1
|
Oliveira FGDS, Veras BOD, Silva APSD, Araújo ADD, Barbosa DCDS, Silva TDCM, Ribeiro ERFR, Maia MML, Júnior UPS, Lima VLDM, Silva MVD, Lopes NP, Rolim LA, Almeida JRGDS. Photoprotective activity and HPLC-MS-ESI-IT profile of flavonoids from the barks of Hymenaea martiana Hayne (Fabaceae): development of topical formulations containing the hydroalcoholic extract. BIOTECHNOL BIOTEC EQ 2021. [DOI: 10.1080/13102818.2021.1901607] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Affiliation(s)
| | | | | | - Amanda Dias de Araújo
- Department of Biochemistry, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | | | | | | | | | | | | | - Márcia Vanusa da Silva
- Department of Biochemistry, Federal University of Pernambuco, Recife, Pernambuco, Brazil
| | - Norberto Peporine Lopes
- Research Center for Natural and Synthetic Products, University of São Paulo, Ribeirão Preto, São Paulo, Brazil
| | - Larissa Araújo Rolim
- Analytical Center of Drugs, Medicine and Food, Federal University of São Francisco Valley, Petrolina, Pernambuco, Brazil
| | | |
Collapse
|
2
|
Vojáčková K, Mlček J, Škrovánková S, Adámková A, Adámek M, Orsavová J, Bučková M, Fic V, Kouřimská L, Búran M. Biologically active compounds contained in grape pomace. POTRAVINARSTVO 2020. [DOI: 10.5219/1433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A healthy lifestyle and gastronomic trends based on traditional and local foods accompanied by waste-free technologies are currently in the primary focus. One of the raw materials with properties in alignment with such requirements is grape pomace. This paper evaluates the antioxidant activity of grape pomace (which is homogenized into a brown powder) and selected commonly available commercial flours – wheat bread, rye plain, and rye whole grain flour – using DPPH (2,2‑diphenyl-1-picryl-hydrazyl-hydrate) and total polyphenol content method, where was used Folin-Ciocalteaure agent and then it was determined by spectrophotometric method (the measure of absorbance). The total amount of polyphenols in grape pomace was measured of 47.94 mg GAE.g-1, but the value 0.27 mg GAE.g-1 was measured in wheat bread flour. Grape pomace performed the antioxidant activity of 57.45 mg AAE.g-1, whereas wheat bread flour of only 0.21 mg AAE.g‑1 Compared to selected commercial flours, the total amount of polyphenols in grape pomace was up to 150 times higher and the ratio of antioxidant activity between grape pomace and wheat bread flour was even more than 280 times higher. This makes it possible to fortify commercial, commonly available flours with different amount of grape pomace so that products with a higher amount of biologically active substances can be prepared. Another benefit could be a reduction in health risks and a contribution to improving consumer health.
Collapse
|
3
|
Winkler-Moser JK, Hwang HS, Kerr BJ. Changes in markers of lipid oxidation and thermal treatment in feed-grade fats and oils. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3328-3340. [PMID: 32112406 DOI: 10.1002/jsfa.10364] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 02/25/2020] [Accepted: 02/28/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Oxidized feed lipids have been shown to have detrimental effects on food animal growth and metabolism. The present study aimed to measure classes of lipid oxidation products (LOP) in feed-grade oils at temperatures representing production and storage conditions. RESULTS There were significant oil type × time interactions in the accumulation of primary and secondary LOP. At 22.5 °C, peroxide value (PV), a marker for the primary phase of lipid oxidation, increased most in fish oil (FO), followed by tallow (TL), soybean oil (SO), linseed oil (LO) and modified algae oil (MAO), whereas palm oil (PO) showed no appreciable increase in PV. Secondary LOP, such as p-anisidine value, hexanal, 2,4,-decadienal, polymerized triacylglycerols and total polar compounds, increased only in FO. At 45 °C, FO and SO produced both primary and secondary LOP, whereas MAO, PO and TL had slower rates of PV increase and no secondary LOP. At 90 °C and 180 °C, all oils except for FO accumulated both primary and secondary LOP. CONCLUSIONS Higher polyunsaturated fatty acid:saturated fatty acid oils and higher temperatures produced greater quantities of primary and secondary LOP. However, unrefined TL was more prone to oxidation at 22.5 °C than predicted, whereas LO was more stable than predicted, indicating that pro-oxidant and antioxidant compounds can markedly influence the rate of oxidation. Measuring both primary and secondary LOP will provide better information about the oxidative status of feed oils and provide better information about which classes of LOP are responsible for detrimental health effects in animals. Published 2020. This article is a U.S. Government work and is in the public domain in the USA.
Collapse
Affiliation(s)
| | - Hong-Sik Hwang
- USDA-ARS-National Center for Agricultural Utilization Research, Peoria, IL, USA
| | - Brian J Kerr
- USDA-ARS-National Laboratory for Agriculture and the Environment, USDA-ARS, Ames, IA, USA
| |
Collapse
|
4
|
Hwang HS, Winkler-Moser JK, Liu SX. Study on Antioxidant Activity of Amino Acids at Frying Temperatures and Their Interaction with Rosemary Extract, Green Tea Extract, and Ascorbic Acid. J Food Sci 2019; 84:3614-3623. [PMID: 31769515 DOI: 10.1111/1750-3841.14963] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 10/16/2019] [Accepted: 10/21/2019] [Indexed: 11/28/2022]
Abstract
Some amino acids have strong antioxidant activity in frying oil. This study aimed to obtain further information including antioxidant activity at different concentrations and interactions with rosemary extract, green tea extract, and ascorbic acid. Antioxidant activity of arginine, cysteine, lysine, methionine, and tryptophan was examined by increasing the concentration in soybean oil (SBO) at 180 °C within the concentration range of 0 to 15 mM. These amino acids showed increased activity with increasing concentration without showing prooxidant activity at the given concentration range. Addition of 15 mM methionine did not inhibit the prooxidant activity of α-tocopherol at high concentrations in SBO while it significantly increased the activity at each concentration of α-tocopherol. Methionine showed an additive effect with a commercial rosemary extract while lysine had an antagonistic interaction in SBO at the total concentration of 5.5 mM. Mixtures of green tea extract and methionine did not show better activity than methionine alone in SBO and stripped SBO. (-)-Epigallocatechin gallate, the major active component in green tea, showed a synergistic effect with methionine in stripped SBO but there was no significant interaction effect in SBO. Although ascorbic acid had a synergistic effect with methionine in stripped SBO, it showed a significant antagonistic effect in SBO. Methionine had strong antioxidant activity in six other vegetable oils showing a moderate correlation (R2 = 0.45 to 0.52) with the ratio of unsaturated fatty acids to saturated fatty acids indicating the effectiveness may be related to the fatty acid composition of oil. PRACTICAL APPLICATION: Some amino acid such as methionine and lysine showed stronger antioxidant activity than the leading commercial natural antioxidant, rosemary extract. These amino acids showed great potential as a natural antioxidant in frying. The price of food-grade L-methionine is generally lower than rosemary extract and green tea extract. This paper provides information on the concentration effect and interactions with currently used antioxidants such as tocopherols, rosemary extract, green tea extract, and ascorbic acid.
Collapse
Affiliation(s)
- Hong-Sik Hwang
- Authors are with United States Dept. of Agriculture, Agricultural Research Service, Natl. Center for Agricultural Utilization Research, Functional Foods Research, 1815 N. Univ. St., Peoria, IL, 61604, U.S.A
| | - Jill K Winkler-Moser
- Authors are with United States Dept. of Agriculture, Agricultural Research Service, Natl. Center for Agricultural Utilization Research, Functional Foods Research, 1815 N. Univ. St., Peoria, IL, 61604, U.S.A
| | - Sean X Liu
- Authors are with United States Dept. of Agriculture, Agricultural Research Service, Natl. Center for Agricultural Utilization Research, Functional Foods Research, 1815 N. Univ. St., Peoria, IL, 61604, U.S.A
| |
Collapse
|
5
|
Winkler‐Moser JK, Anderson J, Byars JA, Singh M, Hwang H. Evaluation of Beeswax, Candelilla Wax, Rice Bran Wax, and Sunflower Wax as Alternative Stabilizers for Peanut Butter. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12276] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Jill K. Winkler‐Moser
- U.S. Department of AgricultureAgricultural Research Service 1815 N University Street Peoria IL 61604 USA
| | - Julie Anderson
- U.S. Department of AgricultureAgricultural Research Service 1815 N University Street Peoria IL 61604 USA
| | - Jeffrey A. Byars
- U.S. Department of AgricultureAgricultural Research Service 1815 N University Street Peoria IL 61604 USA
| | - Mukti Singh
- U.S. Department of AgricultureAgricultural Research Service 1815 N University Street Peoria IL 61604 USA
| | - Hong‐Sik Hwang
- U.S. Department of AgricultureAgricultural Research Service 1815 N University Street Peoria IL 61604 USA
| |
Collapse
|
6
|
|
7
|
Hwang HS, Fhaner M, Winkler-Moser JK, Liu SX. Oxidation of Fish Oil Oleogels Formed by Natural Waxes in Comparison With Bulk Oil. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700378] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Hong-Sik Hwang
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research; Peoria IL USA
| | - Matthew Fhaner
- Department of Chemistry and Biochemistry, University of Michigan-flint; Flint MI 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
| | - Sean X. Liu
- United States Department of Agriculture, Agricultural Research Service, National Center for Agricultural Utilization Research, Functional Foods Research; Peoria IL USA
| |
Collapse
|
8
|
Winkler-Moser JK, Bakota EL, Hwang HS. Stability and Antioxidant Activity of Annatto (Bixa orellana L.) Tocotrienols During Frying and in Fried Tortilla Chips. J Food Sci 2018; 83:266-274. [PMID: 29337368 DOI: 10.1111/1750-3841.14037] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 11/27/2017] [Accepted: 12/09/2017] [Indexed: 11/30/2022]
Abstract
Annatto tocotrienols (AnT3), which contain approximately 90% δ-tocotrienol (δ-T3), were added to mid-oleic sunflower oil used for frying tortilla chips over 3 d. The objectives were to evaluate their stability during frying, absorption by the fried food, and activity as antioxidants in frying oil and in tortilla chips during storage. AnT3 did not significantly affect the stability of the oil during frying or the sensory profiles of freshly fried chips. The naturally present α-tocopherol (α-T) in the oil degraded at a lower rate in the presence of AnT3, resulting in significantly higher α-T by the end of the frying study. Levels of tocopherols and tocotrienols in the chips mirrored oil levels. AnT3 did not affect the sensory profile of the chips after 1 wk of storage at 50 °C, but after 3 wk of storage, the control chips had higher levels of painty and rancid flavors compared to chips with AnT3. Headspace hexanal was also significantly higher in the control chips compared to the chips with AnT3 after 3 wk of storage. PRACTICAL APPLICATION Annatto tocotrienols, containing primarily delta- and gamma-tocotrienols, were added to mid-oleic sunflower oil used for frying tortilla chips. The tocotrienols were absorbed by the chips along with the oil. They slowed the degradation of α tocopherol during frying, and reduced levels of painty and rancid flavor scores as well as headspace hexanal in chips that were stored for 3 wk at elevated temperatures. The results indicated that fried snack foods such as tortilla chips may be a suitable and convenient vehicle for enriching tocotrienols in the diet, and that tocotrienols may also enhance the shelf-life of fried foods.
Collapse
Affiliation(s)
- Jill K Winkler-Moser
- USDA, ARS, NCAUR, Functional Foods Research Unit, 1815 N. Univ., St. Peoria, IL, U.S.A
| | - Erica L Bakota
- USDA, ARS, NCAUR, Functional Foods Research Unit, 1815 N. Univ., St. Peoria, IL, U.S.A.,Harris County Inst. of Forensic Sciences, 1861 Old Spanish Trail, Houston, TX, U.S.A
| | - Hong-Sik Hwang
- USDA, ARS, NCAUR, Functional Foods Research Unit, 1815 N. Univ., St. Peoria, IL, U.S.A
| |
Collapse
|
9
|
Lopez de Arbina A, Rezende MC, Aliaga C. Cut-off effect of radical TEMPO derivatives in olive oil-in-water emulsions. Food Chem 2017; 224:342-346. [DOI: 10.1016/j.foodchem.2016.12.058] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 11/16/2016] [Accepted: 12/20/2016] [Indexed: 01/29/2023]
|
10
|
Reliability of 1H NMR Analysis for Assessment of Lipid Oxidation at Frying Temperatures. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-016-2945-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
11
|
García-Lomillo J, González-SanJosé ML. Applications of Wine Pomace in the Food Industry: Approaches and Functions. Compr Rev Food Sci Food Saf 2016; 16:3-22. [PMID: 33371551 DOI: 10.1111/1541-4337.12238] [Citation(s) in RCA: 156] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/06/2023]
Abstract
Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
Collapse
Affiliation(s)
- Javier García-Lomillo
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
| | - María Luisa González-SanJosé
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
| |
Collapse
|