1
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Saleem M, Ahmad N. Fluorescence Spectroscopy Based Characterization of Flaxseed Oil. J Fluoresc 2024:10.1007/s10895-024-03684-y. [PMID: 38602591 DOI: 10.1007/s10895-024-03684-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Accepted: 03/22/2024] [Indexed: 04/12/2024]
Abstract
Fluorescence spectroscopy has been employed for the compositional analysis of flaxseed oil, detection of its adulteration and investigation of the thermal effects on its molecular composition. Excitation wavelengths from 320 to 420 nm have been used to explore the valued ingredients in flaxseed oil. The emission bands of flaxseed oil centred at 390, 414, 441, 475, 515 and 673/720 nm represent vitamin K, isomers of vitamin E, carotenoids and chlorophylls, which can be used as a marker for quality analysis. Due to its high quality, it is highly prone to adulteration and in this study, detection of its adulteration with canola oil is demonstrated by applying principal component analysis. Moreover, the effects of temperature on the molecular composition of cold pressed flaxseed oil has been explored by heating them at cooking temperatures of 100, 110, 120, 130, 140, 150, 160, 170 and 180 °C, each for 30 min. On heating, the deterioration of vitamin E, carotenoids and chlorophylls occurred with an increase in the oxidation products. However, it was found that up to 140 °C, flaxseed oil retains much of its natural composition whereas up to 180 oC, it loses much of its valuable ingredients along with increase of oxidized products.
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Affiliation(s)
- Muhammad Saleem
- National Institute of Lasers and Optronics College, Pakistan Institute of Engineering and Applied Sciences, 45650, Nilore, Islamabad, Pakistan.
| | - Naveed Ahmad
- Department of Physics, Mirpur University of Science and Technology (MUST), Azad Jammu & Kashmir, 10250, Mirpur, Pakistan.
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2
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Srivastava Y, Singh B, Kaur B, Ubaid M, Semwal AD. Kinetic study of thermal degradation of flaxseed oil and moringa oil blends with physico-chemical, oxidative stability index (OSI) and shelf-life prediction. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:675-687. [PMID: 38410269 PMCID: PMC10894186 DOI: 10.1007/s13197-023-05868-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/20/2023] [Accepted: 10/09/2023] [Indexed: 02/28/2024]
Abstract
The thermal degradation kinetics of flaxseed oil (FSO) and moringa oil (MO) blends with soyabean oil (SOY; 80%), rice bran oil (RBO; 80%), cotton seed oil (CSO; 80%) and sunflower oil (SFO; 80%) with Rancimat equipment. There was no significant (p ≤ 0.05) difference observed in the specific gravity (SG), density (D), and refractive index (RI) values of the MO and FSO blends, while the rancidity parameters showed the opposite variations. The FTIR spectra showed absorption bands at 966 cm-1, 1097 cm-1, 1160 cm-1, 1217 cm-1, 1377 cm-1, 1464 cm-1, 1743 cm-1, 2945 cm-1, 2852 cm-1 and 3008 cm-1. Oil blends' kinetic degradation (Ea, ΔH, ΔS, A) is represented by the semilogarithmic relationship between the oxidative stability index (OSI) and temperature. The activation energy (Ea) ranged from 77.1 ± 0.21 to 106.9 ± 0.03 kJ/mol and 73.2 ± 0.01 to 104.4 ± 0.02 kJ/mol for flaxseed oil (FSO) and moringa oil (MO) blends, respectively. The enthalpy (ΔH) and entropy (ΔS) ranged from 67.3 to 121.6 kJ/mol, and - 60.2 to - 8.4 J/mol, and 63.55 to 95.59 kJ/mol and - 20.66 to - 4.11 J/mol for FSO blends and MO blends, respectively. Graphical Abstract
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Affiliation(s)
- Yashi Srivastava
- Department of Applied Agriculture, Central University of Punjab, Village Ghudda, Bathinda, Punjab 151401 India
| | - Barinderjit Singh
- Department of Food Science and Technology, I.K. Gujral Punjab Technical University, Kapurthala, Punjab 144603 India
| | | | | | - Anil Dutt Semwal
- Defence Food Research Laboratory, Siddhartha Nagar, Mysore, India
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3
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Hashempour-Baltork F, Farshi P, Mirza Alizadeh A, Eskandarzadeh S, Abedinzadeh S, Azadmard-Damirchi S, Torbati M. Effect of Refined Edible Oils on Neurodegenerative Disorders. Adv Pharm Bull 2023; 13:461-468. [PMID: 37646051 PMCID: PMC10460797 DOI: 10.34172/apb.2023.060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 09/01/2023] Open
Abstract
Neurodegenerative diseases are comprise a prominent class of neurological diseases. Generally, neurodegenerative diseases cannot be cured, and the available treatments can only regulate the symptoms or delay the disease progression. Among the several factors which could clarify the possible pathogenesis of neurodegenerative diseases, next to aging as the main risk, the dietary related diseases are the most important. Vegetable oils, which are composed of triacyclglycerols as the main components and several other components in a trace amount, are the main part of our diet. This review aims to study the effect of refined or unrefined vegetable oil consumption as a preventive or aiding strategy to slow or halt the progression of neurodegenerative diseases. In the refining process, owing to the chemical materials or severe temperatures of the refining process, removal of the desirable minor components is sometimes unavoidable and thus a worrisome issue affecting physical and neurological health.
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Affiliation(s)
- Fataneh Hashempour-Baltork
- Halal Research Center of IRI, Iran Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Parastou Farshi
- Food Science Institute, Kansas State University, Manhattan, KS, USA
| | - Adel Mirza Alizadeh
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sevda Eskandarzadeh
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Solmaz Abedinzadeh
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
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4
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Hou L, Yang M, Sun X, Zhang Y, Wang B, Wang X. Effect of Flaxseed Addition on the Quality and Storage Stability of Sesame Paste. J Oleo Sci 2023; 72:117-130. [PMID: 36631101 DOI: 10.5650/jos.ess22242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
The flaxseed-sesame paste (FSP) was prepared by mixing the heat-treated flaxseed and sesame seeds in different proportions and grinding them in a colloid mill to obtain a FSP. In this study, flaxseed was added to sesame paste (SP) at different addition to assess its effect on the rheological properties, textural properties, and particle size. The effect of flaxseed addition on lipid oxidation and volatile aldehydes and ketones during storage of SP was investigated by accelerated oxidation experiments (63°C, 60 days). Notably, the addition of all different additions of flaxseed increased the linolenic acid content, and also enhanced the hardness, cohesiveness, and viscosity of SP. However, it increased the rate of lipid oxidation in SP during storage, mainly in the form of higher acid value (AV) and malondialdehyde (MDA) content. The content of volatile aldehydes and ketones from lipid oxidation increased significantly with storage time. It was found by using cluster analysis that mixing flaxseed with SP at a ratio of 20 g/100 g had little effect on its storage stability, the sample had a higher overall quality than the addition of 40 g/100 g flaxseed, and its linolenic acid content was 18.7 times higher than that of the SP. Collectively, the results indicated that the addition of flaxseed at an appropriate proportion might be a feasible way to prepare the functional formulated SP.
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Affiliation(s)
- Lixia Hou
- College of Food Science and Technology, Henan University of Technology
| | - Ming Yang
- College of Food Science and Technology, Henan University of Technology
| | - Xiaomei Sun
- College of Food Science and Technology, Henan University of Technology
| | - Yujin Zhang
- College of Food Science and Technology, Henan University of Technology
| | - Bingkai Wang
- College of Food Science and Technology, Henan University of Technology
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology
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5
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Ghanbari A, Masoumi S, Kazemnezhad Leyli E, Mahdavi-Roshan M, Mobayen M. Effects of Flaxseed Oil and Olive Oil on Markers of Inflammation and Wound Healing in Burn Patients: A Randomized Clinical Trial. Bull Emerg Trauma 2023; 11:32-40. [PMID: 36818058 PMCID: PMC9923033 DOI: 10.30476/beat.2022.97070.1399] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 12/06/2022] [Accepted: 12/14/2022] [Indexed: 02/24/2023] Open
Abstract
Objectives To study the anti-inflammatory and antioxidant effects of flaxseed oil and olive oil on inflammatory markers for facilitating wound healing. Methods One hundred and twelve patients were randomly selected to four groups with a total burn surface area (TBSA) of 20-50%. The four groups includes olive oil (OO), flaxseed oil (FO), mixture of olive oil and flaxseed oil (OF), and control group and received 30g of oils for three weeks. Serum high-sensitivity C-reactive protein (hs-CRP), ferritin and albumin level as inflammatory markers, as well as cholesterol, triglyceride, high-density lipoprotein (HDL) and low-density lipoprotein (LDL) as the lipid profile were explored. Wound healing was assessed by photographing on days 2, 8, 15, and 22 (during three weeks of intervention) and were analyzed in imageJ software. Results The greatest reduction in the level of hs-CRP and ferritin was observed in the OF (-21.38±44.41) (-132.79±165.36), while the lowest reduction was reported in the control group (-36.36±79.03) (141.08±262.36). Compared to control group, OO significantly increased albumin (0.88±0.65). Reduction of wound healing at the end of the first week of intervention was not significant in the study groups. However, the stereology examination showed significant improvement in wound healing at the end of the second and third weeks in the OF. Conclusion Based on the findings, combination of herbal oils reduce inflammation and improve wound healing and showed positive effects on the size of wounds in burn patients.
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Affiliation(s)
- Atefeh Ghanbari
- Department of Nursing (MedicalSurgical), Social Determinants of Health Research Center (SDHRC), School of Nursing and Midwifery, Guilan University of Medical Sciences, Rasht, Iran
| | - Sanaz Masoumi
- Burn and Regenerative Medicine Research center, Velayat Burn University Hospital, Guilan University of Medical Sciences, Rasht, Iran,Corresponding author: Sanaz Masoumi Address: Burn and Regenerative Medicine Research center, Guilan University of Medical Sciences, Rasht, Iran. e-mail:
| | - Ehsan Kazemnezhad Leyli
- Department of Biostatistics, Social Determinants of Health Research Center (SDHRC), School of Nursing and Midwifery, Guilan University of Medical Sciences, Rasht, Iran
| | - Marjan Mahdavi-Roshan
- Cardiovascular Diseased Research Center, Department of Cardiology, Heshmat Hospital, School of Medicine, Guilan University of Medical Sciences, Rasht, Iran
| | - Mohammadreza Mobayen
- Burn and Regenerative Medicine Research center, Guilan University of Medical Sciences, Rasht, Iran
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6
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Sharma K, Kumar M, Lorenzo JM, Guleria S, Saxena S. Manoeuvring the physicochemical and nutritional properties of vegetable oils through blending. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Kanika Sharma
- Chemical and Biochemical Processing Division Central Institute for Research on Cotton Technology Mumbai India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division Central Institute for Research on Cotton Technology Mumbai India
- Department of Biology East Carolina University Greenville North Carolina USA
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Ourense Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense Universidad de Vigo Ourense Spain
| | - Sanjay Guleria
- Division of Biochemistry, Faculty of Basic Science Sher‐e‐Kashmir University of Agricultural Sciences and Technology Jammu India
| | - Sujata Saxena
- Chemical and Biochemical Processing Division Central Institute for Research on Cotton Technology Mumbai India
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7
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Dhyani A, Singh PK, Chopra R, Garg M. Enhancement of Oxidative Stability of Perilla Seed Oil by Blending It with Other Vegetable Oils. J Oleo Sci 2022; 71:1135-1144. [PMID: 35793971 DOI: 10.5650/jos.ess22013] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Perilla seed oil is mainly composed of omega-3 fatty acid (α-linolenic acid, ALA). Despite being nutritionally favorable and rich in unsaturated fatty acids, its low oxidative stability limits its application in food. Thus, the present study aimed to formulate a stable oil blend using perilla seed oil with selected vegetable oil of higher stability characteristics and balance the ratio of the fatty acids. Hence, improving the nutritional and functional value of the blended oil. Perilla seed oil was blended with different edible oil (palm olein, coconut oil, and groundnut oil) in ratios of 20:80 and 30:70. All the blended oils were studied for their fatty acid composition, physicochemical properties, oxidative stability, and nutritional quality index. It was found that perilla seed oil blended with saturated oil like palm olein had improved physicochemical properties and oxidative stability (0.5 h to 6.5 h). The fatty acids ratio of perilla and palm olein blends was close to the recommended value given by the World health organization (WHO). The nutritional quality indices (atherogenic index, the thrombogenic index, and hypocholesterolemic: hypercholesterolemic ratio) of blended oil were also improved compared to the individual oils.
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Affiliation(s)
- Akriti Dhyani
- Department of Food and Nutrition, Institute of Home Economics, Delhi University
| | | | - Rajni Chopra
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management
| | - Meenakshi Garg
- Department of Food Science and Technology, Bhaskaracharya College of Applied Sciences, University of Delhi
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8
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Gebremeskel AF, Ngoda PN, Kamau‐Mbuthia EW, Mahungu S. The effect of roasting, storage temperature, and ethanoic basil (
Ocimum basilicum
L.) extract on the oxidative stability of crude sesame (
Sesamum indicum
L.) oil. FOOD SCIENCE & NUTRITION 2022; 10:2736-2748. [PMID: 35959257 PMCID: PMC9361459 DOI: 10.1002/fsn3.2877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/21/2022] [Accepted: 03/23/2022] [Indexed: 11/12/2022]
Abstract
Sesame (Sesamum indicum L.) is an annual oilseed crop that is widely used for crude sesame oil (CSO) extraction. CSO is unrefined, thus, may impact the storage stability due to the uncontrolled processing and handling conditions, and absence of preservatives. The purpose of this study intends to analyze the fatty acid profile and oxidative stability of CSO. In a complete randomized (2*2*2) factorial design, clean sesame seeds (3.92% moisture content) were used for oil extraction with/without roasting treatment (200°C). The fatty acid profile and oxidative value of the CSO were analyzed. The roasted sesame seed oil extraction yield was higher (50.9%) and composed of 83.15% unsaturated fatty acids with an omega‐6 to omega‐3 ratio of 95.3. The ratio of polyunsaturated fatty acids (PUFAs) to saturated fatty acids (SFAs) was 2.9, while the moisture content of the CSO was 0.37%, exceeding the tolerable limit. The predominant fatty acids of CSO include palmitic, stearic, oleic, and linoleic acids. Elevated thermal condition during processing and handling speeding up oxidation exceeded the tolerable limit after 25 days of storage, while the ethanoic basil extract was found to inhibit oxidation in the range of 16.38%–90% (p‐value < .05). The peroxide value (PV), para‐anisidine value (p‐AV), and total oxidation (TOTOX) value of CSO with 50 ppm (parts per million) basil extract were detected within the range of 0.29–3.92, 0.75–2.59, and 1.57–8.6 milliequivalents (meq) O2/kg oil, respectively, below the tolerable limit. Nevertheless, basil extract's antioxidant property was declined during prolonged storage, in particular, at elevated temperature. The use of organic extracts of locally available sweet basil herb is capable of mitigating oxidation and substituting inorganic antioxidant for a healthier diet.
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Affiliation(s)
| | - Peninah N. Ngoda
- Department of Dairy, Food Science and Technology Egerton University Nakuru Kenya
| | | | - Symon M. Mahungu
- Department of Dairy, Food Science and Technology Egerton University Nakuru Kenya
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9
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Rabail R, Shabbir MA, Sahar A, Miecznikowski A, Kieliszek M, Aadil RM. An Intricate Review on Nutritional and Analytical Profiling of Coconut, Flaxseed, Olive, and Sunflower Oil Blends. Molecules 2021; 26:7187. [PMID: 34885769 PMCID: PMC8659046 DOI: 10.3390/molecules26237187] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2021] [Revised: 11/23/2021] [Accepted: 11/25/2021] [Indexed: 12/12/2022] Open
Abstract
Vegetable oils (VOs), being our major dietary fat source, play a vital role in nourishment. Different VOs have highly contrasting fatty acid (FA) profiles and hence possess varying levels of health protectiveness. Consumption of a single VO cannot meet the recommended allowances of various FA either from saturated FA (SFA), monounsaturated FA (MUFA), polyunsaturated FA (PUFA), Ω-3 PUFAs, and medium-chain triglycerides (MCTs). Coconut oil (CO), flaxseed oil (FO), olive oil (OO), and sunflower oil (SFO) are among the top listed contrast VOs that are highly appreciated based on their rich contents of SFAs, Ω-3 PUFAs, MUFAs, and Ω-6 PUFA, respectively. Besides being protective against various disease biomarkers, these contrasting VOs are still inappropriate when consumed alone in 100% of daily fat recommendations. This review compiles the available data on blending of such contrasting VOs into single tailored blended oil (BO) with suitable FA composition to meet the recommended levels of SFA, MUFA, PUFA, MCTs, and Ω-3 to Ω-6 PUFA ratios which could ultimately serve as a cost-effective dietary intervention towards the health protectiveness and improvement of the whole population in general. The blending of any two or more VOs from CO, FO, OO, and SFO in the form of binary, ternary, or another type of blending was found to be very conclusive towards balancing FA composition; enhancing physiochemical and stability properties; and promising the therapeutic protectiveness of the resultant BOs.
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Affiliation(s)
- Roshina Rabail
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (R.R.); (M.A.S.); (A.S.)
| | - Muhammad Asim Shabbir
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (R.R.); (M.A.S.); (A.S.)
| | - Amna Sahar
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (R.R.); (M.A.S.); (A.S.)
- Department Food Engineering, University of Agriculture, Faisalabad 38000, Pakistan
| | - Antoni Miecznikowski
- Department of Fermentation Technology, Waclaw Dabrowski Institute of Agricultural and Food Biotechnology, State Research Institute, 02-532 Warsaw, Poland;
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
| | - Rana Muhammad Aadil
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan; (R.R.); (M.A.S.); (A.S.)
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10
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The Effect of Probiotics on Various Diseases and their Therapeutic Role: An Update Review. JOURNAL OF PURE AND APPLIED MICROBIOLOGY 2021. [DOI: 10.22207/jpam.15.3.17] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Probiotic bacteria play a critical and functional role in clinical and nutritional applications. In the present study, the ability of various probiotics and their metabolites in the prevention and treatment of different diseases, infections and disorders was reviewed. The issues that were noticed are included: Fibrocystic, diabetes, acne, colon cancer, cardiovascular, urinary tract infections, atopic eczema syndrome, food allergies and obesity. Enhancement in using drug treatment has led to the appearance of drug-resistance concern, thus probiotics can be a suitable choice. This review focuses on the effect of probiotic bacteria and their metabolites on immune-boosting, prevention and treatment of these diseases. For this purpose, after a short glance at each disease, infection and disorder, the mechanism of probiotic action and recent studies about that disease are reviewed. It could be recommended that probiotics consumption, perhaps from birth to all stages of life, would be effective in the life-long, development of health effects and disease treatments.
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11
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Nejati M, Dehghan* P, Hashempour- Baltork* F, Alizadeh AM, Farshi P, Khosravi- Darani K. Potential Dietary Interventions for COVID-19 Infection Based on the Gut-Immune Axis: An Update Review on Bioactive Component of Macronutrients. Int J Prev Med 2021; 12:105. [PMID: 34729139 PMCID: PMC8505687 DOI: 10.4103/ijpvm.ijpvm_493_20] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Accepted: 11/19/2020] [Indexed: 01/08/2023] Open
Abstract
Recently emerged coronavirus, known as SARS-CoV-2 or Covid-19 is considered as a serious threat for human health. Due to unavailable specific drugs for this virus, there is an urgent need for supportive cares. Epigenetic immune boosting approaches and developing anti-inflammatory agents by gut-associated bioactive macronutrients can be plausible protective cares for COVID-19. Suitable intake of bioactive macronutrients including prebiotics, fatty acids, proteins and branched-chain amino acids may result in anti-viral responses through modulating macrophages and dendritic cells via Toll-like receptors, decreasing viral load, inactivating the enveloped viruses, increasing the anti-inflammatory metabolites and inhibiting the proliferation of microbial organisms. Bioactive macronutrients may help in promotion of immunological responses and recovery acceleration against Covid-19. This review focuses on the mechanisms of bioactive macronutrients and related clinical trials on enveloped viruses with emphasis on gut-microbiome-immune axis. Macronutrients and this axis may be conducive strategies to protect host against the viral infection.
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Affiliation(s)
- Marzieh Nejati
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Parvin Dehghan*
- Department of Biochemistry and Diet Therapy, Faculty of Nutrition and Food Sciences, Tabriz, University of Medical Sciences, Tabriz, Iran
| | - Fataneh Hashempour- Baltork*
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Adel Mirza Alizadeh
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Parastou Farshi
- Food Science Institute, Kansas State University, Manhattan, KS, USA
| | - Kianoush Khosravi- Darani
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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12
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Kheirati Rounizi S, Akrami Mohajeri F, Moshtaghi Broujeni H, Pourramezani F, Jambarsang S, Kiani H, Khalili Sadrabad E. The chemical composition and heavy metal content of sesame oil produced by different methods: A risk assessment study. Food Sci Nutr 2021; 9:2886-2893. [PMID: 34136156 PMCID: PMC8194752 DOI: 10.1002/fsn3.2245] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2020] [Revised: 02/06/2021] [Accepted: 02/17/2021] [Indexed: 12/04/2022] Open
Abstract
The oil was extracted from sesame seed with two extraction methods. Traditional (Ardeh oil) and industrial method (cold pressing method: virgin and refined sesame oil) oil extraction was studied to compare the quality and heavy metal content of extracted oils. The chemical properties (fatty acid composition, peroxide, anisidine, acid values, and TOTOX) and heavy metal contents were investigated. The Hazard Quotient (HQ) and Hazard Index (HI) of heavy metal intakes were calculated. The results demonstrated that the predominant fatty acid in oil samples was oleic, linoleic, palmitic, and stearic acids. It was indicated the peroxide, anisidine, acid values, and TOTOX of oil samples were as the order of Ardeh oil > virgin sesame oil > refined sesame oil. The reduction pattern of Pb > Zn >Cu > Cd >As was reported in sesame seed. Although the oil refining had been greatly reduced the Pb of oil sample, but it had yet been much higher than the permissible levels set by Codex Alimentarius. The HQ and HI of all heavy metals were less than one, but they were higher in Ardeh oil compared to others. It is necessary to monitor the presence of heavy metal contaminants and the quality of imported sesame seeds prior to oil preparation.
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Affiliation(s)
- Somayeh Kheirati Rounizi
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Fateme Akrami Mohajeri
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | | | - Fatemeh Pourramezani
- Food Health Research CenterHormozgan University of Medical sciencesBandar AbbasIran
| | - Sara Jambarsang
- Research Center of Prevention and Epidemiology of Non‐Communicable DiseaseDepartment of Biostatistics and EpidemiologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Hossein Kiani
- Bioprocessing and Biodetection LabDepartment of Food science and TechnologyUniversity of TehranKarajIran
| | - Elham Khalili Sadrabad
- Zoonotic Diseases Research CenterDepartment of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Nutrition and Food Security Research CenterShahid Sadoughi University of Medical SciencesYazdIran
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13
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Gao HX, Yu J, Chen N, Zeng WC. Effects and mechanism of tea polyphenols on the quality of oil during frying process. J Food Sci 2020; 85:3786-3796. [PMID: 32990338 DOI: 10.1111/1750-3841.15470] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 08/28/2020] [Accepted: 09/02/2020] [Indexed: 11/26/2022]
Abstract
The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w/w) exhibited the remarkable ability to inhibit the deterioration of acid value, peroxide value, anisidine value, viscosity, and color of frying oil. By using gas chromatography-mass spectrometry, frying oil with TP showed the higher content of unsaturated fatty acids (72.79%) and lower content of trans fatty acids (3.36%) than those of control. Meanwhile, frying oil with TP had a higher total phenolic content than control at the same frying time. In addition, the thermo gravimetric-differential scanning calorimetry results showed that TP could increase the oxidation stability of rapeseed oil. Furthermore, according to the Fourier transform infrared and molecular dynamic simulation results, TP could reduce the breaking degree of = C-H bond, C-O-C bond, and C = C bond in oil molecules, and inhibit the oxidation of oil components by inhibiting the generation of free radicals and eliminating free radicals. All present results suggested that TP showed the potential value to be used for protecting the quality of oil during the frying process in food and chemical industries. PRACTICAL APPLICATIONS: The inhibitory effect of tea polyphenols on the deterioration of quality of rapeseed oil during frying was found and the mechanism had also preliminarily interpretation. This work provided a method for monitoring the quality of fry oil and provided the theoretical basis for the use of tea polyphenols in frying.
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Affiliation(s)
- Hao-Xiang Gao
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Jie Yu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Nan Chen
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, 610065, PR China.,The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, 610065, PR China
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14
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Hashempour-Baltork F, Hosseini SM, Assarehzadegan MA, Khosravi-Darani K, Hosseini H. Safety assays and nutritional values of mycoprotein produced by Fusarium venenatum IR372C from date waste as substrate. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4433-4441. [PMID: 32406520 DOI: 10.1002/jsfa.10483] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 04/16/2020] [Accepted: 05/14/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Nutritional and environmental benefits of mycoprotein verify its beneficial role on the health of humankind in the next decades. Agro-industrial wastes can be used as cheap substrates to decrease the total cost of product. However, fungi may produce toxins or lead to allergic reactions in consumers. Therefore, the study of the safety and nutritional aspects of this product are very important. RESULTS Fusarium venenatum IR372C was cultured on date wastes and ammonium salts in submerge fermentation. The safety and nutritional issues of produced mycoprotein were investigated including allergy tests and analyses of toxins, as well as existence of toxin genes, and content of heavy metals, metals, amino acids and fatty acids. The results showed that fumonisin genes in F. venenatum IR372C remain without any gene expression during 1 week fermentation. Zearalenone and deoxynivalenol cannot be detected in the fermentation medium after 3 weeks. Prick tests on 30 volunteers demonstrated no sensitivities to mycoprotein. The content of lead was 658 μg kg-1 as the highest heavy metal followed by arsenic, cadmium and mercury at 161, 30.57 and 0 μg kg-1 , respectively. Produced mycoprotein includes essential amino acids at appropriate contents and the ratio of unsaturated to saturated fatty acid was nearly 2:1. Also, calcium, iron, magnesium and zinc were found in mycoprotein, which could have health beneficial impacts on consumers. CONCLUSION This study has provided information on safety aspects of mycoprotein production by F. venentaum IR372C from date wastes. However, further studies with focus on long-term clinical benefits of diets containing mycoprotein are necessary. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Fataneh Hashempour-Baltork
- Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mohammad-Ali Assarehzadegan
- Immunology Research Center, Institute of Immunology and Infectious Diseases, Iran University of Medical Science, Tehran, Iran
| | - Kianoush Khosravi-Darani
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
- Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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15
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Rodríguez G, Villanueva E, Cortez D, Sanchez E, Aguirre E, Hidalgo A. Oxidative Stability of Chia (
Salvia hispanica
L.) and Sesame (
Sesamum indicum
L.) Oil Blends. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12357] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Gilbert Rodríguez
- Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa Urb. Bellamar s/n, Chimbote 02711 Peru
| | - Eudes Villanueva
- Escuela de Post Grado, Especialidad Tecnología de Alimentos, Universidad Nacional Agraria La Molina Av. La Molina, Lima 15024 Peru
| | - Danco Cortez
- Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa Urb. Bellamar s/n, Chimbote 02711 Peru
| | - Esther Sanchez
- Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa Urb. Bellamar s/n, Chimbote 02711 Peru
| | - Elza Aguirre
- Departamento de Ingeniería Agroindustrial, Universidad Nacional del Santa Urb. Bellamar s/n, Chimbote 02711 Peru
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS)University of Milan Via Celoria 2, Milan 20133 Italy
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16
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Shin DM, Kim DH, Yune JH, Kwon HC, Kim HJ, Seo HG, Han SG. Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction. Food Sci Anim Resour 2019; 39:446-458. [PMID: 31304473 PMCID: PMC6612790 DOI: 10.5851/kosfa.2019.e41] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 04/24/2019] [Accepted: 04/30/2019] [Indexed: 12/27/2022] Open
Abstract
The aim of this study was to investigate the oxidative status and quality characteristics of four animal skin-derived fats extracted using an identical extraction method. Pressurized hot water extraction, a green extraction method, was used to extract animal skin fats (duck, chicken, swine, and bovine skin). Multiple experiments were performed during accelerated storage at 60°C for 90 days. Quality characteristics, such as extraction yield, iodine value (IV), fatty acid composition, and fat viscosity were determined. In addition, indicators for oxidative status, including acid value (AV), peroxide value (PV), p-anisidine value (p-AV), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD), and total oxidation (totox) values were evaluated. The fat extraction yield was highest in bovine fat, followed by duck, swine, and chicken fats. The IV was higher in duck and chicken fats. Duck fats contained the most unsaturated fats and the least saturated fats. Fat oxidation indicators, such as PV, TBARS, and totox values, were relatively higher in duck fats during storage compared to the other fats. Other indicators, including AV, p-AV, and CD, were similar in duck, chicken, and swine fats. Viscosity was similar in all the tested fats but markedly increased after 70 days of storage in duck fats. Our data indicate that duck skin fat was more vulnerable to oxidative changes in accelerated storage conditions and this may be due to its higher unsaturated fatty acid content. Supplementation with antioxidants might be a reasonable way to solve the oxidation issue in duck skin fats.
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Affiliation(s)
- Dong-Min Shin
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Do Hyun Kim
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Jong Hyeok Yune
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Hyuk Cheol Kwon
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Hyo Juong Kim
- Taekyung Food and Processing R&D
Center, Seoul 07057, Korea
| | - Han Geuk Seo
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
| | - Sung Gu Han
- Department of Food Science and
Biotechnology of Animal Resources, Konkuk University,
Seoul 05029, Korea
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17
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Guidoni M, de Christo Scherer MM, Figueira MM, Schmitt EFP, de Almeida LC, Scherer R, Bogusz S, Fronza M. Fatty acid composition of vegetable oil blend and in vitro effects of pharmacotherapeutical skin care applications. ACTA ACUST UNITED AC 2019; 52:e8209. [PMID: 30785481 PMCID: PMC6376324 DOI: 10.1590/1414-431x20188209] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Accepted: 12/06/2018] [Indexed: 01/25/2023]
Abstract
Vegetable oils have been used for a plethora of health benefits by their incorporation in foods, cosmetics, and pharmaceutical products, especially those intended for skin care. This study aimed to investigate the cutaneous benefits of a vegetable oil blend (VOB) formulation and its fatty acid composition. The anti-inflammatory activity was studied in macrophages of RAW 264.7 cells by investigating the release of nitric oxide (NO), superoxide anion generation (O2-), tumor necrosis factor-alpha (TNF-α), and interleukin 6 (IL-6). ABTS cation radical scavenging capacity assay, ferric reducing antioxidant potential (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and NO free radical scavenging assays were used to evaluate the antioxidant activity. VOB was tested for its ability to stimulate fibroblast proliferation and migration using the scratch assay, and antibacterial activity by the microdilution test. The fatty acid profile of a freshly prepared VOB formulation was determined by gas chromatography before and after accelerated stability testing. Chemical composition of VOB revealed the presence of oleic acid (C18:1n-9; 63.3%), linoleic acid (C18:2n-6; 4.7%), and linolenic acid (C18:3n-6; 5.1%) as major mono- and polyunsaturated fatty acids. No changes in the organoleptic characteristics and fatty acid composition were observed after the accelerated stability test. VOB 100 µg/mL reduced the healing time by increasing the total number of cells in the wounded area by 43.0±5.1% compared to the negative control group. VOB also suppressed the pro-inflammatory TNF-α and IL-6 cytokines, and NO and O2- production in lipopolysaccharide-stimulated macrophage cells. In conclusion, the VOB formulation contributed to the improvement of current therapeutic strategies for cutaneous applications in skin care.
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Affiliation(s)
- M Guidoni
- Programa de Pós-Graduação em Ciências Farmacêuticas, Laboratório de Produtos Naturais, Universidade Vila Velha, Vila Velha, ES, Brasil
| | - M M de Christo Scherer
- Programa de Pós-Graduação em Ciências Farmacêuticas, Laboratório de Produtos Naturais, Universidade Vila Velha, Vila Velha, ES, Brasil
| | - M M Figueira
- Programa de Pós-Graduação em Ciências Farmacêuticas, Laboratório de Produtos Naturais, Universidade Vila Velha, Vila Velha, ES, Brasil
| | - E F P Schmitt
- Programa de Pós-Graduação em Ciências Farmacêuticas, Laboratório de Produtos Naturais, Universidade Vila Velha, Vila Velha, ES, Brasil
| | - L C de Almeida
- Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP, Brasil
| | - R Scherer
- Programa de Pós-Graduação em Ciências Farmacêuticas, Laboratório de Produtos Naturais, Universidade Vila Velha, Vila Velha, ES, Brasil
| | - S Bogusz
- Instituto de Química de São Carlos, Universidade de São Paulo, São Carlos, SP, Brasil
| | - M Fronza
- Programa de Pós-Graduação em Ciências Farmacêuticas, Laboratório de Produtos Naturais, Universidade Vila Velha, Vila Velha, ES, Brasil
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18
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Hashempour-Baltork F, Torbati M, Azadmard-Damirchi S, Peter Savage G. Chemical, Rheological and Nutritional Characteristics of Sesame and Olive Oils Blended with Linseed Oil. Adv Pharm Bull 2018; 8:107-113. [PMID: 29670845 PMCID: PMC5896384 DOI: 10.15171/apb.2018.013] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2017] [Revised: 02/21/2018] [Accepted: 02/24/2018] [Indexed: 12/31/2022] Open
Abstract
Purpose: Nutritional quality and oxidation stability are two main factors in the evaluation of edible oils. Oils in their pure form do not have an ideal fatty acid composition or suitable oxidative stability during processing or storage. Methods: This study was designed to evaluate the chemical, nutritional and rheological properties of oil mixtures in three ratios of olive: sesame: linseed, 65:30:5; 60:30:10 and 55:30:15. Acidity value, peroxide value, rancimat test, fatty acid profile, nutritional indexes and rheological properties of the oil blends were determined. The nutritional quality was determined by indexes, including the atherogenic and thrombogenic indexs; the ratios of hypocholesterolemic: hypercholesterolemic; poly unsaturated fatty acid: saturated fatty acid and the ω6:ω3. Results: The results indicated that blending of other vegetable oils with linseed oil could balance ω6:ω3. Results showed that formulated oils had a good balance of oxidation stability and nutritional properties as well. Rheological data showed that these oil blends followed Newtonian behavior at 4°C and 25°C. Conclusion: According to the results, addition of linseed oil to vegetable oils containing high levels of bioactive compounds was a simple and economic practice to obtain a functional oil with good nutritional and stability properties.
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Affiliation(s)
- Fataneh Hashempour-Baltork
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran.,Food and Drug Safety Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Geoffrey Peter Savage
- Food Group, Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, New Zealand
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