1
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Oh S, Oh W, Lee J. Evaluation of oxidative stability of rice oil from brown rice flour under thermal oxidation and light irradiation. Food Sci Biotechnol 2024; 33:1839-1846. [PMID: 38752120 PMCID: PMC11091002 DOI: 10.1007/s10068-023-01497-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 11/07/2023] [Accepted: 11/27/2023] [Indexed: 05/18/2024] Open
Abstract
Effects of autoxidation and light irradiation on the oxidative stability were evaluated in rice oil from two brown rice flours including 'Baromi2' and 'Samkwang'. 'Baromi2' is a newly developed variety for rice flour production while 'Samkwang' is a typical rice variety as a control. Degree of oxidation and volatile profiles were evaluated in rice oil stored at 60 °C or under fluorescent light at 25 °C. The oil yields of 'Baromi2' and 'Samkang' were 2.63 and 1.78%, respectively whereas rice oil from 'Baromi2' had lower degree of unsaturation than 'Samkang'. Rice oil from 'Samkwang' possessed higher volatile compounds and more oxidized products during autoxidation whereas rice oil from 'Baromi2' had more oxidation products under light irradiation. Hexanal and 2-heptenal were major headspace volatile from heated rice oil while 2-heptenal and 1-octene-3-ol were main volatiles from light irradiated rice oil, which implies the involvement of singlet oxygen in rice oil during photooxidation.
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Affiliation(s)
- SeungHyun Oh
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-Ro, Jangan-Gu, Suwon, 440-746 Gyeonggi-Do Korea
| | - WonYoung Oh
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-Ro, Jangan-Gu, Suwon, 440-746 Gyeonggi-Do Korea
- College of Pharmacy Dongduk Women’s University, Seoul, South Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-Ro, Jangan-Gu, Suwon, 440-746 Gyeonggi-Do Korea
- Food Flavor Sensory Research Center, Sungkyunkwan University, Suwon, Republic of Korea
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2
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Wang X, Chen Y, McClements DJ, Meng C, Zhang M, Chen H, Deng Q. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil. Adv Colloid Interface Sci 2024; 325:103117. [PMID: 38394718 DOI: 10.1016/j.cis.2024.103117] [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: 09/29/2023] [Revised: 02/07/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major challenge within the food and supplement industries, as lipid oxidation reduces oil quality and safety. Despite appearing homogeneous to the human eye, bulk oils are actually multiphase heterogeneous systems at the nanoscale level. Association colloids, such as reverse micelles, are spontaneously formed within bulk oils due to the self-assembly of amphiphilic molecules that are present, like phospholipids, free fatty acids, and/or surfactants. In bulk oil, lipid oxidation often occurs at the oil-water interface of these association colloids because this is where different reactants accumulate, such as PUFAs, hydroperoxides, transition metals, and antioxidants. Consequently, the efficiency of antioxidants in bulk oils is governed by their chemical reactivity, but also by their ability to be located close to the site of oxidation. This review describes the impact of minor constituents in bulk oils on the nature of the association colloids formed. And then the formation of mixed reverse micelles (LOOH, (co)surfactants, or antioxidations) during the peroxidation of bulk oils, as well as changes in their composition and structure over time are also discussed. The critical importance of selecting appropriate antioxidants and surfactants for the changes of interface and colloid, as well as the inhibition of lipid oxidation is emphasized. The knowledge presented in this review article may facilitate the design of bulk oil products with improved resistance to oxidation, thereby reducing food waste and improving food quality and safety.
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Affiliation(s)
- Xintian Wang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | - Yashu Chen
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | | | - Chen Meng
- College of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Mingkai Zhang
- College of Food and Biological Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Hongjian Chen
- College of Health Science and Engineering, Hubei University, Wuhan, China.
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China.
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3
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Oh WY, Kim MJ, Lee J. Approaches of lipid oxidation mechanisms in oil matrices using association colloids and analysis methods for the lipid oxidation. Food Sci Biotechnol 2023; 32:1805-1819. [PMID: 37781049 PMCID: PMC10541348 DOI: 10.1007/s10068-023-01359-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 05/22/2023] [Accepted: 05/26/2023] [Indexed: 10/03/2023] Open
Abstract
Lipid oxidation is one of the key chemical reactions in foods containing fats and oils during production and storage. For several decades, many researchers have tried to understand the mechanisms of lipid oxidation and ways to control the rates of lipid oxidation. Theories of autoxidation or free radical chain reaction have been developed to successfully explain the phenomenon observed in oxidized lipids. Many studies have been conducted to explain the other factors that can affect the lipid oxidation such as food matrix, oxidation time and temperature, transition metal ions, pigments with sensitizing abilities, and surface-active compounds such as phospholipids, free fatty acids, monoacylglycerols, and diacylglycerols. Several strategies were developed to evaluate the degree of oxidation and oxidative stability. This review provides crucial information on the mechanism of lipid oxidation affected amphiphilic compounds and association colloids. This review article will extensively discuss about the methods for determining the oxidative stability.
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Affiliation(s)
- Won Young Oh
- Department of Food Science and Biotechnology, Sungkyunkwan University, 300 Cheoncheon-dong, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, 300 Cheoncheon-dong, Jangan-gu, Suwon, Gyeonggi-do 440-746 Republic of Korea
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4
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Bao Y, Pignitter M. Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches. Compr Rev Food Sci Food Saf 2023; 22:2678-2705. [PMID: 37097053 PMCID: PMC10962568 DOI: 10.1111/1541-4337.13158] [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: 09/04/2022] [Revised: 02/21/2023] [Accepted: 03/30/2023] [Indexed: 04/26/2023]
Abstract
Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.
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Affiliation(s)
- Yifan Bao
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
- Vienna Doctoral School in Chemistry (DoSChem)University of ViennaViennaAustria
| | - Marc Pignitter
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
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5
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Lee KY, Kim JM, Chun J, Heo HJ, Park CE, Choi SG. Miyeokgui ( Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/ β-/ γ-Tocopherol Contents. Foods 2023; 12:2342. [PMID: 37372554 DOI: 10.3390/foods12122342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/07/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
This study aimed to investigate the effects of different relative humidities (%) on the microbial safety, antioxidant activity, ascorbic acid, fucoxanthin, and tocopherol contents of Undaria pinnatifida sporophyll powder (UPSP) stored for 4 weeks. The caking phenomenon did not occur in the 11-53% relative humidity conditions, but it did in the 69%, 81%, and 93% relative humidity conditions with caking index values of 88.30%, 99.75%, and 99.98%, respectively. The aerobic bacterial contents increased drastically in samples stored at 69-93% relative humidity. Ascorbic acid was unstable at high relative humidity, but fucoxanthin and tocopherol were more unstable at low relative humidity. Therefore, it was most stable at intermediate relative humidity. The 69% relative humidity sample had higher DPPH (12.57 g BHAE/kg), ABTS (4.87 g AAE/kg), and FRAP (4.60 g Fe (II)/kg) than the other samples. This study could be helpful for the storage and transport of UPSP under optimum relative humidity conditions, which can significantly prevent quality losses.
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Affiliation(s)
- Kyo-Yeon Lee
- Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Jong Min Kim
- Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Jiyeon Chun
- Division of Food Science and Technology, Sunchon National University, Suncheon 57922, Republic of Korea
| | - Ho Jin Heo
- Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Chae Eun Park
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Sung-Gil Choi
- Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea
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6
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Saleh R, Abbey L, Ofoe R, Ampofo J, Gunupuru LR. Effects of preharvest factors on antidiabetic potential of some foods and herbal plants. BRAZ J BIOL 2023; 84:e269583. [PMID: 36722681 DOI: 10.1590/1519-6984.269583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Accepted: 12/06/2022] [Indexed: 02/02/2023] Open
Abstract
Diabetes is a metabolic disorder with no definite treatment, but it can be controlled by changing lifestyle and diet. Consumption of high-fiber and nutrient-rich foods including vegetables have been shown to reduce risks of obesity and Type II Diabetes Mellitus (T2DM). Also, many herbal plants have been associated with reduced risks of T2DM because of their composition of secondary metabolites. Antioxidant activities of some secondary metabolites have potent inhibitory effects against inflammation linked with insulin resistance and oxidative stress. More than 800 known medicinal plants are used to control diabetes and its relevant complications. However, variations in preharvest factors including plant genotype, growing medium properties, climatic factors, and management practices can influence plant growth and their accumulation of phytochemicals with health-promoting properties. However, the effects of these preharvest factors on the antidiabetic properties of plant secondary metabolites are neither explicit nor easily accessible in the literature. Therefore, this review aims to document recent studies that reported on under-exploited medicinal plants with antidiabetic properties. We reviewed several important preharvest factors that can potentially affect the synthesis of phytoconstituents which possess antidiabetic properties. This review will help identify gaps for future research in phytomedicine and functional foods.
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Affiliation(s)
- R Saleh
- Dalhousie University, Faculty of Agriculture, Department of Plant, Food, Environmental Sciences, Truro, Nova Scotia, Canada
| | - L Abbey
- Dalhousie University, Faculty of Agriculture, Department of Plant, Food, Environmental Sciences, Truro, Nova Scotia, Canada
| | - R Ofoe
- Dalhousie University, Faculty of Agriculture, Department of Plant, Food, Environmental Sciences, Truro, Nova Scotia, Canada
| | - J Ampofo
- McGill University, Department of Bioresource Engineering, Ste-Anne-de-Bellevue, Quebec, Canada
| | - L R Gunupuru
- Dalhousie University, Faculty of Agriculture, Department of Plant, Food, Environmental Sciences, Truro, Nova Scotia, Canada
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7
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Barouh N, Bourlieu-Lacanal C, Figueroa-Espinoza MC, Durand E, Villeneuve P. Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiency. Compr Rev Food Sci Food Saf 2021; 21:642-688. [PMID: 34889039 DOI: 10.1111/1541-4337.12867] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 10/22/2021] [Accepted: 10/23/2021] [Indexed: 12/20/2022]
Abstract
Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic properties of products and can lead to off-flavors and to the formation of potentially harmful oxidation compounds. To prevent or slow down lipid oxidation, different antioxidant additives are used alone or in combination to achieve the best possible efficiency with the minimum possible quantities. In manufactured products, that is, heterogeneous systems containing lipids as emulsions or bulk phase, the efficiency of an antioxidant is determined not only by its chemical reactivity, but also by its physical properties and its interaction with other compounds present in the products. The antioxidants most widely used on the industrial scale are probably tocopherols, either as natural extracts or pure synthetic molecules. Considerable research has been conducted on their antioxidant activity, but results regarding their efficiency are contradictory. Here, we review the known mechanisms behind the antioxidant activity of tocopherols and discuss the chemical and physical features that determine their efficacy. We first describe their chemical reactivity linked with the main factors that modulate it between efficient antioxidant capacity and potential prooxidant effects. We then describe their chemical interactions with other molecules (phenolic compounds, metals, vitamin C, carotenes, proteins, and phospholipids) that have potential additive, synergistic, or antagonist effects. Finally, we discuss other physical parameters that influence their activity in complex systems including their specific interactions with surfactants in emulsions and their behavior in the presence of association colloids in bulk oils.
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Affiliation(s)
- Nathalie Barouh
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | | | - Maria Cruz Figueroa-Espinoza
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
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8
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Choi H, Na H, Kim S, Lee Y, Lee J. Enhancing oxidative stability of tocopherol-enriched edible oils using short-term exposure to microwave irradiation. J Food Sci 2021; 86:5272-5281. [PMID: 34796500 DOI: 10.1111/1750-3841.15964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2021] [Revised: 10/02/2021] [Accepted: 10/11/2021] [Indexed: 11/30/2022]
Abstract
The effect of microwave irradiation on the oxidative stability of tocopherol-enriched corn oil at temperatures of 60 or 100°C was evaluated using the Rancimat assay. Short durations of microwave treatment (1 min) on 10-g oil aliquots were found to increase the induction period of corn oil samples containing 500 and 1000 ppm tocopherol by 7.7% and 9.9%, respectively compared to control oils. The moisture content of tocopherol-enriched corn oil decreased by 15% compared to that of corn oil after 1 min of microwave treatment. At 100°C, 1000 ppm tocopherol-enriched corn oil received 3 min of microwave treatment had 5.8% and 9.9% lower primary and secondary oxidation products than control groups, respectively while this effect was not clearly observed for oils stored at 60°C. However, 15 min of microwave irradiation accelerated the rates of lipid oxidation in corn oils irrespective of the addition of tocopherol. Content of α- and γ-tocopherols in 1 min of microwave irradiated samples remained more by 28.8 and 5.8%, respectively than those of controls after 9 h heat treatment at 100°C. Overall, microwave irradiation within 3 min can increase the oxidative stability of 10 g-corn oils, especially at 100°C, which could be due to the reduced moisture content in the bulk oil matrix. Practical Application: A microwave oven is an irreplaceable home appliance and is widely used in households. Short time exposure to microwave irradiation can remove moisture efficiently from edible oils without the formation of oxidation products, which could increase the oxidative stability of these oils, especially under frying conditions. The results of this study can be utilized to ensure a longer shelf-life of fried products in the food industry by short time treatment of microwave irradiation.
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Affiliation(s)
- Hyuk Choi
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - HeeSun Na
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - SungHwa Kim
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - YoonHee Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.,Food Flavor Sensory Research Center, Sungkyunkwan University, Suwon, Republic of Korea
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9
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Atkinson J, Marquardt D, DiPasquale M, Harroun T. From fat to bilayers: Understanding where and how vitamin E works. Free Radic Biol Med 2021; 176:73-79. [PMID: 34555454 DOI: 10.1016/j.freeradbiomed.2021.09.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/30/2021] [Accepted: 09/11/2021] [Indexed: 11/16/2022]
Abstract
Vitamin E was one of the last fat-soluble vitamins to be discovered. We provide here an historical review of the discovery and the increasingly more detailed understanding of the role of α-tocopherol both as an antioxidant and as a structural component of phospholipid bilayer membranes. Despite the detailed descriptions now available of the orientation, location, and dynamics of α-tocopherol in lipid bilayers, there are still gaps in our knowledge of the effect of α-tocopherol and its potential receptors than control gene transcription.
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Affiliation(s)
- Jeffrey Atkinson
- Department of Chemistry, Brock University, St. Catharines, ON, L2S3A1, Canada.
| | - Drew Marquardt
- Department of Chemistry and Biochemistry, Windsor, ON, N9B 3P4, Canada; Department of Physics, Windsor, ON, N9B 3P4, Canada
| | | | - Thad Harroun
- Department of Physics, and Centre for Bone and Muscle Health, Brock University, St. Catharines, ON, L2S3A1, Canada
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10
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Dias MV, Azevedo VM, Ferreira LF, Oliveira ACS, Borges SV, Fátima Ferreira Soares N, Medeiros EAA, Deus Souza Carneiro J. Chitosan‐nanocomposites as a food active packaging: Effect of addition of tocopherol and modified montmorillonite. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Marali Vilela Dias
- Department of Food Science Federal University of Lavras Lavras MG Brazil
| | | | - Laura Fonseca Ferreira
- Biomaterials Engineering Postgraduated Program Universidade Federal de Lavras Lavras MG Brazil
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11
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Hong J, Choi H, Lee Y, Lee J. Enhancing oxidative stability of frying oils by low‐frequency radio wave treatment. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15075] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- JiHee Hong
- Department of Food Science and Biotechnology Sungkyunkwan University 2066 Seobu‐ro, Jangan‐gu Suwon Gyeonggi‐do16419Korea
| | - HyungSeok Choi
- Department of Food Science and Biotechnology Sungkyunkwan University 2066 Seobu‐ro, Jangan‐gu Suwon Gyeonggi‐do16419Korea
| | - YoonHee Lee
- Department of Food Science and Biotechnology Sungkyunkwan University 2066 Seobu‐ro, Jangan‐gu Suwon Gyeonggi‐do16419Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology Sungkyunkwan University 2066 Seobu‐ro, Jangan‐gu Suwon Gyeonggi‐do16419Korea
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12
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Bot F, Cossuta D, O'Mahony JA. Inter-relationships between composition, physicochemical properties and functionality of lecithin ingredients. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.02.028] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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13
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Kim H, Woo Y, Choi H, Kim MJ, Lee J. Dioleylphosphatidylcholine increases the antioxidant properties of ascorbyl palmitate in bulk oils compared to other hydrophilic and lipophilic antioxidants. Food Chem 2021; 349:129082. [PMID: 33548885 DOI: 10.1016/j.foodchem.2021.129082] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 12/22/2020] [Accepted: 01/07/2021] [Indexed: 11/18/2022]
Abstract
Effects of 1,2-dioleoyl-sn-glycero-3-phosphocholine (DOPC) and moisture on the solubility of hydrophilic and lipophilic antioxidants were evaluated in medium-chain triacylglycerol (MCT) by 2,2-diphenyl-1-picrylhydrazyl (DPPH) reactivity. Next, we assessed the oxidative stability of antioxidant-containing corn oil depending on the presence of DOPC. The critical micelle concentration (CMC) of DOPC decreased when the moisture content was increased from 300 to 495 mg/kg oil and gradually increased when the moisture was further increased to 2122 mg/kg oil. As the DOPC concentration increased, the DPPH reactivity of ascorbyl palmitate in the control MCT increased by 10.23-fold, whereas that of the ascorbic acid and α-tocopherol was slightly affected both by the DOPC and moisture content. Presence of DOPC significantly increased the oxidative stability of ascorbyl palmitate-containing corn oil (p < 0.05), whereas these synergistic antioxidant effects were not observed in ascorbic acid-or α-tocopherol-containing corn oil. In conclusion, DOPC displays a synergistic antioxidant effect with ascorbyl palmitate in bulk oil.
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Affiliation(s)
- Hyunkyung Kim
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - YunSik Woo
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - HyungSeok Choi
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea.
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14
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Sarpong F, Rashid MT, Wahia H, Aly TAGA, Zhou C. Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
As part of finding a mechanism to ameliorate the decomposition of phytochemicals and antioxidant in drying processing, this research was conducted. To achieve this, pineapple slices was dried using relative humidity (RH) dryer at varied temperature (60–80 °C) combined with RH (10–30%) conditions. The results revealed that higher RH retained with significantly difference (p <0.05) the phytochemical and antioxidant concentrations and preserved the color and functional groups of dried pineapple under varying drying temperatures. The result also shows that concentrations of these compounds may differ as a result of disparities in the chemical composition which may be worsening by drying conditions such as higher temperature and lower RH. In effect, RH could savage the intensity of losses of these compounds and could therefore play a critical role in drying technology. Practical application: The loss of phytochemicals including polyphenols and antioxidant remains one of the challenging phenomena in drying technology. This research finds ameliorative option for mitigating against the loss of polyphenols and antioxidant by exploring the use of relative humidity (RH). The result shows that RH could savage the intensity of loss of these compounds and could therefore play a critical role in drying technology.
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Affiliation(s)
- Frederick Sarpong
- Council for Scientific and Industrial Research (CSIR) , Oil Palm Research Institute , Kade , Ghana
| | | | - Hafida Wahia
- Council for Scientific and Industrial Research (CSIR) , Oil Palm Research Institute , Kade , Ghana
| | - Tahany Abdel-Ghafr Ahmed Aly
- School of Food and Biological Engineering , Jiangsu University , Zhenjiang , China
- Regional Center for Food and Feed, Agricultural Research Center , 12619, Giza , Egypt
| | - Cunshan Zhou
- School of Food and Biological Engineering , Jiangsu University , Zhenjiang , China
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15
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El Moudden H, El Idrissi Y, Belmaghraoui W, Belhoussaine O, El Guezzane C, Bouayoun T, Harhar H, Tabyaoui M. Olive mill wastewater polyphenol‐based extract as a vegetable oil shelf life extending additive. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14990] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hamza El Moudden
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
| | - Yousra El Idrissi
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
| | - Walid Belmaghraoui
- Laboratory of Spectroscopy Nanomaterials, Water and Environment Faculty of Sciences Mohammed V University of Rabat Materials Rabat Morocco
| | - Oumaima Belhoussaine
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
| | - Chakir El Guezzane
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
| | - Taoufik Bouayoun
- Laboratoire de Recherches et d'Analyses Techniques et Scientifiques ‐ LARATES Rabat‐Instituts CP Rabat Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment Faculty of Sciences Mohammed V University of Rabat Rabat Morocco
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16
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Mishra SK, Belur PD, Iyyaswami R. Use of antioxidants for enhancing oxidative stability of bulk edible oils: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14716] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Sumit Kumar Mishra
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Prasanna D. Belur
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
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17
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Fat content and storage conditions are key factors on the partitioning and activity of carvacrol in antimicrobial packaging. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100500] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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18
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Yi B, Lee J, Kim MJ. Increasing oxidative stability in corn oils through extraction of γ-oryzanol from heat treated rice bran. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102880] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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19
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Determination of phytochemical properties of dried onion slices (Allium cepa L. var. Violet of galmi). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00111-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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20
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Na H, Mok C, Lee J. Effects of plasma treatment on the oxidative stability of vegetable oil containing antioxidants. Food Chem 2019; 302:125306. [PMID: 31416004 DOI: 10.1016/j.foodchem.2019.125306] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 07/30/2019] [Accepted: 07/31/2019] [Indexed: 11/18/2022]
Abstract
Plasma, the fourth stage of matter, is a partially or wholly ionized state of gas. Degree of lipid oxidation and effects of antioxidants were evaluated in bulk oils at plasma treatment. Significant changes in the conjugated dienoic acid were induced after 10 min of plasma treatment, which corresponded to treatment for 2.5 h at 100 °C and 48 h at 60 °C. Tocopherol stability in the stripped corn oil was significantly higher than that in medium-chain triacylglycerol after the plasma treatment. The antioxidant capacities of 10 μM of α-tocopherol and sesamol were higher than that of β-carotene, and synergistic effects among α-tocopherol, sesamol, and β-carotene were not observed. Added α-tocopherol and sesamol decreased CDA formation by 33 and 30% compared to control samples after plasma treatment. Moisture content in oils decreased significantly about 20% moisture after 6 min plasma treatment. Lipid oxidation could be an important issue in plasma-treated lipid-rich products.
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Affiliation(s)
- HeeSun Na
- Department of Food Science and Biotechnology and Food Flavour Sensory Research Center, Sungkyunkwan University, Suwon, Republic of Korea
| | - ChulKyoon Mok
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology and Food Flavour Sensory Research Center, Sungkyunkwan University, Suwon, Republic of Korea.
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21
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Ryu J, Lee C, Kim M, Lee J. Stability of Tocopherol Homologs in Bulk Oils at 60°C Oxidation and Chlorophyll Photosensitization by the Action of Moisture. J AM OIL CHEM SOC 2019. [DOI: 10.1002/aocs.12221] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Jiwon Ryu
- Department of Food Science and BiotechnologySungkyunkwan University Suwon 16419 Republic of Korea
- Food Flavor Sensory Research CenterSungkyunkwan University Suwon 16419 Republic of Korea
| | - Chankyu Lee
- Department of Food Science and BiotechnologySungkyunkwan University Suwon 16419 Republic of Korea
- Food Flavor Sensory Research CenterSungkyunkwan University Suwon 16419 Republic of Korea
| | - Mi‐Ja Kim
- Department of Food and NutritionKangwon National University Samcheok 25945 Republic of Korea
| | - Jaehwan Lee
- Department of Food Science and BiotechnologySungkyunkwan University Suwon 16419 Republic of Korea
- Food Flavor Sensory Research CenterSungkyunkwan University Suwon 16419 Republic of Korea
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22
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23
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Kim J, Kim MJ, Lee J. The critical micelle concentration of lecithin in bulk oils and medium chain triacylglycerol is influenced by moisture content and total polar materials. Food Chem 2018; 261:194-200. [DOI: 10.1016/j.foodchem.2018.04.048] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2018] [Revised: 04/04/2018] [Accepted: 04/14/2018] [Indexed: 10/17/2022]
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24
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Sarpong F, Zhou C, Bai J, Amenorfe LP, Golly MK, Ma H. Modeling of drying and ameliorative effects of relative humidity (RH) against β-carotene degradation and color of carrot ( Daucus carota var.) slices. Food Sci Biotechnol 2018; 28:75-85. [PMID: 30815297 DOI: 10.1007/s10068-018-0457-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2018] [Revised: 08/08/2018] [Accepted: 08/12/2018] [Indexed: 11/30/2022] Open
Abstract
Drying and β-carotenes retention kinetics were predicted using models in relative humidity (RH) drying condition. This was achieved by drying carrot slices using RH-convective hot-air dryer at 60, 70 and 80 °C under RH (10% 20% and 30%) conditions at 2.0 m/s air velocity. Three mathematical models describing thin layer were compared to their goodness of fit in terms of coefficient of correlation (R2), root mean square error (RMSE) and reduced Chi square ( χ 2 ). The Wang and Singh model could satisfactorily describe RH-convective drying of carrot slices with R2, RMSE and χ 2 in the ranges of 0.996-0.999, 5.4 × 10-4-9.4 × 10-4 and 0.0150-0.03353 respectively. The results reveal that a range of 3.61-8.2% retention of β-carotene was observed for every 10% increase in RH in various drying air temperature. In summary, higher temperatures were mainly responsible for β-carotenes degradation however this can be mitigated when drying is conducted under higher RH.
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Affiliation(s)
- Frederick Sarpong
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Cunshan Zhou
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China.,2Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Junwen Bai
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Leticia Peace Amenorfe
- 3Department of Chemistry, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| | - Moses Kwaku Golly
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
| | - Haile Ma
- 1School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013 People's Republic of China
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25
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Gim SY, Jung J, Kwon Y, Kim MJ, Kim G, Lee J. Effects of chitosan and collagen containing α-tocopherol on the oxidative stability in bulk oil and oil-in-water emulsion. Food Sci Biotechnol 2018; 27:947-956. [PMID: 30263823 DOI: 10.1007/s10068-018-0345-x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Revised: 02/19/2018] [Accepted: 02/24/2018] [Indexed: 01/30/2023] Open
Abstract
To provide efficient antioxidant capacities, proper carriers are needed to protect antioxidants against oxidative stress. Collagen mesh structure or chitosan gel was loaded with α-tocopherol and their effects were evaluated in bulk corn oil or oil-in-water (O/W) emulsion at 60 °C. Added collagen and chitosan enhanced oxidative stability in corn oil and O/W emulsions at 60 °C compared to corn oils without carriers or with addition of α-tocopherol (p < 0.05). Stability of α-tocopherol in corn oil loaded in collagen or chitosan was significantly enhanced compared to that in oils without carriers (p < 0.05). In O/W emulsions, α-tocopherol loaded collagen showed higher antioxidant properties than α-tocopherol loaded chitosan (p < 0.05). Collagen mesh structure and chitosan gel retarded the rates of lipid oxidation efficiently in both food matrices when α-tocopherol was not loaded. Collagen mesh structure and chitosan gel can be useful carriers for α-tocopherol in bulk oil or O/W emulsion.
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Affiliation(s)
- Seo Yeong Gim
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - Jinyeong Jung
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - YongJun Kwon
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
| | - Mi-Ja Kim
- 2Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - GeunHyung Kim
- 3Department of Biomechatronic Engineering, Sungkyunkwan University, Suwon, Republic of Korea
| | - JaeHwan Lee
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu, Suwon, Gyeonggi-do 16419 Republic of Korea
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26
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Huang Z, Huang X, Wang Q, Jiang R, Sun G, Xu Y, Wu Q. Extract of Euryale ferox Salisb
exerts antidepressant effects and regulates autophagy through the adenosine monophosphate-activated protein kinase-UNC-51-like kinase 1 pathway. IUBMB Life 2018; 70:300-309. [DOI: 10.1002/iub.1731] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2017] [Accepted: 02/02/2018] [Indexed: 01/20/2023]
Affiliation(s)
- Zhiheng Huang
- School of Pharmacy; Nanjing University of Chinese Medicine; Nanjing China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization; Nanjing China
| | - Xiaoyan Huang
- School of Pharmacy; Nanjing University of Chinese Medicine; Nanjing China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization; Nanjing China
| | - Qian Wang
- School of Pharmacy; Nanjing University of Chinese Medicine; Nanjing China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization; Nanjing China
| | - Ruizhi Jiang
- School of Pharmacy; Nanjing University of Chinese Medicine; Nanjing China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization; Nanjing China
| | - Guangda Sun
- School of Pharmacy; Nanjing University of Chinese Medicine; Nanjing China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization; Nanjing China
| | - Yiming Xu
- School of Pharmacy; Nanjing University of Chinese Medicine; Nanjing China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization; Nanjing China
| | - Qinan Wu
- School of Pharmacy; Nanjing University of Chinese Medicine; Nanjing China
- Jiangsu Collaborative Innovation Center of Chinese Medicinal Resources Industrialization; Nanjing China
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27
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Jung J, Yi B, Kim MJ, Lee J. Influence of Different Moisture Contents on the Stability of Tocochromanols in Bulk Oils at 25 °C Storage. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Jinyeong Jung
- Department of Food Science and Biotechnology; Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu; Suwon Gyeonggi-do 16419 Republic of Korea
| | - BoRa Yi
- Department of Food Science and Biotechnology; Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu; Suwon Gyeonggi-do 16419 Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition; Kangwon National University, 346 Hwangjogil; Samcheok Kangwon-do 25949 Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology; Sungkyunkwan University, 2066 Seobu-ro, Jangan-gu; Suwon Gyeonggi-do 16419 Republic of Korea
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28
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Choi H, Kim M, Lee J. Effect of Polar and Non‐Polar Compounds from Oxidized Oils on Oxidative Stability in Corn Oil. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700312] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- HyungSeok Choi
- Department of Food Science and Biotechnology, Sungkyunkwan University2066 Seobu‐ro, Jangan‐gu, SowonGyeonggi‐do 16419Republic of Korea
| | - Mi‐Ja Kim
- Department of Food and Nutrition, Kangwon National UniversitySamcheokRepublic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University2066 Seobu‐ro, Jangan‐gu, SowonGyeonggi‐do 16419Republic of Korea
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29
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Gim SY, Hong S, Kim J, Kwon Y, Kim MJ, Kim G, Lee J. Enhancing oxidative stability in heated oils using core/shell structures of collagen and α-tocopherol complex. Food Chem 2017; 235:160-166. [DOI: 10.1016/j.foodchem.2017.05.057] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 05/10/2017] [Accepted: 05/11/2017] [Indexed: 10/19/2022]
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30
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Oh S, Lee C, Kim S, Choi H, Kim MJ, Lee J. Oxidative Stability and Volatile Formations in Linoleic Acid-D2O Models in the Presence of Deuteron or Electron Donors. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-3044-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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31
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Gim SY, Jung JY, Kwon YJ, Kim M, Kim GH, Lee JH. Application of β‐cyclodextrin, chitosan, and collagen on the stability of tocopherols and the oxidative stability in heated oils. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700124] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Seo Yeong Gim
- Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonRepublic of Korea
| | - Jin Yeong Jung
- Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonRepublic of Korea
| | - Yong Jun Kwon
- Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonRepublic of Korea
| | - Mi‐Ja Kim
- Department of Food and NutritionKangwon National UniversitySamcheokRepublic of Korea
| | - Geun Hyung Kim
- Department of Biomechatronic EngineeringSungkyunkwan UniversitySuwonRepublic of Korea
| | - Jae Hwan Lee
- Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonRepublic of Korea
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32
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Lee SJ, Oh S, Kim MJ, Sim GS, Moon TW, Lee J. Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix. J Ginseng Res 2017; 42:320-326. [PMID: 29983613 PMCID: PMC6026360 DOI: 10.1016/j.jgr.2017.04.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2016] [Revised: 03/29/2017] [Accepted: 04/07/2017] [Indexed: 11/26/2022] Open
Abstract
Background Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. Methods Bulk oils were heated at 60°C and 100°C and O/W emulsions were treated under riboflavin photosensitization. In vitro antioxidant assays, including 2,2-diphenyl-1-picrylhudrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, ferric reducing antioxidant power, total phenolic content, and total flavonoid content, were also performed. Results The total ginsenoside contents of ethanolic extract from red ginseng and puffed red ginseng were 42.33 mg/g and 49.22 mg/g, respectively. All results from above in vitro antioxidant assays revealed that extracts of puffed red ginseng had significantly higher antioxidant capacities than those of red ginseng (p < 0.05). Generally, extracts of puffed red and red ginseng had high antioxidant properties in riboflavin photosensitized O/W emulsions. However, in bulk oil systems, extracts of puffed red and red ginseng inhibited or accelerated rates of lipid oxidation, depending on treatment temperature and the type of assay used. Conclusion Although ethanolic extracts of puffed red ginseng showed stronger antioxidant capacities than those of red ginseng when in vitro assays were used, more pro-oxidant properties were observed in bulk oils and O/W emulsions.
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Affiliation(s)
- Sang-Jun Lee
- Department of Food Nutrition, Chungkang College of Cultural Industries, Icheon, Republic of Korea
| | - Sumi Oh
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Republic of Korea
| | - Gun-Sub Sim
- GreenBio Co. Ltd., Icheon, Republic of Korea
| | - Tae Wha Moon
- Department of Agricultural Biotechnology, Seoul University, Seoul, Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Republic of Korea
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33
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Lee CK, Gim SY, Kim MJ, Lee JH. Effects of quercetin or rutin on the oxidative stability of stripped or non-stripped soybean oils containing α-tocopherol. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600329] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Chan Kyu Lee
- Department of Food Science and Biotechnology; Sungkyunkwan University; Suwon Republic of Korea
| | - Seo Yeong Gim
- Department of Food Science and Biotechnology; Sungkyunkwan University; Suwon Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition; Kangwon National University; Samcheok Republic of Korea
| | - Jae Hwan Lee
- Department of Food Science and Biotechnology; Sungkyunkwan University; Suwon Republic of Korea
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34
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Jung J, Gim SY, Lee C, Kim M, Lee J. Stability of tocopherol homologs in soybean, corn, canola, and olive oils under different moisture contents at 25°C. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600157] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jinyeong Jung
- Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonRepublic of Korea
| | - Seo Yeong Gim
- Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonRepublic of Korea
| | - Chankyu Lee
- Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonRepublic of Korea
| | - Mi‐Ja Kim
- Department of Food and NutritionKangwon National UniversitySamcheokRepublic of Korea
| | - JaeHwan Lee
- Department of Food Science and BiotechnologySungkyunkwan UniversitySuwonRepublic of Korea
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35
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Hernández Sánchez MDR, Cuvelier ME, Turchiuli C. Effect of α-tocopherol on oxidative stability of oil during spray drying and storage of dried emulsions. Food Res Int 2016; 88:32-41. [DOI: 10.1016/j.foodres.2016.04.035] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 04/25/2016] [Accepted: 04/25/2016] [Indexed: 01/27/2023]
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36
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Song J, Jang EY, Kim MJ, Kim YJ, Lee J. Development of a spectroscopic method to determine the content of free radical scavenging compounds and oxidation products in thermally oxidised oils. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13223] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- JuHee Song
- Department of Food Science and Biotechnology; Sungkyunkwan University; 2066 Seobu-ro Jangan-gu, Suwon Gyeonggi-do 16419 Korea
| | - Eun Yeong Jang
- Department of Food Science and Biotechnology; Sungkyunkwan University; 2066 Seobu-ro Jangan-gu, Suwon Gyeonggi-do 16419 Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition; Kangwon National University; 346 Hwangjo-gil, Dogye-eup, Samcheok-si, Gangwon-do 25949 Korea
| | - Young-Jun Kim
- Food Safety Center; Ottogi Corp; 49 Heungan-daero 395 beon-gil, Dongan-gu, Anyang-si, Gyeonggi-do 14060 Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology; Sungkyunkwan University; 2066 Seobu-ro Jangan-gu, Suwon Gyeonggi-do 16419 Korea
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37
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Oh S, Lee C, Gim SY, Kim MJ, Lee J. Effects of α-tocopherol on the oxidative stability and incorporation of deuterium in volatiles from a linoleic acid-deuterium model system. Food Sci Biotechnol 2016; 25:681-686. [PMID: 30263323 PMCID: PMC6049162 DOI: 10.1007/s10068-016-0119-2] [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: 11/17/2015] [Revised: 01/19/2016] [Accepted: 01/29/2016] [Indexed: 10/21/2022] Open
Abstract
The effects of α-tocopherol on the oxidative stability and incorporation of deuterium in volatiles were evaluated in linoleic acid-water model systems treated at 60°C by analyzing headspace oxygen depletion, formation of lipid hydroperoxides, and profiles of headspace volatiles. Deuterium oxide accelerated the rates of linoleic acid oxidation compared to samples in deuterium-free water. As the concentration of α-tocopherol increased from 0 to 1500 ppm, the consumption of headspace oxygen and the formation of volatiles decreased, whereas the contents of lipid hydroperoxides did not decrease in the linoleic acid-water system. The mass to charge ratios (m/z) of volatiles in linoleic aciddeuterium oxide were significantly higher than those with deuterium oxide-free water. Generally, the presence of α-tocopherol decreased the mass to charge ratios (m/z) of volatiles including pentanal, hexanal, t-2-heptenal, and 2-octenal, implying that α-tocopherol may be involved in the aldehyde formation from lipid oxidation.
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Affiliation(s)
- Sumi Oh
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
| | - Changkyu Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
| | - Seo Yeong Gim
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition, Kangwon National University, Samcheok, Gangwon, 25913 Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Gyeonggi, 16419 Korea
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38
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Jung J, Gim SY, Lee C, Kim MJ, Lee J. Effects of moisture content and presence of γ-tocopherol on the stability of α-tocopherol in stripped corn oils. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500554] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jinyeong Jung
- Department of Food Science and Biotechnology; Sungkyunkwan University; Suwon Republic of Korea
| | - Seo Yeong Gim
- Department of Food Science and Biotechnology; Sungkyunkwan University; Suwon Republic of Korea
| | - Chankyu Lee
- Department of Food Science and Biotechnology; Sungkyunkwan University; Suwon Republic of Korea
| | - Mi-Ja Kim
- Department of Food and Nutrition; Kangwon National University; Samcheok Republic of Korea
| | - JaeHwan Lee
- Department of Food Science and Biotechnology; Sungkyunkwan University; Suwon Republic of Korea
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39
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Chen B, Rao J, Ding Y, McClements DJ, Decker EA. Lipid oxidation in base algae oil and water-in-algae oil emulsion: Impact of natural antioxidants and emulsifiers. Food Res Int 2016; 85:162-169. [PMID: 29544831 DOI: 10.1016/j.foodres.2016.04.038] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 04/11/2016] [Accepted: 04/26/2016] [Indexed: 12/31/2022]
Abstract
The impact of natural hydrophilic antioxidants, metal chelators, and hydrophilic antioxidant/metal chelator mixture on the oxidative stability of base algae oil and water-in-algae oil emulsion was investigated. The results showed that green tea extract and ascorbic acid had greatest protective effect against algae oil oxidation and generated four day lag phase, whereas rosmarinic acid, grape seed extract, grape seed extract polymer, deferoxamine (DFO), and ethylenediaminetetraacetic acid (EDTA) had no significant protective effect. Besides, there was no synergistic effect observed between natural antioxidants and ascorbic acid. The emulsifiers are critical to the physicochemical stability of water-in-algae oil emulsions. Polyglycerol polyricinoleate (PGPR) promoted the oxidation of emulsion. Conversely, the protective effect on algae oil oxidation was appreciated when defatted soybean lecithin (PC 75) or defatted lyso-lecithin (Lyso-PC) was added. The role of hydrophilic antioxidants in emulsion was similar to that in algae oil except EDTA which demonstrated strong antioxidative effect in emulsion. The results could provide information to build up stable food products containing polyunsaturated fatty acids (PUFA).
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Affiliation(s)
- Bingcan Chen
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA.
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, ND 58108, USA
| | - Yangping Ding
- College of Food Science, Southwest University, Beibei, Chongqing 400715, China
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia
| | - Eric Andrew Decker
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; Bioactive Natural Products Research Group, Department of Biochemistry, Faculty of Science, King Abdulaziz University, P. O. Box 80203, Jeddah 21589, Saudi Arabia.
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Kim JY, Kim MJ, Yi B, Oh S, Lee J. Antioxidant properties of ascorbic acid in bulk oils at different relative humidity. Food Chem 2015; 176:302-7. [DOI: 10.1016/j.foodchem.2014.12.079] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2013] [Revised: 10/19/2014] [Accepted: 12/18/2014] [Indexed: 10/24/2022]
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