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Song A, Li Y, Wang W, Hu Y, Xu J, Xu Z, Zhou L, Liu J. Revealing the effect of sea buckthorn oil, fish oil and structured lipid on intestinal microbiota, colonic short chain fatty acid composition and serum lipid profiles in vivo. NATURAL PRODUCTS AND BIOPROSPECTING 2024; 14:41. [PMID: 38955923 PMCID: PMC11219638 DOI: 10.1007/s13659-024-00461-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Accepted: 06/20/2024] [Indexed: 07/04/2024]
Abstract
In this study, the effects of sea buckthorn oil (SBO), fish oil (FO) and an enzymatically synthesized structured lipid (SL) on serum, short-chain fatty acids (SCFAs) and intestinal microbiota in Sprague-Dawley (SD) rats were investigated. The results demonstrated that FO, SBO, and SL effectively reduced the levels of high-density lipoprotein cholesterol and low-density lipoprotein cholesterol in the serum of SD rats. SBO increased serum triglyceride levels, while FO elevated total cholesterol levels. Furthermore, all three dietary lipids decreased short-chain fatty acid production and enhanced intestinal microbiota diversity. FO increased the abundance of intestinal microbiota including Romboutsia, Lactobacillus, Escherichia-Shigella, and Lachnospiraceae_NK4A136_group. Conversely, all three dietary lipids reduced the abundance of Klebsiella and Blautia. These findings provide a foundation for understanding the functionality of SBO and FO as well as their potential application in synthesizing novel SLs to regulate intestinal microbiota.
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Affiliation(s)
- Ankang Song
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, 830000, People's Republic of China
| | - Yanbo Li
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, 830000, People's Republic of China
| | - Wei Wang
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, 830000, People's Republic of China.
| | - Yueqi Hu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan, 430074, People's Republic of China
| | - Junjie Xu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan, 430074, People's Republic of China
| | - Zhixin Xu
- College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi, 830000, People's Republic of China
| | - Li Zhou
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan, 430074, People's Republic of China.
| | - Jikai Liu
- National Demonstration Center for Experimental Ethnopharmacology Education, School of Pharmaceutical Sciences, South-Central MinZu University, Wuhan, 430074, People's Republic of China.
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2
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Li W, Zhu L, Zhang W, Han C, Li P, Jiang J. Foam and fluid properties of purified saponins and non-purified water extracts from Camellia oleifera cake (by-product). Food Chem 2024; 440:138313. [PMID: 38159317 DOI: 10.1016/j.foodchem.2023.138313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2023] [Revised: 12/10/2023] [Accepted: 12/26/2023] [Indexed: 01/03/2024]
Abstract
The physicochemical and foam properties of non-purified water extracts (WE) and purified tea saponins (TS) from Camellia oleifera cake (byproduct) were compared. WE showed different fluid properties at equal saponin concentrations (1.0 wt%) compared to TS. Particularly, it exhibited limited micelle size (average 434.1 nm), effective viscosity (0.15 Pa·s), and surface tension (43.9 mN/m) independently of pH. Moreover, the foam properties of WE were comparable to TS and better than sodium caseinate, especially foam stability. WE foam was more stable than TS foam under pH (3-7) and heating (40-80 °C). In the presence of NaCl, sucrose, and ethanol (5-20 wt%), WE and TS were effective and had similar foam behavior. Low concentrations of sucrose (<10 wt%)/ethanol (<20 wt%) significantly increased the foam capacity, while ethanol over 30 wt% was unfavorable. WE/TS foam contributes significantly to the desired physicochemical and sensory attributes (taste, texture, and appearance) of foods.
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Affiliation(s)
- Weixin Li
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Liwei Zhu
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Weiwei Zhang
- School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Chunrui Han
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Pengfei Li
- Key Laboratory of Chemistry and Engineering of Forest Products, State Ethnic Affairs Commission, Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, Guangxi Minzu University, Nanning 530006, China
| | - Jianxin Jiang
- Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Spices (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China.
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3
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Weng J, Zou Y, Zhang Y, Zhang H. Stable encapsulation of camellia oil in core-shell zein nanofibers fabricated by emulsion electrospinning. Food Chem 2023; 429:136860. [PMID: 37478611 DOI: 10.1016/j.foodchem.2023.136860] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 07/08/2023] [Accepted: 07/10/2023] [Indexed: 07/23/2023]
Abstract
This study aimed to develop core-shell nanofibers by emulsion electrospinning using zein-stabilized emulsions to encapsulate camellia oil effectively. The increasing oil volume fraction (φ from 10% to 60%) increased the apparent viscosity and average droplet size of emulsions, resulting in the average diameter of electrospun fibers increasing from 124.5 nm to 286.2 nm. The oil droplets as the core were randomly distributed in fibers in the form of beads, and the core-shell structure of fibers was observed in TEM images. FTIR indicated that hydrogen bond interactions occurred between zein and camellia oil molecules. The increasing oil volume fraction enhanced the thermal stability, hydrophobicity, and water stability of electrospun nanofiber films. The core-shell nanofibers with 10%, 20%, 40%, and 60% camellia oil showed encapsulation efficiency of 78.53%, 80.25%, 84.52%, and 84.39%, respectively, and had good storage stability. These findings contribute to developing zein-based core-shell electrospun fibers to encapsulate bioactive substances.
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Affiliation(s)
- Junjie Weng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yucheng Zou
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Yipeng Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
| | - Hui Zhang
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing 314102, China.
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4
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Chen X, Ran J, Mazhar M, Zhu Y, Lin Y, Qin L, Miao S. The balanced unsaturated fatty acid supplement constituted by woody edible oils improved lipid metabolism and gut microbiota in high-fat diet mice. Front Nutr 2023; 10:1203932. [PMID: 37545586 PMCID: PMC10399753 DOI: 10.3389/fnut.2023.1203932] [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: 04/11/2023] [Accepted: 06/28/2023] [Indexed: 08/08/2023] Open
Abstract
The dietary intervention has demonstrated effectiveness in improving hyperlipidemia and obesity. Woody edible oils are rich in unsaturated fatty acids (UFAs) that could positively affect lipid metabolism. In this study, the blended oil (BLO), a balanced UFA supplement, constituted by Zanthoxylum bungeanum (Chinese Red Pepper) seed oil, walnut (Juglans regia) oil, camellia (Camema oleifera) seed oil and perilla (Perilla frutescens) seed oil was established referring to the Chinese dietary reference intakes, in which the ratios of monounsaturated/polyunsaturated fatty acids and ω-6/ω-3 polyunsaturated fatty acids were 1:1 and 4:1, respectively. The BLO was administrated to KM mice fed a high-fat diet (HFD) by gavage every day at a dose of 3.0 mL/kg·bw for 10 weeks to assess its effects on serum lipid levels, liver antioxidant activities and gut microbial composition. The results showed that the BLO improved hepatic steatosis, liver oxidative stress, and serum lipid levels. Additionally, there was an increased abundance of Lactobacillus, Allobaculum, and Blautia, along with a decreased abundance of Staphylococcus in cecal contents. These changes were found to be positively correlated with the metabolic improvements, as indicated by Spearman's correlation analysis. These findings implied the practicality of the balanced unsaturated fatty acid consumption in preventing hyperlipidemia and obesity.
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Affiliation(s)
- Xi Chen
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang, China
- Department of Laboratory Medicine, Affiliated Jinyang Hospital of Guizhou Medical University, Guiyang, China
| | - Jingqi Ran
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Muhammad Mazhar
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Yong Zhu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Yichen Lin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
| | - Likang Qin
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Song Miao
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland
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Effects of refining process on Camellia vietnamensis oil: Phytochemical composition, antioxidant capacity, and anti-inflammatory activity in THP-1 macrophages. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102440] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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6
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Quality Change in Camellia Oil during Intermittent Frying. Foods 2022; 11:foods11244047. [PMID: 36553789 PMCID: PMC9777539 DOI: 10.3390/foods11244047] [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: 11/11/2022] [Revised: 12/01/2022] [Accepted: 12/13/2022] [Indexed: 12/16/2022] Open
Abstract
Camellia oil with a high oleic acid content is widely used for frying. To comprehensively describe the quality change in camellia oil during frying, the changes in composition, deterioration indicators, and volatile profiles were investigated. The results showed that tocopherols mainly degraded in the early stage of frying, followed by unsaturated fatty acids (UFA). This caused the carbonyl value and total polar compounds level to significantly increase. Moreover, frying promoted the accumulation of volatile compounds in terms of type and abundance, especially aldehydes, which are related to the degradation of UFA. Principal component analysis showed that the frying of camellia oil was divided into three stages. First, the camellia oil with a heating time of 2.5-7.5 h showed excellent quality, where tocopherol played a major role in preventing the loss of UFA and was in the degradation acceleration stage. Subsequently, as tocopherol entered the degradation deceleration stage, the quality of camellia oil heated for 10.0-15.0 h presented a transition from good to deteriorated. Finally, tocopherol entered the degradation stagnation stage, and the quality of camellia oil heated for 17.5-25.0 h gradually deteriorated, accompanied by a high level of volatile compounds and deterioration indicators. Overall, this work comprehensively determined the deterioration of camellia oil during intermittent frying and offered valuable insights for its quality evaluation.
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7
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Purification of Camellia Oil by Inorganic Ceramic Membrane. Foods 2022; 11:foods11223644. [PMID: 36429236 PMCID: PMC9689317 DOI: 10.3390/foods11223644] [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: 09/22/2022] [Revised: 10/31/2022] [Accepted: 11/07/2022] [Indexed: 11/16/2022] Open
Abstract
Camellia oil is an edible health oil with high medicinal value. While phospholipids, peroxides, and free fatty acids are present in unrefined camellia virgin oil (CVO), which has a negative impact on the quality characteristics and storage stability. This paper is to investigate the testing effects of transmembrane pressure and temperature on the membrane flux and degumming (the removal of colloidal substances from crude oil and which is mainly phospholipids) to determine the optimum process parameters for the purification of CVO. On this basis, the effects of purification treatments applied by using a membrane system with membranes of different pore sizes (200, 140, 20, 15, and 10 nm) on CVO were tested. The results indicate that the purification treatments of ceramic membrane on CVO reduced the contents of phospholipids (87.0% reduction), peroxides (29.2% reduction), and free fatty acids (16.2% reduction) at a transmembrane pressure of 0.4 MPa and temperature of 60 °C. At the same time, these treatments did not significantly alter the fatty acid composition. Thus, ceramic membranes have the potential for the purification of camellia oil, which could be an effective way to achieve the purification of camellia oil.
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8
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Li Z, Liu A, Du Q, Zhu W, Liu H, Naeem A, Guan Y, Chen L, Ming L. Bioactive substances and therapeutic potential of camellia oil: An overview. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101855] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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9
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Composition, bioactive substances, extraction technologies and the influences on characteristics of Camellia oleifera oil: A review. Food Res Int 2022; 156:111159. [DOI: 10.1016/j.foodres.2022.111159] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 03/13/2022] [Accepted: 03/15/2022] [Indexed: 12/31/2022]
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10
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Cai C, Chang G, Zhang N, Wang J, Wang L, Wu P, Yang D. Changes in PAH and 3-MCPDE contents at the various stages of Camellia oleifera seed oil refining. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac039] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Objectives
Polycyclic aromatic hydrocarbons (PAHs) and 3-chloropropanoldiol ester (3-MCPDE) were studied in camellia oil. It is important to study the changes in the content of PAHs and 3-MCPDE at different refining stages (from crude oil to the final refined oil product) to elucidate the influence of the refining procedures on their change.
Materials and Methods
The PAHs and 3-MCPDE in camellia oil from different refining stages (from crude oil to the product) of a plant were analysed by GC–MS and calculated by the internal standard method.
Results
The overall PAH content was 79.64±2.43 µg/kg in crude camellia oil. After refining treatment, the PAH content decreased to 18.75±0.55 µg/kg. The 3-MCPDE content increased during the refining process from 0 mg/kg in the crude oil to 4.62 mg/kg in the refined oil product.
Conclusions
This is the first study to simultaneously monitor changes in both the PAH and 3-MCPDE contents during the production of camellia oil. These results confirmed the effectiveness of the refining method on PAH removal and the increase in 3-MCPDE at high temperature. It is suggested that novel processing methods or refining parameters need further optimization to decrease the overall concentrations of PAHs and 3-MCPDE in camellia oil.
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11
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Kuang J, Luo N, Hao Z, Xu J, He X, Shi J. NI-Raman spectroscopy combined with BP-Adaboost neural network for adulteration detection of soybean oil in camellia oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01430-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Yang L, Xie GL, Ma JL, Huang XQ, Gu Y, Huang L, Chen HY, Ouyang XL. Phytochemical constituents of Camellia osmantha fruit cores with antithrombotic activity. Food Sci Nutr 2022; 10:1510-1519. [PMID: 35592273 PMCID: PMC9094467 DOI: 10.1002/fsn3.2769] [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: 07/28/2021] [Revised: 01/11/2022] [Accepted: 01/13/2022] [Indexed: 11/09/2022] Open
Abstract
Camellia osmantha is a new species of the genus Camellia and is an economically important ornamental plant. Its activity and ingredients are less studied than other Camellia plants. This study investigated the antithrombotic effect and chemical components of C. osmantha fruit cores using platelet aggregation assays and coagulation function tests. The cores of C. osmantha fruits were extracted with ethanol to obtain a crude extract. The extract was dissolved in water and further eluted with different concentrations of methanol on an MCI resin column to obtain three fractions. These samples were used for antithrombotic activity tests and phytochemical analysis. The results showed that the extract and its fractions of C. osmantha have strong antithrombotic activity, significantly reducing the platelet aggregation rate and prolonging the thrombin time (TT). The total saponins, flavonoids, and polyphenols in the active fractions may be responsible for the antithrombotic activity. The chemical constituents were analyzed by ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-QTOF/MS). Twenty-three compounds were identified rapidly and accurately. Among them, ellagic acid, naringenin, and quercetin 3-O-glucuronide may be important antithrombotic constituents. Furthermore, interactions between these compounds and the P2Y1 receptor were investigated via molecular modeling, because the P2Y1 receptor is a key drug target of antiplatelet aggregative activity. The molecular docking results suggested that these compounds could combine tightly with the P2Y1R protein. Our results showed that C. osmantha fruit cores are rich in polyphenols, flavonoids, and saponins, which can be developed into a promising antithrombotic functional beverage for the prevention and treatment of cardiovascular and cerebrovascular diseases.
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Affiliation(s)
- Li Yang
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Gui-Liang Xie
- Department of Pharmacy Gannan Healthcare Vocational College Ganzhou China
| | - Jin-Lin Ma
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Xiao-Qiong Huang
- Department of Pharmacy Gannan Healthcare Vocational College Ganzhou China
| | - Yao Gu
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Lei Huang
- College of Public Health and Management Youjiang Medical University for Nationalities Baise China
| | - Hai-Yan Chen
- Guangxi Key Laboratory of Special Non-wood Forest Cultivation and Utilization Guangxi Zhuang Autonomous Region Forestry Research Institute Nanning China
| | - Xi-Lin Ouyang
- Department of Pharmacy Gannan Healthcare Vocational College Ganzhou China
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Song F, Li Y, Wang B, Shen X, Wang H, Li R, Xia Q. Effect of drying method and wall material composition on the characteristics of camellia seed oil microcapsule powder. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Fei Song
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Yannan Li
- College of Food Science and Technology Huazhong Agricultural University Wuhan China
| | - Bo Wang
- School of Behavioural and Health Sciences Australian Catholic University Sydney Australia
| | - Xiaojun Shen
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Hui Wang
- Coconut Research Institute Chinese Academy of Tropical Agricultural Sciences Wenchang China
| | - Rui Li
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
| | - Qiuyu Xia
- College of Food Science and Technology Guangdong Ocean University Zhanjiang China
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14
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Li Z, Jiang X, Liu H, Yao Z, Liu A, Ming L. Evaluation of Hydrophilic and Hydrophobic Silica Particles on the Release Kinetics of Essential Oil Pickering Emulsions. ACS OMEGA 2022; 7:8651-8664. [PMID: 35309467 PMCID: PMC8928567 DOI: 10.1021/acsomega.1c06666] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Accepted: 02/18/2022] [Indexed: 05/04/2023]
Abstract
Colloidal particle-stabilized emulsions have recently gained increasing interest as delivery systems for essential oils. Despite the use of silica particles in food and pharmaceutical applications, the formation and release of hydrophilic and hydrophobic silica particle-stabilized emulsions are still not well studied. Thus, in this study, the structures of hydrophilic (A200, A380, 244FP, and 3150) and hydrophobic (R202 and R106) silica were deeply characterized using the solid state, contact angle, and other properties that could affect the formation of emulsions. Following that, Mosla chinensis essential oil emulsions were stabilized with different types of silica, and their characteristics, particularly their release behavior, were studied. Fick's second law was used to investigate the mechanism of release. Additionally, six mathematical models were employed to assess the experimental data of release: zero-order, first-order, Higuchi, Hixson-Crowell, Peppas, and Page models. The release mechanism of essential oils demonstrated that diffusion was the dominant mechanism, and the fitting results for the release kinetics confirmed that the release profiles were governed by the Higuchi model. The contact angle and specific surface area were the key properties that affect the release of essential oils from emulsions. Hydrophilic A200 was found to be capable of delivering essential oils more efficiently, and silica particles could be extended to achieve the controlled release of bioactives. This study showed that understanding the impact of silica particles on the release behavior provided the basis for modulating and mapping material properties to optimize the performance of emulsion products.
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15
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Li Z, Jiang X, Yao Z, Chen F, Zhu L, Liu H, Ming L. Chitosan functionalized cellulose nanocrystals for stabilizing Pickering emulsion: Fabrication, characterization and stability evaluation. Colloids Surf A Physicochem Eng Asp 2022. [DOI: 10.1016/j.colsurfa.2021.127769] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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16
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He J, Wu X, Yu Z. Microwave pretreatment of camellia (Camellia oleifera Abel.) seeds: Effect on oil flavor. Food Chem 2021; 364:130388. [PMID: 34182360 DOI: 10.1016/j.foodchem.2021.130388] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2021] [Revised: 05/23/2021] [Accepted: 06/14/2021] [Indexed: 10/21/2022]
Abstract
Microwave is a new pretreatment technology, and microwave processing time of camellia seeds is a factor affecting the flavor of camellia seed oil (CSO). Therefore, this study on the characteristic volatile compounds of CSO from microwaved seeds with different processing time was carried out by electronic nose (E-nose), headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). The results of E-nose show that W1W, W2W and W5S were the main sensors to distinguish the flavor profile of CSOs. Through HS-SPME-GC-MS and odor activity value analysis, 80 volatile compounds were detected and 22 key aroma compounds were screened in CSOs. Compared with HS-SPME-GC-MS, 44 volatile compounds were detected by HS-GC-IMS, including 9 identical compounds and 35 different compounds. In general, the volatile compounds of 0, 2 and 3 min CSOs were mainly alcohols and esters, while the 4, 5 and 6 min CSOs were mainly heterocycles and aldehydes.
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Affiliation(s)
- Junhua He
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
| | - Xuehui Wu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China; Guangdong Engineering Research Center for Oil-Tea Camellia, Guangzhou 510642, China.
| | - Zhiliang Yu
- College of Food Science, South China Agricultural University, Guangzhou 510642, China
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17
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Grujić-Milanović JD, Miloradović ZZ, Mihailović-Stanojević ND, Banjac VV, Vidosavljević S, Ivanov MS, Karanović DJ, Vajić UJV, Jovović DM. Excesive consumption of unsaturated fatty acids leads to oxidative and inflammatory instability in Wistar rats. Biomed Pharmacother 2021; 139:111691. [PMID: 34243613 DOI: 10.1016/j.biopha.2021.111691] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 04/26/2021] [Accepted: 04/29/2021] [Indexed: 01/20/2023] Open
Abstract
Lifestyle modifications such as increase in high-fat food consumption importantly increases the risks for cardiovascular disease. The principal objective of this study is to analyze effects of different high fat diet (HFD) sources on haemodynamic parameters, lipid and oxidative profile, myeloperoxidase activity, and markers of inflammation (IL-6/pentraxin-3). HFD containing 20% of fat, provided by lard (saturated) or soybean oil (unsaturated), as well as control diet were administering to three groups (L, SO and C). Food efficiency ratio and plasma lipids were significantly elevated in both HFD groups. However, only SO group showed an increase in systolic arterial pressure, oxidative stress index, myeloperoxidase activity, liver lipids as well as markers of inflammation: IL-6 and pentraxin-3 (PTX3). In summary, these results indicate inflammogenic potential of excessive soybean oil consumption in triggering liver damage.
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Affiliation(s)
- Jelica D Grujić-Milanović
- University of Belgrade, Institute for Medical Research, National Institute of Republic of Serbia, Department for Cardiovascular Research, Laboratory for Experimental Hypertension, Belgrade, Serbia.
| | - Zoran Z Miloradović
- University of Belgrade, Institute for Medical Research, National Institute of Republic of Serbia, Department for Cardiovascular Research, Laboratory for Experimental Hypertension, Belgrade, Serbia
| | - Nevena D Mihailović-Stanojević
- University of Belgrade, Institute for Medical Research, National Institute of Republic of Serbia, Department for Cardiovascular Research, Laboratory for Experimental Hypertension, Belgrade, Serbia
| | - Vojislav V Banjac
- University of Novi Sad, Institute of Food Technology, Novi Sad, Serbia
| | | | - Milan S Ivanov
- University of Belgrade, Institute for Medical Research, National Institute of Republic of Serbia, Department for Cardiovascular Research, Laboratory for Experimental Hypertension, Belgrade, Serbia
| | - Danijela J Karanović
- University of Belgrade, Institute for Medical Research, National Institute of Republic of Serbia, Department for Cardiovascular Research, Laboratory for Experimental Hypertension, Belgrade, Serbia
| | - Una-Jovana V Vajić
- University of Belgrade, Institute for Medical Research, National Institute of Republic of Serbia, Department for Cardiovascular Research, Laboratory for Experimental Hypertension, Belgrade, Serbia
| | - Djurdjica M Jovović
- University of Belgrade, Institute for Medical Research, National Institute of Republic of Serbia, Department for Cardiovascular Research, Laboratory for Experimental Hypertension, Belgrade, Serbia
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18
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Peng L, Yuan J, Yao D, Chen C. Fingerprinting triacylglycerols and aldehydes as identity and thermal stability indicators of camellia oil through chemometric comparison with olive oil. Food Sci Nutr 2021; 9:2561-2575. [PMID: 34026072 PMCID: PMC8116833 DOI: 10.1002/fsn3.2209] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2020] [Revised: 02/04/2021] [Accepted: 02/18/2021] [Indexed: 11/25/2022] Open
Abstract
Camellia oil is widely recognized as a high-quality culinary oil in East Asia for its organoleptic and health-promoting properties, but its chemical composition and thermal stability have not been comprehensively defined by comparisons with other oils. In this study, the triacylglycerols (TAGs) in camellia, olive, and six other edible oils were profiled by the liquid chromatography-mass spectrometry (LC-MS)-based chemometric analysis. Besides observing the similarity between camellia oil and olive oil, TAG profiling showed that OOO, POO, and OOG (O: oleic acid, P: palmitic acid, and G: gadoleic acid) can jointly serve as the identity markers of camellia oil. Thermal stability of virgin camellia oil (VCO) was further evaluated by extensive comparisons with virgin olive oil (VOO) in common lipid oxidation indicators, aldehyde production, and antioxidant and pro-oxidant contents. The results showed that p-anisidine value (AnV) was the sensitive lipid oxidation indicator, and C9-C11 aldehydes, including nonanal, 2-decenal, 2,4-decadienal, and 2-undecenal, were the most abundant aldehydes in heated VCO and VOO. Under the frying temperature, heated VCO had lower AnV and less aldehydes than heated VOO. Interestedly, the VCO had lower levels of pro-oxidant components, including α-linolenic acid, free fatty acids, and transition metals, as well as lower levels of antioxidants, including α-tocopherol and phenolics, than the VOO. Overall, great similarities and subtle differences in TAG and aldehyde profiles were observed between camellia and olive oils, and the thermal stability of camellia oil might be more dependent on the balance among its unsaturation level, pro-oxidant, and antioxidant components than a single factor.
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Affiliation(s)
- Ling Peng
- Department of Food Science and NutritionUniversity of MinnesotaSt. PaulMNUSA
- Department of Food ScienceYichun UniversityYichunChina
| | - Jieyao Yuan
- Department of Food Science and NutritionUniversity of MinnesotaSt. PaulMNUSA
| | - Dan Yao
- Department of Food Science and NutritionUniversity of MinnesotaSt. PaulMNUSA
| | - Chi Chen
- Department of Food Science and NutritionUniversity of MinnesotaSt. PaulMNUSA
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19
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Zhenggang X, Zhiru C, Haoran Y, Chaoyang L, Zhao Y, Deyi Y, Guiyan Y. The physicochemical properties and fatty acid composition of two new woody oil resources: Camellia hainanica seed oil and Camellia sinensis seed oil. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1879936] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Xu Zhenggang
- College of Forestry, Northwest A & F University, Yangling, Shaanxi, China
- Hunan Research Center of Engineering Technology for Utilization of Environmental and Resources Plant, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Cao Zhiru
- College of Forestry, Northwest A & F University, Yangling, Shaanxi, China
| | - Yao Haoran
- College of Forestry, Northwest A & F University, Yangling, Shaanxi, China
| | - Li Chaoyang
- Hunan Research Center of Engineering Technology for Utilization of Environmental and Resources Plant, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Yunlin Zhao
- Hunan Research Center of Engineering Technology for Utilization of Environmental and Resources Plant, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Yuan Deyi
- Hunan Research Center of Engineering Technology for Utilization of Environmental and Resources Plant, Central South University of Forestry and Technology, Changsha, Hunan, China
| | - Yang Guiyan
- College of Forestry, Northwest A & F University, Yangling, Shaanxi, China
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20
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He J, Wu X, Zhou Y, Chen J. Effects of different preheat treatments on volatile compounds of camellia (Camellia oleifera Abel.) seed oil and formation mechanism of key aroma compounds. J Food Biochem 2021; 45:e13649. [PMID: 33587297 DOI: 10.1111/jfbc.13649] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2020] [Revised: 01/21/2021] [Accepted: 01/25/2021] [Indexed: 11/28/2022]
Abstract
In this study, volatile compounds of camellia seed oil (CSO) prepared by different preheat treatments (microwave, frying, roasting, and steaming) were identified by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). A total of 107 volatile compounds were identified in CSO samples, including aldehydes (16), alcohols (6), ketones (3), heterocyclic compounds (26), esters (23), hydrocarbons (15), and others (17). Among them, untreated CSO is mainly hydrocarbons, roasting and steaming CSO are mainly aldehydes and alcohols, while microwave and roasting CSO are dominated by aldehydes and heterocyclic compounds. Fourteen volatile compounds with high relative odor activity value (ROAV ≥ 1) were selected as key aroma compounds (KACs). Principal Component Analysis (PCA) and Cluster Analysis (CA) were performed on 14 KACs, which determined that there were 3, 3, 3, 7, and 6 characteristic aroma compounds (CACs) in untreated, microwaved, frying, roasting, and steaming CSO. Additionally, the potential formation pathways and mechanism of KACs were discussed. PRACTICAL APPLICATIONS: Flavor is an important factor for consumers to choose edible oils, and it is also one of the indicators of oil quality. Different flavors of CSO can cater to the needs of different consumers. CSO manufactories can choose different preheat treatments to produce CSO with various flavors to meet different customers' need. CSO with new flavor can extend its market share and increase its value.
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Affiliation(s)
- Junhua He
- Guangdong Camellia oleifera Engineering Technology Research Center, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xuehui Wu
- Guangdong Camellia oleifera Engineering Technology Research Center, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yue Zhou
- Guangdong Camellia oleifera Engineering Technology Research Center, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Jiahui Chen
- Guangdong Camellia oleifera Engineering Technology Research Center, College of Food Science, South China Agricultural University, Guangzhou, China
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21
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Zhang L, Wu L, Wu P. Improvements on the Phenylboronic Acid Derivatization Method in Determination of 3-monochloropropane Fatty Acid Esters in Camellia Oil by N-(n-propyl)ethylenediamine Solid Phase Extraction. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-020-01944-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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22
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Qiu Y, He D, Yang J, Ma L, Zhu K, Cao Y. Kaempferol separated from Camellia oleifera meal by high-speed countercurrent chromatography for antibacterial application. Eur Food Res Technol 2020; 246:2383-2397. [PMID: 32837313 PMCID: PMC7415335 DOI: 10.1007/s00217-020-03582-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 07/24/2020] [Accepted: 07/25/2020] [Indexed: 01/06/2023]
Abstract
Natural biologically active substances have received continuous attention for the potentially beneficial health properties against chronic diseases. In this study, bacteriostatic active substance from Camellia oleifera meal, which is a major by-product of the Camellia oil processing industry, were extracted with continuous phase change extraction (CPCE) method and separated by HSCCC. Compared with traditional extraction methods, CPCE possessed higher extraction efficiency. Two main substances were separated and purified (above 90.0%). The structure of them were further identified by UV, LC-ESI-MS-MS, 1H-NMR, and 13C-NMR as flavonoids F2 kaempferol 3-O-[β-d-glucopyranosyl-(1 → 2)-α-l-rhamnopyranosyl-(1 → 6)]-β-d-glucopyranoside and J2 kaempferol 3-O-[β-d-xylopyranosyl-(1 → 2)-α-l-rhamnopyranosyl-(1 → 6)]-β-d-glucopyranoside for the first time in C. Oleifera meal. The results of antibacterial activity measurement showed that both compounds have excellent antibacterial activity. And the antibacterial stability of F2 were finally confirmed: F2 showed broad spectrum antibacterial activity against Escherichia coli, Staphylococcus aureus, Salmonella enteriditis, Bacillus thuringiensis, Aspergillus niger and Rhizopus nigricans. Besides, F2 exhibited relatively high stable property even at high temperature, acid and metal ion solutions. The findings of this work suggest the possibility of employing C. oleifera meal as an attractive source of health-promoting compounds, and at the same time facilitate its high-value reuse and reduction of environmental burden.
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Affiliation(s)
- Yuanxin Qiu
- School of Light Industry and Food, Zhongkai University of Agricultural and Engineering, Guangzhou, 510220 China
| | - Di He
- School of Light Industry and Food, Zhongkai University of Agricultural and Engineering, Guangzhou, 510220 China
| | - Jingxian Yang
- School of Light Industry and Food, Zhongkai University of Agricultural and Engineering, Guangzhou, 510220 China
| | - Lukai Ma
- School of Light Industry and Food, Zhongkai University of Agricultural and Engineering, Guangzhou, 510220 China
| | - Kaiqi Zhu
- School of Light Industry and Food, Zhongkai University of Agricultural and Engineering, Guangzhou, 510220 China
| | - Yong Cao
- School of Food Science and Engineering, South China Agricultural University, No. 483 Wushan Road, Wushan Street, Tianhe District, Guangzhou, 510000 China
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23
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Guo L, Guo Y, Wu P, Lu F, Zhu J, Ma H, Chen Y, Zhang T. Camellia oil lowering blood pressure in spontaneously hypertension rats. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103915] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023] Open
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24
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Ye Z, Cao C, Li Q, Xu YJ, Liu Y. Different dietary lipid consumption affects the serum lipid profiles, colonic short chain fatty acid composition and the gut health of Sprague Dawley rats. Food Res Int 2020; 132:109117. [PMID: 32331659 DOI: 10.1016/j.foodres.2020.109117] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 02/18/2020] [Accepted: 02/19/2020] [Indexed: 01/04/2023]
Abstract
Palm oil (PO), leaf lard oil (LO), rapeseed oil (RO), sunflower oil (SO), and linseed oil (LINO) are the five of the most typical dietary lipids, while few studies have explored and compared their influences on the serum lipid profiles, colonic short chain fatty acids (SCFAs) composition and colon health of Sprague Dawley (SD) rats. Results from the present work showed that PO and LO groups showed significantly higher serum TG and TC level compared with Ctrl group, whereas, the LDL-C/HDL-C and TC/HDL-C ratio were significantly lower in the RO, SO and LINO groups. Different dietary lipid consumption (15% of the normal diet) decreased the colonic SCFAs concentration. The saturated fatty acid (SFA) was negatively correlated, while unsaturated fatty acid (UFA)/SFA ratio was positively correlated, with colonic isobutyric acid concentration. The C18:2ω6 and ω3 fatty acids were positively correlated with colonic butyric acid and isovaleric acid concentration, respectively. Results also demonstrated that PO and LO could decrease the colon villus length and crypt depth, and led to colon injury, which might be due to their high SFAs content. Moreover, results suggested that PO and LO could specifically up-regulate the colon inflammation related gene expression levels and down-regulate the Muc2 expression levels, thus, imposing negative impact on the mucus layers. The present study could provide some information for nutritional evaluation about these dietary lipids.
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Affiliation(s)
- Zhan Ye
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Chen Cao
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China; State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Qiu Li
- Shandong LuHua Group Co., LTD, Laiyang 265200, Shandong, People's Republic of China
| | - Yong-Jiang Xu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China; State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China; State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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25
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Lei X, Liu Q, Liu Q, Cao Z, Zhang J, Kuang T, Fang Y, Liu G, Qian K, Fu J, Du H, Liu Z, Xiao Z, Li C, Xu X. Camellia oil (Camellia oleifera Abel.) attenuates CCl4-induced liver fibrosis via suppressing hepatocyte apoptosis in mice. Food Funct 2020; 11:4582-4590. [DOI: 10.1039/c9fo02258a] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Liver fibrosis is a common part of the pathological development of many chronic liver diseases.
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26
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Zeng W, Endo Y. Effects of Cultivars and Geography in China on the Lipid Characteristics of Camellia oleifera Seeds. J Oleo Sci 2019; 68:1051-1061. [PMID: 31611514 DOI: 10.5650/jos.ess19154] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
New cultivars of Camellia oleifera have been developed and planted in southern China. However, lipid characteristics of their seed oils were still unclear. In this study, nine C. oleifera fruits were collected from different cultivars in different planting regions, and the lipid characteristics, such as oil content, fatty acid composition, triacylglycerol composition, tocopherol content and sterol composition were investigated for their seed oils. The oil content in Yuekexia-2 was the lowest (11.6%), while those in other cultivars ranged from 22.3% to 29.6%. The major fatty acids of C. oleifera seed oils (COSOs) were palmitic acid (16:0, 8.4-11.5%), oleic acid (18:1, 76.3-80.5%), and linoleic acid (18:2, 7.9-12.2%), respectively. Trioleoylglycerol (OOO) was the most abundant triacylglycerol specie (more than 50%) in the COSOs. COSOs contained 21.2-36.4 mg/100 g of α-tocopherol. Seven sterols and squalene were found in all COSOs, while the COSOs showed significant differences in their contents of unsaponifiable matters. The planting region and the cultivar type significantly affected some of the lipid characteristics with the C. oleifera seeds.
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Affiliation(s)
- Wei Zeng
- School of Bioscience and Biotechnology, Tokyo University of Technology
| | - Yasushi Endo
- School of Bioscience and Biotechnology, Tokyo University of Technology
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27
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Zheng L, Chen L, Li J, Liang L, Fan Y, Qiu L, Deng Z. Two Kaempferol Glycosides Separated from Camellia Oleifera Meal by High-Speed Countercurrent Chromatography and Their Possible Application for Antioxidation. J Food Sci 2019; 84:2805-2811. [PMID: 31441960 DOI: 10.1111/1750-3841.14765] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2019] [Revised: 07/11/2019] [Accepted: 07/16/2019] [Indexed: 01/14/2023]
Abstract
Recently, kaempferol and its glycosides have attracted considerable attention owing to their potentially health-benefitting properties including protection against chronic diseases. Here, a microwave-assisted extraction (MAE) method was developed for the extraction of total flavonoid glycosides (FG) from Camellia oleifera meal, a major agrifood waste largely generated as a byproduct from the Camellia oil processing industry. Compared with traditional extraction methods, MAE enables more efficient extraction of FG. High-speed countercurrent chromatography was then applied to separate FG from MAE extract, and two major compounds were successfully separated with purities above 90.0% as determined by HPLC. These two compounds were further identified by UV, FT-IR, ESI-MS, 1 H-NMR, and 13 C-NMR as kaempferol 3-O-[α-L-rhamnopyranosyl-(1→6)-β-D-glucopyranosyl]-7-O-β-D-glucopyranoside and kaempferol 3-O-[β-D-glucopyranosyl-(1→4)-α-L-rhamnopyranosyl]-7-O-α-L-rhamnopyranoside, which were for the first time separated from C. oleifera meal. The results of antioxidant activity assay demonstrated that both compounds had excellent scavenging activity for DPPH radical, and exhibited protective effects against H2 O2 -induced oxidative damage of vascular endothelial cells. The findings of this work suggest the possibility of employing C. oleifera meal as an attractive source of health-promoting compounds, and at the same time facilitate its high-value reuse and reduction of environmental burden.
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Affiliation(s)
- Liufeng Zheng
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, Jiangxi, China
| | - Li Chen
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, Jiangxi, China
| | - Jing Li
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, Jiangxi, China
| | - Li Liang
- State Key Lab of Food Science and Technology, School of Food Science and Technology, Jiangnan Univ., Wuxi, 214122, Jiangsu, China
| | - Yawei Fan
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, Jiangxi, China
| | - Leyun Qiu
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, Jiangxi, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang Univ., Nanchang, 330047, Jiangxi, China.,Inst. for Advanced Study, Univ. of Nanchang, Nanchang, 330031, Jiangxi, China
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28
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Hu O, Chen J, Gao P, Li G, Du S, Fu H, Shi Q, Xu L. Fusion of near-infrared and fluorescence spectroscopy for untargeted fraud detection of Chinese tea seed oil using chemometric methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2285-2291. [PMID: 30324617 DOI: 10.1002/jsfa.9424] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/08/2018] [Revised: 10/09/2018] [Accepted: 10/10/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND This paper investigated the feasibility of data fusion of near-infrared (NIR) and fluorescence spectroscopy for rapid analysis of cheap vegetable oils in Chinese Camellia oleifera Abel. (COA) oil. Because practical frauds usually involve adulterations of multiple known and unknown cheap oils, traditional analytical methods aimed at detecting one or more known adulterants are insufficient to identify adulterated COA oil. Therefore, untargeted analysis was performed by developing class models of pure COA oil using robust one-class partial least squares (OCPLS). RESULTS The most accurate OCPLS model was obtained with fusion of standard normal variate (SNV)-NIR and SNV-fluorescence spectra with sensitivity of 0.954 and specificity of 0.91. Robust OCPLS could detect adulterations with 2% (w/w) or more cheap oils, including rapeseed oil, sunflower seed oil, corn oil and peanut oil. CONCLUSION Fusion of NIR and fluorescence data and chemometrics provided enhanced capacity for rapid and untargeted analysis of multiple adulterations in Chinese COA oils. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Ou Hu
- Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, PR China
| | - Jing Chen
- College of Material and Chemical Engineering, Tongren University, Tongren, PR China
| | - Pengfei Gao
- Yunnan Provincial Key Laboratory of Entomological Biopharmaceutical R&D, College of Pharmacy and Chemistry, Dali University, Dali, China
| | - Gangfeng Li
- College of Material and Chemical Engineering, Tongren University, Tongren, PR China
| | - Shijie Du
- College of Material and Chemical Engineering, Tongren University, Tongren, PR China
| | - Haiyan Fu
- Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, PR China
| | - Qiong Shi
- Modernization Engineering Technology Research Center of Ethnic Minority Medicine of Hubei Province, School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, PR China
| | - Lu Xu
- College of Material and Chemical Engineering, Tongren University, Tongren, PR China
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