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Lo Turco V, Litrenta F, Nava V, Albergamo A, Rando R, Bartolomeo G, Potortì AG, Di Bella G. Effect of Filtration Process on Oxidative Stability and Minor Compounds of the Cold-Pressed Hempseed Oil during Storage. Antioxidants (Basel) 2023; 12:1231. [PMID: 37371962 DOI: 10.3390/antiox12061231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 05/14/2023] [Accepted: 05/31/2023] [Indexed: 06/29/2023] Open
Abstract
Cold-pressed hempseed oil (HO) has been increasingly exploited in the human diet for its excellent nutritional and healthy properties. However, it has a high content of polyunsaturated fatty acids (PUFAs) and chlorophylls, which inevitably accelerate its oxidative deterioration, especially in the presence of light. In this scenario, the filtration technology may ameliorate the oxidative stability of the oil, with positive effects on its nutritional quality and shelf life. Therefore, in this study, the oxidative stability and minor compounds of non-filtered and filtered HO (NF-HO and F-HO) were monitored over 12 weeks of storage in transparent glass bottles. F-HO showed a better hydrolytic and oxidative status than NF-HO during storage. As a result, F-HO also displayed better preservation of total MUFAs and PUFAs in the autoxidation process. Filtration consistently reduced chlorophylls, thus causing a variation in the natural color of HO. Accordingly, F-HO not only revealed an increased resistance to photooxidation but it was also suitable for storage in clear bottles within 12 weeks. F-HO predictably showed lower carotenoids, tocopherols, polyphenols, and squalene compared to NF-HO. However, filtration appeared to play a "protective role" toward these antioxidants, which had lower degradation rates in F-HO than NF-HO for 12 weeks. Interestingly, the element profile of HO was not affected by filtration and remained stable during the study period. Overall, this study may be of practical use to both producers and marketers of cold-pressed HO.
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Affiliation(s)
- Vincenzo Lo Turco
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Federica Litrenta
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
- Department of Veterinary Sciences (SCIVET), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Vincenzo Nava
- Department of Veterinary Sciences (SCIVET), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Ambrogina Albergamo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Rossana Rando
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | | | - Angela Giorgia Potortì
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
| | - Giuseppa Di Bella
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina, Viale Annunziata, 98100 Messina, Italy
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Burton RA, Andres M, Cole M, Cowley JM, Augustin MA. Industrial hemp seed: from the field to value-added food ingredients. J Cannabis Res 2022; 4:45. [PMID: 35906681 PMCID: PMC9338676 DOI: 10.1186/s42238-022-00156-7] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Accepted: 07/12/2022] [Indexed: 11/10/2022] Open
Abstract
Industrial hemp, with low levels of the intoxicating cannabinoid tetrahydrocannabinol (THC), is grown for fibre and seeds. The industrial hemp industry is poised for expansion. The legalisation of industrial hemp as an agricultural commodity and the inclusion of hemp seed in foods is helping to drive the expansion of the hemp food ingredients industry. This paper discusses the opportunity to build an industrial hemp industry, with a focus on the prospects of hemp seed and its components in food applications. The market opportunities for industrial hemp products are examined. Various aspects of the science that underpins the development of an industrial hemp industry through the food supply chain are presented. This includes a discussion on the agronomy, on-farm and post-harvest considerations and the various types of food ingredients that can be made from hemp seed. The characteristics of hemp seed meal, hemp seed protein and hemp seed oil are reviewed. Different processes for production of value-added ingredients from hemp seed, hemp seed oil and hemp seed protein, are examined. The applicability of hemp seed ingredients in food applications is reviewed. The design of hemp seed ingredients that are fit-for-purpose for target food applications, through the selection of varieties and processing methods for production of various hemp seed ingredients, needs to consider market-led opportunities. This will require an integrated through chain approach, combined with the development of on-farm and post-farm strategies, to ensure that the hemp seed ingredients and foods containing hemp seed are acceptable to the consumer.
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Affiliation(s)
- Rachel A. Burton
- Department of Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064 Australia
- Plant Genomics Centre, Waite Campus Receivals, Corner of Hartley Grove and Paratoo Road, Urrbrae, SA 5064 Australia
| | - Mike Andres
- CSIRO Business Development & Global, CSIRO Building 122, Research Way, Clayton, VIC 3168 Australia
| | - Martin Cole
- Department of Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064 Australia
- Present Address: Wine Australia, Industry House Corner Hackney and Botanic Roads, Adelaide, SA 5000 Australia
| | - James M. Cowley
- Department of Food Science, School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, Urrbrae, SA 5064 Australia
| | - Mary Ann Augustin
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030 Australia
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Feng S, Xu X, Tao S, Chen T, Zhou L, Huang Y, Yang H, Yuan M, Ding C. Comprehensive evaluation of chemical composition and health-promoting effects with chemometrics analysis of plant derived edible oils. Food Chem X 2022; 14:100341. [PMID: 35634224 PMCID: PMC9133763 DOI: 10.1016/j.fochx.2022.100341] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 04/14/2022] [Accepted: 05/18/2022] [Indexed: 11/30/2022] Open
Abstract
22 edible oils can be discriminated based on tocopherol and phytosterol contents. In vitro antioxidant activity is correlated to polyphenol, tocopherol, and squalene. Oxidative and heat stress resistance is correlated to tocopherol and phytosterol. In vivo antioxidant activity is correlated to polyphenol, squalene, MUFA and PUFA.
In the last decade, with a growing emphasis on healthy diets, functional edible oils with high nutritional quality are becoming increasingly popular around the world. This study systematically compared the chemical composition and protective effect of 22 vegetable oils using multivariate chemometric tools. The results showed that the fatty acid composition and minor compounds were extremely variable among tested oils. Hierarchical cluster and principal component analysis discriminated these oils according to the tocopherol and phytosterol contents. The Pearson’s correlation analysis indicated that in vitro radical scavenging capacity was significantly correlated to polyphenol, tocopherol, and squalene. Additionally, the ameliorate effects on the heat and oxidative stress, ROS contents, and antioxidant enzyme activities were measured in Caenorhabditis elegans. The results showed that the antioxidant activity and stress resistance were positively correlated to polyphenol, tocopherol, phytosterol, MUFA, and PUFA, respectively. This study may offer an insight into oil discrimination and functional oil exploitation.
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Affiliation(s)
- Shiling Feng
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Xiaoyan Xu
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Shengyong Tao
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Tao Chen
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Lijun Zhou
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Yan Huang
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Hongyu Yang
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Ming Yuan
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
| | - Chunbang Ding
- College of Life Science, Sichuan Agricultural University, Ya'an 625014, PR China
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Occhiuto C, Aliberto G, Ingegneri M, Trombetta D, Circosta C, Smeriglio A. Comparative Evaluation of the Nutrients, Phytochemicals, and Antioxidant Activity of Two Hempseed Oils and Their Byproducts after Cold Pressing. Molecules 2022; 27:3431. [PMID: 35684369 PMCID: PMC9181874 DOI: 10.3390/molecules27113431] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/18/2022] [Accepted: 05/24/2022] [Indexed: 11/17/2022] Open
Abstract
Recently, there has been a growing interest in the recovery of agri-food waste within the circular economy perspective. In this study, the nutritional, phytochemical, and biological features of the cold-pressed hempseed oil (HSO) and hempseed meal (HSM) of two industrial hemp varieties (USO 31 and Futura 75, THC ≤ 0.2%) were evaluated. The HSOs showed a high total phenols and flavonoid content, which were confirmed by LC-DAD-ESI-MS analysis, with rutin as the most abundant compound (56.93-77.89 µg/100 FW). They also proved to be a rich source of tocopherols (81.69-101.45 mg/100 g FW) and of a well-balanced ω-6 to ω-3 fatty acid ratio (3:1) with USO 31, which showed the best phytochemical profile and consequently the best antioxidant activity (about two times higher than Futura 75). The HSMs still retained part of the phytochemicals identified in the HSOs (polyphenols, tocopherols, and the preserved ω-6/ω-3 fatty acids ratio) and a modest antioxidant activity. Furthermore, they showed a very interesting nutritional profile, which was very rich in proteins (29.88-31.44 g/100 g FW), crude fibers (18.39-19.67 g/100 g), and essential and non-essential amino acids. Finally, only a restrained amount of anti-nutritional factors (trypsin inhibitors, phytic acid, and condensed tannins) was found, suggesting a promising re-use of these byproducts in the nutraceutical field.
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Affiliation(s)
- Cristina Occhiuto
- Foundation “Prof. Antonio Imbesi”, University of Messina, Piazza Pugliatti 1, 98122 Messina, Italy; (C.O.); (G.A.)
| | - Gianluigi Aliberto
- Foundation “Prof. Antonio Imbesi”, University of Messina, Piazza Pugliatti 1, 98122 Messina, Italy; (C.O.); (G.A.)
| | - Mariarosaria Ingegneri
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (C.C.); (A.S.)
| | - Domenico Trombetta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (C.C.); (A.S.)
| | - Clara Circosta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (C.C.); (A.S.)
| | - Antonella Smeriglio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (C.C.); (A.S.)
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An Efficient Deacidification Process for Safflower Seed Oil with High Nutritional Property through Optimized Ultrasonic-Assisted Technology. Molecules 2022; 27:molecules27072305. [PMID: 35408704 PMCID: PMC9000557 DOI: 10.3390/molecules27072305] [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: 02/25/2022] [Revised: 03/25/2022] [Accepted: 03/29/2022] [Indexed: 12/10/2022] Open
Abstract
Safflower seed oil (SSO) is considered to be an excellent edible oil since it contains abundant essential unsaturated fatty acids and lipid concomitants. However, the traditional alkali-refined deacidification process of SSO results in a serious loss of bioactive components of the oil and also yields massive amounts of wastewater. In this study, SSO was first extracted by ultrasonic-assisted ethanol extraction (UAEE), and the extraction process was optimized using random centroid optimization. By exploring the effects of ethanol concentration, solid−liquid ratio, ultrasonic time, and the number of deacidification times, the optimum conditions for the deacidification of safflower seed oil were obtained as follows: ethanol concentration 100%, solid−liquid ratio 1:4, ultrasonic time 29 min, and number of deacidification cycles (×2). The deacidification rate was 97.13% ± 0.70%, better than alkali-refining (72.16% ± 0.13%). The values of acid, peroxide, anisidine and total oxidation of UAEE-deacidified SSO were significantly lower than those of alkali-deacidified SSO (p < 0.05). The contents of the main lipid concomitants such as tocopherols, polyphenols, and phytosterols in UAEE-decidified SSO were significantly higher than those of the latter (p < 0.05). For instance, the DPPH radical scavenging capacity of UAEE-processed SSO was significantly higher than that of alkali refining (p < 0.05). The Pearson bivariate correlation analysis before and after the deacidification process demonstrated that the three main lipid concomitants in SSO were negatively correlated with the index of peroxide, anisidine, and total oxidation values. The purpose of this study was to provide an alternative method for the deacidification of SSO that can effectively remove free fatty acids while maintaining the nutritional characteristics, physicochemical properties, and antioxidant capacity of SSO.
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