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Fernandes CDP, Pott A, Hiane PA, do Nascimento VA, Filiú WFDO, de Oliveira LCS, Sanjinez-Argandoña EJ, Cavalheiro LF, Nazário CED, Caires ARL, Michels FS, Freitas KDC, Asato MA, Donadon JR, Bogo D, Guimarães RDCA. Comparative Analysis of Grape Seed Oil, Linseed Oil, and a Blend: In Vivo Effects of Supplementation. Foods 2024; 13:2283. [PMID: 39063367 PMCID: PMC11276530 DOI: 10.3390/foods13142283] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 07/17/2024] [Accepted: 07/18/2024] [Indexed: 07/28/2024] Open
Abstract
Grape seeds are rich in bioactive substances, including polyphenols, terpenoids, and phytosterols. Linseed (Linum usitatissimum L.) boasts a high concentration of polyunsaturated fatty acids (PUFAs), lignans, phytoestrogens, and soluble fibers, all contributing to its therapeutic potential. In this study, we pioneered the formulation of an oil blend (GL) combining grape seed oil (G) and golden linseed oil (GL) in equal volumes (1:1 (v/v)) and we evaluated in terms of the nutritional, physical, and chemical properties and their influence in an in vivo experimental model. We analyzed the oils by performing physical-chemical analyses, examining the oxidative stability using Rancimat; conducting thermal analyses via thermogravimetry/derivative thermogravimetry (TG/DTG) and differential scanning calorimetry (DSC), performing optical UV-vis absorption analyses; examining the fluorescence emission-excitation matrix, total carotenoids, and color, and conducting metabolic assessments in an in vivo experimental trial. The fatty acid profile presented a higher fraction of linoleic acid (C18:2) in G and GL and alpha-linolenic acid (C18:3) in L. The acidity and peroxide indices were within the recommended ranges. The TG/DTG, DSC, and Rancimat analyses revealed similar behaviors, and the optical analyses revealed color variations caused by carotenoid contents in L and GL. In the in vivo trial, G (G2: 2000 mg/kg/day) promoted lower total consumption, and the blend (GL: 2000 mg/kg/day) group exhibited less weight gain per gram of consumed food. The group with G supplementation (G2: 2000 mg/kg/day) and GL had the highest levels of HDL-c. The group with L supplementation (L2: 2000 mg/kg/day) had the lowest total cholesterol level. The L2, G1 (1000 mg/kg/day), and G2 groups exhibited the lowest MCP-1 and TNF-α values. Additionally, the lowest adipocyte areas occurred in G and GL. Our results suggest that this combination is of high quality for consumption and can influence lipid profiles, markers of inflammation, and antioxidant status.
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Affiliation(s)
- Carolina Di Pietro Fernandes
- Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (C.D.P.F.); (P.A.H.); (V.A.d.N.); (K.d.C.F.); (D.B.)
| | - Arnildo Pott
- Laboratory of Botany, Institute of Biosciences, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
| | - Priscila Aiko Hiane
- Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (C.D.P.F.); (P.A.H.); (V.A.d.N.); (K.d.C.F.); (D.B.)
| | - Valter Aragão do Nascimento
- Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (C.D.P.F.); (P.A.H.); (V.A.d.N.); (K.d.C.F.); (D.B.)
| | - Wander Fernando de Oliveira Filiú
- Pharmaceutical Science, Food and Nutrition Faculty, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (W.F.d.O.F.); (J.R.D.)
| | - Lincoln Carlos Silva de Oliveira
- Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (L.C.S.d.O.); (L.F.C.); (C.E.D.N.)
| | - Eliana Janet Sanjinez-Argandoña
- School of Engineering (FAEN), Federal University of Grande Dourados (UFGD), Cidade Universitária, Dourados-Itahum Road 7 Km 12, Dourados 79804-970, Brazil;
| | - Leandro Fontoura Cavalheiro
- Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (L.C.S.d.O.); (L.F.C.); (C.E.D.N.)
| | - Carlos Eduardo Domingues Nazário
- Chemistry Institute, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (L.C.S.d.O.); (L.F.C.); (C.E.D.N.)
| | - Anderson Rodrigues Lima Caires
- Optics and Photonics Group, Institute of Physics, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (A.R.L.C.); (F.S.M.)
| | - Flavio Santana Michels
- Optics and Photonics Group, Institute of Physics, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (A.R.L.C.); (F.S.M.)
| | - Karine de Cássia Freitas
- Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (C.D.P.F.); (P.A.H.); (V.A.d.N.); (K.d.C.F.); (D.B.)
| | - Marcel Arakaki Asato
- Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil;
| | - Juliana Rodrigues Donadon
- Pharmaceutical Science, Food and Nutrition Faculty, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (W.F.d.O.F.); (J.R.D.)
| | - Danielle Bogo
- Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (C.D.P.F.); (P.A.H.); (V.A.d.N.); (K.d.C.F.); (D.B.)
| | - Rita de Cássia Avellaneda Guimarães
- Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (C.D.P.F.); (P.A.H.); (V.A.d.N.); (K.d.C.F.); (D.B.)
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Oladunjoye OM, Aluko OO. The perception of food vendors on the associated effects of used cooking oil in Lagos State, Nigeria. INTERNATIONAL JOURNAL OF ENVIRONMENTAL HEALTH RESEARCH 2024:1-14. [PMID: 38587466 DOI: 10.1080/09603123.2024.2338888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Accepted: 04/01/2024] [Indexed: 04/09/2024]
Abstract
Used cooking oils (UCOs) represent the residual oil and fat used for deep-frying foods. This study determined the perception and practices of food vendors on the reuse and disposal of UCOs. The study aims to provide information on UCO management and its potential environmental impacts. The descriptive cross-sectional study utilized a mixed-method approach. A three-stage sampling technique was applied to select 291 commercial food vendors selling deep-fried foods. The data were collected using interviewer-administered questionnaire, and three focus group discussions. The results showed that 61.0% of the respondents positively perceived the environmental effects of reusing and disposing UCO, and 99.0% repeatedly use the same cooking oil for deep-frying till depletion. The respondents' perception on cooking oil reuse and disposal were influenced by wealth, ethnicity, education, and years of experience. Most respondents demonstrated a positive awareness on the environmental impact of UCO, though a significant gap remained between their knowledge and practice.
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Affiliation(s)
- Oluwadamilola Mary Oladunjoye
- Department of Community Health, College of Health Sciences, Obafemi Awolowo University (OAU), Ile Ife, Osun State, Nigeria
| | - Olufemi O Aluko
- Department of Community Health, College of Health Sciences, Obafemi Awolowo University (OAU), Ile Ife, Osun State, Nigeria
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Kmiecik D, Fedko M, Małecka J, Siger A, Kowalczewski PŁ. Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process. Molecules 2023; 28:molecules28104247. [PMID: 37241988 DOI: 10.3390/molecules28104247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of the study was to determine the stability and heat resistance of extra premium olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from Spain. Four samples were single-strain olive oils: Arbequina, Picual, Manzanilla, and Cornicabra. Two samples were a coupage of Arbequina and Picual varieties: Armonia (70% Arbequina and 30% Picual) and Sensation (70% Picual and 30% Arbequina). Olive oil samples were heated at 170 °C and 200 °C in a pan (thin layer model). In all samples, changes in indexes of lipid nutritional quality (PUFA/SFA, index of atherogenicity, index of thrombogenicity, and hypocholesterolemic/hypercholesterolemic ratio), changes in tocopherol, total polar compounds content, and triacylglycerol polymers were determined. Heating olive oil in a thin layer led to its degradation and depended on the temperature and the type of olive oil. Increasing the temperature from 170 to 200 °C resulted in significantly higher degradation of olive oil. At 200 °C, deterioration of lipid nutritional indices, total tocopherol degradation, and formation of triacylglycerol polymers were observed. A twofold increase in the polar fraction was also observed compared to samples heated at 170 °C. The most stable olive oils were Cornicabra and Picual.
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Affiliation(s)
- Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Monika Fedko
- Division of Fat and Oils and Food Concentrates Technology, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-787 Warsaw, Poland
| | - Justyna Małecka
- Liberado Justyna Małecka Oliwny Raj, 233 Dąbrowskiego St., 60-406 Poznań, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-634 Poznań, Poland
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
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Edible vegetable oils from oil crops: Preparation, refining, authenticity identification and application. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.11.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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Du X, Wang B, Li H, Liu H, Shi S, Feng J, Pan N, Xia X. Research progress on quality deterioration mechanism and control technology of frozen muscle foods. Compr Rev Food Sci Food Saf 2022; 21:4812-4846. [PMID: 36201389 DOI: 10.1111/1541-4337.13040] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 01/28/2023]
Abstract
Freezing can prolong the shelf life of muscle foods and is widely used in their preservation. However, inevitable quality deterioration can occur during freezing, frozen storage, and thawing. This review explores the eating quality deterioration characteristics (color, water holding capacity, tenderness, and flavor) and mechanisms (irregular ice crystals, oxidation, and hydrolysis of lipids and proteins) of frozen muscle foods. It also summarizes and classifies the novel physical-field-assisted-freezing technologies (high-pressure, ultrasound, and electromagnetic) and bioactive antifreeze (ice nucleation proteins, antifreeze proteins, natural deep eutectic solvents, carbohydrate, polyphenol, phosphate, and protein hydrolysates), regulating the dynamic process from water to ice. Moreover, some novel thermal and nonthermal thawing technologies to resolve the loss of water and nutrients caused by traditional thawing methods were also reviewed. We concluded that the physical damage caused by ice crystals was the primary reason for the deterioration in eating quality, and these novel techniques promoted the eating quality of frozen muscle foods under proper conditions, including appropriate parameters (power, time, and intermittent mode mentioned in ultrasound-assisted techniques; pressure involved in high-pressure-assisted techniques; and field strength involved in electromagnetic-assisted techniques) and the amounts of bioactive antifreeze. To obtain better quality frozen muscle foods, more efficient technologies and substances must be developed. The synergy of novel freezing/thawing technology may be more effective than individual applications. This knowledge may help improve the eating quality of frozen muscle foods.
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Affiliation(s)
- Xin Du
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Bo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Nan Pan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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Edo GI, Makinde MG, Nwosu LC, Ozgor E, Akhayere E. Physicochemical and Pharmacological Properties of Palm Oil: an Approach for Quality, Safety, and Nutrition Evaluation of Palm Oil. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02293-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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Joshi A, Hegde M, Zanwar A. Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:498-509. [PMID: 35185171 PMCID: PMC8814207 DOI: 10.1007/s13197-021-05033-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2021] [Accepted: 02/16/2021] [Indexed: 02/03/2023]
Abstract
The objective of the study was to develop the oil blend with improved omega-6 to omega-3 fatty acid ratio (ω-6:ω-3) with good oxidative and thermal stability. Flaxseed oil and palm olein were selected for the blending. Flaxseed oil is rich in anti-inflammatory omega-3 fatty acid (ω-3 FA) but is oxidatively very unstable. Palm olein has low omega-6 fatty acid content and high thermal and oxidative stability. Blends containing various percent (v/v) of flaxseed oil and palm olein were prepared. Oxidative and thermal stability was determined by analyzing peroxide value, acid value, smoke point, % free fatty acids, para-Anisidine and TOTOX values. Nutritive quality was confirmed by determining fatty acid composition. Nine month storage stability of the blend containing highest flaxseed oil percentage was assessed in terms of peroxide and acid value and fatty acid composition. The biological effects were studied in THP-1 cell line as the effect on cell survival, FA uptake and inflammatory markers. The data indicates that, blending improved ω-6:ω-3 ratio. Oxidative and thermal stability study, and nine month storage stability study suggested that palm olein imparted stability to the blend. Fatty acid profiles of the cells treated with these blends showed uptake of Alpha Linolenic Acid (ω-3 FA). These blends lowered inflammatory TNFα level without affecting cell survival. Thus, blending of flaxseed oil with palm olein may result in better health benefits owing to their improved nutritional and stability properties.
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Affiliation(s)
- Asavari Joshi
- grid.411681.b0000 0004 0503 0903Centre for Innovation in Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, 411 043 India
| | - Mahabaleshwar Hegde
- grid.411681.b0000 0004 0503 0903Centre for Innovation in Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, 411 043 India
| | - Anand Zanwar
- grid.411681.b0000 0004 0503 0903Centre for Innovation in Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, 411 043 India
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Peng SS, Yu Y, Yu X, Guo D, Su L, Li H, Luo P, Chen PY, Wu SL, Huang Y, Zhao Y, Fang AP. Adherence to the Chinese Dietary Guidelines and Metabolic Syndrome among Children aged 6-14 years. Food Funct 2022; 13:9772-9781. [DOI: 10.1039/d2fo00637e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The role of diet in the development of childhood metabolic syndrome (MetS) has not been clearly elucidated. This study aims to investigate the association between the adherence to the Chinese...
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Narwati N, Suryono H, Setiawan S. Potential Development of Chicken Egg Shell in Recycling of Waste Cooking Oil Innovation through the Stirer Chamber Device. Open Access Maced J Med Sci 2021. [DOI: 10.3889/oamjms.2021.7189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
BACKGROUND: Waste cooking oil (WCO) is overused for frying food can be a series of chemical changes, such as rancid, oxidation, and decomposition. Most of the secretion of toxic compounds are a product of oxidizing fatty acids, especially double-unsaturated fatty acids. The intervention of stirrer chamber unit and utilization of chicken egg’s shell as an absorbent is known to be able to improve the quality of WCO, includes reducing the number of peroxide and the free fatty acids (FFA).
AIM: The purpose of this study was to analyze the effect of the powdered chicken egg’s shell on the number of peroxide and the WCO’s FFA through the stirrer chamber.
METHODS: The research design used a simple experiment type post-test only Control Group Design. The subject was divided randomly into two groups, the treatment was given to one group as a control group and another group (other treatment) as an experimental group. The WCO sample called “Jelantah” for each treatment was 100 ml as much as 48 samples. The replication was carried out twice with 24 treatments of the mass of egg’s shell powder that was 0 g, 5 g, 10 g, and 15 g at a stirring time for 15 min, 30 min, and 45 min before and after heating 35°C using 150 rpm of stirring speed. The sampling technique used purposive sampling and the data were analyzed by Anova statistical test.
RESULTS: Based on the result from this research showed that the original WCO contained the number of peroxide and FFA exceeded the quality standard of SNI 3741 (2013) that is 16.7 MekO2/kg and 0.69% in sequence. The average number of peroxide of control group before heating was 15.31 MekO2/kg and after heating was 17.4 MekO2/kg, while the FFA before heating was 0.61%, and after heating was 0.71%. The number of peroxide of the treatment group before heating was 12.83 MekO2/kg and after heating was 6.98 MekO2/kg, while the FFA content before heating was 0.46% and after heating was 0.25%.
CONCLUSION: It was concluded that chicken egg’s shell powder could minimize the content of peroxide and WCO’s FFA through the stirrer chamber.
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Nuru Z, Getachew P. Improving the quality of used frying niger seed oil with adsorbent treatment. Heliyon 2021; 7:e06748. [PMID: 33869883 PMCID: PMC8045038 DOI: 10.1016/j.heliyon.2021.e06748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 01/18/2021] [Accepted: 04/01/2021] [Indexed: 11/03/2022] Open
Abstract
High temperature continuous deep fat frying of foods will result in the frying oil and food quality deterioration. Although the quality can be retained by using fresh oil, this approach will increase the production cost. In this study, quality improvement of used niger seed oil using adsorbent treatment was evaluated. Each adsorbent was mixed with 20 h used niger seed oil (15% w/v) at 150 °C and stirred for 30 min. The oil was recovered through centrifugation at 4200 rpm for 15 min. The tested chemical parameters of the oil increased after 20 h of frying (acid value (AV) (2.24-8.31) mg KOH/gm oil, free fatty acid (FFA) (1.13-4.17) %, and peroxide value (PV) (1.00-13.97 mEq oxygen/Kg of oil). The improvement in free fatty acid, peroxide value and oil recovery upon treatment of the fried oil with ash, bentonite, bleaching earth, silca gel and magnesium oxide (MgO) was (61, 57, 80), (66, 43, 88), (56, 21, 85), (61, 50, 70), and (73, 64, 40) % respectively. Ash and MgO effectively improved the physico-chemical characteristics of the used oil. Thus, the two were selected for further optimization of effective concentration and to evaluate their synergetic effect. Treatments with 2.5, 5.0, 7.5, 10.0, 12.5 and 15.0 % of ash reduced the AV of the fried oil by 26, 39, 46, 53, 53 and 60 % respectively (p < 0.05). Also the combination of ash and MgO (1:1) improved the physico-chemical properties of the frying oil to nearly fresh quality.
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Affiliation(s)
- Zehara Nuru
- Addis Ababa University, College of Natural and Computational Sciences, Center for Food Science and Nutrition, P.O. Box: 1176, Addis Ababa, Ethiopia
| | - Paulos Getachew
- Addis Ababa University, College of Natural and Computational Sciences, Center for Food Science and Nutrition, P.O. Box: 1176, Addis Ababa, Ethiopia
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Rusinek R, Kmiecik D, Gawrysiak-Witulska M, Malaga-Toboła U, Tabor S, Findura P, Siger A, Gancarz M. Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose. SENSORS 2021; 21:s21010303. [PMID: 33466306 PMCID: PMC7794714 DOI: 10.3390/s21010303] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 02/01/2023]
Abstract
The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by organoleptic assessment. Therefore, the aim of the study was to correlate markers of the loss of the nutritional properties by rapeseed oil related to the frying time and the surface area of contact with oxygen with changes in the profile of volatile compounds. The investigations involved the process of 6-, 12-, and 18-h heating of oil with a surface-to-volume ratio (s/v ratio) of 0.378 cm−1, 0.189 cm−1, and 0.126 cm−1. Samples were analysed to determine changes in the content of polar compounds, colour, fatty acid composition, iodine value, and total chromanol content. The results were correlated with the emission of volatile compounds determined using gas chromatography and an electronic nose. The results clearly show a positive correlation between the qualitative degradation of the oil induced by prolonged heating and the response of the electronic nose to these changes. The three volumes, the maximum reaction of the metal oxide semiconductor chemoresistors, and the content of polar compounds increased along the extended frying time.
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Affiliation(s)
- Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
- Correspondence: ; Tel.: +48-81-744-50-61
| | - Dominik Kmiecik
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan, University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Marzena Gawrysiak-Witulska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland;
| | - Urszula Malaga-Toboła
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
| | - Sylwester Tabor
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
| | - Pavol Findura
- Department of Machines and Production Biosystems, Faculty of Engineering, Slovak University of Agriculture in Nitra, Hlinku 2, 949 76 Nitra, Slovakia;
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
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Narayanankutty A, Kuzhivelil BT, Raghavamenon AC. A High-Fructose Diet Formulated with Thermally Oxidized Monounsaturated Fat Aggravates Metabolic Dysregulation in Colon Epithelial Tissues of Rats. J Am Coll Nutr 2020; 41:38-49. [DOI: 10.1080/07315724.2020.1846145] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Arunaksharan Narayanankutty
- Department of Biochemistry, Amala Cancer Research Centre (Recognized Centre of University of Calicut), Thrissur, Kerala, India
| | - Balu T. Kuzhivelil
- Department of Zoology, Applied Biochemistry and Biotechnology Laboratory, Christ College, University of Calicut, Irinjalakuda, Kerala, India
| | - Achuthan C. Raghavamenon
- Department of Biochemistry, Amala Cancer Research Centre (Recognized Centre of University of Calicut), Thrissur, Kerala, India
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Bagis U, Karabulut I. Efficacy of Microencapsulated Carvacrol in Oxidative Stability of Sunflower Oil. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Ulkuhan Bagis
- Department of Food Engineering, Faculty of Engineering Inonu University Malatya 44280 Turkey
| | - Ihsan Karabulut
- Department of Food Engineering, Faculty of Engineering Inonu University Malatya 44280 Turkey
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Provido SMP, Abris GP, Hong S, Yu SH, Lee CB, Lee JE. Association of fried food intake with prehypertension and hypertension: the Filipino women's diet and health study. Nutr Res Pract 2020; 14:76-84. [PMID: 32042377 PMCID: PMC6997139 DOI: 10.4162/nrp.2020.14.1.76] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 09/04/2019] [Accepted: 10/15/2019] [Indexed: 01/09/2023] Open
Abstract
BACKGROUND/OBJECTIVES Few epidemiological studies examined the association between fried food intake and hypertension. This study examined whether fried food intake was associated with higher prevalence of prehypertension and hypertension combined in a cross-sectional study of the Filipino Women's Diet and Health Study (FiLWHEL). SUBJECTS/METHODS This study included a total of 428 women aged 20-57 years who have ever been married to Korean men. Prehypertension was defined as 120 - < 140 mmHg of SBP or 80 - < 90 mmHg of DBP and hypertension as SBP ≥ 140 mmHg or DBP ≥ 90 mmHg. Fried food intake was assessed using one-day 24-hour recall. Fried foods were categorized into total, deep/shallow and pan/stir fried foods. The odds ratio (OR)s and 95% confidence interval (CI)s were calculated using multivariate logistic regression. RESULTS The prevalence of prehypertension and hypertension combined was 41.36% in this population. High fried food intake was associated with high prevalence of prehypertension and hypertension combined. The odds of having prehypertension and hypertension was higher in the 3rd tertile of fried food intake among fried food consumers compared to non-fried food consumers (OR = 2.46, 95% CI = 1.24, 4.87; P for trend = 0.004). Separate analysis for types of frying showed that deep and shallow fried food intake was associated with prevalence of prehypertension and hypertension combined for comparing the 3rd tertile vs. non-fried food consumers (OR = 2.93; 95% CI = 1.57-5.47; P for trend = < 0.001). CONCLUSIONS This study showed the evidence that high fried food intake was significantly associated with high prevalence of prehypertension and hypertension combined among Filipino women married to Korean men.
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Affiliation(s)
- Sherlyn Mae P. Provido
- Department of Food and Nutrition, Sookmyung Women's University, Cheongpa-ro 47-gil 100, Yongsan-gu, Seoul 04310, Korea
| | - Grace P. Abris
- School of Public Health, Loma Linda University, Loma Linda, California 92354, USA
| | - Sangmo Hong
- Division of Endocrinology and Metabolism, Department of Internal Medicine, Hallym University Dongtan Sacred Heart Hospital, 7, Keunjaebong-gil, Hwaseong-si, Gyeonggi 18450, Korea
| | - Sung Hoon Yu
- Division of Endocrinology and Metabolism, Department of Internal Medicine, Hanyang University Guri Hospital, Hanyang University College of Medicine, 153 Gyeongchun-ro, Guri 11923, Korea
| | - Chang Beom Lee
- Division of Endocrinology and Metabolism, Department of Internal Medicine, Hanyang University Guri Hospital, Hanyang University College of Medicine, 153 Gyeongchun-ro, Guri 11923, Korea
| | - Jung Eun Lee
- Department of Food and Nutrition, College of Human Ecology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Korea
- Research Institute of Human Ecology, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 08826, Korea
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15
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Kmiecik D, Fedko M, Siger A, Kulczyński B. Degradation of Tocopherol Molecules and Its Impact on the Polymerization of Triacylglycerols during Heat Treatment of Oil. Molecules 2019; 24:E4555. [PMID: 31842452 PMCID: PMC6943668 DOI: 10.3390/molecules24244555] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 12/10/2019] [Accepted: 12/11/2019] [Indexed: 11/17/2022] Open
Abstract
The aim of the study was to analyze the influence of the surface area to volume ratio of pressed and refined rapeseed oils on the changes in tocopherol content and polymerization of triacylglycerols during heating. In the study the pressed and refined rapeseed oil was heated at 170 °C, during 6, 12, and 18 h with three different surface area to volume (s/v) ratios (0.378, 0.189, and 0.126 cm-1). During heating, a decrease in tocopherols and increases in dimers, trimers, and oligomers of triacylglycerols were observed. However, the changes were dependent on the surface area to volume ratio used, type of oil and time of heating. The biggest changes were observed in oil with the biggest s/v ratio (0.378 cm-1), and the lowest when the s/v ratio was 0.126 cm-1. The pressed oil was characterized by faster degradation of tocopherols and slower increase of triacylglycerol polymer levels compared to refined oil.
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Affiliation(s)
- Dominik Kmiecik
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Bartosz Kulczyński
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland; (M.F.); (B.K.)
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16
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Cai L, Cao M, Regenstein J, Cao A. Recent Advances in Food Thawing Technologies. Compr Rev Food Sci Food Saf 2019; 18:953-970. [DOI: 10.1111/1541-4337.12458] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 04/28/2019] [Accepted: 05/06/2019] [Indexed: 12/21/2022]
Affiliation(s)
- Luyun Cai
- Dept. of Food ScienceChina Jiliang Univ. Hangzhou Zhejiang 310018 China
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai Univ. Jinzhou Liaoning 121013 China
| | - Minjie Cao
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic ProductsBohai Univ. Jinzhou Liaoning 121013 China
| | | | - Ailing Cao
- Hangzhou Customs District Hangzhou Zhejiang 310007 China
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17
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Feitosa S, Boffo EF, Batista CS, Velasco J, Silva CS, Bonfim R, Almeida DT. A real case study on the physicochemical changes in crude palm oil ( Elaeis guineensis) during the deep-frying of akara, traditional cowpea-paste balls, in Brazil. GRASAS Y ACEITES 2019. [DOI: 10.3989/gya.0703182] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The objective of this study was to evaluate the physicochemical changes in crude palm oil during a real case of deep-frying of akara, cowpea-paste balls, fried and sold in the streets of Brazil. Discontinuous frying over five consecutive days, using 5-h frying a day, was performed according to traditional practices. The formation of polar compounds was evaluated by the IUPAC official method and by quick tests based on measures of physical properties, Testo 270 and Fri-check. In addition, 1H-NMR spectroscopy was applied to evaluate physicochemical changes. The results showed that after 15-h frying the total content of polar compounds (TPC) exceeded the limit of 25% established in most of the recommendations and regulations on heated oils. Such a level was reached quickly due to the high content of hydrolytic compounds present in the fresh oil and to the inappropriate use of blends of fresh and used oil in the oil replenishment. The two quick tests presented significantly lower values for TPC than the official method, probably due to the elevated hydrolysis of the fresh oil. In contrast, 1H-NMR results exhibited changes in the fatty acid composition which were similar to those provided by the common GC analysis. The use of crude palm oils of better initial quality and replenishment with fresh oil only are recommended to improve the quality of the oil absorbed by akara.
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18
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Guo C, Mujumdar AS, Zhang M. New Development in Radio Frequency Heating for Fresh Food Processing: a Review. FOOD ENGINEERING REVIEWS 2019. [DOI: 10.1007/s12393-018-9184-z] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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19
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Idris CAC, Sundram K, Razis AFA. Effect of Consumption Heated Oils with or without Dietary Cholesterol on the Development of Atherosclerosis. Nutrients 2018; 10:nu10101527. [PMID: 30336600 PMCID: PMC6213572 DOI: 10.3390/nu10101527] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2018] [Revised: 10/10/2018] [Accepted: 10/13/2018] [Indexed: 01/22/2023] Open
Abstract
Heating oils and fats for a considerable length of time results in chemical reactions, leading to the aggravation of a free radical processes, which ultimately contributes to atherosclerosis. Our study focused on elucidating the effect of feeding heated oils with or without dietary cholesterol on the development of atherosclerosis in rabbits. We heated palm olein and corn oil at 180 °C for 18 h and 9 h per day, respectively, for two consecutive days. Next, 20 male rabbits were divided into four groups and fed the following diet for 12 weeks: (i) heated palm olein (HPO); (ii) HPO with cholesterol (HPOC); (iii) heated corn oil (HCO); and (iv) HCO with cholesterol (HCOC). Plasma total cholesterol (TC) was significantly lower in the HCO group compared to the HCOC group. Atherosclerotic lesion scores for both fatty plaques and fatty streaks were significantly higher in the HCO and HCOC groups as compared to the HPO and HPOC groups. Additionally, fibrous plaque scores were also higher in the HCO and HCOC groups as compared to the HPO and HPOC groups. These results suggest that heated palm oil confers protection against the onset of atherosclerosis compared to heated polyunsaturated oils in a rabbit model.
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Affiliation(s)
- Che Anishas Che Idris
- Malaysian Palm Oil Board, No. 6, Persiaran Institusi, Bandar Baru Bangi, Kajang 43000, Selangor, Malaysia.
| | - Kalyana Sundram
- Malaysian Palm Oil Council, 2nd Floor, Wisma Sawit, Lot 6, SS6, Jalan Perbandaran, Kelana Jaya 47301, Selangor, Malaysia.
| | - Ahmad Faizal Abdull Razis
- Laboratory of Molecular Biomedicine, Institute of Bioscience, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia.
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia.
- Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM Serdang 43400, Selangor, Malaysia.
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20
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Zhang F, Wang X, Jie X, Wei W. Test Paper for Colorimetric Inspection of Fatty Acids and Edible Oils. SENSORS 2018; 18:s18103252. [PMID: 30262762 PMCID: PMC6210129 DOI: 10.3390/s18103252] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 09/21/2018] [Accepted: 09/25/2018] [Indexed: 11/16/2022]
Abstract
Fatty acids (FAs) are of interest to the areas of food science and medicine because they are important dietary sources of fuel for animals and play important roles in many biological processes. The health effects of FAs are different due to the diversity of olefinic bonds in the alkyl chains including number, position and configuration. However, the discrimination of FAs is difficult from a chemical sensing perspective due to the lack of diversity in terms of functional groups. Until now, only a few chemosensors have been developed for selective sensing of FAs based on their overall shape, however they are still limited in discrimination of FAs with subtle structural differences, moreover, they cannot be used for rapid and in situ inspections. Herein, for the first time, we designed a test paper for in situ colorimetric inspection for FAs based on the combination of the highly selective binding of Ag+ to olefinic bonds and Ag+ mediated color variation of 3,3′,5,5′,-tetramethylbenzidine. As a result, the sensor exhibited high sensitivity and good selectivity for five FAs with subtle structural differences. Furthermore, our method described herein was successfully applied to monitor the structural variations of FAs and quality changes in mixture edible hot pot oils with heat treatment in time course. Hence, the test paper presented herein holds great potential in the inspection of fats and edible oils in food industries.
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Affiliation(s)
- Feng Zhang
- School of Pharmaceutical Sciences, Chongqing University, Chongqing 401331, China.
| | - Xiaojie Wang
- School of Pharmaceutical Sciences, Chongqing University, Chongqing 401331, China.
| | - Xu Jie
- School of Pharmaceutical Sciences, Chongqing University, Chongqing 401331, China.
| | - Weili Wei
- School of Pharmaceutical Sciences, Chongqing University, Chongqing 401331, China.
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21
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Cheng C, Wang D, Xia H, Wang F, Yang X, Pan D, Wang S, Yang L, Lu H, Shu G, He Y, Xie Y, Sun G, Yang Y. A comparative study of the effects of palm olein, cocoa butter and extra virgin olive oil on lipid profile, including low-density lipoprotein subfractions in young healthy Chinese people. Int J Food Sci Nutr 2018; 70:355-366. [PMID: 30160543 DOI: 10.1080/09637486.2018.1504009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The aim of this study is to investigate the effects of palm olein (POL), cocoa butter (CB) and extra virgin olive oil (EVOO) on the lipid profile and low-density lipoprotein subfractions in a young, healthy Chinese population. After screening, 72 subjects were randomly assigned to three groups, and an 18-week randomized crossover trial was conducted. The first phase was a 2-week run-in period, followed by three phases of the 4-week experimental periods with a 2-week washout period between experimental periods. Three groups of subjects alternately consumed a Chinese diet enriched with the different test oils. The various indices of subjects were collected before and after each experimental period. Sixty-seven subjects completed the study, and there were no significant differences in conventional indices amongst the three groups at the beginning of the three experimental periods (p > .05). Each test oil accounted for approximately 40% of total fat intake and approximately 11.3% of the total energy supply. After controlling for dietary interventions, only the serum triglyceride level of the POL-Diet was significantly lower than that of the EVOO-Diet (p = .034), and most indices did not significantly differ amongst the three test oil diets (p > .05). POL, CB and EVOO have almost identical effects on serum lipids.
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Affiliation(s)
- Chen Cheng
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Di Wang
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Hui Xia
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Feng Wang
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Xian Yang
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Da Pan
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Shaokang Wang
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Ligang Yang
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Huixia Lu
- b Department of Laboratory , Zhongda Hospital Affiliated to Southeast University , Nanjing , P.R. China
| | - Guofang Shu
- b Department of Laboratory , Zhongda Hospital Affiliated to Southeast University , Nanjing , P.R. China
| | - Yaqiong He
- b Department of Laboratory , Zhongda Hospital Affiliated to Southeast University , Nanjing , P.R. China
| | - Yulan Xie
- c Department of Preventive Care , Zhongda Hospital Affiliated to Southeast University , Nanjing , P.R. China
| | - Guiju Sun
- a Key Laboratory of Environmental Medicine Engineering, Ministry of Education, Department of Nutrition and Food Hygiene, School of Public Health , Southeast University , Nanjing , P.R. China
| | - Yuexin Yang
- d National Institute for Nutrition and Health , Chinese Centre for Disease Control and Prevention , Beijing , P.R. China
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22
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Guo C, Wang X, Wang Y. Dielectric properties of soy protein isolate dispersion and its temperature profile during radio frequency heating. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13659] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Chaofan Guo
- Department of Food Science and Technology, College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi, 712100 China
| | - Xuejiao Wang
- Department of Food Science and Technology, College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi, 712100 China
| | - Yunyang Wang
- Department of Food Science and Technology, College of Food Science and Engineering; Northwest A&F University; Yangling Shaanxi, 712100 China
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23
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Velasco J, Morales-Barroso A, Ruiz-Méndez MV, Márquez-Ruiz G. Quantitative determination of major oxidation products in edible oils by direct NP-HPLC-DAD analysis. J Chromatogr A 2018; 1547:62-70. [PMID: 29559268 DOI: 10.1016/j.chroma.2018.03.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2017] [Accepted: 03/10/2018] [Indexed: 12/12/2022]
Abstract
The objective of the present study was to explore the possibilities of the direct analysis of vegetable oils by normal-phase HPLC-DAD to evaluate the amounts of the main oxidation products of triacylglycerols containing linoleate, i.e. hydroperoxy-, keto- and hydroxy-dienes. A follow-up of oxidation at 40 °C of trilinolein, used as a simplified model lipid system, high-linoleic sunflower oil and high-oleic sunflower oil was performed to evaluate samples with different fatty acid compositions and different oxidation levels. The results showed that the HPLC-DAD method proposed allows for determining the concentrations of mono-hydroperoxydienes in edible oils without applying any isolation or derivatization step. The method was found to be direct, sensitive (LOQ 0.06 mmol/kg oil), precise (CV ≤ 5%) and also accurate, with 99% of analyte recovery. It also enabled the estimation of the minor amounts of ketodienes, but not those of hydroxydienes, which presented wide chromatographic bands and coeluted with a number of different minor oxidation compounds.
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Affiliation(s)
- Joaquín Velasco
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universidad Pablo de Olavide, Ctra. de Utrera, km 1, E-41013, Sevilla, Spain.
| | - Arturo Morales-Barroso
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universidad Pablo de Olavide, Ctra. de Utrera, km 1, E-41013, Sevilla, Spain
| | - M Victoria Ruiz-Méndez
- Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), Campus Universidad Pablo de Olavide, Ctra. de Utrera, km 1, E-41013, Sevilla, Spain
| | - Gloria Márquez-Ruiz
- Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), c/José Antonio Novais, 10, E-28040, Madrid, Spain
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24
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Kmiecik D, Kobus-Cisowska J, Korczak J. The content of anti-nutritional components in frozen fried-potato products. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.07.030] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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25
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Ganesan K, Sukalingam K, Xu B. Impact of consumption of repeatedly heated cooking oils on the incidence of various cancers- A critical review. Crit Rev Food Sci Nutr 2017; 59:488-505. [DOI: 10.1080/10408398.2017.1379470] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Kumar Ganesan
- Food Science and Technology Program, Beijing Normal University – Hong Kong Baptist University United International College, Zhuhai, China
| | - Kumeshini Sukalingam
- Food Science and Technology Program, Beijing Normal University – Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University – Hong Kong Baptist University United International College, Zhuhai, China
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26
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Barbosa RG, Trigo M, Prego R, Fett R, Aubourg SP. The chemical composition of different edible locations (central and edge muscles) of flat fish ( Lepidorhombus whiffiagonis). Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13583] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Roberta G. Barbosa
- Department of Food Science and Technology; Center of Agricultural Science, Federal University of Santa Catarina (UFSC), Rodovia; Ademar Gonzaga, 1346, Florianópolis SC Brazil
- Department of Food Technology; Marine Research Institute (CSIC); c/ Eduardo Cabello 6 Vigo Spain
| | - Marcos Trigo
- Department of Food Technology; Marine Research Institute (CSIC); c/ Eduardo Cabello 6 Vigo Spain
| | - Ricardo Prego
- Department of Oceanography; Marine Research Institute (CSIC); c/ Eduardo Cabello, 6, Vigo Spain
| | - Roseane Fett
- Department of Food Science and Technology; Center of Agricultural Science, Federal University of Santa Catarina (UFSC), Rodovia; Ademar Gonzaga, 1346, Florianópolis SC Brazil
| | - Santiago P. Aubourg
- Department of Food Technology; Marine Research Institute (CSIC); c/ Eduardo Cabello 6 Vigo Spain
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