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Lakhlifi El Idrissi Z, El Guezzane C, Boujemaa I, El Bernoussi S, Sifou A, El Moudden H, Ullah R, Bari A, Goh KW, Goh BH, Bouyahya A, Harhar H, Tabyaoui M. Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability. Food Chem X 2024; 22:101453. [PMID: 38803670 PMCID: PMC11129170 DOI: 10.1016/j.fochx.2024.101453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 05/05/2024] [Accepted: 05/06/2024] [Indexed: 05/29/2024] Open
Abstract
This study aimed to explore the possibility of enriching cold-pressed Virginia (VIO) and Valencia (VAO) peanut oils with omega-3 fatty acids (FAs) from walnut oil (WO) to produce blended oils with improved nutritional value. The oxidative stability of pure and blended oils was examined under accelerated conditions (60 °C) for 28 days. The FA and tocopherol profiles, as well as nutritional quality indices, were determined. As the proportion of WO increased in the blends, the levels of linoleic and α-linolenic essential FAs increased, while oleic acid content decreased. Furthermore, γ- and δ-tocopherol levels rose, whereas α-tocopherol declined. Among the studied blends, VIO:WO blends, especially at a (70:30) ratio, were nutritionally favorable with a balanced FA profile. During storage, notable changes were observed in tocopherol levels, along with subtle alterations in the FA profile of the blended oils. Hence, the oxidative stability of pure VIO and VAO decreased with WO incorporation.
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Affiliation(s)
- Zineb Lakhlifi El Idrissi
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Chakir El Guezzane
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Ihssan Boujemaa
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Sara El Bernoussi
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Aicha Sifou
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Hamza El Moudden
- Higher School of Technology of El Kelaa Des Sraghna, Cadi Ayyad University, El Kelaa Des Sraghna B.P 104, Morocco
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh Saudi Arabia, Saudi Arabia
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy King Saud University Riyadh Saudi Arabia, Saudi Arabia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia
- Faculty of Engineering, Shinawatra University, Samkhok, Pathum Thani, Thailand
| | - Bey Hing Goh
- Sunway Biofunctional Molecules Discovery Centre (SBMDC), School of Medical and Life Sciences, Sunway University, Sunway City, Selangor, Malaysia
- College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, Zhejiang, China
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10106, Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
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2
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Kobayashi Y, Li Q, Ushimaru K, Hirota M, Morita T, Fukuoka T. Updated component analysis method for naturally occurring sophorolipids from Starmerella bombicola. Appl Microbiol Biotechnol 2024; 108:296. [PMID: 38607413 PMCID: PMC11009742 DOI: 10.1007/s00253-024-13138-x] [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: 01/16/2024] [Revised: 03/22/2024] [Accepted: 04/03/2024] [Indexed: 04/13/2024]
Abstract
Sophorolipids (SLs) are promising glycolipid biosurfactants as they are easily produced and functional. SLs from microorganisms are comprised of mixtures of multiple derivatives that have different structures and properties, including well-known acidic and lactonic SL (ASLs and LSLs, respectively). In this study, we established a method for analyzing all SL derivatives in the products of Starmerella bombicola, a typical SL-producing yeast. Detailed component analyses of S. bombicola products were carried out using reversed-phase high-performance liquid chromatography and mass spectrometry. Methanol was used as the eluent as it is a good solvent for all SL derivatives. With this approach, it was possible to not only quantify the ratio of the main components of ASL, LSL, and SL glycerides but also confirm trace components such as SL mono-glyceride and bola-form SL (sophorose at both ends); notably, this is the first time these components have been isolated and identified successfully in naturally occurring SLs. In addition, our results revealed a novel SL derivative in which a fatty acid is bonded in series to the ASL, which had not been reported previously. Using the present analysis method, it was possible to easily track compositional changes in the SL components during culture. Our results showed that LSL and ASL are produced initially and that SL glycerides accumulate from the middle stage during the fermentation process. KEY POINTS: • An easy and detailed component analysis method for sophorolipids (SLs) is introduced. • Multiple SL derivatives were identified different from known SLs. • A novel hydrophobic acidic SL was isolated and characterized.
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Affiliation(s)
- Yosuke Kobayashi
- Allied Carbon Solutions Co., Ltd., 847-1 Ozuwa, Numazu, Shizuoka, 410-0873, Japan
| | - Qiushi Li
- Allied Carbon Solutions Co., Ltd., 847-1 Ozuwa, Numazu, Shizuoka, 410-0873, Japan
| | - Kazunori Ushimaru
- Research Institute for Sustainable Chemistry, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 5-2, 1-1-1, Higashi, Tsukuba, Ibaraki, 305-8565, Japan
| | - Makoto Hirota
- Allied Carbon Solutions Co., Ltd., 847-1 Ozuwa, Numazu, Shizuoka, 410-0873, Japan
| | - Tomotake Morita
- Research Institute for Sustainable Chemistry, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 5-2, 1-1-1, Higashi, Tsukuba, Ibaraki, 305-8565, Japan
| | - Tokuma Fukuoka
- Research Institute for Sustainable Chemistry, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba Central 5-2, 1-1-1, Higashi, Tsukuba, Ibaraki, 305-8565, Japan.
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3
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Sharma K, Kumar M, Lorenzo JM, Guleria S, Saxena S. Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Kanika Sharma
- Chemical and Biochemical Processing Division Central Institute for Research on Cotton Technology Mumbai India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division Central Institute for Research on Cotton Technology Mumbai India
- Department of Biology East Carolina University Greenville North Carolina USA
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Ourense Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain
| | - Sanjay Guleria
- Division of Biochemistry, Faculty of Basic Science Sher‐e‐Kashmir University of Agricultural Sciences and Technology Jammu India
| | - Sujata Saxena
- Chemical and Biochemical Processing Division Central Institute for Research on Cotton Technology Mumbai India
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4
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Modupalli N, Krisshnan A, C K S, D V C, Natarajan V, Koidis A, Rawson A. Effect of novel combination processing technologies on extraction and quality of rice bran oil. Crit Rev Food Sci Nutr 2022; 64:1911-1933. [PMID: 36106441 DOI: 10.1080/10408398.2022.2119367] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Rice bran, a primary by-product from the rice processing industries, containing 10-15% oil, attracts significant attention from consumers due to its many health-promoting effects. The extraction methodology used is one of the most critical factors affecting the quality and yield of oil from rice bran. Using solvents is the current commercial process for rice bran oil extraction, which has its setbacks. It is challenging and expensive, and there is a risk of traces of solvent residue in the oil. Emerging combination extraction technologies offer zero to minimal solvent residues or chemical deformation while considering increasing environmental and energy footprint. Emerging combination processing technologies include new-age methods like supercritical fluid extraction, sub-critical fluid extraction, ultrasound-assisted enzymatic extraction, ohmic heating, and microwave-assisted extraction. These techniques have been reported to extract oil from rice bran, improving extraction efficiency and quality. These techniques demonstrate solid prospects for future applications. The present review discusses and compares these emerging technologies for oil extraction from rice bran commercially.
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Affiliation(s)
- Nikitha Modupalli
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Anitha Krisshnan
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Sunil C K
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | - Chidanand D V
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
| | | | - Anastasios Koidis
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Ashish Rawson
- National Institute of Food Technology Entrepreneurship and Management, Thanjavur, India
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5
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Contribution of endogenous minor components in the oxidative stability of rice bran oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01602-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds. Foods 2022; 11:foods11070912. [PMID: 35406999 PMCID: PMC8997534 DOI: 10.3390/foods11070912] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/15/2022] [Accepted: 03/18/2022] [Indexed: 02/04/2023] Open
Abstract
Rice bran oil (RBO) is a valuable ingredient extracted from rice bran (RB), a side stream of polishing rice grain in the milling process. RBO is rich in bioactive ingredients with potential health benefits, such as gamma-oryzanol (GO) and gamma-aminobutyric acid (GABA). Despite its benefits, the quality of RBO depends on the degree of stabilisation of the RB, which is easily affected by lipase enzymes, and thus needs an effective treatment prior to RBO production. To assess the potential of the microwave-assisted method for RB stabilisation and RBO extraction, three Carolino rice varieties (Ariete, Teti, Luna) were tested. The effect of RB stabilisation was evaluated via acid value, water absorption, and GO and GABA levels. The RBO yield was optimised by solvent, temperature, and solvent-to-sample ratio, and the GO and fatty acid levels were determined. The RB stabilisation for the Luna variety did not affect the GO and GABA; for the Ariete and Teti varieties, the GO decreased by 34.4% and 24.2%, and the GABA increased by 26.5% and 47.0%, respectively. The GO levels in RBO samples were not affected by RB stabilisation. The RBO nutritional value was confirmed by the suitable ratio (>2) between polyunsaturated (PUFA) and saturated fatty acids (SFA), with the Teti variety presenting the highest ratio.
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7
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Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. SUSTAINABILITY 2022. [DOI: 10.3390/su14020849] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.
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8
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Yu D, Ma X, Huang Y, Jiang L, Wang L, Han C, Yang F. Immobilization of cellulase on magnetic nanoparticles for rice bran oil extraction in a magnetic fluidized bed. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0111] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
This paper presents a method for extracting rice bran oil using magnetic immobilized cellulase (MIC) in a magnetic fluidized bed (MFB). Cellulase was immobilized on Fe3O4/SiO
x
-g-P (glycydylmethacrylate) with an average grain size of 120 nm. The rice bran was hydrolyzed using MIC combined with magnetic immobilized alkaline protease to extract rice bran oil. Under intermittent conditions, the MIC concentration was 1.6 mg/g, the liquid to material ratio was 4:1, the enzymatic hydrolysis time was 150 min, and the oil yield was as high as 85.6 ± 1.20% at 55 °C. The fluid in the MFB had a magnetic field strength of 0.022 T, a flow velocity of 0.005 m/s, and an oil extraction rate of 90.3%. This provides a theoretical basis for the extraction of rice bran oil using the subsequent MFB hydroenzyme method.
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Affiliation(s)
- Dianyu Yu
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Xiaoyu Ma
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Yunyan Huang
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Lianzhou Jiang
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Liqi Wang
- School of Computer and Information Engineering , Harbin Business University, Harbin , China
| | - Cuiping Han
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
| | - Fuming Yang
- School of Food Science, Northeast Agricultural University , Harbin , Heilongjiang , 150030 , China
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9
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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10
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Romanić RS, Lužaić TZ, Radić BĐ. Enriched sunflower oil with omega 3 fatty acids from flaxseed oil: Prediction of the nutritive characteristics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112064] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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11
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Suri K, Singh B, Kaur A. Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil. Food Chem 2021; 368:130777. [PMID: 34392118 DOI: 10.1016/j.foodchem.2021.130777] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 08/03/2021] [Accepted: 08/04/2021] [Indexed: 11/29/2022]
Abstract
In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180, 360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability characteristics. The impact of microwave powers on oil yield, pigment content, Maillard reaction products (MRPs), radical scavenging activity (RSA), color, viscosity, total phenolic content (TPC), oxidative stability index (OSI) and fatty acid composition (FAC) of oil was studied. TPC, RSA, OSI, MRPs, viscosity, chlorophyll and carotenoid contents were higher in oil of NS heated at 720 W for 10 min while maximum oil yield and low acid value was observed for NS heated at 540 W for 10 min. FAC was slightly influenced by microwave roasting and FTIR spectra exhibited a minor difference in intensities of peaks at 3009, 2925, 2854, 1745 and 1161 cm-1. The results of the study indicated that microwave roasting improves NS oil quality characteristics.
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Affiliation(s)
- Kanchan Suri
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India
| | - Balwinder Singh
- P.G. Department of Biotechnology, Khalsa College, Amritsar, Punjab 143002, India.
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, Punjab 143005, India.
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12
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Huang J, Zhao Z, Shao L, Chang C, Sun X, Wang X, Jin Q, Wang X. Steaming, boiling after pre‐frying, and stir‐frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jianhua Huang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Zhengmei Zhao
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Linya Shao
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Chang Chang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xuemei Sun
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xiaosan Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
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13
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Başyiğit B, Sağlam H, Hayoğlu İ, Karaaslan M. Spectroscopic (LC‐ESI‐MS/MS, FT‐IR, NMR) and functional characterization of fruit seed oils extracted with green technology: A comparative study with
Prunus cerasus
and
Punica granatum oils. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bülent Başyiğit
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
| | - Hidayet Sağlam
- Molecular Biology and Genetics Department Faculty of Arts and Sciences Kilis 7 Aralık University Kilis Turkey
| | - İbrahim Hayoğlu
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
| | - Mehmet Karaaslan
- Food Engineering Department, Engineering Faculty Harran University Şanlıurfa Turkey
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Bhunia RK, Sinha K, Kaur R, Kaur S, Chawla K. A Holistic View of the Genetic Factors Involved in Triggering Hydrolytic and Oxidative Rancidity of Rice Bran Lipids. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1915328] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Rupam Kumar Bhunia
- National Agri-Food Biotechnology Institute (NABI), Plant Tissue Culture and Genetic Engineering, Mohali, Punjab, India
| | - Kshitija Sinha
- National Agri-Food Biotechnology Institute (NABI), Plant Tissue Culture and Genetic Engineering, Mohali, Punjab, India
- Department of Biotechnology, Sector-25, Panjab University, Chandigarh, India
| | - Ranjeet Kaur
- Department of Genetics, University of Delhi South Campus, New Delhi, India
| | - Sumandeep Kaur
- Department of Biotechnology, Sector-25, Panjab University, Chandigarh, India
| | - Kirti Chawla
- National Agri-Food Biotechnology Institute (NABI), Plant Tissue Culture and Genetic Engineering, Mohali, Punjab, India
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15
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YEBOAH A, YING S, LU J, XIE Y, AMOANIMAA-DEDE H, BOATENG KGA, CHEN M, YIN X. Castor oil (Ricinus communis): a review on the chemical composition and physicochemical properties. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.19620] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
| | | | | | - Yu XIE
- Guangdong Ocean University, China
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16
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Pan F, Wang X, Wen B, Wang C, Xu Y, Dang W, Zhang M. Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0920192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
For the increase in oxidative stability and phytonutrient contents of walnut oil (WO), 5, 10, 20 and 30% blends with almond oil (AO) were prepared. The fatty acid compositions and the micronutrients of the oil samples such as tocopherol, phytosterol and squalene were measured by GC-MS and HPLC. It was found that the proportions of PUFAs/SFAs in blended oils with high AO contents were lowered, and the blends contained higher levels of tocopherols, phytosterols and squalene than those of pure WO. The 60 °C oven accelerated oxidation test was used to determine the oxidative stability of the blended oil. The fatty acid composition, micronutrients and oxidation products were determined. The results showed that the oxidation stability of the blended oil increased with an increasing proportion of AO. In addition, a significant negative correlation between micronutrient and oxidation products was observed as the number of days of oxidation increased.
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17
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Jurić S, Jurić M, Siddique MAB, Fathi M. Vegetable Oils Rich in Polyunsaturated Fatty Acids: Nanoencapsulation Methods and Stability Enhancement. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717524] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Slaven Jurić
- Department of Chemistry, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
| | - Marina Jurić
- Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia
| | - Md Abu Bakar Siddique
- Department of Agriculture and Food Science, University College Dublin (UCD) Belfield, Dublin, Ireland
| | - Milad Fathi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan, Iran
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18
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Olatunya AM, Omojola A, Akinpelu K, Akintayo ET. Vitamin E, Phospholipid, and Phytosterol Contents of Parkia biglobosa and Citrullus colocynthis Seeds and Their Potential Applications to Human Health. Prev Nutr Food Sci 2019; 24:338-343. [PMID: 31608260 PMCID: PMC6779087 DOI: 10.3746/pnf.2019.24.3.338] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Accepted: 05/13/2019] [Indexed: 12/31/2022] Open
Abstract
Vitamin E, phytosterol, and phospholipids are classes of lipids that are also referred to as nutraceuticals. These lipids are components of foods, which have nutritional as well as numerous other health benefits, and consumption has been shown to prevent certain deadly diseases. These compounds can only be obtained from plant products; there is therefore a need for more research on the availability of these compounds from common food sources. Oils extracted from Citrullus colocynthis and Parkia biglobosa seeds were analysed for vitamin E, phospholipid, and phytosterol contents using a chromatographic technique. The seeds had total vitamin E contents of 53.47 and 42.57 mg/100 g, phytosterol contents of 260 and 451 mg/100 g, and phospholipid contents of 409 and 1,603 mg/100 g for C. colocynthis and P. biglobosa, respectively. Thus, consumption of these two plants as condiments will help people consume these essential lipids and could serve as dietary supplements to prevent and combat occurrence of certain deadly diseases; this is important as the world is revolving towards disease prevention rather than curing, which is often more expensive and difficult.
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Affiliation(s)
| | - Akinwale Omojola
- Department of Chemistry, Ekiti State University, Ado-Ekiti, Ekiti State 360221, Nigeria
| | - Kolawole Akinpelu
- Department of Chemistry, Ekiti State University, Ado-Ekiti, Ekiti State 360221, Nigeria
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19
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Mazaheri Y, Torbati M, Azadmard‐Damirchi S, Savage GP. Oil extraction from blends of sunflower and black cumin seeds by cold press and evaluation of its physicochemical properties. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14154] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yeganeh Mazaheri
- Faculty of Nutrition, Department of Food Science and Technology Tabriz University of Medical Sciences Tabriz Iran
| | - Mohammadali Torbati
- Faculty of Nutrition, Department of Food Science and Technology Tabriz University of Medical Sciences Tabriz Iran
| | - Sodeif Azadmard‐Damirchi
- Faculty of Agriculture, Department of Food Science and Technology University of Tabriz Tabriz Iran
- Food and Drug Safety Research Center Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences Tabriz Iran
| | - Geoffrey P. Savage
- Food Group, Department of Wine, Food and Molecular Biosciences Lincoln University Canterbury New Zealand
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Mazaheri Y, Torbati M, Azadmard-Damirchi S, Savage GP. A comprehensive review of the physicochemical, quality and nutritional properties of Nigella sativa oil. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2018.1563793] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Yeganeh Mazaheri
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
- Food and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Geoffrey P. Savage
- Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand
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21
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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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Characteristics of Chamaerops humilis L. var. humilis seed oil and study of the oxidative stability by blending with soybean oil. Journal of Food Science and Technology 2018; 55:2170-2179. [PMID: 29892118 DOI: 10.1007/s13197-018-3134-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/12/2018] [Accepted: 03/18/2018] [Indexed: 10/17/2022]
Abstract
Herein we examine the characteristics of date seed oil extracted from Chamaerops humilis L. var. humilis seeds (HSO) cultivated in a gardening zone in Tunisia. Its physicochemical properties, fatty acid composition, and thermal and antioxidant properties were evaluated and compared with those of seed oil from another variety of Chamaerops humilis. The results showed that HSO possessed higher contents of oleic (44%) and linoleic (20%) acids than the other seed oil. The total tocopherol and tocotrienol content was 88 mg/100 g oil, where α-tocotrienol (64%) was the major isomer. The total phenolic (91 μg/g oil) and flavonoid contents (18 μg/g oil) of the HSO were determined, and its antioxidant capacities, measured in terms of ABTS and DPPH radical-scavenging capacities, were 210 µM TEAC/g DW and 4.3 mM TEAC/g DW, respectively. The oxidative stability index (OSI) of the oil was 16 h at 110 °C. Furthermore, the OSI of soybean oil was significantly enhanced upon blending with HSO. HSO exhibited higher thermal stability than the other oils and significantly different thermal behavior. The determination of fatty acid composition, physicochemical properties, bioactive content, oxidative stability, and thermal behavior of HSO demonstrated that this renewable resource can be used for edible purposes.
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Ozdemir N, Kantekin-Erdogan MN, Tat T, Tekin A. Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise. Journal of Food Science and Technology 2018; 55:1562-1568. [PMID: 29606771 DOI: 10.1007/s13197-018-3075-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2018] [Accepted: 02/12/2018] [Indexed: 12/13/2022]
Abstract
Mayonnaise is one of the most commonly used sauces all over the world but it is vulnerable to oxidation because of its high oil content. Using natural antioxidants instead of synthetic ones is a popular and promising topic in the food industry. The aim of this study was to increase the oxidative stability of mayonnaise using cold-pressed black cumin oil (BCO), which has high antioxidant activity due to its phenolic content. Four different mayonnaise formulations were used: Mayo-Control, Mayo-5% BCO, Mayo-10% BCO, and Mayo-20% BCO, which refer to a 0 (control), 5, 10, and 20% BCO replacement of total sunflower oil content, respectively. Thymoquinone content of the mayonnaises including BCO increased with the increasing BCO ratios. At the end of the storage for 4 weeks at 20 °C, peroxide values of Mayo-Control, Mayo-5% BCO, Mayo-10% BCO, and Mayo-20% BCO samples were recorded as 36.07 ± 1.51, 26.76 ± 0.67, 25.60 ± 0.57, and 17.66 ± 1.93 meq O2/kg oil, respectively. The conjugated diene and triene values of the mayonnaises prepared by adding BCO were lower than those of the control group during storage. Overall acceptability of Mayo-5% BCO in sensory analysis was higher than that of Mayo-Control. Using BCO in mayonnaise improved its oxidative stability and flavor.
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Affiliation(s)
- Necla Ozdemir
- Department of Food Engineering, Faculty of Engineering, Ankara University, 06830 Golbasi, Ankara, Turkey
| | | | - Tuba Tat
- Department of Food Engineering, Faculty of Engineering, Ankara University, 06830 Golbasi, Ankara, Turkey
| | - Aziz Tekin
- Department of Food Engineering, Faculty of Engineering, Ankara University, 06830 Golbasi, Ankara, Turkey
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24
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Physicochemical characteristics of the cold-pressed oil obtained from seeds of Fagus sylvatica L. Food Chem 2017; 225:239-245. [PMID: 28193421 DOI: 10.1016/j.foodchem.2017.01.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Revised: 01/03/2017] [Accepted: 01/05/2017] [Indexed: 11/22/2022]
Abstract
A physicochemical characteristic of the cold-pressed oil obtained from seeds of common beech (Fagus sylvatica L.) has been presented. This plant may be considered as unconventional oilseeds crops because of relatively high content of fat (27.25%). The analyzed beech seeds oil has been classified as oleic-linoleic acids oil with more than 76% percentage share of those species. Beech seeds oil contains 4.2% of gamma-linolenic acid (GLA). Unique characteristic is the high content of γ-tocopherol (75.4mg/100g) and δ-tocopherol (34.05mg/100g). γ-Tocopherol is effective scavengers of reactive nitrogen species and prevents DNA bases nitration, what makes beech seeds oil interesting raw material in the production of cosmetics. Additionally the content of carotenoids, very effective photooxidation inhibitors, is at high level in comparison with other cold-pressed oils. It was demonstrated that PCA analysis may help to determine the authenticity of oil obtained from beech seeds.
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25
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Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Savage GP. Vegetable oil blending: A review of physicochemical, nutritional and health effects. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.09.007] [Citation(s) in RCA: 106] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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