Influence of refining processes on the bioactive composition, in vitro antioxidant capacity, and their correlation of perilla seed oil

On-Site Evaluation of Constituent Content and Functionality of Perilla frutescens var. crispa Using Fluorescence Spectra

Perilla frutescens leaves are hypothesized to possess antioxidant and amyloid-β (Aβ) aggregation inhibitory properties primarily due to their polyphenol-type compounds. While these bioactivities fluctuate daily, the traditional methods for quantifying constituent contents and functional properties are both laborious and impractical for immediate field assessments. To address this limitation, the present study introduces an expedient approach for on-site analysis, employing fluorescence spectra obtained through excitation light irradiation of perilla leaves. Standard analytical techniques were employed to evaluate various constituent contents (chlorophyl (Chl), total polyphenol content (TPC), total flavonoid content (TFC), and rosmarinic acid (RA)) and functional attributes (DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and Aβ aggregation inhibitory activity). Correlations between the fluorescence spectra and these parameters were examined using normalized difference spectral index (NDSI), ratio spectral index (RSI), and difference spectral index (DSI) analyses. The resulting predictive model exhibited a high coefficient of determination, with R2 values equal to or greater than 0.57 for constituent contents and 0.49 for functional properties. This approach facilitates the convenient, simultaneous, and nondestructive monitoring of both the chemical constituents and the functional capabilities of perilla leaves, thereby simplifying the determination of optimal harvest times. The model derived from this method holds promise for real-time assessments, indicating its potential for the simultaneous evaluation of both constituents and functionalities in perilla leaves.

Effects of deodorization on the content of polycyclic aromatic hydrocarbons (PAHs), 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE) in rapeseed oil using ethanol steam distillation at low temperature

High temperature is beneficial for the removal of polycyclic aromatic hydrocarbons (PAHs) from oil via steam, but leads to an increase in the content of 3-monochloropropane-1,2-diol esters (3-MCPDE) and glycidyl esters (GE). To inhibit the production of 3-MCPDE and GE during the removal of PAHs, rapeseed oil was deodorized using ethanol steam at low-temperature (140-220 °C) (L-ESD) and the content changes were studied for PAHs, 3-MCPDE and GE, and compared with conventional high-temperature water steam deodorization (H-WSD) (250 °C for 60 min). The removal rates of PAHs in L-ESD oil can be higher than those in conventional H-WSD oil, and the contents of 3-MCPDE and GE in L-ESD oil (140-180 °C for 60-100 min) ranged from 48.32 to 73.65 % and 50.49-69.90 %, respectively, in H-WSD oil due to the lower temperature of ethanol steam deodorization. These results indicate that L-ESD is beneficial in minimizing the contents of PAHs, 3-MCPDE and GE in vegetable oil.

Components research on Tetrastigma hemsleyanum Diels et Gilg: identification and effect of drying methods on the content of ten main constituents by targeting metabolomics method

Tetrastigma hemsleyanum Diels et Gilg (TH) is one of the new eight Genuine Medicinal Materials of Zhejiang. It has extensive biological activities, such as anti-inflammatory, anti-tumor and analgesic activities, etc. In this study, the chemical components of TH were systematically investigated by ultra high-performance liquid chromatography-tandem quadrupole time of flight mass spectrometry (UPLC/Q-TOF-MS). Based on the MS spectrum, 39 compounds in TH extracts including 14 flavonoids, 10 fatty acids, 5 polyphenols and phenolic acids, 4 terpenes and other compounds were detected and tentatively identified. TH samples were treated under different drying methods (vacuum freeze drying, hot air drying, natural drying, light drying and vacuum drying). Besides, the effect of different drying methods on the content of 10 main chemical constituents in TH extracts including catechin, rutin, kaempferol-3-O-rutinoside and so on was also investigated by targeting metabolomics method with ultra high-performance liquid chromatography-tandem triple quadrupole mass spectrometry (UPLC-MS/MS) assisted by multivariate statistical analysis. Large differences were observed between vacuum drying and vacuum freeze drying with remarkable content changes. The contents of rutin, proanthocyanidin B1 and catechin were the most different among the various drying methods. The systematic identification of chemical constituents is helpful for the further medicinal development and application of TH. The effects of drying methods on the content of TH components were studied, which provided experimental data for the processing, storage and quality control of TH.

Effects of roasting and deodorisation on 3-monochloropropane-1, 2-diol esters, 3, 4-benzopyrene and trans fatty acids in peanut oil

Hazardous substances are readily produced during roasting and deodorisation in the preparation of peanut oil. The aim of this work was to investigate the variation of 3-monochloropropane-1, 2-diol ester (3-MCPDE), 3, 4-benzopyrene (BaP) and trans fatty acid (TFA) contents in the roasting and deodorisation segments of peanut oil production process. Roasting temperatures and durations significantly affected the contaminants contents in peanut oil; they increased significantly at a roasting temperature >210°C and time >60 min. In the deodorisation segment, the BaP and TFA contents were over the standard limits at a deodorisation temperature >210°C and time >140 min. Analysis showed that 3-MCPDE was significantly correlated with the formation of C18:2T (r = 0.979) and there was a linear relationship between BaP and C18:1T (Y = 0.509 C18:1T). This information will provide guidance for the precise and appropriate processing of peanut oil.

Different effect of chemical refining process on Baneh (Pistacia atlantica var mutica) kernel oil: Regeneration of tocopherols

The present study was conducted to investigate the impact of refining process on the chemical properties (fatty acid composition and tocopherols, sterols, and polyphenolic contents), qualitative parameters (peroxide value, acid value, and p-anisidine value), and antioxidant activity (DPPH radical scavenging assay and FRAP test) of Baneh (Pistacia atlantica var mutica) kernel oil. The results revealed that the refining process had no significant effect on the fatty acid composition. A major finding of this research was the increase in the tocopherol and sterol content up to the bleaching stage followed by their decrease in the deodorizing phase. Some tocopherol and sterol compounds in crude oil were dimerized or attached to other compounds by ester bonding, which are released during some stages of the refining process and this factor is responsible for their increase. In fact, during this process, these compounds are regenerated. The occurrence of this phenomenon in the refining process improved the DPPH radical scavenging power of Baneh kernel oil up to the bleaching stage. Moreover, the content of phenolic compounds decreased after refining of Baneh kernel oil, and only in the deodorizing stage, an increase of these compounds was observed. In general, the results of this study showed that the refining process had a completely different effect on the antioxidant compounds (especially tocopherols) compared to other oils.

Anti-inflammatory effect of Perilla frutescens seed oil rich in omega-3 fatty acid on dextran sodium sulfate-induced colitis in mice

Background and purpose

Ulcerative colitis is a chronic inflammatory bowel disease that involves diffused inflammation of the large intestine. Omega-3 fatty acid (FA) has been known to regulate the inflammatory response associated with ulcerative colitis pathogenesis. Perilla frutescens is a valuable source of omega-3 FA and α-linolenic acid (ALA) contained in its seed oil. Therefore, the aim of this study was to evaluate the anti-inflammatory effect of Perilla seed oil (PSO) on colitis induced by dextran sulfate sodium (DSS) in a mouse model.

Experimental approach

PSO was extracted using a cold-pressed extractor and FA composition of PSO was analyzed by GC-MS. Acute colitis in mice was induced with 3% DSS in drinking water for 7 days. Some mice were treated with PSO (20, 100, 200 mg/kg BW) for 3 weeks before the DSS administration. Sulfasalazine was used as a positive control. The clinical features, histopathologic, serum, and gene expression of proinflammatory cytokines in the colon were assessed.

Finding/Results

PSO contained the highest proportion of ALA (61.51%). Furthermore, PSO pretreatment evidently reduced body weight loss, diminished diarrhea, gross bleeding, and DSS-induced colon shortening. PSO pretreatment attenuated histopathological changes in response to DSS-induced colitis. PSO pretreatment also markedly decreased inflammatory response in serum and the colon tissue of DSS-induced mice.

Conclusion and implication

ALA in PSO is suggested to be mainly responsible for the reduction of DSS-induced colitis through suppressing inflammatory markers. PSO could be further developed as a functional health supplement, which would be beneficial for anti-inflammation in the colonic mucosa.

Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review

Seeds play important roles in human nutrition and health since ancient time. The term "specialty" has recently been applied to seeds to describe high-value and/or uncommon food products. Since then, numerous studies have been conducted to identify various classes of bioactive compounds, including polyphenols in specialty seeds. This review discusses nutrients, fat-soluble bioactives, polyphenols/bioactives, antioxidant activity, bioavailability, health benefits, and safety/toxicology of commonly consumed eight specialty seeds, namely, black cumin, chia, hemp, flax, perilla, pumpkin, quinoa, and sesame. Scientific results from the existing literature published over the last decade have been compiled and discussed. These specialty seeds, having numerous fat-soluble bioactives and polyphenols, together with their corresponding antioxidant activities, have increasingly been consumed. Hence, these specialty seeds can be considered as a valuable source of dietary supplements and functional foods due to their health-promoting bioactive components, polyphenols, and corresponding antioxidant activities. The phytochemicals from these specialty seeds demonstrate bioavailability in humans with promising health benefits. Additional long-term and well-design human intervention trials are required to ascertain the health-promoting properties of these specialty seeds.

A novel deodorization method of edible oil by using ethanol steam at low temperature

A novel deodorization method of edible oil by using ethanol steam at low-temperature was developed. We compared the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L-ESD) and conventional high-temperature (250 °C) water-steam distillation (H-WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Compared with H-WSD (250 °C for 60 min), L-ESD at 180 °C for 80 to 100 min resulted in lower response values of electronic nose, free fatty acid (0.03% to 0.07%), and peroxide value (0.00 to 0.67 meq/kg), but higher retention of tocopherols (554.93 to 551.59 mg/kg), total phenols (43.36 to 45.42 mgGAE/kg), total carotenoids (65.78 to 67.85 mg/kg), phytosterols (585.80 to 596.53 mg/100 g), polyunsaturated fatty acids (27.95 to 28.01%), and better antioxidant properties. In conclusion, L-ESD can mitigate the damage of oil and thus significantly improve the safety of vegetable oils with a high retention of nutrients compared with conventional H-WSD. PRACTICAL APPLICATION: The present study aimed to compare the chemical changes in predeodorized rapeseed oil after anhydrous ethanol steam distillation at low temperature (140 to 220 °C) (L-ESD) and conventional high-temperature (250 °C) water-steam distillation (H-WSD) in terms of odor characteristics, physicochemical properties, micronutrient contents, antioxidant performance, and fatty acid composition. Results indicated that this finding supplies a theoretical basis for developing a method with retaining more micronutrients and producing less harmful substances for the deodorization of rapeseed oil.