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Effect of Gamma Irradiation on Fat Content, Fatty Acids, Antioxidants and Oxidative Stability of Almonds, and Electron Paramagnetic Resonance (EPR) Study of Treated Nuts. Molecules 2023; 28:molecules28031439. [PMID: 36771103 PMCID: PMC9920200 DOI: 10.3390/molecules28031439] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2022] [Revised: 01/25/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
Gamma irradiation has been applied as an efficient and inexpensive method for the sterilization of nuts for years. However, along with the benefits of such treatment, negative effects are possible because of the formation of reactive oxygen species with a toxic effect on important biologically active substances. Because of the scarce and contradictory information in the literature about gamma-irradiated almonds, the aim of our work was the examination of the lipid changes, antioxidant activity, and oxidative stability of almonds treated by 10 and 25 kGy gamma rays, as well as changes in intensity of the EPR spectra as an indicator for the stability of radiation-induced free radicals. The results revealed no significant differences in the EPR spectra of almonds treated at 10 and 25 kGy doses, neither in their intensity nor in kinetic behaviour. The EPR signals decayed exponentially over 250 days, with a decreasing of central line by 90%, with satellite lines by about 73%. No significant changes in the fat content, fatty acids composition, and acid value of irradiated almonds were observed. However, the amount of (alpha)tocopherols decreased from 292 to 175 mg/kg, whereas the conjugated dienes and trienes increased, K232 from 1.3 to 3 and K268 from 0.04 to 0.15, respectively, with the increasing of irradiation dose. The same was observed for total polyphenols in defatted almonds (1374 to 1520 mg/100 g), where in vitro antioxidant activity determined by ORAC and HORAC methods increased from 100 to 156 µmol TE/g and from 61 to 86 µmol GAE/g, respectively. The oxidative stability of oil decreased from 6 to 4 h at 120 °C and from 24.6 to 18.6 h at 100 °C (measured by Rancimat equipment). The kinetic parameters characterizing the oxidative stability of oil from 10 kGy irradiated almonds were studied before and after addition of different concentrations of ascorbyl palmitate as a synergist of tocopherols. Its effectiveness was concentration-dependent, and 0.75 mM ensured the same induction period as that of non-irradiated nut oil. Further enrichment with alpha-tocopherol in equimolar ratio with palmitate did not improve the oil stability. In conclusion, gamma irradiation is an appropriate method for the treatment of almonds without significant changes in fat content and fatty acids composition. The decreasing of oxidative stability after higher irradiation could be prevented by the addition of ascorbyl palmitate.
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Akyol E, Geçgel Ü, Apaydın D. Quality characteristics of oils extracted from ɣ‐irradiated chia (
Salvia hispanica
L.) seeds. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Enise Akyol
- Department of Food Engineering, Agricultural Faculty Tekirdag Namik Kemal University Tekirdag Turkey
| | - Ümit Geçgel
- Department of Food Engineering, Agricultural Faculty Tekirdag Namik Kemal University Tekirdag Turkey
| | - Demet Apaydın
- Hitit University Scientific Technique Application and Research Center Corum Turkey
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3
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Gamma irradiation on moisture migration and lipid degradation of Micropterus salmoides meat. Radiat Phys Chem Oxf Engl 1993 2022. [DOI: 10.1016/j.radphyschem.2021.109915] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Chen C, Pan Z. Postharvest processing of tree nuts: Current status and future prospects-A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:1702-1731. [PMID: 35174625 DOI: 10.1111/1541-4337.12906] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 12/16/2021] [Accepted: 12/20/2021] [Indexed: 12/07/2022]
Abstract
Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization. Among all, the technologies related to drying, disinfection, and disinfestation and downstream processes, such as blanching, kernel peeling, and roasting, are the most important processes influencing the quality and safety of the products. These processes make up the largest contribution to the energy consumptions and environmental impacts stemming from tree nut production. Although many studies have been conducted to improve the processing efficiency and sustainability, and preserve the product quality and safety, information from these studies is fragmented and a centralized review highlighting the important technology advancements of postharvest processing of tree nuts would benefit the industry. In this comprehensive review, almonds, walnuts, and pistachios are selected as the representative crops of tree nuts. Current statuses, recent advances, and ongoing challenges in the scientific research as well as in the industrial processing practices of these tree nuts are summarized. Some new perspectives and applications of tree nut processing waste and by-products (such as the hulls and shells) are also discussed. In addition, future trends and research needs are highlighted. The material presented here will help both stakeholders and scientists to better understand postharvest tree nut processing and provide technological recommendations to improve the efficiency and sustainability, product quality and safety, and competitiveness of the industry.
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Affiliation(s)
- Chang Chen
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA
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5
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Ouzir M, Bernoussi SE, Tabyaoui M, Taghzouti K. Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety. Compr Rev Food Sci Food Saf 2021; 20:3344-3387. [PMID: 34056853 DOI: 10.1111/1541-4337.12752] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 03/07/2021] [Accepted: 03/12/2021] [Indexed: 12/11/2022]
Abstract
Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high-quality and high-quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil. From the reviewed studies, it appears that almond oil contains a significant proportion of poly and monounsaturated fatty acids, with oleic acid as the main compound, and an important amount of tocopherol and phytosterol content. Some variations in almond oil composition can be found depending on the kernel's origin and the extraction system used. Some new technologies such as ultrasonic-assisted extraction, supercritical fluid extraction, subcritical fluid extraction, and salt-assisted aqueous extraction have emerged as the most promising extraction techniques that allow eco-friendly and effective recovery of almond oil. This safe oil was reported by several clinical studies to have potential roles in cardiovascular risk management, glucose homeostasis, oxidative stress reduction, neuroprotection, and many dermatologic and cosmetic applications. However, the anticarcinogenic and fertility benefits of almond oil have yet to be experimentally verified.
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Affiliation(s)
- Mounir Ouzir
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco.,Higher Institute of Nursing Professions and Health Techniques, ISPITS Beni Mellal, Beni Mellal, Morocco
| | - Sara El Bernoussi
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Khalid Taghzouti
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
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Khalil OAA, Hammad AA, Sebaei AS. Aspergillus flavus and Aspergillus ochraceus inhibition and reduction of aflatoxins and ochratoxin A in maize by irradiation. Toxicon 2021; 198:111-120. [PMID: 33961848 DOI: 10.1016/j.toxicon.2021.04.029] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/22/2021] [Accepted: 04/29/2021] [Indexed: 11/19/2022]
Abstract
Grains are susceptible to contamination by molds; some cause spoilage and others produce certain mycotoxins that cause a serious health threat to humans and animals. Aspergillus flavus and Aspergillus ochraceus and their mycotoxins, aflatoxins and ochratoxin A, are natural contaminants of various agricultural commodities. Control of these molds and their mycotoxins in food commodities is of utmost importance; therefore, the target of this research was to explore the effects of gamma irradiation doses on the growth of A. flavus and A. ochraceus in artificially inoculated yellow maize as well as on the production of aflatoxin B1, ochratoxin A, and the formation of toxins in maize. The irradiated dose of 6.0 kGy was found to completely inhibit the growth of the two molds, while a dose of 4.5 kGy reduced the production of their mycotoxins. Maximum degradation of the formed aflatoxins and ochratoxin A in maize occurred at 20 kGy, with best reduction rates of 40.1%, 33.3%, and 61.1% observed for aflatoxin B1, aflatoxin B2, and ochratoxin A, respectively. We recommend grains irradiation by gamma radiation at 6.0 kGy to decontaminate mycotoxin-producing molds before they produce mycotoxins. The study represents a proactive, efficient, and potent method for avoiding potential contamination of fungus during grains storage and transfer for one to two months.
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Affiliation(s)
- Ola A A Khalil
- Radiation Microbiology Department, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Ali A Hammad
- Radiation Microbiology Department, National Centre for Radiation Research and Technology (NCRRT), Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt
| | - Ahmed Salem Sebaei
- Agricultural Research Center, Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Food, Ministry of Agriculture, Giza, 12311, Egypt.
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7
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Li HL, Yu YH, Xiong GQ, Liao T, Zu XY. Cobalt-60 and electron beam irradiation-induced lipid oxidation in largemouth bass (Micropterus salmoides). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4612-4617. [PMID: 32418235 DOI: 10.1002/jsfa.10521] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 03/29/2020] [Accepted: 05/17/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Irradiation can cause lipid oxidation of fish. This study aimed to examine the effect of radiation (method, dose and dose rate) on the acid value (AV), peroxide value (PV), thiobarbituric acid reactive substances (TBARS) content and fatty acid profile of fresh and freeze-dried largemouth bass flesh. RESULTS AV, PV and TBARS presented a dose-dependent increase in fish meat for both cobalt-60 (60 Co) and electron beam (EB) irradiation. With a 6 kGy dose of radiation, all measured indices in the 60 Co group were significantly higher than those in the EB group (P < 0.05 or P < 0.01). With a 3 kGy dose of radiation, AV, PV and TBARS in the 200 Gy min-1 dose rate group were significantly lower than those in the 2 and 80 Gy min-1 groups (P < 0.05). After 60 Co irradiation, AV, PV and TBARS in most fresh samples were significantly higher than those in freeze-dried samples (P < 0.01). And 60 Co irradiation decreased the unsaturated fatty acid (UFA) content in fresh samples and increased the UFA content in freeze-dried samples. Our study indicated that 60 Co irradiation, particularly at a low dose rate, accelerated lipid oxidation in fish meat. A large amount of muscle moisture enhances the amount of UFA loss in fish meat during 60 Co irradiation. CONCLUSIONS A low dose (3 kGy) of EB irradiation, a high dose rate (200 Gy min-1 ) of 60 Co irradiation or freeze-drying treatment can alleviate the lipid oxidation of largemouth bass meat. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Hai-Lan Li
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Ying-Hui Yu
- State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan, China
| | - Guang-Quan Xiong
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Tao Liao
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
| | - Xiao-Yan Zu
- Institute of Agricultural Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, China
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8
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Hassanpour M, Rezaie MR, Baghizadeh A. Practical analysis of aflatoxin M1 reduction in pasteurized Milk using low dose gamma irradiation. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2019; 17:863-872. [PMID: 32030159 PMCID: PMC6985341 DOI: 10.1007/s40201-019-00403-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2019] [Accepted: 09/24/2019] [Indexed: 05/31/2023]
Abstract
Milk and dairy products can be exposed to potential dangers such as aflatoxin M1 (AFM1). Various factors affect the formation of aflatoxin, which can be due to environmental changes and the lack of suitable substrate for healthy livestock feeding. The goal of this study is to reduce the toxin in pasteurized milk to a level below the European Codex Alimentarius Commission standard. For this purpose, the proper structure of the radioactive granite stone was first designed as a low level gamma irradiation (LLGI) without contact with pasteurized milk, and and the pasteurized milk containing AFM1 that placed in this structure is measured and compared with the control sample values using Association of Official Analytical Chemists (AOAC) method. Then, the reduction of the resulting aflatoxin in the milk and the LLGI dose rate are obtained. The LLGI dose rate is calculated using the Monte Carlo N-Particle Transport Code (MCNP). For simulation, in addition to the spectrum of gamma radiation emitted by radioactive granites, weight percent of each composition of the pasteurized milk and its component elements are also calculated. The results showed a 51.5% reduction of aflatoxin in pasteurized milk after 4 days and 99% reduction after 8 days compared to the control sample. The LLGI dose rate in milk is 0.39 mGy per day. According to the international atomic energy agency (IAEA) report and pervious results, this dose rate level does not significantly affect chemical and sensory quality of milk, but can extend the shelf-life and provide a safer milk. Therefore, the structure constructed using radioactive granite in this study can be considered as one of the suitable methods for reducing aflatoxin.
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Affiliation(s)
- Mehdi Hassanpour
- Department of Nuclear Engineering, Faculty of Modern Sciences and Technologies, Graduate University of Advanced Technology, Kerman, Iran
| | - Mohammad Reza Rezaie
- Department of Nuclear Engineering, Faculty of Modern Sciences and Technologies, Graduate University of Advanced Technology, Kerman, Iran
| | - Amin Baghizadeh
- Department of Biotechnology, Institute of Science and High Technology and Environmental Sciences, Graduate University of Advanced Technology, Kerman, Iran
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9
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Song J, Zhang S, Xie Y, Li Q. Purification and characteristics of an aflatoxin B1 degradation enzyme isolated from Pseudomonas aeruginosa. FEMS Microbiol Lett 2019; 366:5315752. [DOI: 10.1093/femsle/fnz034] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Accepted: 02/08/2019] [Indexed: 11/14/2022] Open
Affiliation(s)
- Juanjuan Song
- School of Food Science and Technology, Henan University of Technology, 100# Lianhua Street, High-tech Industrial Development Zone, Zhengzhou 450001, Henan, People's Republic of China
| | - Shujie Zhang
- College of Life Science, Henan Normal University, 46# Jianshe East Road, Muye Zone, Xinxiang 453007, Henan, People's Republic of China
| | - Yanli Xie
- School of Food Science and Technology, Henan University of Technology, 100# Lianhua Street, High-tech Industrial Development Zone, Zhengzhou 450001, Henan, People's Republic of China
| | - Qian Li
- School of Food Science and Technology, Henan University of Technology, 100# Lianhua Street, High-tech Industrial Development Zone, Zhengzhou 450001, Henan, People's Republic of China
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Li J, Huang J, Jin Y, Wu C, Shen D, Zhang S, Zhou R. Aflatoxin B 1 degradation by salt tolerant Tetragenococcus halophilus CGMCC 3792. Food Chem Toxicol 2018; 121:430-436. [PMID: 30165130 DOI: 10.1016/j.fct.2018.08.063] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 07/20/2018] [Accepted: 08/25/2018] [Indexed: 02/05/2023]
Abstract
This study explores aflatoxin B1 (AFB1) degradation by salt tolerant Tetragenococcus halophilus CGMCC 3792 (T. halophilus CGMCC 3792). Six non-toxic degradation products of AFB1 were identified by liquid chromatography/time-of-flight mass spectrometry (LC/TOF-MS), including m/z 243.06 (C14H10O4), 361.09 (C18H16O8), 229.09 (C14H12O3), 277.14 (C16H20O4), 217.12 (C14H16O2), 221.15 (C14H20O2). Two pathways were proposed based on molecular formulas and MS/MS spectra, and the final degradation product was m/z 221.15 (C14H20O2). The degradation ratio of active cell component (66%) and intracellular component (57%) was significantly higher than extracellular component (14%). AFB1 degradation ratio of intracellular component, initially at around 60%, was decreased to 32% after proteinase K treatment, and to 7% after heating, to 9% after proteinase K plus SDS treatment, and to 16% after TFA treatment. It suggests that the AFB1 removal mainly resulted from enzyme biodegradation. The degradation ratio was 92% in AFB1 polluted soy sauce mash. The high degradation ratio of AFB1 by T. halophilus CGMCC 3792 indicates its great potential for application in oriental fermentation condiment process.
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Affiliation(s)
- Jianlong Li
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China
| | - Jun Huang
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China
| | - Yao Jin
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China
| | - Chongde Wu
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China
| | - Dazhan Shen
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China
| | - Suyi Zhang
- National Engineering Research Center of Solid-State Manufacturing, Luzhou, 646000, China
| | - Rongqing Zhou
- College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065, China; Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, 610065, China.
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11
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Gutiérrez LF, Quiñones-Segura Y, Sanchez-Reinoso Z, Díaz DL, Abril JI. Physicochemical properties of oils extracted from γ-irradiated Sacha Inchi (Plukenetia volubilis L.) seeds. Food Chem 2017; 237:581-587. [DOI: 10.1016/j.foodchem.2017.05.148] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2017] [Revised: 05/26/2017] [Accepted: 05/30/2017] [Indexed: 10/19/2022]
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12
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Song Y, Zhang QA, Fan XH, Zhang XY. Effect of debitterizing treatment on the quality of the apricot kernels in the industrial processing. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13556] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yun Song
- Laboratory of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences; Shaanxi Normal University; Xi'an Shaanxi 710119 People's Republic of China
| | - Qing-An Zhang
- Laboratory of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences; Shaanxi Normal University; Xi'an Shaanxi 710119 People's Republic of China
| | - Xue-Hui Fan
- Laboratory of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences; Shaanxi Normal University; Xi'an Shaanxi 710119 People's Republic of China
| | - Xin-Yun Zhang
- Laboratory of Food & Physical Field Processing, School of Food Engineering and Nutrition Sciences; Shaanxi Normal University; Xi'an Shaanxi 710119 People's Republic of China
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13
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Akbari M, Farajpour M, Aalifar M, Sadat Hosseini M. Gamma irradiation affects the total phenol, anthocyanin and antioxidant properties in three different persian pistachio nuts. Nat Prod Res 2017; 32:322-326. [DOI: 10.1080/14786419.2017.1346647] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Mohammad Akbari
- Faculty of Agriculture, Department of Horticultural Sciences, University of Tabriz, Tabriz, Iran
| | - Mostafa Farajpour
- Department of Agronomy and Plant Breeding, College of Abourihan, University of Tehran, Tehran, Iran
| | - Mostafa Aalifar
- Young Researchers and Elite Club, Hamedan Branch, Islamic Azad University, Hamedan, Iran
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de Camargo AC, Regitano-d'Arce MAB, Rasera GB, Canniatti-Brazaca SG, do Prado-Silva L, Alvarenga VO, Sant'Ana AS, Shahidi F. Phenolic acids and flavonoids of peanut by-products: Antioxidant capacity and antimicrobial effects. Food Chem 2017; 237:538-544. [PMID: 28764032 DOI: 10.1016/j.foodchem.2017.05.046] [Citation(s) in RCA: 88] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 04/15/2017] [Accepted: 05/09/2017] [Indexed: 12/30/2022]
Abstract
Peanut skin (PS) and meal from dry-blanched peanuts (MDBP) were evaluated as sources of phenolic compounds. PS rendered the highest total phenolic content, antioxidant capacity towards ABTS radical cation, DPPH and hydroxyl radicals as well as reducing power. Phenolic acids were present in PS and MDBP whereas proanthocyanidins and monomeric flavonoids were found only in PS as identified by HPLC-DAD-ESI-MSn. Procyanidin-rich extracts prevented oxidation in non-irradiated and gamma-irradiated fish model system. Both extracts inhibited the growth of gram-positive (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Geobacillus stearothermophilus) and gram-negative bacteria (Pseudomonas aeruginosa, Pseudomonas fluorescens, Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli). Regardless of the strain, phenolic acid-rich extracts showed the lowest minimum inhibitory capacity (MIC); therefore presenting higher antibacterial effect. The MIC of phenolic acid-rich extracts (24-49μgphenolics/mL) was higher but comparable to Ampicillin (10μg/mL). Thus, phenolics in PS and MDBP may serve as antioxidants and antimicrobial compounds.
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Affiliation(s)
- Adriano Costa de Camargo
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada; Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Marisa Aparecida Bismara Regitano-d'Arce
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Gabriela Boscariol Rasera
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Solange Guidolin Canniatti-Brazaca
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Av. Pádua Dias 11, P.O. Box 9, CEP 13418-900 Piracicaba, SP, Brazil
| | - Leonardo do Prado-Silva
- Department of Food Science, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Verônica Ortiz Alvarenga
- Department of Food Science, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering, University of Campinas - UNICAMP, Rua Monteiro Lobato, 80, Campinas, SP CEP 13083-862, Brazil
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
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Effects of Electron Beam Irradiation on Zearalenone and Ochratoxin A in Naturally Contaminated Corn and Corn Quality Parameters. Toxins (Basel) 2017; 9:toxins9030084. [PMID: 28264463 PMCID: PMC5371839 DOI: 10.3390/toxins9030084] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2016] [Accepted: 02/06/2017] [Indexed: 11/21/2022] Open
Abstract
Zearalenone (ZEN) and ochratoxin A (OTA) are secondary toxic metabolites widely present in grains and grain products. In this study, the effects of electron beam irradiation (EBI) on ZEN and OTA in corn and the quality of irradiated corn were investigated. Results indicated that EBI significantly affected ZEN and OTA. The degradation rates of ZEN and OTA at 10 kGy in solution were 65.6% and 75.2%, respectively. The initial amounts significantly affected the degradation rate. ZEN and OTA in corn were decreased by the irradiation dose, and their degradation rates at 50 kGy were 71.1% and 67.9%, respectively. ZEN and OTA were more easily degraded in corn kernel than in corn flour. Moisture content (MC) played a vital role in ZEN and OTA degradation. High MC was attributed to high ZEN and OTA degradation. The quality of irradiated corn was evaluated on the basis of irradiation dose. L* value changed, but this change was not significant (p > 0.05). By contrast, a* and b* decreased significantly (p < 0.05) with irradiation dose. The fatty acid value increased significantly. The pasting properties, including peak, trough, breakdown, and final and setback viscosities, were also reduced significantly (p < 0.05) by irradiation. Our study verified that EBI could effectively degrade ZEN and OTA in corn. Irradiation could also affect corn quality.
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Detoxification of Aflatoxin B₁ by Zygosaccharomyces rouxii with Solid State Fermentation in Peanut Meal. Toxins (Basel) 2017; 9:toxins9010042. [PMID: 28117705 PMCID: PMC5308274 DOI: 10.3390/toxins9010042] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2016] [Revised: 01/17/2017] [Accepted: 01/17/2017] [Indexed: 11/17/2022] Open
Abstract
Aflatoxins are highly carcinogenic, teratogenetic, and morbigenous secondary metabolites of Aspergillus flavus and A. parasiticus that can contaminate multiple staple foods, such as peanut, maize, and tree nuts. In this study, Zygosaccharomyces rouxii was screened out and identified from fermented soy paste—one kind of traditional Chinese food—to detoxify aflatoxin B1 (AFB1) by aerobic solid state fermentation in peanut meal. The optimal degradation condition was chosen from single factor experiment, and the most effective detoxification rate was about 97%. As for liquid fermentation, we tested the binding ability of Z. rouxii, and the highest binding rate reached was 74.3% (nonviable cells of Z. rouxii) in phosphate-buffered saline (PBS). Moreover, the biotransformation of AFB1 through fermentation of Z. rouxii in peanut meal was further verified by liquid chromatography/mass spectrometry (LC/MS). According to TIC scan, after fermentation by Z. rouxii, the AFB1 in peanut meal was prominently degraded to the lowering peaks of AFB1. Additionally, m/s statistics demonstrated that AFB1 may be degraded to some new products whose structural properties may be different from AFB1, or the degradation products may be dissolved in the aqueous phase rather than the organic phase. As far as we know, this is the first report indicating that the safe strain of Z. rouxii has the ability to detoxify AFB1.
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Modified atmosphere packaging and post-packaging irradiation of Rumex induratus leaves: a comparative study of postharvest quality changes. Journal of Food Science and Technology 2016; 53:2943-2956. [PMID: 27765965 DOI: 10.1007/s13197-016-2260-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/16/2016] [Accepted: 05/23/2016] [Indexed: 10/21/2022]
Abstract
The effects of conventional and inert-gas enriched atmospheres, as well as those caused by different γ-irradiation doses, on buckler sorrel (Rumex induratus) leaves quality were evaluated and compared after 12 days of storage at 4 °C. The green colour of the abaxial surface of the leaves was relatively stable, as well as the carbohydrates content and the calorific value. The storage time decreased the amounts of fructose, glucose, trehalose, α-tocopherol, and β-tocopherol and increased the levels of total organic acids and δ-tocopherol. The total tocopherols content was higher in air-packaged non-irradiated leaves, antioxidant compounds that may have contributed to the preservation of polyunsaturated fatty acids (PUFA). Some antioxidant properties were also favoured during storage. It was found that the overall postharvest quality of buckler sorrel leaves is better maintained with the argon-enriched atmospheres, while the 6 kGy dose was a suitable option to preserve PUF+A during cold storage. This study highlights the suitability of the applied postharvest treatments and the interest to include buckler sorrel leaves in contemporary diets.
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Shahidi F, de Camargo AC. Tocopherols and Tocotrienols in Common and Emerging Dietary Sources: Occurrence, Applications, and Health Benefits. Int J Mol Sci 2016; 17:E1745. [PMID: 27775605 PMCID: PMC5085773 DOI: 10.3390/ijms17101745] [Citation(s) in RCA: 179] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2016] [Revised: 10/05/2016] [Accepted: 10/13/2016] [Indexed: 12/11/2022] Open
Abstract
Edible oils are the major natural dietary sources of tocopherols and tocotrienols, collectively known as tocols. Plant foods with low lipid content usually have negligible quantities of tocols. However, seeds and other plant food processing by-products may serve as alternative sources of edible oils with considerable contents of tocopherols and tocotrienols. Tocopherols are among the most important lipid-soluble antioxidants in food as well as in human and animal tissues. Tocopherols are found in lipid-rich regions of cells (e.g., mitochondrial membranes), fat depots, and lipoproteins such as low-density lipoprotein cholesterol. Their health benefits may also be explained by regulation of gene expression, signal transduction, and modulation of cell functions. Potential health benefits of tocols include prevention of certain types of cancer, heart disease, and other chronic ailments. Although deficiencies of tocopherol are uncommon, a continuous intake from common and novel dietary sources of tocopherols and tocotrienols is advantageous. Thus, this contribution will focus on the relevant literature on common and emerging edible oils as a source of tocols. Potential application and health effects as well as the impact of new cultivars as sources of edible oils and their processing discards are presented. Future trends and drawbacks are also briefly covered.
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Affiliation(s)
- Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
| | - Adriano Costa de Camargo
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL A1B 3X9, Canada.
- Department of Agri-Food Industry, Food & Nutrition, "Luiz de Queiroz" College of Agriculture, University of São Paulo, Piracicaba 13418-900, Brazil.
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Nizamlioglu NM, Nas S. Kinetic of Color Changes in Almond (Akbadem Variety) During Roasting and Storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1086786] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Nizam Mustafa Nizamlioglu
- Food Technology Department, Vocational School of Technical Sciences, Karamanoglu Mehmetbey University, Yunus Emre Campus, Karaman, Turkey
| | - Sebahattin Nas
- Food Engineering Department, Faculty of Engineering, Pamukkale University, Kinikli Campus, Denizli, Turkey
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Nemţanu MR, Braşoveanu M. Impact of electron beam irradiation on quality of sea buckthorn (Hippophae rhamnoides L.) oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1736-1744. [PMID: 26033513 DOI: 10.1002/jsfa.7280] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2014] [Revised: 05/13/2015] [Accepted: 05/27/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Sea buckthorn oil is a valuable product that can be incorporated into daily foodstuffs, cosmetics or pharmaceuticals. The effect of accelerated electron irradiation up to 8 kGy on quality characteristics of sea buckthorn oil was investigated in this study. RESULTS Irradiation had no significant influence on phenolic content. Conversely, carotenoid content, antioxidant activity, and oxidative status suffered alterations as the irradiation dose increased. Although no colour changes were visible for oil irradiated up to 3 kGy, the total colour difference indicated clearly changes that involved a two-step pattern associated with slow degradation of oil colour up to 3 kGy, followed by a fast degradation up to 8 kGy. Some changes of the oil spectral features related to the frequency and intensity of some bands have been found after irradiation, indicating an alteration of the structural integrity induced by irradiation. CONCLUSION The present investigation may be a useful starting point for irradiation processing of food or non-food matrices containing sea buckthorn oil. Thus, sea buckthorn oil safety can be ensured with minimal undesirable changes in its quality by applying irradiation doses up to 3 kGy, which allow control of the microbial contamination depending on microorganism type and initial microbial load.
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Affiliation(s)
- Monica R Nemţanu
- National Institute for Lasers, Plasma and Radiation Physics, Electron Accelerators Laboratory, 409 Atomiştilor St, P.O. Box MG-36, 077125, Bucharest-Măgurele, Romania
| | - Mirela Braşoveanu
- National Institute for Lasers, Plasma and Radiation Physics, Electron Accelerators Laboratory, 409 Atomiştilor St, P.O. Box MG-36, 077125, Bucharest-Măgurele, Romania
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