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Bayram I, Parra-Escudero C, Decker EA, Lu J. Mathematical Modeling of Alpha-Tocopherol Early Degradation Kinetics to Predict the Shelf-Life of Bulk Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4939-4946. [PMID: 38401060 DOI: 10.1021/acs.jafc.3c08272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/26/2024]
Abstract
The kinetics of lipid oxidation includes a lag phase followed by an exponential increase in oxidation products, which cause rancidity. Current models focus on the slope of this exponential curve for shelf-life estimation, which still requires the measurement of full oxidation kinetics. In this paper, we analyzed the formation of lipid oxidation products in stripped soybean oil containing different levels of α-tocopherol. The lag phases of lipid hydroperoxides and headspace hexanal formation were found to have a strong positive correlation with the α-tocopherol depletion time. We propose that the kinetics of antioxidant (α-tocopherol) depletion occur during the lag phase and could serve as an early shelf-life indicator. Our results showed that α-tocopherol degradation can be described by Weibull kinetics over a wide range of initial concentrations. Furthermore, we conducted in silico investigations using Monte Carlo simulations to critically evaluate the feasibility and sensitivity of the shelf-life prediction using early antioxidant degradation kinetics. Our results revealed that the shelf life of soybean oil may be accurately predicted as early as 20% of the overall shelf life. This innovative approach provides a more efficient and faster assessment of shelf life, ultimately reducing waste and enhancing product quality.
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Affiliation(s)
- Ipek Bayram
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, 01003 Massachusetts, United States
| | - Carlos Parra-Escudero
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, 01003 Massachusetts, United States
| | - Eric A Decker
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, 01003 Massachusetts, United States
| | - Jiakai Lu
- Department of Food Science, University of Massachusetts, Chenoweth Laboratory, Amherst, 01003 Massachusetts, United States
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2
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Fadda A, Montoro P, D’Urso G, Ravasio N, Zaccheria F, Sanna D. Sustainable Extraction Methods Affect Metabolomics and Oxidative Stability of Myrtle Seed Oils Obtained from Myrtle Liqueur By-Products: An Electron Paramagnetic Resonance and Mass Spectrometry Approach. Antioxidants (Basel) 2023; 12:antiox12010154. [PMID: 36671016 PMCID: PMC9854790 DOI: 10.3390/antiox12010154] [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: 11/14/2022] [Revised: 01/04/2023] [Accepted: 01/06/2023] [Indexed: 01/11/2023] Open
Abstract
Myrtle liqueur production generates high amounts of by-products that can be employed for the extraction of bioactive compounds. Bio-based, non-toxic and biodegradable solvents (ethyl acetate and 2-methyltetrahydrofuran), and a mechanical extraction were applied to myrtle seeds, by-products of the liqueur production, to extract oils rich in phenolic compounds. The oils obtained were characterized for yield, peroxide value (PV), lipid composition, and total phenolic concentration (TPC). The phenolic profile of the oils, determined by LC-MS, the antioxidant activity, and the oxidative stability were also analyzed. A validated UHPLC-ESI-QTRAP-MS/MS analytical method in multiple reaction monitoring (MRM) mode was applied to quantify myricetin and its main derivatives in myrtle oils. The results pointed out clear differences among extraction methods on myricetin concentration. The oxidative stability of myrtle oils was studied with electron paramagnetic resonance (EPR) spectroscopy highlighting the effect of the extraction method on the oxidation status of the oils and the role of phenolic compounds in the evolution of radical species over time. A principal component analysis applied to LC-MS data highlighted strong differences among phenolic profiles of the oils and highlighted the role of myricetin in the oxidative stability of myrtle oils. Myrtle oil, obtained from the by-products of myrtle liqueur processing industry, extracted with sustainable and green methods might have potential application in food or cosmetic industries.
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Affiliation(s)
- Angela Fadda
- Institute of the Sciences of Food Productions, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy
- Correspondence: ; Tel.: +39-079-284-1714
| | - Paola Montoro
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Gilda D’Urso
- Department of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, 84084 Fisciano, Italy
| | - Nicoletta Ravasio
- Institute of Chemical Sciences and Technologies “G. Natta”, National Research Council, Via Golgi 19, 20133 Milano, Italy
| | - Federica Zaccheria
- Institute of Chemical Sciences and Technologies “G. Natta”, National Research Council, Via Golgi 19, 20133 Milano, Italy
| | - Daniele Sanna
- Institute of Biomolecular Chemistry, National Research Council, Traversa La Crucca, 3, 07100 Sassari, Italy
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3
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Tonoyan L, Babu D, Reiz B, Le T, Siraki AG. Heating of consumer cannabis oils can lead to free radical initiated degradation, causing CBD and THC depletion. Free Radic Biol Med 2022; 192:77-83. [PMID: 36113706 DOI: 10.1016/j.freeradbiomed.2022.09.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/29/2022] [Accepted: 09/08/2022] [Indexed: 10/31/2022]
Abstract
Commercial cannabis oil products are widely available in Canada even though there is a significant gap in scientific information regarding them. Oils, such as vegetable oils, are known to undergo oxidative changes through free radical mechanisms when they are heated or aged, but the cannabis oils used in this study did not have expiry dates or best-before usage dates. This led to the question of how these products would be affected with time. We hypothesized that cannabis oils would produce increased concentrations of free radicals in aging-simulated conditions, which would be related to a decrease in cannabidiol (CBD) or Δ9-tetrahydrocannabinol (THC) content. Cannabis oils and their respective vehicles (oils) were heated using two protocols: One (moderate aging method) used a 2-day heating protocol at 50 °C, and the other (enhanced aging method) used a 14-day heating protocol at 70 °C. We used electron paramagnetic resonance (EPR) spectroscopy for free radical analysis using the spin trapping technique using 200 mM PBN and 0.02 mM CuCl2 (for peroxide breakdown to free radicals). For active ingredient analysis (CBD, THC), we used LC/MS. Cannabis oils that contained unsaturated oils as their vehicles, such as olive or sunflower oil, all showed varying degrees of free radical formation. In both aged and unaged oils containing CBD or THC, less free radical formation was detected compared to the vehicle controls. Cannabis oils using medium-chain triglycerides (MCT) showed little or no free radical formation. The most significant decrease in CBD or THC was observed in the products using sunflower oil, to a lesser extent in MCT oil, and THC also decreased in olive oil. These findings are important for consumers and policymakers considering using such products in hot beverages or cooking and highlighting the importance of appropriate storage conditions.
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Affiliation(s)
- Lusine Tonoyan
- Applied Pharmaceutical Innovation, Edmonton, Canada; College of Health Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada
| | - Dinesh Babu
- College of Health Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada
| | - Bela Reiz
- College of Natural and Applied Sciences, Faculty of Science, University of Alberta, Edmonton, Canada
| | - Tyson Le
- Applied Pharmaceutical Innovation, Edmonton, Canada; College of Health Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada
| | - Arno G Siraki
- College of Health Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada.
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4
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Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. SUSTAINABILITY 2022. [DOI: 10.3390/su14020849] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.
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Amft J, Steffen-Heins A, Schwarz K. Analysis of radical formation by EPR in complex starch-protein-lipid model systems and corn extrudates. Food Chem 2020; 331:127314. [DOI: 10.1016/j.foodchem.2020.127314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 05/26/2020] [Accepted: 06/09/2020] [Indexed: 11/29/2022]
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Merkx DWH, Plankensteiner L, Yu Y, Wierenga PA, Hennebelle M, Van Duynhoven JPM. Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise. Food Chem 2020; 334:127578. [PMID: 32721836 DOI: 10.1016/j.foodchem.2020.127578] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2020] [Revised: 07/07/2020] [Accepted: 07/12/2020] [Indexed: 01/15/2023]
Abstract
Quality deterioration of mayonnaise is caused by lipid oxidation, mediated by radical reactions. Assessment of radicals would enable early lipid oxidation assessment and generate mechanistic insights. To monitor short-lived lipid-radicals, N-tert-butyl-α-phenylnitrone (PBN), a spin-trap, is commonly used. In this study, the fate of PBN-adducts and their impact on lipid oxidation mechanisms in mayonnaise were investigated. The main signals detected by Electron Spin Resonance (ESR) were attributed to L-radicals attached to 2-methyl-2-nitrosopropane (MNP), one of three degradation products of the PBN-peroxy-adduct. The second degradation product, benzaldehyde, was detected with Nuclear Magnetic Resonance (1H NMR), in line with MNP-L adduct generation. For the third class of degradation products, LO-radicals, their scission products were detected with 1H NMR and indicated that LO-radicals have a major impact on downstream oxidation pathways. This precludes mechanistical studies in presence of PBN. Degradation products of PBN-adducts can, however, be used for early assessment of antioxidants efficacy in oil-in-water emulsions.
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Affiliation(s)
- Donny W H Merkx
- Unilever Food Innovation Centre, Bronland 14, 6708 WH Wageningen, The Netherlands; Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; Wageningen University & Research, Laboratory of Biophysics, Stippeneng 4, 6708 WE Wageningen, The Netherlands
| | - Lorenz Plankensteiner
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Yafei Yu
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Peter A Wierenga
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
| | - Marie Hennebelle
- Wageningen University & Research, Laboratory of Food Chemistry, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands.
| | - John P M Van Duynhoven
- Unilever Food Innovation Centre, Bronland 14, 6708 WH Wageningen, The Netherlands; Wageningen University & Research, Laboratory of Biophysics, Stippeneng 4, 6708 WE Wageningen, The Netherlands
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Chen H, Wang Y, Cao P, Liu Y. Thermal Oxidation Rate of Oleic Acid Increased Dramatically at 140 °C Studied using Electron Spin Resonance and GC–MS/MS. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12213] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hongjian Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122 People's Republic of China
| | - Yong Wang
- Department of Food Science and Engineering, Guangdong Saskatchewan Oilsee Joint LaboratoryJinan University Guangdong 510632 People's Republic of China
| | - Peirang Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122 People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122 People's Republic of China
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Cui L, Shen P, Gao Z, Yi J, Chen B. New Insights into the Impact of Sodium Chloride on the Lipid Oxidation of Oil-in-Water Emulsions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4321-4327. [PMID: 30883113 DOI: 10.1021/acs.jafc.9b00396] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Salt, most often sodium chloride (NaCl), is commonly used in a variety of food emulsions. However, little is known about the detailed mechanism of how NaCl influences the lipid oxidation and thus the shelf life of those products. In this study, we report a new mechanism through which NaCl could help inhibit the lipid oxidation of sodium dodecyl sulfate (SDS)-stabilized oil-in-water (O/W) emulsions. Results showed that NaCl significantly lowered the critical micelle concentration (CMC) of SDS, which further led to greater amounts of lipid hydroperoxides being solubilized by SDS micelles into the aqueous phase of emulsion. NaCl also altered the distribution of δ-tocopherol between the aqueous and oil phase of emulsion. Such changes of the physical locations of lipid hydroperoxides and δ-tocopherol were responsible for the improved oxidative stability of NaCl-added O/W emulsions in the absence or presence of δ-tocopherol.
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Affiliation(s)
- Leqi Cui
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
- School of Food Equipment and Engineering Science , Xi'an Jiaotong University , Xi'an 710049 , China
| | - Peiyi Shen
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Zili Gao
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
| | - Jianhua Yi
- School of Food and Biological Engineering , Shaanxi University of Science and Technology , Xuefu Road , Xi'an Shaanxi 710021 , China
| | - Bingcan Chen
- Department of Plant Sciences , North Dakota State University , Fargo , North Dakota 58108 , United States
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9
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Jie Y, Zhao H, Sun X, Lv X, Zhang Z, Zhang B. Isolation of antioxidative peptide from the protein hydrolysate of Caragana ambigua seeds and its mechanism for retarding lipid auto-oxidation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3078-3085. [PMID: 30506690 DOI: 10.1002/jsfa.9521] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 11/20/2018] [Accepted: 11/26/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Peptides can act as antioxidants in emulsion, although the mechanism involved is poorly understood. Caragana ambigua seed is a potential protein source for which the commercial applications have not been explored yet. In the present study, we aimed to evaluate the bio-economic potential of C. ambigua by isolating and characterizing antioxidative peptides from the protein hydrolysate of its seeds for the purpose of protecting lipids from oxidation. RESULTS A novel decapeptide, identified as QITEGEDGGG, was purified by high-protein liquid chromotography based on the enrichment of antioxidant fractions, and its antioxidative activity for walnut oil was evaluated in terms of its effect on oil quality, primary and secondary peroxide formation, oxidation kinetics, and structure of oil droplets. A molecular simulation involving the peptide and fatty acid was carried out aiming to understand the mechanism underlying the prevention of lipid oxidation by the peptide. The peptide effectively scavenged superoxide anions (86.46%), inhibited the rate of linoleic acid oxidation (60.37%) and delayed auto-oxidation of walnut oil. Its inhibition of lipid oxidation was attributed to the protection of phenolic compounds and polyunsaturated fatty acids of walnut oil. CONCLUSION The findings of the present study will help in the exploitation of novel antioxidant peptides of lipids from woody seed-based protein sources such the seeds of C. ambigua trees. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yu Jie
- School of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China
| | - Hongfei Zhao
- School of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China
| | - Xiaoqi Sun
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
| | - Xinran Lv
- School of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China
| | - Zhuo Zhang
- School of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China
| | - Bolin Zhang
- School of Biological Science & Biotechnology, Beijing Forestry University, Beijing, China
- Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing, China
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10
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Böger BR, Salviato A, Valezi DF, Di Mauro E, Georgetti SR, Kurozawa LE. Optimization of ultrasound-assisted extraction of grape-seed oil to enhance process yield and minimize free radical formation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5019-5026. [PMID: 29603247 DOI: 10.1002/jsfa.9036] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Revised: 03/15/2018] [Accepted: 03/25/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Grape seeds are a relatively abundant source of oil and bioactive compounds. To use this byproduct, the current work aimed to optimize the ultrasound-assisted extraction (UAE) of grape-seed oil to obtain greater process yield and minimize free radical formation in the oil. RESULTS The optimal condition was 15 °C with an ultrasonic wave amplitude of 42 µm, leading to a process yield of 82.9% and content of free radicals of 14.7 × 1017 kg-1 and 3.4 × 1018 kg-1 for samples stored for 7 and 30 days, respectively. No significant differences in fatty acid composition and acidity and iodine values were observed between samples. The oil obtained by ultrasound had greater phenolic compound content and antioxidant activity by ferric reduction than the control sample (without ultrasound application). However, higher content of free radicals and peroxide value was observed. CONCLUSION Sonication improved extraction yield when compared to the process without ultrasound application. Moreover, UAE favored the extraction of phenolic compounds. As it enhanced process yield with the minimum formation of free radicals, UAE is a promising oil-extraction technology. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Bruna R Böger
- Department of Food Science and Technology, State University of Londrina, Londrina, Brazil
| | - Aroldo Salviato
- Department of Physics, State University of Londrina, Londrina, Brazil
| | - Daniel F Valezi
- Department of Physics, State University of Londrina, Londrina, Brazil
| | - Eduardo Di Mauro
- Department of Physics, State University of Londrina, Londrina, Brazil
| | - Sandra R Georgetti
- Department of Pharmaceutical Sciences, State University of Londrina, Londrina, Brazil
| | - Louise E Kurozawa
- Department of Food Science and Technology, State University of Londrina, Londrina, Brazil
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Chen Q, Xie Y, Xi J, Guo Y, Qian H, Cheng Y, Chen Y, Yao W. Characterization of lipid oxidation process of beef during repeated freeze-thaw by electron spin resonance technology and Raman spectroscopy. Food Chem 2018; 243:58-64. [DOI: 10.1016/j.foodchem.2017.09.115] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Revised: 09/15/2017] [Accepted: 09/21/2017] [Indexed: 10/18/2022]
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