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Lo Turco V, Litrenta F, Nava V, Albergamo A, Rando R, Bartolomeo G, Potortì AG, Di Bella G. Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage. Antioxidants (Basel) 2023; 12:1231. [PMID: 37371962 DOI: 10.3390/antiox12061231] [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: 04/07/2023] [Revised: 05/14/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Cold-pressed hempseed oil (HO) has been increasingly exploited in the human diet for its excellent nutritional and healthy properties. However, it has a high content of polyunsaturated fatty acids (PUFAs) and chlorophylls, which inevitably accelerate its oxidative deterioration, especially in the presence of light. In this scenario, the filtration technology may ameliorate the oxidative stability of the oil, with positive effects on its nutritional quality and shelf life. Therefore, in this study, the oxidative stability and minor compounds of non-filtered and filtered HO (NF-HO and F-HO) were monitored over 12 weeks of storage in transparent glass bottles. F-HO showed a better hydrolytic and oxidative status than NF-HO during storage. As a result, F-HO also displayed better preservation of total MUFAs and PUFAs in the autoxidation process. Filtration consistently reduced chlorophylls, thus causing a variation in the natural color of HO. Accordingly, F-HO not only revealed an increased resistance to photooxidation but it was also suitable for storage in clear bottles within 12 weeks. F-HO predictably showed lower carotenoids, tocopherols, polyphenols, and squalene compared to NF-HO. However, filtration appeared to play a "protective role" toward these antioxidants, which had lower degradation rates in F-HO than NF-HO for 12 weeks. Interestingly, the element profile of HO was not affected by filtration and remained stable during the study period. Overall, this study may be of practical use to both producers and marketers of cold-pressed HO.
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Affiliation(s)
- Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Federica Litrenta
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
- Department of Veterinary Sciences (SCIVET), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Vincenzo Nava
- Department of Veterinary Sciences (SCIVET), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | | | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
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2
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Kachel M, Stryjecka M, Ślusarczyk L, Matwijczuk A, Budziak-Wieczorek I, Gładyszewski G. Impact of Metal Nanoparticles on the Phytochemical and Antioxidative Properties of Rapeseed Oil. MATERIALS (BASEL, SWITZERLAND) 2023; 16:694. [PMID: 36676430 PMCID: PMC9862958 DOI: 10.3390/ma16020694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 01/04/2023] [Accepted: 01/05/2023] [Indexed: 06/17/2023]
Abstract
The agricultural uses of nanoparticles continue to be considered as innovative methods that require more in-depth research into their impact on product quality. In our study, we investigated the effects of fertilizers containing metal nanoparticles (silver AgNPs and copper CuNPs) during the plant growth stage of winter rape cultivation, and in most experimental variants, with the exception of the (x2) application of AgNPs, we observed a decrease in the mass of one thousand seeds (MTS). The obtained result was 11.55% higher relative to the control sample in 2019, and also increased after the (x1) 4.36% and (x2) 11.11% application of CuNPS in 2020. The analyzed oxidative stability of the oil increased in both experimental years (2019-2020), with the highest values recorded after the (x1) and (x2) application of CuNPS-4.94% and 8.31%, respectively, in the first year of cultivation, and after the (x2) application of CuNPS-12.07% in the subsequent year. It was also observed that the content of polyphenols, flavonoids, squalene, tocopherols α and δ, chlorophylls, and carotenoids increased in the oil. Moreover, spectral FTIR analysis was performed on the oil samples obtained from cultivations sprayed with solutions containing Ag or Cu nanoparticles and revealed changes in several spectral regions with the maxima at ~1740, 1370, 1230, and ~1090 cm-1. Additionally, a FTIR analysis conducted in combination with multivariate analysis allowed us to classify the studied oils into the most similar groups and to study the structure of data variability. The conducted analyses revealed that the use of nanoparticles resulted in decreased size of the produced seeds and improved antioxidative properties of rapeseed oil.
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Affiliation(s)
- Magdalena Kachel
- Department of Machinery Exploitation and Management of Production Processes, Faculty of Production Engineering, University of Life Sciences in Lublin, 20-612 Lublin, Poland
| | - Małgorzata Stryjecka
- Institute of Human Nutrition and Agriculture, State Academy of Applied Sciences in Chełm, 22-100 Chełm, Poland
| | - Lidia Ślusarczyk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
| | - Arkadiusz Matwijczuk
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland
- Ecotech Complex Analytical and Programme Centre for Advanced Environmentally-Friendly Technologies, Maria Curie-Sklodowska University, 20-612 Lublin, Poland
| | - Iwona Budziak-Wieczorek
- Department of Chemistry, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
| | - Grzegorz Gładyszewski
- Department of Applied Physics, Lublin University of Technology, Nadbystrzycka 36, 20-618 Lublin, Poland
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3
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Shuai X, Dai T, Chen M, Liu CM, Ruan R, Liu Y, Chen J. Characterization of lipid compositions, minor components and antioxidant capacities in macadamia (Macadamia integrifolia) oil from four major areas in China. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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Yadav GG, Manasa V, Murthy HN, Tumaney AW. Chemical composition and nutraceutical characterization of Balanites roxburghii seed oil. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Rhazi L, Depeint F, Ayerdi Gotor A. Loss in the Intrinsic Quality and the Antioxidant Activity of Sunflower ( Helianthus annuus L.) Oil during an Industrial Refining Process. Molecules 2022; 27:916. [PMID: 35164180 PMCID: PMC8839766 DOI: 10.3390/molecules27030916] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 01/19/2022] [Accepted: 01/26/2022] [Indexed: 11/23/2022] Open
Abstract
Minor compounds in vegetable oils are of health interest due to their powerful biological antioxidant properties. In order to extend the shelf life of sunflower oil, it is generally subjected to a refining process that can affect these desirable compounds. The main purpose of this study was to determine the effect of this chemical/physical refining process on selected minor components of sunflower oil in order to establish the nutritional quality and health properties of the oil. The oxidative stability, contents of fatty acids, tocopherols, phytosterols, reducing capacity, β-carotene, chlorophyll, and squalene were studied during six refining steps. Quantitative data showed the evolution of oil quality according to its degree of refinement. The results showed a significant decrease for all of the minor compounds analyzed, with losses in carotenoids of 98.6%, 8.5% in tocopherols, 19.5% in phytosterols and 45.0% in squalene. The highest reductions were recorded for the compounds that alter the most the visual aspects of the oil (waxes, carotenoids and chlorophylls) whereas reduction was limited for the compounds with no impact on the organoleptic quality. The losses in the compounds of health interest should be minimized by improving the refining processes and/or having a greater content of those molecules in crude oil by breeding new performing varieties.
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Affiliation(s)
- Larbi Rhazi
- Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France;
| | - Flore Depeint
- Institut Polytechnique UniLaSalle, Université d’Artois, ULR 7519, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France;
| | - Alicia Ayerdi Gotor
- Institut Polytechnique UniLaSalle, AGHYLE, UP 2018.C101, 19 Rue Pierre Waguet, BP 30313, 60026 Beauvais, France;
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Cairone F, Cesa S, Ciogli A, Fabrizi G, Goggiamani A, Iazzetti A, Di Lena G, Sanchez del Pulgar J, Lucarini M, Cantò L, Zengin G, Ondrejíčková P. Valorization of By-Products from Biofuel Biorefineries: Extraction and Purification of Bioactive Molecules from Post-Fermentation Corn Oil. Foods 2022; 11:foods11020153. [PMID: 35053885 PMCID: PMC8774612 DOI: 10.3390/foods11020153] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2021] [Revised: 12/31/2021] [Accepted: 01/04/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of this work was to develop innovative and sustainable extraction, concentration, and purification technologies aimed to recover target substances from corn oil, obtained as side stream product of biomass refineries. Residues of bioactive compounds such as carotenoids, phytosterols, tocopherols, and polyphenols could be extracted from this matrix and applied as ingredients for food and feeds, nutraceuticals, pharmaceuticals, and cosmetic products. These molecules are well known for their antioxidant and antiradical capacity, besides other specific biological activities, generically involved in the prevention of chronic and degenerative diseases. The project involved the development of methods for the selective extraction of these minor components, using as suitable extraction technique solid phase extraction. All the extracted and purified fractions were evaluated by NMR spectroscopic analyses and UV–Vis spectrophotometric techniques and characterized by quali-quantitative HPLC analyses. TPC (total phenolic content) and TFC (total flavonoid content) were also determined. DPPH and ABTS radical were used to evaluate radical quenching abilities. Acetylcholinesterase (AChE), amylase, glucosidase, and tyrosinase were selected as enzymes in the enzyme inhibitory assays. The obtained results showed the presence of a complex group of interesting molecules with strong potential in market applications according to circular economy principles.
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Affiliation(s)
- Francesco Cairone
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
| | - Stefania Cesa
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
| | - Alessia Ciogli
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
| | - Giancarlo Fabrizi
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
| | - Antonella Goggiamani
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
| | - Antonia Iazzetti
- Department of Drug Chemistry and Technology, Sapienza, University of Roma, P.le A. Moro 5, 00185 Rome, Italy; (F.C.); (S.C.); (A.C.); (G.F.); (A.G.)
- Dipartimento di Scienze Biotecnologiche di Base, Cliniche Intensivologiche e Perioperatorie, Università Cattolica del Sacro Cuore, L.go Francesco Vito 1, 00168 Rome, Italy
- Correspondence: (A.I.); (G.D.L.)
| | - Gabriella Di Lena
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (J.S.d.P.); (M.L.)
- Correspondence: (A.I.); (G.D.L.)
| | - Jose Sanchez del Pulgar
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (J.S.d.P.); (M.L.)
| | - Massimo Lucarini
- CREA Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (J.S.d.P.); (M.L.)
| | - Luca Cantò
- Department of Pharmacy, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy;
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, 42130 Konya, Turkey;
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Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods. Foods 2021; 10:foods10122906. [PMID: 34945457 PMCID: PMC8700722 DOI: 10.3390/foods10122906] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 01/02/2023] Open
Abstract
The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determine the amount of OPO bioactive compounds incorporated into foods after frying, three different kinds of frozen products were selected, i.e., pre-fried potatoes (French fries), pre-fried battered chicken nuggets, and chicken croquettes (breaded patties), and were used in discontinuous frying experiments. Results obtained in both the thermoxidation and frying studies showed high stability of triterpenic alcohols (erythrodiol and uvaol), oleanolic acid, and aliphatic alcohols, naturally present in OPOs. In all fried foods, the content of lipids increased after frying, as expected, although the extent of absorption of OPOs into fried foods and the exchange with food lipids depended on the food characteristics. Overall, frying with OPOs improved the nutritional properties of all products tested by increasing the level of oleic acid and by the incorporation of squalene, triterpenic acids and alcohols, and aliphatic alcohols, in significant quantities.
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8
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Chew SC, Ali MA. Recent advances in ultrasound technology applications of vegetable oil refining. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.001] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Wang X, Zhang Z, Li H, Hou T, Zhao Y, Li H. Effects of ethanol, activated carbon, and activated kaolin on perilla seed oil: Volatile organic compounds, physicochemical characteristics, and fatty acid composition. J Food Sci 2021; 86:4393-4404. [PMID: 34514602 DOI: 10.1111/1750-3841.15907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 08/05/2021] [Accepted: 08/18/2021] [Indexed: 12/22/2022]
Abstract
Perilla seed oil (PSO) has a special aromatic odor, which is unpleasant to the personal preferences of some consumers. To this end, this article evaluated the differences in volatile organic compounds (VOCs), physicochemical characteristics, and fatty acid composition of PSO treated with ethanol (PSO-EA), activated carbon (PSO-AC), and activated kaolin (PSO-AK). The results showed that in the PSO, PSO-EA, PSO-AC, and PSO-AK samples, the content of linolenic acid, oleic acid, and linoleic acid hardly changed. Among the physicochemical characteristics of the four samples, the color difference between PSO and PSO-EA was greater than the color difference between PSO and PSO-AC, PSO-AK. The three treatment methods had the greatest impact on the PSO peroxide value but had little effect on other indicators. Gas chromatography-ion mobility spectrum results identified 28 known volatiles, of which aldehydes, alkenals, alcohols, ketones, and esters were the main groups. Fingerprint analysis found that PSO had an aromatic odor, which includes 1-hexanol, hexanal, and 2-pentylfuran; the removal effect of ethanol on VOCs in PSO was better than that of activated carbon and activated kaolin. The difference between the four oil samples was found from the strength of the VOCs' signals in a two-dimensional map. From the principal components analysis and the "nearest neighbor" fingerprint analysis, it was found that PSO is generally quite different from PSO-EA, PSO-AC, and PSO-AK, while in the "nearest neighbor" fingerprint analysis, PSO-AC and PSO-AK are similar in general. In short, PSO will have better applications in the food field. PRACTICAL APPLICATION: Treatment of PSO with ethanol, activated carbon, and activated kaolin is conducive to the comprehensive utilization of edible resources. In this work, ethanol, activated carbon, and activated kaolin were used to remove VOCs in PSO, and PSO-EA, PSO-AC, and PSO-AK were obtained. The perilla seed oil after these three treatment methods was tested for VOCs, physicochemical characteristics, and fatty acid composition. They can meet the needs of more consumers without affecting the fatty acid composition in the PSO, and have broad development prospects.
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Affiliation(s)
- Xin Wang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
| | - Zhijun Zhang
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
| | - Huizhen Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
| | - Tianyu Hou
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
| | - Yana Zhao
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
| | - He Li
- School of Chemical Engineering and Technology, North University of China, Taiyuan, P. R. China
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10
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Di Pierro F, Sagheddu V, Galletti S, Forti M, Elli M, Bertuccioli A, Gaeta S. Antibacterial Activity of a Fractionated Pistacia lentiscus Oil Against Pharyngeal and Ear Pathogens, Alone or in Combination With Antibiotics. Front Microbiol 2021; 12:686942. [PMID: 34220777 PMCID: PMC8247648 DOI: 10.3389/fmicb.2021.686942] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Accepted: 05/24/2021] [Indexed: 12/29/2022] Open
Abstract
Previous studies have clearly demonstrated that the addition of lentisk oil (LO) to streptococcal cultures makes it possible to differentiate Streptococcus spp. into three categories with Streptococcus mitis and Streptococcus intermedius sensitive, Streptococcus pyogenes, Streptococcus agalactiae, and Streptococcus mutans partially sensitive, and Streptococcus salivarius insensitive to the product. We have investigated here whether the winterization of LO, an easy and cheap procedure that removes some of the fatty substances contained within, resulted in a better antimicrobial effect on human pathogens affecting the pharyngeal mucosa and middle ear such as S. pyogenes, S. pneumoniae, Moraxella catarrhalis, and Haemophilus influenzae, without affecting, or minimally affecting, S. salivarius strains, oral probiotics commonly used to reduce oral and middle ear infection recurrence, especially in children. Our results not only demonstrated a stronger antimicrobial action of winterized LO (WLO) on S. pyogenes, compared to what was seen with LO, but also demonstrated a strong antimicrobial action vs. S. pneumoniae and M. catarrhalis and a very limited effect on S. salivarius (strains K12 and M18). Moreover, WLO demonstrated a co-acting action when tested along with the antibiotics amoxicillin (A) and amoxicillin clavulanate (AC), effects clearly visible also on H. influenzae. Our results also showed that at least part of the antimicrobial effect observed was due to the presence of anacardic acids (AAs). Finally, WLO, when tested with human peripheral blood mononuclear cells (h-PBMCs), reduced the release of IL-6 and TNF-α and, in the case of cells stimulated by LPS, the release of IFN-γ. In conclusion, our study highlights an enhanced antimicrobial role for LO when winterized, suggests a co-acting effect of this when given with antibiotics, identifies AAs as possible active ingredients, and proposes a possible anti-inflammatory role for it.
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Affiliation(s)
- Francesco Di Pierro
- Velleja Research, Milan, Italy.,Digestive Endoscopy Unit and Gastroenterology, Fondazione Poliambulanza, Brescia, Italy
| | | | | | - Mara Forti
- AAT-Advanced Analytical Technologies, Piacenza, Italy
| | - Marina Elli
- AAT-Advanced Analytical Technologies, Piacenza, Italy
| | | | - Simone Gaeta
- Dipartimento di Scienze del Farmaco, Università del Piemonte Orientale, Novara, Italy
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11
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Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils. J FOOD QUALITY 2021. [DOI: 10.1155/2021/7319013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils. The trials consisted of 4 cycles of deep-frying at 180°C for 4 minutes using extra virgin olive oil (EVOO), canola, and grapeseed oils. Samples of food and oils were taken untreated and after the treatments for sensorial and chemical analysis. EVOO and canola oil deep-fried food were preferred by their colour, but canola fried food was disliked because of its flavour. Results showed that there is a transference between food and oils regarding fatty acid profile and antioxidant content as well as trans fatty acids (TFAs) and polar compounds (PCs). All food presented more antioxidants and monounsaturated fatty acids after having been cooked with EVOO than after cooking with canola and grapeseed oils. Highest PCs in food were found when using canola oil and grapeseed oils. EVOO was shown to decrease the PCs in chips and chicken nuggets. PCs were not detected in raw broccoli, and broccoli cooked in EVOO showed the lowest PCs content. Canola and grapeseed oils increased the TFAs in food, whereas EVOO decreased the TFAs in the chips and maintained the initial TFAs levels in chicken nuggets and broccoli. This study shows that EVOO improves the nutritional profile of the food when compared with canola and grapeseed oils when deep-frying without any negative impact on palatability or appearance.
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12
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Teasdale SB, Marshall S, Abbott K, Cassettari T, Duve E, Fayet-Moore F. How should we judge edible oils and fats? An umbrella review of the health effects of nutrient and bioactive components found in edible oils and fats. Crit Rev Food Sci Nutr 2021; 62:5167-5182. [PMID: 33706623 DOI: 10.1080/10408398.2021.1882382] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Dietary guidelines for many Western countries base their edible oil and fat recommendations solely on saturated fatty acid content. This study aims to demonstrate which nutritional and bioactive components make up commonly consumed edible oils and fats; and explore the health effects and strength of evidence for key nutritional and bioactive components of edible oils. An umbrella review was conducted in several stages. Food composition databases of Australia and the United States of America, and studies were examined to profile nutrient and bioactive content of edible oils and fats. PUBMED and Cochrane databases were searched for umbrella reviews, systematic literature reviews of randomized controlled trials or cohort studies, individual randomized controlled trials, and individual cohort studies to examine the effect of the nutrient or bioactive on high-burden chronic diseases (cardiovascular disease, type 2 diabetes mellitus, obesity, cancer, mental illness, cognitive impairment). Substantial systematic literature review evidence was identified for fatty acid categories, tocopherols, biophenols, and phytosterols. Insufficient evidence was identified for squalene. The evidence supports high mono- and polyunsaturated fatty acid compositions, total biophenol content, phytosterols, and possibly high α-tocopherol content as having beneficial effects on high-burden health comes. Future dietary guidelines should use a more sophisticated approach to judge edible oils beyond saturated fatty acid content.
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Affiliation(s)
- Scott B Teasdale
- Department of Science, Nutrition Research Australia, Sydney, Australia.,School of Psychiatry, University of New South Wales, Sydney, Australia
| | - Skye Marshall
- Department of Science, Nutrition Research Australia, Sydney, Australia.,Bond University Nutrition & Dietetics Research Group, Faculty of Health Sciences and Medicine, Bond University, Gold Coast, Australia
| | - Kylie Abbott
- Department of Science, Nutrition Research Australia, Sydney, Australia
| | - Tim Cassettari
- Department of Science, Nutrition Research Australia, Sydney, Australia.,Department of Translational Science, Nutrition Research Australia, Sydney, Australia
| | - Emily Duve
- Department of Science, Nutrition Research Australia, Sydney, Australia.,Department of Translational Science, Nutrition Research Australia, Sydney, Australia
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13
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Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03635-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Aderibigbe OR, Ezekiel OO, Owolade SO, Korese JK, Sturm B, Hensel O. Exploring the potentials of underutilized grain amaranth ( Amaranthus spp.) along the value chain for food and nutrition security: A review. Crit Rev Food Sci Nutr 2020; 62:656-669. [PMID: 33021382 DOI: 10.1080/10408398.2020.1825323] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The burden of malnutrition in Africa calls for deeper exploration of underutilized species which are rich in nutrients and have the potential to reduce food and nutrition insecurity. The common staple crops are not able to meet daily requirements for both macro- and micro-nutrients. In order to lessen this burden; protein, calorie and micronutrient deficiencies must be properly addressed for optimal growth and development to be attained. African indigenous underutilized vegetables can play a significant role in the food security of vulnerable groups like under-five children and women in both urban and rural settings. The potential of grain amaranth in meeting the nutrition needs of humans has remained a subject of interest in scientific research. Amaranth is considered one of the most commonly produced and consumed indigenous vegetables on the African continent with high nutritional potentials but yet to be fully exploited. This review therefore aims at discussing the current knowledge of the inherent potentials of grain amaranths, its current application in the food industry and proposes a framework for actions and partnerships required to scale up and improve amaranth value chain.
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Affiliation(s)
- O R Aderibigbe
- Product Development Programme, National Horticultural Research Institute, Ibadan, Nigeria
| | - O O Ezekiel
- Faculty of Technology, Department of Food Technology, University of Ibadan, Ibadan, Nigeria
| | - S O Owolade
- Product Development Programme, National Horticultural Research Institute, Ibadan, Nigeria
| | - J K Korese
- Faculty of Agriculture, Department of Agricultural Mechanization and Irrigation Technology, University for Development Studies, Tamale, Ghana
| | - B Sturm
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
| | - O Hensel
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
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15
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Jiang X, Li W, Zhou S, Jiang Y. Changes of physicochemical properties, oxidative stability and cellular anti-inflammatory potentials for sea-buckthorn pulp oils during refining. RSC Adv 2020; 10:36678-36685. [PMID: 35517976 PMCID: PMC9057029 DOI: 10.1039/d0ra07095e] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Accepted: 09/23/2020] [Indexed: 12/01/2022] Open
Abstract
The impact of the refining process on physicochemical properties, oxidative stability and cellular anti-inflammatory potentials of sea-buckthorn pulp oil (SBO) was investigated in this study. The results showed that acid and peroxide values of the tested SBOs decreased significantly after the refining process, while oxidative stability index (OSI) and anti-inflammatory potentials, measured as reduction in cellular inflammatory cytokine production, increased significantly. Interestingly, bleaching caused an unexpected increase in tocopherols as well as the greatest reduction in polycyclic aromatic hydrocarbons (PAHs). According to correlation analyses, tocopherol concentrations were significantly and positively correlated with OSI values and cellular anti-inflammatory potentials, while PHAs were negatively correlated with these factors. In general, refining is an effective way to improve the oxidative stability and anti-inflammatory capacity of SBO. The impact of the refining process on physicochemical properties, oxidative stability and cellular anti-inflammatory potentials of sea-buckthorn pulp oil (SBO) was investigated in this study.![]()
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Affiliation(s)
- Xiaofei Jiang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd No. 118 Gaodong Road Shanghai 200137 P. R. China +86 21 58481079 +86 21 31153015
| | - Wei Li
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd No. 118 Gaodong Road Shanghai 200137 P. R. China +86 21 58481079 +86 21 31153015.,University of Shanghai for Science and Technology, School of Medical Instrument & Food Engineering Shanghai 200093 P. R. China
| | - Shengmin Zhou
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd No. 118 Gaodong Road Shanghai 200137 P. R. China +86 21 58481079 +86 21 31153015
| | - Yuanrong Jiang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd No. 118 Gaodong Road Shanghai 200137 P. R. China +86 21 58481079 +86 21 31153015
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16
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Pan F, Li Y, Luo X, Wang X, Wang C, Wen B, Guan X, Xu Y, Liu B. Effect of the chemical refining process on composition and oxidative stability of evening primrose oil. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14800] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Fengguang Pan
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Yuanyuan Li
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Xiangdan Luo
- The Second Hospital of Jilin University Changchun China
| | - Xiaoqing Wang
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | | | - Baoli Wen
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Xinrui Guan
- Jilin Baili Biotechnology Co., Ltd. Changchun China
| | - Yufei Xu
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
| | - Boqun Liu
- Laboratory of Nutrition and Functional Food College of Food Science and Engineering Jilin University Changchun China
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17
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Park SY, Choi SJ, Park HJ, Ma SY, Moon YI, Park SK, Jung MY. Hexane extract of green tea ( Camellia sinensis) leaves is an exceptionally rich source of squalene. Food Sci Biotechnol 2020; 29:769-775. [PMID: 32523786 DOI: 10.1007/s10068-019-00724-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 11/18/2019] [Accepted: 12/10/2019] [Indexed: 11/25/2022] Open
Abstract
Squalene is a cancer chemo-preventive and skin protective agent with high commercial demand. Here, we report for the first time that the green tea (Camellia sinensis) leaves is a surprisingly rich plant-based source of squalene. Young and tender leaves and old and turf leaves were collected at four different collecting seasons (April-August). Lipophilic compounds in the leaves and commercial green teas were extracted with hexane. The squalene contents in the hexane extracts varied greatly with the types of the leaves and collecting seasons. The hexane extract of turf leaves contained significantly higher contents of squalene than the extract of tender leaves. The hexane extract of the turf leaves collected in August contained the highest content of squalene (29.2 g/kg extract). This represents the first report on the qualitative and quantitative information on squalene in green tea leaves.
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Affiliation(s)
- Su Yeon Park
- Department of Food and Biotechnology, Graduate School, College of Food Science, Woosuk University, Samrea-up, Wanju-gun, Jeonbuk Province 565-701 Republic of Korea
| | - Sol Ji Choi
- Department of Food and Biotechnology, Graduate School, College of Food Science, Woosuk University, Samrea-up, Wanju-gun, Jeonbuk Province 565-701 Republic of Korea
| | - Hee Jeong Park
- Department of Food and Biotechnology, Graduate School, College of Food Science, Woosuk University, Samrea-up, Wanju-gun, Jeonbuk Province 565-701 Republic of Korea
| | - Sang Yong Ma
- Department of Food and Biotechnology, Graduate School, College of Food Science, Woosuk University, Samrea-up, Wanju-gun, Jeonbuk Province 565-701 Republic of Korea
| | - Yong Il Moon
- Department of Food Industry and Culinary Arts, Woosuk University, Wanju-gun, Jeonbuk Province Republic of Korea
| | - Sang-Kyu Park
- Department of Food Nutrition, Nambu University, Gwangju, Republic of Korea
| | - Mun Yhung Jung
- Department of Food and Biotechnology, Graduate School, College of Food Science, Woosuk University, Samrea-up, Wanju-gun, Jeonbuk Province 565-701 Republic of Korea
- Department of Food Industry and Culinary Arts, Woosuk University, Wanju-gun, Jeonbuk Province Republic of Korea
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18
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Abstract
Olive-pomace oil is rich in oleic acid, and thus it can be an interesting dietary fat alternative as it can allow reaching the recommendation of consuming 20% of total diet energy in the form of monounsaturated fatty acids. In addition, olive-pomace oil also contains a wide range of minor components that may contribute to its healthy properties. The major components identified with healthy properties are triterpenic dialcohols and acids, squalene, tocopherols, sterols, fatty alcohols and phenolic compounds. The refining process, that the crude pomace-oil must undergo for commercial purposes, significantly reduces the content of phenolic compounds, while the other minor components remain at concentrations which can induce positive health effects, especially on cardiovascular health, outstanding pentacyclic triterpenes and aliphatic fatty alcohols in olive-pomace oil. Numerous in vitro and preclinical studies support that mainly the pure compounds, or extracts isolated from plant sources, play an important role in preventing cardiovascular disease and risk factors. Likewise, tocopherols, squalene and phytosterols, in addition to the minor fraction of phenolic compounds, have shown high biological activity with particular association to the cardiovascular function. In the light of the foregoing, and taking into consideration the absence of clinical studies with olive-pomace oil, it would be of great interest to develop randomized, crossover, controlled, double-blind studies to extend the knowledge and understanding on the health effects of olive-pomace olive.
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Affiliation(s)
- Raquel Mateos
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), CSIC, Madrid, Spain
| | - Beatriz Sarria
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), CSIC, Madrid, Spain
| | - Laura Bravo
- Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN), CSIC, Madrid, Spain
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19
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Maestri D, Barrionuevo D, Bodoira R, Zafra A, Jiménez-López J, Alché JDD. Nutritional profile and nutraceutical components of olive ( Olea europaea L.) seeds. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:4359-4370. [PMID: 31478005 PMCID: PMC6706506 DOI: 10.1007/s13197-019-03904-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/19/2019] [Accepted: 06/24/2019] [Indexed: 12/11/2022]
Abstract
Olive seeds, a potential food by-product from both table olive and olive oil industries, were examined for their overall proximate composition, oil, protein, mineral and phenolic components. Proximate analysis indicates that olive seeds are an unusually rich source of total dietary fibre (≅ 47% dry weight basis, DWB), as well as lipids (≅ 30%) and proteins (≅ 17%). Oil composition shows high levels of oleic (≅ 62% of total fatty acids) and linoleic (≅ 24%) acids, moderate concentrations of tocopherols (≅ 460 mg/kg) and squalene (≅ 194 mg/kg), and relatively high amounts of several sterols and non-steroidal triterpenoids. Olive seed proteins are a rich source of essential amino acids (about 46% of the total AA content). Olive seeds also contain significant amounts of some essential macro-elements (K, Ca, Mg, Na, P) and micro-elements (Zn, Mn, Cu). Phenolic compounds are present at relatively high quantities (≅ 2.8 mg/g seed, DWB); the most abundant belong to the group of secoiridoid compounds (elenolic acid derivatives) including oleuropein and structurally related substances (demethyloleuropein and ligstroside), and nüzhenide derivatives. Based on the general nutritional profile and nutraceutical components, olive seeds have value-added potential as a source of edible oil, proteins or meal serving as feed supplements.
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Affiliation(s)
- Damián Maestri
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Damián Barrionuevo
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Romina Bodoira
- Instituto Multidisciplinario de Biología Vegetal (IMBIV), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Adoración Zafra
- Departamento de Bioquímica, Biología Celular y Molecular de Plantas, Estación Experimental del Zaidín (CSIC), Granada, Spain
| | - José Jiménez-López
- Departamento de Bioquímica, Biología Celular y Molecular de Plantas, Estación Experimental del Zaidín (CSIC), Granada, Spain
| | - Juan de Dios Alché
- Departamento de Bioquímica, Biología Celular y Molecular de Plantas, Estación Experimental del Zaidín (CSIC), Granada, Spain
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20
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Styrczewska M, Zuk M, Boba A, Zalewski I, Kulma A. Use of Natural Components Derived from Oil Seed Plants for Treatment of Inflammatory Skin Diseases. Curr Pharm Des 2019; 25:2241-2263. [PMID: 31333096 DOI: 10.2174/1381612825666190716111700] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Accepted: 07/01/2019] [Indexed: 12/28/2022]
Abstract
The incidence of inflammatory skin diseases is increasing, so the search for relevant therapeutics is of major concern. Plants are rich in phytochemicals which can alleviate many symptoms. In this review, we concentrate on compounds found in the seeds of widely cultivated plants, regularly used for oil production. The oils from these plants are often used to alleviate the symptoms of inflammatory diseases through synergetic action of unsaturated fatty acids and other phytochemicals most commonly derived from the terpenoid pathway. The knowledge of the chemical composition of oil seeds and the understanding of the mechanisms of action of single components should allow for a more tailored approach for the treatment for many diseases. In many cases, these seeds could serve as an efficient material for the isolation of pure phytochemicals. Here we present the content of phytochemicals, assumed to be responsible for healing properties of plant oils in a widely cultivated oil seed plants and review the proposed mechanism of action for fatty acids, selected mono-, sesqui-, di- and triterpenes, carotenoids, tocopherol and polyphenols.
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Affiliation(s)
- Monika Styrczewska
- Department of Genetic Biochemistry, Faculty of Biotechnology, Wroclaw University, Wroclaw, Poland
| | - Magdalena Zuk
- Department of Genetic Biochemistry, Faculty of Biotechnology, Wroclaw University, Wroclaw, Poland
| | - Aleksandra Boba
- Department of Genetic Biochemistry, Faculty of Biotechnology, Wroclaw University, Wroclaw, Poland
| | - Iwan Zalewski
- Department of Genetic Biochemistry, Faculty of Biotechnology, Wroclaw University, Wroclaw, Poland
| | - Anna Kulma
- Department of Genetic Biochemistry, Faculty of Biotechnology, Wroclaw University, Wroclaw, Poland
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21
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Effect of refining process on physicochemical parameters, chemical compositions and in vitro antioxidant activities of rice bran oil. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.096] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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22
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Lou-Bonafonte JM, Martínez-Beamonte R, Sanclemente T, Surra JC, Herrera-Marcos LV, Sanchez-Marco J, Arnal C, Osada J. Current Insights into the Biological Action of Squalene. Mol Nutr Food Res 2018; 62:e1800136. [PMID: 29883523 DOI: 10.1002/mnfr.201800136] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 05/08/2018] [Indexed: 01/24/2023]
Abstract
Squalene is a triterpenic compound found in a large number of plants and other sources with a long tradition of research since it was first reported in 1926. Herein a systematic review of studies concerning squalene published in the last 8 years is presented. These studies have provided further support for its antioxidant, anti-inflammatory, and anti-atherosclerotic properties in vivo and in vitro. Moreover, an antineoplastic effect in nutrigenetic-type treatments, which depends on the failing metabolic pathway of tumors, has also been reported. The bioavailability of squalene in cell cultures, animal models, and in humans has been well established, and further progress has been made in regard to the intracellular transport of this lipophilic molecule. Squalene accumulates in the liver and decreases hepatic cholesterol and triglycerides, with these actions being exerted via a complex network of changes in gene expression at both transcriptional and post-transcriptional levels. Its presence in different biological fluids has also been studied. The combination of squalene with other bioactive compounds has been shown to enhance its pleiotropic properties and might lead to the formulation of functional foods and nutraceuticals to control oxidative stress and, therefore, numerous age-related diseases in human and veterinary medicine.
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Affiliation(s)
- José M Lou-Bonafonte
- Departamento de Farmacología y Fisiología, Facultad de Ciencias de la Salud y del Deporte, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, E-22002, Spain.,Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain
| | - Roberto Martínez-Beamonte
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Producción Animal y Ciencia de los Alimentos, Escuela Politécnica Superior de Huesca, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, E-22071, Spain
| | - Teresa Sanclemente
- Departamento de Producción Animal y Ciencia de los Alimentos, Escuela Politécnica Superior de Huesca, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, E-22071, Spain
| | - Joaquín C Surra
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Producción Animal y Ciencia de los Alimentos, Escuela Politécnica Superior de Huesca, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, E-22071, Spain
| | - Luis V Herrera-Marcos
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
| | - Javier Sanchez-Marco
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
| | - Carmen Arnal
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Patología Animal, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
| | - Jesús Osada
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
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23
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A review of chemical composition and nutritional properties of minor vegetable oils in China. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.013] [Citation(s) in RCA: 108] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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24
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Cayuela JA, García JF. Nondestructive measurement of squalene in olive oil by near infrared spectroscopy. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.047] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Luo SZ, Chen SS, Pan LH, Qin XS, Zheng Z, Zhao YY, Pang M, Jiang ST. Antioxidative capacity of crude camellia seed oil: Impact of lipophilization products of blueberry anthocyanin. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1350974] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Shui-Zhong Luo
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | | | - Li-Hua Pan
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Xin-Sheng Qin
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
| | - Zhi Zheng
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Yan-Yan Zhao
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Min Pang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shao-Tong Jiang
- School of Food Science and Engineering, Hefei University of Technology, Hefei, China
- Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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26
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Wen X, Zhu M, Hu R, Zhao J, Chen Z, Li J, Ni Y. Characterisation of seed oils from different grape cultivars grown in China. Journal of Food Science and Technology 2016; 53:3129-3136. [PMID: 27765984 DOI: 10.1007/s13197-016-2286-9] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/01/2016] [Accepted: 07/07/2016] [Indexed: 10/21/2022]
Abstract
To explore the potential of the large amount of grape pomace in wineries of China, oils of three Eurasian grape cultivars (Chardonnay, Merlot and Carbernet Sauvignon) and two Chinese traditional grape cultivars (Vitis amurensis and Vitis davidii), were characterised. The results showed seed oil properties differ for various grape varities. Grape seed oils were demonstrated to be good sources of polyunsaturated fatty acid (PUFA) (63.88-77.12 %), sterols (227.99-338.83 mg/100 g oil) and tocotrienols (320.08-679.24 mg/kg oil). Seed oil of V. amurensis exhibited the highest values of polyunsaturated fatty acid, total tocotrienols, total tocols and DPPH· scavenging capacity. Seed oil of Carbernet Sauvignon had the highest contents of squalene, total sterols, total tocopherols and total phenolics. Principal component analysis five grape cultivars differentiated on the basis of bioactive components content and antioxidant properties.
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Affiliation(s)
- Xin Wen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing, 100083 China ; National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, 100083 China ; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, 100083 China
| | - Minghui Zhu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing, 100083 China ; National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, 100083 China ; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, 100083 China
| | - Rui Hu
- Food and Drug Administration of Beijing, Xicheng District, Beijing, 100033 China
| | - Jinhong Zhao
- Institute of Agro-products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193 China
| | - Ziye Chen
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing, 100083 China
| | - Jingming Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing, 100083 China
| | - Yuanying Ni
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Beijing, 100083 China ; National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, 100083 China ; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing, 100083 China
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27
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Velasco L, De la Rosa R, León L. Advanced olive selections with enhanced quality for minor constituents. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0227151] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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28
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Methods for obtaining and determination of squalene from natural sources. BIOMED RESEARCH INTERNATIONAL 2015; 2015:367202. [PMID: 25695064 PMCID: PMC4324104 DOI: 10.1155/2015/367202] [Citation(s) in RCA: 97] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/23/2014] [Revised: 10/25/2014] [Accepted: 11/03/2014] [Indexed: 11/18/2022]
Abstract
Squalene is a natural dehydrotriterpenic hydrocarbon (C30H50) with six double bonds, known as an intermediate in the biosynthesis of phytosterol or cholesterol in plants or animals. We have briefly reviewed the natural sources for squalene and focused on the main methods and techniques to obtain and to determine it. Some of its applications in different fields of human activity are also mentioned.
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29
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Hoang MH, Ha NC, Thom LT, Tam LT, Anh HTL, Thu NTH, Hong DD. Extraction of squalene as value-added product from the residual biomass of Schizochytrium mangrovei PQ6 during biodiesel producing process. J Biosci Bioeng 2014; 118:632-9. [DOI: 10.1016/j.jbiosc.2014.05.015] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2014] [Revised: 05/19/2014] [Accepted: 05/20/2014] [Indexed: 10/25/2022]
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30
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Kalogeropoulos N, Tsimidou MZ. Antioxidants in Greek Virgin Olive Oils. Antioxidants (Basel) 2014; 3:387-413. [PMID: 26784878 PMCID: PMC4665486 DOI: 10.3390/antiox3020387] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2014] [Revised: 03/31/2014] [Accepted: 04/10/2014] [Indexed: 01/10/2023] Open
Abstract
Greece is ranked third after Spain and Italy in virgin olive oil production. The number of Greek olive cultivars-excluding clonal selections-is greater than 40; however, more than 90% of the acreage is cultivated with 20 cultivars, adapted to a wide range of environmental conditions. Greek virgin olive oils, produced mainly with traditional, non-intensive cultivation practices, are mostly of exceptional quality. The benefits of consuming virgin olive oil, originally attributed to its high oleic acid content, are now considered to be the combined result of several nutrient and non-nutrient phytochemicals. The present work summarizes available data regarding natural antioxidants in Greek virgin olive oils (VOO) namely, polar phenolic compounds, tocopherols, squalene, and triterpenic acids. The literature survey indicated gaps in information, which should be filled in the near future so that the intrinsic properties of this major agricultural product of Greece will be substantiated on a solid scientific basis.
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Affiliation(s)
- Nick Kalogeropoulos
- Laboratory of Chemistry, Biochemistry, Physical Chemistry of Foods, Department of Nutrition and Dietetics, School of Health Science and Education, Harokopio University, 70 El. Venizelou Str., Athens 17661, Greece.
| | - Maria Z Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki 54124, Greece.
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