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Xie P, Wu Y, Lee YY, Wang Y, Zhang Z. Asterias Rolleston starfish gonad lipids: A novel source of Omega-3 fatty acids - assessment of major components and their antioxidant activities. Food Chem 2024; 456:140005. [PMID: 38870815 DOI: 10.1016/j.foodchem.2024.140005] [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: 03/10/2024] [Revised: 05/31/2024] [Accepted: 06/06/2024] [Indexed: 06/15/2024]
Abstract
The major lipids and antioxidant activities of Asterias rolleston gonad lipids were evaluated systematically. Major lipids of A. Rolleston gonad lipids were triacylglycerols (TAGs) and phospholipids (PLs). Total lipids were composed of 15.62% of polyunsaturated fatty acids (PUFAs), and 40.81% of monounsaturated fatty acids (MUFAs). The most abundant PUFA were C20:5n-3 (EPA) (6.28%) and C22:6n-3 (DHA) (5.80%). Predominantly composed of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), polar lipids were rich in PUFAs and could contain up to 34.59% EPA and DHA, and PE and PI (phosphatidylinositol) were also found to be the main carriers of EPA and ARA (arachidonic acid) in polar lipids. The MUFA and PUFA of Sn-2 in TAG are 39.72% and 30.37%, respectively. A total of 64 TAG species were identified, with Eo-P-M, Eo-Eo-M, and M-M-Eo being the main TAGs components. Moreover, A. rollestoni gonad lipids exhibited potent radical scavenging activities and reducing power in a dose-dependent manner.
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Affiliation(s)
- Pengkai Xie
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yuxin Wu
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China
| | - Yee-Ying Lee
- School of Science, Monash University Malaysia, Bandar Sunway 47500, Selangor, Malaysia
| | - Yong Wang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
| | - Zhen Zhang
- JNU-UPM International Joint Laboratory on Plant Oil Processing and Safety, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong 510632, China.
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2
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Changes in physicochemical properties and lipid oxidation lead to the formation of mud on salted egg yolks during storage. Food Chem 2023; 409:135341. [PMID: 36586259 DOI: 10.1016/j.foodchem.2022.135341] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2022] [Revised: 11/27/2022] [Accepted: 12/26/2022] [Indexed: 12/28/2022]
Abstract
Salted egg yolk (SEY) becomes easily "muddy" during storage, leading to a decrease in the quality of salted eggs. The mechanism of SEY mudding was studied in this paper. The results showed that SEY hydrogen proton binding decreased, and SEY water and lipid fluidity increased during storage. In addition, the degree of lipid oxidation and monounsaturated fatty acids in salted egg yolk lipids (SEYL) increased, and primary oxidation products and secondary oxidation products were formed. Moreover, the structure of SEY was degraded to release lipids and proteins, and these proteins and lipids were re-emulsified to form new aggregates. Finally, by PLS-DA modeling analysis, it was found that the content of ω-3 polyunsaturated fatty acids and phospholipids changed significantly after SEY became muddy. These results suggest that the muddiness of SEY can primarily be attributed to higher fluidity and protein-lipid re-emulsification, and secondarily to the oxidation of SEYL.
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3
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Cod liver oil nano-structured lipid carriers (Cod-NLCs) as a promising platform for nose to brain delivery: Preparation, in vitro optimization, ex vivo cytotoxicity & in vivo biodistribution utilizing radioiodinated zopiclone. Int J Pharm X 2023; 5:100160. [PMID: 36647457 PMCID: PMC9840360 DOI: 10.1016/j.ijpx.2023.100160] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2022] [Revised: 12/18/2022] [Accepted: 01/03/2023] [Indexed: 01/06/2023] Open
Abstract
Nano-structured lipid carriers containing zopiclone were prepared as a targeted drug delivery system to convey zopiclone directly to brain via nasal route. Nano-structured lipid carriers were constructed adopting hot emulsification-ultrasonication method using palmitic acid in place of the solid lipid, cod liver oil as liquid lipid, and poloxamer 407 as a surfactant. A three-factor three-level central composite face-centered design was used to optimize the formulated nano-structured lipid carriers. The independent factors were lipid amount (X1), surfactant amount (X2), and sonication time (X3). The examined responses were entrapment efficiency (EE,Y1,%), particle size (PS,Y2,nm), zeta potential(mV), polydispersity index(PDI,Y3), in vitro release(Q8h,Y4,%) and dissolution efficiency (DE,Y5,%). The optimum formula showed high entrapment efficiency of 94.31% ± 2.44, in vitro drug release of 83.89% ± 1.77 with dissolution efficiency equals 88.63% ± 2.01, small particle size of 71.27 nm ± 13.57 and low polydispersity index 0.097 ± 0.15. In vivo biodistribution in mice was evaluated by a radiobiological technique using radioiodinated zopiclone([131I]iodo-ZP). Results revealed the superiority of the intranasal route to deliver zopiclone directly to brain faster and higher brain uptake (6.9 ± 1.02%ID/g at 5 min post-administration). The current study confirmed that intranasal administration of nano-structured lipid carriers had great potential as an effective tool for targeted brain zopiclone delivery for insomnia treatment.
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Nanostructured clay particles supplement orlistat action in inhibiting lipid digestion: An in vitro evaluation for the treatment of obesity. Eur J Pharm Sci 2019; 135:1-11. [DOI: 10.1016/j.ejps.2019.05.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2019] [Revised: 05/03/2019] [Accepted: 05/03/2019] [Indexed: 12/26/2022]
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5
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Sousa N, Moreira MJ, Saraiva C, de Almeida JMMM. Applying Fourier Transform Mid Infrared Spectroscopy to Detect the Adulteration of Salmo salar with Oncorhynchus mykiss. Foods 2018; 7:foods7040055. [PMID: 29621135 PMCID: PMC5920420 DOI: 10.3390/foods7040055] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2018] [Revised: 04/02/2018] [Accepted: 04/03/2018] [Indexed: 11/28/2022] Open
Abstract
The aim of this study was to evaluate the potential of Fourier transform infrared (FTIR) spectroscopy coupled with chemometric methods to detect fish adulteration. Muscles of Atlantic salmon (Salmo salar) (SS) and Salmon trout (Onconrhynchus mykiss) (OM) muscles were mixed in different percentages and transformed into mini-burgers. These were stored at 3 °C, then examined at 0, 72, 160, and 240 h for deteriorative microorganisms. Mini-burgers was submitted to Soxhlet extraction, following which lipid extracts were analyzed by FTIR. The principal component analysis (PCA) described the studied adulteration using four principal components with an explained variance of 95.60%. PCA showed that the absorbance in the spectral region from 721, 1097, 1370, 1464, 1655, 2805, to 2935, 3009 cm−1 may be attributed to biochemical fingerprints related to differences between SS and OM. The partial least squares regression (PLS-R) predicted the presence/absence of adulteration in fish samples of an external set with high accuracy. The proposed methods have the advantage of allowing quick measurements, despite the storage time of the adulterated fish. FTIR combined with chemometrics showed that a methodology to identify the adulteration of SS with OM can be established, even when stored for different periods of time.
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Affiliation(s)
- Nuno Sousa
- School of Agrarian and Veterinary Sciences, CECAV, University of Trás-os-Montes e Alto Douro, Quinta de Prados, B. Laboratorial, B1.03, 5001-801 Vila Real, Portugal.
| | - Maria João Moreira
- School of Agrarian and Veterinary Sciences, CECAV, University of Trás-os-Montes e Alto Douro, Quinta de Prados, B. Laboratorial, B1.03, 5001-801 Vila Real, Portugal.
| | - Cristina Saraiva
- School of Agrarian and Veterinary Sciences, CECAV, University of Trás-os-Montes e Alto Douro, Quinta de Prados, B. Laboratorial, B1.03, 5001-801 Vila Real, Portugal.
| | - José M M M de Almeida
- Physics Department, School of Sciences and Technology, University of Trás-os-Montes e Alto Douro, Quinta do Prados, 5001-801 Vila Real, Portugal.
- CAP/INESC TEC-Technology and Science and FCUP-Faculty of Sciences, University of Porto, 4169-007 Porto, Portugal.
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Polyunsaturated lipids and vitamin A oxidation during cod liver oil in vitro gastrointestinal digestion. Antioxidant effect of added BHT. Food Chem 2017; 232:733-743. [PMID: 28490135 DOI: 10.1016/j.foodchem.2017.04.057] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 03/31/2017] [Accepted: 04/04/2017] [Indexed: 01/05/2023]
Abstract
The extent of cod liver oil hydrolysis and oxidation during in vitro gastrointestinal digestion was investigated by Proton Nuclear Magnetic Resonance (1H NMR) and Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (SPME-GC/MS). These techniques evidenced the degradation of polyunsaturated ω-3 and ω-6 lipids and, for the first time, that of vitamin A, naturally present in cod liver oil. Cis,trans-conjugated dienes associated with hydroperoxides, as well as monoepoxides, cis,trans-2,4-alkadienals, 4-hydroperoxy- and 4-hydroxy-2-alkenals, and several vitamin A derived metabolites were generated. Moreover, the effect of the addition of the synthetic antioxidant 2,6-di-tert-butyl-hydroxytoluene (BHT) at 20 and 800ppm was tackled. Both techniques showed BHT to be efficient in limiting oxidation reactions during digestion, almost inhibiting them at 800ppm. Therefore, the simultaneous intake of antioxidants with cod liver oil should be considered, in order to increase polyunsaturated lipid and vitamin A bioaccessibility and avoid formation of toxic oxidation compounds like oxygenated alpha,beta-unsaturated aldehydes.
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Key Words
- (1)H NMR
- (2E,4E,7Z)-Deca-2,4,7-trienal (PubChem CID: 6442642)
- (E)-4-Oxohex-2-enal (PubChem CID: 6365145)
- 2,6-Di-tert-butyl-4-methylene-2,5-cyclohexadienone (PubChem CID: 107736)
- 2,6-Di-tert-butyl-4-methylphenol (PubChem CID: 31404)
- 2,6-Di-tert-butylcyclohexa-2,5-diene-1,4-dione (PubChem CID: 12867)
- 4,5-Epoxy-2-heptenal (PubChem CID: 6444055)
- 4-Hydroxy-hexenal (PubChem CID: 28536)
- 5,6-Epoxy-beta-ionone (PubChem CID: 5352481)
- Digestion
- Fish oil
- Oxidation
- Retinyl palmitate
- Retinyl palmitate (PubChem CID: 5280531)
- SPME-GC/MS
- beta-Ionone (PubChem CID: 638014)
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7
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The influence of frying technique, cooking oil and fish species on the changes occurring in fish lipids and oil during shallow-frying, studied by 1H NMR. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.03.033] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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8
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Joyce P, Barnes TJ, Boyd BJ, Prestidge CA. Porous nanostructure controls kinetics, disposition and self-assembly structure of lipid digestion products. RSC Adv 2016. [DOI: 10.1039/c6ra16028j] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Combining 1H NMR and sSAXS to discriminate the speciation and structure evolution of lipolysis products for submicron lipid droplets and lipid loaded in porous silica particles.
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Affiliation(s)
- Paul Joyce
- School of Pharmacy and Medical Sciences
- University of South Australia
- City East Campus
- Adelaide
- Australia
| | - Timothy J. Barnes
- School of Pharmacy and Medical Sciences
- University of South Australia
- City East Campus
- Adelaide
- Australia
| | - Ben J. Boyd
- Drug Delivery, Disposition and Dynamics
- Monash Institute of Pharmaceutical Sciences
- Monash University
- Parkville Campus
- Parkville
| | - Clive A. Prestidge
- School of Pharmacy and Medical Sciences
- University of South Australia
- City East Campus
- Adelaide
- Australia
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9
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Chakraborty K, Joseph D, Joseph D. Concentration of C
20‐22
n
‐3 polyunsaturated fatty acids from
Sardinella longiceps
and fatty acid stabilization. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400629] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Kajal Chakraborty
- Marine Biotechnology DivisionCentral Marine Fisheries Research InstituteKeralaIndia
| | - Deepu Joseph
- Marine Biotechnology DivisionCentral Marine Fisheries Research InstituteKeralaIndia
| | - Dexy Joseph
- Marine Biotechnology DivisionCentral Marine Fisheries Research InstituteKeralaIndia
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10
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Stratulat I, Britten M, Salmieri S, Fustier P, St-Gelais D, Champagne CP, Lacroix M. Enrichment of cheese with vitamin D3 and vegetable omega-3. J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.01.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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11
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Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD. Usefulness of (1)H NMR in assessing the extent of lipid digestion. Food Chem 2015; 179:182-90. [PMID: 25722153 DOI: 10.1016/j.foodchem.2015.01.104] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2014] [Revised: 12/18/2014] [Accepted: 01/21/2015] [Indexed: 11/27/2022]
Abstract
Proton Nuclear Magnetic Resonance ((1)H NMR) is proved to be, for the first time, a very useful technique in monitoring the extent of lipid hydrolysis in digestion processes. Sunflower oil and minced fish flesh, as model foods, were subjected to different in vitro digestion experiments and the lipolysis levels reached were evaluated using (1)H NMR spectral data. Simple observation of the spectra gives very valuable information about the extent of the lipolysis and enables a rapid discrimination among samples having different hydrolysis degree. Equations were developed to quantify all the lipolytic products, and either referred to acyl groups plus fatty acids, or to glyceryl structures. The main hydrolysis products were 1,2-diglycerides, 2-monoglycerides, glycerol and fatty acids, although small proportions of 1,3-diglycerides and of 1-monoglycerides were also found. With this methodology, determination of the extent of lipid digestion in its different definitions can be made. It has been shown that these definitions are not equivalent, which is evidence for the need for a consensus in this regard.
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Affiliation(s)
- Bárbara Nieva-Echevarría
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - Encarnación Goicoechea
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María J Manzanos
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad No. 7, 01006 Vitoria, Spain.
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12
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Nieva-Echevarría B, Goicoechea E, Manzanos MJ, Guillén MD. A method based on 1H NMR spectral data useful to evaluate the hydrolysis level in complex lipid mixtures. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.031] [Citation(s) in RCA: 67] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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13
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Vidal NP, Goicoechea E, Manzanos MJ, Guillén MD. 1
H NMR study of the changes in brine‐ and dry‐salted sea bass lipids under thermo‐oxidative conditions: Both salting methods reduce oxidative stability. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400329] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Natalia P. Vidal
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Vitoria‐GasteizSpain
| | - Encarnación Goicoechea
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Vitoria‐GasteizSpain
| | - María J. Manzanos
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Vitoria‐GasteizSpain
| | - María D. Guillén
- Food TechnologyFaculty of PharmacyLascaray Research CenterUniversity of the Basque Country (UPV/EHU)Vitoria‐GasteizSpain
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14
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Bekhit MY, Grung B, Mjøs SA. Determination of omega-3 fatty acids in fish oil supplements using vibrational spectroscopy and chemometric methods. APPLIED SPECTROSCOPY 2014; 68:1190-200. [PMID: 25198190 DOI: 10.1366/13-07210] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The potential of Fourier transform infrared (FT-IR), near-infrared (NIR), and Raman spectroscopic techniques combined with partial least squares (PLS) regression (PLSR) to predict concentrations of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total omega-3 fatty acids (n-3 FAs) in fish oil supplements was investigated. FT-IR spectroscopy predicted EPA (coefficient of determination (R(2)) of 0.994, standard error of cross-validation (SECV) of 2.90%, and standard error of prediction (SEP) of 2.49%) and DHA (R(2) = 0.983, SECV = 2.89%, and SEP = 2.55%) with six to seven PLS factors, whereas a simpler PLS model with two factors was obtained for total n-3 FAs (R(2) = 0.985, SECV = 2.73%, and SEP = 2.75%). Selected regions in the NIR spectra gave models with good performances and predicted EPA (R(2) = 0.979, SECV = 2.43%, and SEP = 3.11%) and DHA (R(2) = 0.972, SECV = 2.34%, and SEP = 2.60%) with four to six PLS factors. Both the whole and selected NIR regions gave simple models (two PLS factors) with similar results (R(2) = 0.997, SECV = 2.18%, and SEP = 1.60%) for total n-3 FAs. The whole and selected regions of Raman spectra provided models with comparable results and predicted EPA (R(2) = 0.977, SECV = 3.18%, and SEP = 2.73%) and DHA (R(2) = 0.966, SECV = 3.31%, and SEP = 2.56%) with seven to eight PLS factors, whereas a simpler model (three PLS factors) with R(2) = 0.993, SECV = 2.82%, and SEP = 3.27% was obtained for total n-3 FAs. The results demonstrated that FT-IR, NIR, and Raman spectroscopy combined with PLSR can be used as simple, fast, and nondestructive methods for quantitative analysis of EPA, DHA, and total n-3 FAs. FT-IR and NIR spectroscopy, in particular, have the potential to be applied in process industries during production of fish oil supplements.
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15
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Wu D, He Y. Potential of spectroscopic techniques and chemometric analysis for rapid measurement of docosahexaenoic acid and eicosapentaenoic acid in algal oil. Food Chem 2014; 158:93-100. [DOI: 10.1016/j.foodchem.2014.02.109] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2013] [Revised: 02/05/2014] [Accepted: 02/19/2014] [Indexed: 10/25/2022]
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16
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Martínez-Yusta A, Goicoechea E, Guillén MD. A Review of Thermo-Oxidative Degradation of Food Lipids Studied by1H NMR Spectroscopy: Influence of Degradative Conditions and Food Lipid Nature. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12090] [Citation(s) in RCA: 96] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Andrea Martínez-Yusta
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
| | - Encarnación Goicoechea
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
| | - María D. Guillén
- Dept. of Food Technology; Lascaray Research Center; Faculty of Pharmacy; Univ. of the Basque Country (UPV/EHU); Vitoria Spain
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17
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Vidal NP, Goicoechea E, Manzanos MJ, Guillén MD. Fourier transform infrared spectroscopy as a tool to study farmed and wild sea bass lipid composition. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1340-1348. [PMID: 24834498 DOI: 10.1002/jsfa.6417] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
BACKGROUND The lipids of 16 farmed and wild European sea bass (Dicentrarchus labrax) samples were studied by Fourier transform infrared (FTIR) spectroscopy. The spectroscopic parameters which would be useful when distinguishing between both fish origins were analysed. RESULTS It was shown, for the first time, that the frequency and the ratio between the absorbance of certain bands are efficient and reliable authentication tools for the origin of sea bass. Furthermore, relationships between infrared data and fish lipids composition referring to the molar percentage or concentration of certain acyl groups were also studied. It was proved that some infrared spectroscopic data (the frequency of certain bands or the ratio of the absorbance of others), are very closely related to the composition of sea bass lipids. It was shown for the first time that certain infrared spectroscopic data could predict, with a certain degree of approximation, the molar percentage, or concentration, of omega-3, docosahexaenoic (DHA) and di-unsaturated omega-6 (linoleic) in sea bass lipids. CONCLUSION The consistency of the results confirms the usefulness of FTIR spectroscopy to detect frauds regarding sea bass origin, and to provide important compositional data about sea bass lipids from the nutritional and technological point of view.
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18
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Nikoo M, Benjakul S, Ehsani A, Li J, Wu F, Yang N, Xu B, Jin Z, Xu X. Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin. J Funct Foods 2014. [DOI: 10.1016/j.jff.2013.12.024] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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19
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20
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Wu D, Chen X, Cao F, Sun DW, He Y, Jiang Y. Comparison of Infrared Spectroscopy and Nuclear Magnetic Resonance Techniques in Tandem with Multivariable Selection for Rapid Determination of ω-3 Polyunsaturated Fatty Acids in Fish Oil. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1147-z] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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21
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Encapsulation of coenzyme Q10 in a simple emulsion-based nutraceutical formulation and application in cheese manufacturing. Food Chem 2013; 141:2707-12. [PMID: 23871014 DOI: 10.1016/j.foodchem.2013.05.057] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2013] [Revised: 04/05/2013] [Accepted: 05/09/2013] [Indexed: 11/21/2022]
Abstract
Coenzyme Q10 (CoQ10) was encapsulated successfully in a nutraceutical formulation composed of calcium caseinate, flaxseed oil and lecithin. The effect of CoQ10 on the physico-chemical stability of emulsions was compared to emulsions without CoQ10. According to ATR-FTIR analysis, emulsions were found to be more stable in the presence of CoQ10. The emulsion with CoQ10 was used as a functional cream in the cheese making process. The retention rate of CoQ10, composition and cheese yield were also determined. Quantification of CoQ10 by HPLC showed that the retention of this lipophilic agent into cheese matrix was 93% and equivalent to the total lipid retention. Protein retention and cheese yield were not affected by the addition of the functional cream. For the first time, CoQ10 has been encapsulated in a cheese matrix, hence demonstrating that CoQ10 could be used in the development of functional cheeses.
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22
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Quality of farmed and wild sea bass lipids studied by 1H NMR: Usefulness of this technique for differentiation on a qualitative and a quantitative basis. Food Chem 2012; 135:1583-91. [DOI: 10.1016/j.foodchem.2012.06.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2012] [Revised: 05/10/2012] [Accepted: 06/01/2012] [Indexed: 11/22/2022]
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23
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A comparison of the metabolic profile on intact tissue and extracts of muscle and liver of juvenile Atlantic salmon (Salmo salar L.) – Application to a short feeding study. Food Chem 2011. [DOI: 10.1016/j.foodchem.2011.05.081] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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24
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Sánchez-Alonso I, Carmona P, Careche M. Vibrational spectroscopic analysis of hake (Merluccius merluccius L.) lipids during frozen storage. Food Chem 2011; 132:160-7. [PMID: 26434275 DOI: 10.1016/j.foodchem.2011.10.047] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2011] [Revised: 08/10/2011] [Accepted: 10/12/2011] [Indexed: 10/16/2022]
Abstract
Vibrational spectroscopy (mid FTIR and FT-Raman) was used to monitor lipids extracted from hake fillets during frozen storage. Kramer shear resistance was used as a marker of texture changes and lipid damage was also investigated by following the development of conjugated dienes and free fatty acids by spectrophotometric methods. Results show that the intensity of the free fatty acid carboxylic ν(CO) band measured by ATR-FTIR spectroscopy can be used for monitoring the development of lipid hydrolysis in hake lipids. Changes in the Raman ν(CC) stretching region (1658cm(-1) band), partially attributed to conjugated dienes development, were the only observed spectroscopic alterations related to lipid oxidation of hake lipids during frozen storage at -10°C. The high correlation of free fatty acids with instrumental texture and the disappearance of the νas(PO2(-)) band are consistent with membrane lipid hydrolysis being one of the factors directly related with toughening of lean fish flesh.
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Affiliation(s)
| | - Pedro Carmona
- Instituto de Estructura de la Materia (IEM-CSIC), Serrano 121, 28006 Madrid, Spain
| | - Mercedes Careche
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Nováis 10, 28040 Madrid, Spain
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Lee JE, Chang YH, Ganesan P, Kwak HS. Concentration of n-3 polyunsaturated fatty acids in cholesterol-reduced cod-liver oil by lipases. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02639.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Chang YH, Lee JE, Kwak HS. Optimization of the Conditions for Removing Cholesterol from Cod Liver Oil by β-Cyclodextrin Crosslinked with Adipic Acid. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1555-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Guillén MD, Carton I, Salmeron J, Casas C. Headspace composition of cod liver oil and its evolution in storage after opening. First evidence of the presence of toxic aldehydes. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.11.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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