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Bispo AM, Alves ASB, da Silva EF, Krumreich FD, Nunes IL, Ribeiro CDF. Perception, Knowledge, and Consumption Potential of Crude and Refined Palm Oil in Brazilian Regions. Foods 2024; 13:2923. [PMID: 39335852 PMCID: PMC11431150 DOI: 10.3390/foods13182923] [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: 08/02/2024] [Revised: 08/28/2024] [Accepted: 08/30/2024] [Indexed: 09/30/2024] Open
Abstract
Crude palm oil (CPO) is the most produced vegetable oil globally, with Brazil contributing only 0.74% of global production. Pará and Bahia account for more than 82% of Brazil's output. Despite its widespread use in the food industry after refining, there is little research on CPO consumption and perception in Brazil, particularly regarding its nutritional aspects. This study, conducted between March and July 2022, explored Brazilians' perceptions and the potential for CPO consumption. The results show that most participants are unfamiliar with CPO but view its nutrients favorably. Less than half regularly purchase CPO. Refined palm oil (RPO) is even less known, with many unaware that refining CPO can produce carcinogenic substances. The respondents showed little concern about RPO in their foods, rarely noticing its presence on labels. Despite limited knowledge, participants understand that refining reduces CPO's health benefits, leading to a greater preference for crude oil over refined oil. This study highlights the need for better dissemination of information about CPO in Brazil, emphasizing its nutritional benefits and the importance of adhering to daily lipid intake limits. Adding CPO at the end of cooking or consuming it raw to preserve thermosensitive compounds is also recommended.
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Affiliation(s)
- Alana Moreira Bispo
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, w/n-Campus Canela, Salvador 40110-907, Brazil
| | - Agnes Sophia Braga Alves
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador 40170-290, Brazil
| | - Edilene Ferreira da Silva
- Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis 88034-000, Brazil
| | - Fernanda Doring Krumreich
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, w/n-Campus Canela, Salvador 40110-907, Brazil
| | - Itaciara Larroza Nunes
- Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis 88034-000, Brazil
| | - Camila Duarte Ferreira Ribeiro
- Nutrition School, Federal University of Bahia, Basílio da Gama Street, w/n-Campus Canela, Salvador 40110-907, Brazil
- Graduate Program in Food Science, Faculty of Pharmacy, Federal University of Bahia, Campus Ondina, Salvador 40170-290, Brazil
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2
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Assunção LS, Oliveira de Souza C, Shahidi F, Santos Oliveira T, Assis DDJ, Pereira Santos LF, Nunes IL, Machado BAS, Ferreira Ribeiro CD. Optimization and Characterization of Interspecific Hybrid Crude Palm Oil Unaué HIE OxG Nanoparticles with Vegetable By-Products as Encapsulants. Foods 2024; 13:523. [PMID: 38397500 PMCID: PMC10887919 DOI: 10.3390/foods13040523] [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: 12/16/2023] [Revised: 01/13/2024] [Accepted: 01/19/2024] [Indexed: 02/25/2024] Open
Abstract
Interspecific hybrid crude palm oil (HCPO) HIE OxG derived from crossbred African oil palm (Elaeis guineensis) and American Caiaué (Elaeis oleifera) is prominent for its fatty acid and antioxidant compositions (carotenoids, tocopherols, and tocotrienols), lower production cost, and high pest resistance properties compared to crude palm oil. Biodegradable and sustainable encapsulants derived from vegetable byproducts were used to formulate HCPO nanoparticles. Nanoparticles with hybrid crude palm oil and jackfruit seed flour as a wall material (N-JSF) and with hybrid crude palm oil and jackfruit axis flour as a wall material (N-JAF) were optimized using a 22 experimental design. They exhibited nanoscale diameters (<250 nm) and were characterized based on their zeta potential, apparent viscosity, pH, color, and total carotenoid content. The nanoparticles demonstrated a monodisperse distribution, good uniformity, and stability (polydispersity index < 0.25; zeta potentials: N-JSF -19.50 ± 1.47 mV and N-JAF -12.50 ± 0.17 mV), as well as high encapsulation efficiency (%) (N-JSF 86.44 ± 0.01 and N-JAF 90.43 ± 1.34) and an optimal carotenoid retention (>85%). These nanoparticles show potential for use as sustainable and clean-label HCPO alternatives in the food industry.
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Affiliation(s)
- Larissa Santos Assunção
- Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil; (L.S.A.); (C.O.d.S.); (T.S.O.)
| | - Carolina Oliveira de Souza
- Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil; (L.S.A.); (C.O.d.S.); (T.S.O.)
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada;
| | - Tainara Santos Oliveira
- Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil; (L.S.A.); (C.O.d.S.); (T.S.O.)
| | - Denilson de Jesus Assis
- Graduate Program in Chemical Engineering (PPEQ), Polytechnic School, Federal University of Bahia, Salvador 40210-630, Brazil;
| | - Luis Fernandes Pereira Santos
- Graduate Program in Food, Nutrition and Health, Federal University of Bahia, Basílio da Gama Street, Rua Basilio da Gama-w/n-Campus Canela, Salvador 40110-907, Brazil;
| | - Itaciara Larroza Nunes
- Graduate Program in Food Science, Department of Food Science and Technology, Federal University of Santa Catarina, Admar Gonzaga Highway, 1346, Itacorubi, Florianópolis 88034-000, Brazil;
| | - Bruna Aparecida Souza Machado
- Laboratory of Pharmaceutical’s Formulations, SENAI Institute of Innovation (ISI) in Advanced Health Systems (CIMATEC ISI SAS), National Service of Industrial Learning, University Center SENAI CIMATEC, Salvador 41650-010, Brazil;
| | - Camila Duarte Ferreira Ribeiro
- Graduate Program in Food Science, College of Pharmacy, Federal University of Bahia, Rua Barão de Jeremoabo, 147, Ondina, Salvador 40170-115, Brazil; (L.S.A.); (C.O.d.S.); (T.S.O.)
- Graduate Program in Food, Nutrition and Health, Federal University of Bahia, Basílio da Gama Street, Rua Basilio da Gama-w/n-Campus Canela, Salvador 40110-907, Brazil;
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Randhawa S, Mukherjee T. How heated vegetable oil age? Effect of the container of heating on ageing. Food Res Int 2023; 174:113557. [PMID: 37986435 DOI: 10.1016/j.foodres.2023.113557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 10/01/2023] [Accepted: 10/02/2023] [Indexed: 11/22/2023]
Abstract
This study compares the ageing process of heated oil with unheated oil and assesses the effect of container used in heating on ageing. Four types of oils were heated on glass, copper and iron. The samples were allowed to age for 1 year. Unheated oils generally produce peroxide faster (for unheated maximum increase in 6-month is 2907 % from 1.351 to 40.627 but for heated maximum increase is 6574 % from 1.91 to 127.476). But they develop secondary oxidation products slowly (for unheated maximum increase in 6-month is 884 % from 1.553 to 15.29 but for heated maximum increase is 191 % from 6.42 to 18.72). For most oil heating in copper produce more p-anisidine value during ageing. The acid value of only unheated oils decreases between 6 months to 1 year. For the 1st six-month rate of increase in saponification value in unheated oil is much higher. The DPPH inhibition activity also changes differently.
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Affiliation(s)
- Sonia Randhawa
- Department of Chemistry, Akal University, Talwandi Sabo, District Bathinda, Punjab 151302, India
| | - Tirtha Mukherjee
- Department of Chemistry, Akal University, Talwandi Sabo, District Bathinda, Punjab 151302, India.
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4
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Lesser mealworm (Alphitobius diaperinus L.) larvae oils extracted by pure and binary mixed organic solvents: Physicochemical and antioxidant properties, fatty acid composition, and lipid quality indices. Food Chem 2023; 408:135209. [PMID: 36563624 DOI: 10.1016/j.foodchem.2022.135209] [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: 08/05/2022] [Revised: 11/11/2022] [Accepted: 12/10/2022] [Indexed: 12/15/2022]
Abstract
Insect oil is one of the most sustainable lipid sources with remarkable health effects. Herein, the type of organic solvents (i.e., n-hexane, ethanol, and isopropanol) and their binary mixtures was evaluated based on the quantity (e.g., yield extraction) and quality (e.g., bioactive compounds, thermal stability, DPPH scavenging rate, fatty acid profile, and nutritional indices) of lesser mealworm oils. The oils extracted by ethanol/isopropanol and ethanol/n-hexane significantly showed the highest extraction yield and efficiency, lightness, accelerated thermal stability, phenolics, tocopherols, vitamin D, campesterol, β-sitosterol, phosphatidylinositol and phosphatic acid, linoleic acid, and hypocholesterolemic/hypercholesterolemic ratio, while these organic mixtures meaningfully extracted lipids with the lowest peroxide value, free fatty acid, and atherogenicity and thrombogenicity indices. These solvents compared to pure ones could dissolve membrane and internal lipids with the complete disintegration of external structures. The ethanol/isopropanol mixture would be a promising solvent for n-hexane substitution to extract this oil on an industrial scale.
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Masudi A, Muraza O, Jusoh NWC, Ubaidillah U. Improvements in the stability of biodiesel fuels: recent progress and challenges. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:14104-14125. [PMID: 36585583 PMCID: PMC9803405 DOI: 10.1007/s11356-022-25048-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Accepted: 12/26/2022] [Indexed: 06/17/2023]
Abstract
Fewer fossil fuel deposits, price volatility, and environmental concerns have intensified biofuel-based studies. Saccharification, gasification, and pyrolysis are some of the potential methods of producing carbohydrate-based fuels, while lipid extraction is the preferred method of producing biodiesel and green diesel. Over the years, multiple studies have attempted to identify an ideal catalyst as well as optimize the abovementioned methods to produce higher yields at a lower cost. Therefore, this present study comprehensively examined the factors affecting biodiesel stability. Firstly, isomerization, which is typically used to reduce unsaturated fatty acid content, was found to improve oxidative stability as well as maintain and improve cold flow properties. Meanwhile, polymers, surfactants, or small molecules with low melting points were found to improve the cold flow properties of biodiesel. Meanwhile, transesterification with an enzyme could be used to remove monoacylglycerols from oil feedstock. Furthermore, combining two natural antioxidants could potentially slow lipid oxidation if stainless steel, carbon steel, or aluminum are used as biodiesel storage materials. This present review also recommends combining green diesel and biodiesel to improve stability. Furthermore, green diesel can be co-produced at oil refineries that are more selective and have a limited supply of hydrogen. Lastly, next-generation farming should be examined to avoid competing interests in food and energy as well as to improve agricultural efficiency.
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Affiliation(s)
- Ahmad Masudi
- Clean Energy and Chemical Engineering, University of Science and Technology, 217, Gajeong-Ro Yuseong-Gu, Daejeon, Republic of Korea
- Clean Energy Research Centre, Korea Institute of Science and Technology, Cheongryang, P.O. Box 131, Seoul, 136-791, Republic of Korea
| | - Oki Muraza
- Research & Technology Innovation, Pertamina, Sopo Del Building, 51St Fl. Jl. Mega Kuningan Barat, Jakarta Pusat, 12950, Indonesia.
| | - Nurfatehah Wahyuny Che Jusoh
- Department of Chemical and Environmental Engineering, Malaysia - Japan International Institute of Technology (MJIIT), Universiti Teknologi Malaysia Kuala Lumpur, Kuala Lumpur, Malaysia
| | - Ubaidillah Ubaidillah
- Mechanical Engineering Department, Faculty of Engineering, Universitas Sebelas Maret, J1. Ir. Sutami 36A, Kentingan, Surakarta, Central Java, 57126, Indonesia
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Peach palm (Bactris gasipaes Kunth) and mammee apple (Mammea americana L.) seeds: Properties and potential of application in industry. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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7
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Squalene rich virgin palm oil by microwave-assisted enzyme aqueous extraction from palm mesocarp. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102568] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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8
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Elaine E, Fong EL, Pui LP, Goh KM, Nyam KL. The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01646-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Ultrasound-Assisted Alcoholic Extraction of Lesser Mealworm Larvae Oil: Process Optimization, Physicochemical Characteristics, and Energy Consumption. Antioxidants (Basel) 2022; 11:antiox11101943. [PMID: 36290666 PMCID: PMC9598858 DOI: 10.3390/antiox11101943] [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: 08/16/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 11/16/2022] Open
Abstract
The ultrasound-assisted extraction (UAE) of oil from lesser mealworm (Alphitobius diaperinus L.) larvae powders (LMLPs) using ethanol/isopropanol as the superior solvent was optimized. The evaluation of time (9.89−35.11 min), solvent-to-LMLPs (2.39−27.61 v/w), and temperature (16.36−83.64 °C) showed that the highest extraction efficiency (EE, 88.08%) and in vitro antioxidant activity (IVAA) of reducing power (0.651), and DPPH free-radical scavenging capacity (70.79%) were achieved at 22.5 v/w solvent-to-LMLPs and 70 °C for 22.64 min. Optimal ultrasound conditions significantly improved the EE than n-hexane extraction (60.09%) by reducing the electric energy consumption by ~18.5 times from 0.637 to 0.035 kWh/g. The oil diffusivity in ethanol-isopropanol during the UAE (0.97 × 10−9 m2/s) was much better than that of n-hexane (5.07 × 10−11 m2/s). The microstructural images confirmed the high efficiency of ethanol-isopropanol in the presence of ultrasounds to remove oil flakes from the internal and external surfaces of LMLPs. The improved IVAA was significantly associated with the total phenolic (4.306 mg GAE/g, r = 0.991) and carotenoid (0.778 mg/g, r = 0.937) contents (p < 0.01). Although there was no significant difference in the fatty acid profile between the two extracted oils, ethanol-isopropanol under sonication acceptably improved oxidative stability with lower peroxides, conjugated dienes and trienes, and free fatty acids.
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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 Sci Nutr 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] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/21/2022] [Accepted: 03/23/2022] [Indexed: 11/12/2022] Open
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 TechnologyEgerton UniversityNakuruKenya
| | | | - Symon M. Mahungu
- Department of Dairy, Food Science and TechnologyEgerton UniversityNakuruKenya
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11
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Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04079-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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12
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Emebu S, Osaikhuiwuomwan O, Mankonen A, Udoye C, Okieimen C, Janáčová D. Influence of moisture content, temperature, and time on free fatty acid in stored crude palm oil. Sci Rep 2022; 12:9846. [PMID: 35701515 PMCID: PMC9198255 DOI: 10.1038/s41598-022-13998-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Accepted: 05/18/2022] [Indexed: 11/09/2022] Open
Abstract
Consequent to the importance of crude palm oil (CPO) to global food processing industries, and the need for quality assurance of CPO. A kinetic model that describes changes of free fatty acid (FFA) in industrially stored CPO has been developed. CPO FFA is a well-known indicator of the deterioration of CPO. The effect of initial moisture content, storage temperature, and time on CPO FFA have been investigated in this work. Specifically, statistical multi-regression models for changes in FFA and moisture content (MC) were developed at P-value < 0.05 or 95% confidence interval fence. It was found that CPO FFA increases with an increase in moisture content, temperature, and time in their linear term and in respect to decreases in their quadratic term, and interaction between moisture content and temperature. The CPO MC was also found to decrease with an increase in temperature and time and increases in the quadratic term of temperature. Although while the model for CPO FFA, based on Fisher's F-test: [Formula: see text], showed no lack-of-fit; that of CPO MC showed lack-of-fit, [Formula: see text]. Furthermore, based on inference from the statistical model, their kinetic models were also developed. While the CPO FFA kinetic, found to be a half-order kinetic model and its other auxiliary models showed a very good fit (R2 {0.9933-0.8614} and RMSE {0.0020-3.6716}); that of CPO MC was a poorly fitted first-order kinetic model (R2 {0.9885-0.3935} and RMSE {0.0605-17.8501}).
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Affiliation(s)
- Samuel Emebu
- Department of Automatic Control and Informatics, Tomas Bata University, Jižní Svahy Nad Stráněmi 4511, 76001, Zlin, Czech Republic. .,Department of Chemical Engineering, University of Benin, PO Box 1154, Benin City, Nigeria.
| | | | - Aleksi Mankonen
- Department of Energy, Lappeenranta-Lahti University of Technology, Mukkulankatu 19, 15210, Lahti, Finland
| | - Chinweike Udoye
- Institute for Systemic Inflammation Research, University of Lubeck, Ratzeburger Allee 160, 23562, Lubeck, Germany
| | - Charity Okieimen
- Department of Chemical Engineering, University of Benin, PO Box 1154, Benin City, Nigeria
| | - Dagmar Janáčová
- Department of Automatic Control and Informatics, Tomas Bata University, Jižní Svahy Nad Stráněmi 4511, 76001, Zlin, Czech Republic
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Kaboré K, Konaté K, Sama H, Dakuyo R, Sanou A, Bazié D, Diao M, Dicko MH. Evaluation of the physicochemical parameters of edible oils sold in the three cities of Burkina Faso. Food Sci Nutr 2022; 10:2029-2035. [PMID: 35702288 PMCID: PMC9179140 DOI: 10.1002/fsn3.2819] [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: 10/21/2021] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 01/18/2023] Open
Abstract
The edible oil needs of African countries are met by imported or locally produced ones. Therefore, consumers are generally confronted with a choice of edible oils of poorly controlled quality. However, quality control of edible oils for local consumption is of high necessity. This study aimed to assess the quality of edible oils sold and consumed in some cities in Burkina Faso. Oil samples collected in the cities of Dédougou, Koudougou, and Nouna were used for several analyses. Oil samples from palm, refined and unrefined cottonseed, and groundnut were collected. Standard methods were used to assess the physicochemical quality parameters of the oils, including the peroxide value, water and volatile matter content, acid value, traces of soap, and mineral oil contents. The parameters varied significantly depending on the oil type, but not by the locality of origin. The peroxide indices had varied from 3.24 to 39.99 mEq O2/kg oil. The acid indices varied from 0.22 mg KOH/g to 1.24 mg KOH/g. The water and volatile matter contents ranged from 0.04% to 0.88%. The test for traces of soap gave values ranging from 0 to 76 ppm. For the mineral oil test, four samples of cottonseed oil collected in Dedougou gave positive results. Compared to international reference standards, in particular the Codex Alimentarius standard, it may constitute a health risk for consumers. The poor storage, distribution, and marketing conditions of the oils could explain their poor quality. In order to provide consumers with quality oils, regular controls must be undertaken in the places where the oils are stored and/or marketed.
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Affiliation(s)
- Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and NutritionUniversity Joseph Ki‐ZERBOOuagadougouBurkina Faso
| | - Kiéssoun Konaté
- Laboratory of Biochemistry, Biotechnology, Food Technology and NutritionUniversity Joseph Ki‐ZERBOOuagadougouBurkina Faso
| | - Hemayoro Sama
- Laboratory of Biochemistry and Applied ChemistryUniversity Joseph Ki‐ZERBOOuagadougouBurkina Faso
| | - Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and NutritionUniversity Joseph Ki‐ZERBOOuagadougouBurkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and NutritionUniversity Joseph Ki‐ZERBOOuagadougouBurkina Faso
| | - David Bazié
- Laboratory of Biochemistry, Biotechnology, Food Technology and NutritionUniversity Joseph Ki‐ZERBOOuagadougouBurkina Faso
| | - Mamounata Diao
- Laboratory of Biochemistry, Biotechnology, Food Technology and NutritionUniversity Joseph Ki‐ZERBOOuagadougouBurkina Faso
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and NutritionUniversity Joseph Ki‐ZERBOOuagadougouBurkina Faso
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de Santana Silva C, Greiner R, Magalhães Marinho LQ, Braga Alves AS, Cardoso LA, Maciel LF, Teixeira de Almeida D. Development of a gluten-free ice cream basket alternative using cowpea flour (Vigna unguiculata (L.) Walp), rice flour (Oryza sativa) and crude palm oil (Elaeis guineensis Jacq.). Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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15
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Dodoo D, Adjei F, Tulashie SK, Awuku S, Amenakpor J, Megbenu HK. Postmarketing Surveillance for the Photosensitised Oxidation of Vegetable Oils in the Marketplace. J Oleo Sci 2022; 71:795-811. [PMID: 35584954 DOI: 10.5650/jos.ess21402] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study conducts postmarketing surveillance for the photosensitised oxidation of vegetable oils (VOs) stored in different conditions in the marketplace during commercialisation. Coconut oil, palm kernel oil, soybean oil and sunflower oil were exposed to direct sunlight and kept in the dark for six weeks. The results showed a significant (p < 0.05) increase in PV and a severe decrease in the iodine value, chlorophyll, β-carotene, colour content, and the fatty acid compositions (oleic and linoleic acids mainly) in the light-exposed VOs. The FTIR analysis also identified the formation of the hydroperoxides (3444 cm-1), secondary oxidation products (1743 - 1723 cm-1) and the loss of the cis-disubstituted olefins (723 cm-1) bands in the light-exposed VOs. This indicated that oils exposed to light for an extended period of time could undergo photosensitised oxidation due to photosensitisers like chlorophyll. In contrast, the unexposed VOs showed no significant change (p > 0.05) in their chemical compositions. The photosensitised oxidation increased in the order: coconut oil < palm kernel oil < soybean oil < sunflower oil.
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Affiliation(s)
- Daniel Dodoo
- Industrial Chemistry Section, Department of Chemistry, School of Physical Sciences, College of Agriculture and Natural Sciences, University of Cape Coast
| | - Francis Adjei
- Industrial Chemistry Section, Department of Chemistry, School of Physical Sciences, College of Agriculture and Natural Sciences, University of Cape Coast.,Department of Chemical Engineering, College of Engineering, Kwame Nkrumah University of Science and Technology
| | - Samuel Kofi Tulashie
- Industrial Chemistry Section, Department of Chemistry, School of Physical Sciences, College of Agriculture and Natural Sciences, University of Cape Coast
| | - Stephen Awuku
- Department of Chemistry, College of Arts and Sciences, University of Saskatchewan
| | - Jacking Amenakpor
- Industrial Chemistry Section, Department of Chemistry, School of Physical Sciences, College of Agriculture and Natural Sciences, University of Cape Coast
| | - Harry Kwaku Megbenu
- Department of Chemical and Materials Engineering, School of Engineering and Digital Sciences, Nazarbayev University
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Roberto Thewes F, Both V, Brackmann A, Rodrigo Thewes F, Junior Soldateli F, Roberto Pasquetti Berghetti M, Ludwig V, Mallmann Wendt L, Ribas Schiefelbein H. Dynamic and static drying temperatures for ‘Barton’ pecans: Impacts on the volatile compounds profile and kernel color. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113393] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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17
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Ramos-Escudero F, Gómez-Coca RB, Muñoz AM, Fuente-Carmelino LDL, Pérez-Camino MDC. Oil From Three Aguaje Morphotypes (Mauritia flexuosa L.f.) Extracted by Supercritical Fluid With CO2: Chemical Composition and Chromatic Properties. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.843772] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023] Open
Abstract
The chemical composition and CIELAB color parameters of oil from three aguaje morphotypes (Mauritia flexuosa L.f.) extracted by supercritical carbon dioxide was investigated. By chromatography (HPLC and GC), spectrometry (UV/vis), and digital image colorimetry (digital camera), carotenoids, tocopherols, tocotrienols, fatty acids, total polyphenols, and CIELAB color space were analyzed. These findings showed that the oil obtained from morphotype 3 was superior in several analytes (carotenoids, polyphenols, oleic acid, β-sitosterol, campesterol, and stigmasterol), while morphotype 2 and morphotype 1 showed very close profiles. The most similar chemical components in the oils of the three morphotypes were stigmasterol (16.00 to 17.81%), β-sitosterol (66.39 to 68.94%), palmitic acid (15.56 to 20.69%), and oleic acid (73.29 to 79.54%). The chromatic parameters (L*, a*, b*, and Cab*) were quite different except for the hue angle (hab) (66.55 to 69.71 U), which showed some similarity. Aguaje oil is an interesting resource that stands out for its high content of carotenoids. All three morphotypes may be suitable for potential commercial applications.
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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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19
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Mikołajczak N, Tańska M. Effect of initial quality and bioactive compounds content in cold-pressed flaxseed oils on oxidative stability and oxidation products formation during one-month storage with light exposure. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.02.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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20
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Tan SL, Meriam Suhaimy SH, Abd Samad NA, Hamizi NA. Effects of adulterated palm cooking oil on the quality of fried chicken nuggets. FOODS AND RAW MATERIALS 2022. [DOI: 10.21603/2308-4057-2022-1-106-116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. There is a rising concern over food safety caused by an increasing trend towards adulterating fresh cooking oil with used cooking oil in Malaysia. Recent decades have seen more cases of high-quality edible cooking oil adulteration with reused oil, driven by high market demand and profit margins. In this study, we aimed to analyze the properties of vegetable oils and their effect on the quality of fried chicken nuggets.
Study objects and methods. We determined free fatty acid contents and characterized the properties of fresh palm olein, used cooking oil, and adulterated oil. We also compared the sensory quality attributes of chicken nuggets fried in fresh and adulterated oils.
Results and discussion. The content of free fatty acids consistently increased with rising adulteration levels. The FTIR spectral analyses revealed significant differences between fresh, used, and adulterated oils at 3006, 2922, 2853, 2680, 1744, 1654, 987, 968, and 722 cm–1. The oil samples with high adulterant concentrations demonstrated a linear increasing trend in K232 and K 270 values, where higher absorbance values indicated severe deterioration in the oil quality. The sensory evaluation showed no significant effect (P > 0.05) of adulteration with used cooking oil on the quality of fried chicken nuggets.
Conclusion. Our findings filled in a gap in the previous studies which only focused on the effects of adulteration on the oil properties. The study also provides valuable information to regulatory authorities on the reliability of quality parameters and modern instruments in edible oil adulteration detection.
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BORGES OMA, ARAÚJO ÍMDS, CANUTO KM, CARVALHO JDG, MAGALHÃES HCR, RODRIGUES THS, CARIOCA JOB, GABAN SVF. Pequi pulp oil: effect on the physicochemical, nutritional, and textural properties of cottage cheese. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.37221] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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22
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CARDOSO LA, GREINER R, SILVA CDS, MACIEL LF, SANTOS LFP, ALMEIDA DTD. Small scale market survey on the preparation and physico-chemical characterstics of moin-moin: a traditional ready-to-eat cowpea food from Brazil. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.59920] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Sultana A, Zinnah MA, Shozib HB, Howlader ZH, Alauddin M. Functional Profiling and Future Research Direction of Rice Bran Oil in Bangladesh. J Oleo Sci 2021; 70:1551-1563. [PMID: 34732634 DOI: 10.5650/jos.ess21212] [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: 11/13/2022] Open
Abstract
Rice bran oil (RBO) has been demonstrated to affect complex malfunctioned conditions such as oxidative stress, hyperlipidemia, hyperglycemia, hypertension, inflammation, abnormal cell growth (cancer), ulceration, immune and cognitive modulation. This unique effect of RBO is due to the presence of well-balanced fatty acid composition and several bioactive compounds, γ- oryzanol (cycloartenyl ferulate, 24-methylenecycloartanyl ferulate, campesterol ferulate, and β-sitosteryl ferulate), vitamin E (tocopherol and tocotrienol), phytosterols (β-sitosterol, campesterol and stigmasterol) and other nutrients. The RBO composition of bioactive compounds varied geographically, thus the clear-cut mechanisms of action on complex disease cascades are still required. This review article summarized the RBO compositional profiling and compared it with other edible oils. This article also summarized Bangladesh RBO profiling and their proposed mechanism of action as well as the first line of defense in the prevention, management, and control of complex disease conditions. This review indicates how Bangladesh RBO increase their opportunity to be functional food for 21st century's ailment.
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Affiliation(s)
- Afroza Sultana
- Department of Nutrition and Food Technology, Jashore University of Science and Technology
| | | | | | | | - Md Alauddin
- Department of Nutrition and Food Technology, Jashore University of Science and Technology
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Hoffmann Bruscatto M, Murowaniecki Otero D, Ribeiro Pestana-Bauer V, Lorini A, Rosane Barboza Mendonça C, Carlos Zambiazi R. Study of the thermal stability of γ-oryzanol present in rice bran oil over time. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5715-5720. [PMID: 33682139 DOI: 10.1002/jsfa.11179] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 02/02/2021] [Accepted: 03/07/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Rice bran oil is unique among edible oils owing to its rich source of commercially and nutritionally important phytochemicals, such as oryzanol. γ-Oryzanol performs an important role in the stability of rice bran oil. The crude rice bran oil obtained by solvent extraction is subjected to either chemical or physical refining to meet the specifications of edible-grade vegetable oil. These refining processes can cause the compounds present in rice bran oil to degrade. The aim of this study was to evaluate the stability of γ-oryzanol present in chemically and physically refined rice bran oils, when submitted to temperatures of 100, 140, and 180 °C for a period of 1368 h. RESULTS The chemically refined rice bran oil presented a lower γ-oryzanol content than the physically refined rice bran oil at all heating temperatures. The losses of γ-oryzanol at 100 °C, 140 °C, and 180 °C at the end of the heating periods for the chemically refined oil were 53.47%, 58.48%, and 97.05% respectively, and for the physically refined oil the losses were 38.11%, 53.58%, and 91.11% respectively. CONCLUSION Based on the results of the time to reduce the oryzanol concentration by 50% and 100%, it is observed that the oil of rice meal refined physically presents greater stability, in the different temperatures studied and over time, than the oil of rice meal refined chemically. Thus, for situations where the oil needs to be subjected to prolonged heating, a temperature of 100 °C is indicated. In this condition, the physically refined oil is better for maintaining a higher concentration of γ-oryzanol. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Mariangela Hoffmann Bruscatto
- Post Graduate Program of Food Science and Technology, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
| | | | | | - Alexandre Lorini
- Post Graduate Program of Food Science and Technology, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
| | - Carla Rosane Barboza Mendonça
- Center of Chemical, Pharmaceutical and Food Science, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
| | - Rui Carlos Zambiazi
- Center of Chemical, Pharmaceutical and Food Science, Federal University of Pelotas, Campus Universitario, Pelotas, Brazil
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Phytosterols and Novel Triterpenes Recovered from Industrial Fermentation Coproducts Exert In Vitro Anti-Inflammatory Activity in Macrophages. Pharmaceuticals (Basel) 2021; 14:ph14060583. [PMID: 34207156 PMCID: PMC8235040 DOI: 10.3390/ph14060583] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 06/08/2021] [Accepted: 06/14/2021] [Indexed: 11/24/2022] Open
Abstract
The unstoppable growth of human population that occurs in parallel with all manufacturing activities leads to a relentless increase in the demand for resources, cultivation land, and energy. In response, currently, there is significant interest in developing strategies to optimize any available resources and their biowaste. While solutions initially focused on recovering biomolecules with applications in food, energy, or materials, the feasibility of synthetic biology in this field has been demonstrated in recent years. For instance, it is possible to genetically modify Saccharomyces cerevisiae to produce terpenes for commercial applications (i.e., against malaria or as biodiesel). But the production process, similar to any industrial activity, generates biowastes containing promising biomolecules (from fermentation) that if recovered may have applications in different areas. To test this hypothesis, in the present study, the lipid composition of by-products from the industrial production of β-farnesene by genetically modified Saccharomyces cerevisiae are studied to identify potentially bioactive compounds, their recovery, and finally, their stability and in vitro bioactivity. The assayed biowaste showed the presence of triterpenes, phytosterols, and 1-octacosanol which were recovered through molecular distillation into a single fraction. During the assayed stability test, compositional modifications were observed, mainly for the phytosterols and 1-octacosanol, probably due to oxidative reactions. However, such changes did not affect the in vitro bioactivity in macrophages, where it was found that the obtained fraction decreased the production of TNF-α and IL-6 in lipopolysaccharide (LPS)-induced inflammation.
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Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed ( Linum usitatissimum L.) Oil Infused with Spices and Herbs. Antioxidants (Basel) 2021; 10:antiox10050785. [PMID: 34063383 PMCID: PMC8156761 DOI: 10.3390/antiox10050785] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
In our study, we assessed whether the addition of basil, fennel, oregano, rosemary, and chili can improve oxidative stability and sensory properties of flaxseed oil (FO) during 180 days of storage or induce oil contamination by microorganisms. Results showed that addition of spices and herbs in FO affected the hydrolytic changes, but far less than 2% of free fatty acids after storage, which was in line with regulations. Further, the addition of spices and herbs in FO decreased peroxide value (even up to 68.7% in FO with oregano) vs. FO whose value increased during storage, indicating increased oxidative stability and prolongation of shelf life of infused oils. The antioxidant activity of the infused oils ranged from 56.40% to 97.66%. In addition, the phenol content was higher in all infused oils (6.81-22.92 mg/kg) vs. FO (5.44 mg/kg), indicating that herbs and spices could scavenge free radicals and inhibit lipid peroxidation, while sensory analysts showed that FO infused with chili had the lowest bitterness intensity. According to the presence of certain microorganisms, results highlighted the need to develop new methods for inactivating microorganisms that would not only provide a microbial safety, but also preserve the beneficial properties of the oils/products.
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Abstract
The aim of this study was to monitor sensory quality, stability, selected nutritionally interesting properties and their changes in cold-pressed oil blends after fortification with chia and sesame seeds and seed oils during repeated thermal treatments. Rapeseed (cv. Sidney) and sunflower (cv. Velox) seeds from the Czech Republic were used to produce cold-pressed oils, which were fortified with chia and sesame seeds and seed oils in the concentrations of 1% and 5%. In all oil blends, sensory evaluation (quantitative descriptive analysis and hedonic analysis) and chemical analyses (oxidation degree, hydrolytic stability, chlorophyll and carotenoid content) were carried out in order to perform separation of samples degraded by thermal treatment. Assessors representing consumers were able to differentiate between individual thermal treatments from the viewpoint of pleasantness. Interestingly, the overall pleasantness of all fortified oil samples was still acceptable until the second thermal treatment. On the other hand, the results of the study emphasized the problematic oxidation degree of cold-pressed oil blends. The fortification of cold-pressed oils with chia and sesame seeds and oils did not unambiguously lead to better stability during thermal treatment. The application of elevated temperatures during the culinary use of these types of products should be limited to only one thermal treatment since sensory and chemical changes occur after repeated heating.
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28
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Dodoo D, Tulashie SK, Dodoo T, Kwaw F. Assessing the Effects of Sunlight on the Photooxidation of Tropical Oils with Experimental and Computational Approaches. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12478] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Daniel Dodoo
- Chemical Nanoengineering Section, Department of Industrial Engineering, School of Engineering University of Rome "Tor Vergata" Via Cracow n.50 Rome Lazio 00133 Italy
- Department of Chemistry, Faculty of Science Aix‐Marseille University 52 Avenue Escadrille Normandie Niemen Marseille Aix‐en‐Provence 13013 France
| | - Samuel Kofi Tulashie
- Industrial Chemistry Section, Department of Chemistry, School of Physical Sciences College of Agriculture and Natural Sciences, University of Cape Coast Takoradi ‐ Cape Coast Rd Cape Coast Central Region P.M.B. University Post Office Ghana
| | - Thomas Dodoo
- Department of Computer Science and Engineering, Faculty of Engineering University of Mines and Technology Tarkwa ‐ Esiama Rd Tarkwa Western Region 237 Ghana
| | - Francis Kwaw
- Quality Assurance Department Ghana Nuts Company Limited Hasun‐Techiman Techiman Techiman ‐ Brong Ahafo Region 825 Ghana
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Torquato AS, Silva‐Buzanello RA, Bittencourt PRS, Kalschne DL, Graeff F, Leite OD, Canan C, Matsushita M. Palm olein and partially hydrogenated soybean oil used in industrial pre‐frying of chicken nuggets: Chemical and sensory characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Alex Sanches Torquato
- Programa de Pós‐graduação em Química, Departamento de Química Universidade Estadual de Maringá Maringá Brazil
- Laboratório de Análise Térmica e Espectrometria de Combustíveis e Materiais (LATECOM) Departamento de Química Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Rosana Aparecida Silva‐Buzanello
- Programa de Pós‐graduação em Tecnologia de Alimentos, Departamento de Alimentos Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Paulo Rodrigo Stival Bittencourt
- Laboratório de Análise Térmica e Espectrometria de Combustíveis e Materiais (LATECOM) Departamento de Química Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Daneysa Lahis Kalschne
- Programa de Pós‐graduação em Tecnologia de Alimentos, Departamento de Alimentos Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Francieli Graeff
- Programa de Pós‐graduação em Tecnologia de Alimentos, Departamento de Alimentos Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Oldair Donizete Leite
- Laboratório de Análise Térmica e Espectrometria de Combustíveis e Materiais (LATECOM) Departamento de Química Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Cristiane Canan
- Programa de Pós‐graduação em Tecnologia de Alimentos, Departamento de Alimentos Universidade Tecnológica Federal do Paraná Medianeira Brazil
| | - Makoto Matsushita
- Programa de Pós‐graduação em Química, Departamento de Química Universidade Estadual de Maringá Maringá Brazil
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Castro GMMA, Passos TS, Nascimento SSDC, Medeiros I, Araújo NK, Maciel BLL, Padilha CE, Ramalho AMZ, Sousa Júnior FC, de Assis CF. Gelatin nanoparticles enable water dispersibility and potentialize the antimicrobial activity of Buriti (Mauritia flexuosa) oil. BMC Biotechnol 2020; 20:55. [PMID: 33066751 PMCID: PMC7566068 DOI: 10.1186/s12896-020-00649-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Accepted: 09/21/2020] [Indexed: 11/17/2022] Open
Abstract
Background Buriti oil presents numerous health benefits, but due to its lipophilic nature and high oxidation, it is impossible to incorporate it into aqueous food matrices. Thus, the present study evaluated whether powder nanoparticles based on porcine gelatin (OPG) and in combination with sodium alginate (OAG) containing buriti oil obtained by O/W emulsification followed by freeze-drying enabled water dispersibility and preserved or increased the antimicrobial activity of the oil. Results OPG presented spherical shape, smooth surface, smaller particle size and polydispersity index [51.0 (6.07) nm and 0.40 (0.05)], and better chemical interaction between the nonpolar amino acids and the hydrophobic oil chain. OPG also presented a higher dispersibility percentage [85.62% (7.82)] than OAG [50.19% (7.24)] (p < 0.05), and significantly increased the antimicrobial activity of the oil by 59, 62, and 43% for Pseudomonas aeruginosa, Klebsiella pneumonia, and Staphylococcus aureus, respectively. Conclusions Thus, nanoencapsulation in gelatin is a promising strategy to increase the potential to use buriti oil in foods.
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Affiliation(s)
| | - Thais Souza Passos
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Isaiane Medeiros
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Nathália Kelly Araújo
- Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil.,Federal Institute of Education, Science and Technology of Rio Grande do Norte, Pau dos Ferros, RN, Brazil
| | - Bruna Leal Lima Maciel
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.,Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | - Carlos Eduardo Padilha
- Department of Chemical Engineering, Federal University of Rio Grande do Norte, Natal, RN, Brazil
| | | | - Francisco Canidé Sousa Júnior
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil.,Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil
| | - Cristiane Fernandes de Assis
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, Brazil. .,Department of Pharmacy, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal, RN, 59078-970, Brazil.
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Mihaylova D, Gandova V, Deseva I, Tschuikowa S, Schalow S, Westphal G. Arrhenius Equation Modeling for the Oxidative Stability Evaluation of Echium Oil Enriched with a Natural Preservative. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000118] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dasha Mihaylova
- Department of Biotechnology University of Food Technologies Plovdiv 4002 Bulgaria
| | - Vanya Gandova
- Department of Analytical Chemistry and Physical Chemistry University of Food Technologies Plovdiv 4002 Bulgaria
| | - Ivelina Deseva
- Department of Analytical Chemistry and Physical Chemistry University of Food Technologies Plovdiv 4002 Bulgaria
| | - Steffi Tschuikowa
- Institute of Agricultural and Urban Ecological Projects affiliated to Berlin Humboldt University (IASP) Berlin 10115 Germany
| | - Sebastian Schalow
- Institute of Agricultural and Urban Ecological Projects affiliated to Berlin Humboldt University (IASP) Berlin 10115 Germany
| | - Günter Westphal
- Institute of Agricultural and Urban Ecological Projects affiliated to Berlin Humboldt University (IASP) Berlin 10115 Germany
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Kavuşan HS, Serdaroğlu M, Nacak B, İpek G. An Approach to Manufacture of Fresh Chicken Sausages Incorporated with Black Cumin and Flaxseed Oil in Water Gelled Emulsion. Food Sci Anim Resour 2020; 40:426-443. [PMID: 32426721 PMCID: PMC7207084 DOI: 10.5851/kosfa.2020.e23] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Revised: 03/11/2020] [Accepted: 03/13/2020] [Indexed: 11/10/2022] Open
Abstract
In order to investigate the use of oil in water gelled emulsion (GE) prepared
with healthier oil combinations as beef fat replacer in the fresh chicken
sausage formulations, four batches of fresh sausages were produced. The first
batch was control (C) sample formulated with %100 beef fat, other batches
were codded as GE50, GE75, and GE100 respective to the percentage of beef fat
replaced with GE. The addition of GE to sausage formulation resulted in an
increment in moisture and protein contents while a decrement was observed in fat
content (p<0.05). pH, cooking yield and water holding capacity values of
GE added samples were found lower than C (p<0.05). GE addition caused
lower CIE L* values in samples, however, this trend was not observed in CIE a*
and CIE b* values. Initially, the lowest peroxide and the highest TBARS values
were recorded in GE100 samples on the 0th d (p<0.05). Peroxide
and TBARS values were in the limits. The texture of samples was softened while
total saturated fatty acid content reduced up to 52.61% with the
incorporation of GE (p<0.05). Taken together, our results showed that GEs
can be used as fat replacers in meat product formulations without causing
undesirable quality changes.
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Affiliation(s)
- Hülya Serpil Kavuşan
- Food Engineering Department, Engineering Faculty, Ege University, 35100, Bornova, İzmir, Turkey
| | - Meltem Serdaroğlu
- Food Engineering Department, Engineering Faculty, Ege University, 35100, Bornova, İzmir, Turkey
| | - Berker Nacak
- Food Engineering Department, Engineering Faculty, Ege University, 35100, Bornova, İzmir, Turkey.,Food Engineering Department, Engineering Faculty, Usak University, 64000, Usak, Turkey
| | - Gamze İpek
- Food Engineering Department, Engineering Faculty, Ege University, 35100, Bornova, İzmir, Turkey
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Effect of storage on the quality of processed palm oil collected from local milling points within Ile-Ife, Osun State, Nigeria. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:858-865. [PMID: 32123406 DOI: 10.1007/s13197-019-04117-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/11/2019] [Accepted: 09/26/2019] [Indexed: 10/25/2022]
Abstract
The influence of storage practices on physicochemical and microbial changes in crude palm oil (CPO) from milling points in Ile-Ife, Nigeria were investigated. Freshly milled CPO samples were collected from four traditional milling points, dispensed in 150 mL portions in sterile bottles and stored under two different conditions (sunlight reflection and in the dark, both at room temperature) for 4 months. Samples were obtained periodically during the storage period for microbiological and physicochemical analysis following established methods. The aerobic mesophilic (2.16 × 106 cfu/mL) and Enteric bacterial (1.6 × 106 cfu/mL) counts of the fresh CPO samples decreased during storage with those exposed to sunlight reflections having very high significant difference (P < 0.00) compared to those stored in the dark at P ≤ 0.05. The bacterial isolates were identified as Bacillus pasteurii (29%), Staphylococcus aureus (22%), Enterobacter aerogenes (17%), Micrococcus sp. (12%), Escherichia coli (8%), Pseudomonas aeruginosa (7%) and Serratia marcescens (5%). Of the physicochemical parameters studied, moisture content (MC) reduced significantly from between 2.55 and 5.50% in fresh sample to between 0.1 and 0.5% at the end of storage while the free fatty acids (FFA) increased from between 0.5 and 1.0% to between 2.2 and 3.1% respectively. Storage under the influence of sunlight resulted in significant increase in iodine value of CPO from Mills 1, 2 and 4, indicating oxidative instability of the palm oil. It could be concluded that storage of freshly milled palm oil at room temperature (in the dark or exposure to sunlight) for a period of 4 months resulted in reduced bacterial load, decrease in MC and stable peroxide value and FFA.
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