Changes in extra-virgin olive oil added with Lycium barbarum L. carotenoids during frying: Chemical analyses and metabolomic approach

Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of Amomum villosum Lour

In this study, the essential oil of the fruits of Amomum villosum Lour. (AVEO) was extracted through steam distillation and the components of the AVEO were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Additionally, the antioxidant capacity in vitro of the AVEO was gauged using radical scavenging activity (DPPH, ABTS, superoxide anion) and ferric ion reducing antioxidant power (FRAP) assays; the antioxidant effect of a certain concentration of AVEO is even comparable to 0.08 mg/mL of butylated hydroxytoluene (BHT). Moreover, AVEO was applied to sunflower oil in a 30 h successive deep-frying experiment. Throughout the frying procedure, the sunflower oil-added antioxidant showed different degrees of benign changes in the physical and chemical parameters compared to the blank group, with 1 g/kg of AVEO being more consistent with 0.01 g/kg of tert-butyl hydroquinone (TBHQ), while 1.5 g/kg of essential oil revealed a stronger antioxidative capability. Meanwhile, the organoleptic characteristics of Chinese Maye, including its appearance, taste, flavor, and overall acceptability, were ameliorated when AVEO was added at 1.5 g/kg. Consequently, AVEO can be applied to substitute synthetic antioxidants as a natural antioxidant and flavoring agent during the deep-frying course of food.

Simultaneous Extraction of Bioactive Compounds from Olea europaea L. Leaves and Healthy Seed Oils Using Pressurized Propane

Olive leaves (OL) are products of olive cultivation with a high commercial value because they contain valuable bioactive compounds. Chia and sesame seeds have a high functional value because of their attractive nutritional properties. When combined in the extraction process, the two products constitute a product of high quality. The use of pressurized propane in vegetable oil extraction is advantageous because it provides solvent-free oil. This study aimed to combine two high-quality products to obtain oils with a unique combination of attractive nutritional properties and high levels of bioactive compounds. The mass percentage yields of the OL extracts with chia and sesame oils were 23.4% and 24.8%, respectively. The fatty acid profiles of the pure oils and their respective OL-enriched oils were similar. There was an aggregation of the 35% and 32% (v/v) bioactive OL compounds in chia and sesame oils, respectively. OL oils exhibited superior antioxidant capacities. The induction times of the OL extracts with the sesame and chia oils increased by 73% and 4.4%, respectively. Incorporating OL active compounds in healthy edible vegetable oils using propane as a solvent promotes the reduction of lipid oxidation, improves the lipid profiles and health indices of the oils, and forms a product with attractive nutritional characteristics.

Preserving Soybean Oil for the Frying of Breaded Butterfly Shrimp Using Natural Rosemary Antioxidant

Fried foods and frying oil are subjects that warrant the attention of researchers because of their high consumption. Indeed, frying conditions make these oils very sensitive to lipid oxidation which deteriorates the quality and nutritional properties of the food. In this study, we examined the effect of rosemary extract (ROE), known for its high antioxidant activity, in soybean oil used to fry breaded butterfly shrimp, by measuring the induction period with OXIPRES, total polar material (TPM), peroxide index (PI), and free fatty acids (FFA). This evaluation was performed in comparison with control oils without antioxidants. The results showed a significant difference between the oils according to the analyzed parameters, especially in the final hours of frying. The treatment of the oil with rosemary extract effectively delayed its oxidation, having lower levels in all the oxidation markers that were analyzed. It was also found that rosemary extract is able to reduce oil consumption by fried foods. Therefore, ROE ensures soybean oil a high stability against oxidation and a longer shelf life, making it a good natural alternative to synthetic antioxidants.

Unconventional Extraction of Total Non-Polar Carotenoids from Pumpkin Pulp and Their Nanoencapsulation

Pumpkin is considered a functional food with beneficial effects on human health due to the presence of interesting bioactives. In this research, the impact of unconventional ultrasound-assisted extraction (UAE) and microwave-assisted extraction techniques on the recovery of total non-polar carotenoids from Cucurbita moschata pulp was investigated. A binary (hexane:isopropanol, 60:40 v/v) and a ternary (hexane:acetone:ethanol, 50:25:25 v/v/v) mixture were tested. The extracts were characterized for their antioxidant properties by in vitro assays, while the carotenoid profiling was determined by high-performance liquid chromatography coupled with a diode array detector. UAE with the binary mixture (30 min, 45 °C) was the most successful extracting technique, taking into consideration all analytical data and their correlations. In parallel, solid lipid nanoparticles (SLN) were optimized for the encapsulation of the extract, using β-carotene as a reference compound. SLN, loaded with up to 1% β-carotene, had dimensions (~350 nm) compatible with increased intestinal absorption. Additionally, the ABTS ((2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) assay showed that the technological process did not change the antioxidant capacity of β-carotene. These SLN will be used to load an even higher percentage of the extract without affecting their dimensions due to its liquid nature and higher miscibility with the lipid with respect to the solid β-carotene.

An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils

Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.

Effects of Ligustrum robustum (Rxob.) Blume extract on the quality of peanut and palm oils during storage and frying process

The potential uses of Ligustrum robustum (Rxob.) Blume extract as a natural antioxidant to protect the quality of different oils during storage and frying process were studied. The results showed that L. robustum extract has been shown to retard the decline in the quality of both oils based on the tests of acid value, peroxide value, p-anisidine value, color, volatile flavor, and fatty acid compositions, and the protective effect of L. robustum extract on the quality of peanut oil was better than that of palm oil. By the component analysis, L. robustum extract was found to have a total phenols content of 140.75 ± 1.52 mg/g, and ligurobustoside C was identified as the main phenolic compound. The thermogravimetric and differential scanning calorimetry results showed that L. robustum extract enhanced the oxidative stability of peanut and palm oils. In addition, Fourier transform infrared results indicated that L. robustum extract had protective effects on the C=C bond and ester bond of oil molecule. Moreover, by using electron spin resonance technique, L. robustum extract showed the ability to inhibit and scavenge alkyl-free radicals in both oils. The present results suggested that L. robustum extract may protect the quality of oils during the storage and frying process by inhibiting the oxidation of unsaturated fatty acids and might be a potential natural antioxidant in the food industry. PRACTICAL APPLICATIONS: The excellent antioxidant ability of Ligustrum robustum (Rxob.) Blume extract on the oxidation of different oils and its low price indicated that it could be used as a new low-cost natural antioxidant in oil processing.

Elucidation of Olive Oil Oxidation Mechanisms by Analysis of Triacylglycerol Hydroperoxide Isomers Using LC-MS/MS

Despite the importance of the insight about the oxidation mechanisms (i.e., radical and singlet oxygen (¹O₂) oxidation) in extra virgin olive oil (EVOO), the elucidation has been difficult due to its various triacylglycerol molecular species and complex matrix. This study tried to evaluate the mechanisms responsible for EVOO oxidation in our daily use by quantitative determination of triacylglycerol hydroperoxide (TGOOH) isomers using LC-MS/MS. The standards of dioleoyl-(hydroperoxy octadecadienoyl)-triacylglycerol and dioleoyl-(hydroperoxy octadecamonoenoyl)-triacylglycerol, which are the predominant TGOOHs contained in EVOO, were prepared. Subsequently, fresh, thermal-, and photo-oxidized EVOO were analyzed. The obtained results mostly agreed with the previously reported characteristics of the radical and ¹O₂ oxidation of linoleic acid and oleic acid. This suggests that the methods described in this paper should be valuable in understanding how different factors that determine the quality of EVOO (e.g., olive species, cultivation area, cultivation timing, and extraction methods) contribute to its oxidative stability.

The Tower of Babel of Pharma-Food Study on Extra Virgin Olive Oil Polyphenols

Much research has been conducted to reveal the functional properties of extra virgin olive oil polyphenols on human health once EVOO is consumed regularly as part of a balanced diet, as in the Mediterranean lifestyle. Despite the huge variety of research conducted, only one effect of EVOO polyphenols has been formally approved by EFSA as a health claim. This is probably because EFSA’s scientific opinion is entrusted to scientific expertise about food and medical sciences, which adopt very different investigative methods and experimental languages, generating a gap in the scientific communication that is essential for the enhancement of the potentially useful effects of EVOO polyphenols on health. Through the model of the Tower of Babel, we propose a challenge for science communication, capable of disrupting the barriers between different scientific areas and building bridges through transparent data analysis from the different investigative methodologies at each stage of health benefits assessment. The goal of this work is the strategic, distinctive, and cost-effective integration of interdisciplinary experiences and technologies into a highly harmonious workflow, organized to build a factual understanding that translates, because of trade, into health benefits for buyers, promoting EVOOs as having certified health benefits, not just as condiments.

Effect of High-Voltage Electrostatic Field Heating on the Oxidative Stability of Duck Oils Containing Diacylglycerol

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.

Comparative Evaluation of the Phytochemical Profiles and Antioxidant Potentials of Olive Leaves from 32 Cultivars Grown in China

Olives (Olea europaea L.) are a significant part of the agroindustry in China. Olive leaves, the most abundant by-products of the olive and olive oil industry, contain bioactive compounds that are beneficial to human health. The purpose of this study was to evaluate the phytochemical profiles and antioxidant capacities of olive leaves from 32 cultivars grown in China. A total of 32 phytochemical compounds were identified using high-performance liquid chromatography–electrospray ionization–tandem mass spectrometry, including 17 flavonoids, five iridoids, two hydroxycinnamic acids, six triterpenic acids, one simple phenol, and one coumarin. Specifically, olive leaves were found to be excellent sources of flavonoids (4.92–18.29 mg/g dw), iridoids (5.75–33.73 mg/g dw), and triterpenic acids (15.72–35.75 mg/g dw), and considerable variations in phytochemical content were detected among the different cultivars. All tested cultivars were classified into three categories according to their oil contents for further comparative phytochemicals assessment. Principal component analysis indicated that the investigated olive cultivars could be distinguished based upon their phytochemical profiles and antioxidant capacities. The olive leaves obtained from the low-oil-content (<16%) cultivars exhibited higher levels of glycosylated flavonoids and iridoids, while those obtained from high-oil-content (>20%) cultivars contained mainly triterpenic acids in their compositions. Correspondingly, the low-oil-content cultivars (OL3, Frantoio selection and OL14, Huaou 5) exhibited the highest ABTS antioxidant activities (758.01 ± 16.54 and 710.64 ± 14.58 mg TE/g dw, respectively), and OL9 (Olea europaea subsp. Cuspidata isolate Yunnan) and OL3 exhibited the highest ferric reducing/antioxidant power assay values (1228.29 ± 23.95 mg TE/g dw and 1099.99 ± 14.30 mg TE/g dw, respectively). The results from this study may be beneficial to the comprehensive evaluation and utilization of bioactive compounds in olive leaves.

Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage

As the oxidation of yak ghee is inevitable and as consumer demand for natural products continues to increase, this study aimed to enrich yak ghee with goji berry carotenoids by means of green solvent extraction and determined changes in the oxidative stability and fatty acid profiles of yak ghees during microwave heating (MW-heating) and accelerated storage. An enriched ghee (GG0) was prepared by high shear dispersion and ultrasound-assisted extraction, while a control ghee (FG0) was prepared by heating and filtration; both ghees were stored at 65 °C for 30 days and were microwave-heated (MW-heating) at 180 °C (15 and 30 min) and 200 °C for 30 min. The results showed that the carotenoid enrichment increased the oxidative stability of yak ghee during MW-heating and storage. The initial CLA and PUFA values of GG0 were not significantly different from those of FG0; SFA increased, and MUFA and TFA decreased. There was a faster rate of UFA loss and an increase in SFA and TFA in FG0 during MW-heating and storage. This indicated a protective effect of carotenoid enrichment on yak ghee. Therefore, the findings in this study support the use of goji berry carotenoids as a natural colorant and antioxidant in yak ghee. This study provides vital information for dairy processors and marketers.

Effect of New Frying Technology on Starchy Food Quality

Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people's health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.

Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation

Synthetic antioxidant food additives, such as BHA, BHT and TBHQ, are going through a difficult time, since these products generate a negative perception in consumers. This has generated an increased pressure on food manufacturers to search for safer natural alternatives like phytochemicals (such as polyphenols, including flavonoids, and essential oils rich in terpenoids, including carotenoids). These plant bioactive compounds have antioxidant activities widely proven in in vitro tests and in diverse food matrices (meat, fish, oil and vegetables). As tons of food are wasted every year due to aesthetic reasons (lipid oxidation) and premature damage caused by inappropriate packaging, there is an urgent need for natural antioxidants capable of replacing the synthetic ones to meet consumer demands. This review summarizes industrially interesting antioxidant bioactivities associated with terpenoids and polyphenols with respect to the prevention of lipid oxidation in high fat containing foods, such as meat (rich in saturated fat), fish (rich in polyunsaturated fat), oil and vegetable products, while avoiding the generation of rancid flavors and negative visual deterioration (such as color changes due to oxidized lipids). Terpenoids (like monoterpenes and carotenoids) and polyphenols (like quercetin and other flavonoids) are important phytochemicals with a broad range of antioxidant effects. These phytochemicals are widely distributed in fruits and vegetables, including agricultural waste, and are remarkably useful in food preservation, as they show bioactivity as plant antioxidants, able to scavenge reactive oxygen and nitrogen species, such as superoxide, hydroxyl or peroxyl radicals in meat and other products, contributing to the prevention of lipid oxidation processes in food matrices.

New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study

In this work, the major changes in extra-virgin olive oil (EVOO) composition during cooking were assessed. A foodomics approach based on both metabolomics and lipidomics was used to evaluate the impact of six different cooking techniques, three traditional and three more innovative (Crock-pot®, Roner® and Gastrovac®), and the effect of temperature and cooking time. The lipophilic and hydrophilic fractions of EVOO that underwent different cooking processes were characterized by untargeted high-resolution mass spectrometry approaches. Multivariate statistics were used to unravel the differences in chemical signatures. The different cooking methods resulted in broadly different phytochemical profiles, arising from thermally driven reactions accounting for hydrolysis, synthesis, and oxidation processes. The innovative cooking techniques marginally altered the phytochemical profile of EVOO, whereas sauteing was the cooking method determining the most distinctive profile. Conventional cooking methods (oven, pan-frying, and deep-frying) produced more oxidation products (epoxy- and hydroxy-derivatives of lipids) and markedly induced degradation processes.

Widely Targeted UHPLC-MS/MS Metabolomic Analysis on the Chemical Variation in Blueberry-Filled Pastries During Processing

The majority of components in fruits are sensitive to heat-processing. Nevertheless, fruits are becoming popular ingredients in processed foods, like bakery foods. Therefore, the fate of the components in the fruit-involved food during thermal processing is important for the assessment of their nutritional values and sensory properties. Unfortunately, comprehensive knowledge of the compositional alteration in real food products during processing is limited. In the current study, a popular bakery food, blueberry-filled pastry, was taken as the object, and a widely targeted metabolomic approach was applied to investigate the holistic compositional variation of blueberry filling during pastry preparation. Amongst the total of 630 chemicals identified, 288 chemicals were screened as differential compounds between samples collected at different processing stages. The most variation of the chemicals was observed during the process of stir-frying. A total of 197 chemicals varied significantly in concentrations during stir-frying, while only 75 chemicals altered significantly in contents during baking. Amongst 288 differential compounds, 117 belonged to the group of phenolic compounds, with the others found to be sugars and organic acids, amino acids, lipids, nucleotides, etc. The possible mechanisms of the chemical alterations during thermal processing were also discussed in the current study. The data provide comprehensive information on the compositional changes in berry-containing fillings during thermal processing, and hints and emphasis for further investigation of the underlying mechanisms.

Chemical Characterization, Antioxidant and Antimicrobial Properties of Goji Berries Cultivated in Serbia

Since the fruits of Lycium L. species (Fructus lycii, goji berries) are promoted as a “superfood” with plenty of health benefits, there is extensive research interest in their nutritional and phytochemical composition. In the present study, the nutritional value, minerals, fatty acid composition, and bioactive compounds of L. barbarum L., red, yellow, and black goji berry (L. ruthenicum Murray.) cultivated in Serbia were investigated. Antioxidant and antimicrobial properties of their methanol extracts were assessed. Red goji berry had the highest content of fats, dietary fiber, iron, total carotenoids, and 2-O-β-d-glucopyranosyl-l-ascorbic acid (AA-2βG). The yellow goji berry extract showed the highest level of flavonoids and the most prominent antimicrobial (especially against Gram-negative bacteria) properties. The highest total phenolic content and the most potent antioxidant activity were observed for the extract of black goji berry. Therefore, all goji berries could be a valuable source of bioactive compounds in the food and pharmaceutical industry.

Oilseed crop sunflower (Helianthus annuus) as a source of food: Nutritional and health benefits

The use of biofertilizers in developing environmentally friendly agriculture as an alternative to chemical-based fertilizers in enhancing food production is promising in sustainable agriculture for the improvement in the yield of some commercial crops such as sunflowers and other oilseed crops in terms of quality and quantity. Sunflower is an important oilseed crop native to South America and currently cultivated throughout the world. Generally, the sunflower is considered important based on its nutritional and medicinal value. Due to its beneficial health effects, sunflower has been recognized as functional foods or nutraceutical, although not yet fully harnessed. Sunflower contains mineral elements and phytochemicals such as dietary fiber, manganese, vitamins, tocopherols, phytosterols, triterpene glycosides, α-tocopherol, glutathione reductase, flavonoids, phenolic acids, carotenoids, peptides, chlorogenic acid, caffeic acid, alkaloids, tannins, and saponins; and these compounds contribute to their functional and nutraceutical development. The extract from sunflower is known to be a potential source of antimicrobial, anti-inflammatory, antitumor, and antioxidants agents that protect human cells against harmful reactive oxygen molecules and pathogenic microorganisms. Also, the pharmacological survey on sunflower had revealed its curative power to different kinds of diseases. The health benefits of sunflower include blood pressure and diabetic control, skin protection, and lowering cholesterol and other functions. This review is written with appropriate referencing to previously published work and provides updated information regarding the new method of organic farming for sunflower production, nutritional and health benefits, and its by-products as human diet and livestock feed. Also, the constraints of sunflower production are elucidated.

An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils

Many plant materials, such as fruits and vegetables as well as herbs and spices, represent valuable sources of antioxidants. In recent years, wastes from agriculture and food industrial processes have been shown to be interesting sources for bioactive compound recovery, strongly contributing to the circular economy. Nowadays, because of their possible adverse effects on human health, there is a tendency to replace synthetic antioxidants with natural compounds. This review attempts to critically summarize the current evidence on plant bioactives, extracted from food or waste, added to unsaturated vegetable oils, in order to obtain high added-value products and to ameliorate their oxidative stability and shelf life. The goal of this review is to demonstrate the current status of the research on edible oils added with natural plant bioactives, highlighting new approaches in the field of health-promoting foods.

Determination of Phenolic Compounds’ Extraction Conditions from Pistacia palaestina Leaves at Two Different Stages of Maturity

Background:

Phenolic compounds are distributed throughout the plant kingdom. Numerous investigations have proved that Pistacia species have secondary metabolites, and these contain different classes of bioactive phenolic compounds.

Objective:

The objective of the present work was to optimize the extraction conditions of phenolic compounds from Pistacia palaestina leaves cultivated in Syria and find out the effects of the solvent type, extraction time, and temperature on total phenolic content (TPC) and in vitro antioxidant activity% (AA%). Two different growth stages were studied.

Methods:

Antioxidant activity and total phenolic content values were estimated using 2,2’-diphenyl- 1-picrylhydrazyl and Folin-Ciocalteu methods, respectively.

Results:

The highest TPC and AA% were found in fresh leaves (14.32g/100g and 92.69%, respectively). The optimum extraction solvent for phenolic recovery and antioxidant capacity was acetone 40%. Changes both in temperature (25, 40, 60 and 80°C) and time (15, 30, 45 and 60 min) had no significant influence on TPC and AA% of Pistacia extracts.

Conclusion:

Phenolic compounds could be extracted in a short time at a low temperature and could be used as natural antioxidant agents.

Chemoprotective effect of carotenoids from Lycium barbarum L. on SH-SY5Y neuroblastoma cells treated with beauvericin

Goji berry has recently been introduced in Mediterranean diet and its consumption is increasing. This study aims to determine cytoprotection of lutein (LUT), zeaxanthin (ZEAX) and goji berry extract (GBE) rich in carotenoids against Beauvericin (BEA)-induced cytotoxicity on SH-SY5Y neuroblastoma cells. Both carotenoids and GBE showed cytoprotective effects. Cytoprotection was evaluated by simultaneous combination of the two xanthophylls LUT and ZEAX with BEA, as well as using pre-treatment assays. The highest protective effect occurred in 16%, 24% and 12% respectively for LUT, ZEAX and LUT + ZEAX incubating simultaneously with BEA, while by pre-treatment assay LUT showed a cytoprotection effect over 30% and ZEAX alone or LUT + ZEAX promoted only a slight cytoprotection (<10%). Pre-treatment assays with GBE, showed a cytoprotection, between 3 and 20%, for BEA concentrations ranging from 0.1 to 6.25 μM, whereas no protective effect was observed when the cells were simultaneously incubated with GBE and BEA. Finally, by means of CI-isobologram method, the interaction between LUT, ZEAX and BEA were evaluated, and the results showed an synergism effect for almost all combinations tested. The data presented shows a option of using goji berries to potentially mitigate the toxicity of beauvericin eventually present in foods.

Zeaxanthin in Soybean Oil: Impact of Oxidative Stability, Degradation Pattern, and Product Analysis

In this study, the antioxidant capacity and oxidative stability of zeaxanthin with different concentrations in soybean oil were evaluated. The oxidative or isomerization products of zeaxanthin were monitored during oxidation for 12 h at 110 °C. It was found that the ability to scavenge the free radicals (DPPH, FRAP, and ABTS) was dependent upon the concentration of zeaxanthin. However, antioxidation of zeaxanthin was observed when the concentration was less than 50 μg/g. When the concentration exceeded 50 μg/g, zeaxanthin acted as a pro-oxidant. There were three kinds of non-volatile products of zeaxanthin that were detected: (a) Z-violaxanthin, (b) 9-Z-zeaxanthin, and (c) 13-Z-zeaxanthin, and it was found that the content of 13-Z-zeaxanthin formed by isomerization was the highest. In addition, the linear ketone (6-methyl-3,5-heptadien-2-one) and cyclic volatile products (3-hydroxy-β-cyclocitral, 3-hydroxy-5,6-epoxy-7,8-dihydro-β-ionone, and 3-hydroxy-β-ionone) formed by in situ oxidative cleavage were identified.

Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion

In this work, different commercial extra-virgin olive oils (EVOO) were subjected to in vitro gastrointestinal digestion and the changes in bioactive compounds were evaluated by ultra-high-pressure liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry, using untargeted metabolomics. As expected, raw EVOO samples were abundant in total sterols (on average: 3007.4 mg equivalents/kg) and tyrosol equivalents (on average: 334.1 mg equivalents/kg). However, the UHPLC-QTOF screening allowed us to annotate 310 compounds, with a large abundance of sterols (219 compounds), followed by polyphenols (67 compounds) and terpenoids. The in vitro gastrointestinal digestion was found to affect the phytochemical composition of the different EVOO samples. In particular, both unsupervised and supervised statistics depicted the modifications of the bioactive profile following gastric and pancreatic phases. Overall, the compounds which resulted as the most affected by the in vitro digestion were flavonoids (cyanidin and luteolin equivalents), whilst relatively high % bioaccessibility values were recorded for tyrosol equivalents during the pancreatic phase (on average, 66%). In this regard, oleuropein-aglycone (i.e., the major phenolic compound in EVOO) was converted to hydroxytyrosol, moving from an average value of 1.3 (prior to the in vitro digestion) up to 9.7 mg equivalents/kg during the pancreatic step. As proposed in the literature, the increase in hydroxytyrosol might be the result of the combined effect of lipase(s) activity and acidic conditions. Taken together, the present findings corroborate the suitability of untargeted metabolomics coupled to in vitro digestion methods to investigate the bioaccessibility of phenolic compounds. In this regard, a significant impact of in vitro gastrointestinal digestion on polyphenolic profiles has been detected, thus suggesting the need to account for actual bioaccessibility values rather than just considering the amounts in the raw commodity.

Antioxidant Activity and Sensory Improvement of Angelica dahurica cv. Yubaizhi Essential Oil on Sunflower Oil during High-temperature Storage

The oxidative state of sunflower oil during high-temperature storage has been facing large challenges. In the study, the antioxidant effect of the essential oil of Angelica dahurica cv. Yubaizhi (ADEO) in sunflower oil was explored. In the high-temperature storage for 24 days at 65 °C, ADEO (800 ppm) was able to markedly inhibit the development of the acid value (AV), peroxide value (PV), p-anisidine value (AnV), total oxidation value (TOTOX), thiobarbituric acid reactive substances (TBARS), total polar compounds (TPC), and the absorbance at 232 and 268 nm (p < 0.01 or p < 0.05) of sunflower oil and to prominently inhibit the transformation between unsaturated fatty acids (UFA) and saturated fatty acids (SFA). Interestingly, the synergistic effect of ADEO (400 ppm) and tert-butyl hydroquinone (TBHQ, 100 ppm) was demonstrated. Furthermore, the sensory attributes such as flavor, taste, and overall acceptability of oxidized sunflower oil added by ADEO at 200, 400, and 800 ppm were memorably elevated (p < 0.05). Besides, one of its main compounds, myrcene, was demonstrated to be its active compound during the whole investigation. Consequently, TBHQ at 200 ppm could be substituted by ADEO at 800 ppm and myrcene at 69.8 ppm in the high-temperature storage at 65 °C of sunflower oil.

Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep-frying of Chinese Maye

The deep-frying process for plenty of fried products using vegetable oils needs safe and effective antioxidants. In the present exploration, the nutmeg essential oil (NEO) was employed as a potential antioxidant for sunflower oil during the deep-frying of Chinese Maye at 180°C for 30 hr. In the comparative study, the additions for NEO at 0.12 g/kg, TBHQ at 0.12 g/kg, BHA at 0.08 g/kg, and BHT at 0.08 g/kg to sunflower oil were able to obviously improve its oxidative stability during the deep-frying process, and their antioxidant effects were in the relative order: TBHQ at 0.12 g/kg > NEO at 0.12 g/kg > BHA at 0.08 g/kg > BHT at 0.08 g/kg (p < .05). Besides, NEO at 0.12 g/kg could markedly ameliorate the sensory properties including flavor, taste, crispness, and overall acceptability of the fried products, Chinese Maye (p < .05 or p < .01). In addition, using antioxidant activity-guided fractionation, three active compounds including limonene, terpinolene, and geranyl acetate were isolated from NEO. Among them, limonene was demonstrated to not only significantly increase the oxidative stability of sunflower oil in the deep-frying process, but also significantly increase the sensory properties of the fried products, Chinese Maye (p < .05 or p < .01). Consequently, limonene could be employed as antioxidants in sunflower oil for the deep-frying of Chinese Maye, and the sunflower oil flavored by NEO could be used as frying oils for its oxidative stability and unique flavor.

Seeking for sensory differentiated olive oils? The urge to preserve old autochthonous olive cultivars

Mediterranean olive heritage richness is poorly characterized. Olive oils from minor cultivars of Northeast-Portugal (Lentisca, Madural, Rebolã, Redondal, Verdeal and Verdeal Transmontana) from centenarian trees were chemical and sensory characterized, aiming to identify autochthonous cultivars capable of producing differentiated olive oils. All oils, produced during two campaigns, were classified as extra virgin. Cv. Redondal showed the highest oxidative stability (OS), total phenols, vitamin E and C_18:1/C_18:2. Contrary, cv. Madural presented the lowest OS and C_18:1/C_18:2 ratios, supporting the importance of fatty acids on OS, while cv. Verdeal had the lowest total phenols and vitamin E contents. Sensory notes of tomato, apple, dry fruits, fresh herbs, tomato leaves and cabbage were predominant on the oils of most cultivars, whilst some attributes were more specific, such as banana and kiwi (Madural), cherry and apricot (cvs. Lentisca and Madural). The chemical and sensory diversity enabled the statistical discrimination of all cultivars and harvesting years.

Changes in Absolute Contents of Compounds Affecting the Taste and Nutritional Properties of the Flesh of Three Plum Species Throughout Development

The characteristics of plum fruits of three different species were investigated throughout their development (including over-ripening). The content of primary and secondary metabolites was expressed as amount per gram DW (dry weight) and per fruit in order to obtain information about the balance between their synthesis and dissimilation at different stages of fruit development. In all the plums, during the first stages of development, glucose was the most abundant sugar, whereas sucrose increased during ripening. There was no decrease in malate content per fruit before the commercial harvesting time of any of the plums, whereas a decrease was observed during over-ripening. In general, both the total phenol content and the contents of individual phenols in the flesh expressed on gram DW decreased throughout development, whereas their content per fruit increased, indicating that these decreases were due to a dilution effect arising from the expansion of the flesh. During the development of the flesh, the increase in the contents of the investigated metabolites per fruit shows that there was no net dissimilation of malate up to commercial harvest and of phenols throughout fruit development. Good correlations between the content of phenols to antioxidant activity were found. Shiro flesh, during the last part of fruit development, had lower total carbohydrate and polyphenol contents, lower antioxidant activities, and a higher malate content than the flesh of the other two genotypes.

Phenol Profiling and Nutraceutical Potential of Lycium spp. Leaf Extracts Obtained with Ultrasound and Microwave Assisted Techniques

In recent years, agricultural and industrial residues have attracted a lot of interest in the recovery of phytochemicals used in the food, pharmaceutical, and cosmetic industries. In this paper, a study on the recovery of phenol compounds from Lycium spp. leaves is presented. Ultrasound-assisted extraction (UAE) and microwave-assisted extraction (MAE) have been used with alcoholic and hydroalcoholic solvents. Methanolic UAE was the most successful technique for extracting phenols from Lycium leaves, and we used on leaves from L. barbarum and L. chinense cultivated in Italy. The extracts were then characterized as regards to the antioxidant properties by in vitro assays and the phenol profiling by a high performance liquid chromatography-diode array detector (HPLC-DAD). Chlorogenic acid and rutin were the main phenol compounds, but considerable differences have been observed between the samples of the two Lycium species. For example, cryptochlorogenic acid was found only in L. barbarum samples, while quercetin-3-O-rutinoside-7-O-glucoside and quercetin-3-O-sophoroside-7-O-rhamnoside only in L. chinense leaves. Finally, multivariate statistical analysis techniques applied to the phenol content allowed us to differentiate samples from different Lycium spp. The results of this study confirm that the extraction is a crucial step in the analytical procedure and show that Lycium leaves represent an interesting source of antioxidant compounds, with potential use in the nutraceutical field.

Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables

Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbensothiazoline)-6-sulphonic acid (ABTS)), total phenolic content (TPC) and individual phenols (high-performance liquid chromatography (HPLC)) in unused and used EVOO and water were determined. The water used to boil tomatoes showed the highest TPC value, whilst the lowest was found in the EVOO from the W/O used for boiling potatoes. After processing, the concentrations of phenols exclusive to EVOO diminished to different extents. There was a greater transfer of phenols from the vegetable to the oil when eggplant, tomato and pumpkin were cooked. W/O boiling enriched the water for most of the phenols analysed, such as chlorogenic acid and phenols exclusive to EVOO. The values of AC decreased or were maintained when fresh oil was used to cook the vegetables (raw > frying > sautéing > boiling). The water fraction was enriched in 6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid (Trolox) equivalents following boiling, though to a greater extent when EVOO was added. Phenolic content and AC of EVOO decreased after cooking Mediterranean diet vegetables. Further, water was enriched after the boiling processes, particularly when oil was included.

Identification of phenolic markers for saffron authenticity and origin: An untargeted metabolomics approach

Saffron is a high-quality and expensive spice being widely subjected to adulteration. An UHPLC-ESI/QTOF-MS metabolomic-based approach was therefore used to investigate the discrimination potential between adulterated (added with different percentage of other parts of the flower) and authentic saffron, as well as to trace its geographical origin. Both unsupervised (hierarchical clustering) and supervised OPLS-DA multivariate statistics allowed discriminating authentic saffron from styles added of other floral components, as well as PDO (Protected Designation of Origin) vs non PDO saffron samples according to their chemical fingerprints. The proposed markers were then validated through ROC curves. Anthocyanins and glycosidic flavonols were the best markers of the styles' adulteration. However, other flavonoids (mainly free flavonols and flavones), together with protocatechuic aldehyde and isomeric forms of hydroxybenzoic acid, were also validated as markers for the discrimination of PDO vs non PDO saffron samples. This work outlines the potential of untargeted metabolomics based on UHPLC-ESI/QTOF mass spectrometry for saffron authenticity and traceability.

Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure

Τoward a harmonized and standardized procedure for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO), the pros of a recently published in house validated ultra high performance liquid chromatography (UHPLC) protocol are discussed comparatively with those of other procedures that determine directly or indirectly the compounds hosted under the health claim on “olive oil polyphenols” (EC regulation 432/2012). Authentic VOOs were analyzed with five different liquid chromatographic separation protocols and ¹H-NMR one in five different laboratories with expertise in VOO phenol analysis within three months. Data comparison indicated differences in absolute values. Method comparison using appropriate tools (Passing-Bablok regression and Bland Altman analyses) for all protocols vs. the UHPLC one indicated slight or statistically significant differences. The results were also discussed in terms of cost effectiveness, detection means, standard requirements and ways to calculate the total hydroxytyrosol and tyrosol content. Findings point out that the in-house validated fit for the purpose UHPLC protocol presents certain pros that should be exploited by the interested parties. These are the simplicity of sample preparation, fast elution time that increase the number of samples analyzed per day and integration of well-resolved peaks with the aid of only two commercially available external standards. Importance of correction factors in the calculations is stressed.