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Niu Z, Zhu Z, Zhou J, Xu C, Wei C, Liu W, Liu Z, Wang T, Xiao H. Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato ( Solanum lycopersicum L.) Seed Oil. Foods 2024; 13:1682. [PMID: 38890911 PMCID: PMC11171918 DOI: 10.3390/foods13111682] [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: 04/24/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
In this study, tomato seed (TS) samples were subjected to different roasting conditions (90-170 °C and 10-30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered as a control sample. Our results revealed that moderate roasting (130 °C/20 min) can significantly increase the content of linoleic acid (54.01-54.89%), linolenic acid (2.17-2.41%), phytosterols (2789.56-3037.31 mg/kg), squalene (5.06-13.10 mg/kg), total phenols (22.37-22.67 mg GAE/100 g), and other functional components (p < 0.05) in TSO, while the antioxidant activity (via DPPH, ABTS, and FRAP assays) also increased. In addition, the tocopherol content decreased significantly (758.53-729.50 mg/kg). Accelerated oxidation experiments showed that roasting (170 °C/30 min) increased the oxidative stability index (OSI) of TSO from 5.35 to 7.07 h (p < 0.05). Furthermore, roasting gradually increased the content of 5-hydroxymethylfurfural (HMF) (0-1.74 mg/kg), which indicates that the oxidative stability and the degree of the Maillard reaction increased upon roasting. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that moderate roasting (130 °C/20 min) improved the chemical composition, antioxidant activity, and oxidative stability of TSO. Furthermore, this work provides a useful theoretical basis for the processing and wide application of TSO in the pharmaceutical and food industries.
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Affiliation(s)
- Zhiya Niu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Zhongyan Zhu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Jing Zhou
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Chengjian Xu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Changqing Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China
| | - Wenyu Liu
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Zhanxia Liu
- Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
| | - Ting Wang
- Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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2
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Chen C, Ye PP, Cui FJ, Tan M, Zhang HB, Zhou TL, Shi JC, Shu XQ, Chen ZW. Overall quality changes and deterioration mechanism of fragrant rapeseed oils during 6-Month storage. Food Chem 2024; 439:138116. [PMID: 38064830 DOI: 10.1016/j.foodchem.2023.138116] [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: 05/08/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 01/10/2024]
Abstract
The strong-fragrant rapeseed oil (SFRO) is a popular rapeseed oil in China with a low refining degree only degumming with hot water, which remarkably affects its storage stability. The present study compared the overall changes of physical/chemical/nutrient quality of FROs at various temperatures, light wavelengths and headspace volumes. Results showed that red light (680 nm) had a most significant adverse effect on the overall quality of SFRO with the higher correlation coefficients to PV and TOTOX of 0.71 and 0.70, and lower correlation coefficients to chlorophyll and tocopherol of -0.95 and -0.53, respectively. Further studies revealed that red light accelerated the oxidation of fragrant rapeseed oils by degrading chlorophyll to initiate the photo-oxidation process and synthesize high amount of secondary oxidation products including aliphatic and aromatic oxidized compounds from linolenic acid. These findings provided a reference to control the deterioration of FROs by preventing the transmittance of red light.
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Affiliation(s)
- Chen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Ping-Ping Ye
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Feng-Jie Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Ming Tan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Hai-Bo Zhang
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Tong-Lin Zhou
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Jian-Cheng Shi
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Xue-Quan Shu
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Zhi-Wei Chen
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China.
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3
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Agah MS, Azadmard‐Damirchi S, Bodbodak S. Quality of oil extracted by cold press from Nigella sativa seeds conditioned and pre-treated by microwave. Food Sci Nutr 2024; 12:3529-3537. [PMID: 38726440 PMCID: PMC11077178 DOI: 10.1002/fsn3.4021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 12/13/2023] [Accepted: 01/28/2024] [Indexed: 05/12/2024] Open
Abstract
Black cumin (Nigella sativa) seed (BS) oil has received much interest in the food and pharmaceutical industries due to its valuable nutritional properties, but this oil has low oxidative stability. The effect of microwave pre-treatment at 0 to 2.5 min and conditioning with different buffers at pH 3 to 9 of BS, before oil extraction by cold press, were investigated. The oil extraction yield was higher; acid value (AV) and peroxide value (PV) were lower in the oil extracted from seeds, which were first microwaved and then moisturized and vice versa. BS with pH 3, microwave time of 1.25 min, and moisturizing level of 5%, which gave oil extraction yield of 27.2%, AV of (2.9 mg NaOH/g oil), and PV of (8.3 meq O2/kg oil), was selected as an optimum sample and its quality changes were investigated during storage compared with the oil extracted from the control sample (without any pre-treatment). In conclusion, the oil extracted from the pre-treated BS had higher bioactive components and lower AV and PV during the storage; therefore, microwave radiation and pH adjustment before oil extraction from BS by cold press are recommended.
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Affiliation(s)
- Mina Sanati Agah
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | | | - Samad Bodbodak
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
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4
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Amarowicz R, Cwalina-Ambroziak B, Janiak MA, Damszel M, Stępień A, Sulewska K, Karamać M, Penkacik K. Effect of Fertilization on Phenolics of Rapeseeds and Their Antioxidant Potential. Foods 2024; 13:561. [PMID: 38397538 PMCID: PMC10888290 DOI: 10.3390/foods13040561] [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: 12/19/2023] [Revised: 02/01/2024] [Accepted: 02/09/2024] [Indexed: 02/25/2024] Open
Abstract
Three varieties of rapeseed (Castilla, California, and Nelson F1) were cultivated using medium-intensive (control), intensive, and economical (spare) technologies with different nitrogen and sulfur fertilization techniques. The antioxidant potential of rapeseeds was investigated using ABTS, FRAP, and DPPH assays. The content of total phenolic compounds was determined using the Folin-Ciocalteu phenol reagent. The profile of phenolic compounds was determined using high-performance liquid chromatography (HPLC). Diversifying fertilization in various ways influenced the content of phenolic compounds in extracts of rapeseed. In extracts from the Nelson F1 rapeseeds, intensive cultivation resulted in a lower content of phenolic compounds compared to the control group. Economic fertilization reduced the content of phenolic compounds in seeds from the California variety. HPLC chromatograms of the extracts were characterized by the presence of five (California and Castilla) and six (Nelson F1) main phenolic compounds. Two compounds were identified as sinapine and sinapic acid; others were classified as derivatives of sinapic acid. The effect of fertilization on the antioxidant activity of the seeds and their extracts varied depending on the plant variety and antioxidant assay. For the Castilla and California varieties, no differences were found in the results of the ABTS assay. The antiradical activity against ABTS•+ of extracts from the Nelson F1 intensive and spare cultivated seeds was higher than that of extracts from control seeds. The FRAP values of extracts/seeds from the Castilla variety cultivated using different methods did not differ significantly. The results of the DPPH assay were not affected by fertilization in the case of extracts from the California and Castilla varieties. However, the extracts from spare cultivated seeds of Nelson F1 exhibited stronger antiradical activity against DPPH•. These findings highlight the complex relationship between fertilization practices, phenolic compound accumulation, and antioxidant activity in rapeseed. Integrating varietal traits and cultivation practices is crucial for optimizing the nutritional benefits of rapeseed.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland; (M.A.J.); (K.S.); (M.K.); (K.P.)
| | - Bożena Cwalina-Ambroziak
- Department of Entomology, Phytopathology and Molecular Diagnostics, Faculty of Agriculture and Forestry, University of Warmia and Masury, 11-041 Olsztyn, Poland; (B.C.-A.); (M.D.)
| | - Michał Adam Janiak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland; (M.A.J.); (K.S.); (M.K.); (K.P.)
| | - Marta Damszel
- Department of Entomology, Phytopathology and Molecular Diagnostics, Faculty of Agriculture and Forestry, University of Warmia and Masury, 11-041 Olsztyn, Poland; (B.C.-A.); (M.D.)
| | - Arkadiusz Stępień
- Department of Agroecosystems and Horticulture, Faculty of Agriculture and Forestry, University of Warmia and Mazury, 10-721 Olsztyn, Poland;
| | - Katarzyna Sulewska
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland; (M.A.J.); (K.S.); (M.K.); (K.P.)
| | - Magdalena Karamać
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland; (M.A.J.); (K.S.); (M.K.); (K.P.)
| | - Kamila Penkacik
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10 Tuwima Street, 10-748 Olsztyn, Poland; (M.A.J.); (K.S.); (M.K.); (K.P.)
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5
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Lin S, Xiao J. Impact of thermal processing on dietary flavonoids. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 108:1-34. [PMID: 38460996 DOI: 10.1016/bs.afnr.2023.10.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/11/2024]
Abstract
Flavonoids are a class of polyphenols which are widely distributed in natural products and foods. They have diverse bioactivities, including anti-inflammatory, anti-aging, and antioxidant activities. Generally, the foods rich in flavonoids are usually consumed after thermal processing. However, thermal stability of flavonoids is usually low, and thermal processing could cause either positive or negative influences on their stability and bioactivities. In this review, the effects of thermal processing on thermal stability and bioactivity of dietary flavonoids from different food sources are summarized. Then, strategies to improve thermal stability of dietary flavonoids are discussed and the effect of some promising thermal technologies are also preliminary clarified. The promising thermal technologies may be alternative to conventional thermal processing technologies.
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Affiliation(s)
- Shiye Lin
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain
| | - Jianbo Xiao
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, Ourense, Spain.
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6
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Ye Z, Liu Y. Polyphenolic compounds from rapeseeds (Brassica napus L.): The major types, biofunctional roles, bioavailability, and the influences of rapeseed oil processing technologies on the content. Food Res Int 2023; 163:112282. [PMID: 36596189 DOI: 10.1016/j.foodres.2022.112282] [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: 09/13/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/09/2022]
Abstract
The rapeseed (Brassica napus L.) are the important oil bearing material worldwide, which contain wide variety of bioactive components with polyphenolic compounds considered the most typical. The rapeseed polyphenols encompass different structural variants, and have been considered to have many bioactive functions, which are beneficial for the human health. Whereas, the rapeseed oil processing technologies affect their content and the biofunctional activities. The present review of the literature highlighted the major types of the rapeseed polyphenols, and summarized their biofunctional roles. The influences of rapeseed oil processing technologies on these polyphenols were also elucidated. Furthermore, the directions of the future studies for producing nutritional rapeseed oils preserved higher level of polyphenols were prospected. The rapeseed polyphenols are divided into the phenolic acids and polyphenolic tannins, both of which contained different subtypes. They are reported to have multiple biofunctional roles, thus showing outstanding health improvement effects. The rapeseed oil processing technologies have significant effects on both of the polyphenol content and activity. Some novel processing technologies, such as aqueous enzymatic extraction (AEE), subcritical or supercritical extraction showed advantages for producing rapeseed oil with higher level of polyphenols. The oil refining process involved heat or strong acid and alkali conditions affected their stability and activity, leading to the loss of polyphenols of the final products. Future efforts are encouraged to provide more clinic evidence for the practical applications of the rapeseed polyphenols, as well as optimizing the processing technologies for the green manufacturing of rapeseed oils.
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Affiliation(s)
- Zhan Ye
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
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7
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Fadairo OS, Nandasiri R, Eskin NAM, Aluko RE, Scanlon MG. Air Frying as a Heat Pre-treatment Method for Improving the Extraction and Yield of Canolol from Canola Seed Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02961-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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8
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Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil. Food Chem 2022; 388:133010. [DOI: 10.1016/j.foodchem.2022.133010] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 04/11/2022] [Accepted: 04/17/2022] [Indexed: 11/19/2022]
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9
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Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods. Foods 2022; 11:foods11152261. [PMID: 35954028 PMCID: PMC9368678 DOI: 10.3390/foods11152261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 07/18/2022] [Accepted: 07/25/2022] [Indexed: 11/30/2022] Open
Abstract
Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100 g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm−1) between the roasting methods used. The finding of the current investigation of roasting methods was that the fatty acid profiles were across methods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting method for the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.
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Morya S, Menaa F, Jiménez-López C, Lourenço-Lopes C, BinMowyna MN, Alqahtani A. Nutraceutical and Pharmaceutical Behavior of Bioactive Compounds of Miracle Oilseeds: An Overview. Foods 2022; 11:foods11131824. [PMID: 35804639 PMCID: PMC9265468 DOI: 10.3390/foods11131824] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/14/2022] [Accepted: 06/15/2022] [Indexed: 02/01/2023] Open
Abstract
India plays an important role in the production of oilseeds, which are mainly cultivated for future extraction of their oil. In addition to the energic and nutritional contribution of these seeds, oilseeds are rich sources of bioactive compounds (e.g., phenolic compounds, proteins, minerals). A regular and moderate dietary supplementation of oilseeds promotes health, prevents the appearance of certain diseases (e.g., cardiovascular diseases (CVDs), cancers) and delays the aging process. Due to their relevant content in nutraceutical molecules, oilseeds and some of their associated processing wastes have raised interest in food and pharmaceutical industries searching for innovative products whose application provides health benefits to consumers. Furthermore, a circular economy approach could be considered regarding the re-use of oilseeds’ processing waste. The present article highlights the different oilseed types, the oilseeds-derived bioactive compounds as well as the health benefits associated with their consumption. In addition, the different types of extractive techniques that can be used to obtain vegetable oils rich from oilseeds, such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE) and supercritical fluid extraction (SFE), are reported. We conclude that the development and improvement of oilseed markets and their byproducts could offer even more health benefits in the future, when added to other foods.
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Affiliation(s)
- Sonia Morya
- Department of Food Technology & Nutrition, School of Agriculture, Lovely Professional University (LPU), Punjab 144001, India
- Correspondence: (S.M.); (F.M.)
| | - Farid Menaa
- Department of Internal Medicine and Nanomedicine, California Innovations Corporation (Fluorotronics-CIC), San Diego 92037, CA, USA
- Correspondence: (S.M.); (F.M.)
| | | | - Catarina Lourenço-Lopes
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Vigo 36310, Spain;
| | | | - Ali Alqahtani
- Department of Pharmacology, College of Pharmacy, King Khalid University, Abha 62529, Saudi Arabia;
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11
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Ma F, Wei Z, Zhang M, Shuai X, Du L. Optimization of Aqueous Enzymatic Microwave Assisted Extraction of Macadamia Oil And Evaluation of Its Chemical Composition, Physicochemical Properties, and Antioxidant Activities. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Fei‐Yue Ma
- Key Laboratory of Tropical Fruit Biology Ministry of Agriculture and Rural Affairs Zhanjiang 524091 China
- South Subtropical Crop Research Institute Chinese Academy of Tropical Agricultural Science (CATAS) Zhanjiang 524091 China
| | - Zuo‐Fu Wei
- College of Life Sciences Shanxi Normal University Linfen 041000 China
| | - Ming Zhang
- Key Laboratory of Tropical Fruit Biology Ministry of Agriculture and Rural Affairs Zhanjiang 524091 China
- South Subtropical Crop Research Institute Chinese Academy of Tropical Agricultural Science (CATAS) Zhanjiang 524091 China
| | - Xi‐Xiang Shuai
- Key Laboratory of Tropical Fruit Biology Ministry of Agriculture and Rural Affairs Zhanjiang 524091 China
- South Subtropical Crop Research Institute Chinese Academy of Tropical Agricultural Science (CATAS) Zhanjiang 524091 China
| | - Li‐Qing Du
- Key Laboratory of Tropical Fruit Biology Ministry of Agriculture and Rural Affairs Zhanjiang 524091 China
- South Subtropical Crop Research Institute Chinese Academy of Tropical Agricultural Science (CATAS) Zhanjiang 524091 China
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12
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Adebo OA, Oyedeji AB, Adebiyi JA, Chinma CE, Oyeyinka SA, Olatunde OO, Green E, Njobeh PB, Kondiah K. Kinetics of Phenolic Compounds Modification during Maize Flour Fermentation. Molecules 2021; 26:molecules26216702. [PMID: 34771110 PMCID: PMC8587012 DOI: 10.3390/molecules26216702] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2021] [Revised: 11/01/2021] [Accepted: 11/01/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to investigate the kinetics of phenolic compound modification during the fermentation of maize flour at different times. Maize was spontaneously fermented into sourdough at varying times (24, 48, 72, 96, and 120 h) and, at each point, the pH, titratable acidity (TTA), total soluble solids (TSS), phenolic compounds (flavonoids such as apigenin, kaempferol, luteolin, quercetin, and taxifolin) and phenolic acids (caffeic, gallic, ferulic, p-coumaric, sinapic, and vanillic acids) were investigated. Three kinetic models (zero-, first-, and second-order equations) were used to determine the kinetics of phenolic modification during the fermentation. Results obtained showed that fermentation significantly reduced pH, with a corresponding increase in TTA and TSS. All the investigated flavonoids were significantly reduced after fermentation, while phenolic acids gradually increased during fermentation. Among the kinetic models adopted, first-order (R2 = 0.45–0.96) and zero-order (R2 = 0.20–0.82) equations best described the time-dependent modifications of free and bound flavonoids, respectively. On the other hand, first-order (R2 = 0.46–0.69) and second-order (R2 = 0.005–0.28) equations were best suited to explain the degradation of bound and free phenolic acids, respectively. This study shows that the modification of phenolic compounds during fermentation is compound-specific and that their rates of change may be largely dependent on their forms of existence in the fermented products.
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Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
| | - Ajibola Bamikole Oyedeji
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
| | - Janet Adeyinka Adebiyi
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria;
- Africa Center of Excellence for Mycotoxin and Food Safety, Federal University of Technology, P.M.B 65, Minna 920001, Nigeria
| | - Samson Adeoye Oyeyinka
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Oladipupo Odunayo Olatunde
- Department of Food and Human Nutritional Sciences, Faculty of Agricultural and Food Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
| | - Ezekiel Green
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Patrick Berka Njobeh
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
| | - Kulsum Kondiah
- Department of Biotechnology and Food Technology, Doornfontein Campus, Faculty of Science, University of Johannesburg, Doornfontein, P.O. Box 17011, Johannesburg 2028, South Africa; (J.A.A.); (S.A.O.); (E.G.); (P.B.N.)
- Correspondence: (O.A.A.); (A.B.O.); (K.K.); Tel.: +27-115596261 (O.A.A.); +27-744113712 (A.B.O.); +27-115596915 (K.K.)
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13
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Kaseke T, Opara UL, Fawole OA. Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review. Journal of Food Science and Technology 2021; 58:4451-4464. [PMID: 34629509 DOI: 10.1007/s13197-021-04981-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/04/2020] [Accepted: 01/13/2021] [Indexed: 01/15/2023]
Abstract
Seed oil quality is a function of several attributes which include its bioactive compounds, physicochemical and functional properties. These quality attributes are important in seed oil processing as they determine the oil palatability, nutritional and market value. Besides the health, environmental and economic issues related to seed oil extraction using organic solvents such as hexane, other conventional seed oil extraction techniques such as supercritical fluid extraction, enzyme digestion and cold pressing are associated with low recovery of oil and bioactive compounds. Application of novel seeds pretreatments techniques such as microwaving, enzymatic digestion, pulsed electric field and ultrasonication do not only improve the oil yield and quality attributes, but also reduces seed oil extraction time, solvent and energy consumption. Higher phenolic compounds, carotenoids, tocopherols, phytosterols and antioxidant properties in oil from pretreated seeds offer health benefits related to the prevention of cancer, diabetes, obesity, inflammatory and cardiovascular diseases. Increased consumer interest in functional foods and the potential of seeds pretreatments in enhancing the extractability of bioactive compounds from plant material has increased the application of novel pretreatment techniques on diverse oilseeds. This review describes the commonly studied novel seeds pretreatment techniques and critically discusses their influence on the oil physicochemical attributes, oxidation indices, bioactive compounds and antioxidant properties.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa.,Postharvest Technology Research Laboratory, Faculty of AgriSciences, Africa Institute for Postharvest Technology, South African Research Chair in Postharvest Technology, Stellenbosch University, Private Bag X1, Stellenbosch, 7602 South Africa
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, Johannesburg, 2006 South Africa
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14
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Yu J, Wang M, Zhang M, Liu Y, Li J. Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. J Food Sci 2021; 86:2990-3000. [PMID: 34146421 DOI: 10.1111/1750-3841.15792] [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] [Revised: 04/13/2021] [Accepted: 04/27/2021] [Indexed: 11/27/2022]
Abstract
Effects of infrared ray roasting (IRR) on the oxidation stability and flavors of virgin rapeseed oil (VROs) at 110-170°C were investigated and compared with traditional roller roasting (TRR). Results showed that IRR samples showed lower acid and peroxides values, higher oxidation stability index, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity than TRR ones. IRR samples displayed better thermal expansion of rapeseed for internal fragmentation from microstructures, which facilitated the release of tocophenols (652.63-748.78 mg/kg) and 4-vinylsyringol (7.54-678.19 mg/kg), compared with TRR ones with tocophenols (652.63-689.28 mg/kg) and 4-vinylsyringol (7.54-524.18 mg/kg) contributing to better oxidation stability. Moreover, important volatile compounds, including pyrazines, isothiocyanates, nitriles and aldehydes, were formed quantitatively more in IRR than TRR samples, which was attributed to better heat transfer efficiency and internal fragmentation promoting complex reactions inside rapeseed. Therefore, IRR has more positive roasting effects on VROs than TRR. PRACTICAL APPLICATION: Virgin rapeseed oil is a massively consumed flavor vegetable oil, but the traditional high-temperature roller seed roasting process can cause serious quality problems. Our work applied a novel roasting technology, infrared ray roasting to rapeseed pretreatment. The results show that this new type of roasting technology is more efficient and stable and has important applications in the production of virgin rapeseed oil with better oxidative stability and flavor.
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Affiliation(s)
- Jie Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mengzhu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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15
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Jiang J, Nie Y, Sun X, Xiong YL. Partial Removal of Phenolics Coupled with Alkaline pH Shift Improves Canola Protein Interfacial Properties and Emulsion in In Vitro Digestibility. Foods 2021; 10:foods10061283. [PMID: 34199750 PMCID: PMC8227346 DOI: 10.3390/foods10061283] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 05/31/2021] [Accepted: 06/01/2021] [Indexed: 11/16/2022] Open
Abstract
The effect of polyphenol removal (“dephenol”) combined with an alkaline pH shift treatment on the O/W interfacial and emulsifying properties of canola seed protein isolate (CPI) was investigated. Canola seed flour was subjected to solvent extraction to remove phenolic compounds, from which prepared CPI was exposed to a pH12 shift to modify the protein structure. Dephenoled CPI had a light color when compared with an intense dark color for the control CPI. Up to 53% of phenolics were removed from the CPI after the extraction with 70% ethanol. Dephenoled CPI showed a partially unfolded structure and increased surface hydrophobicity and solubility. The particle size increased slightly, indicating that soluble protein aggregates formed after the phenol removal. The pH12 shift induced further unfolding and decreased protein particle size. Dephenoled CPI had a reduced β subunit content but an enrichment of disulfide-linked oligopeptides. Dephenol improved the interfacial rheology and emulsifying properties of CPI. Although phenol removal did not promote peptic digestion and lipolysis, it facilitated tryptic disruption of the emulsion particles due to enhanced proteolysis. In summary, dephenol accentuated the effect of the pH shift to improve the overall emulsifying properties of CPI and emulsion in in vitro digestion.
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Affiliation(s)
- Jiang Jiang
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.J.); (Y.N.); (X.S.)
| | - Yunqing Nie
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.J.); (Y.N.); (X.S.)
| | - Xuemei Sun
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (J.J.); (Y.N.); (X.S.)
| | - Youling L. Xiong
- Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, USA
- Correspondence: ; Tel.: +1-859-257-5318
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16
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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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17
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Available technologies on improving the stability of polyphenols in food processing. FOOD FRONTIERS 2021. [DOI: 10.1002/fft2.65] [Citation(s) in RCA: 77] [Impact Index Per Article: 25.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
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18
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Zeb A. A comprehensive review on different classes of polyphenolic compounds present in edible oils. Food Res Int 2021; 143:110312. [PMID: 33992331 DOI: 10.1016/j.foodres.2021.110312] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 02/25/2021] [Accepted: 03/11/2021] [Indexed: 12/14/2022]
Abstract
Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food products. In addition to other antioxidants, the desired thermal stability of edible is achieved by either fortification or mixing of edible oils. This comprehensive review was therefore aimed to review the different classes of polyphenolic compounds present in commonly consumed edible oils. The edible oils reviewed include soybean, olive, rapeseed, canola, sunflower, flaxseed, sesame, cottonseed, palm, almond, peanut, chestnut, coconut, and hazelnut oils. The identified classes of polyphenolic compounds such as simple phenols, hydroxybenzoic acids, phenylethanoids, hydroxycinnamic acid, esters of hydroxycinnamic acids, coumarins & chromans, stilbenes, flavonoids, anthocyanins, and lignans were discussed. It was observed that a single edible from different origins showed the varied composition of the different classes of phenolic compounds. Among the oils, soybean, sunflower, olive, and brassica oils received higher attention in terms of polyphenol composition. Some classes of phenolic compounds were either not reported or absent in one edible oil, while present in others. Among the different classes of phenolics, hydroxybenzoic acids, hydroxycinnamic acid and flavonoids were the most widely present compounds. Phenolic compounds in edible oils possess several health benefits such as antioxidant, antibacterial, anti-viral, anti-inflammatory, anti-tumour, antioxidants, cardioprotective, neuroprotective, anti-diabetic properties and anti-obesity.
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Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Khyber Pakhtunkhwa, Pakistan.
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19
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Gaber MAFM, Mansour MP, Trujillo FJ, Juliano P. Microwave pre-treatment of canola seeds and flaked seeds for increased hot expeller oil yield. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:323-332. [PMID: 33505076 PMCID: PMC7813898 DOI: 10.1007/s13197-020-04545-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/22/2020] [Accepted: 05/21/2020] [Indexed: 06/12/2023]
Abstract
Microwave (MW) pre-treatment of canola seeds or flaked seeds was found to be a superior alternative to the conventional thermal pre-treatment (steam). Flaked seeds were "cooked" (heat-treated) with steam or using microwave treatments in the temperature range of 62-130 °C prior to expeller pressing. Microwave cooking at 100 °C resulted in the highest increase in the pressed oil yield, which is an increase of 3.7% (w/w) on a pressed oil basis or 9.0% (oil in seed basis) compared with steam cooking. Whole canola seeds conditioning was conducted with microwaves or steam, in the temperature range of 40-75 °C, followed by microwave or steam cooking at 100 °C to evaluate the effect of MW treatment during conditioning on the expeller oil yield. The use of a continuous microwave process for combined conditioning of whole seeds at 55 °C and subsequent cooking of flaked seeds at 100 °C resulted in a 4.0% increase in expeller oil yield, compared with steam conditioning and cooking. The influence of dry basis (db %) moisture contents of 5%, 11.5%, and 16.5% on oil yield after steam or MW treatments of seeds and flaked seeds was also studied. The moisture content of 11.5% (db %) yielded the highest net oil yield for both MW and steam at best conditioning and cooking temperatures of 55 °C and 100 °C, respectively. No significant impact of MW cooking was seen on oil quality compared with conventional steam cooking.
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Affiliation(s)
- Mohammed A. Fouad M. Gaber
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW Australia
- CSIRO Agriculture and Food, Melbourne, VIC Australia
| | | | - Francisco J. Trujillo
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW Australia
| | - Pablo Juliano
- CSIRO Agriculture and Food, Melbourne, VIC Australia
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20
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Hudson da Silva Souza I, Nogueira JP, Rajan M, Santos Leite Neta MT, Narain N. Babassu Oil (
Orbynia phalerata
), an Artisanal Product: Process Optimization of Seed Roasting on Yield, Phenolic Compounds, and Antioxidant Capacity. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000163] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Iago Hudson da Silva Souza
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | - Juliete Pedreira Nogueira
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | - Murugan Rajan
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | | | - Narendra Narain
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
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21
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Kaseke T, Opara UL, Fawole OA. Effect of Microwave Pretreatment of Seeds on the Quality and Antioxidant Capacity of Pomegranate Seed Oil. Foods 2020; 9:E1287. [PMID: 32937735 PMCID: PMC7555658 DOI: 10.3390/foods9091287] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2020] [Revised: 08/29/2020] [Accepted: 09/06/2020] [Indexed: 11/21/2022] Open
Abstract
Microwave pretreatment of oilseeds is a novel technique used to enhance oil nutraceutical properties. In this study, the effect of microwave pretreatment of seeds was investigated on pomegranate seed oil quality attributes including oil yield, yellowness index, refractive index, peroxide value, ρ-anisidine value, total oxidation value, conjugated dienes, total phenolic content, total carotenoids content, phytosterol composition, fatty acid composition, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, and ferric reducing antioxidant power (FRAP). The seeds of three different pomegranate cultivars ('Acco', 'Herskawitz', and 'Wonderful') were microwave heated at 261 W for 102 s. Pomegranate seeds microwave pretreatment enhanced oil yield, yellowness index, total carotenoids content, total phenolic content, FRAP and DPPH radical scavenging capacity, despite an increase in conjugated dienes, and peroxide value. Palmitic acid, oleic acid, linoleic acid, saturated, and monosaturated fatty acids were increased after pomegranate seeds microwave pretreatment, whilst the levels of punicic acid and β-sitosterol were reduced. Nevertheless, the refractive index, the ratio of unsaturated to saturated fatty acid of the extracted oil were not significantly (p > 0.05) affected by pomegranate seeds microwave pretreatment. Principal component analysis and agglomerative hierarchical clustering established that 'Acco' and 'Wonderful' oil extracts from microwave pretreated PS exhibited better oil yield, whilst 'Herskawitz' oil extracts showed higher total carotenoids content, total phenolic content, and antioxidant capacity.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa;
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa;
- Postharvest Technology Research Laboratory, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, Johannesburg 2006, South Africa
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22
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Chew SC. Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality. Food Res Int 2020; 131:108997. [DOI: 10.1016/j.foodres.2020.108997] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 12/03/2019] [Accepted: 01/08/2020] [Indexed: 01/22/2023]
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23
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Cong Y, Zheng M, Huang F, Liu C, Zheng C. Sinapic acid derivatives in microwave-pretreated rapeseeds and minor components in oils. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103394] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Sikorska E, Wójcicki K, Kozak W, Gliszczyńska-Świgło A, Khmelinskii I, Górecki T, Caponio F, Paradiso VM, Summo C, Pasqualone A. Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage. Foods 2019; 8:foods8120665. [PMID: 31835617 PMCID: PMC6963837 DOI: 10.3390/foods8120665] [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: 11/11/2019] [Revised: 12/04/2019] [Accepted: 12/05/2019] [Indexed: 12/31/2022] Open
Abstract
The aim of this study was to test the usability of fluorescence spectroscopy to evaluate the stability of cold-pressed rapeseed oil during storage. Freshly-pressed rapeseed oil was stored in colorless and green glass bottles exposed to light, and in darkness for a period of 6 months. The quality deterioration of oils was evaluated on the basis of several chemical parameters (peroxide value, acid value, K232 and K270, polar compounds, tocopherols, carotenoids, pheophytins, oxygen concentration) and fluorescence. Parallel factor analysis (PARAFAC) of oil excitation-emission matrices revealed the presence of four fluorophores that showed different evolution throughout the storage period. The fluorescence study provided direct information about tocopherol and pheophytin degradation and revealed formation of a new fluorescent product. Principal component analysis (PCA) performed on analytical and fluorescence data showed that oxidation was more advanced in samples exposed to light due to the photo-induced processes; only a very minor effect of the bottle color was observed. Multiple linear regression (MLR) and partial least squares regression (PLSR) on the PARAFAC scores revealed a quantitative relationship between fluorescence and some of the chemical parameters.
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Affiliation(s)
- Ewa Sikorska
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
- Correspondence:
| | - Krzysztof Wójcicki
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Wojciech Kozak
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Institute of Quality Science, Poznań University of Economics and Business, al. Niepodległości 10, 61-875 Poznań, Poland
| | - Igor Khmelinskii
- Department of Chemistry and Pharmacy and Center of Electronics, Optoelectronics and Telecommunications, Faculty of Science and Technology, University of the Algarve, FCT, DQF and CEOT, Campus de Gambelas, 8005-139 Faro, Portugal
| | - Tomasz Górecki
- Faculty of Mathematics and Computer Science, Adam Mickiewicz University, Uniwersytetu Poznańskiego 4, 61-614 Poznań, Poland
| | - Francesco Caponio
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, via Amendola 165/a, I-70126 Bari, Italy
| | - Vito M. Paradiso
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, via Amendola 165/a, I-70126 Bari, Italy
| | - Carmine Summo
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, via Amendola 165/a, I-70126 Bari, Italy
| | - Antonella Pasqualone
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, via Amendola 165/a, I-70126 Bari, Italy
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25
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Zhou Q, Jia X, Deng Q, Chen H, Tang H, Huang F. Quality evaluation of rapeseed oil in Chinese traditional stir-frying. Food Sci Nutr 2019; 7:3731-3741. [PMID: 31763022 PMCID: PMC6848836 DOI: 10.1002/fsn3.1232] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 08/09/2019] [Accepted: 08/12/2019] [Indexed: 01/24/2023] Open
Abstract
Canolol is a potential antioxidation ingredient in rapeseed oil. Rapeseed oil with two levels of canolol (528.9 vs. 250.5 mg/kg) was used for stir-frying different foods (potatoes, tofu, and vegetables). Comprehensive evaluations indicated that the canolol content in high canolol rapeseed oil (HCR) and low canolol rapeseed oil (LCR) after stir-frying were in the range of 187.8-237.7 and 45.6-96.4 mg/kg, respectively. The degradation rate of total phenol was 58.4% and 80.3% in HCR and LCR, respectively. The loss rates of α- and γ-tocopherol were 24.5% and 47.6%, respectively. Phytosterol concentration decreased by 20% and trans-fatty acid was not detected in either rapeseed oil. In addition, the peroxide value, anisidine value, and malondialdehyde content in HCR were lower than those in LCR. The oxidative stability index in HCR was longer, showing lower extent of deterioration. Rapeseed oil with high canolol content displayed good oxidation resistance due to significant positive correlation with oxidation induction time (p < .01).
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Affiliation(s)
- Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Xiao Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Hong Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
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26
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Gou X, Tian Y, Yang X, Sun L, Guo Y. Freezing point temperature is in favor of not-from-concentrate apple juice storage. Food Sci Nutr 2019; 7:2242-2251. [PMID: 31367352 PMCID: PMC6657751 DOI: 10.1002/fsn3.1028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2018] [Revised: 01/13/2019] [Accepted: 01/17/2019] [Indexed: 12/16/2022] Open
Abstract
The short storage period is still a problem hindering the promotion of not-from-concentrate (NFC) apple juice, despite the fact it possesses higher nutritional value and more attractive taste compared with its concentrated counterparts. In this study, we compared the effects of temperature range including room temperature (25°C), refrigerator temperature (4°C), freezing point temperature (-1.5°C), and frozen temperature (-18°C), respectively, on the quality of NFC apple juices during a long storage period (150 days). The results suggested that all the juices exhibited good safety during the storage, and the juice stored at -1.5°C possessed higher polyphenol contents, physicochemical properties, less color alteration, and less loss of aroma and taste than 25 and 4°C. Besides, although an exceedingly low temperature (-18°C) could greatly retard the juice deterioration, the loss of aroma and taste was significant. Overall, our results indicated that the NFC juice was most favored by storage at freezing point temperature (-1.5°C), with the highest similarity to the freshly squeezed apple juice.
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Affiliation(s)
- Xiaoju Gou
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - You Tian
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Xi Yang
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Lijun Sun
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Yurong Guo
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
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Song JG, Cao C, Li J, Xu YJ, Liu Y. Development and Validation of a QuEChERS-LC-MS/MS Method for the Analysis of Phenolic Compounds in Rapeseed Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:4105-4112. [PMID: 30907591 DOI: 10.1021/acs.jafc.9b00029] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
In recent years, the determination of phenolic compounds in vegetable oil has aroused broad attention because these compounds have beneficial effects on health. In this work, a novel method based on the quick, easy, cheap, effective, rugged, and safe (QuEChERS) method and LC-MS/MS was developed for the analysis of phenolic compounds. A total of 18 mL of acetonitrile, 3 mL of water, and 270 mg of C18 sorbent were utilized in the optimized QuEChERS procedure. The LC-MS/MS analysis was performed in a C18 column under gradient-elution conditions with eluent of acetonitrile and water with 0.1% acetic acid. The QuEChERS approach achieved decent extraction recoveries (75.32-103.93%) for most phenolic compounds. The QuEChERS-LC-MS/MS method was validated in terms of accuracy, precision, sensitivity, and linearity. The proposed method was further evaluated using different prepared rapeseed oils. The result demonstrated that QuEChERS-LC-MS/MS is a rapid and reliable method for determining phenolic compounds in rapeseed oils.
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Affiliation(s)
- Jun-Ge Song
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Chen Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province , Jiangnan University , 1800 Lihu Road , Wuxi , Jiangsu 214122 , People's Republic of China
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28
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Mazaheri Y, Torbati M, Azadmard-Damirchi S, Savage GP. Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil. Food Chem 2019; 274:480-486. [DOI: 10.1016/j.foodchem.2018.09.001] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 08/02/2018] [Accepted: 09/01/2018] [Indexed: 10/28/2022]
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29
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Boschetti TK, de Oliveira EG, Rigo LA, Coradini K, Ruver Beck RC. Simultaneous Assay of ρ-Coumaric Acid and Coumarin Co-encapsulated in Lipid-core Nanocapsules: Validation of an LC Analytical Method. CURR PHARM ANAL 2019. [DOI: 10.2174/1573412913666171027163451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
Lipid-Core Nanocapsules (LNC) containing co-encapsulated-coumaric acid
and coumarin are under development. However, there is a lack of analytical methods to assay these
bioactives in nanoformulations.
Objective:
The aim of this study was to validate an LC analytical method for the simultaneous determination
of ρ-coumaric acid and coumarin in lipid-core nanocapsules.
Methods:
The mobile phase was composed of acetonitrile:water (40:60 v/v) adjusted to pH 4 and a C-
18 reversed-phase column was used. Both bioactives were detected at 275 nm. Specificity, linearity,
range, precision and accuracy of the method were assessed, according to the official requirements.
Results:
Nanocapsules containing ρ-coumaric and coumarin had monomodal particle size distribution,
spherical-shape and Z-average size of 207 ± 2 nm. LC method was specific, linear (5 to 30 µg.mL-1),
precise (RSD < 5%) and accurate (97 - 103%). It was applied to assay the content and encapsulation
efficiency of the bioactive substances in LNC, which were close to 0.5 mg.mL-1 and 72%, respectively.
Conclusion:
The proposed analytical method is reliable for the simultaneous assay of ρ-coumaric acid
and coumarin in nanocapsules and can be further used in their development.
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Affiliation(s)
- Ticiane Krapf Boschetti
- Departamento de Producao e Controle de Medicamentos, Programa de Pos-Graduacao em Ciencias Farmaceuticas, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Edilene Gadelha de Oliveira
- Departamento de Producao e Controle de Medicamentos, Programa de Pos-Graduacao em Ciencias Farmaceuticas, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Lucas Almeida Rigo
- Departamento de Producao e Controle de Medicamentos, Programa de Pos-Graduacao em Ciencias Farmaceuticas, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Karine Coradini
- Departamento de Producao e Controle de Medicamentos, Programa de Pos-Graduacao em Ciencias Farmaceuticas, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
| | - Ruy Carlos Ruver Beck
- Departamento de Producao e Controle de Medicamentos, Programa de Pos-Graduacao em Ciencias Farmaceuticas, Universidade Federal do Rio Grande do Sul, Porto Alegre, RS, Brazil
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30
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Hu H, Liu H, Shi A, Liu L, Fauconnier ML, Wang Q. The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil. Molecules 2018. [PMID: 30585177 DOI: 10.3390/molecules2401006224] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/01/2023] Open
Abstract
The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard. Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed. MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor.
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Affiliation(s)
- Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China.
- Laboratory of General and Organic Chemistry, University of Liege, Gembloux Agro-Bio Tech, Passage des Déportés, 2-5030 Gembloux, Belgium.
| | - Hongzhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China.
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China.
| | - Li Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China.
| | - Marie Laure Fauconnier
- Laboratory of General and Organic Chemistry, University of Liege, Gembloux Agro-Bio Tech, Passage des Déportés, 2-5030 Gembloux, Belgium.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China.
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31
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The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil. Molecules 2018; 24:molecules24010062. [PMID: 30585177 PMCID: PMC6337082 DOI: 10.3390/molecules24010062] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 12/20/2018] [Accepted: 12/21/2018] [Indexed: 11/16/2022] Open
Abstract
The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard. Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed. MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor.
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32
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Campos AF, Cassella RJ. Determination of acetate and formate in vegetable oils by ion chromatography after multivariate optimization of the extraction process using a Doehlert design. Food Chem 2018; 269:252-257. [DOI: 10.1016/j.foodchem.2018.06.136] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Revised: 05/29/2018] [Accepted: 06/28/2018] [Indexed: 10/28/2022]
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33
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Kim AN, Lee KY, Kim HJ, Chun J, Kerr WL, Choi SG. The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground Apples. J Food Sci 2018; 83:3019-3026. [PMID: 30440087 DOI: 10.1111/1750-3841.14389] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 09/21/2018] [Accepted: 10/15/2018] [Indexed: 11/30/2022]
Abstract
The effects of added water (1:0 up to 1:4 apple:water w/v) and grinding temperature on browning and antioxidant capacity of apples were investigated. Grinding apple with addition of water decreased browning and loss of antioxidant activity when ground with water up to 1:3 ratio. Browning, antioxidant capacity, major phenolic compounds (chlorogenic acid, epicatechin, and procyanidin B2), and ascorbic acid in ground apple with water (1:1) were evaluated at grinding temperatures from 5 °C to 45 °C. The degradation of antioxidant activity, phenolic compounds, and ascorbic acid followed first-order kinetics. The temperature-dependent degradation was adequately modeled using the Arrhenius equation, and kinetic parameters such as k, t1/2 , Q10 , and Ea indicated that the grinding temperature was a key factor affecting retention of antioxidant activity, phenolics, and ascorbic acid contents in apple. PRACTICAL APPLICATION: The phenolic compounds and antioxidant activity of fruits and vegetables can be altered by processing such as thermal treatments and grinding. Therefore, it is important to evaluate and predict the quality characteristics of the fruits as affected by processing conditions. In this study, we found grinding conditions retard the changes in color and loss in phenolic compounds and antioxidant activity of ground apples. This new finding can be helpful for engineers and scientists to control and optimize the grinding system by retaining the high nutritional values of apple products.
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Affiliation(s)
- Ah-Na Kim
- Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea
| | - Kyo-Yeon Lee
- Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea
| | - Hyun-Jin Kim
- Div. of Applied Life Science, Gyeongsang Natl. Univ., Jinju, 52828, Korea
| | - Jiyeon Chun
- Div. of Food Science and Technology, Sunchon Natl. Univ., Suncheon, 57922, Korea
| | - William L Kerr
- Dept. of Food Science and Technology, Univ. of Georgia, 100 Cedar Street, Athens, GA, U.S.A
| | - Sung-Gil Choi
- Div. of Food Science and Technology (Inst. of Agriculture and Life Sciences), Gyeongsang Natl. Univ., Jinju, 52828, Korea
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34
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Improving Oil Extraction from Canola Seeds by Conventional and Advanced Methods. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9182-1] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Zhou Q, Tang H, Jia X, Zheng C, Huang F, Zhang M. Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1514632] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Qi Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P. R. China
- Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, P. R. China
| | - Hu Tang
- Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, P. R. China
| | - Xiao Jia
- Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, P. R. China
| | - Chang Zheng
- Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, P. R. China
| | - Fenghong Huang
- Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseed Processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan, P. R. China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, P. R. China
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36
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Rękas A, Wroniak M. Oxidation kinetics of rapeseed oil pressed from microwave pre-treated seeds during long-term storage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Agnieszka Rękas
- Department of Food Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Nowoursynowska St. 159c; 02-787 Warsaw Poland
| | - Małgorzata Wroniak
- Department of Food Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Nowoursynowska St. 159c; 02-787 Warsaw Poland
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37
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Kim AN, Kim HJ, Chun J, Heo HJ, Kerr WL, Choi SG. Degradation kinetics of phenolic content and antioxidant activity of hardy kiwifruit (Actinidia arguta) puree at different storage temperatures. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.036] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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38
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Rękas A, Siger A, Wroniak M, Ścibisz I. Phytochemicals and Antioxidant Activity Degradation Kinetics During Long‐Term Storage of Rapeseed Oil Pressed From Microwave‐Treated Seeds. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700283] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Agnieszka Rękas
- Faculty of Food SciencesDepartment of Food TechnologyWarsaw University of Life SciencesNowoursynowska St. 159c02‐787 WarsawPoland
| | - Aleksander Siger
- Faculty of Food Sciences and NutritionDepartment of Food Biochemistry and AnalysisPoznań University of Life SciencesWojska Polskiego St. 2860‐637 PoznańPoland
| | - Małgorzata Wroniak
- Faculty of Food SciencesDepartment of Food TechnologyWarsaw University of Life SciencesNowoursynowska St. 159c02‐787 WarsawPoland
| | - Iwona Ścibisz
- Faculty of Food SciencesDepartment of Food TechnologyWarsaw University of Life SciencesNowoursynowska St. 159c02‐787 WarsawPoland
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39
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Farid M, Ali S, Rizwan M, Saeed R, Tauqeer HM, Sallah-Ud-Din R, Azam A, Raza N. Microwave irradiation and citric acid assisted seed germination and phytoextraction of nickel (Ni) by Brassica napus L.: morpho-physiological and biochemical alterations under Ni stress. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2017; 24:21050-21064. [PMID: 28726228 DOI: 10.1007/s11356-017-9751-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Accepted: 07/10/2017] [Indexed: 06/07/2023]
Abstract
The complex bio-geochemistry of soil allows pollutant to persist for a longer period of time which further decreased the fertility and natural composition of land. Nickel, an inorganic pollutant, coming from a wide range of industrial and manufacturing units possesses serious threat to soil degradation and crop productivity around the world. The present study was carried to evaluate the combined role of microwave irradiation (MR) and citric acid (CA) on the phytoextraction potential of Brassica napus L. under Ni stress. An initial seed germination test was conducted to select effective time scale of MR exposure. Highest seed germination was observed at exposure of 2.45 GHz frequency for 30 s. Healthy seeds of B. napus L. genotype Faisal Canola (RBN-03060) treated with MR at 2.45 GHz for 30 s were sown in plastic pots filled with 5 kg of soil. Nickel and CA applied exogenously in solution form with different combinations to both MR-treated and untreated B. napus plants. The MR-treated plants showed higher growth, biomass, photosynthetic pigments (Chl a, b, total, and carotenoids) and activities of antioxidant enzymes (SOD, POD, APX, CAT) as compared to untreated plants who showed higher reactive oxygen species (MDA, H2O2) and electrolyte leakage. Increasing Ni concentration significantly decreased the physiological and biochemical attributes of B. napus both in MR-treated and untreated plants. The addition of CA alleviated Ni-induced toxic effects in both MR-treated and untreated plants by improving antioxidant defense system. The degree of Ni stress mitigation was higher in MR-treated plants. The Ni concentration was higher in root, stem, and leaves of MR-treated plants under CA application as compared to untreated plants. The present study concluded that seeds treated with MR before sowing showed higher accumulation and concentration of Ni from soil, and this phenomenon boosted with the application of CA.
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Affiliation(s)
- Mujahid Farid
- Department of Environmental Sciences, University of Gujrat, Hafiz Hayat Campus, Gujrat, 50700, Pakistan.
| | - Shafaqat Ali
- Department of Environmental Sciences and Engineering, Government College University, Faisalabad, 38000, Pakistan
| | - Muhammad Rizwan
- Department of Environmental Sciences and Engineering, Government College University, Faisalabad, 38000, Pakistan
| | - Rashid Saeed
- Department of Environmental Sciences, University of Gujrat, Hafiz Hayat Campus, Gujrat, 50700, Pakistan
| | - Hafiz Muhammad Tauqeer
- Department of Environmental Sciences, University of Gujrat, Hafiz Hayat Campus, Gujrat, 50700, Pakistan
| | - Rasham Sallah-Ud-Din
- Department of Environmental Sciences, University of Gujrat, Hafiz Hayat Campus, Gujrat, 50700, Pakistan
| | - Ahmed Azam
- Department of Physics, University of Education, Faislabad Campus, Faisalabad, 38000, Pakistan
| | - Nighat Raza
- Institute of Home and Food Sciences, Government College University, Faisalabad, 38000, Pakistan
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40
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Rękas A, Wroniak M, Siger A, Ścibisz I, Derewiaka D, Anders A. Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds. Int J Food Sci Nutr 2017; 68:788-799. [PMID: 28276903 DOI: 10.1080/09637486.2017.1290054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
In this study, the effect of rapeseed mechanical hulling and thermal pre-treatment by microwaves (from 2 to 10 min with 2-min intervals, 800 W) and roasting (from 20 to 100 min with 20-min intervals, 165 °C) on the content of phytochemicals in the oil was investigated. Results showed that both pre-treatments applied differentiated the oils in terms of the content of bioactive compounds. In general, oils pressed from hulled and thermally pre-treated seeds contained higher content of tocopherols, PC-8 and phytosterols, while oils pressed from non-hulled and pre-processed seeds had significantly higher concentration of polyphenols. Both microwaving and roasting contributed to an increase of antioxidant capacity of studied oils. The increase of radical scavenging activity of oils was seen mainly in hydrophilic fraction of oil, which was highly positively correlated with the amount of canolol formed during seeds heating.
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Affiliation(s)
- Agnieszka Rękas
- a Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Małgorzata Wroniak
- a Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Aleksander Siger
- b Department of Food Biochemistry and Analysis, Faculty of Food Sciences and Nutrition , Poznań University of Life Sciences , Poznań , Poland
| | - Iwona Ścibisz
- a Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Dorota Derewiaka
- c Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Andrzej Anders
- d Department of Machines and Research Methodology, Faculty of Technical Sciences , University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
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