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Ortiz-Sempértegui J, Ibieta G, Tullberg C, Peñarrieta JM, Linares-Pastén JA. Chemical Characterisation of New Oils Extracted from Cañihua and Tarwi Seeds with Different Organic Solvents. Foods 2024; 13:1982. [PMID: 38998488 PMCID: PMC11240921 DOI: 10.3390/foods13131982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 06/13/2024] [Accepted: 06/21/2024] [Indexed: 07/14/2024] Open
Abstract
Vegetable oils are rich in health-beneficial compounds, including fatty acids, phenolic compounds, natural antioxidants, and fat-soluble vitamins. However, oil extraction methods can influence their composition. This study aims to understand the chemical basis for developing a green process to extract oils from two Andean seeds, cañihua (Chenopodium pallidicaule) and tarwi (Lupinus mutabilis). Ethanol, considered a green solvent, is compared to petroleum ether used at the laboratory level and hexane used at the industrial scale for extracting oils. The extraction efficiency is assessed in terms of yield, fatty acids profile, polar and neutral lipids, tocopherols, phenolic compounds, and antioxidant capacity. The chemical composition of edible commercial oils, such as sunflower, rapeseed, and olive oils, was used as a reference. Hexane had the highest extraction yield, followed by petroleum ether and ethanol. However, the oils extracted with ethanol having yields of tarwi 15.5% and cañihua 5.8%, w/w showed the significatively superior content of tocopherols (α, γ, and δ); phenolic compounds; and antioxidant capacity. In addition, ethanol-extracted (EE) oils have higher levels of polar lipids, such as phosphatidylcholine and phosphatidylinositol, than those extracted with the other solvents. Remarkably, EE oils presented comparable or slightly higher levels of monounsaturated fatty acids than those extracted with hexane. Finally, compared to the commercial oils, tarwi and cañihua EE oils showed lower but acceptable levels of oleic, linoleic and palmitic acids and a wider variety of fatty acids (10 and 13, respectively). The composition of tarwi and cañahua oils extracted with ethanol includes compounds associated with nutritional and health benefits, providing a sustainable alternative for oil production.
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Affiliation(s)
- Jimena Ortiz-Sempértegui
- Biotechnology, Faculty of Engineering LTH, Lund University, P.O. Box 117, S-221 00 Lund, Sweden
- Instituto de Investigaciones Químicas IIQ, Universidad Mayor de San Andrés UMSA, Av. Villazón N° 1995, 0201-0220 La Paz, Bolivia
| | - Gabriela Ibieta
- Biotechnology, Faculty of Engineering LTH, Lund University, P.O. Box 117, S-221 00 Lund, Sweden
- Instituto de Investigaciones Químicas IIQ, Universidad Mayor de San Andrés UMSA, Av. Villazón N° 1995, 0201-0220 La Paz, Bolivia
| | - Cecilia Tullberg
- Biotechnology, Faculty of Engineering LTH, Lund University, P.O. Box 117, S-221 00 Lund, Sweden
| | - J. Mauricio Peñarrieta
- Instituto de Investigaciones Químicas IIQ, Universidad Mayor de San Andrés UMSA, Av. Villazón N° 1995, 0201-0220 La Paz, Bolivia
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Andonova T, Petkova Z, Teneva O, Antova G, Apostolova E, Naimov S, Mladenova T, Slavov I, Dimitrova-Dyulgerova I. Ailanthus altissima Seed Oil-A Valuable Source of Lipid-Soluble Components with DNA Protective and Antiproliferative Activities. Foods 2024; 13:1268. [PMID: 38672940 PMCID: PMC11048806 DOI: 10.3390/foods13081268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2024] [Revised: 04/15/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
The present study is focused on the chemical and lipid composition of seed oil of the European ornamental and invasive wood plant Ailanthus altissima (Simaroubaceae). Total lipids, proteins, carbohydrates, ash, and moisture in the seeds were determined. A high yield of glyceride oil (30.7%) was found, as well as a high content of fibers (29.6%) and proteins (18.7%). Physicochemical properties of the oil define it as semi-dry (129.4 g I2/100 g Iodine value) with oxidative stability, refractive index, saponification value, and relative density similar to widely used oils with nutritional value and health benefits. The composition of the seed oil was determined chromatographically. Unsaturated fatty acids (95.3%) predominated in the seed oil, of which linoleic acid (48.6%) and oleic acid (44.8%) were the major ones. The main lipid-soluble bioactive components were β-sitosterol (72.6%), γ-tocopherol (74.6%), phosphatidylinositol (29.5%), and phosphatidic acids (25.7%). The proven in vitro DNA-protective ability of seed oil is reported for the first time. The seed oil exhibited a weak antiproliferative effect on HT-29 and PC3 tumor cell lines and showed no cytotoxicity on the BALB/c 3T3 cell line. In brief, the present study reveals that A. altissima seed oil can be used as a healthy food.
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Affiliation(s)
- Tsvetelina Andonova
- Department of Botany and Biological Education, Faculty of Biology, University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria; (T.A.); (T.M.); (I.D.-D.)
| | - Zhana Petkova
- Department of Chemical Technology, University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria; (O.T.); (G.A.)
| | - Olga Teneva
- Department of Chemical Technology, University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria; (O.T.); (G.A.)
| | - Ginka Antova
- Department of Chemical Technology, University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria; (O.T.); (G.A.)
| | - Elena Apostolova
- Department of Plant Physiology and Molecular Biology, Faculty of Biology, University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria; (E.A.); (S.N.)
| | - Samir Naimov
- Department of Plant Physiology and Molecular Biology, Faculty of Biology, University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria; (E.A.); (S.N.)
| | - Tsvetelina Mladenova
- Department of Botany and Biological Education, Faculty of Biology, University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria; (T.A.); (T.M.); (I.D.-D.)
| | - Iliya Slavov
- Department of Biology, Faculty of Pharmacy, Medical University of Varna, 9000 Varna, Bulgaria;
| | - Ivanka Dimitrova-Dyulgerova
- Department of Botany and Biological Education, Faculty of Biology, University of Plovdiv “Paisii Hilendarski”, 24 Tzar Asen Street, 4000 Plovdiv, Bulgaria; (T.A.); (T.M.); (I.D.-D.)
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3
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Vinha AF, Costa ASG, Espírito Santo L, Ferreira DM, Sousa C, Pinto E, Almeida A, Oliveira MBPP. High-Value Compounds in Papaya By-Products ( Carica papaya L. var. Formosa and Aliança): Potential Sustainable Use and Exploitation. PLANTS (BASEL, SWITZERLAND) 2024; 13:1009. [PMID: 38611538 PMCID: PMC11013330 DOI: 10.3390/plants13071009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 03/27/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024]
Abstract
BACKGROUND Food waste is a global and growing problem that is gaining traction due to its environmental, ethical, social, and economic repercussions. Between 2022 and 2027, the worldwide papaya market is expected to have a huge increase, meaning a growth in organic waste, including peels and seeds. Thus, this study evaluated the potential use of peels and seeds of two mature papaya fruits as a source of bioactive compounds, converting these by-products into value-added products. Proximate analysis (AOAC methods), mineral content (ICP-MS), free sugars (HPLC-ELSD), fatty acid composition (GC-FID), vitamin E profile (HPLC-DAD-FLD), and antioxidant activity (DPPH and FRAP assays) were evaluated. RESULTS Both by-products showed high total protein (20-27%), and dietary fiber (32-38%) contents. Papaya peels presented a high ash content (14-16%), indicating a potential application as a mineral source. 14 fatty acids were detected, with α-linolenic acid (30%) as the most abundant in the peels and oleic acid (74%) in the seeds. Both by-products showed high antioxidant activity. CONCLUSION Papaya by-products display great potential for industrial recovery and application, such as formulation of new functional food ingredients.
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Affiliation(s)
- Ana F. Vinha
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (A.F.V.); (A.S.G.C.); (L.E.S.); (C.S.); (A.A.)
- FP-I3ID, Research Institute, Innovation and Development Fernando Pessoa, Faculty of Health Sciences, Fernando Pessoa University, Praça 9 Abril 349, 4249-004 Porto, Portugal
| | - Anabela S. G. Costa
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (A.F.V.); (A.S.G.C.); (L.E.S.); (C.S.); (A.A.)
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Vigo, E-32004 Ourense, Spain
| | - Liliana Espírito Santo
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (A.F.V.); (A.S.G.C.); (L.E.S.); (C.S.); (A.A.)
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, University of Vigo, E-32004 Ourense, Spain
| | - Diana M. Ferreira
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (A.F.V.); (A.S.G.C.); (L.E.S.); (C.S.); (A.A.)
| | - Carla Sousa
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (A.F.V.); (A.S.G.C.); (L.E.S.); (C.S.); (A.A.)
- FP-I3ID, Research Institute, Innovation and Development Fernando Pessoa, Faculty of Health Sciences, Fernando Pessoa University, Praça 9 Abril 349, 4249-004 Porto, Portugal
| | - Edgar Pinto
- REQUIMTE/LAQV, ESS, Polytechnic of Porto, Rua Dr. António Bernardino de Almeida, 4200-072 Porto, Portugal;
| | - Agostinho Almeida
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (A.F.V.); (A.S.G.C.); (L.E.S.); (C.S.); (A.A.)
| | - Maria Beatriz P. P. Oliveira
- LAQV/REQUIMTE, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, R. Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (A.F.V.); (A.S.G.C.); (L.E.S.); (C.S.); (A.A.)
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Grassino AN, Karlović S, Šošo L, Dujmić F, Sabolović MB, Marelja M, Brnčić M. Influence of Different Drying Processes on the Chemical and Texture Profile of Cucurbita maxima Pulp. Foods 2024; 13:520. [PMID: 38397497 PMCID: PMC10888355 DOI: 10.3390/foods13040520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2023] [Revised: 01/29/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
The effects of hot air (HAD), vacuum (VAD) and conductive (CD) drying on the chemical and textural profiles of Cucurbita maxima pulp were investigated to find suitable drying conditions to avoid postharvest losses of pumpkin. The results showed that the drying methods had a significant effect (p < 0.05) on the chemical and textural profiles of pumpkin pulp. The ash content was lower in VAD (up to 7.65%) than in HAD (up to 9.88%) and CD pulp (up to 9.21%). The samples of HAD, CD and VAD had a higher fat content, up to 3.07, 2.66 and 2.51%, respectively, than fresh pulp (1.55%). The total fibre content is lower for VAD (up to 8.78%) than for HAD (up to 15.43%) and CD pulp (13.94%). HAD pulp at 70 °C (~15.51%) and VAD and CD pulp processed between 50 and 60 °C (~22%) are good sources of protein. HAD and CD pulp at 70 °C and VAD at 50 °C resulted in a high sugar content (up to 83.23%). In addition to drying, the extraction time of 40 min used in ultrasound-assisted extraction is optimal, especially for protein and sugar recovery in dried samples. Drying also led to strong changes in the textural properties of the pulp, so that an excellent dried intermediate product is the one obtained using HAD at a temperature of 70 °C and an airflow of 0.5 m/s.
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Affiliation(s)
| | | | | | | | | | | | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.N.G.); (S.K.); (L.Š.); (F.D.); (M.B.S.); (M.M.)
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Mahmud N, Islam J, Oyom W, Adrah K, Adegoke SC, Tahergorabi R. A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods. Heliyon 2023; 9:e21500. [PMID: 38027829 PMCID: PMC10660127 DOI: 10.1016/j.heliyon.2023.e21500] [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: 03/28/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 12/01/2023] Open
Abstract
Purpose This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils. Scope Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying. Key findings The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.
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Affiliation(s)
- Niaz Mahmud
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Joinul Islam
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
- Department of Food Science and Technology, University of Georgia, Athens, GA, 30602, USA
| | - William Oyom
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
| | - Kelvin Adrah
- Joint School of Nanoscience and Nanoengineering, 2907 East Gate City Blvd, Greensboro, NC, 27401, USA
| | | | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural & Technical State University, Greensboro, NC, 27411, USA
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Doan TP, Zhang M, Park EJ, Ponce-Zea JE, Mai VH, Cho HM, Pham HTT, Oh WK. Oxindole and Benzoxazinone Alkaloids from the Seeds of Persea americana (Avocado) and Their SIRT1 Stimulatory Activity. JOURNAL OF NATURAL PRODUCTS 2023; 86:2270-2282. [PMID: 37792632 DOI: 10.1021/acs.jnatprod.3c00214] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/06/2023]
Abstract
Persea americana Mill. (Lauraceae), commonly known as avocado, is a well-known food because of its nutrition and health benefits. The seeds of avocado are major byproducts, and thus their phytochemicals and bioactivities have been of interest for study. The chemical components of avocado seeds were investigated by using UPLC-qTOF-MS/MS-based molecular networking, resulting in the isolation of seven new oxindole alkaloids (1-7) and two new benzoxazinone alkaloids (8 and 9). The chemical structures of the isolated compounds were identified by the analysis of NMR data in combination with computational approaches, including NMR and ECD calculations. Bioactivities of the isolated compounds toward silent information regulation 2 homologue-1 (SIRT1) in HEK293 cells were assessed. The results showed that compound 1 had the most potent effect on SIRT1 activation with an elevated NAD+/NADH ratio with potential for further investigation as an anti-aging agent.
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Affiliation(s)
- Thi-Phuong Doan
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Mi Zhang
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Eun-Jin Park
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Jorge-Eduardo Ponce-Zea
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Van-Hieu Mai
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | - Hyo-Moon Cho
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
| | | | - Won-Keun Oh
- Korea Bioactive Natural Material Bank, Research Institute of Pharmaceutical Sciences, College of Pharmacy, Seoul National University, Seoul 08826, Republic of Korea
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Rahim MA, Ayub H, Sehrish A, Ambreen S, Khan FA, Itrat N, Nazir A, Shoukat A, Shoukat A, Ejaz A, Özogul F, Bartkiene E, Rocha JM. Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification. Molecules 2023; 28:6881. [PMID: 37836725 PMCID: PMC10574037 DOI: 10.3390/molecules28196881] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 09/24/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different industries due to their preventive and therapeutic actions. The essential oils are used in food, medicine, cosmetics, and agriculture industries as they possess antimicrobial, anticarcinogenic, anti-inflammatory and immunomodulatory properties. Plant based oils contain polyphenols, phytochemicals, and bioactive compounds which show high antioxidant activity. The extractions of these oils are a crucial step in terms of the yield and quality attributes of plant oils. This review paper outlines the different modern extraction techniques used for the extraction of different seed oils, including microwave-assisted extraction (MAE), pressurized liquid extraction (PLE), cold-pressed extraction (CPE), ultrasound-assisted extraction (UAE), supercritical-fluid extraction (SFE), enzyme-assisted extraction (EAE), and pulsed electric field-assisted extraction (PEF). For the identification and quantification of essential and bioactive compounds present in seed oils, different modern techniques-such as high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), Fourier transform infrared spectroscopy (FTIR), gas chromatography-infrared spectroscopy (GC-IR), atomic fluorescence spectroscopy (AFS), and electron microscopy (EM)-are highlighted in this review along with the beneficial effects of these essential components in different in vivo and in vitro studies and in different applications. The primary goal of this research article is to pique the attention of researchers towards the different sources, potential uses and applications of oils in different industries.
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Affiliation(s)
- Muhammad Abdul Rahim
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Hudda Ayub
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Aqeela Sehrish
- Department of Plant and Soil Science, Texas Tech University, Lubbock, TX 79409, USA;
| | - Saadia Ambreen
- University Institute of Food Science and Technology, The University of Lahore, Lahore 54590, Pakistan;
| | - Faima Atta Khan
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Nizwa Itrat
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Anum Nazir
- Department of Nutrition and Dietetics, The University of Faisalabad, Faisalabad 38000, Pakistan; (N.I.); (A.N.)
| | - Aurbab Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Amna Shoukat
- National Institute of Food Science & Technology, University of Agriculture, Faisalabad 38000, Pakistan; (H.A.); (A.S.); (A.S.)
| | - Afaf Ejaz
- Department of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan; (F.A.K.); (A.E.)
| | - Fatih Özogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Balcali, Adana 01330, Türkiye;
- Biotechnology Research and Application Center, Cukurova University, Balcali, Adana 01330, Türkiye
| | - Elena Bartkiene
- Department of Food Safety and Quality, Faculty of Veterinary, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania;
- Faculty of Animal Sciences, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania
| | - João Miguel Rocha
- Universidade Católica Portuguesa, CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
- LEPABE—Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
- ALiCE—Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal
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Tian M, Bai Y, Tian H, Zhao X. The Chemical Composition and Health-Promoting Benefits of Vegetable Oils-A Review. Molecules 2023; 28:6393. [PMID: 37687222 PMCID: PMC10489903 DOI: 10.3390/molecules28176393] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/02/2023] [Accepted: 08/08/2023] [Indexed: 09/10/2023] Open
Abstract
With population and economic development increasing worldwide, the public is increasingly concerned with the health benefits and nutritional properties of vegetable oils (VOs). In this review, the chemical composition and health-promoting benefits of 39 kinds of VOs were selected and summarized using Web of Science TM as the main bibliographic databases. The characteristic chemical compositions were analyzed from fatty acid composition, tocols, phytosterols, squalene, carotenoids, phenolics, and phospholipids. Health benefits including antioxidant activity, prevention of cardiovascular disease (CVD), anti-inflammatory, anti-obesity, anti-cancer, diabetes treatment, and kidney and liver protection were examined according to the key components in representative VOs. Every type of vegetable oil has shown its own unique chemical composition with significant variation in each key component and thereby illustrated their own specific advantages and health effects. Therefore, different types of VOs can be selected to meet individual needs accordingly. For example, to prevent CVD, more unsaturated fatty acids and phytosterols should be supplied by consuming pomegranate seed oil, flaxseed oil, or rice bran oil, while coconut oil or perilla seed oil have higher contents of total phenolics and might be better choices for diabetics. Several oils such as olive oil, corn oil, cress oil, and rice bran oil were recommended for their abundant nutritional ingredients, but the intake of only one type of vegetable oil might have drawbacks. This review increases the comprehensive understanding of the correlation between health effects and the characteristic composition of VOs, and provides future trends towards their utilization for the general public's nutrition, balanced diet, and as a reference for disease prevention. Nevertheless, some VOs are in the early stages of research and lack enough reliable data and long-term or large consumption information of the effect on the human body, therefore further investigations will be needed for their health benefits.
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Affiliation(s)
- Mingke Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Yuchen Bai
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Hongyu Tian
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
| | - Xuebing Zhao
- Key Laboratory of Industrial Biocatalysis, Ministry of Education, Tsinghua University, Beijing 100084, China;
- Institute of Applied Chemistry, Department of Chemical Engineering, Tsinghua University, Beijing 100084, China
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Abdel-Hameed SM, Abd Allah NA, Hamed MM, Soltan OI. Papaya fruit by-products as novel food ingredients in cupcakes. ANNALS OF AGRICULTURAL SCIENCES 2023; 68:60-74. [DOI: 10.1016/j.aoas.2023.05.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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10
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Jia W, Wu X, Kang X. Integrated the embedding delivery system and targeted oxygen scavenger enhances free radical scavenging capacity. Food Chem X 2023; 17:100558. [PMID: 36845467 PMCID: PMC9943856 DOI: 10.1016/j.fochx.2022.100558] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 12/28/2022] [Accepted: 12/30/2022] [Indexed: 01/06/2023] Open
Abstract
World trends in oil crop growing area, yield, and production over the last 10 years exhibited an increase of 48 %, 82 %, and 240 %, respectively. Concerning reduced shelf-life of oil-containing food products caused by oil oxidation and the demand for sensory quality of oil, the development of methods the improvement oil quality is urgently required. This critical review presented a concise overview of the recent literature related to the inhibition ways of oil oxidation. The mechanism of different antioxidants and nanoparticle delivery systems on oil oxidation was also explored. The current review provides scientific findings on control strategies: (i) design oxidation quality assessment model; (ii) packaging by antioxidant coatings and eco-friendly film nanocomposite: ameliorate physicochemical properties; (iii) molecular investigations on inhibitory effects of selected antioxidants and underlying mechanisms; (iv) explore the interrelationship between the cysteine/citric acid and lipoxygenase pathway in the progression of oxidative/fragmentation degradation of unsaturated fatty acid chains.
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Key Words
- Antioxidant control strategies
- Antioxidations
- BHA, butyl hydroxy anisole
- BHT, butylated hydroxytoluene
- FDA, Food and Drug Administration
- HPLC, high performance liquid chromatography
- HPODE, hydroperoxyoctadecadienoic acid
- LC, liquid chromatography
- Linoleic acid
- Lipoxygenase
- MDA, malondialdehyde
- MPN, metal-polyphenol network
- MS, mass spectrometry
- MUFA, monounsaturated fatty acid
- Nanocomposite packaging
- Nanoparticle delivery system
- PUFA, polyunsaturated fatty acid
- SFA, saturated fatty acid
- TA, tannic acid
- TBHQ, tert-butyl hydroquinone
- US FDA, US Food and Drug Administration
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Affiliation(s)
- Wei Jia
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xinyu Wu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xin Kang
- Department of Foot and Ankle Surgery, Honghui Hospital, Xi’an Jiaotong University, Xi’an, China
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11
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Stability and bioaccessibility of α-tocopherol-enriched nanoemulsions containing different edible oils as carriers. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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12
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Dimić I, Pavlić B, Rakita S, Cvetanović Kljakić A, Zeković Z, Teslić N. Isolation of Cherry Seed Oil Using Conventional Techniques and Supercritical Fluid Extraction. Foods 2022; 12:foods12010011. [PMID: 36613227 PMCID: PMC9818375 DOI: 10.3390/foods12010011] [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: 10/31/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022] Open
Abstract
This study aims to compare the suitability of three extraction techniques (cold pressing, Soxhlet and supercritical fluid extraction (SFE)) to isolate oil from cherry seeds. Oils were examined in terms of extraction yield, fatty acids profile, tocopherols yield and antioxidant activity. Additionally, influence of SFE parameters was evaluated using one-factor-at-a-time design with pressure (200−350 bar), temperature (40−70 °C), flow rate (0.2−0.4 kg/h) and particle size (<800 µm and >800 µm). Oil yields ranged from 2.50% to 13.02%, whereas the highest yield was achieved with SFE. Samples were rich in polyunsaturated fatty acids, regardless of the applied extraction technique. The main fatty acids were linoleic (46.32−47.29%), oleic (40.89−41.65%), palmitic (6.56−8.00%) and stearic (2.21−2.30%) acid. Total tocopherols yield was between 16.63 mg/100 g oil and 60.61 mg/100 g oil, and highest yield was achieved with SFE. Among the tocopherols, γ-tocopherol was the most abundant, followed by α-, δ- and β-tocopherol. Antioxidant activity was determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic) cation (ABTS) assays, and the results indicated that SFE extracts exhibited better or comparable antioxidant potential compared to traditional techniques. The comparison between modern and conventional extractions for oil recovery demonstrates pros and cons for the possibility of industrial application.
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Affiliation(s)
- Ivana Dimić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence: (B.P.); (N.T.)
| | - Slađana Rakita
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | | | - Zoran Zeković
- Faculty of Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nemanja Teslić
- Institute of Food Technology, University of Novi Sad, Blvd. cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence: (B.P.); (N.T.)
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13
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Chemical characteristics of the sesquiterpenes and diterpenes from Lauraceae family and their multifaceted health benefits: A review. Heliyon 2022; 8:e12013. [PMID: 36590503 PMCID: PMC9801090 DOI: 10.1016/j.heliyon.2022.e12013] [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: 03/04/2022] [Revised: 09/15/2022] [Accepted: 11/23/2022] [Indexed: 12/12/2022] Open
Abstract
Lauraceae is a large family with significant economic and medicinal value. Bioactive ingredients from Lauraceae plants have contributed greatly to medicines, food nutrients and fine chemical products. In recent years, quite a few sesquiterpenes and diterpenes with unique structures have been achieved from Lauraceae and their potential benefits are embodied in a wide range of health areas. To our knowledge, there is no review to summarizes these constituents and their biological effects systematically. This current work aims to classify and ascribe the structural types and bioactivities of the identified sesquiterpenes and diterpenes. Herein, a total of 362 sesquiterpenes and 69 diterpenes were comprehensively complied. The various bioactivities could be recognized as cytotoxicity, anti-proliferation and/or anti-apoptosis, anti-inflammation, anti-oxidation, anti-bacterium, etc. This updated data could serve as a catalysis of these sesquiterpenes and diterpenes for the future medical and industrial applications.
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14
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Alhadid A, Vlad Luca S, Nasrallah S, Minceva M. Experimental Investigation and Thermodynamic Modeling of Cannabidiol Solubility in Plant Oils and Hydrophobic Eutectic Systems. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.121172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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15
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Li J, Li J, Fan L. Recent Advances in Alleviating Hyperuricemia Through Dietary Sources: Bioactive Ingredients and Structure–activity Relationships. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2124414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Jun Li
- State Key laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, China
- Institute of Food Processing Technology, Guizhou Academy of Agricultural Sciences, Guiyang, China
| | - Jinwei Li
- State Key laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Liuping Fan
- State Key laboratory of Food Science & Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Collaborat Innovat Ctr Food Safety & Qual Control, Jiangnan University, Wuxi, Jiangsu, China
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16
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Rai P, Mehrotra S, Sharma SK. Challenges in assessing the quality of fruit juices: Intervening role of biosensors. Food Chem 2022; 386:132825. [PMID: 35367795 DOI: 10.1016/j.foodchem.2022.132825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 03/07/2022] [Accepted: 03/24/2022] [Indexed: 11/16/2022]
Abstract
The quality of packaged fruit juices is affected during their processing, packaging and storage that might cause deteriorative biological, chemical and physical alterations. Consumption of spoiled juices, either from biological or non-biological sources can pose a potential health hazard for the consumers. Sensitive and reliable methods are required to ensure the quality of fruit juices. Standard analytical methods such as chromatography, spectrophotometry, electrophoresis and titration, that require sophisticated equipment and expertise, are traditionally used to assess the quality of fruit juices. Using biosensors, that are simple, portable and rapid presents a promising alternative to the tedious analytical methods for the detection of various degradation and spoilage indicators formed in the packaged fruit juices. Here, we review the challenges in maintaining the quality of fruit juices and the recent developments in techniques and biosensors for quick analysis of fruit juice components.
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Affiliation(s)
- Pawankumar Rai
- Food, Drug & Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India
| | - Srishti Mehrotra
- Food, Drug & Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Sandeep K Sharma
- Food, Drug & Chemical Toxicology Group, CSIR-Indian Institute of Toxicology Research, Vishvigyan Bhawan, 31, Mahatma Gandhi Marg, Lucknow 226001, Uttar Pradesh, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
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17
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Caballero S, Mereles L, Burgos-Edwards A, Alvarenga N, Coronel E, Villalba R, Heinichen O. Nutritional and Bioactive Characterization of Sicana odorifera Naudim Vell. Seeds By-Products and Its Potential Hepatoprotective Properties in Swiss Albino Mice. BIOLOGY 2021; 10:1351. [PMID: 34943266 PMCID: PMC8698658 DOI: 10.3390/biology10121351] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 12/14/2021] [Accepted: 12/16/2021] [Indexed: 02/06/2023]
Abstract
The "Kurugua" (Sicana odorifera) is a native fruit that demonstrates attractive nutritional, coloring, flavoring, and antioxidant properties. The main by-products from the processing and consumption of kurugua fruit are epicarp and seeds. In this work, the properties of the seeds of S. odorifera were evaluated. The nutritional composition of the fruit seeds was determined through AOAC official methods and UHPLC-ESI-MS/MS profiling. The antioxidant activities were determined using in vitro methods, and the acute toxicity and hepatoprotective properties were investigated in Swiss albino mice. Quercetin derivatives and cucurbitacins were the main phytochemicals in the seeds' methanolic extract and demonstrated some biological activities. GC-MS analysis revealed the essential fatty acids linolenic and linoleic as the main compounds present in seeds oil. The methanolic extract significantly reduced the serum levels of glutamic-pyruvic transaminase (GPT) and glutamic-oxaloacetic transaminase (GOT) in mice with induced hepatotoxicity (GPT p < 0.05; GOT p < 0.001) at the minor concentration tested (100 mg/kg EMSo). The results suggest that the S. odorifera seeds as by-products show potential use as a source of phytochemicals and in the production of oils with application in food supplements and nutraceuticals. Their integral use could contribute to waste reduction from kurugua fruits processing within the food safety and environmental sustainability framework.
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Affiliation(s)
| | - Laura Mereles
- Facultad de Ciencias Químicas, Universidad Nacional de Asunción, San Lorenzo P.O. Box 1055, Paraguay; (S.C.); (A.B.-E.); (N.A.); (E.C.); (R.V.)
| | | | | | | | | | - Olga Heinichen
- Facultad de Ciencias Químicas, Universidad Nacional de Asunción, San Lorenzo P.O. Box 1055, Paraguay; (S.C.); (A.B.-E.); (N.A.); (E.C.); (R.V.)
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