1
|
Lakhlifi El Idrissi Z, El Guezzane C, Boujemaa I, El Bernoussi S, Sifou A, El Moudden H, Ullah R, Bari A, Goh KW, Goh BH, Bouyahya A, Harhar H, Tabyaoui M. Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability. Food Chem X 2024; 22:101453. [PMID: 38803670 PMCID: PMC11129170 DOI: 10.1016/j.fochx.2024.101453] [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: 04/06/2024] [Revised: 05/05/2024] [Accepted: 05/06/2024] [Indexed: 05/29/2024] Open
Abstract
This study aimed to explore the possibility of enriching cold-pressed Virginia (VIO) and Valencia (VAO) peanut oils with omega-3 fatty acids (FAs) from walnut oil (WO) to produce blended oils with improved nutritional value. The oxidative stability of pure and blended oils was examined under accelerated conditions (60 °C) for 28 days. The FA and tocopherol profiles, as well as nutritional quality indices, were determined. As the proportion of WO increased in the blends, the levels of linoleic and α-linolenic essential FAs increased, while oleic acid content decreased. Furthermore, γ- and δ-tocopherol levels rose, whereas α-tocopherol declined. Among the studied blends, VIO:WO blends, especially at a (70:30) ratio, were nutritionally favorable with a balanced FA profile. During storage, notable changes were observed in tocopherol levels, along with subtle alterations in the FA profile of the blended oils. Hence, the oxidative stability of pure VIO and VAO decreased with WO incorporation.
Collapse
Affiliation(s)
- Zineb Lakhlifi El Idrissi
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Chakir El Guezzane
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Ihssan Boujemaa
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Sara El Bernoussi
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Aicha Sifou
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, 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 B.P 104, Morocco
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh Saudi Arabia, Saudi Arabia
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy King Saud University Riyadh Saudi Arabia, Saudi Arabia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia
- Faculty of Engineering, Shinawatra University, Samkhok, Pathum Thani, Thailand
| | - Bey Hing Goh
- Sunway Biofunctional Molecules Discovery Centre (SBMDC), School of Medical and Life Sciences, Sunway University, Sunway City, Selangor, Malaysia
- College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, Zhejiang, China
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10106, Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| |
Collapse
|
2
|
Chen C, Ye PP, Cui FJ, Tan M, Zhang HB, Zhou TL, Shi JC, Shu XQ, Chen ZW. Overall quality changes and deterioration mechanism of fragrant rapeseed oils during 6-Month storage. Food Chem 2024; 439:138116. [PMID: 38064830 DOI: 10.1016/j.foodchem.2023.138116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 01/10/2024]
Abstract
The strong-fragrant rapeseed oil (SFRO) is a popular rapeseed oil in China with a low refining degree only degumming with hot water, which remarkably affects its storage stability. The present study compared the overall changes of physical/chemical/nutrient quality of FROs at various temperatures, light wavelengths and headspace volumes. Results showed that red light (680 nm) had a most significant adverse effect on the overall quality of SFRO with the higher correlation coefficients to PV and TOTOX of 0.71 and 0.70, and lower correlation coefficients to chlorophyll and tocopherol of -0.95 and -0.53, respectively. Further studies revealed that red light accelerated the oxidation of fragrant rapeseed oils by degrading chlorophyll to initiate the photo-oxidation process and synthesize high amount of secondary oxidation products including aliphatic and aromatic oxidized compounds from linolenic acid. These findings provided a reference to control the deterioration of FROs by preventing the transmittance of red light.
Collapse
Affiliation(s)
- Chen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Ping-Ping Ye
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Feng-Jie Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Ming Tan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Hai-Bo Zhang
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Tong-Lin Zhou
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Jian-Cheng Shi
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Xue-Quan Shu
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Zhi-Wei Chen
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China.
| |
Collapse
|
3
|
Stefanidis S, Ordoudi SA, Nenadis N, Pyrka I. Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges. Food Res Int 2023; 174:113599. [PMID: 37986461 DOI: 10.1016/j.foodres.2023.113599] [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: 07/18/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
In recent years, there has been a growing demand for minimally processed foods that offer health benefits and premium sensory characteristics. This trend has led to increased consumption of virgin (VOs) and cold-pressed (CPOs) oils, which are rich sources of bioactive substances. To meet consumer needs for new oil products conferring multi-functional properties over a longer storage period, the scientific community has been revisiting traditional enrichment practices while exploring novel fortification technologies. In the last four years, the interest has been growing faster; an ascending number of annually published studies are about the addition of different plant materials, agri-food by-products, or wastes (intact or extracts) to VOs and CPOs using traditional or innovative fortification processes. Considering this trend, the present review aims to provide an overview and summarize the key findings from relevant papers that were retrieved from extensively searched databases. Our meta-analysis focuses on exposing the most recent trends regarding the exploitation of VOs and CPOs as substrates, the fortification agents and their form of use, as well as the fortification technologies employed. The review critically discusses possible health claim and labeling issues and highlights some chemical and microbial safety concerns along with authenticity issues and gaps in quality specifications that manufacturers have yet to address. All these aspects are examined from the perspective of developing new oil products with well-balanced techno-, senso- and bio-functional characteristics.
Collapse
Affiliation(s)
- Stavros Stefanidis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Stella A Ordoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Ioanna Pyrka
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| |
Collapse
|
4
|
Huang S, Nan Y, Chen G, Ning N, Du Y, Lu D, Yang Y, Meng F, Yuan L. The Role and Mechanism of Perilla frutescens in Cancer Treatment. Molecules 2023; 28:5883. [PMID: 37570851 PMCID: PMC10421205 DOI: 10.3390/molecules28155883] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 07/29/2023] [Accepted: 07/31/2023] [Indexed: 08/13/2023] Open
Abstract
Perilla frutescens is an annual herb of the Labiatae family and is widely grown in several countries in Asia. Perilla frutescens is a plant that is used medicinally in its entirety, as seen in its subdivision into perilla seeds, perilla stalks, and perilla leaves, which vary more markedly in their chemical composition. Several studies have shown that Perilla frutescens has a variety of pharmacological effects, including anti-inflammatory, antibacterial, detoxifying, antioxidant, and hepatoprotective. In the absence of a review of Perilla frutescens for the treatment of cancer. This review provides an overview of the chemical composition and molecular mechanisms of Perilla frutescens for cancer treatment. It was found that the main active components of Perilla frutescens producing cancer therapeutic effects were perilla aldehyde (PAH), rosmarinic acid (Ros A), lignan, and isoestrogen (IK). In addition to these, extracts of the leaves and fruits of Perilla frutescens are also included. Among these, perilla seed oil (PSO) has a preventive effect against colorectal cancer due to the presence of omega-3 polyunsaturated fatty acids. This review also provides new ideas and thoughts for scientific innovation and clinical applications related to Perilla frutescens.
Collapse
Affiliation(s)
- Shicong Huang
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; (S.H.); (Y.N.); (G.C.); (N.N.); (Y.D.)
| | - Yi Nan
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; (S.H.); (Y.N.); (G.C.); (N.N.); (Y.D.)
- Key Laboratory of Ningxia Ethnomedicine Modernization, Ministry of Education, Ningxia Medical University, Yinchuan 750004, China
| | - Guoqing Chen
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; (S.H.); (Y.N.); (G.C.); (N.N.); (Y.D.)
| | - Na Ning
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; (S.H.); (Y.N.); (G.C.); (N.N.); (Y.D.)
| | - Yuhua Du
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; (S.H.); (Y.N.); (G.C.); (N.N.); (Y.D.)
| | - Doudou Lu
- Clinical Medical School, Ningxia Medical University, Yinchuan 750004, China;
| | - Yating Yang
- Institute of Traditional Chinese Medicine, Ningxia Medical University, Yinchuan 750004, China; (Y.Y.); (F.M.)
| | - Fandi Meng
- Institute of Traditional Chinese Medicine, Ningxia Medical University, Yinchuan 750004, China; (Y.Y.); (F.M.)
| | - Ling Yuan
- College of Pharmacy, Ningxia Medical University, Yinchuan 750004, China; (S.H.); (Y.N.); (G.C.); (N.N.); (Y.D.)
| |
Collapse
|
5
|
Pieroni A, Morini G, Piochi M, Sulaiman N, Kalle R, Haq SM, Devecchi A, Franceschini C, Zocchi DM, Migliavada R, Prakofjewa J, Sartori M, Krigas N, Ahmad M, Torri L, Sõukand R. Bitter Is Better: Wild Greens Used in the Blue Zone of Ikaria, Greece. Nutrients 2023; 15:3242. [PMID: 37513661 PMCID: PMC10385191 DOI: 10.3390/nu15143242] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 07/10/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
The current study reports an ethnobotanical field investigation of traditionally gathered and consumed wild greens (Chorta) in one of the five so-called Blue Zones in the world: Ikaria Isle, Greece. Through 31 semi-structured interviews, a total of 56 wild green plants were documented along with their culinary uses, linguistic labels, and locally perceived tastes. Most of the gathered greens were described as bitter and associated with members of Asteraceae and Brassicaceae botanical families (31%), while among the top-quoted wild greens, species belonging to these two plant families accounted for 50% of the wild vegetables, which were consumed mostly cooked. Cross-cultural comparison with foraging in other areas of the central-eastern Mediterranean and the Near East demonstrated a remarkable overlapping of Ikarian greens with Cretan and Sicilian, as well as in the prevalence of bitter-tasting botanical genera. Important differences with other wild greens-related food heritage were found, most notably with the Armenian and Kurdish ones, which do not commonly feature many bitter greens. The proven role of extra-oral bitter taste receptors in the modulation of gastric emptying, glucose absorption and crosstalk with microbiota opens new ways of looking at these differences, in particular with regard to possible health implications. The present study is also an important attempt to preserve and document the bio-cultural gastronomic heritage of Chorta as a quintessential part of the Mediterranean diet. The study recommends that nutritionists, food scientists, and historians, as well as policymakers and practitioners, pay the required attention to traditional rural dietary systems as models of sustainable health.
Collapse
Affiliation(s)
- Andrea Pieroni
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
- Department of Medical Analysis, Tishk International University, Erbil 44001, Iraq
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Maria Piochi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Naji Sulaiman
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
- Department of Ethnology, Charles University, 116 38 Prague, Czech Republic
| | - Raivo Kalle
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
- Estonian Literary Museum, Vanemuise 42, 51003 Tartu, Estonia
| | - Shiekh Marifatul Haq
- Department of Ethnobotany, Institute of Botany, Ilia State University, 0162 Tbilisi, Georgia
| | - Andrea Devecchi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Cinzia Franceschini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Dauro M Zocchi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Riccardo Migliavada
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Julia Prakofjewa
- Department of Environmental Sciences, Informatics and Statistics, Ca' Foscari University of Venice, Via Torino 155, 30172 Venezia, Italy
| | - Matteo Sartori
- Department of Environmental Sciences, Informatics and Statistics, Ca' Foscari University of Venice, Via Torino 155, 30172 Venezia, Italy
| | - Nikos Krigas
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization Demeter, 57001 Thessaloniki, Greece
| | - Mushtaq Ahmad
- Department of Plant Sciences, Quaid-i-Azam University, Islamabad 45320, Pakistan
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, 12042 Pollenzo, Italy
| | - Renata Sõukand
- Department of Environmental Sciences, Informatics and Statistics, Ca' Foscari University of Venice, Via Torino 155, 30172 Venezia, Italy
| |
Collapse
|
6
|
Chen X, Ran J, Mazhar M, Zhu Y, Lin Y, Qin L, Miao S. The balanced unsaturated fatty acid supplement constituted by woody edible oils improved lipid metabolism and gut microbiota in high-fat diet mice. Front Nutr 2023; 10:1203932. [PMID: 37545586 PMCID: PMC10399753 DOI: 10.3389/fnut.2023.1203932] [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: 04/11/2023] [Accepted: 06/28/2023] [Indexed: 08/08/2023] Open
Abstract
The dietary intervention has demonstrated effectiveness in improving hyperlipidemia and obesity. Woody edible oils are rich in unsaturated fatty acids (UFAs) that could positively affect lipid metabolism. In this study, the blended oil (BLO), a balanced UFA supplement, constituted by Zanthoxylum bungeanum (Chinese Red Pepper) seed oil, walnut (Juglans regia) oil, camellia (Camema oleifera) seed oil and perilla (Perilla frutescens) seed oil was established referring to the Chinese dietary reference intakes, in which the ratios of monounsaturated/polyunsaturated fatty acids and ω-6/ω-3 polyunsaturated fatty acids were 1:1 and 4:1, respectively. The BLO was administrated to KM mice fed a high-fat diet (HFD) by gavage every day at a dose of 3.0 mL/kg·bw for 10 weeks to assess its effects on serum lipid levels, liver antioxidant activities and gut microbial composition. The results showed that the BLO improved hepatic steatosis, liver oxidative stress, and serum lipid levels. Additionally, there was an increased abundance of Lactobacillus, Allobaculum, and Blautia, along with a decreased abundance of Staphylococcus in cecal contents. These changes were found to be positively correlated with the metabolic improvements, as indicated by Spearman's correlation analysis. These findings implied the practicality of the balanced unsaturated fatty acid consumption in preventing hyperlipidemia and obesity.
Collapse
Affiliation(s)
- Xi Chen
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang, China
- Department of Laboratory Medicine, Affiliated Jinyang Hospital of Guizhou Medical University, Guiyang, China
| | - Jingqi Ran
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Muhammad Mazhar
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Yong Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Yichen Lin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Likang Qin
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| |
Collapse
|
7
|
Zou M, Chen Y, Hu C, He D, Gao P. Physicochemical properties of rice bran blended oil in deep frying by principal component analysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4187-4197. [PMID: 36193454 PMCID: PMC9525499 DOI: 10.1007/s13197-022-05472-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/01/2022] [Accepted: 04/15/2022] [Indexed: 06/16/2023]
Abstract
This study aimed to obtain a rice bran blended oil with good quality in deep frying. The thermal stability, nutrients and harmful substances of rice bran oil (RBO) and other four oils (palm oil, PO; cottonseed oil, CO; sunflower oil, SuO; soybean oil, SO) were analyzed. Besides, the blended oil formulas were established by the principal component analysis method, and their physicochemical properties, frying characteristic indicators, nutrients, and harmful substances were compared. The results provided that two suitable blended oil formulas (F1: 50% RBO + 40% PO + 10% CO; F2: 60% RBO + 35% PO + 5% CO) of good frying performance were attained by principal component analysis. The acid value (1.19 mg/g), peroxide value (0.09 meq/kg), residual oil rate (8.07%), 3-MCPD ester reduction content (2.33 mg/kg), benzopyrene concentration content (0.95 μg/kg) and vitamin E consumption rate (67.86%) in F2 were lower than that in F1. Moreover, the oryzanol retention rate (87.84%) of F2 was higher than that of F1. In summary, F2 was more conducive to human health and more suitable than F1 in deep-frying. This information had an important directive on the industrial production of rice bran blend oil. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-022-05472-7.
Collapse
Affiliation(s)
- Man Zou
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
| | - Yu Chen
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
| | - Chuanrong Hu
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
| | - Dongping He
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan, 430012 People’s Republic of China
| | - Pan Gao
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) of Ministry of Education in China, College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Changqing Garden, Wuhan, 430023 People’s Republic of China
- Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, Wuhan Institute for Food and Cosmetic Control, 1137 Jinshan Avenue, Wuhan, 430012 People’s Republic of China
| |
Collapse
|
8
|
Akpinar M, Bauer Estrada K, Tekin A, Quintanilla‐Carvajal MX, Gumus‐Bonacina CE. Oxidative stability of high oleic palm and hazelnut skin oil blends. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Merve Akpinar
- Department of Food Engineering Ankara University Ankara Turkey
| | | | - Aziz Tekin
- Department of Food Engineering Ankara University Ankara Turkey
| | | | | |
Collapse
|
9
|
Effect of microwave pretreatment of perilla seeds on minor bioactive components content and oxidative stability of oil. Food Chem 2022; 388:133010. [DOI: 10.1016/j.foodchem.2022.133010] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2021] [Revised: 04/11/2022] [Accepted: 04/17/2022] [Indexed: 11/19/2022]
|
10
|
Dhyani A, Singh PK, Chopra R, Garg M. Enhancement of Oxidative Stability of Perilla Seed Oil by Blending It with Other Vegetable Oils. J Oleo Sci 2022; 71:1135-1144. [PMID: 35793971 DOI: 10.5650/jos.ess22013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Perilla seed oil is mainly composed of omega-3 fatty acid (α-linolenic acid, ALA). Despite being nutritionally favorable and rich in unsaturated fatty acids, its low oxidative stability limits its application in food. Thus, the present study aimed to formulate a stable oil blend using perilla seed oil with selected vegetable oil of higher stability characteristics and balance the ratio of the fatty acids. Hence, improving the nutritional and functional value of the blended oil. Perilla seed oil was blended with different edible oil (palm olein, coconut oil, and groundnut oil) in ratios of 20:80 and 30:70. All the blended oils were studied for their fatty acid composition, physicochemical properties, oxidative stability, and nutritional quality index. It was found that perilla seed oil blended with saturated oil like palm olein had improved physicochemical properties and oxidative stability (0.5 h to 6.5 h). The fatty acids ratio of perilla and palm olein blends was close to the recommended value given by the World health organization (WHO). The nutritional quality indices (atherogenic index, the thrombogenic index, and hypocholesterolemic: hypercholesterolemic ratio) of blended oil were also improved compared to the individual oils.
Collapse
Affiliation(s)
- Akriti Dhyani
- Department of Food and Nutrition, Institute of Home Economics, Delhi University
| | | | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management
| | - Meenakshi Garg
- Department of Food Science and Technology, Bhaskaracharya College of Applied Sciences, University of Delhi
| |
Collapse
|
11
|
Tunit P, Chittasupho C, Sriyakul K, Tungsuruthai P, Chakkavittumrong P, Na-Bangchang K, Kietinun S. Emulgels Containing Perilla frutescens Seed Oil, Moringa oleifera Seed Oil, and Mixed Seed Oil: Microemulsion and Safety Assessment. Polymers (Basel) 2022; 14:polym14122348. [PMID: 35745923 PMCID: PMC9231324 DOI: 10.3390/polym14122348] [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: 05/20/2022] [Revised: 06/04/2022] [Accepted: 06/07/2022] [Indexed: 02/01/2023] Open
Abstract
P. frutescens seed oil and M. oleifera seed oil consist of fatty acids and sterols that are beneficial for skin. Mixing of these oils at 1:1 ratio has shown to increase antioxidant activity of oils. This study aims to formulate emulgels containing microemulsions of P. frutescens seed oil, M. oleifera seed oil, and mixed P. frutescens and M. oleifera seed oils. The chemical constituents of P. frutescens seed oil, M. oleifera seed oil, and mixed seed oil are analyzed by gas chromatography/mass spectrometry (GC/MS). The microemulsions are formulated by a phase titration method and characterized for the droplet size, polydispersity index, and zeta potential value using a dynamic light scattering technique. The physical and chemical stability of the microemulsions are investigated using a rheometer and UV-Visible spectrophotometer, respectively. The safety of microemulsion is evaluated on PBMC and human subjects. Emulgels containing three different types of microemulsion are formulated. The results show that P. frutescens seed oil is mainly composed of alpha-linolenic acid, linoleic acid, and oleic acid, whereas M. oleifera seed oil contains a high proportion of oleic acid. Mixed seed oil contains a comparable amount of alpha-linolenic acid and oleic acid. All types of oils are composed of β-sitosterol as the major plant sterol. Microemulsions of all types of oils are successfully prepared by using Tween 80 as a surfactant due to the largest transparent region of pseudoternary phase diagram. The size, polydispersity index, and zeta potential values of all types of microemulsion are in the acceptable range upon storage at 30 °C for 1 month. Microemulsions exhibit pseudoplastic flow behavior. The percent of remaining oils in all types of microemulsion is more than 90% after storage at 30 °C for 1 month. Emulgels containing three types of microemulsions exhibit good characteristics and no change in viscosity after storage at 4, 30, and 45 °C for 1 month. The safety results reveal that three types of microemulsion do not induce cytotoxicity to PBMC nor induce skin irritation and allergic reactions. Emulgels containing microemulsions developed in this study can be used to safely deliver P. frutescens seed oil, M. oleifera seed oil, and mixed seed oil to human skin.
Collapse
Affiliation(s)
- Prakairat Tunit
- Graduate Program in Integrative Medicine, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand; (P.T.); (K.S.); (P.T.)
| | - Chuda Chittasupho
- Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand
- Correspondence: (C.C.); (S.K.)
| | - Kusuma Sriyakul
- Graduate Program in Integrative Medicine, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand; (P.T.); (K.S.); (P.T.)
| | - Parunkul Tungsuruthai
- Graduate Program in Integrative Medicine, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand; (P.T.); (K.S.); (P.T.)
| | - Panlop Chakkavittumrong
- Division of Dermatology, Department of Medicine, Faculty of Medicine, Thammasat University, Pathum Thani 12120, Thailand;
| | - Kesara Na-Bangchang
- Center of Excellence in Molecular Biology and Pharmacology of Malaria and Cholangiocarcinoma, Graduate Studies, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand;
- Graduate Program in Bioclinical Sciences, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand
| | - Somboon Kietinun
- Graduate Program in Integrative Medicine, Chulabhorn International College of Medicine, Thammasat University, Pathum Thani 12120, Thailand; (P.T.); (K.S.); (P.T.)
- Correspondence: (C.C.); (S.K.)
| |
Collapse
|
12
|
Naik M, Natarajan V, Thangaraju S, Modupalli N, Rawson A. Assessment of storage stability and quality characteristics of thermo‐sonication assisted blended bitter gourd seed oil and sunflower oil. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14070] [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)
- Mohan Naik
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management‐Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Thanjavur India
- Department of Food Processing Technology School of Agriculture and Biosciences, Karunya Institute of Technology and Sciences (Deemed University) coimbatore India
| | - Venkatachalapathy Natarajan
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management‐Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Thanjavur India
| | - Suka Thangaraju
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management‐Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Thanjavur India
| | - Nikitha Modupalli
- Department of Food Engineering National Institute of Food Technology, Entrepreneurship and Management‐Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Thanjavur India
| | - Ashish Rawson
- Department of Food Safety and Quality Testing National Institute of Food Technology, Entrepreneurship and Management‐Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Thanjavur India
- Center of Excellence in Non‐Thermal Processing National Institute of Food Technology, Entrepreneurship and Management‐Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology ‐ IIFPT) Thanjavur India
| |
Collapse
|
13
|
Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. SUSTAINABILITY 2022. [DOI: 10.3390/su14020849] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.
Collapse
|
14
|
Zhao B, Fu S, Li H, Chen Z. Chemical Characterization of Chinese Perilla Seed Oil. J Oleo Sci 2021; 70:1575-1583. [PMID: 34645745 DOI: 10.5650/jos.ess21076] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Physicochemical properties and chemical composition of Chinese perilla seed oil has been characterized in this study. The result showed that both the cold press oil and the solvent extracted oil possessed low acid value and peroxide value. The fatty acid composition result showed that the oil has high content of linolenic acid (C18:3) up to 66.4 g/100 g, followed by linoleic acid (C18:2) of 15.3 g/100 g. The total triacylglycerol (TAG) profiles results showed that the oil contained 20 TAGs including 17 regioisomers, including LnLnLn (35.8 g/100 g), LLnLn (20.2 g/100 g), LLLn (17.7 g/100 g) and PLnLn (14.9 g/100 g) (Ln, linolenic acid; L, linoleic acid; P, palmitic acid). With content of only 0.57 g/100 g oil, the unsaponifiable matters were mainly composed of phytosterols, squalene, tocopherol, alcohols and hydrocarbons. The total phytosterols content was 0.39 g/100 g oil, in which β-sitosterol has high content of 0.31 g/100 g oil.
Collapse
Affiliation(s)
- Beibei Zhao
- College of Food Science and Engineering, Henan University of Technology
| | - Shijian Fu
- College of Food Science and Engineering, Henan University of Technology
| | - Hua Li
- College of Food Science and Engineering, Henan University of Technology
| | - Zhicheng Chen
- College of Food Science and Engineering, Henan University of Technology
| |
Collapse
|
15
|
Presence of Cholesterol in Non-Animal Organisms: Identification and Quantification of Cholesterol in Crude Seed Oil from Perilla frutescens and Dehydrated Pyropia tenera. Molecules 2021; 26:molecules26123767. [PMID: 34205624 PMCID: PMC8234223 DOI: 10.3390/molecules26123767] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 06/17/2021] [Accepted: 06/18/2021] [Indexed: 11/23/2022] Open
Abstract
Studies have reported that cholesterol, a molecule found mainly in animals, is also present in some plants and algae. This study aimed to determine whether cholesterol exists in three dehydrated algae species, namely, Pyropia tenera, Saccharina japonica, and Undaria pinnatifida, and in one plant species, namely, Perilla frutescens (four perilla seed oil samples were analyzed). These species were chosen for investigation because they are common ingredients in East Asian cuisine. Gas chromatography-flame ionization detection (GC-FID) analysis found that cholesterol was present in P. tenera (14.6 mg/100 g) and in all four perilla seed oil samples (0.3–0.5 mg/100 g). High-performance liquid chromatography with evaporative light-scattering detection (HPLC-ELSD) also demonstrated that cholesterol was present in P. tenera (14.2 mg/100 g) and allowed the separation of cholesterol from its isomer lathosterol. However, cholesterol could not be detected by HPLC-ELSD in the perilla seed oil samples, most likely because it is only present in trace amounts. Moreover, liquid chromatography-tandem mass spectrometry (LC-MS/MS) confirmed the presence of cholesterol in both P. tenera and perilla seed oil. MRM results further suggested that lathosterol (a precursor of cholesterol) was present in P. tenera.
Collapse
|
16
|
González‐Gamallo S, Salvador MD, Fregapane G. Design and Characteristics of Novel Sensory and Nutritionally Oriented Olive, Seed, and Nut Virgin Oils’ Blendings. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | - Giuseppe Fregapane
- Facultad de Ciencias Químicas Universidad de Castilla‐La Mancha Ciudad Real E‐13071 Spain
| |
Collapse
|
17
|
Zhang HX, Tian YH, Guan J, Xie QM, Zhao YQ. The anti-tussive, anti-inflammatory effects and sub-chronic toxicological evaluation of perilla seed oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1419-1427. [PMID: 32833246 DOI: 10.1002/jsfa.10755] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2019] [Revised: 07/05/2020] [Accepted: 08/24/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Perilla seed oil (PSO) is the main constituent of perilla seeds currently being used in the food industry, however it also has great clinical potential in the regulation of lung function as a nutrition supplement because of the high content of α-linolenic acid (ALA). In this study, the pharmacological activities including anti-tussive, expectorant and anti-inflammatory effect of PSO were performed. Furthermore, the 90-day sub-chronic oral toxicity with a 30 day recovery period was evaluated in Wistar rats. RESULTS The pharmacological studies demonstrated that PSO inhibited cough frequency induced by capsaicine in mice. PSO also inhibited the leukotriene B4 (LTB4) release from the calcium ionophore A23187-induced polymorphonuclear neutrophils (PMNs) to some extent. In this sub-chronic toxicity study, mortality, clinical signs, body weight, food consumption, hematology, serum biochemistry, urinalysis, organ weight, necropsy, and histopathology were used to evaluate the toxicity of PSO. Lower body weight and various negative impacts on liver related parameters without histopathological lesion were observed in the 16 g kg-1 groups. No clinically significant changes were discovered in the 4 g kg-1 group during the test period. CONCLUSION In summary, PSO exhibited anti-tussive and anti-inflammatory activities in vivo and in vitro. These sub-chronic toxicity studies inferred that the 'no-observed adverse effect level' (NOAEL) of PSO in Wistar rats was determined to be 4 g kg-1 . These results may provide a safety profile and a valuable reference for the use of PSO. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Hui-Xing Zhang
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, P. R. China
| | - Yi-Hong Tian
- Quality Assurance Department, Tianjin Institute of Pharmaceutical Research, Tianjin, P. R. China
| | - Jian Guan
- Research and Development Department, Liaoning Xinzhong Modern Medicine Co., Ltd., Shenyang, P. R. China
| | - Qiang-Min Xie
- Zhejing Respiratory Drugs Research Laboratory of State Food and Drugs Administration, Medical Science College, Zhejiang University, Hangzhou, P. R. China
| | - Yu-Qing Zhao
- School of Functional Food and Wine, Shenyang Pharmaceutical University, Shenyang, P. R. China
- Key Laboratory of Structure-based Drug Design and Discovery of Ministry of Education, Shenyang Pharmaceutical University, Shenyang, P. R. China
| |
Collapse
|
18
|
Alasalvar C, Chang SK, Bolling B, Oh WY, Shahidi F. Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:2382-2427. [PMID: 33719194 DOI: 10.1111/1541-4337.12730] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 01/28/2021] [Accepted: 02/02/2021] [Indexed: 02/06/2023]
Abstract
Seeds play important roles in human nutrition and health since ancient time. The term "specialty" has recently been applied to seeds to describe high-value and/or uncommon food products. Since then, numerous studies have been conducted to identify various classes of bioactive compounds, including polyphenols in specialty seeds. This review discusses nutrients, fat-soluble bioactives, polyphenols/bioactives, antioxidant activity, bioavailability, health benefits, and safety/toxicology of commonly consumed eight specialty seeds, namely, black cumin, chia, hemp, flax, perilla, pumpkin, quinoa, and sesame. Scientific results from the existing literature published over the last decade have been compiled and discussed. These specialty seeds, having numerous fat-soluble bioactives and polyphenols, together with their corresponding antioxidant activities, have increasingly been consumed. Hence, these specialty seeds can be considered as a valuable source of dietary supplements and functional foods due to their health-promoting bioactive components, polyphenols, and corresponding antioxidant activities. The phytochemicals from these specialty seeds demonstrate bioavailability in humans with promising health benefits. Additional long-term and well-design human intervention trials are required to ascertain the health-promoting properties of these specialty seeds.
Collapse
Affiliation(s)
| | - Sui Kiat Chang
- Department of Horticulture, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Bradley Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Won Young Oh
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
| |
Collapse
|
19
|
Insights into the Supercritical CO2 Extraction of Perilla Oil and Its Theoretical Solubility. Processes (Basel) 2021. [DOI: 10.3390/pr9020239] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
Abstract
In the current research, the supercritical carbon dioxide (SCCO2) procedure was used to extract volatile oils from perilla leaves. The yields of the volatile oils and the four main constituents, limonene, perillaldehyde, β-caryophyllene, and (Z,E)-α-farnesene obtained by the SCCO2 procedure were 1.31-, 1.12-, 1.04-, 1.05-, and 1.07-fold higher than those obtained by the hydrodistillation technique, respectively. Furthermore, the duration and temperature of extraction were 40 min and 45 °C lower, respectively, in the former procedure compared to the latter technique. These advantages reveal that SCCO2 not only obtains high-quality extracts, but also meets the requirements of green environmental protection. The theoretical solubilities of the volatile oils acquired by the SCCO2 dynamic extraction at various temperatures and pressures were 1.385 × 10−3–8.971 × 10−3 (g oil/g CO2). Moreover, the three density-based models were well correlated with these theoretical solubility data, with a high coefficient of determination and low average absolute relative deviation.
Collapse
|
20
|
Roschel GG, da Silveira TFF, Cajaíba LM, Ferrari RA, Castro IA. Combination of natural strategies to improve the oxidative stability of echium seed oil. J Food Sci 2021; 86:411-419. [PMID: 33448021 DOI: 10.1111/1750-3841.15590] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 11/16/2020] [Accepted: 12/11/2020] [Indexed: 11/29/2022]
Abstract
Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of echium oil. PRACTICAL APPLICATION: Our study successfully applied an optimized combination of simple and low-cost strategies to enhance the chemical stability of echium seed oil. As the use of echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf-life.
Collapse
Affiliation(s)
- Gabriela Grassmann Roschel
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
| | - Tayse Ferreira Ferreira da Silveira
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
| | - Letícia Maeda Cajaíba
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
| | - Roseli Aparecida Ferrari
- Food Science and Quality Center, Institute of Food Technology (ITAL), Av. Brazil 2880, Campinas, Sao Paulo, 13070-178, Brazil
| | - Inar Alves Castro
- LADAF, Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, Av. Lineu Prestes, 580, B14, Sao Paulo, 05508-000, Brazil
| |
Collapse
|
21
|
Li T, Guo Q, Qu Y, Li Y, Wang X, Sun Z, Wang Q. An improved gas chromatography‐based approach for characterisation of fatty acids in fresh basil seed oil. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14885] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Tian Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
- Citrus Research Institute Chinese Academy of Agricultural Sciences/Southwestern University Chongqing400712China
| | - Qin Guo
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
| | - Yang Qu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
- College of Life Science and Technology Xinjiang University Urumqi830046China
| | - Yujie Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
| | - Xinping Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
| | - Zhigao Sun
- Citrus Research Institute Chinese Academy of Agricultural Sciences/Southwestern University Chongqing400712China
| | - Qiang Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing100194China
| |
Collapse
|
22
|
Rusinek R, Kmiecik D, Gawrysiak-Witulska M, Malaga-Toboła U, Tabor S, Findura P, Siger A, Gancarz M. Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose. SENSORS 2021; 21:s21010303. [PMID: 33466306 PMCID: PMC7794714 DOI: 10.3390/s21010303] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 02/01/2023]
Abstract
The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by organoleptic assessment. Therefore, the aim of the study was to correlate markers of the loss of the nutritional properties by rapeseed oil related to the frying time and the surface area of contact with oxygen with changes in the profile of volatile compounds. The investigations involved the process of 6-, 12-, and 18-h heating of oil with a surface-to-volume ratio (s/v ratio) of 0.378 cm−1, 0.189 cm−1, and 0.126 cm−1. Samples were analysed to determine changes in the content of polar compounds, colour, fatty acid composition, iodine value, and total chromanol content. The results were correlated with the emission of volatile compounds determined using gas chromatography and an electronic nose. The results clearly show a positive correlation between the qualitative degradation of the oil induced by prolonged heating and the response of the electronic nose to these changes. The three volumes, the maximum reaction of the metal oxide semiconductor chemoresistors, and the content of polar compounds increased along the extended frying time.
Collapse
Affiliation(s)
- Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
- Correspondence: ; Tel.: +48-81-744-50-61
| | - Dominik Kmiecik
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan, University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Marzena Gawrysiak-Witulska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland;
| | - Urszula Malaga-Toboła
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
| | - Sylwester Tabor
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
| | - Pavol Findura
- Department of Machines and Production Biosystems, Faculty of Engineering, Slovak University of Agriculture in Nitra, Hlinku 2, 949 76 Nitra, Slovakia;
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
| |
Collapse
|
23
|
Pan F, Wang X, Wen B, Wang C, Xu Y, Dang W, Zhang M. Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability. GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.0920192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
For the increase in oxidative stability and phytonutrient contents of walnut oil (WO), 5, 10, 20 and 30% blends with almond oil (AO) were prepared. The fatty acid compositions and the micronutrients of the oil samples such as tocopherol, phytosterol and squalene were measured by GC-MS and HPLC. It was found that the proportions of PUFAs/SFAs in blended oils with high AO contents were lowered, and the blends contained higher levels of tocopherols, phytosterols and squalene than those of pure WO. The 60 °C oven accelerated oxidation test was used to determine the oxidative stability of the blended oil. The fatty acid composition, micronutrients and oxidation products were determined. The results showed that the oxidation stability of the blended oil increased with an increasing proportion of AO. In addition, a significant negative correlation between micronutrient and oxidation products was observed as the number of days of oxidation increased.
Collapse
|
24
|
Cozentino IDSC, Rodrigues MDF, Mazziero VT, Cerri MO, Cavallini DCU, de Paula AV. Enzymatic synthesis of structured lipids from grape seed (Vitis vinifera L.) oil in associated packed bed reactors. Biotechnol Appl Biochem 2020; 69:101-109. [PMID: 33617040 DOI: 10.1002/bab.2085] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 11/25/2020] [Indexed: 11/06/2022]
Abstract
Triacylglycerols (TAGs) can be modified to increase the absorption of fatty acids, prevent obesity, and treat fat malabsorption disorders and metabolic diseases. Medium-long-medium (MLM)-type TAGs, which contain medium-chain fatty acids in the sn-1 and sn-3 positions of the glycerol backbone and a long-chain fatty acid in the sn-2 position, show particularly interesting nutritional characteristics. This study aimed to synthesize MLM-type TAGs by enzymatic acidolysis of grape seed oil with medium-chain capric acid (C10:0) in associated packed bed reactors. The reaction was carried out during 120 H, at 45 °C, using lipase from Rhizomucor miehei (Lipozyme® RM IM). The residence time distribution of reagents in the reactor was quantified to evaluate the reactor behavior and to diagnose the existence of preferential paths. The reaction progress was monitored by analyzing TAG composition and, at the steady state (after 48 H of reaction), the incorporation degree achieved a value of 39.91 ± 2.77%. To enhance the capric acid incorporation, an acidolysis reaction in associated packed bed reactors was performed. The results showed a good operational stability of the biocatalyst, revealing values of half-life 209.64 H, 235.63 H of packed bed and associated packed bed reactor, respectively, and a deactivation coefficient 0.0061 H-1.
Collapse
Affiliation(s)
| | - Marina de Freitas Rodrigues
- Department of Engineering Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara, Sao Paulo, Brazil
| | - Vitor Teixeira Mazziero
- Department of Engineering Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara, Sao Paulo, Brazil
| | - Marcel Otávio Cerri
- Department of Engineering Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara, Sao Paulo, Brazil
| | | | - Ariela Veloso de Paula
- Department of Engineering Bioprocesses and Biotechnology, School of Pharmaceutical Sciences, Sao Paulo State University (UNESP), Araraquara, Sao Paulo, Brazil
| |
Collapse
|
25
|
Guo Q, Li T, Qu Y, Wang X, Liu L, Liu H, Wang Q. Molecular formation mechanism of trans linolenic acid in thermally induced α-linolenic acid. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109595] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
26
|
Yang YC, Wang CS, Wei MC. Development and validation of an ultrasound-assisted supercritical carbon-dioxide procedure for the production of essential oils from Perilla frutescens. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109503] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
|
27
|
Pan F, Wen B, Luo X, Wang C, Wang X, Guan X, Xu Y, Dang W, Zhang M. Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil. J Food Sci 2020; 85:1160-1166. [PMID: 32125697 DOI: 10.1111/1750-3841.15070] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2019] [Revised: 01/12/2020] [Accepted: 01/16/2020] [Indexed: 12/11/2022]
Abstract
The effect of chemical refining process on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil (PSO) were investigated. In this paper, seven samples corresponding to each step of the refining process (degumming, neutralization, bleaching, deodorization, winterization, crude, and refined oils) were studied. The results showed that phenolic compounds and tocopherols were removed from PSO to a degree of 19.4% and 5.4%, respectively. In addition, the carotenoid content of PSO decreased during the refining process. The main carotenoid of PSO was found to be lutein, and the compound was lost completely during the bleaching step of the refining process. In this paper, we analyzed the variation of carotenoid content in PSO during the refining process for the first time. Neutralization affected the contents of phytosterols the most, followed by the effects of degumming and bleaching. The demonstrated results of Pearson product-moment correlation indicated that total tocopherols were significantly correlated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and oxygen radical absorption capacity (ORAC) values, whereas carotenoids were significantly correlated with the DPPH value. However, phenolic compounds and phytosterols have no significant difference with DPPH, 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, ORAC, and ferric reducing antioxidant power values. The collected information can be applied to seeking out optimum factors needed to suffice the fundamental requirements for PSO production and minimize micronutrient losses to enhance its market value. PRACTICAL APPLICATION: The present study aimed to determine influence of chemical refining in the bioactive composition of perilla seed oil (PSO) as well as its antioxidant capacity in vitro. Moreover, we also intend to find the correlation between them. Results indicated that this study supplies a good reference for the industrial parameters of the refining process to minimize micronutrient losses and further obtain high-quality PSO products for consumers.
Collapse
Affiliation(s)
- Fengguang Pan
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
| | - Baoli Wen
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
| | - Xiangdan Luo
- Author Luo is with The Second Hospital of Jilin Univ., Changchun, 130002, P. R. China
| | - Chunshuang Wang
- Authors C. Wang and Guan are with Jilin Baili Biotechnology Co. Ltd., Changchun, 130002, P. R. China
| | - Xiaoqing Wang
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
| | - Xinrui Guan
- Authors C. Wang and Guan are with Jilin Baili Biotechnology Co. Ltd., Changchun, 130002, P. R. China
| | - Yufei Xu
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
| | - Wenjun Dang
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
| | - Mingdi Zhang
- Authors Pan, Wen, X. Wang, Xu, Dang, and Zhang are with Laboratory of Nutrition and Functional Food, College of food science and engineering, Jilin Univ., Changchun, 130062, P. R. China
| |
Collapse
|
28
|
Wang J, He Y, Yu D, Jin L, Gong X, Zhang B. Perilla oil regulates intestinal microbiota and alleviates insulin resistance through the PI3K/AKT signaling pathway in type-2 diabetic KKAy mice. Food Chem Toxicol 2020; 135:110965. [DOI: 10.1016/j.fct.2019.110965] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 11/08/2019] [Accepted: 11/10/2019] [Indexed: 01/10/2023]
|