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Xie Q, Wang C, Peng L, Dong Y, Gao Y, Xu J, Ping H, Liu S. Effect of Vacuum Roasting on Total Selenium Content of Selenium-Enriched Rapeseed, Maillard Reaction Products, Oxidative Stability and Physicochemical Properties of Selenium-Enriched Rapeseed Oil. Foods 2023; 12:3204. [PMID: 37685137 PMCID: PMC10486390 DOI: 10.3390/foods12173204] [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: 07/19/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/10/2023] Open
Abstract
Selenium-enriched rapeseed (SER) is an emerging oil seed. Roasting is beneficial in improving oil yield and promoting the release of micronutrients into SER oil, but high temperatures and dry air lead to selenium loss and fatty acid degradation in SER. To minimize the selenium loss and improve the SER oil quality, this study investigated the effects of vacuum (VC) roasting (90-170 °C for 30 min) on the SER selenium content, Maillard reaction products, oxidative stability, and physicochemical properties of SER oil, with conventional dry air (DA) roasting as the control. The results showed that the selenium loss in VC-roasted SER meals increased from 7.17 to 19.76% (90-170 °C for 30 min), which was 47.13 to 80.48% of that in DA-roasted SER meals, while no selenium was detected in the SER oils. Compared to DA roasting, VC roasting (90-170 °C for 30 min) reduced lipid oxidation products (LOPs), Maillard reaction products (MRPs), and benzo[a]pyrene contents, and increased carotenoids, unsaturated fatty acid contents, reaching a maximum oil yield of 35.58% at a lower temperature (130 °C for 30 min). Selenium contents exhibited a highly significant negative correlation with MRPs and LOPs (p ≤ 0.005). The VC roasting retarded selenium loss and improved SER oil quality compared to conventional DA roasting.
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Affiliation(s)
- Qihui Xie
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Chengming Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
| | - Luqiu Peng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yiyang Dong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yu Gao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jing Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Hongzheng Ping
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Shilin Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China
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Braga ARC, Nunes MC, Raymundo A. The Experimental Development of Emulsions Enriched and Stabilized by Recovering Matter from Spirulina Biomass: Valorization of Residue into a Sustainable Protein Source. Molecules 2023; 28:6179. [PMID: 37687008 PMCID: PMC10488792 DOI: 10.3390/molecules28176179] [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: 07/06/2023] [Revised: 08/16/2023] [Accepted: 08/19/2023] [Indexed: 09/10/2023] Open
Abstract
Spirulina consists of a cluster of green-colored cyanobacteria; it is commonly consumed as a food or food supplement rich in bioactive compounds with antioxidant activity, predominantly C-phycocyanin (C-PC), which is related to anti-inflammatory action and anticancer potential when consumed frequently. After C-PC extraction, the Spirulina residual biomass (RB) is rich in proteins and fatty acids with the potential for developing food products, which is interesting from the circular economy perspective. The present work aimed to develop a vegan oil-in-water emulsion containing different contents of Spirulina RB, obtaining a product aligned with current food trends. Emulsions with 3.0% (w/w) of proteins were prepared with different chickpea and Spirulina RB ratios. Emulsifying properties were evaluated regarding texture and rheological properties, color, antioxidant activity, and droplet size distribution. The results showed that it was possible to formulate stable protein-rich emulsions using recovering matter rich in protein from Spirulina as an innovative food ingredient. All the concentrations used of the RB promoted the formulation of emulsions presenting interesting rheological parameters compared with a more traditional protein source such as chickpea. The emulsions were also a source of antioxidant compounds and maintained the color for at least 30 days after production.
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Affiliation(s)
- Anna Rafaela Cavalcante Braga
- Department of Chemical Engineering, Campus Diadema, Federal University of São Paulo (UNIFESP), Diadema 09972-270, Brazil;
- Department of Biosciences, Federal University of São Paulo (UNIFESP), Silva Jardim Street 136, Vila Mathias, Santos 11015-020, Brazil
| | - Maria Cristiana Nunes
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
| | - Anabela Raymundo
- LEAF-Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal;
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3
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Comparison of solvents for extraction of Pachira macrocarpa (Cham. et Schlecht.) Walp seed oils. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022]
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Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula. Foods 2022; 11:foods11182732. [PMID: 36140861 PMCID: PMC9498099 DOI: 10.3390/foods11182732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/01/2022] [Accepted: 09/01/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, ‘Béjaoui’ Cucurbita maxima seeds variety were exposed to both microwave and roasting prior to oil cold press extraction. In addition, full-fat mayonnaise formula from untreated and treated pumpkin seed oils was prepared and assessed for their physical stabilities and bioactive properties in 28-day storage at 25 ± 1 °C. A mayonnaise sample prepared with unrefined sunflower seed oil served as a control. The results showed that the microwave pretreatment of seeds greatly enhanced the oxidative stability of the pumpkin seed oil, which increased from 3 h 46 min ± 10 min in the untreated sample to 4 h 32 min ± 14 min in the microwave cold press pumpkin seed oil. The sterol content increased from 4735 ± 236.75 mg/kg oil in the untreated cold press pumpkin seed oil to 5989 ± 299.45 mg/kg oil and 7156 ± 357.8 mg/kg in the microwave cold press pumpkin seed oil and the roasted cold press pumpkin seed oil, respectively. The mayonnaise prepared with microwave cold press pumpkin seed oil exhibited the lowest creaming index and was more stable to droplet growth when compared to the other mayonnaise samples. All mayonnaise samples prepared with pumpkin seed oils exhibited higher total phenolic contents and antioxidant activities during storage when compared to the mayonnaise sample prepared with unrefined sunflower seed oil. Among pumpkin seed oil mayonnaise samples, the highest values were, however, observed in the one prepared with microwave cold press pumpkin seed oil. Thanks to its high nutraceuticals, the latter could be confidently regarded as a natural fat substitute for commercial stable vegetable oils mayonnaise type emulsions.
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Ceylan MM, Baştürk A. Thermal oxidation, 3-MCPD and glycidyl esters formation in hazelnut oil enriched with natural extracts during French fries production. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01592-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Bao M, Hou K, Xin C, Zeng D, Cheng C, Zhao H, Wang Z, Wang L. Portulaca oleracea L. Extract Alleviated Type 2 Diabetes Via Modulating the Gut Microbiota and Serum Branched-Chain Amino Acid Metabolism. Mol Nutr Food Res 2022; 66:e2101030. [PMID: 35212446 DOI: 10.1002/mnfr.202101030] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Indexed: 12/21/2022]
Abstract
SCOPE Portulaca oleracea L. extracts (PE) show hypoglycemic function, but the precise mechanism remains obscure. This study is designed to investigate the association of the antidiabetes effect of PE with the gut microbiota modulation and BCAAs metabolism. METHODS AND RESULTS The Orbitrap LC-MS to Orbitrap Fusion Lumos Tribrid mass spectrometer is employed to analyze the major compounds in PE. The components of the intestinal microflora in diet-induced/STZ-treated diabetic mice are analyzed by high-throughput 16S rRNA genes sequencing. The results show that PE improves blood glucose and insulin level, increases anti-inflammatory cytokine level, lowers serum branched-chain amino acids (BCAAs), and increases serum glutamine level. PE also protects the mucosal epithelium of the colon and cecum from damage. On the impact of gut microbial composition, PE reduces the Firmicutes to Bacteroidetes ratio and the abundance of the Lachnospiraceae_NK4A136_group, Blautia, Ruminiclostridium_9, Dubosiella, and increases the abundance of the Bacteroides, Akkermansia, and Mucisprillum genera. Bacterial functionality prediction indicates PE potentially inhibits bacterial BCAAs biosynthesis, and promotes the tissue-specific expression of BCAAs catabolic enzyme for reducing BCAAs supplementation. CONCLUSION These results reveal that PE improving T2D-related biochemical abnormalities is associated not only with gut microbiota modification but also with the tissue-specific expression of BCAAs catabolic enzyme.
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Affiliation(s)
- Meili Bao
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China
| | - Kexin Hou
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China
| | - Chao Xin
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China
| | - Deyong Zeng
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China
| | - Cuilin Cheng
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China
| | - Haitian Zhao
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China
| | - Zhenyu Wang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China
| | - Lu Wang
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, NO. 92 Xidazhi Street, Nangang District, Harbin, Heilongjiang, 150001, P. R. China
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Zhang W, Chen M, Liu C, Liang R, Shuai X, Chen J. Characterization of a novel squalene-rich oil: Pachira macrocarpa seed oil. J Food Sci 2022; 87:1696-1707. [PMID: 35289405 DOI: 10.1111/1750-3841.16109] [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: 11/25/2021] [Revised: 02/09/2022] [Accepted: 02/14/2022] [Indexed: 11/29/2022]
Abstract
Pachira macrocarpa is a woody oil crop with high economic and ornamental value. Although P. macrocarpa seeds are rich in oil, little information has been reported about its characterization. In this study, the fatty acids, minor components (tocopherols, squalene, phytosterols, and total phenols), antioxidant activity, cytotoxicity, thermal, and rheological behavior of the P. macrocarpa seed oil (PSO) were investigated for the first time. The results showed that the seeds contained 43.34% lipid, which was mainly composed of palmitic acid (49.96%), linoleic acid (31.22%), and oleic acid (13.48%). The contents of tocopherols, squalene, phytosterols, and total phenols in PSO were 42.01 mg/100 g, 96.78 mg/100 g, 119.67 mg/100 g, and 3.79 mg GAE/100 g, respectively. PSO showed relatively strong DPPH radical scavenging capacity (93.47 µmol TE/100 g) and high melting point (20.8°C). In addition, the oil exhibited Newtonian flow behavior and was not toxic to normal L929 cells at concentrations of 500-8000 µg/ml. As a whole, PSO may be considered as a valuable source for new multipurpose products for industrial utilization. PRACTICAL APPLICATION: Pachira macrocarpa is a woody oil crop and its seeds are rich in oil. Our study has investigated the physicochemical properties and chemical composition of the P. macrocarpa seed oil (PSO). The present study revealed PSO had potential as an edible oil, and it may be considered as a valuable source for new multipurpose products for food industrial utilization.
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Affiliation(s)
- Wenhui Zhang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Xixiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Cornelio-Santiago HP, Bodini RB, Mazalli MR, Gonçalves CB, Rodrigues CE, Lopes de Oliveira A. Oil extraction from pequi (Caryocar brasiliensis Camb.) and sacha inchi (Plukenetia huayllabambana sp. Nov.) almonds by pressurized liquid with intermittent purge: The effects of variables on oil yield and composition. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Otero P, Carpena M, Fraga-Corral M, Garcia-Oliveira P, Soria-Lopez A, Barba F, Xiao JB, Simal-Gandara J, Prieto M. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry. EFOOD 2022. [DOI: 10.53365/efood.k/144603] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The valorization of by-products is currently a matter of great concern to improve the sustainability of the food industry. High quality by-products derived from the food chain are omega-3 fatty acids, being fish the main source of docosahexaenoic acid and eicosapentaenoic acid. The search for economic and sustainable sources following the standards of circular economy had led to search for strategies that put in value new resources to obtain different omega-3 fatty acids, which could be further employed in the development of new industrial products without producing more wastes and economic losses. In this sense, seeds and vegetables, fruits and crustaceans by products can be an alternative. This review encompasses all these aspects on omega-3 fatty acids profile from marine and agri-food by-products together with their extraction and purification technologies are reported. These comprise conventional techniques like extraction with solvents, cold press, and wet pressing and, more recently proposed ones like, supercritical fluids fractionation and purification by chromatographic methods. The information collected indicates a trend to combine different conventional and emerging technologies to improve product yields and purity. This paper also addresses encapsulation strategies for their integration in novel foods to achieve maximum consumer acceptance and to ensure their effectiveness.
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10
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Shuai X, Dai T, Chen M, Liang R, Du L, Chen J, Liu C. Comparative study on the extraction of macadamia (Macadamia integrifolia) oil using different processing methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112614] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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11
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Carlini GCG, Roschel GG, Ferrari RA, Alencar SM, Ota HC, da Silveira TFF, Castro IA. Chemical characterization of Echium plantagineum seed oil obtained by three methods of extraction. J Food Sci 2021; 86:5307-5317. [PMID: 34841517 DOI: 10.1111/1750-3841.15972] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 10/14/2021] [Accepted: 10/18/2021] [Indexed: 11/29/2022]
Abstract
Echium seed oil has been considered an important alternative source of omega 3 fatty acids (n-3 FA) for human consumption. Considering the oxidative instability of n-3 FA richer oils, the objective of this study was to determine the chemical and sensory parameters of the oil obtained from Echium plantagineum seeds obtained by three extraction methods (hydraulic press: HYD; continuous screw press: PRESS; and solvent technique: SOLV). Stearidonic acid (C18:4, n3), the most important n-3 FA present in the oil, changed from 12.5% to 12.7%. Regarding the minor compounds, PRESS sample showed the highest concentration of gamma-tocopherol (782.24 mg/kg oil), while SOLV samples presented the highest amount of β-sitosterol (73.46 mg/100 g) with no difference of campesterol concentration (159.56 mg/100 g) among the samples. Higher values of total phenolics (19.65 mg GAE/kg oil) and β-carotene (34.83 mg/kg oil) were also found in the SOLV samples, suggesting the influence of hexane in the extraction of these bioactive compounds. High resolution mass spectrometry identified caffeic acid and its derivatives as the main phenolic compounds present in the echium oil. PRESS sample showed the best oxidative stability as measured by PV (0.61 mmol/kg oil) and malondialdehyde (173.13 µmol), probably due to faster time of processing compared to HYD and SOLV samples. Our data showed that the extraction method changed the chemical composition of the minor compounds in the echium oil, but these alterations did not reduce its nutritional quality or sensory acceptability. PRACTICAL APPLICATION: Echium oil represents a great potential source of omega 3 fatty acids, but there is not enough information about its oxidative stability and chemical composition, especially toward minor compounds. Our study characterizes echium oil composition obtained from three extraction methods, contributing to amplify the technical information about this important alternative oil for human consumption.
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Affiliation(s)
- Giovanna Calixto Garcia Carlini
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | - Gabriela Grassmann Roschel
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | | | - Severino Mathias Alencar
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil
| | - Helton Cherubim Ota
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
| | | | - Inar Alves Castro
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil
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Subpiramaniyam S. Portulaca oleracea L. for phytoremediation and biomonitoring in metal-contaminated environments. CHEMOSPHERE 2021; 280:130784. [PMID: 33971418 DOI: 10.1016/j.chemosphere.2021.130784] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 04/11/2021] [Accepted: 04/28/2021] [Indexed: 06/12/2023]
Abstract
In phytoremediation and biomonitoring, plants are used to clean and monitor contaminated environments, respectively. Thus, scientists are searching for ideal plants, i.e., those that rapidly uptake and accumulate a considerable quantity of contaminants in their tissues, with or without toxicity symptoms. All these aspects are satisfied by the annual herbaceous plant Portulaca oleracea L. P. oleracea L. is ranked eighth as "most common plant in the world" and twelfth as "non-cultivating species well colonise[d] in new areas." Because of its fast regeneration of shoots and roots from leaves and roots and leaves from the stem and its tolerance capacity for metal stress, this plant has been used for phytoremediation and biomonitoring studies in the field, as well as in pot and hydroponics studies. The growth attributes of this plant in metal-stressed environments and the uptake of metals from its growth media (via the root), which is followed by the accumulation of the metals in its tissues, have been studied. Metal is translocated from the root into the shoot and is calculated as the translocation factor, TF; the metal taken from the soil into the plant is calculated as the bioaccumulation factor, BAF. These measures have been used to determine the hyperaccumulation (uptake and storage of unusually large amounts of metals) potential of the plant. This review article critically evaluates the literature studies to increase the practicability of phytoremediation and biomonitoring approaches using various life stages of P. oleracea.
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Affiliation(s)
- Sivakumar Subpiramaniyam
- Department of Bioenvironmental Energy, College of Natural Resource and Life Science, Pusan National University, Miryang-si, Gyeongsangnam-do, 50463, Republic of Korea.
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Antimicrobial Properties, Cytotoxic Effects, and Fatty Acids Composition of Vegetable Oils from Purslane, Linseed, Luffa, and Pumpkin Seeds. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11125738] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
In the present study, the antimicrobial and cytotoxic activities, as well as the fatty acids composition in vegetable seed oils from linseed, purslane, luffa, and pumpkin were evaluated. For this purpose, two linseed oils and one luffa oil were commercially obtained, while purslane and pumpkin oils were obtained from own cultivated seeds. The results showed a variable fatty acids composition among the tested oils, with α-linolenic, linoleic, oleic, palmitic, and stearic acid being the most abundant compounds. In regards to particular oils, linseed oils were a rich source of α-linolenic acid, luffa and pumpkin oil were abundant in linoleic acid, while purslane oil presented a balanced composition with an almost similar amount of both fatty acids. Luffa oil was the most effective against two of the tested cancer cell lines, namely HeLa (cervical carcinoma) and NCI-H460 (non-small cell lung cancer), while it also showed moderate toxicity against non-tumor cells (PLP2 cell line). Regarding the antibacterial activity, linseed oil 3 and pumpkin oil showed the highest activity against most of the tested bacteria (especially against Enterobacter cloacae and Escherichia coli) with MIC and MBC values similar to the used positive controls (E211 and E224). All the tested oils showed significant antifungal activities, especially luffa and pumpkin oil, and for most of the tested fungi they were more effective than the positive controls, as for example in the case of Aspergillus versicolor, A. niger, and Penicillium verrucosum var. cyclopium. In conclusion, the results of our study showed promising antimicrobial and cytotoxic properties for the studied seed oils which could be partly attributed to their fatty acids composition, especially the long-chain ones with 12–18 carbons.
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Kaseke T, Opara UL, Fawole OA. Quality and Antioxidant Properties of Cold-Pressed Oil from Blanched and Microwave-Pretreated Pomegranate Seed. Foods 2021; 10:foods10040712. [PMID: 33810607 PMCID: PMC8066041 DOI: 10.3390/foods10040712] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 03/17/2021] [Accepted: 03/18/2021] [Indexed: 01/14/2023] Open
Abstract
The present research studied the influence of blanching and microwave pretreatment of seeds on the quality of pomegranate seed oil (PSO) extracted by cold pressing. Pomegranate seeds (cv. Acco) were independently blanched (95 ± 2 °C/3 min) and microwave heated (261 W/102 s) before cold pressing. The quality of the extracted oil was evaluated with respect to oxidation indices, refractive index, yellowness index, total carotenoids content, total phenolic content, flavor compounds, fatty acid composition, and 2.2-diphenyl-1-picryl hydrazyl (DPPH) and 2.2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging capacity. Blanching and microwave pretreatments of seeds before pressing enhanced oil yield, total phenolic content, flavor compounds, and DPPH and ABTS radical scavenging capacity. Although the levels of oxidation indices, including the peroxide value, free fatty acids, acid value, ρ-anisidine value, and total oxidation value, also increased, and the oil quality conformed to the requirements of the Codex Alimentarius Commission (CODEX STAN 19-1981) standard for cold-pressed vegetable oils. On the other hand, blanching and microwave heating of seeds decreased the pomegranate seed oil’s yellowness index, whilst the refractive index was not significantly (p > 0.05) affected. Even though both blanching and microwave pretreatment of seeds added value to the cold-pressed PSO, the oil extracted from blanched seeds exhibited lower oxidation indices. Regarding fatty acids, microwave pretreatment of seeds before cold pressing significantly increased palmitic acid, oleic acid, and linoleic acid, whilst it decreased the level of punicic acid. On the contrary, blanching of seeds did not significantly affect the fatty acid composition of PSO, indicating that the nutritional quality of the oil was not significantly affected. Therefore, blanching of seeds is an appropriate and valuable step that could be incorporated into the mechanical processing of PSO.
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Affiliation(s)
- Tafadzwa Kaseke
- Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa;
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Umezuruike Linus Opara
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Correspondence: (U.L.O.); (O.A.F.)
| | - Olaniyi Amos Fawole
- Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
- Correspondence: (U.L.O.); (O.A.F.)
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Liu Y, Zhao L, Xie Y, Chen Z, Yang S, Yin B, Li G, Guo H, Lin S, Wu J. Antiviral activity of portulaca oleracea L. extracts against porcine epidemic diarrhea virus by partial suppression on myd88/NF-κb activation in vitro. Microb Pathog 2021; 154:104832. [PMID: 33781871 DOI: 10.1016/j.micpath.2021.104832] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2020] [Revised: 01/11/2021] [Accepted: 02/16/2021] [Indexed: 12/15/2022]
Abstract
Porcine epidemic diarrhea virus (PEDV), especially variants, causes a highly contagious enteric disease which could give rise to huge economic losses in the swine industry worldwide. Portulaca oleracea L. has been reported to regulate intestine disease and involved in viral infections. However, the underlying mechanisms of Portulaca oleracea L. extracts against PEDV have not been fully elucidated. In this study, the antiviral effects and potential mechanisms of Portulaca oleracea L. extracts against PEDV were investigated in vitro. We first examined the inhibitory effects of different Portulaca oleracea L. extracts on the PEDV(JX-16 strain) in vitro and found that the water extract of Portulaca oleracea L.(PO)could significantly inhibit PEDV replication by 92.73% on VH cells and 63.07% on Vero cells. Furthermore, time-course analysis showed PO inhibited PEDV replication during the adsorption period of infectious cycle. Western blot and indirect immunofluorescence assay indicated that PO down-regulated the S protein expression in a dose-dependent manner. In addition, our results demonstrated the ability of PO to inhibit PEDV replication in VH cells by down-regulating the cytokine levels (TNF-α,IL-22 and IFN-α) and inhibiting the NF-κB signaling pathway activated by PEDV. Thus, Portulaca oleracea L extracts have potential utility in the preventive and therapeutic strategies for PEDV infection.
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Affiliation(s)
- Yueyue Liu
- Institute of Poultry Science, Shandong Academy of Agricultural Science, Shandong Provincial Key Laboratory of Poultry Diseases Diagnosis and Immunology, Poultry Breeding Engineering Technology Center of Shandong Province, Jinan, 250023, Shandong, PR China
| | - Lu Zhao
- Institute of Poultry Science, Shandong Academy of Agricultural Science, Shandong Provincial Key Laboratory of Poultry Diseases Diagnosis and Immunology, Poultry Breeding Engineering Technology Center of Shandong Province, Jinan, 250023, Shandong, PR China; College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, 271018, Shandong, PR China
| | - Yunhui Xie
- Institute of Poultry Science, Shandong Academy of Agricultural Science, Shandong Provincial Key Laboratory of Poultry Diseases Diagnosis and Immunology, Poultry Breeding Engineering Technology Center of Shandong Province, Jinan, 250023, Shandong, PR China; College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, 271018, Shandong, PR China
| | - Zhi Chen
- Shandong Key Laboratory of Animal Disease Control and Breeding, Jinan, 250100, Shandong, PR China
| | - Shifa Yang
- Institute of Poultry Science, Shandong Academy of Agricultural Science, Shandong Provincial Key Laboratory of Poultry Diseases Diagnosis and Immunology, Poultry Breeding Engineering Technology Center of Shandong Province, Jinan, 250023, Shandong, PR China
| | - Bin Yin
- Institute of Poultry Science, Shandong Academy of Agricultural Science, Shandong Provincial Key Laboratory of Poultry Diseases Diagnosis and Immunology, Poultry Breeding Engineering Technology Center of Shandong Province, Jinan, 250023, Shandong, PR China
| | - Guiming Li
- Institute of Poultry Science, Shandong Academy of Agricultural Science, Shandong Provincial Key Laboratory of Poultry Diseases Diagnosis and Immunology, Poultry Breeding Engineering Technology Center of Shandong Province, Jinan, 250023, Shandong, PR China
| | - Huijun Guo
- College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Taian, 271018, Shandong, PR China.
| | - Shuqian Lin
- Institute of Poultry Science, Shandong Academy of Agricultural Science, Shandong Provincial Key Laboratory of Poultry Diseases Diagnosis and Immunology, Poultry Breeding Engineering Technology Center of Shandong Province, Jinan, 250023, Shandong, PR China.
| | - Jiaqiang Wu
- Institute of Poultry Science, Shandong Academy of Agricultural Science, Shandong Provincial Key Laboratory of Poultry Diseases Diagnosis and Immunology, Poultry Breeding Engineering Technology Center of Shandong Province, Jinan, 250023, Shandong, PR China; Shandong Key Laboratory of Animal Disease Control and Breeding, Jinan, 250100, Shandong, PR China.
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Herculano LS, Lukasievicz GVB, Sehn E, Torquato AS, Belançon MP, Savi E, Kimura NM, Malacarne LC, Baesso ML, Astrath NGC. The correlation of physicochemical properties of edible vegetable oils by chemometric analysis of spectroscopic data. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 245:118877. [PMID: 32920439 DOI: 10.1016/j.saa.2020.118877] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2020] [Revised: 08/06/2020] [Accepted: 08/20/2020] [Indexed: 06/11/2023]
Abstract
This work aimed to investigate and compare the composition and the physicochemical properties of 18 different sources of edible vegetable oils. A systematic study on the correlation between composition and physical properties was performed using Fourier Transform Infrared (FTIR) Spectroscopy and fatty acid chromatographic analysis. Principal component analysis of FTIR spectra is performed to classify edible oils concerning their physical properties. The results demonstrate the potentiality of the method associated with multivariate statistics analysis as powerful, fast, and non-destructive tools for characterization and quality control of edible vegetable oils.
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Affiliation(s)
- Leandro S Herculano
- Departamento de Física, Universidade Tecnológica Federal do Paraná, Medianeira, PR 85884-000, Brazil.
| | - Gustavo V B Lukasievicz
- Departamento de Física, Universidade Tecnológica Federal do Paraná, Medianeira, PR 85884-000, Brazil
| | - Elizandra Sehn
- Departamento de Física, Universidade Tecnológica Federal do Paraná, Medianeira, PR 85884-000, Brazil
| | - Alex S Torquato
- Departamento de Química, Universidade Tecnológica Federal do Paraná, Medianeira, PR 85884-000, Brazil
| | - Marcos P Belançon
- Departamento de Física, Universidade Tecnológica Federal do Paraná, Pato Branco, PR 85503-390, Brazil
| | - Elton Savi
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - Newller M Kimura
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - Luis C Malacarne
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - Mauro L Baesso
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil
| | - Nelson G C Astrath
- Departamento de Física, Universidade Estadual de Maringá, Maringá, PR 87020-900, Brazil.
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17
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Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments. Foods 2021; 10:foods10010110. [PMID: 33430280 PMCID: PMC7825722 DOI: 10.3390/foods10010110] [Citation(s) in RCA: 34] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2020] [Revised: 12/31/2020] [Accepted: 01/04/2021] [Indexed: 12/21/2022] Open
Abstract
The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65–75 °C and hot break (HB) process at 85–95 °C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 ± 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products.
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18
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Hussain N, Ishak I, Coorey R, Ghani MA, Ping TC. Tocopherols. A CENTUM OF VALUABLE PLANT BIOACTIVES 2021:707-731. [DOI: 10.1016/b978-0-12-822923-1.00011-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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19
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Dedebas T, Ekici L, Sagdic O. Chemical characteristics and storage stabilities of different cold‐pressed seed oils. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15107] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Tugba Dedebas
- Bolvadin Vocational School Food Technology Department Afyon Kocatepe University Afyon Turkey
| | - Lutfiye Ekici
- Engineering Faculty Food Engineering Department Erciyes University Kayseri Turkey
| | - Osman Sagdic
- Chemical and Metallurgical Faculty Food Engineering Department Yıldız Technical University Istanbul Turkey
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20
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Naderi M, Torbati M, Azadmard-Damirchi S, Asnaashari S, Savage GP. Common ash (Fraxinus excelsior L.) seeds as a new vegetable oil source. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109811] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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21
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Gahramanova M. FATTY ACID COMPOSITION OF PURSLANE SEED WATER EXTRACT AND ITS EFFECT ON METABOLIC PROFILE OF MURINE PERITONEAL MACROPHAGES. BIOTECHNOLOGIA ACTA 2020. [DOI: 10.15407/biotech13.04.039] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022] Open
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22
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Petropoulos SA, Fernandes Â, Arampatzis DA, Tsiropoulos NG, Petrović J, Soković M, Barros L, Ferreira IC. Seed oil and seed oil byproducts of common purslane (Portulaca oleracea L.): A new insight to plant-based sources rich in omega-3 fatty acids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109099] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Savic I, Savic Gajic I, Gajic D. Physico-Chemical Properties and Oxidative Stability of Fixed Oil from Plum Seeds ( Prunus domestica Linn.). Biomolecules 2020; 10:biom10020294. [PMID: 32069964 PMCID: PMC7072487 DOI: 10.3390/biom10020294] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2019] [Revised: 01/29/2020] [Accepted: 02/11/2020] [Indexed: 12/04/2022] Open
Abstract
Storage of a great amount of plum kernel waste becomes a challenge for food industry. In this work, the plum seed was used as a source of fixed oil that can be an ingredient of commercial products. Soxhlet extraction was carried out using the different solvents, such as n-hexane, n-heptane, ethyl acetate, acetone, or chloroform:methanol mixture (2:1 v/v). The highest yield of oil (about 30%) was obtained using n-heptane and n-hexane, while the lowest yield was obtained using ethyl acetate. The analysis of physico-chemical parameters indicated that all samples of plum seed oil have an exceptional quality. Schaal oven test indicated that the fixed oil of plum seed exhibited satisfactory oxidative stability at moderate storage temperatures (up to 65 °C). The composition of phenolic compounds in the oil samples was determined using HPLC method. The most abundant compound of seven identified and quantified phenolic compounds was vanillic acid. The highest content of β-carotene (1.67 mg 100 g−1 fixed oil) spectrophotometrically determined was in the oil extracted with n-hexane. The lowest content of β-carotene (1.26 mg 100 g−1 fixed oil) was determined in the oil extracted with a mixture of chloroform:methanol (2:1 v/v). This oil had the highest antioxidant activity (IC50 value of 4.35 mg mL−1) compared to other oil samples. The antioxidant activity was probably caused by the presence of phenolic compounds. The investigated physico-chemical properties demonstrated that the plum seed oil has a potential for application in the food, cosmetics, and pharmaceutical industry.
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Affiliation(s)
- Ivan Savic
- Faculty of Technology in Leskovac, University of Nis, 16000 Leskovac, Serbia;
- Correspondence: ; Tel.: +381-16-247-203
| | - Ivana Savic Gajic
- Faculty of Technology in Leskovac, University of Nis, 16000 Leskovac, Serbia;
| | - Dragoljub Gajic
- Energy Efficiency and Climate Change, EBRD, 11000 Belgrade, Serbia;
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24
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One-step coextraction method for flavouring soybean oil with the dried stipe of Lentinus edodes (Berk.) sing by supercritical CO2 fluid extraction. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108853] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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25
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Gu LB, Zhang GJ, Du L, Du J, Qi K, Zhu XL, Zhang XY, Jiang ZH. Comparative study on the extraction of Xanthoceras sorbifolia Bunge (yellow horn) seed oil using subcritical n-butane, supercritical CO2, and the Soxhlet method. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.078] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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26
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Cardona Jaramillo JEC, Carrillo Bautista MP, Alvarez Solano OA, Achenie LEK, González Barrios AF. Impact of the Mode of Extraction on the Lipidomic Profile of Oils Obtained from Selected Amazonian Fruits. Biomolecules 2019; 9:E329. [PMID: 31374835 PMCID: PMC6722717 DOI: 10.3390/biom9080329] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 07/11/2019] [Accepted: 07/13/2019] [Indexed: 01/21/2023] Open
Abstract
Oils and fats are important raw materials in food products, animal feed, cosmetics, and pharmaceuticals among others. The market today is dominated by oils derive, d from African palm, soybean, oilseed and animal fats. Colombia's Amazon region has endemic palms such as Euterpe precatoria (açai), Oenocarpus bataua (patawa), and Mauritia flexuosa (buriti) which grow in abundance and produce a large amount of ethereal extract. However, as these oils have never been used for any economic purpose, little is known about their chemical composition or their potential as natural ingredients for the cosmetics or food industries. In order to fill this gap, we decided to characterize the lipids present in the fruits of these palms. We began by extracting the oils using mechanical and solvent-based approaches. The oils were evaluated by quantifying the quality indices and their lipidomic profiles. The main components of these profiles were triglycerides, followed by diglycerides, fatty acids, acylcarnitine, ceramides, ergosterol, lysophosphatidylcholine, phosphatidyl ethanolamine, and sphingolipids. The results suggest that solvent extraction helped increase the diglyceride concentration in the three analyzed fruits. Unsaturated lipids were predominant in all three fruits and triolein was the most abundant compound. Characterization of the oils provides important insights into the way they might behave as potential ingredients of a range of products. The sustainable use of these oils may have considerable economic potential.
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Affiliation(s)
- Juliana Erika Cristina Cardona Jaramillo
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical Engineering, Universidad de los Andes. Carrera 1E No. 19 A 40 Edificio Mario Laserna, 19A-40 Bogotá, Colombia.
- Instituto Amazónico de Investigaciones Científicas Sinchi. Calle 20 # 5-44 Bogotá, Colombia.
| | | | - Oscar Alberto Alvarez Solano
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical Engineering, Universidad de los Andes. Carrera 1E No. 19 A 40 Edificio Mario Laserna, 19A-40 Bogotá, Colombia
| | - Luke E K Achenie
- Multiscale and Multiphysics Modeling Lab, Department of Chemical Engineering, Virginia Tech (Virginia Polytechnic Institute and State University), 298 Goodwin Hall, Blacksburg, VA 24060, USA
| | - Andrés Fernando González Barrios
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical Engineering, Universidad de los Andes. Carrera 1E No. 19 A 40 Edificio Mario Laserna, 19A-40 Bogotá, Colombia
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27
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Rezvankhah A, Emam-Djomeh Z, Safari M, Askari G, Salami M. Microwave-assisted extraction of hempseed oil: studying and comparing of fatty acid composition, antioxidant activity, physiochemical and thermal properties with Soxhlet extraction. Journal of Food Science and Technology 2019; 56:4198-4210. [PMID: 31477991 DOI: 10.1007/s13197-019-03890-8] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/17/2019] [Accepted: 06/24/2019] [Indexed: 11/25/2022]
Abstract
This work aimed to investigate the effects of the microwave-assisted extraction (MAE) on the hempseed (Cannabis sativa L.) oil yield, oxidation stability, and antioxidant activity. Power (300, 450, and 600 W) and time (5, 10, and 15 min) were independent variables while oil extraction yield, peroxide value (PV), p-anisidine value (AV), TOTOX value (TV), and DPPH scavenging activity were considered as dependent ones. Optimization was conducted by response surface methodology where the optimum point was 450 W and 7.19 min. In this point, the extraction yield obtained 33.91% w/w and the oil showed acceptable oxidation quality (PV of 2.5 meq/kg, AV of 0.67, and TV of 5.67) and antioxidant activity with the IC50 value of 30.82 mg/mL. The Soxhlet extraction (SE) method was carried out to be compared with MAE. It showed relatively higher oil extraction yield (37.93% w/w) but lower oil oxidation stability with PV of 6.4 meq/kg, AV of 3.69, TV of 16.49, and higher amount of IC50 32.47 mg/mL which showed lower antioxidant activity. Any significant difference between fatty acid compositions was not observed with the dominant amounts of linoleic acid and α-linolenic acid. Also, the tocopherol contents and thermal properties were studied by HPLC and DSC, respectively. MAE showed higher total tocopherol content (929.67 mg/kg) than SE (832.61 mg/kg) and γ-tocopherol was dominant. Moreover, DSC analysis showed that both profiles (crystallization and melting transitions) are likely influenced mostly by the triglyceride compositions and crystals structure.
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Affiliation(s)
- Amir Rezvankhah
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, PO Box 4111, Karaj, 31587-11167 Iran
| | - Zahra Emam-Djomeh
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, PO Box 4111, Karaj, 31587-11167 Iran
| | - Mohammad Safari
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, PO Box 4111, Karaj, 31587-11167 Iran
| | - Gholamreza Askari
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, PO Box 4111, Karaj, 31587-11167 Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, PO Box 4111, Karaj, 31587-11167 Iran
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28
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Miao L, Tao H, Peng Y, Wang S, Zhong Z, El-Seedi H, Dragan S, Zengin G, Cheang WS, Wang Y, Xiao J. The anti-inflammatory potential of Portulaca oleracea L. (purslane) extract by partial suppression on NF-κB and MAPK activation. Food Chem 2019; 290:239-245. [PMID: 31000042 DOI: 10.1016/j.foodchem.2019.04.005] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2018] [Revised: 03/02/2019] [Accepted: 04/01/2019] [Indexed: 02/05/2023]
Abstract
Portulaca oleracea L. (Purslane) has great potential as food and traditional drugs in several countries. The purpose of this study was to evaluate the anti-inflammatory effects of purslane extract on lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. Purslane extracts significantly reduced LPS-induced synthesis of NO in a dose-dependent manner, as well as the expression levels of iNOS and COX-2. The productions of TNF-α and IL-6 were also significantly reduced at the higher dose of 400 μg/ml. Meanwhile, the expression levels of P65, p-P65, p-MEK and p-IκB-α were inhibited dose-dependently. The nuclear translocation of P65 was partially prevented by the extract, which explained the inhibition of NF-κB pathway. In addition, three reported flavonoids, named luteolin, kaempferol and quercitrin, were identified in the extract, which might be responsible for its anti-inflammatory effects. Above all, our research has partially proved that purslane could be considered as a natural anti-inflammatory agent in further applications.
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Affiliation(s)
- Lingchao Miao
- State Key Laboratory of Quality Control in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau
| | - Hongxun Tao
- State Key Laboratory of Quality Control in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau
| | - Yu Peng
- State Key Laboratory of Quality Control in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau
| | - Shengpeng Wang
- State Key Laboratory of Quality Control in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau.
| | - Zhangfeng Zhong
- State Key Laboratory of Quality Control in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau.
| | - Hesham El-Seedi
- Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Box 574, SE-75 123 Uppsala, Sweden.
| | - Simona Dragan
- University of Medicine and Pharmacy Victor Babes, 2 Eftimie Murgu Sq, 300041 Timisoara, Romania.
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya, Turkey.
| | - Wai San Cheang
- State Key Laboratory of Quality Control in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau.
| | - Yitao Wang
- State Key Laboratory of Quality Control in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau.
| | - Jianbo Xiao
- State Key Laboratory of Quality Control in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Macau.
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29
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Gunenc A, Rowland O, Xu H, Marangoni A, Hosseinian F. Portulaca oleracea seeds as a novel source of alkylresorcinols and its phenolic profiles during germination. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.075] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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30
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Zhang S, Pan Y, Zheng L, Yang Y, Zheng X, Ai B, Xu Z, Sheng Z. Application of steam explosion in oil extraction of camellia seed ( Camellia oleifera Abel.) and evaluation of its physicochemical properties, fatty acid, and antioxidant activities. Food Sci Nutr 2019; 7:1004-1016. [PMID: 30918643 PMCID: PMC6418447 DOI: 10.1002/fsn3.924] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 10/02/2018] [Accepted: 10/19/2018] [Indexed: 01/01/2023] Open
Abstract
This study evaluated the physicochemical properties of oils extracted from steam-exploded camellia seed (Camellia oleifera Abel.). Steam pressure, resident time, fatty acid composition, total phenolics, tocopherol, squalene, and sterol contents, and volatile compounds were determined. 1H NMR and FTIR spectra were performed for the structure of camellia seed oil. This study has found the highest yield of oil was 86.56% and was obtained when steam explosion pretreatment was at 1.6 MPa 30 s. Oil extracted by steam explosion pretreatment exhibited favorable physicochemical properties and stronger antioxidant activities compared to untreated oil. The compositions of fatty acid were similar between treated and untreated camellia seed oil. According to the 1H NMR and FTIR analyses, the functional groups of the oils were not significantly affected by the steam explosion pretreatment. Furans such as 2-pentyl-furan, 2-furanmethanol, and 3-methyl-furan were produced from stream-exploded camellia seed. Scanning electron microscopy revealed that steam explosion pretreatment efficiently promoted the release of oil by destroying the cell structure of camellia seed. Therefore, steam explosion can be an effective method for the camellia seed oil extraction.
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Affiliation(s)
- Shanying Zhang
- Haikou Experimental StationChinese Academy of Tropical Agricultural SciencesHaikouChina
- College of Food ScienceHainan UniversityHaikouChina
| | - Yong‐Gui Pan
- College of Food ScienceHainan UniversityHaikouChina
| | - Lili Zheng
- Haikou Experimental StationChinese Academy of Tropical Agricultural SciencesHaikouChina
| | - Yang Yang
- Haikou Experimental StationChinese Academy of Tropical Agricultural SciencesHaikouChina
| | - Xiaoyan Zheng
- Haikou Experimental StationChinese Academy of Tropical Agricultural SciencesHaikouChina
| | - Binling Ai
- Haikou Experimental StationChinese Academy of Tropical Agricultural SciencesHaikouChina
| | - Zhimin Xu
- School of Nutrition and Food ScienceLouisiana State University Agricultural CenterBaton RougeLouisiana
| | - Zhanwu Sheng
- Haikou Experimental StationChinese Academy of Tropical Agricultural SciencesHaikouChina
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31
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Bruno SF, Kudre TG, Bhaskar N. Impact of pretreatment‐assisted enzymatic extraction on recovery, physicochemical and rheological properties of oil from
Labeo rohita
head. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.12990] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Siewe Fabrice Bruno
- Department of Meat and Marine SciencesCSIR‐Central Food Technological Research Institute Mysuru India
| | - Tanaji G. Kudre
- Department of Meat and Marine SciencesCSIR‐Central Food Technological Research Institute Mysuru India
| | - N. Bhaskar
- Department of Meat and Marine SciencesCSIR‐Central Food Technological Research Institute Mysuru India
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Cheraghali F, Shojaee-Aliabadi S, Hosseini SM, Mirmoghtadaie L, Mortazavian AM, Ghanati K, Abedi AS, Moslemi M. Characterization of Microcapsule Containing Walnut ( Juglans regia L.) Green Husk Extract as Preventive Antioxidant and Antimicrobial Agent. Int J Prev Med 2018; 9:101. [PMID: 30598739 PMCID: PMC6259432 DOI: 10.4103/ijpvm.ijpvm_308_18] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2018] [Accepted: 08/27/2018] [Indexed: 11/26/2022] Open
Abstract
Background: Walnut green husk (WGH) extract has been known as potential preventive and therapeutic antioxidants and antimicrobials due to its high polyphenol content. In this study, preparation of spray dried WGH extract-loaded microcapsules by maltodextrin and its blending with two other natural biodegradable polymers, pectin, or alginate were investigated. Methods: In this study, encapsulation efficiency (EE), total phenol content (Folin–Ciocalteu reagent method), antioxidant (DPPH scavenging assay) and antimicrobial activities (agar well diffusion method) structural (SEM and FTIR studies), and release properties of WGH extract-loaded microcapsules were investigated. Results: High retention of phenolic content in microcapsules indicated the successful encapsulation of WGH extract. Addition of biopolymers to maltodextrin matrix has a positive effect on EE and other properties of microcapsules. The microcapsules prepared with mixture of maltodextrin and pectin had higher EE (79.35 ± 0.87%) and total phenolic (TP) content (56.83 ± 1.04 mg gallic acid equivalents [GAE]/100 g) in comparison to maltodextrin and alginate mixture (EE: 75.21 ± 0.24%, TP content: 54.33 ± 1.53 mg GAE/100 g) and maltodextrin only matrix (EE: 72.50 ± 1.00%, TP content: 50.67 ± 1.35 mg GAE/100 g). Extract-loaded microcapsules also showed nearly spherical structure, good antioxidant (with the percentage DPPH inhibition ranged from 75.17 ± 1.42% to 80.87 ± 2.29%), and antimicrobial properties (with mean inhibition diameter zone ranged from 7.76 ± 0.86 mm to 11.53 ± 0.45 mm). Fourier transform infrared analyses suggested the presence of extract on microcapsules. The in vitro extract release from microcapsules followed an anomalous non-Fickian diffusion mechanism with almost complete release. Conclusions: WGH extract microcapsules can be used as novel and economic bioactive phytochemical and therapeutic agents to prevent oxidation and microbial activity.
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Affiliation(s)
- Fatemeh Cheraghali
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir Mohammad Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Kiandokht Ghanati
- Department of Research, International Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Abdol-Samad Abedi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Masumeh Moslemi
- Food and Drug Control Reference Laboratories Center, Food and Drug Organization, Ministry of Health and Medical Education, Tehran, Iran
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Rezvankhah A, Emam‐Djomeh Z, Safari M, Askari G, Salami M. Investigation on the extraction yield, quality, and thermal properties of hempseed oil during ultrasound‐assisted extraction: A comparative study. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13766] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amir Rezvankhah
- Transfer Phenomena Laboratory (TPL), Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Zahra Emam‐Djomeh
- Transfer Phenomena Laboratory (TPL), Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Mohammad Safari
- Transfer Phenomena Laboratory (TPL), Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Gholamreza Askari
- Transfer Phenomena Laboratory (TPL), Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Faculty of Agricultural Engineering and Technology, Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources University of Tehran Karaj Iran
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Kavosi M, Mohammadi A, Shojaee-Aliabadi S, Khaksar R, Hosseini SM. Characterization and oxidative stability of purslane seed oil microencapsulated in yeast cells biocapsules. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2490-2497. [PMID: 29136285 DOI: 10.1002/jsfa.8696] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2017] [Revised: 07/11/2017] [Accepted: 09/17/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Purslane seed oil, as a potential nutritious source of omega-3 fatty acid, is susceptible to oxidation. Encapsulation in yeast cells is a possible approach for overcoming this problem. In the present study, purslane seed oil was encapsulated in non-plasmolysed, plasmolysed and plasmolysed carboxy methyl cellulose (CMC)-coated Saccharomyces cerevisiae cells and measurements of oil loading capacity (LC), encapsulation efficiency (EE), oxidative stability and the fatty acid composition of oil-loaded microcapsules were made. Furthermore, investigations of morphology and thermal behavior, as well as a Fourier transform-infrared (FTIR) analyses of microcapsules, were performed. RESULTS The values of EE, LC were approximately 53-65% and 187-231 g kg-1, respectively. Studies found that the plasmolysis treatment increased EE and LC and decreased the mean peroxide value (PV) of microencapsulated oil. The presence of purslane seed oil in yeast microcapsules was confirmed by FTIR spectroscopy and differential scanning calorimetry analyses. The lowest rate of oxidation belonged to the oil-loaded plasmolysed CMC-coated microcapsules (16.73 meqvO2 kg-1 ), whereas the highest amount of oxidation regardless of native oil referred to the oil-loaded in non-plasmolysed cells (28.15 meqvO2 kg-1 ). CONCLUSION The encapsulation of purslane seed oil in the yeast cells of S. cerevisiae can be considered as an efficient approach for extending the oxidative stability of this nutritious oil and facilitating its application in food products. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Maryam Kavosi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ramin Khaksar
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Sodeifian G, Ardestani NS, Sajadian SA, Moghadamian K. Properties of Portulaca oleracea seed oil via supercritical fluid extraction: Experimental and optimization. J Supercrit Fluids 2018. [DOI: 10.1016/j.supflu.2017.12.026] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Castejón N, Luna P, Señoráns FJ. Alternative oil extraction methods from Echium plantagineum L. seeds using advanced techniques and green solvents. Food Chem 2018; 244:75-82. [DOI: 10.1016/j.foodchem.2017.10.014] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 09/27/2017] [Accepted: 10/05/2017] [Indexed: 12/13/2022]
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