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Yu X, Wang Y, Yan X, Leng T, Xie J, Yu Q, Chen Y. Metabolomics Combined with Correlation Analysis Revealed the Differences in Antioxidant Activities of Lotus Seeds with Varied Cultivars. Foods 2024; 13:1084. [PMID: 38611388 PMCID: PMC11011491 DOI: 10.3390/foods13071084] [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: 03/12/2024] [Revised: 03/26/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
Functional foods have potential health benefits for humans. Lotus seeds (LS) as functional foods have excellent antioxidant activities. However, the differences in chemical composition of different LS cultivars may affect their antioxidant activities. This study comprehensively analyzed the differences among five LS cultivars based on metabolomics and further revealed the effects of metabolites on antioxidant activities by correlation analysis. A total of 125 metabolites were identified in LS using UPLC-Q/TOF-MS. Then, 15 metabolites were screened as differential metabolites of different LS cultivars by chemometrics. The antioxidant activities of LS were evaluated by DPPH•, FRAP, and ABTS•+ assays. The antioxidant activities varied among different LS cultivars, with the cultivar Taikong 66 showing the highest antioxidant activities. The correlation analysis among metabolites and antioxidant activities highlighted the important contribution of phenolics and alkaloids to the antioxidant activities of LS. Particularly, 11 metabolites such as p-coumaric acid showed significant positive correlation with antioxidant activities. Notably, 6 differential metabolites screened in different LS cultivars showed significant effects on antioxidant activities. These results revealed the important effects of phytochemicals on the antioxidant activities of different LS cultivars. This study provided evidence for the health benefits of different LS cultivars.
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Affiliation(s)
| | | | | | | | | | | | - Yi Chen
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China
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2
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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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3
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Martínez C, Jiménez A, Garrigós MC, Valdés A. Oxidative Stability of Avocado Snacks Formulated with Olive Extract as an Active Ingredient for Novel Food Production. Foods 2023; 12:2382. [PMID: 37372593 DOI: 10.3390/foods12122382] [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: 05/19/2023] [Revised: 06/09/2023] [Accepted: 06/12/2023] [Indexed: 06/29/2023] Open
Abstract
Analysis of the oxidative stability of novel avocado chips with added natural extracts was carried out with the aim of reducing the chemical additive content in their formulation. Two different natural extracts were initially evaluated and characterized: one obtained from olive pomace (OE) and other from pomegranate seed waste. OE was selected due to its better antioxidant potential according to FRAP, ABTS, and DPPH assays as well as its higher total phenolic content. The formulations used were 0, 1.5 wt.%, and 3 wt.% of OE. A gradual disappearance of the band found around 3009 cm-1 and related to unsaturated fatty acids was observed in the control sample in contrast to formulations with added OE. The band observed near 3299 cm-1 widened and intensified with time due to the oxidation degree of samples, with this effect being higher in the control chips. The observed changes in fatty acid and hexanal content with storage time underlined the higher extent of oxidation in the control samples. This fact could suggest an antioxidant protectant action of OE in avocado chips during thermal treatment, which was attributed to the presence of phenolic compounds. The obtained chips incorporating OE represent a viable option for the development of a natural, healthy, and clean-label avocado snack at competitive cost and with low environmental impacts.
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Affiliation(s)
- Carmen Martínez
- Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, P.O. Box 99, 03080 Alicante, Spain
| | - Alfonso Jiménez
- Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, P.O. Box 99, 03080 Alicante, Spain
| | - Maria Carmen Garrigós
- Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, P.O. Box 99, 03080 Alicante, Spain
| | - Arantzazu Valdés
- Analytical Chemistry, Nutrition & Food Sciences Department, University of Alicante, P.O. Box 99, 03080 Alicante, Spain
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4
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Zainal Arifen ZN, Shahril MR, Shahar S, Mohamad H, Mohd Yazid SFZ, Michael V, Taketo T, Trieu K, Harith S, Ibrahim NH, Abdul Razak S, Mat Jusoh H, Hun Pin C, Lee JS, Mohamed Ismail R, Lai Kuan L, Haron H. Fatty Acid Composition of Selected Street Foods Commonly Available in Malaysia. Foods 2023; 12:foods12061234. [PMID: 36981160 PMCID: PMC10048182 DOI: 10.3390/foods12061234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 02/28/2023] [Accepted: 03/07/2023] [Indexed: 03/16/2023] Open
Abstract
Despite growing evidence of increased saturated and trans fat contents in street foods, little is known about their fatty acid (FA) compositions. This study aimed to analyse the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), polyunsaturated fatty acids (PUFAs), and trans fatty acids (TFAs) content of 70 selected and most commonly available street foods in Malaysia. The street foods were categorised into main meals, snacks, and desserts. TFAs were not detected in any of the street foods. Descriptively, all three categories mainly contained SFAs, followed by MUFAs, and PUFAs. However, the one-way ANOVA testing showed that the differences between each category were insignificant (p > 0.05), and each FA was not significantly different (p > 0.05) from one to another. Nearly half of the deep-fried street foods contained medium to high SFAs content (1.7 g/100 g–24.3 g/100 g), while the MUFAs were also high (32.0–44.4%). The Chi-square test of association showed that the type of preparation methods (low or high fat) used was significantly associated (p < 0.05) with the number of SFAs. These findings provide valuable information about fat composition in local street foods for the Malaysian Food Composition Database and highlight the urgency to improve nutritional composition.
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Affiliation(s)
- Zainorain Natasha Zainal Arifen
- Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia; (Z.N.Z.A.)
| | - Mohd Razif Shahril
- Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia; (Z.N.Z.A.)
| | - Suzana Shahar
- Dietetic Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia
| | - Hamdan Mohamad
- Non-Communicable Disease Section, Disease Control Division, Ministry of Health, Putrajaya 62590, Malaysia
| | | | - Viola Michael
- Enforcement Section, Allied Health Sciences Division, Ministry of Health, Putrajaya 62050, Malaysia
| | - Tanaka Taketo
- Representative Office for Malaysia, Brunei Darussalam, and Singapore, World Health Organization, Cyberjaya 63000, Malaysia
| | - Kathy Trieu
- The George Institute for Global Health Level 5, 1 King St, Newtown, NSW 2042, Australia
| | - Sakinah Harith
- Nutrition & Dietetic Programme, Faculty of Health Sciences, Universiti Sultan Zainal Abidin, Kuala Nerus 21300, Malaysia
| | - Nor Hayati Ibrahim
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Malaysia
| | - Shariza Abdul Razak
- Nutrition Programme, School of Health Sciences, Health Campus, Universiti Sains Malaysia, Kubang Kerian 16150, Malaysia
| | - Hanapi Mat Jusoh
- Department of Nutrition Sciences, Kulliyyah of Allied Health Sciences, International Islamic University Malaysia, Kuantan 25200, Malaysia
| | - Chua Hun Pin
- Food Science and Technology Research Centre, Malaysia Agricultural Research and Development Institute, Kuching 93050, Malaysia
| | - Jau-Shya Lee
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia
| | | | - Lee Lai Kuan
- Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Gelugor 11800, Malaysia
| | - Hasnah Haron
- Nutritional Sciences Programme, Centre for Healthy Ageing and Wellness (H-Care), Faculty of Health Sciences, Universiti Kebangsaan Malaysia, Kuala Lumpur 50300, Malaysia; (Z.N.Z.A.)
- Correspondence: ; Tel.: +60-3-9289-7457
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5
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Review of Emission Characteristics and Purification Methods of Volatile Organic Compounds (VOCs) in Cooking Oil Fume. Processes (Basel) 2023. [DOI: 10.3390/pr11030705] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
Volatile organic compounds (VOCs) in cooking oil fumes need to be efficiently removed due to the significant damage they cause to the environment and human health. This review discusses the emission characteristics, which are influenced by different cooking temperatures, cooking oils, and cuisines. Then, various cooking oil fume purification methods are mainly classified into physical capture, chemical decomposition, and combination methods. VOCs removal rate, system operability, secondary pollution, application area, and cost are compared. The catalytic combustion method was found to have the advantages of high VOC removal efficiency, environmental protection, and low cost. Therefore, the last part of this review focuses on the research progress of the catalytic combustion method and summarizes its mechanisms and catalysts. The Marse-van Krevelen (MVK), Langmuir-Hinshelwood (L-H), and Eley-Rideal (E-R) mechanisms are analyzed. Noble metal and non-noble metal catalysts are commonly used. The former showed excellent activity at low temperatures due to its strong adsorption and electron transfer abilities, but the high price limits its application. The transition metals primarily comprise the latter, including single metal and composite metal catalysts. Compared to single metal catalysts, the interaction between metals in composite metal catalysts can further enhance the catalytic performance.
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6
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Manzoor S, Masoodi F, Rashid R. Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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7
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Revealing the heat-induced cis-trans isomerization of unsaturated fatty acids in camellia oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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8
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FTIR-PCA Approach on Raw and Thermally Processed Chicken Lipids Stabilized by Nano-Encapsulation in β-Cyclodextrin. Foods 2022; 11:foods11223632. [PMID: 36429225 PMCID: PMC9689604 DOI: 10.3390/foods11223632] [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: 10/09/2022] [Revised: 10/26/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022] Open
Abstract
This study evaluated similarities/dissimilarities of raw and processed chicken breast and thigh lipids that were complexed by β-cyclodextrin, using a combined FTIR-PCA technique. Lipid fractions were analyzed as non-complexed and β-cyclodextrin-complexed samples via thermogravimetry, differential scanning calorimetry and ATR-FTIR. The lipid complexation reduced the water content to 7.67-8.33%, in comparison with the β-cyclodextrin hydrate (~14%). The stabilities of the complexes and β-cyclodextrin were almost the same. ATR-FTIR analysis revealed the presence of important bands that corresponded to the C=O groups (1743-1744 cm-1) in both the non-complexed and nano-encapsulated lipids. Furthermore, the bands that corresponded to the vibrations of double bonds corresponding to the natural/degraded (cis/trans) fatty acids in lipids appeared at 3008-3011 and 938-946 cm-1, respectively. The main FTIR bands that were involved in the discrimination of raw and processed chicken lipids, and of non-complexed and complexed lipids, were evaluated with PCA. The shifting of specific FTIR band wavenumbers had the highest influence, especially vibrations of the α(1→4) glucosidic bond in β-cyclodextrin for PC1, and CH2/3 groups from lipids for PC2. This first approach on β-cyclodextrin nano-encapsulation of chicken lipids revealed the possibility to stabilize poultry fatty components for further applications in various ingredients for the food industry.
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9
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Manzoor S, Masoodi F, Rashid R, Ahmad M, Kousar MU. Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109184] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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10
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Manzoor S, Masoodi F, Rashid R, Ganaie TA. Quality changes of edible oils during vacuum and atmospheric frying of potato chips. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103185] [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]
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11
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do Nascimento SPO, da Silva APR, de Sant'ana AS, Rodrigues BR, Quadros CP, de Moraes SA, Vendruscolo RG, Wagner R, Felix WP, de Souza EJO, Menezes DR. Condensed tannins to increase bioactive fatty acids in the milk from Canindé, Repartida, and Saanen goats. Trop Anim Health Prod 2022; 54:318. [PMID: 36151344 DOI: 10.1007/s11250-022-03324-2] [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: 08/20/2021] [Accepted: 09/14/2022] [Indexed: 10/14/2022]
Abstract
Bioactive fatty acids present in goat milk have the ability to reduce the risks of coronary heart disease in humans, and condensed tannins (CT) can modulate the polyunsaturated fatty acids (PUFA) biohydrogenation process in the rumen and consequently increase the levels of these fatty acids. Thus, the objective was to evaluate the inclusion of CT in the diet for Canindé, Repartida, and Saanen goats to increase the level of bioactive fatty acids in milk. Twenty-two lactating does of three genetic groups, six Canindé, eight Repartida, and eight Saanen, were randomly assigned in a 3 × 2 factorial arrangement of three genetic groups and two diets (control and with 50 g CT/kg DM). The inclusion of CT in the diet did not change (P > 0.05) nutrient intake and performance. However, the inclusion of CT promoted an increase (P < 0.05) in C14:1; cis-9; C18:2n6; C18:3n6; C18:3n3; PUFA; and long-chain fatty acids and reduction (P < 0.05) of C11; C12; C14; ω6/ω3; and atherogenicity index in milk fat. Thus, it is recommended to include CT in the diet for Canindé, Repartida, and Saanen goats to increase the level of bioactive fatty acids in milk. The inclusion of the tannins of Acacia mearnsii promoted an increase in C14:1; cis-9; C18:2n6; C18:3n6; C18:3n3; polyunsaturated fatty acid; and long-chain fatty acids and reduction of C11; C12; C14; ω6/ω3; and atherogenicity index in milk fat.
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Affiliation(s)
| | | | - Aline Silva de Sant'ana
- Department of Veterinary Sciences in Semiarid, Federal University of San Francisco Valley, Petrolina, PE, Brazil
| | | | - Cedenir Pereira Quadros
- Department of the Pharmacy Course, Federal University of San Francisco Valley, Petrolina, PE, Brazil
| | | | | | - Roger Wagner
- Department of Technology and Food Science, Federal University of Santa Maria, Santa Maria, RS, Brazil
| | - Wagner Pereira Felix
- Department of Animal Science, Federal University of San Francisco Valley, Petrolina, PE, Brazil
| | | | - Daniel Ribeiro Menezes
- Department of Veterinary Sciences in Semiarid, Federal University of San Francisco Valley, Petrolina, PE, Brazil
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12
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Ye K, Wang Z, Chen P, Piao Y, Zhang K, Wang S, Jiang X, Cui X. A novel GAN-based regression model for predicting frying oil deterioration. Sci Rep 2022; 12:10424. [PMID: 35729239 PMCID: PMC9213417 DOI: 10.1038/s41598-022-13762-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Accepted: 05/04/2022] [Indexed: 11/09/2022] Open
Abstract
Frying is a common food processing method because fried food is popular with consumers for its attractive colour and crisp taste. What's concerning is that the complex physical and chemical reactions occurring during deep frying are harmful to the well-being of people. For this reason, researchers proposed various detecting methods to assess frying oil deterioration. Some studies design sensor probe, others utilize spectroscopic related methods. However, these methods all need the participating of professionals and expensive instruments. Some of the methods can only function on a fixed temperature. To fix the defects of the above models, in this study, we make use of recent advances in machine learning, specifically generative adversarial networks (GAN). We propose a GAN-based regression model to predict frying oil deterioration. First, we conduct deep frying experiments and record the values of indexes we choose under different temperature and frying time. After collecting the data, we build a GAN-based regression model and train it on the dataset. Finally, we test our model on the test set and analyze the experimental results. Our results suggest that the proposed model can predict frying oil deterioration without experiments. Our model can be applied to other regression problems in various research areas, including price forecasting, trend analysis and so on.
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Affiliation(s)
- Kai Ye
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Zhenyu Wang
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China. .,Jiaxing Future Food Research Institute, Jiaxing, China.
| | - Pengyuan Chen
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Yangheran Piao
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Kuan Zhang
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China
| | - Shu Wang
- Wuhan Institute for Food and Cosmetic control, Wuhan, China
| | - Xiaoming Jiang
- Wuhan Institute for Food and Cosmetic control, Wuhan, China
| | - Xiaohui Cui
- Key Laboratory of Aerospace Information Security and Trusted Computing, Ministry of Education, School of Cyber Science and Engineering, Wuhan University, Wuhan, China.
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13
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Manzoor S, Masoodi F, Rashid R, Dar MM. Effect of apple pomace-based antioxidants on the stability of mustard oil during deep frying of French fries. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113576] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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14
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Improving oxidative stability of soyabean oil by apple pomace extract during deep frying of french fries. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101874] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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15
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Zheng J, Long Y, Chen W, Zhi W, Xu T, Wang L, Hu A. Quality changes of repeatedly fried palm oil and extracted oil from fried loach. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Fried loach is a kind of popular flavor food. The effects of repeated frying on peroxide value (PV), acid value (AV), P-anisidine value (P-AV), total polar components (TPC) and free fatty acids (FFA) of palm oil and extracted oil from fried loach (EOL) were studied. The loach was fried in palm oil at 170 °C for 3 min and the frying was repeated 10 times. The oil from fried loach was collected and analyzed. The results showed that the TPC of palm oil exceeded the standard limit (3 mg/g) when frying 10 times. The PV and TPC of EOL were unqualified after 9 and 4 times frying (19.17 meq O2/kg and 31% respectively). The AV of the EOL reached 2.46 mg/g after 9 times frying. Palm oil has better frying performance than EOL because of its balanced proportion of saturated and unsaturated fatty acids. Palm oil can be used for 9 times frying, while the EOL has been damaged after 4 times.
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Affiliation(s)
- Jie Zheng
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
- Tianjin Kuanda Aquatic Food Co. Ltd. , Tianjin 300162 , PR China
| | - Yuanyuan Long
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Wen Chen
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Wenli Zhi
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Tingting Xu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Lin Wang
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
| | - Aijun Hu
- State Key Laboratory of Food Nutrition and Safety , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- College of Food Science and Engineering , Tianjin University of Science & Technology , Tianjin 300457 , PR China
- Key Laboratory of Marine Resource Chemistry and Food Technology (Tianjin University of Science & Technology), Ministry of Education , Tianjin 300457 , PR China
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16
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Sun H, Li F, Li Y, Guo L, Wang B, Huang M, Huang H, Liu J, Zhang C, Feng Z, Sun J. Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol. Foods 2022; 11:foods11091322. [PMID: 35564044 PMCID: PMC9105880 DOI: 10.3390/foods11091322] [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: 04/04/2022] [Revised: 04/23/2022] [Accepted: 04/26/2022] [Indexed: 12/10/2022] Open
Abstract
High-voltage electrostatic field (HVEF) as an emerging green technology is just at the beginning of its use in meat products and by-products processing. In this study, we employed duck oil to produce duck-oil-based diacylglycerol (DAG), termed DDAG. Three different DDAG volume concentrations (0, 20%, and 100%) of hybrid duck oils, named 0%DDAG, 20%DDAG, and 100%DDAG, respectively, were used to investigate their thermal oxidation stability in high-voltage electrostatic field heating and ordinary heating at 180 ± 1 ℃. The results show that the content of saturated fatty acids and trans fatty acids of the three kinds of duck oils increased (p < 0.05), while that of polyunsaturated fatty acids decreased (p < 0.05) from 0 h to 8 h. After heating for 8 h, the low-field nuclear magnetic resonance showed that the transverse relaxation time (T21) of the three oils decreased (p < 0.05), while the peak area ratio (S21) was increased significantly (p < 0.05). The above results indicate that more oxidation products were generated with heating time. The peroxide value, the content of saturated fatty acids, and the S21 increased with more DAG in the duck oil, which suggested that the oxidation stability was likely negatively correlated with the DAG content. Moreover, the peroxide value, the content of saturated fatty acids and trans fatty acids, and the S21 of the three concentrations of duck oils were higher (p < 0.05) under ordinary heating than HVEF heating. It was concluded that HVEF could restrain the speed of the thermal oxidation reaction occurring in the duck oil heating and be applied in heating conditions.
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Affiliation(s)
- Hailei Sun
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Fangfang Li
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Yan Li
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Liping Guo
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Baowei Wang
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
| | - Ming Huang
- National R&D Branch Center for Poultry Meat Processing Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd., Nanjing 211226, China;
| | - He Huang
- Shandong Newhope Liuhe Group Co., Ltd., Qingdao 266000, China; (H.H.); (J.L.)
| | - Jiqing Liu
- Shandong Newhope Liuhe Group Co., Ltd., Qingdao 266000, China; (H.H.); (J.L.)
| | | | - Zhansheng Feng
- Yingyuan Co., Ltd., Jining 272000, China; (C.Z.); (Z.F.)
| | - Jingxin Sun
- College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao 266109, China; (H.S.); (F.L.); (Y.L.); (L.G.); (B.W.)
- Qingdao Special Food Research Institute, Qingdao 266109, China
- Correspondence:
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17
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Bhat S, Maganja D, Huang L, Wu JHY, Marklund M. Influence of Heating during Cooking on Trans Fatty Acid Content of Edible Oils: A Systematic Review and Meta-Analysis. Nutrients 2022; 14:nu14071489. [PMID: 35406103 PMCID: PMC9002916 DOI: 10.3390/nu14071489] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 03/26/2022] [Accepted: 03/28/2022] [Indexed: 01/18/2023] Open
Abstract
Consumption of trans fatty acids (TFA) is associated with adverse health outcomes and is a considerable burden on morbidity and mortality globally. TFA may be generated by common cooking practices and hence contribute to daily dietary intake. We performed a systematic review and meta-analysis to investigate the relationship between heating edible oils and change in their TFA content. A systematic search of experimental studies investigating the effect of various methods of heating on TFA content of edible oils was conducted in Medline and Embase since their inception up to 1 October 2020 without language restrictions. Comparable data were analysed using mixed multilevel linear models taking into account individual study variation. Thirty-three studies encompassing twenty-one different oils were included in this review. Overall, heating to temperatures <200 °C had no appreciable impact on different TFA levels. Between 200 and 240 °C, levels of C18:2 t (0.05% increase per 10 °C rise in temperature, 95% CI: 0.02 to 0.05%), C18:3t (0.18%, 95% CI: 0.14 to 0.21%), and total TFA (0.38%, 95% CI: 0.20 to 0.55%) increased with temperature. A further increase in total TFA was observed with prolonged heating between 200 and 240 °C. Our findings suggest that heating edible oils to common cooking temperatures (≤200 °C) has minimal effect on TFA generation whereas heating to higher temperatures can increase TFA level. This provides further evidence in favour of public health advice that heating oils to very high temperatures and prolonged heating of oils should be avoided.
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Affiliation(s)
- Saiuj Bhat
- Department of Vascular Surgery, Royal Perth Hospital, Victoria Square, Perth, WA 6000, Australia;
| | - Damian Maganja
- The George Institute for Global Health, University of New South Wales, Sydney, NSW 2050, Australia; (D.M.); (L.H.); (J.H.Y.W.)
| | - Liping Huang
- The George Institute for Global Health, University of New South Wales, Sydney, NSW 2050, Australia; (D.M.); (L.H.); (J.H.Y.W.)
| | - Jason H. Y. Wu
- The George Institute for Global Health, University of New South Wales, Sydney, NSW 2050, Australia; (D.M.); (L.H.); (J.H.Y.W.)
| | - Matti Marklund
- The George Institute for Global Health, University of New South Wales, Sydney, NSW 2050, Australia; (D.M.); (L.H.); (J.H.Y.W.)
- Department of Epidemiology, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD 21205, USA
- Department of Public Health and Caring Sciences, Uppsala University, SE75105 Uppsala, Sweden
- Correspondence:
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18
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Manzoor S, Masoodi F, Rashid R. Quality assessment and degradative changes of deep-fried oils in street fried food chain of Kashmir, India. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104596] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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19
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Wu R, Jiang Y, Qin R, Shi H, Jia C, Rong J, Liu R. Study of the formation of food hazard factors in fried fish nuggets. Food Chem 2022; 373:131562. [PMID: 34838400 DOI: 10.1016/j.foodchem.2021.131562] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2021] [Revised: 10/11/2021] [Accepted: 11/07/2021] [Indexed: 11/24/2022]
Abstract
Fried fish nuggets were prepared from grass carp. The effects of frying time (180℃, 4-6 min) and pretreatment on the formation of food hazard factors in fried fish nuggets were investigated. Advanced glycation endproducts (AGEs), acrylamide (AA), 5-hydroxymethyl furfural (5-HMF), benzo (a) pyrene (BaP) and trans fatty acids (TFAs) mainly presented on the surface of fried samples, but only few AGEs were detected in the interior. The extension of frying time promoted lipid oxidation and the formation of food hazard factors. At the same frying time, the contents of AA, 5-HMF, TFAs and fluorescent AGEs in flour-coated fish nuggets were higher than those in direct fried fish nuggets, while the contents of Nε-carboxymethyllysine (CML) and BaP were lower. Overall, CML and BaP were the main food hazard factors of the direct fried samples, AA was the main food hazard factor of the flour-coated fried samples.
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Affiliation(s)
- Runlin Wu
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Yang Jiang
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Ruike Qin
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Haonan Shi
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Jianhua Rong
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University/National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei Province 430070, PR China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei Province 430070, PR China.
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20
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Somacal S, Somacal S, Pinto VS, de Deus C, Vendruscolo RG, de Almeida TM, Wager R, Mazutti MA, de Menezes CR. Strategy to increase the lipid stability of the microbial oil produced by Umbelopsis isabellina for food purposes: Use of microencapsulation by external ionic gelation. Food Res Int 2022; 152:110907. [DOI: 10.1016/j.foodres.2021.110907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 10/30/2021] [Accepted: 12/14/2021] [Indexed: 11/29/2022]
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21
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Xu Z, Liu S, Shen M, Xie J, Yang J. Evaluation of trans fatty acids, carbonyl compounds and bioactive minor components in commercial linseed oils. Food Chem 2022; 369:130930. [PMID: 34469834 DOI: 10.1016/j.foodchem.2021.130930] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/03/2021] [Accepted: 08/19/2021] [Indexed: 01/10/2023]
Abstract
Trans fatty acids (TFAs), associated with the risks of coronary heart disease and diabetes, are formed by isomerization of unsaturated fatty acids during refining of linseed oils. In this study, TFAs and the chemical characteristics (acid value, peroxide value, carbonyl compounds, bioactive minor components and fatty acids) in 32 commercial linseed oils were investigated, and the correlation among them were further analyzed. Results showed that C18:3 TFAs were predominant TFAs in linseed oils and about 9% of the samples had TFA contents above 2 g/100 g fat, as well as the average level of TFA in the refined samples was higher than that in the unrefined oils. The correlation analyses suggested C18:3 TFAs exhibited significant negative correlations with acid value, levels of acetone, trans-2-nonenal, campesterol and α-linolenic acid. These results provided a comprehensive insight of TFAs in linseed oil and had important implications for consumers and linseed oil industry.
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Affiliation(s)
- Zihan Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Shanshan Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Department of Entomology and Nematology, University of California, Davis, CA 95616, USA.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Yang
- Department of Entomology and Nematology, University of California, Davis, CA 95616, USA.
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22
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Tan SL, Meriam Suhaimy SH, Abd Samad NA, Hamizi NA. Effects of adulterated palm cooking oil on the quality of fried chicken nuggets. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-106-116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. There is a rising concern over food safety caused by an increasing trend towards adulterating fresh cooking oil with used cooking oil in Malaysia. Recent decades have seen more cases of high-quality edible cooking oil adulteration with reused oil, driven by high market demand and profit margins. In this study, we aimed to analyze the properties of vegetable oils and their effect on the quality of fried chicken nuggets.
Study objects and methods. We determined free fatty acid contents and characterized the properties of fresh palm olein, used cooking oil, and adulterated oil. We also compared the sensory quality attributes of chicken nuggets fried in fresh and adulterated oils.
Results and discussion. The content of free fatty acids consistently increased with rising adulteration levels. The FTIR spectral analyses revealed significant differences between fresh, used, and adulterated oils at 3006, 2922, 2853, 2680, 1744, 1654, 987, 968, and 722 cm–1. The oil samples with high adulterant concentrations demonstrated a linear increasing trend in K232 and K 270 values, where higher absorbance values indicated severe deterioration in the oil quality. The sensory evaluation showed no significant effect (P > 0.05) of adulteration with used cooking oil on the quality of fried chicken nuggets.
Conclusion. Our findings filled in a gap in the previous studies which only focused on the effects of adulteration on the oil properties. The study also provides valuable information to regulatory authorities on the reliability of quality parameters and modern instruments in edible oil adulteration detection.
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23
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Pipoyan D, Stepanyan S, Stepanyan S, Beglaryan M, Costantini L, Molinari R, Merendino N. The Effect of Trans Fatty Acids on Human Health: Regulation and Consumption Patterns. Foods 2021; 10:2452. [PMID: 34681504 PMCID: PMC8535577 DOI: 10.3390/foods10102452] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/11/2021] [Accepted: 10/12/2021] [Indexed: 12/12/2022] Open
Abstract
Health effects of trans fatty acids (TFAs) on human organisms can vary according to their type, structure, composition, and origin. Even though the adverse health effects of industrial TFAs (iTFAs) have been widely discussed, the health effects of natural TFAs (nTFAs) are still questionable. Hence, it is important to review the literature and provide an overall picture on the health effects of different TFAs coming from industrial and ruminant sources, underlining those types that have adverse health effects as well as suggesting methods for reducing their harmful effects. Multiple databases (PubMed, Medline, Cochrane Library, etc.) were searched with the key words "trans fatty acid sources", "ruminant", "industrial", "conjugated trans linoleic acid", "human", "coronary heart disease", "cancer", etc. Reference lists of the studies were scanned discussing the health effects of iTFAs and nTFAs. The review of the literature showed that iTFAs are found to be more harmful than ruminant-produced nTFAs. Although several beneficial effects (such as reduced risk of diabetes) for nTFAs have been observed, they should be used with caution. Since during labeling it is usually not mentioned whether the TFAs contained in food are of industrial or natural origin, the general suggestion is to reduce their consumption.
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Affiliation(s)
- Davit Pipoyan
- Center for Ecological-Noosphere Studies of NAS RA, Abovyan 68, Yerevan 0025, Armenia; (D.P.); (S.S.); (S.S.); (M.B.)
| | - Stella Stepanyan
- Center for Ecological-Noosphere Studies of NAS RA, Abovyan 68, Yerevan 0025, Armenia; (D.P.); (S.S.); (S.S.); (M.B.)
| | - Seda Stepanyan
- Center for Ecological-Noosphere Studies of NAS RA, Abovyan 68, Yerevan 0025, Armenia; (D.P.); (S.S.); (S.S.); (M.B.)
| | - Meline Beglaryan
- Center for Ecological-Noosphere Studies of NAS RA, Abovyan 68, Yerevan 0025, Armenia; (D.P.); (S.S.); (S.S.); (M.B.)
| | - Lara Costantini
- Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy; (L.C.); (R.M.)
| | - Romina Molinari
- Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy; (L.C.); (R.M.)
| | - Nicolò Merendino
- Department of Ecological and Biological Sciences (DEB), Tuscia University, Largo dell’Università snc, 01100 Viterbo, Italy; (L.C.); (R.M.)
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24
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Chew CL, Ab Karim NA, Quek WP, Wong SK, Lee YY, Chan ES. Aerobic-liquor treatment improves the quality and deep-frying performance of refined palm oil. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108072] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Liu S, Zhong Y, Shen M, Yan Y, Yu Y, Xie J, Nie S, Xie M. Changes in fatty acids and formation of carbonyl compounds during frying of rice cakes and hairtails. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103937] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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26
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Ge X, Zhang L, Zhong H, Gao T, Jiao Y, Liu Y. The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102674] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Mattarozzi M, Riboni N, Maffini M, Scarpella S, Bianchi F, Careri M. Reversed-phase and weak anion-exchange mixed-mode stationary phase for fast separation of medium-, long- and very long chain free fatty acids by ultra-high-performance liquid chromatography-high resolution mass spectrometry. J Chromatogr A 2021; 1648:462209. [PMID: 34000595 DOI: 10.1016/j.chroma.2021.462209] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 04/21/2021] [Accepted: 04/25/2021] [Indexed: 12/16/2022]
Abstract
Two commercial stationary phases allowing both reversed phase mechanism and anion-exchange with different selectivity, i.e. CSH C18 and Atlantis PREMIER BEH C18 AX, were tested for the separation of a complex mixture of 21 fatty acids (FAs) encompassing saturated medium-, long- and very long chain FAs, unsaturated long and very long chain FAs, cis/trans isomers, and isomers of odd- and branched-chain FAs. For this purpose, the role of surface area of stationary phase and the effect of pH of the mobile phase on the retention of the analytes were investigated. Separation was performed by ultra-high-performance liquid chromatography coupled with high resolution mass spectrometry (UHPLC-HRMS). BEH C18 AX was shown to be more versatile and to offer superior retention of these analytes to CSH C18 owing to a higher surface area and anion-exchange capacity up to pH 8.5. The UHPLC system allows shortening analysis time, the chromatographic analysis being accomplished in about 5 min, affording a high throughput of samples without the need for derivatization or ion-pairing reagents compared to techniques based upon gas chromatography approaches or LC. Finally, the application of the BEH C18 AX column using UHPLC-HRMS was demonstrated for the separation and unambiguous identification of FAs of nutritional interest in a dietary supplement sample.
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Affiliation(s)
- Monica Mattarozzi
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze 17/A, Parma 43124, Italy
| | - Nicolò Riboni
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze 17/A, Parma 43124, Italy
| | - Monica Maffini
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze 17/A, Parma 43124, Italy
| | - Simona Scarpella
- Waters SPA, Viale T. Edison 110, 20099 Sesto San Giovanni, Milan, Italy
| | - Federica Bianchi
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze 17/A, Parma 43124, Italy
| | - Maria Careri
- Department of Chemistry, Life Sciences and Environmental Sustainability, University of Parma, Parco Area delle Scienze 17/A, Parma 43124, Italy.
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28
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Liu XM, Zhang Y, Zhou Y, Li GH, Zeng BQ, Zhang JW, Feng XS. Progress in Pretreatment and Analysis of Fatty Acids in Foods: An Update since 2012. SEPARATION & PURIFICATION REVIEWS 2021. [DOI: 10.1080/15422119.2019.1673776] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Xiao-Min Liu
- School of Pharmacy, China Medical University, Shenyang, China
| | - Yuan Zhang
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Yu Zhou
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Guo-Hui Li
- Department of Pharmacy, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Ben-Qing Zeng
- Department of Pharmacy, The First People’s Hospital of Longquanyi District, Chengdu, China
| | - Jian-Wei Zhang
- Department of Abdominal Surgery, National Cancer Center/National Clinical Research Center for Cancer/Cancer Hospital, Chinese Academy of Medical Sciences and Peking Union Medical College, Beijing, China
| | - Xue-Song Feng
- School of Pharmacy, China Medical University, Shenyang, China
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29
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Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110802] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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30
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Zhao S, Hu H, Xie J, Shen M. Investigation into the contents of nutrients, Nε-carboxymethyllysine and Nε-carboxyethyllysine in various commercially canned fishes to find the correlation between them. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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31
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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
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32
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Characterization and authentication of olive, camellia and other vegetable oils by combination of chromatographic and chemometric techniques: role of fatty acids, tocopherols, sterols and squalene. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03635-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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33
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Somacal S, Pinto VS, Vendruscolo RG, Somacal S, Wagner R, Ballus CA, Kuhn RC, Mazutti MA, Menezes CR. Maximization of microbial oil containing polyunsaturated fatty acid production by Umbelopsis (Mortierella) isabellina. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101831] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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34
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Li P, Wu G, Yang D, Zhang H, Qi X, Jin Q, Wang X. Analysis of quality and microstructure of freshly potato strips fried with different oils. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110038] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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Putri AR, Aliaño-González MJ, Ferreiro M, Setyaningsih W, Rohman A, Riyanto S, Palma M. Development of a methodology based on headspace-gas chromatography-ion mobility spectrometry for the rapid detection and determination of patin fish oil adulterated with palm oil. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.08.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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36
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Gao HX, Yu J, Chen N, Zeng WC. Effects and mechanism of tea polyphenols on the quality of oil during frying process. J Food Sci 2020; 85:3786-3796. [PMID: 32990338 DOI: 10.1111/1750-3841.15470] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/28/2020] [Accepted: 09/02/2020] [Indexed: 11/26/2022]
Abstract
The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w/w) exhibited the remarkable ability to inhibit the deterioration of acid value, peroxide value, anisidine value, viscosity, and color of frying oil. By using gas chromatography-mass spectrometry, frying oil with TP showed the higher content of unsaturated fatty acids (72.79%) and lower content of trans fatty acids (3.36%) than those of control. Meanwhile, frying oil with TP had a higher total phenolic content than control at the same frying time. In addition, the thermo gravimetric-differential scanning calorimetry results showed that TP could increase the oxidation stability of rapeseed oil. Furthermore, according to the Fourier transform infrared and molecular dynamic simulation results, TP could reduce the breaking degree of = C-H bond, C-O-C bond, and C = C bond in oil molecules, and inhibit the oxidation of oil components by inhibiting the generation of free radicals and eliminating free radicals. All present results suggested that TP showed the potential value to be used for protecting the quality of oil during the frying process in food and chemical industries. PRACTICAL APPLICATIONS: The inhibitory effect of tea polyphenols on the deterioration of quality of rapeseed oil during frying was found and the mechanism had also preliminarily interpretation. This work provided a method for monitoring the quality of fry oil and provided the theoretical basis for the use of tea polyphenols in frying.
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Affiliation(s)
- Hao-Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Jie Yu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, 610065, PR China
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37
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Rayhan MA, Islam MK, Khatun MA, Islam D, Rahman MN. Remedial role of exercise training to deep-fried oil-induced metabolic and histological changes in Wistar rats. J Food Biochem 2020; 44:e13458. [PMID: 32869884 DOI: 10.1111/jfbc.13458] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 07/30/2020] [Accepted: 08/11/2020] [Indexed: 11/29/2022]
Abstract
Exercise training is a well-known lifestyle to maintain good health. The present study was conducted to explore the effect of regular exercise training (for 15 min) on biochemical, physiological, and histological changes in fried oil intake (5 g/kg body weight, for 5 weeks) with or without raw oil supplementation. Liver disease and heart muscle injury were accounted for by significant (p < .05) increase in liver and heart biomarker enzymes in serum. Creatinine and urea level were also significantly increased in the fried oil-fed group as a sign of kidney injury. But all the biological markers including triglycerides, low-density lipoprotein cholesterol (LDL-C) was decreased significantly (p < .05) in the exercise-trained rat group. These metabolic changes were substantiated by the histological study of respective organs. Therefore, people should avoid repeatedly deep-fried oil consumption rather than fresh ones though regular exercise training has been found to resolve these metabolic abnormalities. PRACTICAL APPLICATIONS: Exercise training is a common practice to reduce the onset of some metabolic abnormalities for example cardiovascular disease, non-alcoholic fatty liver disease, chronic kidney disease, and also prevents various cell and tissue damages. Repeated frying of vegetable oil not only reduces its nutritional value but also produce free fatty acids and other toxic compounds. The present study revealed that repeatedly heated vegetable oil consumption causes injuries in the heart, liver, kidney, and small intestine by the oxidative products. As a result, the level of biomarkers of these responsive organs was found to be elevated. But regular exercise training ameliorated these detrimental effects. So, in terms of public health concern, regular exercise is one of the best ways to keep the body fit especially those who are consuming deep-fried oil.
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Affiliation(s)
- Md Abu Rayhan
- Laboratory of Lipid Research and Exercise Biochemistry, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Dhaka, Bangladesh
| | - Md Kamrul Islam
- Laboratory of Lipid Research and Exercise Biochemistry, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Dhaka, Bangladesh
| | - Mst Afifa Khatun
- Food Safety and Quality Analysis Division, Institute of Food and Radiation Biology, Atomic Energy Research Establishment, Savar, Dhaka, Bangladesh
| | - Dipa Islam
- Institute of Food Science and Technology, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh
| | - Md Nazibur Rahman
- Laboratory of Lipid Research and Exercise Biochemistry, Department of Biochemistry and Molecular Biology, Jahangirnagar University, Dhaka, Bangladesh
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38
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Partial Hydrogenation of Palm Oil-Derived Biodiesel over Ni/Electrospun Silica Fiber Catalysts. Catalysts 2020. [DOI: 10.3390/catal10090993] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Given the high accessibility of reactants to the active metal sites of fibrous catalysts, in this research, an electrospun silica fiber was applied as a support of nickel catalysts (Ni/SF) for the partial hydrogenation of palm oil fatty acid methyl ester (FAME) in a fixed-bed reactor. The textural properties, reducibility, Ni dispersion and morphology of Ni/SF catalysts were characterized and compared to those of a Ni/porous silica ball (Ni/SB). Under 1 bar H2 pressure at 140 °C, the 30 wt% Ni/SF catalyst exhibited a high turnover frequency (TOF) of 1396 h−1 to convert methyl linoleate (C18:2) to more saturated structures. On the other hand, the system using Ni/SB catalysts showed a TOF of only 141 h−1. This result was due to the effect of the higher acidity of the silica fiber, which promoted the higher adsorption of polyunsaturated portions in FAME. The non-porous characteristics and open morphology of the Ni/SF catalysts also allowed FAME and H2 molecules to easily access the Ni active sites deposited on the surface of the silica fiber and suppressed the selectivity to cis–trans isomerization. Stability testing of the Ni/SF catalyst showed that the C18:2 conversion decreased from 71% to 60% after long-term operation for 16 h possibly due to the weak metal–support interaction that facilitated Ni particle loss from the catalyst surface.
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39
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Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil. Food Res Int 2020; 136:109596. [PMID: 32846621 DOI: 10.1016/j.foodres.2020.109596] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Revised: 07/22/2020] [Accepted: 07/23/2020] [Indexed: 01/19/2023]
Abstract
Nuts are considered highly nutritious foods and a source of health-promoting compounds. Therefore, the aim of this study was to evaluate the chemical composition (proximate composition, fatty acids, volatile compounds, total phenolics, squalene, and β-sitosterol) of eleven pecan cultivars harvested in Rio Grande do Sul State (Brazil) and investigate their oxidative stability by the Rancimat method. 'Barton' is the main cultivar produced in Brazil and presented the highest protein, linoleic acid, and linolenic acid values and the lowest saturated fatty acid values, which provide health benefits. 'Mahan' showed the highest oxidation induction time, both in extracted oil and ground samples, low abundance of lipid oxidation compounds, low polyunsaturated fatty acids, high levels of oleic acid and β-sitosterol, which suggests potential for storage. 'Stuart' and 'Success' had the highest total dietary fiber values. Moreover, analysis showed that 'Chickasaw' and 'Success' had large quantities of compounds correlated to lipid oxidation, suggesting low stability for long-term storage. These results imply that the physicochemical characteristics and proximate composition of pecan nut cultivars from southern Brazil have variable parameters that may depend on their genetic variability.
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40
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Jamila dos Santos A, Confortin TC, Todero I, Rodrigues AS, Ribeiro SR, Sasso SR, Canabarro NI, Wagner R, Cichoski AJ, Mazutti MA, da Rosa CS. Use of compressed fluids in the recovery of pecan nut cake oil: Influence of extraction conditions on yield and extract quality. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104820] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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41
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Jurid LS, Zubairi SI, Kasim ZM, Kadir IAA. The effect of repetitive frying on physicochemical properties of refined, bleached and deodorized Malaysian tenera palm olein during deep-fat frying. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2020.05.015] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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42
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Influence of different cooking methods on the nutritional and potentially harmful components of peanuts. Food Chem 2020; 316:126269. [DOI: 10.1016/j.foodchem.2020.126269] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2019] [Revised: 01/15/2020] [Accepted: 01/17/2020] [Indexed: 01/22/2023]
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43
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Yin H, Zhong Y, Xia S, Hu J, Nie S, Xiong T, Xie M. Effects of fermentation with Lactobacillus plantarum NCU137 on nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed. Food Chem 2020; 314:126037. [PMID: 31954941 DOI: 10.1016/j.foodchem.2019.126037] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 10/25/2019] [Accepted: 12/06/2019] [Indexed: 01/01/2023]
Abstract
This study aimed to investigate the effect of fermentation with Lactobacillus plantarum NCU137 on the nutritional, sensory and stability properties of Coix (Coix lachryma-jobi L.) seed. The nutritional compounds, including free amino acid, free fatty acid, soluble dietary fiber and organic acids of fermented coix seed were significantly (p < 0.05) increased than those of non-fermented coix seed. The fermented coix seed exhibiting a special flavor, due to the production of acids, the decreased level of aldehydes and ketones, and the increased level of alcohols in the volatile compounds, whereas the amount of hazardous substance 2-pentylfuran was reduced and natural antiseptic hexanoic acid was produced. The increased viscosity together with the larger particle size and the reduced absolute ζ potential contribute to the stability of the fermented coix seed paste system. Therefore, fermentation with L. plantarum NCU137 could improve the nutritional, sensory and stability properties of coix seed.
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Affiliation(s)
- Hongmei Yin
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yadong Zhong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shengkun Xia
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Technology, China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, 235 Nanjing East Road, Nanchang 330047, China; National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
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44
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Juvvi P, Selvi MK, Debnath S. Effect of vacuum frying on quality attributes of pear (
Pyrus communis
L) chips and blended oil. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14488] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Praneeth Juvvi
- University of Mysore Mysore India
- Department of Technology Scale‐up CSIR‐Central Food Technological Research Institute Mysore India
| | - Moorthy Karthika Selvi
- Department of Lipid Science CSIR‐Central Food Technological Research Institute Mysore India
| | - Sukumar Debnath
- Department of Technology Scale‐up CSIR‐Central Food Technological Research Institute Mysore India
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45
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Fortuoso BF, Galli GM, De Oliveira RC, Souza CF, Baldissera MD, Vendruscolo RG, Wagner R, Alba DF, Boiago MM, Da Silva AS. Effects of soybean oil replacement by açai oil in laying hen diets on fatty acid profile and egg quality. Anim Feed Sci Technol 2020. [DOI: 10.1016/j.anifeedsci.2020.114452] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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46
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Worasith N, Goodman BA. Activated Kaolin Minerals as Bleaching Clays for Prolonging the Useful Life of Palm Oil in Industrial Frying Operations. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12327] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Niramon Worasith
- Department of Chemistry, Faculty of Science and TechnologyRajamangala University of Technology Krungthep, 2 Nang Lin Chi Road, Soi Suan Plu, Sathorn Bangkok 10120 Thailand
| | - Bernard A. Goodman
- College of Physical Science & EngineeringGuangxi University Nanning 530004 Guangxi China
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47
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Zhu M, Shi T, Luo X, Tang L, Liao H, Chen Y. Determination of the Oxidative Stability of Camellia Oils Using a Chemometrics Tool Based on 1H NMR Spectra and α-Tocopherol Content. Anal Chem 2020; 92:932-939. [PMID: 31756083 DOI: 10.1021/acs.analchem.9b03787] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
This study, for the first time, predicts oxidative stability in camellia oils by partial least squares (PLS) built with proton nuclear magnetic resonance (1H NMR) and α-tocopherol content. The prediction models were established by the PLS method. Outlier detection, latent variables optimization, data pretreatment, and important variables selection were applied for models optimization. All the developed models exhibited good performance as indicated by R2 > 0.895 and root mean square error of estimation and root mean square error of prediction less than 0.322 and 0.307. For verification of the contribution of 1H NMR spectra and α-tocopherol for prediction performance, a PLS model with fatty acids composition instead of 1H NMR spectra and one with only 1H NMR spectra as input variables were developed, respectively. The results showed that the model based on 1H NMR data was more accurate and precise than that based on fatty acid composition data. And the performance of the models was significantly degraded without α-tocopherol as input variables.
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Affiliation(s)
- MengTing Zhu
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
| | - Ting Shi
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
| | - Xiang Luo
- Jiangxi Institute of Analysis and Testing , Nanchang 330029 , People's Republic of China
| | - LiJun Tang
- Food Inspection and Testing Institute of Jiangxi Province , Nanchang 330046 , People's Republic of China
| | - HongXia Liao
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
| | - Yi Chen
- State Key Laboratory of Food Science and Technology , Nanchang University , Nanchang 330047 , People's Republic of China
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48
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Guillocheau E, Legrand P, Rioux V. Trans-palmitoleic acid (trans-9-C16:1, or trans-C16:1 n-7): Nutritional impacts, metabolism, origin, compositional data, analytical methods and chemical synthesis. A review. Biochimie 2019; 169:144-160. [PMID: 31837411 DOI: 10.1016/j.biochi.2019.12.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Accepted: 12/09/2019] [Indexed: 01/11/2023]
Abstract
Since the early 2010s, dietary trans-palmitoleic acid (trans-9-hexadecenoic acid, trans-9-C16:1 in the Δ-nomenclature, trans-C16:1 n-7 in the Ω-nomenclature, TPA) has been epidemiologically associated with a lower risk of type 2 diabetes in humans. Thanks to these findings, TPA has become a nutrient of interest. However, there is a lot of unresolved crucial questions about this dietary fatty acid. Is TPA a natural trans fatty acid? What kind of foods ensures intakes in TPA? What about its metabolism? How does dietary TPA act to prevent type 2 diabetes? What are the biological mechanisms involved in this physiological effect? Clearly, it is high time to answer all these questions with the very first review specifically dedicated to this intriguing fatty acid. Aiming at getting an overview, we shall try to give an answer to all these questions, relying on appropriate and accurate scientific results. Briefly, this review underlines that TPA is indeed a natural trans fatty acid which is metabolically linked to other well-known natural trans fatty acids. Knowledge on physiological impacts of dietary TPA is limited so far to epidemiological data, awaiting for supplementation studies. In this multidisciplinary review, we also emphasize on methodological topics related to TPA, particularly when it comes to the quantification of TPA in foods and human plasma. As a conclusion, we highlight promising health benefits of dietary TPA; however, there is a strong lack in well-designed studies in both the nutritional and the analytical area.
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Affiliation(s)
- Etienne Guillocheau
- Laboratory of Biochemistry and Human Nutrition, Agrocampus-Ouest - Rennes, France; French Dairy Interbranch Organization (CNIEL), Technical and Scientific Department - Paris, France
| | - Philippe Legrand
- Laboratory of Biochemistry and Human Nutrition, Agrocampus-Ouest - Rennes, France
| | - Vincent Rioux
- Laboratory of Biochemistry and Human Nutrition, Agrocampus-Ouest - Rennes, France.
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49
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Zhou Q, Jia X, Deng Q, Chen H, Tang H, Huang F. Quality evaluation of rapeseed oil in Chinese traditional stir-frying. Food Sci Nutr 2019; 7:3731-3741. [PMID: 31763022 PMCID: PMC6848836 DOI: 10.1002/fsn3.1232] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 08/09/2019] [Accepted: 08/12/2019] [Indexed: 01/24/2023] Open
Abstract
Canolol is a potential antioxidation ingredient in rapeseed oil. Rapeseed oil with two levels of canolol (528.9 vs. 250.5 mg/kg) was used for stir-frying different foods (potatoes, tofu, and vegetables). Comprehensive evaluations indicated that the canolol content in high canolol rapeseed oil (HCR) and low canolol rapeseed oil (LCR) after stir-frying were in the range of 187.8-237.7 and 45.6-96.4 mg/kg, respectively. The degradation rate of total phenol was 58.4% and 80.3% in HCR and LCR, respectively. The loss rates of α- and γ-tocopherol were 24.5% and 47.6%, respectively. Phytosterol concentration decreased by 20% and trans-fatty acid was not detected in either rapeseed oil. In addition, the peroxide value, anisidine value, and malondialdehyde content in HCR were lower than those in LCR. The oxidative stability index in HCR was longer, showing lower extent of deterioration. Rapeseed oil with high canolol content displayed good oxidation resistance due to significant positive correlation with oxidation induction time (p < .01).
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Affiliation(s)
- Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Xiao Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Hong Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural SciencesOil Crops and Lipids Process Technology National & Local Joint Engineering LaboratoryKey Laboratory of Oilseed Processing of Ministry of AgricultureHubei Key Laboratory of Lipid Chemistry and NutritionWuhanChina
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50
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Simultaneous extraction of oil and bioactive compounds from pecan nut using pressurized solvents. J Supercrit Fluids 2019. [DOI: 10.1016/j.supflu.2019.104598] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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