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Tufail T, Ain HBU, Chen J, Virk MS, Ahmed Z, Ashraf J, Shahid NUA, Xu B. Contemporary Views of the Extraction, Health Benefits, and Industrial Integration of Rice Bran Oil: A Prominent Ingredient for Holistic Human Health. Foods 2024; 13:1305. [PMID: 38731675 PMCID: PMC11083700 DOI: 10.3390/foods13091305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2024] [Revised: 04/15/2024] [Accepted: 04/19/2024] [Indexed: 05/13/2024] Open
Abstract
Globally, 50% of people consume rice (Oryza sativa), which is among the most abundant and extensively ingested cereal grains. Rice bran is a by-product of the cereal industry and is also considered a beneficial waste product of the rice processing industry. Rice bran oil (RBO) is created from rice bran (20-25 wt% in rice bran), which is the outermost layer of the rice kernel; has a lipid content of up to 25%; and is a considerable source of a plethora of bioactive components. The main components of RBO include high levels of fiber and phytochemicals, including vitamins, oryzanols, fatty acids, and phenolic compounds, which are beneficial to human health and well-being. This article summarizes the stabilization and extraction processes of rice bran oil from rice bran using different techniques (including solvent extraction, microwaving, ohmic heating, supercritical fluid extraction, and ultrasonication). Some studies have elaborated the various biological activities linked with RBO, such as antioxidant, anti-platelet, analgesic, anti-inflammatory, anti-thrombotic, anti-mutagenic, aphrodisiac, anti-depressant, anti-emetic, fibrinolytic, and cytotoxic activities. Due to the broad spectrum of biological activities and economic benefits of RBO, the current review article focuses on the extraction process of RBO, its bioactive components, and the potential health benefits of RBO. Furthermore, the limitations of existing studies are highlighted, and suggestions are provided for future applications of RBO as a functional food ingredient.
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Affiliation(s)
- Tabussam Tufail
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Huma Bader Ul Ain
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Jin Chen
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Muhammad Safiullah Virk
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Zahoor Ahmed
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Jawad Ashraf
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
| | - Noor Ul Ain Shahid
- University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore 54590, Pakistan; (H.B.U.A.); (N.U.A.S.)
| | - Bin Xu
- School of Food, Biological Engineering Jiangsu University, Zhenjiang 212013, China; (T.T.); (J.C.); (M.S.V.); (Z.A.); (J.A.)
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Bordoloi D, Sarma D, Sarma Barua N, Das R, Das BK. Morpho-molecular and nutritional profiling for yield improvement and value addition of indigenous aromatic Joha rice of Assam. Sci Rep 2024; 14:3509. [PMID: 38346994 PMCID: PMC10861566 DOI: 10.1038/s41598-023-42874-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Accepted: 09/15/2023] [Indexed: 02/15/2024] Open
Abstract
Short-grain aromatic Joha rice of Assam is a unique class of specialty rice having tremendous potential in domestic and international markets. The poor yielding ability of Assam's Joha rice demands its systematic characterization for an effective breeding program. This study investigates the morphological, molecular and biochemical profiles of twenty popular Joha (aromatic) rice cultivars indigenous to Assam. Distinctiveness, Uniformity and Stability (DUS) characterization of the cultivars revealed polymorphism in thirty-seven traits, establishing distinctiveness for their utilization in breeding programs. Unweighted Neighbor Joining (UNJ) clustering based on usual Euclidean distances for the polymorphic morphological markers grouped the cultivars into three clusters with eight, eleven, and one genotypes. The Joha rice cultivars showed significant differences for all the quantitative traits except for panicle length. The genotypic and phenotypic coefficients of variability (GCV & PCV) were high for grain yield ha-1 (24.62 & 24.85%) and filled grains panicle-1 (23.69 & 25.02%). Mahalanobis D2 analysis revealed three multi-genotypic and four mono-genotypic clusters of the cultivars. The first five principal components explain 85.87% of the variation among the cultivars for the traits under study; filled grain panicle-1 (0.91) and stem thickness (0.55) positively contributed to the first PC. The cultivars' average polyunsaturated fatty acids were 37.9% oleic acid, 39.22% linoleic acid, and 0.5% linolenic acid. Kon Joha 4 and Ronga Joha contained the highest iron (82.88 mg kg-1) and zinc (47.39 mg kg-1), respectively. Kalijeera, Kunkuni Joha, Kon Joha-5, Manimuni Joha and Kon Joha-2 accorded a strong aroma. PCR amplified 174 alleles with a mean value 2.64 across the 66 polymorphic SSR markers. PIC values ranged from 0.091 to 0.698, with an average of 0.326. The highly informative (PIC > 0.50) markers were RM316, RM283, RM585, RM1388, RM3562, RM171, R1M30, RM118, RM11and RM29 for identification of the twenty aromatic rice cultivars. PCR amplification of 27 SSR markers identified 28 unique alleles (97-362 bp) in 13 Joha rice cultivars, which can help their identification/DNA fingerprinting. The UNJ clustering based on Jaccard's coefficients classified the cultivars into three distinct clusters with eight, ten, and two genotypes. Our study revealed the nutritional richness of these specialty Joha rice cultivars and sufficient scope for yield enhancement through their interbreeding to keep quality intact.
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Grants
- 35/14/17/2016-BRNS/35056 Dated. 04/06/2016 Board of Research in Nuclear Sciences, Department of Atomic Energy, Government of India, Mumbai-400085
- 35/14/17/2016-BRNS/35056 Dated. 04/06/2016 Board of Research in Nuclear Sciences, Department of Atomic Energy, Government of India, Mumbai-400085
- 35/14/17/2016-BRNS/35056 Dated. 04/06/2016 Board of Research in Nuclear Sciences, Department of Atomic Energy, Government of India, Mumbai-400085
- 35/14/17/2016-BRNS/35056 Dated. 04/06/2016 Board of Research in Nuclear Sciences, Department of Atomic Energy, Government of India, Mumbai-400085
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Affiliation(s)
- Dibosh Bordoloi
- AAU-Zonal Research Station, Assam Agricultural University, Karimganj, 788712, India
| | - Debojit Sarma
- Department of Plant Breeding and Genetics, Assam Agricultural University, Jorhat, 785013, India.
| | - Nagendra Sarma Barua
- Department of Plant Breeding and Genetics, Assam Agricultural University, Jorhat, 785013, India
| | - Ranjan Das
- Department of Crop Physiology, Assam Agricultural University, Jorhat, 785013, India
| | - Bikram Kishore Das
- Nuclear Agriculture and Biotechnology Division, Bhabha Atomic Research Centre, Mumbai, 400085, India
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Tiwari G, Gupta M, Devhare LD, Tiwari R. Therapeutic and Phytochemical Properties of Thymoquinone Derived from Nigella sativa. Curr Drug Res Rev 2024; 16:145-156. [PMID: 37605475 DOI: 10.2174/2589977515666230811092410] [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: 11/26/2022] [Revised: 04/13/2023] [Accepted: 05/04/2023] [Indexed: 08/23/2023]
Abstract
BACKGROUND Nigella sativa (N. sativa), commonly known as black seed or black cumin, belongs to the family Ranunculaceae. It contains several phytoconstituents, Thymoquinone (TQ), thymol, thymohydroquinone, carvacrol, and dithymoquinone. TQ is the main phytoconstituent present in N. sativa that is used as an herbal compound, and it is widely used as an antihypertensive, liver tonic, diuretic, digestive, anti-diarrheal, appetite stimulant, analgesic, and antibacterial agent, and in skin disorders. OBJECTIVE The study focused on collecting data on the therapeutic or pharmacological activities of TQ present in N. sativa seed. METHODS Antidiabetic, anticancer, immunomodulator, analgesic, antimicrobial, anti-inflammatory, hepato-protective, renal protective, and antioxidant properties of TQ have been studied by various scientists. CONCLUSION TQ seems to have a variety of consequences on how infected cells behave at the cellular level.
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Affiliation(s)
- Gaurav Tiwari
- Department of Pharmaceutics, PSIT-Pranveer Singh Institute of Technology (Pharmacy), Kanpur - Agra - Delhi, NH2, Bhauti, Kanpur, Uttar Pradesh, 209305, India
| | - Monisha Gupta
- Department of Pharmaceutics, PSIT-Pranveer Singh Institute of Technology (Pharmacy), Kanpur - Agra - Delhi, NH2, Bhauti, Kanpur, Uttar Pradesh, 209305, India
| | - Lalchand D Devhare
- School of Pharmacy, G H Raisoni University, Saikheda, Chhindwara, Maharashtra, 480337, India
| | - Ruchi Tiwari
- Department of Pharmaceutics, PSIT-Pranveer Singh Institute of Technology (Pharmacy), Kanpur - Agra - Delhi, NH2, Bhauti, Kanpur, Uttar Pradesh, 209305, India
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Das S, Chaudhari AK, Singh VK, Singh BK, Dubey NK. High speed homogenization assisted encapsulation of synergistic essential oils formulation: Characterization, in vitro release study, safety profile, and efficacy towards mitigation of aflatoxin B 1 induced deterioration in rice samples. Food Chem Toxicol 2022; 169:113443. [PMID: 36167259 DOI: 10.1016/j.fct.2022.113443] [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: 04/26/2022] [Revised: 07/29/2022] [Accepted: 09/20/2022] [Indexed: 11/19/2022]
Abstract
Application of essential oils to mitigate aflatoxin B1 (AFB1) contamination in food is a current research hotspot; however, their direct incorporation may cause toxic effects, and changes in food organoleptic properties. This work aimed to synthesize novel synergistic formulation of Pinus roxburghii, Juniperus communis, and Cupressus sempervirens essential oils by mixture design assay (PJC) and encapsulation of PJC formulation into chitosan nanocomposite (Nm-PJC) with an aim to protect stored rice (Oryza sativa L., prime staple food) against fungi and AFB1 mediated loss of valuable minerals, macronutrients, and fatty acids. Nm-PJC was characterized through DLS, SEM, FTIR, and XRD analyses, along with controlled delivery from chitosan nanobiopolymer. Encapsulation of synergistic formulation into chitosan-nanomatrix improved antifungal (4.0 μL/mL), antiaflatoxigenic (3.5 μL/mL), and antioxidant activities (P < 0.05). Impairment in ergosterol and methylglyoxal biosynthesis along with in-silico-homology-modeling of major components with Ver-1 and Omt-A proteins advocated chemico-molecular interaction responsible for fungal growth inhibition and AFB1 secretion. In addition, in-situ efficacy against lipid-peroxidation, fatty acid biodeterioration, and preservation of minerals, macronutrients without affecting organoleptic attributes in rice and high mammalian safety profile (9874.23 μL/kg) suggested practical application of synergistic nanoformulation as innovative smart, and green candidate to mitigate AFB1 contamination, and shelf-life extension of stored food products.
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Affiliation(s)
- Somenath Das
- Department of Botany, Burdwan Raj College, Purba Bardhaman, 713104, West Bengal, India
| | - Anand Kumar Chaudhari
- Department of Botany, Government Girls' P.G. College, Ghazipur, 233001, Uttar Pradesh, India
| | - Vipin Kumar Singh
- Department of Botany, K.S. Saket P.G. College, Ayodhya, 224123, Uttar Pradesh, India
| | - Bijendra Kumar Singh
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India
| | - Nawal Kishore Dubey
- Laboratory of Herbal Pesticides, Centre of Advanced Study in Botany, Institute of Science, Banaras Hindu University, Varanasi, 221005, India.
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5
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Machado M, Rodriguez-Alcalá LM, Gomes AM, Pintado M. Vegetable oils oxidation: mechanisms, consequences and protective strategies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2026378] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Manuela Machado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Luís M. Rodriguez-Alcalá
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ana M Gomes
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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Elsorady M, Elgindy A. Effect of ginger extract (Zingiber officinale) as a natural antioxidant on sunflower oil oxidation. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr49-39298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Oil oxidation is significant for acceptability, nutritional quality, and toxicity of edible oils. Antioxidant supplementation for oil is a common and fundamental strategy for improving its oxidative stability and prolonging induction time. Ginger contains natural antioxidants such as phenolic and flavonoid compounds. Ginger extracts were prepared by extraction with different solvents (methanol, ethanol, acetone and water). Ethanolic ginger extract had the highest yield (10.52%), whereas the aqueous extract had the lowest yield (8.10%). Also, the ethanolic extract was the highest in the content of phenolic and flavonoid compounds (75.17 and 19.55 mg/g, respectively), followed by methanolic extract (67.24 and 17.46 mg/g, respectively). Thus, further elaboration focused on the ethanolic extract. The scavenging ability of ginger extract was dose-dependent; it increased with the increase in ginger extract concentration. As expected, the ginger extract had lower DPPH scavenging activity than BHT (synthetic antioxidant). Free fatty acid (FFA), peroxide value (PV), conjugated dienes (CD) and thiobarbituric acid (TBA) value were used to evaluate the effect of ginger extract as a natural antioxidant on sunflower oil oxidation. The higher the concentration of ginger extract, the lower the magnitude of FFA, PV, CD, and TBA in sunflower oil. According to our findings, the level of sunflower oil supplementation with ginger extract should be below 600 mg/kg. The result of this study suggests that ginger extract can be recommended as a natural antioxidant to retard sunflower oil oxidation.
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7
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Elsorady M, Elgindy A. Effect of ginger extract (Zingiber officinale) as a natural antioxidant on sunflower oil oxidation. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr0-39298] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Oil oxidation is significant for acceptability, nutritional quality, and toxicity of edible oils. Antioxidant supplementation for oil is a common and fundamental strategy for improving its oxidative stability and prolonging induction time. Ginger contains natural antioxidants such as phenolic and flavonoid compounds. Ginger extracts were prepared by extraction with different solvents (methanol, ethanol, acetone and water). Ethanolic ginger extract had the highest yield (10.52%), whereas the aqueous extract had the lowest yield (8.10%). Also, the ethanolic extract was the highest in the content of phenolic and flavonoid compounds (75.17 and 19.55 mg/g, respectively), followed by methanolic extract (67.24 and 17.46 mg/g, respectively). Thus, further elaboration focused on the ethanolic extract. The scavenging ability of ginger extract was dose-dependent; it increased with the increase in ginger extract concentration. As expected, the ginger extract had lower DPPH scavenging activity than BHT (synthetic antioxidant). Free fatty acid (FFA), peroxide value (PV), conjugated dienes (CD) and thiobarbituric acid (TBA) value were used to evaluate the effect of ginger extract as a natural antioxidant on sunflower oil oxidation. The higher the concentration of ginger extract, the lower the magnitude of FFA, PV, CD, and TBA in sunflower oil. According to our findings, the level of sunflower oil supplementation with ginger extract should be below 600 mg/kg. The result of this study suggests that ginger extract can be recommended as a natural antioxidant to retard sunflower oil oxidation.
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8
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Wang Y, Zhang T, Liu R, Chang M, Wei W, Jin Q, Wang X. New perspective toward nutritional support for malnourished cancer patients: Role of lipids. Compr Rev Food Sci Food Saf 2021; 20:1381-1421. [PMID: 33533186 DOI: 10.1111/1541-4337.12706] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 12/01/2020] [Accepted: 12/28/2020] [Indexed: 12/13/2022]
Abstract
To improve the difficulties related to malnutrition, nutritional support has become an essential part of multidisciplinary comprehensive treatment for cancer. Lipids are essential nutrient source for the human body, and nowadays in clinical practices, it has a positive interventional effect on patients suffering from cancer. However, contribution of lipids in nutritional support of cancer patients is still poorly understood. Moreover, the sensory and physicochemical properties of lipids can severely restrict their applications in lipid-rich formula foods. In this review article, for the first time, we have presented a summary of the existing studies which were related to the associations between different lipids and improved malnutrition in cancer patients and discussed possible mechanisms. Subsequently, we discussed the challenges and effective solutions during processing of lipids into formula foods. Further, by considering existing problems in current lipid nutritional support, we proposed a novel method for the treatment of malnutrition, including developing individualized lipid nutrition for different patients depending on the individual's genotype and enterotype. Nonetheless, this review study provides a new direction for future research on nutritional support and the development of lipid-rich formula foods for cancer patients, and probably will help to improve the efficacy of lipids in the treatment of cancer malnutrition.
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Affiliation(s)
- Yandan Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tao Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ruijie Liu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ming Chang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Wei
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Koutsaviti A, Toutoungy S, Saliba R, Loupassaki S, Tzakou O, Roussis V, Ioannou E. Antioxidant Potential of Pine Needles: A Systematic Study on the Essential Oils and Extracts of 46 Species of the Genus Pinus. Foods 2021; 10:foods10010142. [PMID: 33445574 PMCID: PMC7827367 DOI: 10.3390/foods10010142] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2020] [Revised: 01/04/2021] [Accepted: 01/08/2021] [Indexed: 12/15/2022] Open
Abstract
The antioxidant activity of the essential oils, as well as of the organic and hydroethanolic extracts, of the fresh needles of 54 pine taxa was evaluated using the peroxy-oxalate and luminol chemiluminescence assays. Among all evaluated essential oils, P. canariensis and P. attenuata displayed the highest levels of activity. P. contorta var. murrayana, followed by P. nigra var. caramanica, exhibited the highest antioxidant capacity among the organic extracts, while the most active hydroethanolic extract was that of P. nigra subsp. nigra. Based on the overall levels of activity, the latter taxon was selected for phytochemical analysis targeting the isolation of the bioactive constituents. As such, the organic extract of P. nigra subsp. nigra was subjected to chromatographic separations to yield 11 secondary metabolites (1-11) that were evaluated for their antioxidant activity. Nonetheless, the isolated compounds were found to be less active than the crude extract, thus suggesting the potential role of synergism.
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Affiliation(s)
- Aikaterini Koutsaviti
- Section of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece; (A.K.); (O.T.); (V.R.)
| | - Samer Toutoungy
- Department of Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania—Centre International de Hautes Etudes Agronomiques Méditerranéennes, 73100 Chania, Greece; (S.T.); (R.S.); (S.L.)
| | - Rouba Saliba
- Department of Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania—Centre International de Hautes Etudes Agronomiques Méditerranéennes, 73100 Chania, Greece; (S.T.); (R.S.); (S.L.)
| | - Sofia Loupassaki
- Department of Food Quality and Chemistry of Natural Products, Mediterranean Agronomic Institute of Chania—Centre International de Hautes Etudes Agronomiques Méditerranéennes, 73100 Chania, Greece; (S.T.); (R.S.); (S.L.)
| | - Olga Tzakou
- Section of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece; (A.K.); (O.T.); (V.R.)
| | - Vassilios Roussis
- Section of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece; (A.K.); (O.T.); (V.R.)
| | - Efstathia Ioannou
- Section of Pharmacognosy and Chemistry of Natural Products, Department of Pharmacy, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15771 Athens, Greece; (A.K.); (O.T.); (V.R.)
- Correspondence: ; Tel.: +30-210-727-4913
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10
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Yüksel-Bilsel A, Şahin-Yeşilçubuk N. Production of probiotic kefir fortified with encapsulated structured lipids and investigation of matrix effects by means of oxidation and in vitro digestion studies. Food Chem 2019; 296:17-22. [PMID: 31202301 DOI: 10.1016/j.foodchem.2019.05.181] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 05/23/2019] [Accepted: 05/26/2019] [Indexed: 12/21/2022]
Abstract
The aim of the present study is to encapsulate structured lipids (SLs) by complex coacervation of gelatin and gum arabic with or without using transglutaminase enzymes and to develop a functional kefir product via the addition of encapsulated SLs in the form of suspension and freeze-dried coacervates. Encapsulated SLs were evaluated for their oxidative stability during 30 days of cold storage. The data showed that coacervate solutions were more sensitive to lipid oxidation compared to freeze-dried capsules. Traditionally produced kefir samples that were fortified with complex coacervation products were stored for 10 days at 4 °C. The pH values of the samples decreased, whereas titratable acidity consistently increased during the storage period. Moreover, an in vitro controlled release study was conducted with a fortified kefir sample containing freeze-dried capsules. According to the results, kefir had no significant matrix effect on oil release from the freeze-dried capsules (p > 0.05).
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Affiliation(s)
- Alev Yüksel-Bilsel
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey
| | - Neşe Şahin-Yeşilçubuk
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, TR-34469 Istanbul, Turkey.
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11
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Siraj N, Shabbir M, Khan M, Rehman K. Preventing oxidation of canola and sunflower oils by addition of pomegranate seed oil. ACTA ALIMENTARIA 2019. [DOI: 10.1556/066.2018.0005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- N. Siraj
- Edible Fats and Oils Laboratory, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000. Pakistan
| | - M.A. Shabbir
- Edible Fats and Oils Laboratory, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000. Pakistan
| | - M.R. Khan
- Edible Fats and Oils Laboratory, National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000. Pakistan
| | - K.U. Rehman
- Department of Biochemistry, Faculty of Sciences, University of Agriculture, Faisalabad, 38000 Pakistan
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12
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Mukhtar H, Qureshi AS, Anwar F, Mumtaz MW, Marcu M. Nigella sativa L. seed and seed oil: potential sources of high-value components for development of functional foods and nutraceuticals/pharmaceuticals. JOURNAL OF ESSENTIAL OIL RESEARCH 2019. [DOI: 10.1080/10412905.2018.1562388] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Hamid Mukhtar
- Institute of Industrial Biotechnology, Government College University, Lahore, Pakistan
| | - Aminah Suhail Qureshi
- Institute of Industrial Biotechnology, Government College University, Lahore, Pakistan
| | - Farooq Anwar
- Department of Chemistry, University of Sargodha, Sargodha, Pakistan
| | | | - Monica Marcu
- Plant, Beauty, Medicine, AstaMed, Seattle, Seattle, USA
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13
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Keskin Çavdar H, Koçak Yanık D, Göğüş F, Fadıloğlu S. A Novel Modified Lipid: Enzymatic Esterification of 2-Monoacylglycerol with N-acetyl-l-leucine. J Food Sci 2018; 83:597-604. [PMID: 29437236 DOI: 10.1111/1750-3841.14070] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 11/17/2017] [Accepted: 01/09/2018] [Indexed: 11/30/2022]
Abstract
The objective of this research was to synthesize and characterize a novel modified lipid which is composed of mainly oleic acid at sn-2 position and a hydrophobic essential amino acid derivative (N-acetyl-l-leucine) at sn-1(3) or sn-1, 3 positions. LC-MS-MS analysis indicated that the target modified lipid structure was obtained at the end of the developed reaction. Response surface methodology was applied to enhance a reliable empirical model for prediction and to optimize reaction conditions: reaction time (8 to 24 hr), reaction temperature (40 to 55 °C), and enzyme load (15 to 30 wt%). The percentage of total reaction products was found to be 28.5 at the optimum conditions of 54 °C, 8 hr and 15% (by mass) enzyme load. This result is closely correlated to the predicted highest total reaction product (29.3%) obtained by response surface methodology. The physical and thermal characteristics of the modified lipid and refined olive pomace oil were compared and found to be similar. Caloric value of modified lipid was decreased by 18.65% compared to that of refined olive pomace oil. A novel modified lipid which may have potential uses in healthy food industries was successfully produced with the incorporation of N-acetyl-l-leucine to 2-monoacylglycerol. PRACTICAL APPLICATION A novel modified lipid was synthesized by enzymatic incorporation of a "hydrophobic and essential amino acid derivative" into 2-monoacylglycerol. This modified lipid contains mainly oleic acid at sn-2 position and N-acetyl-l-leucine at sn-1,3 positions. The product behaved as an oil above 10 °C. Caloric value of the novel oil-like product was reduced by 18.65%. The modified lipid may have the potential for replacement with the oil in food products such as margarine, shortenings, salad dressing, and mayonnaise.
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Affiliation(s)
- Hasene Keskin Çavdar
- The Univ. of Gaziantep, Engineering Faculty, Food Engineering Dept., 27310, Gaziantep, Turkey
| | - Derya Koçak Yanık
- The Univ. of Gaziantep, Engineering Faculty, Food Engineering Dept., 27310, Gaziantep, Turkey
| | - Fahrettin Göğüş
- The Univ. of Gaziantep, Engineering Faculty, Food Engineering Dept., 27310, Gaziantep, Turkey
| | - Sibel Fadıloğlu
- The Univ. of Gaziantep, Engineering Faculty, Food Engineering Dept., 27310, Gaziantep, Turkey
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Kim TH, Lee J, Kim HJ, Jo C. Plasma-Induced Degradation of Quercetin Associated with the Enhancement of Biological Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:6929-6935. [PMID: 28745879 DOI: 10.1021/acs.jafc.7b00987] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Nonthermal plasma is a promising technology to improve the safety and to extend the shelf-life of various minimally processed foods. However, research on plasma-induced systemic degradation related to changes in chemical structure and biological activity is still very limited. In this study, the enhancement of biological activity and the mechanism of degradation of the most common type of flavonol, quercetin, induced by a dielectric barrier discharge (DBD) plasma were investigated. Quercetin is dissolved in methanol and exposed to nonthermal DBD plasma for 5, 10, 20, and 30 min. The quercetin treated with the plasma for 20 min showed rapidly increased α-glucosidase inhibitory and radical scavenging activities compared to those of parent quercetin. The structures of the degradation products 1-3 from the quercetin treated with the plasma for 20 min were isolated and characterized by interpretation of their spectroscopic data. Among the generated products, (±)-alphitonin (1) exhibited significantly improved antidiabetic and antioxidant properties compared to those of the parent quercetin. The antidiabetic and antioxidant properties were measured by α-glucosidase inhibition and 1,1-diphenyl-2-picrylhydrazyl radical scavenging assays. These results suggested that structural changes in quercetin induced by DBD plasma might be attributable to improving the biological activity.
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Affiliation(s)
- Tae Hoon Kim
- Department of Food Science and Biotechnology, Daegu University , Gyeongsan 38453, Republic of Korea
| | - Jaemin Lee
- Department of Oral Pathology, School of Dentistry, Kyungpook National University , Daegu 41940, Republic of Korea
| | - Hyun-Joo Kim
- Crop Post-harvest Technology Division, Department of Central Area Crop Science, National Institute of Crop Science, RDA , Suwon 16613, Republic of Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University , Seoul 08826, Republic of Korea
- Institute of Green Bio Science and Technology, Seoul National University , Pyeongchang 25354, Republic of Korea
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15
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Fernandes R, Trindade M, Lorenzo J, Munekata P, de Melo M. Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.11.027] [Citation(s) in RCA: 63] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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16
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Assessment of the correlations between reducing power, scavenging DPPH activity and anti-lipid-oxidation capability of phenolic antioxidants. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.047] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Aladedunye FA. Curbing thermo-oxidative degradation of frying oils: Current knowledge and challenges. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500047] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Felix A. Aladedunye
- Human Nutritional Sciences; University of Manitoba; Winnipeg Manitoba Canada
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18
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Antioxidant and antimalarial properties of butein and homobutein based on their ability to chelate iron (II and III) cations: a DFT study in vacuo and in solution. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2520-0] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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19
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A theoretical study of the antioxidant properties of phenolic acid amides investigated through the radical-scavenging and metal chelation mechanisms. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2484-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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20
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Kim TH, Jang SJ, Chung HW, Kim HJ, Yong HI, Choe W, Jo C. Enhancement of antioxidant effects of naringin after atmospheric pressure dielectric barrier discharge plasma treatment. Bioorg Med Chem Lett 2015; 25:1236-9. [DOI: 10.1016/j.bmcl.2015.01.054] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2014] [Revised: 01/22/2015] [Accepted: 01/23/2015] [Indexed: 11/27/2022]
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21
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Gao K, Ma D, Cheng Y, Tian X, Lu Y, Du X, Tang H, Chen J. Three New Dimers and Two Monomers of Phenolic Amides from the Fruits of Lycium barbarum and Their Antioxidant Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:1067-1075. [PMID: 25603493 DOI: 10.1021/jf5049222] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/08/2023]
Abstract
The aims of this study were to complement the current knowledge on the antioxidative composition of alcohol extracts from the fruits of Lycium barbarum and to evaluate their antioxidant activities. Three new dimers of phenolic amides, named lyciumamides A (3), B (4), and C (5), together with two monomers, N-E-coumaroyl tyramine (1) and N-E-feruloyl tyramine (2), were isolated from the fruits for the first time with the help of activity-guided chromatography. Compounds 1-5 were evaluated for their antioxidant activities in scavenging 2,2-diphenyl-1-picrylhydrazyl free radical and inhibiting lipid peroxidation in rat liver microsomes induced by ascorbate/Fe2+, cumine hydroperoxide, or CCl4/reduced form of nicotinamide-adenine dinucleotide phosphate, and the results showed that all of them exhibited strong activities, whereas compounds 1 and 2 were more potent than the reference tert-butyl-4-hydroxyanisole.
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Affiliation(s)
- Kai Gao
- Department of Pharmacy, Xijing Hospital, Fourth Military Medical University , Xi'an 710032, China
| | - Dongwei Ma
- Shaanxi Ark Pharmaceutical Company Ltd., Xi'an 710075, China
| | - Yan Cheng
- Department of Out-patient, Xijing Hospital, Fourth Military Medical University , Xi'an 710032, China
| | - Xiangrong Tian
- Department of Pharmacy, Xijing Hospital, Fourth Military Medical University , Xi'an 710032, China
| | - Yunyang Lu
- Department of Pharmacy, Xijing Hospital, Fourth Military Medical University , Xi'an 710032, China
| | - Xiaoying Du
- Shaanxi Ark Pharmaceutical Company Ltd., Xi'an 710075, China
| | - Haifeng Tang
- Department of Pharmacy, Xijing Hospital, Fourth Military Medical University , Xi'an 710032, China
- Institute of Materia Medica, School of Pharmacy, Fourth Military Medical University , Xi'an 710032, China
| | - Jianzong Chen
- Research Center of Traditional Chinese Medicine, Xijing Hospital, Fourth Military Medical University , Xi'an 710032, China
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Aladedunye F, Przybylski R, Matthaus B. Performance of antioxidative compounds under frying conditions: A review. Crit Rev Food Sci Nutr 2015; 57:1539-1561. [DOI: 10.1080/10408398.2013.777686] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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23
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Oueslati S, Ksouri R, Pichette A, Lavoie S, Girard-Lalancette K, Mshvildadze V, Abdelly C, Legault J. A new flavonol glycoside from the medicinal halophyte Suaeda fruticosa. Nat Prod Res 2014; 28:960-6. [DOI: 10.1080/14786419.2014.900771] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Samia Oueslati
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie à la Technopôle de Borj-Cédria (CBBC), BP 901, 2050 Hammam-Lif, Tunisia
- Laboratoire LASEVE, Université du Québec à Chicoutimi, 555, Boulevard de l'Université, Chicoutimi, Québec, Canada G7H 2B1,
| | - Riadh Ksouri
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie à la Technopôle de Borj-Cédria (CBBC), BP 901, 2050 Hammam-Lif, Tunisia
| | - André Pichette
- Laboratoire LASEVE, Université du Québec à Chicoutimi, 555, Boulevard de l'Université, Chicoutimi, Québec, Canada G7H 2B1,
| | - Serge Lavoie
- Laboratoire LASEVE, Université du Québec à Chicoutimi, 555, Boulevard de l'Université, Chicoutimi, Québec, Canada G7H 2B1,
| | - Karl Girard-Lalancette
- Laboratoire LASEVE, Université du Québec à Chicoutimi, 555, Boulevard de l'Université, Chicoutimi, Québec, Canada G7H 2B1,
| | - Vakhtang Mshvildadze
- Laboratoire LASEVE, Université du Québec à Chicoutimi, 555, Boulevard de l'Université, Chicoutimi, Québec, Canada G7H 2B1,
| | - Chedly Abdelly
- Laboratoire des Plantes Extrêmophiles, Centre de Biotechnologie à la Technopôle de Borj-Cédria (CBBC), BP 901, 2050 Hammam-Lif, Tunisia
| | - Jean Legault
- Laboratoire LASEVE, Université du Québec à Chicoutimi, 555, Boulevard de l'Université, Chicoutimi, Québec, Canada G7H 2B1,
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24
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Yoshida H, Yoshida N, Kuriyama I, Kanamori M, Sakamoto Y, Mizushina Y. Characteristics of Fatty Acid Distribution in Different Acyl Lipids of Colored Rice Bran Cultivars. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.121] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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25
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Trabelsi N, Oueslati S, Ksouri R, Nassra M, Marchal A, Krisa S, Abdelly C, Mérillon JM, Waffo-Téguo P. The antioxidant properties of new dimer and two monomers of phenolic acid amides isolated from Limoniastrum guyonianum. Food Chem 2013; 146:466-71. [PMID: 24176369 DOI: 10.1016/j.foodchem.2013.09.077] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2012] [Revised: 08/18/2013] [Accepted: 09/14/2013] [Indexed: 11/19/2022]
Abstract
Limoniastramide, a new dimer of phenolic acid amide, isolated from Limoniastrum guyonianum, along with two natural monomers N-E-caffeoyl tyramine (1) and N-E-feruloyl tyramine (2), using centrifugal partition chromatography (CPC). Their structures were determined on the basis of spectroscopic data analysis. We investigate the antioxidant activities of Limoniastrum amides using various in vitro assays. Results showed that N-E-feruloyl tyramine and N-E-caffeoyl tyramine exhibited the highest DPPH scavenging activity compared to the dimer (IC50=0.5, 0.6 and 6.5μg/ml, respectively). In addition, they have significant capacities to inhibit the bleaching of β-carotene. Limoniastramide presented the best activity with an IC50 value equal to 8μg/ml. Finally, the N-E-caffeoyl tyramine showed the highest reducing power (EC50=26μg/ml) compared to the other molecules. The present study found that L. guyonianum amides have effective in vitro antioxidant and radical scavenging activity which can be used in pharmacological and food industry due to their antioxidant properties.
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Affiliation(s)
- Najla Trabelsi
- Laboratoire Des Plantes Extrêmophile, Centre de Biotechnologie de Borj Cédria, BP 901, 2050 Hammam-Lif, Tunisia; Univ. Bordeaux2, ISVV, Groupe d'Etude des Substances Végétales à Activité Biologique, EA 3675, F-33882 Villenave d'Ornon, France.
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26
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Ruan X, Zhu XM, Xiong H, Wang SQ, Bai CQ, Zhao Q. Characterisation of zero-trans margarine fats produced from camellia seed oil, palm stearin and coconut oil using enzymatic interesterification strategy. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12279] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xia Ruan
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
| | - Xue-Mei Zhu
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
- College of Life Science & Food Engineering; Nanchang University; Nanchang JiangXi 330047 China
| | - Hua Xiong
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
| | - Shen-qi Wang
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
| | - Chun-qing Bai
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
| | - Qiang Zhao
- State Key Lab of Food Science and Technology; Nanchang University; Nanchang Jiangxi 330047 China
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27
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Taghvaei M, Jafari SM. Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. Journal of Food Science and Technology 2013; 52:1272-82. [PMID: 25745196 DOI: 10.1007/s13197-013-1080-1] [Citation(s) in RCA: 213] [Impact Index Per Article: 19.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/18/2013] [Accepted: 06/21/2013] [Indexed: 11/29/2022]
Abstract
Antioxidants are components which prevent auto-oxidation of oils and fats by giving their hydrogen to free radicals formed in the initiation and propagation stages of autoxidation. During the past two decades, a lot of researches using natural plants extract in edible oils have been carried out due to the trend to minimize or avoid the use of synthetic food additives. According to the most studies, there are various natural antioxidants which can be extracted from low cost resources, such as most parts of olive plant, green tea, sesame, medicinal plants, etc. One of the most important requirements for a suitable antioxidant in oils and fats is the thermal stability during heat processing. It has been shown that most of natural additives have more antioxidants activity and thermal stability than synthetic ones in different edible oils. In this review, recent advances in the application of natural antioxidants in the food industry will be covered.
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Affiliation(s)
- Mostafa Taghvaei
- Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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28
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Trabelsi N, Oueslati S, Falleh H, Waffo-Téguo P, Papastamoulis Y, Mérillon JM, Abdelly C, Ksouri R. Isolation of powerful antioxidants from the medicinal halophyte Limoniastrum guyonianum. Food Chem 2012; 135:1419-24. [DOI: 10.1016/j.foodchem.2012.05.120] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2011] [Revised: 04/15/2012] [Accepted: 05/31/2012] [Indexed: 11/27/2022]
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29
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Shen Y, Zhang W, Liu X, Chen L, Liu S, Zheng L, Li J, Chen Y, Wu T, Yu Y, Zhong Z, Jiang L, Wan J. Identification of two stably expressed QTLs for fat content in rice (Oryza sativa). Genome 2012; 55:585-90. [PMID: 22849582 DOI: 10.1139/g2012-045] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Fat content (FC) is an important component of the nutritional quality of the rice (Oryza sativa L.) grain and a partial determinant of grain quality. Three FC QTLs were identified from an analysis of a set of rice 'Kasalath'/'Koshihikari' backcross inbred lines, which were grown in three independent environments. Two of these QTLs (qFC7.1 and qFC7.2) were located on chromosome 7, and they were detected in all three environments. The presence of qFC7.1 and qFC7.2 was further confirmed by testing a set of 'Kasalath' (donor) / 'Koshihikari' (recipient) chromosome segment substitution lines (CSSLs) across six environments. Both QTLs significantly increased grain FC and they might be involved in lipid metabolism. The two QTLs were stably expressed in a number of environments and populations, making them suitable candidates for the improvement of FC via marker assisted breeding.
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Affiliation(s)
- Yingyue Shen
- State Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Agronomy Nanjing Agricultural University, Nanjing 210095, China
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Adhikari P, Hu P, Yafei Z. Oxidative Stabilities of Enzymatically Interesterified Fats Containing Conjugated Linoleic Acid. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2096-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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31
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Enzymatic production of human milk fat analogues containing stearidonic acid and optimization of reactions by response surface methodology. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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32
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Teichert SA, Akoh CC. Characterization of stearidonic acid soybean oil enriched with palmitic acid produced by solvent-free enzymatic interesterification. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:9588-9595. [PMID: 21830790 DOI: 10.1021/jf201992k] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
Stearidonic acid soybean oil (SDASO) is a plant source of n-3 polyunsaturated fatty acids (n-3 PUFAs). Solvent-free enzymatic interesterification was used to produce structured lipids (SLs) in a 1 L stir-batch reactor with a 1:2 substrate mole ratio of SDASO to tripalmitin, at 65 °C for 18 h. Two SLs were synthesized using immobilized lipases, Novozym 435 and Lipozyme TL IM. Free fatty acids (FFAs) were removed by short-path distillation. SLs were characterized by analyzing FFA and FA (total and positional) contents, iodine and saponification values, melting and crystallization profiles, tocopherols, and oxidative stability. The SLs contained 8.15 and 8.38% total stearidonic acid and 60.84 and 60.63% palmitic acid at the sn-2 position for Novozym 435 SL and Lipozyme TL IM SL, respectively. The SLs were less oxidatively stable than SDASO due to a decrease in tocopherol content after purification of the SLs. The saponification values of the SLs were slightly higher than that of the SDASO. The melting profiles of the SLs were similar, but crystallization profiles differed. The triacylglycerol (TAG) molecular species of the SLs were similar to each other, with tripalmitin being the major TAG. SDASO's major TAG species comprised stearidonic and oleic acids or stearidonic, α-linolenic, and γ-linolenic acids.
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Affiliation(s)
- Sarah A Teichert
- Department of Food Science and Technology, The University of Georgia, Athens, Georgia 30602-2610, United States
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Huang SH, Ng LT. An improved high-performance liquid chromatographic method for simultaneous determination of tocopherols, tocotrienols and γ-oryzanol in rice. J Chromatogr A 2011; 1218:4709-13. [DOI: 10.1016/j.chroma.2011.05.056] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2011] [Revised: 05/16/2011] [Accepted: 05/16/2011] [Indexed: 10/18/2022]
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Yoshida H, Tanigawa T, Kuriyama I, Yoshida N, Tomiyama Y, Mizushina Y. Variation in fatty acid distribution of different acyl lipids in rice (Oryza sativa L.) brans. Nutrients 2011; 3:505-14. [PMID: 22254108 PMCID: PMC3257686 DOI: 10.3390/nu3040505] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2011] [Revised: 04/05/2011] [Accepted: 04/18/2011] [Indexed: 11/16/2022] Open
Abstract
The lipids extracted from rice brans were classified by thin-layer chromatography into eight fractions, and their fatty acid (FA) compositions were investigated among five different Japanese cultivars. The lipids of these rice brans comprised mainly triacylglycerols (TAG; 84.9-86.0 wt%), free FA (4.2-4.6 wt%), and phospholipids (PL; 6.5-6.7 wt%), whilst other components were also detected in minor proportions (0.2-2.1 wt%). The PL components included phosphatidyl choline (43.3-46.8 wt%) phosphatidyl ethanolamine (25.0-27.3 wt%) and phosphatidyl inositol (20.2-23.2 wt%). Comparison of the different cultivars showed, with a few exceptions, no substantial difference (P > 0.05) in FA distribution. FA distribution of TAG among the five cultivars was characterized as: unsaturated FA predominantly concentrated at the sn-2 position and saturated FA primarily occupying the sn-1 or sn-3 position in these lipids. These results suggest that the rice bran lipids may be well incorporated into our daily diet to improve nutritional value of the Japanese diet.
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Affiliation(s)
- Hiromi Yoshida
- Department of Nutritional Science, Kobe Gakuin University, Kobe, Hyogo 651-2180, Japan; (T.T.); (I.K.); (Y.T.); (Y.M.)
- Cooperative Research Center of Life Sciences, Kobe Gakuin University, Kobe, Hyogo 650-8586, Japan
- Author to whom correspondence should be addressed; ; Tel.: +81-78-974-1551; Fax: +81-78-974-5689
| | - Takaaki Tanigawa
- Department of Nutritional Science, Kobe Gakuin University, Kobe, Hyogo 651-2180, Japan; (T.T.); (I.K.); (Y.T.); (Y.M.)
| | - Isoko Kuriyama
- Department of Nutritional Science, Kobe Gakuin University, Kobe, Hyogo 651-2180, Japan; (T.T.); (I.K.); (Y.T.); (Y.M.)
| | - Naoko Yoshida
- Department of Biomedical Sciences, College of Life Sciences, Ritsumeikan University, Kusatsu, Shiga 525-8577, Japan;
| | - Yuka Tomiyama
- Department of Nutritional Science, Kobe Gakuin University, Kobe, Hyogo 651-2180, Japan; (T.T.); (I.K.); (Y.T.); (Y.M.)
| | - Yoshiyuki Mizushina
- Department of Nutritional Science, Kobe Gakuin University, Kobe, Hyogo 651-2180, Japan; (T.T.); (I.K.); (Y.T.); (Y.M.)
- Cooperative Research Center of Life Sciences, Kobe Gakuin University, Kobe, Hyogo 650-8586, Japan
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Crystallization, Physicochemical Properties, and Oxidative Stability of the Interesterified Hard Fat from Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Coconut Oil through Lipase-Catalyzed Reaction. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-011-0544-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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JENNINGS BRENDAH, SHEWFELT ROBERTL, AKOH CASIMIRC. FOOD APPLICATIONS OF A RICE BRAN OIL STRUCTURED LIPID IN FRIED SWEET POTATO CHIPS AND AN ENERGY BAR. J FOOD QUALITY 2010. [DOI: 10.1111/j.1745-4557.2010.00355.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022] Open
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Shen Y, Liu L, Jiang L, Zhang Y, Liu X, Zhai H, Wan J. Identification of Quantitative Trait Loci Affecting Grain Fat Content in Rice (Oryza sativaL.). Cereal Chem 2010. [DOI: 10.1094/cchem-87-2-0118] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Yingyue Shen
- State Key Laboratory for Crop Genetics & Germplasm Enhancement, Jiangsu Provincial Center of Plant Gene Engineering, Nanjing Agricultural University; Weigang 1, Nanjing 210095, China
| | - Linglong Liu
- State Key Laboratory for Crop Genetics & Germplasm Enhancement, Jiangsu Provincial Center of Plant Gene Engineering, Nanjing Agricultural University; Weigang 1, Nanjing 210095, China
| | - Ling Jiang
- State Key Laboratory for Crop Genetics & Germplasm Enhancement, Jiangsu Provincial Center of Plant Gene Engineering, Nanjing Agricultural University; Weigang 1, Nanjing 210095, China
| | - Yingxing Zhang
- State Key Laboratory for Crop Genetics & Germplasm Enhancement, Jiangsu Provincial Center of Plant Gene Engineering, Nanjing Agricultural University; Weigang 1, Nanjing 210095, China
| | - Xiaolu Liu
- Institute of Crop Science, The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing 10081, China
| | - Huqu Zhai
- Institute of Crop Science, The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing 10081, China
| | - Jianmin Wan
- State Key Laboratory for Crop Genetics & Germplasm Enhancement, Jiangsu Provincial Center of Plant Gene Engineering, Nanjing Agricultural University; Weigang 1, Nanjing 210095, China
- Institute of Crop Science, The National Key Facility for Crop Gene Resources and Genetic Improvement, Chinese Academy of Agricultural Sciences, Beijing 10081, China
- Corresponding author. Fax: 0086-25-84396516. E-mail:
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Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality. Meat Sci 2010; 84:23-9. [DOI: 10.1016/j.meatsci.2009.08.001] [Citation(s) in RCA: 99] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2009] [Revised: 07/30/2009] [Accepted: 08/01/2009] [Indexed: 11/18/2022]
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Jennings BH, Akoh CC. Trans-Free Plastic Shortenings Prepared with Palm Stearin and Rice Bran Oil Structured Lipid. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1516-y] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Jennings BH, Akoh CC. Characterization of a rice bran oil structured lipid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:3346-3350. [PMID: 19284800 DOI: 10.1021/jf803825m] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Rice bran oil (RBO) was enzymatically modified in a continuous packed bed bioreactor to incorporate caprylic acid with Lipozyme RM IM as biocatalyst. The reaction product was purified by short-path distillation. Rice bran oil structured lipid (RBOSL) contained 32.1 mol % caprylic acid. Positional analysis revealed 0.7 mol % caprylic acid at the sn-2 position and 47.8 mol % caprylic acid at the sn-1,3 positions. Composition of free fatty acids and smoke point of RBO and RBOSL were not significantly different. Saponification value, iodine value, and viscosity of RBO were significantly different from those of RBOSL. The color of RBOSL was darker, more yellow and less green than RBO. Volatile compounds in RBO and RBOSL were determined by GC-MS. Melting onset temperatures of RBO and RBOSL were not significantly different, while melting end point temperatures and melting enthalpies were significantly different. This characterization study results will help determine potential food applications of RBOSL.
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Affiliation(s)
- Brenda H Jennings
- Department of Food Science and Technology, University of Georgia, Athens, Georgia 30602-2610, USA
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