1
|
Zhang Z, Chen Y, Chen Z, Gao Z, Cheng Y, Qu K. Quality analysis and assessment of representative sea buckthorn fruits in northern China. Food Chem X 2024; 24:101828. [PMID: 39319099 PMCID: PMC11421254 DOI: 10.1016/j.fochx.2024.101828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2024] [Revised: 09/06/2024] [Accepted: 09/09/2024] [Indexed: 09/26/2024] Open
Abstract
Sea buckthorn (SB) primarily grows in northern China and is rich in nutritional components, making it popular among consumers. This study aims to select suitable SB varieties for processing by analyzing physicochemical components, color, taste, and volatile compounds. The results showed that the physicochemical content of Chinese SB from Gansu were as follows: total soluble solids 13.50 ± 0.37°Brix, titratable acidity 6.46 ± 0.39 %, ascorbic acid 578 mg/100 g, polyphenols 517 mg/100 g, and flavonoids 194 mg/100 g, which were higher than those of the other four SB samples; the content of organic acids was relatively abundant. Taste analysis via electronic tongue indicated that Chinese SB had the highest ANS (sweetness) value and the lowest SCS (bitterness) value, exhibiting the richest flavor. Gas chromatography-mass spectrometry analysis showed that Gansu Chinese SB had a rich variety of volatile components, totaling 74. In summary, Gansu Chinese SB is a variety suitable for processing.
Collapse
Affiliation(s)
- Zhiwei Zhang
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
- Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Yixuan Chen
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Zhixi Chen
- Huachi Gannong Biotechnology Company Limited, Qingyang, China
| | - Zhenhong Gao
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Yuying Cheng
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| | - Kunsheng Qu
- School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China
| |
Collapse
|
2
|
Sun J, Li D, Huyan W, Hong X, He S, Huo J, Jiang L, Zhang Y. Blue honeysuckle seeds and seed oil: Composition, physicochemical properties, fatty acid profile, volatile components, and antioxidant capacity. Food Chem X 2024; 21:101176. [PMID: 38379799 PMCID: PMC10877549 DOI: 10.1016/j.fochx.2024.101176] [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: 08/04/2023] [Revised: 01/20/2024] [Accepted: 02/01/2024] [Indexed: 02/22/2024] Open
Abstract
Blue honeysuckle seeds are often overlooked by the processing industry, but they are a good source of healthy oil. The composition, volatiles, and antioxidant capacity of blue honeysuckle seeds and seed oil were investigated for the first time. The fatty acid profile of the seed oil was analysed using GC-MS. The seed oil was particularly rich in polyunsaturated fatty acid, especially linoleic acid (71.24 ± 1.64 %). HS-SPME-GC-MS analysis temporarily detected 34 and 37 volatiles in the seeds and seed oil, respectively. Notably, aldehydes were identified as the major contributors to the aroma. The phytosterols, tocopherols, and triglycerides were identified in the seed oil. Interestingly, the total phenolic content and antioxidant capacity of the seeds were found to be much higher than the seed oil. This study evaluates the nutritional profile and value of blue honeysuckle seed oil, and suggests that it can be used as new functional oil.
Collapse
Affiliation(s)
- Juan Sun
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Dalong Li
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Wenjing Huyan
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Xiaoqi Hong
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Shuman He
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Junwei Huo
- Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China
- National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| | - Lianzhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yan Zhang
- Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China
- Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China
- National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China
- College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China
| |
Collapse
|
3
|
Kang J, Yue Y, Wei S, Chen H, Luo P. Superior component compositions and antioxidant activity of Volvariella volvacea oil compared to those of Agrocybe cylindracea and two Lentinula edodes oils. Food Sci Nutr 2024; 12:268-279. [PMID: 38268882 PMCID: PMC10804078 DOI: 10.1002/fsn3.3750] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 09/18/2023] [Accepted: 09/20/2023] [Indexed: 01/26/2024] Open
Abstract
The biological activity of an oil not only depends on its fatty acid composition but also the lipid composition and trace components. In this paper, to select the optimal mushroom oil, the component compositions (fatty acids, lipids, polyphenols, flavones, tocopherols, and unsaponifiable matters) and antioxidant activities in vitro of four mushroom oils (Agrocybe cylindracea, two Lentinula edodes, and Volvariella volvacea) were investigated and compared. The results showed that the four tested oils had the same fatty acid composition in different amounts, but the lipid component, minor components, and free radical scavenging activity in the tested oils varied widely depending on the type of mushroom. Overall, Volvariella volvacea oil was considered superior to the other three tested oils, as it had the largest contents of polar lipids, diglycerides, polyunsaturated fatty acids (74.38%), unsaponifiable matter (319.09 mg/kg), total phenols (124.08 mg/100 g), tocopherols (139.86 mg/100 g), as well as the highest ABTS and FRAP values (349.45 and 3801.70 μmol Trolox/100 g). This finding suggests that Volvariella volvacea oil is a promising resource that should be further researched.
Collapse
Affiliation(s)
- Jingjing Kang
- The key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public HealthGuizhou Medical UniversityGuiyangChina
| | - Yue Yue
- The key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public HealthGuizhou Medical UniversityGuiyangChina
| | - Shaofeng Wei
- The key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public HealthGuizhou Medical UniversityGuiyangChina
| | - Huifang Chen
- The key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public HealthGuizhou Medical UniversityGuiyangChina
| | - Peng Luo
- The key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, School of Public HealthGuizhou Medical UniversityGuiyangChina
| |
Collapse
|
4
|
Chen Y, Cai Y, Wang K, Wang Y. Bioactive Compounds in Sea Buckthorn and their Efficacy in Preventing and Treating Metabolic Syndrome. Foods 2023; 12:foods12101985. [PMID: 37238803 DOI: 10.3390/foods12101985] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/25/2023] [Accepted: 05/08/2023] [Indexed: 05/28/2023] Open
Abstract
Sea buckthorn (Hippophae rhamnoides L. or Elaeagnus rhamnoides L.) is a plant that has long been used as a Chinese herbal medicine. This species is known to contain numerous bioactive components, including polyphenols, fatty acids, vitamins, and phytosterols, which may be responsible for its medicinal value. In experiments both in vitro and in vivo (ranging from cell lines to animal models and human patients), sea buckthorn has shown positive effects on symptoms of metabolic syndrome; evidence suggests that sea buckthorn treatment can decrease blood lipid content, blood pressure, and blood sugar levels, and regulate key metabolites. This article reviews the main bioactive compounds present in sea buckthorn and discusses their efficacy in treating metabolic syndrome. Specifically, we highlight bioactive compounds isolated from distinct sea buckthorn tissues; their effects on abdominal obesity, hypertension, hyperglycemia, and dyslipidemia; and their potential mechanisms of action in clinical applications. This review provides key insight into the benefits of sea buckthorn, promoting future research of this species and expansion of sea buckthorn-based therapies for metabolic syndrome.
Collapse
Affiliation(s)
- Ying Chen
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
| | - Yunfei Cai
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
| | - Ke Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
| | - Yousheng Wang
- Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China
- Rizhao Huawei Institute of Comprehensive Health Industries, Shandong Keepfit Biotech. Co., Ltd., Rizhao 276800, China
| |
Collapse
|
5
|
Vilas-Franquesa A, Saldo J, Juan B. Sea buckthorn (Hippophae rhamnoides) oil extracted with hexane, ethanol, diethyl ether and 2-MTHF at different temperatures – An individual assessment. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104752] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
6
|
Zhang Y, Li X, Xu Y, Wang M, Wang F. Comparison of chemical characterization and oxidative stability of Lycium barbarum seed oils: A comprehensive study based on processing methods. J Food Sci 2022; 87:3888-3899. [PMID: 35984101 DOI: 10.1111/1750-3841.16280] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2022] [Revised: 06/23/2022] [Accepted: 07/18/2022] [Indexed: 11/29/2022]
Abstract
Five different processing methods (cold pressing, hot pressing, solvent extraction, ultrasound-assisted solvent extraction, and supercritical fluid extraction) were evaluated to extract oils from Lycium barbarum (L. barbarum) seeds based on the lipid composition, minor bioactive components, and oxidative stability of oils. A large proportion of unsaturated fatty acids was detected in the L. barbarum seed oil, especially linoleic acid (65.24-66.26%). Minor bioactive components were abundant in L. barbarum seed oils, including tocopherols (292.65-488.49 mg/kg), phytosterols (9606.31-166,684.77 mg/kg), polyphenols (35.65-113.87 mg/kg), and carotenoid (4.17-46.16 mg/100 g). Specifically, the phytosterol content was higher than that of other common oils. Comparing the different processing techniques, ultrasound-assisted solvent extraction provided the highest extraction yield and recovery. The quantities of tocopherols, phenols, and phytosterols in hot-pressed oil were higher than those in oils extracted from other methods, and thus it had the best oxidative stability. L. barbarum seed oils extracted by different techniques showed various characteristics and could be distinguished through principal component analysis and hierarchical cluster analysis. PRACTICAL APPLICATION: L. barbarum seed oil is a potentially underutilized oil resource with abundant essential fatty acid and phytosterol, which owns great value to apply in the nutritional, cosmetic, and medicinal fields. Hot pressing is an efficient method to produce L. barbarum seed oil for health care with high nutritional value and good quality, which can also be easily implemented on an industrial scale.
Collapse
Affiliation(s)
- Yu Zhang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road, Haidian District, Beijing, 100083, P.R. China
| | - Xiaolong Li
- COFCO Nutrition & Health Research Institute, No. 4 Road, Future Science and Technology Park South, Beijing, 102209, P.R. China
| | - Yuanyuan Xu
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road, Haidian District, Beijing, 100083, P.R. China
| | - Mengze Wang
- School of Food & Wine, Ningxia University, 489 Helan West Road, Xixia District, Yinchuan, Ningxia, 750021, P.R. China
| | - Fengjun Wang
- Beijing Key Laboratory of Food Processing and Safety in Forestry, Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Forestry University, No. 35 Tsinghua East Road, Haidian District, Beijing, 100083, P.R. China
| |
Collapse
|
7
|
The Use of Sea Buckthorn Processing Products in the Creation of a Functional Biologically Active Food Emulsion. Foods 2022; 11:foods11152226. [PMID: 35892810 PMCID: PMC9332202 DOI: 10.3390/foods11152226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/22/2022] [Accepted: 07/25/2022] [Indexed: 12/04/2022] Open
Abstract
The current trend in dietary supplements and functional foods is the use of lipophilic bioactive compounds. The sea buckthorn (Hippóphae rhamnoídes) contains some such compounds: polyunsaturated fatty acids, tocopherols, and carotenoids. Lipophilic components are best distributed using oil-in-water emulsions, which ensures their high bioavailability. A significant property of emulsions is colloidal and oxidative stability, so the choice of emulsifiers that have both surface-active properties and antioxidant activity is an important area of research for making new types of food emulsions. The purpose of this study is the development and refinement of an emulsified biologically active food additive containing sea buckthorn products (pulp, juice, and oil) and stabilized with soy phospholipids. We studied the fruits of Chuyskaya, Orange, and Prevoskhodnaya sea buckthorn varieties growing in the Altai Territory. As we analyzed their composition, we chose the Chuyskaya variety for making the emulsion. The fruits contain 5.30 ± 0.1% of lipids including 16.8 ± 0.5 mg/100 g of carotenoids and 10.5 ± 0.5 mg/100 g of tocopherols. To choose the emulsifier we studied the fractional and fatty acid composition of the soy and sunflower phospholipids with different hydrophilic-lipophilic balances (HLB). We made the emulsions containing sea buckthorn oil and pulp of its different layers, soybean oil, and phospholipids by dispersion using an HG-15D homogenizer. The study of the colloidal stability showed that the most stable (99.5%) are the emulsions containing a mixture of hydrolyzed soybean phospholipids (HLB = 7) and fractionated soybean phospholipids (HLB = 3). The best ratio is 40:60. We examined the oxidative stability of the emulsions by provoking accelerated oxidation. The emulsions containing 1.5% of a soy phospholipids mixture showed the best oxidative stability. The resulting direct oil-in-water fine emulsion contains polyunsaturated fatty acids (PUFAs), tocopherols, β-carotene, and essential phospholipids. For this reason, the emulsion can be used to make biologically active food supplements (also encapsulated) and as part of special nutrients.
Collapse
|
8
|
Almeida-Couto JMFDE, Ressutte JB, Cardozo-Filho L, Cabral VF. Current extraction methods and potential use of essential oils for quality and safety assurance of foods. AN ACAD BRAS CIENC 2022; 94:e20191270. [PMID: 35544845 DOI: 10.1590/0001-3765202220191270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 12/28/2020] [Indexed: 11/21/2022] Open
Abstract
Essential oils (EOs) or vegetable oils have become the focus of several studies because of their interesting bioactive properties. Their application has been successfully explored in active packaging, edible coatings, and as natural flavoring to extend the shelf life of various types of food products. In addition, alternative methods of extraction of EOs (ultrasound-assisted extraction, microwave-assisted extraction, pressurized liquid extraction and supercritical fluid extraction) have been shown to be more attractive than traditional methods since they present better efficiency, shorter extraction times and do not use toxic solvents. This review paper provides a concise and critical view of extraction methods of EOs and their application in food products. The researchers involved in the studies approached in this review were motivated mainly by concern about food quality. Here, we recognize and discuss the major advances and technologies recently used to enable shelf life extension of food products.
Collapse
Affiliation(s)
- Jéssica M F DE Almeida-Couto
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Jéssica B Ressutte
- Universidade Estadual de Londrina/UEL, Departamento de Ciência e Tecnologia de Alimentos/UEL, Rodovia Celso Garcia Cid, 86057970 Londrina, PR, Brazil
| | - Lúcio Cardozo-Filho
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia Química, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| | - Vladimir F Cabral
- Universidade Estadual de Maringá/UEM, Departamento de Engenharia de Alimentos, Av. Colombo nº 5.790, 87020-900 Maringá, PR, Brazil
| |
Collapse
|
9
|
Lyu X, Wang Y, Gao S, Wang X, Cao W, Cespedes-Acuña CL. Sea buckthorn leaf extract on the stability and antioxidant activity of microencapsulated sea buckthorn oil. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101818] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
10
|
Vlaicu PA, Untea AE, Turcu RP, Saracila M, Panaite TD, Cornescu GM. Nutritional Composition and Bioactive Compounds of Basil, Thyme and Sage Plant Additives and Their Functionality on Broiler Thigh Meat Quality. Foods 2022; 11:foods11081105. [PMID: 35454692 PMCID: PMC9029320 DOI: 10.3390/foods11081105] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2022] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 01/17/2023] Open
Abstract
Meat industries across the world are constantly focusing to find natural low-cost additives for the development of novel meat products to meet consumer demand for improving the health benefits. In this study, we investigated the chemical composition and the bioactive compounds of some herbal plants, namely basil, thyme, sage, and their functionality on broiler chicken thigh meat quality. Chemical composition, as well as total antioxidant activity, polyphenols, vitamin E lutein and zeaxanthin and the fatty acids of the plants, were analyzed. According to findings, total polyphenols was 21.53 mg gallic acid/g in basil, 31.73 mg gallic acid/g in thyme and 38.87 mg gallic acid/g in sage. The antioxidant capacity was 19.91 mM Trolox in basil, 54.09 mM Trolox in thyme and 54.09 mM Trolox in sage. Lutein and zeaxanthin from basil was 267.91 mg/kg, 535.79 mg/kg in thyme and 99.89 mg/kg, and vitamin E ranged from 291.71 mg/kg in basil to 379.37 mg/kg in thyme and 148.07 mg/kg in sage, respectively. After, we developed a trial on 120 unsexed broiler chickens (n = 30) which were separated into four groups with six replications of five chickens each: control (C); 1% basil (B); 1% thyme (T) and 1% sage (S). The B, T and S groups deposited significantly higher (p < 0.05) concentration of zinc, polyphenols, antioxidant capacity and vitamin E in meat samples compared with the C group. In the experimental groups, the proportion of total polyunsaturated fatty acids, the ratio of n-6 to n-3 fatty acids, and the ratio of polyunsaturated fatty acids to saturated fatty acids in the thigh muscles were significantly improved (p < 0.05). The tested plants exhibited a significant (p = 0.0007) hypocholesterolemic effect in the meat of the B (45.90 mg/g), T (41.60 mg/g) and S (48.80 mg/kg) experimental groups compared with the C (60.50 mg/g) group. These results support the application of the studied plants as natural sources of additives which could be effective in improving meat quality, from the human consumption perspective.
Collapse
|
11
|
Zhang Q, Zhang C, Luo X, Wang Z, Guo J, Bi Y. Protein stabilized seabuckthorn fruit oil Nanoemulsion:Preparation, characterization and performance research. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
12
|
Composition of flesh lipids and oleosome yield optimization of selected sea buckthorn (Hippophae rhamnoides L.) cultivars grown in Poland. Food Chem 2022; 369:130921. [PMID: 34461512 DOI: 10.1016/j.foodchem.2021.130921] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 08/18/2021] [Accepted: 08/18/2021] [Indexed: 12/19/2022]
Abstract
Sea buckthorn berries contain lipids rich in palmitoleic acid, carotenoids, tocols and sterols, but their composition varies greatly depending on the cultivar and region of cultivation. Therefore, the current study presents the chemical composition of fruit flesh oils of cultivars grown in Poland and compares them with plants grown worldwide. Among tested cultivars, the highest shares of palmitoleic acid were determined in Golden Rain and Luczystaja cvs. Ten grams of sea buckthorn flesh oil provides at least 28% of vitamin A, 50% of vitamin E and 5% of sterols of the recommended dietary allowance (RDA) values for adults. The final part of this study is dedicated to a preliminary study of the optimization of the oleosome yield by the centrifugation method. The maximum oleosome yield can be obtained at a relatively low centrifugal force (below 8000×g), while optimal temperature and time should be laboratory determined for each cultivar.
Collapse
|
13
|
Effect of ultrasound-assisted extraction on efficiency, antioxidant activity, and physicochemical properties of sea buckthorn (Hippophae salicipholia) seed oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112386] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
14
|
Mihalcea L, Turturică M, Cucolea EI, Dănilă GM, Dumitrașcu L, Coman G, Constantin OE, Grigore-Gurgu L, Stănciuc N. CO 2 Supercritical Fluid Extraction of Oleoresins from Sea Buckthorn Pomace: Evidence of Advanced Bioactive Profile and Selected Functionality. Antioxidants (Basel) 2021; 10:antiox10111681. [PMID: 34829552 PMCID: PMC8615056 DOI: 10.3390/antiox10111681] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 12/02/2022] Open
Abstract
The processing of sea buckthorn generates a significant amount of pomace, seeds and skin considered valuable sources of health-promoting macromolecules, such as carotenoids, pectin, flavonoids, phytosterols, polyunsaturated fatty acids and tocopherols. In this study, the bioactives from sea buckthorn pomace (SBP) were extracted using supercritical carbon dioxide (SFE-CO2), at different temperatures and pressures, allowing for obtaining four fractions according to separators (S40 and S45). The highest carotenoid content of 396.12 ± 1.02 mg/g D.W. was found in the S40 fraction, at extraction parameters of 35 °C/45 MPa, yielding an antioxidant activity of 32.10 ± 0.17 mMol TEAC/g D.W. The representative carotenoids in the extract were zeaxanthin, β-carotene and lycopene, whereas all enriched SFE-CO2 extracts contained α-, β- and δ-tocopherol, with α-tocopherol representing around 82% of all fractions. β-sitosterol was the major phytosterol in the fractions derived from S45. All fractions contained significant fatty acids, with a predominance of linoleic acid. Remarkably, the enriched extracts showed a significant palmitoleic acid content, ranging from 53 to 65 µg/g. S40 extracts showed a good antibacterial activity against Staphylococcus aureus and Aeromonas hydrophila ATCC 7966, whereas S45 extracts showed a growth inhibition rate of 100% against Aspergillus niger after three days of growth. Our results are valuable, and they allow identifying the different profiles of extracts with many different applications in food, pharmaceutics, nutraceuticals and cosmeceuticals.
Collapse
Affiliation(s)
- Liliana Mihalcea
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Mihaela Turturică
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Elena Iulia Cucolea
- Cromatec Plus SRL, Research Center for Instrumental Analysis SCIENT, Petre Ispirescu Street 1, 077176 Tâncăbești, Romania; (E.I.C.); (G.-M.D.)
| | - George-Mădălin Dănilă
- Cromatec Plus SRL, Research Center for Instrumental Analysis SCIENT, Petre Ispirescu Street 1, 077176 Tâncăbești, Romania; (E.I.C.); (G.-M.D.)
| | - Loredana Dumitrașcu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Gigi Coman
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Oana Emilia Constantin
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Leontina Grigore-Gurgu
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
| | - Nicoleta Stănciuc
- Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Domnească Street 111, 800201 Galati, Romania; (L.M.); (M.T.); (L.D.); (G.C.); (O.E.C.); (L.G.-G.)
- Correspondence:
| |
Collapse
|
15
|
Segliņa D, Krasnova I, Grygier A, Radziejewska‐Kubzdela E, Rudzińska M, Górnaś P. Unique bioactive molecule composition of sea buckthorn (
Hippophae rhamnoides
L.) oils obtained from the peel, pulp, and seeds via physical “solvent‐free” approaches. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12524] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
| | | | - Anna Grygier
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition Poznań University of Life Sciences Poznań Poland
| | - Elżbieta Radziejewska‐Kubzdela
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition Poznań University of Life Sciences Poznań Poland
| | - Magdalena Rudzińska
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition Poznań University of Life Sciences Poznań Poland
| | | |
Collapse
|
16
|
Zhang Y, Zhou Y, Song Z, Jin J, Tang J, Wang X, Huang J, Jin Q. A chemometrics approach comparing characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oils obtained from seeds and cakes with different extraction methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5359-5367. [PMID: 33650118 DOI: 10.1002/jsfa.11184] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 02/19/2021] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Flax oil, a nutritive vegetable oil, is a rich natural source of the essential C18:3 α-linolenic acid and trace nutrients (tocopherol, phytosterol, polyphenol, flavonoid, etc.). In most small- and medium-sized facilities, the oil content in pressed cake is as high as 10%, which is not fully extracted and utilized. These cannot be neglected since they account for a considerable proportion. Characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oil obtained from seeds and cakes with different extraction methods - cold-pressing, hot-pressing (120 and 160 °C) and solvent extraction (oil extracted with solvent from flaxseed, cold-pressed cake, and hot-pressed cake) - were evaluated and analyzed using chemometrics methods. RESULTS The composition of C18:3 α-linolenic acid of flax oil was not affected by the extraction methods in this work. Flax oils extracted with solvent from pressed cakes had lower content of bioactive minor components (tocopherols and phytosterols) compared with pressed and solvent-extracted seed oils. The former also showed poorer oxidative stability and free radical scavenging capacity (polar fraction) when compared with the latter. Flax oils could be distinguished with principal component analysis and hierarchical cluster analysis. Tocopherols and phytosterols exhibited significant contributions to the antioxidant capacity of flax oils via correlation analysis and multiple linear regression analysis. CONCLUSION Tocopherols and phytosterols were appropriate and potent indicators for evaluating the antioxidant capacity of flax oil. Results have important implications for the industrial production and nutritional value of flax oil, especially for flax oils from the cakes after pressing. © 2021 Society of Chemical Industry.
Collapse
Affiliation(s)
- Youfeng Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yang Zhou
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhihua Song
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jun Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Junjun Tang
- Jiangsu Xingfumen Grain and Oil Co. Ltd, Taizhou, China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianhua Huang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| |
Collapse
|
17
|
Gâtlan AM, Gutt G. Sea Buckthorn in Plant Based Diets. An Analytical Approach of Sea Buckthorn Fruits Composition: Nutritional Value, Applications, and Health Benefits. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18178986. [PMID: 34501575 PMCID: PMC8431556 DOI: 10.3390/ijerph18178986] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 08/08/2021] [Accepted: 08/17/2021] [Indexed: 01/17/2023]
Abstract
Current nutritional trends include plant-based diets as nutritional behavior of consumers who are increasingly concerned about a healthy lifestyle. Sea buckthorn (Hippophaë rhamnoides L.) is a plant with great virtues, containing more than 100 types of compounds. It is a plant with versatile properties, multiple economic advantages and a rich history, which still continues in natural medicine, and it is hence included in the daily diet by more and more people for the prevention and treatment of diet-related diseases. Its uniqueness is due to its chemical composition and the health beneficial properties that rise from its composition. This review is a detailed analytical picture of the current state of knowledge currently available regarding the Hippophaë plant, providing an overview of the qualities of sea buckthorn. This article summarizes data on sea buckthorn’s nutritional value, health beneficial properties, and its applications.
Collapse
|
18
|
Wide Spectrum of Active Compounds in Sea Buckthorn ( Hippophae rhamnoides) for Disease Prevention and Food Production. Antioxidants (Basel) 2021; 10:antiox10081279. [PMID: 34439527 PMCID: PMC8389226 DOI: 10.3390/antiox10081279] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 08/06/2021] [Accepted: 08/10/2021] [Indexed: 11/25/2022] Open
Abstract
Growing demand for value-added products and functional foods is encouraging manufacturers to consider new additives that can enrich their products and help combat lifestyle diseases. The healthy properties of sea buckthorn have been recognized for centuries. This plant has a high content of bioactive compounds, including antioxidants, phytosterols, essential fatty acids, and amino acids, as well as vitamins C, K, and E. It also has a low content of sugar and a wide spectrum of volatiles, which contribute to its unique aroma. Sea buckthorn shows antimicrobial and antiviral properties, and is a potential nutraceutical or cosmeceutical. It was proven to help treat cardiovascular disease, tumors, and diabetes, as well as gastrointestinal and skin problems. The numerous health benefits of sea buckthorn make it a good candidate for incorporation into novel food products.
Collapse
|
19
|
Zhang Q, Liang D, Guo J, Guo R, Bi Y. Inclusion Complex of Sea Buckthorn Fruit Oil with β‐Cyclodextrin: Preparation Characterization and Antioxidant Activity. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100006] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Qiang Zhang
- College of Pharmacy Guangdong Pharmaceutical University Guangzhou 510000 China
| | - Dongyi Liang
- College of Pharmacy Guangdong Pharmaceutical University Guangzhou 510000 China
| | - Juan Guo
- College of Food Science Guangdong Pharmaceutical University Guangzhou 510000 China
| | - Rui‐Xue Guo
- College of Food Science Guangdong Pharmaceutical University Guangzhou 510000 China
| | - Yongguang Bi
- College of Pharmacy Guangdong Pharmaceutical University Guangzhou 510000 China
| |
Collapse
|
20
|
Yuan WQ, Hu JZ, Yin LQ, Lv ZL. Comparative Analysis of Essential Bioactive Components of Oils Originating from Three Chinese Loess Plateau Wild Crops. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12482] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Wei Qiong Yuan
- College of Biological Sciences and Biotechnology Beijing Forestry University Beijing 100083 China
| | - Jian Zhong Hu
- Plant Development Center for Soil and Water Conservation The Water Resources Ministry Beijing 100038 China
| | - Li Qiang Yin
- Plant Development Center for Soil and Water Conservation The Water Resources Ministry Beijing 100038 China
| | - Zhao Lin Lv
- College of Biological Sciences and Biotechnology Beijing Forestry University Beijing 100083 China
- Department of Beijing Key Laboratory of Forest Food Process and Safety Beijing Forestry University Beijing 100083 China
| |
Collapse
|
21
|
Comparative study of adsorption polysaccharide on bioactive components and in vitro antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) pulp oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110896] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
22
|
Ishak I, Hussain N, Coorey R, Ghani MA. Optimization and characterization of chia seed (Salvia hispanica L.) oil extraction using supercritical carbon dioxide. J CO2 UTIL 2021. [DOI: 10.1016/j.jcou.2020.101430] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
23
|
Chang M, Yang J, Guo X, Zhang T, Liu R, Jin Q, Wang X. Medium / long-chain structured triglycerides are superior to physical mixtures triglycerides in Caenorhabditis elegans lifespan through an AMPK modified pathway. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2020.100815] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
|
24
|
Lipophilic extracts isolated from European cranberry bush (Viburnum opulus) and sea buckthorn (Hippophae rhamnoides) berry pomace by supercritical CO 2 - Promising bioactive ingredients for foods and nutraceuticals. Food Chem 2021; 348:129047. [PMID: 33515951 DOI: 10.1016/j.foodchem.2021.129047] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 01/03/2021] [Accepted: 01/05/2021] [Indexed: 11/23/2022]
Abstract
Lipophilic extracts of Viburnum opulus (VOP) and Hippophae rhamnoides (SBP) berry pomace recovered by supercritical CO2 (SFE-CO2) were analysed by UPLC-Q-TOF-MS and GC × GC-TOF for their triacylglycerol, tocopherol, phytosterol and fatty acid composition, while oxidative stability was evaluated by Oxipres and Rancimat methods. SFE-CO2 recovered 16.99% and 26.24% of lipids from SBP and VOP, respectively. Linoleic, linolenic, oleic, palmitic and palmitoleic acids were major in SBP oil, while VOP oil was composed of almost equal amounts of linoleic and oleic acids. Therefore, remarkably higher diversity of triacylglycerols was identified in SBP. The content of β-sitosterol and α-tocopherol was 359.5-514.5 and 65.38-118.6 mg/100 g, respectively. Hydrocarbons were other quantitatively important lipophilic components, including health beneficial squalene. All extracts improved oxidative stability of mayonnaise. The extracts of berry processing by-products by green extraction method contain valuable bioactive constituents and could be of high interest for applications in functional foods and nutraceuticals.
Collapse
|
25
|
Sea buckthorn pulp oil nanoemulsions fabricated by ultra-high pressure homogenization process: A promising carrier for nutraceutical. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2020.110129] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
|
26
|
Jiang X, Li W, Zhou S, Jiang Y. Changes of physicochemical properties, oxidative stability and cellular anti-inflammatory potentials for sea-buckthorn pulp oils during refining. RSC Adv 2020; 10:36678-36685. [PMID: 35517976 PMCID: PMC9057029 DOI: 10.1039/d0ra07095e] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Accepted: 09/23/2020] [Indexed: 12/01/2022] Open
Abstract
The impact of the refining process on physicochemical properties, oxidative stability and cellular anti-inflammatory potentials of sea-buckthorn pulp oil (SBO) was investigated in this study. The results showed that acid and peroxide values of the tested SBOs decreased significantly after the refining process, while oxidative stability index (OSI) and anti-inflammatory potentials, measured as reduction in cellular inflammatory cytokine production, increased significantly. Interestingly, bleaching caused an unexpected increase in tocopherols as well as the greatest reduction in polycyclic aromatic hydrocarbons (PAHs). According to correlation analyses, tocopherol concentrations were significantly and positively correlated with OSI values and cellular anti-inflammatory potentials, while PHAs were negatively correlated with these factors. In general, refining is an effective way to improve the oxidative stability and anti-inflammatory capacity of SBO. The impact of the refining process on physicochemical properties, oxidative stability and cellular anti-inflammatory potentials of sea-buckthorn pulp oil (SBO) was investigated in this study.![]()
Collapse
Affiliation(s)
- Xiaofei Jiang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd No. 118 Gaodong Road Shanghai 200137 P. R. China +86 21 58481079 +86 21 31153015
| | - Wei Li
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd No. 118 Gaodong Road Shanghai 200137 P. R. China +86 21 58481079 +86 21 31153015.,University of Shanghai for Science and Technology, School of Medical Instrument & Food Engineering Shanghai 200093 P. R. China
| | - Shengmin Zhou
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd No. 118 Gaodong Road Shanghai 200137 P. R. China +86 21 58481079 +86 21 31153015
| | - Yuanrong Jiang
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd No. 118 Gaodong Road Shanghai 200137 P. R. China +86 21 58481079 +86 21 31153015
| |
Collapse
|
27
|
Zhang Y, Li T, Xu Z, Liu R, Zhang H, Wang X, Huang J, Jin Q. Comparison of the characteristics and oxidation kinetic parameters of flaxseed (
Linum usitatissimum L.
) oil products with different refining degree. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14753] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Youfeng Zhang
- School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu People’s Republic of China
| | - Tiannan Li
- School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu People’s Republic of China
| | - Ziye Xu
- School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu People’s Republic of China
| | - Ruijie Liu
- School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu People’s Republic of China
| | - Hui Zhang
- School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu People’s Republic of China
| | - Xingguo Wang
- School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu People’s Republic of China
| | - Jianhua Huang
- School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu People’s Republic of China
| | - Qingzhe Jin
- School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province National Engineering Research Center for Functional Food Jiangnan University Wuxi Jiangsu People’s Republic of China
| |
Collapse
|
28
|
Priyanka, Khanam S. Selection of suitable model for the supercritical fluid extraction of carrot seed oil: A parametric study. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108815] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
29
|
Sharma B, Arora S, Sahoo D, Deswal R. Comparative fatty acid profiling of Indian seabuckthorn showed altitudinal gradient dependent species-specific variations. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2020; 26:41-49. [PMID: 32158119 PMCID: PMC7036392 DOI: 10.1007/s12298-019-00720-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 09/14/2019] [Accepted: 10/10/2019] [Indexed: 05/15/2023]
Abstract
The present study provides the first comparative fatty acid profiling of the three Indian seabuckthorn species, collected from varying altitudes (2900-4300 masl) of Trans-Himalayas (Hippophae rhamnoides, H. tibetana) and Sikkim Himalayas (H. salicifolia) regions. Gas chromatography-mass spectrometry analysis showed variability in fatty acid composition of different seabuckthorn populations. Sikkim populations showed higher (1.28-1.6 folds) palmitic acid than Trans-Himalayan populations which possess higher linoleic (1.3-1.5 folds) and linolenic (1.6-1.8 folds) acids. Interestingly, a strong altitudinal gradient associated positive correlation was observed with the degree of unsaturation and PUFA content while negative correlation was observed with saturated fatty acids content of different seabuckthorn populations. H. salicifolia collected from Sikkim showed healthy ω-6:ω-3 ratio (closer to 1:1) of functional lipids exhibiting its better nutraceutical potential than other commonly used seed oils. Interestingly, H. tibetana from Losar showed higher (5.81) degree of unsaturation than Sikkim populations (3.5) suggesting its better stress tolerance trait. Chemo-taxonomic diversity analysis also formed two broad clusters of Trans-Himalayan and Sikkim populations which correlated with earlier taxonomic studies.
Collapse
Affiliation(s)
- Bhavana Sharma
- Molecular Physiology and Proteomics Laboratory, Department of Botany, University of Delhi, New Delhi, Delhi 110007 India
| | - Shaweta Arora
- Department of Botany, University of Delhi, New Delhi, Delhi India
| | - Dinabandhu Sahoo
- Department of Biotechnology, Institute of Bioresources and Sustainable Development, Imphal, Manipur India
| | - Renu Deswal
- Molecular Physiology and Proteomics Laboratory, Department of Botany, University of Delhi, New Delhi, Delhi 110007 India
| |
Collapse
|
30
|
Liu R, Lu M, Zhang T, Zhang Z, Jin Q, Chang M, Wang X. Evaluation of the Antioxidant Properties of Micronutrients in Different Vegetable Oils. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201900079] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Ruijie Liu
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Mengyao Lu
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Tao Zhang
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Zhiyan Zhang
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Ming Chang
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and SafetySynergetic Innovation Center of Food Safety and NutritionSchool of Food Science and TechnologyJiangnan University 1800 Lihu Road Wuxi 214122 Jiangsu P. R. China
| |
Collapse
|
31
|
Gu LB, Zhang GJ, Du L, Du J, Qi K, Zhu XL, Zhang XY, Jiang ZH. Comparative study on the extraction of Xanthoceras sorbifolia Bunge (yellow horn) seed oil using subcritical n-butane, supercritical CO2, and the Soxhlet method. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.078] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
32
|
Guo X, Shi L, Yang S, Yang R, Dai X, Zhang T, Liu R, Chang M, Jin Q, Wang X. Effect of sea-buckthorn pulp and flaxseed residues on quality and shelf life of bread. Food Funct 2019; 10:4220-4230. [DOI: 10.1039/c8fo02511h] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Sea-buckthorn and flaxseed residues are high-value materials with potential application in bread-baking.
Collapse
|
33
|
Shi L, Zheng L, Zhao C, Jin Q, Wang X. Chemical composition and antioxidant capacity of extracts from the whole berry, pulp and seed of Hippophae¨ rhamnoides ssp. yunnanensis. Nat Prod Res 2018; 33:3596-3600. [PMID: 30445840 DOI: 10.1080/14786419.2018.1488703] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
In the present study, profiles of fatty acid, sn-2 fatty acid, triglyceride, phytochemical (including tocopherol/tocotrienol, phytosterol, flavonoid, carotenoid and polyphenol) and antioxidant capacity of extracts from the whole berry, pulp and seed of Hippophae¨ rhamnoides ssp. yunnanensis were investigated and compared. The distributions of fatty acid, sn-2 fatty acid and triglyceride that was identified using ultra-performance liquid chromatography tandem quadrupole time of flight mass spectrometry (UPLC-Q-TOF/MS) showed obvious differences among the different parts of the ssp. yunnanensis. The whole berry and pulp extracts exhibited high flavonoid, carotenoid and polyphenol contents, whereas, the seed portion expressed high tocopherol/tocotrienol and phytosterol concentrations. Results deduced from this study demonstrated that ssp. yunnanensis is a rich source of unsaturated fatty acid and bioactive minor component, which should be further developed and utilized by breeders and planters.
Collapse
Affiliation(s)
- Longkai Shi
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Li Zheng
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Chenwei Zhao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University , Wuxi , China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University , Wuxi , China
| |
Collapse
|
34
|
Li X, Shen Y, Wu G, Qi X, Zhang H, Wang L, Qian H. Determination of Key Active Components in Different Edible Oils Affecting Lipid Accumulation and Reactive Oxygen Species Production in HepG2 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:11943-11956. [PMID: 30350970 DOI: 10.1021/acs.jafc.8b04563] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Owing to the poor ability of cells to decompose triglycerides, most studies of edible oil have depended on animal or clinical trials. However, such trials are expensive and time-consuming, and the results are limited to considerable individual differences. This is the first study to comprehensively investigate the effect of different oils on the lipid accumulation and reactive oxygen species (ROS) production in HepG2 cells by hydrolyzing oil to fatty acids with integrated fat content. In addition, the key components of fatty acid composition, phytosterol, polyphenols, and tocopherol/tocotrienol in different oils, contributing to a decrease in content of lipid accumulation, cholesterol, ROS, and malondialdehyde (MDA), were analyzed using multivariate analysis. The results showed that the lipid accumulation content of coconut oil, Pu'er tea oil, olive oil, and flaxseed oil at a concentration of 200 μM decreased by 45.98 ± 0.75, 50.35 ± 1.37, 40.43 ± 2.44, and 42.76 ± 1.88%, respectively, compared with the lard. In addition, the ROS contents of Pu'er tea oil, olive oil, and flaxseed oil had no significant difference from that of control cells ( p < 0.05). In the results, (3β,5α)-stigmastan-3-yl, cholane-5,20(22)-diene-3b-ph, and β-sitosterol were determined to be the key components in edible oils associated with lipid accumulation and ROS production.
Collapse
Affiliation(s)
- Xiaojing Li
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Yingbin Shen
- Department of Food Science and Engineering, School of Science and Engineering , Jinan University , Guangzhou 510632 , Guangdong , China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Li Wang
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
- School of Food Science and Technology , Jiangnan University , Wuxi 214122 , China
| |
Collapse
|
35
|
Gęgotek A, Jastrząb A, Jarocka-Karpowicz I, Muszyńska M, Skrzydlewska E. The Effect of Sea Buckthorn ( Hippophae rhamnoides L.) Seed Oil on UV-Induced Changes in Lipid Metabolism of Human Skin Cells. Antioxidants (Basel) 2018; 7:E110. [PMID: 30142919 PMCID: PMC6162715 DOI: 10.3390/antiox7090110] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 08/10/2018] [Accepted: 08/20/2018] [Indexed: 12/14/2022] Open
Abstract
Lipids and proteins of skin cells are the most exposed to harmful ultraviolet (UV) radiation contained in sunlight. There is a growing need for natural compounds that will protect these sensitive molecules from damage, without harmful side effects. The aim of this study was to investigate the effect of sea buckthorn seed oil on the redox balance and lipid metabolism in UV irradiated cells formed different skin layers to examine whether it had a protective effect. Human keratinocytes and fibroblasts were subjected to UVA (ultraviolet type A; 30 J/cm² and 20 J/cm²) or UVB (ultraviolet type B; 60 mJ/cm² and 200 mJ/cm², respectively) radiation and treated with sea buckthorn seed oil (500 ng/mL), and the redox activity was estimated by reactive oxygen species (ROS) generation and enzymatic/non-enzymatic antioxidants activity/level (using electron spin resonance (ESR), high-performance liquid chromatography (HPLC), and spectrophotometry). Lipid metabolism was measured by the level of fatty acids, lipid peroxidation products, endocannabinoids and phospholipase A2 activity (GC/MS (gas chromatography/mass spectrometry), LC/MS (liquid chromatography/mass spectrometry), and spectrophotometry). Also, transcription factor Nrf2 (nuclear erythroid 2-related factor) and its activators/inhibitors, peroxisome proliferator-activated receptors (PPAR) and cannabinoid receptor levels were measured (Western blot). Sea buckthorn oil partially prevents UV-induced ROS generation and enhances the level of non-enzymatic antioxidants such as glutathione (GSH), thioredoxin (Trx) and vitamins E and A. Moreover, it stimulates the activity of Nrf2 leading to enhanced antioxidant enzyme activity. As a result, decreases in lipid peroxidation products (4-hydroxynonenal, 8-isoprostaglandin) and increases in the endocannabinoid receptor levels were observed. Moreover, sea buckthorn oil treatment enhanced the level of phospholipid and free fatty acids, while simultaneously decreasing the cannabinoid receptor expression in UV irradiated keratinocytes and fibroblasts. The main differences in sea buckthorn oil on various skin cell types was observed in the case of PPARs-in keratinocytes following UV radiation PPAR expression was decreased by sea buckthorn oil treatment, while in fibroblasts the reverse effect was observed, indicating an anti-inflammatory effect. With these results, sea buckthorn seed oil exhibited prevention of UV-induced disturbances in redox balance as well as lipid metabolism in skin fibroblasts and keratinocytes, which indicates it is a promising natural compound in skin photo-protection.
Collapse
Affiliation(s)
- Agnieszka Gęgotek
- Department of Inorganic and Analytical Chemistry, Medical University of Bialystok, Bialystok 15-089, Poland.
| | - Anna Jastrząb
- Department of Inorganic and Analytical Chemistry, Medical University of Bialystok, Bialystok 15-089, Poland.
| | - Iwona Jarocka-Karpowicz
- Department of Inorganic and Analytical Chemistry, Medical University of Bialystok, Bialystok 15-089, Poland.
| | - Marta Muszyńska
- Department of Inorganic and Analytical Chemistry, Medical University of Bialystok, Bialystok 15-089, Poland.
| | - Elżbieta Skrzydlewska
- Department of Inorganic and Analytical Chemistry, Medical University of Bialystok, Bialystok 15-089, Poland.
| |
Collapse
|
36
|
Shi L, Zheng L, Zhang Y, Liu R, Chang M, Huang J, Jin Q, Zhang H, Wang X. Evaluation and Comparison of Lipid Composition, Oxidation Stability, and Antioxidant Capacity of Sesame Oil: An Industrial-Scale Study Based on Oil Extraction Method. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800158] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Longkai Shi
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Li Zheng
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Yiren Zhang
- University of Liverpool; Cambridge Court; Liverpool L7 7JB United Kingdom
| | - Ruijie Liu
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Ming Chang
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Jianhua Huang
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Qingzhe Jin
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Hui Zhang
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Xingguo Wang
- School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| |
Collapse
|
37
|
Gao P, Liu R, Jin Q, Wang X. Comparison of Different Processing Methods of Iron Walnut Oils (Juglans sigillata
): Lipid Yield, Lipid Compositions, Minor Components, and Antioxidant Capacity. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800151] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Pan Gao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; National Engineering Research Center for Functional Food; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Ruijie Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; National Engineering Research Center for Functional Food; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; National Engineering Research Center for Functional Food; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province; National Engineering Research Center for Functional Food; School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| |
Collapse
|
38
|
Shi LK, Zheng L, Mao JH, Zhao CW, Huang JH, Liu RJ, Chang M, Jin QZ, Wang XG. Effects of the variety and oil extraction method on the quality, fatty acid composition and antioxidant capacity of Torreya grandis kernel oils. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.080] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
39
|
Xie D, Mu H, Tang T, Wang X, Wei W, Jin J, Wang X, Jin Q. Production of three types of krill oils from krill meal by a three-step solvent extraction procedure. Food Chem 2017; 248:279-286. [PMID: 29329855 DOI: 10.1016/j.foodchem.2017.12.068] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 11/07/2017] [Accepted: 12/18/2017] [Indexed: 12/22/2022]
Abstract
In this study, a three-step extraction method (separately use acetone, hexane, and ethanol as extraction solvent in each step) was conducted to selectively extract three types of krill oils with different compositions. The lipid yields were 5.08% in step 1, 4.80% in step 2, and 9.11% in step 3, with a total of 18.99%. The krill oil extracted with acetone in step 1 (A-KO) contained the lowest contents of phospholipids (PL) (2.32%) and n-3 polyunsaturated fatty acids (PUFA) (16.63%), but the highest levels of minor components (505.00 mg/kg of astaxanthin, 29.39 mg/100 g of tocopherols, 34.32 mg/100 g of vitamin A and 27.95 mg/g of cholesterol). By contrast, despite having traces of minor components, the krill oil extracted using ethanol in step 3 (E-KO) was the most abundant in PL (59.52%) and n-3 PUFA (41.74%). The krill oil extracted using hexane in step 2 (H-KO) expressed medium contents of all the testing indices. The oils showed significant differences in the antioxidant capacity (E-KO > H-KO > A-KO) which exhibited positive correlation with the PL content. These results could be used for further development of a wide range of krill oil products with tailor-made functions.
Collapse
Affiliation(s)
- Dan Xie
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China; Zhonghai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd, Jiangnan University National University Science Park, 100 Jinxi Road, Wuxi, Jiangsu 214125, PR China
| | - Hongyan Mu
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Qingdao, Shandong 266109, PR China
| | - Tianpei Tang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Xiaosan Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Wei Wei
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Jun Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, PR China.
| |
Collapse
|
40
|
Shi LK, Zheng L, Liu RJ, Chang M, Jin QZ, Wang XG. Chemical Characterization, Oxidative Stability, and In Vitro Antioxidant Capacity of Sesame Oils Extracted by Supercritical and Subcritical Techniques and Conventional Methods: A Comparative Study Using Chemometrics. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700326] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Long-Kai Shi
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Li Zheng
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Rui-Jie Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Ming Chang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Qing-Zhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| | - Xing-Guo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology; Jiangnan University; Wuxi 214122 China
| |
Collapse
|