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Cui J, Zhao S, Zhou Y, Li T, Zhang W. A comprehensive foodomics analysis of rambutan seed oils: Focusing on the physicochemical parameters, lipid concomitants and lipid profiles. Food Chem X 2024; 23:101699. [PMID: 39176041 PMCID: PMC11339062 DOI: 10.1016/j.fochx.2024.101699] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2024] [Revised: 07/22/2024] [Accepted: 07/23/2024] [Indexed: 08/24/2024] Open
Abstract
A foodomics approach was employed to systematically characterize and compare the quality parameters, antioxidant activity, minor-components, fatty acid composition, and lipid profiles of the seed oils from the three most popular rambutan varieties in China. The total lipid content ranged from 23.40 to 25.77 g/100 g. The fatty acids 9cC18:1 (39.84%-40.92%) and C20:0 (28.45%-30.23%) were identified as the dominant ones, which are uncommon among higher plants. All oil samples exhibited low AI and TI values. BR-7 exhibited the highest levels of squalene (21.48 mg/kg), cholesterol (144.43 mg/kg), and tocopherol (17.42 mg/kg), and the lowest levels of polyphenols (24.21 mg GAE/kg). Additionally, a total of 807 lipid species were identified, with TAG, DGTS, and PE being the predominant ones. Multivariate statistical analyses revealed significant variations in lipid profiles among the varieties, particularly in glycerophospholipids and sphingolipids. Fifty-seven distinct lipids were identified as potential markers for distinguishing between rambutan varieties. Furthermore, a hypothetical scenario was developed by linking relevant lipid metabolism pathways. These findings establish a theoretical framework for comprehending rambutan seed oil in depth and unlocking its high-value potential.
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Affiliation(s)
- Jingtao Cui
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Siqi Zhao
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Yanchi Zhou
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Tian Li
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
| | - Weimin Zhang
- School of Food Science and Engineering, Hainan University, Haikou 570228, China
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2
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Guo Y, Nie Z, Cao M, Yang T, Tao G, Song L, Liu R, Chang M, Wang X. Exploring the characteristics, digestion behaviors, and nutraceutical potential of the underutilized Chimonanthus praecox (L.) link kernel oil: A combined in vitro and in vivo study. Food Chem 2024; 455:139898. [PMID: 38823123 DOI: 10.1016/j.foodchem.2024.139898] [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: 03/30/2024] [Revised: 05/21/2024] [Accepted: 05/28/2024] [Indexed: 06/03/2024]
Abstract
Chimonanthus praecox (L.) Link kernel oil (LMO) has the potential to expand the variety of nutraceutical plant oils available and provide support for the application of functional food. This study aimed to assess the edible potential of LMO by examining its physicochemical characteristics, digestion behaviors, and nutraceutical properties. The results revealed that LMO has a high oil content of 40.84% and is particularly rich in linoleic acid (53.37-56.30%), oleic acid (22.04-25.08%) and triacylglycerol (TAG) of linoleic acid -palmitoleic acid- oleic acid (10.57-12.70%). The quality characteristics and phytochemical composition of LMO were found to be influenced by variety and extraction methods used. In simulated in vitro digestion tests, LMO showed a better lipid release rate and degree. Animal studies further demonstrated that LMO led to better TAG and cholesterol excretion compared to soybean oil and camellia oleifera oil. Overall, this study highlights the potential of LMO as a high-quality edible oil.
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Affiliation(s)
- Yiwen Guo
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Zitao Nie
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Minjie Cao
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Tian Yang
- Analysis and Testing Center, Jiangnan University, Wuxi 214122, China.
| | - Guanjun Tao
- Analysis and Testing Center, Jiangnan University, Wuxi 214122, China
| | - Lijun Song
- College of Food Science and Technology, Hebei Normal University Of Science & Technology,Qinhuangdao, Hebei, 066000, China
| | - Ruijie Liu
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Ming Chang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xingguo Wang
- International Joint Research Laboratory for Oil Nutrition and Safety, Jiangnan University, Wuxi, Jiangsu, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
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Chen Z, Yang J, Fu Y, Wan Y, Liu W, Wang T, Fu X, Liu W, Wei C. Innovative insights into the roasting-driven transformation of volatile compounds and quality markers in flaxseed (Linum usitatissimum L.) oil. J Food Sci 2024. [PMID: 39150698 DOI: 10.1111/1750-3841.17295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 07/10/2024] [Accepted: 07/23/2024] [Indexed: 08/17/2024]
Abstract
Roasting is essential for developing the characteristic aroma of flaxseed oil (FSO), yet its impact on oil quality remains underexplored. This study employed headspace-gas chromatography-mass spectrometry coupled with multivariate analysis to elucidate the dynamic changes in volatile compounds and quality characteristics of FSO subjected to varying roasting temperatures. Our findings revealed that seven key aroma compounds, identified through the variable importance in the projection scores of partial least square-discrimination analysis models and relative aroma activity value, served as molecular markers indicative of distinct roasting temperatures. These compounds included 2,5-dimethylpyrazine, 2-pentylfuran, (E)-2-pentenal, 2-ethyl-3,6-dimethylpyrazine, heptanal, octanal, and 2-hexenal. Notably, roasting at 200°C was found to enhance oil stability and antioxidant capacity, with phenolic compounds and Maillard reaction products playing synergistic roles in bolstering these qualities. Network analysis further uncovered significant correlations between these key aroma compounds and quality characteristics, offering novel perspectives for assessing FSO quality under diverse roasting conditions. This research not only enriched our understanding of the roasting process's impact on FSO but also provided valuable guidance for the optimization of industrial roasting practices. This study would provide important practical applications in aroma regulation and process optimization of flaxseed oil. .
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Affiliation(s)
- Zhanglian Chen
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
| | - Jiawei Yang
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
| | - Yuxin Fu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
| | - Yilai Wan
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
| | - Wendi Liu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
| | - Ting Wang
- Xinjiang Academy of Agricultural and Reclamation Science, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
| | - Xizhe Fu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
| | - Wenyu Liu
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
| | - Changqing Wei
- Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
- Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang Uygur Autonomous Region, P. R. China
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Dai K, Agarwal N, Rodriguez-Palacios A, Basson AR. Regulation of Intestinal Inflammation by Walnut-Derived Bioactive Compounds. Nutrients 2024; 16:2643. [PMID: 39203780 PMCID: PMC11357266 DOI: 10.3390/nu16162643] [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: 07/20/2024] [Revised: 08/04/2024] [Accepted: 08/07/2024] [Indexed: 09/03/2024] Open
Abstract
Walnuts (Juglans regia L.) have shown promising effects in terms of ameliorating inflammatory bowel disease (IBD), attributed to their abundant bioactive compounds. This review comprehensively illustrates the key mechanisms underlying the therapeutic potential of walnuts in IBD management, including the modulation of intestinal mucosa permeability, the regulation of inflammatory pathways (such as NF-kB, COX/COX2, MAPCK/MAPK, and iNOS/NOS), relieving oxidative stress, and the modulation of gut microbiota. Furthermore, we highlight walnut-derived anti-inflammatory compounds, such as polyunsaturated fatty acids (PUFA; e.g., ω-3 PUFA), tocopherols, phytosterols, sphingolipids, phospholipids, phenolic compounds, flavonoids, and tannins. We also discuss unique anti-inflammatory compounds such as peptides and polysaccharides, including their extraction and preparation methods. Our review provides a theoretical foundation for dietary walnut supplementation in IBD management and provides guidance for academia and industry. In future, research should focus on the targeted isolation and purification of walnut-derived anti-inflammatory compounds or optimizing extraction methods to enhance their yields, thereby helping the food industry to develop dietary supplements or walnut-derived functional foods tailored for IBD patients.
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Affiliation(s)
- Kexin Dai
- Department of Biology, Case Western Reserve University School of Medicine, Cleveland, OH 44106-4909, USA;
- Department of Nutrition, Case Western Reserve University School of Medicine, Cleveland, OH 44106-4909, USA
| | - Neel Agarwal
- Department of Biochemistry, Case Western Reserve University School of Medicine, Cleveland, OH 44106-4909, USA;
| | - Alexander Rodriguez-Palacios
- Germfree Mouse Models Core, Case Western Reserve University School of Medicine, Cleveland, OH 44106-4909, USA;
- University Hospitals Research and Education Institute, University Hospitals Cleveland Medical Center, Cleveland, OH 44106-4909, USA
- Department of Molecular Biology and Microbiology, Case Western Reserve University School of Medicine, Cleveland, OH 44106-4909, USA
- Division of Gastroenterology and Liver Disease, Case Western Reserve University School of Medicine, Cleveland, OH 44106-4909, USA
- Digestive Health Research Institute, Case Western Reserve University School of Medicine, Cleveland, OH 44106-4909, USA
| | - Abigail Raffner Basson
- Department of Nutrition, Case Western Reserve University School of Medicine, Cleveland, OH 44106-4909, USA
- Division of Gastroenterology and Liver Disease, Case Western Reserve University School of Medicine, Cleveland, OH 44106-4909, USA
- Digestive Health Research Institute, Case Western Reserve University School of Medicine, Cleveland, OH 44106-4909, USA
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Lu X, Gao P, Lv Y, Zhang Y, Wang F. Comparison of chemical compositions and aroma characteristics of walnut oil prepared by different roasting processes. J Food Sci 2024; 89:4884-4898. [PMID: 39004805 DOI: 10.1111/1750-3841.17186] [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: 02/01/2024] [Revised: 04/08/2024] [Accepted: 06/10/2024] [Indexed: 07/16/2024]
Abstract
Walnut oil is an edible oil with high nutritional value, and the roasting process influences its quality and flavor. This study aimed to investigate the effects of roasting on the fatty acid composition, bioactive compounds (tocopherols, polyphenols, and phytosterols), and antioxidant capacity of walnut oil. Additionally, the aroma compounds and sensory characteristics were evaluated to comprehensively assess the variations in walnut oil after roasting. Roasting resulted in no notable impact on the fatty acid composition of walnut oil but increased the content of tocopherols and polyphenols in walnut oil, increasing its antioxidant capacity. Heavy roasting (160°C/20 min) reduced the phytosterol content in walnut oil by 2.3%. In total, 146 volatile compounds were detected in both cold-pressed and roasted walnut oil using headspace solid-phase microextraction-gas chromatography-mass spectrometry, and 32 key aroma compounds were identified. Aromatic aldehydes, aliphatic aldehydes, and heterocyclic compounds significantly contributed to fragrant walnut oil. Furthermore, the principal component analysis based on quality characteristics and sensory evaluation indicated that moderate roasting (130°C/20 min, 130°C/30 min, and 160°C/10 min) provided walnut oil with a sweet, nutty, and roasted aroma, as well as high levels of linoleic acid, phytosterols, and γ-tocopherol. Although heavy roasting (160°C/15 min and 160°C/20 min) enhanced the antioxidant capacities of walnut oils due to high levels of polyphenols, the oils exhibited an unpleasant burnt aroma. This study showed that roasting promoted the quality and flavor of walnut oil, and moderate conditions endowed walnut oil with a characteristic-rich flavor while maintaining excellent quality.
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Affiliation(s)
- Xinzhu Lu
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, P. R. China
| | - Peng Gao
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, P. R. China
| | - Yaru Lv
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, P. R. China
| | - Yu Zhang
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, P. R. China
| | - Fengjun Wang
- National Key Laboratory for Efficient Production of Forest Resources, Beijing Key Laboratory of Food Processing and Safety in Forestry, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, P. R. China
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Yu Z, Zhao Y, Xie Y. Ensuring food safety by artificial intelligence-enhanced nanosensor arrays. ADVANCES IN FOOD AND NUTRITION RESEARCH 2024; 111:139-178. [PMID: 39103212 DOI: 10.1016/bs.afnr.2024.06.003] [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: 08/07/2024]
Abstract
Current analytical methods utilized for food safety inspection requires improvement in terms of their cost-efficiency, speed of detection, and ease of use. Sensor array technology has emerged as a food safety assessment method that applies multiple cross-reactive sensors to identify specific targets via pattern recognition. When the sensor arrays are fabricated with nanomaterials, the binding affinity of analytes to the sensors and the response of sensor arrays can be remarkably enhanced, thereby making the detection process more rapid, sensitive, and accurate. Data analysis is vital in converting the signals from sensor arrays into meaningful information regarding the analytes. As the sensor arrays can generate complex, high-dimensional data in response to analytes, they require the use of machine learning algorithms to reduce the dimensionality of the data to gain more reliable outcomes. Moreover, the advances in handheld smart devices have made it easier to read and analyze the sensor array signals, with the advantages of convenience, portability, and efficiency. While facing some challenges, the integration of artificial intelligence with nanosensor arrays holds promise for enhancing food safety monitoring.
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Affiliation(s)
- Zhilong Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, P.R. China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China.
| | - Yali Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, P.R. China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China
| | - Yunfei Xie
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu, P.R. China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, P.R. China
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Xu X, Ding Y, Liu M, Zhang X, Wang D, Pan Y, Ren S, Liu X. Neuroprotective mechanisms of defatted walnut powder against scopolamine-induced Alzheimer's disease in mice revealed through metabolomics and proteomics analyses. JOURNAL OF ETHNOPHARMACOLOGY 2024; 319:117107. [PMID: 37652196 DOI: 10.1016/j.jep.2023.117107] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/27/2023] [Accepted: 08/28/2023] [Indexed: 09/02/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Defatted walnut powder (DWP), the byproduct remaining after extracting oil from the walnut kernel, has the actions of nourishing liver and the kidney, replenishing blood, and calming the nerves, which is believed to be a brain-nourishing in Chinese medicine. DWP is rich in phenolic substances with demonstrated anti-inflammatory, antioxidant, lipid-lowering and neuroprotective effects. Despite these promising properties of DWP, its effectiveness in treating Alzheimer's disease (AD) remains unclear, and further research is needed to understand the mechanism of action. AIM OF THE STUDY This study aimed to investigate the potential mechanism of DWP on AD by constructing the overall metabolic profile of mice with an anti-scopolamine AD model and verification of the highly correlated pathway. MATERIALS AND METHODS The neuroprotective efficacy of DWP in a mouse model of AD established by scopolamine injection was examined. Spatial memory performance in the Morris water maze (MWM), markers of cholinergic function in hippocampus and cortex, and neuropathological changes were compared among control, model, and DWP-consuming model group mice. In addition, combined metabolomic and proteomic analyses were conducted to investigate changes in metabolite and protein expression profiles in AD model mice induced by DWP consumption. Differentially expressed proteins and metabolites were then analyzed for KEGG pathway enrichment and results confirmed through targeted amino acid metabolomics. RESULTS The results showed that consumption of DWP improved spatial learning and memory in the MWM, enhanced cholinergic function, and reduced histopathological damage in the cortex and hippocampus of AD model mice. Based on differentially abundant metabolites and proteins, 43 metabolic pathways modulated by DWP were identified, mainly involving in amino acid metabolic pathways strongly associated with cellular energetics and antioxidant capacity, and targeted amino acid metabolomics confirmed that DWPE significantly elevated the levels of Arginine (Arg), Histidine (His), Proline (Pro), Serine (Ser), and Tyrosine (Tyr), while reducing the levels of Glutamate (Glu). This ultimately resulted in an improvement in the progression of AD. CONCLUSION This study identified numerous metabolic networks modulated by DWP that can mitigate scopolamine-induced AD neuropathology and cognitive dysfunction. DWP is a promising resource to identify AD-related pathogenic pathways and therapeutic strategies.
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Affiliation(s)
- Xiajing Xu
- School of Traditional Chinese Medicine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang District, Shenyang, Liaoning, 110016, PR China
| | - Yong Ding
- School of Traditional Chinese Medicine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang District, Shenyang, Liaoning, 110016, PR China
| | - Meihan Liu
- School of Traditional Chinese Medicine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang District, Shenyang, Liaoning, 110016, PR China
| | - Xuanmeng Zhang
- School of Traditional Chinese Medicine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang District, Shenyang, Liaoning, 110016, PR China
| | - Dongmei Wang
- School of Pharmacy, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang District, Shenyang, Liaoning, 110016, PR China
| | - Yingni Pan
- School of Traditional Chinese Medicine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang District, Shenyang, Liaoning, 110016, PR China
| | - Shumeng Ren
- School of Traditional Chinese Medicine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang District, Shenyang, Liaoning, 110016, PR China.
| | - Xiaoqiu Liu
- School of Traditional Chinese Medicine, Shenyang Pharmaceutical University, 103 Wenhua Road, Shenyang District, Shenyang, Liaoning, 110016, PR China.
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Sandu-Bălan (Tăbăcariu) A, Ifrim IL, Patriciu OI, Ștefănescu IA, Fînaru AL. Walnut By-Products and Elderberry Extracts-Sustainable Alternatives for Human and Plant Health. Molecules 2024; 29:498. [PMID: 38276576 PMCID: PMC10819889 DOI: 10.3390/molecules29020498] [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: 12/20/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 01/27/2024] Open
Abstract
A current alternative for sustainable development through green chemistry is the replacement of synthetic compounds with natural ones through the superior capitalization of natural resources, with numerous applications in different fields. The benefits of walnuts (Juglans regia L.) and elderberries (Sambucus nigra L.) have been known since ancient times, due to the presence of phytochemicals such as flavonoids, polyphenols, carotenoids, alkaloids, nitrogen-containing compounds, tannins, steroids, anthocyanins, etc. These active compounds have multiple biological activities for human health, including benefits that are antibacterial, antioxidant, anti-inflammatory, antidiabetic, hepatoprotective, antihypertensive, neuroprotective, etc. Like other medicinal plants, the walnut and the elderberry possess important phytosanitary properties (antibacterial, antifungal, and insecticidal) and their extracts can also be used as environmentally safe biopesticides, with the result that they constitute a viable and cheap alternative to environmentally harmful synthetic products. During recent years, walnut by-products and elderberries have attracted the attention of researchers, and investigations have focused on the species' valuable constituents and active properties. Comparing the information from the literature regarding the phytochemical profile and biological activities, it is highlighted that, apart from the predominant specific compounds, the walnut and the elderberry have common bioactive compounds, which come from six classes (phenols and derivatives, flavonoids, hydroxycinnamic acids, tannins, triterpenoids, and phytosteroids), and act on the same microorganisms. From this perspective, the aim of this review is to provide an overview of the bioactive compounds present in the different constitutive parts of walnut by-products and elderberries, which present a specific or common activity related to human health and the protection of agricultural crops in the context of sustainable development.
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Affiliation(s)
- Anca Sandu-Bălan (Tăbăcariu)
- Doctoral School in Environmental Engineering, “Vasile Alecsandri” University of Bacau, 157 Marasesti Str., 600115 Bacau, Romania;
| | - Irina-Loredana Ifrim
- Department of Chemical and Food Engineering, “Vasile Alecsandri” University of Bacau, 157 Marasesti Str., 600115 Bacau, Romania (A.-L.F.)
| | - Oana-Irina Patriciu
- Department of Chemical and Food Engineering, “Vasile Alecsandri” University of Bacau, 157 Marasesti Str., 600115 Bacau, Romania (A.-L.F.)
| | - Ioana-Adriana Ștefănescu
- Department of Chemical and Food Engineering, “Vasile Alecsandri” University of Bacau, 157 Marasesti Str., 600115 Bacau, Romania (A.-L.F.)
| | - Adriana-Luminița Fînaru
- Department of Chemical and Food Engineering, “Vasile Alecsandri” University of Bacau, 157 Marasesti Str., 600115 Bacau, Romania (A.-L.F.)
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9
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Gao P, Liu Y, Wang S, Huang C, Zhong W, Yin J, Hu C, He D, Wang X. Effects of different oleogelators on the structural properties and composition of iron walnut-oil oleogels. ULTRASONICS SONOCHEMISTRY 2024; 102:106729. [PMID: 38103368 PMCID: PMC10764282 DOI: 10.1016/j.ultsonch.2023.106729] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/03/2023] [Accepted: 12/12/2023] [Indexed: 12/19/2023]
Abstract
In this study, we compared the quality of iron walnut oil (IWO) oleogels prepared with different oleogelators, including γ-oryzanol/β-sitosterol (OZ-PS), γ-oryzanol/triglyceride (OZ-TC), monoglycerides (MGS), beeswax (BW), beeswax-monoglycerides (BW-MGS), and carnauba wax (CW). The physicochemical and component properties, rheological and textural parameters, macroscopic morphologies, and antioxidant capacities of the resulting oleogels were analyzed. In addition, their microscopic properties were analyzed using Fourier-transform infrared (FTIR), X-ray powder diffraction (XRD) spectroscopy, and polarized light microscopy (PLM). The results showed that the gel structures produced by different oleogelators did not change the fatty acid composition of IWO. In addition, the IWO oleogel prepared with OZ-PS had a more stable network structure, excellent hardness at 4℃ (1116.51 g), better antioxidant capacity (766.50 μmol TE/kg) and higher total phenolic content (14.98 mg/kg) than any other experimental IWO oleogels. Moreover, comprehensive ranking by principal component analysis of numerous characteristics showed that the OZ-PS oleogel (2.533) ranked first among the six oleogels studied. Therefore, the IWO oleogel prepared with OZ-PS is a promising product, and our results provide guidance for the preparation of IWO oleogels, such as to increase their applications in the food industry.
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Affiliation(s)
- Pan Gao
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China.
| | - Ying Liu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Shu Wang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, Wuhan, PR China
| | - Chuanyang Huang
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Wu Zhong
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Jiaojiao Yin
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Chuanrong Hu
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Dongping He
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, School of Food Science and Technology, Jiangnan University, Wuxi, PR China
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10
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Ma X, Wang W, Zheng C, Liu C, Huang Y, Zhao W, Du J. Quality Evaluation of Walnuts from Different Regions in China. Foods 2023; 12:4123. [PMID: 38002181 PMCID: PMC10670351 DOI: 10.3390/foods12224123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2023] [Revised: 11/09/2023] [Accepted: 11/10/2023] [Indexed: 11/26/2023] Open
Abstract
This study analyzed and evaluated the basic crude fat contents, crude protein contents, phenolic compounds, lipid compositions (fatty acids, phytosterols, and tocopherols), and amino acid compositions of 26 walnut samples from 11 walnut-growing provinces in China. The results indicate that the oil contents of the samples varied from 60.08% to 71.06%, and their protein contents ranged from 7.26 g/100 g to 19.50 g/100 g. The composition of fatty acids corresponded to palmitic acid at 4.61-8.27%, stearic acid at 1.90-3.55%, oleic acid at 15.50-32.28%, linoleic acid at 53.44-67.64%, and α-linolenic acid at 2.45-12.77%. The samples provided micronutrients in widely varying amounts, including tocopherol, phytosterol, and total phenolic content, which were found in the walnut oil samples in amounts ranging from 356.49 to 930.43 mg/kg, from 1248.61 to 2155.24 mg/kg, and from 15.85 to 68.51 mg/kg, respectively. A comprehensive evaluation of walnut oil quality in the samples from the 11 provinces using a principal component analysis was conducted. The findings revealed that the samples from Henan, Gansu, and Zhejiang had the highest composite scores among all provinces. Overall, Yunnan-produced walnuts had high levels of crude fat, polyunsaturated fatty acids, and total tocopherols, making them more suitable for producing high-quality oil, whereas Henan-produced walnuts, although lower in crude fat, had a higher crude protein content and composite score, thus showing the best walnut characteristics.
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Affiliation(s)
- Xuan Ma
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.M.)
| | - Weijun Wang
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.M.)
| | - Chang Zheng
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.M.)
| | - Changsheng Liu
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.M.)
| | - Ying Huang
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Oil Crops and Lipids Process Technology National and Local Joint Engineering Laboratory, Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Wuhan 430062, China; (X.M.)
| | - Wenge Zhao
- Aksu Zhejiang Fruit Industry Co., Ltd., Aksu 843000, China
| | - Jian Du
- Aksu Zhejiang Fruit Industry Co., Ltd., Aksu 843000, China
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11
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Zhang JJ, Gao Y, Xu X, Zhao ML, Xi BN, Shu Y, Li C, Shen Y. In Situ Rapid Analysis of Squalene, Tocopherols, and Sterols in Walnut Oils Based on Supercritical Fluid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:16371-16380. [PMID: 37867462 DOI: 10.1021/acs.jafc.3c05857] [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: 10/24/2023]
Abstract
Quantification of liposoluble micronutrients in large-scale vegetable oil samples is urgently needed, because their health benefits are increasingly emphasized. However, current analytical methods are limited to either labor-intensive preparation processes or time-consuming chromatography separation. In this work, an online oil matrix separation strategy for direct, rapid, and simultaneous determination of squalene, tocopherols, and phytosterols in walnut oil (WO) was developed on the basis of the lipid class separation mode of supercritical fluid chromatography. A single run was completed in 13 min containing 6 min of column cleaning and balancing. Satisfactory limit of detections (0.05-0.20 ng/mL), limit of quantifications (0.15-0.45 ng/mL), recoveries (70.61-101.44%), and matrix effects (78.43-91.62%) were achieved, indicating the reliability of this method. In addition, eight sterol esters were identified in WO, which have not previously been reported. The proposed method was applied to characterize the liposoluble micronutrient profile of WO samples obtained from different walnut cultivars, geographical origins, and processes.
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Affiliation(s)
- Jing-Jing Zhang
- School of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710069, People's Republic of China
| | - Yan Gao
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, People's Republic of China
| | - Xiao Xu
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, People's Republic of China
| | - Mei-Ling Zhao
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, People's Republic of China
| | - Bo-Nan Xi
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, People's Republic of China
| | - Yu Shu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, People's Republic of China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, People's Republic of China
| | - Yehua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, People's Republic of China
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12
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Zheng JY, Kang T, Jiang C, Lin LK, Gao L, Jin LH, Shu Y, Zhang JJ, Li C, Chen B, Shen YH. Gut microbiome and brain transcriptome analyses reveal the effect of walnut oil in preventing scopolamine-induced cognitive impairment. Food Funct 2023; 14:9707-9724. [PMID: 37814808 DOI: 10.1039/d3fo01893h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/11/2023]
Abstract
Walnut Oil (WO) is recognized for its potential to improve cognition, but the mechanisms of its action related to improving cognitive impairment are not yet clear. In this study, the components of walnut oil were measured, and it was found that WO supplementation for 8 weeks could significantly prevent cognitive behavioral deficits and synaptic dysfunction induced by intraperitoneal injection of scopolamine (SCOP) in mice. By comparing and analyzing the changes in the hippocampal synaptic structure, oxidative stress, neurotransmitter fluctuations, brain transcriptome, inflammatory factors and gut microbiota in mice from different treatment groups, we observed a significant correlation between synaptic transmission genes, gut microbiota and neurotransmission in the WO supplemented group. It was found that WO supplementation could influence the secretion of neurotransmitters Ach and 5-HT by modulating the gut microbiota in vivo, thereby improving cognitive impairment through the central nervous system and hypothalamic-pituitary-adrenal (HPA) axis regulation.
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Affiliation(s)
- Jing Yi Zheng
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Ting Kang
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Chao Jiang
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Li Ke Lin
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Lu Gao
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Li Hua Jin
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Yu Shu
- College of Food Science and Technology, Northwest University, Xi'an, Shaanxi 710069, China
| | - Jing Jing Zhang
- School of Chemical Engineering, Northwest University, Xi'an, Shaanxi 710069, China
| | - Cong Li
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Bang Chen
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
| | - Ye Hua Shen
- Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, National Demonstration Center for Experimental Chemistry Education, Northwest University, Xi'an, Shaanxi 710127, China.
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13
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Gao Z, Zhu Y, Jin J, Jin Q, Wang X. Chemical-Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities. Foods 2023; 12:3933. [PMID: 37959052 PMCID: PMC10648229 DOI: 10.3390/foods12213933] [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: 09/17/2023] [Revised: 10/24/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities.
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Affiliation(s)
| | | | - Jun Jin
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Z.G.); (Y.Z.); (Q.J.); (X.W.)
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14
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Jardim T, Domingues MRM, Alves E. An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products. Crit Rev Food Sci Nutr 2023:1-29. [PMID: 37178132 DOI: 10.1080/10408398.2023.2208666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/15/2023]
Abstract
Tree nuts and oily fruits are used as a diet complement and are highly consumed worldwide. The production and consumption of these foods have been increasing, and an enormous global market value is forecasted for 2023. Besides their high nutritional value and lipid content, they provide health benefits to fat metabolism, heart, skin, and brain. The industrial by-products of these oily foods represent promising raw materials for many industries. However, the lipidomic analysis of nuts and oily fruits is still in its early stages. State-of-the-art analytical approaches for the lipid profiling and fingerprinting of nuts and oily fruits have been developed using high-performance liquid chromatography and high-resolution mass spectrometry for the accurate identification and structural characterization at the molecular species level. It is expected to bring a new understanding of these everyday foods' nutritional and functional value. This review comprises the oil content and lipid composition of various nuts and oily fruits, particularly those mostly consumed worldwide and having recognized beneficial health effects, biological activities associated with the lipids from different oily foodstuffs, analytical methodologies to analyze lipids in nuts and oily fruits, and the potential biotechnological applications of their industrial by-products for a lipid-based commercial valorization.
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Affiliation(s)
- Tiago Jardim
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - M Rosário M Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
- CESAM - Centre for Environmental and Marine Studies, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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15
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Jin F, Zhou Y, Zhang P, Huang R, Fan W, Li B, Li G, Song X, Pei D. Identification of Key Lipogenesis Stages and Proteins Involved in Walnut Kernel Development. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:4306-4318. [PMID: 36854654 DOI: 10.1021/acs.jafc.2c08680] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Walnuts are abundant in oil content, especially for polyunsaturated fatty acids, but the understanding of their formation is limited. We collected walnut (Juglans regia L.) kernels at 60, 74, 88, 102, 116, 130, and 144 days after pollination (designated S1-S7). The ultrastructure and accumulation of oil bodies (OBs) were observed using transmission electron microscopy (TEM), and the oil content, fatty acid composition, and proteomic changes in walnut kernels were determined. The oil content and OB accumulation increased during the development and rose sharply from S1 to S3 stages, which are considered the key lipogenesis stage. A total of 5442 proteins were identified and determined as differentially expressed proteins (DEPs) using label-free proteomic analysis. Fatty acid desaturases (FAD) 2, FAD3, oleosin, and caleosin were essential and upregulated from the S1 to S3 stages. Furthermore, the highly expressed oleosin gene JrOLE14.7 from walnuts was cloned and overexpressed in transgenic Brassica napus. The overexpression of JrOLE14.7 increased the oil content, diameter, hundred weight of seeds and changed the fatty acid composition and OB size of Brassica napus seeds. These findings provide insights into the molecular mechanism of oil biosynthesis and the basis for the genetic improvement of walnuts.
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Affiliation(s)
- Feng Jin
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Ye Zhou
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Pu Zhang
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Ruimin Huang
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Wei Fan
- State Key Laboratory of Tree Genetics and Breeding, Chinese Academy of Forestry, Beijing 100091, China
| | - Baoxin Li
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Guangzhu Li
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Xiaobo Song
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
| | - Dong Pei
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing 100091, China
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16
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Ali FE, Ibrahim IM, Ghogar OM, Abd-alhameed EK, Althagafy HS, Hassanein EH. Therapeutic interventions target the NLRP3 inflammasome in ulcerative colitis: Comprehensive study. World J Gastroenterol 2023; 29:1026-1053. [PMID: 36844140 PMCID: PMC9950862 DOI: 10.3748/wjg.v29.i6.1026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/19/2022] [Revised: 12/29/2022] [Accepted: 01/30/2023] [Indexed: 02/10/2023] Open
Abstract
One of the significant health issues in the world is the prevalence of ulcerative colitis (UC). UC is a chronic disorder that mainly affects the colon, beginning with the rectum, and can progress from asymptomatic mild inflammation to extensive inflammation of the entire colon. Understanding the underlying molecular mechanisms of UC pathogenesis emphasizes the need for innovative therapeutic approaches based on identifying molecular targets. Interestingly, in response to cellular injury, the NLR family pyrin domain containing 3 (NLRP3) inflammasome is a crucial part of the inflammation and immunological reaction by promoting caspase-1 activation and the release of interleukin-1β. This review discusses the mechanisms of NLRP3 inflammasome activation by various signals and its regulation and impact on UC.
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Affiliation(s)
- Fares E.M Ali
- Pharmacology and Toxicology, Faculty of Pharmacy, Al-Azhar University, Assiut Branch, Assiut 71524, Egypt
| | - Islam M. Ibrahim
- Faculty of Pharmacy, Al-Azhar University, Assiut Branch, Assiut 71524, Egypt
| | - Osama M Ghogar
- Faculty of Pharmacy, Al-Azhar University, Assiut Branch, Assiut 71524, Egypt
| | - Esraa K. Abd-alhameed
- Pharmacology and Toxicology, Faculty of Pharmacy, Beni-Suef University, Beni-Suef 12345, Egypt
| | - Hanan S. Althagafy
- Department of Biochemistry, Faculty of Science, University of Jeddah, Jeddah 12345, Saudi Arabia
| | - Emad H.M. Hassanein
- Pharmacology and Toxicology, Faculty of Pharmacy, Al-Azhar University, Assiut Branch, Assiut 71524, Egypt
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17
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Wang R, Li W, Fang C, Zheng X, Liu C, Huang Q. Extraction and identification of new flavonoid compounds in dandelion Taraxacum mongolicum Hand.-Mazz. with evaluation of antioxidant activities. Sci Rep 2023; 13:2166. [PMID: 36750602 PMCID: PMC9905065 DOI: 10.1038/s41598-023-28775-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Accepted: 01/24/2023] [Indexed: 02/09/2023] Open
Abstract
Due to the interest in the potential pharmacological application of dandelion, the chemical constituents and activities of Taraxacum mongolicum Hand.-Mazz were studied. Box-Behnken response surface methodology was employed to optimize the protocol for extraction of flavonoid from dandelion. The molecular structures of different flavonoid compounds were acquired and analyzed by liquid chromatography-mass spectrometry (LC-MS) and nuclear magnetic resonance (NMR) spectroscopy. Several major flavonoid compounds were isolated and purified, namely, hesperetin-5'-O-β-rhamnoglucoside, hesperetin-7-glucuronide, kaempferol-3-glucoside, baicalein, hyperseroside, which were extracted for the first time from dandelion. Hesperetin-5'-O-β-rhamnoglucoside was identified as a new type of flavonoid that had never reported in the literature. This new flavonoid has outstanding antioxidant activity, as shown by its IC50 value (8.72 mg/L) for scavenging DPPH free radicals. The determination of the structure-related antioxidant activities could be interpreted based on DFT calculations. As such, we have not only illustrated the rich flavonoid contents in Taraxacum mongolicum Hand.-Mazz, but also revealed new types of flavonoid compounds in dandelion in terms of structure and antioxidant properties.
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Affiliation(s)
- Rong Wang
- Institute of Intelligent Machines, Hefei Institute of Intelligent Agriculture, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China.,Science Island Branch of Graduate School, University of Science & Technology of China, Hefei, 230026, China.,School of Environment and Energy Engineering, Anhui Jianzhu University, Heifei, 230601, China
| | - Weihua Li
- School of Environment and Energy Engineering, Anhui Jianzhu University, Heifei, 230601, China
| | - Cao Fang
- Institute of Intelligent Machines, Hefei Institute of Intelligent Agriculture, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China.,Science Island Branch of Graduate School, University of Science & Technology of China, Hefei, 230026, China
| | - Xinxin Zheng
- Institute of Intelligent Machines, Hefei Institute of Intelligent Agriculture, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China.,Science Island Branch of Graduate School, University of Science & Technology of China, Hefei, 230026, China
| | - Chao Liu
- Institute of Intelligent Machines, Hefei Institute of Intelligent Agriculture, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China.,Science Island Branch of Graduate School, University of Science & Technology of China, Hefei, 230026, China
| | - Qing Huang
- Institute of Intelligent Machines, Hefei Institute of Intelligent Agriculture, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei, 230031, China. .,Science Island Branch of Graduate School, University of Science & Technology of China, Hefei, 230026, China.
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18
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Yuan C, Wang J, Lu W. Regulation of semen quality by fatty acids in diets, extender, and semen. Front Vet Sci 2023; 10:1119153. [PMID: 37180054 PMCID: PMC10174315 DOI: 10.3389/fvets.2023.1119153] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Accepted: 04/06/2023] [Indexed: 05/15/2023] Open
Abstract
Fatty acids (FAs) are classified into different types according to the degree of hydrocarbon chain saturation, including saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), omega-3 polyunsaturated fatty acids (omega-3 PUFAs) and omega-6 polyunsaturated fatty acids (omega-6 PUFAs), which play an important role in maintaining semen quality. This review focuses on the regulation of FAs in semen, diet and extender on semen quality, and expounds its effects on sperm motility, plasma membrane integrity, DNA integrity, hormone content, and antioxidant capacity. It can be concluded that there are species differences in the FAs profile and requirements in sperm, and their ability to regulate semen quality is also affected by the addition methods or dosages. Future research directions should focus on analyzing the FAs profiles of different species or different periods of the same species and exploring suitable addition methods, doses and mechanism of regulating semen quality.
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Affiliation(s)
- Chongshan Yuan
- Joint Laboratory of the Modern Agricultural Technology International Cooperation, Ministry of Education, Jilin Agricultural University, Changchun, China
- Key Lab of the Animal Production, Product Quality, and Security, Ministry of Education, Jilin Agricultural University, Changchun, China
| | - Jun Wang
- Joint Laboratory of the Modern Agricultural Technology International Cooperation, Ministry of Education, Jilin Agricultural University, Changchun, China
- Key Lab of the Animal Production, Product Quality, and Security, Ministry of Education, Jilin Agricultural University, Changchun, China
- *Correspondence: Jun Wang,
| | - Wenfa Lu
- Joint Laboratory of the Modern Agricultural Technology International Cooperation, Ministry of Education, Jilin Agricultural University, Changchun, China
- Key Lab of the Animal Production, Product Quality, and Security, Ministry of Education, Jilin Agricultural University, Changchun, China
- Wenfa Lu,
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19
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Song H, Cong Z, Wang C, He M, Liu C, Gao P. Research progress on Walnut oil: Bioactive compounds, health benefits, extraction methods, and medicinal uses. J Food Biochem 2022; 46:e14504. [PMID: 36369998 DOI: 10.1111/jfbc.14504] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2022] [Revised: 10/21/2022] [Accepted: 10/25/2022] [Indexed: 11/13/2022]
Abstract
Walnut oil is extracted from walnut kernels (Juglans regia Linne) or iron walnut kernels (Juhlans sigillata Dode). The percentage of oil in walnuts is 52%-70%. The main constituents in oil are fatty acids, phenols, sterols, squalene, melatonin, vitamins, and minerals. Many extraction methods such as supercritical carbon dioxide extraction, maceration, modified "bligh and dyer extraction," aqueous enzymatic extraction, ultrasonic extraction, soxhlet extraction, and cold-press extraction methods are reported in the literature. Walnut oil showed anti-inflammatory, antitumor, antioxidant, immunomodulatory, neuroprotective, cardioprotective, antidiabetic, and antihyperlipidemic activities. The reported data in the literature suggest that walnut oil has many health benefits. This review summarizes the extraction methods, bioactive constituents, health benefits, and pharmacological actions of walnut oil. PRACTICAL APPLICATIONS: Walnut oil is a natural vegetable oil of significant importance due to their nutritional, and intelligence-boosting benefits. Several factors, including the processing parameters and the phytochemical profile, affect walnut oil products' flavor and color. In addition, storage environment of walnut oil can also affect walnut oil quality. Apart from the predominant ingredient fatty acids, the chemical composition of walnut oil comprises phenols, sterols, squalene, melatonin, vitamins, and minerals. These bioactive compounds are of potential value owing to their health-promoting benefits, including antioxidant, antitumor, and cholesterol-lowering effects. Many chemical constituents were isolated from walnut oil; however, all the compounds are not explored for their possible medicinal value. Thus, clinical studies, exploration of the therapeutic potential and the molecular mechanisms of all the compounds, and development of convenient dosage forms either for therapeutic or functional food purposes are warranted.
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Affiliation(s)
- Huaying Song
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Zhufeng Cong
- Shandong Institute of Cancer Prevention and Treatment, Jinan, China
| | - Changlin Wang
- College of Traditional Chinese Medicine, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Mengyuan He
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Congying Liu
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
| | - Peng Gao
- College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan, China
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20
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Shuai X, Dai T, Chen M, Liu CM, Ruan R, Liu Y, Chen J. Characterization of lipid compositions, minor components and antioxidant capacities in macadamia (Macadamia integrifolia) oil from four major areas in China. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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21
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Quality control of woody edible oil: The application of fluorescence spectroscopy and the influencing factors of fluorescence. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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22
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Xu L, Wang S, Tian A, Liu T, Benjakul S, Xiao G, Ying X, Zhang Y, Ma L. Characteristic Volatile Compounds, Fatty Acids and Minor Bioactive Components in Oils from Green Plum Seed by HS-GC-IMS, GC-MS and HPLC. Food Chem X 2022; 17:100530. [DOI: 10.1016/j.fochx.2022.100530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 11/10/2022] [Accepted: 11/28/2022] [Indexed: 12/03/2022] Open
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23
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Shi W, Zhang D, Ma Z. Transcriptome Analysis of Genes Involved in Fatty Acid and Lipid Biosynthesis in Developing Walnut ( Juglans regia L.) Seed Kernels from Qinghai Plateau. PLANTS (BASEL, SWITZERLAND) 2022; 11:3207. [PMID: 36501246 PMCID: PMC9737478 DOI: 10.3390/plants11233207] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 11/13/2022] [Accepted: 11/20/2022] [Indexed: 06/17/2023]
Abstract
Walnut (Juglans regia) is an important woody oil-bearing plant with high nutritional value. For better understanding of the underlying molecular mechanisms of its oil accumulation in the Qinghai Plateau, in this study we monitored walnut fruit development, and 15 cDNA libraries were constructed from walnut seed kernels collected at 72, 79, 93, 118 and 135 days after flowering (DAF). The candidate genes were identified using sequencing and expression analysis. The results showed that the oil content in the kernels increased dramatically in late July and reached the maximum value of 69% in mature seed. More than 90% of the oils were unsaturated fatty acids (UFAs) and linoleic acid (18:2) was the predominant UFA accumulated in mature seed. Differentially expressed genes (DEGs) in 15 KEGG pathways of lipid metabolism were detected. We identified 119 DEGs related to FA de novo biosynthesis (38 DEGs), FA elongation and desaturation (39 DEGs), triacylglycerol (TAG) assembly (24 DEGs), oil bodies (12 DEGs), and transcription factors (TFs, 6 DEGs). The abundantly expressed oleosins, caleosins and steroleosins may be important for timely energy reserve in oil bodies. Weighted gene coexpression network analysis (WGCNA) showed that AP2/ERF and bHLH were the key TFs, and were co-expressed with ACC1, α-CT, BCCP, MAT, KASII, LACS, FATA, and PDCT. Our transcriptome data will enrich public databases and provide new insights into functional genes related to the seed kernel lipid metabolism and oil accumulation in J. regia.
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Investigating the Tocopherol Contents of Walnut Seed Oils Produced in Different European Countries Analyzed by HPLC-UV: A Comparative Study on the Basis of Geographical Origin. Foods 2022; 11:foods11223719. [PMID: 36429311 PMCID: PMC9689442 DOI: 10.3390/foods11223719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 11/14/2022] [Accepted: 11/15/2022] [Indexed: 11/22/2022] Open
Abstract
A rapid HPLC-UV method was developed for the determination of tocopherols in walnut seed oils. The method was validated and the LODs ranged between 0.15 and 0.30 mg/kg, while the LOQs were calculated over the range of 0.50 to 1.00 mg/kg. The accuracy values ranged between 90.8 and 97.1% for the within-day assay (n = 6) and between 90.4 and 95.8% for the between-day assay (n = 3 × 3), respectively. The precision of the method was evaluated and the RSD% values were lower than 6.1 and 8.2, respectively. Overall, 40 samples of walnuts available on the Greek market, originating from four different European countries (Greece, Ukraine, France, and Bulgaria), were processed into oils and analyzed. One-way ANOVA was implemented in order to investigate potential statistically significant disparities between the concentrations of tocopherols in the walnut oils on the basis of the geographical origin, and Tukey's post hoc test was also performed to examine exactly which varieties differed. The statistical analysis of the results demonstrated that the Ukrainian walnut seed oils exhibited significantly higher total concentrations compared to the rest of the samples.
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Elouafy Y, El Idrissi ZL, El Yadini A, Harhar H, Alshahrani MM, AL Awadh AA, Goh KW, Ming LC, Bouyahya A, Tabyaoui M. Variations in Antioxidant Capacity, Oxidative Stability, and Physicochemical Quality Parameters of Walnut ( Juglans regia) Oil with Roasting and Accelerated Storage Conditions. Molecules 2022; 27:molecules27227693. [PMID: 36431794 PMCID: PMC9696496 DOI: 10.3390/molecules27227693] [Citation(s) in RCA: 4] [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: 08/29/2022] [Revised: 09/11/2022] [Accepted: 09/16/2022] [Indexed: 11/11/2022] Open
Abstract
Walnut oil, like all vegetable oils, is chemically unstable because of the sensitivity of its unsaturated fatty acids to the oxidation phenomenon. This phenomenon is based on a succession of chemical reactions, under the influence of temperature or storage conditions, that always lead to a considerable change in the quality of the oil by promoting the oxidation of unsaturated fatty acids through the degradation of their C-C double bonds, leading to the formation of secondary oxidation products that reduce the nutritional values of the oil. This research examines the oxidative stability of roasted and unroasted cold-pressed walnut oils under accelerated storage conditions. The oxidative stability of both oils was evaluated using physicochemical parameters: chemical composition (fatty acids, phytosterols, and tocopherols), pigment content (chlorophyll and carotenoids), specific extinction coefficients (K232 and K270), and quality indicators (acid and peroxide value) as well as the evaluation of radical scavenging activity by the DPPH method. The changes in these parameters were evaluated within 60 days at 60 ± 2 °C. The results showed that the levels of total phytosterols, the parameters of the acid and peroxide value, K232 and K270, increased slightly for both oils as well as the total tocopherol content and the antioxidant activity affected by the roasting process. In contrast, the fatty acid profiles did not change considerably during the 60 days of our study. After two months of oil treatment at 60 °C, the studied oils still showed an excellent physicochemical profile, which allows us to conclude that these oils are stable and can withstand such conditions. This may be due to the considerable content of tocopherols (vitamin E), which acts as an antioxidant.
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Affiliation(s)
- Youssef Elouafy
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Zineb Lakhlifi El Idrissi
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Adil El Yadini
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Mohammed Merae Alshahrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Ahmed Abdullah AL Awadh
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai 71800, Malaysia
- Correspondence: (K.W.G.); (A.B.)
| | - Long Chiau Ming
- PAP Rashidah Sa’adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong BE1410, Brunei
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
- Correspondence: (K.W.G.); (A.B.)
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
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Elouafy Y, El Yadini A, El Moudden H, Harhar H, Alshahrani MM, Awadh AAA, Goh KW, Ming LC, Bouyahya A, Tabyaoui M. Influence of the Extraction Method on the Quality and Chemical Composition of Walnut ( Juglans regia L.) Oil. Molecules 2022; 27:7681. [PMID: 36431782 PMCID: PMC9694896 DOI: 10.3390/molecules27227681] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 09/17/2022] [Accepted: 09/19/2022] [Indexed: 11/10/2022] Open
Abstract
The present study investigated and compared the quality and chemical composition of Moroccan walnut (Juglans regia L.) oil. This study used three extraction techniques: cold pressing (CP), soxhlet extraction (SE), and ultrasonic extraction (UE). The findings showed that soxhlet extraction gave a significantly higher oil yield compared to the other techniques used in this work (65.10% with p < 0.05), while cold pressing and ultrasonic extraction gave similar yields: 54.51% and 56.66%, respectively (p > 0.05). Chemical composition analysis was carried out by GC−MS and allowed 11 compounds to be identified, of which the major compound was linoleic acid (C18:2), with a similar percentage (between 57.08% and 57.84%) for the three extractions (p > 0.05). Regarding the carotenoid pigment, the extraction technique significantly affected its content (p < 0.05) with values between 10.11 mg/kg and 14.83 mg/kg. The chlorophyll pigment presented a similar content in both oils extracted by SE and UE (p > 0.05), 0.20 mg/kg and 0.16 mg/kg, respectively, while the lowest content was recorded in the cold-pressed oil with 0.13 mg/kg. Moreover, the analysis of phytosterols in walnut oil revealed significantly different contents (p < 0.05) for the three extraction techniques (between 1168.55 mg/kg and 1306.03 mg/kg). In addition, the analyses of tocopherol composition revealed that γ-tocopherol represented the main tocopherol isomer in all studied oils and the CP technique provided the highest content of total tocopherol with 857.65 mg/kg, followed by SE and UE with contents of 454.97 mg/kg and 146.31 mg/kg, respectively, which were significantly different (p < 0.05). This study presents essential information for producers of nutritional oils and, in particular, walnut oil; this information helps to select the appropriate method to produce walnut oil with the targeted quality properties and chemical compositions for the desired purpose. It also helps to form a scientific basis for further research on this plant in order to provide a vision for the possibility of exploiting these oils in the pharmaceutical, cosmetic, and food fields.
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Affiliation(s)
- Youssef Elouafy
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Adil El Yadini
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Hamza El Moudden
- Higher School of Technology of El Kelaa Des Sraghna, Cadi Ayyad University, El Kelaa Des Sraghna BP 104, Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Mohammed Merae Alshahrani
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Ahmed Abdullah Al Awadh
- Department of Clinical Laboratory Sciences, Faculty of Applied Medical Sciences, Najran University, P.O. Box 1988, Najran 61441, Saudi Arabia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai 71800, Malaysia
| | - Long Chiau Ming
- PAP Rashidah Sa’adatul Bolkiah Institute of Health Sciences, Universiti Brunei Darussalam, Gadong BE1410, Brunei
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment LMNE, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
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27
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Walnut (Juglans regia L.) oil chemical composition depending on variety, locality, extraction process and storage conditions: A comprehensive review. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104534] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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28
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Feng S, Xu X, Tao S, Chen T, Zhou L, Huang Y, Yang H, Yuan M, Ding C. Comprehensive evaluation of chemical composition and health-promoting effects with chemometrics analysis of plant derived edible oils. Food Chem X 2022; 14:100341. [PMID: 35634224 PMCID: PMC9133763 DOI: 10.1016/j.fochx.2022.100341] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 04/14/2022] [Accepted: 05/18/2022] [Indexed: 11/30/2022] Open
Abstract
22 edible oils can be discriminated based on tocopherol and phytosterol contents. In vitro antioxidant activity is correlated to polyphenol, tocopherol, and squalene. Oxidative and heat stress resistance is correlated to tocopherol and phytosterol. In vivo antioxidant activity is correlated to polyphenol, squalene, MUFA and PUFA.
In the last decade, with a growing emphasis on healthy diets, functional edible oils with high nutritional quality are becoming increasingly popular around the world. This study systematically compared the chemical composition and protective effect of 22 vegetable oils using multivariate chemometric tools. The results showed that the fatty acid composition and minor compounds were extremely variable among tested oils. Hierarchical cluster and principal component analysis discriminated these oils according to the tocopherol and phytosterol contents. The Pearson’s correlation analysis indicated that in vitro radical scavenging capacity was significantly correlated to polyphenol, tocopherol, and squalene. Additionally, the ameliorate effects on the heat and oxidative stress, ROS contents, and antioxidant enzyme activities were measured in Caenorhabditis elegans. The results showed that the antioxidant activity and stress resistance were positively correlated to polyphenol, tocopherol, phytosterol, MUFA, and PUFA, respectively. This study may offer an insight into oil discrimination and functional oil exploitation.
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Affiliation(s)
- Shiling Feng
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Xiaoyan Xu
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Shengyong Tao
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Tao Chen
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Lijun Zhou
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Yan Huang
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Hongyu Yang
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Ming Yuan
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Chunbang Ding
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
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29
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Chemical Compositions of Walnut (Juglans Spp.) Oil: Combined Effects of Genetic and Climatic Factors. FORESTS 2022. [DOI: 10.3390/f13060962] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Walnut oil is a high-value oil product. Investigation of the variation and the main climatic factors affecting the oil’s chemical composition is vital for breeding and oil quality improvement. Therefore, the fatty acid, micronutrients, and secondary metabolites compositions and contents in walnut oil were determined in three species: Juglans regia L. (common walnut), J. sigillata Dode (iron walnut), and their hybrids (Juglans sigillata Dode × J. regia L.), which were cultivated aat different sites. The major fatty acids were linoleic (51.39–63.12%), oleic (18.40–33.56%), and linolenic acid (6.52–11.69%). High variation in the contents of fatty acids, micronutrients, and secondary metabolites was found between both species and sites. Interestingly, myristic, margaric, and margaroleic acid were only detected in the hybrids’ walnut oil, yet α-tocopherol was only detected in common and iron walnut oil. Climatic factors significantly affected the composition and content of fatty acid, whereas δ-tocopherol was mostly dependent on the genetic factors. The average relative humidity explained the most variation in the fatty acids, micronutrients, and secondary metabolites, which showed a significant positive and negative effect on the monounsaturated fatty acids and polyunsaturated fatty acids, respectively. These findings contribute to the provision of better guidance in matching sites with walnut trees, and improvement of the nutritional value of walnut oil.
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30
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Jin F, Wang Y, Huang R, Li B, Zhou Y, Pei D. Phenolic extracts from colored-walnut pellicles: antioxidant efficiency in walnut oil preservation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2082466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Feng Jin
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
| | - Yaping Wang
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
| | - Ruimin Huang
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
| | - Baoxin Li
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
| | - Ye Zhou
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
| | - Dong Pei
- State Key Laboratory of Tree Genetics and Breeding, Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry, Chinese Academy of Forestry, Beijing, P. R. China
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31
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An electrochemical alternative for evaluating the antioxidant capacity in walnut kernel extracts. Food Chem 2022; 393:133417. [DOI: 10.1016/j.foodchem.2022.133417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 06/02/2022] [Accepted: 06/04/2022] [Indexed: 11/04/2022]
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32
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Ran J, Zhu Y, Ren T, Qin L. Effects of Geographic Region and Cultivar on Fatty Acid Profile and Thermal Stability of Zanthoxylum bungeanum Seed Oil. J Oleo Sci 2022; 71:631-639. [PMID: 35387915 DOI: 10.5650/jos.ess21398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
Fatty acid profile and thermal stability of 7 varieties zanthoxylum bungeanum (GZF, GDJ, CJJ, SHY, SMN, SJY, GTS) seed oils (ZBO) were studied. Fatty acid profile, thermal stability were determined using gas chromatography equipped with flame ionization detector (GC-FID) and thermogravimetry analysis (TGA), respectively. Chemical properties, total phenolics and antioxidant activities of ZBO were determined as well. Palmitoleic acid and oleic acid (OA) were the dominant fatty acids, the ratio of ω-6/ω-3 polyunsaturated fatty acids (PUFA) of ZBO ranged from 0.66 ± 0.01 to 1.17 ± 0.01, seven varieties ZBO showed a higher thermal stability, with the 50% mass loss temperature ranged from 397.35 ± 4.02°C to 412.50 ± 2.35°C, GZF seed oil showed a balance fatty acid profile, the ratio of ω-6/ω-3 PUFA was 0.90 ± 0.01, GDJ seed oil showed a higher thermal stability, which the 50% mass loss temperature was 412.50 ± 2.35°C. These results suggested that fatty acid profile and thermal stability of ZBO were affected by cultivars and geographic region, and it may serve as a functional dietary oil.
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Affiliation(s)
- Jingqi Ran
- School of Liquor and Food Engineering, Guizhou University
| | - Yong Zhu
- School of Liquor and Food Engineering, Guizhou University
| | - Tingyuan Ren
- School of Liquor and Food Engineering, Guizhou University
| | - Likang Qin
- School of Liquor and Food Engineering, Guizhou University
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33
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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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Cao W, Wang Y, Shehzad Q, Liu Z, Zeng R. Effect of Different Solvents on the Extraction of Oil from Peony Seeds (Paeonia suffruticosa Andr.): Oil Yield, Fatty Acids Composition, Minor Components, and Antioxidant Capacity. J Oleo Sci 2022; 71:333-342. [PMID: 35236793 DOI: 10.5650/jos.ess21274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Peony seed oil is full of nutrition and exert positive effects on human's health. The influences of seven solvents (isopropanol, acetone, Hx:Iso (n-hexane/isopropanol, 3:2 v/v), Chf:Me (chloroform/methanol, 1:1 v/v), ethyl acetate, n-hexane, and petroleum ether) on the oil yields, lipid composition, minor components and antioxidant capacity of peony seed oil were compared in this study. Results indicated that the highest oil yield (35.63%) was obtained using Hx:Iso, while Chf:Me showed the best extraction efficiency for linolenic acid (43.68%), trilinolenoyl-glycerol (15.00%), and dilinolenoyl-linoleoyl-glycerol (18.01%). For minor components, Chf:Me presented a significant advantage in the extraction of tocopherol (601.49 mg/kg), and the peony seed oil extracted with petroleum ether had the highest sterols (4089.82 mg/kg) and squalene contents (66.26 mg/kg). Although the use of isopropanol led to a lower sterol content, its extracts showed a significant higher polyphenol content (68.88 mg GAE/kg) than other solvents and exhibited the strongest antioxidant capacity. Additionally, correlation analysis revealed that polyphenols were the most important minor component for predicting the antioxidant capacity of peony seed oil. The above information is valuable for manufacturers to select suitable solvents to produce peony seed oil with the required levels of fatty acids and minor components for targeted end-use.
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Affiliation(s)
- Weichao Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University.,International Joint Laboratory on Food Safety, Jiangnan University
| | - Yongjin Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University.,International Joint Laboratory on Food Safety, Jiangnan University
| | - Qayyum Shehzad
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University
| | - Zeyi Liu
- Dushan County Market Supervision and Administration Bureau
| | - Rongji Zeng
- College of Food and Biological Engineering, Jimei University
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35
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Shi T, Wu G, Jin Q, Wang X. Camellia oil adulteration detection using fatty acid ratios and tocopherol compositions with chemometrics. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108565] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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36
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Wu G, Mao R, Zhang Y, Zhu L, Karrar E, Zhang H, Jin Q, Wang X. Study on the interaction mechanism of virgin olive oil polyphenols with mucin and α-amylase. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101673] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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37
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Pei Q, Liu Y, Peng S. Fatty Acid Profiling in Kernels Coupled with Chemometric Analyses as a Feasible Strategy for the Discrimination of Different Walnuts. Foods 2022; 11:foods11040500. [PMID: 35205977 PMCID: PMC8871327 DOI: 10.3390/foods11040500] [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: 01/17/2022] [Revised: 02/07/2022] [Accepted: 02/07/2022] [Indexed: 02/04/2023] Open
Abstract
Walnuts have high oil content in their kernels, and they have attracted considerable attention in the food, beverage, nutrient, and health fields because of their delicious taste and potential health benefits. Fatty acid profiles of kernels vary depending on walnuts species, ontogenic variations, and planting environments. To determine the key indicators that can be used to distinguish different walnuts using chemometric analyses, the fatty acid compositions and contents of 72 walnut samples were measured and evaluated. Three fatty acids, oleic acid (21.66%), linoleic acid (56.40%), and linolenic acid (10.50%), were the most common fatty acid components in the kernels. Palmitic acid and linolenic acid in kernels were found to be indicators to rank the walnuts into five levels. Three groups were identified based on of several chemometrics. Oleic acid in kernels was typical fatty acid that could be used to distinguish three walnut groups based on the results of discriminant analysis, while oleic acid and linoleic acid were key differential fatty acids on the discrimination of each group based on the result of orthogonal partial least squares discriminant analysis. This study provides information on how to classify walnuts from different geographical locations based on kernel fatty acid profiling and provides an approach to identify possible adulterations in walnuts on the markets. Moreover, the results are potentially relevant to quality assessments of walnuts.
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38
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Huang Z, Du M, Qian X, Cui H, Tong P, Jin H, Feng Y, Zhang J, Wu Y, Zhou S, Xu L, Xie L, Jin J, Jin Q, Jiang Y, Wang X. Oxidative stability, shelf life and stir‐frying application of
Torreya grandis
seed oil. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15561] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zicheng Huang
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Meijun Du
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Xueqin Qian
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Haochi Cui
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Pinzhang Tong
- Zhejiang Torreya Industry Association Zhuji City Torreya Museum No. 8, Torreya Road, Huandong Street Zhuji China
| | - Hangbiao Jin
- Zhejiang Torreya Industry Association Zhuji City Torreya Museum No. 8, Torreya Road, Huandong Street Zhuji China
| | - Yongcai Feng
- Zhejiang Xujing Health Technology Co., Ltd. No. 2, Wuzao West Road, Wuzao Industrial Zone Huangshan Town, Zhuji China
| | - Jianfang Zhang
- Zhejiang Xujing Health Technology Co., Ltd. No. 2, Wuzao West Road, Wuzao Industrial Zone Huangshan Town, Zhuji China
| | - Yuejun Wu
- Zhejiang Gongxiang Agricultural Development Co., Ltd. No. 3 Zhaoshan Road, Jiyang Street Zhuji China
| | - Shengmin Zhou
- Wilmar (Shanghai) Biotechnology Research & Development Center Co, Ltd. Shanghai China
| | - Lirong Xu
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
- Institute of Nutrition and Health Qingdao University Qingdao China
| | - Liangliang Xie
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Jun Jin
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
| | - Yuanrong Jiang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co, Ltd. Shanghai China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province International Joint Research Laboratory for Lipid Nutrition and Safety School of Food Science and Technology Jiangnan University Wuxi China
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39
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Tang L, Liu R, Xu Y, Zhang X, Liu R, Chang M, Wang X. Synergistic and antagonistic interactions of α-tocopherol, γ-oryzanol and phytosterol in refined coconut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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40
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Zhou X, Peng X, Pei H, Chen Y, Meng H, Yuan J, Xing H, Wu Y. An overview of walnuts application as a plant-based. Front Endocrinol (Lausanne) 2022; 13:1083707. [PMID: 36589804 PMCID: PMC9797595 DOI: 10.3389/fendo.2022.1083707] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Accepted: 11/24/2022] [Indexed: 12/23/2022] Open
Abstract
The plant-based refers to plant-based raw materials or products that are available as the source of protein and fat. Utilization and development of walnuts as a plant-based, resulting in a high-quality protein-rich walnut plant-based product: walnut protein powder and walnut peptides. Progress in research on the application of walnuts as a plant-based has been advanced, solving the problem of wasted resources and environmental pollution caused by the fact that walnut residue, a product of walnuts after oil extraction, is often thrown away as waste, or becomes animal feed or compost. This paper reviews and summarizes the research and reports on walnut plant-based at home and abroad, focusing on the application of walnut plant-based in the preparation process (enzymatic and fermentation methods) and the biological activity of the walnut protein and walnut peptide, to provide a theoretical basis for the further processing of walnuts as a walnut plant-based. It can make full use of walnut resources and play its nutritional and health care value, develop and build a series of walnut plant-based products, improve the competitiveness of walnut peptide products, turn them into treasure, and provide more powerful guidance for the development of food and medicine health industry in Yunnan.
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Affiliation(s)
- Xingjian Zhou
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Xingyu Peng
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Huan Pei
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Yuhan Chen
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Hui Meng
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Jiali Yuan
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
| | - Haijing Xing
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- *Correspondence: Haijing Xing, ; Yueying Wu,
| | - Yueying Wu
- Yunnan Provincial Key Laboratory of Molecular Biology for Sinomedicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, China
- *Correspondence: Haijing Xing, ; Yueying Wu,
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41
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Wen Y, Zhou S, Wang L, Li Q, Gao Y, Yu X. New Method for the Determination of the Induction Period of Walnut Oil by Fourier Transform Infrared Spectroscopy. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02170-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Determination of Metals in Walnut Oils by Means of an Optimized and Validated ICP-AES Method in Conventional and Organic Farming Type Samples. SEPARATIONS 2021. [DOI: 10.3390/separations8100169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Agricultural products are indispensable for equilibrated diets since they discharge minerals and several bioactive constituents. Considering the increasing demand for organic products, research has been conducted over recent years to investigate whether organically grown food products are chemically different compared to those produced with conventional farming. In this work, a novel inductively coupled plasma atomic emission spectrometric method was developed and validated for the determination of nutrient and toxic elements in walnut oils produced with conventional and organic farming. The method presented good linearity (r2 > 0.9990) for each element at the selected emission line. The limits of detection and limits of quantification ranged between 0.09 μg g−1 to 2.43 μg g−1 and 0.28 μg g−1 to 8.1 μg g−1, respectively. Method accuracy and was assessed by analyzing the certified reference materials BCR 278-R and spiked walnut oil samples. The determined metals were quantified, and the results were analyzed by Student’s t-test to investigate the differences in the elemental profile of the walnut oils according to type of farming (conventional or organic).
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43
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Rábago-Panduro LM, Morales-de la Peña M, Romero-Fabregat MP, Martín-Belloso O, Welti-Chanes J. Effect of Pulsed Electric Fields (PEF) on Extraction Yield and Stability of Oil Obtained from Dry Pecan Nuts ( Carya illinoinensis (Wangenh. K. Koch)). Foods 2021; 10:1541. [PMID: 34359410 PMCID: PMC8303311 DOI: 10.3390/foods10071541] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 06/28/2021] [Accepted: 06/30/2021] [Indexed: 12/11/2022] Open
Abstract
Pulsed electric fields (PEF) have been reported to increase the total oil extraction yield (OEYTOTAL) of fresh pecan nuts maintaining oil characteristics and increasing phenolic compounds in the remaining by-product. However, there is no information regarding the PEF effect on dry pecan nuts. Dry kernels were pretreated at three specific energy inputs (0.8, 7.8 and 15.0 kJ/kg) and compared against untreated kernels and kernels soaked at 3, 20 and 35 min. OEYTOTAL, kernels microstructure, oil stability (acidity, antioxidant capacity (AC), oil stability index, phytosterols and lipoxygenase activity), along with by-products phenolic compounds (total phenolics (TP), condensed tannins (CT)) and AC were evaluated. Untreated kernels yielded 88.7 ± 3.0%, whereas OEYTOTAL of soaked and PEF-treated kernels were 76.5-83.0 and 79.8-85.0%, respectively. Kernels microstructural analysis evidenced that the 0.8 kJ/kg pretreatment induced oleosomes fusion, while no differences were observed in the stability of extracted oils. PEF applied at 0.8 kJ/kg also increased by-products CT by 27.0-43.5% and AC by 21.8-24.3% compared to soaked and untreated kernels. These results showed that PEF does not improve OEYTOTAL when it is applied to dry pecan nuts, demonstrating that kernels' moisture, oil content and microstructure play an important role in the effectiveness of PEF.
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Affiliation(s)
- Lourdes Melisa Rábago-Panduro
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Mariana Morales-de la Peña
- Bioengineering Center, Tecnológico de Monterrey, School of Engineering and Sciences, Epigmenio González Ave. 500, 76130 Queretaro, Mexico;
| | - María Paz Romero-Fabregat
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Olga Martín-Belloso
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
- AGROTECNIO CERCA Center, Department of Food Technology, University of Lleida, Rovira Roure Ave. 191, 25198 Lleida, Spain;
| | - Jorge Welti-Chanes
- FEMSA Biotechnology Center, Tecnológico de Monterrey, School of Engineering and Sciences, Eugenio Garza Sada Ave. 2501, 64849 Monterrey, Mexico; (L.M.R.-P.); (O.M.-B.)
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44
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Liang Q, Fang H, Liu J, Zhang B, Bao Y, Hou W, Yang KQ. Analysis of the nutritional components in the kernels of yellowhorn (Xanthoceras sorbifolium Bunge) accessions. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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45
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Determination of Phenolic Compounds in Walnut Kernel and Its Pellicle by Ultra-high-Performance Liquid Chromatography-Tandem Mass Spectrometry. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02069-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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46
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Nguyen TH, Vu DC. A Review on Phytochemical Composition and Potential Health-promoting Properties of Walnuts. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1912084] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Trang H.D. Nguyen
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, Ho Chi Minh City, Vietnam
| | - Danh C. Vu
- Institute of Applied Technology, Thu Dau Mot University, Binh Duong Province, Vietnam
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47
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Wang X, Zhao Y, Jiang C, Chang M, Huang J, Xie D. Enzymatic synthesis of bornyl linoleate in a solvent-free system. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.100947] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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48
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Shuai X, Dai T, Chen M, Liang R, Du L, Chen J, Liu C. Comparative Study of Chemical Compositions and Antioxidant Capacities of Oils Obtained from 15 Macadamia ( Macadamia integrifolia) Cultivars in China. Foods 2021; 10:foods10051031. [PMID: 34068556 PMCID: PMC8151099 DOI: 10.3390/foods10051031] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 04/30/2021] [Accepted: 05/05/2021] [Indexed: 11/16/2022] Open
Abstract
The planting area of macadamia in China accounted for more than one third of the world's planted area. The lipid compositions, minor components, and antioxidant capacities of fifteen varieties of macadamia oil (MO) in China were comparatively investigated. All varieties of MO were rich in monounsaturated fatty acids, mainly including oleic acid (61.74-66.47%) and palmitoleic acid (13.22-17.63%). The main triacylglycerols of MO were first time reported, including 19.2-26.1% of triolein, 16.4-18.2% of 1-palmitoyl-2,3-dioleoyl-glycerol, and 11.9-13.7% of 1-palmitoleoyl-2-oleoyl-3-stearoyl-glycerol, etc. The polyphenol, α-tocotrienol and squalene content varied among the cultivars, while Fuji (791) contained the highest polyphenols and squalene content. Multiple linear regression analysis indicated the polyphenols and squalene content positively correlated with the antioxidant capacity. This study can provide a crucial directive for the breeding of macadamia and offer an insight into industrial application of MO in China.
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Affiliation(s)
- Xixiang Shuai
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.S.); (M.C.); (R.L.); (J.C.)
| | - Taotao Dai
- Agro-Products Processing Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China;
| | - Mingshun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.S.); (M.C.); (R.L.); (J.C.)
| | - Ruihong Liang
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.S.); (M.C.); (R.L.); (J.C.)
| | - Liqing Du
- South Subtropical Crop Research Institute, China Academy of Tropical Agricultural Sciences, Zhanjiang 524091, China;
| | - Jun Chen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.S.); (M.C.); (R.L.); (J.C.)
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; (X.S.); (M.C.); (R.L.); (J.C.)
- Correspondence:
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49
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Yuan WQ, Hu JZ, Yin LQ, Lv ZL. Comparative Analysis of Essential Bioactive Components of Oils Originating from Three Chinese Loess Plateau Wild Crops. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12482] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Wei Qiong Yuan
- College of Biological Sciences and Biotechnology Beijing Forestry University Beijing 100083 China
| | - Jian Zhong Hu
- Plant Development Center for Soil and Water Conservation The Water Resources Ministry Beijing 100038 China
| | - Li Qiang Yin
- Plant Development Center for Soil and Water Conservation The Water Resources Ministry Beijing 100038 China
| | - Zhao Lin Lv
- College of Biological Sciences and Biotechnology Beijing Forestry University Beijing 100083 China
- Department of Beijing Key Laboratory of Forest Food Process and Safety Beijing Forestry University Beijing 100083 China
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50
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Shen D, Wu S, Zheng Y, Han Y, Ni Z, Li S, Tang F, Mo R, Liu Y. Characterization of iron walnut in different regions of China based on phytochemical composition. Journal of Food Science and Technology 2021; 58:1358-1367. [PMID: 33746264 DOI: 10.1007/s13197-020-04647-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/03/2020] [Accepted: 07/10/2020] [Indexed: 11/29/2022]
Abstract
Little is known about the phytochemical composition of iron walnuts. Differences in the geographical origin of iron walnuts associated with economic benefits should also be examined. In this study, the phytochemical composition (fatty acids, Vitamin E, total polyphenols and flavonoids, amino acids, and minerals) of iron walnuts in China was investigated. The results showed that there were significant differences (p < 0.05) in the phytochemical composition of iron walnut oils and flours from different regions. Positive (r > 0.5, p < 0.05) and negative (r < - 0.5, p < 0.05) correlations were found between amino acids/minerals and amino acids/oleic acid, with the highest correlation coefficient (r = 0.742, p < 0.05) between Cu and tyrosine. In addition, based on the 12 phytochemical fingerprints selected by random forest, a geographical-origin identification model for iron walnuts was established, with a corresponding correct classification rate of 96.6%. The top three phytochemical fingerprints for the geographical-origin identification of iron walnut were microelements, macroelements, and antioxidant composition, with contribution rates of 61.7%, 18.1%, and 9.9%, respectively.
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Affiliation(s)
- Danyu Shen
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China.,Nanjing Forestry University, Nanjing, 210037 People's Republic of China
| | - Shutian Wu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China.,Nanjing Forestry University, Nanjing, 210037 People's Republic of China
| | - Yuewen Zheng
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Yongxiang Han
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Zhanglin Ni
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Shiliang Li
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Fubin Tang
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Runhong Mo
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
| | - Yihua Liu
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Fuyang, 311400 People's Republic of China
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