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Shahrajabian MH, Sun W. The Golden Spice for Life: Turmeric with the Pharmacological Benefits of Curcuminoids Components, Including Curcumin, Bisdemethoxycurcumin, and Demethoxycurcumins. Curr Org Synth 2024; 21:665-683. [PMID: 37287298 DOI: 10.2174/1570179420666230607124949] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 06/09/2023]
Abstract
BACKGROUND Turmeric (Curcuma longa L.), belonging to the Zingiberaceae family, is a perennial rhizomatous plant of tropical and subtropical regions. The three major chemical components responsible for the biological activities of turmeric are curcumin, demethoxycurcumin, and bisdemethoxycurcumin. METHODS The literature search included review articles, analytical studies, randomized control experiments, and observations, which have been gathered from various sources, such as Scopus, Google Scholar, PubMed, and ScienceDirect. A review of the literature was carried out using the keywords: turmeric, traditional Chinese medicine, traditional Iranian medicine, traditional Indian medicine, curcumin, curcuminoids, pharmaceutical benefits, turmerone, demethoxycurcumin, and bisdemethoxycurcumin. The main components of the rhizome of the leaf are α-turmerone, β-turmerone, and arturmerone. RESULTS The notable health benefits of turmeric are antioxidant activity, gastrointestinal effects, anticancer effects, cardiovascular and antidiabetic effects, antimicrobial activity, photoprotector activity, hepatoprotective and renoprotective effects, and appropriate for the treatment of Alzheimer's disease and inflammatory and edematic disorders. DISCUSSION Curcuminoids are phenolic compounds usually used as pigment spices with many health benefits, such as antiviral, antitumour, anti-HIV, anti-inflammatory, antiparasitic, anticancer, and antifungal effects. Curcumin, bisdemethoxycurcumin, and demethoxycurcumin are the major active and stable bioactive constituents of curcuminoids. Curcumin, which is a hydroponic polyphenol, and the main coloring agent in the rhizomes of turmeric, has anti-inflammatory, antioxidant, anti-cancer, and anticarcinogenic activities, as well as beneficial effects for infectious diseases and Alzheimer's disease. Bisdemethoxycurcumin possesses antioxidant, anti-cancer, and anti-metastasis activities. Demethoxycurcumin, which is another major component, has anti-inflammatory, antiproliferative, and anti-cancer activities and is the appropriate candidate for the treatment of Alzheimer's disease. CONCLUSION The goal of this review is to highlight the health benefits of turmeric in both traditional and modern pharmaceutical sciences by considering the important roles of curcuminoids and other major chemical constituents of turmeric.
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Affiliation(s)
| | - Wenli Sun
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China
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Bergesse AE, Asensio CM, Quiroga PR, Ryan LC, Grosso NR, Nepote V. Microencapsulation of phenolic compounds extracted from soybean seed coats by spray-drying. J Food Sci 2023; 88:4457-4471. [PMID: 37799104 DOI: 10.1111/1750-3841.16775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2023] [Revised: 08/18/2023] [Accepted: 09/06/2023] [Indexed: 10/07/2023]
Abstract
This study aimed to characterize and microencapsulate soybean seed coats phenolic compounds by spray-drying, evaluating physicochemical properties and storage stability. Different extraction methodologies were used to obtain crude extract (SCE), ethyl acetate fraction, water fraction, and bound phenolic extract. Extraction yield, total phenolic and flavonoid contents, and antioxidant capacity were determined. HPLC-electrospray ionization source-MS/MS analysis was performed on SCE. Microencapsulation by spray-drying of SCE incorporating 10%, 20%, and 30% maltodextrin (MD) was carried out. Drying yield (DY), encapsulation efficiency (EE), moisture, morphology and particle size, dry, and aqueous storage stability were evaluated on the microcapsules. SCE had 7.79 g/100 g polyphenolic compounds (mainly isoflavones and phenolic acids) with antioxidant activity. Purification process by solvent partitioning allowed an increase of phenolic content and antioxidant activity. Microcapsules with 30% MD exhibited the highest DY, EE, and stability. Microencapsulated polyphenolic compounds from soybean seed coats can be used as functional ingredients in food products. PRACTICAL APPLICATION: Soybean seed coat is a usually discarded agro-industrial by-product, which presents antioxidant compounds of interest to human health. These compounds are prone to oxidation due to their chemical structure; therefore, microencapsulation is a viable and reproducible solution to overcome stability-related limitations. Microencapsulation of soybean seed coats polyphenols is an alternative which protects and extends the stability of phenolic compounds that could be potentially incorporated into food products as a natural additive with antioxidant properties.
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Affiliation(s)
- Antonella Estefanía Bergesse
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Claudia Mariana Asensio
- Department of Botany and Plant Sciences, University of California, Riverside, CA, United States
| | - Patricia Raquel Quiroga
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Liliana Cecilia Ryan
- Escuela de Nutrición, Facultad de Ciencias Médicas (FCM), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Nelson Rubén Grosso
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Agropecuarias (FCA), Universidad Nacional de Córdoba (UNC), Córdoba, Argentina
| | - Valeria Nepote
- Consejo, Nacional de Investigaciones Científicas y Técnicas (CONICET), Instituto Multidisciplinario de Biología Vegetal (IMBIV), Córdoba, Argentina
- Facultad de Ciencias Exactas, Físicas y Naturales (UNC), Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Córdoba, Argentina
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Xu Y, Luo Y, Weng Z, Xu H, Zhang W, Li Q, Liu H, Liu L, Wang Y, Liu X, Liao L, Wang X. Microenvironment-Responsive Metal-Phenolic Nanozyme Release Platform with Antibacterial, ROS Scavenging, and Osteogenesis for Periodontitis. ACS NANO 2023; 17:18732-18746. [PMID: 37768714 DOI: 10.1021/acsnano.3c01940] [Citation(s) in RCA: 26] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/29/2023]
Abstract
Periodontitis is a chronic inflammatory disease deriving from dental plaque, characterized by the excessive accumulation of reactive oxygen species (ROS), matrix metalloproteinase (MMP) and other substances, resulting in the destruction of periodontal tissues. At present, the main therapeutic modalities, such as local mechanical debridement and antibiotic delivery, are not only difficult to solve the intractable bacterial biofilm effectively but also tricky to ameliorate the excessive inflammatory response as well as regenerate the impaired periodontal tissues. Herein, we have proposed the TM/BHT/CuTA hydrogel system formed by the self-assembly of the copper-based nanozyme (copper tannic acid coordination nanosheets, CuTA NSs) and the triglycerol monostearate/2,6-di-tert-butyl-4-methylphenol (TM/BHT) hydrogel. The negatively charged TM/BHT/CuTA can retain at the inflammation sites with a positive charge through electrostatic adsorption and hydrolyze in response to the increasing MMP of periodontitis, realizing the on-demand release of the CuTA nanozyme. The released CuTA nanozyme has antibacterial and antiplaque properties. Meanwhile, as a metal-phenolic nanozyme, it can scavenge multiple ROS by simulating the cascade process of superoxide dismutase (SOD) and catalase (CAT). Further, the CuTA nanozyme can modulate the macrophage polarization from M1 phenotype to M2 phenotype through the Nrf2/NF-κB pathway, which reduces the pro-inflammatory cytokines, increases the anti-inflammatory cytokines, and promotes the expression of osteogenetic genes successively, thus relieving the inflammation and accelerating the tissue regeneration of periodontitis. Altogether, this multifunctional nanozyme on-demand release platform (TM/BHT/CuTA) provides a desirable strategy for the treatment of periodontitis.
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Affiliation(s)
- Yingying Xu
- The Affiliated Stomatological Hospital, Nanchang University, Nanchang, Jiangxi 330006, P. R. China
- The National Engineering Research Center for Bioengineering Drugs and the Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
| | - Yifan Luo
- The National Engineering Research Center for Bioengineering Drugs and the Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
| | - Zhenzhen Weng
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
| | - Haichang Xu
- The National Engineering Research Center for Bioengineering Drugs and the Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
| | - Wei Zhang
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
| | - Qun Li
- The Affiliated Stomatological Hospital, Nanchang University, Nanchang, Jiangxi 330006, P. R. China
- The National Engineering Research Center for Bioengineering Drugs and the Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
| | - Huijie Liu
- The Affiliated Stomatological Hospital, Nanchang University, Nanchang, Jiangxi 330006, P. R. China
- The National Engineering Research Center for Bioengineering Drugs and the Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
| | - Lubing Liu
- The National Engineering Research Center for Bioengineering Drugs and the Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
| | - Yanmei Wang
- The National Engineering Research Center for Bioengineering Drugs and the Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
| | - Xuexia Liu
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
- College of Chemistry and Chemical Engineering, Jinggangshan University, Ji'an, Jiangxi 343009, P. R. China
| | - Lan Liao
- The Affiliated Stomatological Hospital, Nanchang University, Nanchang, Jiangxi 330006, P. R. China
- Medical College, Jinggangshan University, Ji'an, Jiangxi 343009, P. R. China
| | - Xiaolei Wang
- The National Engineering Research Center for Bioengineering Drugs and the Technologies, Institute of Translational Medicine, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
- School of Chemistry and Chemical Engineering, Nanchang University, Nanchang, Jiangxi 330088, P. R. China
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Guo M, Yang L, Li X, Tang H, Li X, Xue Y, Duan Z. Antioxidant Efficacy of Rosemary Extract in Improving the Oxidative Stability of Rapeseed Oil during Storage. Foods 2023; 12:3583. [PMID: 37835236 PMCID: PMC10572867 DOI: 10.3390/foods12193583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 10/15/2023] Open
Abstract
Rapeseed oil is an important source of edible oil in the human diet and is also highly susceptible to oxidative deterioration. It has been demonstrated that rosemary extract (RE) can increase the oxidative stability of oils. In this work, the antioxidant capacity of rapeseed oil after the addition of RE during storage and the optimum addition of RE in rapeseed oil were investigated. Oxidative stability evaluation results demonstrate that the shelf life of rapeseed oil with the incorporation of 100 mg/kg of RE was equivalent to that with the addition of 50 mg/kg of tert-butyl hydroxyquinone (TBHQ). Storage test analysis results show that RE remarkably delayed the oxidation of rapeseed oil when the storage container was unsealed. The optimum amount of RE as an addition was 50-200 mg/kg under room temperature storage, while it was 150 mg/kg under Schaal oven storage. The antioxidant capacity of rapeseed oil with 50 mg/kg of RE added was remarkably higher than that with 50 mg/kg of TBHQ added after 20 d of storage, according to the Schaal oven test. Additionally, the addition of RE delayed the degradation of endogenous α-tocopherol in rapeseed oil. This study comprehensively evaluated the antioxidant properties of rapeseed oil when RE was added and it provides a new strategy for establishing healthy, nutritious, and safe oil preservation measures.
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Affiliation(s)
| | | | | | | | | | | | - Zhangqun Duan
- Institute of Cereal & Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing 102209, China; (M.G.); (L.Y.); (X.L.); (H.T.); (X.L.); (Y.X.)
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5
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Chen Z, Shi Z, Meng Z. Development and characterization of antioxidant-fortified oleogels by encapsulating hydrophilic tea polyphenols. Food Chem 2023; 414:135664. [PMID: 36821915 DOI: 10.1016/j.foodchem.2023.135664] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 01/21/2023] [Accepted: 02/07/2023] [Indexed: 02/11/2023]
Abstract
The application of hydrophilic compounds in lipid systems was limited due to their poor solubility. In this study, antioxidant-fortified oleogels containing hydrophilic antioxidants tea polyphenols (TP) were developed. The hydrophilic TP was encapsulated in glyceryl monostearate (GMS) to form TP gelling agents, which successfully made TP uniformly dispersed in oleogels. The lipophilic curcumin was directly dissolved in soybean oil to distribute in oleogels. Oxidative stability experiments showed that the addition of TP greatly improve the oxidative stability of oleogels. Compared to curcumin, TP played a particularly stronger antioxidant effect, indicating that hydrophilic antioxidants had promising applications in oleogels. In addition, the synergistic value was calculated to confirm that there was a certain synergistic effect between these two antioxidants. This study initiated a method to uniformly disperse hydrophilic antioxidants in oleogels, providing an effective solution for the construction of lipid products loaded with hydrophilic bioactive ingredients.
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Affiliation(s)
- Zhujian Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zhangyu Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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6
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Javani‐Seraji S, Bazargani‐Gilani B, Aghajani N. Influence of extraction techniques on the efficiency of pomegranate ( Punica granatum L.) peel extracts in oxidative stability of edible oils. Food Sci Nutr 2023; 11:2344-2355. [PMID: 37181315 PMCID: PMC10171502 DOI: 10.1002/fsn3.3244] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/26/2022] [Accepted: 01/16/2023] [Indexed: 02/05/2023] Open
Abstract
In this study, the effects of pomegranate (Punica granatum L.) peel extract (PPE) on the oxidative stability of soybean oil and ghee were investigated under heat conditions. Three extraction methods (immersion, ultrasound, and combined immersion-ultrasound) with eight solvents (hot water, cold water, absolute methanol, methanol 50%, absolute ethanol, ethanol 50%, absolute acetone, and acetone 50%) were used for the evaluation of the extracts. Ethanolic extract in maceration method significantly (p ≤ .05) showed the highest DPPH radical scavenging activity (95.018%), reducing power (3.981), and total phenolic content (520 mg GAE/g) compared to the other samples. Then, the effects of PPE in various concentrations (200, 400, 600, and 800 ppm) were compared to the synthetic antioxidant (Butylated hydroxytoluene 200 ppm) in the oxidative stability of soybean oil under 65°C and ghee under 55°C for 24 days with 6-day intervals, respectively. During storage period, all treatments showed a significant decrease (p ≤ .05) in peroxide value, thiobarbituric acid reactive substances, conjugated dienes value, polar compounds value, and acid value compared to the control. Except for the PPE 200 treatment, the other treatments exhibited superior efficiency to the synthetic antioxidant in a dose-dependent manner in accelerated stored edible oils. Based on the sensory analyses (flavor, odor, color, and overall acceptability), PPE significantly (p ≤ .05) preserved the sensory features compared to the control group during the entire storage time. PPE 800 ppm was the most efficient treatment in all analyses, followed by PPE 600, 400, and 200 ppm, respectively. Finally, it was concluded that PPE can be introduced as a unique alternative to synthetic antioxidants in edible oils under heating conditions.
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Affiliation(s)
- Samira Javani‐Seraji
- Department of Food Hygiene and Quality Control, Faculty of Veterinary ScienceBu‐Ali Sina UniversityHamedanIran
| | - Behnaz Bazargani‐Gilani
- Department of Food Hygiene and Quality Control, Faculty of Veterinary ScienceBu‐Ali Sina UniversityHamedanIran
| | - Narjes Aghajani
- Department of Food Science and Technology, Bahar Faculty of Food Science and TechnologyBu‐Ali Sina UniversityHamedanIran
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Gharby S, Oubannin S, Ait Bouzid H, Bijla L, Ibourki M, Gagour J, Koubachi J, Sakar EH, Majourhat K, Lee LH, Harhar H, Bouyahya A. An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils. Foods 2022; 11:3258. [PMID: 37431007 PMCID: PMC9601662 DOI: 10.3390/foods11203258] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 07/30/2023] Open
Abstract
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
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Affiliation(s)
- Saïd Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan 93002, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Genomic Center of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
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Rahmati S, Bazargani‐Gilani B, Aghajani N. Effect of extraction methods on the efficiency of sumac ( Rhus coriaria L.) fruit extract in soybean oil quality during accelerated conditions. Food Sci Nutr 2022; 10:3302-3313. [PMID: 36249969 PMCID: PMC9548368 DOI: 10.1002/fsn3.2919] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2021] [Revised: 04/17/2022] [Accepted: 04/21/2022] [Indexed: 11/25/2022] Open
Abstract
Herbal extracts containing natural bioactive substances with numerous beneficial effects have been recently noticed as appropriate alternatives for synthetic food preservatives. In this study, we aimed to optimize the effects of different sumac (Rhus coriaria) fruit extracts (SFE) on oxidative stability of soybean oil under accelerated conditions compared to a synthetic antioxidant. Hydro-ethanolic extracts (70%) of sumac fruits were prepared by three methods of immersion (I-SFE), ultrasound (U-SFE), and microwave (M-SFE). According to the response surface methodology (RSM), 13 runs were considered in the concentrations of 0, 500, and 1000 ppm of each extract that were added to the soybean oil and stored at 60°C for a 20-day period. All of the treatments were significantly (p < .05) efficient in preventing the chemical and sensory changes of soybean oil compared to the control in the dose-dependent manner during storage period. I-SFE treatment showed the lowest peroxide value (PV) (0.000063 meq (milliequivalents) O2/kg oil), thiobarbituric acid reactive substances (TBARS) (115.06 MDA (malondialdehyde)/kg oil), and acid value (0.0169 mg KOH (potassium hydroxide)/kg oil) among the other extracts at the end of the storage period. Furthermore, I-SFE treatment earned the highest sensory scores (flavor, color, odor, and overall acceptability) of soybean oil in the range of 4-5 in comparison to the other treatments and synthetic antioxidant during storage time. According to the analysis of RSM, I-SFE in the concentration of 999.998 ppm could optimally enhance the shelf life of soybean oil for 11.3614 days under accelerated conditions. It was concluded that I-SFE with the same efficiency as synthetic antioxidants can be considered as a suitable alternative in soybean oil with various health benefits.
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Affiliation(s)
- Sepideh Rahmati
- Department of Food Hygiene and Quality ControlFaculty of Veterinary ScienceBu‐Ali Sina UniversityHamedanIran
| | - Behnaz Bazargani‐Gilani
- Department of Food Hygiene and Quality ControlFaculty of Veterinary ScienceBu‐Ali Sina UniversityHamedanIran
| | - Narjes Aghajani
- Department of Food Science and TechnologyBahar Faculty of Food Science and TechnologyBu‐Ali Sina UniversityHamedanIran
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Gao Y, Lu Y, Zhang N, Udenigwe CC, Zhang Y, Fu Y. Preparation, pungency and bioactivity of gingerols from ginger ( Zingiber officinale Roscoe): a review. Crit Rev Food Sci Nutr 2022; 64:2708-2733. [PMID: 36135317 DOI: 10.1080/10408398.2022.2124951] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Ginger has been widely used for different purposes, such as condiment, functional food, drugs, and cosmetics. Gingerols, the main pungent component in ginger, possess a variety of bioactivities. To fully understand the significance of gingerols in the food and pharmaceutical industry, this paper first recaps the composition and physiochemical properties of gingerols, and the major extraction and synthesis methods. Furthermore, the pungency and bioactivity of gingerols are reviewed. In addition, the food application of gingerols and future perspectives are discussed. Gingerols, characterized by a 3-methoxy-4-hydroxyphenyl moiety, are divided into gingerols, shogaols, paradols, zingerone, gingerdiones and gingerdiols. At present, gingerols are extracted by conventional, innovative, and integrated extraction methods, and synthesized by chemical, biological and in vitro cell synthesis methods. Gingerols can activate transient receptor potential vanilloid type 1 (TRPV1) and induce signal transduction, thereby exhibiting its pungent properties and bioactivity. By targeted mediation of various cell signaling pathways, gingerols display potential anticancer, antibacterial, blood glucose regulatory, hepato- and renal-protective, gastrointestinal regulatory, nerve regulatory, and cardiovascular protective effects. This review contributes to the application of gingerols as functional ingredients in the food and pharmaceutical industry.
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Affiliation(s)
- Yuge Gao
- College of Food Science, Southwest University, Chongqing, China
- Westa College, Southwest University, Chongqing, China
| | - Yujia Lu
- Department of Epidemiology, Harvard University T.H. Chan School of Public Health, Boston, Massachusetts, USA
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, China
| | - Chibuike C Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario, Canada
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
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Comparison of Antioxidant and Alpha-Glucosidase Inhibitory Properties of Moringa peregrina and Ferulago carduchorum Leaf Extracts and Microencapsulation of Superior Plant. J FOOD QUALITY 2022. [DOI: 10.1155/2022/5887180] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Today, medicinal plants have a crucial role in treating diseases such as diabetes and cancer. These plants do not impose any side effects owing to their bioactive compounds in comparison with chemical drugs. Several studies have demonstrated antioxidant capacity and α-glucosidase inhibitory effects of bioactive compounds from medicinal plants. According to previous studies, Moringa peregrina (MP) and Ferulago carduchorum (FC) are two promising plants in terms of antioxidant capacity and α-glucosidase inhibitory effects. This research followed a three-stage study. In the first stage, the antioxidant and α-glucosidase inhibitory properties of MP and FC ethanolic extracts, native to Iran, were compared using spectrophotometric methods. The results showed that the ABTS•+ radical scavenging and α-glucosidase enzyme inhibitory activities of both plants were dependent on extract concentration. MP exhibited lower IC50 values in both tests, 1.01 and 4.96 mg·mL−1, respectively. Accordingly, the extract of MP was selected for further experiments. In the second stage, total phenolic content (TPC) and GC-MS analysis were conducted on MP extract to investigate the reason behind its antioxidant capacity and α-glucosidase inhibitory properties. Results of assessing total phenolic content (TPC) using the Folin-Ciocalteu method revealed a strong positive correlation between TPC with antioxidant activity (r = 0.94,
). GC-MS was used to identify phytoconstituents of the extract, leading to the determination of 35 components whose major one was vitamin E (10.2%). To ensure its suitability for food fortification, in the third stage, encapsulation of the MP extract was followed. Microencapsulation was performed using three polymer coatings, and the effects of carriers were investigated on moisture content, solubility, bulk density, microencapsulation yield, particle size, antioxidant activity, and TPC. According to the experiments, antioxidant activity and TPC were retained well in all carriers. Moreover, SEM, DSC, and FTIR analyses confirmed that the extract was well-coated and no surface fractures were observed. The results indicated that MP can be a promising plant for food fortification as a natural antioxidant and antidiabetic source.
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Improving the Oxidation Stability and Shelf-Life of Peanut Oil by Addition of Rosemary Extract Combined with Vitamin C and Ascorbyl Palmitate. J FOOD QUALITY 2022. [DOI: 10.1155/2022/7229412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Rosemary extracts are natural antioxidants, which can be considered an alternative for synthetic antioxidants in the food industry. The aim of the present study was to evaluate the oxidation stability and shelf-life of rosemary extracts combined with vitamin C (VC) and ascorbyl palmitate (AP) in peanut oil stored at 65°C. Peanut oil with tertbutyl hydroquinone (TBHQ) and without additives served as positive and negative controls, respectively. The peroxide value (POV), thiobarbituric acid reactant (TBARs), conjugated diene (CD), and conjugated triene (CT) values of the peanut oil samples were evaluated during accelerated storage every 48 h. Among them, 0.23 g/kg rosemary extracts combined with 0.13 g/kg VC and 0.07 mg/kg AP exhibited the best oxidative stability. Additionally, the oxidation kinetics model predicated that the rosemary extracts combined with VC and AP could effectively prolong the shelf-life of peanut oil. In accelerated storage, the rosemary extracts combined with VC and AP not only inhibited peanut oil oxidation like chemical antioxidants, but also were safer than chemical antioxidants. Therefore, the rosemary extracts combined with VC and AP were an effective alternative to chemical antioxidants, which could improve the oxidation stability and shelf-life of peanut oil.
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12
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Miranda BM, Almeida VO, Batista KA, Fernandes KF, Silva FA. Antioxidant and emulsifying properties of a galactose-rich heteropolysaccharide from Plinia cauliflora peels. FOOD SCI TECHNOL INT 2022:10820132221100684. [PMID: 35538875 DOI: 10.1177/10820132221100684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In this study functional properties of a galactose-rich heteropolysaccharide (GH) were accessed. The bands of a galactose-rich polysaccharide were found in FTIR spectra, including those from the fingerprint region. GH was characterized as a dark-red material (L* 25.86 ± 0.75, a* 9.46 ± 1.01, b* 0.65 ± 0.14, Chroma 9.48 ± 1.02) with antioxidant activity of 21.5 ± 0.08, 12.1 ± 0.06 and 0.46 ± 0.04 mmol Trolox Eq mg-1 GH in FRAP, DPPH and ABTS, respectively. GH presented 44.9% of esterification degree and 10.73 ± 0. 01 mg of GAE g-1. The production parameters of GH emulsions (GH concentration, time and ultrasound power) were optimized using a 23 Central Composite Rotatable Design (CCRD). Emulsion droplets presented particle size (d µm) varying from 0.823 ± 0.065 to 1.926 ± 0.151, polydispersity index (PDI) from 0.10 ± 0.05 to 0.40 ± 0.01 and zeta potential from -29.25 ± 3.98 to -33.75 ± 1.77. Finally, the high emulsifying activity (EA) (96.67%) and emulsion stability (ES) (97.44%) allow suggesting that GH is a promising polysaccharide for food applications.
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Affiliation(s)
- Bruna M Miranda
- Setor de Engenharia de Alimentos, Escola de Agronomia, 176873Universidade Federal de Goiás, Goiânia, GO, Brazil.,Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, 176873Universidade Federal de Goiás, Goiânia, GO, Brazil
| | - Viviane O Almeida
- Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, 176873Universidade Federal de Goiás, Goiânia, GO, Brazil.,Centro Universitário Araguaia, Unidade Bueno, Goiânia, GO, Brazil
| | - Karla A Batista
- Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, 176873Universidade Federal de Goiás, Goiânia, GO, Brazil.,Departamento de Áreas Acadêmicas, 28095Instituto Federal de Educação, Ciência e Tecnologia de Goiás, Campus Goiânia Oeste, Goiânia, GO, Brazil
| | - Kátia F Fernandes
- Laboratório de Química de Polímeros, Instituto de Ciências Biológicas, 176873Universidade Federal de Goiás, Goiânia, GO, Brazil
| | - Flávio A Silva
- Setor de Engenharia de Alimentos, Escola de Agronomia, 176873Universidade Federal de Goiás, Goiânia, GO, Brazil
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13
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Nogueira D, Marasca NS, Latorres JM, Costa JAV, Martins VG. Effect of an active biodegradable package made from bean flour and açaí seed extract on the quality of olive oil. POLYM ENG SCI 2022. [DOI: 10.1002/pen.25907] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Daiane Nogueira
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Natasha Spindola Marasca
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Juliana Machado Latorres
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Jorge Alberto Vieira Costa
- Laboratory of Biochemical Engineering, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
| | - Vilásia Guimarães Martins
- Laboratory of Food Technology, School of Chemistry and Food Engineering Federal University of Rio Grande Rio Grande Brazil
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14
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Alves M, Coutinho E, Klein A, Santos M, Facco J, Rosa M, Fuzinatto M, Martelli S, Fiorucci A, Cardoso C, Simionatto E. Oxidative stability of soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.1122202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Soybean and corn oils are among the most popular vegetable oils, and are ingredients which are widely used in cooking and in the food industry. These oils contain many unsaturated fatty acids such as oleic, linoleic and linolenic acids, which makes them easily oxidized by oxygen. Extensive efforts are being made to prevent or minimize vegetable oil oxidation through the development of antioxidants. Phenolic antioxidants which are present in some extracts can be used as food additives to prevent lipid oxidation. In this study chromatographic analyses (HPLC and GC) of the Pluchea quitoc hydroalcoholic extract were performed. The content of phenolic compounds by the Folin-Ciocalteau method and the antioxidant properties against radicals 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) were also evaluated. The effect of samples prepared with soybean and corn oils enriched with Pluchea quitoc hydroalcoholic extract was determined and compared with samples of these oils which were free of antioxidants and with samples containing the synthetic antioxidant BHT. The results showed potential for application of the extract. A high content of phenolic compounds (314 milligrams of gallic acid equivalents (GAE)/g of extract) and good IC50 values were detected for the inhibition of the radicals DPPH and ABTS (13.2 µg·mL-1 and 5.6 µg·mL-1). In the evaluation of the oxidative stability of the oils enriched with this extract, it was found that at 1% concentration it was possible to obtain values of induction period (IP) close to the samples with added BHT.
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15
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Sousa G, Alves MI, Neves M, Tecelão C, Ferreira-Dias S. Enrichment of Sunflower Oil with Ultrasound-Assisted Extracted Bioactive Compounds from Crithmum maritimum L. Foods 2022; 11:foods11030439. [PMID: 35159589 PMCID: PMC8834187 DOI: 10.3390/foods11030439] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 01/26/2022] [Accepted: 01/29/2022] [Indexed: 02/06/2023] Open
Abstract
Crithmum maritimum L., or sea fennel, is an edible halophyte plant, rich in phenolic compounds with antioxidant and antimicrobial activities, that naturally grows in Mediterranean coasts. This study aims to incorporate bioactive compounds extracted from lyophilized Crithmum maritimum to sunflower oil assisted by ultrasounds (UAE), to improve its biological value and oxidative stability. UAE conditions were optimized as a function of time (5–20 min) and lyophilized plant concentration (5–20% m/v). The experiments were dictated by a central composite rotatable matrix. Oxidation products were not influenced by UAE conditions. Acidity, chlorophyll, and carotenoid contents were affected by both factors, while total phenols, flavonoids, and antioxidant activity (FRAP method) only increased with plant concentration. Response surfaces were fitted to these experimental results. Flavonoids were highly related with oil antioxidant activity. No sensory defects were detected in supplemented oil (12.5% m/v plant/5 min UAE). The oxidative stability of this oil was evaluated at 60 °C/12 days. Chlorophylls, phenols, radical scavenging (DPPH), and antioxidant activities decreased over time but were always higher than the values in non-supplemented oil (8.6 and 7-fold with FRAP and DPPH, respectively). C. maritimum presented high amounts of bioactive compounds with antioxidant activity, adequate for sunflower oil supplementation by UAE.
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Affiliation(s)
- Gabriela Sousa
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal; (G.S.); (M.I.A.)
| | - Mariana I. Alves
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal; (G.S.); (M.I.A.)
| | - Marta Neves
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.N.); (C.T.)
| | - Carla Tecelão
- MARE-Marine and Environmental Sciences Centre, ESTM, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.N.); (C.T.)
| | - Suzana Ferreira-Dias
- Instituto Superior de Agronomia, Universidade de Lisboa, LEAF, Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, 1349-017 Lisbon, Portugal; (G.S.); (M.I.A.)
- Correspondence:
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16
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Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. SUSTAINABILITY 2022. [DOI: 10.3390/su14020849] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.
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Umeda WM, Jorge N. Oxidative stability of soybean oil added of purple onion (Allium cepa L.) peel extract during accelerated storage conditions. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108130] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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18
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Sousa G, Trifunovska M, Antunes M, Miranda I, Moldão M, Alves V, Vidrih R, Lopes PA, Aparicio L, Neves M, Tecelão C, Ferreira-Dias S. Optimization of Ultrasound-Assisted Extraction of Bioactive Compounds from Pelvetia canaliculata to Sunflower Oil. Foods 2021; 10:foods10081732. [PMID: 34441510 PMCID: PMC8391403 DOI: 10.3390/foods10081732] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 07/16/2021] [Accepted: 07/22/2021] [Indexed: 12/03/2022] Open
Abstract
In this study, Pelvetia canaliculata L. macroalga, collected from the Atlantic Portuguese coast, was used as a source of bioactive compounds, mostly antioxidants, to incorporate them in sunflower oil with the aim of increasing its biological value and oxidative stability. The lyophilized alga was added to the oil, and ultrasound-assisted extraction (UAE) was performed. Algae concentration and UAE time varied following a central composite rotatable design (CCRD) to optimize extraction conditions. The following parameters were analyzed in the oils: oxidation products, acidity, color, chlorophyll pigments, carotenoids, flavonoids, total phenolic content, antioxidant activity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) assays, and sensory analysis. Extraction conditions did not affect the acidity and the amount of oxidation products in the oil. Chlorophylls and carotenoid contents increased with algae concentration, while flavonoid extraction did not depend on algae content or UAE time. Total phenolics in the oil were highly related only to FRAP antioxidant activity. Storage experiments of supplemented oil (12.5% algae; 20 min UAE) were carried out under accelerated oxidation conditions at 60 °C/12 days. Antioxidant activity (FRAP) of supplemented oil was 6-fold higher than the value of non-supplemented oil. Final samples retained 40% of their initial antioxidant activity. The presence of algae extracts contributed to the increased oxidative stability of sunflower oil.
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Affiliation(s)
- Gabriela Sousa
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
| | - Marija Trifunovska
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
- Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia;
| | - Madalena Antunes
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.A.); (M.N.); (C.T.)
| | - Isabel Miranda
- Centro de Estudos Florestais, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal;
| | - Margarida Moldão
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
| | - Vítor Alves
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
| | - Rajko Vidrih
- Biotechnical Faculty, University of Ljubljana, 1000 Ljubljana, Slovenia;
| | | | - Luis Aparicio
- Sovena Group, 1495-131 Algés, Portugal; (P.A.L.); (L.A.)
| | - Marta Neves
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.A.); (M.N.); (C.T.)
| | - Carla Tecelão
- MARE—Marine and Environmental Sciences Centre, Politécnico de Leiria, 2520-641 Peniche, Portugal; (M.A.); (M.N.); (C.T.)
| | - Suzana Ferreira-Dias
- LEAF—Linking Landscape, Environment, Agriculture and Food—Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, Portugal; (G.S.); (M.T.); (M.M.); (V.A.)
- Correspondence:
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19
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Antioxidant Properties of Soybean Oil Supplemented with Ginger and Turmeric Powders. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10238438] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Soybean oil has been supplemented with 10% (w/w) of ginger and turmeric powders derived from commercial products (GC—commercial ginger and TC—commercial turmeric), freeze-dried rhizomes (freeze-dried ginger (GR) and freeze-dried turmeric rhizome—TR) and peels (freeze-dried ginger peel (GP) and freeze-dried turmeric peel—TP) for developing a functional seasoning with great lipid stability for human consumption. The exhausted ginger and turmeric powders were also recovered and recycled two times to promote a more sustainable process. The antioxidant activity and oxidative stability of oil samples were evaluated respectively by spectrophotometric and Rancimat methods. Folin–Ciocalteu assay and HPLC analysis were also performed to quantify total polyphenols, ginger-derived 6-gingerol and 6-shogaol, and turmeric-derived curcumin. Their antioxidant activity as well as oxidative stability, which non-linearly decreased over cycles because of a strongly reduced phenolic extractability, linearly increased with increasing phenolic yields. Hence, ginger and turmeric can be proposed as healthy spices containing bioactive compounds to control lipid oxidation and improve oil stability. Moreover, the valorization of peels as eco-friendly source of natural antioxidants is a valid strategy for providing added-value to these agro-food wastes.
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