1
|
Piscopo A, Mincione A, Summo C, Silletti R, Giacondino C, Rocco I, Pasqualone A. Influence of the Mozzarella Type on Chemical and Sensory Properties of "Pizza Margherita". Foods 2024; 13:209. [PMID: 38254510 PMCID: PMC10814738 DOI: 10.3390/foods13020209] [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: 12/13/2023] [Revised: 12/29/2023] [Accepted: 01/05/2024] [Indexed: 01/24/2024] Open
Abstract
BACKGROUND According to Neapolitan Pizza Traditional Specialty Guaranteed (TSG) regulation, Mozzarella di Bufala Campana and Fiordilatte mozzarella are the exclusive cheeses to be used, together with tomato and extra virgin olive oil (EVOO), to season pizza in the "Margherita" variant. However, the so-called "Pizza mozzarella", that is a diary product having lower moisture content and a longer shelf life than Mozzarella di Bufala Campana and Fiordilatte mozzarella, is widely used in many pizzerias, both in Italy and abroad. Therefore, we investigated its quality, in comparison with Mozzarella di Bufala and Fiordilatte mozzarella, as well as its effect on the quality of the Margherita pizza. METHODS Chemical and sensory analyses were conducted on mozzarella samples and on baked pizza topping samples. RESULTS The results revealed a better quality of pizza with Mozzarella di Bufala and Fiordilatte mozzarella for their higher antioxidant activity, oxidative stability and lower amount of undesired volatile compounds. CONCLUSIONS The use of Mozzarella di Bufala and Fiordilatte mozzarella in the preparation of Margherita pizza improves its quality, especially if these mozzarella types are combined with other high-quality ingredients, namely tomato sauce and EVOO, characterized by the presence of antioxidant compounds (e.g., α-tocopherol not affected by the heat treatment of pizza baking.
Collapse
Affiliation(s)
- Amalia Piscopo
- Department AGRARIA, University Mediterranea of Reggio Calabria, via dell’Università 25, 89124 Reggio Calabria, Italy; (A.P.); (C.G.); (I.R.)
| | - Antonio Mincione
- Department AGRARIA, University Mediterranea of Reggio Calabria, via dell’Università 25, 89124 Reggio Calabria, Italy; (A.P.); (C.G.); (I.R.)
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, 70126 Bari, Italy; (C.S.); (R.S.); (A.P.)
| | - Roccangelo Silletti
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, 70126 Bari, Italy; (C.S.); (R.S.); (A.P.)
| | - Corinne Giacondino
- Department AGRARIA, University Mediterranea of Reggio Calabria, via dell’Università 25, 89124 Reggio Calabria, Italy; (A.P.); (C.G.); (I.R.)
| | - Ilenia Rocco
- Department AGRARIA, University Mediterranea of Reggio Calabria, via dell’Università 25, 89124 Reggio Calabria, Italy; (A.P.); (C.G.); (I.R.)
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, via Amendola, 165/a, 70126 Bari, Italy; (C.S.); (R.S.); (A.P.)
| |
Collapse
|
2
|
Gérard V, Ay E, Launay V, Galopin C, Morlet‐Savary F, Lalevée J. Improvement of color stability using a chelating agent in model soft beverages subjected to Fenton reaction. J CHIN CHEM SOC-TAIP 2022. [DOI: 10.1002/jccs.202200164] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Violaine Gérard
- Université de Haute‐Alsace, CNRS, IS2M UMR 7361 Mulhouse France
- Université de Strasbourg Strasbourg France
| | - Emel Ay
- Université de Haute‐Alsace, CNRS, IS2M UMR 7361 Mulhouse France
- Université de Strasbourg Strasbourg France
| | - Valentin Launay
- Université de Haute‐Alsace, CNRS, IS2M UMR 7361 Mulhouse France
- Université de Strasbourg Strasbourg France
| | | | - Fabrice Morlet‐Savary
- Université de Haute‐Alsace, CNRS, IS2M UMR 7361 Mulhouse France
- Université de Strasbourg Strasbourg France
| | - Jacques Lalevée
- Université de Haute‐Alsace, CNRS, IS2M UMR 7361 Mulhouse France
- Université de Strasbourg Strasbourg France
| |
Collapse
|
3
|
Cui N, Wang G, Ma Q, Zhao T, Han Z, Yang Z, Liang L. Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112025] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
|
4
|
Abstract
The main objective of this review is to summarize the compositional characteristics and the health and functional properties of Mediterranean buffalo milk and whey derived from mozzarella cheese production. Several studies have investigated the composition of buffalo milk and in particular its fat, protein, and carbohydrates contents. These characteristics may change depending on the breed, feeding regime, and rearing system of the animals involved in the study, and also with the seasons. In particular, buffalo milk showed a higher nutritional value and higher levels of proteins, vitamins, and minerals when compared to milks produced by other animal species. Additionally, buffalo milk contains beneficial compounds such as gangliosides that can provide antioxidant protection and neuronal protection, and can improve bone, heart, and gastrointestinal health in humans.
Collapse
|
5
|
Chong WY, Secker TJ, Dolder CN, Keevil CW, Leighton TG. The Possibilities of Using Ultrasonically Activated Streams to Reduce the Risk of Foodborne Infection from Salad. ULTRASOUND IN MEDICINE & BIOLOGY 2021; 47:1616-1630. [PMID: 33640170 DOI: 10.1016/j.ultrasmedbio.2021.01.026] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 01/08/2021] [Accepted: 01/24/2021] [Indexed: 06/12/2023]
Abstract
In this study, we investigated the effects of an ultrasonically activated stream (UAS) on the removal of microbial contaminants from spinach leaves. The microbial loads on samples cleaned with and without UAS were enumerated using the cell culture method and compared against unwashed samples on day 0 and day 6 after cleaning. The effects of UAS cleaning on leaf quality were also examined through both macroscopic and microscopic inspection, as well as measurement of the electrolyte leakage rate. Results showed that the microbial load on samples cleaned with UAS for 2 min was significantly lower on day 6 after cleaning than on those treated without ultrasound. Comparison between the cleaning effects of UAS for 40 s versus 2 min indicated that a cleaning duration of 2 min allowed sufficient time for UAS to disaggregate and detach the microbial contamination more effectively. In this case, the induction of bacteria into a viable but non-culturable state does not affect the shelf-life test results as much as it does with a 40 s clean. UAS cleaning for 2 min did not produce significant surface damage, which can affect overall leaf quality. These findings highlight the potential of UAS systems in the salad industry to improve the microbiological quality and shelf life of salads.
Collapse
Affiliation(s)
- Weng Yee Chong
- Institute of Sound and Vibration Research, University of Southampton, Southampton, UK
| | - Thomas J Secker
- Environmental Healthcare Unit, School of Biological Sciences, University of Southampton, Southampton, UK
| | - Craig N Dolder
- Institute of Sound and Vibration Research, University of Southampton, Southampton, UK; Sloan Water Technology Ltd, 1 Venture Road, Chilworth, Southampton, UK
| | - Charles W Keevil
- Environmental Healthcare Unit, School of Biological Sciences, University of Southampton, Southampton, UK
| | - Timothy G Leighton
- Institute of Sound and Vibration Research, University of Southampton, Southampton, UK; Sloan Water Technology Ltd, 1 Venture Road, Chilworth, Southampton, UK.
| |
Collapse
|
6
|
Valková V, Ďúranová H, Galovičová L, Ivanišová E, Kačániová M. Evaluation of vapor-phase antifungal activities of selected plant essential oils against fungal strains growing on bread food model. POTRAVINARSTVO 2021. [DOI: 10.5219/1483] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The current study aimed to investigate antifungal activities of two commercially available essential oils (EOs), specifically Tea tree oil (Melaleuca alternifolia; TTEO) and St. John's wort oil (Hypericum perforatum; HPEO) against three Penicillium (P.) species: P. citrinum, P. expansum, and P. crustosum in in situ conditions. For this purpose, EOs were applied in the vapor phase to determine the growth inhibition of fungi artificially inoculated on sliced bread. Changes in colony growth rate were evaluated as markers for the mycelial growth inhibition (MGI) effect of the EOs. The antioxidant activities of the EOs were evaluated using the DPPH method. The moisture content (MC) and water activity (aw) of bread as a substrate for fungal growth were also measured. From the DPPH assay, we have found that both EOs (TTEO, HPEO) exhibited strong antioxidant activity (64.94 ±7.34%; 70.36 ±1.57%, respectively). The values for bread MC and aw were 43.01 ±0.341% and 0.947 ±0.006, respectively. Our results suggest that HPEO is the only weak inhibitor of P. citrinum and P. crustosum colony growths. Also, the highest concentrations of TTEO display only the weak capability of mycelial growth inhibition of P. citrinum and P. crustosum. By contrast, the colony growth of P. expansum was enhanced by both EOs at all levels used. In conclusion, the application of both EOs in the vapor phase against selected Penicillium species seems not to be a promising alternative to chemical inhibitors used for bread preservation.
Collapse
|
7
|
Sabir SM, Abbas SR, Shahida S, Khan MF. In-Vitro antioxidant, anti-lipid peroxidative activities and In-Silico study of Terminalia chebula bioactive compounds. CLINICAL PHYTOSCIENCE 2020. [DOI: 10.1186/s40816-020-00233-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Abstract
Objective
To evaluate the antioxidant activities and to identify the bioactive compounds in hot water extracts of Terminalia chebula fruit.
Methods
The antioxidant activities were determined by DPPH assay, lipid peroxidation assay, iron chelation and total antioxidant assay. The phenolic composition was determined by HPLC-DAD. Human Rab8b Protein was used for the validation of compounds as anti-inflammation. String analysis for protein synergism was used.
Results
The analysis of Terminalia chebula Retzius (Combretaceae) phenolics showed anti-inflammatory effect. The specific phenolic compositions were determined by high performance liquid chromatography (HPLC) and resulted in the identification of rutin, catechin, caffeic acid, gallicacid, ellagic acid, epicatechin, and quercetin as antioxidant compounds. Human Rab8b protein is selected for protein docking and all compounds except rutin showed good results. ADMET properties were checked by using AdmetSar and all seven compounds showed validation for AMET properties. The synergisms of compounds were analyzed by STRING analysis and our ligands shows strong binding with human Rab8b proteins. The aqueous extract was capable of inhibiting the lipid peroxidation in egg yolk phospholipid homogenate. The extract scavenged the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) (IC50,71.5 ± 2.1 μg/ml). The extract displayed the high metal chelation activities and reducing abilities on the phosphomolybdenum assay.
Conclusions
It is concluded that extracts of T. chebula have good antioxidant and anti-inflammation activities and are rich in phenolics.
Collapse
|
8
|
Cui N, Wang G, Ma Q, Zhao T, Li R, Liang L. Effect of cold-pressed on fatty acid profile, bioactive compounds and oil oxidation of hazelnut during oxidation process. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109552] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
9
|
Yücetepe A, Altin G, Özçelik B. A novel antioxidant source: evaluation of
in vitro
bioaccessibility, antioxidant activity and polyphenol profile of phenolic extract from black radish peel wastes (
Raphanus sativus
L. var.
niger
) during simulated gastrointestinal digestion. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14494] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Aysun Yücetepe
- Department of Food Engineering Faculty of Engineering Aksaray University Aksaray 68100Turkey
| | - Gokce Altin
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Maslak, Istanbul 34469Turkey
- Molecular Engineering & Science Institute University of Washington 3946 W Stevens Way NE Seattle WA 98105USA
| | - Beraat Özçelik
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Istanbul Technical University Maslak, Istanbul 34469Turkey
- BIOACTIVE Research & Innovation Food Manufacturing Industry Trade LTD Co. Maslak, Istanbul 34469Turkey
| |
Collapse
|
10
|
Ribeiro JC, Lima RC, Maia MR, Almeida AA, Fonseca AJ, Cabrita ARJ, Cunha LM. Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108335] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
11
|
Gutierrez AM, Boylston TD, Clark S. Effects of Pro-Oxidants and Antioxidants on the Total Antioxidant Capacity and Lipid Oxidation Products of Milk During Refrigerated Storage. J Food Sci 2017; 83:275-283. [PMID: 29243810 DOI: 10.1111/1750-3841.14016] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2017] [Revised: 11/10/2017] [Accepted: 11/21/2017] [Indexed: 01/26/2023]
Abstract
Oxidized flavor is a major problem that affects the dairy industry because of its adverse effect on milk acceptability. The objectives of this research were to examine the roles of pro-oxidants and antioxidants on the oxidative stability of whole milk. In the 1st experiment, the effect of light (2300 Lux) and/or cupric sulfate (0, 0.5, and 1.0 mg/kg) as pro-oxidants in milk were investigated during an 11-d refrigerated storage period. The effects of added retinyl palmitate (1.16 mg/L; 2113 IU Vitamin A/L) and tocopheryl acetate (100 mg/kg milk fat; 5.02 IU Vitamin E/L) as antioxidants in the presence of light (2300 Lux) and light with cupric sulfate (0.05 mg/kg) during a 7-d study were investigated in the 2nd experiment. The presence of pro-oxidants significantly (P < 0.05) decreased the total antioxidant capacity (TAC) and increased the lipid oxidation products in milk during storage. Light had a greater effect in the decrease of TAC, although cupric sulfate in the presence of light significantly increased the formation of lipid oxidation products. The addition of antioxidants resulted in a significant (P < 0.05) increase in TAC on day 0. However, with exposure to light and light with cupric sulfate, the antioxidants did not result in a higher TAC in comparison to the treatments without added antioxidant. Analysis of lipid oxidation products by instrumental and sensory methods showed that the presence of light and cupric sulfate significantly (P < 0.05) increased the oxidized flavor from the control, but no significant (P > 0.05) difference in oxidized flavor intensity was detected between milk with and without added antioxidants. PRACTICAL APPLICATION Production and processing variables can affect the content of pro-oxidants and antioxidants in milk, which has an impact on flavor. An understanding of the role of these components in contributing to or minimizing off-flavor formation in milk, will help dairy producers to provide quality products to consumers.
Collapse
Affiliation(s)
- Angelica M Gutierrez
- Authors are with Dept. of Food Science and Human Nutrition, Iowa State Univ., 2312 Food Sciences Building, 536 Farm House Lane, Ames, IA 50011, U.S.A
| | - Terri D Boylston
- Authors are with Dept. of Food Science and Human Nutrition, Iowa State Univ., 2312 Food Sciences Building, 536 Farm House Lane, Ames, IA 50011, U.S.A
| | - Stephanie Clark
- Authors are with Dept. of Food Science and Human Nutrition, Iowa State Univ., 2312 Food Sciences Building, 536 Farm House Lane, Ames, IA 50011, U.S.A
| |
Collapse
|
12
|
Castejón D, Herrera A, Heras Á, Cambero I, Mateos-Aparicio I. Oil Quality Control of Culinary Oils Subjected to Deep-Fat Frying Based on NMR and EPR Spectroscopy. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0778-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
13
|
Afonso C, Bandarra NM, Nunes L, Cardoso C. Tocopherols in Seafood and Aquaculture Products. Crit Rev Food Sci Nutr 2016; 56:128-40. [PMID: 24915325 DOI: 10.1080/10408398.2012.694920] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Fish products contain various nutritionally beneficial components, namely, ω3-polyunsaturated fatty acids (ω3-PUFA), minerals, and vitamins. Particularly, tocopherols (α-, β-, γ-, and δ-tocopherol) can be provided by seafood and aquaculture products. Hence, this review shows the various aspects of tocopherols in seafood and aquaculture products. For tocopherol determination in these products, HPLC methods coupled with diode array detection in the UV area of the spectrum or fluorescence detection have been shown as sensitive and accurate. These newest methods have helped in understanding tocopherols fate upon ingestion by seafood organisms. Tocopherols pass through the intestinal mucosa mainly by the same passive diffusion mechanism as fats. After absorption, the transport mechanism is thought to consist of two loops. The first loop is dietary, including chylomicrons and fatty acids bound to carrier protein, transporting lipids mainly to the liver. The other is the transport from the liver to tissues and storage sites. Moreover, tocopherol levels in fish organisms correlate with diet levels, being adjusted in fish body depending on diet concentration. For farmed fish species, insufficient levels of tocopherols in the diet can lead to poor growth performance or to nutritional disease. The tocopherol quantity needed as a feed supplement depends on various factors, such as the vitamer mixture, the lipid level and source, the method of diet preparation, and the feed storage conditions. Other ingredients in diet may be of great importance, it has been proposed that α-tocopherol may behave as a prooxidant synergist at higher concentrations when prooxidants such as transition metals are present. However, the antioxidant action of tocopherols outweighs this prooxidant effect, provided that adequate conditions are used. In fact, muscle-based foods containing higher levels of tocopherol show, for instance, higher lipid stability. Besides, tocopherols are important not only from the nutritional point of view but also from the physiological one, since they are involved in many metabolic processes in the human organism. Moreover, synergistic interactions with selenium and ascorbic acid have been reported. It deserves attention that there is evidence tocopherols taken with food can prevent heart disease, while no such evidence was found for α-tocopherol as supplement. From this perspective, eating fish is advisable, since, for instance, a 100 g serving of salmon may provide nearly 14% of recommended dietary allowance.
Collapse
Affiliation(s)
- Cláudia Afonso
- a National Institute of Biological Resources (INRB, I.P./L-IPIMAR) , Lisboa , Portugal
| | - Narcisa M Bandarra
- a National Institute of Biological Resources (INRB, I.P./L-IPIMAR) , Lisboa , Portugal
| | - Leonor Nunes
- a National Institute of Biological Resources (INRB, I.P./L-IPIMAR) , Lisboa , Portugal
| | - Carlos Cardoso
- a National Institute of Biological Resources (INRB, I.P./L-IPIMAR) , Lisboa , Portugal
| |
Collapse
|
14
|
Prandini A, Sigolo S, Cerioli C, Piva G. Survey on conjugated linoleic acid (CLA) content and fatty acid composition of Grana Padano cheese produced in different seasons and areas. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2009.531] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
15
|
Guimarães IC, dos Reis KC, Menezes EGT, Borges PRS, Rodrigues AC, Leal R, Hernandes T, de Carvalho EHN, Vilas Boas EVDB. Combined effect of starch/montmorillonite coating and passive MAP in antioxidant activity, total phenolics, organic acids and volatile of fresh-cut carrots. Int J Food Sci Nutr 2016; 67:141-52. [PMID: 26857136 DOI: 10.3109/09637486.2015.1137890] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This work evaluates fresh-cut carrots (FCC) coated with montmorillonite (MMT) subjected to passive modified atmosphere packaging. Carrots were sanitized, cooled, peeled and sliced. Half of the FCC were coated with MMT nanoparticle film and the other half were not. All FCCs were packed in a polypropylene rigid tray, covered with a polypropylene rigid lid or sealed with polyethylene + propylene film, in four treatments (RL, rigid lid; RLC, rigid lid + coating; ST, sealed tray; STC, sealed tray + coating). FCCs were stored at 4 °C and were analyzed weekly for 4 weeks (total antioxidant activity by 2,2-diphenyl-1-picryl hydrazyl method and the β-carotene/linoleic acid, phenolic compounds, organic acids and volatile compounds). The use of coating film with starch nanoparticles and a modified atmosphere leads to the preservation of the total antioxidant activity, the volatile and organic acids of FCC.
Collapse
Affiliation(s)
- Isabela Costa Guimarães
- a Food Science Department , Federal University of Lavras , Lavras , Brazil ;,b Federal University of Viçosa, Campus Rio Paranaíba , Rio Paranaíba , Brazil
| | | | - Evandro Galvão Tavares Menezes
- a Food Science Department , Federal University of Lavras , Lavras , Brazil ;,b Federal University of Viçosa, Campus Rio Paranaíba , Rio Paranaíba , Brazil
| | | | | | - Renato Leal
- a Food Science Department , Federal University of Lavras , Lavras , Brazil
| | - Thais Hernandes
- a Food Science Department , Federal University of Lavras , Lavras , Brazil
| | | | | |
Collapse
|
16
|
García-Moreno PJ, Morales-Medina R, Muñío MM, Guadix A, Guadix EM. Optimization of α-tocopherol and ascorbyl palmitate addition for the stabilization of sardine oil. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0694141] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
|
17
|
Saičić S, Matekalo-Sverak V, Nenadović S, Kljajević L. Thermal Stability of Total Lipids Extracted from Zlatibor Bacon. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.579672] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
18
|
Hazzit M, Baaliouamer A, Douar-Latreche S. Effect of heat treatment on the chemical composition and the antioxidant activity of essential oil ofThymus pallescensde Noé from Algeria. JOURNAL OF ESSENTIAL OIL RESEARCH 2013. [DOI: 10.1080/10412905.2013.774626] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
19
|
Adiani V, Gupta S, Chatterjee S, Variyar PS, Sharma A. Activity guided characterization of antioxidant components from essential oil of Nutmeg (Myristica fragrans). Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-013-1034-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
20
|
Detection of irradiated frog (Limnonectes macrodon) leg bones by multifrequency EPR spectroscopy. Food Chem 2012; 135:2313-9. [DOI: 10.1016/j.foodchem.2012.07.015] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2011] [Revised: 05/14/2012] [Accepted: 07/02/2012] [Indexed: 11/17/2022]
|
21
|
ALIAKBARLU JAVAD, TAJIK HOSSEIN. ANTIOXIDANT AND ANTIBACTERIAL ACTIVITIES OF VARIOUS EXTRACTS OFBORAGO OFFICINALISFLOWERS. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00622.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
22
|
Abstract
Trans fatty acids (TFA) are unsaturated fatty acids that contain at least one non-conjugated double bond in the trans configuration, resulting in a straighter shape. TFA present in our diet can either be industrially produced and ruminant or natural. The major process contributing to formation of industrial TFA is hydrogenation of vegetable oils. Thermal processes such as edible oil refining and frying also lead to the formation of TFA while, ruminant/natural TFA is formed in the rumen of ruminant animals through bio-hydrogenation. Industrial TFA poses severe effects on our health like cardiovascular problems, insulin resistance, infertility in women, compromised fetal development and cognitive decline. There are strict regulations for limiting/removing the TFA content from food supply across the world. However in India, there is scarcity of data on TFA content in foods and their consumption levels. Given the alarmingly rising trend of diabetes and cardiovascular disease in India, removal of TFA from the food supply along with generating awareness among the masses in this regard is of immense importance.
Collapse
Affiliation(s)
- Swati Bhardwaj
- National Diabetes, Obesity and Cholesterol Diseases Foundation (N-DOC), SDA, New Delhi, India
| | | | | |
Collapse
|
23
|
GHOMI MOHAMMADREZA, NIKOO MEHDI, HESHMATIPOUR ZOHEIR, JANNATI AMENEHAMIR, OVISSIPOUR MAHMUDREZA, BENJAKUL SOOTTAWAT, HASHEMI MASOOD, LANGROUDI HAMIDFAGHANI, HASANDOOST MEHDI, JADIDDOKHANI DANIAL. EFFECT OF SODIUM ACETATE AND NISIN ON MICROBIOLOGICAL AND CHEMICAL CHANGES OF CULTURED GRASS CARP (CTENOPHARYNGODON IDELLA) DURING REFRIGERATED STORAGE. J Food Saf 2011. [DOI: 10.1111/j.1745-4565.2010.00281.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
24
|
Lee IK, Han MS, Lee MS, Kim YS, Yun BS. Styrylpyrones from the medicinal fungus Phellinus baumii and their antioxidant properties. Bioorg Med Chem Lett 2010; 20:5459-61. [DOI: 10.1016/j.bmcl.2010.07.093] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2010] [Revised: 07/19/2010] [Accepted: 07/21/2010] [Indexed: 11/16/2022]
|
25
|
Dandlen SA, Lima AS, Mendes MD, Miguel MG, Faleiro ML, Sousa MJ, Pedro LG, Barroso JG, Figueiredo AC. Antioxidant activity of six Portuguese thyme species essential oils. FLAVOUR FRAG J 2010. [DOI: 10.1002/ffj.1972] [Citation(s) in RCA: 46] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
|
26
|
Corona G, Spencer JPE, Dessì MA. Extra virgin olive oil phenolics: absorption, metabolism, and biological activities in the GI tract. Toxicol Ind Health 2009; 25:285-93. [PMID: 19651799 DOI: 10.1177/0748233709102951] [Citation(s) in RCA: 91] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Olive oil, a typical ingredient of the Mediterranean diet, possesses many beneficial health effects. The biological activities ascribed to olive oil consumption are associated in part to its phenolics constituents, and mainly linked to the direct or indirect antioxidant activity of olive oil phenolics and their metabolites, which are exerted more efficiently in the gastrointestinal (GI) tract, where dietary phenolics are more concentrated when compared to other organs. In this regard, we present a brief overview of the metabolism, biological activities, and anticancer properties of olive oil phenolics in the GI tract.
Collapse
Affiliation(s)
- G Corona
- Dipartimento di Biologia Sperimentale, Sez. Patologia Sperimentale, Università degli Studi di Cagliari, 09042 Monserrato, Italy
| | - JPE Spencer
- Molecular Nutrition Group, School of Chemistry, Food and Pharmacy, University of Reading, Reading RG2 6AP, UK
| | - MA Dessì
- Dipartimento di Biologia Sperimentale, Sez. Patologia Sperimentale, Università degli Studi di Cagliari, 09042 Monserrato, Italy
| |
Collapse
|
27
|
Quiles JL, Huertas JR, Battino M, Ramírez-Tortosa MC, Cassinello M, Mataix J, Lopez-Frias M, Mañas M. The intake of fried virgin olive or sunflower oils differentially induces oxidative stress in rat liver microsomes. Br J Nutr 2007. [DOI: 10.1079/bjn2002588] [Citation(s) in RCA: 49] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of non-fried and fried virgin olive and sunflower oils on rat liver microsomal compositional features have been investigated. In addition, plasma antioxidants (α-tocopherol and ubiquinone 9) were investigated as well as the possible oxidative modifications suffered by virgin olive and sunflower oils during the frying process. The frying process decreased the content of α-tocopherol and phenolics in the oils and increased total polar materials. Sunflower oil was affected to a greater extent than olive oil. In rats, the intake of fried oil led to higher levels of lipid peroxidation and a lower concentration of plasma antioxidants. Microsomal fatty acid and antioxidant profiles were also altered. It seems that a strong relationship exists between the loss of antioxidants and the production of toxic compounds in the oils after frying and the extent of the peroxidative events in microsomes, which were also different depending on the fat source. The highly unsaturated sunflower oil was less resistant to the oxidative stress produced by frying and led to a higher degree of lipid peroxidation in liver microsomesin vivothan virgin olive oil.
Collapse
|
28
|
Malešič J, Strlič M, Kolar J, Polanc S. The influence of halide and pseudo-halide antioxidants in Fenton-like reaction systems containing copper(II) ions. ACTA ACUST UNITED AC 2005. [DOI: 10.1016/j.molcata.2005.06.047] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
29
|
Tomaino A, Cimino F, Zimbalatti V, Venuti V, Sulfaro V, De Pasquale A, Saija A. Influence of heating on antioxidant activity and the chemical composition of some spice essential oils. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.03.011] [Citation(s) in RCA: 285] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
30
|
Ascorbic acid as radiation protector on polysaccharides used in food industry. Colloids Surf A Physicochem Eng Asp 2004. [DOI: 10.1016/j.colsurfa.2004.08.064] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
31
|
|
32
|
Quiles JL, Ramı́rez-Tortosa M, Gómez J, Huertas JR, Mataix J. Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chem 2002. [DOI: 10.1016/s0308-8146(01)00307-7] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
33
|
Abstract
Os compostos fenólicos têm sido muito estudados devido a sua influência na qualidade dos alimentos. Englobam uma gama enorme de substâncias, entre elas os ácidos fenólicos, os quais, por sua constituição química, possuem propriedades antioxidantes. Assim, a presente revisão procura reunir diversos estudos que avaliaram o potencial antioxidante dos ácidos fenólicos na conservação de alimentos lipídicos. Além disso, são reunidos também estudos sobre a ação antioxidante destes compostos no sistema biológico através da neutralização dos radicais livres gerados no organismo, que estão associados a diversas doenças como câncer e doenças cardiovasculares.
Collapse
|
34
|
Cabrini L, Barzanti V, Cipollone M, Fiorentini D, Grossi G, Tolomelli B, Zambonin L, Landi L. Antioxidants and total peroxyl radical-trapping ability of olive and seed oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2001; 49:6026-6032. [PMID: 11743803 DOI: 10.1021/jf010837t] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The presence of the oxidized and reduced forms of ubiquinones Q(9) and Q(10) was determined in commercial extra virgin olive and seed oils, where the amounts of alpha- and gamma-tocopherols and beta-carotene were also quantitated. Very high concentrations of ubiquinones were found in soybean and corn oils. Furthermore, the total antioxidant capability of each oil was evaluated by measuring total radical-trapping antioxidant parameters (TRAP) in tert-butyl alcohol and using egg lecithin as the oxidizable substrate. These values decreased in the order sunflower > corn > peanut > olive; the highest TRAP, which was found in sunflower oil, was related to the very high amount of alpha-tocopherol. Olive oil, because of the low content of alpha-tocopherol, exhibited a TRAP value approximately one-third that of sunflower oil. TRAP values of corn and soybean oils, in which low amounts of alpha-tocopherol but very high contents of gamma-tocopherol and reduced ubiquinones were present, were intermediate. gamma-Tocopherol exhibited a poor ability of trapping peroxyl radicals in tert-butyl alcohol. This behavior was probably due to the effects of the solvent on the rate of hydrogen abstraction from this phenol.
Collapse
Affiliation(s)
- L Cabrini
- Dipartimento di Biochimica G. Moruzzi, Università degli Studi di Bologna, Via Irnerio, 48, 40126 Bologna, Italy
| | | | | | | | | | | | | | | |
Collapse
|
35
|
Ahrens B, Davidson MG, Forsyth VT, Mahon MF, Johnson AL, Mason SA, Price RD, Raithby PR. Neutron diffraction study of a phenol.nitroxide radical adduct: a structural model for hydrogen atom abstraction by peroxyl radicals from vitamin E and related phenolic antioxidants. J Am Chem Soc 2001; 123:9164-5. [PMID: 11552826 DOI: 10.1021/ja015849+] [Citation(s) in RCA: 21] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
Affiliation(s)
- B Ahrens
- Department of Chemistry, University of Bath, Claverton Down, Bath BA2 7AY, UK
| | | | | | | | | | | | | | | |
Collapse
|
36
|
Kordysh EA, Emerit I, Goldsmith JR, Merkin L, Quastel M, Bolotin A, Friger M. Dietary and clastogenic factors in children who immigrated to Israel from regions contaminated by the Chernobyl accident. ARCHIVES OF ENVIRONMENTAL HEALTH 2001; 56:320-6. [PMID: 11572275 DOI: 10.1080/00039890109604463] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
The authors evaluated the possible association between dietary history and plasma clastogenic factors in children who immigrated to Israel between 1989 and 1993 from regions contaminated by the Chernobyl accident. The authors compared questionnaire data about demographic variables, dietary histories before and after immigration occurred, and health status with clastogenic factor scores for 162 immigrants. Logistic regression analysis revealed a negative association between clastogenic factor scores and frequency of consumption of fresh vegetables and fruit among children < or = 7 yr of age during the postimmigration period. Intake of eggs and fish by boys who were < or = 7 yr of age prior to immigration was associated positively with clastogenic factor scores. Consumption of fresh vegetables and fruits afforded protection to the immune systems of children who were < or = 7 yr of age.
Collapse
Affiliation(s)
- E A Kordysh
- Department of Epidemiology, Faculty of Health Sciences, Ben-Gurion University of the Negev, Beer-Sheva, Israel.
| | | | | | | | | | | | | |
Collapse
|
37
|
Beddows CG, Jagait C, Kelly MJ. Effect of ascorbyl palmitate on the preservation of α-tocopherol in sunflower oil, alone and with herbs and spices. Food Chem 2001. [DOI: 10.1016/s0308-8146(00)00295-8] [Citation(s) in RCA: 42] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
38
|
Kolar J, Strlič M, Pihlar B. New colourimetric method for determination of hydroxyl radicals during ageing of cellulose. Anal Chim Acta 2001. [DOI: 10.1016/s0003-2670(00)01322-2] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
39
|
Strlič M, Kolar J, Pihlar B. Some preventive cellulose antioxidants studied by an aromatic hydroxylation assay. Polym Degrad Stab 2001. [DOI: 10.1016/s0141-3910(01)00120-3] [Citation(s) in RCA: 20] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
40
|
Inhibition by α-Tocopherol and L-Ascorbate of Linoleate Hydroperoxidation and β-Carotene Bleaching Activities in Durum Wheat Semolina. J Cereal Sci 2000. [DOI: 10.1006/jcrs.1999.0278] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
41
|
|
42
|
Abstract
For years melatonin, a molecule widely produced in both the plant and animal kingdom, was thought to function exclusively as a synchronizer of seasonal reproduction, adjuster of the biological clock, sleep-inducing agent, and immune system stimulator. More recently melatonin has also been found to be a free-radical scavenger and antioxidant. Although pharmacologic levels (higher than those normally present endogenously) of melatonin possess substantial protective activity against molecular damage inflicted by free radicals, its role as a physiologic antioxidant is currently under active investigation. Toxic free radicals have been implicated in a variety of age-associated degenerative diseases, as well as in aging itself. Because melatonin production falls substantially during aging, the loss of this antioxidant is theorized to be instrumental in the degenerative processes associated with advanced age. The exogenous administration of melatonin has been found to be effective in reducing macromolecular damage that is normally seen in experimental models of age-related disease. How effective melatonin will be in terms of deferring aging, however, must await the outcome on subsequent studies.
Collapse
Affiliation(s)
- R J Reiter
- Department of Cellular and Structural Biology, University of Texas Health Science Center at San Antonio 78284-7762, USA
| |
Collapse
|
43
|
Hughes RK, Wu Z, Robinson DS, Hardy D, West SI, Fairhurst SA, Casey R. Characterization of authentic recombinant pea-seed lipoxygenases with distinct properties and reaction mechanisms. Biochem J 1998; 333 ( Pt 1):33-43. [PMID: 9639559 PMCID: PMC1219552 DOI: 10.1042/bj3330033] [Citation(s) in RCA: 45] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The two major isoforms of lipoxygenase (LOX-2 and LOX-3) from pea (Pisum sativum L. cv. Birte) seeds have been cloned and expressed from full-length cDNAs as soluble, active, non-fusion proteins in Escherichia coli. A comparison of both isoforms purified to apparent homogeneity from E. coli and pea seeds has confirmed the authenticity of the recombinant products and established the properties of the native enzymes. Despite 86% similarity at the amino acid sequence level, the enzymes have distinct properties. They have been characterized in terms of specific activity, Fe content, optimum pH, substrate and product specificity, apparent Km and Vmax for the preferred substrate, linoleic acid, and interfacial behaviour with linoleic acid. We have used this evidence, in addition to EPR spectroscopy of the hydroperoxide-activated enzymes and estimates of kcat/Km, to propose different reaction mechanisms for linoleic acid oxidation for the two isoforms. The differences relate primarily to carbonyl production from linoleic acid for which we propose a mechanism. This implicates the release of a peroxyl radical in an aerobic hydroperoxidase reaction, as the source of the carbonyl compounds formed by dismutation of the liberated peroxyl radical.
Collapse
Affiliation(s)
- R K Hughes
- John Innes Centre, Norwich Research Park, Norwich NR4 7UH, U.K.
| | | | | | | | | | | | | |
Collapse
|
44
|
Ferrari CKB. Oxidação lipídica em alimentos e sistemas biológicos: mecanismos gerais e implicações nutricionais e patológicas. REV NUTR 1998. [DOI: 10.1590/s1415-52731998000100001] [Citation(s) in RCA: 22] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Descreve e analisa os avanços no conhecimento das reações de oxidação de lipídios em alimentos e sistemas biológicos e suas implicações sobre a qualidade dos alimentos, a nutrição e a saúde. Mecanismos, fatores e condições associadas à oxidação lipídica são analisadas em alimentos e sistemas biológicos. O problema da deterioração da coloração, da textura e dos atributos sensoriais dos alimentos são avaliados, e são discutidos diversos problemas nutricionais decorrentes da ingestão crônica de alimentos oxidados e suas implicações fisiopatológicas. Relata papel da oxidação lipídica na ocorrência de diversas doenças como aterosclerose, câncer, diabetes, estresse psicológico, infecções (HIV), intoxicações farmacológicas, deficiências nutricionais, e outros processos que envolvem a formação de radicais livres do oxigênio. Discute-se as perspectivas para a população brasileira e as estratégias de intervenção para a prevenção efetiva destes problemas.
Collapse
|
45
|
|
46
|
|