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Santos PDS, Silva GAR, Senes CER, Cruz VHM, Pizzo JS, Visentainer JV, Santos OO. Evaluation of the Stability of Popular Oils for Fittura Through Analytical Techniques. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2022.2119912] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
| | | | | | - Victor H. M. Cruz
- Department of Chemistry, State University of Maringá, Maringá, Brazil
| | - Jessica S. Pizzo
- Department of Chemistry, State University of Maringá, Maringá, Brazil
| | | | - Oscar O. Santos
- Department of Chemistry, State University of Maringá, Maringá, Brazil
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Cruz VH, Pizzo JS, Manin LP, Santos PD, Silva GA, Santos OO, Visentainer JV. Rapid authenticity assessment of Brazilian palm kernel oils by mass spectrometry combined with chemometrics. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112612] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Membrane patterning through horizontally aligned microchannels developed by sulfated chopped carbon fiber for facile permeability of blood plasma components in low-density lipoprotein apheresis. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2021.119512] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Synthesis of EPA- and DHA-Enriched Structured Acylglycerols at the sn-2 Position Starting from Commercial Salmon Oil by Enzymatic Lipase Catalysis under Supercritical Conditions. Molecules 2021; 26:molecules26113094. [PMID: 34067234 PMCID: PMC8196811 DOI: 10.3390/molecules26113094] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/11/2021] [Accepted: 05/17/2021] [Indexed: 12/05/2022] Open
Abstract
There is consistent evidence that long-chain polyunsaturated fatty acids (LCPUFA) belonging to the n-3 series, i.e., eicosapentaenoic (20:5n-3, EPA) and docosahexaenoic (22:6n-3, DHA) acids, decrease the risk of heart, circulatory and inflammatory diseases. Furthermore, the bioavailability of such fatty acids has been shown to depend on their location in triacylglycerol (TG) molecules at the sn-2 position. Consequently, great attention has been accorded to the synthesis of structured acylglycerols (sAG), which include EPA or DHA at the sn-2 position. The aim of this work was to synthesize sAG starting from deodorized refined commercial salmon oil. For this, immobilized lipase B from Candida antarctica (nonspecific) was used as a catalyst for the intra–interesterification process under CO2 supercritical conditions (CO2SC). According to the CO2SC reaction time, three different fractions including sAG compounds were obtained. The location of EPA and DHA at the sn-2 position in the resulting glycerol backbone was identified by mass spectrometry (MALDI-TOF) analysis. In all fractions obtained, a marked decrease in the starting TG content was observed, while an increase in the DHA content at the sn-2 position was detected. The fraction obtained after the longest reaction time period (2 h) led to the highest yield of sn-2 position DHA in the resulting sAG molecule.
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MALDI-TOF Mass Spectrometry Applications for Food Fraud Detection. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083374] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Chemical analysis of food products relating to the detection of the most common frauds is a complex task due to the complexity of the matrices and the unknown nature of most processes. Moreover, frauds are becoming more and more sophisticated, making the development of reliable, rapid, cost-effective new analytical methods for food control even more pressing. Over the years, MALDI-TOF MS has demonstrated the potential to meet this need, also due to a series of undeniable intrinsic advantages including ease of use, fast data collection, and capability to obtain valuable information even from complex samples subjected to simple pre-treatment procedures. These features have been conveniently exploited in the field of food frauds in several matrices, including milk and dairy products, oils, fish and seafood, meat, fruit, vegetables, and a few other categories. The present review provides a comprehensive overview of the existing MALDI-based applications for food quality assessment and detection of adulterations.
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Darmawan MA, Muhammad BZ, Harahap AFP, Ramadhan MYA, Sahlan M, Haryuni, Supriyadi T, Abd-Aziz S, Gozan M. Reduction of the acidity and peroxide numbers of tengkawang butter ( Shorea stenoptera) using thermal and acid activated bentonites. Heliyon 2020; 6:e05742. [PMID: 33364505 PMCID: PMC7750560 DOI: 10.1016/j.heliyon.2020.e05742] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 10/21/2020] [Accepted: 12/11/2020] [Indexed: 11/21/2022] Open
Abstract
Tengkawang fat (Shorea stenoptera), from an indigenous plant of the Kalimantan forest, has excellent potential as an alternative source of vegetable fat because it has a high level of fatty acids composition. Activated natural bentonite can be used as a bleaching agent to improve the quality of tengkawang fat. This research aims to reduce the acidity, peroxide number values and identify the physicochemical properties (fatty acid composition, nutrients, and thermal) of tengkawang butter. Initially, tengkawang samples from Nanga Yen and Sintang were pre-treated using the degumming process with 1% phosphoric acid and the neutralization process with a 1 M NaOH 10% w/w solution. The results show that the acidity (mg NaOH/g) of the tengkawang fat samples was reduced from 11.00 to 3.36 when using bentonite activated at 200 °C. The bentonite activated with 0.5 M HCl reduced the acidity to 3.61. The peroxide number (meq O2/kg) of the tengkawang fat samples was reduced from 9.45 to 4.84 and 3.47 by bleaching with thermal-activated and acid-activated bentonites, respectively. Peroxide value correlates with β-carotene content. The smaller of the β-carotene content, the smaller the peroxide value. The acidity, peroxide number, and iodine number values from tengkawang fat after treatment adhere to the SNI 2903: 2016 standard. The main content of fatty acids in tengkawang fat is palmitic acid, stearic acid, and oleic acid. These results show that both products are suitable for the food industry in terms of the acid and peroxide numbers. The application of this research results will assist local people in increasing the economic value of the product from tengkawang plant, which is an indigenous plant from Kalimantan.
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Affiliation(s)
- Muhammad Arif Darmawan
- Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia, Depok 16424, Indonesia
| | - Bagas Zaki Muhammad
- Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia, Depok 16424, Indonesia
| | | | | | - Muhammad Sahlan
- Research Center for Biomedical Engineering, Universitas Indonesia, Depok 16424, Indonesia
| | - Haryuni
- Department of Agronomy, Faculty of Agriculture, Universitas Tunas Pembangunan, Surakarta, Central of Java, Indonesia
| | - Teguh Supriyadi
- Department of Agronomy, Faculty of Agriculture, Universitas Tunas Pembangunan, Surakarta, Central of Java, Indonesia
| | - Suraini Abd-Aziz
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400, Serdang, Selangor, Malaysia
| | - Misri Gozan
- Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia, Depok 16424, Indonesia
- Research Center for Biomedical Engineering, Universitas Indonesia, Depok 16424, Indonesia
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Acylglycerol synthesis including EPA and DHA from rainbow trout (Oncorhynchus mykiss) belly flap oil and caprylic acid catalyzed by Thermomyces lanuginosus lipase under supercritical carbon dioxide. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03643-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Walczak-Skierska J, Złoch M, Pauter K, Pomastowski P, Buszewski B. Lipidomic analysis of lactic acid bacteria strains by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. J Dairy Sci 2020; 103:11062-11078. [PMID: 33041037 DOI: 10.3168/jds.2020-18753] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Accepted: 07/27/2020] [Indexed: 12/31/2022]
Abstract
Analysis by MALDI-TOF mass spectrometry and gas chromatography-mass spectrometry was used to characterize the lipid profile of 3 lactic acid bacteria strains. By gas chromatography coupled with mass spectrometry, 23 fatty acids were identified. Dominant acids were palmitic (C16:0), oleic (C18:1), and α-linoleic acid (C18:3n-3) for Lactobacillus paracasei; for Lactococcus lactis they were palmitic (C16:0), gondoic (C20:1), myristoleic (C14:1), and eicosadienoic acid (C20:2), respectively; and in the case of Lactobacillus curvatus were C18:1, C18:2n-6, and C16:0, respectively. The effect of the medium on fatty acid composition was also determined. In addition, the fatty acid profile was also compared using MALDI MS analysis. The MALDI-TOF MS was used for qualitative analysis and identification of bacterial lipids. Phosphatidylglycerol, phosphatidylethanolamine, phosphatidylinositol, phosphatidylcholine, triacylglycerols, and ceramides were the most abundant species in lactic acid bacteria. One hundred different combinations of fatty acids in polar and nonpolar lipids have been identified, including 11 phospholipids (18 phosphatidylglycerol, 16 phosphatidylethanolamine, 10 phosphatidylinositol, 8 phosphatidylcholine, 4 lyso-phosphatidylethanolamine, 3 lyso-phosphatidylcholine, 3 phosphatidylserine, 1 lyso-phosphatidic acid, 1 lyso-phosphatidylglycerol, 1 lyso-phoshatidylinositol, and 1 phosphatidic acid), 23 triacylglycerols, 9 ceramides, and 2 sphingomyelin. The most abundant fatty acids identified were C16:0, C16:1, C18:0, and C18:3. Obtained lipid profiles allowed to distinguish the tested bacterial strains.
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Affiliation(s)
- Justyna Walczak-Skierska
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland
| | - Michał Złoch
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland
| | - Katarzyna Pauter
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland; Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland.
| | - Bogusław Buszewski
- Centre for Modern Interdisciplinary Technologies, Nicolaus Copernicus University in Toruń, Wileńska 4, 87-100 Toruń, Poland; Department of Environmental Chemistry and Bioanalytics, Faculty of Chemistry, Nicolaus Copernicus University in Toruń, Gagarina 7, 87-100 Toruń, Poland
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Sundararaghavan A, Mukherjee A, Sahoo S, Suraishkumar GK. Mechanism of the oxidative stress‐mediated increase in lipid accumulation by the bacterium,R. opacusPD630: Experimental analysis and genome‐scale metabolic modeling. Biotechnol Bioeng 2020; 117:1779-1788. [DOI: 10.1002/bit.27330] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Revised: 02/22/2020] [Accepted: 03/09/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Archanaa Sundararaghavan
- Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences buildingIndian Institute of Technology Madras Chennai India
| | | | - Swagatika Sahoo
- Department of Chemical Engineering and Initiative for Biological Systems EngineeringIndian Institute of Technology Madras Chennai India
| | - G. K. Suraishkumar
- Department of Biotechnology, Bhupat and Jyoti Mehta School of Biosciences buildingIndian Institute of Technology Madras Chennai India
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Rapid Characterization of Triacylglycerols in Edible Oils by Matrix-assisted Laser Desorption/Ionization Fourier Transform Ion Cyclotron Resonance Mass Spectrometry. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 2018. [DOI: 10.1016/s1872-2040(17)61073-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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11
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Xia W, Budge SM. Techniques for the Analysis of Minor Lipid Oxidation Products Derived from Triacylglycerols: Epoxides, Alcohols, and Ketones. Compr Rev Food Sci Food Saf 2017; 16:735-758. [PMID: 33371569 DOI: 10.1111/1541-4337.12276] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2017] [Revised: 05/09/2017] [Accepted: 05/17/2017] [Indexed: 12/18/2022]
Abstract
Lipid oxidation can lead to flavor and safety issues in fat-containing foods. In order to measure the extent of lipid oxidation, hydroperoxides and their scission products are normally targeted for analytical purposes. In recent years, the formation of rarely monitored oxygenated products, including epoxides, alcohols, and ketones, has also raised concerns. These products are thought to form from alternative pathways that compete with chain scissions, and should not be neglected. In this review, a number of instrumental techniques and approaches to determine epoxides, alcohols, and ketones are discussed, with a focus on their selectivity and sensitivity in applications to food lipids and oils. Special attention is given to methods employing gas chromatography (GC), high-performance liquid chromatography (HPLC), and nuclear magnetic resonance (NMR). For characterization purposes, GC-mass spectrometry (GC-MS) provides valuable information regarding the structures of individual oxygenated fatty acids, typically as methyl esters, isolated from oxygenated triacylglycerols (TAGs), while the use of liquid chromatography-MS (LC-MS) techniques allows analysis of intact oxygenated TAGs and offers information about the position of the oxygenated acyl chain on the glycerol backbone. For quantitative purposes, traditional chromatography methods have exhibited excellent sensitivity, while spectroscopic methods, including NMR, are superior to chromatography for their rapid analytical cycles. Future studies should focus on the development of a routine quantitative method that is both selective and sensitive.
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Affiliation(s)
- Wei Xia
- Dept. of Process Engineering and Applied Science, Dalhousie Univ., Halifax, NS, B3H 4R2, Canada
| | - Suzanne M Budge
- Dept. of Process Engineering and Applied Science, Dalhousie Univ., Halifax, NS, B3H 4R2, Canada
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Omar KA, Gounga ME, Liu R, Mwinyi W, Aboshora W, Ramadhan AH, Sheha KA, Wang X. Triacylglycerol composition, melting and crystallization profiles of lipase catalysed anhydrous milk fats hydrolysed. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1301954] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Khamis Ali Omar
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Mahamadou Elhadji Gounga
- Département des Sciences et Techniques de Productions Végétales, Faculté d’Agronomie et des Sciences de l’Environnement, Université Dandicko Dankoulodo de Maradi, Maradi, Niger
| | - Ruijie Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Warda Mwinyi
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Waleed Aboshora
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Abuubakar Hassan Ramadhan
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Khadija Ali Sheha
- Department of Food Safety and Quality, Zanzibar Food and Drugs Board, Zanzibar, Tanzania
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
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