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Tenyang N, Haman B, Tawai A, Tabanty Z, Douka G, Ponka R, Womeni H. Leaves of Allium cepa and Xylopia aethiopica fruits as potent sources of natural antioxidant for stabilization of viscera FISH oil during accelerated storage. Heliyon 2024; 10:e31225. [PMID: 38799740 PMCID: PMC11126847 DOI: 10.1016/j.heliyon.2024.e31225] [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: 03/08/2024] [Revised: 05/10/2024] [Accepted: 05/13/2024] [Indexed: 05/29/2024] Open
Abstract
The present study investigated the antioxidant activities of methanolic extracts of two local plants and their capacities to preserve the quality of viscera fish oil during storage. The total phenolic, total flavonoids and tannins contents were analyzed by colorimetry, the preliminary antioxidant tests done and identification of phenolic compounds by HPLC-DAD (Diode Array Detector) and ESI-MS. After these evaluation, the plant extracts were added in viscera fish oil at concentration 200-1000 ppm. The oxidative stability of these fish oil samples was evaluated by measuring their qualities indices during 16 days at 70 °C. Here, oils were collected at the day 0, 4, 8, 12 and 16. The total phenolic, flavonoids and tannins contents in Xylopia aethiopica fruits were 15.62 g Eq acid galic/100g of dry extract, 10.85 mg Eq quercetin/100g of dry extract and 0.79 mg Eq cathechin/100 mg of dry extract. Those of Allium cepa leaves were 6.85 g Eq acid galic/100g of dry extract, 1.50 mg Eq quercetin/100g of dry extract and 0.11 mg Eq cathechin/100 mg of dry extract. All the methanolic extracts exhibited antioxidant activity. The results recorded after FRAP assay revealed the low IC50 (12.87 mg/mL) in Allium cepa extract compared to that of Xylopia aethiopica extract (44.90 mg/mL). These local plants contain many classes of phenolic compounds and they can be used in oil and fat industries as alternative of synthetic antioxidants.
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Affiliation(s)
- N. Tenyang
- University of Maroua, Faculty of Science, Department of Biological Science, P.O. Box 814, Maroua, Cameroon
| | - B.Z. Haman
- University of Maroua, Faculty of Science, Department of Biological Science, P.O. Box 814, Maroua, Cameroon
| | - A.J. Tawai
- University of Maroua, Faculty of Science, Department of Biological Science, P.O. Box 814, Maroua, Cameroon
| | - Z.G. Tabanty
- University of Maroua, Faculty of Science, Department of Biological Science, P.O. Box 814, Maroua, Cameroon
| | - G. Douka
- University of Maroua, Faculty of Science, Department of Biological Science, P.O. Box 814, Maroua, Cameroon
| | - R. Ponka
- University of Maroua, National Advanced School of Engineering, Department of Agriculture, Livestock and By-Products, P.O. Box 46, Maroua, Cameroon
| | - H.M. Womeni
- University of Dschang, Faculty of Science, Department of Biochemistry, P.O. Box 67, Dschang, Cameroon
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Obiștioiu D, Hulea A, Cocan I, Alexa E, Negrea M, Popescu I, Herman V, Imbrea IM, Heghedus-Mindru G, Suleiman MA, Radulov I, Imbrea F. Boswellia Essential Oil: Natural Antioxidant as an Effective Antimicrobial and Anti-Inflammatory Agent. Antioxidants (Basel) 2023; 12:1807. [PMID: 37891886 PMCID: PMC10603989 DOI: 10.3390/antiox12101807] [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: 09/07/2023] [Revised: 09/22/2023] [Accepted: 09/24/2023] [Indexed: 10/29/2023] Open
Abstract
The research aimed to determine the chemical composition, the antioxidant and anti-inflammatory activity as well as the antimicrobial activity against Gram-positive, Gram-negative and two fungal Candida ATCC strains of a commercial Boswellia essential oil (BEO) containing Boswellia carteri, Boswellia sacra, Boswellia papryfera, and Boswellia frereana. Additionally, molecular docking was carried out to show the molecular dynamics of the compounds identified from the essential oil against three bacterial protein targets and one fungal protein target. The major components identified by GC-MS (Gas Chromatography-Mass Spectrometry) were represented by α-pinene, followed by limonene. Evaluation of antioxidant activity using the DPPH (2,2-Diphenyl-1-Picrylhydrazyl) method showed high inhibition comparable to the synthetic antioxidant used as a control. Oxidative stability evaluation showed that BEO has the potential to inhibit primary and secondary oxidation products with almost the same efficacy as butylated hydroxyanisole (BHA). The use of BEO at a concentration of 500 ppm provided the best protection against secondary oxidation during 30 days of storage at room temperature, which was also evident in the peroxide value. Regarding the in vitro anti-inflammatory activity, the membrane lysis assay and the protein denaturation test revealed that even if the value of protection was lower than the value registered in the case of dexamethasone, the recommendation of using BEO as a protective agent stands, considering the lower side effects. Gram-positive bacteria proved more sensitive, while Pseudomonas aeruginosa presented different sensitivity, with higher MICs (minimal inhibitory concentration). Haemophilus influenzae demonstrated a MIC at 2% but with consecutive inhibitory values in a negative correlation with the increase in concentration, in contrast to E. coli, which demonstrated low inhibitory rates at high concentrations of BEO. The computational tools employed revealed interesting binding energies with compounds having low abundance. The interaction of these compounds and the proteins (tyrosyl-tRNA synthetase, DNA gyrase, peptide deformylase, 1,3-β-glucan synthase) predicts hydrogen bonds with amino acid residues, which are reported in the active sites of the proteins. Even so, compounds with low abundance in BEO could render the desired bioactive properties to the overall function of the oil sustained by physical factors such as storage and temperature. Interestingly, the findings from this study demonstrated the antioxidant and antimicrobial potential of Boswellia essential oil against food-related pathogens, thus making the oil a good candidate for usage in food, feed or food-safety-related products.
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Affiliation(s)
- Diana Obiștioiu
- Faculty of Agriculture, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania; (D.O.); (I.P.); (I.R.); (F.I.)
| | - Anca Hulea
- Faculty of Veterinary Medicine, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania;
| | - Ileana Cocan
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania; (E.A.); (M.N.); (G.H.-M.)
| | - Ersilia Alexa
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania; (E.A.); (M.N.); (G.H.-M.)
| | - Monica Negrea
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania; (E.A.); (M.N.); (G.H.-M.)
| | - Iuliana Popescu
- Faculty of Agriculture, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania; (D.O.); (I.P.); (I.R.); (F.I.)
| | - Viorel Herman
- Faculty of Veterinary Medicine, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania;
| | - Ilinca Merima Imbrea
- Faculty of Engineering and Applied Technologies, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania;
| | - Gabriel Heghedus-Mindru
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania; (E.A.); (M.N.); (G.H.-M.)
| | - Mukhtar Adeiza Suleiman
- Faculty of Life Science, Department of Biochemistry, Ahmadu Bello University, Zaria 810107, Kaduna State, Nigeria;
| | - Isidora Radulov
- Faculty of Agriculture, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania; (D.O.); (I.P.); (I.R.); (F.I.)
| | - Florin Imbrea
- Faculty of Agriculture, University of Life Sciences “King Michael I” from Timisoara, Calea Aradului 119, 300645 Timisoara, Romania; (D.O.); (I.P.); (I.R.); (F.I.)
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Çakmakçı S, Gülçin İ, Gündoğdu E, Ertem Öztekin H, Taslimi P. The Comparison with Commercial Antioxidants, Effects on Colour, and Sensory Properties of Green Tea Powder in Butter. Antioxidants (Basel) 2023; 12:1522. [PMID: 37627517 PMCID: PMC10451864 DOI: 10.3390/antiox12081522] [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: 06/16/2023] [Revised: 07/21/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
Oxidation is one of the most important factors limiting shelf life and is a major deterioration process affecting both the sensory and nutritional quality of food. The high oxidation stability of lipids, which can be improved by the addition of antioxidants, is important for health protection, food quality, and economic reasons. In recent years, research on plant-derived antioxidants for use in human health and food has steadily increased. The aim of this study was to compare the antioxidant effects of green tea powder (GTP) in butter with those of commercial antioxidants (BHA, BHT, α-tocopherol, and Trolox). In addition, the effects on colour, sensory, gross physicochemical properties, and β-carotene content were investigated in butter. After the separation of butter into five pieces, the first part was chosen as the control sample without GTP; the second part has 100 mg/kg of BHT added to it; and the third, fourth, and fifth parts had 1, 2, and 3% of GTP added in the samples. They were stored at 4 ± 1 °C. Analysis was performed at intervals of 15 days. According to the iron reduction, CUPRAC and FRAP methods were performed, and parallel results were observed. Using the radical elimination methods (ABTS, DPPH•, and DMPD•+), IC50 values were calculated for the samples. According to the IC50 values, the GTP-containing samples were good antioxidants. The total phenolic andf β-carotene contents increased as the GTP addition increased. The addition of GTP had an antioxidant capacity equal to or higher than that of the BHT-added sample. For the production of a sensory-pleasing, greenish-coloured, new functional butter, the 1% GTP addition showed the most positive results.
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Affiliation(s)
- Songül Çakmakçı
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum 25240, Türkiye
| | - İlhami Gülçin
- Department of Chemistry, Faculty of Science, Atatürk University, Erzurum 25240, Türkiye;
| | - Engin Gündoğdu
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Gümüşhane University, Gümüşhane 29100, Türkiye;
| | - Hatice Ertem Öztekin
- Department of Dairy Process Technology, Diyarbakır Agriculture Vocational School, Dicle University, Diyarbakır 21280, Türkiye
| | - Parham Taslimi
- Department of Biotechnology, Faculty of Science, Bartın University, Bartın 74100, Türkiye;
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Lee YJ, Khor YP, Kadir NSA, Lan D, Wang Y, Tan CP. Deep-fat Frying Using Soybean Oil-based Diacylglycerol-Palm Olein Oil Blends: Thermo-oxidative Stability, 3-MCPDE and Glycidyl Ester Formation. J Oleo Sci 2023; 72:533-541. [PMID: 37121678 DOI: 10.5650/jos.ess22361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/02/2023] Open
Abstract
Diacylglycerol (DAG) is commonly known as one of the precursors for the 3-monochloro-1,2-propanediol esters (3-MCPDE) and glycidyl esters (GE) formation. However, due to its health-promoting effects, its potential as alternative frying medium was examined. This study aimed to assess the frying performance of soybean oil-based diacylglycerol oil (DO) and its oil blends with palm olein (PO), in comparison with PO. Four different oil types (DO, PO, OB I (DO:PO, 1:1, w/w) and OB II (DO:PO, 1:2, w/w)) were used to fry potato chips for five consecutive days at 180℃. The formation of oxidation compounds, acylglycerol composition, 3-MCPDE and GE changes throughout the frying study were investigated. Both OB I and OB II exhibited lower oxidation compounds' formation rates than PO. Besides, significant (p < 0.05) reductions of 3-MCPDE and increments of GE levels were observed in all frying systems throughout the frying study. After 25 frying cycles, the 3-MCPDE levels in all frying oils were below 0.13 mg/kg, while the GE levels ranged from 1.51 mg/kg to 1.89 mg/kg. Despite the poorer oxidative stability of DO, its 3-MCPDE and GE levels were much lower compared to PO. In comparison to DO, the 3-MCPDE degradation and GE formation rates were enhanced and reduced, respectively with the blending of PO and DO. This study showed the potential of DO:PO oil blend in deep-fat frying application. With appropriate blending ratio of DO and PO, an alternative frying medium with enhanced nutritional value and oxidative stability could be developed.
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Affiliation(s)
- Yi Jane Lee
- School of Food Science and Engineering, South China University of Technology
| | - Yih Phing Khor
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia
| | | | - Dongming Lan
- School of Food Science and Engineering, South China University of Technology
| | - Yonghua Wang
- School of Food Science and Engineering, South China University of Technology
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia
- School of Biological Science and Food Engineering, Chuzhou University
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Abdelli N, Mekawi E, Ebrahim Abdel-Alim M, Salim NS, El-Nagar M, Al-Dalain SY, Adlan Abdalla R, Nagarajan G, Fadhal E, Ibrahim RIH, Afkar E, Morsy MK. QTRAP LC/MS/MS of Garlic Nanoparticles and Improving Sunflower Oil Stabilization during Accelerated Shelf Life Storage. Foods 2022; 11:foods11243962. [PMID: 36553704 PMCID: PMC9778114 DOI: 10.3390/foods11243962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/03/2022] [Accepted: 12/05/2022] [Indexed: 12/13/2022] Open
Abstract
The purpose of this research was to assess and utilize the bioactive compounds of garlic nanoparticles (Ga-NPs) as a natural antioxidant in sunflower oil (SFO) stored at 65 ± 1 °C for 24 days. The garlic nanoparticles (Ga-NPs) from the Balady cultivar were prepared, characterized, and added to SFO at three concentrations: 200, 600, and 1000 ppm (w/v), and they were compared with 600 ppm garlic lyophilized powder extract (Ga-LPE), 200 ppm BHT, 200 ppm α-tocopherol, and SFO without Ga-NPs (control). The QTRAP LC/MS/MS profile of Ga-NPs revealed the presence of four organosulfur compounds. Ga-NPs exhibited the highest capacity for phenolic, flavonoid, and antioxidant compounds. In Ga-NP SFO samples, the values of peroxide, p-anisidine, totox, conjugated dienes, and conjugated trienes were significantly lower than the control. The antioxidant indices of SFO samples containing Ga-NPs were higher than the control. The Ga-NPs enhanced the sensory acceptability of SFO treatments up to day 24 of storage. The shelf life of SFO treated with Ga-NPs was substantially increased (presuming a Q10 amount). The results show that Ga-NPs are a powerful antioxidant that improves SFO stability and extends the shelf life (~384 days at 25 °C).
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Affiliation(s)
- Nouara Abdelli
- Department of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
- Correspondence: (N.A.); (M.K.M.)
| | - Enas Mekawi
- Department of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, Egypt
| | - Mohammed Ebrahim Abdel-Alim
- Department of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, Egypt
| | - Nesreen Saad Salim
- Department of Agricultural Biochemistry, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, Egypt
| | - Mahran El-Nagar
- Department of Horticulture, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, Egypt
| | - Sati Y. Al-Dalain
- Department of Medical Support, Al-Karak University College, Al-Balqa Applied University, Salt P.O. Box 19117, Jordan
| | - Ridab Adlan Abdalla
- Department of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Ganesan Nagarajan
- Department of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Emad Fadhal
- Department of Mathematics & Statistics, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
| | - Rashid I. H. Ibrahim
- Department of Biological Sciences, College of Science, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
- Department of Botany, Faculty of Science, Khartoum University, P.O. Box 321, Khartoum 11115, Sudan
| | - Eman Afkar
- Department of Basic Sciences, King Faisal University, P.O. Box 400, Al-Ahsa 31982, Saudi Arabia
- Department of Botany and Microbiology, College of Science, Bani-Suef University, Bani-Suef P.O. Box 52621, Egypt
| | - Mohamed K. Morsy
- Department of Food Technology, Faculty of Agriculture, Benha University, Moshtohor, Qaluobia P.O. Box 13736, Egypt
- Correspondence: (N.A.); (M.K.M.)
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Exploring the Potential of Grape Pomace Extract to Inhibit Thermo-Oxidative Degradation of Sunflower Oil: From Routine Tests to ATR-FTIR Spectroscopy. Foods 2022; 11:foods11223674. [PMID: 36429266 PMCID: PMC9688992 DOI: 10.3390/foods11223674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 11/09/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022] Open
Abstract
Exploring new sources of natural antioxidants is of great interest to edible oil producers, in line with the toxicological problems generated by the use of synthetic antioxidants. This study assesses the potential of lyophilized Pinot Noir grape pomace extract (GPE) to enhance the sunflower oil stability against thermo-oxidative damage compared to BHT during a prolonged exposure to convective heat at 185 °C. Oil thermo-oxidation was monitored based on specific indices such as peroxide value (PV), para-anisidine value (p-AV), inhibition of oil oxidation (IO), total oxidation (TOTOX) value, conjugated dienes and trienes (CDs, CTs), but also by attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR), where absorbance ratios A 3009 cm-1/A 2922 cm-1 (RI), A 3009 cm-1/A 2853 cm-1 (RII), A 3009 cm-1/A 1744 cm-1 (RIII) and RIV = A 1744 cm-1/A 2922 cm-1 (RIV) were investigated. GPE showed a significant inhibitory effect on oil thermo-oxidation and this response was concentration-dependent. Substantial decreases in the investigated indices, compared to the control without added antioxidants, were obtained after 4 h and 8 h of heat exposure of the 800 ppm GPE sample: PV (47%; 42%), p-AV (38%; 33%), IO (54%; 46%), TOTOX (41%; 37%), CDs (46%; 39%), CTs (44%; 29%). Oil exposure to heat resulted in changes in RI-RIV attributed to the reduction in the degree of unsaturation, in response to primary and secondary lipid oxidation. FTIR spectroscopy can be used to differentiate untreated and heat-treated oils based on the absorbance ratios. An inhibitory effect close to that of BHT was achieved by 500 ppm GPE, while a dose of 800 ppm provided greater protection against thermo-oxidation. Our results promote GPE as a natural additive to limit the thermo-oxidative damage of plant oils.
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Characterization of physically stable oleogels transporting active substances rich in resveratrol. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101830] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Erickson MD, Yevtushenko DP, Lu ZX. Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2039689] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Maxwell D. Erickson
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
- Department of Biological Sciences, University of Lethbridge, Lethbridge, AB, Canada
| | | | - Zhen-Xiang Lu
- Lethbridge Research and Development Centre, Agriculture and Agri-Food Canada, Lethbridge, AB, Canada
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Changes in Selected Properties of Cold-Pressed Oils Induced by Natural Plant Additives. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12073646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Cold-pressed oils are becoming increasingly popular. The stability of these oils is the main concern, as changes occur in their organoleptic characteristics during storage, which could affect their suitability for consumption. Various natural plant components with antioxidant properties are added to cold-pressed oils to preserve their freshness for as long as possible. The present study assessed the effect of addition of garlic and chili pepper on the chemical properties of cold-pressed oil extracted from seeds of flax, hemp, and black cumin. First, the moisture level and the fat and protein content in the seeds were determined, and the oil was then extracted. The oil extraction yield was calculated, and the oil was analyzed to determine its fatty acid composition, acid value, peroxide value, and oxidative stability. Three samples were prepared for further analyses: a control sample with pure oil and two samples supplemented with 1 g/100 g of garlic or chili pepper. Changes in the oil samples stored for 2, 4, and 6 weeks were assessed based on the values of some parameters. The additives were found to exert antioxidant properties, as they caused effective inhibition of oxidative changes occurring during storage of the oils. The additives also extended the induction time.
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Mnari Bhouri A, Ghnimi H, Amri Z, Koubaa N, Hammami M. Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.1010202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the calculated total oxidation value (TOTOX). Polyphenol (TPC) and ortho-diphenol (TOPC) contents as well as the antioxidant activity of each oil sample were evaluated before and after heating. PPE showed a significant inhibitory effect on lipid oxidation. Heating samples for 8 hours supplemented by PPE to a level of 1000 ppm resulted in the highest significant decreases in investigated indices compared to the control and BHT values. It was concluded that the antioxidant activity of PPE delayed oxidation and can be used in the food industry to prevent and reduce lipid deterioration in oil.
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Cui N, Zhao T, Han Z, Yang Z, Wang G, Ma Q, Liang L. Characterisation of oil oxidation, fatty acid, carotenoid, squalene and tocopherol components of hazelnut oils obtained from three varieties undergoing oxidation. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15669] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Nana Cui
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
| | - Tiantian Zhao
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
| | - Zhentai Han
- Institute of Forest Ecology Environment and Protection Chinese Academy of Forestry Beijing 100091 China
| | - Zhen Yang
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
| | - Guixi Wang
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
| | - Qinghua Ma
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
| | - Lisong Liang
- State Key Laboratory of Tree Genetics and Breeding Key Laboratory of Tree Breeding and Cultivation of the State Forestry and Grassland Administration, Research Institute of Forestry Chinese Academy of Forestry Beijing 100091 China
- National Forestry and Grassland Innovation Alliance on Hazelnut Beijing 100091 China
- Hazelnut Engineering and Technical Research Center of the State Forestry and Grassland Administration Beijing 100091 China
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Mohammed HA, Khan RA. Anthocyanins: Traditional Uses, Structural and Functional Variations, Approaches to Increase Yields and Products' Quality, Hepatoprotection, Liver Longevity, and Commercial Products. Int J Mol Sci 2022; 23:ijms23042149. [PMID: 35216263 PMCID: PMC8875224 DOI: 10.3390/ijms23042149] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 02/08/2022] [Accepted: 02/08/2022] [Indexed: 02/06/2023] Open
Abstract
Anthocyanins are water-soluble, colored compounds of the flavonoid class, abundantly found in the fruits, leaves, roots, and other parts of the plants. The fruit berries are prime sources and exhibit different colors. The anthocyanins utility as traditional medicament for liver protection and cure, and importance as strongest plants-based anti-oxidants have conferred these plants products different biological activities. These activities include anti-inflammation, liver protective, analgesic, and anti-cancers, which have provided the anthocyanins an immense commercial value, and has impelled their chemistry, biological activity, isolation, and quality investigations as prime focus. Methods in extraction and production of anthocyanin-based products have assumed vital economic importance. Different extraction techniques in aquatic solvents mixtures, eutectic solvents, and other chemically reactive extractions including low acid concentrations-based extractions have been developed. The prophylactic and curative therapy roles of the anthocyanins, together with no reported toxicity has offered much-needed impetus and economic benefits to these classes of compounds which are commercially available. Information retrieval from various search engines, including the PubMed®, ScienceDirect®, Scopus®, and Google Scholar®, were used in the review preparation. This imparted an outlook on the anthocyanins occurrence, roles in plants, isolation-extraction, structures, biosynthetic as well as semi- and total-synthetic pathways, product quality and yields enhancements, including uses as part of traditional medicines, and uses in liver disorders, prophylactic and therapeutic applications in liver protection and longevity, liver cancer and hepatocellular carcinoma. The review also highlights the integrated approach to yields maximizations to meet the regular demands of the anthocyanins products, also as part of the extract-rich preparations together with a listing of marketed products available for human consumption as nutraceuticals/food supplements.
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Affiliation(s)
- Hamdoon A. Mohammed
- Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, Qassim University, Qassim 51452, Saudi Arabia
- Department of Pharmacognosy, Faculty of Pharmacy, Al-Azhar University, Cairo 11371, Egypt
- Correspondence: (H.A.M.); (R.A.K.)
| | - Riaz A. Khan
- Department of Medicinal Chemistry and Pharmacognosy, College of Pharmacy, Qassim University, Qassim 51452, Saudi Arabia
- Correspondence: (H.A.M.); (R.A.K.)
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13
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Effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop (Patinopecten yessoensis) and the deterrent effect by antioxidants of bamboo leaves. Food Chem 2022; 369:130936. [PMID: 34474285 DOI: 10.1016/j.foodchem.2021.130936] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2021] [Revised: 07/29/2021] [Accepted: 08/20/2021] [Indexed: 11/23/2022]
Abstract
This study aimed to investigate the effects of roasting temperature and time on aldehyde formation derived from lipid oxidation in scallop, and the deterrent effect of natural antioxidants extracted from bamboo leaves (AOB). Results showed that roasting process significantly increased the peroxide value (PV), thiobarbituric acid-reactive substances (TBARS), p-Anisidine value (p-AV), and total oxidation (TOTOX) in scallop lipids. Besides, 16 different aldehydes in scallop lipids were detected using an HPLC-ESI-MS/MS method. Among them, the content of hexanal, pentanal, nonanal, trans, trans-2,4-octadienal, and 4-hydroxy-2-hexenal increased in a time- and temperature-dependent manner during the roasting process. After roasting at 210 °C for 40 min, their content increased by 1.23, 0.81, 1.44, 0.59, and 2.12 folds compared with the unroasted group, respectively. However, pretreatment with AOB effectively prevented aldehyde formation in roasted scallops by reducing the oxidation of polyunsaturated fatty acids and scavenging free radicals.
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14
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Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils. SUSTAINABILITY 2022. [DOI: 10.3390/su14020849] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.
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15
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Luo Y, Li A, Shen M, Yu M, Wu Z, Liu X, Yin F, Zhou D. Effects of gallic acid and its alkyl esters on lipid oxidation during
in vitro
simulated gastrointestinal digestion of fresh and fried oysters. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15548] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ying Luo
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Ao Li
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Miao Shen
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Man‐Man Yu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Zi‐Xuan Wu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
| | - Xiao‐Yang Liu
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
- National Engineering Research Center of Seafood Dalian 116034 People’s Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People’s Republic of China 116034
| | - Fa‐Wen Yin
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
- National Engineering Research Center of Seafood Dalian 116034 People’s Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People’s Republic of China 116034
| | - Da‐Yong Zhou
- School of Food Science and Technology Dalian Polytechnic University Dalian 116034 People’s Republic of China
- National Engineering Research Center of Seafood Dalian 116034 People’s Republic of China
- Collaborative Innovation Center of Seafood Deep Processing Dalian People’s Republic of China 116034
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16
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Mardani M, Somogyi L, Szedljak I, Prauda I, Farmani J, Badakné Kerti K. Efficiency of sea buckthorn extract in oxidative stability improvement of high oleic sunflower oil. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00080] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
Sea buckthorn (Hippophae rhamnoides) with high antioxidant capacity is distributed all over the world, but has never been used as a natural antioxidant in oils to replace synthetic antioxidants. Therefore, this study was performed to investigate the effectiveness of sea buckthorn extract in comparison to a common natural antioxidant rosemary extract and a synthetic antioxidant on retarding lipid oxidation. First the extracts were characterised, and it was found that sea buckthorn extract had higher polyphenol contents, radical scavenging activity, and higher antioxidant capacity. Then the proper concentrations for the use of these antioxidants were determined. Additionally, the progress of lipid oxidation during cycles of frying was assessed in terms of free fatty acids content, peroxide value, p-anisidine value, TOTOX value, colour, total polar compounds, and Induction period. The general order of effectiveness for inhibition of high oleic sunflower oil degradation during frying was: sea buckthorn > BHT > rosemary > control (P <0.05).
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Affiliation(s)
- M. Mardani
- 1 Department of Cereal and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 23, H-1118 Budapest, Hungary
| | - L. Somogyi
- 1 Department of Cereal and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 23, H-1118 Budapest, Hungary
| | - I. Szedljak
- 1 Department of Cereal and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 23, H-1118 Budapest, Hungary
| | - I. Prauda
- 2 Department of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói út 14-16, H-1118 Budapest, Hungary
| | - J. Farmani
- 3 Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, PO Box: 578, Sari, Iran
| | - K. Badakné Kerti
- 1 Department of Cereal and Industrial Plant Processing, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 23, H-1118 Budapest, Hungary
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17
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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]
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18
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Wang X, Wang S, Nan Y, Liu G. Production of Margarines Rich in Unsaturated Fatty Acids Using Oxidative-stable Vitamin C-Loaded Oleogel. J Oleo Sci 2021; 70:1059-1068. [PMID: 34248093 DOI: 10.5650/jos.ess20264] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Vitamin C (VC)-loaded oleogel (VCOG) with corn oil and monoglyceride stearate was used to replace lipid phase of margarine completely. The oxidative stability of VCOG was evaluated at 60±1°C in a lightproof oven for 18 days and the result showed that VCOG peroxide (> 6 days) and p-anisidine value (> 4 days) was significantly lower than that of bulk oil and VC-free oleogel (p < 0.05). Then, the margarine containing 79.70% VCOG (VCOGM) was in comparison with four commercial butter in sensory and physical characteristic. Results showed that firmness, solid fat content and trans fatty acid of VCOGM were in the lowest values while unsaturated fatty acid and adhesiveness of VCOGM was in the highest values. Furthermore, VCOGM presented the similar springiness, cohesiveness, gumminess, score appearance, texture, taste and overall impression to some/all commercial butters selected in this research (p > 0.05). These results implied that VC-loaded oleogel was an excellent alternative of lipid phase in margarine which confirmed by 55% "definitely buy" and 25% "try once-then decide".
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Affiliation(s)
- Xing Wang
- College of Food Science and Technology, South China University of Technology
| | - Shujie Wang
- College of Food Science and Technology, South China University of Technology
| | - Yang Nan
- College of Food Science and Technology, South China University of Technology
| | - Guoqin Liu
- College of Food Science and Technology, South China University of Technology
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19
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Derman D, Şenel EC, Opar E, Ferhanoğlu O, Polat Ö. Optical characterization of olive and sun flower oils via mueller matrix polarimetry in combination with principal component analysis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00812-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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20
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Yıldız AY, Karaca H. Comparison of the Oil Quality of Light and Dark Walnuts under Different Storage Conditions. J Oleo Sci 2021; 70:615-632. [PMID: 33952787 DOI: 10.5650/jos.ess20266] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The skin of the walnut kernels can get dark during the pre- and post-harvest stages of the production. Dark kernels are less palatable for most consumers but are still edible and maybe preferable, especially in the ground form, for industrial use. In this study, we investigated the differences between oil oxidation indexes, fatty acid and tocopherol compositions of the oils, total polyphenol contents and antioxidant capacities of the extracts of light and dark walnuts. In addition, we evaluated the effects of packaging under nitrogen and vacuum-packaging techniques and storage temperature on these characteristics of both light and dark walnuts during storage for 6 months. Peroxide values and free fatty acid contents of all samples were higher at the end of storage compared to initial values, being more noticeable at 20°C than at 4°C. Increases in the free fatty acid contents were quite higher in dark walnuts than the light ones (6.1 and 3.1 fold, respectively) and the highest values of conjugated diene and peroxide were determined in the samples packaged under air and stored at 20℃. Dark walnuts had lower total phenolic, α- and γ-tocopherol contents and antioxidant activities compared to the light ones. Total phenolic and tocopherol contents decreased over time. We conclude that due to the antioxidant compounds in the fruit, oxidation parameters of dark walnuts are still acceptable at the end of 6-month storage even in the packages with air and at non-refrigerated conditions.
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Affiliation(s)
| | - Hakan Karaca
- Department of Food Engineering, Faculty of Engineering, Pamukkale University
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21
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Valdés García A, Beltrán Sanahuja A, Karabagias IK, Badeka A, Kontominas MG, Garrigós MC. Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds ( Helianthus annuus) under Normal and Accelerated Storage Conditions. Foods 2021; 10:944. [PMID: 33925837 PMCID: PMC8146532 DOI: 10.3390/foods10050944] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/19/2021] [Accepted: 04/24/2021] [Indexed: 01/23/2023] Open
Abstract
The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replacement of the seed moisture by the frying oil. On the other hand, roasted samples presented a higher oleic acid content. DSC and TGA results showed some decrease in the thermal stability of sunflower seed samples, whereas PV and AV showed the formation of primary and secondary products, with increasing oxidation time. Roasted sunflower seeds showed seven main volatile compounds characteristic of the roasting process by HS-SPME-GC-MS: 2-pentylfuran, 2,3-dimethyl-pyrazine, methyl-pyrazine, 2-octanone, 2-ethyl-6-methylpyrazine, trimethyl-pyrazine, and trans,cis-2,4-decadienal, whereas fried samples showed six volatile characteristic compounds of the frying process: butanal, 2-methyl-butanal, 3-methyl-butanal, heptanal, 1-hexanol, and trans,trans-2,4-decadienal. The generation of hydroperoxides, their degradation, and the formation of secondary oxidation products were also investigated by ATR-FTIR analysis. The proposed methodologies in this work could be suitable for monitoring the quality and shelf-life of commercial processed sunflower seeds with storage time.
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Affiliation(s)
- Arantzazu Valdés García
- Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, San Vicente del Raspeig, ES-03690 Alicante, Spain; (A.B.S.); (M.C.G.)
| | - Ana Beltrán Sanahuja
- Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, San Vicente del Raspeig, ES-03690 Alicante, Spain; (A.B.S.); (M.C.G.)
| | - Ioannis K. Karabagias
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (I.K.K.); (A.B.); (M.G.K.)
| | - Anastasia Badeka
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (I.K.K.); (A.B.); (M.G.K.)
| | - Michael G. Kontominas
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (I.K.K.); (A.B.); (M.G.K.)
| | - María Carmen Garrigós
- Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, San Vicente del Raspeig, ES-03690 Alicante, Spain; (A.B.S.); (M.C.G.)
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22
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Varedesara MS, Ariaii P, Hesari J. The effect of grape seed protein hydrolysate on the properties of stirred yogurt and viability of Lactobacillus casei in it. Food Sci Nutr 2021; 9:2180-2190. [PMID: 33841834 PMCID: PMC8020923 DOI: 10.1002/fsn3.2188] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 02/03/2021] [Accepted: 02/06/2021] [Indexed: 11/07/2022] Open
Abstract
In this study, the effect of grape seed protein hydrolysate (GPH) on the physicochemical and sensory properties of stirred yogurt was evaluated. At first, the antioxidant properties and degree of hydrolysis (DH) of GPH were determined using the microbial protease enzymes (alcalase and flavourzyme), the results showed that alcalase enzyme can produce GPH with higher DH and antioxidant properties (p < .05). Also, increasing the hydrolysis time had a positive effect on these properties (p < .05). The DH, free radical scavenging DPPH, and ferric reducing power for GPH by alcalase at 30 min was 21.51%, 88.68%, and 0.33 μmol ferrous/ g, respectively. Therefore, this treatment was used for further experiments. In the next part, the mentioned GPH was added to the stirred yogurt with three concentrations (0.5, 1.5, and 1.5%) and physicochemical properties and viability of Lactobacillus casei and sensory properties were measured during 15 days of storage. The results showed that the GPH treatment had higher pH, viscosity, and texture firmness and less acidity and syneresis compared with the control sample (p < .05). Also, in these samples, the decreasing trend of L. casei viability was slower than the control treatment during the storage period (p < .05). In most parameters, better results were observed with increasing the concentration GPH and all the treatments were acceptable in terms of sensory properties. Therefore, by producing yogurt containing GPH, a new functional food can be provided for consumers of dairy products, which in addition to the desired taste, good nutritional properties can be also achieved from its consumption.
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Affiliation(s)
| | - Peiman Ariaii
- Department of Food Science & TechnologyAyatolla Amoli BranchIslamic Azad UniversityAmolIran
| | - Javad Hesari
- Department of Food and TechnologyCollege of AgricultureUniversity of TabrizTabrizIran
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23
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Wu Q, Zhou J. The application of polyphenols in food preservation. ADVANCES IN FOOD AND NUTRITION RESEARCH 2021; 98:35-99. [PMID: 34507646 DOI: 10.1016/bs.afnr.2021.02.005] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
Polyphenols are a kind of complex secondary metabolites in nature, widely exist in the flowers, bark, roots, stems, leaves, and fruits of plants. Numerous studies have shown that plant-derived polyphenols have a variety of bioactivities due to their unique chemical structure, such as antioxidant, antimicrobial, and prevention of chronic diseases, cardiovascular disease, cancer, osteoporosis, and neurodegeneration. With the gradual rise of natural product development, plant polyphenols have gradually become one of the research hotspots in the field of food science due to their wide distribution in the plants, and the diversity of physiological functions. Owing to the extraordinary antioxidant and antibacterial activity of polyphenols, plant-derived polyphenols offer an alternative to chemical additives used in the food industry, such as oil, seafood, meat, beverages, and food package materials. Based on this, this chapter provides an overview of the potential antioxidant and antibacterial mechanisms of plant polyphenols and their application in food preservation, it would be providing a reference for the future development of polyphenols in the food industry.
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Affiliation(s)
- Qian Wu
- Hubei University of Technology, Wuhan, China.
| | - Jie Zhou
- Northwest Agriculture & Forestry University, Yangling, China
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24
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Wang L, Lu S, Deng Y, Wu W, Wang L, Liu Y, Zu Y, Zhao X. Pickering emulsions stabilized by luteolin micro-nano particles to improve the oxidative stability of pine nut oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1314-1322. [PMID: 33245580 DOI: 10.1002/jsfa.10739] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/06/2020] [Revised: 08/09/2020] [Accepted: 08/15/2020] [Indexed: 05/04/2023]
Abstract
BACKGROUND Pine oil contains a high percentage of polyunsaturated fatty acids, which make it prone to oxidation. Luteolin (LUT) micro-nano particles with antioxidant properties can be used as stabilizers to form an edible oil-in-water Pickering emulsion to improve the oxidative stability of pine nut oil. RESULTS Under optimal preparation conditions, the LUT micro-nano particles and pine nut oil account for about 0.44 and 90.9 g·kg-1 of the total mass of the emulsion, respectively. The LUT particles in the suspension have a mean particle size of about 479 nm, present a sheet-like structure with a cut surface of 30-50 nm, and can reduce the surface tension of deionized water. In the optimized Pickering emulsion, the emulsion droplets are approximately spherical and have a mean diameter of about 125.6 nm and uniform distribution. The optimized Pickering emulsion droplets can remain stable for up to 2 h in an environment where the pH levels are 7-8.5, ultraviolet B radiation (UVB) irradiation, of less than 5.0 g·kg-1 , and at a temperature of 80 °C. The stability of the emulsion in simulated digestive fluid changed minimally. In the first 7 days of the accelerated oxidation experiment, LUT micro-nano particles not only successfully protected the integrity of emulsion droplets but also fully inhibited the peroxidation of pine oil. CONCLUSION The strong antioxidant properties of LUT micro-nano particles, and the dense protective layer they formed, stabilized the Pickering emulsion successfully. The particles also improved the oxidation stability of pine nut oil. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Lu Wang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Shengmin Lu
- Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
| | - Yiping Deng
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China
| | - Weiwei Wu
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China
| | - Li Wang
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China
| | - Yanjie Liu
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China
| | - Yuangang Zu
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China
| | - Xiuhua Zhao
- College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin, China
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Viana da Silva M, Santos MRC, Alves Silva IR, Macedo Viana EB, Dos Anjos DA, Santos IA, Barbosa de Lima NG, Wobeto C, Jorge N, Lannes SCDS. Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1869775] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Marcondes Viana da Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Mariana Romana Correia Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Izis Rafaela Alves Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Eduardo Bruno Macedo Viana
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Dioneire Amparo Dos Anjos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Ingrid Alves Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | | | - Carmen Wobeto
- Universidade Federal De Mato Grosso - Campus De Sinop, Universidade Federal De Mato Grosso, Sinop, BR
| | - Neuza Jorge
- Paulista State University Júlio de Mesquita Filho, Institute of Biosciences Letters and Exact Sciences, São José Do Rio Preto, SP, Brazil
| | - Suzana Caetano Da Silva Lannes
- Faculty of Pharmaceutical Sciences, Department of Pharmaceutical-Biochemical Technology, University of São Paulo, São Paulo, BR
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Metzner Ungureanu CR, Poiana MA, Cocan I, Lupitu AI, Alexa E, Moigradean D. Strategies to Improve the Thermo-Oxidative Stability of Sunflower Oil by Exploiting the Antioxidant Potential of Blueberries Processing Byproducts. Molecules 2020; 25:E5688. [PMID: 33287099 PMCID: PMC7730236 DOI: 10.3390/molecules25235688] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 11/29/2020] [Accepted: 12/01/2020] [Indexed: 01/04/2023] Open
Abstract
This research was conducted in order to establish the effectiveness of two freeze-dried extracts obtained from blueberry processing byproducts resulting from juice manufacturing compared to butylated hydroxytoluene (BHT) in delaying the lipid oxidation of sunflower oil subjected to high-temperature convective heating at 180 °C up to 12 h under simulated frying conditions. The fruits were harvested from spontaneous flora of two regions of Romania, Arieseni (Alba County) and Paltinis (Sibiu County) and the blueberry byproducts extracts (BBE) were noted according to the origin place as ABBE and PBBE. The progress of lipid thermo-oxidation was investigated in terms of peroxide value (PV), p-anisidine value (p-AV), the response of TBA-malondialdehyde interactions assessed by thiobarbituric acid (TBA) method, the total oxidation (TOTOX) value and inhibition of oil oxidation (IO). The recorded data highlighted that BBE exhibit a high inhibitory response on lipid thermo-oxidation. The inhibitory effect was concentration-dependent, thus, the degree of lipid oxidation was in reverse related to the BBE dose. The exposure of the oil samples supplemented with 800 ppm BBE (ABBE, PBBE) to a high-temperature heating for 12 h led to a significant decrease of the assessed indices compared to additives-free sunflower oil sample as follows: PV (46%; 45%), p-AV (21%; 17%), TOTOX (27%; 24%), TBA value (25%; 11%). Regarding the impact of the origin on the potential of BBE to inhibit the lipid oxidative degradation, it was noted that ABBE derived from blueberries grown in a region with a milder climate with moderate precipitations and higher temperatures showed a stronger inhibitory effect on lipid thermo-oxidation than PBBE. A moderate level of 500 ppm BBE inhibited the lipid oxidation similar to 200 ppm BHT. The reported results reveal that BBE represent efficient natural antioxidants that could be successfully applied to improve the thermo-oxidative stability of sunflower oil used in various high-temperature food applications.
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Affiliation(s)
- Cristina-Ramona Metzner Ungureanu
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
| | - Mariana-Atena Poiana
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
| | - Ileana Cocan
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
| | - Andreea Ioana Lupitu
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
- Faculty of Food Engineering, Tourism and Environmental Protection, “Aurel Vlaicu” University of Arad, Elena Dragoi Street no. 2, 310330 Arad, Romania
| | - Ersilia Alexa
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
| | - Diana Moigradean
- Faculty of Food Engineering, Banat′s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Calea Aradului no. 119, 300645 Timisoara, Romania; (C.-R.M.U.); (I.C.); (A.I.L.); (E.A.); (D.M.)
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Antioxidant efficacy and in silico toxicity prediction of free and spray-dried extracts of green Arabica and Robusta coffee fruits and their application in edible oil. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106004] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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28
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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]
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29
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Effects of natural antioxidants on the palm olein quality during the heating and frying. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00517-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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30
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Yi B, Kim MJ. Extraction of γ-oryzanol from rice bran using diverse edible oils: enhancement in oxidative stability of oils. Food Sci Biotechnol 2020; 29:393-399. [PMID: 32257523 DOI: 10.1007/s10068-019-00685-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2019] [Revised: 09/01/2019] [Accepted: 09/16/2019] [Indexed: 10/25/2022] Open
Abstract
Diverse edible oils including perilla, corn, soybean, canola, sunflower, olive, and grape seed oils were mixed with heat-stabilized rice bran to extract γ-oryzanol from the rice bran. The oxidative stabilities of the oils with or without extraction were compared by analyzing the headspace oxygen content, conjugated dienoic acid (CDA) values, and p-anisidine values (p-AV). Grape seed oil extracted significantly high γ-oryzanol content while canola oil extracted lowest γ-oryzanol content (p < 0.05). All the solvent oils except corn oil possessed enhanced oxidative stability at 100 °C after extracting γ-oryzanol from stabilized rice bran, based on the results of the headspace oxygen depletion and CDA methods. However, all the recovered oils had high p-AV than vegetable oils. Especially, perilla oil had an exceptionally high p-AV, which may be due to its high linolenic acid content.
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Affiliation(s)
- BoRa Yi
- 1Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, 16419 Republic of Korea
| | - Mi-Ja Kim
- 2Department of Food and Nutrition, College of Health Science, Kangwon National University, Samcheok, Gangwon 25949 Republic of Korea
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31
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Loganathan R, Tarmizi AHA, Vethakkan SR, Teng KT. Retention of Carotenes and Vitamin E, and Physico-chemical Changes Occurring upon Heating Red Palm Olein Using Deep-fat Fryer, Microwave Oven and Conventional Oven. J Oleo Sci 2020; 69:167-183. [PMID: 32051355 DOI: 10.5650/jos.ess19209] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Red palm olein is known to be high in carotenes and vitamin E (tocols) and possess various nutritional benefits. This study evaluates the effect of prolonged heating using three common cooking techniques i.e. deep-fat fryer, microwave oven and conventional oven, on the profiles of carotenes and tocols as well as the physico-chemical changes occurring in red palm olein when compared to conventional palm olein. Physico-chemical changes in all oils were gauged based on their peroxide, p-anisidine and total oxidation values, acidity, and fatty acid composition. Both red palm olein and palm olein were thermally stable based on their lower rate of hydrolytic and oxidative degradations as well as higher tocols retention, which allow the oils to undergo heating up to 3 hours using deep-fat fryer and conventional oven. Nevertheless, red palm olein seemed not suitable for prolonged heating processes considering lower retention of carotenes. Microwave heating also influenced the stability of phytonutrients.
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Affiliation(s)
- Radhika Loganathan
- Malaysian Palm Oil Board.,Department of Medicine, Faculty of Medicine, University of Malaya
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32
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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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Wu G, Chang C, Hong C, Zhang H, Huang J, Jin Q, Wang X. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.043] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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34
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Sharma S, Cheng SF, Bhattacharya B, Chakkaravarthi S. Efficacy of free and encapsulated natural antioxidants in oxidative stability of edible oil: Special emphasis on nanoemulsion-based encapsulation. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.030] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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35
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Reduction of acrylamide formation in potato chips during deep-frying in sunflower oil using pomegranate peel nanoparticles extract. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00252-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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36
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Li L, Wan W, Cheng W, Liu G, Han L. Oxidatively stable curcumin‐loaded oleogels structured by β‐sitosterol and lecithin: physical characteristics and release behaviour
in vitro. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14208] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Linlin Li
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Wenbo Wan
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Weiwei Cheng
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
| | - Guoqin Liu
- School of Food Science and Engineering South China University of Technology Guangzhou 510640 China
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
| | - Lipeng Han
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety South China University of Technology Guangzhou 510640 China
- School of Chemistry and Chemical Engineering Guangzhou University Guangzhou 510006 China
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Guo Y, Bao YH, Chai YY. Preparation of microcapsule antioxidative wall materials of pine nut oil by the Maillard reaction. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2793-2801. [PMID: 30430591 DOI: 10.1002/jsfa.9488] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2018] [Revised: 10/17/2018] [Accepted: 11/09/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Maillard reaction products contribute to the amelioration of the biological functions or physical properties of foods and can be used to make dependable antioxidant wall materials for microcapsules of pine nut oil. The present study aimed to analyze the effects of temperature on the Maillard reaction of dry heat processes using gelatin/gum arabic (GE/GA) or gelatin/gum arabic/maltodextrin (GE/GA/MD) models and the products of the Maillard reaction as encapsulants to protect pine nut oil, as well as to evaluate the characteristics of the microcapsules. RESULTS The grafting degree of the product increased with the temperature increments during the Maillard reaction. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that the polysaccharide covalently linked to the protein. The antioxidant capability of the Maillard products at 80 °C was the highest. The 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity, lipid peroxidation-inhibiting activity and reducing power of the GE/GA/MD model were higher than those of the GE/GA model. With in vitro digestion of Maillard products, GE/GA/MD pine nut oil microcapsules exhibited greater oil release in artificial gastric and enteric juices. Microencapsulated pine nut oil had more stable oxygen, which protected the oil, compared to unencapsulated pine nut oil. CONCLUSION Temperature affects the degree of the Maillard reaction on GE/GA and GE/GA/MD models. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yang Guo
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Yi-Hong Bao
- College of Forestry, Northeast Forestry University, Harbin, China
| | - Yang-Yang Chai
- College of Forestry, Northeast Forestry University, Harbin, China
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38
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Farahmandfar R, Asnaashari M, Asadi Y, Beyranvand B. Comparison of Bioactive Compounds of Matricaria recutita Extracted by Ultrasound and Maceration and their Effects on Preventing Sunflower Oil During Frying. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401313666170712110248] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background: It is important to study about the use of natural antioxidants as alternatives to
synthetic ones due to the possibility of carcinogenic effects of synthetic antioxidants. This study is
comparing the effect of the ultrasound-assisted and maceration extraction methods on antioxidant activity
of Matricaria recutita.
Methods:
Bioactive compounds including phenolic, tocopherol, flavonoid and tannins and antioxidant
activity of the extracts were evaluated. Moreover, extracts obtained from ultrasound and maceration
methods were added to sunflower oil without any antioxidants at level of 200, 500 and 800 ppm, after
that samples were heated at 180°C. Oxidation of the samples were evaluated after 0, 4, 8, 12, 16, 20
and 24 hours by measuring Peroxide Value (PV), Conjugated Diene (CD), Iodine Value (IV), Carbonyl
Value (CV), Total Polar Compounds (TPC), Oil Stability Index (OSI), Color Index (CI) and acid
value (AV).
Results:
The result showed total phenol (42.90 mg gallic acid/g extract), tocopherol (120.46 µg α -
tocopherol/ml extract), flavonoid (2.64 mg/100 g extract) and tannins (3.89 mg gallic acid/g extract)
of ultrasound extracts were higher than maceration extracts. Antioxidant activity of the extract was
evaluated by DPPH assay which indicated 800 ppm of the Matricaria recutita extracted by ultrasound
was the highest radical scavenging ability.
Conclusion:
Result indicated both ultrasound and maceration extracts could increase the oil oxidative
stability but could not increase compared to BHA. In most cases, the extract samples by ultrasound
had a better effect on stabilizing of sunflower oil during frying.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Maryam Asnaashari
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Yegane Asadi
- Department of Food Science and Technology, Sari Agricultural Sciences & Natural Resources University (SANRU), Sari, Iran
| | - Batool Beyranvand
- Department of Food Science and Technology, Khazar Institute of Higher Education, Mahmoudabad, Iran
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39
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Ibrahim NA, Zaini MAA. Microwave-assisted solvent extraction of castor oil from castor seeds. Chin J Chem Eng 2018. [DOI: 10.1016/j.cjche.2018.07.009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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40
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Effect of natural polyphenol on the oxidative stability of pecan oil. Food Chem Toxicol 2018; 119:489-495. [DOI: 10.1016/j.fct.2017.10.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 09/28/2017] [Accepted: 10/02/2017] [Indexed: 11/20/2022]
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41
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Rękas A, Wroniak M. Oxidation kinetics of rapeseed oil pressed from microwave pre-treated seeds during long-term storage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Agnieszka Rękas
- Department of Food Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Nowoursynowska St. 159c; 02-787 Warsaw Poland
| | - Małgorzata Wroniak
- Department of Food Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Nowoursynowska St. 159c; 02-787 Warsaw Poland
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42
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Farahmandfar R, Ramezanizadeh MH. Oxidative stability of canola oil by Biarum bovei bioactive components during storage at ambient temperature. Food Sci Nutr 2018; 6:342-347. [PMID: 29564101 PMCID: PMC5849893 DOI: 10.1002/fsn3.560] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2017] [Revised: 10/12/2017] [Accepted: 10/31/2017] [Indexed: 12/02/2022] Open
Abstract
In this study, antioxidative activities of aqueous extract of Biarum bovei (BBE) in stabilizing of canola oil during storage at 20°C was evaluated. For this purpose, the total phenolic (TP), flavonoids (TFC), and tocopherol content (TTC) of the extract were determined and β-carotene bleaching system was used to assess the antioxidant efficacy of BBE. The amount of TP, TFC, and TTC in BBE indicated high antioxidant activity. So, different concentrations (0, 200, 800, and 1400 ppm) of BBE and butylatedhydroxyanisole (BHA; 100 ppm), were added to canola oil for 60 days at 20°C. Peroxide value (PV), carbonyl value (CV), Total polar compounds (TPC), acid value (AV), iodine values (IV), and conjugated dienes (CD) were employed to evaluate the BBE effect on canola oil stabilizing. Results indicated that 1,400 ppm of BBE exhibited stronger antioxidant activity in canola oil than BHA.
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Affiliation(s)
- Reza Farahmandfar
- Department of Food Science and TechnologySari Agricultural Sciences & Natural Resources UniversitySariIran
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43
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Bag A, Chattopadhyay RR. Evaluation of antioxidant potential of essential oils of some commonly used Indian spices in in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:388-398. [PMID: 29039041 DOI: 10.1007/s11356-017-0420-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Accepted: 10/04/2017] [Indexed: 06/07/2023]
Abstract
The aim of this study was to evaluate and compare the antioxidant potential of essential oils of some commonly used Indian spices (black pepper, cinnamon, clove, coriander and cumin) in various in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids. In vitro antioxidant potential was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging and Fe2+ ion-chelating methods and lipid oxidation stabilisation potential was evaluated in bulk soybean oil-fish oil mixture and their oil-in-water emulsions using peroxide value (PV), p-anisidine value (p-AV) and total oxidation value as indicators of oxidation. Combination effects using DPPH radical scavenging and Briggs-Rauscher oscillating reaction methods were also evaluated. Test essential oils showed varying degrees of radical scavenging and Fe2+ ion-chelating efficacy. Clove and coriander oils showed significantly higher (P < 0.05) radical scavenging and Fe2+ ion-chelating potential over other tested essential oils as well as BHT and ∞-tocopherol. The anti-lipid peroxidative potential of test essential oils was found in the following decreasing order: clove > coriander > BHT > cinnamon > α-tocopherol > cumin > black pepper. Furthermore, clove and coriander oils showed synergistic antioxidant activity in combination both in DPPH radical scavenging and Briggs-Rauscher oscillating reaction methods whereas other possible combinations showed additive effects. Strong radical scavenging and Fe2+-chelating as well as anti-lipid peroxidative activities of clove and coriander oils provide evidence that clove and coriander oils may serve as a potential source of natural antioxidants for retarding lipid oxidation of food supplements enriched with omega-6 and omega-3 fatty acids.
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Affiliation(s)
- Anwesa Bag
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203, Barrackpore Trunk Road, Kolkata, 700108, India.
| | - Rabi Ranjan Chattopadhyay
- Agricultural and Ecological Research Unit, Indian Statistical Institute, 203, Barrackpore Trunk Road, Kolkata, 700108, India
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Agregán R, Munekata PE, Domínguez R, Carballo J, Franco D, Lorenzo JM. Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions. Food Res Int 2017; 99:986-994. [PMID: 28865625 DOI: 10.1016/j.foodres.2016.11.009] [Citation(s) in RCA: 65] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2016] [Revised: 11/02/2016] [Accepted: 11/10/2016] [Indexed: 11/18/2022]
Abstract
Extracts from three macroalgae species (Ascophyllum nodosum (ANE), Bifurcaria bifurcata (BBE) and Fucus vesiculosus (FVE)) were tested for proximate composition (total solid, protein and total carbohydrate contents), total phenols content (TPC), and for their antioxidant activities in vitro in comparison to that of BHT compound by using four different assays (ABTS radical cation decolouration, DPPH free radical scavenging activity, ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC)). The inclusion of the extracts as oil stabilizers in canola oil in substitution of the synthetic antioxidant (BHT) was also evaluated by assessing lipid oxidation parameters (peroxide value (PV), p-anisidine value (AV), TBARS value, conjugated dienes (CD) and TOTOX index) under accelerated storage conditions (16days, 60°C). There was an inverse relationship between total solid content and total polyphenols content in the seaweed extracts. FVE showed an intermediate TPC (1.15g PGE/100g extract), but it presented the highest in vitro antioxidant activity when measured using the ABTS, DPPH and FRAP tests. BBE, that displayed the highest TPC (1.99g PGE/100g extract), only showed the highest in vitro antioxidant activity when measured using the ORAC test. ANE showed the lowest TPC and the lowest antioxidant activity in all the tests performed. The seaweed extracts added in a 500ppm concentration significantly reduced the oxidation during canola oil storage at 60°C, being this antioxidant effect significantly higher than that of BHT added at 50ppm. Results indicate that seaweed extracts can effectively inhibit the oxidation of canola oil and they can be a healthier alternative to the synthetic antioxidants in the oil industry.
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Affiliation(s)
- Rubén Agregán
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
| | - Paulo E Munekata
- Department of Food Engeneering, Faculty of Animal Science and Food Engeneering, University of São Paulo, 225 Duque de Caxias Norte Ave, Jardim Elite, Postal Code 13.635-900 Pirassununga, São Paulo, Brazil
| | - Ruben Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
| | - Javier Carballo
- Area de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No. 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain.
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45
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Factors Impacting the Formation of 3-MCPD Esters and Glycidyl Esters During Deep Fat Frying of Chicken Breast Meat. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2991-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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46
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Hano C, Corbin C, Drouet S, Quéro A, Rombaut N, Savoire R, Molinié R, Thomasset B, Mesnard F, Lainé E. The lignan (+)-secoisolariciresinol extracted from flax hulls is an effective protectant of linseed oil and its emulsion against oxidative damage. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600219] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Christophe Hano
- LBLGC, Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA; Université d'Orléans, Pôle Universitaire d'Eure et Loir; Chartres France
- COSMACTIFS GDR3711; Bioactifs et Cosmétiques, CNRS; Orléans cedex 2 France
| | - Cyrielle Corbin
- LBLGC, Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA; Université d'Orléans, Pôle Universitaire d'Eure et Loir; Chartres France
- COSMACTIFS GDR3711; Bioactifs et Cosmétiques, CNRS; Orléans cedex 2 France
| | - Samantha Drouet
- LBLGC, Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA; Université d'Orléans, Pôle Universitaire d'Eure et Loir; Chartres France
- COSMACTIFS GDR3711; Bioactifs et Cosmétiques, CNRS; Orléans cedex 2 France
| | - Anthony Quéro
- BIOPI EA3900, Biologie des Plantes et Innovation; Université de Picardie Jules Verne; Amiens France
| | - Natacha Rombaut
- UMR 408, GREEN Team Extraction; Université d'Avignon et des pays du Vaucluse, INRA; Avignon cedex France
- ORTESA LabCom Naturex; Université d'Avignon; Avignon cedex France
| | - Raphaëlle Savoire
- IPB/ENSCBP, CBMN UMR 5248, CNRS/IPB/Université de Bordeaux, Equipe Clip'in; Allée Geoffroy Sait Hilaire, Bât B14; Pessac France
| | - Roland Molinié
- BIOPI EA3900, Biologie des Plantes et Innovation; Université de Picardie Jules Verne; Amiens France
| | - Brigitte Thomasset
- Sorbonne Universités, Génie Enzymatique et Cellulaire, FRE CNRS 3580; Université de Technologie de Compiègne; Compiègne cedex France
| | - François Mesnard
- BIOPI EA3900, Biologie des Plantes et Innovation; Université de Picardie Jules Verne; Amiens France
| | - Eric Lainé
- LBLGC, Laboratoire de Biologie des Ligneux et des Grandes Cultures, INRA; Université d'Orléans, Pôle Universitaire d'Eure et Loir; Chartres France
- COSMACTIFS GDR3711; Bioactifs et Cosmétiques, CNRS; Orléans cedex 2 France
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Chandrasekar V, Belur PD, Regupathi I. Effect of hydroxybenzoic acids antioxidants on the oxidative stability of sardine oil. RESOURCE-EFFICIENT TECHNOLOGIES 2016. [DOI: 10.1016/j.reffit.2016.11.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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García-Lomillo J, González-SanJosé ML. Applications of Wine Pomace in the Food Industry: Approaches and Functions. Compr Rev Food Sci Food Saf 2016; 16:3-22. [PMID: 33371551 DOI: 10.1111/1541-4337.12238] [Citation(s) in RCA: 156] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/06/2023]
Abstract
Winemaking generates large amounts of wine pomace, also called grape pomace. This by-product has attracted the attention of food scientists and the food industry, due to its high content in nutrients and bioactive compounds. This review mainly focuses on the different published approaches to the use of wine pomace and its functions in the food industry. Traditionally, wine pomace has been used to obtain wine alcohol, food colorings, and grape seed oil. More recently, research has focused in the production of other value-added products, such as extracts of bioactive compounds, mainly phenols, recovery of tartaric acid, and the making of flours. The most common functions associated with wine pomace products are their use as antioxidants, followed by their use as fortifying, coloring, and antimicrobial agents. These products have mainly been applied to the preparation of meat and fish products and to, a lesser extent, cereal products.
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Affiliation(s)
- Javier García-Lomillo
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
| | - María Luisa González-SanJosé
- Dept. of Biotechnology and Food Science, Faculty of Science, Univ. of Burgos, Plaza Misael Bañuelos, 09001, Burgos, Spain
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Topkafa M, Ayyildiz HF. An implementation of central composite design: Effect of microwave and conventional heating techniques on the triglyceride composition and trans isomer formation in corn oil. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1152481] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Mustafa Topkafa
- Selcuk University, Faculty of Science, Department of Chemistry, Konya, Turkey
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Hernández-Santos B, Rodríguez-Miranda J, Herman-Lara E, Torruco-Uco JG, Carmona-García R, Juárez-Barrientos JM, Chávez-Zamudio R, Martínez-Sánchez CE. Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo). ULTRASONICS SONOCHEMISTRY 2016; 31:429-36. [PMID: 26964969 DOI: 10.1016/j.ultsonch.2016.01.029] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2015] [Revised: 12/18/2015] [Accepted: 01/26/2016] [Indexed: 05/17/2023]
Abstract
The effects of amplitude and time of ultrasound-assisted extraction on the physicochemical properties and the fatty acid profile of pumpkin seed oil (Cucurbita pepo) were evaluated. Ultrasound time (5-30 min) and the response variables amplitude (25-100%), extraction yield, efficiency, oxidative stability in terms of the free fatty acids (FFA) of the plant design comprising two independent experiments variables, peroxide (PV), p-anisidine (AV), totox value (TV) and the fatty acid profile were evaluated. The results were analyzed by multiple linear regression. The time and amplitude showed significant differences (P<0.05) for all variables. The highest yield of extraction was achieved at 5 min and amplitude of 62.5% (62%). However, the optimal ultrasound-assisted extraction conditions were as follows: ultrasound time of 26.34 min and amplitude of 89.02%. All extracts showed low FFA (2.75-4.93% oleic acid), PV (1.67-4.68 meq/kg), AV (1.94-3.69) and TV (6.25-12.55) values. The main fatty acids in all the extracts were oleic and linoleic acid. Therefore, ultrasound-assisted oil extraction had increased performance and reduced extraction time without affecting the oil quality.
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Affiliation(s)
- Betsabé Hernández-Santos
- Coordinación de Posgrado e Investigación, Instituto Tecnológico de Tuxtepec, Calz. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, Tuxtepec, Oax., Mexico
| | - Jesús Rodríguez-Miranda
- Coordinación de Posgrado e Investigación, Instituto Tecnológico de Tuxtepec, Calz. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, Tuxtepec, Oax., Mexico
| | - Erasmo Herman-Lara
- Coordinación de Posgrado e Investigación, Instituto Tecnológico de Tuxtepec, Calz. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, Tuxtepec, Oax., Mexico
| | - Juan G Torruco-Uco
- Coordinación de Posgrado e Investigación, Instituto Tecnológico de Tuxtepec, Calz. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, Tuxtepec, Oax., Mexico
| | - Roselis Carmona-García
- Coordinación de Posgrado e Investigación, Instituto Tecnológico de Tuxtepec, Calz. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, Tuxtepec, Oax., Mexico
| | - José M Juárez-Barrientos
- Coordinación de Posgrado e Investigación, Instituto Tecnológico de Tuxtepec, Calz. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, Tuxtepec, Oax., Mexico
| | - Rubí Chávez-Zamudio
- UNIDA-Instituto Tecnológico de Veracruz, Miguel Ángel de Quevedo s/n, Col. Formando Hogar, 91860 Veracruz, Veracruz, Mexico
| | - Cecilia E Martínez-Sánchez
- Coordinación de Posgrado e Investigación, Instituto Tecnológico de Tuxtepec, Calz. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, Tuxtepec, Oax., Mexico.
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