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Stefanidis S, Ordoudi SA, Nenadis N, Pyrka I. Improving the functionality of virgin and cold-pressed edible vegetable oils: Oxidative stability, sensory acceptability and safety challenges. Food Res Int 2023; 174:113599. [PMID: 37986461 DOI: 10.1016/j.foodres.2023.113599] [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: 07/18/2023] [Revised: 10/08/2023] [Accepted: 10/13/2023] [Indexed: 11/22/2023]
Abstract
In recent years, there has been a growing demand for minimally processed foods that offer health benefits and premium sensory characteristics. This trend has led to increased consumption of virgin (VOs) and cold-pressed (CPOs) oils, which are rich sources of bioactive substances. To meet consumer needs for new oil products conferring multi-functional properties over a longer storage period, the scientific community has been revisiting traditional enrichment practices while exploring novel fortification technologies. In the last four years, the interest has been growing faster; an ascending number of annually published studies are about the addition of different plant materials, agri-food by-products, or wastes (intact or extracts) to VOs and CPOs using traditional or innovative fortification processes. Considering this trend, the present review aims to provide an overview and summarize the key findings from relevant papers that were retrieved from extensively searched databases. Our meta-analysis focuses on exposing the most recent trends regarding the exploitation of VOs and CPOs as substrates, the fortification agents and their form of use, as well as the fortification technologies employed. The review critically discusses possible health claim and labeling issues and highlights some chemical and microbial safety concerns along with authenticity issues and gaps in quality specifications that manufacturers have yet to address. All these aspects are examined from the perspective of developing new oil products with well-balanced techno-, senso- and bio-functional characteristics.
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Affiliation(s)
- Stavros Stefanidis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Stella A Ordoudi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
| | - Ioanna Pyrka
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece.
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2
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Pinna N, Ianni F, Selvaggini R, Urbani S, Codini M, Grispoldi L, Cenci-Goga BT, Cossignani L, Blasi F. Valorization of Pumpkin Byproducts: Antioxidant Activity and Carotenoid Characterization of Extracts from Peel and Filaments. Foods 2023; 12:4035. [PMID: 37959154 PMCID: PMC10650554 DOI: 10.3390/foods12214035] [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: 10/05/2023] [Revised: 10/31/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023] Open
Abstract
Pumpkin (Cucurbita sp.) represents an unquestionable source of valuable nutrients and bioactive compounds having a broad spectrum of health-promoting effects. The goal of this work was to characterize the byproducts (peels and filaments) of different pumpkin varieties belonging to C. moschata (Butternut, Lunga di Napoli, Moscata di Provenza, and Violina rugosa) and C. maxima (Delica, Delica vanity, Hokkaido, and Mantovana) species in terms of total carotenoid content, antioxidant activity, and carotenoid profiling. The research revealed that peels and filaments were a good source of β-carotene and other non-esterified carotenoids, as well as esterified carotenoids. Considering the growing market demand for safe and healthy food products, pumpkin byproducts, having also an interesting antioxidant bioactivity, could be useful in the development of novel functional products.
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Affiliation(s)
- Nicola Pinna
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (N.P.); (F.I.); (M.C.); (F.B.)
| | - Federica Ianni
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (N.P.); (F.I.); (M.C.); (F.B.)
| | - Roberto Selvaggini
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (R.S.)
| | - Stefania Urbani
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, 06126 Perugia, Italy; (R.S.)
| | - Michela Codini
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (N.P.); (F.I.); (M.C.); (F.B.)
| | - Luca Grispoldi
- Department of Veterinary Medicine, University of Perugia, 06126 Perugia, Italy; (L.G.); (B.T.C.-G.)
| | | | - Lina Cossignani
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (N.P.); (F.I.); (M.C.); (F.B.)
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, 06126 Perugia, Italy; (N.P.); (F.I.); (M.C.); (F.B.)
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3
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Custureri IMG, Sicari V, Loizzo MR, Tundis R, Soria AC, Giuffrè AM. Evaluation of Quality Parameters and Functional Activity of Ottobratica Extra Virgin Olive Oil Enriched with Zingiber officinale (Ginger) by Two Different Enrichment Processes during One-Year Storage. Foods 2023; 12:3822. [PMID: 37893715 PMCID: PMC10606614 DOI: 10.3390/foods12203822] [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: 09/07/2023] [Revised: 10/12/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
The aim of this work was to evaluate the impact of two enrichment processes on the quality parameters and bioactivity of Ottobratica extra virgin olive oil (EVOO) with ginger during storage. The first procedure was conducted by including ginger powder with olive fruits in the malaxer, and the second by infusion into the EVOO. The obtained oils were stored at room temperature for one year in the dark and periodically analysed. To evaluate the effect on the shelf-life of flavoured olive oils (FVOOs), physical, chemical and sensory parameters were evaluated. The FVOOs were investigated for antioxidant activity through a multi-target approach. The inhibition of lipase and carbohydrate hydrolysing enzymes was analysed. The addition of ginger in the malaxer generated a product that preserved the lowest values of peroxide after storage (10.57 mEq O2 kg-1) and maintained the highest α-tocopherol level (101.16 mg kg-1). The FVOOs, regardless of the enrichment technique used, showed a higher antioxidant activity than EVOO. Generally, a reduction in the inhibitory activity of the carbohydrate inhibitory enzymes was observed, especially after 60 days of storage. The addition of ginger improved the lipase inhibitory effect, especially if added during malaxation, and helped the FVOOs maintain this activity during storage.
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Affiliation(s)
- Irene Maria Grazia Custureri
- Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, 89124 Reggio Calabria, Italy; (I.M.G.C.); (A.M.G.)
| | - Vincenzo Sicari
- Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, 89124 Reggio Calabria, Italy; (I.M.G.C.); (A.M.G.)
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Via P. Bucci, 87036 Rende, Italy;
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Edificio Polifunzionale, Via P. Bucci, 87036 Rende, Italy;
| | - Ana Cristina Soria
- Institute of General Organic Chemistry (IQOG-CSIC), Juan de la Cierva 3, 28006 Madrid, Spain;
| | - Angelo Maria Giuffrè
- Department of Agraria, University “Mediterranea” of Reggio Calabria, Salita Melissari, Feo di Vito, 89124 Reggio Calabria, Italy; (I.M.G.C.); (A.M.G.)
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4
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Zhao Y, Wu H, Qu M, Liu Y, Wang D, Yang H, Wang Y, Wang X, Blasi F. Enhancement of Oxidative Stability of Deep-Fried Sunflower Oil by Addition of Essential Oil of Amomum villosum Lour. Antioxidants (Basel) 2023; 12:1429. [PMID: 37507967 PMCID: PMC10376153 DOI: 10.3390/antiox12071429] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 07/12/2023] [Accepted: 07/13/2023] [Indexed: 07/30/2023] Open
Abstract
In this study, the essential oil of the fruits of Amomum villosum Lour. (AVEO) was extracted through steam distillation and the components of the AVEO were analyzed using Gas Chromatography-Mass Spectrometry (GC-MS). Additionally, the antioxidant capacity in vitro of the AVEO was gauged using radical scavenging activity (DPPH, ABTS, superoxide anion) and ferric ion reducing antioxidant power (FRAP) assays; the antioxidant effect of a certain concentration of AVEO is even comparable to 0.08 mg/mL of butylated hydroxytoluene (BHT). Moreover, AVEO was applied to sunflower oil in a 30 h successive deep-frying experiment. Throughout the frying procedure, the sunflower oil-added antioxidant showed different degrees of benign changes in the physical and chemical parameters compared to the blank group, with 1 g/kg of AVEO being more consistent with 0.01 g/kg of tert-butyl hydroquinone (TBHQ), while 1.5 g/kg of essential oil revealed a stronger antioxidative capability. Meanwhile, the organoleptic characteristics of Chinese Maye, including its appearance, taste, flavor, and overall acceptability, were ameliorated when AVEO was added at 1.5 g/kg. Consequently, AVEO can be applied to substitute synthetic antioxidants as a natural antioxidant and flavoring agent during the deep-frying course of food.
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Affiliation(s)
- Yunlong Zhao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Haohao Wu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Mengrui Qu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yuchen Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Dongying Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Haoduo Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Yingying Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xuede Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, University of Perugia, Via San Costanzo, 06126 Perugia, Italy
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5
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Leygeber S, Grossmann JL, Diez-Simon C, Karu N, Dubbelman AC, Harms AC, Westerhuis JA, Jacobs DM, Lindenburg PW, Hendriks MMWB, Ammerlaan BCH, van den Berg MA, van Doorn R, Mumm R, Hall RD, Smilde AK, Hankemeier T. Flavor Profiling Using Comprehensive Mass Spectrometry Analysis of Metabolites in Tomato Soups. Metabolites 2022; 12:metabo12121194. [PMID: 36557232 PMCID: PMC9788410 DOI: 10.3390/metabo12121194] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/13/2022] [Accepted: 11/17/2022] [Indexed: 12/03/2022] Open
Abstract
Trained sensory panels are regularly used to rate food products but do not allow for data-driven approaches to steer food product development. This study evaluated the potential of a molecular-based strategy by analyzing 27 tomato soups that were enhanced with yeast-derived flavor products using a sensory panel as well as LC-MS and GC-MS profiling. These data sets were used to build prediction models for 26 different sensory attributes using partial least squares analysis. We found driving separation factors between the tomato soups and metabolites predicting different flavors. Many metabolites were putatively identified as dipeptides and sulfur-containing modified amino acids, which are scientifically described as related to umami or having "garlic-like" and "onion-like" attributes. Proposed identities of high-impact sensory markers (methionyl-proline and asparagine-leucine) were verified using MS/MS. The overall results highlighted the strength of combining sensory data and metabolomics platforms to find new information related to flavor perception in a complex food matrix.
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Affiliation(s)
- Simon Leygeber
- Leiden Academic Centre for Drug Research, Leiden University, Einsteinweg 55, 2333 CC Leiden, The Netherlands
| | - Justus L. Grossmann
- Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Carmen Diez-Simon
- Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - Naama Karu
- Leiden Academic Centre for Drug Research, Leiden University, Einsteinweg 55, 2333 CC Leiden, The Netherlands
| | - Anne-Charlotte Dubbelman
- Leiden Academic Centre for Drug Research, Leiden University, Einsteinweg 55, 2333 CC Leiden, The Netherlands
| | - Amy C. Harms
- Leiden Academic Centre for Drug Research, Leiden University, Einsteinweg 55, 2333 CC Leiden, The Netherlands
| | - Johan A. Westerhuis
- Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Doris M. Jacobs
- Unilever’s Foods Innovation Centre, Bronland 14, 6708 WH Wageningen, The Netherlands
| | - Peter W. Lindenburg
- Leiden Academic Centre for Drug Research, Leiden University, Einsteinweg 55, 2333 CC Leiden, The Netherlands
- Leiden Centre for Applied Bioscience, University of Applied Sciences Leiden, Zernikedreef 11, 2333 CK Leiden, The Netherlands
| | | | - Brenda C. H. Ammerlaan
- DSM Center for Biodata & Translation, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| | | | - Rudi van Doorn
- DSM Food & Beverages, Alexander Fleminglaan 1, 2613 AX Delft, The Netherlands
| | - Roland Mumm
- Wageningen Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - Robert D. Hall
- Laboratory of Plant Physiology, Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
- Wageningen Research (Bioscience), Wageningen University and Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands
| | - Age K. Smilde
- Swammerdam Institute for Life Sciences, University of Amsterdam, Science Park 904, 1098 XH Amsterdam, The Netherlands
| | - Thomas Hankemeier
- Leiden Academic Centre for Drug Research, Leiden University, Einsteinweg 55, 2333 CC Leiden, The Netherlands
- Correspondence:
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6
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Gharby S, Oubannin S, Ait Bouzid H, Bijla L, Ibourki M, Gagour J, Koubachi J, Sakar EH, Majourhat K, Lee LH, Harhar H, Bouyahya A. An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils. Foods 2022; 11:3258. [PMID: 37431007 PMCID: PMC9601662 DOI: 10.3390/foods11203258] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 07/30/2023] Open
Abstract
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
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Affiliation(s)
- Saïd Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan 93002, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Genomic Center of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
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Lamas S, Rodrigues N, Peres AM, Pereira JA. Flavoured and fortified olive oils - Pros and cons. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.04.013] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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8
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Juan C, Montesano D, Mañes J, Juan-García A. Carotenoids present in goji berries Lycium barbarum L. are suitable to protect against mycotoxins effects: An in vitro study of bioavailability. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105049] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
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9
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Ianni F, Volpi C, Moretti S, Blasi F, Mondanelli G, Varfaj I, Galarini R, Sardella R, Di Renzo GC, Cossignani L. In-depth characterization of phenolic profiling of Moraiolo extra-virgin olive oil extract and initial investigation of the inhibitory effect on Indoleamine-2,3-Dioxygenase (IDO1) enzyme. J Pharm Biomed Anal 2022; 213:114688. [DOI: 10.1016/j.jpba.2022.114688] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2021] [Revised: 02/18/2022] [Accepted: 02/21/2022] [Indexed: 12/23/2022]
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Agyare AN, An CH, Liang Q. Goji Berry (Lycium Barbarum L.) Carotenoids Enrichment through ‘Green’ Extraction Method Improves Oxidative Stability and Maintains Fatty Acids of Yak Ghee with Microwave Heating and Storage. Foods 2022; 11:foods11030369. [PMID: 35159520 PMCID: PMC8834566 DOI: 10.3390/foods11030369] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 01/21/2022] [Accepted: 01/24/2022] [Indexed: 02/04/2023] Open
Abstract
As the oxidation of yak ghee is inevitable and as consumer demand for natural products continues to increase, this study aimed to enrich yak ghee with goji berry carotenoids by means of green solvent extraction and determined changes in the oxidative stability and fatty acid profiles of yak ghees during microwave heating (MW-heating) and accelerated storage. An enriched ghee (GG0) was prepared by high shear dispersion and ultrasound-assisted extraction, while a control ghee (FG0) was prepared by heating and filtration; both ghees were stored at 65 °C for 30 days and were microwave-heated (MW-heating) at 180 °C (15 and 30 min) and 200 °C for 30 min. The results showed that the carotenoid enrichment increased the oxidative stability of yak ghee during MW-heating and storage. The initial CLA and PUFA values of GG0 were not significantly different from those of FG0; SFA increased, and MUFA and TFA decreased. There was a faster rate of UFA loss and an increase in SFA and TFA in FG0 during MW-heating and storage. This indicated a protective effect of carotenoid enrichment on yak ghee. Therefore, the findings in this study support the use of goji berry carotenoids as a natural colorant and antioxidant in yak ghee. This study provides vital information for dairy processors and marketers.
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Effect of Selected Trichoderma Strains and Metabolites on Olive Drupes. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11188710] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Beneficial fungal strains of the genus Trichoderma are used as biofungicides and plant growth promoters. Trichoderma strains promote the activation of plant defense mechanisms of action, including the production of phenolic metabolites. In this work, we analyzed the effects of selected Trichoderma strains (T. asperellum KV906, T. virens GV41, and T. harzianum strains TH1, M10, and T22) and their metabolites (harzianic acid and 6-pentyl-α-pyrone) on drupes of young olive trees (4-year-old) cv. Carolea. This study used the untargeted analysis of drupe metabolome, carried out by LC–MS Q-TOF, to evaluate the phenolics profiles and target metabolomics approach to detect oleuropein and luteolin. The untargeted approach showed significant differences in the number and type of phenolic compounds in olive drupes after Trichoderma applications (by root dipping and drench soil irrigation method) compared to control. The levels of oleuropein (secoiridoid) and luteolin (flavonoid) varied according to the strain or metabolite applied, and in some cases, were less abundant in treated plants than in the control. In general, flavonoids’ levels were influenced more than secoiridoid production. The dissimilar aptitudes of the biological treatments could depend on the selective competence to cooperate with the enzymes involved in producing the secondary metabolites to defend plants by environmental stresses. Our results suggest that using selected fungi of the genus Trichoderma and their metabolites could contribute to selecting the nutraceutical properties of the olive drupe. The use of the metabolites would bring further advantages linked to the dosage in culture and storage.
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Caipo L, Sandoval A, Sepúlveda B, Fuentes E, Valenzuela R, Metherel AH, Romero N. Effect of Storage Conditions on the Quality of Arbequina Extra Virgin Olive Oil and the Impact on the Composition of Flavor-Related Compounds (Phenols and Volatiles). Foods 2021; 10:foods10092161. [PMID: 34574270 PMCID: PMC8466157 DOI: 10.3390/foods10092161] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Revised: 09/01/2021] [Accepted: 09/03/2021] [Indexed: 01/18/2023] Open
Abstract
Commercialization of extra virgin olive oil (EVOO) requires a best before date recommended at up to 24 months after bottling, stored under specific conditions. Thus, it is expected that the product retains its chemical properties and preserves its 'extra virgin' category. However, inadequate storage conditions could alter the properties of EVOO. In this study, Arbequina EVOO was exposed to five storage conditions for up to one year to study the effects on the quality of the oil and the compounds responsible for flavor. Every 15 or 30 days, samples from each storage condition were analyzed, determining physicochemical parameters, the profiles of phenols, volatile compounds, α-tocopherol, and antioxidant capacity. Principal component analysis was utilized to better elucidate the relationships between the composition of EVOOs and the storage conditions. EVOOs stored at -23 and 23 °C in darkness and 23 °C with light, differed from the oils stored at 30 and 40 °C in darkness. The former was associated with a higher quantity of non-oxidized phenolic compounds and the latter with higher elenolic acid, oxidized oleuropein, and ligstroside derivatives, which also increased with storage time. (E)-2-nonenal (detected at trace levels in fresh oil) was selected as a marker of the degradation of Arbequina EVOO quality over time, with significant linear regressions identified for the storage conditions at 30 and 40 °C. Therefore, early oxidation in EVOO could be monitored by measuring (E)-2-nonenal levels.
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Affiliation(s)
- Leeanny Caipo
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
| | - Ana Sandoval
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
| | - Betsabet Sepúlveda
- Centro Para el Desarrollo de la Química, CEPEDEQ, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Edwar Fuentes
- Departamento de Química Inorgánica y Analítica, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile;
| | - Rodrigo Valenzuela
- Departamento de Nutrición, Facultad de Medicina, Universidad de Chile, Santiago 8380000, Chile;
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S1A8, Canada;
| | - Adam H. Metherel
- Department of Nutritional Sciences, University of Toronto, Toronto, ON M5S1A8, Canada;
| | - Nalda Romero
- Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380000, Chile; (L.C.); (A.S.)
- Correspondence:
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13
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Extraction of Phenolic Compounds from Fresh Apple Pomace by Different Non-Conventional Techniques. Molecules 2021; 26:molecules26144272. [PMID: 34299545 PMCID: PMC8307736 DOI: 10.3390/molecules26144272] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2021] [Revised: 07/01/2021] [Accepted: 07/05/2021] [Indexed: 11/17/2022] Open
Abstract
Red Delicious apple pomace was produced at laboratory scale with a domestic blender and different non-conventional extraction techniques were performed to isolate phenolic compounds, such as ultrasound-assisted extraction (UAE), ultraturrax extraction (UTE), accelerated solvent extraction (ASE) and pulsed electric field (PEF) extraction pre-treatment. Total phenolic content (TPC) was determined by Folin-Ciocalteu assay. Phloridzin, the main phenolic compound in apples, was determined by chromatographic analysis Q-TOF-LC/MS. The results obtained with these techniques were compared in order to identify the most efficient method to recover polyphenols. The highest value of TPC (1062.92 ± 59.80 µg GAE/g fresh apple pomace) was obtained when UAE was performed with EtOH:H2O (50:50, v/v), while ASE with EtOH:H2O (30:70, v/v) at 40 °C and 50% of flush was the most efficient technique in the recovery of phloridzin. The concentration of the main phenolic compounds ranged from 385.84 to 650.56 µg/g fresh apple pomace. The obtained results confirm that apple pomace represents an interesti-ng by-product, due to the presence of phenolic compounds. In particular, phloridzin could be considered a biomarker to determine the quality of numerous apple products. Therefore, this research could be a good starting point to develop a value-added product such as a functional food or nutraceutical.
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14
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Chromatography-MS based metabolomics applied to the study of virgin olive oil bioactive compounds: Characterization studies, agro-technological investigations and assessment of healthy properties. Trends Analyt Chem 2021. [DOI: 10.1016/j.trac.2020.116153] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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15
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An Overview of Natural Extracts with Antioxidant Activity for the Improvement of the Oxidative Stability and Shelf Life of Edible Oils. Processes (Basel) 2020. [DOI: 10.3390/pr8080956] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
Many plant materials, such as fruits and vegetables as well as herbs and spices, represent valuable sources of antioxidants. In recent years, wastes from agriculture and food industrial processes have been shown to be interesting sources for bioactive compound recovery, strongly contributing to the circular economy. Nowadays, because of their possible adverse effects on human health, there is a tendency to replace synthetic antioxidants with natural compounds. This review attempts to critically summarize the current evidence on plant bioactives, extracted from food or waste, added to unsaturated vegetable oils, in order to obtain high added-value products and to ameliorate their oxidative stability and shelf life. The goal of this review is to demonstrate the current status of the research on edible oils added with natural plant bioactives, highlighting new approaches in the field of health-promoting foods.
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Cavallo P, Dini I, Sepe I, Galasso G, Fedele FL, Sicari A, Bolletti Censi S, Gaspari A, Ritieni A, Lorito M, Vinale F. An Innovative Olive Pâté with Nutraceutical Properties. Antioxidants (Basel) 2020; 9:antiox9070581. [PMID: 32635186 PMCID: PMC7401864 DOI: 10.3390/antiox9070581] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 06/17/2020] [Accepted: 06/30/2020] [Indexed: 01/05/2023] Open
Abstract
Food plays a central role in health, especially through consumption of plant-derived foods. Functional foods, supplements, and nutraceuticals are increasingly entering the market to respond to consumer demand for healthy products. They are foods, supplements, and ingredients which offer health benefits beyond the standard nutritional value. Some benefits are associated with phenolic compounds and phytochemicals with antioxidant properties. An olive pâté (OP) was added with antioxidants derived from olive mill wastewater (OMWW) to obtain a functional product rich in phenolic compounds. The olive pâté is produced from the ground olive pericarp, which shows an excellent natural antioxidant content. The OMWW is a waste product from oil processing, which is also rich in phenolic compounds. The result was a product rich in trans-resveratrol, OH tyrosol, and tyrosol in concentrations such as satisfying the European community’s claims regarding the possible antioxidant action on plasma lipids with excellent shelf-life stability. The total phenolic content was assayed by a colorimetric method, the antioxidant activity by the ABTS [(2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)] test, the phenolic profile by Q Exactive Orbitrap LC-MS/MS. The shelf-life stability was confirmed by yeast, molds, and total microbial count, pH, and water activity determinations, and the best pasteurization parameters were determined. The palatability was judged as excellent.
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Affiliation(s)
- Pierpaolo Cavallo
- Dipartimento di Fisica, Università di Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano, Salerno, Italy
- ISC-CNR, Institute for Complex Systems, Via dei Taurini, 19, 00185 Roma, Italy
- Correspondence: (P.C.); (I.D.)
| | - Irene Dini
- Dipartimento di Farmacia, Università degli Studi di Napoli “Federico II”, 80131 Napoli, Italy; (A.G.); (A.R.)
- Correspondence: (P.C.); (I.D.)
| | - Immacolata Sepe
- Diagnostica Cavallo—Centro Ricerca Albo MIUR, 84123 Salerno, Italy;
| | - Gennaro Galasso
- Dipartimento di Medicina e Farmacia, Università di Salerno, 84081 Baronissi, Salerno, Italy;
| | | | - Andrea Sicari
- Linfa Scarl, University Spin Off, 80146 Napoli, Italy; (F.L.F.); (A.S.); (S.B.C.)
| | | | - Anna Gaspari
- Dipartimento di Farmacia, Università degli Studi di Napoli “Federico II”, 80131 Napoli, Italy; (A.G.); (A.R.)
| | - Alberto Ritieni
- Dipartimento di Farmacia, Università degli Studi di Napoli “Federico II”, 80131 Napoli, Italy; (A.G.); (A.R.)
- UNESCO Chair of Health Education and Sustainable Development, University of Naples, 80131 Napoli, Italy
| | - Matteo Lorito
- Dipartimento di Agraria, Università di Napoli “Federico II”, 80055 Portici (NA), Italy;
| | - Francesco Vinale
- Dipartimento di Medicina Veterinaria e Produzioni Animali, Università degli Studi di Napoli “Federico II”, 80137 Napoli, Italy;
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An Environmentally Friendly Practice Used in Olive Cultivation Capable of Increasing Commercial Interest in Waste Products from Oil Processing. Antioxidants (Basel) 2020; 9:antiox9060466. [PMID: 32492835 PMCID: PMC7346186 DOI: 10.3390/antiox9060466] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/20/2020] [Accepted: 05/29/2020] [Indexed: 02/08/2023] Open
Abstract
In the Rural Development Plan (2014–2020), the European Commission encouraged the conversion and supported the maintenance of organic farming. Organic olive oil (bioEVOO) production involves the use of environmentally sustainable fertilizers and the recycling of olive pomace (Pom) and olive vegetation waters (VW) to reduce the environmental impact of these wastes. An ecofriendly way to recycle olive wastes is to reuse them to extract bioactive compounds. In this study, the total phenolic compounds content, their profile and dosage, the antioxidant action in oil, pomace, and vegetation water was evaluated when the Trichoderma harzianum M10 was used as a biostimulant in agriculture. Two spectrophotometric tests (2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic) acid (ABTS)) evaluated the antioxidant potential of samples, a spectrophotometric method estimated total phenolic content, and an Ultra-High-Performance Liquid Chromatography (UHPLC)–Orbitrap method evaluated the phenolics profile. Our results showed that the biostimulation improved the antioxidant potential and the total concentration of phenolics in the bioEVOO and bio-pomace (bioPom) samples and mainly enhanced, among all classes of phenolic compounds, the production of the flavonoids and the secoiridoids. Moreover, they demonstrated the Trichoderma action in the mevalonate pathway to produce phenols for the first time. The decisive action of the Thricoderma on the production of phenolic compounds increases the economic value of the waste materials as a source of bioactive compounds useful for the pharmaceutical, cosmetic, and food industries.
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Wang D, Wang Q, Li S, Xu Y, Wang X, Wang C. Carvacrol methyl ether, a compound from the essential oil of Gardenia jasminoides fruits, exhibits antioxidant effects in the deep-frying of Chinese Youmotou using sunflower oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109502] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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19
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Dini I, Graziani G, Gaspari A, Fedele FL, Sicari A, Vinale F, Cavallo P, Lorito M, Ritieni A. New Strategies in the Cultivation of Olive Trees and Repercussions on the Nutritional Value of the Extra Virgin Olive Oil. Molecules 2020; 25:molecules25102345. [PMID: 32443449 PMCID: PMC7287846 DOI: 10.3390/molecules25102345] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 05/05/2020] [Accepted: 05/10/2020] [Indexed: 11/16/2022] Open
Abstract
The health advantages of extra-virgin olive oil (EVOO) are ascribed mainly to the antioxidant ability of the phenolic compounds. Secoiridoids, hydroxytyrosol, tyrosol, phenolic acid, and flavones, are the main nutraceutical substances of EVOO. Applications of beneficial microbes and/or their metabolites impact the plant metabolome. In this study the effects of application of selected Trichoderma strains or their effectors (secondary metabolites) on the phenolic compounds content and antioxidant potential of the EVOOs have been evaluated. For this purpose, Trichoderma virens (strain GV41) and Trichoderma harzianum (strain T22), well-known biocontrol agents, and two their metabolites harzianic acid (HA) and 6-pentyl-α-pyrone (6PP) were been used to treat plants of Olea europaea var. Leccino and var. Carolea. Then the nutraceutical potential of EVOO was evaluated. Total phenolic content was estimated by Folin–Ciocalteau’s assay, metabolic profile by High-Resolution Mass spectroscopy (HRMS-Orbitrap), and antioxidant activity by DPPH and ABTS assays. Our results showed that in the cultivation of the olive tree, T22 and its metabolites improve the nutraceutical value of the EVOOs modulating the phenolic profile and improving antioxidants activity.
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Affiliation(s)
- Irene Dini
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80141 Napoli, Italy; (A.G.); (A.R.)
- Correspondence: (I.D.); (G.G.)
| | - Giulia Graziani
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80141 Napoli, Italy; (A.G.); (A.R.)
- Correspondence: (I.D.); (G.G.)
| | - Anna Gaspari
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80141 Napoli, Italy; (A.G.); (A.R.)
| | - Francesca Luisa Fedele
- LINFA SCARL. Via Zona Industriale Porto San Salvo, 89900 Vibo Valentia, Italy; (F.L.F.); (A.S.)
| | - Andrea Sicari
- LINFA SCARL. Via Zona Industriale Porto San Salvo, 89900 Vibo Valentia, Italy; (F.L.F.); (A.S.)
| | - Francesco Vinale
- Department of Veterinary Medicine and Animal Productions, University of Naples Federico II, Via Federico Delpino 1, 80137 Napoli, Italy;
- Institute for Sustainable Plant Protection, National Research Council, Via Università 133, 80055 Portici (NA), Italy;
| | - Pierpaolo Cavallo
- Department of Physics, University of Salerno, Via Giovanni Paolo II, 132, 84084 Fisciano (SA), Italy;
- Istituto Sistemi Complessi del Consiglio Nazionale delle Ricerche (ISC-CNR), 00185 Rome, Italy
| | - Matteo Lorito
- Institute for Sustainable Plant Protection, National Research Council, Via Università 133, 80055 Portici (NA), Italy;
- Department of Agricultural Science, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80141 Napoli, Italy; (A.G.); (A.R.)
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20
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Rocchetti G, Senizza B, Giuberti G, Montesano D, Trevisan M, Lucini L. Metabolomic Study to Evaluate the Transformations of Extra-Virgin Olive Oil's Antioxidant Phytochemicals During In Vitro Gastrointestinal Digestion. Antioxidants (Basel) 2020; 9:antiox9040302. [PMID: 32268618 PMCID: PMC7222208 DOI: 10.3390/antiox9040302] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2020] [Revised: 03/30/2020] [Accepted: 04/05/2020] [Indexed: 12/20/2022] Open
Abstract
In this work, different commercial extra-virgin olive oils (EVOO) were subjected to in vitro gastrointestinal digestion and the changes in bioactive compounds were evaluated by ultra-high-pressure liquid chromatography coupled with quadrupole-time-of-flight mass spectrometry, using untargeted metabolomics. As expected, raw EVOO samples were abundant in total sterols (on average: 3007.4 mg equivalents/kg) and tyrosol equivalents (on average: 334.1 mg equivalents/kg). However, the UHPLC-QTOF screening allowed us to annotate 310 compounds, with a large abundance of sterols (219 compounds), followed by polyphenols (67 compounds) and terpenoids. The in vitro gastrointestinal digestion was found to affect the phytochemical composition of the different EVOO samples. In particular, both unsupervised and supervised statistics depicted the modifications of the bioactive profile following gastric and pancreatic phases. Overall, the compounds which resulted as the most affected by the in vitro digestion were flavonoids (cyanidin and luteolin equivalents), whilst relatively high % bioaccessibility values were recorded for tyrosol equivalents during the pancreatic phase (on average, 66%). In this regard, oleuropein-aglycone (i.e., the major phenolic compound in EVOO) was converted to hydroxytyrosol, moving from an average value of 1.3 (prior to the in vitro digestion) up to 9.7 mg equivalents/kg during the pancreatic step. As proposed in the literature, the increase in hydroxytyrosol might be the result of the combined effect of lipase(s) activity and acidic conditions. Taken together, the present findings corroborate the suitability of untargeted metabolomics coupled to in vitro digestion methods to investigate the bioaccessibility of phenolic compounds. In this regard, a significant impact of in vitro gastrointestinal digestion on polyphenolic profiles has been detected, thus suggesting the need to account for actual bioaccessibility values rather than just considering the amounts in the raw commodity.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (B.S.); (G.G.); (M.T.); (L.L.)
- Correspondence:
| | - Biancamaria Senizza
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (B.S.); (G.G.); (M.T.); (L.L.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (B.S.); (G.G.); (M.T.); (L.L.)
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy;
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (B.S.); (G.G.); (M.T.); (L.L.)
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; (B.S.); (G.G.); (M.T.); (L.L.)
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21
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Antioxidant and anti-isomerization effects of sesamol and resveratrol on high oleic acid peanut oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109077] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Antioxidant Activity and Sensory Improvement of Angelica dahurica cv. Yubaizhi Essential Oil on Sunflower Oil during High-temperature Storage. Processes (Basel) 2020. [DOI: 10.3390/pr8040403] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023] Open
Abstract
The oxidative state of sunflower oil during high-temperature storage has been facing large challenges. In the study, the antioxidant effect of the essential oil of Angelica dahurica cv. Yubaizhi (ADEO) in sunflower oil was explored. In the high-temperature storage for 24 days at 65 °C, ADEO (800 ppm) was able to markedly inhibit the development of the acid value (AV), peroxide value (PV), p-anisidine value (AnV), total oxidation value (TOTOX), thiobarbituric acid reactive substances (TBARS), total polar compounds (TPC), and the absorbance at 232 and 268 nm (p < 0.01 or p < 0.05) of sunflower oil and to prominently inhibit the transformation between unsaturated fatty acids (UFA) and saturated fatty acids (SFA). Interestingly, the synergistic effect of ADEO (400 ppm) and tert-butyl hydroquinone (TBHQ, 100 ppm) was demonstrated. Furthermore, the sensory attributes such as flavor, taste, and overall acceptability of oxidized sunflower oil added by ADEO at 200, 400, and 800 ppm were memorably elevated (p < 0.05). Besides, one of its main compounds, myrcene, was demonstrated to be its active compound during the whole investigation. Consequently, TBHQ at 200 ppm could be substituted by ADEO at 800 ppm and myrcene at 69.8 ppm in the high-temperature storage at 65 °C of sunflower oil.
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23
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Wang D, Dong Y, Wang Q, Wang X, Fan W. Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep-frying of Chinese Maye. Food Sci Nutr 2020; 8:511-520. [PMID: 31993175 PMCID: PMC6977485 DOI: 10.1002/fsn3.1333] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 11/05/2019] [Accepted: 11/06/2019] [Indexed: 12/16/2022] Open
Abstract
The deep-frying process for plenty of fried products using vegetable oils needs safe and effective antioxidants. In the present exploration, the nutmeg essential oil (NEO) was employed as a potential antioxidant for sunflower oil during the deep-frying of Chinese Maye at 180°C for 30 hr. In the comparative study, the additions for NEO at 0.12 g/kg, TBHQ at 0.12 g/kg, BHA at 0.08 g/kg, and BHT at 0.08 g/kg to sunflower oil were able to obviously improve its oxidative stability during the deep-frying process, and their antioxidant effects were in the relative order: TBHQ at 0.12 g/kg > NEO at 0.12 g/kg > BHA at 0.08 g/kg > BHT at 0.08 g/kg (p < .05). Besides, NEO at 0.12 g/kg could markedly ameliorate the sensory properties including flavor, taste, crispness, and overall acceptability of the fried products, Chinese Maye (p < .05 or p < .01). In addition, using antioxidant activity-guided fractionation, three active compounds including limonene, terpinolene, and geranyl acetate were isolated from NEO. Among them, limonene was demonstrated to not only significantly increase the oxidative stability of sunflower oil in the deep-frying process, but also significantly increase the sensory properties of the fried products, Chinese Maye (p < .05 or p < .01). Consequently, limonene could be employed as antioxidants in sunflower oil for the deep-frying of Chinese Maye, and the sunflower oil flavored by NEO could be used as frying oils for its oxidative stability and unique flavor.
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Affiliation(s)
- Dongying Wang
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Ying Dong
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Qing Wang
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Xuede Wang
- College of Food Science and TechnologyHenan University of TechnologyZhengzhouChina
| | - Wenchang Fan
- Institute of Chinese Medicine Health CareGuangdong Food and Drug Vocational CollegeGuangzhouChina
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24
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Zeaxanthin Dipalmitate in the Treatment of Liver Disease. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2019; 2019:1475163. [PMID: 31531108 PMCID: PMC6721266 DOI: 10.1155/2019/1475163] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/11/2019] [Revised: 07/16/2019] [Accepted: 07/29/2019] [Indexed: 02/06/2023]
Abstract
Goji berry, Lycium barbarum, has been widely used in traditional Chinese medicine (TCM), but its properties have not been studied until recently. The fruit is a major source of zeaxanthin dipalmitate (ZD), a xanthophyll carotenoid shown to benefit the liver. Liver disease is one of the most prevalent diseases in the world. Some conditions, such as chronic hepatitis B virus, liver cirrhosis, and hepatocellular carcinoma, remain incurable. Managing them can constitute an economic burden for patients and healthcare systems. Hence, development of more effective pharmacological drugs is warranted. Studies have shown the hepatoprotective, antifibrotic, antioxidant, anti-inflammatory, antiapoptotic, antitumor, and chemopreventive properties of ZD. These findings suggest that ZD-based drugs could hold promise for many liver disorders. In this paper, we reviewed the current literature regarding the therapeutic effects of ZD in the treatment of liver disease.
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Tsimidou MZ, Nenadis N, Mastralexi A, Servili M, Butinar B, Vichi S, Winkelmann O, García-González DL, Toschi TG. Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure. Molecules 2019; 24:molecules24132429. [PMID: 31269664 PMCID: PMC6651398 DOI: 10.3390/molecules24132429] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 06/24/2019] [Accepted: 06/28/2019] [Indexed: 11/30/2022] Open
Abstract
Τoward a harmonized and standardized procedure for the determination of total hydroxytyrosol and tyrosol content in virgin olive oil (VOO), the pros of a recently published in house validated ultra high performance liquid chromatography (UHPLC) protocol are discussed comparatively with those of other procedures that determine directly or indirectly the compounds hosted under the health claim on “olive oil polyphenols” (EC regulation 432/2012). Authentic VOOs were analyzed with five different liquid chromatographic separation protocols and 1H-NMR one in five different laboratories with expertise in VOO phenol analysis within three months. Data comparison indicated differences in absolute values. Method comparison using appropriate tools (Passing-Bablok regression and Bland Altman analyses) for all protocols vs. the UHPLC one indicated slight or statistically significant differences. The results were also discussed in terms of cost effectiveness, detection means, standard requirements and ways to calculate the total hydroxytyrosol and tyrosol content. Findings point out that the in-house validated fit for the purpose UHPLC protocol presents certain pros that should be exploited by the interested parties. These are the simplicity of sample preparation, fast elution time that increase the number of samples analyzed per day and integration of well-resolved peaks with the aid of only two commercially available external standards. Importance of correction factors in the calculations is stressed.
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Affiliation(s)
- Maria Z Tsimidou
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTH), 541 24 Thessaloniki, Greece.
| | - Nikolaos Nenadis
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTH), 541 24 Thessaloniki, Greece
| | - Aspasia Mastralexi
- Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki (AUTH), 541 24 Thessaloniki, Greece
| | - Maurizio Servili
- Department of Agricultural, Food and Environmental Sciences, University of Perugia, (UNIPG), Via San Costanzo s.n.c., 06126 Perugia, Italy
| | - Bojan Butinar
- Laboratory of the Institute for Oliveculture, Science and Research Centre Koper (ZRS), Zelena ulica 8k, SI-6310 Izola, Slovenia
| | - Stefania Vichi
- Department de Nutrició, Ciències de l'Alimentació i Gastronomia, XaRTA, INSA-UB, Campus De l'Alimentació Torribera, Universitat de Barcelona (UB), Av. Prat de la Riba, 171, 08028 Santa Coloma de Gramenet, Spain
| | - Ole Winkelmann
- Eurofins Analytik GmbH, Neuländer Kamp 1, 21079 Hamburg, Germany
| | - Diego Luis García-González
- Instituto de la Grasa (CSIC), Ctra. De Utrera, km. 1, Campus Universitario Pablo de Olavide-Building 46, 41013 Seville, Spain
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna (UNIBO), Piazza Goidanich, 60, I-47521 Cesena (FC), Bologna, Italy
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