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Wiriyacharee P, Chalermchat Y, Siriwoharn T, Jirarattanarangsri W, Tangjaidee P, Chaipoot S, Phongphisutthinant R, Pandith H, Muangrat R. Utilizing Supercritical CO 2 for Bee Brood Oil Extraction and Analysis of Its Chemical Properties. Foods 2024; 13:2486. [PMID: 39200413 PMCID: PMC11354136 DOI: 10.3390/foods13162486] [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: 07/11/2024] [Revised: 08/01/2024] [Accepted: 08/05/2024] [Indexed: 09/02/2024] Open
Abstract
To obtain oil from bee brood, which was dried using a tray drying method, this study used the supercritical CO2 extraction method. Extraction occurred at temperatures between 40-60 °C and low pressures of 180-220 bar for 1.5 h, with a high pressure of 600 bar for 1 h. The study investigated both the yield and chemical properties of the extracted bee brood oils. Supercritical CO2 extraction of tray-dried bee brood at 600 bar pressure demonstrated higher oil extraction efficiency compared to lower pressures (180-220 bar). At temperatures of 40-60 °C, total phenolic compounds increased while total flavonoids decreased. The extracted oil exhibited antioxidant activity, primarily due to quercetin. Despite decreased acid, iodine, and saponification values, peroxide value slightly increased but remained below 12 meqO2/kg of oil. The make-up of the fatty acids changed. At 600 bar, palmitic and oleic acids were the most common, while myristic, linoleic, and docosadienoic acids decreased. At 600 bar, eicosadienoic acid was absent. The defatted bee brood retained significant essential and non-essential amino acids, indicating its potential for further development as a protein source.
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Affiliation(s)
- Pairote Wiriyacharee
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100, Thailand;
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (R.P.)
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Yongyut Chalermchat
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100, Thailand;
- Bioactive Compound Extraction Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (T.S.); (W.J.); (P.T.)
| | - Thanyaporn Siriwoharn
- Bioactive Compound Extraction Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (T.S.); (W.J.); (P.T.)
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100, Thailand
| | - Wachira Jirarattanarangsri
- Bioactive Compound Extraction Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (T.S.); (W.J.); (P.T.)
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100, Thailand
| | - Pipat Tangjaidee
- Bioactive Compound Extraction Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (T.S.); (W.J.); (P.T.)
- Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100, Thailand
| | - Supakit Chaipoot
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (R.P.)
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Rewat Phongphisutthinant
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (R.P.)
- Research Center of Microbial Diversity and Sustainable Utilization, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Hataichanok Pandith
- Department of Biology, Faculty of Science, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Rattana Muangrat
- Division of Food Process Engineering, Faculty of Agro-Industry, Chiang Mai University, Mae-Here, Muang, Chiang Mai 50100, Thailand;
- Bioactive Compound Extraction Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand; (T.S.); (W.J.); (P.T.)
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Lakhlifi El Idrissi Z, El Guezzane C, Boujemaa I, El Bernoussi S, Sifou A, El Moudden H, Ullah R, Bari A, Goh KW, Goh BH, Bouyahya A, Harhar H, Tabyaoui M. Blending cold-pressed peanut oil with omega-3 fatty acids from walnut oil: Analytical profiling and prediction of nutritive attributes and oxidative stability. Food Chem X 2024; 22:101453. [PMID: 38803670 PMCID: PMC11129170 DOI: 10.1016/j.fochx.2024.101453] [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: 04/06/2024] [Revised: 05/05/2024] [Accepted: 05/06/2024] [Indexed: 05/29/2024] Open
Abstract
This study aimed to explore the possibility of enriching cold-pressed Virginia (VIO) and Valencia (VAO) peanut oils with omega-3 fatty acids (FAs) from walnut oil (WO) to produce blended oils with improved nutritional value. The oxidative stability of pure and blended oils was examined under accelerated conditions (60 °C) for 28 days. The FA and tocopherol profiles, as well as nutritional quality indices, were determined. As the proportion of WO increased in the blends, the levels of linoleic and α-linolenic essential FAs increased, while oleic acid content decreased. Furthermore, γ- and δ-tocopherol levels rose, whereas α-tocopherol declined. Among the studied blends, VIO:WO blends, especially at a (70:30) ratio, were nutritionally favorable with a balanced FA profile. During storage, notable changes were observed in tocopherol levels, along with subtle alterations in the FA profile of the blended oils. Hence, the oxidative stability of pure VIO and VAO decreased with WO incorporation.
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Affiliation(s)
- Zineb Lakhlifi El Idrissi
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Chakir El Guezzane
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Ihssan Boujemaa
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Sara El Bernoussi
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Aicha Sifou
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Hamza El Moudden
- Higher School of Technology of El Kelaa Des Sraghna, Cadi Ayyad University, El Kelaa Des Sraghna B.P 104, Morocco
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy King Saud University, Riyadh Saudi Arabia, Saudi Arabia
| | - Ahmed Bari
- Department of Pharmaceutical Chemistry, College of Pharmacy King Saud University Riyadh Saudi Arabia, Saudi Arabia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai, Malaysia
- Faculty of Engineering, Shinawatra University, Samkhok, Pathum Thani, Thailand
| | - Bey Hing Goh
- Sunway Biofunctional Molecules Discovery Centre (SBMDC), School of Medical and Life Sciences, Sunway University, Sunway City, Selangor, Malaysia
- College of Pharmaceutical Sciences, Zhejiang University, Hangzhou, Zhejiang, China
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10106, Morocco
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
| | - Mohamed Tabyaoui
- Laboratory of Materials, Nanotechnologies, and Environment, Department of Chemistry, Faculty of Sciences, Mohammed V University in Rabat, Rabat BP 1014, Morocco
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González-Palacios S, Fonollá J. Advances in Nutrient-Rich Foods for a Healthy Diet. Foods 2023; 12:2946. [PMID: 37569215 PMCID: PMC10419062 DOI: 10.3390/foods12152946] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 07/25/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
The nutrient-rich foods are foods with a high content of protein, fiber, vitamins and minerals, but also a low content of saturated fats, added sugar and sodium [...].
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Affiliation(s)
- Sandra González-Palacios
- Unidad de Epidemiología de la Nutrición, Departamento de Salud Pública, Historia de la Ciencia y Ginecología, Universidad Miguel Hernández (UMH), 03550 Alicante, Spain
- Instituto de Investigación Sanitaria y Biomédica de Alicante, Universidad Miguel Hernández (ISABIAL-UMH), 03010 Alicante, Spain
- CIBER Epidemiología y Salud Pública (CIBERESP), Instituto de Salud Carlos III, 28034 Madrid, Spain
| | - Juristo Fonollá
- Departamento de Nutrición y Bromatología, Universidad de Granada (UGR), 18071 Granada, Spain;
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Buzek A, Zaworska-Zakrzewska A, Muzolf-Panek M, Łodyga D, Lisiak D, Kasprowicz-Potocka M. Phytase Supplementation of Growing-Finishing Pig Diets with Extruded Soya Seeds and Rapeseed Meal Improves Bone Mineralization and Carcass and Meat Quality. Life (Basel) 2023; 13:1275. [PMID: 37374058 DOI: 10.3390/life13061275] [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: 03/18/2023] [Revised: 05/04/2023] [Accepted: 05/26/2023] [Indexed: 06/29/2023] Open
Abstract
The aim of this study was to determine how different doses of phytase in diets with extruded soybean seeds and rapeseed meal affected pigs' growth performance, meat quality, bone mineralization, and fatty acid profiles. Sixty pigs were divided into three treatments by sex and body mass. Pigs were divided into starter (25 days), grower (36 days), and finisher (33 days) periods and fed with mash diets. No phytase was used in the control group diet, whereas in Phy1 and Phy2, 100 g and 400 g of phytase per ton of mixture were used, respectively. The feed conversion ratio and meat color were significantly correlated with phytase. Phytase supplementation had no effect on the growth of pigs, but total phosphorus was significantly increased in the bones and meat of the pigs. The enzyme additive reduced the C22:4 n-6 acid content in the meat, whereas other results were not significantly affected. The data suggest that the addition of phytase at a dosage of 100 g/ton to diets with extruded full-fat soya seeds and rapeseed meal can be valuable, as it reduces the FCR and increases the P content in the meat and bones.
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Affiliation(s)
- Anna Buzek
- Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
| | - Anita Zaworska-Zakrzewska
- Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
| | - Małgorzata Muzolf-Panek
- Department of Food Quality and Safety Management, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-637 Poznań, Poland
| | - Dagmara Łodyga
- Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
| | - Dariusz Lisiak
- Department of Primary Meat Production, Institute of Agricultural and Food Biotechnology-State Research Institute, Głogowska 239, 60-111 Poznań, Poland
| | - Małgorzata Kasprowicz-Potocka
- Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznan University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
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