1
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Keramat M, Golmakani MT. Antioxidant potency and inhibitory mechanism of curcumin and its derivatives in oleogel and emulgel produced by linseed oil. Food Chem 2024; 445:138754. [PMID: 38364496 DOI: 10.1016/j.foodchem.2024.138754] [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: 10/04/2023] [Revised: 02/11/2024] [Accepted: 02/12/2024] [Indexed: 02/18/2024]
Abstract
The antioxidant activity of curcumin and curcumin esters was investigated in oleogel and emulgel produced by linseed oil. In the initiation phase, curcumin acetate at 1.086 mM concentration showed the highest antioxidant activity in linseed oil, while curcumin at 2.172 mM concentration showed the highest antioxidant activity in oleogel. In the propagation phase, curcumin and curcumin esters exhibited higher efficiency in linseed oil samples than those of oleogel samples. In the initiation phase, curcumin hexanoate showed higher antioxidant activity than curcumin acetate and curcumin butyrate, while curcumin hexanoate showed lower efficiency than curcumin acetate and curcumin butyrate in the propagation phase. Investigating the mechanism of action of curcumin and curcumin esters in oleogel and emulgel showed that in addition to inhibiting peroxyl radicals, curcumin and curcumin esters were likely to pro-oxidatively attack hydroperoxides. Also, curcumin and curcumin esters radicals were likely to attack lipid substrates in these systems.
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Affiliation(s)
- Malihe Keramat
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
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2
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Keramat M, Golmakani MT. Effects of rosmarinic acid esters on the oxidation kinetic of organogel and emulsion gel. Food Chem X 2024; 22:101343. [PMID: 38586224 PMCID: PMC10997821 DOI: 10.1016/j.fochx.2024.101343] [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: 01/24/2024] [Revised: 03/27/2024] [Accepted: 03/29/2024] [Indexed: 04/09/2024] Open
Abstract
Rosmarinic acid was esterified with ethanol, butanol, and hexanol to produce ethyl rosmarinate, butyl rosmarinate, and hexyl rosmarinate, respectively. The antioxidant capacities of the rosmarinic acid esters were evaluated in linseed oil, organogel, and emulsion gel during the initiation and propagation phases of peroxidation. Organogel control sample showed higher induction period and propagation period than those of linseed oil and emulsion gel control samples. Among linseed oil and organogel samples containing antioxidants, samples containing rosmarinic acid exhibited the highest antioxidant activity during the initiation phase, while rosemary extract containing butyl rosmarinate showed the highest antioxidant activity in the propagation phase. In emulsion gel, rosemary extract containing butyl rosmarinate showed higher antioxidant activity than those of rosemary extract containing ethyl rosmarinate or hexyl rosmarinate in the initiation and propagation phases. In addition, the investigated antioxidants showed lower efficiency in organogel and emulsion gel samples than those in linseed oil samples.
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Affiliation(s)
- Malihe Keramat
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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3
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Hennebelle M, Villeneuve P, Durand E, Lecomte J, van Duynhoven J, Meynier A, Yesiltas B, Jacobsen C, Berton-Carabin C. Lipid oxidation in emulsions: New insights from the past two decades. Prog Lipid Res 2024; 94:101275. [PMID: 38280491 DOI: 10.1016/j.plipres.2024.101275] [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: 10/23/2023] [Revised: 01/19/2024] [Accepted: 01/22/2024] [Indexed: 01/29/2024]
Abstract
Lipid oxidation constitutes the main source of degradation of lipid-rich foods, including food emulsions. The complexity of the reactions at play combined with the increased demand from consumers for less processed and more natural foods result in additional challenges in controlling this phenomenon. This review provides an overview of the insights acquired over the past two decades on the understanding of lipid oxidation in oil-in-water (O/W) emulsions. After introducing the general structure of O/W emulsions and the classical mechanisms of lipid oxidation, the contribution of less studied oxidation products and the spatiotemporal resolution of these reactions will be discussed. We then highlight the impact of emulsion formulation on the mechanisms, taking into consideration the new trends in terms of emulsifiers as well as their own sensitivity to oxidation. Finally, novel antioxidant strategies that have emerged to meet the recent consumer's demand will be detailed. In an era defined by the pursuit of healthier, more natural, and sustainable food choices, a comprehensive understanding of lipid oxidation in emulsions is not only an academic quest, but also a crucial step towards meeting the evolving expectations of consumers and ensuring the quality and stability of lipid-rich food products.
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Affiliation(s)
- Marie Hennebelle
- Laboratory of Food Chemistry, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands.
| | - Pierre Villeneuve
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Jérôme Lecomte
- CIRAD, UMR Qualisud, Montpellier F34398, France; Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - John van Duynhoven
- Laboratory of Biophysics, Wageningen University & Research, Wageningen, the Netherlands; Unilever Food Innovation Centre, Wageningen, the Netherlands
| | | | - Betül Yesiltas
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Charlotte Jacobsen
- Research group for Bioactives - Analysis and Application, Technical University of Denmark, National Food Institute, Kgs. Lyngby DK-2800, Denmark
| | - Claire Berton-Carabin
- INRAE, UR BIA, Nantes 44300, France; Laboratory of Food Process Engineering, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, Netherlands
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4
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Jayavelu Y, Maharana G, Rajender G, Muniramaiah R, Divyadharshini S, Baby BH, Kovendhan M, Fernandes JM, Joseph DP. Defect-mediated time-efficient photocatalytic degradation of methylene blue and ciprofloxacin using tungsten-incorporated ternary perovskite BaSnO 3 nanoparticles. CHEMOSPHERE 2024; 351:141128. [PMID: 38185424 DOI: 10.1016/j.chemosphere.2024.141128] [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: 08/31/2023] [Revised: 12/10/2023] [Accepted: 01/03/2024] [Indexed: 01/09/2024]
Abstract
Photocatalytic water purification has been extensively explored for its economic, eco-friendly, and sustainable aspects. In this study, tungsten (W) incorporated BaSn1-xWxO3 (x = 0 to 0.05) nanoparticles synthesized by facile hydrogen peroxide precipitation route has been demonstrated for photocatalytic degradation of methylene blue (MB) dye and ciprofloxacin (CIP) antibiotic. The structural analysis indicates the presence of hybrid composite-like nanostructures with reduced crystallinity. Optical studies reveal blueshift in bandgap and decrease in oxygen vacancy defects upon W-incorporation. Pure BaSnO3 shows overall enhanced photocatalytic activity towards MB (90.22%) and CIP (78.12%) after 240 min of white LED light and sunlight irradiation respectively. The 2 % W-incorporated BaSnO3 shows superior photocatalytic degradation of MB (26.89%) and CIP (45.14%) within first 30 min of irradiation confirming the presence of W to be beneficial in the process. The free radical study revealed the dominant role of reactive hole (h+) and oxygen radical (O2•-) species during photodegradation and their intermediates are investigated to elucidate the degradation mechanism of MB within 30 min of irradiation. This study is promising towards developing defect mediated and time-efficient photocatalysts for environmental remediation.
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Affiliation(s)
- Yuvashree Jayavelu
- Department of Physics, National Institute of Technology, Warangal, Telangana State, 506004, India
| | - Gouranga Maharana
- Department of Physics, National Institute of Technology, Warangal, Telangana State, 506004, India
| | - Gone Rajender
- Department of Physics, National Institute of Technology, Warangal, Telangana State, 506004, India
| | - Reddivari Muniramaiah
- Department of Physics, National Institute of Technology, Warangal, Telangana State, 506004, India; Department of Physics, Indian Institute of Technology, Kanpur, Uttar Pradesh State, 208016, India
| | - S Divyadharshini
- Department of Physics and Nanotechnology, SRM Institute of Science and Technology, Kattankulathur, Tamilnadu, 603203, India
| | - Benjamin Hudson Baby
- Department of Physics, National Institute of Technology, Warangal, Telangana State, 506004, India
| | - M Kovendhan
- Department of Physics and Nanotechnology, SRM Institute of Science and Technology, Kattankulathur, Tamilnadu, 603203, India
| | - Jean Maria Fernandes
- Department of Physics, National Institute of Technology Karnataka, Surathkal, 575025, India
| | - D Paul Joseph
- Department of Physics, National Institute of Technology, Warangal, Telangana State, 506004, India.
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5
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Wang X, Chen Y, McClements DJ, Meng C, Zhang M, Chen H, Deng Q. Recent advances in understanding the interfacial activity of antioxidants in association colloids in bulk oil. Adv Colloid Interface Sci 2024; 325:103117. [PMID: 38394718 DOI: 10.1016/j.cis.2024.103117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2023] [Revised: 02/07/2024] [Accepted: 02/18/2024] [Indexed: 02/25/2024]
Abstract
The chemical stability of edible oils rich in polyunsaturated fatty acids (PUFAs) is a major challenge within the food and supplement industries, as lipid oxidation reduces oil quality and safety. Despite appearing homogeneous to the human eye, bulk oils are actually multiphase heterogeneous systems at the nanoscale level. Association colloids, such as reverse micelles, are spontaneously formed within bulk oils due to the self-assembly of amphiphilic molecules that are present, like phospholipids, free fatty acids, and/or surfactants. In bulk oil, lipid oxidation often occurs at the oil-water interface of these association colloids because this is where different reactants accumulate, such as PUFAs, hydroperoxides, transition metals, and antioxidants. Consequently, the efficiency of antioxidants in bulk oils is governed by their chemical reactivity, but also by their ability to be located close to the site of oxidation. This review describes the impact of minor constituents in bulk oils on the nature of the association colloids formed. And then the formation of mixed reverse micelles (LOOH, (co)surfactants, or antioxidations) during the peroxidation of bulk oils, as well as changes in their composition and structure over time are also discussed. The critical importance of selecting appropriate antioxidants and surfactants for the changes of interface and colloid, as well as the inhibition of lipid oxidation is emphasized. The knowledge presented in this review article may facilitate the design of bulk oil products with improved resistance to oxidation, thereby reducing food waste and improving food quality and safety.
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Affiliation(s)
- Xintian Wang
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | - Yashu Chen
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China
| | | | - Chen Meng
- College of Biological Engineering and Food, Hubei University of Technology, Wuhan, China
| | - Mingkai Zhang
- College of Food and Biological Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Hongjian Chen
- College of Health Science and Engineering, Hubei University, Wuhan, China.
| | - Qianchun Deng
- Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Science, Wuhan, China.
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6
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Asma U, Bertotti ML, Zamai S, Arnold M, Amorati R, Scampicchio M. A Kinetic Approach to Oxygen Radical Absorbance Capacity (ORAC): Restoring Order to the Antioxidant Activity of Hydroxycinnamic Acids and Fruit Juices. Antioxidants (Basel) 2024; 13:222. [PMID: 38397820 PMCID: PMC10886186 DOI: 10.3390/antiox13020222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Revised: 01/26/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
This study introduces a kinetic model that significantly improves the interpretation of the oxygen radical absorbance capacity (ORAC) assay. Our model accurately simulates and fits the bleaching kinetics of fluorescein in the presence of various antioxidants, achieving high correlation values (R2 > 0.99) with the experimental data. The fit to the experimental data is achieved by optimizing two rate constants, k5 and k6. The k5 value reflects the reactivity of antioxidants toward scavenging peroxyl radicals, whereas k6 measures the ability of antioxidants to regenerate oxidized fluorescein. These parameters (1) allow the detailed classification of cinnamic acids based on their structure-activity relationships, (2) provide insights into the interaction of alkoxyl radicals with fluorescein, and (3) account for the regeneration of fluorescein radicals by antioxidants. The application of the model to different antioxidants and fruit extracts reveals significant deviations from the results of traditional ORAC tests based on the area under the curve (AUC) approach. For example, lemon juice, rich in 'fast' antioxidants such as ascorbic acid, shows a high k5 value, in contrast to its low AUC values. This finding underscores the limitations of the AUC approach and highlights the advantages of our kinetic model in understanding antioxidative dynamics in food systems. This study presents a comprehensive, quantitative, mechanism-oriented approach to assessing antioxidant reactivity, demonstrating a significant improvement in ORAC assay applications.
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Affiliation(s)
- Umme Asma
- Faculty of Agricultural, Environment and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (U.A.); (S.Z.)
| | - Maria Letizia Bertotti
- Faculty of Engineering, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy;
| | - Simone Zamai
- Faculty of Agricultural, Environment and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (U.A.); (S.Z.)
| | - Marcellus Arnold
- Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60624 Poznań, Poland;
| | - Riccardo Amorati
- Department of Chemistry “G. Ciamician”, University of Bologna, Via Gobetti 83, 40129 Bologna, Italy;
| | - Matteo Scampicchio
- Faculty of Agricultural, Environment and Food Sciences, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy; (U.A.); (S.Z.)
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7
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Lobo-Prieto A, Tena N, Aparicio-Ruiz R, Morales MT, García-González DL. Gradual Changes of the Protective Effect of Phenols in Virgin Olive Oils Subjected to Storage and Controlled Stress by Mesh Cell Incubation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15732-15744. [PMID: 37820072 PMCID: PMC10603807 DOI: 10.1021/acs.jafc.3c04169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 09/06/2023] [Accepted: 09/13/2023] [Indexed: 10/13/2023]
Abstract
The oxidation reactions that take place in virgin olive oil under moderate conditions involved the combined effect of antioxidant and prooxidant compounds. Given the complexity of oxidation processes of multicomponent matrices, there is still a need to develop new methods with a dynamic approach to study the persistence of the compounds with healthy properties. This work studied the joint evolution of them, including phenols and pheophytin a, modeling their tendency during a real storage. The regression equations performed with the total phenol concentration showed that around 2% of the concentration was lost every month. Simultaneously, the progress of oxidation was evaluated by mesh cell incubation and Fourier transform infrared analysis. This method pointed out that, in the presence of light, the prooxidant effect of pigments was able to mask the protective effect of phenols, until the pheophytin a concentration was lower than 1 mg/kg. The antioxidant effect of phenols was less remarkable when the concentration loss was 35% or more.
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Affiliation(s)
- Ana Lobo-Prieto
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
- Pablo
de Olavide University, Ctra. de Utrera, km 1, 41013 Sevilla, Spain
| | - Noelia Tena
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
| | - Ramón Aparicio-Ruiz
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
| | - María Teresa Morales
- Departamento
de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Prof. García González, 2, 41012 Sevilla, Spain
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8
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Bao Y, Pignitter M. Mechanisms of lipid oxidation in water-in-oil emulsions and oxidomics-guided discovery of targeted protective approaches. Compr Rev Food Sci Food Saf 2023; 22:2678-2705. [PMID: 37097053 PMCID: PMC10962568 DOI: 10.1111/1541-4337.13158] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 02/21/2023] [Accepted: 03/30/2023] [Indexed: 04/26/2023]
Abstract
Lipid oxidation is an inevitable event during the processing, storage, and even consumption of lipid-containing food, which may cause adverse effects on both food quality and human health. Water-in-oil (W/O) food emulsions contain a high content of lipids and small water droplets, which renders them vulnerable to lipid oxidation. The present review provides comprehensive insights into the lipid oxidation of W/O food emulsions. The key influential factors of lipid oxidation in W/O food emulsions are presented systematically. To better interpret the specific mechanisms of lipid oxidation in W/O food emulsions, a comprehensive detection method, oxidative lipidomics (oxidomics), is proposed to identify novel markers, which not only tracks the chemical molecules but also considers the changes in supramolecular properties, sensory properties, and nutritional value. The microstructure of emulsions, components from both phases, emulsifiers, pH, temperature, and light should be taken into account to identify specific oxidation markers. A correlation of these novel oxidation markers with the shelf life, the organoleptic properties, and the nutritional value of W/O food emulsions should be applied to develop targeted protective approaches for limiting lipid oxidation. Accordingly, the processing parameters, the application of antioxidants and emulsifiers, as well as packing and storage conditions can be optimized to develop W/O emulsions with improved oxidative stability. This review may help in emphasizing the future research priorities of investigating the mechanisms of lipid oxidation in W/O emulsion by oxidomics, leading to practical solutions for the food industry to prevent oxidative rancidity in W/O food emulsions.
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Affiliation(s)
- Yifan Bao
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
- Vienna Doctoral School in Chemistry (DoSChem)University of ViennaViennaAustria
| | - Marc Pignitter
- Institute of Physiological ChemistryFaculty of Chemistry, University of ViennaViennaAustria
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9
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Keramat M, Niakousari M, Golmakani MT. Comparing the antioxidant activity of gallic acid and its alkyl esters in emulsion gel and non-gelled emulsion. Food Chem 2023; 407:135078. [PMID: 36493477 DOI: 10.1016/j.foodchem.2022.135078] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 11/04/2022] [Accepted: 11/24/2022] [Indexed: 11/29/2022]
Abstract
In this study, antioxidant capacity of gallic acid and its alkyl esters in emulsion gel was compared with non-gelled emulsion to determine the role of mass transport on their efficiency. Lauryl gallate exhibited higher antioxidant activity than gallic acid and ethyl gallate in emulsion gel and non-gelled emulsion. In emulsion gel, the synergistic effects in the initiation stage for gallic acid + ethyl gallate, gallic acid + lauryl gallate, and ethyl gallate + lauryl gallate were 78.28 %, 68.46 %, and 60.04 %, respectively. In non-gelled emulsion, the synergistic effects were 52.78 %, 39.02 %, and 22.30 %, respectively. In both emulsion gel and non-gelled emulsion, the longest induction period and propagation period was observed in samples containing gallic acid + lauryl gallate. The effectiveness of antioxidants in emulsion gel was lower than non-gelled emulsion. This reduction in antioxidant activity can be due to the limited ability of antioxidants to be transferred to the interfacial area.
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Affiliation(s)
- Malihe Keramat
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
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10
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Cortés-Camargo S, Román-Guerrero A, Alvarez-Ramirez J, Alpizar-Reyes E, Velázquez-Gutiérrez SK, Pérez-Alonso C. Microstructural influence on physical properties and release profiles of sesame oil encapsulated into sodium alginate-tamarind mucilage hydrogel beads. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023] Open
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11
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Vilca R, Espinoza-Silva C, Alfaro-Cruz S, Ponce-Ramírez JC, Quispe-Neyra J, Alvarado-Zambrano F, Cortés-Avendaño P, Condezo-Hoyos L. Hass and Fuerte avocado (Persea americana sp.) oils extracted by supercritical carbon dioxide: Bioactive compounds, fatty acid content, antioxidant capacity and oxidative stability. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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12
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Yu Q, Cai XS, Leveneur S, Wang XD, Liu HM, Zhang CX, Ma YX. Kinetic modeling of the sesamin conversion into asarinin in the presence of citric acid loading on Hβ. Front Nutr 2022; 9:983843. [PMID: 36034908 PMCID: PMC9399800 DOI: 10.3389/fnut.2022.983843] [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: 07/01/2022] [Accepted: 07/25/2022] [Indexed: 11/13/2022] Open
Abstract
In the present work, effects of reaction temperature, reactant concentration, catalyst loading, and rotation speed on the kinetics of sesamin conversion in a sesame oil system were studied by using citric acid loading on Hβ zeolite (CA/Hβ) as a catalyst. A kinetic model was built for sesamin conversion. The kinetic model fits correctly the experimental concentration of sesamin and asarinin (RSesamin2 = 0.93 and RAsarinin2 = 0.97). The sesamin conversion is an endothermic reaction (△HrIso = 3 4.578kJ/mol). The CA/Hβ catalyst could be easily regenerated by calcination, and there was no obvious loss of catalytic activity when reused. Knowledge of the sesamin conversion is of great significance for guiding production and improving the value and nutrition of sesame oil. In a word, this study lays the foundation for the scale-up of the production of asarinin from sesame oil using CA/Hβ as the catalyst.
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Affiliation(s)
- Qiong Yu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Xiao-Shuang Cai
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | | | - Xue-de Wang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Hua-Min Liu
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Chen-Xia Zhang
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
| | - Yu-Xiang Ma
- College of Food Science and Engineering & Institute of Special Oilseed Processing and Technology, Henan University of Technology, Zhengzhou, China
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13
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Jokar M, Nateghi L, Golmakani MT, Berenji S. Effects of polyglycerol polyricinoleate on the antioxidant pathways of curcumin during the peroxidation of canola oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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14
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Fan KK, Zhou YM, Wei Y, Han RM, Wang P, Skibsted LH, Zhang JP. Peroxyl radical induced membrane instability of giant unilamellar vesicles and anti-lipooxidation protection. Biophys Chem 2022; 285:106807. [DOI: 10.1016/j.bpc.2022.106807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 03/07/2022] [Accepted: 03/20/2022] [Indexed: 11/02/2022]
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15
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Effect of triacylglycerol structure on the antioxidant activity of γ-oryzanol. Food Chem 2022; 370:130974. [PMID: 34500298 DOI: 10.1016/j.foodchem.2021.130974] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 08/09/2021] [Accepted: 08/27/2021] [Indexed: 11/22/2022]
Abstract
In this study, the triacylglycerol structure of vegetable oils was removed and the effects of this removal were observed on the antioxidant efficiency of γ-oryzanol. A sigmoidal-model was used for calculating kinetic parameters relevant to the initiation and propagation phases during the peroxidation of soybean, corn, sesame, and olive oils as well as their fatty acid methyl esters. Removing the triacylglycerol structure caused an increase in the antioxidant activity of γ-oryzanol (26.49%) by affecting both inhibitory mechanisms, i.e. hydrogen-donating (7.80%) and electron-transfer (14.72%). Unexpectedly, the antioxidant performance of γ-oryzanol continued even when the induction period had ended. During the propagation phase, the highest antioxidant activity was observed in the fatty acid methyl esters of soybean oil (3.86) based on hydroperoxides decomposition. An evaluation of how the endergonic activated complexes formed could indicate that the removal of the triacylglycerol structure increased the effective collisions between the γ-oryzanol molecules and free radicals.
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16
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Farhoosh R. New insights into the kinetic and thermodynamic evaluations of lipid peroxidation. Food Chem 2021; 375:131659. [PMID: 34865926 DOI: 10.1016/j.foodchem.2021.131659] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Revised: 11/01/2021] [Accepted: 11/20/2021] [Indexed: 11/27/2022]
Abstract
Simultaneous evaluations over the whole practical range of peroxidation, including the initiation and propagation phases, provide more informative and reliable data than single-parameter analyses being mostly employed only over the course of the initiation phase. Besides an overview on the dominant mechanisms governing the initiation and propagation phases, this article highlights a number of unifying parameters that represent inclusively the two phases. Then, the reliable method to calculate induction period and critical reverse micelle concentration of lipid hydroperoxides as the two interstitial parameters when transitioning from the initiation to the propagation phase is reviewed. Next, a reconsidered form of the conventional methodology on the kinetics of chain-breaking antioxidants is presented. After that, the Arrhenius kinetic and thermodynamic Eyring-Polanyi parameters calculated from the initiation, composite, and decomposition rate constants are compared in order to assess oxidative stabilities. Finally, shelf-life predictions based on a number of proposed end-points of peroxidation are addressed.
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Affiliation(s)
- Reza Farhoosh
- Ferdowsi University of Mashhad, Faculty of Agriculture, Department of Food Science and Technology, P.O. Box: 91775-1163, Mashhad, Iran.
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17
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Toorani MR, Golmakani MT. Investigating relationship between water production and interfacial activity of γ-oryzanol, ethyl ferulate, and ferulic acid during peroxidation of bulk oil. Sci Rep 2021; 11:17026. [PMID: 34426600 PMCID: PMC8382700 DOI: 10.1038/s41598-021-96439-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2021] [Accepted: 08/10/2021] [Indexed: 11/13/2022] Open
Abstract
In this study, lecithin (as a surfactant) was added to promote the inhibitory-mechanism of γ-oryzanol, ethyl-ferulate and ferulic acid (based on the interfacial phenomena) so as to inhibit the oxidation of stripped sunflower oil. Monitoring the amount of water production as a byproduct of oxidation showed that the water content of the lipid system increased remarkably through the oxidation progress. Lecithin enhanced the critical concentration of hydroperoxides in reverse micelles, compared to the basic state (14.8 vs. 9.2 mM), thereby improving the hydrogen-donating mechanism of antioxidants. The size of reverse micelles increased progressively during the oxidation, while two breakpoints were pointed out in the micelles growth, i.e. at the end of the initiation and the propagation phases. Based on the kinetic data, ferulic acid showed the highest antioxidant activity (23.4), compared to ethyl-ferulate (15.5) and γ-oryzanol (13.7). Generally, lecithin enhanced antioxidant activity (~ 65%) by improving the interfacial performance of antioxidants.
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Affiliation(s)
- Mohamad Reza Toorani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, 71441-65186, Shiraz, Iran.
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18
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Muzolf-Panek M, Kaczmarek A. Predictive Modeling of Thiol Changes in Raw Ground Pork as Affected by 13 Plant Extracts-Application of Arrhenius, Log-logistic and Artificial Neural Network Models. Antioxidants (Basel) 2021; 10:antiox10060917. [PMID: 34198919 PMCID: PMC8229620 DOI: 10.3390/antiox10060917] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/28/2021] [Accepted: 06/02/2021] [Indexed: 12/22/2022] Open
Abstract
In this study, predictive models of protein oxidation, expressed as the content of thiol groups (SH), in raw ground pork were established and their accuracy was compared. The SH changes were monitored during, maximum, 11 days of storage at five temperature levels: 4, 8, 12, 16, and 20 °C. The effect of 13 plant extracts, including spices such as allspice, black seed, cardamom, caraway, cloves, garlic, nutmeg, and onion, and herbs such as basil, bay leaf, oregano, rosemary, and thyme, on protein oxidation in pork was studied. The zero-order function was used to described SH changes with time. The effect of temperature was assessed by using Arrhenius and log–logistic equations. Artificial neural network (ANN) models were also developed. The results obtained showed very good acceptability of the models for the monitoring and prediction of protein oxidation in raw pork samples. High average R2 coefficients equal to 0.948, 0.957, and 0.944 were obtained for Arhhenius, log-logistic and ANN models, respectively. Multiple linear regression (MLR) was used to assess the influence of plant extracts on protein oxidation and showed oregano as the most potent antioxidant among the tested ones in raw ground pork.
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19
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Kaczmarek A, Muzolf-Panek M. Predictive Modeling of Changes in TBARS in the Intramuscular Lipid Fraction of Raw Ground Beef Enriched with Plant Extracts. Antioxidants (Basel) 2021; 10:736. [PMID: 34066946 PMCID: PMC8148524 DOI: 10.3390/antiox10050736] [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: 03/25/2021] [Revised: 04/27/2021] [Accepted: 05/05/2021] [Indexed: 12/20/2022] Open
Abstract
The aim of the study was to develop and compare the predictive models of lipid oxidation in minced raw beef meat enriched with selected plant extracts (allspice, basil, bay leaf, black seed, cardamom, caraway, cloves, garlic, nutmeg, onion, oregano, rosemary and thyme) expressed as value changes of TBARS (thiobarbituric acid reactive substances) in various time/temperature conditions. Meat samples were stored at the temperatures of 4, 8, 12, 16 and 20 °C. The value changes of TBARS in samples stored at 12 °C were used as the external validation dataset. Lipid oxidation increased significantly with storage time and temperature. The rate of this increase varied depending on the addition of the plant extract and was the most pronounced in the control sample. The dependence of lipid oxidation on temperature was adequately modeled by the Arrhenius and log-logistic equation with high average R2 coefficients (≥0.98) calculated for all extracts. Kinetic models and artificial neural networks (ANNs) were used to build the predictive models. The obtained result demonstrates that both kinetic Arrhenius (R2 = 0.972) and log-logistic (R2 = 0.938) models as well as ANN (R2 = 0.935) models can predict changes in TBARS in raw ground beef meat during storage.
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Affiliation(s)
- Anna Kaczmarek
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-637 Poznań, Poland;
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20
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Keramat M, Golmakani M, Toorani MR. Effect of Interfacial Activity of Eugenol and Eugenol Esters with Different Alkyl Chain Lengths on Inhibiting Sunflower Oil Oxidation. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000367] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Malihe Keramat
- Department of Food Science and Technology School of Agriculture Shiraz University Shiraz 71441‐65186 Iran
| | - Mohammad‐Taghi Golmakani
- Department of Food Science and Technology School of Agriculture Shiraz University Shiraz 71441‐65186 Iran
| | - Mohamad Reza Toorani
- Department of Food Science and Technology School of Agriculture Shiraz University Shiraz 71441‐65186 Iran
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