Triacylglycerol Composition Profiling and Comparison of High-Oleic and Normal Peanut Oils

Groundnut and tree nuts: a comprehensive review on their lipid components, phytochemicals, and nutraceutical properties

The health benefits of nut consumption have been extensively demonstrated in observational studies and intervention trials. Besides the high nutritional value, countless evidences show that incorporating nuts into the diet may contribute to health promotion and prevention of certain diseases. Such benefits have been mostly and certainly attributed not only to their richness in healthy lipids (plentiful in unsaturated fatty acids), but also to the presence of a vast array of phytochemicals, such as polar lipids, squalene, phytosterols, tocochromanols, and polyphenolic compounds. Thus, many nut chemical compounds apply well to the designation "nutraceuticals," a broad umbrella term used to describe any food component that, in addition to the basic nutritional value, can contribute extra health benefits. This contribution analyses the general chemical profile of groundnut and common tree nuts (almond, walnut, cashew, hazelnut, pistachio, macadamia, pecan), focusing on lipid components and phytochemicals, with a view on their bioactive properties. Relevant scientific literature linking consumption of nuts, and/or some of their components, with ameliorative and/or preventive effects on selected diseases - such as cancer, cardiovascular, metabolic, and neurodegenerative pathologies - was also reviewed. In addition, the bioactive properties were analyzed in the light of known mechanistic frameworks.

Structuring vegetable oils through enzymatic glycerolysis for water-in-oil emulsions

Enzymatic glycerolysis is a biotechnological process for structuring vegetable oils. This study investigates the kinetics of glycerolysis of peanut oil and explores the potential of the resulting structured oil to enhance the physical stability of water-in-oil emulsions. Using a 1:1 glycerol-to-oil molar ratio and 4 % lipase B from Candida antarctica as a catalyst, the reaction was conducted at 65 °C with stirring at 400 rpm. Acylglyceride fractions changes were quantified through NMR and DSC. Fat crystal formation was observed using scanning electron microscopy. The results revealed a first-order decay pattern, converting triglycerides into monoacylglycerides and diacylglycerides in less than 16 h. Subsequently, water-in-oil emulsions prepared with glycerolized oil showed augmented stability through multiple light scattering techniques and visual assessment. The structured oils effectively delayed phase separation, highlighting the potential of glycerolysis in developing vegetable oil-based emulsions with improved functional properties and reduced saturated fatty acid content.

Nutritional value of different parts from sea eel (Astroconger myriaster) determined by untargeted-lipidomic approach

With the diversity of consumer demands for healthy food, stricter requirements have been put forward for the product quality of sea eel (Astroconger myriaster). From the common experience, remarkable differences could be observed between different parts of the sea eel. The textures, basic nutritional compositions, and lipid compositions from seven parts of sea eel were investigated to reach a comprehensive evaluation of the nutritional value. Sea eel was high-fat fish which contained 21.65% to 22.84% crude fat from part one to part seven. The seventh segment exhibited a lower moisture content (51.32%) and higher contents of protein (22.76%), ash (2.46%), carbohydrate (0.80%). The third and fourth parts remained higher hardness and good water-holding capacity. Sea eel had sixteen fatty acids, and the tail possessed a higher proportion of n - 3/n - 6 polyunsaturated fatty acids. Twenty-seven lipid species were determined in sea eel, and highly unsaturated fatty acids mainly stemmed from triglycerides, while saturated fatty acids mainly existed as diglycerides. Section six and seven were primarily diglycerides and monoglycerides. According to the characteristics of different parts, it can provide support for standardized segmentation of sea eel and quality control of different parts.

A Critical Overview of HPLC-MS-Based Lipidomics in Determining Triacylglycerol and Phospholipid in Foods

With the current advancement in mass spectrometry (MS)-based lipidomics, the knowledge of lipidomes and their diverse roles has greatly increased, enabling a deeper understanding of the action of bioactive lipid molecules in plant- and animal-based foods. This review provides in-depth information on the practical use of MS techniques in lipidomics, including lipid extraction, adduct formation, MS analysis, data processing, statistical analysis, and bioinformatics. Moreover, this contribution demonstrates the effectiveness of MS-based lipidomics for identifying and quantifying diverse lipid species, especially triacylglycerols and phospholipids, in foods. Further, it summarizes the wide applications of MS-based lipidomics in food science, such as for assessing food processing methods, detecting food adulteration, and measuring lipid oxidation in foods. Thus, MS-based lipidomics may be a useful method for identifying the action of individual lipid species in foods.

Experimental Comparison between Ethanol and Hexane as Solvents for Oil Extraction from Peanut Press Cake

Ethanol (Et) has been suggested as a substitute for hexane (Hx) for use in the extraction of oils from different oleaginous matrices. In this study, Et and Hx were used to extract the residual oil present in a peanut press cake (PPC). Certain variables, such as temperature, solid/solvent ratio and the number of contact stages, in the sequential cross-current extraction process were evaluated; additionally, the effects of these variables on oils (POEt and POHx) and defatted solids (DSEt and DSHx) were explored. Hx exhibited an extraction yield of 86 ± 2% in two stages at 55 °C and a solid/solvent mass ratio of 1/4. Compared with Hx extraction, to achieve an Et extraction yield of 87 ± 4%, it was necessary to use a higher temperature (75 °C), a greater amount of solvent (solid/solvent ratio of 1/5) and a greater number of contact stages (3). POEt and POHx presented compositions in terms of fatty acids and triacylglycerols and physical properties similar to that of cold-pressed peanut oil (CPPO). POEt showed a more intense green/yellow hue and higher free acidity (1.47 ± 0.03%) than POHx and CPPO (0.82 ± 0.04 and 0.43 ± 0.02 free acidity mass %, respectively), indicating that the deacidification and bleaching steps in refining should be encumbered. DSEt and DSHx exhibited high protein contents (>45% by mass) and nitrogen solubilities (86 ± 6 and 98 ± 1%, respectively), indicating that they could be used to obtain proteins.

Research on the Differences in Phenotypic Traits and Nutritional Composition of Acer Truncatum Bunge Seeds from Various Regions

Acer truncatum Bunge (ATB) is an excellent edible woody oil tree species since it bears a huge amount of fruit and has strong adaptability to be widely cultivated. Selecting an optimal cultivation region for ATB is crucial to improving China's woody oil industrialization. Chemical analysis, correlation analysis, and affiliation function values were used in the present research to systematically analyze the phenotypic traits, organic compound content, and seed oil chemical composition of the seeds of ATB from nine regions. The average contents of oil, protein, and soluble sugar in ATB seeds were 43.30%, 17.40%, and 4.57%, respectively. Thirteen fatty acids were identified from ATB seed oil, the highest content of which was linoleic acid (37.95%) and nervonic acid content was 5-7%. The maximum content of unsaturated fatty acids in ATB seed oil was 90.09%. Alpha-tocopherol content was up to 80.75 mg/100 g. The degree of variation in seed quality traits (25.96%) was stronger than in morphological traits (14.55%). Compared to environmental factors, the phenotypic traits of seeds contribute more to organic compounds and fatty acids. Combining the values of the indicator affiliation functions, Gilgarang, Tongliao, Inner Mongolia was selected as the optimal source of ATB for fruit applications from nine regions.

An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products

Tree nuts and oily fruits are used as a diet complement and are highly consumed worldwide. The production and consumption of these foods have been increasing, and an enormous global market value is forecasted for 2023. Besides their high nutritional value and lipid content, they provide health benefits to fat metabolism, heart, skin, and brain. The industrial by-products of these oily foods represent promising raw materials for many industries. However, the lipidomic analysis of nuts and oily fruits is still in its early stages. State-of-the-art analytical approaches for the lipid profiling and fingerprinting of nuts and oily fruits have been developed using high-performance liquid chromatography and high-resolution mass spectrometry for the accurate identification and structural characterization at the molecular species level. It is expected to bring a new understanding of these everyday foods' nutritional and functional value. This review comprises the oil content and lipid composition of various nuts and oily fruits, particularly those mostly consumed worldwide and having recognized beneficial health effects, biological activities associated with the lipids from different oily foodstuffs, analytical methodologies to analyze lipids in nuts and oily fruits, and the potential biotechnological applications of their industrial by-products for a lipid-based commercial valorization.

Exploratory toxicology studies of 2,3-substituted imidazo[1,2-a]pyridines with antiparasitic and anti-inflammatory properties

Background

Trichomoniasis and amoebiasis are neglected diseases and still remain as a global health burden not only for developing countries, from where are endemic, but also for the developed world. Previously, we tested the antiparasitic activity of a number of imidazo[1,2-a]pyridine derivatives (IMPYs) on metronidazole-resistant strains of Entamoeba Hystolitica (HM1:IMSS), and Trichomonas Vaginalis (GT3). Their anti-inflammatory activity was also evaluated.

Objective

The present work is a part of a project whose aim is to find new alternatives to standard treatments for these maladies, and to address the current concern of emerging resistant parasite strains. Here we report a non-clinical study focused on exploratory toxicology assays of seven IMPYs that showed the best antiparasitic and/or anti-inflammatory properties.

Methods

Acute, and subacute toxicity tests were carried out. After 14-day oral treatment, liver and kidney functionality assays in combination with chemometric methods were implemented to detect hepatic and/or kidney damage.

Results

Some compounds produced off-target effects. Vehicle effects were also detected. However, no signs of hepatic or renal toxicity were observed for any IMPY.

Conclusion

These compounds can continue non-clinical evaluations, and if possible, clinical trials as new candidates to treat trichomoniasis and amoebiasis, and inflammatory diseases. Further studies are also needed to fully elucidate a proposed dual effect that may exert these molecules against trichomoniasis and amoebiasis, which may also signify a novel mechanism of action to treat these infections.

Direct and simultaneous analysis of lipase-catalyzed hydrolysis of high-oleic oil model by chiral stationary phase HPLC-ELSD

A novel HPLC-based method for direct separation of trioleoylglycerol (TOG), a major component in high-oleic oils, and its seven hydrolysis products (i.e., oleic acid, monooleoylglycerol (MOG) and dioleoylglycerol (DOG) isomers) was established using a chiral stationary phase column, Chiralpak IA. Within 20 min, all species including enantiomeric MOG (1-sn-MOG and 3-sn-MOG) and DOG (1,2-sn-DOG and 2,3-sn-DOG) were baseline-resolved with resolution factors over 1.5 between adjacent peaks. The established method was used for investigating the integral stereoselectivity, which is the selectivity concerning all hydrolysis steps, of lipase from Pseudomonas fluorescens (PFL) with TOG as substrate. The time-course of DOGs and MOGs indicated that PFL had selectivity for TOG hydrolysis in the order of sn-1, sn-2, and sn-3 position, while it preferred to hydrolyze 2,3-sn-DOG over 1,2-sn-DOG. Being rapid and accurate to evaluate integral stereoselectivity, this method could promote the development and application of lipases with target stereochemistry in the food industry.

Comparative Study of the Oxidation Stability of High Oleic Oils and Palm Oil during Thermal Treatment

For the controversy still existed about the oxidation stability of the high oleic oils compared with palm oil (PO), this study was aimed to explore the possible reason causing the controversies. Total polar compounds (TPC) was used to evaluate the oxidation stability of oils. Results showed there exist two kinds of lineal changes about the content of total polar compounds (TPC) in each oil, which were closely linked with the fatty acid composition and the tocochromanols content. The possible influence of the initial quality of oils also should be considered. The TPC of high oleic peanut oil (HOPO), high oleic sunflower oil (HOSO), high oleic rapeseed oil (HORO) and PO increased slowly at the initial period mainly owing to the antioxidation of tocochromanols, then sharply after 24, 48, 36 and 72 h respectively, when tocochromanols in each oil almost reduced below the detection limit. After that, the major factor would be fatty acids, particularly PUFA. It showed that the major tocochromanols in different oils (e.g. α, γ-tocotrienols in PO, α, γ-tocopherols in HORO and HOPO, and α-tocopherols in HOSO), could impose the main effects of inhibiting the TPC generation in the initial thermal treatment. The TPC in HORO significantly increased after 84 hours of heat process, which might be caused by the higher content of the polyunsaturated fatty acids (PUFA) (i.e. C18:2 and C18:3). However, the content of the saturated fatty acid (SFA) did not show statistically significant change during the thermal treatment.

Dark chocolate with a high oleic peanut oil microcapsule content

BACKGROUND

In accordance with the market demand for healthier indulgent food products, the present study aimed to determine the viability of the industrial production of dark chocolate with microcapsules of high oleic peanut oil content. Microcapsules of high oleic peanut oil were added to a control formulation using variations of mixing time.

RESULTS

The chocolates presented a rheology characterized by a pseudoplastic behavior adjusted to the Casson model (r > 0.98) and calorimetric behavior indicating melting onset (21 °C), peak melting (32 °C) and melting end (41 °C); caramelization peak (183 °C); and carbonization peak (237 °C), being considered thermal stable. The mixing time and the amount of microcapsules added to the control chocolate did not significantly influence the flow limit (11.09 ± 1.73 Pa) or the physical characteristics of the chocolate: pH (6.74 ± 0.14), maximum particle size (0.019 ± 0.001 mm), water activity (0.358 ± 0.023) and brittleness (18.61 ± 3.74 N). However, the addition of microcapsules with a high oleic peanut oil content significantly increased the chocolate whiteness index, thixotropy and Casson's plastic viscosity, although it did not have a significant influence on the mixing time.

CONCLUSION

The products obtained have a desirable quality and physical properties, being suitable for industrial production. © 2018 Society of Chemical Industry.

Research advances based on mass spectrometry for profiling of triacylglycerols in oils and fats and their applications

Vegetable oils and animal fats are dietary source of lipids that play critical and multiple roles in biological function. Triacylglycerols (TAGs) are the principal component of oils and fats with significant difference in profile among different oils and fats. TAG profiling is essential for nutritional evaluation, quality control and assurance of safety in oils and fats. However, analysis of TAGs is a challenging task because of the complicated composition of TAGs and their similar physicochemical properties in oils and fats. The rapid development of mass spectrometry (MS) technology in recent years makes it possible to analyze the composition, content and structure of TAGs in the study of the physical, chemical and nutritional properties of oils, fats and related products. This review described the research advancement based on MS for profiling of TAGs in oil, fat and their applications in food. The application of MS, including direct infusion strategies, and its combination with chromatography, gas chromatography-MS (GC-MS) and liquid chromatography-MS (LC-MS), in the analysis of TAGs were reviewed. The advantages and disadvantages of these analytical methods with relevant applications for TAGs analysis in food were also described.

Recovery of Oil with Unsaturated Fatty Acids and Polyphenols from Chaenomelessinensis (Thouin) Koehne: Process Optimization of Pilot-Scale Subcritical Fluid Assisted Extraction

The potential effects of three modern extraction technologies (cold-pressing, microwaves and subcritical fluids) on the recovery of oil from Chaenomelessinensis (Thouin) Koehne seeds have been evaluated and compared to those of conventional chemical extraction methods (Soxhlet extraction). This oil contains unsaturated fatty acids and polyphenols. Subcritical fluid extraction (SbFE) provided the highest yield—25.79 g oil/100 g dry seeds—of the three methods. Moreover, the fatty acid composition in the oil samples was analysed using gas chromatography–mass spectrometry. This analysis showed that the percentages of monounsaturated (46.61%), and polyunsaturated fatty acids (42.14%), after applying SbFE were higher than those obtained by Soxhlet, cold-pressing or microwave-assisted extraction. In addition, the oil obtained under optimized SbFE conditions (35 min extraction at 35 °C with four extraction cycles), showed significant polyphenol (527.36 mg GAE/kg oil), and flavonoid (15.32 mg RE/kg oil), content, had a good appearance and was of high quality.

Subcritical Fluid Extraction of Chinese Quince Seed: Optimization and Product Characterization

Chinese quince seed (CQS) is an underutilized oil source and a potential source of unsaturated fatty acids and α-tocopherol-rich oil. Subcritical fluid (SCF) extraction is executed at lower pressures and temperatures than the pressures and temperatures used in supercritical fluid extraction. However, no studies on the SCF extraction of CQS oil are reported. Therefore, the objective of this study was to evaluate the use of SCF for the extraction of CQS oil and to compare the use of SCF with the classical Soxhlet (CS) and supercritical CO₂ (SC-CO₂) extraction methods. Response surface methodology (RSM) was used to investigate the extraction conditions: temperature (45–65 °C), time (30–50 min), and solvent/solid ratio (5–15 mL/g). The optimization results showed that the highest yield (27.78%) was obtained at 56.18 °C, 40.20 min, and 12.57 mL/g. The oil extracted by SCF had a higher unsaturated fatty acid content (86.37%–86.75%), higher α-tocopherol content (576.0–847.6 mg/kg), lower acid value (3.97 mg/g), and lower peroxide value (0.02 meq O₂/kg) than extractions using CS and SC-CO₂ methods. The SCF-defatted meal of oilseed exhibited the highest nitrogen solubility index (49.64%) and protein dispersibility index (50.80%), demonstrating that SCF extraction was a promising and efficient technique as an alternative to CS and SC-CO₂ methods, as very mild operating conditions and an eco-friendly solvent can be used in the process with maximum preservation of the quality of the meal.