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Fu M, Liu J, Li Q, Zhu S, Xue Z, Yu L, Zhou Z. Synthesis of lipophilic vitamin C and evaluation of its antioxidant performance in sunflower seed oil frying. Food Chem 2024; 460:140727. [PMID: 39111045 DOI: 10.1016/j.foodchem.2024.140727] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 07/11/2024] [Accepted: 07/30/2024] [Indexed: 09/06/2024]
Abstract
The present study involved the synthesis and analysis of a lipophilic form of vitamin C, namely tetrabutyryl vitamin C ester (TVCE). TVCE is synthesized by a simple one-step method, combining the advantages of VC and butyric acid. Its antioxidant efficacy on sunflower seed oil frying was evaluated by assessing lipid oxidation parameters including peroxide number (POV), carbonyl number (CV), and paraniline number (pAV). Furthermore, changes in the fatty acid composition of the oil were monitored using techniques such as infrared spectroscopy (IR), nuclear magnetic resonance (NMR), and gas chromatography (GC). The findings demonstrated that lipophilic vitamin C exhibited superior protection against oxidation during frying compared to vitamin E, suggesting that it may be an effective fat-soluble antioxidant. The study provides a new field for the utilization of vitamin C and a new idea for the development of efficient antioxidants.
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Affiliation(s)
- Min Fu
- Key Laboratory for Animal Nutrition and Feed Science of Hubei Province, Wuhan Polytechnic University, Wuhan 430000, China
| | - Juan Liu
- Hubei Key Laboratory of Biomass Fibers and Eco-dyeing & Finishing, College of Chemistry and Chemical Engineering, Wuhan Textile University, Wuhan 430200, China
| | - Qing Li
- Hubei Key Laboratory of Biomass Fibers and Eco-dyeing & Finishing, College of Chemistry and Chemical Engineering, Wuhan Textile University, Wuhan 430200, China
| | - Shengqin Zhu
- Hubei Key Laboratory of Biomass Fibers and Eco-dyeing & Finishing, College of Chemistry and Chemical Engineering, Wuhan Textile University, Wuhan 430200, China
| | - Zhiyong Xue
- Hubei Key Laboratory of Biomass Fibers and Eco-dyeing & Finishing, College of Chemistry and Chemical Engineering, Wuhan Textile University, Wuhan 430200, China.
| | - Lijuan Yu
- Key Laboratory for Animal Nutrition and Feed Science of Hubei Province, Wuhan Polytechnic University, Wuhan 430000, China; China-Norway Joint Lab on Fish Gut Microbiota, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
| | - Zhigang Zhou
- Key Laboratory for Animal Nutrition and Feed Science of Hubei Province, Wuhan Polytechnic University, Wuhan 430000, China; China-Norway Joint Lab on Fish Gut Microbiota, Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
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2
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Shavisi N. Improving the oxidative stability of butter oil with nanoencapsulated Ferulago angulata essential oil during accelerated shelf-life storage. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:2100-2110. [PMID: 39397840 PMCID: PMC11464716 DOI: 10.1007/s13197-024-05980-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/20/2024] [Accepted: 04/02/2024] [Indexed: 10/15/2024]
Abstract
This experiment aimed to encapsulate Ferulago angulata essential oil (FEO) into the zein nanofibers through an electrospinning approach and evaluate their application in retarding the lipid oxidation of butter oil during accelerated shelf-life storage. The main constituents of FEO were α-pinene (35.08%), followed by limonene (21.85%) and ɣ-terpinene (8.03%), respectively. Based on the results of scanning electron microscopy, the obtained electrospun nanofibers were cylindrical, uniformly disordered network structures with smooth surfaces and good continuity. The study findings showed that zein + FEO 1% and zein + FEO 1.5% nanofiber mats had better inhibitory effects to improve the oxidative stability of butter oil during accelerated storage for 24 days compared to the samples enriched with butylated hydroxytoluene 100 mg/Kg (P < 0.05). At the end of the study period, the peroxide value, thiobarbituric acid-reactive substances, p-anisidine value, and acid value of treated butter oils with zein + FEO 1% and zein + FEO 1.5% nanofiber mats were in the range of 0.79-1.03 meq oxygen/Kg, 0.35-0.45 MDA/Kg, 1.36-1.66, and 0.53-0.65 mg KOH/g, respectively. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05980-8.
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Affiliation(s)
- Nassim Shavisi
- Department of Food Hygiene, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
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3
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Guo M, Yang L, Li X, Tang H, Li X, Xue Y, Duan Z. Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage. Foods 2023; 12:3583. [PMID: 37835236 PMCID: PMC10572867 DOI: 10.3390/foods12193583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of rapeseed oil after the addition of RE during storage and the optimum addition of RE in rapeseed oil were investigated. Oxidative stability evaluation results demonstrate that the shelf life of rapeseed oil with the incorporation of 100 mg/kg of RE was equivalent to that with the addition of 50 mg/kg of tert-butyl hydroxyquinone (TBHQ). Storage test analysis results show that RE remarkably delayed the oxidation of rapeseed oil when the storage container was unsealed. The optimum amount of RE as an addition was 50-200 mg/kg under room temperature storage, while it was 150 mg/kg under Schaal oven storage. The antioxidant capacity of rapeseed oil with 50 mg/kg of RE added was remarkably higher than that with 50 mg/kg of TBHQ added after 20 d of storage, according to the Schaal oven test. Additionally, the addition of RE delayed the degradation of endogenous α-tocopherol in rapeseed oil. This study comprehensively evaluated the antioxidant properties of rapeseed oil when RE was added and it provides a new strategy for establishing healthy, nutritious, and safe oil preservation measures.
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Affiliation(s)
| | | | | | | | | | | | - Zhangqun Duan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (M.G.); (L.Y.); (X.L.); (H.T.); (X.L.); (Y.X.)
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4
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Efficacy of exogenous natural antioxidants in stability of polyunsaturated oils under frying temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01601-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Study of meat content and frying process on the formation of polar heterocyclic aromatic amines in heated sausage samples: Optimization and method validation of three‐phase
EME
coupled with
RP‐HPLC. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17014] [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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6
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Demarco F, Rômio AP, da Trindade Alfaro A, Tonial IB. Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02877-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Manzoor S, Masoodi F, Rashid R, Dar MM. Effect of apple pomace-based antioxidants on the stability of mustard oil during deep frying of French fries. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113576] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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8
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Improving oxidative stability of soyabean oil by apple pomace extract during deep frying of french fries. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101874] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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9
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Gu H, Dong Y, Zhu S, Huang X, Sun Y, Chen Q. Development of a sensor-based fluorescent method for quality evaluation of used frying oils. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Faraji M, Ghanati K, Kamankesh M, Aryanasab F, Mohammadi A. New and efficient magnetic nanocomposite extraction using multifunctional deep eutectic solvent based on ferrofluid and vortex assisted-liquid-liquid microextraction: Determining primary aromatic amines (PAAs) in tetra-packed fruit juices. Food Chem 2022; 386:132822. [PMID: 35366633 DOI: 10.1016/j.foodchem.2022.132822] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 03/13/2022] [Accepted: 03/24/2022] [Indexed: 11/04/2022]
Abstract
In this work, a novel magnetic nanocomposite solvent (MNCS) based on ferrofluid and multifunctional deep eutectic solvent (MDES) was synthesized and applied in vortex assisted-liquid-liquid microextraction (VA-LLME). The ferrofluid has been composed from zirconium phosphate (modified magnetic graphene oxide) and tetrabutylammonium bromide-octanoic acid deep eutectic solvent (MGO/α-ZrP@TBAB-OA). This efficient method was employed to determine primary aromatic amines including aniline, 4-methoxyanniline, 4,4'-diaminodiphenylmethane, orthotoluidine, 2,6-dimethylaniline, 2-naphtylamine in tetra-packed juice samples. The proposed method showed the excellent extraction efficiency of PAAs according to strong interactions of new extraction solvent including electrostatic, π-π, and hydrogen bonding attractions. The found levels of PAAs are lower than the limit of quantifications (2.0 µg L-1). Therefore, the migration of PAAs from packaging to the juice samples is lower than permitted level (<10 µg kg-1). The results indicated high potential use of the offered method to analyze aromatic amine compounds in foodstuff and biologic samples in the future.
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Affiliation(s)
- Mohammad Faraji
- Food, Halal and Agricultural Products Research Group, Food Technology and Agricultural Products Research Center, Standard Research Institute (SRI), Karaj P.O. Box 31745-139, Iran.
| | - Kiandokht Ghanati
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Marzieh Kamankesh
- School of Pharmacy, Semnan University of Medical Sciences, Semnan, Iran.
| | - Fezzeh Aryanasab
- Faculty of Chemistry and Petrochemical Engineering, Standard Research Institute (SRI), P.O. Box 31745‑139, Karaj, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology/National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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11
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Wang L, Chen W, Tian Y, Duan X, Yuan Y, Wang N, Xu C, Liu X, Liu Z. Preventive Effects of Sesamol on Deep‐frying Oil‐induced Liver Metabolism Disorders by Altering Gut Microbiota and Protecting Gut Barrier Integrity. Mol Nutr Food Res 2022; 66:e2101122. [DOI: 10.1002/mnfr.202101122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2021] [Revised: 02/07/2022] [Indexed: 11/10/2022]
Affiliation(s)
- Lei Wang
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Weixuan Chen
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Yujie Tian
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Xiaorong Duan
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Yi Yuan
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Na Wang
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- Zhengzhou Key Laboratory of Nutrition and Health Food Zhengzhou 450002 China
| | - Chao Xu
- College of Food Science and Technology Henan Agricultural University Zhengzhou 450002 China
- Zhengzhou Key Laboratory of Nutrition and Health Food Zhengzhou 450002 China
| | - Xuebo Liu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
| | - Zhigang Liu
- College of Food Science and Engineering Northwest A&F University Yangling 712100 China
- Department of Food Science Cornell University Ithaca New York 14853 United States
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12
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Borhanpour F, Sekhavatizadeh SS, Hosseinzadeh S, Hasanzadeh M, Golmakani MT, Moharreri M. Effect of microencapsulated chavil (Ferulago angulata) extract on physicochemical, microbiological, textural and sensorial properties of UF-feta-type cheese during storage time. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Chavil (Ferulago angulata) extract (CE) and microencapsulated chavil extract (MCE) were added to UF- Feta-type Cheese. The aim of this study was to comprising CE and MCE on physicochemical and microbiological properties in cheese. The scanning electron microscope images demonstrate the MCE had elliptical shape. The average size diameter curve of the MCE revealed bimodal distribution with two peaks (1541 and 2222 nm) separately. The hardness value of MCE cheese (212.83 ± 17.63 g) was lower than that of CE (343.67 ± 25.53 g) because of canola oil used in the microencapsulation process. The MCE-cheese showed lower values of acidity (1.67%) in comparison with CE-cheese (1.87%). The viable numbers of Streptococcus thermophilus and Lactococcus lactis were equal among the samples (4.6–4.9 log10 CFU/g respectively). The acid degree value of MCE (2.07 ± 0.21%) and CE (1.83 ± 0.25%) cheese were nearly equal at the end of storage time.
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Affiliation(s)
| | | | - Saeid Hosseinzadeh
- Department of Food Hygiene and Public Health , Professor of Food Hygiene, School of Veterinary Medicine, Shiraz University , Shiraz , Iran
| | | | - Mohammad-Taghi Golmakani
- Food Science and Technology Department , School of Agriculture, Shiraz University , Shiraz , Iran
| | - Morteza Moharreri
- Food Science and Technology Department , School of Agriculture, Shiraz University , Shiraz , Iran
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13
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Narimani R, Moghaddam M, Mahmoodi Sourestani M, Samiei L. A Comparative Study on Essential Oil Profile and Antioxidant Activity in Different Parts of Three Ferulago Species. Chem Biodivers 2021; 19:e202100513. [PMID: 34818444 DOI: 10.1002/cbdv.202100513] [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: 06/29/2021] [Accepted: 11/23/2021] [Indexed: 11/10/2022]
Abstract
In the present study, the phytochemical features of the essential oils from leaves, flowers, and fruits in three Ferulago species including F. angulata, F. carduchorum, and F. contracta was investigated. The essential oils were extracted using the hydrodistillation method and analyzed by GC-FID and GC/MS. The essential oil content varied between 0.46 to 2.65 % (v/w) among the various parts of the studied species. Monoterpene hydrocarbons (leaves: 34.80-78.76 %, flowers: 88.67-94.26 %, fruits: 89.54-94.21 %) constituted the main fraction of three Ferulago species. The major compounds of the essential oil among the species were α-pinene (15.01-22.16 %), β-phellandrene (2.48-14.73 %), α-phellandrene (0.52-13.8 %), and germacrene B (0.11-13.28 %) in leaves; (Z)-β-ocimene (38.46-47.21 %), α-pinene (10.25-18.32 %), and α-phellandrene (5.07-9.44 %) in flowers; (Z)-β-ocimene (10.21-41.19 %), α-phellandrene (7.51-31.89 %), α-pinene (8.96-17.71 %), β-phellandrene (7.24-17.44 %), terpinolene (2.90-7.77 %), and δ-3-carene (1.57-7.66 %) in fruits. The classical antioxidant activity of the essential oils was assessed using the DPPH method. The fruit essential oils of the studied species induced a significant level of antioxidant activity compared to ascorbic acid (EC50 =50.24 μg/mL). The highest level of antioxidant activity was found in F. carduchorum (EC50 =68.75 μg/mL) fruits essential oil. Ferulago species, therefore, have the potential to be utilized as natural antioxidants in the pharmaceutical, food or cosmetic industries owing to their high level of antioxidant activity.
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Affiliation(s)
- Rasoul Narimani
- Department of Horticultural Science and Landscape, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | - Mohammad Moghaddam
- Department of Horticultural Science and Landscape, Faculty of Agriculture, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
| | | | - Leila Samiei
- Research Center for Plants Sciences, Ferdowsi University of Mashhad, P.O. Box 91775-1163, Mashhad, Iran
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14
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Tajdar-oranj B, Kamankesh M, Mohammadi A. Application of novel and efficient hollow fiber electro-membrane extraction assisted by microwave extraction and high-performance liquid chromatography for the determination of polar heterocyclic aromatic amines in hamburger. Microchem J 2021. [DOI: 10.1016/j.microc.2021.106651] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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15
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Badalamenti N, Ilardi V, Rosselli S, Bruno M. The ethnobotany, phytochemistry and biological properties of genus Ferulago - A review. JOURNAL OF ETHNOPHARMACOLOGY 2021; 274:114050. [PMID: 33753144 DOI: 10.1016/j.jep.2021.114050] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 02/08/2021] [Accepted: 03/16/2021] [Indexed: 05/22/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE The genus Ferulago, belonging to the Apiaceae family, is found mainly in the Mediterranean area, Southwest and Middle Asia, the Caucasus and North Africa. Since ancient times, species of this genus have been largely employed in traditional medicine for their biological properties such as antimicrobial, anti-inflammatory, antispasmodic, insecticidal, and anti-malaria, cholinesterase inhibition effects, etc. AIMS: The scope of this paper is to present a comprehensive respect review of this interesting genus including traditional uses, chemical composition of volatile and non-volatile metabolites, and in vitro and in vivo biological properties either utilizing the crude extracts or essential oils, or the single isolated compounds. Furthermore, critical considerations of the published data have been highlighted by comparing them with the results obtained from species of other genus belonging to the Apiaceae family. MATERIALS AND METHODS The available information on these genera was collected from scientific databases and cover from 1967 up to 2020. The following electronic databases were used: PubMed, SciFinder, Science Direct, Scopus, Web of Science and Google Scholar. The search terms used for this review included Ferulago, all the botanical names of the species, both accepted names or synonyms, essential oils, volatile components, traditional uses, activity, pharmacology, and toxicity. No limitations were set for languages. A total of 230 articles were included in the present review. RESULTS Researches performed on either crude extracts, solvent fractions or isolated pure compounds from species of genus Ferulago showed several biological properties such as antibacterial, antifungal, antioxidant, antidiabetic, enzymatic, cytotoxic, anticancer, hepatoprotective, nephroprotective, antileishmanial, antimalarial, anticoagulant, anti-inflammatory, insecticidal, etc. Activities. Phytochemical investigations of Ferulago species have revealed that coumarins are the main constituents of the genera. A large number of flavonoids, terpenoids and other metabolites were also identified. Furthermore, a complete review on the essential oil composition of all the taxa studied so far has been also included. CONCLUSION In the present study, we have provided scientific information and research developments on traditional uses, phytochemical profiles, biological activities and industrial practices on the Ferulago genus. The commercial use and the applications in agri-food sector of some of these species have been also considered. In fact, the various extracts and essential oils have been used as antioxidants and/or as antimicrobial agents, for the stabilization of sunflower and soybean oil, for food packagings, as antioxidants of mayonnaise and yogurt during their storage and, also, as economically valid source for obtaining single compounds, more expensive at a synthetic level.
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Affiliation(s)
- Natale Badalamenti
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy
| | - Vincenzo Ilardi
- Department of Earth and Marine Sciences (DISTeM), University of Palermo, Palermo, Italy
| | - Sergio Rosselli
- Department of Agricultural and Forest Sciences (SAAF), University of Palermo, Palermo, Italy; Centro Interdipartimentale di Ricerca "Riutilizzo Bio-based degli scarti da matrici agroalimentari" (RIVIVE), University of Palermo, Italy
| | - Maurizio Bruno
- Department of Biological, Chemical and Pharmaceutical Sciences and Technologies (STEBICEF), University of Palermo, Palermo, Italy; Centro Interdipartimentale di Ricerca "Riutilizzo Bio-based degli scarti da matrici agroalimentari" (RIVIVE), University of Palermo, Italy.
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16
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Iwegbue CM, Osijaye KO, Igbuku UA, Egobueze FE, Tesi GO, Bassey FI, Martincigh BS. Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103633] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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17
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Comparison between synthetic and rosemary-based antioxidants for the deep frying of French fries in refined soybean oils evaluated by chemical and non-destructive rapid methods. Food Chem 2020; 335:127638. [PMID: 32736158 DOI: 10.1016/j.foodchem.2020.127638] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 06/17/2020] [Accepted: 07/19/2020] [Indexed: 01/03/2023]
Abstract
Using natural antioxidants instead of synthetics ones has been the tendency for retarding the oil deterioration during repeated deep frying process. Concerning this, the comparison between synthetic tertiarybutyl hydroquinone (TBHQ) and rosemary-based antioxidants in frying French fries was hereby evaluated. The quality and stability of frying oils with rosemary-based antioxidants showed higher efficiency than TBHQ regarding oxidation parameters (i.e., chemical indices, sensory, etc.), where rosmarinic acid (RA) was the most effective, followed by rosemary extracts (RE) and carnosic acid (CA). LF-NMR results were highly correlated (R2 = 0.909-0.998) to the change in physicochemical properties tested, where RA could effectively regulate the relaxation spectrum (T2) change and decrease single component relaxation time (T2W). The PCA graph of NIRS also revealed the dynamic change of antioxidant effectiveness in accordance with that obtained by chemical methods. Hence, both LF-NMR and NIRS can be expected as rapid and efficient methods for future monitoring the frying process.
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Wang D, Wang Q, Li S, Xu Y, Wang X, Wang C. Carvacrol methyl ether, a compound from the essential oil of Gardenia jasminoides fruits, exhibits antioxidant effects in the deep-frying of Chinese Youmotou using sunflower oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109502] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Liu Y, Li J, Cheng Y, Liu Y. Volatile components of deep-fried soybean oil as indicator indices of lipid oxidation and quality degradation. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03475-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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20
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Comparative study of rosemary extracts and several synthetic and natural food antioxidants. Relevance of carnosic acid/carnosol ratio. Food Chem 2020; 309:125688. [DOI: 10.1016/j.foodchem.2019.125688] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2019] [Revised: 10/08/2019] [Accepted: 10/08/2019] [Indexed: 12/16/2022]
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21
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Influence of the essential oil of Mentha spicata cv. Henanshixiang on sunflower oil during the deep-frying of Chinese Maye. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109020] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Bagherifar S, Sourestani MM, Zolfaghari M, Mottaghipisheh J, Zomborszki ZP, Csupor D. Variation of Chemical Constituents and Antiradical Capacity of Nine
Ferulago angulata
Populations from Iran. Chem Biodivers 2019; 16:e1900302. [PMID: 31415713 DOI: 10.1002/cbdv.201900302] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2019] [Accepted: 08/15/2019] [Indexed: 01/29/2023]
Affiliation(s)
- Soleyman Bagherifar
- Department of Horticultural Science, Faculty of AgricultureShahid Chamran University of Ahvaz Ahvaz 61357-43311 Iran
| | - Mohammad Mahmoodi Sourestani
- Department of Horticultural Science, Faculty of AgricultureShahid Chamran University of Ahvaz Ahvaz 61357-43311 Iran
| | - Maryam Zolfaghari
- Department of Horticultural Science, Faculty of AgricultureShahid Chamran University of Ahvaz Ahvaz 61357-43311 Iran
| | - Javad Mottaghipisheh
- Department of Pharmacognosy, Faculty of PharmacyUniversity of Szeged, Eötvös u. 6 H-6720 Szeged Hungary
| | - Zoltán Péter Zomborszki
- Department of Pharmacognosy, Faculty of PharmacyUniversity of Szeged, Eötvös u. 6 H-6720 Szeged Hungary
| | - Dezső Csupor
- Department of Pharmacognosy, Faculty of PharmacyUniversity of Szeged, Eötvös u. 6 H-6720 Szeged Hungary
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Kamarudin SA, Jinap S, Sukor R, Foo SP, Sanny M. Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries. Malays J Med Sci 2019; 25:128-139. [PMID: 30914869 PMCID: PMC6419885 DOI: 10.21315/mjms2018.25.5.12] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2018] [Accepted: 09/15/2018] [Indexed: 11/30/2022] Open
Abstract
Background This study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries. Methods Three vegetable oils with different fat-soluble anti-oxidant contents were selected and par-fried potato strips were fried in these oils. Acrylamide in the French fries at different frying times (at 180 °C) and over 10 consecutive frying sessions were measured. The anti-oxidant contents and quality degradation of oils were monitored before and after the 5th and 10th consecutive frying sessions. Results The effect of the fat-soluble anti-oxidants in red palm oil on the acrylamide was more apparent when a prolonged frying time was used for consecutive frying sessions than when different frying conditions were used. Using red palm oil, acrylamide concentration in French fries significantly dropped to the lowest level, at 524 ng g−1, after the 10th frying session. The β-carotene content after the 10th frying session was the highest in red palm oil. Conclusion The use of red palm oil for deep-fat frying French fries can be a mitigation strategy to reduce acrylamide formation, but further studies are necessary to investigate the influence of different types of fat-soluble anti-oxidants on the inhibition of acrylamide formation.
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Affiliation(s)
- Siti Asiah Kamarudin
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Selamat Jinap
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.,Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Rashidah Sukor
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.,Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
| | - Siew Pheng Foo
- Carotino Sdn. Bhd., PLO 519 Jalan Besi Satu, Pasir Gudang Industrial Estate, 81700 Pasir Gudang, Johor, Malaysia
| | - Maimunah Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.,Laboratory of Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
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24
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Effects of tocopherol, rosemary essential oil and Ferulago angulata extract on oxidative stability of mayonnaise during its shelf life: A comparative study. Food Chem 2019; 285:46-52. [PMID: 30797371 DOI: 10.1016/j.foodchem.2019.01.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 12/01/2018] [Accepted: 01/02/2019] [Indexed: 10/27/2022]
Abstract
The purpose of this study was to investigate the effects of tocopherol, rosemary essential oil and ferulago on oxidative stability of mayonnaise during storage. Their efficacy was also compared with tertiary butylhydroquinone (TBHQ) and the control group. During the primary oxidation stage, tocopherol was more efficient than TBHQ, while in the secondary oxidation stage it was the same as other antioxidants. At end of storage, samples with added rosemary essential oil and ferulago extract showed peroxide value (2.29 and 2.80 meq O2/kg oil), anisidine value (11.83 and 12.23), hexanal and heptanal concentration (510.2, 589.9 and 76.6, 75.2 ng/g), respectively, which were meaningfully less than those of the control sample (10.44 meq O2/kg, 18.32, 1339.8 ng/g, and 225.5 ng/g, respectively). Based on the overall results, tocopherol and rosemary essential oil can be recommended as replacement for TBHQ. However, further evaluation needs to be performed on the organoleptic properties of Ferulago extract.
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25
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Shahbazi Y, Shavisi N. Effect of methanolic Prosopis farcta extract on storage stabilization of canola oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:420-427. [PMID: 30728585 PMCID: PMC6342821 DOI: 10.1007/s13197-018-3503-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/24/2018] [Accepted: 11/07/2018] [Indexed: 10/27/2022]
Abstract
The aim of the present study was to evaluate the effect of methanolic Prosopis farcta extract (PFE; 0, 200, 400, 600, 800 and 1000 ppm) on storage stabilization of canola oil during 24 days of accelerated storage. The canola oil was mainly comprised of oleic acid (65.01%), linoleic acid (19.56%), linolenic acid (8.11%) and palmitic acid (4.48%). The 1, 1-diphenyl-2-picrylhydrazyl radical scavenging activity and β-carotene bleaching ability of the PFE were 1.16 μg/ml and 0.09 mg/ml, respectively. Our study showed that total phenolic content of PFE was 365.72 ± 6.21 mg gallic acid/g of dried fruit quantified by Folin-Ciocalteu's method. Peroxide value, p-anisidine value and thiobarbituric acid value exhibited that PFE at concentration levels of 400, 600, 800 and 1000 ppm in canola oil had good antioxidant effect. According to the results of the present study. The induction periods of treated samples were significantly increased with increasing of PFE concentration. Indeed, the induction periods of oil were improved from 1.99 (control) to 3.32, 4.56, 8.32, 9.89 and 13.34 h by addition of 200, 400, 600, 800 and 1000 ppm of PFE, respectively.
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Affiliation(s)
- Yasser Shahbazi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
| | - Nassim Shavisi
- Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
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26
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A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes. Food Chem 2018; 279:426-434. [PMID: 30611510 DOI: 10.1016/j.foodchem.2018.12.029] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Revised: 11/29/2018] [Accepted: 12/07/2018] [Indexed: 11/22/2022]
Abstract
The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process. Frozen, pre-fried potatoes were fried at 180 °C for 8 min in refined olive oil enriched by different concentrations of a phenolic extract, while oil enriched by a common synthetic antioxidant (butylated hydroxytoluene) was used for comparison. The whole frying process took six hours. The phenolic extract has revealed as a very promising oil stabilizing agent during frying, playing an important role (dose-dependent) in preserving the antioxidants both in oil and in food, in reducing the formation of unwanted compounds (acrolein and hexanal), and in contrasting the acrylamide production. These results clearly show that the phenolic extract can be used as a source of natural antioxidants to replace (or avoid) synthetic additives in foods or beverages.
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27
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Zhu Y, Li X, Huang J, Zhao C, Qi J, Jin Q, Wang X. Correlations between polycyclic aromatic hydrocarbons and polar components in edible oils during deep frying of peanuts. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.12.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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28
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Kostadinović Veličkovska S, Catalin Moţ A, Mitrev S, Gulaboski R, Brühl L, Mirhosseini H, Silaghi-Dumitrescu R, Matthäus B. Bioactive compounds and "in vitro" antioxidant activity of some traditional and non-traditional cold-pressed edible oils from Macedonia. Journal of Food Science and Technology 2018; 55:1614-1623. [PMID: 29666513 DOI: 10.1007/s13197-018-3050-0] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/14/2018] [Accepted: 01/18/2018] [Indexed: 12/13/2022]
Abstract
The bioactive compounds and "in vitro" antioxidant activity measured by three antioxidant assays of some traditional and non-traditional cold-pressed edible oils from Macedonia were object of this study. The fatty acid composition showed dominance of monounsaturated oleic acid in "sweet" and "bitter" apricot kernel oils with percentages of 66.7 ± 0.5 and 57.8 ± 0.3%, respectively. The most dominant fatty acid in paprika seed oil was polyunsaturated linoleic acid with abundance of 69.6 ± 2.3%. The most abundant tocopherol was γ-tocopherol with the highest quantity in sesame seed oil (57.6 ± 0.1 mg/100 g oil). Paprika seed oil, sesame seed oil and sweet apricot oil were the richest source of phytosterols. DPPH assay was the most appropriate for the determination of the antioxidant activity of cold-pressed sunflower oil due to high abundance of α-tocopherol with a level of 22.8 ± 1.1 mg/100 g of oil. TEAC assay is the best for the determination of the antioxidant activity of sesame seed oil and paprika seed oils as the richest sources of phenolic compounds. β-carotene assay was the most suitable assay for oils obtained from high pigmented plant material. Triacylglycerols and phytosterol profiles can be used as useful markers for the origin, variety and purity of the oils.
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Affiliation(s)
- Sanja Kostadinović Veličkovska
- 1Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania.,2Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia.,3Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany
| | - Augustin Catalin Moţ
- 1Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania
| | - Saša Mitrev
- 2Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia
| | - Rubin Gulaboski
- 2Faculty of Agriculture, University "Goce Delčev", Krste Misirkov bb, 2000 Štip, Macedonia
| | - Ludger Brühl
- 3Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany
| | - Hamed Mirhosseini
- 4Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia (UPM), 43400 Sri Serdang, Selangor Malaysia
| | - Radu Silaghi-Dumitrescu
- 1Faculty of Chemistry and Chemical Engineering, Babeş-Bolyai University, 11 Arany Janos Str., 400028 Cluj-Napoca, Romania
| | - Bertrand Matthäus
- 3Federal Research Institute for Nutrition and Food, Department for Safety and Quality of Cereals, Max Rubner-Institut, Schützenberg 12, 32756 Detmold, Germany
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29
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Lorigooini Z, Koravand M, Haddadi H, Rafieian-Kopaei M, Shirmardi HA, Hosseini Z. A review of botany, phytochemical and pharmacological properties of Ferulago angulata. TOXIN REV 2017. [DOI: 10.1080/15569543.2017.1399277] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Zahra Lorigooini
- Medical Plants Research Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Masomeh Koravand
- Department of Chemistry, Faculty of Sciences, Shahrekord University, Shahrekord, Iran
| | - Hedayat Haddadi
- Department of Chemistry, Faculty of Sciences, Shahrekord University, Shahrekord, Iran
| | - Mahmoud Rafieian-Kopaei
- Medical Plants Research Center, Basic Health Sciences Institute, Shahrekord University of Medical Sciences, Shahrekord, Iran
| | - Hamzeh Ali Shirmardi
- Research Center of Agriculture and Natural Resources Research and Education Center, Agricultural Research Education and Extension Organization, Shahrekord, Iran
| | - Zohreh Hosseini
- Department of Chemistry, Faculty of Sciences, Shahrekord University, Shahrekord, Iran
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30
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Santos CSP, Molina-Garcia L, Cunha SC, Casal S. Fried potatoes: Impact of prolonged frying in monounsaturated oils. Food Chem 2017; 243:192-201. [PMID: 29146328 DOI: 10.1016/j.foodchem.2017.09.117] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 09/11/2017] [Accepted: 09/22/2017] [Indexed: 11/28/2022]
Abstract
Fresh potatoes were intermittently deep-fried up to recommended limits (175°C, 8h/day, 28h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for diverse chemical components and sensorial attributes, aiming to quantify the impact of prolonged frying on potatoes nutrients, and the potential alterations resulting from the use of different monounsaturated-rich oils. Independently of oil type, its degradation promotes time-dependent losses of important potato nutrients, as vitamin C. Regarding the monounsaturated-rich oils tested, potatoes fried in CO had more equilibrated fatty acid profiles, but higher amounts of aldehydes derived from PUFA oxidation, while in EVOO were enriched with phenolic compounds. Acrylamide amounts were not affected by oil type or frying hours. Sensory degradation was gradually perceived by the panellists, except in PO. Prolonged frying should not be studied only on the basis of oil degradation because, even if within regulated limits, it induces loss of important food compounds.
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Affiliation(s)
- Carla S P Santos
- REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal.
| | - Lucía Molina-Garcia
- REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus las Lagunillas, E-23071 Jaén, Spain.
| | - Sara C Cunha
- REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal.
| | - Susana Casal
- REQUIMTE, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Rua Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; EPIUnit - Instituto de Saúde Pública, Universidade do Porto, Rua das Taipas, nº 135, 4050-600 Porto, Portugal.
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31
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Redondo-Cuevas L, Castellano G, Raikos V. Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13526] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Lucía Redondo-Cuevas
- Rowett Institute; University of Aberdeen; Foresterhill AB25 2ZD Aberdeen UK
- Departamento de Ciencias Experimentales y Matemáticas; Facultad de Veterinaria y Ciencias Experimentales; Universidad Católica de Valencia San Vicente Mártir; Valencia 46001 Spain
- Escuela de Doctorado; Universidad Católica de Valencia San Vicente Mártir; Valencia 46008 Spain
| | - Gloria Castellano
- Departamento de Ciencias Experimentales y Matemáticas; Facultad de Veterinaria y Ciencias Experimentales; Universidad Católica de Valencia San Vicente Mártir; Valencia 46001 Spain
| | - Vassilios Raikos
- Rowett Institute; University of Aberdeen; Foresterhill AB25 2ZD Aberdeen UK
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32
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Jiménez P, García P, Bustamante A, Barriga A, Robert P. Thermal stability of oils added with avocado (Persea americana cv. Hass) or olive (Olea europaea cv. Arbequina) leaf extracts during the French potatoes frying. Food Chem 2017; 221:123-129. [DOI: 10.1016/j.foodchem.2016.10.051] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2016] [Revised: 10/07/2016] [Accepted: 10/11/2016] [Indexed: 12/11/2022]
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