1
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Gumus P, Decker EA, Maskan M. Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Affiliation(s)
- Pinar Gumus
- Department of Food Science University of Massachusetts, Chenoweth Laboratory Amherst Massachusetts USA
- Department of Food Engineering, Faculty of Engineering Gaziantep University Gaziantep Turkey
- Department of Nutrition and Dietetics, Faculty of Health Sciences Kilis 7 Aralik University Kilis Turkey
| | - Eric A. Decker
- Department of Food Science University of Massachusetts, Chenoweth Laboratory Amherst Massachusetts USA
| | - Medeni Maskan
- Department of Food Engineering, Faculty of Engineering Gaziantep University Gaziantep Turkey
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2
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Ye Z, Liu Y. Polyphenolic compounds from rapeseeds (Brassica napus L.): The major types, biofunctional roles, bioavailability, and the influences of rapeseed oil processing technologies on the content. Food Res Int 2023; 163:112282. [PMID: 36596189 DOI: 10.1016/j.foodres.2022.112282] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/09/2022]
Abstract
The rapeseed (Brassica napus L.) are the important oil bearing material worldwide, which contain wide variety of bioactive components with polyphenolic compounds considered the most typical. The rapeseed polyphenols encompass different structural variants, and have been considered to have many bioactive functions, which are beneficial for the human health. Whereas, the rapeseed oil processing technologies affect their content and the biofunctional activities. The present review of the literature highlighted the major types of the rapeseed polyphenols, and summarized their biofunctional roles. The influences of rapeseed oil processing technologies on these polyphenols were also elucidated. Furthermore, the directions of the future studies for producing nutritional rapeseed oils preserved higher level of polyphenols were prospected. The rapeseed polyphenols are divided into the phenolic acids and polyphenolic tannins, both of which contained different subtypes. They are reported to have multiple biofunctional roles, thus showing outstanding health improvement effects. The rapeseed oil processing technologies have significant effects on both of the polyphenol content and activity. Some novel processing technologies, such as aqueous enzymatic extraction (AEE), subcritical or supercritical extraction showed advantages for producing rapeseed oil with higher level of polyphenols. The oil refining process involved heat or strong acid and alkali conditions affected their stability and activity, leading to the loss of polyphenols of the final products. Future efforts are encouraged to provide more clinic evidence for the practical applications of the rapeseed polyphenols, as well as optimizing the processing technologies for the green manufacturing of rapeseed oils.
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Affiliation(s)
- Zhan Ye
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
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3
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Wang W, Yang B, Huang F, Zheng C, Li W, Liu T, Liu C. Synchronous pressing and refining after solid-phase preadsorption technology as a new method for rapeseed oil preparation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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4
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Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04079-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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5
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Phytosterol, Tocopherol and Carotenoid Retention during Commercial Processing of Brassica napus (Canola) Oil. Processes (Basel) 2022. [DOI: 10.3390/pr10030580] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
Brassica napus (canola) seed is a rich source of phytosterols, tocopherols and carotenoids, which all have recognized health benefits, although these are reduced or lost during crude oil refinement. Many studies are now outdated, so new research to monitor bioactive retention through current processing techniques is warranted. In this work, canola seed, in-process seed, and oil samples were collected from the major stages of five commercial canola oil processes. Analysis of phytosterols, tocopherols and carotenoids indicated seed pre-treatment enhanced bioactive concentrations in the crude oil. Although the bleaching step in each process eliminated all carotenoids, high concentrations of phytosterols and tocopherols remained in the refined oil across all processes, with losses notably lower than those found in previous reports. Moreover, crude oil samples from a two-stage cold pressing process showed greatly enriched concentrations of tocopherols (+122%), sterols (+140%) and carotenoids (+217%). The results show that modern Australian canola oil processing retains high phytosterol and tocopherol concentrations and warrants further investigation into bioactive enrichment strategies. Given the growing interest in health-enhanced foods, this study provides opportunities for nutrition and health-enhanced oil products and the potential for adding value in the edible oil industry.
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6
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Physical and Chemical Characterisation of Conventional and Nano/Emulsions: Influence of Vegetable Oils from Different Origins. Foods 2022; 11:foods11050681. [PMID: 35267312 PMCID: PMC8908978 DOI: 10.3390/foods11050681] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/16/2022] [Accepted: 02/20/2022] [Indexed: 01/24/2023] Open
Abstract
The processes of oil production play an important role in defining the final physical and chemical properties of vegetable oils, which have an influence on the formation and characteristics of emulsions. The objective of this work was to investigate the correlations between oils’ physical and chemical properties with the stability of conventional emulsions (d > 200 nm) and nanoemulsions (d < 200 nm). Five vegetable oils obtained from different production processes and with high proportion of unsaturated fatty acids were studied. Extra virgin olive oil (EVOO), cold-pressed rapeseed oil (CPRO), refined olive oil (OO), refined rapeseed oil (RO) and refined sunflower oil (SO) were used in this study. The results showed that the physicochemical stability of emulsion was affected by fatty acid composition, the presence of antioxidants, free fatty acids and droplet size. There was a significant positive correlation (p < 0.05) between the fraction of unsaturated fatty acids and emulsion oxidative stability, where SO, OO and EVOO showed a significantly higher lipid oxidative stability compared to RO and CPRO emulsions. Nanoemulsions with a smaller droplet size showed better physical stability than conventional emulsions. However, there was not a significant correlation between the oxidative stability of emulsions, droplet size and antioxidant capacity of oils.
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7
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Fragrant rapeseed oil consumption prevents blood cholesterol accumulation via promoting fecal bile excretion and reducing oxidative stress in high cholesterol diet fed rats. J Funct Foods 2022. [DOI: 10.1016/j.jff.2021.104893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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8
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Bai G, Ma CG, Chen XW, Jing LL, Yan YP. Molecular insights into the loss of phytosterols during the neutralisation of corn oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112767] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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9
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Development and characterization of monoglyceride oleogels prepared with crude and refined walnut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112769] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Ablay ÖD, Özdikicierler O, Saygın Gümüşkesen A. Optimization of Ultrasound‐Assisted Alkali Neutralization in the Refining of Safflower Oil to Minimize the Loss of Bioactive Compounds. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Özgür Devrim Ablay
- Food Engineering Department Faculty of Engineering Ege University İzmir 35100 Turkey
| | - Onur Özdikicierler
- Food Engineering Department Faculty of Engineering Ege University İzmir 35100 Turkey
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11
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Kheirati Rounizi S, Akrami Mohajeri F, Moshtaghi Broujeni H, Pourramezani F, Jambarsang S, Kiani H, Khalili Sadrabad E. The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study. Food Sci Nutr 2021; 9:2886-2893. [PMID: 34136156 PMCID: PMC8194752 DOI: 10.1002/fsn3.2245] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 02/06/2021] [Accepted: 02/17/2021] [Indexed: 12/04/2022] Open
Abstract
The oil was extracted from sesame seed with two extraction methods. Traditional (Ardeh oil) and industrial method (cold pressing method: virgin and refined sesame oil) oil extraction was studied to compare the quality and heavy metal content of extracted oils. The chemical properties (fatty acid composition, peroxide, anisidine, acid values, and TOTOX) and heavy metal contents were investigated. The Hazard Quotient (HQ) and Hazard Index (HI) of heavy metal intakes were calculated. The results demonstrated that the predominant fatty acid in oil samples was oleic, linoleic, palmitic, and stearic acids. It was indicated the peroxide, anisidine, acid values, and TOTOX of oil samples were as the order of Ardeh oil > virgin sesame oil > refined sesame oil. The reduction pattern of Pb > Zn >Cu > Cd >As was reported in sesame seed. Although the oil refining had been greatly reduced the Pb of oil sample, but it had yet been much higher than the permissible levels set by Codex Alimentarius. The HQ and HI of all heavy metals were less than one, but they were higher in Ardeh oil compared to others. It is necessary to monitor the presence of heavy metal contaminants and the quality of imported sesame seeds prior to oil preparation.
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Affiliation(s)
- Somayeh Kheirati Rounizi
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Fateme Akrami Mohajeri
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | | | - Fatemeh Pourramezani
- Food Health Research CenterHormozgan University of Medical sciencesBandar AbbasIran
| | - Sara Jambarsang
- Research Center of Prevention and Epidemiology of Non‐Communicable DiseaseDepartment of Biostatistics and EpidemiologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Hossein Kiani
- Bioprocessing and Biodetection LabDepartment of Food science and TechnologyUniversity of TehranKarajIran
| | - Elham Khalili Sadrabad
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Nutrition and Food Security Research CenterShahid Sadoughi University of Medical SciencesYazdIran
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12
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Abstract
The aim of this study was to monitor sensory quality, stability, selected nutritionally interesting properties and their changes in cold-pressed oil blends after fortification with chia and sesame seeds and seed oils during repeated thermal treatments. Rapeseed (cv. Sidney) and sunflower (cv. Velox) seeds from the Czech Republic were used to produce cold-pressed oils, which were fortified with chia and sesame seeds and seed oils in the concentrations of 1% and 5%. In all oil blends, sensory evaluation (quantitative descriptive analysis and hedonic analysis) and chemical analyses (oxidation degree, hydrolytic stability, chlorophyll and carotenoid content) were carried out in order to perform separation of samples degraded by thermal treatment. Assessors representing consumers were able to differentiate between individual thermal treatments from the viewpoint of pleasantness. Interestingly, the overall pleasantness of all fortified oil samples was still acceptable until the second thermal treatment. On the other hand, the results of the study emphasized the problematic oxidation degree of cold-pressed oil blends. The fortification of cold-pressed oils with chia and sesame seeds and oils did not unambiguously lead to better stability during thermal treatment. The application of elevated temperatures during the culinary use of these types of products should be limited to only one thermal treatment since sensory and chemical changes occur after repeated heating.
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13
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Özdikicierler O, Yemişçioğlu F, Başaran N, Önen F. Multi-factor optimization of canola oil deodorization parameters and evaluation of linolenic acid isomerization kinetics during pilot-scale deodorization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00667-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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14
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Yang C, Wang C, Wang M, Qin X, Hao G, Kang M, Hu X, Cheng Y, Shen J. A novel deodorization method of edible oil by using ethanol steam at low temperature. J Food Sci 2021; 86:394-403. [PMID: 33462859 DOI: 10.1111/1750-3841.15578] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2020] [Revised: 11/17/2020] [Accepted: 11/24/2020] [Indexed: 11/29/2022]
Abstract
A novel deodorization method of edible oil by using ethanol steam at low-temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L-ESD) and conventional high-temperature (250 °C) water-steam distillation (H-WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Compared with H-WSD (250 °C for 60 min), L-ESD at 180 °C for 80 to 100 min resulted in lower response values of electronic nose, free fatty acid (0.03% to 0.07%), and peroxide value (0.00 to 0.67 meq/kg), but higher retention of tocopherols (554.93 to 551.59 mg/kg), total phenols (43.36 to 45.42 mgGAE/kg), total carotenoids (65.78 to 67.85 mg/kg), phytosterols (585.80 to 596.53 mg/100 g), polyunsaturated fatty acids (27.95 to 28.01%), and better antioxidant properties. In conclusion, L-ESD can mitigate the damage of oil and thus significantly improve the safety of vegetable oils with a high retention of nutrients compared with conventional H-WSD. PRACTICAL APPLICATION: The present study aimed to compare the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L-ESD) and conventional high-temperature (250 °C) water-steam distillation (H-WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Results indicated that this finding supplies a theoretical basis for developing a method with retaining more micronutrients and producing less harmful substances for the deodorization of rapeseed oil.
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Affiliation(s)
- Chen Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Chengming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Man Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Xiaoyu Qin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Guifang Hao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Mengjie Kang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.,Ministry of Education, Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Wuhan, 430070, China
| | - Xizhou Hu
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Yunbin Cheng
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
| | - Jing Shen
- Institute of Agricultural Quality Standards and Testing Technology Research, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
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15
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Tiritan MG, Tonial IB, Dalmolin IAL, Machado‐Lunkes A. Improving quality of refined canola oil by
liquid–liquid
extraction on pilot scale apparatus. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13513] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Maria Gabriela Tiritan
- Programa de Pós‐graduação em Tecnologia de Alimentos Universidade Tecnológica Federal do Paraná Londrina Puerto Rico Brazil
| | - Ivane Benedetti Tonial
- Programa de Pós‐graduação em Tecnologia de Alimentos Universidade Tecnológica Federal do Paraná Londrina Puerto Rico Brazil
| | - Irede Angela Lucini Dalmolin
- Departamento Acadêmico de Engenharias Universidade Tecnológica Federal do Paraná Francisco Beltrão Puerto Rico Brazil
| | - Alessandra Machado‐Lunkes
- Programa de Pós‐graduação em Tecnologia de Alimentos Universidade Tecnológica Federal do Paraná Londrina Puerto Rico Brazil
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16
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Abdelazim Mohdaly AA, Ramadan MF. Characteristics, composition and functional properties of seeds, seed cake and seed oil from different Brassica carinata genotypes. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100752] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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17
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Ubeyitogullari A, Ciftci ON. In vitro bioaccessibility of novel low-crystallinity phytosterol nanoparticles in non-fat and regular-fat foods. Food Res Int 2019; 123:27-35. [DOI: 10.1016/j.foodres.2019.04.014] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 04/05/2019] [Accepted: 04/06/2019] [Indexed: 10/27/2022]
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18
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Barbut S, Marangoni AG, Thode U, Tiensa BE. Using Canola Oil Organogels as Fat Replacement in Liver Pâté. J Food Sci 2019; 84:2646-2651. [PMID: 31429478 DOI: 10.1111/1750-3841.14753] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 06/16/2019] [Accepted: 09/07/2019] [Indexed: 11/29/2022]
Abstract
Five canola oil organogel formulations were used to replace pork fat in pâtés to increase unsaturated fat content, and to determine their effects on texture and sensory properties. While pâtés made with canola oil were softer than the control pork fat product at room temperature, pâtés made with gelled canola oil (organogel pâtés) had similar hardness values to the control. Back extrusion results (also a measure of spreadability) showed that pâté made with canola oil only was softer than the control at 4 °C, but the pâtés made with organogels were similar to the control. Organogel pâtés were perceived to have similar sensory hardness, oiliness, and juiciness as the control. Pâtés made with organogels showed higher oil loss, over time, compared to control; however, pâtés made with organogels containing glycerol monostearate showed lower oil loss after 24 hr (P < 0.05) compared to the other organogel treatments. Light microscopy showed that fat globule size was notably larger in pâtés made with organogels than in the pork fat and the canola oil control pâtés. The color of organogel pâtés was darker compared to pâtés made with pork fat or canola oil only. Sensory data showed that all fat replaced pâtés had very similar flavor profiles. Overall, organogel pâtés showed comparable textural, physical, and sensory properties to the traditional pâté made with pork fat, while reducing the saturated fat content by 60%. PRACTICAL APPLICATION: Use of vegetable oil in highly emulsified liver pâté has been shown to be possible via the use of organogels prepared with ethylcellulose. This has been a challenge because some of the meat proteins are heat denatured prior to the emulsification process. Overall, the use of organogels, with specific hardness and oil retention values, is possible as demonstrated in this publication.
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Affiliation(s)
- Shai Barbut
- Dept. of Food Science, Univ. of Guelph, Guelph, Ontario, Canada, N1G 2W1
| | | | - Uwe Thode
- Hela Spice Canada, Uxbridge, Ontario, Canada
| | - Brian E Tiensa
- Dept. of Food Science, Univ. of Guelph, Guelph, Ontario, Canada, N1G 2W1
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19
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Wu Y, Zhou R, Wang Z, Wang B, Yang Y, Ju X, He R. The effect of refining process on the physicochemical properties and micronutrients of rapeseed oils. PLoS One 2019; 14:e0212879. [PMID: 30849097 PMCID: PMC6407755 DOI: 10.1371/journal.pone.0212879] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Accepted: 02/11/2019] [Indexed: 11/25/2022] Open
Abstract
Information on the physicochemical variability in rapeseed oil from different varieties during each refining process is lacking. Our purpose was to investigate the physicochemical properties, micronutrients and oxidative stability of the oil extracted from the five varieties of rapeseeds during their different stages of refining process. Increase in the acid value, peroxide value and p-anisidine value were detected in the refining, while content of tocopherols, sterols, β-carotene and phenols, which are regarded as important nutritional compounds diminished. Moreover, the loss rate of total phytosterols of all oils during neutralization (9.23–7.3%) and deodorization (9.97–8.27%) were higher than that of degumming (3.01–0.87%) and bleaching (2.75–1.18%). Deodorization affected total tocopherols contents the most, followed by bleaching, neutralization and degumming. There was a remarkable reduction in total content of phenol, β-carotene and oxygen radical absorbance of all oils during refining. The accumulated information can be used in looking for the optimum condition to meet the basic requirements for oil and minimize micronutrients losses so as to increase their market value.
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Affiliation(s)
- Ying Wu
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Runsong Zhou
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Bo Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Yijie Yang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
- National Engineering Laboratory for Cereal Fermentation Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
- * E-mail:
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20
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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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21
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Giacintucci V, Di Mattia C, Sacchetti G, Flamminii F, Gravelle A, Baylis B, Dutcher J, Marangoni A, Pittia P. Ethylcellulose oleogels with extra virgin olive oil: the role of oil minor components on microstructure and mechanical strength. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.030] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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22
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McDowell D, Osorio MT, Elliott CT, Koidis A. Detection of Refined Sunflower and Rapeseed Oil Addition in Cold Pressed Rapeseed Oil Using Mid Infrared and Raman Spectroscopy. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700472] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Daniel McDowell
- Institute for Global Food Security; Queen's University Belfast; 18-30 Malone Road Belfast, BT9 5BN Northern Ireland UK
| | - Maria Teresa Osorio
- Institute for Global Food Security; Queen's University Belfast; 18-30 Malone Road Belfast, BT9 5BN Northern Ireland UK
| | - Christopher T. Elliott
- Institute for Global Food Security; Queen's University Belfast; 18-30 Malone Road Belfast, BT9 5BN Northern Ireland UK
| | - Anastasios Koidis
- Institute for Global Food Security; Queen's University Belfast; 18-30 Malone Road Belfast, BT9 5BN Northern Ireland UK
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23
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Gravelle AJ, Marangoni AG. Ethylcellulose Oleogels: Structure, Functionality, and Food Applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:1-56. [PMID: 29555066 DOI: 10.1016/bs.afnr.2018.01.002] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
The structuring edible oils by nontraditional means has become a popular strategy for improving the lipid profile of food products while retaining the functionality of a crystalline triglyceride network. Although numerous oleogelator systems have now been identified, the polymer gelator ethylcellulose (EC) may present the greatest potential for applications in a diverse range of food systems which require unique physical attributes and structuring properties in the fat phase. The first portion of this chapter will provide a brief overview of oleogelation strategies, outline the basic physical characteristics of the polymer EC, and describe the mechanism of gelation and some basic physical characteristics of EC oleogels. The subsequent sections will highlight different strategies which have been identified to manipulate the rheological and mechanical properties of these gels, including the addition of food-grade surfactants and other amphiphilic molecules, modulating bulk solvent polarity, and through the formation of EC/hybrid gelator systems. The final section will highlight various applications in food systems reported in the literature, outline recent work investigating the effect of structuring edible oils with EC on digestibility, and the potential applicability of these oleogels as a delivery vehicle for lipid-soluble molecules. The potential applications for EC oleogels in complex food systems are quite promising, and the strategies for manipulating their physical properties may also extend their applicability into the pharmaceutical, cosmetic, and manufacturing industries.
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24
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Graphite nanocomposites sensor for multiplex detection of antioxidants in food. Food Chem 2017; 237:912-920. [DOI: 10.1016/j.foodchem.2017.06.029] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 05/23/2017] [Accepted: 06/05/2017] [Indexed: 11/18/2022]
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25
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Wang FC, Acevedo N, Marangoni AG. Encapsulation of phytosterols and phytosterol esters in liposomes made with soy phospholipids by high pressure homogenization. Food Funct 2017; 8:3964-3969. [PMID: 28972217 DOI: 10.1039/c7fo00905d] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Phytosterols and phytosterol esters were encapsulated within large unilamellar liposomes prepared with soy phospholipids using a microfluidizer. The average particle diameter of these liposomal vesicles increased with increasing amounts of encapsulated phytosterols, especially with increasing free sterol content. The phytosterol content, liposomal particle size, and phytosterol encapsulation efficiency started to plateau when liposomes were prepared with MOPS buffer dispersions that contained 50 mg ml-1 soy phospholipid and more than 4% phytosterol blend, suggesting the saturation of phytosterol encapsulation. We proposed an encapsulation mechanism of free sterols and phytosterol esters in liposomes, where free sterols were mainly encapsulated within the lumen of these liposomes as crystals, and sterol esters and some free sterols were incorporated within the phospholipid bilayer of the liposomal membrane. The results from this work could provide the pharmaceutical and nutraceutical industries a practical method to produce loaded liposomes using inexpensive phospholipid mixtures for the delivery of bioactive ingredients.
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Affiliation(s)
- Fan C Wang
- Department of Food Science, University of Guelph, 50 Stone Road East, Guelph, ON, Canada N1G2 W1.
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26
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Tiensa BE, Barbut S, Marangoni AG. Influence of fat structure on the mechanical properties of commercial pate products. Food Res Int 2017; 100:558-565. [DOI: 10.1016/j.foodres.2017.07.051] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2017] [Revised: 07/21/2017] [Accepted: 07/22/2017] [Indexed: 11/15/2022]
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27
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Belayneh HD, Wehling RL, Reddy AK, Cahoon EB, Ciftci ON. Ethanol-Modified Supercritical Carbon Dioxide Extraction of the Bioactive Lipid Components of Camelina sativa
Seed. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2993-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Henok D. Belayneh
- ; Department of Food Science and Technology; University of Nebraska-Lincoln; Lincoln NE 68588-6205 USA
| | - Randy L. Wehling
- ; Department of Food Science and Technology; University of Nebraska-Lincoln; Lincoln NE 68588-6205 USA
| | - Anji K. Reddy
- ; Center for Plant Science Innovation and Department of Biochemistry; University of Nebraska-Lincoln; Lincoln NE 68588 USA
| | - Edgar B. Cahoon
- ; Center for Plant Science Innovation and Department of Biochemistry; University of Nebraska-Lincoln; Lincoln NE 68588 USA
| | - Ozan N. Ciftci
- ; Department of Food Science and Technology; University of Nebraska-Lincoln; Lincoln NE 68588-6205 USA
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28
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McDowell D, Elliott CT, Koidis A. Characterization and comparison of UK, Irish, and French cold pressed rapeseed oils with refined rapeseed oils and extra virgin olive oils. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600327] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Daniel McDowell
- Institute for Global Food Security; Queen's University Belfast; Northern Ireland UK
| | | | - Anastasios Koidis
- Institute for Global Food Security; Queen's University Belfast; Northern Ireland UK
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29
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Li J, Sun D, Qian L, Liu Y. Subcritical Butane Extraction of Wheat Germ Oil and Its Deacidification by Molecular Distillation. Molecules 2016; 21:molecules21121675. [PMID: 27941610 PMCID: PMC6272929 DOI: 10.3390/molecules21121675] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Revised: 11/29/2016] [Accepted: 11/30/2016] [Indexed: 11/23/2022] Open
Abstract
Extraction and deacidification are important stages for wheat germ oil (WGO) production. Crude WGO was extracted using subcritical butane extraction (SBE) and compared with traditional solvent extraction (SE) and supercritical carbon dioxide extraction (SCE) based on the yield, chemical index and fatty acid profile. Furthermore, the effects of the molecular distillation temperature on the quality of WGO were also investigated in this study. Results indicated that WGO extracted by SBE has a higher yield of 9.10% and better quality; at the same time, its fatty acid composition has no significant difference compared with that of SE and SCE. The molecular distillation experiment showed that the acid value, peroxide value and p-anisidine value of WGO were reduced with the increase of the evaporation temperatures, and the contents of the active constituents of tocopherol, polyphenols and phytosterols are simultaneously decreased. Generally, the distillation temperature of 150 °C is an appropriate condition for WGO deacidification with the higher deacidification efficiency of 77.78% and the higher retention rate of active constituents.
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Affiliation(s)
- Jinwei Li
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
| | - Dewei Sun
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
| | - Lige Qian
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
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30
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Effect of refining process on antioxidant capacity, total phenolics and prooxidants contents in rapeseed oils. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.06.069] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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Flakelar CL, Luckett DJ, Howitt JA, Doran G, Prenzler PD. Canola (Brassica napus) oil from Australian cultivars shows promising levels of tocopherols and carotenoids, along with good oxidative stability. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.03.010] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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32
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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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33
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Fine F, Brochet C, Gaud M, Carre P, Simon N, Ramli F, Joffre F. Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed, and soybean oils. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400400] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Frederic Fine
- Technical Center for Oilseed Crops and Industrial Hemp (CETIOM); Pessac France
| | - Claire Brochet
- Technical Center for Oilseed Crops and Industrial Hemp (CETIOM); Pessac France
| | - Marie Gaud
- French Institute of oils and fats (ITERG); Pessac France
| | | | - Noemie Simon
- Organisation Nationale Interprofessionnelle des Graines et fruits oléagineux (ONIDOL); Paris France
| | - Fatiha Ramli
- Organisation Nationale Interprofessionnelle des Graines et fruits oléagineux (ONIDOL); Paris France
| | - Florent Joffre
- French Institute of oils and fats (ITERG); Pessac France
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34
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Onal-Ulusoy B. Effects of Plasma-Modified Polyvinylidenefluoride and Polyethersulfone Ultrafiltration (UF) Membrane Treatments on Quality of Soybean Oil. J FOOD QUALITY 2015. [DOI: 10.1111/jfq.12140] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Affiliation(s)
- Baran Onal-Ulusoy
- Department of Food Engineering; Faculty of Engineering; Çankırı Karatekin University; Uluyazı Campus; Çankırı Turkey
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35
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Wei J, Chen L, Qiu X, Hu W, Sun H, Chen X, Bai Y, Gu X, Wang C, Chen H, Hu R, Zhang H, Shen G. Optimizing refining temperatures to reduce the loss of essential fatty acids and bioactive compounds in tea seed oil. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.02.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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36
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Association Colloids Formed by Multiple Surface Active Minor Components and Their Effect on Lipid Oxidation in Bulk Oil. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2541-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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37
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Kreps F, Vrbiková L, Schmidt Š. Influence of industrial physical refining on tocopherol, chlorophyll and beta-carotene content in sunflower and rapeseed oil. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300460] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- František Kreps
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
| | - Lenka Vrbiková
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
| | - Štefan Schmidt
- Department of Food Science and Technology; Institute of Biotechnology and Food Technology Bratislava; Slovakia
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38
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Prescha A, Grajzer M, Dedyk M, Grajeta H. The Antioxidant Activity and Oxidative Stability of Cold-Pressed Oils. J AM OIL CHEM SOC 2014; 91:1291-1301. [PMID: 25076788 PMCID: PMC4110403 DOI: 10.1007/s11746-014-2479-1] [Citation(s) in RCA: 94] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2012] [Revised: 03/25/2014] [Accepted: 04/26/2014] [Indexed: 11/26/2022]
Abstract
In our study, we characterized the antioxidant activity and oxidative stability of cold-pressed macadamia, avocado, sesame, safflower, pumpkin, rose hip, Linola, flaxseed, walnut, hempseed, poppy, and milk thistle oils. The radical scavenging activity of the non-fractionated fresh oil, as well as the lipophilic and hydrophilic fractions of the oil was determined using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay. The fatty acid composition of the fresh and stored oils was analyzed by gas chromatography. The acid value, peroxide value, p-anisidine value and conjugated diene and triene contents in the fresh oils, as well as in those stored throughout the whole period of their shelf life, were measured by CEN ISO methods. The antioxidant activity of the oils expressed as Trolox equivalent antioxidant capacity (TEAC), ranged from 0.17 to 2.32 mM. The lipophilic fractions of the oils were characterized by much higher antioxidant activity than the hydrophilic ones. There were no significant changes in fatty acid composition and only slight changes in the oxidative stability parameters of the oils during their shelf life. Through the assessment of the relationship between antiradical activity and the oxidative stability of oils, it is proposed that a DPPH assay predicts the formation of oxidation products in cold-pressed oils—however, the correlations differ in fractionated and nonfractionated oils.
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Affiliation(s)
- Anna Prescha
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wrocław, Poland
| | - Magdalena Grajzer
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wrocław, Poland
| | - Martyna Dedyk
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wrocław, Poland
| | - Halina Grajeta
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wrocław, Poland
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39
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Gallina Toschi T, Bendini A, Lozano-Sánchez J, Segura-Carretero A, Conte L. Misdescription of edible oils: Flowcharts of analytical choices in a forensic view. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201300070] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Tullia Gallina Toschi
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare); University of Bologna; Cesena (FC) Italy
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Inter-Departmental Centre for Agri-Food Industrial Research (CIRI Agroalimentare); University of Bologna; Cesena (FC) Italy
| | - Jesus Lozano-Sánchez
- Department of Agricultural and Food Sciences; Alma Mater Studiorum - University of Bologna; Cesena (FC) Italy
- Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Granada Spain
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry; University of Granada; Granada Spain
- Research and Development of Functional Food Centre (CIDAF); PTS Granada; Granada Spain
| | - Lanfranco Conte
- Department of Food Science; University of Udine; Udine Italy
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