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Shazly AB, Hassan LK, Kholif AEKM, Sayed AF, Abd El-Aziz M. Quality of milk fat obtained from cows and buffaloes fed a diet supplemented with flaxseed or soybean oils. ACTA SCIENTIARUM: ANIMAL SCIENCES 2022; 45:e58482. [DOI: 10.4025/actascianimsci.v45i1.58482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/01/2023] Open
Abstract
The experiment was carried out to evaluate the quality of anhydrous milk fat (AMF) of cows and buffaloes supplemented with flaxseed oil (FO), soybean oil (SO), or their mixture (FSO). Lactating crossbred cows and buffaloes were fed with control diet or with one of three supplements: 2% FO, 2% SO, and 2% FSO according to a double 4 x 4 Latin Square Design. The diets with FO, SO, or FSO reduced saturated FA, mainly C4:0, C14:0 and C16:0, while increased the unsaturated FA C18:1 and C18:2 in milk from cows and buffaloes. Cholesterol content decreased in cow's AMF while increased in buffalo's AMF when a diet supplemented with FO, SO, or FSO. The diet with SO or FSO increased the content of vitamin E in AMF obtained from cows (25.06 and 17.89 mg 100 g-1) and buffaloes (28.48 and 30.32 mg 100 g-1) compared with the control diet (11.02 and 15.68 mg 100 g-1), respectively, which correlated positively with scavenging activity for DPPH• (r2 = 0.66) and ABTS• (r2 = 0.67) radicals. Solid fat content (SFC) was high for cow’s AMF, with 58.12-60.37% at 5°C compared to that of buffalo's AMF, with 52.37-56.98%, but was low for cow's AMF at >15°C. Finally, supplementing a diet with vegetable oils, particularly SO, improves the quality of AMF; increases USFA/SFA ratio, vitamin E content, and antioxidant activities
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2
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Xu L, Zhang Y, Zivkovic V, Zheng M. Deacidification of high-acid rice bran oil by the tandem continuous-flow enzymatic reactors. Food Chem 2022; 393:133440. [PMID: 35701271 DOI: 10.1016/j.foodchem.2022.133440] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 05/25/2022] [Accepted: 06/06/2022] [Indexed: 11/29/2022]
Abstract
Rice bran oil (RBO) contains a variety of nutrients, but the high acid values largely hinder its processing into edible oil. Thus, the tandem continuous-flow reactors are proposed and developed for the enzymatic deacidification of RBO and simultaneous production of functional oils. The results indicate that the Candida antarctica lipase B (CALB) immobilized on the hydrophobic ordered mesoporous silicon (OMS-C18) increased 6.6 times of the catalytic activity and improved at least 20 ℃ of temperature tolerance compared to the commercial Novozym 435. The tandem continuous-flow enzymatic reactors removed 91.4% of free fatty acid and increased 9 and 12 times of phytosterol ester and diacylglycerol in RBO, respectively. Moreover, the retention rate of γ-oryzanol was at least 40% higher than that obtained by traditional alkali refining. This study provides an effective and sustainable method to continuously convert the low-value RBO into value-added products, which brings huge potential to cleaner industrial production.
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Affiliation(s)
- Liujia Xu
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China
| | - Yi Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China
| | - Vladimir Zivkovic
- School of Engineering, Newcastle University, Newcastle Upon Tyne NE1 7RU, UK
| | - Mingming Zheng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Hubei Hongshan Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan 430062, China.
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3
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The interaction of polyglycerol esters with sorbitan tristearate, and sorbitan monostearate in structuring a low-saturated fat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01460-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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4
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Accumulation of 2-tert-Butyl-1,4-benzoquinone in fried food rich in protein and its conversion in oil during deep-frying. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108437] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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5
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Lipase-produced omega-3 acylglycerols for the fortification and stabilization of extra virgin olive oil using hydroxytyrosyl palmitate. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100045] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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6
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Huang J, Lu Y, Jin J, Song Z, Tang J. Chemical transesterification of flaxseed oil and medium‐chain triacylglycerols: MLCT yield, DAG content, physicochemical properties, minor compounds and oxidation stability. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jianhua Huang
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Yanting Lu
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Jun Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Zhihua Song
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Junjun Tang
- Jiangsu Xingfumen Grain and Oil Co. LTD Taixing 225442 China
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7
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Correa MS, Fetzer DL, Hamerski F, Corazza ML, Scheer AP, Ribani RH. Pressurized extraction of high-quality blackberry (Rubus spp. Xavante cultivar) seed oils. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2020.105101] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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8
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Abad A, Shahidi F. A robust stripping method for the removal of minor components from edible oils. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-019-0015-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Column chromatographic techniques have commonly been used for effective stripping of edible oils from their minor components. However, this method is time consuming, which may lead to oil oxidation. Thus, in the present study, the oils of camelina seed, chia seed, sophia seed, corn, olive, and a docosahexaenoic acid single cell oil (DHASCO) were subjected to a simplified stripping method by using the stationary phase material and examining their minor components such as tocopherols, carotenoids, and chlorophylls as well as their oxidative stability. The results demonstrated that stripped oils prepared by using the simplified stripping method for 2 h were devoid of any tocopherol, chlorophylls and carotenoids and this was as effective as column chromatographic method. Thus, the simplified stripping method provides a facile means of producing stripped oil with better oxidative stability compared to the column chromatographic method.
Graphical abstract
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9
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Wang Q, Xie Y, Li Y, Miao J, Wu H. Oxidative Stability of Stripped Soybean Oil during Accelerated Oxidation: Impact of Monoglyceride and Triglyceride-Structured Lipids Using DHA as sn-2 Acyl-Site Donors. Foods 2019; 8:foods8090407. [PMID: 31547349 PMCID: PMC6769747 DOI: 10.3390/foods8090407] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2019] [Revised: 09/03/2019] [Accepted: 09/07/2019] [Indexed: 12/11/2022] Open
Abstract
The current work aimed to clarify the effects of four structured lipids, including monoglycerides with docosahexaenoic acid (2D-MAG), diacylglycerols with caprylic acid (1,3C-DAG), triglyceride with caprylic acid at sn-1,3 and DHA at sn-2 position (1,3C-2D-TAG) and caprylic triglyceride on the oxidative stability of stripped soybean oil (SSO). The results revealed that compared to the blank group of SSO, the oxidation induction period of the sample with 2 wt% 2D-MAG and that with 1,3C-DAG were delayed by 2-3 days under accelerated oxidation conditions (50 °C), indicating that 2D-MAG and 1,3C-DAG prolonged the oxidation induction period of SSO. However, the inhibitory effect of α-tocopherol on SSO oxidation was reduced by 2D-MAG after addition of 2D-MAG to SSO containing α-tocopherol. 2D-MAG exhibited different antioxidative/pro-oxidative effects in the added/non-added antioxidants system. Compared to caprylic triglyceride, DHA at the sn-2 acyl site induced oxidation of structured lipids, thus further promoting the oxidation of SSO. The antioxidant was able to inhibit not only the oxidation of DHA in the SSO, but also the transesterification of sn-2 DHA to sn-1/sn-3 DHA in the structured lipid.
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Affiliation(s)
- Qiang Wang
- Innovation Center for Lipid Resource and Children's Daily Chemicals, College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Yuejie Xie
- Innovation Center for Lipid Resource and Children's Daily Chemicals, College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Yuanyuan Li
- Innovation Center for Lipid Resource and Children's Daily Chemicals, College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
| | - Jianyin Miao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.
| | - Hongbin Wu
- Institute of Agro-food Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China.
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Lee YY, Tang TK, Phuah ET, Tan CP, Wang Y, Li Y, Cheong LZ, Lai OM. Production, safety, health effects and applications of diacylglycerol functional oil in food systems: a review. Crit Rev Food Sci Nutr 2019; 60:2509-2525. [DOI: 10.1080/10408398.2019.1650001] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Yee-Ying Lee
- School of Science, Monash University, Bandar Sunway, Selangor, Malaysia
- Monash Industry Palm Oil Research and Education Platfrom, Monash University, Bandar Sunway, Selangor, Malaysia
| | - Teck-Kim Tang
- International Joint Laboratory on Plant Oils Processing and Safety (POPS), Jinan University- Univesiti Putra Malaysia, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Eng-Tong Phuah
- Department and Agricultural and Food Science, Universiti Tunku Abdul Rahman, Kampar, Perak, Malaysia
| | - Chin-Ping Tan
- International Joint Laboratory on Plant Oils Processing and Safety (POPS) Jinan University- Univesiti Putra Malaysia, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - Yong Wang
- International Joint Laboratory on Plant Oils Processing and Safety (POPS) Jinan University- Universiti Putra Malaysia, Department of Food Science and Engineering, Jinan University, Guangzhou, P.R. China
| | - Ying Li
- International Joint Laboratory on Plant Oils Processing and Safety (POPS) Jinan University- Universiti Putra Malaysia, Department of Food Science and Engineering, Jinan University, Guangzhou, P.R. China
| | - Ling-Zhi Cheong
- Department of Food Science, School of Marine Science, Ningbo University, Fenghua Road 818, Ningbo, P.R. China
| | - Oi-Ming Lai
- International Joint Laboratory on Plant Oils Processing and Safety (POPS), Jinan University- Univesiti Putra Malaysia, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
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11
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Kılıç B, Özer CO. Potential use of interesterified palm kernel oil to replace animal fat in frankfurters. Meat Sci 2019; 148:206-212. [DOI: 10.1016/j.meatsci.2018.08.024] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2017] [Revised: 07/14/2018] [Accepted: 08/29/2018] [Indexed: 01/22/2023]
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12
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Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage. Meat Sci 2017; 131:18-24. [DOI: 10.1016/j.meatsci.2017.04.020] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2017] [Revised: 04/15/2017] [Accepted: 04/18/2017] [Indexed: 11/17/2022]
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13
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Kanavouras A, Coutelieris FA. Systematic transition from description to prediction for the oxidation in packaged olive oil. Food Chem 2017; 229:820-827. [DOI: 10.1016/j.foodchem.2017.03.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2015] [Revised: 02/19/2017] [Accepted: 03/03/2017] [Indexed: 11/16/2022]
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14
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Feng HX, Sam R, Jiang LZ, Li Y, Cao WM. High-performance size-exclusion chromatography studies on the formation and distribution of polar compounds in camellia seed oil during heating. J Zhejiang Univ Sci B 2017; 17:882-891. [PMID: 27819135 DOI: 10.1631/jzus.b1600173] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Camellia seed oil (CSO) is rich in oleic acid and has a high number of active components, which give the oil high nutritional value and a variety of biological activity. The aim of the present study was to determine the changes in the content and distribution of total polar compounds (TPC) in CSO during heating. TPC were isolated by means of preparative flash chromatography and further analyzed by high-performance size-exclusion chromatography (HPSEC). The TPC content of CSO increased from 4.74% to 25.29%, showing a significantly lower formation rate as compared to that of extra virgin olive oil (EVOO) and soybean oil (SBO) during heating. Furthermore, heating also resulted in significant differences (P<0.05) in the distribution of TPC among these oils. Though the content of oxidized triacylglycerol dimers, oxidized triacylglycerol oligomers, and oxidized triacylglycerol monomers significantly increased in all these oils, their increased percentages were much less in CSO than those in EVOO, indicating that CSO has a greater ability to resist oxidation. This work may be useful for the food oil industry and consumers in helping to choose the correct oil and to decide on the useful lifetime of the oil.
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Affiliation(s)
- Hong-Xia Feng
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Rokayya Sam
- College of Food Science, Northeast Agricultural University, Harbin 150030, China.,Department of Nutrition and Food Science, Taif University, Taif 888, Kingdom of Saudi Arabia
| | - Lian-Zhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Yang Li
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Wen-Ming Cao
- Shanghai Grain Science Research Institute, Shanghai 200333, China
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15
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A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components. Food Chem 2017; 221:1135-1144. [DOI: 10.1016/j.foodchem.2016.11.046] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2016] [Revised: 10/05/2016] [Accepted: 11/08/2016] [Indexed: 01/08/2023]
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16
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17
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Budilarto ES, Kamal-Eldin A. The supramolecular chemistry of lipid oxidation and antioxidation in bulk oils. EUR J LIPID SCI TECH 2015; 117:1095-1137. [PMID: 26448722 PMCID: PMC4586479 DOI: 10.1002/ejlt.201400200] [Citation(s) in RCA: 108] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2014] [Revised: 12/20/2014] [Accepted: 01/08/2015] [Indexed: 11/09/2022]
Abstract
The microenvironment formed by surface active compounds is being recognized as the active site of lipid oxidation. Trace amounts of water occupy the core of micro micelles and several amphiphilic minor components (e.g., phospholipids, monoacylglycerols, free fatty acids, etc.) act as surfactants and affect lipid oxidation in a complex fashion dependent on the structure and stability of the microemulsions in a continuous lipid phase such as bulk oil. The structures of the triacylglycerols and other lipid-soluble molecules affect their organization and play important roles during the course of the oxidation reactions. Antioxidant head groups, variably located near the water-oil colloidal interfaces, trap and scavenge radicals according to their location and concentration. According to this scenario, antioxidants inhibit lipid oxidation not only by scavenging radicals via hydrogen donation but also by physically stabilizing the micelles at the microenvironments of the reaction sites. There is a cut-off effect (optimum value) governing the inhibitory effects of antioxidants depending inter alias on their hydrophilic/lipophilic balance and their concentrations. These complex effects, previously considered as paradoxes in antioxidants research, are now better explained by the supramolecular chemistry of lipid oxidation and antioxidants, which is discussed in this review.
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Affiliation(s)
- Elizabeth S Budilarto
- Department of Food Science, United Arab Emirates UniversityAl-Ain, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, United Arab Emirates UniversityAl-Ain, United Arab Emirates
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18
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Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.035] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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19
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Effects of catechin and α-tocopherol addition on the autoxidative stability of diacylglycerol oil derived from an olive oil and perilla oil mixture. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0245-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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20
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Paradiso VM, Caponio F, Bruno G, Pasqualone A, Summo C, Gomes T. Complex role of monoacylglycerols in the oxidation of vegetable oils: different behaviors of soybean monoacylglycerols in different oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:10776-10782. [PMID: 25310182 DOI: 10.1021/jf5025888] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
The relationship between fatty acid composition of oils and their oxidative stability in the presence of monoacylglycerols was investigated. Purified vegetable oils were added at increasing amounts (0.5, 1, 2, and 3%) of monoacylglycerols obtained from purified soybean oil and submitted to an oven test (60 °C for 18 days). The obtained results showed a generally antioxidant effect of monoacylglycerols, with remarkable differences among oils. The antioxidant effect was significantly higher in less unsaturated oils, such as palm and olive oils. Among the more unsaturated vegetable oils, peanut and sunflower oils showed an almost linear slowdown of oxidation, slightly less pronounced in sunflower oil, which was the most susceptible to oxidation due to its high content of linoleic acid. A peculiar trend was highlighted for soybean oil, where the antioxidant effect of high amounts of monoacylglycerols was opposed to a pro-oxidant effect observed up to 1%.
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Affiliation(s)
- Vito Michele Paradiso
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro , Via Amendola 165/A, I-70126 Bari, Italy
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21
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Association Colloids Formed by Multiple Surface Active Minor Components and Their Effect on Lipid Oxidation in Bulk Oil. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2541-z] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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22
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Martin D, Garcia-Serrano A, Casado V, Vázquez L, Reglero G, Torres CF. Antioxidant activity of phosphatidyl derivatives of hydroxytyrosol in edible oils. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400053] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Diana Martin
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
| | - Alba Garcia-Serrano
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
| | - Víctor Casado
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
| | - Luis Vázquez
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
| | - Guillermo Reglero
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
- Imdea-Food Institute; CEI UAM+CSIC; Madrid Spain
| | - Carlos F. Torres
- Departamento de Producción y Caracterización de Nuevos Alimentos; Instituto de Investigación en Ciencias de la Alimentación (CIAL); CEI UAM+CSIC; Madrid Spain
- Facultad de Ciencias; Sección Departamental de Ciencias de la Alimentación; Universidad Autónoma de Madrid; CEI UAM+CSIC; Madrid Spain
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23
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Impact of diacylglycerol and monoacylglycerol on the physical and chemical properties of stripped soybean oil. Food Chem 2014; 142:365-72. [DOI: 10.1016/j.foodchem.2013.07.070] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2012] [Revised: 05/28/2013] [Accepted: 07/17/2013] [Indexed: 11/20/2022]
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24
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Caponio F, Giarnetti M, Summo C, Paradiso VM, Cosmai L, Gomes T. A comparative study on oxidative and hydrolytic stability of monovarietal extra virgin olive oil in bakery products. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.06.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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El-Aziz MA, Mahran G, Asker A, Sayed A, El-Hadad S. Blending of Butter Oil with Refined Palm Oil: Impact on Physicochemical Properties and Oxidative Stability. ACTA ACUST UNITED AC 2013. [DOI: 10.3923/ijds.2013.36.47] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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26
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Chemoenzymatic Method for Producing Stearidonic Acid Concentrates from Stearidonic Acid Soybean Oil. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2251-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Antioxidant effects of mono- and diacylglycerols in non-stripped and stripped soybean oil-in-water emulsions. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.05.017] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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28
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Kittipongpittaya K, Chen B, Panya A, McClements DJ, Decker EA. Prooxidant Activity of Polar Lipid Oxidation Products in Bulk Oil and Oil-in-Water Emulsion. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2128-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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29
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Caponio F, Giarnetti M, Paradiso VM, Summo C, Gomes T. Potential use of extra virgin olive oil in bakery products rich in fats: a comparative study with refined oils. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03161.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Francesco Caponio
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DISSPA); Università degli Studi di Bari “Aldo Moro”; Via Amendola, 165/a; I-70126; Bari; Italy
| | - Mariagrazia Giarnetti
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DISSPA); Università degli Studi di Bari “Aldo Moro”; Via Amendola, 165/a; I-70126; Bari; Italy
| | - Vito M. Paradiso
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DISSPA); Università degli Studi di Bari “Aldo Moro”; Via Amendola, 165/a; I-70126; Bari; Italy
| | - Carmine Summo
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DISSPA); Università degli Studi di Bari “Aldo Moro”; Via Amendola, 165/a; I-70126; Bari; Italy
| | - Tommaso Gomes
- Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DISSPA); Università degli Studi di Bari “Aldo Moro”; Via Amendola, 165/a; I-70126; Bari; Italy
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Giarnetti M, Caponio F, Paradiso VM, Summo C, Gomes T. Effect of the Type of Oil on the Evolution of Volatile Compounds of Taralli During Storage. J Food Sci 2012; 77:C326-31. [DOI: 10.1111/j.1750-3841.2011.02613.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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31
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Effects of monoacylglycerols on the oil oxidation of acidic water/perilla oil emulsion under light in the presence of chlorophyll. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0023-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
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Chen B, McClements DJ, Decker EA. Minor components in food oils: a critical review of their roles on lipid oxidation chemistry in bulk oils and emulsions. Crit Rev Food Sci Nutr 2012; 51:901-16. [PMID: 21955091 DOI: 10.1080/10408398.2011.606379] [Citation(s) in RCA: 135] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
Food oils are primarily composed of triacylglycerols (TAG), but they may also contain a variety of other minor constituents that influence their physical and chemical properties, including diacylglycerols (DAG), monoacylglycerols (MAG), free fatty acids (FFA), phospholipids (PLs), water, and minerals. This article reviews recent research on the impact of these minor components on lipid oxidation in bulk oils and oil-in-water emulsions. In particular, it highlights the origin of these minor components, the influence of oil refining on the type and concentration of minor components present, and potential physicochemical mechanisms by which these minor components impact lipid oxidation in bulk oils and emulsions. This knowledge is crucial for designing food, pharmaceutical, personal care, and other products with improved stability to lipid oxidation.
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Affiliation(s)
- Bingcan Chen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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Caponio F, Summo C, Bilancia MT, Paradiso VM, Sikorska E, Gomes T. High performance size-exclusion chromatography analysis of polar compounds applied to refined, mild deodorized, extra virgin olive oils and their blends: An approach to their differentiation. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2011.03.025] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Effects of phospholipids on the antioxidant activity of α-tocopherol in the singlet oxygen oxidation of canola oil. N Biotechnol 2011; 28:691-7. [DOI: 10.1016/j.nbt.2011.04.013] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2010] [Revised: 02/28/2011] [Accepted: 04/18/2011] [Indexed: 11/22/2022]
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35
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Pro-oxidant activity of oxidized triacylglycerols in olive oil and comparison with pro-oxidant action of polar triacylglycerol oligopolymers. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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36
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Caponio F, Giarnetti M, Summo C, Gomes T. Influence of the Different Oils Used in Dough Formulation on the Lipid Fraction of Taralli. J Food Sci 2011; 76:C549-54. [DOI: 10.1111/j.1750-3841.2011.02113.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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37
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Gomes T, Caponio F, Bruno G, Summo C, Paradiso VM. Effects of monoacylglycerols on the oxidative stability of olive oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2010; 90:2228-2232. [PMID: 20632384 DOI: 10.1002/jsfa.4075] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
BACKGROUND The study of pro- and anti-oxidant compounds is important for their influence on the shelf-life and nutritional value of food. The aim of this research was to evaluate the activity of monoacylglycerols (MAG), obtained by partial saponification of a purified olive oil, added in increasing amounts to the same oil and submitted to the Rancimat test and oven test at 60 °C. Besides routine analyses, high-performance size exclusion chromatography analysis of polar compounds was performed. RESULTS The addition of MAG led in all cases to a significant slowdown of the oxidative processes. These trends were more evident as the oxidation went on. The purified oil added with 30 g kg(-1) of MAG after 9 days of oven test at 60 °C presented a level of oxidative degradation significantly lower than the control after only 4 days. CONCLUSION The data showed a marked antioxidant effect of MAG in purified olive oil, contrary to what has been observed by other authors, who noticed either a pro-oxidant or a non-antioxidant activity of these compounds in soybean oil. A different behaviour of MAG during oxidation could depend on the different fatty acid composition of the oil matter they are added to.
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Affiliation(s)
- Tommaso Gomes
- Dipartimento di Progettazione e Gestione dei Sistemi Agro-Zootecnici e Forestali progesa, Sezione di Scienze e Tecnologie Alimentari, Università degli Studi, Via Amendola 165/a, I-70126 Bari, Italy.
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Tocopherol Stability and Prooxidant Mechanisms of Oxidized Tocopherols in Lipids. FOOD SCIENCE AND TECHNOLOGY 2010. [DOI: 10.1201/9781420046649.ch16] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register]
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40
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Caponio F, Summo C, Pasqualone A, Paradiso VM, Gomes T. Influence of Processing and Storage Time on the Lipidic Fraction of Taralli. J Food Sci 2009; 74:C701-6. [DOI: 10.1111/j.1750-3841.2009.01357.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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41
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Lee J, Choe E. Effects of Phosphatidylcholine and Phosphatidylethanolamine on the Photooxidation of Canola Oil. J Food Sci 2009; 74:C481-6. [DOI: 10.1111/j.1750-3841.2009.01242.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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42
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Farhoosh R, Einafshar S, Sharayei P. The effect of commercial refining steps on the rancidity measures of soybean and canola oils. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.01.035] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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43
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Vecchio S, Cerretani L, Bendini A, Chiavaro E. Thermal decomposition study of monovarietal extra virgin olive oil by simultaneous thermogravimetry/differential scanning calorimetry: relation with chemical composition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:4793-4800. [PMID: 19489623 DOI: 10.1021/jf900120v] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/27/2023]
Abstract
Thermal decomposition of 12 monovarietal extra virgin olive oils from different geographical origins (eight from Italy, two from Spain, and the others from Tunisia) was evaluated by simultaneous thermogravimetry (TG) and differential scanning calorimetry (DSC) analyses. All extra virgin olive oils showed a complex multistep decomposition pattern with the first step that exhibited a quite different profile among samples. Thermal properties of the two peaks obtained by the deconvolution of the first step of decomposition by DSC were related to the chemical composition of the samples (triacylglycerols, fatty acids, total phenols and antioxidant activity). Onset temperatures of the thermal decomposition transition and T(p) values of both deconvoluted peaks as well as the sum of enthalpy were found to exhibit statistically significant correlations with chemical components of the samples, in particular palmitic and oleic acids and related triacylglycerols. Activation energy values of the second deconvoluted peak obtained by the application of kinetic procedure to the first step of decomposition were also found to be highly statistically correlated to the chemical composition, and a stability scale among samples was proposed on the basis of its values.
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Affiliation(s)
- Stefano Vecchio
- Dipartimento di Ingegneria Chimica Materiali Ambiente, Università La Sapienza, Roma
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Summo C, Bilancia MT, Caponio F. Assessment of the oxidative and hydrolytic degradation of the lipid fraction of mortadella by means of HPSEC analyses of polar compounds. Meat Sci 2008; 79:722-6. [DOI: 10.1016/j.meatsci.2007.11.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2007] [Revised: 11/07/2007] [Accepted: 11/13/2007] [Indexed: 11/24/2022]
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45
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Gomes T, Delcuratolo D, Paradiso VM. Pro-oxidant action of polar triglyceride oligopolymers in edible vegetable oils. Eur Food Res Technol 2007. [DOI: 10.1007/s00217-007-0671-3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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46
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Kim H, Lee H, Min D. Effects and Prooxidant Mechanisms of Oxidized ?-Tocopherol on the Oxidative Stability of Soybean Oil. J Food Sci 2007; 72:C223-30. [DOI: 10.1111/j.1750-3841.2007.00339.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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47
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Kim HJ, Hahm TS, Min DB. Hydroperoxide as a Prooxidant in the Oxidative Stability of Soybean Oil. J AM OIL CHEM SOC 2007. [DOI: 10.1007/s11746-007-1044-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Colakoglu AS. Oxidation kinetics of soybean oil in the presence of monoolein, stearic acid and iron. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.01.049] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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49
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Caponio F, Gomes T, Pasqualone A, Summo C. Use of the high performance size exclusion chromatography analysis for the measurement of the degree of hydrolytic and oxidative degradation of the lipid fraction of biscuits. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.04.047] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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