1
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Pointner T, Rauh K, Auñon-Lopez A, Kostadinović Veličkovska S, Mitrev S, Arsov E, Pignitter M. Comprehensive analysis of oxidative stability and nutritional values of germinated linseed and sunflower seed oil. Food Chem 2024; 454:139790. [PMID: 38805931 DOI: 10.1016/j.foodchem.2024.139790] [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: 03/29/2024] [Revised: 05/13/2024] [Accepted: 05/20/2024] [Indexed: 05/30/2024]
Abstract
Germination of seeds is known to affect the nutritional composition of cold-pressed oils. This study focused on the effects of germination on the antioxidants and oxidative stability of linseed and sunflower seed oil. As hypothesized, germination led to increased antioxidant activities and tocopherol, chlorophyll and carotenoid content. Analysis revealed a 37.2 ± 3.5-fold and 11.6 ± 1.5-fold increase in polyphenol content in linseed and sunflower seed oil from germinated seeds, respectively. Using LC-HRMS/MS, profiles with up to 69 polyphenolic substances were identified in germinated seed oils for the first time. Germination promoted lipid hydrolysis, as evidenced by NMR, with overall significant decreases in triacylglycerol content leading to increased diacylglycerol and free fatty acid values. Rancimat measurements predicted a 4.10 ± 0.52-fold longer shelf-life for germinated linseed oil. This study successfully demonstrated the potential of germination to develop PUFA-rich oils with enhanced antioxidant capacity and oxidative stability.
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Affiliation(s)
- Tobias Pointner
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; Vienna Doctoral School in Chemistry (DoSChem), University of Vienna, Währinger Str. 42, 1090 Vienna, Austria.
| | - Katharina Rauh
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
| | - Arturo Auñon-Lopez
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria; Vienna Doctoral School in Chemistry (DoSChem), University of Vienna, Währinger Str. 42, 1090 Vienna, Austria.
| | | | - Saša Mitrev
- Faculty of Agriculture, University Goce Delčev, Štip, Republic of North Macedonia.
| | - Emilija Arsov
- Faculty of Agriculture, University Goce Delčev, Štip, Republic of North Macedonia.
| | - Marc Pignitter
- Institute of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
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2
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Chen J, Zhang L, Zhao P, Ma G, Li Q, Yu X. Synthesized alkyl ferulates with different chain lengths inhibited the formation of lipid oxidation products in soybean oil during deep frying. Food Chem 2023; 410:135458. [PMID: 36641917 DOI: 10.1016/j.foodchem.2023.135458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2022] [Revised: 12/14/2022] [Accepted: 01/09/2023] [Indexed: 01/12/2023]
Abstract
The hydrophilic nature of ferulic acid limits its applications under lipophilic conditions. This study set out to evaluate the antioxidant efficacy of alkyl ferulates with different chain lengths in soybean oil under frying conditions. Ferulic acid was esterified with four unbranched fatty alcohols (C4:0-C16:0), and tert-butylhydroquinone (TBHQ) served as a standard for comparison. The antioxidant effect of alkyl ferulates increased with the alkyl chain length. The addition of antioxidants could inhibit increases in the levels of p-anisidine, total polar compounds, conjugated dienes, conjugated trienes, oxidized triglyceride monomers, triglyceride dimers, triglyceride oligomers, and glycerol core aldehydes efficiently, and the inhibitory effects of hexadecyl ferulate was the strongest. Moreover, hexadecyl ferulate and TBHQ exhibited better inhibitory effects on the generation of n-alkanals, (E)-2-alkenals, and 4-oxo-alkanals determined by 1H nuclear magnetic resonance than others. Hence, the long-chain alkyl ferulates meet the industrial demands for ideal antioxidants with strong antioxidant capacity at high temperatures.
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Affiliation(s)
- Jia Chen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Lingyan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Peng Zhao
- College of Chemistry and Pharmacy, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Gaiqin Ma
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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3
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Holler M, Alberdi-Cedeño J, Auñon-Lopez A, Pointner T, Martínez-Yusta A, König J, Pignitter M. Polylactic acid as a promising sustainable plastic packaging for edible oils. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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4
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Chen J, Zhang L, Li Q, Gao Y, Yu X. Utilization of Diaphragma juglandis extract as a natural antioxidant for improving the oxidative stability of soybean oil during deep frying. Food Chem X 2022; 14:100359. [PMID: 35712534 PMCID: PMC9194583 DOI: 10.1016/j.fochx.2022.100359] [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: 04/26/2022] [Revised: 06/03/2022] [Accepted: 06/04/2022] [Indexed: 11/17/2022] Open
Abstract
Stabilization of oils during deep-frying by Diaphragma juglandis extract was studied. A total of 31 polyphenols were determined in Diaphragma juglandis extract. The extract is proven to inhibit the deterioration of triglycerides during frying. Extract-added frying oils exhibit a lesser increase in aldehydes and alcohols.
Lipid oxidation significantly shortens the life of frying oils, and this challenge can be addressed by using antioxidants. This work aimed to investigate the effect of Diaphragma juglandis extract (DJE) on the oxidative stability of soybean oil during deep frying. Tert-butylhydroquinone (TBHQ) and tea polyphenol (TP) were applied as positive controls. A total of 31 polyphenols were determined in DJE, and catechin, quercitrin, taxifolin, quercetin 3-β-d-glucoside, epicatechin, gallic acid, and 3,4-dihydroxybenzoic acid were the main components. The antioxidants effectively delayed the degradation of triglycerides and inhibited the increase in the contents of p-anisidine, oxidized triglyceride monomers, triglyceride dimers, and triglyceride oligomers, with DJE exhibiting better performance. Moreover, DJE showed better inhibitory effect on the formation of (E)-2-alkenals, (E,E)-2,4-alkadienals, 4-oxo-alkanals, primary alcohols, and secondary alcohols detected by 1H nuclear magnetic resonance than TBHQ and TP. Therefore, DJE has great potential as an excellent antioxidant in large-scale industrial applications.
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5
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Kontogianni VG, Gerothanassis IP. Analytical and Structural Tools of Lipid Hydroperoxides: Present State and Future Perspectives. Molecules 2022; 27:2139. [PMID: 35408537 PMCID: PMC9000705 DOI: 10.3390/molecules27072139] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 03/20/2022] [Accepted: 03/22/2022] [Indexed: 11/17/2022] Open
Abstract
Mono- and polyunsaturated lipids are particularly susceptible to peroxidation, which results in the formation of lipid hydroperoxides (LOOHs) as primary nonradical-reaction products. LOOHs may undergo degradation to various products that have been implicated in vital biological reactions, and thus in the pathogenesis of various diseases. The structure elucidation and qualitative and quantitative analysis of lipid hydroperoxides are therefore of great importance. The objectives of the present review are to provide a critical analysis of various methods that have been widely applied, and more specifically on volumetric methods, applications of UV-visible, infrared, Raman/surface-enhanced Raman, fluorescence and chemiluminescence spectroscopies, chromatographic methods, hyphenated MS techniques, NMR and chromatographic methods, NMR spectroscopy in mixture analysis, structural investigations based on quantum chemical calculations of NMR parameters, applications in living cells, and metabolomics. Emphasis will be given to analytical and structural methods that can contribute significantly to the molecular basis of the chemical process involved in the formation of lipid hydroperoxides without the need for the isolation of the individual components. Furthermore, future developments in the field will be discussed.
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Affiliation(s)
- Vassiliki G. Kontogianni
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
| | - Ioannis P. Gerothanassis
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece
- International Center for Chemical and Biological Sciences, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi 75270, Pakistan
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6
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Huang S, Liu Y, Sun X, Li J. Application of Artificial Neural Network Based on Traditional Detection and GC-MS in Prediction of Free Radicals in Thermal Oxidation of Vegetable Oil. Molecules 2021; 26:6717. [PMID: 34771126 PMCID: PMC8586939 DOI: 10.3390/molecules26216717] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 11/01/2021] [Accepted: 11/02/2021] [Indexed: 11/30/2022] Open
Abstract
In this study, electron paramagnetic resonance (EPR) and gas chromatography-mass spectrometry (GC-MS) techniques were applied to reveal the variation of lipid free radicals and oxidized volatile products of four oils in the thermal process. The EPR results showed the signal intensities of linseed oil (LO) were the highest, followed by sunflower oil (SO), rapeseed oil (RO), and palm oil (PO). Moreover, the signal intensities of the four oils increased with heating time. GC-MS results showed that (E)-2-decenal, (E,E)-2,4-decadienal, and 2-undecenal were the main volatile compounds of oxidized oil. Besides, the oxidized PO and LO contained the highest and lowest contents of volatiles, respectively. According to the oil characteristics, an artificial neural network (ANN) intelligent evaluation model of free radicals was established. The coefficients of determination (R2) of ANN models were more than 0.97, and the difference between the true and predicted values was small, which indicated that oil profiles combined with chemometrics can accurately predict the free radical of thermal oxidized oil.
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Affiliation(s)
- Shengquan Huang
- Nuspower Greatsun (Guangdong) Biotechnology Co., Ltd., Guangzhou 510931, China;
| | - Ying Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
| | - Xuyuan Sun
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (Y.L.); (X.S.)
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7
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Wann AI, Percival BC, Woodason K, Gibson M, Vincent S, Grootveld M. Comparative 1H NMR-Based Chemometric Evaluations of the Time-Dependent Generation of Aldehydic Lipid Oxidation Products in Culinary Oils Exposed to Laboratory-Simulated Shallow Frying Episodes: Differential Patterns Observed for Omega-3 Fatty Acid-Containing Soybean Oils. Foods 2021; 10:2481. [PMID: 34681530 PMCID: PMC8535530 DOI: 10.3390/foods10102481] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/27/2021] [Accepted: 10/09/2021] [Indexed: 12/31/2022] Open
Abstract
Soybean oil is the second most exported oil from the United States and South America, and is widely marketed as a cooking oil product containing numerous health benefits for human consumers. However, culinary oils with high polyunsaturated fatty acid (PUFA) contents, are known to produce high quantities of lipid oxidation products (LOPs), including toxic aldehydes upon exposure to high-temperature frying episodes. Previous studies have demonstrated causal links between aldehyde ingestion and inhalation with deleterious health perturbations, including mutagenic and carcinogenic effects, along with cardiovascular and teratogenic actions. In this study, aldehydic LOPs were detected and quantified in commercially available samples of soybean, avocado, corn and extra-virgin olive oil products before and after their exposure to laboratory-simulated laboratory frying episodes (LSSFEs) using high-resolution 1H nuclear magnetic resonance (NMR) analysis. Results acquired demonstrated that PUFA-rich soybean and corn oils gave rise to the highest concentrations of oil aldehydes from the thermo-oxidation of unsaturated fatty acids, whereas monounsaturated fatty acid (MUFA)-laden avocado and olive oils were much more resistant to this peroxidation process, as expected. Multivariate chemometrics analyses provided evidence that an orthogonal component pattern of aldehydic LOPs featuring low-molecular-mass n-alkanals such as propanal, and 4-oxo-alkanals, arises from thermo-oxidation of the ω-3 fatty acid (FA) linolenic acid (present in soybean oils at levels of ca. 7% (w/w)), was able to at least partially distinguish this oil from corresponding samples of thermally-stressed corn oil. Despite having a similar total PUFA level, corn oil has only a negligible ω-3 FA content, and therefore generated significantly lower levels of these two aldehyde classes. In view of the adverse health effects associated with dietary LOP ingestion, alternative methodologies for the incorporation of soybean oils within high-temperature frying practices are proposed.
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Affiliation(s)
- Angela I. Wann
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, UK; (A.I.W.); (B.C.P.); (K.W.); (M.G.); (S.V.)
- School of Life Sciences, Pharmacy and Chemistry, Kingston University, River House, 53–57 High Street, Kingston upon Thames KT1 1LQ, UK
| | - Benita C. Percival
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, UK; (A.I.W.); (B.C.P.); (K.W.); (M.G.); (S.V.)
| | - Katy Woodason
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, UK; (A.I.W.); (B.C.P.); (K.W.); (M.G.); (S.V.)
| | - Miles Gibson
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, UK; (A.I.W.); (B.C.P.); (K.W.); (M.G.); (S.V.)
| | - Siâny Vincent
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, UK; (A.I.W.); (B.C.P.); (K.W.); (M.G.); (S.V.)
| | - Martin Grootveld
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, UK; (A.I.W.); (B.C.P.); (K.W.); (M.G.); (S.V.)
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8
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Ahmed R, Varras PC, Siskos MG, Siddiqui H, Choudhary MI, Gerothanassis IP. NMR and Computational Studies as Analytical and High-Resolution Structural Tool for Complex Hydroperoxides and Diastereomeric Endo-Hydroperoxides of Fatty Acids in Solution-Exemplified by Methyl Linolenate. Molecules 2020; 25:E4902. [PMID: 33113947 PMCID: PMC7660186 DOI: 10.3390/molecules25214902] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 10/17/2020] [Accepted: 10/21/2020] [Indexed: 12/28/2022] Open
Abstract
A combination of selective 1D Total Correlation Spectroscopy (TOCSY) and 1H-13C Heteronuclear Multiple Bond Correlation (HMBC) NMR techniques has been employed for the identification of methyl linolenate primary oxidation products without the need for laborious isolation of the individual compounds. Complex hydroperoxides and diastereomeric endo-hydroperoxides were identified and quantified. Strongly deshielded C-O-O-H 1H-NMR resonances of diastereomeric endo-hydroperoxides in the region of 8.8 to 9.6 ppm were shown to be due to intramolecular hydrogen bonding interactions of the hydroperoxide proton with an oxygen atom of the five-member endo-peroxide ring. These strongly deshielded resonances were utilized as a new method to derive, for the first time, three-dimensional structures with an assignment of pairs of diastereomers in solution with the combined use of 1H-NMR chemical shifts, Density Functional Theory (DFT), and Our N-layered Integrated molecular Orbital and molecular Mechanics (ONIOM) calculations.
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Affiliation(s)
- Raheel Ahmed
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; (R.A.); (M.I.C.)
| | - Panayiotis C. Varras
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece; (P.C.V.); (M.G.S.)
| | - Michael G. Siskos
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece; (P.C.V.); (M.G.S.)
| | - Hina Siddiqui
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; (R.A.); (M.I.C.)
| | - M. Iqbal Choudhary
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; (R.A.); (M.I.C.)
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 214412, Saudi Arabia
| | - Ioannis P. Gerothanassis
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan; (R.A.); (M.I.C.)
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece; (P.C.V.); (M.G.S.)
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9
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Percival BC, Wann A, Zbasnik R, Schlegel V, Edgar M, Zhang J, Ampem G, Wilson P, Le Gresley A, Naughton D, Grootveld M. Evaluations of the Peroxidative Susceptibilities of Cod Liver Oils by a 1H NMR Analysis Strategy: Peroxidative Resistivity of a Natural Collagenous and Biogenic Amine-Rich Fermented Product. Nutrients 2020; 12:E753. [PMID: 32178350 PMCID: PMC7146420 DOI: 10.3390/nu12030753] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Revised: 03/03/2020] [Accepted: 03/06/2020] [Indexed: 11/20/2022] Open
Abstract
High-resolution 1H nuclear magnetic resonance (NMR) analysis was employed to molecularly screen the lipid, lipid oxidation product (LOP), and antioxidant compositions of four natural (unrefined) cod liver oil (CLO) products. Products 1-3 were non-fermented CLOs, whilst Product 4 was isolated from pre-fermented cod livers. Supporting analytical data that were acquired included biogenic amine, flavanone, tannin, phenolic antioxidant, α-tocopherol, and oxygen radical absorbance capacity (ORAC) determinations by recommended HPLC, LC/MS/MS, or spectrophotometric methods. SDS-PAGE, HPLC, and 1H NMR analyses investigated and determined collagenous antioxidants and their molecular mass ranges. 1H NMR analysis of aldehydic LOPs was employed to explore the susceptibilities/resistivities of each CLO product to peroxidation that is induced by thermal stressing episodes (TSEs) at 180°C, or following prolonged (42 day) storage episodes at 4 and 23 °C. Product 4 displayed extremely high ORAC values, which were much greater than those of Products 1-3, and that were predominantly ascribable to significant levels of peroxidation-blocking and/or aldehyde-consuming collagenous polypeptides/peptides and ammoniacal agents therein. Significantly lower levels of toxic aldehydes were generated in the pre-fermented Product 4 during exposure to TSEs, or the above long-term storage episodes. These results confirmed the enhanced peroxidative resistivity of a fermented, antioxidant-fortified natural CLO product over those of non-fermented unrefined products. Product 4: Green Pasture Blue Ice™ Fermented Cod Liver Oil.
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Affiliation(s)
- Benita C. Percival
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, UK; (B.C.P.); (A.W.); (P.W.)
| | - Angela Wann
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, UK; (B.C.P.); (A.W.); (P.W.)
- Department of Applied and Human Sciences, Kingston University London, Penrhyn Road, Kingston-upon-Thames KT1 2EE, UK; (G.A.); (A.L.G.); (D.N.)
| | - Richard Zbasnik
- Natural Product Analysis Laboratory, Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 N 21st Street, Lincoln, NE 68588-6205, USA; (R.Z.); (V.S.)
| | - Vicki Schlegel
- Natural Product Analysis Laboratory, Department of Food Science and Technology, University of Nebraska-Lincoln, 1901 N 21st Street, Lincoln, NE 68588-6205, USA; (R.Z.); (V.S.)
| | - Mark Edgar
- Department of Chemistry, University of Loughborough, Epinal Way, Loughborough, LE11 3TU, UK;
| | - Jie Zhang
- Green Pasture Products, 416 E. Fremont Street, O’Neill, NE 68763, USA;
| | - Gilbert Ampem
- Department of Applied and Human Sciences, Kingston University London, Penrhyn Road, Kingston-upon-Thames KT1 2EE, UK; (G.A.); (A.L.G.); (D.N.)
| | - Philippe Wilson
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, UK; (B.C.P.); (A.W.); (P.W.)
| | - Adam Le Gresley
- Department of Applied and Human Sciences, Kingston University London, Penrhyn Road, Kingston-upon-Thames KT1 2EE, UK; (G.A.); (A.L.G.); (D.N.)
| | - Declan Naughton
- Department of Applied and Human Sciences, Kingston University London, Penrhyn Road, Kingston-upon-Thames KT1 2EE, UK; (G.A.); (A.L.G.); (D.N.)
| | - Martin Grootveld
- Leicester School of Pharmacy, De Montfort University, The Gateway, Leicester LE1 9BH, UK; (B.C.P.); (A.W.); (P.W.)
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10
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Martínez‐Yusta A, Guillén MD. Enrichment of Sunflower Oil with γ‐Tocopherol. Study by
1
H NMR of Its Effect Under Accelerated Storage Conditions. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800457] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Andrea Martínez‐Yusta
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV‐EHU)Paseo de la Universidad n° 701006 VitoriaSpain
| | - María D. Guillén
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV‐EHU)Paseo de la Universidad n° 701006 VitoriaSpain
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11
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Ahmed R, Siddiqui H, Choudhary MI, Gerothanassis IP. 1 H- 13 C HMBC NMR experiments as a structural and analytical tool for the characterization of elusive trans/cis hydroperoxide isomers from oxidized unsaturated fatty acids in solution. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2019; 57:S69-S74. [PMID: 30702165 DOI: 10.1002/mrc.4844] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 01/23/2019] [Accepted: 01/23/2019] [Indexed: 06/09/2023]
Abstract
The radical-dependent oxidation of unsaturated fatty acids is a fundamental reaction in lipid chemistry, biochemistry, and technology. We report herein the first successful application of 1 H-13 C HMBC NMR experiment for the identification and quantification of complex and minor (3.9% to 0.85%) components of cis and trans primary hydroperoxide isomers of oxidized oleate and linoleate methyl esters in solution, without the need of laborious isolation of the individual components.
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Affiliation(s)
- Raheel Ahmed
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, Pakistan
| | - Hina Siddiqui
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, Pakistan
| | - Muhammad Iqbal Choudhary
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, Pakistan
- Department of Biochemistry, Faculty of Science, King Abdul-Aziz University, Jeddah, Saudi Arabia
| | - Ioannis P Gerothanassis
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi, Pakistan
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, Ioannina, Greece
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12
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Simultaneous metabolic mapping of different anatomies by 1H HR-MAS chemical shift imaging. Anal Bioanal Chem 2019; 411:1591-1599. [PMID: 30687886 DOI: 10.1007/s00216-019-01603-w] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 12/13/2018] [Accepted: 01/11/2019] [Indexed: 01/04/2023]
Abstract
Localized information on a specimen is considered indispensable for deciphering biological activity. Magnetic resonance spectroscopy is a notable method because of its versatility; however, one limitation is the spectral quality on a static sample. This study explores an amalgamated method with two magnetic resonance experiments: high-resolution magic-angle spinning (HR-MAS) for high-quality spectral acquisition from a spinning sample and chemical shift imaging (CSI) for spatial localization. The advantage of HR-MAS CSI is its amenity for simultaneously profiling the metabolome-with good spectral data-at different spatial regions in a single experiment. Herein, 1H HR-MAS CSI (including a T2-contrast CSI) was described and performed on various food tissues and an intact organism. Different data analyses such as multivariate and quantification were explored to identify the metabolic variants in different anatomical regions and in one case, to assist in a spatial allocation. The limitation and drawback of the experiment are also discussed. Graphical abstract.
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13
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Jiang X, Huang R, Wu S, Wang Q, Zhang Z. Correlations between 1H NMR and conventional methods for evaluating soybean oil deterioration during deep frying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9757-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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Alexandri E, Ahmed R, Siddiqui H, Choudhary MI, Tsiafoulis CG, Gerothanassis IP. High Resolution NMR Spectroscopy as a Structural and Analytical Tool for Unsaturated Lipids in Solution. Molecules 2017; 22:E1663. [PMID: 28981459 PMCID: PMC6151582 DOI: 10.3390/molecules22101663] [Citation(s) in RCA: 130] [Impact Index Per Article: 18.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 09/28/2017] [Accepted: 10/01/2017] [Indexed: 12/13/2022] Open
Abstract
Mono- and polyunsaturated lipids are widely distributed in Nature, and are structurally and functionally a diverse class of molecules with a variety of physicochemical, biological, medicinal and nutritional properties. High resolution NMR spectroscopic techniques including 1H-, 13C- and 31P-NMR have been successfully employed as a structural and analytical tool for unsaturated lipids. The objective of this review article is to provide: (i) an overview of the critical 1H-, 13C- and 31P-NMR parameters for structural and analytical investigations; (ii) an overview of various 1D and 2D NMR techniques that have been used for resonance assignments; (iii) selected analytical and structural studies with emphasis in the identification of major and minor unsaturated fatty acids in complex lipid extracts without the need for the isolation of the individual components; (iv) selected investigations of oxidation products of lipids; (v) applications in the emerging field of lipidomics; (vi) studies of protein-lipid interactions at a molecular level; (vii) practical considerations and (viii) an overview of future developments in the field.
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Affiliation(s)
- Eleni Alexandri
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece.
| | - Raheel Ahmed
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
| | - Hina Siddiqui
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
| | - Muhammad I Choudhary
- Department of Biochemistry, Faculty of Science, King Abdulaziz University, Jeddah 214412, Saudi Arabia.
| | | | - Ioannis P Gerothanassis
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, GR-45110 Ioannina, Greece.
- H.E.J. Research Institute of Chemistry, International Center for Chemical and Biological Sciences, University of Karachi, Karachi 75270, Pakistan.
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15
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Wang Y, Zhou Z, Diao Y, Strappe P, Blanchard C. The potential role of p53 and MAPK pathways in the hepatotoxicity of deep‐fried oil and in resistant starch‐induced protection. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Yuyang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of EducationTianjin University of Science and TechnologyTianjinP. R. China
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of EducationTianjin University of Science and TechnologyTianjinP. R. China
- ARC Industrial Transformation Training Centre for Functional GrainsCharles Sturt UniversityWagga, WaggaAustralia
| | - Yongjia Diao
- Key Laboratory of Food Nutrition and Safety, Ministry of EducationTianjin University of Science and TechnologyTianjinP. R. China
| | - Padraig Strappe
- ARC Industrial Transformation Training Centre for Functional GrainsCharles Sturt UniversityWagga, WaggaAustralia
| | - Chris Blanchard
- ARC Industrial Transformation Training Centre for Functional GrainsCharles Sturt UniversityWagga, WaggaAustralia
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16
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Xia W, Budge SM. Techniques for the Analysis of Minor Lipid Oxidation Products Derived from Triacylglycerols: Epoxides, Alcohols, and Ketones. Compr Rev Food Sci Food Saf 2017; 16:735-758. [PMID: 33371569 DOI: 10.1111/1541-4337.12276] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 05/09/2017] [Accepted: 05/17/2017] [Indexed: 12/18/2022]
Abstract
Lipid oxidation can lead to flavor and safety issues in fat-containing foods. In order to measure the extent of lipid oxidation, hydroperoxides and their scission products are normally targeted for analytical purposes. In recent years, the formation of rarely monitored oxygenated products, including epoxides, alcohols, and ketones, has also raised concerns. These products are thought to form from alternative pathways that compete with chain scissions, and should not be neglected. In this review, a number of instrumental techniques and approaches to determine epoxides, alcohols, and ketones are discussed, with a focus on their selectivity and sensitivity in applications to food lipids and oils. Special attention is given to methods employing gas chromatography (GC), high-performance liquid chromatography (HPLC), and nuclear magnetic resonance (NMR). For characterization purposes, GC-mass spectrometry (GC-MS) provides valuable information regarding the structures of individual oxygenated fatty acids, typically as methyl esters, isolated from oxygenated triacylglycerols (TAGs), while the use of liquid chromatography-MS (LC-MS) techniques allows analysis of intact oxygenated TAGs and offers information about the position of the oxygenated acyl chain on the glycerol backbone. For quantitative purposes, traditional chromatography methods have exhibited excellent sensitivity, while spectroscopic methods, including NMR, are superior to chromatography for their rapid analytical cycles. Future studies should focus on the development of a routine quantitative method that is both selective and sensitive.
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Affiliation(s)
- Wei Xia
- Dept. of Process Engineering and Applied Science, Dalhousie Univ., Halifax, NS, B3H 4R2, Canada
| | - Suzanne M Budge
- Dept. of Process Engineering and Applied Science, Dalhousie Univ., Halifax, NS, B3H 4R2, Canada
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17
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Castejón D, Herrera A, Heras Á, Cambero I, Mateos-Aparicio I. Oil Quality Control of Culinary Oils Subjected to Deep-Fat Frying Based on NMR and EPR Spectroscopy. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0778-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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18
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The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.033] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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19
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Joyce P, Barnes TJ, Boyd BJ, Prestidge CA. Porous nanostructure controls kinetics, disposition and self-assembly structure of lipid digestion products. RSC Adv 2016. [DOI: 10.1039/c6ra16028j] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Combining 1H NMR and sSAXS to discriminate the speciation and structure evolution of lipolysis products for submicron lipid droplets and lipid loaded in porous silica particles.
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Affiliation(s)
- Paul Joyce
- School of Pharmacy and Medical Sciences
- University of South Australia
- City East Campus
- Adelaide
- Australia
| | - Timothy J. Barnes
- School of Pharmacy and Medical Sciences
- University of South Australia
- City East Campus
- Adelaide
- Australia
| | - Ben J. Boyd
- Drug Delivery, Disposition and Dynamics
- Monash Institute of Pharmaceutical Sciences
- Monash University
- Parkville Campus
- Parkville
| | - Clive A. Prestidge
- School of Pharmacy and Medical Sciences
- University of South Australia
- City East Campus
- Adelaide
- Australia
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20
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Martínez-Yusta A, Guillén MD. Monitoring compositional changes in sunflower oil-derived deep-frying media by1H Nuclear Magnetic Resonance. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500270] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Andrea Martínez-Yusta
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU); Vitoria Spain
| | - María Dolores Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU); Vitoria Spain
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21
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Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD. Usefulness of (1)H NMR in assessing the extent of lipid digestion. Food Chem 2015; 179:182-90. [PMID: 25722153 DOI: 10.1016/j.foodchem.2015.01.104] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2014] [Revised: 12/18/2014] [Accepted: 01/21/2015] [Indexed: 11/27/2022]
Abstract
Proton Nuclear Magnetic Resonance ((1)H NMR) is proved to be, for the first time, a very useful technique in monitoring the extent of lipid hydrolysis in digestion processes. Sunflower oil and minced fish flesh, as model foods, were subjected to different in vitro digestion experiments and the lipolysis levels reached were evaluated using (1)H NMR spectral data. Simple observation of the spectra gives very valuable information about the extent of the lipolysis and enables a rapid discrimination among samples having different hydrolysis degree. Equations were developed to quantify all the lipolytic products, and either referred to acyl groups plus fatty acids, or to glyceryl structures. The main hydrolysis products were 1,2-diglycerides, 2-monoglycerides, glycerol and fatty acids, although small proportions of 1,3-diglycerides and of 1-monoglycerides were also found. With this methodology, determination of the extent of lipid digestion in its different definitions can be made. It has been shown that these definitions are not equivalent, which is evidence for the need for a consensus in this regard.
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Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María J Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain.
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22
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Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD. A method based on 1H NMR spectral data useful to evaluate the hydrolysis level in complex lipid mixtures. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.031] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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23
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Martínez-Yusta A, Goicoechea E, Guillén MD. A Review of Thermo-Oxidative Degradation of Food Lipids Studied by1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12090] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Andrea Martínez-Yusta
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
| | - Encarnación Goicoechea
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
| | - María D. Guillén
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
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24
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Martínez-Yusta A, Guillén MD. Deep-frying. A study of the influence of the frying medium and the food nature, on the lipidic composition of the fried food, using 1H nuclear magnetic resonance. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.05.015] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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