1
|
Zhang T, Zhang Z, Wang X. Composition and Antioxidant Ability of Extract from Different Flaxseed Cakes and Its Application in Flaxseed Oil. J Oleo Sci 2023; 72:59-67. [PMID: 36504188 DOI: 10.5650/jos.ess22181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
In this research, extracts from five flaxseed cakes (hot-pressed cake (HPC), cold-pressed cake (CPC), n-hexane extracted cake (HEC), supercritical CO2 extracted cake (SCEC) and subcritical n-butane extracted cake (SBEC)) were analyzed for the contents of total phenolic, total flavonoid and antioxidant ability. At the same time, the antioxidant capacity of HPC extract and synthetic butylated hydroxyanisole (BHA) in the oxidative evolution of flaxseed oil was compared by accelerated storage experiment (8 days at 65°C). The results showed that compared with other flaxseed cake extract, the extract of HPC contained the highest content of total phenolic (78.01 mg GAE/g extract) and total flavonoid (2.73 mg RE/g extract), and showed the strongest antioxidant ability on DPPH, ABTS FRAP and total reducing power assay. We also found that different concentrations (800, 1000, 2000 ppm) of flaxseed cake extract could significantly slow down the oxidation of flaxseed oil during storage at 65°C, and the antioxidant effect strengthened with the increase of extract dosage. The antioxidant effect of the 2000 ppm extract was higher than that of 200 ppm BHA. The results indicated that flaxseed cake extract could effectively inhibit the oxidation of flaxseed oil and was a good substitute for synthetic antioxidants in oil industry.
Collapse
Affiliation(s)
- Tianfeng Zhang
- College of Food Science and Technology, Henan University of Technology
| | - Zhenshan Zhang
- College of Food Science and Technology, Henan University of Technology
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology
| |
Collapse
|
2
|
Erickson MD, Yevtushenko DP, Lu ZX. Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Maxwell D. Erickson
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
- Department of Biological Sciences, University of Lethbridge, Lethbridge, AB, Canada
| | | | - Zhen-Xiang Lu
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
| |
Collapse
|
3
|
Ultrasound in cellulose-based hydrogel for biomedical use: From extraction to preparation. Colloids Surf B Biointerfaces 2022; 212:112368. [PMID: 35114437 DOI: 10.1016/j.colsurfb.2022.112368] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 01/12/2022] [Accepted: 01/23/2022] [Indexed: 02/07/2023]
Abstract
As the most abundant natural polymer on the pl anet, cellulose has a wide range of applications in the biomedical field. Cellulose-based hydrogels further expand the applications of this class of biomaterials. However, a number of publications and technical reports are mainly about traditional preparation methods. Sonochemistry offers a simple and green route to material synthesis with the biomedical application of ultrasound. The tiny acoustic bubbles, produced by the propagating sound wave, enclose an incredible facility where matter interact among at energy as high as 13 eV to spark extraordinary chemical reactions. Ultrasonication not only improves the efficiency of cellulose extraction from raw materials, but also influences the hydrogel preparation process. The primary objective of this article is to review the literature concerning the biomedical cellulose-based hydrogel prepared via sonochemistry and application of ultrasound for hydrogel. An innovated category of recent generations of hydrogel materials prepared via ultrasound was also presented in some details.
Collapse
|
4
|
Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying. Food Chem 2022; 372:131143. [PMID: 34601419 DOI: 10.1016/j.foodchem.2021.131143] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 08/13/2021] [Accepted: 09/14/2021] [Indexed: 01/22/2023]
Abstract
The frying process is an excellent way to obtain food with desirable sensory. However, some harmful substances, such as aldehydes and monoepoxy oleic acids, could also be produced. This study mainly explores the inhibition of polyphenols from the Camellia oleifera seed cake extract (CSCE) on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying. The results showed that the CSCE could significantly decrease peroxide, p-anisidine, total polar, and monoepoxy oleic acids compared with other groups. In addition, the CSCE could significantly inhibit the generation of oxidized triacylglycerol polymer (TGP) and oxidized triacylglycerol (ox-TG), indicating its anti-polymerization activity. The total amount of core aldehydes and glycerol ester core aldehydes (9-oxo) in soybean oil was significantly reduced. Furthermore, CSCE had a better inhibitory effect on monoepoxy fatty acids than TBHQ. Our results might be helpful to provide a basis for the search for new natural antioxidants.
Collapse
|
5
|
Abdolahi Alkami P, Esmaeilzadeh Kenari R, Farahmandfar R, Azizkhani M. Investigation of the antioxidant effect of red quinoa (Chenopodium formosanum Koidz) carotenoid extracted on the oxidative stability of soybean oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Parva Abdolahi Alkami
- Department of Food Science and Technology Sari Agricultural Science and Natural Resources University Sari Mazandaran Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology Sari Agricultural Science and Natural Resources University Sari Mazandaran Iran
| | - Reza Farahmandfar
- Department of Food Science and Technology Sari Agricultural Science and Natural Resources University Sari Mazandaran Iran
| | - Maryam Azizkhani
- Department of Food Hygiene Faculty of Veterinary Medicine, Amol University of Special Modern Technologies Amol Iran
| |
Collapse
|
6
|
KONG WQ, LIU MW, WANG ST, GAO HH, QIN Z, LIU HM, WANG XD, HE JR. Enhancing extraction of proanthocyanidins from Chinese quince fruit by ball-milling and enzyme hydrolysis: yield, structure, and bioactivities. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.94422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | | | - Zhao QIN
- Henan University of Technology, China
| | | | | | - Jing-Ren HE
- Wuhan Polytechnic University, China; Wuhan Polytechnic University, China
| |
Collapse
|
7
|
Wu G, Han S, Li X, Karrar E, Xu L, Jin Q, Zhang H, Wang X. Effect of the phenolic extract of Camellia oleifera seed cake on the oxidation process of soybean oil by 1H nuclear magnetic resonance during frying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111900] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
8
|
Aşkın B, Kaya Y. Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil. Journal of Food Science and Technology 2020; 57:4716-4725. [PMID: 33087982 DOI: 10.1007/s13197-020-04655-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/10/2020] [Accepted: 07/15/2020] [Indexed: 11/28/2022]
Abstract
The main goal of this study was to compare the changes that happen during the frying process with the refined oleic sunflower oil (ROSO), refined olive oil (ROO) and refined linoleic sunflower oil (RLSO) in 5-day testing period as well to evaluate the efficacy of fatty acid composition on frying stability. Each day, oil samples were withdrawn after 7 h of frying and were further subjected to analyzes for determination of different chemical properties. As a result, in the current studies were observed significant changes in all oil types in terms of chemical properties. ROSO, which contained lower linoleic acid content, had higher thermal stability than both RLSO and ROO. This result indicated that the frying efficiency of ROSO depended mainly on the linoleic acid content and the iodine value.
Collapse
Affiliation(s)
- Buket Aşkın
- Food Engineering Department, Kirklareli University, 39100 Kirklareli, Turkey
| | - Yalçın Kaya
- Genetic and Bioengineering Department, Engineering Faculty, Trakya University, Edirne, Turkey
| |
Collapse
|
9
|
Téllez-Pérez C, Cardador-Martínez A, Tejada-Ortigoza V, Soria-Mejía MC, Balderas-León I, Alonzo-Macías M. Antioxidant Content of Frozen, Convective Air-Dried, Freeze-Dried, and Swell-Dried Chokecherries ( Prunus virginiana L.). Molecules 2020; 25:molecules25051190. [PMID: 32155801 PMCID: PMC7179396 DOI: 10.3390/molecules25051190] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 02/21/2020] [Accepted: 02/24/2020] [Indexed: 01/08/2023] Open
Abstract
Chokecherry (Prunus virginiana L.) is rich in bioactive molecules as phenolics, which can act as antioxidants, anti-inflammatory, anticancer, among others; however, due to its high perishability, most of this fruit is wasted. Freezing and sun drying have been the most adopted techniques to avoid its postharvest deterioration. Nevertheless, both processes have presented some drawbacks as high storage costs and losses of bioactive molecules. Therefore, to preserve these molecules, this study compared the impact of convective airflow drying (CAD), freezing (FR), freeze drying (FD), and swell drying (SD). Total phenolics content (TPC), total flavonoids content (TFC), kuromanin concentration (KC), and antioxidant activity (antiradical activity (ARA) and Trolox equivalent antioxidant capacity assay (TEAC)) of chokecherries were measured. “Swell drying” is a drying process coupling convective airflow drying to the Instant Controlled Pressure Drop (DIC) expansion. A central composite rotatable design was applied to optimize the DIC variables and responses. Results showed that both freezing and swell drying effectively preserve the TPC, TFC, KC, and ARA. Moreover, SD samples also presented the highest TEAC. Contrary, in the case of CAD, it caused the highest losses of both antioxidant content and activity. Swell drying remedies the shrinkage and collapsing of dried food structure, which results in a better antioxidants extraction.
Collapse
|
10
|
Phuong NNM, Le TT, Nguyen MVT, Van Camp J, Raes K. Antioxidant Activity of Rambutan (
Nephelium lappaceum
L.) Peel Extract in Soybean Oil during Storage and Deep Frying. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900214] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Nguyen Nhat Minh Phuong
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium
- Department of Food Engineering Faculty of Food Science and Technology Nong Lam University Block 6, Ward Linh Trung, Thu Duc District Ho Chi Minh City Vietnam
- Department of Food Technology, College of Agriculture Can Tho University Campus 2, 3/2 Street, Ward An Khanh, Ninh Kieu District, Can Tho City Vietnam
| | - Thien Trung Le
- Department of Food Engineering Faculty of Food Science and Technology Nong Lam University Block 6, Ward Linh Trung, Thu Duc District Ho Chi Minh City Vietnam
| | - Minh Viet Thao Nguyen
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium
| | - John Van Camp
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium
| | - Katleen Raes
- Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium
| |
Collapse
|
11
|
Wu G, Chang C, Hong C, Zhang H, Huang J, Jin Q, Wang X. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.043] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
12
|
Liović N. Phenolic Extracts from Vaccinium corymbosum L. Loaded in Microemulsions and Liposomes as Enhancers of Olive Oil Oxidative Stability. POL J FOOD NUTR SCI 2018. [DOI: 10.31883/pjfns-2019-0003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
|
13
|
Wang S, Yang R, Li H, Jiang J, Zhang L, Zhang Q, Li P. Evaluation and comparison of in vitro antioxidant activities of unsaponifiable fraction of 11 kinds of edible vegetable oils. Food Sci Nutr 2018; 6:2355-2362. [PMID: 30510736 PMCID: PMC6261224 DOI: 10.1002/fsn3.823] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 08/30/2018] [Accepted: 09/09/2018] [Indexed: 01/11/2023] Open
Abstract
The radical scavenging capabilities of the extracts from eleven edible vegetable oils were investigated by using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3- ethylbenzothiazoline-6-sulfonic acid (ABTS), and ferric reducing ability of plasma (FRAP) assays. The results indicated that rapeseed oil and sesame oil showed higher radical scavenging abilities than other vegetable oils. When the radical scavenging capabilities of the extracts from virgin camellia oils and commercially available refined camellia oils were evaluated by FRAP assay, the results showed that the antioxidant capabilities of the former were higher than the latter. Therefore, it is recommended that moderate refining processes should be taken to minimize the loss of antioxidant components and people consume virgin oils or less processed edible vegetable oils for higher antioxidant activities.
Collapse
Affiliation(s)
- Sujun Wang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Key Laboratory of Biology and Genetic Improvement of Oil CropsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Ruinan Yang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Key Laboratory of Biology and Genetic Improvement of Oil CropsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Hui Li
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Jun Jiang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
| | - Liangxiao Zhang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
- Key Laboratory of Detection for MycotoxinsMinistry of Agriculture and Rural AffairsWuhanChina
- Hubei Collaborative Innovation Center for Green Transformation of Bio‐ResourcesWuhanChina
| | - Qi Zhang
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan)Ministry of Agriculture and Rural AffairsWuhanChina
| | - Peiwu Li
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesWuhanChina
- Quality Inspection and Test Center for Oilseed ProductsMinistry of Agriculture and Rural AffairsWuhanChina
- Key Laboratory of Detection for MycotoxinsMinistry of Agriculture and Rural AffairsWuhanChina
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan)Ministry of Agriculture and Rural AffairsWuhanChina
| |
Collapse
|
14
|
Graphite nanocomposites sensor for multiplex detection of antioxidants in food. Food Chem 2017; 237:912-920. [DOI: 10.1016/j.foodchem.2017.06.029] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 05/23/2017] [Accepted: 06/05/2017] [Indexed: 11/18/2022]
|
15
|
Rashed MMA, Tong Q, Abdelhai MH, Gasmalla MAA, Ndayishimiye JB, Chen L, Ren F. Effect of ultrasonic treatment on total phenolic extraction from Lavandula pubescens and its application in palm olein oil industry. ULTRASONICS SONOCHEMISTRY 2016; 29:39-47. [PMID: 26584982 DOI: 10.1016/j.ultsonch.2015.07.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2015] [Revised: 07/14/2015] [Accepted: 07/16/2015] [Indexed: 06/05/2023]
Abstract
The aims of the current study were to evaluate the best technique for total phenolic extraction from Lavandula pubescens (Lp) and its application in vegetable oil industries as alternatives of synthetic food additives (TBHQ and BHT). To achieve these aims, three techniques of extraction were used: ultrasonic-microwave (40 kHz, 50 W, microwave power 480 W, 5 min), ultrasonic-homogenizer (20 kHz, 150 W, 5 min) and conventional maceration as a control. By using the Folin-Ciocalteu method, the total phenolic contents (TPC) (mg gallic acid equivalent/g dry matter) were found to be 253.87, 216.96 and 203.41 for ultrasonic-microwave extract, ultrasonic-homogenizer extract and maceration extract, respectively. The ultrasonic-microwave extract achieved the higher scavenger effect of DPPH (90.53%) with EC50 (19.54 μg/mL), and higher inhibition of β-carotene/linoleate emulsion deterioration (94.44%) with IC50 (30.62 μg/mL). The activity of the ultrasonic-microwave treatment could prolong the induction period (18.82 h) and oxidative stability index (1.67) of fresh refined, bleached and deodorized palm olein oil (RBDPOo) according to Rancimat assay. There was an important synergist effect between citric acid and Lp extracts in improving the oxidative stability of fresh RBDPOo. The results of this work also showed that the ultrasonic-microwave assisted extract was the most effective against Gram-positive and Gram-negative strains that were assessed in this study. The uses of ultrasonic-microwave could induce the acoustic cavitation and rupture of plant cells, and this facilitates the flow of solvent into the plant cells and enhances the desorption from the matrix of solid samples, and thus would enhance the efficiency of extraction based on cavitation phenomenon.
Collapse
Affiliation(s)
- Marwan M A Rashed
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Qunyi Tong
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
| | - Mandour H Abdelhai
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Mohammed A A Gasmalla
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Jean B Ndayishimiye
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Long Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China
| | - Fei Ren
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; College of Life Science and Technology, Southwest University of Science and Technology, Mianyang 621011, China
| |
Collapse
|
16
|
Skrovankova S, Sumczynski D, Mlcek J, Jurikova T, Sochor J. Bioactive Compounds and Antioxidant Activity in Different Types of Berries. Int J Mol Sci 2015; 16:24673-706. [PMID: 26501271 PMCID: PMC4632771 DOI: 10.3390/ijms161024673] [Citation(s) in RCA: 428] [Impact Index Per Article: 47.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2015] [Revised: 09/12/2015] [Accepted: 09/23/2015] [Indexed: 12/31/2022] Open
Abstract
Berries, especially members of several families, such as Rosaceae (strawberry, raspberry, blackberry), and Ericaceae (blueberry, cranberry), belong to the best dietary sources of bioactive compounds (BAC). They have delicious taste and flavor, have economic importance, and because of the antioxidant properties of BAC, they are of great interest also for nutritionists and food technologists due to the opportunity to use BAC as functional foods ingredients. The bioactive compounds in berries contain mainly phenolic compounds (phenolic acids, flavonoids, such as anthocyanins and flavonols, and tannins) and ascorbic acid. These compounds, either individually or combined, are responsible for various health benefits of berries, such as prevention of inflammation disorders, cardiovascular diseases, or protective effects to lower the risk of various cancers. In this review bioactive compounds of commonly consumed berries are described, as well as the factors influencing their antioxidant capacity and their health benefits.
Collapse
Affiliation(s)
- Sona Skrovankova
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Daniela Sumczynski
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Jiri Mlcek
- Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic.
| | - Tunde Jurikova
- Institut for Teacher Training, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia.
| | - Jiri Sochor
- Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, CZ-691 44 Lednice, Czech Republic.
| |
Collapse
|
17
|
Affiliation(s)
- Felix Adekunle Aladedunye
- Working Group for Lipid Research, Department for Safety and Quality of Cereals, Max Rubner-Institut (MRI); Federal Research Institute for Nutrition and Food; Detmold Germany
| |
Collapse
|