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Lužaić T, Kravić S, Stojanović Z, Grahovac N, Jocić S, Cvejić S, Pezo L, Romanić R. Investigation of oxidative characteristics, fatty acid composition and bioactive compounds content in cold pressed oils of sunflower grown in Serbia and Argentina. Heliyon 2023; 9:e18201. [PMID: 37519709 PMCID: PMC10372673 DOI: 10.1016/j.heliyon.2023.e18201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 07/10/2023] [Accepted: 07/11/2023] [Indexed: 08/01/2023] Open
Abstract
Background In this work, the chemical composition analysis was performed for cold pressed oils obtained from the 15 sunflower hybrids grown in Serbia and Argentina, as well as the determination of their oxidative quality. The fatty acid composition and bioactive compounds including total tocopherols, phenols, carotenoids, and chlorophyll contents were investigated. The oxidation products were monitored through the peroxide value (PV), anisidine value (AnV), conjugated dienes (CD) and conjugated trienes (CT) content, and total oxidation index (TOTOX) under accelerated oxidation conditions by the oven method. Results Linoleic acid was the most abundant fatty acid in investigated oil samples, followed by oleic and palmitic acids. The mean contents of total tocopherols, phenols, carotenoids, and chlorophyll were 518.24, 9.42, 7.54 and 0.99 mg/kg, respectively. In order to obtain an overview of sample variations according to the tested parameters Principal Component Analysis (PCA) was applied. Conclusion PCA indicated that phenols, chlorophyll, linoleic and oleic acid were the most effective variables for the differentiation of sunflower hybrids grown in Serbia and Argentina. Furthermore, based on the fatty acid composition and bioactive compounds content in the oils, a new Artificial Neural Network (ANN) model was developed to predict the oxidative stability parameters of cold pressed sunflower oil.
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Affiliation(s)
- Tanja Lužaić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Snežana Kravić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Zorica Stojanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nada Grahovac
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Siniša Jocić
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Sandra Cvejić
- Institute of Field and Vegetable Crops, National Institute of the Republic of Serbia, Maksima Gorkog 30, 21000 Novi Sad, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11000 Belgrade, Serbia
| | - Ranko Romanić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
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Review on the Antioxidant Activity of Phenolics in o/w Emulsions along with the Impact of a Few Important Factors on Their Interfacial Behaviour. COLLOIDS AND INTERFACES 2022. [DOI: 10.3390/colloids6040079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
This review paper focuses on the antioxidant properties of phenolic compounds in oil in water (o/w) emulsion systems. The authors first provide an overview of the most recent studies on the activity of common, naturally occurring phenolic compounds against the oxidative deterioration of o/w emulsions. A screening of the latest literature was subsequently performed with the aim to elucidate how specific parameters (polarity, pH, emulsifiers, and synergistic action) affect the phenolic interfacial distribution, which in turn determines their antioxidant potential in food emulsion systems. An understanding of the interfacial activity of phenolic antioxidants could be of interest to food scientists working on the development of novel food products enriched with functional ingredients. It would also provide further insight to health scientists exploring the potentially beneficial properties of phenolic antioxidants against the oxidative damage of amphiphilic biological membranes (which link to serious pathologic conditions).
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3
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Tiwari S, Upadhyay N, Singh AK. Stability assessment of emulsion of carotenoids extracted from carrot bio-waste in flaxseed oil and its application in food model system. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101631] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Murillo‐Cruz MC, Chova M, Bermejo‐Román R. Effect of adding fungal β‐carotene to picual extra virgin olive oils on their physical and chemical properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15186] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Mª Carmen Murillo‐Cruz
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
| | - Mariela Chova
- Cortijo de la Loma S.L. (Castillo de Canena Olive Juice) Jaén Spain
| | - Ruperto Bermejo‐Román
- Department of Physical and Analytical Chemistry Jaén UniversityLinares High Polytechnic School (EPSL) Linares Spain
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Chelghoum M, Guenane H, Harrat M, Yousfi M. Total Tocopherols, Carotenoids, and Fatty Acids Content Variation of Pistacia atlantica from Different Organs' Crude Oils and Their Antioxidant Activity during Development Stages. Chem Biodivers 2020; 17:e2000117. [PMID: 32558253 DOI: 10.1002/cbdv.202000117] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Accepted: 06/16/2020] [Indexed: 12/17/2022]
Abstract
The current study investigated the effect of developmental stages on the chemical composition and the antioxidant activity of fifteen crude oil samples obtained from Pistacia atlantica Desf. leaves, galls, and fruits. Twelve fatty acids were detected by GC/FID, linolenic acid (C18 : 3) was the major fatty acid detected in leaves crude oils that registered [41.73 % (P<0.05)] on the last stage. The best content of tocopherols and carotenoids was recorded at the last stage for leaves and galls oils, respectively, with values of [1.530±0.01, 0.52±0.01 (P<0.05) mg α-tocopherol equivalent/g DW] and [86.60±0.95, 69.15±0.13 (P<0.05) μg β-carotene equivalent/g DW]. For fruits oils, the content varied depending on the levels of fruits maturation. The results from DPPH, FRAP, and ABTS assays revealed that the antioxidant activity increased with the increasing content of tocopherols and carotenoids in leaves and galls oils during development stages, and varied for fruits oils depending on the ripening stages. Moreover, according to PCA analysis, the best phytoconstituent content and antioxidant activity were attributed to P. atlantica Desf. fruit's crude oils. Also, a strong relationship was found between the antioxidant activity and bioactive phytochemical components, such as tocopherols, carotenoids, and omega-three fatty acid, which confirmed that P. atlantica Desf. crude oils present a valuable source of natural antioxidant that could be used for pharmaceutical and food industries purposes.
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Affiliation(s)
- Manel Chelghoum
- Laboratoire des Sciences Fondamentales, Université Amar Télidji, 03000, Laghouat, Algérie
| | - Hamid Guenane
- Laboratoire des Sciences Fondamentales, Université Amar Télidji, 03000, Laghouat, Algérie
| | - Mohamed Harrat
- Laboratoire des Sciences Fondamentales, Université Amar Télidji, 03000, Laghouat, Algérie
| | - Mohamed Yousfi
- Laboratoire des Sciences Fondamentales, Université Amar Télidji, 03000, Laghouat, Algérie
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6
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Kiokias S, Proestos C, Oreopoulou V. Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties. Foods 2020; 9:E534. [PMID: 32344540 PMCID: PMC7231038 DOI: 10.3390/foods9040534] [Citation(s) in RCA: 93] [Impact Index Per Article: 23.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 04/19/2020] [Accepted: 04/22/2020] [Indexed: 01/05/2023] Open
Abstract
Nature has generously offered a wide range of herbs (e.g., thyme, oregano, rosemary, sage, mint, basil) rich in many polyphenols and other phenolic compounds with strong antioxidant and biochemical properties. This paper focuses on several natural occurring phenolic acids (caffeic, carnosic, ferulic, gallic, p-coumaric, rosmarinic, vanillic) and first gives an overview of their most common natural plant sources. A summary of the recently reported antioxidant activities of the phenolic acids in o/w emulsions is also provided as an in vitro lipid-based model system. Exploring the interfacial activity of phenolic acids could help to further elucidate their potential health properties against oxidative stress conditions of biological membranes (such as lipoproteins). Finally, this review reports on the latest literature evidence concerning specific biochemical properties of the examined phenolic acids.
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Affiliation(s)
- Sotirios Kiokias
- Research Executive Agency (REA), Place Charles Rogier 16, 1210 Bruxelles, Belgium;
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Panepistimiopolis Zografou, 15784 Athens, Greece;
| | - Vassiliki Oreopoulou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, National Technical University of Athens, Iron Politechniou, 9, 15780 Athens, Greece
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Heymann T, Schmitz LM, Lange J, Glomb MA. Influence of β-Carotene and Lycopene on Oxidation of Ethyl Linoleate in One- and Disperse-Phased Model Systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2747-2756. [PMID: 32028770 DOI: 10.1021/acs.jafc.9b07862] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The induction period (IP) of ethyl linoleate stressed at 60 °C was monitored via the formation of hydroperoxides. The addition of lycopene (1% w/w) increased the IP from 7.0 to 10.0 h to prove the strong antioxidative potential in contrast to β-carotene with pro-oxidative effects (IP: 6.0 h), both showing strong scavenging activity under fast degradation. When peroxidation was induced by singlet oxygen, both carotenoids effectively inhibited the formation of hydroperoxides, with quenching activity only observed at low singlet oxygen concentrations, while scavenging still dominated. Thus, carotenoids did not interact with the introduced singlet oxygen but rather with the radical intermediates of fat oxidation. These experiments were then transferred to lecithin-based micelles more related to biological systems, where singlet oxygen was generated in the outer aqueous phase. Lycopene and β-carotene delayed or inhibited lipid peroxidation depending on concentration. In this setup, β-carotene showed exclusively quenching activity, while lycopene was additionally degraded to about 70%.
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Affiliation(s)
- Thomas Heymann
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Lea M Schmitz
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Josefine Lange
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
| | - Marcus A Glomb
- Institute of Chemistry-Food Chemistry, Martin-Luther-University Halle-Wittenberg, Kurt-Mothes-Straße 2, D-06120 Halle/Saale, Germany
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8
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Baghdadi M, Ahmadi S, Farhoodi M, Abedi AS, Omidi N. The effect of high-density polyethylene active packages containing rosemary extract powder on oxidative stability of sunflower oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00212-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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9
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Stoll L, Rech R, Flôres SH, Nachtigall SMB, de Oliveira Rios A. Poly(acid lactic) films with carotenoids extracts: Release study and effect on sunflower oil preservation. Food Chem 2019; 281:213-221. [DOI: 10.1016/j.foodchem.2018.12.100] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2018] [Revised: 11/13/2018] [Accepted: 12/21/2018] [Indexed: 02/07/2023]
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10
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de Morais DV, Costa MAPDC, Santa Bárbara MF, Silva FDL, Moreira MM, Delerue-Mato C, Guimarães Dias LA, Estevinho MLM, de Carvalho CAL. Antioxidant, photoprotective and inhibitory activity of tyrosinase in extracts of Dalbergia ecastaphyllum. PLoS One 2018; 13:e0207510. [PMID: 30500832 PMCID: PMC6269094 DOI: 10.1371/journal.pone.0207510] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2017] [Accepted: 09/27/2018] [Indexed: 12/19/2022] Open
Abstract
Dalbergia ecastaphyllum is a native Brazil plant with importance for beekeeping, and widely used in folk medicine. For the first time, the extracts of this plant were assessed for the presence of hydrophilic and lipophilic antioxidants, as well as inhibition of tyrosinase, free radicals scavenging and sunscreen protection. The antioxidant activity was evaluated by free radical scavenging (DPPH) and β-carotene bleaching assay. The tyrosinase inhibitory activity was evaluated and calculated the EC50. The photoprotective activity was measured using different concentrations of D. ecastaphyllum extracts. The Sun Protection Factor (SPF) of the samples was higher than 6, and the sample from Ilhéus showed the most pronounced photoprotective effect. Sample from Canavieiras presented the highest antioxidant activity by free radical scavenging DPPH and β-carotene bleaching method, with 92.41% and 48.34%, respectively. All samples inhibited the tyrosinase, especially the sample from Prado that was most effective (124.62 μg.mL-1). Significant negative correlation was found between flavonoid contents and inhibition of tyrosinase. The overall results provide relevant information about the Dalbergia ecastaphyllum species, indicating as potential material to cosmetic and pharmaceutical industry.
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Affiliation(s)
- Daniel Vieira de Morais
- Centre for Agricultural, Environmental and Biological Sciences, Federal University of Recôncavo of Bahia/UFRB, University Campus, Cruz das Almas, Bahia, Brazil
- * E-mail:
| | | | - Marivalda Figueredo Santa Bárbara
- Centre for Agricultural, Environmental and Biological Sciences, Federal University of Recôncavo of Bahia/UFRB, University Campus, Cruz das Almas, Bahia, Brazil
| | - Fabiane de Lima Silva
- Centre for Agricultural, Environmental and Biological Sciences, Federal University of Recôncavo of Bahia/UFRB, University Campus, Cruz das Almas, Bahia, Brazil
| | - Manuela M. Moreira
- REQUIMTE/LAQV, Superior Institute of Engineering of Porto, Porto, Portugal
| | | | | | | | - Carlos Alfredo Lopes de Carvalho
- Centre for Agricultural, Environmental and Biological Sciences, Federal University of Recôncavo of Bahia/UFRB, University Campus, Cruz das Almas, Bahia, Brazil
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Cheong AM, Tan CP, Nyam KL. Stability of Bioactive Compounds and Antioxidant Activities of Kenaf Seed Oil-in-Water Nanoemulsions under Different Storage Temperatures. J Food Sci 2018; 83:2457-2465. [PMID: 30178877 DOI: 10.1111/1750-3841.14332] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2018] [Revised: 07/25/2018] [Accepted: 07/31/2018] [Indexed: 11/28/2022]
Abstract
Kenaf seed oil-in-water nanoemulsions (NANO) stabilized by sodium caseinate (SC), beta-cyclodextrin (β-CD), and Tween 20 (T20) have been optimized and shown to improve in vitro bioaccessibility and physicochemical stability in the previous study. The main objective of this study was to evaluate the stability of bioactive compounds and antioxidants in the NANO during storage at different temperatures (4 °C, 25 °C, and 40 °C). An evaluation of the antioxidant activities of each emulsifier showed that SC had good scavenging capability with 97.6% ABTS radical scavenging activity. Therefore, SC which was used as one of the main emulsifiers could further enhanced the antioxidant activity of NANO. At week 8 of storage, NANO that stored at 4 °C had maintained the best bioactive compounds stability and antioxidant activities with 90% retention of vitamin E and 65% retention of phytosterols. These results suggested that 4 °C would be the most suitable storage temperature for NANO containing naturally present vitamin E and phytosterols. From the accelerated storage results at 40 °C, NANO containing vitamin E and phytosterols had maintained half of its initial concentration until week 4 and week 2 of storage, which is equivalent to 16 weeks and 8 weeks of storage at room temperature, respectively. PRACTICAL APPLICATION The results of this study provide a better understanding on the stability of bioactive compounds and antioxidant activities in oil-in-water nanoemulsions that stabilized by similar ternary emulsifiers during storage at different temperatures. In addition, this study could be used as a predictive model to estimate the shelf life of bioactive compounds encapsulated in the form of nanoemulsions.
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Affiliation(s)
- Ai Mun Cheong
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences, UCSI Univ., 56000, Kuala, Lumpur, Malaysia
| | - Chin Ping Tan
- Dept. of Food Technology, Faculty of Food Science and Technology, Univ. Putra, Malaysia, 43400 Serdang, Selangor, Malaysia
| | - Kar Lin Nyam
- Dept. of Food Science with Nutrition, Faculty of Applied Sciences, UCSI Univ., 56000, Kuala, Lumpur, Malaysia
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Moura LE, de Souza CO, de Oliveira EAS, Lemos PVF, Druzian JI. Bioactive efficacy of low-density polyethylene films with natural additives. J Appl Polym Sci 2018. [DOI: 10.1002/app.46461] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Lídia Eloy Moura
- Department of Food Science, College of Pharmacy; Federal University of Bahia (UFBA), Barão of Jeremoabo, Ondina; Salvador BA 40171-970 Brazil
| | - Carolina Oliveira de Souza
- Department of Food Science, College of Pharmacy; Federal University of Bahia (UFBA), Barão of Jeremoabo, Ondina; Salvador BA 40171-970 Brazil
| | | | - Paulo Vitor França Lemos
- Department of Food Science, College of Pharmacy; Federal University of Bahia (UFBA), Barão of Jeremoabo, Ondina; Salvador BA 40171-970 Brazil
| | - Janice Izabel Druzian
- Department of Food Science, College of Pharmacy; Federal University of Bahia (UFBA), Barão of Jeremoabo, Ondina; Salvador BA 40171-970 Brazil
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13
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Meroni E, Raikos V. Physicochemical stability, antioxidant properties and bioaccessibility of β-carotene in orange oil-in-water beverage emulsions: influence of carrier oil types. Food Funct 2018; 9:320-330. [DOI: 10.1039/c7fo01170a] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The bioaccessibility of β-carotene in beverage emulsions was enhanced by modifying the lipid composition of the dispersed phase.
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Affiliation(s)
- Erika Meroni
- Human Nutrition Unit
- Department of Food
- Environmental and Nutritional Sciences (DeFENS)
- University of Milan
- 20133 Milan
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14
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Soukoulis C, Bohn T. A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids. Crit Rev Food Sci Nutr 2017; 58:1-36. [DOI: 10.1080/10408398.2014.971353] [Citation(s) in RCA: 93] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Christos Soukoulis
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
| | - Torsten Bohn
- Environmental Research and Innovation Department, Luxembourg Institute of Science and Technology, Belvaux, Luxembourg
- Department of Population Health, Luxembourg Institute of Health, Strassen, Luxembourg
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15
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Calva-Estrada SDJ, García O, Mendoza MR, Jiménez M. Characterization of O/W emulsions of carotenes in blackberry juice performed by ultrasound and high-pressure homogenization. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1306783] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
| | - Oscar García
- Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana, Xalapa, Veracruz, México
| | - María Remedios Mendoza
- Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana, Xalapa, Veracruz, México
| | - Maribel Jiménez
- Instituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, Veracruz, México
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Optimization of formulation and influence of environmental stresses on stability of lycopene-microemulsion. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.066] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Varzakas T, Kiokias S. HPLC Analysis and Determination of Carotenoid Pigments in Commercially Available Plant Extracts. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2015. [DOI: 10.12944/crnfsj.4.special-issue1.01] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Carotenoids are a class of natural pigments, familiar to all through the orange-red colours, which are added to many manufactured foods in the forms of natural extracts or as pure chmically syntesided compounds in order to give the desired colouring properties. Recent evidence has correlated a diet rich in certain carotenoids with an increased protection against cardiovascular diseases or even certain types of cancer. In addition, on going research examines potential protective effects of these natural compounds in food systems e.g. oils and food emulsions.
In order to understand and optimise the activity of the natural extracts when used in vitro or in vivo , it is really important first to to identify those active coumpounds that account for any any dietary and functional role. This paper focuses on the HPLC analysis of certain plant extracts aiming at the quantification and identification of the present natural carotenoid pigments. Saponification prior to HPLC Analysis was found to be successful in order to remove unwanted lipids and esters and thereby facilitate the idientification of main carotenoid pigments in the natural extracts.
By use of UV spectroscopy, the total carotenoid content of each natural extract was also roughly estimated based on their extinction coefficient at the λmax of the main carotenoid pigment following dilution at the appropriate solvent. The identification and quantification of carotenoids in plant extract is considerd as essential in the further developmnt and optimisation of their functional uses as additives and dietary supplements.
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Affiliation(s)
- T Varzakas
- Higher Technological Educational Institute of Peloponnese, Dept. of Food Technology, School of Agricultural Technology, Food Technology and Nutrition, Kalamata, Hellas
| | - S Kiokias
- Higher Technological Educational Institute of Peloponnese, Dept. of Food Technology, School of Agricultural Technology, Food Technology and Nutrition, Kalamata, Hellas
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18
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Kiokias S, Proestos C, Varzakas T. A Review of the Structure, Biosynthesis, Absorption of Carotenoids-Analysis and Properties of their Common Natural Extracts. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2015. [DOI: 10.12944/crnfsj.4.special-issue1.03] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Carotenoids are a class of natural pigments familiar to all through the orange-red colours of popular foods like oranges, tomatoes and carrots and the yellow colour of many flowers. They have been studied for a number of years because of their diverse roles in photobiology, photochemistry and photo medicine. Carotenoids are also added as colorants to many manufactured foods, drinks, and animal feeds, either in the forms of natural extracts (e.g annatto, paprika or marigold extracts) or as pure compounds manufactured by chemical synthesis. Carotenoids are often described as provitamins A, as this particular vitamin is a product of carotenoid metabolism. The distribution of carotenoids among the different plant groups shows no obvious pattern. b-Carotene is the most abundant in leafy vegetables, though the colour is masked by its co-existence with chlorophyll, and this carotenoid has the highest vitamin A activity. Zeaxanthin, a-carotene and antheraxanthin are also present in small amounts. In the tomato, lycopene is the major carotenoid, while fruits contain varying proportions of cryptoxanthin, lutein and antheraxanthin. In this review paper the natural occurrence of carotenoids (with focus on certain natural extracts) is described along with its structure and physicochemical properties. The biosynthesis - industrial synthesis and absorption of carotenoids is also discussed. Finally, a brief overview of analysis and properties of commonly available natural carotenoid extracts (annato, paprika, xanthophylls, lycopene) are also reported.
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Affiliation(s)
- S. Kiokias
- Higher Technological Educational Institute of Peloponnese, Dept. of Food Technology, School of Agricultural Technology, Food Technology and Nutrition, Kalamata, Greece
| | - C Proestos
- Laboratory of Food Chemistry, Department of Chemistry, University of Athens, Athens, Greece
| | - T Varzakas
- Higher Technological Educational Institute of Peloponnese, Dept. of Food Technology, School of Agricultural Technology, Food Technology and Nutrition, Kalamata, Greece
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Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions. Antioxidants (Basel) 2014; 3:116-28. [PMID: 26784667 PMCID: PMC4665448 DOI: 10.3390/antiox3010116] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 02/13/2014] [Accepted: 02/14/2014] [Indexed: 11/17/2022] Open
Abstract
Artemisia annua is currently the only commercial source of the sesquiterpene lactone artemisinin. Although artemisinin is a major bioactive component present in this Chinese herb, leaf flavonoids have shown a variety of biological activities. The polyphenolic profile of extract from leaves of A. annua was assessed as a source of natural antioxidants. Total phenolic content and total flavonoid content were established and three assays were used to measure the antioxidant capacity of the plant extract. The measurement of scavenging capacity against the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC) and the ferric reducing antioxidant power (FRAP) were 314.99 µM Trolox equivalents (TE)/g DW, 736.26 µM TE/g DW and 212.18 µM TE/g DW, respectively. A. annua extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during prolonged storage (45 days) at 32 °C. Artemisia extract at 2 g/L was as effective as butylated hydroxyanisole (BHA) at 0.02 g/L in slowing down the formation of hydroperoxides as measured by peroxide value and thiobarbituric acid reactive substances. The results of this study indicate that extract of A. annua may be suitable for use in the food matrix as substitutes for synthetic antioxidants.
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Skowyra M, Falguera V, Azman NAM, Segovia F, Almajano MP. The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions. Antioxidants (Basel) 2014; 3:38-54. [PMID: 26784662 PMCID: PMC4665449 DOI: 10.3390/antiox3010038] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Revised: 01/09/2014] [Accepted: 01/16/2014] [Indexed: 01/17/2023] Open
Abstract
The polyphenolic profile of leaves and stalks of Perilla frutescens, was assessed as a source of natural antioxidants. The amount of caffeic and rosmarinic acids, determined by high-performance liquid chromatography (HPLC), were 0.51 mg/g dry weight (DW) and 2.29 mg/g DW, respectively. The measurement of scavenging capacity against the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical cation, the oxygen radical absorbance capacity (ORAC), and the ferric reducing antioxidant power (FRAP) were 65.03 mg Trolox equivalents (TE)/g DW, 179.60 mg TE/g DW and 44.46 mg TE/g DW, respectively. P. frutescens extracts also showed good antioxidant properties in 10% sunflower oil-in-water emulsions during storage at 32 °C. Perilla extract at 320 ppm was as effective as butylated hydroxyanisole (BHA) at 20 ppm in slowing down the formation of hydroperoxides as measured by peroxide value, thiobarbituric acid reactive substances and hexanal content. The results of this study indicate that extract of P. frutescens may be suitable for use in the food matrix to help achieve potential health benefits.
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Affiliation(s)
- Monika Skowyra
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain.
| | - Victor Falguera
- Agricultural Knowledge & Innovation Services (AKIS International), Av. Dr. Robert, 33, Albatàrrec 25171, Spain.
| | - Nurul A M Azman
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain.
| | - Francisco Segovia
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain.
| | - Maria P Almajano
- Chemical Engineering Department, Technical University of Catalonia, Av. Diagonal, 647, Barcelona 08028, Spain.
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Chen X, Zhang Y, Zu Y, Yang L, Lu Q, Wang W. Antioxidant effects of rosemary extracts on sunflower oil compared with synthetic antioxidants. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12311] [Citation(s) in RCA: 50] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xiaoqiang Chen
- Key Laboratory of Forest Plant Ecology; Ministry of Education; Northeast Forestry University; Harbin 150040 China
- Provincial Engineering Laboratory of Eco-utilization of Biological Resources; Northeast Forestry University; Harbin 150040 China
| | - Ying Zhang
- Key Laboratory of Forest Plant Ecology; Ministry of Education; Northeast Forestry University; Harbin 150040 China
- Provincial Engineering Laboratory of Eco-utilization of Biological Resources; Northeast Forestry University; Harbin 150040 China
| | - Yuangang Zu
- Key Laboratory of Forest Plant Ecology; Ministry of Education; Northeast Forestry University; Harbin 150040 China
- Provincial Engineering Laboratory of Eco-utilization of Biological Resources; Northeast Forestry University; Harbin 150040 China
| | - Lei Yang
- Key Laboratory of Forest Plant Ecology; Ministry of Education; Northeast Forestry University; Harbin 150040 China
- Provincial Engineering Laboratory of Eco-utilization of Biological Resources; Northeast Forestry University; Harbin 150040 China
| | - Qi Lu
- Key Laboratory of Forest Plant Ecology; Ministry of Education; Northeast Forestry University; Harbin 150040 China
- Provincial Engineering Laboratory of Eco-utilization of Biological Resources; Northeast Forestry University; Harbin 150040 China
| | - Wei Wang
- Key Laboratory of Forest Plant Ecology; Ministry of Education; Northeast Forestry University; Harbin 150040 China
- Provincial Engineering Laboratory of Eco-utilization of Biological Resources; Northeast Forestry University; Harbin 150040 China
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