1
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Ampem G, Le Gresley A, Grootveld M, Patrick Naughton D. Effectiveness of different antioxidants in suppressing the evolution of thermally induced peroxidation products in hemp seed oil. Food Res Int 2024; 188:114415. [PMID: 38823855 DOI: 10.1016/j.foodres.2024.114415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2024] [Revised: 04/18/2024] [Accepted: 04/20/2024] [Indexed: 06/03/2024]
Abstract
Several scientific studies have warned that the ingestion of dietary lipid oxidation products (LOPs) may initiate or exacerbate the development of several chronic non-communicable diseases in humans. Indeed, the constantly increasing consumption of culinary oils by larger global populations indicates the need for scientific techniques to suppress the evolution of LOPs in thermo-oxidised oils. This study employed a 600.13 MHz frequency NMR spectrometer in evaluating the effect of 10, 50, and 100 ppm concentrations of chemical compounds reported to have antioxidant properties in continuously-stirred and thermally stressed polyunsaturated fatty acid (PUFA)-rich hemp seed oil at a frying temperature of 180℃ for 180 min. Research data acquired showed that the antioxidants α- and γ-tocopherol, γ-oryzanol, β-carotene, eugenol, resveratrol, ascorbyl palmitate, gentisic acid, and L-ascorbic acid all played a vital role in suppressing the evolution of secondary aldehydic lipid oxidation products in hemp seed oil. However, the most ineffective LOP-suppressing agent was L-lysine, an observation which may be accountable by its poor oil solubility. Nonetheless, trends deduced for compounds acting as antioxidants were mainly unique for each class of agent tested. Conversely, the antioxidant capacity of resveratrol was consistently higher, and this effect was found to be independent of its added amounts. This report provides a direct approach in developing scientific methods for the suppression of LOPs in thermo-oxidatively susceptible PUFA-rich cooking oils.
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Affiliation(s)
- Gilbert Ampem
- Department of Chemical and Pharmaceutical Sciences, HSSCE Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK
| | - Adam Le Gresley
- Department of Chemical and Pharmaceutical Sciences, HSSCE Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK.
| | - Martin Grootveld
- Health and Life Sciences, De Montfort University, Leicester LE1 9BH, UK
| | - Declan Patrick Naughton
- Department of Chemical and Pharmaceutical Sciences, HSSCE Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK
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2
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Qin P, Shen J, Wei J, Chen Y. A critical review of the bioactive ingredients and biological functions of camellia oleifera oil. Curr Res Food Sci 2024; 8:100753. [PMID: 38725963 PMCID: PMC11081779 DOI: 10.1016/j.crfs.2024.100753] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 04/18/2024] [Accepted: 04/24/2024] [Indexed: 05/12/2024] Open
Abstract
Camellia oleifera oil is a pure and natural high-grade oil prevalent in South China. Camellia oleifera oil is known for its richness in unsaturated fatty acids and high nutritional value. There is increasing evidence indicating that a diet rich in unsaturated fatty acids is beneficial to health. Despite the widespread production of Camellia oleifera oil and its bioactive components, reports on its nutritional components are scarce, especially regarding systematic reviews of extraction methods and biological functions. This review systematically summarized the latest research on the bioactive components and biological functions of Camellia oleifera oil reported over the past decade. In addition to unsaturated fatty acids, Camellia oleifera oil contains six main functional components contributing to its antioxidant, antibacterial, anti-inflammatory, antidiabetic, anticancer, neuroprotective, and cardiovascular protective properties. These functional components are vitamin E, saponins, polyphenols, sterols, squalene, and flavonoids. This paper reviewed the biological activity of Camellia oleifera oil and its extraction methods, laying a foundation for further development of its bioactive components.
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Affiliation(s)
- Peiju Qin
- Hunan Provincial Key Laboratory of Forestry Biotechnology & International, Cooperation Base of Science and Technology Innovation on Forest Resource, Biotechnology, Central South University of Forestry and Technology, Changsha, China
| | - Junjun Shen
- Hunan Provincial Key Laboratory of Forestry Biotechnology & International, Cooperation Base of Science and Technology Innovation on Forest Resource, Biotechnology, Central South University of Forestry and Technology, Changsha, China
- Laboratory of Molecular Nutrition, National Engineering Research Center for Rice and Byproducts, Central South University of Forestry and Technology, Changsha, 410004, China
| | - Jeigen Wei
- Hunan Provincial Key Laboratory of Forestry Biotechnology & International, Cooperation Base of Science and Technology Innovation on Forest Resource, Biotechnology, Central South University of Forestry and Technology, Changsha, China
| | - Yuqi Chen
- Hunan Provincial Key Laboratory of Forestry Biotechnology & International, Cooperation Base of Science and Technology Innovation on Forest Resource, Biotechnology, Central South University of Forestry and Technology, Changsha, China
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3
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Chemat A, Song M, Li Y, Fabiano-Tixier AS. Shade of Innovative Food Processing Techniques: Potential Inducing Factors of Lipid Oxidation. Molecules 2023; 28:8138. [PMID: 38138626 PMCID: PMC10745320 DOI: 10.3390/molecules28248138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/14/2023] [Accepted: 12/15/2023] [Indexed: 12/24/2023] Open
Abstract
With increasing environmental awareness and consumer demand for high-quality food products, industries are strongly required for technical innovations. The use of various emerging techniques in food processing indeed brings many economic and environmental benefits compared to conventional processes. However, lipid oxidation induced by some "innovative" processes is often "an inconvenient truth", which is scarcely mentioned in most studies but should not be ignored for the further improvement and optimization of existing processes. Lipid oxidation poses a risk to consumer health, as a result of the possible ingestion of secondary oxidation products. From this point of view, this review summarizes the advance of lipid oxidation mechanism studies and mainly discloses the shade of innovative food processing concerning lipid degradation. Sections involving a revisit of classic three-stage chain reaction, the advances of polar paradox and cut-off theories, and potential lipid oxidation factors from emerging techniques are described, which might help in developing more robust guidelines to ensure a good practice of these innovative food processing techniques in future.
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Affiliation(s)
- Aziadé Chemat
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
- GREEN Extraction Team, Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France
| | - Mengna Song
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Ying Li
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Anne-Sylvie Fabiano-Tixier
- GREEN Extraction Team, Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, F-84000 Avignon, France
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4
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Impact of Moringa oleífera leaves extract in the stabilization of margarine under accelerated storage. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01714-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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5
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Lamas S, Rodrigues N, Peres AM, Pereira JA. Flavoured and fortified olive oils - Pros and cons. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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6
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An electronic tongue as a tool for assessing the impact of carotenoids’ fortification on cv. Arbequina olive oils. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-03964-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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7
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Zhenggang X, Zhiru C, Haoran Y, Chaoyang L, Zhao Y, Deyi Y, Guiyan Y. The physicochemical properties and fatty acid composition of two new woody oil resources: Camellia hainanica seed oil and Camellia sinensis seed oil. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1879936] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Xu Zhenggang
- College of Forestry, Northwest A & F University, Yangling, Shaanxi, China
- Hunan Research Center of Engineering Technology for Utilization of Environmental and Resources Plant, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Cao Zhiru
- College of Forestry, Northwest A & F University, Yangling, Shaanxi, China
| | - Yao Haoran
- College of Forestry, Northwest A & F University, Yangling, Shaanxi, China
| | - Li Chaoyang
- Hunan Research Center of Engineering Technology for Utilization of Environmental and Resources Plant, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Yunlin Zhao
- Hunan Research Center of Engineering Technology for Utilization of Environmental and Resources Plant, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Yuan Deyi
- Hunan Research Center of Engineering Technology for Utilization of Environmental and Resources Plant, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Yang Guiyan
- College of Forestry, Northwest A & F University, Yangling, Shaanxi, China
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Murillo‐Cruz MC, Chova M, Bermejo‐Román R. Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15186] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Mª Carmen Murillo‐Cruz
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
| | - Mariela Chova
- Cortijo de la Loma S.L. (Castillo de Canena Olive Juice) Jaén Spain
| | - Ruperto Bermejo‐Román
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
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9
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Zhao F, Liu J. Effects of the cooking modes on commonly used pesticides residue in vegetables and their chronic dietary exposure risk in South China. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 37:121-130. [PMID: 31661662 DOI: 10.1080/19440049.2019.1681594] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Effects of cooking modes on the real intake and chronic exposure risk of pesticide residues in vegetables are usually neglected and largely unknown. Four modes of daily meal preparation; chafing dish, soup, salad and stir-frying were studied in this work to clarify their impact on the residual pesticides in foods. A detection method for 14 types of pesticide residues in different cuisines was developed. In this work, chronic exposure risks of four pesticides were analysed by probabilistic assessment based on data from public health and a pesticide residues investigation conducted. The results showed that chafing dish and soup methods greatly lowered the types, contents and exposure risks from residue pesticides. Salad preserved almost all the pesticide residues, and the risks were also relatively high in the stir-frying method. In chafing dish and soup, pesticide residues were dispersed in the media and posed quite low threats to humans. Considering the age, infants and children were at a higher risk of exposure than other populations. Reassuringly, all of the risks were at acceptable levels. This study clarified how the cooking modes affect chronic exposure risks to pesticide residues in the vegetables. The outcomes also show the effects of cooking method on healthy daily diets.
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Affiliation(s)
- Fangfang Zhao
- Analysis and Testing Center, Chinese Academy of Tropical Agricultural Sciences, Haikou, China.,Hainan Provincial Key Laboratory of Quality and Safety for Tropical Fruits and Vegetables, Haikou, China.,Laboratory of Quality and Safety Risk Assessment for Tropical Products, Ministry of Agriculture and Rural Affairs, Haikou, China
| | - Jingkun Liu
- Key Laboratory of Agri-food Quality and Safety of Ministry of Agriculture and Rural Affairs, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing, China.,Institute of Environment and Plant Protection, Chinese Academy of Tropical Agricultural Sciences, Haikou, China
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10
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Kozłowska M, Żbikowska A, Szpicer A, Półtorak A. Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2628-2638. [PMID: 31168145 PMCID: PMC6525686 DOI: 10.1007/s13197-019-03750-5] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 03/19/2019] [Accepted: 03/26/2019] [Indexed: 11/28/2022]
Abstract
Oxidative stability of lipid fractions extracted from sponge-fat cakes enriched with green tea extracts and synthetic antioxidant (BHA) directly after baking and after 28 days of storage was investigated. This was achieved by the determination of peroxide (PV), p-anisidine (p-AnV) and acid values (AV), and using Rancimat test or differential scanning calorimetry method, respectively. The results showed that the lipid fractions extracted from sponge-fat cakes containing the addition of BHA (0.02%) and green tea extract at concentrations of 1% exhibited a greater resistance to oxidation than those from cakes without additives. AV values were the lowest for lipids extracted from sponge-fat cakes enriched with 1% green tea extract up to the end of storage. The incorporation of BHA and green tea extract (1%) into cakes caused a gradual increase of PV and p-AnV values during 21 days of sample storage. The values of these parameters increased significantly for samples without any additives, especially in regard to PV. What is more, thermal analysis showed that samples enriched with 1% green tea extract and with BHA were characterized by higher onset temperature (tON), activation energy, and induction time (τ) than samples without any additives, especially during 21 days of storage. The increase of green tea extract concentration to 1% in cookies reduced L* (from 63.85 to 51.15) and b* (from 34.64 to 29.11) values, while a* value showed an increase from 8.43 to 11.17.
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Affiliation(s)
- Mariola Kozłowska
- Department of Chemistry, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St., 02-776 Warsaw, Poland
| | - Anna Żbikowska
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St., 02-776 Warsaw, Poland
| | - Arkadiusz Szpicer
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St., 02-776 Warsaw, Poland
| | - Andrzej Półtorak
- Division of Engineering in Nutrition, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C St., 02-776 Warsaw, Poland
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11
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Xu Z, Li X, Feng S, Liu J, Zhou L, Yang R, Ding C. Antioxidant effect of hawk tea extracts on camellia oil oxidation during microwave heating. J Verbrauch Lebensm 2018. [DOI: 10.1007/s00003-018-1167-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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12
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Hu Y, Wang L, Li Z. Superheated steam treatment on wheat bran: Enzymes inactivation and nutritional attributes retention. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.086] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Nour V, Corbu AR, Rotaru P, Karageorgou I, Lalas S. Effect of carotenoids, extracted from dry tomato waste, on the stability and characteristics of various vegetable oils. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0994171] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
In this study, various vegetable oils were enriched with carotenoids originating from dry tomato waste using ultrasound-assisted extraction, microwave-assisted extraction and maceration. Analyses of total carotenoids, color and oxidative stability (determined by free radical scavenger activity, peroxide value, Rancimat method and DSC analysis) were carried out. Commercial oils without enrichment were used for comparison. The results showed that the carotenoid contents of the oils increased significantly by increasing incorporation of dry tomato waste. Also, maceration proved to extract significantly higher amounts of these compounds. In some oils the extraction of dry tomato waste improved their oxidative and thermal stability while in others it caused an increase in the peroxide value and a decrease in induction time. Finally, the color parameters of the oils were significantly influenced. Enriched oils could be a potential source of bioactive compounds and might have significant antioxidant activity when ingested as part of a dietary regime.
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14
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Yalcin S, Schreiner M. Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:244-251. [PMID: 29358816 DOI: 10.1007/s13197-017-2929-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/03/2017] [Accepted: 10/09/2017] [Indexed: 10/18/2022]
Abstract
The effects of thermal oxidation at 60 °C on tocopherols (α, β, γ) and phenolic compounds (hydroxytyrosol and tyrosol) of olive oil were studied. Tocopherols were determined by HPLC and phenolic compounds by HPLC and GC-MS. Peroxide value of olive oil increased with treatment time until it reached to 56.6 meq/kg. α-Tocopherol, β-tocopherol and γ-tocopherol contents of olive oil decreased with treatment time. α-Tocopherol in olive oil was decomposed after 63 days of treatment. β-Tocopherol in olive oil was depleted after 33 days of treatment. The reduction in γ-tocopherol of olive oil was 75% after 63 days of treatment. The degradation of hydroxytyrosol in olive oil was 91% after 63 days of treatment. Tyrosol was more stable than hydroxytyrosol in olive oil. Inverse correlations of peroxide value with hydroxytyrosol, α-Tocopherol, β-tocopherol and γ-tocopherol were observed.
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Affiliation(s)
- Seda Yalcin
- 1Afyon Vocational School, Food Technology Programme, Afyon Kocatepe University, 03200 Afyon, Turkey
| | - Matthias Schreiner
- 2Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, Austria
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15
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Lan X, Sun J, Yang Y, Chen M, Liu J, Wu J, Wang Z. Preparation and Oxidation Stability Evaluation of Tea Polyphenols-Loaded Inverse Micro-Emulsion. J Food Sci 2017; 82:1247-1253. [DOI: 10.1111/1750-3841.13689] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2016] [Revised: 02/03/2017] [Accepted: 02/08/2017] [Indexed: 12/29/2022]
Affiliation(s)
- Xiaohong Lan
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Jingjing Sun
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Ying Yang
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Mengjie Chen
- School of Food Science; Shanghai Ocean Univ.; Shanghai China
| | - Jianhua Liu
- Dept. of Chemistry and Chemical Engineering; Yibin Univ.; Yibin China
| | - Jinhong Wu
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
| | - Zhengwu Wang
- School of Agriculture and Biology; Shanghai Jiao Tong Univ.; Shanghai China
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16
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Ammar I, BenAmira A, Khemakem I, Attia H, Ennouri M. Effect of Opuntia ficus- indica flowers maceration on quality and on heat stability of olive oil. Journal of Food Science and Technology 2017; 54:1502-1510. [PMID: 28559609 DOI: 10.1007/s13197-017-2581-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2017] [Accepted: 03/02/2017] [Indexed: 01/18/2023]
Abstract
This study was focused on the evaluation of the quality and the oxidative stability of olive oil added with Opuntia ficus-indica flowers. Two different amounts of O. ficus-indica flowers were considered 5 and 15% (w/w). The olive oils were evaluated towards their quality, fatty acids profile, total phenol contents and thermal properties by differential scanning calorimetry. The oxidative stability was also monitored by employing the Rancimat and the oven test based on accelerating the oxidation process during storage. The addition of O. ficus-indica flowers induced an increase in free acidity values and a variation in fatty acids profile of olive oils but values remained under the limits required for an extra-virgin olive oil. The obtained olive oils were nutritionally enriched due to the increase in their phenols content. The oxidative stability was generally improved, mainly in olive oil enriched with 5% Opuntia ficus-indica flowers. These findings proved that this enriched olive oil could be considered as a product with a greater added value.
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Affiliation(s)
- Imène Ammar
- Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 1173-3038, Sfax, Tunisia
| | - Amal BenAmira
- Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 1173-3038, Sfax, Tunisia
| | - Ibtihel Khemakem
- Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 1173-3038, Sfax, Tunisia
| | - Hamadi Attia
- Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 1173-3038, Sfax, Tunisia
| | - Monia Ennouri
- Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 1173-3038, Sfax, Tunisia.,Higher Institute of Applied Sciences and Technology of Mahdia, Sidi Messaoud 5111, Mahdia, Tunisia
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17
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Hashemi SMB, Mousavi Khaneghah A, Koubaa M, Lopez-Cervantes J, Yousefabad SHA, Hosseini SF, Karimi M, Motazedian A, Asadifard S. Novel edible oil sources: Microwave heating and chemical properties. Food Res Int 2016; 92:147-153. [PMID: 28290292 DOI: 10.1016/j.foodres.2016.11.033] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2016] [Revised: 11/16/2016] [Accepted: 11/27/2016] [Indexed: 10/20/2022]
Abstract
The aim of this work was to investigate the effect of various microwave heating times (1, 3, 5, 10, and 15min) on the chemical properties of novel edible oil sources, including Mashhadi melon (Cucumis melo var. Iranians cv. Mashhadi), Iranian watermelon (Citrullus lanatus cv. Fire Fon), pumpkin (Cucurbita pepo subsp. pepo var. Styriaca), and yellow apple (Malus domestica cv. Golden Delicious) seed oils. The evaluated parameters were peroxide value (PV), conjugated diene (CD) and triene (CT) values, carbonyl value (CV), p-anisidine value (AnV), oil stability index (OSI), radical scavenging activity (RSA), total tocopherols, total phenolics, as well as chlorophyll and carotenoid contents. Results showed that extended microwave heating involves decreased quality of the seed oils, mainly due to the formation of primary and secondary oxidation products. Microwave heating time also affects the total contents of chlorophylls, carotenoids, phenolics and tocopherols, which clearly decrease by increasing the exposure time. The order of oxidative stability of the analyzed edible oils was pumpkin>Mashhadi melon>Iranian watermelon>yellow apple. The obtained results demonstrated the promising potential of these novel edible oils for different food applications.
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Affiliation(s)
| | - Amin Mousavi Khaneghah
- Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil
| | - Mohamed Koubaa
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France.
| | - Jaime Lopez-Cervantes
- Departamento de Biotecnologia y Ciencias Alimentarias, Instituto Tecnológico de Sonora, 5 de Febrero 818 Sur, 85000 Ciudad Obregón, Sonora, Mexico
| | | | | | - Masoumeh Karimi
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
| | - Azam Motazedian
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
| | - Samira Asadifard
- Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran
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19
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Improvement of stability and carotenoids fraction of virgin olive oils by addition of microalgae Scenedesmus almeriensis extracts. Food Chem 2015; 175:203-11. [DOI: 10.1016/j.foodchem.2014.10.150] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2014] [Revised: 10/25/2014] [Accepted: 10/29/2014] [Indexed: 11/21/2022]
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20
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Sun J, Liu J, Wang Z. Application of Tea Polyphenols to Edible Oil as Antioxidant by W/O Microemulsion. J DISPER SCI TECHNOL 2015. [DOI: 10.1080/01932691.2014.956363] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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21
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Oliveira IP, Souza AF, Lescano CH, Caires ARL, Muzzi RM. Thermal Oxidation Analysis of Forage Turnip (Raphanus sativus L. var. oleiferus Metzg.) Oil. J AM OIL CHEM SOC 2015. [DOI: 10.1007/s11746-015-2606-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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22
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Shi R, Guo Y, Vriesekoop F, Yuan Q, Zhao S, Liang H. Improving oxidative stability of peanut oil under microwave treatment and deep fat frying by stearic acid–surfacant–tea polyphenols complex. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400371] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Rong Shi
- State Key Laboratory of Chemical Resource EngineeringBeijing University of Chemical TechnologyBeijingP. R. China
| | - Yi Guo
- State Key Laboratory of Chemical Resource EngineeringBeijing University of Chemical TechnologyBeijingP. R. China
| | - Frank Vriesekoop
- Department of Food ScienceHarper Adams UniversityNewportShropshireEngland
| | - Qipeng Yuan
- State Key Laboratory of Chemical Resource EngineeringBeijing University of Chemical TechnologyBeijingP. R. China
| | - Shuna Zhao
- COFCO Nutrition & Health Research InstituteFuture Science and Technology Park SouthChangpingBeijingP. R. China
| | - Hao Liang
- State Key Laboratory of Chemical Resource EngineeringBeijing University of Chemical TechnologyBeijingP. R. China
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23
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Sousa A, Casal S, Malheiro R, Lamas H, Bento A, Pereira JA. Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.026] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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24
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Borges TH, Malheiro R, de Souza AM, Casal S, Pereira JA. Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alataVog.) and soybean crude oils. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400351] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Thays Helena Borges
- School of Agronomy and Food Engineering; Federal University of Goiás; Campus Samambaia - Rodovia Goiânia/Nova Veneza; Goiânia Brazil
| | - Ricardo Malheiro
- Mountain Research Centre (CIMO)/School of Agriculture; Polytechnic Institute of Bragança, Campus de Sta Apolónia; Bragança Portugal
- REQUIMTE/Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Porto Portugal
| | - Adriana Marques de Souza
- School of Agronomy and Food Engineering; Federal University of Goiás; Campus Samambaia - Rodovia Goiânia/Nova Veneza; Goiânia Brazil
| | - Susana Casal
- REQUIMTE/Laboratório de Bromatologia e Hidrologia; Faculdade de Farmácia; Universidade do Porto; Porto Portugal
| | - José Alberto Pereira
- Mountain Research Centre (CIMO)/School of Agriculture; Polytechnic Institute of Bragança, Campus de Sta Apolónia; Bragança Portugal
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25
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Bordenave N, Hamaker BR, Ferruzzi MG. Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods. Food Funct 2014; 5:18-34. [PMID: 24326533 DOI: 10.1039/c3fo60263j] [Citation(s) in RCA: 277] [Impact Index Per Article: 27.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Many of the potential health benefits of flavonoids have been associated with their specific chemical and biological properties including their ability to interact and bind non-covalently to macronutrients in foods. While flavonoid-protein interactions and binding have been the subject of intensive study, significantly less is understood about non-covalent interactions with carbohydrates and lipids. These interactions with macronutrients are likely to impact both the flavonoid properties in foods, such as their radical scavenging activity, and the food or beverage matrix itself, including their taste, texture and other sensorial properties. Overall, non-covalent binding of flavonoids with macronutrients is primarily driven by van der Waals interactions. From the flavonoid perspective, these interactions are modulated by characteristics such as degree of polymerization, molecular flexibility, number of external hydroxyl groups, or number of terminal galloyl groups. From the macronutrient standpoint, electrostatic and ionic interactions are generally predominant with carbohydrates, while hydrophobic interactions are generally predominant with lipids and mainly limited to interactions with flavonols. All of these interactions are involved in flavonoid-protein interactions. While primarily associated with undesirable characteristics in foods and beverages, such as astringency, negative impact on macronutrient digestibility and hazing, more recent efforts have attempted to leverage these interactions to develop controlled delivery systems or strategies to enhance flavonoids bioavailability. This paper aims at reviewing the fundamental bases for non-covalent interactions, their occurrence in food and beverage systems and their impact on the physico-chemical, organoleptic and some nutritional properties of food.
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26
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Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils. J CHEM-NY 2014. [DOI: 10.1155/2014/530787] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The heating performance of enzyme-assisted aqueous processing-extracted blended oil (EAEPO), hexane-extracted blended oil (HEBO), and three kinds of blended oils was investigated by varying the heating times. Oil degradation was monitored by analysis of the acid value (AV), peroxide value (PV),p-anisidine value (p-AV), color, and trans-fatty acid composition. The fatty acid ratios of EAEPO, HEBO, and the three kinds of blended oils were very similar (0.27 : 1.03 : 0.96, 0.27 : 1.08 : 1.16, 0.27 : 0.65 : 0.8, 0.27 : 0.6 : 0.84, and 0.27 : 0.61 : 0.79, resp.). The AV and color increased in proportion to the heating time for all the oils. There was a rapid increase in the PV andp-AV of EAEPO and HEBO after heating for only 1 h, whereas the other three blended oils showed a rapid increase after heating for 2 h or 6 h. Despite the highest trans-fatty acid content found for HEBO, this content was relatively low and remained low up to a heating time of 8 h. It was found that after heating, a fatty acid ratio relatively close to its ideal value (0.27 : 0.48 : 0.49) was maintained by EAEPO, which indicates that EAEPO is tolerant to heat treatment and is suitable for maintaining a healthy diet.
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27
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Wang L, Jiang L, Zhao ZY, Tian CY. Lithium content of some teas and their infusions consumed in China. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-014-0045-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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28
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Cruz R, Casal S. Validation of a fast and accurate chromatographic method for detailed quantification of vitamin E in green leafy vegetables. Food Chem 2013; 141:1175-80. [DOI: 10.1016/j.foodchem.2013.03.099] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2012] [Revised: 03/17/2013] [Accepted: 03/19/2013] [Indexed: 11/16/2022]
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