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Sabir K, Ahmad N, Ali H. Monitoring the Quality Parameters of Mango Juices Using Fluorescence Spectroscopy. J Fluoresc 2024:10.1007/s10895-024-03818-2. [PMID: 38954082 DOI: 10.1007/s10895-024-03818-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Accepted: 06/24/2024] [Indexed: 07/04/2024]
Abstract
The current study looks into the characterization and differentiation of mango juices that are sold commercially using fluorescence spectroscopy. The emission spectra displayed well-defined and prominent peaks that suggested the existence of many fluorophores, such as water content, β-carotene, tartrazine food color, and chlorophyll components. For this study, water and yellow food coloring solution, the two most popular adulterants were added to pure and authenticated mango pulp that had been diluted to an 8% concentration. The fluorophore profile of the samples was ascertained by using multivariate analysis (principal component analysis) in conjunction with fluorescence spectroscopy. The findings showed that the existence of water content is directly correlated with the spectral bands at 444 and 467 nm, and for food color at 580 nm thus the best indicators to detect adulteration of high water contents and food color. Chlorophyll and β-carotene intensities varied among juices, acting as a discriminant marker to distinguish between those with unripened pulp (high chlorophyll intensity) and those with more water and other pigments (lower chlorophyll and β-carotene intensities). With fluorescence emission spectroscopy, qualitative assessment of mango juice can be quickly determined by spectral features, providing details on composition and quality.
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Affiliation(s)
- Kokab Sabir
- Institute of Engineering and Applied Sciences, National Institute of Lasers and Optronics College, Nilore, Islamabad, 45650, Pakistan
| | - Naveed Ahmad
- Institute of Engineering and Applied Sciences, National Institute of Lasers and Optronics College, Nilore, Islamabad, 45650, Pakistan.
| | - Hina Ali
- Department of Physics, Mirpur University of Science and Technology (MUST), Mirpur, Azad Kashmir, 10250, Pakistan
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2
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Pervaiz S, Gul H, Rauf M, Mohamed HI, Ur Rehman K, Wasila H, Ahmad I, Shah ST, Basit A, Ahmad M, Akbar S, Fahad S. Screening of Linum usitatissimum Lines Using Growth Attributes, Biochemical Parameters and Ionomics Under Salinity Stress. GESUNDE PFLANZEN 2023. [DOI: 10.1007/s10343-023-00880-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Accepted: 03/21/2023] [Indexed: 10/26/2023]
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3
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Takhar M, Li Y, Ditto JC, Chan AWH. Formation pathways of aldehydes from heated cooking oils. ENVIRONMENTAL SCIENCE. PROCESSES & IMPACTS 2023; 25:165-175. [PMID: 35194622 DOI: 10.1039/d1em00532d] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Cooking emissions account for a major fraction of urban volatile organic compounds and organic aerosol. Aldehyde species, in particular, are important exposure hazards in indoor residential and occupational environments, and precursors to particulate matter and ozone formation in outdoor air. Formation pathways of aldehydes from oils that lead to their emissions are not well understood. In this work, we investigate the underlying mechanisms involved in the formation of aldehydes from heated cooking oil emissions, through studying how antioxidants and oil composition modulate oxidation chemistry. Our results demonstrate that gaseous emissions are driven by radical-mediated autoxidation reactions in cooking oil, and the composition of cooking oils strongly influences the reaction mechanisms. Antioxidants have a dual effect on aldehyde emissions depending on the rates of radical propagation reactions. We propose a mechanistic framework that can be used to understand and predict cooking emissions under different cooking conditions. Our results highlight the need to understand the rates and mechanisms of autoxidation and other reactions in cooking oils in order to accurately predict the gas- and particle-phase emissions from food cooking in urban atmospheres.
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Affiliation(s)
- Manpreet Takhar
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, M5S 3E5, Canada
| | - Yunchun Li
- College of Science, Sichuan Agricultural University, Ya'an, 625014, China
| | - Jenna C Ditto
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, M5S 3E5, Canada
| | - Arthur W H Chan
- Department of Chemical Engineering and Applied Chemistry, University of Toronto, Toronto, M5S 3E5, Canada
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4
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Efficacy of exogenous natural antioxidants in stability of polyunsaturated oils under frying temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01601-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Abdolahi Alkami P, Esmaeilzadeh Kenari R, Farahmandfar R, Azizkhani M. Investigation of the antioxidant effect of red quinoa (Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Parva Abdolahi Alkami
- Department of Food Science and Technology Sari Agricultural Science and Natural Resources University Sari Mazandaran Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology Sari Agricultural Science and Natural Resources University Sari Mazandaran Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology Sari Agricultural Science and Natural Resources University Sari Mazandaran Iran
| | - Maryam Azizkhani
- Department of Food Hygiene Faculty of Veterinary Medicine, Amol University of Special Modern Technologies Amol Iran
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6
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Queirós MDS, Viriato RLS, Ribeiro APB, Gigante ML. Milk Fat Modification Strategies for Technological Application on a Macro, Micro and Nanoscale: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1952424] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mayara de Souza Queirós
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo, Brazil
| | - Rodolfo Lázaro Soares Viriato
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo, Brazil
| | - Ana Paula Badan Ribeiro
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo, Brazil
| | - Mirna Lúcia Gigante
- Department of Food Technology, Faculty of Food Engineering, University of Campinas, UNICAMP, Campinas, São Paulo, Brazil
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7
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Biocomposites of Epoxidized Natural Rubber/Poly(Lactic Acid) Modified with Natural Substances: Influence of Biomolecules on the Aging Properties (Part II). Polymers (Basel) 2021; 13:polym13111677. [PMID: 34064033 PMCID: PMC8196701 DOI: 10.3390/polym13111677] [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: 05/12/2021] [Revised: 05/18/2021] [Accepted: 05/19/2021] [Indexed: 12/28/2022] Open
Abstract
The aim of this study is to present the possible influence of natural substances on the aging properties of epoxidized natural rubber (ENR) and poly(lactic acid) (PLA) eco-friendly elastic blends. Therefore, the ENR/PLA blends were filled with natural pro-health substances of potentially antioxidative behavior, namely, δ-tocopherol (vitamin E), curcumin, β-carotene and quercetin. In this way, the material biodeterioration potential was maintained and the material’s lifespan was prolonged while subjected to increased temperatures or high-energy UVA irradiation (340 nm). The investigation of the samples’ properties indicated that curcumin and quercetin are the most promising natural additives that may contribute to the delay of ENR/PLA degradation under the above-mentioned conditions. The efficiency of the proposed new natural anti-aging additives was proven with static mechanical analysis, color change investigation, as well as mass loss during a certain aging. The aging coefficient, which compares the mechanical properties before and after the aging process, indicated that the ENR/PLA performance after 200 h of accelerated aging might decrease only by approximately 30% with the blend loaded with quercetin. This finding paves new opportunities for bio-based and green anti-aging systems employed in polymer technology.
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Zeb A. A comprehensive review on different classes of polyphenolic compounds present in edible oils. Food Res Int 2021; 143:110312. [PMID: 33992331 DOI: 10.1016/j.foodres.2021.110312] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 02/25/2021] [Accepted: 03/11/2021] [Indexed: 12/14/2022]
Abstract
Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food products. In addition to other antioxidants, the desired thermal stability of edible is achieved by either fortification or mixing of edible oils. This comprehensive review was therefore aimed to review the different classes of polyphenolic compounds present in commonly consumed edible oils. The edible oils reviewed include soybean, olive, rapeseed, canola, sunflower, flaxseed, sesame, cottonseed, palm, almond, peanut, chestnut, coconut, and hazelnut oils. The identified classes of polyphenolic compounds such as simple phenols, hydroxybenzoic acids, phenylethanoids, hydroxycinnamic acid, esters of hydroxycinnamic acids, coumarins & chromans, stilbenes, flavonoids, anthocyanins, and lignans were discussed. It was observed that a single edible from different origins showed the varied composition of the different classes of phenolic compounds. Among the oils, soybean, sunflower, olive, and brassica oils received higher attention in terms of polyphenol composition. Some classes of phenolic compounds were either not reported or absent in one edible oil, while present in others. Among the different classes of phenolics, hydroxybenzoic acids, hydroxycinnamic acid and flavonoids were the most widely present compounds. Phenolic compounds in edible oils possess several health benefits such as antioxidant, antibacterial, anti-viral, anti-inflammatory, anti-tumour, antioxidants, cardioprotective, neuroprotective, anti-diabetic properties and anti-obesity.
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Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Khyber Pakhtunkhwa, Pakistan.
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9
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Ingredient-Dependent Extent of Lipid Oxidation in Margarine. Antioxidants (Basel) 2021; 10:antiox10010105. [PMID: 33451064 PMCID: PMC7828556 DOI: 10.3390/antiox10010105] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/05/2021] [Accepted: 01/11/2021] [Indexed: 12/22/2022] Open
Abstract
This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80-90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of pressing importance. Thus, the influence of different ingredients, such as emulsifiers, antioxidants, citric acid, β-carotene and NaCl on the oxidative stability of margarine, heated at 80 °C for 1 h to accelerate lipid oxidation, was analyzed by the peroxide value and oxidation induction time. We found that monoglycerides influenced lipid oxidation depending on their fatty acyl chain. α-Tocopheryl acetate promoted lipid oxidation, while rosemary and green tea extract led to the opposite. Whereas green tea extract alone showed the most prominent antioxidant effect, combinations of green tea extract with citric acid, β-carotene or NaCl increased lipid oxidation in margarine. Complementary, NMR data suggested that polyphenols in green tea extracts might decrease lipid mobility at the surface of the water droplets, which might lead to chelating of transition metals at the interface and decreasing lipid oxidation.
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10
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Effect of Ultrasound-Treated Arabinoxylans on the Oxidative Stability of Soybean Oil. Antioxidants (Basel) 2020; 9:antiox9020147. [PMID: 32050540 PMCID: PMC7070310 DOI: 10.3390/antiox9020147] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2019] [Revised: 01/22/2020] [Accepted: 01/31/2020] [Indexed: 12/11/2022] Open
Abstract
Arabinoxylans (AX) are polysaccharides with antioxidant activity and emulsifying properties, which make them an attractive alternative for its potential application as a natural antioxidant in oils. Therefore, this work aimed to investigate the effect of ultrasonic treatment of AX on their antioxidant capacity and its ability to improve the oxidative stability of soybean oil. For this purpose, AX were exposed to ultrasonic treatment at 25% (100 W, AX-1) and 50% (200 W, AX-2) power and an operating frequency of 20 KHz during 15 min, and their macromolecular properties (weight average molecular weight (Mw), polydispersity index and intrinsic viscosity) were evaluated. The antioxidant capacity of AX was determined by the DPPH assay and Rancimat test. Results showed that ultrasonic treatment did not affect the molecular identity of the polysaccharide but modified its Mw distribution. AX-1 showed the highest antioxidant activity (75% inhibition) at 533 µg/mL by the DPPH method compared to AX and AX-2. AX at 0.25% (w/v) and AX-1 at 0.01% (w/v) exerted the highest protective effects on oxidative stability of soybean oil with induction periods of 7.69 and 5.54 h, respectively. The results indicate that AX could be a good alternative for the potential application as a natural antioxidant in oils.
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11
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Na H, Mok C, Lee J. Effects of plasma treatment on the oxidative stability of vegetable oil containing antioxidants. Food Chem 2019; 302:125306. [PMID: 31416004 DOI: 10.1016/j.foodchem.2019.125306] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/30/2019] [Accepted: 07/31/2019] [Indexed: 11/18/2022]
Abstract
Plasma, the fourth stage of matter, is a partially or wholly ionized state of gas. Degree of lipid oxidation and effects of antioxidants were evaluated in bulk oils at plasma treatment. Significant changes in the conjugated dienoic acid were induced after 10 min of plasma treatment, which corresponded to treatment for 2.5 h at 100 °C and 48 h at 60 °C. Tocopherol stability in the stripped corn oil was significantly higher than that in medium-chain triacylglycerol after the plasma treatment. The antioxidant capacities of 10 μM of α-tocopherol and sesamol were higher than that of β-carotene, and synergistic effects among α-tocopherol, sesamol, and β-carotene were not observed. Added α-tocopherol and sesamol decreased CDA formation by 33 and 30% compared to control samples after plasma treatment. Moisture content in oils decreased significantly about 20% moisture after 6 min plasma treatment. Lipid oxidation could be an important issue in plasma-treated lipid-rich products.
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Affiliation(s)
- HeeSun Na
- Department of Food Science and Biotechnology and Food Flavour Sensory Research Center, Sungkyunkwan University, Suwon, Republic of Korea
| | - ChulKyoon Mok
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology and Food Flavour Sensory Research Center, Sungkyunkwan University, Suwon, Republic of Korea.
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12
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Viriato RLS, Queirós MDS, Ribeiro APB, Gigante ML. Potential of Milk Fat to Structure Semisolid Lipidic Systems: A Review. J Food Sci 2019; 84:2024-2030. [PMID: 31329276 DOI: 10.1111/1750-3841.14728] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2019] [Revised: 06/14/2019] [Accepted: 06/17/2019] [Indexed: 12/14/2022]
Abstract
Food production and consumption patterns have changed dramatically in recent decades. The universe of oils and fats, in particular, has been changed due to the negative impacts of trans fatty acids produced industrially through the partial hydrogenation of vegetable oils. Regulations prohibiting its use have led the industry to produce semisolid lipid systems using chemical methods for modification of oils and fats, with limitations from a technological point of view and a lack of knowledge about the metabolization of the modified fats in the body. Milk fat is obtained from the complex biosynthesis in the mammary gland and can be a technological alternative for the modulation of the crystallization processes of semi-solids lipid systems, once it is naturally plastic at the usual processing, storage, and consumption temperatures. The natural plasticity of milk fat is due to its heterogeneous chemical composition, which contains more than 400 different fatty acids that structure approximately 64 million triacylglycerols, with a preferred polymorphic habit in β', besides other physical properties. Therefore, milk fat differs from any lipid raw material found in nature. This review will address the relationship between the chemical behavior and physical properties of semisolid lipids, demonstrating the potential of milk fat as an alternative to the commonly used modification processes.
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Affiliation(s)
| | - Mayara de Souza Queirós
- Dept. of Food Technology, School of Food Engineering, Univ. of Campinas, 13083-862 Campinas, São Paulo, Brazil
| | - Ana Paula Badan Ribeiro
- Dept. of Food Technology, School of Food Engineering, Univ. of Campinas, 13083-862 Campinas, São Paulo, Brazil
| | - Mirna Lúcia Gigante
- Dept. of Food Technology, School of Food Engineering, Univ. of Campinas, 13083-862 Campinas, São Paulo, Brazil
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13
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Stoll L, Rech R, Flôres SH, Nachtigall SMB, de Oliveira Rios A. Poly(acid lactic) films with carotenoids extracts: Release study and effect on sunflower oil preservation. Food Chem 2019; 281:213-221. [DOI: 10.1016/j.foodchem.2018.12.100] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 11/13/2018] [Accepted: 12/21/2018] [Indexed: 02/07/2023]
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14
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Zeb A, Khan AA. Improvement of Serum Biochemical Parameters and Hematological Indices Through α-Tocopherol Administration in Dietary Oxidized Olive Oil Induced Toxicity in Rats. Front Nutr 2019; 5:137. [PMID: 30687713 PMCID: PMC6335241 DOI: 10.3389/fnut.2018.00137] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Accepted: 12/14/2018] [Indexed: 01/28/2023] Open
Abstract
Dietary oxidized olive oil, alone or in combination with different doses of α-tocopherol, were given to Swiss albino rats for 30 days; in order to determine its role in oxidative stress and fatty liver, induced by the oxidized olive oils. Serum biochemical parameters and hematological indices of blood were analyzed. The liver was analyzed for histopathological changes, lipid peroxidation, and polar triacylglycerols composition. Results revealed that there was a significant decline in the serum total cholesterol, triglycerides, LDL, glucose and ALT; while a significant increase occurred in the serum HDL levels through the supplementation of α-tocopherol in male and female rats. Hematological parameters were almost in the normal reference range in the groups that were fed α-tocopherol, alone or in combination with oxidized oil, while being significantly altered by the oxidized olive oil. There were acute hepatitis and necrosis in the liver with no fatty changes after feeding with oxidized olive oil, along with varying doses of α-tocopherol. Higher amounts of polar compounds were present in female rats (15.2–93.1 μg/g) compared to male rats (12.2–82.3%) that correspond to the supplementation of α-tocopherol in combination with oxidized oil. Lipid oxidation in liver was minimized by tocopherol, while an increase occurred in the accumulation of oxidized lipids in the liver. These findings revealed that tocopherol is beneficial against the oxidized oil induced biochemical and hematological changes and lipid peroxidation but causes fatty accumulation in the liver. Therefore, the role of tocopherol in patients with fatty liver disease may be considered, as tocopherol may increase the chance of survival.
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Affiliation(s)
- Alam Zeb
- Laboratory of Biochemistry, Department of Biotechnology, Faculty of Biological Sciences, University of Malakand, Lower Dir, Pakistan
| | - Ayaz Ali Khan
- Laboratory of Biochemistry, Department of Biotechnology, Faculty of Biological Sciences, University of Malakand, Lower Dir, Pakistan
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15
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16
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Lipid oxidation and changes in the phenolic profile of watercress (Nasturtium officinale L.) leaves during frying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9885-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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17
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Zeb A, Nisar P. Effects of High Temperature Frying of Spinach Leaves in Sunflower Oil on Carotenoids, Chlorophylls, and Tocopherol Composition. Front Chem 2017; 5:19. [PMID: 28382299 PMCID: PMC5360722 DOI: 10.3389/fchem.2017.00019] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2016] [Accepted: 03/06/2017] [Indexed: 11/13/2022] Open
Abstract
Spinach is one of the highly consumed vegetable, with significant nutritional, and beneficial properties. This study revealed for the first time, the effects of high temperature frying on the carotenoids, chlorophylls, and tocopherol contents of spinach leaves. Spinach leaves were thermally processed in the sunflower oil for 15, 30, 45, and 60 min at 250°C. Reversed phase HPLC-DAD results revealed a total of eight carotenoids, four chlorophylls and α-tocopherol in the spinach leaves. Lutein, neoxanthin, violaxanthin, and β-carotene-5,6-epoxide were the major carotenoids, while chlorophyll a and b' were present in higher amounts. Frying of spinach leaves increased significantly the amount of α-tocopherol, β-carotene-5,6-epoxide, luteoxanthin, lutein, and its Z-isomers and chlorophyll b' isomer. There was significant decrease in the amounts of neoxanthin, violaxanthin, chlorophyll b, b' and chlorophyll a with increase of frying time. The increase of frying time increased the total phenolic contents in spinach leaves and fried sunflower oil samples. Chemical characteristics such as peroxide values, free fatty acids, conjugated dienes, conjugated trienes, and radical scavenging activity were significantly affected by frying, while spinach leaves increased the stability of the frying oil. This study can be used to improve the quality of fried vegetable leaves or their products at high temperature frying in food industries for increasing consumer acceptability.
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Affiliation(s)
- Alam Zeb
- Biochemistry Laboratory, Department of Biotechnology, Faculty of Biological Sciences, University of MalakandChakdara, Pakistan
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18
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Liu L, Gao Y, McClements DJ, Decker EA. Role of continuous phase protein, (−)-epigallocatechin-3-gallate and carrier oil on β-carotene degradation in oil-in-water emulsions. Food Chem 2016; 210:242-8. [DOI: 10.1016/j.foodchem.2016.04.075] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 04/14/2016] [Accepted: 04/17/2016] [Indexed: 10/21/2022]
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19
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Stability of Emulsions Containing Interesterified Fats Based on Mutton Tallow and Walnut Oil. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2659-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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20
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Zeb A. Chemistry and liquid chromatography methods for the analyses of primary oxidation products of triacylglycerols. Free Radic Res 2015; 49:549-64. [PMID: 25824968 DOI: 10.3109/10715762.2015.1022540] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Triacylglycerols (TAGs) are one of the major components of the cells in higher biological systems, which can act as an energy reservoir in the living cells. The unsaturated fatty acid moiety is the key site of oxidation and formation of oxidation compounds. The TAG free radical generates several primary oxidation compounds. These include hydroperoxides, hydroxides, epidioxides, hydroperoxy epidioxides, hydroxyl epidioxides, and epoxides. The presence of these oxidized TAGs in the cell increases the chances of several detrimental processes. For this purpose, several liquid chromatography (LC) methods were reported in their analyses. This review is therefore focused on the chemistry, oxidation, extraction, and the LC methods reported in the analyses of oxidized TAGs. The studies on thin-layer chromatography were mostly focused on the total oxidized TAGs separation and employ hexane as major solvent. High-performance LC (HPLC) methods were discussed in details along with their merits and demerits. It was found that most of the HPLC methods employed isocratic elution with methanol and acetonitrile as major solvents with an ultraviolet detector. The coupling of HPLC with mass spectrometry (MS) highly increases the efficiency of analysis as well as enables reliable structural elucidation. The use of MS was found to be helpful in studying the oxidation chemistry of TAGs and needs to be extended to the complex biological systems.
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Affiliation(s)
- A Zeb
- Department of Biotechnology, University of Malakand , Chakdara , Pakistan
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21
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Silva SM, Sampaio KA, Ceriani R, Verhé R, Stevens C, De Greyt W, Meirelles AJ. Effect of type of bleaching earth on the final color of refined palm oil. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.028] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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22
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Enzymatically Modified Fats Based on Mutton Tallow and Rapeseed Oil Suitable for Fatty Emulsions. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2512-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Taha E, Abouelhawa S, El‐Geddawy M, Sorour M, Aladedunye F, Matthäus B. Stabilization of refined rapeseed oil during deep‐fat frying by selected herbs*. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300279] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Eman Taha
- Food Science and Technology DepartmentFaculty of AgricultureSouth Valley UniversityQenaEgypt
| | - Salah Abouelhawa
- Food Science and Technology DepartmentFaculty of AgricultureAssuit UniversityAssuitEgypt
| | - Mohamed El‐Geddawy
- Food Science and Technology DepartmentFaculty of AgricultureAssuit UniversityAssuitEgypt
| | - Mohamed Sorour
- Food Science and Technology DepartmentFaculty of AgricultureSohag UniversitySohagEgypt
| | - Felix Aladedunye
- Department for Lipid ResearchMax Rubner‐InstitutFederal Research Institute for Nutrition and FoodDetmoldGermany
| | - Bertrand Matthäus
- Department for Lipid ResearchMax Rubner‐InstitutFederal Research Institute for Nutrition and FoodDetmoldGermany
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