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Ouzir M, Bernoussi SE, Tabyaoui M, Taghzouti K. Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety. Compr Rev Food Sci Food Saf 2021; 20:3344-3387. [PMID: 34056853 DOI: 10.1111/1541-4337.12752] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 03/07/2021] [Accepted: 03/12/2021] [Indexed: 12/11/2022]
Abstract
Almond oil, a rich source of macronutrients and micronutrients, is extracted for food flavorings and the cosmetics industry. In recent years, the need for high-quality and high-quantity production of almond oil for human consumption has been increased. The present review examines the chemical composition of almond oil, storage conditions, and clinical evidence supporting the health benefits of almond oil. From the reviewed studies, it appears that almond oil contains a significant proportion of poly and monounsaturated fatty acids, with oleic acid as the main compound, and an important amount of tocopherol and phytosterol content. Some variations in almond oil composition can be found depending on the kernel's origin and the extraction system used. Some new technologies such as ultrasonic-assisted extraction, supercritical fluid extraction, subcritical fluid extraction, and salt-assisted aqueous extraction have emerged as the most promising extraction techniques that allow eco-friendly and effective recovery of almond oil. This safe oil was reported by several clinical studies to have potential roles in cardiovascular risk management, glucose homeostasis, oxidative stress reduction, neuroprotection, and many dermatologic and cosmetic applications. However, the anticarcinogenic and fertility benefits of almond oil have yet to be experimentally verified.
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Affiliation(s)
- Mounir Ouzir
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco.,Higher Institute of Nursing Professions and Health Techniques, ISPITS Beni Mellal, Beni Mellal, Morocco
| | - Sara El Bernoussi
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnology and Environment (LMNE), Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
| | - Khalid Taghzouti
- Group of Research in Physiology and Physiopathology, Department of Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat, Morocco
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Kuo TH, Kuei MS, Hsiao Y, Chung HH, Hsu CC, Chen HJ. Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry Typings of Edible Oils through Spectral Networking of Triacylglycerol Fingerprints. ACS OMEGA 2019; 4:15734-15741. [PMID: 31572877 PMCID: PMC6761802 DOI: 10.1021/acsomega.9b02433] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Accepted: 08/28/2019] [Indexed: 06/10/2023]
Abstract
Adulteration of edible oils by the manufacturers has been found frequently in modern societies. Due to the complexity of the chemical contents in edible oils, it is challenging to quantitatively determine the extent of adulteration and prove the authenticity of edible oils. In this study, a robust and simple MALDI-TOF-MS platform for rapid fingerprinting of triacylglycerols (TAGs) in edible oils was developed, where spectral similarity analysis was performed to quantitatively reveal correlations among edible oils in the chemical level. Specifically, we proposed oil networking, a spectral similarity-based illustration, which enabled reliable classifications of tens of commercial edible oils from vegetable and animal origins. The strategy was superior to traditional multivariate statistics due to its high sensitivity in probing subtle changes in TAG profiles, as further demonstrated by the success in determination of the adulterated lard in a food fraud in Taiwan. Finally, we showed that the platform allowed quantitative assessment of the binary mixture of olive oil and canola oil, which is a common type of olive oil adulteration in the market. Overall, these results suggested a novel strategy for chemical fingerprint-based quality control and authentication of oils in the food industry.
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Affiliation(s)
- Ting-Hao Kuo
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
| | - Min-Shan Kuei
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
| | - Yi Hsiao
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
| | - Hsin-Hsiang Chung
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
| | - Cheng-Chih Hsu
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
| | - Hong-Jhang Chen
- Department
of Chemistry, Institute of Food
Science and Technology, and Graduate Institute of Biomedical Electronics and Bioinformatics, National Taiwan University, Taipei 10617, Taiwan
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Zhang Y, Li M, Gao H, Wang B, Tongcheng X, Gao B, Yu L(L. Triacylglycerol, fatty acid, and phytochemical profiles in a new red sorghum variety (Ji Liang No. 1) and its antioxidant and anti-inflammatory properties. Food Sci Nutr 2019; 7:949-958. [PMID: 30918637 PMCID: PMC6418436 DOI: 10.1002/fsn3.886] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2018] [Revised: 10/10/2018] [Accepted: 10/19/2018] [Indexed: 12/20/2022] Open
Abstract
In this study, a new red sorghum variety (Ji Liang No. 1) was investigated for its triacylglycerol (TAG) and fatty acid profiles, carotenoid and tocopherol compositions, total phenolic, total flavonoid and phenolic acid contents, and antioxidant and anti-inflammatory properties. A total of 17 TAGs were identified in the red sorghum oil. Linoleic and oleic acids were the primary fatty acids, contributing more than 80% of the total fatty acids. β-Carotene was the primary carotenoid at a level of 26.14 μg/g. α-, γ-, and δ-tocopherols were at levels of 0.19, 4.08, and 0.10 μg/g, respectively. Moreover, acetone-water (60:40, v/v) extract of the red sorghum exhibited the greatest total phenolic content of 2.77 mg GAE/g and total flavonoid content of 5.44 mg RE/g. The extract had scavenging capacities against DPPH, ABTS +, and peroxyl radicals and suppressed LPS stimulated IL-1β, IL-6, and COX-2 mRNA expressions in a dose-dependent manner. Ferulic, p-coumaric, isoferulic, and p-hydroxybenzoic acids were found in the red sorghum, with ferulic acid as the predominant phenolic acid and mostly in an insoluble bound form. These data indicated a potential utilization of the red sorghum in health-promoting functional food or supplemental products.
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Affiliation(s)
- Yaqiong Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology& Business University (BTBU)BeijingChina
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Ming Li
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Hang Gao
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Bo Wang
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Xu Tongcheng
- Institute of Agro‐Food Science and TechnologyShandong Provincial Key Laboratory of Agricultural Products Deep ProcessingShandong Academy of Agricultural ScienceJinanChina
| | - Boyan Gao
- Institute of Food and Nutraceutical ScienceSchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiChina
| | - Liangli (Lucy) Yu
- Department of Nutrition and Food ScienceUniversity of MarylandCollege ParkMaryland
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Gao B, Luo Y, Lu W, Liu J, Zhang Y, Yu LL. Triacylglycerol compositions of sunflower, corn and soybean oils examined with supercritical CO 2 ultra-performance convergence chromatography combined with quadrupole time-of-flight mass spectrometry. Food Chem 2016; 218:569-574. [PMID: 27719951 DOI: 10.1016/j.foodchem.2016.09.099] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2015] [Revised: 06/06/2016] [Accepted: 09/15/2016] [Indexed: 10/21/2022]
Abstract
A supercritical CO2 ultra-performance convergence chromatography (UPC2) system was utilized with a quadrupole time-of-flight mass spectrometry (Q-TOF MS) to examine the triacylglycerol compositions of sunflower, corn and soybean oils. UPC2 provided an excellent resolution and separation for the triacylglycerols, while the high performance Q-TOF MS system was able to provide the molecular weight and fragment ions information for triacylglycerol compound characterization. A total of 33 triacylglycerols were identified based on their elementary compositions and MS2 fragment ion profiles, and their levels in the three oils were estimated. The combination of UPC2 and Q-TOF MS may determine triacylglycerol compositions for oils and fats, and provide sn-position information for fatty acids, which may be important for food nutritional value and stability.
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Affiliation(s)
- Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China; Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA
| | - Yinghua Luo
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA
| | - Weiying Lu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Jie Liu
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University, Beijing 100048, China
| | - Yaqiong Zhang
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China.
| | - Liangli Lucy Yu
- Department of Nutrition and Food Science, University of Maryland, College Park, MD 20742, USA.
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Ruiz-Samblás C, González-Casado A, Cuadros-Rodríguez L. Triacylglycerols Determination by High-temperature Gas Chromatography in the Analysis of Vegetable Oils and Foods: A Review of the Past 10 Years. Crit Rev Food Sci Nutr 2013; 55:1618-31. [DOI: 10.1080/10408398.2012.713045] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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YOSHIDA H, YOSHIDA N, TOMIYAMA-SAKAMOTO Y, MIZUSHINA Y. Characteristics of Lipid Components and Triacylglycerol Molecular Species of Jack Bean (Canavalia gladiata DC.). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2012. [DOI: 10.3136/fstr.18.893] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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Butinar B, Bucar-Miklavcic M, Valencic V, Raspor P. Stereospecific analysis of triacylglycerols as a useful means to evaluate genuineness of pumpkin seed oils: lesson from virgin olive oil analyses. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:5227-5234. [PMID: 20380471 DOI: 10.1021/jf904542z] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
In Slovenia two superb vegetable oils with high added nutritional value are produced: "Ekstra devisko oljcno olje Slovenske Istre (extra virgin olive oil from Slovene Istra)" and "Stajersko prekmursko bucno olje (pumpkin seed oil from Slovenia)". Their quality and genuineness must be monitored as adulteration can easily be undertaken. Olive oil genuineness determination experiences can show how analyses following an experience data-driven decision tree gathering several chemical determinations (fatty acids, (E)-isomers of fatty acids, sterol and tocopherol determinations) may be helpful in assessing the pumpkin seed oil from Slovenia genuineness. In the present work a set of HPLC triacylglycerol determinations was performed, based on the nine main triacylglycerols (LLLn, LLL, PLL, LOO, PLO, OOO, POO, SPL, and SLS) on a limited number of different pumpkin seed oils from northeastern Slovenia. The performed determinations showed that stereospecific analyses of triacylglycerols together with other chemical determinations can be useful in building a protocol for the evaluation of the genuineness of pumpkin seed oil from Slovenia.
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Affiliation(s)
- Bojan Butinar
- Science and Research Centre of Koper, University of Primorska, Izola, Slovenia
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Ruiz-Samblás C, González-Casado A, Cuadros-Rodríguez L, García FPR. Application of selected ion monitoring to the analysis of triacylglycerols in olive oil by high temperature-gas chromatography/mass spectrometry. Talanta 2010; 82:255-60. [PMID: 20685464 DOI: 10.1016/j.talanta.2010.04.030] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2009] [Revised: 04/07/2010] [Accepted: 04/16/2010] [Indexed: 11/30/2022]
Abstract
The analysis of the triacylglycerol (TAG) composition of oils is a very challenging task, since the TAGs have very similar physico-chemical properties. In this work, a high temperature-gas chromatographic method coupled to electron ionization-mass spectrometry (HT-GC/EI-MS), in the Selected Ion Monitoring (SIM) mode, method was developed for the analysis of TAGs in the olive oil; this is a method suitable for routine analysis. This method was developed using commercially available standard TAGs. The TAGs studied were separated according to their equivalent carbon number and degree of unsaturation. The peak assignment was carried out by locating the characteristic fragment ions having the same retention time on the SIM profile such as [RCO+74](+) and [RCO+128](+) ions, due to the fatty acyl residues on sn-1, sn-2 and sn-3 positions of the TAG molecule and the [M-OCOR](+) ions corresponding to the acyl ions. The developed method was very useful to eliminate the interferences that appeared in the mass spectrum since electron ionization can prevent satisfactory interpretation of spectra.
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Affiliation(s)
- C Ruiz-Samblás
- Department of Analytical Chemistry, University of Granada, Av. Fuentenueva s.n., E-18071 Granada, Spain
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Branco PC, Castilho PC, Rosa MF, Ferreira J. Characterization of Annona cherimola Mill. Seed Oil from Madeira Island: a Possible Biodiesel Feedstock. J AM OIL CHEM SOC 2009. [DOI: 10.1007/s11746-009-1513-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Marekov I, Tarandjiiska R, Momchilova S, Nikolova-Damyanova B. Quantitative Silver Ion Thin Layer Chromatography of Triacylglycerols from Sunflower Oils Differing in the Level of Linoleic Acid. J LIQ CHROMATOGR R T 2008. [DOI: 10.1080/10826070802197115] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Ilko Marekov
- a Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences , Sofia, Bulgaria
| | - Roumyana Tarandjiiska
- a Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences , Sofia, Bulgaria
| | - Svetlana Momchilova
- a Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences , Sofia, Bulgaria
| | - Boryana Nikolova-Damyanova
- a Institute of Organic Chemistry with Centre of Phytochemistry, Bulgarian Academy of Sciences , Sofia, Bulgaria
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Momchilova S, Nikolova‐Damyanova B. Quantitative TLC and Gas Chromatography Determination of the Lipid Composition of Raw and Microwaved Roasted Walnuts, Hazelnuts, and Almonds. J LIQ CHROMATOGR R T 2007. [DOI: 10.1080/10826070701451647] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Svetlana Momchilova
- a Institute of Organic Chemistry, Bulgarian Academy of Sciences , Sofia, Bulgaria
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