1
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Segantini M, Marcozzi G, Elrifai T, Shabratova E, Höflich K, Deaconeasa M, Niemann V, Pietig R, McPeak JE, Anders J, Naydenov B, Lips K. Compact Electron Paramagnetic Resonance on a Chip Spectrometer Using a Single Sided Permanent Magnet. ACS Sens 2024. [PMID: 39326012 DOI: 10.1021/acssensors.4c00788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/28/2024]
Abstract
Electron paramagnetic resonance (EPR) spectroscopy provides information about the physical and chemical properties of materials by detecting paramagnetic states. Conventional EPR measurements are performed in high Q resonator using large electromagnets which limits the available space for operando experiments. Here we present a solution toward a portable EPR sensor based on the combination of the EPR-on-a-Chip (EPRoC) and a single-sided permanent magnet. This device can be placed directly into the sample environment (i.e., catalytic reaction vessels, ultrahigh vacuum deposition chambers, aqueous environments, etc.) to conduct in situ and operando measurements. The EPRoC reported herein is comprised of an array of 14 voltage-controlled oscillator (VCO) coils oscillating at 7 GHz. By using a single grain of crystalline BDPA, EPR measurements at different positions of the magnet with respect to the VCO array were performed. It was possible to create a 2D spatial map of a 1.5 mm × 5 mm region of the magnetic field with 50 μm resolution. This allowed for the determination of the magnetic field intensity and homogeneity, which are found to be 254.69 mT and 700 ppm, respectively. The magnetic field was mapped also along the vertical direction using a thin film a-Si layer. The EPRoC and permanent magnet were combined to form a miniaturized EPR spectrometer to perform experiments on tempol (4-hydroxy-2,2,6,6-teramethylpiperidin-1-oxyl) dissolved in an 80% glycerol and 20% water solution. It was possible to determine the molecular tumbling correlation time and to establish a calibration procedure to quantify the number of spins within the sample.
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Affiliation(s)
- Michele Segantini
- Helmholtz-Zentrum Berlin für Materialien und Energie GmbH, Hahn-Meitner-Platz 1, 14109 Berlin, Germany
| | - Gianluca Marcozzi
- Helmholtz-Zentrum Berlin für Materialien und Energie GmbH, Hahn-Meitner-Platz 1, 14109 Berlin, Germany
| | - Tarek Elrifai
- Institute of Smart Sensors, Universität Stuttgart, 70569 Stuttgart, Germany
| | - Ekaterina Shabratova
- Helmholtz-Zentrum Berlin für Materialien und Energie GmbH, Hahn-Meitner-Platz 1, 14109 Berlin, Germany
- Leibniz-Institut für Höchstfrequenztechnik, Ferdinand-Braun-Institut gGmbH, 12489 Berlin, Germany
| | - Katja Höflich
- Leibniz-Institut für Höchstfrequenztechnik, Ferdinand-Braun-Institut gGmbH, 12489 Berlin, Germany
| | | | | | | | - Joseph E McPeak
- Helmholtz-Zentrum Berlin für Materialien und Energie GmbH, Hahn-Meitner-Platz 1, 14109 Berlin, Germany
| | - Jens Anders
- Institute of Smart Sensors, Universität Stuttgart, 70569 Stuttgart, Germany
- Center for Integrated Quantum Science and Technology, 70569 Stuttgart and Ulm, Germany
| | - Boris Naydenov
- Helmholtz-Zentrum Berlin für Materialien und Energie GmbH, Hahn-Meitner-Platz 1, 14109 Berlin, Germany
| | - Klaus Lips
- Helmholtz-Zentrum Berlin für Materialien und Energie GmbH, Hahn-Meitner-Platz 1, 14109 Berlin, Germany
- Berlin Joint EPR Laboratory, Fachbereich Physik, Freie Universität Berlin, 14195 Berlin, Germany
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2
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Sevim D, Köseoğlu O, Özdemir D, Hakan M, Büyükgök EB, Uslu H, Dursun Ö, Savran MK, Eralp Ö, Kaptan S, Köktürk H, Asker Ö, Pazarlı S, Ayaztek M, Akbaş N, Yalçın S, Topdemir PÇ. Determination of the quality and purity characteristics of olive oils obtained from different regions of Turkey, depending on climatic changes. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12671] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Affiliation(s)
- Didar Sevim
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Oya Köseoğlu
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Durmuş Özdemir
- Department of Chemistry İzmir Institute of Technology Faculty of Science Izmir Turkey
| | - Mehmet Hakan
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Elif B. Büyükgök
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Hatice Uslu
- Ministry of Agriculture and Forestry General Directorate of Food And Control Ankara Turkey
| | - Özgür Dursun
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - M. Kerem Savran
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Önder Eralp
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Serkan Kaptan
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Halil Köktürk
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Özlem Asker
- Ministry of Agriculture and Forestry Olive Research Institute Izmir Turkey
| | - Sibel Pazarlı
- Ministry of Agriculture and Forestry Ankara Food Control Laboratory Directorate Ankara Turkey
| | - Melike Ayaztek
- Ministry of Agriculture and Forestry Ankara Food Control Laboratory Directorate Ankara Turkey
| | - Nurdan Akbaş
- Ministry of Agriculture and Forestry Central Research Instıtute of Food And Feed Control Bursa Turkey
| | - Serkan Yalçın
- Ministry of Agriculture and Forestry Hatay Food Control Laboratory Directorate Hatay Turkey
| | - Pınar Çakır Topdemir
- Ministry of Agriculture and Forestry İzmir Food Control Laboratory Directorate Izmir Turkey
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3
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Tonoyan L, Babu D, Reiz B, Le T, Siraki AG. Heating of consumer cannabis oils can lead to free radical initiated degradation, causing CBD and THC depletion. Free Radic Biol Med 2022; 192:77-83. [PMID: 36113706 DOI: 10.1016/j.freeradbiomed.2022.09.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/29/2022] [Accepted: 09/08/2022] [Indexed: 10/31/2022]
Abstract
Commercial cannabis oil products are widely available in Canada even though there is a significant gap in scientific information regarding them. Oils, such as vegetable oils, are known to undergo oxidative changes through free radical mechanisms when they are heated or aged, but the cannabis oils used in this study did not have expiry dates or best-before usage dates. This led to the question of how these products would be affected with time. We hypothesized that cannabis oils would produce increased concentrations of free radicals in aging-simulated conditions, which would be related to a decrease in cannabidiol (CBD) or Δ9-tetrahydrocannabinol (THC) content. Cannabis oils and their respective vehicles (oils) were heated using two protocols: One (moderate aging method) used a 2-day heating protocol at 50 °C, and the other (enhanced aging method) used a 14-day heating protocol at 70 °C. We used electron paramagnetic resonance (EPR) spectroscopy for free radical analysis using the spin trapping technique using 200 mM PBN and 0.02 mM CuCl2 (for peroxide breakdown to free radicals). For active ingredient analysis (CBD, THC), we used LC/MS. Cannabis oils that contained unsaturated oils as their vehicles, such as olive or sunflower oil, all showed varying degrees of free radical formation. In both aged and unaged oils containing CBD or THC, less free radical formation was detected compared to the vehicle controls. Cannabis oils using medium-chain triglycerides (MCT) showed little or no free radical formation. The most significant decrease in CBD or THC was observed in the products using sunflower oil, to a lesser extent in MCT oil, and THC also decreased in olive oil. These findings are important for consumers and policymakers considering using such products in hot beverages or cooking and highlighting the importance of appropriate storage conditions.
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Affiliation(s)
- Lusine Tonoyan
- Applied Pharmaceutical Innovation, Edmonton, Canada; College of Health Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada
| | - Dinesh Babu
- College of Health Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada
| | - Bela Reiz
- College of Natural and Applied Sciences, Faculty of Science, University of Alberta, Edmonton, Canada
| | - Tyson Le
- Applied Pharmaceutical Innovation, Edmonton, Canada; College of Health Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada
| | - Arno G Siraki
- College of Health Sciences, Faculty of Pharmacy and Pharmaceutical Sciences, University of Alberta, Edmonton, Canada.
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4
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Symoniuk E, Wroniak M, Napiórkowska K, Brzezińska R, Ratusz K. Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils and Oils Mixtures. Foods 2022; 11:foods11111597. [PMID: 35681345 PMCID: PMC9180212 DOI: 10.3390/foods11111597] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 05/24/2022] [Accepted: 05/26/2022] [Indexed: 02/04/2023] Open
Abstract
The aim of the study was to analyse the chemical composition and oxidation stability of selected cold-pressed oils and oil mixtures. The oils were tested for their initial quality, fatty acid composition, total phenolic compounds, DPPH, and ABTS free radical scavenging activity. The Rancimat method was used to assess oxidative stability. The obtained results were subjected to principal component analysis (PCA) to determine the influence of selected chemical properties on the oxidative stability of the oil. It has been found that different factors of oil quality influence the stability of cold-pressed oils. The highest correlation coefficient was noted between the induction time, peroxide value, and TOTOX indicator (r = 0.89). Fatty acid composition, including the percentage of SFA, MUFA, PUFA, and the ability to scavenge ABTS captions radicals, did not significantly affect the oxidative stability of the oils. Black cumin seed oil was the most resistant to the oxidation processes in the Rancimat apparatus, mainly due to the high content of phenolic compounds (384.66 mg GAE/100 g). On the other hand, linseed oil and its mixtures were the least stable. Their fatty acid composition was dominated by a polyunsaturated α-linolenic fatty acid, significantly reducing the antioxidant resistance.
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Affiliation(s)
- Edyta Symoniuk
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.W.); (K.N.); (K.R.)
- Correspondence: ; Tel.: +48-2259-375-28
| | - Małgorzata Wroniak
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.W.); (K.N.); (K.R.)
| | - Katarzyna Napiórkowska
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.W.); (K.N.); (K.R.)
| | - Rita Brzezińska
- Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland;
| | - Katarzyna Ratusz
- Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland; (M.W.); (K.N.); (K.R.)
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5
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Galani E, Chatzidaki MD, Fokas D, Xenakis A, Roussis IG. Antioxidant Activity of Methyl Caffeate Enriched Olive Oils. From Extra Virgin Olive Oil to Extra Virgin Olive Oil‐Based Microemulsions. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202100249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Eleni Galani
- Laboratory of Food Department of Chemistry University of Ioannina Ioannina Greece
- Institute of Chemical Biology National Hellenic Research Foundation Athens Greece
| | - Maria D. Chatzidaki
- Institute of Chemical Biology National Hellenic Research Foundation Athens Greece
| | - Demosthenes Fokas
- Department of Materials Science and Engineering University of Ioannina Ioannina Greece
| | - Aristotelis Xenakis
- Institute of Chemical Biology National Hellenic Research Foundation Athens Greece
| | - Ioannis G. Roussis
- Laboratory of Food Department of Chemistry University of Ioannina Ioannina Greece
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6
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Babić N, Pondaven S, Vezin H. EPR Spin-Trapping Study of Free Radical Intermediates in Polyalphaolefin Base Oil Autoxidation. Polym Degrad Stab 2021. [DOI: 10.1016/j.polymdegradstab.2021.109687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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7
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Veiled Extra Virgin Olive Oils: Role of Emulsion, Water and Antioxidants. COLLOIDS AND INTERFACES 2020. [DOI: 10.3390/colloids4030038] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
This review traces the current knowledge on the effects of various factors and phenomena that occur at interface, and the role of dispersed phase on the physicochemical, sensorial and nutritional characteristics of veiled extra virgin olive oil (VVOO). Since 1994 there have been numerous articles in the literature regarding the peculiar characteristic of unfiltered olive oil, so-called veiled or cloud virgin olive oil. It is a colloidal system (emulsion–sol), where the continuous lipidic phase dispreads mini droplets of milling water, fragments of cells and biotic fraction obtained from oil processing. During storage, the dispersed phase collapses and determines the quality of the virgin olive oil (VOO). The observed phenomena lead to worsening the quality of the product by causing defects such as oxidation of phenols, triacylglycerols hydrolysis and off-flavor formation. The addition of bioactive compounds, such as vitamins, on product based on VVOO, must take into account the eventual synergistic effect of individual substances. The role of the interphase is crucial to the synergic activity of bioactive molecules in improving oxidative stability, sensorial and health characteristics of VVOO.
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8
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Structure, activity and dynamics of extra virgin olive oil-in-water nanoemulsions loaded with vitamin D3 and calcium citrate. J Mol Liq 2020. [DOI: 10.1016/j.molliq.2020.112908] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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9
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Mitsou E, Pletsa V, Sotiroudis GT, Panine P, Zoumpanioti M, Xenakis A. Development of a microemulsion for encapsulation and delivery of gallic acid. The role of chitosan. Colloids Surf B Biointerfaces 2020; 190:110974. [PMID: 32208193 DOI: 10.1016/j.colsurfb.2020.110974] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 03/04/2020] [Accepted: 03/12/2020] [Indexed: 02/04/2023]
Abstract
A novel water-in-oil (W/O) microemulsion based on natural oils, namely extra virgin olive oil (EVOO) and sunflower oil (SO), in the presence of non-ionic surfactants was successfully formulated. The novel microemulsion was used as a carrier for gallic acid (GA) to assure its protection and efficacy upon nasal administration. The work presents evidence that this microemulsion can be used as a nasal formulation for the delivery of polar antioxidants, especially, after incorporation of chitosan (CH) in its aqueous phase. The structure of the system was studied by Small Angle X-ray Scattering (SAXS), Dynamic Light Scattering (DLS) and Electron Paramagnetic Resonance (EPR) spectroscopy techniques. By the addition of CH, the diameter of the microemulsion remained unaltered at 47 nm whereas after the incorporation of GA, micelles with 51 nm diameter were detected. The dynamic properties of the surfactant monolayer were affected by both the incorporation of CH and GA. Moreover, the antioxidant activity of the latter remained unaltered (99 %). RPMI 2650 cell line was used as the in vitro model for cell viability and for GA nasal epithelial transport studies after microemulsion administration. The results suggested that the nasal epithelial permeation of GA was enhanced, 3 h post administration, by the presence of 0.2 % v/v microemulsion in the culture medium. However, the concentration of the transported antioxidant in the presence of CH was higher indicating the polymer's effect on the transport of the GA. The study revealed that nasal administration of hydrophilic antioxidants could be used as an alternative route besides oral administration.
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Affiliation(s)
- Evgenia Mitsou
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vassileos Constantinou Ave., 11635, Athens, Greece
| | - Vasiliki Pletsa
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vassileos Constantinou Ave., 11635, Athens, Greece
| | - George T Sotiroudis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vassileos Constantinou Ave., 11635, Athens, Greece
| | - Pierre Panine
- Xenocs SA, 1-3 allée du Nanomètre, 38000, Grenoble, France
| | - Maria Zoumpanioti
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vassileos Constantinou Ave., 11635, Athens, Greece
| | - Aristotelis Xenakis
- Institute of Chemical Biology, National Hellenic Research Foundation, 48, Vassileos Constantinou Ave., 11635, Athens, Greece.
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10
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Sholom S, McKeever SWS. AN ADVANCE IN EPR DOSIMETRY WITH NAILS. RADIATION PROTECTION DOSIMETRY 2019; 186:60-64. [PMID: 30806471 DOI: 10.1093/rpd/ncz019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 01/15/2019] [Accepted: 01/31/2019] [Indexed: 06/09/2023]
Abstract
Olive oil is proposed as a medium for storage of nails in the time between nail harvesting and electron paramagnetic resonance (EPR) measurements to minimise the decay of the radiation-induced EPR signals (RIS). The behaviours of three main EPR signals, namely, RIS, mechanically induced and the background signals (MIS and BG, respectively), were studied for storage in olive oil. The properties of the MIS and BG signals were very similar to those previously observed for the storage in a vacuum. The RIS singlet slightly increased during the first day of storage and then remained practically unchanged at least for 6 days. Dose recovery test revealed that doses at the level 2 Gy may be reconstructed with an accuracy of about ±20%.
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Affiliation(s)
- S Sholom
- Radiation Dosimetry Laboratory, Department of Physics, Oklahoma State University, Stillwater, OK, USA
| | - S W S McKeever
- Radiation Dosimetry Laboratory, Department of Physics, Oklahoma State University, Stillwater, OK, USA
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11
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Phenolic, oxylipin and fatty acid profiles of the Chilean hazelnut (Gevuina avellana): Antioxidant activity and inhibition of pro-inflammatory and metabolic syndrome-associated enzymes. Food Chem 2019; 298:125026. [DOI: 10.1016/j.foodchem.2019.125026] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2019] [Revised: 06/10/2019] [Accepted: 06/15/2019] [Indexed: 11/24/2022]
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12
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Grilo F, Novara ME, D'Oca MC, Rubino S, Lo Bianco R, Di Stefano V. Quality evaluation of extra-virgin olive oils from Sicilian genotypes grown in a high-density system. Int J Food Sci Nutr 2019; 71:397-409. [PMID: 31530051 DOI: 10.1080/09637486.2019.1666806] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Studying the sensory profile and chemical composition of monovarietal extra-virgin olive oils (EVOOs) is important to define and manage their quality and uniqueness. Chemical and sensory traits of olive oils from 14 minor Sicilian olive genotypes in comparison with oils from six major Sicilian and three international cultivars were analysed. Oils were extracted in 2015 from fruit of the 23 genotypes grown in an experimental orchard at a planting density of 1140 trees ha-1. Fatty acid composition, phenol composition, carotenoid content and antioxidant power were determined and analysed using univariate and multivariate procedures, in particular Nocellara Etnea along with carotenoid, phenol content and good sensory attributes, producing the best quality EVOO among the genotypes in trial. These results show that some Sicilian accessions used in this study may represent valid alternatives to produce high-quality EVOOs in modern, hedgerow planting systems.
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Affiliation(s)
- Filipa Grilo
- Department of Food Science and Technology, University of California, Davis, CA, USA
| | - Maria Eugenia Novara
- Department of Biological Chemistry and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
| | - Maria Cristina D'Oca
- Department of Physics and Chemistry (DiFC), University of Palermo, Palermo, Italy
| | - Simona Rubino
- Department of Biological Chemistry and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
| | - Riccardo Lo Bianco
- Department of Agricultural, Food, and Forest Sciences, University of Palermo, Palermo, Italy
| | - Vita Di Stefano
- Department of Biological Chemistry and Pharmaceutical Science and Technology (STEBICEF), University of Palermo, Palermo, Italy
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13
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Kowalska M, Babut M, Woźniak M, Żbikowska A. Formulation of oil‐in‐water emulsions containing enzymatically modified rabbit fat with pumpkin seed oil. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13987] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Małgorzata Kowalska
- Faculty of Material Science, Technology and Design, Department of Chemistry Kazimierz Pulaski University of Technology and Humanities Radom Poland
| | - Monika Babut
- Faculty of Economics and Legal Sciences Kazimierz Pulaski University of Technology and Humanities Radom Poland
| | - Magdalena Woźniak
- Faculty of Economics and Legal Sciences Kazimierz Pulaski University of Technology and Humanities Radom Poland
| | - Anna Żbikowska
- Faculty of Food Sciences Warsaw University of Life Sciences (SGGW) Warsaw Poland
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14
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Chen H, Wang Y, Cao P, Liu Y. Thermal Oxidation Rate of Oleic Acid Increased Dramatically at 140 °C Studied using Electron Spin Resonance and GC–MS/MS. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12213] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Hongjian Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122 People's Republic of China
| | - Yong Wang
- Department of Food Science and Engineering, Guangdong Saskatchewan Oilsee Joint LaboratoryJinan University Guangdong 510632 People's Republic of China
| | - Peirang Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122 People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and TechnologyJiangnan University 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122 People's Republic of China
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15
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Oxidative stability of plant hydroalcoholic extracts assessed by EPR spin trapping under forced ageing conditions: A myrtle case study. Food Chem 2019; 271:753-761. [DOI: 10.1016/j.foodchem.2018.07.156] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 07/06/2018] [Accepted: 07/24/2018] [Indexed: 11/21/2022]
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16
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Golfomitsou I, Mitsou E, Xenakis A, Papadimitriou V. Development of food grade O/W nanoemulsions as carriers of vitamin D for the fortification of emulsion based food matrices: A structural and activity study. J Mol Liq 2018. [DOI: 10.1016/j.molliq.2018.07.109] [Citation(s) in RCA: 70] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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17
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Aboudzadeh MA, Mehravar E, Fernandez M, Lezama L, Tomovska R. Low-Energy Encapsulation of α-Tocopherol Using Fully Food Grade Oil-in-Water Microemulsions. ACS OMEGA 2018; 3:10999-11008. [PMID: 31459210 PMCID: PMC6645536 DOI: 10.1021/acsomega.8b01272] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Accepted: 08/07/2018] [Indexed: 06/10/2023]
Abstract
Encapsulation of active agents, such as vitamins and antioxidants, is one of the possibilities that allow their incorporation in beverages, food, or in pharmaceutical products. Simultaneously, encapsulation protects these active agents from oxidation, producing more stable active compounds. Formation of nanodroplets by spontaneously formed microemulsion (ME) offers, on one hand, a low-energy technology of encapsulation and, on the other hand, because of a small size of the droplets, it assures long-term stability even in harsher environments. In this study, oil-in-water MEs allowed the low-energy encapsulation of α-tocopherol (αToc) into an aqueous medium with the aid of fully food-grade ingredients, using isoamyl acetate as the dispersed oil phase, which was selected between three different types of oils. Both cosurfactant-free and cosurfactant-holder ME systems were formulated, in which Tween 20 and glycerol were employed as the surfactant and the cosurfactant, respectively. The ME monophasic area was determined through the construction of pseudoternary phase diagrams. The encapsulated αToc within 10-20 nm nanocapsules showed radical scavenging activity dependent on the encapsulated amount of αToc, as it was demonstrated by electron paramagnetic resonance spectroscopy. The radical scavenging activity slightly increased within the time investigated, indicating a slow release of the active compound from the nanodroplets, which is a promising result for their application, especially in pharmaceuticals.
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Affiliation(s)
- M. Ali Aboudzadeh
- POLYMAT,
University of the Basque Country, UPV/EHU, Joxe Mari Korta Center, Avda. Tolosa 72, 20018 Donostia-San Sebastián, Spain
| | - Ehsan Mehravar
- POLYMAT,
University of the Basque Country, UPV/EHU, Joxe Mari Korta Center, Avda. Tolosa 72, 20018 Donostia-San Sebastián, Spain
| | - Mercedes Fernandez
- POLYMAT,
University of the Basque Country, UPV/EHU, Joxe Mari Korta Center, Avda. Tolosa 72, 20018 Donostia-San Sebastián, Spain
| | - Luis Lezama
- Departamento
de Química Inorgánica, Universidad
del País Vasco UPV/EHU, B° Sarriena, 48970 Leioa, Spain
- BC Materials,
Basque Center for Materials, Applications & Nanostructures, UPV/EHU Science Park, B° Sarriena, 48970 Leioa, Spain
| | - Radmila Tomovska
- POLYMAT,
University of the Basque Country, UPV/EHU, Joxe Mari Korta Center, Avda. Tolosa 72, 20018 Donostia-San Sebastián, Spain
- Ikerbasque,
Basque Foundation for Science, 48013 Bilbao, Spain
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18
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Liu Y, Wang Y, Cao P, Liu Y. Combination of Gas Chromatography-Mass Spectrometry and Electron Spin Resonance Spectroscopy for Analysis of Oxidative Stability in Soybean Oil During Deep-Frying Process. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1132-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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19
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Liu Y, Wang Y, Cao P, Liu Y. Degradation of Edible Oil During Deep‐Frying Process by Electron Spin Resonance Spectroscopy and Physicochemical Appreciation. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700376] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Ying Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
| | - Yuanpeng Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
| | - Peirang Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University1800 Lihu AvenueWuxi, Jiangsu Province 214122People's Republic of China
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Chen H, Wang Y, Cao P, Liu Y. Effect of temperature on thermal oxidation of palmitic acid studied by combination of EPR spin trapping technique and SPME-GC–MS/MS. Food Chem 2017; 234:439-444. [DOI: 10.1016/j.foodchem.2017.04.135] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2016] [Revised: 04/10/2017] [Accepted: 04/20/2017] [Indexed: 11/16/2022]
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Encapsulation of carotenoids extracted from halophilic Archaea in oil-in-water (O/W) micro- and nano-emulsions. Colloids Surf B Biointerfaces 2017; 161:219-227. [PMID: 29080506 DOI: 10.1016/j.colsurfb.2017.10.042] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 09/26/2017] [Accepted: 10/14/2017] [Indexed: 11/24/2022]
Abstract
Carotenoids extracted from halophilc Archaea have potential health benefits. Their poor water-solubility and low bioavailability is a challenge to their incorporation into foods. The aim of this work was the carotenoids encapsulation into two oil-in-water (O/W) dispersions, to increase their use as functional food applications. A nanoemulsion produced by high pressure homogenization and a spontaneously formed microemulsion were conceived. The limonene was the dispersed oil phase, and mixtures of Triton X-100/Tween-80 (3:1) as emulsifiers and of water/glycerol (2:1) as the continuous aqueous phase. The microemulsion monophasic area was determined through the pseudo-ternary phase diagram. Dynamic Light Scattering was used for the structural characterization of the nano- and micro-emulsions in the presence of the carotenoids. Moreover, the radical scavenging activity of the encapsulated carotenoids was examined by Electron Paramagnetic Resonance spectroscopy. The results confirmed the delivery systems design effectiveness to encapsulate and stabilize the carotenoids for food applications.
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Drouza C, Dieronitou A, Hadjiadamou I, Stylianou M. Investigation of Phenols Activity in Early Stage Oxidation of Edible Oils by Electron Paramagnetic Resonance and 19F NMR Spectroscopies Using Novel Lipid Vanadium Complexes As Radical Initiators. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4942-4951. [PMID: 28582612 DOI: 10.1021/acs.jafc.7b01144] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
A novel dynamic method for the investigation of the phenols activity in early stage oxidation of edible oils based on the formation of α-tocopheryl radicals initiated by oil-soluble vanadium complexes is developed. Two new vanadium complexes in oxidation states V and IV were synthesized by reacting 2,2'-((2-hydroxyoctadecyl)azanediyl)bis(ethan-1-ol) (C18DEA) with [VO(acac)2] and 1-(bis(pyridin-2-ylmethyl)amino)octadecan-2-ol (C18DPA) with VOCl2. Addition of a solution of either complex in edible oils resulted in the formation of α-tocopheryl radical, which was monitored by electron paramagnetic resonance (EPR) spectroscopy. The intensity of the α-tocopheryl signal in the EPR spectra was measured versus time. It was found that the profile of the intensity of the α-tocopheryl signal versus time depends on the type of oil, the phenolic content, and the storage time of the oil. The time interval until the occurrence of maximum peak intensity be reached (tm), the height of the maximum intensity, and the rate of the quenching of the α-tocopheryl radical were used for the investigation of the mechanism of the edible oils oxidation. 19F NMR of the 19F labeled phenolic compounds (through trifluoroacetate esters) and radical trap experiments showed that the vanadium complexes in edible oil activate the one electron reduction of dioxygen to superperoxide radical. Superperoxide reacts with the lipids to form alkoperoxyl and alkoxyl lipid radicals, and all these radicals react with the phenols contained in oils.
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Affiliation(s)
- Chryssoula Drouza
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology , Limassol 3036, Cyprus
| | - Anthi Dieronitou
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology , Limassol 3036, Cyprus
- Department of Chemistry, University of Cyprus , Nicosia 1678, Cyprus
| | | | - Marios Stylianou
- Department of Agricultural Sciences, Biotechnology, and Food Science, Cyprus University of Technology , Limassol 3036, Cyprus
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Chen H, Cao P, Li B, Sun D, Wang Y, Li J, Liu Y. Effect of water content on thermal oxidation of oleic acid investigated by combination of EPR spectroscopy and SPME-GC-MS/MS. Food Chem 2017; 221:1434-1441. [DOI: 10.1016/j.foodchem.2016.11.008] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2016] [Revised: 11/01/2016] [Accepted: 11/01/2016] [Indexed: 11/16/2022]
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24
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Fadel O, Girard L, Gomes Rodrigues D, Bauduin P, Le Goff X, Rossignol-Castera A, L'Hermitte A, Diat O. Micellization in vegetable oils: A structural characterisation. Colloids Surf B Biointerfaces 2017; 154:279-286. [PMID: 28351800 DOI: 10.1016/j.colsurfb.2017.03.025] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2017] [Revised: 03/10/2017] [Accepted: 03/11/2017] [Indexed: 11/26/2022]
Abstract
The solubilisation of polar and polyphenol antioxidant in vegetable oils was studied. It was shown that the use of a polyglyceryl-3-diisostearate (PG3DS), a bio-sourced emulsifier well known in cosmetics, increases the yield of solubilisation thanks to some aggregation properties analysed using x-ray scattering technique. We show indeed that PG3DS forms reverse aggregates with a critical concentration that depends on the oil polarity. PG3DS reverse aggregates are elongated with a polar core and cannot be really swollen by addition of water. This supramolecular organisation allows however an efficient solubilisation of polar antioxidants in vegetable oils.
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Affiliation(s)
- Ophélie Fadel
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France
| | - Luc Girard
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France
| | - Donatien Gomes Rodrigues
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France
| | - Pierre Bauduin
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France
| | - Xavier Le Goff
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France
| | | | - Annabelle L'Hermitte
- OLEOS SA/Hallstar France, 50 rue du Rajol, Fréjorgues Est, 34130 Mauguio, France
| | - Olivier Diat
- Institut de Chimie Separative de Marcoule, UMR 5257 (CEA, CNRS, Université de Montpellier, ENSCM), BP17171, 30207 Bagnols sur Cèze, France.
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25
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Evaluating Electron Paramagnetic Resonance (EPR) to Measure Lipid Oxidation Lag Phase for Shelf-Life Determination of Oils. J AM OIL CHEM SOC 2016. [DOI: 10.1007/s11746-016-2927-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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26
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Khemakhem M, Sotiroudis G, Mitsou E, Avramiotis S, Sotiroudis TG, Bouzouita N, Papadimitriou V. Melanin and humic acid-like polymer complex from olive mill waste waters. Part II. Surfactant properties and encapsulation in W/O microemulsions. J Mol Liq 2016. [DOI: 10.1016/j.molliq.2016.07.065] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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27
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Sandoval-Insausti H, Pérez-Tasigchana RF, López-García E, García-Esquinas E, Rodríguez-Artalejo F, Guallar-Castillón P. Macronutrients Intake and Incident Frailty in Older Adults: A Prospective Cohort Study. J Gerontol A Biol Sci Med Sci 2016; 71:1329-34. [DOI: 10.1093/gerona/glw033] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Accepted: 02/11/2016] [Indexed: 01/22/2023] Open
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28
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Chatzidaki MD, Mitsou E, Yaghmur A, Xenakis A, Papadimitriou V. Formulation and characterization of food-grade microemulsions as carriers of natural phenolic antioxidants. Colloids Surf A Physicochem Eng Asp 2015. [DOI: 10.1016/j.colsurfa.2015.03.060] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Chatzidaki MD, Arik N, Monteil J, Papadimitriou V, Leal-Calderon F, Xenakis A. Microemulsion versus emulsion as effective carrier of hydroxytyrosol. Colloids Surf B Biointerfaces 2015; 137:146-51. [PMID: 25999235 DOI: 10.1016/j.colsurfb.2015.04.053] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2015] [Revised: 04/02/2015] [Accepted: 04/26/2015] [Indexed: 12/22/2022]
Abstract
Two edible Water-in-Oil (W/O) dispersions, an emulsion that remains kinetically stable and a microemulsion which is spontaneously formed, transparent and thermodynamically stable, were developed for potential use as functional foods, due to their ability to be considered as matrices to encapsulate biologically active hydrophilic molecules. Both systems contained Medium Chain Triglycerides (MCT) as the continuous phase and were used as carriers of Hydroxytyrosol (HT), a hydrophilic antioxidant of olive oil. A low energy input fabrication process of the emulsion was implemented. The obtained emulsion contained 1.3% (w/w) of surfactants and 5% (w/w) aqueous phase. The spontaneously formed microemulsion contained 4.9% (w/w) of surfactants and 2% (w/w) aqueous phase. A comparative study in terms of structural characterization of the systems in the absence and presence of HT was carried out. Particle size distribution obtained by Dynamic Light Scattering (DLS) technique and interfacial properties of the surfactants' layer, examined by Electron Paramagnetic Resonance (EPR) spectroscopy indicated the involvement of HT in the surfactant membrane. Finally, the proposed systems were studied for the scavenging activity of the encapsulated antioxidant toward galvinoxyl stable free radical showing a high scavenging activity of HT in both systems.
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Affiliation(s)
- Maria D Chatzidaki
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece; MTM Research Center, School of Science and Technology, Örebro University, Sweden
| | - Nehir Arik
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | - Julien Monteil
- Laboratoire Chimie et Biologie des Membranes et des Nanoobjets, Univ. Bordeaux, CBMN, Bordeaux, France
| | - Vassiliki Papadimitriou
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece
| | - Fernando Leal-Calderon
- Laboratoire Chimie et Biologie des Membranes et des Nanoobjets, Univ. Bordeaux, CBMN, Bordeaux, France
| | - Aristotelis Xenakis
- Institute of Biology Medicinal Chemistry & Biotechnology, National Hellenic Research Foundation, Athens, Greece; MTM Research Center, School of Science and Technology, Örebro University, Sweden.
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Kerrihard AL, Pegg RB, Sarkar A, Craft BD. Update on the methods for monitoring UFA oxidation in food products. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400119] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Adrian L. Kerrihard
- Department of Food Science & Technology, College of Agricultural and Environmental Sciences; The University of Georgia; Athens GA USA
| | - Ronald B. Pegg
- Department of Food Science & Technology, College of Agricultural and Environmental Sciences; The University of Georgia; Athens GA USA
| | - Anwesha Sarkar
- Nestlé Research Center; Vers-chez-les-Blanc; Lausanne Switzerland
| | - Brian D. Craft
- Nestlé Purina PetCare; 1 Checkerboard Square-3s; St. Louis MO USA
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31
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Lopez S, Bermudez B, Montserrat-de la Paz S, Jaramillo S, Varela LM, Ortega-Gomez A, Abia R, Muriana FJG. Membrane composition and dynamics: a target of bioactive virgin olive oil constituents. BIOCHIMICA ET BIOPHYSICA ACTA-BIOMEMBRANES 2014; 1838:1638-56. [PMID: 24440426 DOI: 10.1016/j.bbamem.2014.01.007] [Citation(s) in RCA: 95] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2013] [Revised: 01/03/2014] [Accepted: 01/07/2014] [Indexed: 12/26/2022]
Abstract
The endogenous synthesis of lipids, which requires suitable dietary raw materials, is critical for the formation of membrane bilayers. In eukaryotic cells, phospholipids are the predominant membrane lipids and consist of hydrophobic acyl chains attached to a hydrophilic head group. The relative balance between saturated, monounsaturated, and polyunsaturated acyl chains is required for the organization and normal function of membranes. Virgin olive oil is the richest natural dietary source of the monounsaturated lipid oleic acid and is one of the key components of the healthy Mediterranean diet. Virgin olive oil also contains a unique constellation of many other lipophilic and amphipathic constituents whose health benefits are still being discovered. The focus of this review is the latest evidence regarding the impact of oleic acid and the minor constituents of virgin olive oil on the arrangement and behavior of lipid bilayers. We highlight the relevance of these interactions to the potential use of virgin olive oil in preserving the functional properties of membranes to maintain health and in modulating membrane functions that can be altered in several pathologies. This article is part of a Special Issue entitled: Membrane Structure and Function: Relevance in the Cell's Physiology, Pathology and Therapy.
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Affiliation(s)
- Sergio Lopez
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain
| | - Beatriz Bermudez
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain
| | | | - Sara Jaramillo
- Laboratory of Phytochemicals and Food Quality, Instituto de la Grasa, CSIC, 41014 Seville, Spain
| | - Lourdes M Varela
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain
| | - Almudena Ortega-Gomez
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain
| | - Rocio Abia
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain
| | - Francisco J G Muriana
- Laboratory of Cellular and Molecular Nutrition, Instituto de la Grasa, CSIC, 41012 Seville, Spain.
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32
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Pro- and Antioxidative Effect of α-Tocopherol on Edible Oils, Triglycerides and Fatty Acids. J AM OIL CHEM SOC 2013; 90:803-811. [PMID: 23710072 PMCID: PMC3661927 DOI: 10.1007/s11746-013-2227-y] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2012] [Revised: 02/08/2013] [Accepted: 02/27/2013] [Indexed: 11/04/2022]
Abstract
Using advanced electron paramagnetic resonance techniques (EPR), oxidation of crude vegetable oils and their components (fatty acids and triglycerides) by radicals generated from hydrogen peroxide was investigated. The correlation rotational times were determined allowing us to characterize radicals formed during edible oils oxidation. Additionally 1H- and 14N-hyperfine coupling constants differentiate the fatty acids dependently on their unsaturation. The acids with a higher number of unsaturated bonds exhibit higher AN values of PBN/·lipid adduct. The waste oil with high free fatty acids content underwent the oxidation reaction more efficiently, however due to saturation and the high content of the fatty acids the carbon-centered radicals formed (upon hydrogen peroxide radicals) and their PBN (N-tert-butyl-α-phenylnitrone) adducts were less stable. The antioxidant effect was dependent on the amount of α-tocopherol added. In small amounts of up to 0.35 mg/1 g of fatty acid or triglyceride, it inhibited the creation of PBN/·lipid adducts while with higher amounts it intensified adduct formation. The α-tocopherol (AT) addition influence was also studied as spin scavenging dependence and indicated that any addition of the antioxidant in the investigated samples led to free radical scavenging and the effect increased with the increase in AT content.
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33
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Papadimitriou V, Dulle M, Wachter W, Sotiroudis TG, Glatter O, Xenakis A. Structure and Dynamics of Veiled Virgin Olive Oil: Influence of Production Conditions and Relation to its Antioxidant Capacity. FOOD BIOPHYS 2013. [DOI: 10.1007/s11483-013-9286-3] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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34
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Yahuaca-Juárez B, Martínez-Flores HE, Huerta-Ruelas JA, Pless RC, Vázquez-Landaverde PA, Tello Santillán R. Oil oxidation in corn flour from grains processed with alkaline cooking by use of peroxide value, UV and FTIR. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2013; 68:65-71. [PMID: 23322263 DOI: 10.1007/s11130-012-0332-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The objective of this work was to evaluate the effect of alkaline cooking on the oxidative stability of oil in corn flour. A central composite design was used to study the combined effect of lime concentration (%) and steep time (h) on peroxide value (PV); specific extinction coefficients at 232 and 270 nm (K232 and K270); and FTIR absorbance at 3009 cm(-1), 3444 cm(-1), and 3530 cm(-1) in oils from corn flour obtained by alkaline cooking. The results indicate that lime concentration and steep time affected the PV, K232, and K270. A decrease of 2.56 % was observed in the IR absorption bands, corresponding to the polyunsaturated fatty acids. The FTIR spectra also showed absorption bands related to the secondary oil oxidation products.
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Affiliation(s)
- B Yahuaca-Juárez
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, IPN, Querétaro, México
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35
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Mosca M, Diantom A, Lopez F, Ambrosone L, Ceglie A. Impact of antioxidants dispersions on the stability and oxidation of water-in-olive-oil emulsions. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1895-4] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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36
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A review of analytical methods measuring lipid oxidation status in foods: a challenging task. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1866-9] [Citation(s) in RCA: 121] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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37
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Ricca M, Foderà V, Vetri V, Buscarino G, Montalbano M, Leone M. Oxidation Processes in Sicilian Olive Oils Investigated by a Combination of Optical and EPR Spectroscopy. J Food Sci 2012; 77:C1084-9. [DOI: 10.1111/j.1750-3841.2012.02913.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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38
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Pingret D, Durand G, Fabiano-Tixier AS, Rockenbauer A, Ginies C, Chemat F. Degradation of edible oil during food processing by ultrasound: electron paramagnetic resonance, physicochemical, and sensory appreciation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7761-8. [PMID: 22804736 DOI: 10.1021/jf301286f] [Citation(s) in RCA: 58] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
During ultrasound processing of lipid-containing food, some off-flavors can be detected, which can incite depreciation by consumers. The impacts of ultrasound treatment on sunflower oil using two different ultrasound horns (titanium and pyrex) were evaluated. An electron paramagnetic resonance study was performed to identify and quantify the formed radicals, along with the assessment of classical physicochemical parameters such as peroxide value, acid value, anisidine value, conjugated dienes, polar compounds, water content, polymer quantification, fatty acid composition, and volatiles profile. The study shows an increase of formed radicals in sonicated oils, as well as the modification of physicochemical parameters evidencing an oxidation of treated oils.
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Affiliation(s)
- Daniella Pingret
- Sécurité et Qualité des Produits d'Origine Végétale, Université d'Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France
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39
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Szydłowska-Czerniak A, Tułodziecka A, Szłyk E. A silver nanoparticle-based method for determination of antioxidant capacity of rapeseed and its products. Analyst 2012; 137:3750-9. [PMID: 22741160 DOI: 10.1039/c2an35326a] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
A novel silver nanoparticle-based (AgNP) method and two modified procedures, ferric reducing antioxidant power (FRAP) and 2,2'-diphenyl-1-picrylhydrazyl (DPPH), were used for determination of antioxidant capacities of the ethanolic, methanolic, methanolic-aqueous (1 : 1 v/v) and aqueous extracts of rapeseed and its products. The AgNP method based on the electron-transfer reaction between silver ions and antioxidants in an optimized ammonium buffer medium (pH = 8.4) and determination of silver nanoparticle formation has been elaborated. The novel AgNP method was validated using sinapic acid, gallic acid, caffeic acid, ascorbic acid and quercetin as standard antioxidant solutions in concentration ranges of 0.03-0.21 µmol mL(-1), 0.02-0.20 µmol mL(-1), 0.01-0.18 µmol mL(-1), 0.03-0.30 µmol mL(-1) and 0.001-0.009 µmol mL(-1). The calculated detection (DL = 0.01, 0.02, 0.009, 0.02 and 0.0004 µmol mL(-1) for sinapic, gallic, caffeic, ascorbic acids and quercetin, respectively) and quantification limits (QL = 0.04, 0.06, 0.03, 0.08 and 0.001 µmol mL(-1) for sinapic, gallic, caffeic, ascorbic acids and quercetin, respectively) confirm linearity concentration ranges for determination of antioxidant capacity by AgNP assay. The average antioxidant capacities of the studied rapeseed samples ranged between 14.7 and 126.2 µmol sinapic acid per gram for the proposed AgNP method, 7.4-112.7 µmol sinapic acid per gram for the FRAP method and 39.1-339.8 µmol sinapic acid per gram for DPPH assay. The methanol-water mixture (1:1 v/v) was the most efficient solvent for extraction of antioxidants from the studied rapeseed samples. There are significant, positive correlations between the novel AgNP and the modified FRAP, DPPH and FC methods for all extracts of the studied rapeseed samples (r = 0.7564-0.8516, p < 0.001). Satisfactory values of precision (RSD = 1.2-4.4%) and accuracy (recovery = 95.6-104.6%, except methanolic extracts) demonstrate the benefit of the proposed AgNP method for analysis of the antioxidant capacity of rapeseed samples. Results of the principal component analysis (PCA) indicate that there are differences between the total amounts of antioxidants in rapeseed samples extracted by different solvents.
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40
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Valcheva-Kuzmanova S, Blagović B, Valić S. Electron spin resonance measurement of radical scavenging activity of Aronia melanocarpa fruit juice. Pharmacogn Mag 2012; 8:171-4. [PMID: 22701293 PMCID: PMC3371441 DOI: 10.4103/0973-1296.96583] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2011] [Revised: 11/26/2011] [Accepted: 05/23/2012] [Indexed: 11/04/2022] Open
Abstract
BACKGROUND The fruits of Aronia melanocarpa (Michx.) Elliot contain large amounts of phenolic substances, mainly procyanidins, anthocyanins and other flavonoids, and phenolic acids. The ability of phenolic substances to act as antioxidants has been well established. OBJECTIVE In this study, we investigated the radical scavenging activity of A. melanocarpa fruit juice (AMFJ). MATERIALS AND METHODS The method used was electron spin resonance (ESR) spectroscopy. The galvinoxyl free radical was used as a scavenging object. AMFJ was added to the galvinoxyl free radical solution. The measure of the radical scavenging activity was the decrease of signal intensity. RESULTS AMFJ showed a potent antiradical activity causing a strong and rapid decrease of signal intensity as a function of time and juice concentration. This effect of AMFJ was probably due to the activity of its phenolic constituents. CONCLUSION The ESR measurements in this study showed a pronounced radical scavenging effect of AMFJ, an important mechanism of its antioxidant activity.
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Affiliation(s)
- Stefka Valcheva-Kuzmanova
- Department of Preclinical and Clinical Pharmacology and Toxicology, Medical University, 9002 Varna, Bulgaria
| | - Branka Blagović
- Department of Chemistry and Biochemistry, School of Medicine, University of Rijeka, Croatia (Hrvatska)
| | - Srećko Valić
- Department of Chemistry and Biochemistry, School of Medicine, University of Rijeka, Croatia (Hrvatska)
- Rudjer Bošković Institute, Bijenička c. 54, 10000 Zagreb, Croatia (Hrvatska)
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41
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Alonso-Salces RM, Holland MV, Guillou C. 1H-NMR fingerprinting to evaluate the stability of olive oil. Food Control 2011. [DOI: 10.1016/j.foodcont.2011.05.026] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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42
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Shell-bound iron dependant nitric oxide synthesis in encysted Artemia parthenogenetica embryos during hydrogen peroxide exposure. Biometals 2011; 24:1035-44. [DOI: 10.1007/s10534-011-9462-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2010] [Accepted: 05/08/2011] [Indexed: 10/18/2022]
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43
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Kirimli HE, Peksoz A. A low field proton–electron double resonance study for paramagnetic solutions. Mol Phys 2011. [DOI: 10.1080/00268976.2010.520751] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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44
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Cicco N, Lattanzio V. The Influence of Initial Carbonate Concentration on the Folin-Ciocalteu Micro-Method for the Determination of Phenolics with Low Concentration in the Presence of Me-thanol: A Comparative Study of Real-Time Monitored Reactions. ACTA ACUST UNITED AC 2011. [DOI: 10.4236/ajac.2011.27096] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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45
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Raitio R, Orlien V, Skibsted LH. Electron spin resonance spectroscopy for evaluation of early oxidative events in semisolid palm oil. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000087] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Riikka Raitio
- Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Vibeke Orlien
- Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Frederiksberg C, Denmark
| | - Leif H. Skibsted
- Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Frederiksberg C, Denmark
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46
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Xenakis A, Papadimitriou V, Sotiroudis TG. Colloidal structures in natural oils. Curr Opin Colloid Interface Sci 2010. [DOI: 10.1016/j.cocis.2009.11.007] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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Ostrowska-Ligeza E, Bekas W, Kowalska D, Lobacz M, Wroniak M, Kowalski B. Kinetics of commercial olive oil oxidation: Dynamic differential scanning calorimetry and Rancimat studies. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.200900064] [Citation(s) in RCA: 53] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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48
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A reproducible, rapid and inexpensive Folin–Ciocalteu micro-method in determining phenolics of plant methanol extracts. Microchem J 2009. [DOI: 10.1016/j.microc.2008.08.011] [Citation(s) in RCA: 182] [Impact Index Per Article: 12.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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49
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Marina AM, Man YBC, Nazimah SAH, Amin I. Antioxidant capacity and phenolic acids of virgin coconut oil. Int J Food Sci Nutr 2008; 60 Suppl 2:114-23. [PMID: 19115123 DOI: 10.1080/09637480802549127] [Citation(s) in RCA: 118] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The antioxidant properties of virgin coconut oil produced through chilling and fermentation were investigated and compared with refined, bleached and deodorized coconut oil. Virgin coconut oil showed better antioxidant capacity than refined, bleached and deodorized coconut oil. The virgin coconut oil produced through the fermentation method had the strongest scavenging effect on 1,1-diphenyl-2-picrylhydrazyl and the highest antioxidant activity based on the beta-carotene-linoleate bleaching method. However, virgin coconut oil obtained through the chilling method had the highest reducing power. The major phenolic acids detected were ferulic acid and p-coumaric acid. Very high correlations were found between the total phenolic content and scavenging activity (r=0.91), and between the total phenolic content and reducing power (r=0.96). There was also a high correlation between total phenolic acids and beta-carotene bleaching activity. The study indicated that the contribution of antioxidant capacity in virgin coconut oil could be due to phenolic compounds.
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Affiliation(s)
- A M Marina
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, D.E., Malaysia
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50
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Koprivnjak O, Škevin D, Valić S, Majetić V, Petričević S, Ljubenkov I. The antioxidant capacity and oxidative stability of virgin olive oil enriched with phospholipids. Food Chem 2008. [DOI: 10.1016/j.foodchem.2008.03.045] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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