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Ahmed EM, Attia AI, Ibrahem ZA, Alshehry G, Algarni EH, Aldekhail NM, Abd El-Hack ME. The impacts of dietary inclusion of soybean oil and linseed oil on growth performance, carcass yield, and health status of growing Japanese quail. Poult Sci 2024; 103:103746. [PMID: 38678974 PMCID: PMC11067337 DOI: 10.1016/j.psj.2024.103746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 04/02/2024] [Accepted: 04/04/2024] [Indexed: 05/01/2024] Open
Abstract
Polyunsaturated fatty acids (PUFA), including n-6 and n-3 fatty acids, are essential for enhancing the performance and health of poultry. Avian species lack desaturase enzymes for endogenous synthesis of n-6 and n-3 fatty acids. This work aimed to determine the impacts of including soybean oil (SO) and linseed oil (LO) in quail diets on growth, lipid profile, hepatic and renal functions, immunity, and antioxidant status. A total of 350 Japanese quail chicks (1-wk-old) were randomly arranged into 7 dietary treatment groups. Seven isocaloric and isonitrogenous experimental basal diets were formed based on the nutritional requirements of growing Japanese quail. Group 1, the control, received a basal with no oils, while groups 2 to 7 received a basal diet containing either 1% SO, 1.5% SO, 2% SO, 1% LO, 1.5% LO, or 2% LO, respectively. Quail groups that consumed diets containing LO at all levels showed significantly greater live body weight (LBW) at 5th wk of age than other experimental groups. The dietary incorporation of 1.5 or 2% SO or LO at all levels yielded significant improvements in body weight gain (BWG) and feed conversion ratio (FCR) through 3 to 5 and 1 to 5 wk of age. Different dietary oil sources and levels have no significant impacts on feed intake (FI) and carcass yield parameters. Lipid profile parameters were improved by adding SO and LO in quail diets, with LO having a higher effect than SO. The hepatic and renal functionality were improved by adding SO and LO in quail diets. The lowest uric acid (UA) bloodstream concentrations were recorded in the quail group fed a diet with 2% LO. Values of Gamma globulins (G-GLO) and immunoglobulins (G, M, and A) were increased by adding SO or LO to quail diets. Blood levels of MDA and TAC were improved significantly by including LO in quail diets. The activity of the superoxide dismutase (SOD) enzyme was significantly increased by adding SO or LO to quail diets. Generally, adding SO or LO to growing quail diets up to 2% could yield favorable effects on growth performance, blood lipids, hepatic and renal functions, immunity, and antioxidant status; however, LO seems to have better effects than SO.
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Affiliation(s)
- Eman M Ahmed
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Adel I Attia
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Zenat A Ibrahem
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt
| | - Garsa Alshehry
- Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, 21944, Saudi Arabia
| | - Eman H Algarni
- Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, 21944, Saudi Arabia
| | - Nasser M Aldekhail
- Department of Pharmacy, College of Pharmacy, Nursing and Medical Sciences, Riyadh Elm University, Riyadh, Saudi Arabia
| | - Mohamed E Abd El-Hack
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, 44511, Egypt.
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Sumbul, Sultana A, Heyat MBB, Rahman K, Akhtar F, Parveen S, Urbano MB, Lipari V, De la Torre Díez I, Khan AA, Malik A. Efficacy and classification of Sesamum indicum linn seeds with Rosa damascena mill oil in uncomplicated pelvic inflammatory disease using machine learning. Front Chem 2024; 12:1361980. [PMID: 38629105 PMCID: PMC11018920 DOI: 10.3389/fchem.2024.1361980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Accepted: 02/05/2024] [Indexed: 04/19/2024] Open
Abstract
Background and objectives: As microbes are developing resistance to antibiotics, natural, botanical drugs or traditional herbal medicine are presently being studied with an eye of great curiosity and hope. Hence, complementary and alternative treatments for uncomplicated pelvic inflammatory disease (uPID) are explored for their efficacy. Therefore, this study determined the therapeutic efficacy and safety of Sesamum indicum Linn seeds with Rosa damascena Mill Oil in uPID with standard control. Additionally, we analyzed the data with machine learning. Materials and methods: We included 60 participants in a double-blind, double-dummy, randomized standard-controlled study. Participants in the Sesame and Rose oil group (SR group) (n = 30) received 14 days course of black sesame powder (5 gm) mixed with rose oil (10 mL) per vaginum at bedtime once daily plus placebo capsules orally. The standard group (SC), received doxycycline 100 mg twice and metronidazole 400 mg thrice orally plus placebo per vaginum for the same duration. The primary outcome was a clinical cure at post-intervention for visual analogue scale (VAS) for lower abdominal pain (LAP), and McCormack pain scale (McPS) for abdominal-pelvic tenderness. The secondary outcome included white blood cells (WBC) cells in the vaginal wet mount test, safety profile, and health-related quality of life assessed by SF-12. In addition, we used AdaBoost (AB), Naïve Bayes (NB), and Decision Tree (DT) classifiers in this study to analyze the experimental data. Results: The clinical cure for LAP and McPS in the SR vs SC group was 82.85% vs 81.48% and 83.85% vs 81.60% on Day 15 respectively. On Day 15, pus cells less than 10 in the SR vs SC group were 86.6% vs 76.6% respectively. No adverse effects were reported in both groups. The improvement in total SF-12 score on Day 30 for the SR vs SC group was 82.79% vs 80.04% respectively. In addition, our Naive Bayes classifier based on the leave-one-out model achieved the maximum accuracy (68.30%) for the classification of both groups of uPID. Conclusion: We concluded that the SR group is cost-effective, safer, and efficacious for curing uPID. Proposed alternative treatment (test drug) could be a substitute of standard drug used for Female genital tract infections.
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Affiliation(s)
- Sumbul
- Department of Ilmul Qabalat wa Amraze Niswan, National Institute of Unani Medicine, Ministry of AYUSH, Government of India, Bengaluru, Karnataka, India
| | - Arshiya Sultana
- Department of Ilmul Qabalat wa Amraze Niswan, National Institute of Unani Medicine, Ministry of AYUSH, Government of India, Bengaluru, Karnataka, India
| | - Md Belal Bin Heyat
- CenBRAIN Neurotech Center of Excellence, School of Engineering, Westlake University, Hangzhou, Zhejiang, China
| | - Khaleequr Rahman
- Department of Ilmul Saidla, National Institute of Unani Medicine, Ministry of AYUSH, Government of India, Bengaluru, Karnataka, India
| | - Faijan Akhtar
- School of Computer Science and Engineering, University of Electronic Science and Technology of China, Chengdu, Sichuan, China
| | - Saba Parveen
- College of Electronics and Information Engineering, Shenzhen University, Shenzhen, China
| | - Mercedes Briones Urbano
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea Del Atlántico, Santander, Spain
- Research Group on Foods, Nutritional Biochemistry and Health, Universidade Internacional do Cuanza, Kuito, Angola
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Internacional Iberoamericana, Arecibo, PR, United States
| | - Vivian Lipari
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea Del Atlántico, Santander, Spain
- Research Group on Foods, Nutritional Biochemistry and Health, Universidade Internacional do Cuanza, Kuito, Angola
- Research Group on Foods, Nutritional Biochemistry and Health, Universidad Internacional Iberoamericana, Arecibo, PR, United States
| | - Isabel De la Torre Díez
- Department of Signal Theory and Communications and Telemedicine Engineering, University of Valladolid, Valladolid, Spain
| | - Azmat Ali Khan
- Pharmaceutical Biotechnology Laboratory, Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Abdul Malik
- Department of Pharmaceutics, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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Abdullah MAM, Gomaa WMS, Hassan RIM, Elaref MY. Growth performance, nutrient digestion, rumen fermentation and blood biochemistry in response to partially replacing cottonseed cake with sesame meal in a lamb feedlot diet. J Anim Physiol Anim Nutr (Berl) 2024; 108:243-251. [PMID: 37746672 DOI: 10.1111/jpn.13884] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 08/02/2023] [Accepted: 09/09/2023] [Indexed: 09/26/2023]
Abstract
Recently, it is necessary to formulate high-quality, balanced and low-cost rations for ruminants from nontraditional sources. The present study conducted to investigate the impact of partially replacing corticated cottonseed (CS) cake with sesame meal (SM) in a lamb feedlot diet on growth performance, nutrient digestion, rumen fermentation and blood biochemistry. Fifteen growing lambs with an initial body weight of 27.4 ± 1.2 kg (6-7 months old) were randomly assigned into three equal groups (n = 5). Lambs in control group (CS) fed a basal diet, while 8% and 16% SM were used to replace an equal portion of corticated CS cake in the second (8SM) and third (16SM) groups respectively. Results showed that most parameters of growth performance and nutrient digestibility were significantly improved (p < 0.05) with the partial replacement of SM (8SM and/or 16SM). Regarding ruminal parameters, ruminal pH and total volatile fatty acids concentration increased (p < 0.05), while ammonia level and total protozoa count decreased with the partial replacement of SM. Moreover, blood parameters showed variant responses to SM partial replacement. Total protein increased, and glucose decreased significantly with 16SM, while cholesterol showed a significant decreasing with both SM replacement levels. SM may substitute CS cake in lamb diet without detrimental effects on performance, digestibility and ruminal fermentation.
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Affiliation(s)
- Mahmoud A M Abdullah
- Department of Animal Production, Faculty of Agriculture, Assiut University, Assiut, Egypt
| | - Walaa M S Gomaa
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt
| | - Rasha I M Hassan
- Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Assiut University, Assiut, Egypt
| | - Mohamed Y Elaref
- Department of Animal Production, Faculty of Agriculture, Sohag University, Sohag, Egypt
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Asif M, Nadeem M, Imran M, Ullah R, Tayyab M, Khan FA, Al-Asmari F, Rahim MA, Rocha JM, Korma SA, Esatbeyoglu T. Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese. Front Microbiol 2023; 14:1209509. [PMID: 37711688 PMCID: PMC10499506 DOI: 10.3389/fmicb.2023.1209509] [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: 04/20/2023] [Accepted: 08/11/2023] [Indexed: 09/16/2023] Open
Abstract
Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect of different fat contents of buttermilk on chemical characteristics of cheddar-type cheese is not previously investigated. This investigation was conducted to know the effect of different fat contents of buttermilk on fatty acids composition, organic acids, vitamins, lipolysis and sensory characteristics of cheddar-type cheese. Cheddar-type cheese was produced from buttermilk having 1, 1.75, 2.50 and 3.25% fat contents (control, T1, T2 and T3). Fat content of control, T1, T2 and T3 were 9.81, 16.34, 25.17 and 31.19%. Fatty acids profile was determined on GC-MS, organic acids and vitamin A and E were determined on HPLC. Free fatty acids, peroxide value and cholesterol were determined. Cheddar-style cheese produced from buttermilk (1% fat) showed that it had softer texture and lacking typical cheese flavor. Gas chromatography-mass spectrometry (GC-MS) analysis showed that long-chain unsaturated fatty acids in control, T1, T2 and T3 samples were 45.88, 45.78, 45.90 and 46.19 mg/100 g. High Performance Liquid Chromatography (HPLC) analysis showed that lactic acid, propionic acid, citric acid and acetic acid gradually and steadily increased during the storage interval of 90 days. At the age of 90 days, lactic acid in control, T1, T2 and T3 was 4,789, 5,487, 6,571 and 8,049 ppm, respectively. At the end of ripening duration of 90 days, free fatty acids in control, T1, T2 and T3 were 0.29, 0.31, 0.35 and 0.42% with no difference in peroxide value. Stability of vitamin A after 90 days storage control, T1, T2 and T3 was 87.0, 80.0, 94.0 and 91.0%. Flavor score of cheddar-type cheese produced from butter milk having 1.0, 2.5 and 3.25% fat content was 81, 89 and 91% of total score (9). Hence, it is concluded that cheddar-type cheese can be produced from buttermilk having 2.5 and 3.25% fat contents with acceptable sensory attributes. Application of buttermilk for the production of other cheese varieties should be studied.
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Affiliation(s)
- Mussab Asif
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Rahman Ullah
- Department of Animal Products Technology, The University of Agriculture, Dera Ismail Khan, Pakistan
| | - Muhammad Tayyab
- Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Faima Atta Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Fahad Al-Asmari
- Department of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al Hofuf, Saudi Arabia
| | - Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - João Miguel Rocha
- Laboratório Associado, Centro de Biotecnologia e Química Fina (CBQF), Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Porto, Portugal
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Hannover, Germany
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Ebrahimian M, Mehdizadeh T, Aliakbarlu J. Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12906] [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)
- Maryam Ebrahimian
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
| | - Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
| | - Javad Aliakbarlu
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran
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A Comprehensive Review on Distribution, Pharmacological Properties, and Mechanisms of Action of Sesamin. J CHEM-NY 2022. [DOI: 10.1155/2022/4236525] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023] Open
Abstract
Sesamin is a kind of fat-soluble lignan extracted from sesame seeds or other plants. It has attracted more and more attention because of its extensive pharmacological activities. In this study, we systematically summarized the pharmacological activities of sesamin including antioxidant, anti-inflammatory, anticancer, protection of liver and kidney, prevention of diabetes, hypertension, and atherosclerosis. Studies focus on the abilities of sesamin to attenuate oxidative stress by reducing the levels of ROS and MDA, to inhibit the release of pro-inflammatory cytokines (TNF-α, IL-1β, IL-6, etc.), and to induce apoptosis and autophagy in cancer cells through a variety of signaling pathways such as NF-κB, JNK, p38 MAPK, PI3K/AKT, caspase-3, and p53. By inhibiting the production of ROS, sesamin can also enhance the biological activities of NO in blood vessels, improve endothelial dysfunction and hypertension, and change the process of atherosclerotic lesion formation. In line with this, the various pharmacological properties of sesamin have been discussed in this review so that we can have a deeper understanding of the pharmacological activities of sesamin and clear the future development direction of sesamin.
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7
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Hussain A, Nadeem M, Gulzar N, Imran M. Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16705] [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]
Affiliation(s)
- Akbar Hussain
- Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan
| | - Nabila Gulzar
- Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan
| | - Muhammad Imran
- Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Pakistan
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Petraru A, Ursachi F, Amariei S. Nutritional Characteristics Assessment of Sunflower Seeds, Oil and Cake. Perspective of Using Sunflower Oilcakes as a Functional Ingredient. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10112487. [PMID: 34834848 PMCID: PMC8619027 DOI: 10.3390/plants10112487] [Citation(s) in RCA: 38] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 11/12/2021] [Accepted: 11/16/2021] [Indexed: 05/27/2023]
Abstract
Ample amounts of by-products are generated from the oil industry. Among them, sunflower oilcakes have the potential to be used for human consumption, thus achieving the concept of sustainability and circular economy. The study assessed the nutritional composition of sunflower seeds, cold-pressed oil and the remaining press-cakes with the aim of its valorization as a food ingredient. Sunflower oil contains principally oleic (19.81%) and linoleic (64.35%) acids, which cannot be synthetized by humans and need to be assimilated through a diet. Sunflower seeds are very nutritive (33.85% proteins and 65.42% lipids and 18 mineral elements). Due to the rich content of lipids, they are principally used as a source of vegetable oil. Compared to seeds, sunflower oilcakes are richer in fibers (31.88% and 12.64% for samples in form of pellets and cake, respectively) and proteins (20.15% and 21.60%), with a balanced amino acids profile. The remaining oil (15.77% and 14.16%) is abundant in unsaturated fatty acids (95.59% and 92.12%). The comparison between the three products showed the presence of valuable components that makes them suitable for healthy diets with an adequate intake of nutrients and other bioactive compounds with benefic effects.
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9
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Aregay MG, Kang M, Kim BS, Lee YW. Recovery of water-soluble bioactive components from defatted sesame meal using carbon dioxide assisted hydrothermal process. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Naseer B, Iqbal S, Wahid N, Jamshaid Qazi H, Nadeem M, Nawaz M. Evaluation of antioxidant and antimicrobial potential of rutin in combination with butylated hydroxytoluene in cheddar cheese. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bakhtawar Naseer
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore Pakistan
| | - Sanaullah Iqbal
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore Pakistan
| | - Namrah Wahid
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore Pakistan
| | - Haroon Jamshaid Qazi
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology University of Veterinary and Animal Sciences Lahore Pakistan
| | - Muhammad Nawaz
- Department of Microbiology University of Veterinary and Animal Sciences Lahore Pakistan
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11
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Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10217432] [Citation(s) in RCA: 62] [Impact Index Per Article: 15.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
The food industry generates a large amount of waste every year, which opens up a research field aimed at minimizing and efficiently managing this issue to support the concept of zero waste. From the extraction process of oilseeds results oil cakes. These residues are a source of bioactive compounds (protein, dietary fiber, antioxidants) with beneficial properties for health, that can be used in foods, cosmetics, textile, and pharmaceutical industries. They can also serve as substrates for the production of enzymes, antibiotics, biosurfactants, and mushrooms. Other applications are in animal feedstuff and for composites, bio-fuel, and films production. This review discusses the importance of oilseed and possible valorization methods for the residues obtained in the oil industry.
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Alagawany M, Nasr M, Abdulaziz Al-Abdullatif, Alhotan RA, Azzam MM, Reda FM. Impact of dietary cold-pressed chia oil on growth, blood chemistry, haematology, immunity and antioxidant status of growing Japanese quail. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1807420] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Mahmoud Alagawany
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
| | - Mohammed Nasr
- Department of Animal Wealth Development, Faculty of Veterinary Medicine, Zagazig University, Zagazig, Egypt
| | - Abdulaziz Al-Abdullatif
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabi
| | - Rashed Abdullah Alhotan
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabi
| | - Mahmoud Mostafa Azzam
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabi
- Poultry Production Department, Faculty of Agriculture, Mansoura University, Mansoura, Egypt
| | - Fayiz Mohamed Reda
- Poultry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
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Castro-González L, Alvarez-Idaboy JR, Galano A. Computationally Designed Sesamol Derivatives Proposed as Potent Antioxidants. ACS OMEGA 2020; 5:9566-9575. [PMID: 32363309 PMCID: PMC7191856 DOI: 10.1021/acsomega.0c00898] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2020] [Accepted: 04/03/2020] [Indexed: 05/14/2023]
Abstract
Oxidative stress has been recognized to play an important role in several diseases, such as Parkinson's and Alzheimer's disease, which justifies the beneficial effects of antioxidants in ameliorating the deleterious effects of these health disorders. Sesamol, in particular, has been investigated for the treatment of several conditions because of its antioxidant properties. This article reports a rational computational design of new sesamol derivatives. They were constructed by adding four functional groups (-OH, -NH2, -COOH, and -SH) in three different positions of the sesamol molecular framework. A total of 50 derivatives between mono-, di-, and trisubstituted compounds were obtained. All the derivatives were evaluated and compared with a reference set of commercial neuroprotective drugs. The estimated properties are absorption, distribution, metabolism, excretion, toxicity, and synthetic accessibility. Selection and elimination scores were used to choose a first set of promising candidates. Acid-based properties and reactivity indexes were then estimated using the density functional theory. Four sesamol derivatives were finally selected, which are hypothesized to be potent antioxidants, even better than sesamol and Trolox for that purpose.
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Affiliation(s)
- Laura
M. Castro-González
- Departamento
de Física y Química Teórica, Facultad de Química, Universidad Nacional Autónoma de México, México DF 04510, Mexico
| | - Juan Raúl Alvarez-Idaboy
- Departamento
de Física y Química Teórica, Facultad de Química, Universidad Nacional Autónoma de México, México DF 04510, Mexico
| | - Annia Galano
- Departamento
de Química, Universidad Autónoma
Metropolitana-Iztapalapa, San Rafael Atlixco 186, Col. Vicentina. Iztapalapa. C. P., México DF 09340, Mexico
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Chen Y, Lin H, Lin M, Zheng Y, Chen J. Effect of roasting and in vitro digestion on phenolic profiles and antioxidant activity of water-soluble extracts from sesame. Food Chem Toxicol 2020; 139:111239. [PMID: 32145351 DOI: 10.1016/j.fct.2020.111239] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 02/26/2020] [Accepted: 02/28/2020] [Indexed: 11/15/2022]
Abstract
The effects of roasting and in vitro digestion on total phenolic content (TPC), total flavonoid content (TFC), phenolic profiles, and antioxidant activity of water-soluble extracts from six varieties of sesame were investigated in this study. Our results showed that the major phenolic compounds in raw, roasted and digested sesame were gallic acid (GA), protocatechuic acid (PA), 4-hydroxybenzoic acid (4 HBA), ferulic acid (FA) and quercetin (Quer). Roasting significantly increased the TPC, pinoresinol diglucoside (PD), sesamol, as well as the content of phenolic compounds (especially GA, PA, 4 HBA and Quer) in sesame, but kept or reduced the TFC, sesamin and sesamolin. After roasting, the antioxidant potency composite index (ACI) of six varieties of sesame was significantly increased by 29.8%-216.6%. Additionally, the ACI of gastric digestion was significantly higher than that of oral and intestinal digestion during the in vitro digestion of the roasted-sesame, except for the varieties of Ganzhi 9 and Ganzhi 17. This study showed that five phenolic compounds (GA, PA, 4 HBA, p-coumaric acid, Quer) and sesamol of the water-soluble extracts contributed to the antioxidant activities of the digestive products of sesame.
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Affiliation(s)
- Yazhen Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian, 350002, China
| | - Hetong Lin
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian, 350002, China.
| | - Mengshi Lin
- Food Science Program, Division of Food System & Bioengineering, University of Missouri, Columbia, MO, 65211-5160, USA
| | - Yongzhan Zheng
- Sesame Research Center, Henan Academy of Agricultural Sciences (HAAS), Zhengzhou, 450008, China
| | - Jicheng Chen
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products (Fujian Agriculture and Forestry University), Fujian Province University, Fuzhou, Fujian, 350002, China.
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Ullah R, Nadeem M, Imran M, Khan MK, Mushtaq Z, Asif M, Din A. Effect of microcapsules of chia oil on Ω-3 fatty acids, antioxidant characteristics and oxidative stability of butter. Lipids Health Dis 2020; 19:10. [PMID: 31948460 PMCID: PMC6966832 DOI: 10.1186/s12944-020-1190-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Accepted: 01/08/2020] [Indexed: 02/07/2023] Open
Abstract
Background Ω-3 fatty acids perform several therapeutic functions in the body, however, their applications are limited due to the inferior oxidative stability. To improve the oxidative stability and release properties of Ω-3 fatty acids, microencapsulation is performed. Butter is a good source of fat-soluble vitamins and antioxidant systems however, it is not a good source of Ω-3 fatty acids. Supplementation of butter with microcapsules of vegetable oils rich in Ω-3 fatty acids is not reported in literature. Methods Microcapsules of chia oil (MCO) were prepared using chitosan as encapsulating material by spray drying at lower temperature. Unsalted butter prepared from cultured cream using Lactococcus lactis ssp. Lactis at 21 °C for 16 Hrs. Cream was churned at 12 °C and microcapsules of chia oil were added to the butter during the working stage at four different concentrations i.e. 2, 4, 6 and 8% (T1, T2, T3 and T4, respectively). Butter without supplementation of MCO were kept as control. Butter samples were stored for 90 days at -10 °C. Butter composition, antioxidant capacity, fatty acid profile, induction period, free fatty acids, peroxide value and sensory evaluation were performed at 0, 45 and 90 days of storage. Results Addition of MCO in butter did not have any effect on standards of identity of butter. Microencapsulation had no effect on fatty acid profile of microcapsules of chia oil. Concentration of alpha-linolenic acid (ALA) in control, T1, T2, T3 and T4 were 0.49, 4.29, 8.41, 13.21 and 17.44%, respectively. Concentration of ALA in fresh and 90 days stored butter samples were 17.44 and 17.11%, respectively. After 90 days of storage, loss of eicosapentaenoic acid (EPA), docosapentaenoic acid (DPA) and docosahexaenoic acid (DHA) were 0.07%, 0.05 and 0.03%, respectively. At 0, 45 and 90 days of storage, 2, 2-Diphenyl-1-picrylhydrazyle (DPPH) free radical scavenging activity of free chia oil was 39.81, 71.22 and 62.18%, respectively. However, microcapsules of chia oil had superior antioxidant activity. DPPH free radical scavenging activity of microcapsules at 0, 45 and 90 days of storage was 36.51, 36.43 and 35.96%, respectively (p > 0.05). Total antioxidant capacity of microcapsules at 0, 45 and 90 days of storage was 70.53, 69.88 and 68.52%, respectively (p > 0.05). It was recorded that induction period of free chia oil and microcapsules was only 2.86 h and 8.55 h. Among the butter samples, control revealed the lowest induction period. While, induction period of experimental samples was not different from each other. Peroxide value and free fatty acids of the butter samples at the end of storage period (90 days) was less than the European Union standards limit (10MeqO2/kg and 0.2%). Sensory characteristics of experimental samples were similar to the control. MCO can be added in butter to improve its functional value. Conclusion Concentration of Ω-3 fatty acids in butter up to 8% can be increased through microcapsules of chia oil with reasonable oxidative stability and no effect on sensory characteristics.
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Affiliation(s)
- Rahman Ullah
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Outfall Road, Lahore, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Outfall Road, Lahore, Pakistan.
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Kamran Khan
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Zarina Mushtaq
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Muhammad Asif
- Planning and Development Division, Pakistan Agricultural Research Council, Islamabad, Pakistan
| | - Ahmad Din
- Postharvest Research Station, Ayub Agricultural Research Institute, Faisalabad, Pakistan
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Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
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Mehdizadeh T, Mohammadipour N, Langroodi AM, Raeisi M. Effect of walnut kernel septum membranes hydroalcoholic extract on the shelf life of traditional butter. Heliyon 2019; 5:e01296. [PMID: 31025004 PMCID: PMC6475893 DOI: 10.1016/j.heliyon.2019.e01296] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2018] [Revised: 02/05/2019] [Accepted: 02/26/2019] [Indexed: 11/28/2022] Open
Abstract
Incorporation of natural ingredients antioxidants in edible fats can profitably affect their oxidative stability during production and storage. The purposes of the current work were to assess the antioxidant and antimicrobial effect of walnut kernel septum membranes hydroalcohol extract (WHE) in traditional butter (TB). Antioxidant characterization of the extract was screened through methods of DPPH, reducing power and total phenolic assays. After preparation of traditional butter from yogurt, WHE was incorporated into TB at three different concentrations; 0.05%, 0.1% and 0.5% and compared with a control, BHT and tocopherol treated samples (200 mg of BHT and tocopherol/kg). Microbiological studies (Staphylococcus aureus, Coliforms, Psychrotrophic bacteria, yeasts and molds) were done during 90 days of storage time. Changes in Anisidine value (AV), acid value, peroxide value (PV) free fatty acids (FFA), Schaal and Totox value were monitored at 45-day intervals. Sensory evaluation was done using 10 semi-trained panelists based on the 5-point hedonic scale. It was found that the total phenolic content of WHE was 368.86 mg GAE/g. The BHT had higher antioxidant activity than WHE inhibiting 92.3% of the DPPH radical at 600 μg/mL. Peroxide value of TB treated with tocopherol, BHT and WHE 0.5% was 0.29 ± 0.07, 0.39 ± 0.07 and 0.52 ± 0.04 respectively. Furthermore, the WHE incorporated butter has shown low levels of free fatty acids, Schaal and Totox value when compared to control treatment. The WHE 0.5% incorporated sample had the most antimicrobial activity and it inhibited the growth of all the microorganisms (except Staphylococcus aureus) used in the study. Among the treated TB, the samples treated with the control and WHE 0.05% had the highest sensory attributes score. The study showed that WHE could be an excellent natural origin of antimicrobial and antioxidant agents which can be used in butter.
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Affiliation(s)
- Tooraj Mehdizadeh
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran
| | - Neda Mohammadipour
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran
| | - Ali Mojaddar Langroodi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, 1177, Urmia, Iran
| | - Mojtaba Raeisi
- Infectious Diseases Research Center, Golestan University of Medical Sciences, Gorgan, Iran
- Department of Nutrition, Faculty of Health, Golestan University of Medical Sciences, Gorgan, Iran
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Batool M, Nadeem M, Imran M, Khan IT, Bhatti JA, Ayaz M. Lipolysis and antioxidant properties of cow and buffalo cheddar cheese in accelerated ripening. Lipids Health Dis 2018; 17:228. [PMID: 30285870 PMCID: PMC6169001 DOI: 10.1186/s12944-018-0871-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Accepted: 09/21/2018] [Indexed: 10/31/2022] Open
Abstract
BACKGROUND Buffalo milk is the second largest source of milk on the globe, it is highly suitable for the preparation of mozzarella cheese, however, it is not suitable for the preparation of cheddar cheese due to high buffering capacity, low acid development, excessive syneresis, lower lipolysis that lead to lower sensory score. Accelerated ripening can enhance lipolysis and improve sensory characteristics of cheddar cheese. Lipolysis and antioxidant capacity of buffalo cheddar cheese in conventional ripening is not previously studied. Optimization of ripening conditions can lead to better utilization of buffalo milk in cheese industry. METHODS Effect of accelerated ripening on lipolysis and antioxidant properties of cow and buffalo cheddar cheese were investigated. Cheddar cheese prepared from standardized (3.5% fat) cow and buffalo milk was subjected to conventional and accelerated ripening (4 °C and 12 °C) for a period of 120 days. Fatty acid profile, organic acids, free fatty acids, cholesterol, antioxidant activity and sensory characteristics were studied at 0, 40, 80 and 120 days of ripening. RESULTS Fatty acid profile of cow and buffalo cheddar in conventional (120 days old) and accelerated ripening were different from each other (p < 0.05). Free fatty acids in 120 days old buffalo and control cheddar, in accelerated ripening were 0.55% and 0.62%. After accelerated ripening, cholesterol in buffalo and control cheddars were 16 and 72 mg/100 g. After accelerated ripening, concentrations of formic, pyruvic, lactic, acetic and citric acids in buffalo cheddar cheese were, 922, 136, 19,200, 468 and 2845 ppm. At the end of accelerated ripening (120 days), concentrations of formic, pyruvic, lactic, acetic and citric acids in cow cheddar cheese were 578, 95, 9600, 347 and 1015 ppm. Total antioxidant capacity of control cow and buffalo cheddar in accelerated ripening was 77.26 and 88.30%. Colour, flavour and texture score of rapid ripened 80 and 120 days old buffalo cheddar was not different from cow cheddar. CONCLUSIONS Results of this investigations showed that flavour profile buffalo cheddar subjected to accelerate ripening was similar to cow cheddar cheese. Accelerated ripening can be used for better utilization of buffalo milk in cheddar cheese industry.
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Affiliation(s)
- Maryam Batool
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Life Sciences, Government College University, Faisalabad, Pakistan
| | - Imran Taj Khan
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Jalees Ahmad Bhatti
- Department of Livestock Production, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Ayaz
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
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19
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Khan IT, Nadeem M, Imran M, Ajmal M, Ali S. Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified with mango ( Mangifera indica L.) kernel fat. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:992-1002. [PMID: 29487441 PMCID: PMC5821656 DOI: 10.1007/s13197-017-3012-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/07/2017] [Accepted: 12/18/2017] [Indexed: 10/18/2022]
Abstract
Effect of mango kernel fat (MKF) on antioxidant characteristics and lipolysis of Gouda cheese was investigated. Milk fat (3.5%) was partially replaced with MKF i.e. 5, 10, 15 and 20% concentrations (T1, T2, T3 and T4). Cheese prepared from 100% milk fat served as control. Cheese samples were ripened for 90 days at 6 ± 1 °C and analysed at 0, 45 and 90 days of ripening. Total phenolic contents of control, T1, T2, T3 and T4 were 14 ± 0.35, 129 ± 0.75, 188 ± 2.52, 267 ± 10.61 and 391 ± 8.46 mg GAE/g. Total flavonoid content of control, T1, T2, T3 and T4 were 0.22 ± 0.03, 1.47 ± 0.09, 3.62 ± 0.15, 5.88 ± 0.35, 8.29 ± 0.63 mg quercetin equivalent/ml. DPPH free radical scavenging activity of control and experimental samples increased throughout the ripening period. DPPH free radicals scavenging activity of 90 days old control, T1, T2, T3 and T4 were 16.38 ± 0.0.26e, 30.47 ± 0.64d, 68.62 ± 0.91c, 73.29 ± 0.85b, 92.61 ± 1.44a %. HPLC characterization revealed the existence of mangiferin, caffeic acid, catechin, quercetin and chlorogenic acid in MKF fortified Gouda cheese. Fortification of MKF increased the concentration of C18:1, C18:2 and C18:3 in cheese. The concentration of C18:1, C18:2 and C18:3 in control were 24.55 ± 0.95, 1.76 ± 0.09 and 0.31 ± 0.02%. While, the concentration of C18:1, C18:2 and C18:3 in T4 were 30.11 ± 1.34, 2.79 ± 2.79 and 0.92 ± 0.11%. MKF fortified Gouda cheese had better oxidative stability and sensory characteristics. These results evidenced that antioxidant capacity, unsaturated fatty acids and oxidative stability of Gouda cheese can be improved with MKF.
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Affiliation(s)
- Imran Taj Khan
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Muhammad Imran
- Department of Food Science, Nutrition and Home Economics, Faculty of Science and Technology, Institute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Ajmal
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Sadaqat Ali
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
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20
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Extract of sesame cake and sesamol alleviate chronic unpredictable mild stress-induced depressive-like behaviors and memory deficits. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.01.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022] Open
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21
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Ullah R, Nadeem M, Imran M, Taj Khan I, Shahbaz M, Mahmud A, Tayyab M. Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia ( Salvia hispanica
L.) oil. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13566] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Rahman Ullah
- Department of Dairy Technology; University of Veterinary and Animal Sciences, Out Fall Road, Lahore; 54000 Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology; University of Veterinary and Animal Sciences, Out Fall Road, Lahore; 54000 Pakistan
| | - Muhammad Imran
- Department of Food Science, Nutrition & Home Economics, Institute of Home and Food Sciences, Faculty of Science and Technology; Govt. College University; Faisalabad Pakistan
| | - Imran Taj Khan
- Department of Dairy Technology; University of Veterinary and Animal Sciences, Out Fall Road, Lahore; 54000 Pakistan
| | - Muhammad Shahbaz
- Department of Food Science and Technology; Muhammad Nawaz Shareef University of Agriculture; Multan Pakistan
| | - Athar Mahmud
- Department of Poultry Production; University of Veterinary and Animal Sciences, Lahore; Pakistan
| | - Muhammad Tayyab
- Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences, Lahore; Pakistan
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22
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Bodoira R, Velez A, Andreatta AE, Martínez M, Maestri D. Extraction of bioactive compounds from sesame (Sesamum indicum L.) defatted seeds using water and ethanol under sub-critical conditions. Food Chem 2017; 237:114-120. [PMID: 28763962 DOI: 10.1016/j.foodchem.2017.05.102] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2016] [Revised: 04/18/2017] [Accepted: 05/17/2017] [Indexed: 11/25/2022]
Abstract
Sesame seeds contain a vast array of lignans and phenolic compounds having important biological properties. An optimized method to obtain these seed components was designed by using water and ethanol at high pressure and temperature conditions. The maximum concentrations of lignans, total phenolics, flavonoids and flavonols compounds were achieved at 220°C extraction temperature and 8MPa pressure, using 63.5% ethanol as co-solvent. Under these conditions, the obtained sesame extracts gave the best radical scavenging capacity. Kinetic studies showed a high extraction rate of phenolic compounds until the first 50min of extraction, and it was in parallel with the highest scavenging capacity. The comparison of our results with those obtained under conventional extraction conditions (normal pressure, ambient temperature) suggests that recovery of sesame bioactive compounds may be markedly enhanced using water/ethanol mixtures at sub-critical conditions.
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Affiliation(s)
- Romina Bodoira
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA - FCEFyN - UNC), Av. Vélez Sarsfield 1611, Córdoba, Argentina
| | - Alexis Velez
- Instituto de Investigación y Desarrollo en Tecnología Química (IDTQ), Grupo Vinculado a PLAPIQUI-CONICET, Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina
| | - Alfonsina E Andreatta
- Instituto de Investigación y Desarrollo en Tecnología Química (IDTQ), Grupo Vinculado a PLAPIQUI-CONICET, Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina; Universidad Tecnológica Nacional, Facultad Regional San Francisco, Av. de la Universidad 501, San Francisco, Córdoba, Argentina
| | - Marcela Martínez
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA - FCEFyN - UNC), Av. Vélez Sarsfield 1611, Córdoba, Argentina
| | - Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) - Universidad Nacional de Córdoba (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA - FCEFyN - UNC), Av. Vélez Sarsfield 1611, Córdoba, Argentina.
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Nadeem M, Imran M. Promising features of Moringa oleifera oil: recent updates and perspectives. Lipids Health Dis 2016; 15:212. [PMID: 27931216 PMCID: PMC5146848 DOI: 10.1186/s12944-016-0379-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2016] [Accepted: 11/17/2016] [Indexed: 11/17/2022] Open
Abstract
Lipids are the concentrated source of energy, fat soluble vitamins, essential fatty acids, carriers of flavours and many bio-active compounds with important role in maintaining physiological functions of biological body. Moringa oleifera is native to Himalaya and widely grown in many Asian and African countries with seed oil content range from 35–40%. Moringa oleifera oil (MOO) has light yellow colour with mild nutty flavour and fatty acids composition suggests that MOO is highly suitable for both edible and non-edible applications. MOO is extremely resistant to autoxidation which can be used as an antioxidant for the long term stabilization of commercial edible oils. Thermal stability of MOO is greater than soybean, sunflower, canola and cottonseed oils. High oleic contents of MOO are believed to have the capability of increasing beneficial HDL cholesterol and decreased the serum cholesterol and triglycerides. MOO applications have also been explored in cosmetics, folk medicines and skin care formulations. Overall, this review focuses on commercial production status, food applications, antioxidant characteristics, health benefits, thermal stability, fractionation, cholesterol contents, medicinal, nutraceutical action, toxicological evaluation, biodiesel production, personal care formulations and future perspectives of the MOO for the stake holders to process and utilize MOO as a new source of edible oil for industrial purpose.
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Affiliation(s)
- Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan.
| | - Muhammad Imran
- Institute of Home and Food Sciences, Faculty of Science and Technology, Government College University, Faisalabad, Pakistan
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Phytochemical Contents and Antioxidant and Antiproliferative Activities of Selected Black and White Sesame Seeds. BIOMED RESEARCH INTERNATIONAL 2016; 2016:8495630. [PMID: 27597975 PMCID: PMC5002301 DOI: 10.1155/2016/8495630] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/15/2016] [Revised: 06/07/2016] [Accepted: 06/30/2016] [Indexed: 11/23/2022]
Abstract
Sesame (Sesamum indicum L.) seeds are popular nutritional food but with limited knowledge about their antioxidant and antiproliferative activities of various varieties. Phytochemical profiles and antioxidant and antiproliferative activities of six varieties of sesame (Sesamum indicum L.) seeds were studied. Fenheizhi3 (black) cultivar exhibited the maximum contents of total phenolics and lignans and values of total oxygen radical absorbance capacity (ORAC) and antiproliferative activity (EC50) against HepG2 cells. Bound ORAC values showed strong associations with bound phenolics contents (r = 0.976, p < 0.01); in bound phenolic extracts, EC50 values showed strong negative associations with phenolic contents (r = −0.869, p < 0.05) and ORAC values (r = −0.918, p < 0.01). Moreover, the contents of free phenolics were higher than that of the bound phenolics, and the three black sesame seeds generally depicted higher total phenolics compared to the three white varieties. The antioxidant (ORAC values) and antiproliferation activities of six sesame seeds were both associated with contents of bound phenolics (r > 0.8, p < 0.05). Interestingly, nonlignan components in bound phenolics contributed to the antioxidant and antiproliferative activities. This study suggested that Fenheizhi3 variety is superior to the other five varieties as antioxidant supplements.
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Nadeem M, Imran M, Khalique A. Promising features of mango (Mangifera indica L.) kernel oil: a review. Journal of Food Science and Technology 2016; 53:2185-95. [PMID: 27407184 DOI: 10.1007/s13197-015-2166-8] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/17/2015] [Accepted: 12/30/2015] [Indexed: 11/30/2022]
Abstract
Mango kernel contains about 15 % good quality edible oil, that is comparable to soybean and cottonseed, which contain about 18-20 % oil. Mango kernel oil (MKO) has lower free fatty acids, carotenoid content and peroxide value, and is usually used without any processing, which is otherwise mandatory for commercial vegetable oils. Palmitic, stearic and oleic acids are the major fatty acids, triglyceride composition and fatty acid profile suggest wide range of trans free options. With 32-36 °C melting point, MKO is solid at room temperature, thus, does not require partial hydrogenation for application in foods. MKO can be used as an alternative of cocoa butter, which is used in chocolates and confectionaries. Total phenolic contents and induction period of MKO is greater than many commercial vegetable oils; thus, it can be used as an alternative of synthetic antioxidants for the preservation of fats and oils. Mangiferin, chlorogenic acid, quercetin and caffeic acid are the major phenolic compounds present in MKO. Functional properties of MKO can be further improved through fractionation, transesterification and interesterification for increased industrial applications.
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Affiliation(s)
- Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab Pakistan
| | - Muhammad Imran
- Department of Food Science, Nutrition & Home Economics Institute of Home and Food Sciences Faculty of Science and Technology, Government College University Faisalabad, Faisalabad, Pakistan
| | - Anjum Khalique
- Department of Animal Nutrition, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab Pakistan
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26
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Ullah R, Nadeem M, Khalique A, Imran M, Mehmood S, Javid A, Hussain J. Nutritional and therapeutic perspectives of Chia (Salvia hispanica L.): a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:1750-8. [PMID: 27413203 PMCID: PMC4926888 DOI: 10.1007/s13197-015-1967-0] [Citation(s) in RCA: 114] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2015] [Accepted: 07/21/2015] [Indexed: 01/11/2023]
Abstract
The ancient grain is becoming enormously popular in modern food regimen in many countries; the higher proportion of α-linolenic acid makes chia the superb source of omega-3 fatty (about 65 % of the oil content). Omega-3 fatty acid has been associated with a large number of physiological functions in human body. Chia seed is a potential source of antioxidants with the presence of chlorogenic acid, caffeic acid, myricetin, quercetin, and kaempferol which are believed to have cardiac, hepatic protective effects, anti-ageing and anti-carcinogenic characteristics. It is also a great source of dietary fibre which is beneficial for the digestive system and controlling diabetes mellitus with higher concentration of beneficial unsaturated fatty acids, gluten free protein, vitamin, minerals and phenolic compounds. Therapeutic effects of chia in the control of diabetes, dyslipidaemia, hypertension, as anti-inflammatory, antioxidant, anti-blood clotting, laxative, antidepressant, antianxiety, analgesic, vision and immune improver is scientifically established.
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Affiliation(s)
- Rahman Ullah
- />Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Lahore, Pakistan
| | - M. Nadeem
- />Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Lahore, Pakistan
| | - A. Khalique
- />Department of Animal Nutrition, University of Veterinary and Animal Sciences Lahore, Lahore, Pakistan
| | - M. Imran
- />Department of Food Science, Nutrition & Home Economics Institute of Home and Food Sciences Faculty of Science and Technology Govt, College University Faisalabad, Faisalabad, Pakistan
| | - S. Mehmood
- />Department of Poultry Production, University of Veterinary and Animal Sciences Lahore, Lahore, Pakistan
| | - A. Javid
- />Department of Wildlife and Ecology, University of Veterinary and Animal Sciences Lahore, Lahore, Pakistan
| | - J. Hussain
- />Department of Poultry Production, University of Veterinary and Animal Sciences Lahore, Lahore, Pakistan
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Ullah R, Nadeem M, Ayaz M, Imran M, Tayyab M. Fractionation of chia oil for enrichment of omega 3 and 6 fatty acids and oxidative stability of fractions. Food Sci Biotechnol 2016; 25:41-47. [PMID: 30263234 PMCID: PMC6049360 DOI: 10.1007/s10068-016-0006-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2015] [Revised: 07/13/2015] [Accepted: 09/17/2015] [Indexed: 10/22/2022] Open
Abstract
Omega 3 and 6 fatty acids were enriched in the olein fraction of chia oil via dry fractionation at -30°C. Concentrations of C18:3 (linolenic acid, ω-3) and C18:2 (linoleic acid, ω-6) were 78.16 and 25.42% in the olein fraction. HPLC characterization indicated enrichment of caffeic and chlorogenic acids, quercetin, and phenolic glycosides in the olein fraction. Total antioxidant activities of chia oil and the olein and stearin fractions were 42.5, 53.8, and 34.6%, respectively. After 6 months of storage at 4°C, the concentration of ω-3 in the olein fraction decreased from 78.19 to 76.16%, with a 10% decrease in the ω-3 concentration when the olein fraction was stored at 25°C. The stearin fraction of chia oil exhibited the longest induction period, followed by chia oil and the olein fraction. Amounts of ω-3 and 6 fatty acids can be enriched in the olein fraction from 11.92 and 61.28% to 15.22 and 72.16%, respectively, with reasonable storage stability at low temperature.
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Affiliation(s)
- Rahman Ullah
- Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab, 54000 Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab, 54000 Pakistan
| | - Muhammad Ayaz
- Department of Dairy Technology, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab, 54000 Pakistan
| | - Muhammad Imran
- Department of Food Science, Nutrition and Home Economics, Institute of Home and Food Sciences Faculty of Science and Technology Govt., College University Faisalabad, Faisalabad, Punjab, 38000 Pakistan
| | - Muhammad Tayyab
- Institute of Biochemistry and Biotechnology, University of Veterinary and Animal Sciences Lahore, Lahore, Punjab, 54000 Pakistan
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Fhaner M, Hwang HS, Winkler-Moser JK, Bakota EL, Liu SX. Protection of fish oil from oxidation with sesamol. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500185] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Matthew Fhaner
- Department of Chemistry and Biochemistry; University of Michigan-Flint; Flint MI USA
| | - Hong-Sik Hwang
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
| | - Jill K. Winkler-Moser
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
| | - Erica L. Bakota
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
| | - Sean X. Liu
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research; Functional Foods Research; Peoria IL USA
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Ahmad S, Nadeem M, Ayaz M, Jaspal MH. Effect of Low-Melting Fractions of Milk Fat on Lipolysis of Cheddar Cheese. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12501] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shakeel Ahmad
- Department of Dairy Technology; University of Veterinary and Animal Sciences; Lahore 54000 Pakistan
| | - Muhammad Nadeem
- Department of Dairy Technology; University of Veterinary and Animal Sciences; Lahore 54000 Pakistan
| | - Muhammad Ayaz
- Department of Dairy Technology; University of Veterinary and Animal Sciences; Lahore 54000 Pakistan
| | - Muhammad Hayat Jaspal
- Department of Meat Science and Technology; University of Veterinary and Animal Sciences; Lahore Pakistan
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