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De Luca M, Restuccia D, Spizzirri UG, Crupi P, Ioele G, Gorelli B, Clodoveo ML, Saponara S, Aiello F. Wine Lees as Source of Antioxidant Molecules: Green Extraction Procedure and Biological Activity. Antioxidants (Basel) 2023; 12:antiox12030622. [PMID: 36978870 PMCID: PMC10045199 DOI: 10.3390/antiox12030622] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 02/24/2023] [Accepted: 02/26/2023] [Indexed: 03/06/2023] Open
Abstract
An ultrasound-assisted extraction method, employing ethanol and water as solvents at low temperature (30 °C) and reduced time (15 min), was proposed to extract bioactive molecules from different cultivars (Magliocco Canino, Magliocco Rosato, Gaglioppo, and Nocera Rosso) of wine lees. All the extract yields were evaluated and their contents of phenolic acids, flavonoids, and total polyphenols were determined by means of colorimetric assays and high-performance liquid chromatography coupled with diode-array detection (HPLC-DAD) and Fourier transform infrared (FTIR) techniques. Radical scavenging assays were performed and the Magliocco Canino extracted with a hydroalcoholic mixture returned the best results both against ABTS (0.451 mg mL−1) and DPPH (0.395 mg mL−1) radicals. The chemometric algorithms principal component analysis (PCA) and partial least square regression (PLS) were used to process the data obtained from all qualitative–quantitative sample determinations with the aim of highlighting data patterns and finding possible correlations between composition and antioxidant features of the different wine lees cultivars and the extraction procedures. Wine lees from Magliocco Canino and Magliocco Rosato were found to be the best vegetable matrices in terms of metabolite content and antioxidant properties. The components extracted with alcoholic or hydroalcoholic solvents, specifically (−)-epigallocatechin gallate, chlorogenic acid, and trans-caftaric acid, were found to be correlated with the antioxidant capacity of the extracts. Multivariate data processing was able to identify the compounds related to the antioxidant features. Two PLS models were optimized by using their concentration levels to predict the IC50 values of the extracts in terms of DPPH and ABTS with high values of correlation coefficient R2, 0.932 and 0.824, respectively, and a prediction error lower than 0.07. Finally, cellular (SH-SY5Y cells) antioxidant assays were performed on the best extract (the hydroalcoholic extract of Magliocco Canino cv) to confirm its biological performance against radical species. All these recorded data strongly outline the aptness of valorizing wine lees as a valuable source of antioxidants.
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Affiliation(s)
- Michele De Luca
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Donatella Restuccia
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Umile Gianfranco Spizzirri
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
- Correspondence:
| | - Pasquale Crupi
- Interdisciplinary Department of Medicine, University of Bari “Aldo Moro”, 70124 Bari, Italy
| | - Giuseppina Ioele
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
| | - Beatrice Gorelli
- Department of Life Sciences, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari “Aldo Moro”, 70124 Bari, Italy
| | - Simona Saponara
- Department of Life Sciences, University of Siena, Via Aldo Moro 2, 53100 Siena, Italy
| | - Francesca Aiello
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036 Rende, Italy
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Ceramella J, La Torre C, De Luca M, Iacopetta D, Fazio A, Catalano A, Ragno G, Longo P, Sinicropi MS, Rosano C. Exploring the anticancer and antioxidant properties of Vicia faba L. pods extracts, a promising source of nutraceuticals. PeerJ 2022; 10:e13683. [PMID: 35996664 PMCID: PMC9392456 DOI: 10.7717/peerj.13683] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Accepted: 06/14/2022] [Indexed: 01/17/2023] Open
Abstract
Background Pulse crops are considered the major sources of proteins, dietary fiber, micronutrients, and bioactive phytochemicals. Among the numerous pulse crops, broad beans (Vicia faba L.) have received particular attention due to their nutraceutical, functional and economic importance. Our attention was mainly focused on the broad bean pods (VFs), which are the primary by-product of the domestic and industrial processing of broad beans and an attractive source of valuable ingredients. Methods In order to investigate the VFs properties, the flours from broad beans of three different harvest periods were extracted with acetone, methanol and 70% aqueous ethanol and the dried extracts were analyzed, qualitatively and quantitatively, and tested for their antioxidant through DPPH and ABTS assay and anticancer activities using the MTT assay and immunofluorescence analysis. Results The VF extracts demonstrated a good in vitro radical scavenging activity from the first stage of collection of all the V. faba L. extracts. Additionally, the extracts were tested for their cytotoxicity against a panel of cancer and normal cells and the outcomes indicated the ethanol extract as the most active against the melanoma cell line Sk-Mel-28, without affecting the viability of the normal cells. Finally, we found out that the ethanol extract interfered with the microtubules organization, leading to the cancer cells death by apoptosis.
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Affiliation(s)
- Jessica Ceramella
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata di Rende, Cosenza, Italy
| | - Chiara La Torre
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata di Rende, Cosenza, Italy
| | - Michele De Luca
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata di Rende, Cosenza, Italy
| | - Domenico Iacopetta
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata di Rende, Cosenza, Italy
| | - Alessia Fazio
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata di Rende, Cosenza, Italy
| | - Alessia Catalano
- Department of Pharmacy-Drug Sciences, University of Bari “Aldo Moro”, Bari, Italy
| | - Gaetano Ragno
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata di Rende, Cosenza, Italy
| | - Pasquale Longo
- Department of Chemistry and Biology, University of Salerno, Fisciano, Italy
| | - Maria Stefania Sinicropi
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Arcavacata di Rende, Cosenza, Italy
| | - Camillo Rosano
- Proteomics and Mass Spectrometry, IRCCS Policlinico San Martino, Genova, Italy
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3
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Li P, Yang W, Cong F, Zhang A, Zhang S, Wang Y, Su Y, Liu D, Liu H, Li T. A Microchemical Analysis of Acid Values in Stored Wheats. Cereal Chem 2022. [DOI: 10.1002/cche.10538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Ping Li
- Tianjin Key Laboratory of Aqua‐ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science Tianjin Agriculture University Tianjin 300392 PR China
| | - Wei Yang
- Tianjin Key Laboratory of Aqua‐ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science Tianjin Agriculture University Tianjin 300392 PR China
- Agricultural analysis Experimental Teaching Center, College of food science and Bioengineering Tianjin Agriculture University Tianjin 300392 PR China
| | - Fangdi Cong
- Tianjin Key Laboratory of Aqua‐ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science Tianjin Agriculture University Tianjin 300392 PR China
- Agricultural analysis Experimental Teaching Center, College of food science and Bioengineering Tianjin Agriculture University Tianjin 300392 PR China
- Biccamin (Tianjin) Biotechnology R & D Stock Co., Ltd Tianjin 300393 PR China
| | - Ailin Zhang
- Agricultural analysis Experimental Teaching Center, College of food science and Bioengineering Tianjin Agriculture University Tianjin 300392 PR China
| | - Shulin Zhang
- Tianjin Key Laboratory of Aqua‐ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science Tianjin Agriculture University Tianjin 300392 PR China
| | - Yingchao Wang
- Tianjin Key Laboratory of Aqua‐ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science Tianjin Agriculture University Tianjin 300392 PR China
- Agricultural analysis Experimental Teaching Center, College of food science and Bioengineering Tianjin Agriculture University Tianjin 300392 PR China
| | - Yongpeng Su
- Biccamin (Tianjin) Biotechnology R & D Stock Co., Ltd Tianjin 300393 PR China
| | - Daying Liu
- Tianjin Key Laboratory of Aqua‐ecology and Aquaculture, Tianjin Chemical Experiment Teaching Demonstration Center, College of Basic Science Tianjin Agriculture University Tianjin 300392 PR China
| | - Haixue Liu
- Agricultural analysis Experimental Teaching Center, College of food science and Bioengineering Tianjin Agriculture University Tianjin 300392 PR China
| | - Tao Li
- School of Life Science and Technology Xinxiang Medical University Xinxiang 453003 P.R. China
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4
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Ultrasound-Assisted Extraction, Chemical Characterization, and Impact on Cell Viability of Food Wastes Derived from Southern Italy Autochthonous Citrus Fruits. Antioxidants (Basel) 2022; 11:antiox11020285. [PMID: 35204168 PMCID: PMC8868432 DOI: 10.3390/antiox11020285] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2021] [Revised: 01/27/2022] [Accepted: 01/28/2022] [Indexed: 01/22/2023] Open
Abstract
Citrus fruits are one of the principal fruits used to produce juices. Over the years, these fruits have been recognized as new health-promoting agents. In this work, food wastes derived from autochthonous citrus fruits of Southern Italy, named Limone di Rocca Imperiale, Arancia Rossa Moro, and Arancia Bionda Tardivo from Trebisacce, were analyzed. After fresh-squeezing juice, peel and pomace were employed to obtain six different extracts using an ultrasound-assisted method in a hydroalcoholic solvent. The extracts were analyzed in terms of qualitative composition, antioxidant properties, and antiproliferative activity on MCF-7, MDA-MB-231, and BJ-hTERT cell lines. GC-MS and LC-ESI-MS analyses showed different compounds: of note, limonin-hexoside, neodiosmin, obacunone glucoside, and diacetyl nomilinic acid glucoside have been identified as limonoid structures present in all the samples, in addition to different polyphenols including naringenin-glucoside, hesperetin-O-hexoside-O-rhamnoside-O-glucoside, diferuloyl-glucaric acid ester, chlorogenic acid, and the presence of fatty acids such as palmitic, myristic, and linoleic acids. These extracts were able to exert antioxidant activity as demonstrated by DPPH and ABTS assays and, although at higher doses, to reduce the cell viability of different solid tumor cell lines, as shown in MTT assays.
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MACHATE DJ, CANDIDO CJ, INADA AC, FRANCO BC, CARVALHO IRAD, OLIVEIRA LCSD, CORTES MR, CAIRES ARL, SILVA RHD, HIANE PA, BOGO D, LIMA NVD, NASCIMENTO VAD, GUIMARÃES RDCA, POTT A. Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.32719] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | | | | | | | - Arnildo POTT
- Universidade Federal de Mato Grosso do Sul, Brasil
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6
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Control chart and data fusion for varietal origin discrimination: Application to olive oil. Talanta 2020; 217:121115. [DOI: 10.1016/j.talanta.2020.121115] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 04/27/2020] [Accepted: 04/30/2020] [Indexed: 01/08/2023]
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Miho H, Moral J, López-González MA, Díez CM, Priego-Capote F. The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability. Food Chem 2020; 314:126183. [PMID: 31972407 DOI: 10.1016/j.foodchem.2020.126183] [Citation(s) in RCA: 45] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2019] [Revised: 01/08/2020] [Accepted: 01/08/2020] [Indexed: 01/05/2023]
Abstract
Phenolic compounds largely contribute to the nutraceutical properties of virgin olive oil (VOO), the organoleptic attributes and the shelf life due to their antioxidant capabilities. Due to the relevance of malaxation in the oil extraction process, we tested the effects of malaxation time on the concentrations of relevant phenolic compounds in VOO, and we evaluated the influence of performing malaxation under vacuum. An increase in malaxation time significantly decreased the concentrations of aglycone isomers of oleuropein and ligstroside but, conversely, increased the oleocanthal and oleacein contents. Additionally, malaxation under vacuum led to an increase in phenolic contents compared to standard conditions carried out at atmospheric pressure. Finally, we explored the possibility of predicting the VOO oxidative stability on the basis of the phenolic profile, and a model (R2 = 0.923; p < 0.0001) was obtained by combining the concentration of the VOO phenolic compounds and the main fatty acids.
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Affiliation(s)
- H Miho
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - J Moral
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - M A López-González
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain
| | - C M Díez
- Department of Agronomy, Campus of Rabanales, University of Cordoba, Spain.
| | - F Priego-Capote
- Department of Analytical Chemistry, Campus of Rabanales, University of Cordoba, Spain; Agroalimentary Excellence Campus (ceiA3), University of Cordoba, Campus of Rabanales, Spain; Maimonides Institute of Biomedical Research (IMIBIC), Reina Sofia University Hospital, Spain.
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Singkhonrat J, Sriprai A, Hirunwatthanakasem S, Angkuratipakorn T, Preechaburana P. Digital image colorimetric analysis for evaluating lipid oxidation in oils and its emulsion. Food Chem 2019; 286:703-709. [PMID: 30827666 DOI: 10.1016/j.foodchem.2019.02.035] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2018] [Revised: 01/09/2019] [Accepted: 02/07/2019] [Indexed: 01/05/2023]
Abstract
Optical analytical images were captured by a digital camera, and lipid peroxidation was monitored using colorimetric determination. The Image-J method was shown to have comparable accuracy to the conventional titration (American Oil Chemists' Society) and UV-Vis spectroscopic methods. Over the PV range 3-14 meq.O2/kg, a good correlation (R2 = 0.9836) was found between the proposed method and UV-Vis method with an SD of ±0.0339 meq.O2/kg. The range and accuracy of detection were determined from the changes in the Image-J intensity values. At equivalent PV, the limit of detection was 0.175 meq.O2/kg and the limit of quantitation was 0.35 meq.O2/kg. The proposed Image-J application can be used to develop fast and portable devices for monitoring peroxide values. These have potential applications in quality control for small-scale farmers and small and medium enterprises.
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Affiliation(s)
- Jirada Singkhonrat
- Department of Chemistry, Faculty of Science and Technology, Thammasat University, 99 Moo 18 Paholyothin Road, Klong Luang, Pathumthani 12121, Thailand.
| | - Athikhun Sriprai
- Department of Chemistry, Faculty of Science and Technology, Thammasat University, 99 Moo 18 Paholyothin Road, Klong Luang, Pathumthani 12121, Thailand
| | - Supisara Hirunwatthanakasem
- Department of Chemistry, Faculty of Science and Technology, Thammasat University, 99 Moo 18 Paholyothin Road, Klong Luang, Pathumthani 12121, Thailand
| | - Thamonwan Angkuratipakorn
- Department of Chemistry, Faculty of Science and Technology, Thammasat University, 99 Moo 18 Paholyothin Road, Klong Luang, Pathumthani 12121, Thailand
| | - Pakorn Preechaburana
- Department of Physics, Faculty of Science and Technology, Thammasat University, 99 Moo 18 Paholyothin Road, Klong Luang, Pathumthani 12121, Thailand
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9
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Spatari C, Ioele G, Ragno G, Grande F, De Luca M. Photo and thermal stress of linseed oil and stabilization strategies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:614-623. [PMID: 30906019 PMCID: PMC6400740 DOI: 10.1007/s13197-018-3516-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2018] [Accepted: 11/12/2018] [Indexed: 06/09/2023]
Abstract
The thermal and light stability of linseed oil has been studied by monitoring the concentrations of fatty acids and lignans, as main nutraceutical components. Linseed oil was subjected to stressing light and temperature conditions, in accordance with the ICH international rules, and monitored by UV-vis spectroscopy and HPLC-DAD. The change of UV spectra along the photodegradation tests, setting the irradiation power at 350 W/m2, confirmed a significant overall sensitivity of linseed oil to light. At the same time, the HPLC determination of the major fatty acids showed a marked variation in their concentration up to a residual concentration of 62.3 and 67.2% for α-linolenic and linoleic acid, respectively, after 18 h. In contrast, thermal tests at 60 °C showed some stability, with a concentration of residual fatty acids in the range 82-95% after 48 h. The examined lignans showed significant stability when exposed to both light and heat. Several photoprotection approaches have been also studied to increase the photostability of linseed oil. A significant increase in the stability of fatty acids has been observed using amber glass containers or ascorbic acid or by combining the two protection factors.
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Affiliation(s)
- Claudia Spatari
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Giuseppina Ioele
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Gaetano Ragno
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Fedora Grande
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
| | - Michele De Luca
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, Italy
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Rodrigues N, Oliveira L, Mendanha L, Sebti M, Dias LG, Oueslati S, Veloso ACA, Pereira JA, Peres AM. Olive Oil Quality and Sensory Changes During House-Use Simulation and Temporal Assessment Using an Electronic Tongue. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12093] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança, Campus Santa Apolónia; 5300-253 Bragança Portugal
- Departamento de Ingeniería Agrária; Universidad de Léon, Av. Portugal, n° 41; 24071 Léon Spain
| | - Letícia Oliveira
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança, Campus Santa Apolónia; 5300-253 Bragança Portugal
- Instituto Federal de Educação Ciência e Tecnologia Fluminense, Bom Jesus do Itabapoana; 28360-000 Rio de Janeiro Brazil
| | - Lorena Mendanha
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança, Campus Santa Apolónia; 5300-253 Bragança Portugal
- Instituto Federal de Educação Ciência e Tecnologia Fluminense, Bom Jesus do Itabapoana; 28360-000 Rio de Janeiro Brazil
| | - Mohamed Sebti
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança, Campus Santa Apolónia; 5300-253 Bragança Portugal
- Laboratoire Materiaux, Molécules et Applications (LMMA); Institut Préparatoire aux Etudes Scientifiques et Techniques (IPEST), BP 51; 2070 La Marsa Tunisia
| | - Luís G. Dias
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança, Campus Santa Apolónia; 5300-253 Bragança Portugal
| | - Souheib Oueslati
- Laboratoire Materiaux, Molécules et Applications (LMMA); Institut Préparatoire aux Etudes Scientifiques et Techniques (IPEST), BP 51; 2070 La Marsa Tunisia
| | - Ana C. A. Veloso
- Instituto Politécnico de Coimbra, ISEC, Departamento de Engenharia Quëmica e Biológica (DEQB), Rua Pedro Nunes, Quinta da Nora; 3030-199 Coimbra Portugal
- CEB-Centre of Biological Engineering; University of Minho, Campus de Gualtar; 4710-057 Braga Portugal
| | - José A. Pereira
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança, Campus Santa Apolónia; 5300-253 Bragança Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO), ESA; Instituto Politécnico de Bragança, Campus Santa Apolónia; 5300-253 Bragança Portugal
- Laboratory of Separation and Reaction Engineering-Laboratory of Catalysis and Materials (LSRE-LCM), ESA; Instituto Politécnico de Bragança, Campus Santa Apolónia; 5300-253 Bragança Portugal
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Jolayemi OS, Ajatta MA, Adegeye AA. Geographical discrimination of palm oils ( Elaeis guineensis) using quality characteristics and UV-visible spectroscopy. Food Sci Nutr 2018; 6:773-782. [PMID: 29983939 PMCID: PMC6021710 DOI: 10.1002/fsn3.614] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2017] [Revised: 01/18/2018] [Accepted: 01/23/2018] [Indexed: 11/11/2022] Open
Abstract
This preliminary study demonstrated the possibility of discriminating geographical origin of palm oils using conventional quality characteristics and UV-visible spectroscopy. A total of 60 samples, 20 from each region (North (N), South (S), and Central (C)) of Ondo State Nigeria, were analyzed for their quality characteristics and UV-visible spectra. Principal component analysis (PCA) and orthogonal projection to latent structure discriminant analysis (OPLS-DA) were applied to elaborate the data. Models were built on the most informative portion of the spectra (250-550 nm) as: untreated (without pretreatment) and standard normal variate-second-derivative-treated (SNV+2der) data matrices. OPLS-DA classification models were validated by independent prediction sets and cross-validation. PCA score plots of both chemical and spectral data matrices revealed geographical distinction between the palm oil samples. Significantly high carotene content, free fatty acids, acid value, and peroxide value distinguished Central palm oils. K extinction values, color density, and chlorophyll content were the most important quality parameters separating North oil samples. In the discriminant models, over 95% and 85% percent correct classification were recorded for spectral and chemical data, respectively. These results cannot be considered exhaustive because of the limited sample size used. However, the study suggested a potential analytical technique suitable for geographical origin authentication of palm oils with additional advantages that include the following: speed, low cost, and minimal waste.
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Affiliation(s)
- Olusola S. Jolayemi
- Department of Food Science and TechnologyThe Federal University of TechnologyAkureNigeria
| | - Mary A. Ajatta
- Department of Food Science and TechnologyThe Federal University of TechnologyAkureNigeria
| | - Abimbola A. Adegeye
- Department of Food Science and TechnologyThe Federal University of TechnologyAkureNigeria
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