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Uçar B, Gholami Z, Svobodová K, Hradecká I, Hönig V. A Comprehensive Study for Determination of Free Fatty Acids in Selected Biological Materials: A Review. Foods 2024; 13:1891. [PMID: 38928832 PMCID: PMC11203194 DOI: 10.3390/foods13121891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2024] [Revised: 06/13/2024] [Accepted: 06/14/2024] [Indexed: 06/28/2024] Open
Abstract
The quality of oil is highly dependent on its free fatty acid (FFA) content, especially due to increased restrictions on renewable fuels. As a result, there has been a growing interest in free fatty acid determination methods over the last few decades. While various standard methods are currently available, such as the American Oil Chemists Society (AOCS), International Union of Pure and Applied Chemistry (IUPAC), and Japan Oil Chemists' Society (JOCS), to obtain accurate results, there is a pressing need to investigate a fast, accurate, feasible, and eco-friendly methodology for determining FFA in biological materials. This is owing to inadequate characteristics of the methods, such as solvent consumption and reproducibility, among others. This study aims to investigate FFA determination methods to identify suitable approaches and introduce a fresh perspective.
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Affiliation(s)
- Beyza Uçar
- ORLEN UniCRE a.s., Revoluční 1521/84, 400 01 Ústí nad Labem, Czech Republic; (Z.G.); (I.H.)
| | - Zahra Gholami
- ORLEN UniCRE a.s., Revoluční 1521/84, 400 01 Ústí nad Labem, Czech Republic; (Z.G.); (I.H.)
| | - Kateřina Svobodová
- ORLEN UniCRE a.s., Revoluční 1521/84, 400 01 Ústí nad Labem, Czech Republic; (Z.G.); (I.H.)
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic;
| | - Ivana Hradecká
- ORLEN UniCRE a.s., Revoluční 1521/84, 400 01 Ústí nad Labem, Czech Republic; (Z.G.); (I.H.)
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic;
| | - Vladimír Hönig
- Department of Chemistry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague, Czech Republic;
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2
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Nid Ahmed M, Abourat K, Gagour J, Sakar EH, Majourhat K, Koubachi J, Gharby S. Valorization of saffron ( Crocus sativus L.) stigma as a potential natural antioxidant for soybean ( Glycine max L.) oil stabilization. Heliyon 2024; 10:e25875. [PMID: 38370196 PMCID: PMC10869852 DOI: 10.1016/j.heliyon.2024.e25875] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 02/02/2024] [Accepted: 02/05/2024] [Indexed: 02/20/2024] Open
Abstract
Synthetic antioxidants are known for their efficiency to improve vegetable oil oxidative stability. But owing to their harmful effects on human health, edible oil industry is seeking for safe and healthy natural antioxidants. The present work was setup with the aim of improving soybean oil (SO) oxidative stability by using saffron (Crocus sativus L.) stigmas collected in Morocco. Saffron stigmas were used as a natural antioxidant at various concentrations (0.2, 0.3, and 0.6%) in soybean oil compared to tocobiol (0.3%) as a synthetic antioxidant (the positive control). Performances of such natural and synthetic antioxidants were evaluated by measuring oil basic quality indices under accelerated storage at 60 °C for 12 weeks. Such indices consisted of free fatty acids (FFA), peroxide value (PV), anisidine value (p-AV), total oxidation value (TOTOX), UV extinction coefficients (K232 and K270), fatty acids composition (FA), and iodine value (IV). The obtained data show that there were significant (p < 0.05) increases in FFA, PV, p-AV, K232, K270, and TOTOX but no much variations were observed for FA and IV especially in saffron stigmas fortified oils across storage times. However, in the case of oils fortified with saffron stigmas at different doses, such an increase was of a lesser magnitude (for FFA, PV, p-AV, K270, and TOTOX) as compared to tocobiol. These outcomes were confirmed by principal component analysis with strong positive correlations (p < 0.001) among FFA, PV, p-AV, K232, K270, and TOTOX. The most important, for which determination coefficient R2 > 0.9, were modeled through simple regressions. In conclusion, saffron stigmas with the different doses performed better than the positive control (tocobiol) regardless of the storage time. It could be concluded that saffron stigmas are a promising natural antioxidant, alternative to synthetic antioxidants, to enhance the oxidative stability of edible oils.
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Affiliation(s)
- Moussa Nid Ahmed
- Biotechnology, Analytical Sciences and Quality Control team Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Morocco
| | - Karima Abourat
- Biotechnology, Analytical Sciences and Quality Control team Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control team Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control team Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Morocco
- Geo-Bio-Environmental Engineering and Innovation Laboratory, Molecular Engineering, Biotechnology and Innovation Team, Polydisciplinary Faculty of Taroudant, University Ibn Zohr, Agadir, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control team Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Morocco
| | - Said Gharby
- Biotechnology, Analytical Sciences and Quality Control team Faculty Polydisciplinary of Taroudant, University Ibn Zohr, Morocco
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3
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Ciarleglio G, Russo T, Toto E, Santonicola MG. Fabrication of Alginate/Ozoile Gel Microspheres by Electrospray Process. Gels 2024; 10:52. [PMID: 38247775 PMCID: PMC10815707 DOI: 10.3390/gels10010052] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 01/06/2024] [Accepted: 01/09/2024] [Indexed: 01/23/2024] Open
Abstract
Natural polymers, such as alginate and chitosan, are widely exploited for drug delivery applications due to their biocompatibility, low toxicity, and sustainable sourcing. In this study, pH-responsive gel microspheres were fabricated from an alginate/Ozoile emulsion. Ozoile (Stable Ozonides) is a biological inducer, derived from olive oil, which stimulates the endogenous defense system by promoting the repair of tissue damage and restoration of proper physiology through the regulation of gene transcription. Here, the versatile and cost-effective electrospray technique without the use of organic solvents was used to fabricate alginate/Ozoile microspheres with high throughput. The process parameters (voltage, flow rate, and needle gauge) were optimized to obtain microspheres with good sphericity factor and tailored diameter (250-700 μm). The microspheres were additionally optimized through a chitosan coating to enhance their stability and regulate the gel matrix's degradation process. Morphological analysis, FTIR spectroscopy, and degradation tests confirmed the structural integrity and pH-responsive behavior of the gel microspheres. This research offers a promising route for targeted drug delivery systems, particularly in applications related to the modulation of oxidative stress and management of inflammation.
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Affiliation(s)
- Gianluca Ciarleglio
- Department of Chemical Engineering Materials Environment, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy; (G.C.); (T.R.); (E.T.)
- Erbagil s.r.l., Via Luigi Settembrini 13, 82037 Telese Terme, Italy
| | - Tiziana Russo
- Department of Chemical Engineering Materials Environment, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy; (G.C.); (T.R.); (E.T.)
| | - Elisa Toto
- Department of Chemical Engineering Materials Environment, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy; (G.C.); (T.R.); (E.T.)
| | - Maria Gabriella Santonicola
- Department of Chemical Engineering Materials Environment, Sapienza University of Rome, Via del Castro Laurenziano 7, 00161 Rome, Italy; (G.C.); (T.R.); (E.T.)
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4
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Bhuiyan MHR, Ngadi MO. Electromagnetic, Air and Fat Frying of Plant Protein-Based Batter-Coated Foods. Foods 2023; 12:3953. [PMID: 37959071 PMCID: PMC10647860 DOI: 10.3390/foods12213953] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 10/25/2023] [Accepted: 10/27/2023] [Indexed: 11/15/2023] Open
Abstract
There is growing consumer and food industry interest in plant protein-based foods. However, quality evolution of plant protein-based meat analog (MA) is still a rarely studied subject. In this study, wheat and rice flour-based batter systems were used to coat plant protein-based MA, and were partially fried (at 180 °C, 1 min) in canola oil, subsequently frozen (at -18 °C) and stored for 7 days. Microwave heating (MH), infrared heating (IH), air frying (AF) and deep-fat frying (DFF) processes were employed on parfried frozen MA products, and their quality evolution was investigated. Results revealed that the fat content of MH-, IH- and AF-treated products was significantly (p < 0.05) lower than DFF-treated counterparts. Batter coatings reduced fat uptake in DFF of MA-based products. Both the batter formulations and cooking methods impacted the process parameters and quality attributes (cooking loss, moisture, texture, color) of MA-based coated food products. Moreover, the post-cooking stability of moisture and textural attributes of batter-coated MA-based products was impacted by both the batter formulations and cooking methods. Glass transition temperature (Tg) of MA-based products' crust ranged from -20.0 °C to -23.1 °C, as determined with differential scanning calorimetry. ATR-FTIR spectroscopy and scanning electron microscopy analysis revealed that surface structural-chemical evolution of MA-based products was impacted by both the coating formulations and cooking methods. Overall, AF has been found as a suitable substitute for DFF in terms of studied quality attributes of meat analog-based coated products.
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Affiliation(s)
| | - Michael O. Ngadi
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, QC H9X 3V9, Canada;
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Rodrigues N, Peres F, Casal S, Santamaria-Echart A, Barreiro F, Peres AM, Alberto Pereira J. Geographical discrimination of olive oils from Cv. ‘Galega Vulgar’. Food Chem 2023; 398:133945. [DOI: 10.1016/j.foodchem.2022.133945] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2022] [Revised: 08/08/2022] [Accepted: 08/10/2022] [Indexed: 01/18/2023]
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6
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Athanasiadis V, Chatzimitakos T, Bozinou E, Makris DP, Dourtoglou VG, Lalas SI. Olive Oil Produced from Olives Stored under CO 2 Atmosphere: Volatile and Physicochemical Characterization. Antioxidants (Basel) 2022; 12:antiox12010030. [PMID: 36670892 PMCID: PMC9854864 DOI: 10.3390/antiox12010030] [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: 11/30/2022] [Revised: 12/19/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
In this study, an alternative debittering technique for olives, invented and patented by Prof. Vassilis Dourtoglou, was employed. Olive fruits (Olea europaea cv. Megaritiki) were stored under CO2 atmosphere immediately after harvest for a period of 15 days. After the treatment, a sensory evaluation between the olives stored under CO2 and those stored under regular atmospheric conditions (control) was performed. Additionally, the CO2-treated olives were used for the cold press of olive oil production. The volatile profile of the olive oil produced was analyzed using headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to mass spectrometry (GC-MS). A total of thirty different volatile compounds were detected. The volatile characteristics of olive oil are attributed, among others, to aldehydes, alcohols, esters, hydrocarbons, alkanes, and terpenes. The volatile compounds' analysis showed many differences between the two treatments. In order to compare the volatile profile, commercial olive oil was also used (produced from olives from the same olive grove with a conventional process in an industrial olive mill). The antioxidant activity, the content of bioactive compounds (polyphenols, α-tocopherol, carotenoids, and chlorophylls), and the fatty acids' profile were also determined. The results showed that the oil produced from CO2-treated olives contains different volatile components, which bestow a unique flavor and aroma to the oil. Moreover, this oil was found comparable to extra virgin olive oil, according to its physicochemical characteristics. Finally, the enhanced content in antioxidant compounds (i.e., polyphenols) not only rendered the oil more stable against oxidation but also better for human health. The overall quality of the olive oil was enhanced and, as such, this procedure holds great promise for future developments.
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Affiliation(s)
- Vassilis Athanasiadis
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
- Correspondence: ; Tel.: +30-24410-64783; Fax: +30-24410-64781
| | | | - Eleni Bozinou
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
| | - Dimitris P. Makris
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
| | - Vassilis G. Dourtoglou
- Department of Wine, Vine, and Beverage Sciences, School of Food Science, University of West Attica, 12243 Athens, Greece
| | - Stavros I. Lalas
- Department of Food Science and Nutrition, University of Thessaly, 43100 Karditsa, Greece
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7
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Lammari N, Louaer M, Louaer O, Bensouici C, Zermane A, Elaissari A, Meniai AH. Nanoparticles encapsulating sesame seeds (Sesamum indicum) oil: Physicochemical, antioxidant and enzymatic inhibition properties. J Drug Deliv Sci Technol 2022. [DOI: 10.1016/j.jddst.2022.104003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Okere EE, Arendse E, Nieuwoudt H, Perold WJ, Opara UL. Non-destructive Evaluation of the Quality Characteristics of Pomegranate Kernel Oil by Fourier Transform Near-Infrared and Mid-Infrared Spectroscopy. FRONTIERS IN PLANT SCIENCE 2022; 13:867555. [PMID: 35873956 PMCID: PMC9301966 DOI: 10.3389/fpls.2022.867555] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Accepted: 06/20/2022] [Indexed: 06/15/2023]
Abstract
The pomegranate kernel oil has gained global awareness due to the health benefits associated with its consumption; these benefits have been attributed to its unique fatty acid composition. For quality control of edible fats and oils, various analytical and calorimetric methods are often used, however, these methods are expensive, labor-intensive, and often require specialized sample preparation making them impractical on a commercial scale. Therefore, objective, rapid, accurate, and cost-effective methods are required. In this study, Fourier transformed near-infrared (FT-NIR) and mid-infrared (FT-MIR) spectroscopy as a fast non-destructive technique was investigated and compared to qualitatively and quantitatively predict the quality attributes of pomegranate kernel oil (cv. Wonderful, Acco, Herskawitz). For qualitative analysis, principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) was applied. Based on OPLS-DA, FT-MIR spectroscopy resulted in 100% discrimination between oil samples extracted from different cultivars. For quantitative analysis, partial least squares regression was used for model development over the NIR region of 7,498-940 and 6,102-5,774 cm-1 and provided the best prediction statistics for total carotenoid content (R 2, coefficient of determination; RMSEP, root mean square error of prediction; RPD, residual prediction deviation; R 2 = 0.843, RMSEP = 0.019 g β-carotene/kg, RPD = 2.28). In the MIR region of 3,996-1,118 cm-1, models developed using FT-MIR spectroscopy gave the best prediction statistics for peroxide value (R 2 = 0.919, RMSEP = 1.05 meq, RPD = 3.54) and refractive index (R 2 = 0.912, RMSEP = 0.0002, RPD = 3.43). These results demonstrate the potential of infrared spectroscopy combined with chemometric analysis for rapid screening of pomegranate oil quality attributes.
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Affiliation(s)
- Emmanuel E. Okere
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- Department of Electrical and Electronic Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Ebrahiema Arendse
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
| | - Helene Nieuwoudt
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, South Africa
| | - Willem J. Perold
- Department of Electrical and Electronic Engineering, Stellenbosch University, Stellenbosch, South Africa
| | - Umezuruike Linus Opara
- SARChI Postharvest Technology Research Laboratory, Africa Institute for Postharvest Technology, Faculty of AgriSciences, Stellenbosch University, Stellenbosch, South Africa
- UNESCO International Centre for Biotechnology, Nsukka, Enugu State, Nigeria
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9
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García Martín JF. Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality. SENSORS 2022; 22:s22082831. [PMID: 35458818 PMCID: PMC9031905 DOI: 10.3390/s22082831] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2022] [Revised: 04/01/2022] [Accepted: 04/04/2022] [Indexed: 12/10/2022]
Abstract
The analysis of the physico-chemical parameters of quality of olive oil is still carried out in laboratories using chemicals and generating waste, which is relatively costly and time-consuming. Among the various alternatives for the online or on-site measurement of these parameters, the available literature highlights the use of near-infrared spectroscopy (NIRS). This article intends to comprehensively review the state-of-the-art research and the actual potential of NIRS for the analysis of olive oil. A description of the features of the infrared spectrum of olive oil and a quick explanation of the fundamentals of NIRS and chemometrics are also included. From the results available in the literature, it can be concluded that the four most usual physico-chemical parameters that define the quality of olive oils, namely free acidity, peroxide value, K232, and K270, can be measured by NIRS with high precision. In addition, NIRS is suitable for the nutritional labeling of olive oil because of its great performance in predicting the contents in total fat, total saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids in olive oils. Other parameters of interest have the potential to be analyzed by NIRS, but the improvement of the mathematical models for their determination is required, since the errors of prediction reported so far are a bit high for practical application.
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Affiliation(s)
- Juan Francisco García Martín
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, 41012 Seville, Spain;
- University Institute of Research on Olive Groves and Olive Oils, GEOLIT Science and Technology Park, University of Jaén, 23620 Mengíbar, Spain
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10
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Purohit TJ, Hanning SM, Amirapu S, Wu Z. Rectal bioavailability of amoxicillin sodium in rabbits: Effects of suppository base and drug dose. J Control Release 2021; 338:858-869. [PMID: 34534590 DOI: 10.1016/j.jconrel.2021.09.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/30/2021] [Accepted: 09/12/2021] [Indexed: 10/20/2022]
Abstract
In this paper, rectal absorption and tissue tolerance of amoxicillin sodium (AS) suppositories prepared in a hydrophilic base, polyethylene glycol (PEG) or lipophilic base, Suppocire® NA 15 (SNA 15), were investigated. Following in vitro characterization, including drug distribution in the suppository bases, drug-base interactions and drug release, pharmacokinetics were investigated in rabbits to determine absolute bioavailability (F) at two dose levels (100 mg and 200 mg). Both types of suppositories were found uniform in weight and content. Powder X-ray diffraction (XRD) and differential scanning calorimetry indicated that AS existed as solid dispersion or anhydrous crystalline dispersion in both suppositories at different ratios without changing melting points of the bases. This was supported by Fourier transform infrared (FTIR) spectroscopy and scanning electron microscopy conjugated with energy dispersive X-ray (SEM/EDX). In dissolution medium, melting and spreading of SNA 15 and dissolution of PEG suppositories accounted for their different drug release kinetics and mean dissolution time (MDT). A rapid and complete amoxicillin absorption (F close to 100%) with a double peak pharmacokinetic profile was observed alongside minimal signs of tissue irritation in rabbits treated with SNA 15 suppositories at both dose levels. In contrast, the F of amoxicillin from PEG suppositories was 59%, increasing to 77.3% as AS dose doubled from 100 mg to 200 mg, reflected in the slower release predominately controlled by erosion of the base. An in vitro - in vivo correlation was observed (MDT vs F; p < 0.01). AS was stable in SNA 15 suppositories at least for three months at 20 ± 0.2 °C. This research highlighted the advantages of SNA 15 suppositories over the PEG suppositories in providing rapid and complete rectal absorption of AS and tissue compatibility.
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Affiliation(s)
- Trusha J Purohit
- School of Pharmacy, The University of Auckland, Auckland, New Zealand
| | - Sara M Hanning
- School of Pharmacy, The University of Auckland, Auckland, New Zealand.
| | - Satya Amirapu
- Department of Anatomy and Medical Imaging, The University of Auckland, New Zealand
| | - Zimei Wu
- School of Pharmacy, The University of Auckland, Auckland, New Zealand.
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Lamas S, Rodrigues N, Fernandes IP, Barreiro MF, Pereira JA, Peres AM. Fourier transform infrared spectroscopy-chemometric approach as a non-destructive olive cultivar tool for discriminating Portuguese monovarietal olive oils. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03809-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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The promising antischistosomal activity of oleic acid-loaded polymeric nanocapsules for oral administration. J Drug Deliv Sci Technol 2021. [DOI: 10.1016/j.jddst.2021.102429] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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13
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Md Noh MF, Gunasegavan RDN, Mustafa Khalid N, Balasubramaniam V, Mustar S, Abd Rashed A. Recent Techniques in Nutrient Analysis for Food Composition Database. Molecules 2020; 25:E4567. [PMID: 33036314 PMCID: PMC7582643 DOI: 10.3390/molecules25194567] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Revised: 08/13/2020] [Accepted: 08/17/2020] [Indexed: 01/25/2023] Open
Abstract
Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.
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Affiliation(s)
- Mohd Fairulnizal Md Noh
- Nutrition, Metabolism and Cardiovascular Research Centre, Institute for Medical Research, National Institutes of Health, No.1, Jalan Setia Murni U13/52, Seksyen U13 Setia Alam, Shah Alam 40170, Malaysia; (R.D.-N.G.); (N.M.K.); (V.B.); (S.M.); (A.A.R.)
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14
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Dong Y, Shi S, Li Q, Zhang L, Yu X. An indirect analytical approach based on ATR-FTIR spectroscopy for determining the FFA content in vegetable oils. RSC Adv 2020; 10:24073-24078. [PMID: 35517334 PMCID: PMC9055113 DOI: 10.1039/d0ra03668d] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Accepted: 05/31/2020] [Indexed: 11/21/2022] Open
Abstract
In this study, we developed a novel approach for determining a free fatty acid (FFA) in vegetable oils using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy. FFA was converted to carboxylate species by a reaction with phthalimide potassium salt, and the linear relationship between FFA content and ATR-FTIR peak areas at 1541–1616 cm−1 (1595 cm−1 as baseline) was established. Results showed that the R2 values obtained during calibration and validation were more than 0.99. The calibration method concurred to within ±0.035% over the range of 0.4% to 4.0% (quantitative determination of the percentage of FFA in oils, expressed as the percentage of oleic acid). In the calibration model, the root mean square error of prediction was 0.0104, the relative error was less than 0.246% and the relative average deviation was 0.386%, respectively. These indexes demonstrated that the calibration model has great accuracy, high precision and good stability. The indirect method established using ATR-FTIR has the advantages of excellent reproducibility, high exactitude, independent of oil type, simple operation and easy cleaning of the instrument surface. The slope of the verification equation between FFA prediction values and American Oil Chemists' Society's (AOCS) titration method was close to 1, R2 value was more than 0.99. These indicators suggested that the proposed method and the AOCS method have a good correlation through AOCS titration and ATR–FTIR spectroscopy to determine validation samples parallel. In addition, for comparison, when the AOCS titration and ATR-FTIR spectroscopy methods were used for sample validation, the results indicated that the latter method is more reproducible, highly sensitive and has strong anti-disturbance. Therefore, the ATR-FTIR technique can be applied as a simple, highly sensitive, convenient and timely method for the analysis of FFAs in oils. In this study, we developed a novel approach for determining a free fatty acid (FFA) in vegetable oils using attenuated total reflection Fourier transform infrared (ATR-FTIR) spectroscopy.![]()
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Affiliation(s)
- Yaoyao Dong
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092275
| | - Shaoxia Shi
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092275
| | - Qi Li
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092275
| | - Lingyan Zhang
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092275
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092275
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Ahmad MN, Mohd Azli NH, Ismail H, Mohamed Iqbal MA, Mat Piah B, Normaya E. Inhibitory effects of
Manihot esculenta
extracts on
Food‐Borne
pathogens and their antioxidant properties: Supercritical fluid extraction, statistical analysis, and molecular docking study. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13452] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Mohammad Norazmi Ahmad
- Experimental and Theoretical Research Laboratory, Department of Chemistry, Kulliyyah of ScienceInternational Islamic University Malaysia Kuantan Malaysia
- IUM Poison CentreInternational Islamic University Malaysia Kuantan Malaysia
| | - Nur Hidayah Mohd Azli
- Experimental and Theoretical Research Laboratory, Department of Chemistry, Kulliyyah of ScienceInternational Islamic University Malaysia Kuantan Malaysia
| | - Hakimah Ismail
- Experimental and Theoretical Research Laboratory, Department of Chemistry, Kulliyyah of ScienceInternational Islamic University Malaysia Kuantan Malaysia
| | | | - Bijarimi Mat Piah
- Faculty of Chemical & Natural Resources EngineeringUniversiti Malaysia Pahang Kuantan Malaysia
| | - Erna Normaya
- Experimental and Theoretical Research Laboratory, Department of Chemistry, Kulliyyah of ScienceInternational Islamic University Malaysia Kuantan Malaysia
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Lipid Profiling and Stable Isotopic Data Analysis for Differentiation of Extra Virgin Olive Oils Based on Their Origin. Molecules 2019; 25:molecules25010004. [PMID: 31861325 PMCID: PMC6982832 DOI: 10.3390/molecules25010004] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2019] [Revised: 12/03/2019] [Accepted: 12/11/2019] [Indexed: 01/01/2023] Open
Abstract
To differentiate extra virgin olive oils (EVOO) according to the origin of purchase, such as monocultivar Italian EVOO with protected denomination of origin (PDO) and commercially-blended EVOO purchased in supermarkets, a number of samples was subjected to the analysis of various lipid species by liquid chromatography/mass spectrometry (LC-ESI-MS/MS, LC-ESI-IT-MS) and proton nuclear magnetic resonance analysis (1H-NMR). Many putative chemical markers were extracted as differentiators by uni- and multivariate statistical analysis. Commercially-blended EVOO contained higher concentrations of the majority of minor lipids, including free fatty acids, their alkyl (methyl and ethyl) esters, monoglycerides, and diglycerides, which may be indicative of a higher degree of triglyceride lipolysis in these than in monocultivar PDO EVOO. Triterpenoids and particular TAG species were also found in higher proportions in the samples from the commercially-blended EVOO class, suggesting a possible influence of factors such as the cultivar and geographical origin. The largest differences between the classes were determined for the concentrations of uvaol and oleanolic acid. The results of the analysis by isotopic ratio mass spectrometry (IRMS) were reasonably consistent with the information about the geographical origin declared on the labels of the investigated EVOOs, showing considerable variability, which possibly also contributed to the differences in lipid composition observed between the two investigated classes of EVOO.
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Effects of Olive Oil and Its Minor Components on Cardiovascular Diseases, Inflammation, and Gut Microbiota. Nutrients 2019; 11:nu11081826. [PMID: 31394805 PMCID: PMC6722810 DOI: 10.3390/nu11081826] [Citation(s) in RCA: 96] [Impact Index Per Article: 19.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/18/2019] [Accepted: 08/05/2019] [Indexed: 12/17/2022] Open
Abstract
Olive oil is one of the main ingredients in the Mediterranean diet, being an important ally in disease prevention. Its nutritional composition is comprised of mainly monounsaturated fatty acids, with oleic being the major acid, plus minor components which act as effective antioxidants, such as hydroxytyrosol. Studies have shown that the consumption of olive oil, as well as its isolated components or in synergism, can be a primary and secondary protective factor against the development of cardiovascular diseases since it reduces the concentrations of low-density lipoproteins and increases the concentration of high-density lipoproteins. Furthermore, it exerts an influence on the inflammatory markers, such as interleukin-6 and tumor necrosis factor, which are pro-inflammatory agents in the body. The components present in olive oil are also associated with the promotion of intestinal health since they stimulate a higher biodiversity of beneficial gut bacteria, enhancing their balance. The objective of this review is to present recent data on investigated effects of olive oil and its components on the metabolism, focused on cardiovascular diseases, inflammation, and gut biota.
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Monitoring Enzymatic Hydroesterification of Low-Cost Feedstocks by Fourier Transform InfraRed Spectroscopy. Catalysts 2019. [DOI: 10.3390/catal9060535] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Enzymatic hydroesterification is a heterogeneous catalyzed process suitable for the conversion of low-cost feedstocks in biodiesel production, namely, because of its tolerance to high free fatty acid contents. The current study describes the use of Fourier transform infrared spectroscopy (FTIR) to monitor biodiesel production using enzymatic hydroesterification and, as raw materials, acid oil from soapstock and olive pomace oil. Acid oil (~34 wt.% FFA) and olive pomace oil (~50 wt.% FFA) were first hydrolyzed (35 °C, 24 h, 200 rpm, 3 wt.% of lipase from Thermomyces lanuginosus, and 1:0.5 water:oil ratio, w:w), and then enzymatic esterification was performed (35 °C, 7 h, 200 rpm, 2 wt.% of lipase from Thermomyces lanuginosus, and 2:1 molar ratio of methanol to acid). FTIR analyses were conducted on the products using a Jasco FT/IR-4100 with a scanning range of 4000–650 cm−1 at 4 cm−1 spectral resolution and 54 scans. For free fatty acid (FFA) quantification, the C=O band at 1708 cm–1 was used, corresponding to the carboxylic acid, whereas for fatty acid methyl ester (FAME) quantification, the peak corresponding to C=O at 1746 cm−1 was considered, which corresponded to the ester. The results were calibrated using volumetric titration and gas chromatography analyses, concerning FFA and FAME quantification, respectively. The best conditions for analysis were determined, and a calibration method was established. FTIR has shown to be a simple, fast, and clean technique suitable to monitor hydroesterification of low-cost feedstocks.
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19
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Simultaneous determination of oleic and elaidic acids in their mixed solution by Raman spectroscopy. J Mol Struct 2019. [DOI: 10.1016/j.molstruc.2019.02.110] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Wong YH, Goh KM, Abas F, Maulidiani M, Nyam KL, Nehdi IA, Sbihi HM, Gewik MM, Tan CP. Rapid quantification of 3-monochloropropane-1,2-diol in deep-fat frying using palm olein: Using ATR-FTIR and chemometrics. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.088] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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