5 meq/kg), TBA (0.056 mg/kg) and CT (0.193 μmol/g), while the samples packaged under MAP at 4 °C had the lowest. Irrespective of packaging type, L* and b* values decreased during storage with a parallel increase of values a* resulting in gradual product darkening, especially in AAP. Sensory analysis also showed the decrease of overall acceptability during the storage among the three packaging systems. In conclusion, the use of MAP was the most effective method for protecting wild almond kernel from deteriorative reactions such as oxidation and hydrolysis.
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Affiliation(s)
- Leila Padehban
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
| | - Sara Ansari
- Department of Food Science and Technology, Kazerun Branch, Islamic Azad University, Kazerun, Iran
| | - Roya Koshani
- 2Department of Food Science and Engineering, University of Tehran, Tehran, Iran
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19
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Effect of storage on oxidation stability of essential oils derived from culinary herbs and spices. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-017-9702-3] [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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20
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Tavakoli J, Emadi T, Hashemi SMB, Mousavi Khaneghah A, Munekata PES, Lorenzo JM, Brnčić M, Barba FJ. Chemical properties and oxidative stability of Arjan ( Amygdalus reuteri ) kernel oil as emerging edible oil. Food Res Int 2018; 107:378-384. [DOI: 10.1016/j.foodres.2018.02.002] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2017] [Revised: 01/29/2018] [Accepted: 02/01/2018] [Indexed: 11/16/2022]
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21
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Rabadán A, Álvarez-Ortí M, Gómez R, de Miguel C, Pardo JE. Influence of genotype and crop year in the chemometrics of almond and pistachio oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2402-2410. [PMID: 29023801 DOI: 10.1002/jsfa.8732] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 10/02/2017] [Accepted: 10/03/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Almond and pistachio oils can be considered as interesting products to produce and commercialize owing to their health-promoting properties. However, these properties are not consistent because of the differences that appear in oils as a result of the genotype and the crop year. The analysis of these variations and their origin is decisive in ensuring the commercial future prospects of these nut oils. RESULTS Although significant variability has been reported in almond and pistachio oils as a result of the crop year and the interaction between crop year and genotype, the genotype itself remains the main factor determining oil chemometrics. Oil fatty acid profile has been mainly determined by the genotype, with the exception of palmitic fatty acid in pistachio oil. However, the crop year affects the concentration of some minor components of crucial nutritional interest as total polyphenols and phytosterols. CONCLUSION Regarding reported differences in oil, some almond and pistachio genotypes should be prioritized for oil extraction. Breeding programmes focused on the improvement of specific characteristics of almond and pistachio oils should focus on chemical parameters mainly determined by the genotype. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Adrián Rabadán
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete, Spain
| | - Manuel Álvarez-Ortí
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete, Spain
| | - Ricardo Gómez
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete, Spain
| | | | - José E Pardo
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes, Universidad de Castilla-La Mancha, Albacete, Spain
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22
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Matthäus B, Özcan MM, Juhaimi FA, Adiamo OQ, Alsawmahi ON, Ghafoor K, Babiker EE. Effect of the Harvest Time on Oil Yield, Fatty Acid, Tocopherol and Sterol Contents of Developing Almond and Walnut Kernels. J Oleo Sci 2018; 67:39-45. [DOI: 10.5650/jos.ess17162] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Bertrand Matthäus
- Max Rubner-Institut (MRI) Bundesforschungsinstitut für Ernährung und Lebensmittel Institut für Sicherheit und Qualität bei GetreideSchützenberg
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Oladipupu Q. Adiamo
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Omer N. Alsawmahi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Elfadıl E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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23
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Choudhary AK, Sunojkumar P, Mishra G. Fatty acid profiling and multivariate analysis in the genus Leucas reveals its nutritional, pharmaceutical and chemotaxonomic significance. PHYTOCHEMISTRY 2017; 143:72-80. [PMID: 28777980 DOI: 10.1016/j.phytochem.2017.07.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 07/13/2017] [Accepted: 07/21/2017] [Indexed: 05/10/2023]
Abstract
Genus Leucas with about 41 species found in India, is an Asian genus with separation from its close relatives in Africa based on phylogenetic evidence. Present study represents the only comprehensive phytochemical investigation on this genus. We have analyzed the seed fatty acid compositions of 26 species and five varieties of Leucas for nutritional, pharmaceutical and chemotaxonomic perspectives. The fatty acids and their composition in seeds of Leucas species, collected from different geographical regions in India, were analyzed by gas chromatography and mass spectrometry. Significant variations have been observed in fatty acid profiles among species and their varieties. We observed major fatty acids as palmitic, stearic, oleic, linoleic and laballenic acid; whereas myristic, palmitoleic, cis-vaccenic, linolenic, eicosanoic, eicosenoic, phlomic and docosanoic acid were detected in minor quantities. Laballenic and phlomic acids are unusual allenic fatty acids found in few Lamiaceae members from order Lamiales. Laballenic acid, a proven molecule of pharmaceutical importance, was observed in all the Leucas species studied. Three species of Leucas; L. helianthimifolia, L. ciliata var. vestita and L. hirta were found to contain ≥40% laballenic acid and can act as potential source for isolation of pharmaceutical compounds. This study also reports the presence of another allenic fatty acid, phlomic acid, in several Leucas species. Principal component analysis and hierarchical cluster analysis showed a distinct separation among the species based on abundance of similar fatty acids. The fatty acid profile appears to be overlapping at higher level and does not support separation of Asian Leucas from its African relatives and the inclusion of Asian taxa in morphologic sections. However, hierarchical clustering of L. helianthimifolia, L. ciliata var. vestita and L. hirta supported treatment under the morphologic section Astrodon. Multivariate analysis on the chemometric data also supported this cluster as the most prominent source of medicinally useful laballenic acid. Based on the FAs profile, a reconsideration of species boundaries in L. ciliata and L. marrubioides species complex is proposed.
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Affiliation(s)
| | - P Sunojkumar
- Department of Botany, University of Calicut, Malappuram, Kerala, 673 635, India
| | - Girish Mishra
- Department of Botany, University of Delhi, Delhi, 110007, India.
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24
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Mirzapour M, Rezaei K, Sentandreu MA. Identification of Potent ACE Inhibitory Peptides from Wild Almond Proteins. J Food Sci 2017; 82:2421-2431. [PMID: 28833139 DOI: 10.1111/1750-3841.13840] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2017] [Revised: 07/06/2017] [Accepted: 07/14/2017] [Indexed: 11/29/2022]
Abstract
In this study, the production, fractionation, purification and identification of ACE (angiotensin-I-converting enzyme) inhibitory peptides from wild almond (Amygdalus scoparia) proteins were investigated. Wild almond proteins were hydrolyzed using 5 different enzymes (pepsin, trypsin, chymotrypsin, alcalase and flavourzyme) and assayed for their ACE inhibitory activities. The degree of ACE inhibiting activity obtained after hydrolysis was found to be in the following order: alcalase > chymotrypsin > trypsin/pepsin > flavourzyme. The hydrolysates obtained from alcalase (IC50 = 0.8 mg/mL) were fractionated by sequential ultrafiltration at 10 and 3 kDa cutoff values and the most active fraction (<3 kDa) was further separated using reversed phase high-performance liquid chromatography (RP-HPLC). Peptide sequence identifications were carried out on highly potential fractions obtained from RP-HPLC by means of liquid chromatography coupled to electrospray ionization and tandem mass spectrometry (LC-ESI-MS/MS). Sequencing of ACE inhibitory peptides present in the fraction 26 of RP-HPLC resulted in the identification of 3 peptide sequences (VVNE, VVTR, and VVGVD) not reported previously in the literature. Sequence identification of fractions 40 and 42 from RP-HPLC, which showed the highest ACE inhibitory activities (84.1% and 86.9%, respectively), resulted in the identification of more than 40 potential ACE inhibitory sequences. The results indicate that wild almond protein is a rich source of potential antihypertensive peptides and can be suggested for applications in functional foods and drinks with respect to hindrance and mitigation of hypertension after in vivo assessment. PRACTICAL APPLICATION This study has shown the potential of wild almond proteins as good sources for producing ACE-inhibitory active peptides. According to this finding, peptides with higher ACE inhibitory activities could be released during the gastrointestinal digestion and contribute to the health- promoting activities of this natural protein source.
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Affiliation(s)
- Mozhgan Mirzapour
- Dept. of Food Science, Engineering and Technology, Univ. of Tehran, Karaj, 31587-77871, Iran
| | - Karamatollah Rezaei
- Dept. of Food Science, Engineering and Technology, Univ. of Tehran, Karaj, 31587-77871, Iran.,Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks, Univ. of Tehran, Karaj, 31587-77871, Iran
| | - Miguel Angel Sentandreu
- Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Avd. Agustín Escardino 7, 46980, Paterna, Valencia, Spain
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25
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Taghizadeh SF, Davarynejad G, Asili J, Nemati SH, Rezaee R, Goumenou M, Tsatsakis AM, Karimi G. Health risk assessment of heavy metals via dietary intake of five pistachio (Pistacia vera L.) cultivars collected from different geographical sites of Iran. Food Chem Toxicol 2017. [PMID: 28647516 DOI: 10.1016/j.fct.2017.06.035] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Pistachio is an important horticultural product and Iran is considered as a main pistachio producing country. Assessment of heavy metals in this export fruit is crucial for protecting public health against toxic heavy metals. The concentration of selected heavy metals in soil, water and five pistachio cultivars from four geographical regions of Iran were measured. Although none of the elements were detected in water irrigation, infield metal content in the soil had good correlation with that of pistachio. The highest amounts of Al, As, Co, Ni and Se were reported in samples collected from Sarakhs, Iran. Considering both cultivar and region effects on selected heavy metals concentration, Kaleghoochi cultivar from Sarakhs site showed the highest amount of Al, As, Ni and Se. The maximum concentration of Hg was found in Akbari cultivar collected from Damghan. In the Akbari and the Ahmad aghaei cultivars collected from Sarakhs and Damghan cultivation zones, respectively, the highest amount of Co were observed. Based on our results, the HI value for the consumers of Iranian pistachio was 0.066. It seems that the levels of heavy metals in these pistachio samples pose no risk to consumers.
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Affiliation(s)
- Seyedeh Faezeh Taghizadeh
- Department of Horticulture and Landscape Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Gholamhossein Davarynejad
- Department of Horticulture and Landscape Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Javad Asili
- Department of Pharmacognosy, Faculty of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyed Hossein Nemati
- Department of Horticulture and Landscape Engineering, Faculty of Agriculture, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Ramin Rezaee
- Clinical Research Unit, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | | | - Aristides M Tsatsakis
- Center of Toxicology Science & Research, Medical School, University of Crete, Heraklion, Crete, Greece
| | - Gholamreza Karimi
- Pharmaceutical Research Center, Faculty of Pharmacy, Mashhad University of Medical Sciences, Mashhad, Iran.
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26
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Characterization and functional properties of protein isolates from wild almond. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9553-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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27
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Laboratory-Scale Optimization of Roasting Conditions Followed by Aqueous Extraction of Oil from Wild Almond. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2995-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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28
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Comparative Study of Tocopherol Contents and Fatty Acids Composition in Twenty Almond Cultivars of Afghanistan. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2989-8] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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29
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Kan L, Wang L, Ding Q, Wu Y, Ouyang J. Flash Extraction and Physicochemical Characterization of Oil from Elaeagnus mollis Diels Seeds. J Oleo Sci 2017; 66:345-352. [PMID: 28239062 DOI: 10.5650/jos.ess16200] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
A flash extraction method was used to isolate Elaeagnus mollis oil (EMO). The optimal extraction parameters, sample/solvent ratio and extraction temperature, were determined to be 1:10 (g/mL) and 40°C, respectively. Especially, the extraction yield reached 49.30% when the extraction time was as short as 2 min. No obvious difference was observed in fatty acid composition, iodine value, saponification number, total phenolic content and tocopherol content between flash-extracted EMO and Soxhlet-extracted EMO, but their physicochemical values were lower than those of cold-pressed EMO. Cold-pressed EMO had higher oxidation stability, DPPH (1-diphenyl-2-picrylhydrazyl) and hydroxyl radical-scavenging activities than flash-extracted EMO and Soxlet extracted EMO. The flash extraction is demonstrated to be an alternative, efficient method for the vegetable oil production.
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Affiliation(s)
- Lina Kan
- Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Process and Safety, Beijing Forestry University
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30
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Krzyczkowska J, Kozłowska M. Effect of Oils Extracted from Plant Seeds on the Growth and Lipolytic Activity of Yarrowia lipolytica Yeast. J AM OIL CHEM SOC 2017; 94:661-671. [PMID: 28479605 PMCID: PMC5397656 DOI: 10.1007/s11746-017-2975-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2016] [Revised: 03/12/2017] [Accepted: 03/13/2017] [Indexed: 11/30/2022]
Abstract
This study was aimed at evaluating the capability of Yarrowia lipolytica W29 for the synthesis of lipolytic enzymes in a medium containing plant oils from non-conventional sources with some components displaying bioactivity. Oils from almond, hazelnut, and coriander seeds were obtained by using n-hexane (Soxhlet method) and a chloroform/methanol mixture of solvents (Folch method), and their effect on the growth and lipolytic activity of Y. lipolytica was compared. A comparison of these two extraction methods showed that the extraction with n-hexane was less effective regarding the oil extraction yields than the extraction conducted according to Folch's procedure. The lipolytic activity of the studied yeast was higher in the culture media containing oils extracted with the Soxhlet method than the Folch method but it was lower compared to olive oil medium. Among all oils tested, almond oil extracted with n-hexane was the best inducer of extracellular lipases synthesized by Y. lipolytica. Its lipolytic activity achieved the maximum value of 2.33 U/mL after 48 h of culture. After 24 h of culture, it was close to the value obtained for the medium containing olive oil. Almond oil was a source of oleic and linoleic acids, which may determine differences in the lipolytic activity. The linoleic acid content in almond oil was higher than that found in other oils. When n-hexane was used for extraction, the resultant oils were characterized by lower contents of polyphenols and poorer antioxidative activity.
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Affiliation(s)
- Jolanta Krzyczkowska
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
| | - Mariola Kozłowska
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c St., 02-776 Warsaw, Poland
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31
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32
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Jin QZ, Diaby M, Amza T, Onivogui G, Zou XQ. Physicochemical and antioxidant characteristics of gingerbread plum ( Neocarya macrophylla) kernel oils. GRASAS Y ACEITES 2016. [DOI: 10.3989/gya.0362151] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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33
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Ultra high pressure homogenization of almond milk: Physico-chemical and physiological effects. Food Chem 2016; 192:82-9. [DOI: 10.1016/j.foodchem.2015.06.063] [Citation(s) in RCA: 68] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Revised: 05/06/2015] [Accepted: 06/20/2015] [Indexed: 01/19/2023]
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34
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Mirzapour M, Rezaei K, Sentandreu MA, Moosavi-Movahedi AA. In vitroantioxidant activities of hydrolysates obtained from Iranian wild almond (Amygdalus scoparia) protein by several enzymes. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12996] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mozhgan Mirzapour
- Department of Food Science, Engineering and Technology; University of Tehran; Karaj 31587-77871 Iran
| | - Karamatollah Rezaei
- Department of Food Science, Engineering and Technology; University of Tehran; Karaj 31587-77871 Iran
- Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks; University of Tehran; Karaj 31587-77871 Iran
| | - Miguel Angel Sentandreu
- Instituto de Agroquímica y Tecnología de Alimentos (CSIC); Avd. Agustín Escardino 7 46980 Paterna Valencia Spain
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35
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Larrauri M, Demaría MG, Ryan LC, Asensio CM, Grosso NR, Nepote V. Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants. J Food Sci 2015; 81:S208-15. [PMID: 26595771 DOI: 10.1111/1750-3841.13164] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2015] [Accepted: 10/25/2015] [Indexed: 11/29/2022]
Abstract
Almonds provide many benefits such as preventing heart disease due to their high content of oleic fatty acid-rich oil and other important nutrients. However, they are susceptible to oxidation reactions causing rancidity during storage. The objective of this work was to evaluate the chemical and sensory quality preservation of almonds coated with carboxymethyl cellulose and with the addition of natural and synthetic antioxidants during storage. Four samples were prepared: almonds without coating (C), almonds coated with carboxymethyl cellulose (CMC), almonds coated with CMC supplemented with peanut skins extract (E), and almonds coated with CMC and supplemented with butylhydroxytoluene (BHT). Proximate composition and fatty acid profile were determined on raw almonds. Almond samples (C, CMC, E and BHT) were stored at 40 °C for 126 d. Lipid oxidation indicators: peroxide value (PV), conjugated dienes (CD), volatile compounds (hexanal and nonanal), and sensory attributes were determined for the stored samples. Samples showed small but significant increases in PV, CD, hexanal and nonanal contents, and intensity ratings of negative sensory attributes (oxidized and cardboard). C had the highest tendency to deterioration during storage. At the end of storage (126 d), C had the highest PV (3.90 meqO2 /kg), and BHT had the lowest PV (2.00 meqO2 /kg). CMC and E samples had similar intermediate PV values (2.69 and 2.57 meqO2 /kg, respectively). CMC coating and the addition of natural (peanut skin extract) and synthetic (BHT) antioxidants provide protection to the roasted almond product.
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Affiliation(s)
- Mariana Larrauri
- Química Biológica, Facultad de Ciencias Agropecuarias, Univ. Nacional de Córdoba, Argentina and Inst. Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Av. Vélez Sarsfield 1611, CU, (5016), Córdoba, Argentina
| | - María Gimena Demaría
- Escuela de Nutrición, Facultad de Ciencias Médicas, Univ. Nacional de Córdoba, Argentina
| | - Liliana C Ryan
- Escuela de Nutrición, Facultad de Ciencias Médicas, Univ. Nacional de Córdoba, Argentina
| | - Claudia M Asensio
- Química Biológica, Facultad de Ciencias Agropecuarias, Univ. Nacional de Córdoba, Argentina and Inst. Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Av. Vélez Sarsfield 1611, CU, (5016), Córdoba, Argentina
| | - Nelson R Grosso
- Química Biológica, Facultad de Ciencias Agropecuarias, Univ. Nacional de Córdoba, Argentina and Inst. Multidisciplinario de Biología Vegetal (IMBIV-CONICET), Av. Vélez Sarsfield 1611, CU, (5016), Córdoba, Argentina
| | - Valeria Nepote
- Inst. de Ciencia y Tecnología de Alimentos (ICTA), Facultad de Ciencias, Exactas Físicas y Naturales, Univ. Nacional de Córdoba, Argentina and Inst. Multidisciplinario de Biología Vegetal (IMBIV-CONICET). Av. Vélez Sarsfield 1611, CU, (5016), Córdoba, Argentina
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36
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Development of Pressurized Extraction Processes for Oil Recovery from Wild Almond (Amygdalus scoparia). J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2708-2] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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37
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Balvardi M, Rezaei K, Mendiola JA, Ibáñez E. Optimization of the Aqueous Enzymatic Extraction of Oil from Iranian Wild Almond. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2671-y] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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38
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Zhou B, Wang Y, Kang J, Zhong H, Prenzler PD. The quality and volatile-profile changes of Longwangmo apricot (Prunus armeniacaL.) kernel oil prepared by different oil-producing processes. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400545] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Bo Zhou
- School of Food Science and Engineering; Central South University of Forestry and Technology; Changsha P. R. China
- National Engineering Laboratory for Rice and By-products Processing; Changsha P. R. China
- Hunan Province Key Laboratory of Grain, Oil Processing and Quality Control; Changsha P. R. China
| | - Yan Wang
- School of Food Science and Engineering; Central South University of Forestry and Technology; Changsha P. R. China
- National Engineering Laboratory for Rice and By-products Processing; Changsha P. R. China
- Hunan Province Key Laboratory of Grain, Oil Processing and Quality Control; Changsha P. R. China
| | - Jingjing Kang
- School of Food Science and Engineering; Central South University of Forestry and Technology; Changsha P. R. China
- National Engineering Laboratory for Rice and By-products Processing; Changsha P. R. China
- Hunan Province Key Laboratory of Grain, Oil Processing and Quality Control; Changsha P. R. China
| | - Haiyan Zhong
- School of Food Science and Engineering; Central South University of Forestry and Technology; Changsha P. R. China
- National Engineering Laboratory for Rice and By-products Processing; Changsha P. R. China
- Hunan Province Key Laboratory of Grain, Oil Processing and Quality Control; Changsha P. R. China
| | - Paul D. Prenzler
- School of Agricultural and Wine Sciences; Charles Sturt University; Wagga Wagga NSW Australia
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Zhu Y, Wilkinson KL, Wirthensohn MG. Lipophilic antioxidant content of almonds (Prunus dulcis): A regional and varietal study. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.12.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Maestri D, Martínez M, Bodoira R, Rossi Y, Oviedo A, Pierantozzi P, Torres M. Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina. Food Chem 2015; 170:55-61. [DOI: 10.1016/j.foodchem.2014.08.073] [Citation(s) in RCA: 58] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2013] [Revised: 08/07/2014] [Accepted: 08/15/2014] [Indexed: 11/17/2022]
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Physicochemical characteristics of citrus seed oils from kerman, iran. J Lipids 2014; 2014:174954. [PMID: 25136460 PMCID: PMC4127231 DOI: 10.1155/2014/174954] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Revised: 06/28/2014] [Accepted: 06/30/2014] [Indexed: 11/23/2022] Open
Abstract
Recently, there has been a great deal of attention on usage, byproducts, and wastes of the food industry. There have been many studies on the properties of citrus seeds and extracted oil from citrus grown in Kerman, Iran. The rate of oil content of citrus seeds varies between 33.4% and 41.9%. Linoleic acid (33.2% to 36.3%) is the key fatty acid found in citrus seeds oil and oleic (24.8% to 29.3%) and palmitic acids (23.5% to 29.4%) are the next main fatty acids, respectively. There are also other acids found at trivial rates such as stearic, palmitoleic, and linolenic. With variation between 0.54 meg/kg and 0.77 mgq/kg in peroxide values of citrus seed oils, acidity value of the oil varies between 0.44% and 0.72%. The results of the study showed that citrus seeds under study (orange and sour lemon grown in Kerman province) and the extracted oil have the potential of being used as the source of edible oil.
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Martínez ML, Penci MC, Marin MA, Ribotta PD, Maestri DM. Screw press extraction of almond (Prunus dulcis (Miller) D.A. Webb): Oil recovery and oxidative stability. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.05.010] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Saliu F, Orlandi M. In situ alcoholysis of triacylglycerols by application of switchable-polarity solvents. A new derivatization procedure for the gas-chromatographic analysis of vegetable oils. Anal Bioanal Chem 2013; 405:8677-84. [DOI: 10.1007/s00216-013-7190-9] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2013] [Revised: 06/07/2013] [Accepted: 06/28/2013] [Indexed: 11/29/2022]
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Givianrad MH, Saber-Tehrani M, Jafari Mohammadi SA. Chemical composition of oils from wild almond ( Prunus scoparia) and wild pistachio ( Pistacia atlantica). GRASAS Y ACEITES 2013. [DOI: 10.3989/gya.070312] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Development of an optimal formulation for oxidative stability of walnut-beverage emulsions based on gum arabic and xanthan gum using response surface methodology. Carbohydr Polym 2012. [DOI: 10.1016/j.carbpol.2011.09.067] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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