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Alam M, Sitter JD, Vannucci AK, Webster JP, Matiasek SJ, Alpers CN, Baalousha M. Environmentally persistent free radicals and other paramagnetic species in wildland-urban interface fire ashes. CHEMOSPHERE 2024; 363:142950. [PMID: 39069099 DOI: 10.1016/j.chemosphere.2024.142950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 07/16/2024] [Accepted: 07/24/2024] [Indexed: 07/30/2024]
Abstract
Wildland-urban interface (WUI) fires consume fuels, such as vegetation and structural materials, leaving behind ash composed primarily of pyrogenic carbon and metal oxides. However, there is currently limited understanding of the role of WUI fire ash from different sources as a source of paramagnetic species such as environmentally persistent free radicals (EPFRs) and transition metals in the environment. Electron paramagnetic resonance (EPR) was used to detect and quantify paramagnetic species, including organic persistent free radicals and transition metal spins, in fifty-three fire ash and soil samples collected following the North Complex Fire and the Sonoma-Lake-Napa Unit (LNU) Lightning Complex Fire, California, 2020. High concentrations of organic EPFRs (e.g., 1.4 × 1014 to 1.9 × 1017 spins g-1) were detected in the studied WUI fire ash along with other paramagnetic species such as iron and manganese oxides, as well as Fe3+ and Mn2+ ions. The mean concentrations of EPFRs in various ash types decreased following the order: vegetation ash (1.1 × 1017 ± 1.1 × 1017 spins g-1) > structural ash (1.6 × 1016 ± 3.7 × 1016 spins g-1) > vehicle ash (6.4 × 1015 ± 8.6 × 1015 spins g-1) > soil (3.2 × 1015 ± 3.7 × 1015 spins g-1). The mean concentrations of EPFRs decreased with increased combustion completeness indicated by ash color; black (1.1 × 1017 ± 1.1 × 1017 spins g-1) > white (2.5 × 1016 ± 4.4 × 1016 spins g-1) > gray (1.8 × 1016 ± 2.4 × 1016 spins g-1). In contrast, the relative amounts of reduced Mn2+ ions increased with increased combustion completeness. Thus, WUI fire ash is an important global source of EPFRs and reduced metal species (e.g., Mn2+). Further research is needed to underpin the formation, transformation, and environmental and human health impacts of these paramagnetic species in light of the projected increased frequency, size, and severity of WUI fires.
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Affiliation(s)
- Mahbub Alam
- Center for Environmental Nanoscience and Risk, Department of Environmental Health Sciences, Arnold School of Public Health, University of South Carolina, Columbia, SC, United States
| | - James D Sitter
- Department of Chemistry and Biochemistry, University of South Carolina, Columbia, SC, United States
| | - Aaron K Vannucci
- Department of Chemistry and Biochemistry, University of South Carolina, Columbia, SC, United States
| | - Jackson P Webster
- Department of Civil Engineering, California State University Chico, 400 W 1st St, Chico, CA, 95929, United States
| | - Sandrine J Matiasek
- Department of Earth and Environmental Sciences, California State University Chico, 400 W 1st St, Chico, CA, 95929, United States
| | - Charles N Alpers
- U.S. Geological Survey, California Water Science Center, 6000 J Street, Sacramento, CA, United States
| | - Mohammed Baalousha
- Center for Environmental Nanoscience and Risk, Department of Environmental Health Sciences, Arnold School of Public Health, University of South Carolina, Columbia, SC, United States.
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2
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Przybylska-Balcerek A, Kurasiak-Popowska D, Graczyk M, Szczepańska-Alvarez A, Rzyska K, Stuper-Szablewska K. Biochemical Properties of Bioactive Compounds in the Oil from Polish Varieties of Camelina sativa Cultivated in 2019-2022. Chem Biodivers 2024; 21:e202400523. [PMID: 38814629 DOI: 10.1002/cbdv.202400523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2024] [Accepted: 04/19/2024] [Indexed: 05/31/2024]
Abstract
Cold-pressed Camelina oil is a traditional oil registered as a traditional food in Poland. Camelina oil has health-promoting properties and high oxidative stability. This may be due to the presence of various bioactive antioxidant compounds such as carotenoids, sterols and polyphenols. Bioactive compounds content in Camelina oil depends mainly on the varieties and on the conditions under which the crop was grown therefore the aim of the research was to analyse antioxidant bioactive compounds in oil from different cultivars of Camelina sativa seeds and to determine their relationship with oil parameters.
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Affiliation(s)
- Anna Przybylska-Balcerek
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 75, 60-625, Poznań, Poland
| | - Danuta Kurasiak-Popowska
- Department of Genetics and Plant Breeding, Faculty of Agronomy, Horticulture and Bioengineering, Poznań University of Life Sciences, ul. Dojazd 11, 60-632, Poznań, Poland
| | - Małgorzata Graczyk
- Department of Mathematical and Statistical Methods, Faculty of Agronomy, Horticulture and Bioengineering, Poznań University of Life Sciences, ul. Wojska Polskiego 28, 60-637, Poznań, Poland
| | - Anna Szczepańska-Alvarez
- Department of Mathematical and Statistical Methods, Faculty of Agronomy, Horticulture and Bioengineering, Poznań University of Life Sciences, ul. Wojska Polskiego 28, 60-637, Poznań, Poland
| | - Katarzyna Rzyska
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 75, 60-625, Poznań, Poland
| | - Kinga Stuper-Szablewska
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, ul. Wojska Polskiego 75, 60-625, Poznań, Poland
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3
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Sivakanthan S, Fawzia S, Mundree S, Madhujith T, Karim A. Investigation of the influence of minor components and fatty acid profile of oil on properties of beeswax and stearic acid-based oleogels. Food Res Int 2024; 184:114213. [PMID: 38609212 DOI: 10.1016/j.foodres.2024.114213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 02/20/2024] [Accepted: 03/10/2024] [Indexed: 04/14/2024]
Abstract
Understanding the impact of minor components and the fatty acid profile of oil on oleogel properties is essential for optimizing their characteristics. Considering the scarcity of literature addressing this aspect, this study aimed to explore the correlation between these factors and the properties of beeswax and stearic acid-based oleogels derived from rice bran oil and sesame oil. Minor oil components were modified by stripping the oil, heating the oil with water, and adding β-sitosterol. Oleogels were then prepared using a mixture of beeswax and stearic acid (3:1, w/w) at a concentration of 11.74 % (w/w). The properties of oils and oleogels were evaluated. The findings indicated that minor components and fatty acid composition of the oils substantially influence the oleogel properties. Removing minor components by stripping resulted in smaller and less uniformly distributed crystals and less oil binding capacity compared to the oleogels prepared from untreated oils. A moderate amount of minor components exhibited a significant influence on oleogel properties. The addition of β-sitosterol did not show any influence on oleogel properties except for the oleogel made from untreated oil blend added with β-sitosterol which had more uniform crystals in the microstructure and demonstrated better rheological stability when stored at 5 °C for two months. The oil composition did not show any influence on the thermal and molecular properties of oleogels. Consequently, the oleogel formulation derived from the untreated oil blend enriched with β-sitosterol was identified as the optimal formula for subsequent development. The findings of this study suggest that the physical and mechanical properties as well as the oxidative stability of beeswax and stearic acid-based oleogels are significantly affected by the minor constituents and fatty acid composition of the oil. Moreover, it demonstrates that the properties of oleogels can be tailored by modifying oil composition by blending different oils.
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Affiliation(s)
- Subajiny Sivakanthan
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane City, QLD 4000, Australia; Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 44000, Sri Lanka(1); Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka.
| | - Sabrina Fawzia
- School of Civil and Environmental Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane City, QLD 4000, Australia.
| | - Sagadevan Mundree
- School of Biology and Environmental Science, Faculty of Science, Queensland University of Technology, 2 George St, Brisbane City, QLD 4000, Australia.
| | - Terrence Madhujith
- Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri Lanka.
| | - Azharul Karim
- School of Mechanical, Medical and Process Engineering, Faculty of Engineering, Queensland University of Technology, Brisbane City, QLD 4000, Australia.
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4
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Sant' Ana CT, Verediano TA, Grancieri M, Lopes Toledo RC, Costa NMB, Martino HSD, Barros FARD. Macauba ( Acrocomia aculeata) pulp oil has the potential to enhance the intestinal barrier morphology, goblet cell proliferation and gut microbiota composition in mice fed a high-fat diet. Br J Nutr 2024; 131:987-996. [PMID: 37955051 DOI: 10.1017/s0007114523002623] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2023]
Abstract
Macauba (Acrocomia aculeata) is a palm tree native from Brazil, whose pulp is rich in oil that has a high content of oleic acid and carotenoids. Macauba pulp oil can bring health benefits due to its bioactive compounds; however, its effects on gut health are unknown. Thus, the objective of this study was to evaluate the effect of macauba pulp oil on the intestinal health in mice fed a high-fat (HF) diet. Male C57BL1/6 mice were randomly divided into three groups (10 animals/group): control diet, HF diet and HF diet with 4 % of macauba pulp oil (HFM). Concentration of short-chain fatty acids (SCFA), faecal pH and histomorphometric analysis of the colon were performed. Content of colon samples was used on microbiome analysis using 16S rRNA amplicon sequencing. Animals from the HFM group had higher butyric acid content and goblet cells number, greater circular and longitudinal muscle layer and higher α-diversity compared with the HF group. Moreover, consumption of MPO reduced Desulfobacterota phylum, Ruminococcaceae, Oscillospiraceae, Prevotellaceae, Bifidobacteriaceae family, Faecalibacterium, Prevotella, Ruminococcus and Enterorhabdus genus. Therefore, macauba pulp oil was able to modulate the gut microbiota and enhance intestinal barrier morphology, showing preventive effects on gut dysbiosis in mice fed a HF diet.
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Affiliation(s)
- Cíntia Tomaz Sant' Ana
- Department of Food Technology, Federal University of Viçosa, Viçosa, MG36570-000, Brazil
| | | | - Mariana Grancieri
- Department of Nutrition and Health, Federal University of Viçosa, Viçosa, MG, Brazil
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5
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Gumus P, Decker EA, Maskan M. Effect of minimal neutralization at optimal conditions on minor components and oxidation stability of sunflower oil. J AM OIL CHEM SOC 2023. [DOI: 10.1002/aocs.12688] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/01/2023]
Affiliation(s)
- Pinar Gumus
- Department of Food Science University of Massachusetts, Chenoweth Laboratory Amherst Massachusetts USA
- Department of Food Engineering, Faculty of Engineering Gaziantep University Gaziantep Turkey
- Department of Nutrition and Dietetics, Faculty of Health Sciences Kilis 7 Aralik University Kilis Turkey
| | - Eric A. Decker
- Department of Food Science University of Massachusetts, Chenoweth Laboratory Amherst Massachusetts USA
| | - Medeni Maskan
- Department of Food Engineering, Faculty of Engineering Gaziantep University Gaziantep Turkey
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6
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Zhong S, Huang B, Wei T, Deng Z, Li J, Wen Q. Comprehensive Evaluation of Quality Characteristics of Four Oil-Tea Camellia Species with Red Flowers and Large Fruit. Foods 2023; 12:foods12020374. [PMID: 36673466 PMCID: PMC9857641 DOI: 10.3390/foods12020374] [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: 12/08/2022] [Revised: 01/06/2023] [Accepted: 01/09/2023] [Indexed: 01/15/2023] Open
Abstract
Red-flowered oil-tea camellia (ROC) is an important woody oil species growing in the south, and its oil has high nutritional value. There are four main species of ROC in China, namely, Camellia chekiangoleosa (CCH), Camellia polyodonta (CPO), Camellia semiserrata (CSE) and Camellia reticulata (CRE). Reports on the comprehensive comparative analysis of ROC are limited. This study investigated the fruit characteristics and nutritional components of four ROC fruits, and the results showed that ROC had high oil content with levels of 39.13%-58.84%, especially the CCH fruit, which reached 53.6-58.84%. The contents of lipid concomitants of ROC oil were also substantial, including β-amyrin (0.87 mg/g-1.41 mg/g), squalene (0.43 mg/g-0.69 mg/g), β-sitosterin (0.47 mg/g-0.63 mg/g) and α-tocopherol (177.52 μg/g-352.27 μg/g). Moreover, the transverse diameter(TD)/longitudinal diameter (LD) of fruits showed a significant positive correlation with the oil content, and ROC fruits with thinner peels seemed to have better oil quality, which is similar to the result of the oil quality evaluation obtained by the gray correlation coefficient evaluation method. Four ROC oils were evaluated using the gray correlation coefficient method based on 11 indicators related to the nutritional value of ROC. CCH oil had the highest score of 0.8365, and YS-2 (a clone of CCH) was further evaluated as the best CCH oil. Finally, the results of heatmap analysis showed that triglycerides could be used as a characteristic substance to distinguish CCH oil from the other three ROC oils. The PLSDA (Partial least squares regression analysis) model and VIP (Variable important in projection) values further showed that P/S/O, P/O/O, P/L/L, P/L/Ln, S/S/O, S/O/O and P/S/S (these all represent abbreviations for fatty acids) could be used as characteristic differential triglycerides among the four ROC oils. This study provides a convenient way for planters to assess the nutritional quality of seed oil depending on fruit morphology and a potential way to distinguish between various ROC oils.
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Affiliation(s)
- Shengyue Zhong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Jiangxi Provincial Key Laboratory of Camellia Germplasm Conservation and Utilization, Jiangxi Academy of Forestry, Nanchang 330047, China
| | - Bin Huang
- Jiangxi Provincial Key Laboratory of Camellia Germplasm Conservation and Utilization, Jiangxi Academy of Forestry, Nanchang 330047, China
| | - Teng Wei
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jing Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (J.L.); (Q.W.)
| | - Qiang Wen
- Jiangxi Provincial Key Laboratory of Camellia Germplasm Conservation and Utilization, Jiangxi Academy of Forestry, Nanchang 330047, China
- Correspondence: (J.L.); (Q.W.)
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7
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Devgan M, Gill GK, Praba UP, Singh G, Garg T, Karnatam KS, Kaur A, Vikal Y. Biochemical and molecular characterization of sub-tropical maize germplasm for tocopherols. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Khan S, Arshad S, Arif A, Tanveer R, Amin ZS, Abbas S, Maqsood A, Raza M, Munir A, Latif A, Habiba M, Afzal M. Trypsin Inhibitor Isolated From Glycine max (Soya Bean) Extraction, Purification, and Characterization. Dose Response 2022; 20:15593258221131462. [PMID: 36246168 PMCID: PMC9561660 DOI: 10.1177/15593258221131462] [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] [Indexed: 11/18/2022]
Abstract
The current study aims to isolate, purify, and characterize the trypsin inhibitor
protein from seeds of soya beans, scientifically known as Glycine
max. Its seeds were ground, and the powder was soaked several times
using n-hexane. It was added to phosphate buffer saline (PBS) followed by
filtration and centrifugation of the PBS dissolved extract. The supernatant was
subjected to ammonium sulfate precipitation and about six fractions, 30% to 80%
were prepared. The centrifuged pellets obtained from each fraction were dialyzed
and run on SDS-PAGE. The trypsin inhibitor protein was precipitated and
characterized in 30% pellet and molecular weight was 21.5 kDa compared to
protein ladder (ThermoFisher 10-170 kDa). GC-MS analysis revealed the steroid
derivatives such as stigmasterol, campesterol, beta-sitosterol, and
gamma-tocopherol. Glycine max trypsin inhibitor could be used
as a plant-derived drug to overcome the over-activation of trypsin without its
real substrate (proteins) becoming activated and start auto digestion leading to
pancreatitis.
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Affiliation(s)
- Sabir Khan
- Tti Testing
Laboratories, Lahore, Pakistan
| | - Shafia Arshad
- UCCM, Faculty of Medicine and
Allied Health Sciences, Islamia
University Bahawalpur, Punjab ,
Pakistan,Shafia Arshad, University College of
Conventional Medicine, Faculty of Medicine and Allied Health Sciences, The
Islamia University of Bahawalpur, Bahawalpur, Punjab 63100, Pakistan.
| | - Amina Arif
- Faculty of Science and Technology,
University
of Central Punjab, Lahore,
Pakistan
| | - Rida Tanveer
- UCCM, Faculty of Medicine and
Allied Health Sciences, Islamia
University Bahawalpur, Punjab ,
Pakistan
| | | | - Saba Abbas
- School of Medical Lab Technology,
Minhaj
University, Lahore, Pakistan
| | - Amna Maqsood
- Faculty of Science and Technology,
University
of Central Punjab, Lahore,
Pakistan
| | - Muhammad Raza
- Diagnostic Laboratory Iqra
Hospital, Lahore, Pakistan
| | - Arooj Munir
- Faculty of Science and Technology,
University
of Central Punjab, Lahore,
Pakistan
| | - Amara Latif
- Faculty of Science and Technology,
University
of Central Punjab, Lahore,
Pakistan
| | - Maryam Habiba
- School of Chemistry, Minhaj
University, Lahore, Pakistan
| | - Muhammad Afzal
- Faculty of Science and Technology,
University
of Central Punjab, Lahore,
Pakistan
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9
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Pirkwieser P, Grosshagauer S, Dunkel A, Pignitter M, Schneppe B, Kraemer K, Somoza V. Evaluation of spray-dried eggs as a micronutrient-rich nutritional supplement. Front Nutr 2022; 9:984715. [PMID: 36118778 PMCID: PMC9479153 DOI: 10.3389/fnut.2022.984715] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Accepted: 08/15/2022] [Indexed: 11/13/2022] Open
Abstract
Regular consumption of hen eggs can help to prevent deficiencies of essential nutrients, such as essential amino acids, vitamin A and E or trace elements zinc and selenium, for vulnerable populations. This study focused on assessing the nutritional value of spray-dried eggs, favored by their manufacturability, storability and ease of addition to (complementary) foods. Using a wide range of analytical techniques, we recorded and compared the nutrient profiles of commercially produced pasteurized whole eggs and their respective powder samples spray-dried at 160°C. Important nutrients that were not significantly affected by spray-drying include total fat content, several amino acids, α- and δ-tocopherol, lutein, zeaxanthin, essential trace elements and cobalamin. The most notable mean losses were found for unsaturated fatty acids, e.g., linoleic (by −38.7%, from 4.11 ± 0.45 to 2.52 ± 0.75 g/100 g DM) and linolenic acid (by −60.8%, from 0.76 ± 0.05 to 0.30 ± 0.04 g/100 g DM). Despite recording significant retinol losses in two out of three batches, the overall low reduction of −14% recommend spray-dried eggs as a valuable source of vitamin A. A daily intake of spray-dried egg powder corresponding to one medium sized egg meets dietary reference values for children, e.g., by 100% for vitamin E, by 24% for retinol, by 61% for selenium and by 22% for zinc. In conclusion, even though a dry weight comparison favors supplementation with pasteurized whole eggs, our results demonstrate a high potential for spray-dried eggs as nutritional supplement. However, the spray-drying process should be optimized toward higher retentions of unsaturated fatty acids and retinol.
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Affiliation(s)
- Philip Pirkwieser
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Silke Grosshagauer
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
| | - Andreas Dunkel
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
| | | | - Klaus Kraemer
- Sight and Life Foundation, Basel, Switzerland
- Department of International Health, Johns Hopkins Bloomberg School of Public Health, Baltimore, MD, United States
| | - Veronika Somoza
- Leibniz Institute for Food Systems Biology at the Technical University of Munich, Freising, Germany
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna, Austria
- School of Life Sciences Weihenstephan, Technical University of Munich, Freising, Germany
- *Correspondence: Veronika Somoza
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10
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Sun L, Wang F, Weng Z, Xu Z, Xiong L, Song H, Fang Y, Tang X, Zhao T, Shen X. Establishment of a predictive model to identify suitable soybean genotypes for oil processing. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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11
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Mikołajczak N, Tańska M. Effect of initial quality and bioactive compounds content in cold-pressed flaxseed oils on oxidative stability and oxidation products formation during one-month storage with light exposure. NFS JOURNAL 2022. [DOI: 10.1016/j.nfs.2022.02.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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12
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Gregor A, Pignitter M, Trajanoski S, Auernigg-Haselmaier S, Somoza V, König J, Duszka K. Microbial contribution to the caloric restriction-triggered regulation of the intestinal levels of glutathione transferases, taurine, and bile acid. Gut Microbes 2022; 13:1992236. [PMID: 34693866 PMCID: PMC8547879 DOI: 10.1080/19490976.2021.1992236] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
Abstract
Recently we showed that caloric restriction (CR) triggers an increase in the levels of free taurine, taurine-conjugated bile acids (BA), and other taurine conjugates in intestinal mucosa while decreasing glutathione (GSH) levels in wild-type male mice. In the current project, we decided to investigate whether the microbiota is involved in the response to CR by depleting gut bacteria. The antibiotics treatment diminished CR-specific increase in the levels of free taurine and its conjugates as well as upregulated expression and activity of GSH transferases (GST) in the intestinal mucosa. Further, it diminished a CR-related increase in BAs levels in the liver, plasma, and intestinal mucosa. Transplant of microbiota from CR mice to ad libitum fed mice triggered CR-like changes in MGST1 expression, levels of taurine and taurine conjugates in the mucosa of the ileum. We show for the first time, that microbiota contributes to the intestinal response to CR-triggered changes in BA, taurine, and GST levels.
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Affiliation(s)
- András Gregor
- Department of Nutritional Sciences, University of Vienna, Vienna, Austria
| | - Marc Pignitter
- Department of Physiological Chemistry, University of Vienna, Vienna, Austria
| | - Slave Trajanoski
- Core Facility Computational Bioanalytics, Medical University of Graz, Graz, Austria
| | | | - Veronika Somoza
- Department of Physiological Chemistry, University of Vienna, Vienna, Austria,Leibniz-Institut for Food Systems Biology, Technical University of Munich, Munich, Germany
| | - Jürgen König
- Department of Nutritional Sciences, University of Vienna, Vienna, Austria
| | - Kalina Duszka
- Department of Nutritional Sciences, University of Vienna, Vienna, Austria,CONTACT Kalina Duszka Department of Nutritional Sciences, University of Vienna, Vienna, Austria
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13
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Tang L, Liu R, Xu Y, Zhang X, Liu R, Chang M, Wang X. Synergistic and antagonistic interactions of α-tocopherol, γ-oryzanol and phytosterol in refined coconut oil. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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14
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Barouh N, Bourlieu-Lacanal C, Figueroa-Espinoza MC, Durand E, Villeneuve P. Tocopherols as antioxidants in lipid-based systems: The combination of chemical and physicochemical interactions determines their efficiency. Compr Rev Food Sci Food Saf 2021; 21:642-688. [PMID: 34889039 DOI: 10.1111/1541-4337.12867] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 10/22/2021] [Accepted: 10/23/2021] [Indexed: 12/20/2022]
Abstract
Lipid oxidation is a major concern in the food, cosmetic, and pharmaceutical sectors. The degradation of unsaturated lipids affects the nutritional, physicochemical, and organoleptic properties of products and can lead to off-flavors and to the formation of potentially harmful oxidation compounds. To prevent or slow down lipid oxidation, different antioxidant additives are used alone or in combination to achieve the best possible efficiency with the minimum possible quantities. In manufactured products, that is, heterogeneous systems containing lipids as emulsions or bulk phase, the efficiency of an antioxidant is determined not only by its chemical reactivity, but also by its physical properties and its interaction with other compounds present in the products. The antioxidants most widely used on the industrial scale are probably tocopherols, either as natural extracts or pure synthetic molecules. Considerable research has been conducted on their antioxidant activity, but results regarding their efficiency are contradictory. Here, we review the known mechanisms behind the antioxidant activity of tocopherols and discuss the chemical and physical features that determine their efficacy. We first describe their chemical reactivity linked with the main factors that modulate it between efficient antioxidant capacity and potential prooxidant effects. We then describe their chemical interactions with other molecules (phenolic compounds, metals, vitamin C, carotenes, proteins, and phospholipids) that have potential additive, synergistic, or antagonist effects. Finally, we discuss other physical parameters that influence their activity in complex systems including their specific interactions with surfactants in emulsions and their behavior in the presence of association colloids in bulk oils.
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Affiliation(s)
- Nathalie Barouh
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | | | - Maria Cruz Figueroa-Espinoza
- Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Erwann Durand
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
| | - Pierre Villeneuve
- CIRAD, UMR QUALISUD, Montpellier, France.,Qualisud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, Université de La Réunion, Montpellier, France
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15
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Wang J, Han L, Wang D, Sun Y, Huang J, Shahidi F. Stability and stabilization of omega-3 oils: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.018] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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16
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Characteristic-Aroma-Component-Based Evaluation and Classification of Strawberry Varieties by Aroma Type. Molecules 2021; 26:molecules26206219. [PMID: 34684796 PMCID: PMC8540309 DOI: 10.3390/molecules26206219] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 10/12/2021] [Accepted: 10/12/2021] [Indexed: 11/21/2022] Open
Abstract
The unique fruity aroma of strawberries, a popular fruit of high economic value, is closely related to all the volatile organic compounds (VOCs) contained within them. Despite extensive studies on the identification of VOCs in strawberries, systematic studies on fruit-aroma-related VOCs are few, resulting in a lack of effective standards for accurately distinguishing aroma types. In the present study, solid-phase micro extraction and gas chromatography–mass spectrometry were used to analyze and identify VOCs in the ripe fruit of each of the 16 strawberry varieties at home and abroad and to explore their characteristic aroma components and the classification of such varieties by aroma type. The results suggested remarkable variations in the types and contents of VOCs in different strawberry varieties, of which esters were dominant. The principal volatile components, consisting of four esters, three alcohols, one aldehyde, and one ketone, in 16 strawberry varieties were detected based on the absolute and relative contents of VOCs in the fruit. The characteristic aroma components in strawberries, containing nine esters, six aldehydes, and one alcohol, were determined based on the aroma values of different VOCs, and the characteristic aroma components were divided into five types further based on aroma descriptions. Sixteen strawberry varieties were finally divided into four aroma types, namely, peachy, pineapple, fruity, and floral, based on the contributions of different types. The results provided a basis and standard for classifying strawberries by aroma type, studying the hereditary regularity of the fruity aroma of strawberries, and improving aroma quality.
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17
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Ferreira de Mello BT, Stevanato N, Filho LC, da Silva C. Pressurized liquid extraction of radish seed oil using ethanol as solvent: Effect of pretreatment on seeds and process variables. J Supercrit Fluids 2021. [DOI: 10.1016/j.supflu.2021.105307] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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18
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Hou J, Zhou X, Yu T, Sop RT, Ma J, Wang M, Wu Q, Zheng X, Jiang Z. Ziziphi s
pinosae
Semen Oil Enhance the Oxidative Stability of Soybean Oil under Frying Conditions. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100060] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Juncai Hou
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Xuan Zhou
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Tong Yu
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Ri Tong Sop
- Institute of Food Science HAN DOK SU Pyongyang University of Light Industry Pyongyang 95003 Democratic People's Republic of Korea
| | - Jiage Ma
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Mingli Wang
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Qinrou Wu
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Xiaoyu Zheng
- College of Food Science Northeast Agricultural University Harbin 150030 China
| | - Zhanmei Jiang
- College of Food Science Northeast Agricultural University Harbin 150030 China
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19
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Šeregelj V, Ćetković G, Čanadanović-Brunet J, Šaponjac VT, Vulić J, Lević S, Nedović V, Brandolini A, Hidalgo A. Encapsulation of carrot waste extract by freeze and spray drying techniques: An optimization study. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110696] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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20
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Rusinek R, Kmiecik D, Gawrysiak-Witulska M, Malaga-Toboła U, Tabor S, Findura P, Siger A, Gancarz M. Identification of the Olfactory Profile of Rapeseed Oil as a Function of Heating Time and Ratio of Volume and Surface Area of Contact with Oxygen Using an Electronic Nose. SENSORS 2021; 21:s21010303. [PMID: 33466306 PMCID: PMC7794714 DOI: 10.3390/s21010303] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/10/2020] [Revised: 12/30/2020] [Accepted: 12/31/2020] [Indexed: 02/01/2023]
Abstract
The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by organoleptic assessment. Therefore, the aim of the study was to correlate markers of the loss of the nutritional properties by rapeseed oil related to the frying time and the surface area of contact with oxygen with changes in the profile of volatile compounds. The investigations involved the process of 6-, 12-, and 18-h heating of oil with a surface-to-volume ratio (s/v ratio) of 0.378 cm−1, 0.189 cm−1, and 0.126 cm−1. Samples were analysed to determine changes in the content of polar compounds, colour, fatty acid composition, iodine value, and total chromanol content. The results were correlated with the emission of volatile compounds determined using gas chromatography and an electronic nose. The results clearly show a positive correlation between the qualitative degradation of the oil induced by prolonged heating and the response of the electronic nose to these changes. The three volumes, the maximum reaction of the metal oxide semiconductor chemoresistors, and the content of polar compounds increased along the extended frying time.
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Affiliation(s)
- Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
- Correspondence: ; Tel.: +48-81-744-50-61
| | - Dominik Kmiecik
- Department of Gastronomy Science and Functional Food, Faculty of Food Science and Nutrition, Poznan, University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Marzena Gawrysiak-Witulska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Science, Wojska Polskiego 28, 60-637 Poznan, Poland;
| | - Urszula Malaga-Toboła
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
| | - Sylwester Tabor
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
| | - Pavol Findura
- Department of Machines and Production Biosystems, Faculty of Engineering, Slovak University of Agriculture in Nitra, Hlinku 2, 949 76 Nitra, Slovakia;
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
- Faculty of Production and Power Engineering, University of Agriculture in Krakow, Balicka 116B, 30-149 Krakow, Poland; (U.M.-T.); (S.T.); (M.G.)
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21
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Grajzer M, Szmalcel K, Kuźmiński Ł, Witkowski M, Kulma A, Prescha A. Characteristics and Antioxidant Potential of Cold-Pressed Oils-Possible Strategies to Improve Oil Stability. Foods 2020; 9:E1630. [PMID: 33171600 PMCID: PMC7695170 DOI: 10.3390/foods9111630] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 11/01/2020] [Accepted: 11/06/2020] [Indexed: 01/08/2023] Open
Abstract
The relations of the antiradical capacity to oxidative stability parameters and the contents of fatty acids, sterols, tocopherols, phenols, flavonoids, chlorophyll, Cu, and Fe were assessed in 33 cold-pressed seed oils: Walnut (7 brands of oils), rosehip (3), camelina (6), milk thistle (5), flax (6), and pumpkin (6). The antiradical capacity of oils depended strongly on tocopherol contents with a synergistic effect with polyphenols. The efficacy of tocopherols in cold-pressed oils was accompanied by a negative correlation of their antioxidant capacity with the peroxide value increase after 3 months of shelf life. This study also showed a positive correlation between the content of phytosterols and the antiradical capacity in the lipophilic fraction of cold-pressed oils rich in n-3 polyunsaturated fatty acids (PUFAs). Multiple regression analysis identified groups of antioxidants naturally occurring in cold-pressed oils in relation to their fatty acid composition, which added to the cold-pressed oils could provide possible strategies to improve their stability. Achieving high stability is primarily a result of high phytosterol content exceeding the molar ratio of 1:100 for total phytosterols to α-linolenic acid. However, the molar ratios of tocopherols to linoleic acid below 1:2000 and polyphenols to linoleic acid below 1:3000 does not prevent oxidation in oils with the predominance of linoleic acid.
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Affiliation(s)
- Magdalena Grajzer
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland; (M.W.); (A.P.)
| | - Karolina Szmalcel
- Student Scientific Club at Food Science and Dietetics Department, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland;
| | - Łukasz Kuźmiński
- Department of Process Management, Management Department, Wroclaw University of Economics, 50-556 Wroclaw, Poland;
| | - Mateusz Witkowski
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland; (M.W.); (A.P.)
| | - Anna Kulma
- Department of Genetic Biochemistry, University of Wroclaw, Przybyszewskiego 63/77, 51-148 Wrocław, Poland;
| | - Anna Prescha
- Department of Food Science and Dietetics, Wroclaw Medical University, Borowska 211, 50-556 Wroclaw, Poland; (M.W.); (A.P.)
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22
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Assessment of Soybean Oil Oxidative Stability from Rapid Analysis of its Minor Component Profile. Molecules 2020; 25:molecules25204860. [PMID: 33096833 PMCID: PMC7594062 DOI: 10.3390/molecules25204860] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Revised: 10/17/2020] [Accepted: 10/19/2020] [Indexed: 01/27/2023] Open
Abstract
The minor components of vegetable oils are important for their oxidative stability. In order to know to what extent they can influence oil behaviour under oxidative conditions, two commercial soybean oils, one virgin and the other refined, both with very similar compositions in acyl groups but differing in their minor component profiles, were subjected to accelerated storage conditions. They were characterized by 1H nuclear magnetic resonance (NMR) and direct immersion solid-phase microextraction coupled to gas chromatography/mass spectrometry (DI-SPME-GC/MS), while oil oxidation was monitored by 1H-NMR. The lower levels of tocols and sterols in the virgin oil, together with its higher free fatty acid content when compared to the refined one, result in a lower oxidative stability. This is deduced from faster degradation of acyl groups and earlier generation of hydroperoxides, epoxides, and aldehydes in the virgin oil. These findings reveal that commercial virgin soybean oil quality is not necessarily higher than that of the refined type, and that a simple and rapid analysis of oil minor components by DI-SPME-GC/MS would enable one to establish quality levels within oils originating from the same plant species and similar unsaturation level regarding composition in potentially bioactive compounds and oxidative stability.
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23
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Goritschnig J, Tadus K, König J, Pignitter M. Free Radical Scavenging Activity of Carbonyl-Amine Adducts Formed in Soybean Oil Fortified with Phosphatidylethanolamine. Molecules 2020; 25:molecules25020373. [PMID: 31963288 PMCID: PMC7024298 DOI: 10.3390/molecules25020373] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2019] [Revised: 01/09/2020] [Accepted: 01/16/2020] [Indexed: 12/01/2022] Open
Abstract
Non-enzymatic browning reactions between lipid aldehydes and aminophospholipids might play an important role in the oxidative stability of cold-pressed vegetable oils. We, therefore, aimed to study the Maillard-type reaction between hexanal, a lipid oxidation product of linoleic acid, and phosphatidylethanolamine (PE (16:0/18:1)) at a ratio of 2:1 at conditions representative of the extraction of cold-pressed soybean oils (CPSBO) and determine the radical scavenging activity of the carbonyl-amine adducts with the 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The reaction product, 2-pentyl-3,5-dibutyl-dihydropyridine, could be identified by means of LC-ESI-QTOF-MS/MS. The formation of this nitrogen-containing heterocycle significantly increased with time and temperature (p < 0.05). The products formed during the carbonyl-amine reaction between PE (16:0/18:1) and hexanal at 60 °C showed a radical scavenging activity of approximately 20% (p < 0.05). The fraction, containing 2-pentyl-3,5-dibutyl-dihydropyridine, contributed to, but was not solely responsible for, the radical scavenging activity (p < 0.05). Incubation of CPSBO fortified with PE (16:0/18:1) at 60 °C for 60 min had the strongest radical scavenging activity of 85.1 ± 0.62%. Besides 2-pentyl-3,5-dibutyl-dihydropyridine, other carbonyl-amine adducts might impact the radical scavenging activity of CPSBO as well. The oxidative stability of CPSBO might be increased by promoting the formation of carbonyl-amine reaction products, such as 2-pentyl-3,5-dibutyl-dihydropyridine.
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Affiliation(s)
- Jana Goritschnig
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
| | - Klaudia Tadus
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
| | - Jürgen König
- Department of Nutritional Science, Faculty of Life Sciences, University of Vienna, Vienna 1090, Austria;
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, Vienna 1090, Austria; (J.G.); (K.T.)
- Correspondence: ; Tel.: +43-1-4277-70621
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24
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Grosshagauer S, Milani P, Kraemer K, Mukabutera A, Burkon A, Pignitter M, Bayer S, Somoza V. Inadequacy of nutrients and contaminants found in porridge-type complementary foods in Rwanda. MATERNAL & CHILD NUTRITION 2020; 16:e12856. [PMID: 31183951 PMCID: PMC7038883 DOI: 10.1111/mcn.12856] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 03/26/2019] [Accepted: 06/04/2019] [Indexed: 12/31/2022]
Abstract
Child malnutrition remains persistently high in Rwanda. Complementary foods play a key role in young child nutrition. This study explores the quality and safety of complementary food products available in the Rwandan market. Ten of the most consumed porridge-type complementary food products in Rwanda have been analysed. Mean values of macronutrient and micronutrient contents were compared against three international standards and evaluated against label claims. Mean mycotoxin, microbiological, and pesticide contamination were compared with maximum tolerable limits. Mean energy density (385 kcal/100 g) and total fat content (7.9 g/100 g) were lower than all three international benchmarks. The mean fibre content of 8.5 g/100 g was above the maximum recommended amount of Codex Alimentarius and more than double the amount claimed on labels. Mean levels of vitamin A (retinyl palmitate, 0.54 mg/100 g) and vitamin E (α-tocopherol, 3.7 mg/100 g) fell significantly short of all three standards, whereas calcium and zinc requirements were only partially met. Average iron content was 12.1 mg/100 g. The analysis revealed a mean aflatoxin contamination of 61 μg/kg, and high mold and yeast infestation. Escherichia coli and pesticide residues were found, whereas no heavy metals could be quantitated. Overall, complementary food products in Rwanda show inadequate nutrient contents and high aflatoxin and microbial contamination levels. Improved regulation and monitoring of both local and imported products are needed to improve the quality and safety of complementary foods in Rwanda.
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Affiliation(s)
- Silke Grosshagauer
- Faculty of Chemistry, Department of Physiological ChemistryUniversity of ViennaViennaAustria
| | | | | | - Assumpta Mukabutera
- College of Medicine and Health Sciences, School of Public HealthUniversity of RwandaKigaliRwanda
| | | | - Marc Pignitter
- Faculty of Chemistry, Department of Physiological ChemistryUniversity of ViennaViennaAustria
| | - Sebastian Bayer
- Faculty of Chemistry, Department of Physiological ChemistryUniversity of ViennaViennaAustria
| | - Veronika Somoza
- Faculty of Chemistry, Department of Physiological ChemistryUniversity of ViennaViennaAustria
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25
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Costa e Silva LM, Pereira de Melo ML, Faro Reis FV, Monteiro MC, dos Santos SM, Quadros Gomes BA, Meller da Silva LH. Comparison of the Effects of Brazil Nut Oil and Soybean Oil on the Cardiometabolic Parameters of Patients with Metabolic Syndrome: A Randomized Trial. Nutrients 2019; 12:E46. [PMID: 31877968 PMCID: PMC7019763 DOI: 10.3390/nu12010046] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 12/07/2019] [Accepted: 12/18/2019] [Indexed: 01/15/2023] Open
Abstract
Recent evidence suggests that replacing saturated fat with unsaturated fat is beneficial for cardiovascular health. This study compared the effects of Brazil nut oil (BNO) and soybean oil (SO) supplementation for 30 days on anthropometric, blood pressure, biochemical, and oxidative parameters in patients with metabolic syndrome (MS). Thirty-one patients with MS were randomly allocated to receive 30 sachets with 10 mL each of either BNO (n = 15) or SO (n = 16) for daily supplementation. Variables were measured at the beginning of the study and after 30 days of intervention. No change in anthropometric and blood pressure variables were observed (p > 0.05). Total (p = 0.0253) and low-density lipoprotein (p = 0.0437) cholesterol increased in the SO group. High-density lipoprotein cholesterol decreased (p = 0.0087) and triglycerides increased (p = 0.0045) in the BNO group. Malondialdehyde levels decreased in the BNO group (p = 0.0296) and total antioxidant capacity improved in the SO group (p = 0.0110). Although the addition of oils without lifestyle interventions did not affect anthropometric findings or blood pressure and promoted undesirable results in the lipid profile in both groups, daily supplementation of BNO for 30 days decreased lipid peroxidation, contributing to oxidative stress reduction.
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Affiliation(s)
- Lívia Martins Costa e Silva
- LAMEFI—Laboratory of Physical Measures, Postgraduate Program in Food Science and Technology, Federal University of Para, Belém Pará 66075-900, Brazil
| | | | | | - Marta Chagas Monteiro
- Postgraduate Program in Pharmaceutical Sciences, Federal University of Para, Belém Pará 66075-900, Brazil
| | - Savio Monteiro dos Santos
- Postgraduate Program in Pharmaceutical Sciences, Federal University of Para, Belém Pará 66075-900, Brazil
| | - Bruno Alexandre Quadros Gomes
- Neuroscience and Cellular Biology Postgraduation Program, Biological Science Institute, Federal University of Para, Belém Pará 66075-900, Brazil
| | - Luiza Helena Meller da Silva
- LAMEFI—Laboratory of Physical Measures, Postgraduate Program in Food Science and Technology, Federal University of Para, Belém Pará 66075-900, Brazil
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26
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Tura M, Mandrioli M, Gallina Toschi T. Preliminary Study: Comparison of Antioxidant Activity of Cannabidiol (CBD) and α-Tocopherol Added to Refined Olive and Sunflower Oils. Molecules 2019; 24:E3485. [PMID: 31561446 PMCID: PMC6804254 DOI: 10.3390/molecules24193485] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2019] [Revised: 09/12/2019] [Accepted: 09/24/2019] [Indexed: 12/18/2022] Open
Abstract
This study evaluates the antioxidant activity of cannabidiol (CBD), added to model systems of refined olive (ROO) and sunflower (SO) oils, by measuring the peroxide value, oxidative stability index (OSI), electron spin resonance (ESR) forced oxidation, and DPPH• assays. Free acidity, a parameter of hydrolytic rancidity, was also examined. CBD was compared using the same analytical scheme with α-tocopherol. CBD, compared to α-tocopherol, showed a higher scavenging capacity, measured by DPPH• assay, but not better oxidative stability (OSI) of the oily systems considered. In particular, α-tocopherol (0.5%) showed an antioxidant activity only in SO, registered by an increase of more than 30% of the OSI (from 4.15 ± 0.07 to 6.28 ± 0.11 h). By ESR-forced oxidation assay, the concentration of free radicals (μM) in ROO decreased from 83.33 ± 4.56 to 11.23 ± 0.28 and in SO from 19.21 ± 1.39 to 6.90 ± 0.53 by adding 0.5% α-tocopherol. On the contrary, the addition of 0.5% CBD caused a worsening of the oxidative stability of ROO (from 23.58 ± 0.32 to 17.28 ± 0.18 h) and SO (from 4.93 ± 0.04 to 3.98 ± 0.04 h). Furthermore, 0.5% of CBD did not lower dramatically the concentration of free radicals (μM) as for α-tocopherol, which passed from 76.94 ± 9.04 to 72.25 ± 4.13 in ROO and from 17.91 ± 0.95 to 16.84 ± 0.25 in SO.
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Affiliation(s)
- Matilde Tura
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.
| | - Mara Mandrioli
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Fanin 40, 40127 Bologna, Italy.
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27
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28
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Yimer EM, Tuem KB, Karim A, Ur-Rehman N, Anwar F. Nigella sativa L. (Black Cumin): A Promising Natural Remedy for Wide Range of Illnesses. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE : ECAM 2019; 2019:1528635. [PMID: 31214267 PMCID: PMC6535880 DOI: 10.1155/2019/1528635] [Citation(s) in RCA: 140] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 10/20/2018] [Revised: 02/26/2019] [Accepted: 04/30/2019] [Indexed: 01/16/2023]
Abstract
The seed of Nigella sativa (N. sativa) has been used in different civilization around the world for centuries to treat various animal and human ailments. So far, numerous studies demonstrated the seed of Nigella sativa and its main active constituent, thymoquinone, to be medicinally very effective against various illnesses including different chronic illness: neurological and mental illness, cardiovascular disorders, cancer, diabetes, inflammatory conditions, and infertility as well as various infectious diseases due to bacterial, fungal, parasitic, and viral infections. In spite of limited studies conducted so far, the promising efficacy of N. sativa against HIV/AIDS can be explored as an alternative option for the treatment of this pandemic disease after substantiating its full therapeutic efficacy. Moreover, the strong antioxidant property of this valued seed has recently gained increasing attention with regard to its potential role as dietary supplement with minimal side effects. Besides, when combined with different conventional chemotherapeutic agents, it synergizes their effects resulting in reducing the dosage of concomitantly used drugs with optimized efficacy and least and/or no toxicity. A number of pharmaceutical and biological properties have been ascribed to seeds of N. sativa. The present review focuses on the profile of high-value components along with traditional medicinal and biological principles of N. sativa seed and its oil so as to explore functional food and nutraceutical potential of this valued herb.
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Affiliation(s)
- Ebrahim M. Yimer
- Department of Pharmacology and Toxicology, College of Health Sciences, Mekelle University, Ethiopia
| | - Kald Beshir Tuem
- Department of Pharmacology and Toxicology, College of Health Sciences, Mekelle University, Ethiopia
| | - Aman Karim
- Department of Pharmacognosy, College of Health Sciences, Mekelle University, Ethiopia
| | - Najeeb Ur-Rehman
- Department of Pharmacology, College of Pharmacy, Prince Sattam Bin Abdulaziz University, Al-Kharj, Saudi Arabia
| | - Farooq Anwar
- Department of Chemistry, University of Sargodha, Sargodha, Pakistan
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29
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Bioactive Compounds, Nutritional Quality and Oxidative Stability of Cold-Pressed Camelina (Camelina sativa L.) Oils. APPLIED SCIENCES-BASEL 2018. [DOI: 10.3390/app8122606] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
In this study, 29 cold-pressed camelina (Camelina sativa L.) oils, pressed from seeds grown in Poland and purchased directly from local producers, were analyzed. The degree of change in the tested oils’ characteristic hydrolytic and oxidative lipid values was determined. Oxidative stability was determined using the Rancimat and PDSC methods. Fatty acid and phytosterol contents were determined by GC-FID, and tocopherols by HPLC. The analyzed oils were characterized by good, but variable, quality, and met the requirements specified for cold-pressed edible oils. Highly desirable fatty acid composition, low SFA content (about 6%), high α-linolenic acid content (34.7–37.1%), and optimal PUFA n-3 to PUFA n-6 ratio (1.79–2.17) were shown. The high nutritional value of camelina oils was confirmed on the basis of high contents of tocopherols (55.8–76.1 mg/100 g), phytosterols (331–442 mg/100 g), and carotenoids (103–198 mg of β-carotene/kg). The optimal nutritional quality indices were as follows: 0.05–0.07 for the atherogenicity index (AI), and 0.1–0.2 for the thrombogenicity index (TI). The significant impact of primary (PV) and total oxidation (TOTOX) of camelina oil on oxidative stability was evaluated using Rancimat and PDSC methods. Both methods were also confirmed to be appropriate for the assessment of the oxidative stability of camelina oils.
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