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Islam M, Kaczmarek A, Grygier A, Tomaszewska-Gras J. DSC Phase Transition Profiles Analyzed by Control Charts to Determine Markers for the Authenticity and Deterioration of Flaxseed Oil during Storage. Foods 2023; 12:2954. [PMID: 37569223 PMCID: PMC10418391 DOI: 10.3390/foods12152954] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 07/30/2023] [Accepted: 08/02/2023] [Indexed: 08/13/2023] Open
Abstract
An approach of implementing X-bar and R control charts as a statistical control tool to monitor the changes in the melting profile of fresh and stored flaxseed oils by differential scanning calorimetry (DSC) was used. Phase transition melting profiles were collected after 0, 2, 4, and 6 months of storing flaxseed oils, originating from five different cultivars. Four peaks at around -36, -30, -25, and -12 °C were identified using the deconvolution analysis procedure, which enabled the data to be collected at peak temperature (T), peak height (h), the peak area (A), and the percentages of the area (P A), as well as the ratio calculated from these parameters. Control charts obtained for the second peak of the melting profile showed a significant decrease of peak height (h2) from 0.50 to 0.39 W/g and the percentage of the area (P A2) from 50 to 38%, within the storage time (p ≤ 0.05); thus, they were considered to be indicators of oil deterioration. Strong negative correlations of the unstable parameters of DSC with chemical indicators of the oils' oxidative stability (PV, p-AV, TOTOX) were found. For DSC parameters, related to the first peak (h1, A1) and the third peak (h3, A3), changes were statistically not significant within storage (p > 0.05); thus, they can be used as markers of flaxseed oil authenticity. The study demonstrated that X-bar and R control charts could effectively monitor changes in the specific peaks and calculated ratios from the DSC melting profile of fresh and stored flaxseed oils, serving as reliable indicators of oil deterioration.
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Affiliation(s)
- Mahbuba Islam
- Department of Food Quality and Safety Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland; (M.I.); (A.K.)
| | - Anna Kaczmarek
- Department of Food Quality and Safety Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland; (M.I.); (A.K.)
| | - Anna Grygier
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland;
| | - Jolanta Tomaszewska-Gras
- Department of Food Quality and Safety Management, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland; (M.I.); (A.K.)
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2
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Hammerschick T, Wagner T, Deser C, Vetter W. Isolation of plastochromanol-8 from flaxseed oil by countercurrent separation methods. Food Chem 2023; 409:135345. [PMID: 36592601 DOI: 10.1016/j.foodchem.2022.135345] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 12/21/2022] [Accepted: 12/27/2022] [Indexed: 12/29/2022]
Abstract
The naturally occurring antioxidant plastochromanol-8 (PC-8) is a member of the tocochromanol (vitamin E) family which features eight unsaturated isoprene units in the side chain compared to three in the case of γ-tocotrienol. Due to the lack of a commercially available PC-8 standard, we developed a route to gain relevant amounts of highly pure PC-8. Specifically, ∼320 g flaxseed oil was saponified and the bulky PC-8 was enriched by gel permeation chromatography. It followed countercurrent chromatography using the solvent system n-hexane/benzotrifluoride/acetonitrile (20:7:13, v/v/v). The final purification was achieved by centrifugal partition chromatography using the novel solvent system hexamethyldisiloxane/acetonitrile (1:1, v/v). This step provided ∼26 mg PC-8 (>99.5 %, according to HPLC, GC and NMR analysis). Two further, hitherto unknown minor tocochromanols (<1 % of PC-8) were detected and could be identified to be plastochromanol-7 (PC-7) and plastochromanol-9 (PC-9), i.e. tocochromanols with seven and nine unsaturated isoprene units, respectively, in the side chain.
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Affiliation(s)
- Tim Hammerschick
- University of Hohenheim, Institute of Food Chemistry, Department of Food Chemistry (170b), D-70593 Stuttgart, Germany
| | - Tim Wagner
- University of Hohenheim, Institute of Food Chemistry, Department of Food Chemistry (170b), D-70593 Stuttgart, Germany
| | - Christina Deser
- University of Hohenheim, Institute of Food Chemistry, Department of Food Chemistry (170b), D-70593 Stuttgart, Germany
| | - Walter Vetter
- University of Hohenheim, Institute of Food Chemistry, Department of Food Chemistry (170b), D-70593 Stuttgart, Germany.
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3
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Zwyrzykowska-Wodzińska A, Bielas W, Niżański W, Jankowska-Mąkosa A, Knecht D. Dietary Supplementation with Linseed Oil Ethyl Esters Improves Sexual Behavior and Chosen Seminal Parameters in Porcine Species. Animals (Basel) 2023; 13:ani13081347. [PMID: 37106910 PMCID: PMC10135287 DOI: 10.3390/ani13081347] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Revised: 04/05/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Numerous studies have shown that improvements in the sperm and semen quality of males of many species can be achieved with appropriate dietary supplements added to feed or fodder. Particularly promising seems to be the inclusion of omega polyunsaturated fatty acids in the diets of males. Among other things, it has been shown that linseed oil ethyl esters (EELO can be an excellent source of omega 3 polyunsaturated fatty acids in animal diets. These compounds are more durable and resistant to oxidation, epoxidation and resinification processes, and do not exhibit toxic properties in living organisms. At present, there is a lack of data in the literature on the enrichment of boar diets with EELO. The purpose of this study was to analyze the effects of the addition of EELO to boar diets on the properties of sperm in fresh semen. The study was conducted during the summer on semen collected from 12 boars of the line 990. Linseed oil ethyl esters were administered in each feeding at a rate of 3.0% (45 mL each) in basal diets for each boar on a daily basis for 16 weeks. Ejaculates were collected manually by the gloved-hand technique, at one-week intervals for eight-week periods, from the eighth week onwards after the start of feeding. Eight ejaculates were collected from each boar, totaling 96 samples. The addition of EELO to the diets of boars caused an increase in sperm viability (p < 0.001), semen volume (310 mL versus 216 mL, p < 0.001) and sperm concentration (331 versus 216 million per mL, p < 0.001). Furthermore, in the experimental animals, there was a decrease in the percentage of spermatozoa exhibiting DNA fragmentation. The experimental boars also showed an increase in the percentage of gametes without apoptosis and capacitation and an increase in the percentage of viable spermatozoa not showing lipid peroxidation membranes. Consequently, EELO nutritional supplementation resulted in the improved quality of the fresh semen of boars.
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Affiliation(s)
| | - Wiesław Bielas
- Department of Reproduction and Clinic of Farm Animal, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland
| | - Wojciech Niżański
- Department of Reproduction and Clinic of Farm Animal, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland
| | - Anna Jankowska-Mąkosa
- Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland
| | - Damian Knecht
- Institute of Animal Breeding, Wroclaw University of Environmental and Life Sciences, 50-375 Wroclaw, Poland
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4
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Effect of Ferulic Acid and Its Derivatives on Cold-Pressed Flaxseed Oil Oxidative Stability and Bioactive Compounds Retention during Oxidation. Foods 2023; 12:foods12051088. [PMID: 36900605 PMCID: PMC10000395 DOI: 10.3390/foods12051088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/27/2023] [Accepted: 03/01/2023] [Indexed: 03/08/2023] Open
Abstract
Ferulic acid (FA) is a naturally occurring phenolic antioxidant that is widely used in the food, pharmaceutical, and cosmetic industries due to its low toxicity. Its derivatives also find numerous industrial applications and may have even higher biological activity than ferulic acid. In this study, the effect of the addition of FA and its derivatives-including vanillic acid (VA), dihydroferulic acid (DHFA), and 4-vinylguaiacol (4-VG)-on the oxidative stability of cold-pressed flaxseed oil and the degradation of bioactive compounds during oxidation was investigated. The results showed that FA and its derivatives affected the oxidative stability of flaxseed oil, but their antioxidant activity depended on the concentration (25-200 mg/100 g oil) and temperature of treatment (60-110 °C). Based on Rancimat test results, flaxseed oil oxidative stability predicted at 20 °C increased linearly with ferulic acid concentration, while its derivatives effectively prolonged the induction time at lower concentrations (50-100 mg/100 g oil). The addition of phenolic antioxidants (80 mg/100 g) generally showed a protective effect against polyunsaturated fatty acids (DHFA and 4-VG), sterols (4-VG), tocols (DHFA), squalene, and carotenoids (FA). The exception was VA, which increased the degradation of most bioactive compounds. It is believed that adding properly composed mixtures of FA and its derivatives (DHFA and 4-VG) can extend the shelf life of flaxseed oil and provide nutritional benefits.
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5
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Omeje KO, Ezema BO, Ozioko JN, Omeje HC, Ossai EC, Eze SOO, Okpala COR, Korzeniowska M. Biochemical characterization of Soxhlet-extracted pulp oil of Canarium schweinfurthii Engl. fruit in Nigeria. Sci Rep 2022; 12:10291. [PMID: 35717414 PMCID: PMC9206677 DOI: 10.1038/s41598-022-14381-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Accepted: 06/06/2022] [Indexed: 11/29/2022] Open
Abstract
Characterization and further development of underutilized/underexploited indigenous tropical seed oils are essential to supplement both nutritional and industrial needs of an ever-increasing African (and global) population. Before now and to our best knowledge, the previous research involved Canarium schweinfurthii Engl. fruit specific to Nigeria appear to have been more on the evaluation of seed, pulp, and essential oils (from the seed), but much less on the pulp oil. To supplement existing information, this current work has aimed to biochemically characterize the Soxhlet-extracted pulp oil of C. schweinfurthii fruit gathered from a community situated in the South-east of Nigeria. Specifically, the biochemical characterization comprised the determinations of proximate compositions, lipid peroxidation, fatty acid profile, as well as carotenoids, sterols, and tocopherols. Processing the fruit sample to pulp oil involved, among others, oven-drying, and grinding, prior to the Soxhlet extraction. Results of proximate components of C. schweinfurthii pulp oil showed the following trend: crude fat content (~ 49.32%) > carbohydrates (~ 37.93%) > moisture content (~ 8.62%) > ash content (~ 3.74%) > crude protein content (~ 0.39%) values. The lipid peroxidation attributes comprised acid (~ 23.60 mg KOH/g), peroxide (~ 33.91 mEq. O2/kg), iodine (~ 58.3 g/100 g), and saponification (~ 138.21 mg KOH/g) values. In addition to the free (~ 13.8%), saturated (~ 9.74%), and unsaturated (~ 90.26%) fatty acids, a total of fifteen (15) fatty acid methyl esters (FAMEs) spectral peaks were found, from caprylic acid (C8:0) to lignoceric acid (C24:0). Total tocopherol concentration amounted to ~ 73 mg/100 g, which comprised α, β, γ-tocopherol, and δ-tocotrienol, with fair concentrations of carotenoids and sterols. Overall, the C. schweinfurthii pulp oil—biochemically competitive with a high concentration of unsaturated fatty acid, tocopherol, and sterol, suggests strong industrial promise.
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Affiliation(s)
- Kingsley O Omeje
- Department of Biochemistry, University of Nigeria, Nsukka, Enugu, Nigeria
| | - Benjamin O Ezema
- Department of Biochemistry, University of Nigeria, Nsukka, Enugu, Nigeria
| | - Juliet N Ozioko
- Department of Biochemistry, University of Nigeria, Nsukka, Enugu, Nigeria
| | - Henry C Omeje
- Department of Biochemistry, University of Port Harcourt, Port Harcourt, Rivers State, Nigeria
| | - Emmanuel C Ossai
- Department of Biochemistry, University of Nigeria, Nsukka, Enugu, Nigeria.
| | - Sabinus O O Eze
- Department of Biochemistry, University of Nigeria, Nsukka, Enugu, Nigeria
| | - Charles Odilichukwu R Okpala
- Department of Functional Foods Product Development, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland.
| | - Małgorzata Korzeniowska
- Department of Functional Foods Product Development, Wrocław University of Environmental and Life Sciences, 51-630, Wrocław, Poland
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6
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Özkılıç S, Arslan D. Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.0324211] [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
Oil yield and the properties of oil can be improved with various enzymatic pre-treatments before obtaining oil from oilseeds by cold-press extraction. A commercial mixture of pectolytic enzymes was used in this study. In addition, apple seed meal as a source of β-glucosidase enzyme and citric acid were applied to oilseeds (pumpkin, terebinth and flaxseed) as pre-treatments. The results were evaluated by comparing the effects of the pre-treatments on oil yield and properties. Enzyme preparate could increase the oil yield of pumpkin seeds (~300%) and flaxseed (151%). Significant increases in the phenolic contents of terebinth (from 91.67 to 319.33 mg GAE/kg) and flaxseed oils (from 12.03 to 40.47 mg GAE/kg) were achieved by citric acid and enzymatic pre-treatments. These two pre-treatments were also effective in terms of peroxide formation and oxidative stability in terebinth oil. With the help of the pre-treatments applied to oilseeds it was possible to increase the transition of phenolics from seeds to oil for terebinth oil with increase ratios of 245% for citric acid, 248% for the enzymatic process compared to the control.
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7
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Kaboré K, Konaté K, Sama H, Dakuyo R, Sanou A, Bazié D, Diao M, Dicko MH. Evaluation of the physicochemical parameters of edible oils sold in the three cities of Burkina Faso. Food Sci Nutr 2022; 10:2029-2035. [PMID: 35702288 PMCID: PMC9179140 DOI: 10.1002/fsn3.2819] [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: 10/21/2021] [Revised: 02/22/2022] [Accepted: 02/24/2022] [Indexed: 01/18/2023] Open
Abstract
The edible oil needs of African countries are met by imported or locally produced ones. Therefore, consumers are generally confronted with a choice of edible oils of poorly controlled quality. However, quality control of edible oils for local consumption is of high necessity. This study aimed to assess the quality of edible oils sold and consumed in some cities in Burkina Faso. Oil samples collected in the cities of Dédougou, Koudougou, and Nouna were used for several analyses. Oil samples from palm, refined and unrefined cottonseed, and groundnut were collected. Standard methods were used to assess the physicochemical quality parameters of the oils, including the peroxide value, water and volatile matter content, acid value, traces of soap, and mineral oil contents. The parameters varied significantly depending on the oil type, but not by the locality of origin. The peroxide indices had varied from 3.24 to 39.99 mEq O2/kg oil. The acid indices varied from 0.22 mg KOH/g to 1.24 mg KOH/g. The water and volatile matter contents ranged from 0.04% to 0.88%. The test for traces of soap gave values ranging from 0 to 76 ppm. For the mineral oil test, four samples of cottonseed oil collected in Dedougou gave positive results. Compared to international reference standards, in particular the Codex Alimentarius standard, it may constitute a health risk for consumers. The poor storage, distribution, and marketing conditions of the oils could explain their poor quality. In order to provide consumers with quality oils, regular controls must be undertaken in the places where the oils are stored and/or marketed.
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Affiliation(s)
- Kabakdé Kaboré
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Kiéssoun Konaté
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Hemayoro Sama
- Laboratory of Biochemistry and Applied Chemistry University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Roger Dakuyo
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Abdoudramane Sanou
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - David Bazié
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Mamounata Diao
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
| | - Mamoudou Hama Dicko
- Laboratory of Biochemistry, Biotechnology, Food Technology and Nutrition University Joseph Ki-ZERBO Ouagadougou Burkina Faso
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8
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Gutiérrez‐Luna K, Ansorena D, Astiasarán I. Fatty acid profile, sterols, and squalene content comparison between two conventional (olive oil and linseed oil) and three non‐conventional vegetable oils (echium oil, hempseed oil, and moringa oil). J Food Sci 2022; 87:1489-1499. [PMID: 35279846 PMCID: PMC9313813 DOI: 10.1111/1750-3841.16111] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/11/2022] [Accepted: 02/14/2022] [Indexed: 12/31/2022]
Abstract
Abstract New sources of bioactive compounds are constantly explored for reformulating healthier foods. This work aimed to explore and characterize the fatty acid profile and sterol content of three non‐conventional oils used in functional food products (hempseed oil, moringa oil, and echium oil) and to compare them with two conventional ones (extra virgin olive oil [EVOO] and linseed oil). Oxidative stability was assessed by determining their acidity value and peroxide content. All oils showed adequate values for acidity and oxidation status. Echium and hempseed oils showed a high content of polyunsaturated fatty acids (>70%), especially omega‐3 fatty acids, while moringa oil was rich in oleic acid. Echium oil, hempseed oil, and moringa oil presented higher sterol content than EVOO, but lower than that of linseed oil. Sitosterol was the most abundant sterol in all samples (97.88–275.36 mg/100 g oil), except in echium oil, where campesterol (170.62 mg/100 g oil) was the major sterol. Squalene was only found in significant amounts in EVOO. In conclusion, non‐conventional oils seem to be interesting sources of bioactive compounds and have great potential for the food industry. Practical Application Non‐conventional vegetable oils can be used as alternative sources of lipids in a variety of food products. Additionally, these oils have great potential to be included in the formulation of functional ingredients for the delivery of omega‐3 fatty acids, antioxidants, fiber, among others.
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Affiliation(s)
- Katherine Gutiérrez‐Luna
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition University of Navarra Pamplona Spain
| | - Diana Ansorena
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition University of Navarra Pamplona Spain
| | - Iciar Astiasarán
- Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy and Nutrition University of Navarra Pamplona Spain
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9
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Castellaneta A, Losito I, Leoni B, Santamaria P, Calvano CD, Cataldi TRI. Glycerophospholipidomics of Five Edible Oleaginous Microgreens. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:2410-2423. [PMID: 35144380 DOI: 10.1021/acs.jafc.1c07754] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Microgreens are a special type of vegetal product, born as a culinary novelty (traditionally used to garnish gourmet dishes) and then progressively studied for their potentially high content in nutraceuticals, like polyphenolic compounds, carotenoids, and glucosinolates, also in the perspective of implementing their cultivation in space stations/colonies. Among further potential nutraceuticals of microgreens, lipids have received very limited attention so far. Here, glycerophospholipids contained in microgreens of typical oleaginous plants, namely, soybean, chia, flax, sunflower, and rapeseed, were studied using hydrophilic interaction liquid chromatography (HILIC), coupled to high-resolution Fourier transform mass spectrometry (FTMS) or low-resolution collisionally induced dissociation tandem mass spectrometry (CID-MS2) with electrospray ionization (ESI). Specifically, this approach was employed to obtain qualitative and quantitative profiling of the four main classes of glycerophospholipids (GPL) found in the five microgreens, i.e., phosphatidylcholines (PC), phosphatidylethanolamines (PE), phosphatidylglycerols (PG), and phosphatidylinositols (PI). Saturated chains with 16 and 18 carbon atoms and unsaturated 18:X (with X = 1-3) chains emerged as the most common fatty acyl substituents of those GPL; a characteristic 16:1 chain (including a C═C bond between carbon atoms 3 and 4) was also found in some PG species. Among polyunsaturated acyl chains, the 18:3 one, likely referred mainly to α-linolenic acid, exhibited a relevant incidence, with the highest estimated amount (corresponding to 160 mg per 100 g of lyophilized vegetal tissue) found for chia. This outcome opens interesting perspectives for the use of oleaginous microgreens as additional sources of essential fatty acids, especially in vegetarian/vegan diets.
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10
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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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11
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Xu Z, Liu S, Shen M, Xie J, Yang J. Evaluation of trans fatty acids, carbonyl compounds and bioactive minor components in commercial linseed oils. Food Chem 2022; 369:130930. [PMID: 34469834 DOI: 10.1016/j.foodchem.2021.130930] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 08/03/2021] [Accepted: 08/19/2021] [Indexed: 01/10/2023]
Abstract
Trans fatty acids (TFAs), associated with the risks of coronary heart disease and diabetes, are formed by isomerization of unsaturated fatty acids during refining of linseed oils. In this study, TFAs and the chemical characteristics (acid value, peroxide value, carbonyl compounds, bioactive minor components and fatty acids) in 32 commercial linseed oils were investigated, and the correlation among them were further analyzed. Results showed that C18:3 TFAs were predominant TFAs in linseed oils and about 9% of the samples had TFA contents above 2 g/100 g fat, as well as the average level of TFA in the refined samples was higher than that in the unrefined oils. The correlation analyses suggested C18:3 TFAs exhibited significant negative correlations with acid value, levels of acetone, trans-2-nonenal, campesterol and α-linolenic acid. These results provided a comprehensive insight of TFAs in linseed oil and had important implications for consumers and linseed oil industry.
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Affiliation(s)
- Zihan Xu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Shanshan Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Mingyue Shen
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Department of Entomology and Nematology, University of California, Davis, CA 95616, USA.
| | - Jianhua Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Jun Yang
- Department of Entomology and Nematology, University of California, Davis, CA 95616, USA.
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12
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Huang J, Lu Y, Jin J, Song Z, Tang J. Chemical transesterification of flaxseed oil and medium‐chain triacylglycerols: MLCT yield, DAG content, physicochemical properties, minor compounds and oxidation stability. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15173] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Jianhua Huang
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Yanting Lu
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Jun Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Zhihua Song
- International Joint Research Laboratory for Lipid Nutrition and Safety Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Junjun Tang
- Jiangsu Xingfumen Grain and Oil Co. LTD Taixing 225442 China
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13
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Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Mikołajczak N, Tańska M, Ogrodowska D. Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.046] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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15
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Alasalvar C, Chang SK, Bolling B, Oh WY, Shahidi F. Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:2382-2427. [PMID: 33719194 DOI: 10.1111/1541-4337.12730] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 01/28/2021] [Accepted: 02/02/2021] [Indexed: 02/06/2023]
Abstract
Seeds play important roles in human nutrition and health since ancient time. The term "specialty" has recently been applied to seeds to describe high-value and/or uncommon food products. Since then, numerous studies have been conducted to identify various classes of bioactive compounds, including polyphenols in specialty seeds. This review discusses nutrients, fat-soluble bioactives, polyphenols/bioactives, antioxidant activity, bioavailability, health benefits, and safety/toxicology of commonly consumed eight specialty seeds, namely, black cumin, chia, hemp, flax, perilla, pumpkin, quinoa, and sesame. Scientific results from the existing literature published over the last decade have been compiled and discussed. These specialty seeds, having numerous fat-soluble bioactives and polyphenols, together with their corresponding antioxidant activities, have increasingly been consumed. Hence, these specialty seeds can be considered as a valuable source of dietary supplements and functional foods due to their health-promoting bioactive components, polyphenols, and corresponding antioxidant activities. The phytochemicals from these specialty seeds demonstrate bioavailability in humans with promising health benefits. Additional long-term and well-design human intervention trials are required to ascertain the health-promoting properties of these specialty seeds.
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Affiliation(s)
| | - Sui Kiat Chang
- Department of Horticulture, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Bradley Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Won Young Oh
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
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16
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Effect of barberry (Berberis vulgaris) fruit powder on the quality and shelf life stability of puffed corn extrude. NFS JOURNAL 2021. [DOI: 10.1016/j.nfs.2020.12.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Dedebas T, Ekici L, Sagdic O. Chemical characteristics and storage stabilities of different cold‐pressed seed oils. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15107] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Tugba Dedebas
- Bolvadin Vocational School Food Technology Department Afyon Kocatepe University Afyon Turkey
| | - Lutfiye Ekici
- Engineering Faculty Food Engineering Department Erciyes University Kayseri Turkey
| | - Osman Sagdic
- Chemical and Metallurgical Faculty Food Engineering Department Yıldız Technical University Istanbul Turkey
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18
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Drinić Z, Mudrić J, Zdunić G, Bigović D, Menković N, Šavikin K. Effect of pomegranate peel extract on the oxidative stability of pomegranate seed oil. Food Chem 2020; 333:127501. [DOI: 10.1016/j.foodchem.2020.127501] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 06/29/2020] [Accepted: 07/03/2020] [Indexed: 11/30/2022]
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19
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Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil. Food Chem 2020; 326:126974. [DOI: 10.1016/j.foodchem.2020.126974] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 04/10/2020] [Accepted: 05/03/2020] [Indexed: 01/31/2023]
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20
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Mikołajczak N, Sobiechowska DA, Tańska M. Edible flowers as a new source of natural antioxidants for oxidative protection of cold-pressed oils rich in omega-3 fatty acids. Food Res Int 2020; 134:109216. [DOI: 10.1016/j.foodres.2020.109216] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2019] [Revised: 03/31/2020] [Accepted: 04/01/2020] [Indexed: 12/15/2022]
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21
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Ogrodowska D, Tańska M, Brandt W, Czaplicki S. Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/120314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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22
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Ogrodowska D, Laaksonen O, Tańska M, Konopka I, Linderborg KM. Pumpkin oil addition and encapsulation process as methods to improve oxidative stability of fish oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109142] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Varas Condori MA, Pascual Chagman GJ, Barriga-Sanchez M, Villegas Vilchez LF, Ursetta S, Guevara Pérez A, Hidalgo A. Effect of tomato (Solanum lycopersicum L.) lycopene-rich extract on the kinetics of rancidity and shelf-life of linseed (Linum usitatissimum L.) oil. Food Chem 2020; 302:125327. [DOI: 10.1016/j.foodchem.2019.125327] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Revised: 08/02/2019] [Accepted: 08/02/2019] [Indexed: 01/28/2023]
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24
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Śpitalniak-Bajerska K, Kupczyński R, Szumny A, Kucharska AZ, Vogt A. Lyophilized apples on flax oil and ethyl esters of flax oil - stability and antioxidant evaluation. OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Abstract
AbstractThe research aimed to assess the effect of whole lyophilized apples added to flax oil or flax ethyl esters for oxidation processes and fatty acid profiles. The samples were washed with nitrogen and sealed in PE pouches. The analyses were performed on day 0 and afterwards on 7th, 14th, 28th, 56th and 84th day of storage. The antioxidant capacity was determined by stating in the samples DPPH, ABTS•+, and FRAP. Fatty acid profiles of the test samples were analyzed using GC-MS. The addition of lyophilized apples did not limit the decrease in C18: 3, n-3 after storage. The reduction of free radicals (ABTS, DPPH) was the lowest in samples with ethyl esters mixed with lyophilized apples rather than in the case of specimens that were a mixture of flax oil and lyophilized apples. The addition of lyophilized apples limited the decrease of IV and PV in ethyl esters, and in the case of flax oil AV. Obtained data show the possibility of wider usage of apple for the improvement of stability of the ethyl esters or flax oils and at the same time there are the real possibilities of the development of such kinds of preparations for the feeding industry.
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Affiliation(s)
- Kinga Śpitalniak-Bajerska
- Department of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38c, 51-630Wroclaw, Poland
| | - Robert Kupczyński
- Department of Environment Hygiene and Animal Welfare, Faculty of Biology and Animal Science, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 38c, 51-630Wroclaw, Poland
| | - Antoni Szumny
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Norwida 25, 50-375Wroclaw, Poland
| | - Alicja Zofia Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Chelmonskiego 37, 51-630Wroclaw, Poland
| | - Andrzej Vogt
- Department Of Chemistry, University Of Wroclaw, Fryderyka Joliot-Curie 14, 50-383WrocławPoland
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25
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Fractionation of sterols, tocols and squalene in flaxseed oils under the impact of variable conditions of supercritical CO2 extraction. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103261] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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26
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Styrczewska M, Zuk M, Boba A, Zalewski I, Kulma A. Use of Natural Components Derived from Oil Seed Plants for Treatment of Inflammatory Skin Diseases. Curr Pharm Des 2019; 25:2241-2263. [PMID: 31333096 DOI: 10.2174/1381612825666190716111700] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Accepted: 07/01/2019] [Indexed: 12/28/2022]
Abstract
The incidence of inflammatory skin diseases is increasing, so the search for relevant therapeutics is of major concern. Plants are rich in phytochemicals which can alleviate many symptoms. In this review, we concentrate on compounds found in the seeds of widely cultivated plants, regularly used for oil production. The oils from these plants are often used to alleviate the symptoms of inflammatory diseases through synergetic action of unsaturated fatty acids and other phytochemicals most commonly derived from the terpenoid pathway. The knowledge of the chemical composition of oil seeds and the understanding of the mechanisms of action of single components should allow for a more tailored approach for the treatment for many diseases. In many cases, these seeds could serve as an efficient material for the isolation of pure phytochemicals. Here we present the content of phytochemicals, assumed to be responsible for healing properties of plant oils in a widely cultivated oil seed plants and review the proposed mechanism of action for fatty acids, selected mono-, sesqui-, di- and triterpenes, carotenoids, tocopherol and polyphenols.
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Affiliation(s)
- Monika Styrczewska
- Department of Genetic Biochemistry, Faculty of Biotechnology, Wroclaw University, Wroclaw, Poland
| | - Magdalena Zuk
- Department of Genetic Biochemistry, Faculty of Biotechnology, Wroclaw University, Wroclaw, Poland
| | - Aleksandra Boba
- Department of Genetic Biochemistry, Faculty of Biotechnology, Wroclaw University, Wroclaw, Poland
| | - Iwan Zalewski
- Department of Genetic Biochemistry, Faculty of Biotechnology, Wroclaw University, Wroclaw, Poland
| | - Anna Kulma
- Department of Genetic Biochemistry, Faculty of Biotechnology, Wroclaw University, Wroclaw, Poland
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27
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Gohil N, Bhattacharjee G, Khambhati K, Braddick D, Singh V. Corrigendum: Engineering Strategies in Microorganisms for the Enhanced Production of Squalene: Advances, Challenges and Opportunities. Front Bioeng Biotechnol 2019; 7:114. [PMID: 31192199 PMCID: PMC6547300 DOI: 10.3389/fbioe.2019.00114] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Accepted: 05/07/2019] [Indexed: 01/05/2023] Open
Abstract
[This corrects the article DOI: 10.3389/fbioe.2019.00050.].
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Affiliation(s)
- Nisarg Gohil
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Gargi Bhattacharjee
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Khushal Khambhati
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Darren Braddick
- Department of R&D, Cementic S. A. S., Genopole, Paris, France
| | - Vijai Singh
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
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28
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Mikołajczak N, Tańska M, Konopka I. Impact of the addition of 4-vinyl-derivatives of ferulic and sinapic acids on retention of fatty acids and terpenoids in cold-pressed rapeseed and flaxseed oils during the induction period of oxidation. Food Chem 2019; 278:119-126. [DOI: 10.1016/j.foodchem.2018.11.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2018] [Revised: 10/02/2018] [Accepted: 11/01/2018] [Indexed: 11/27/2022]
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29
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Gohil N, Bhattacharjee G, Khambhati K, Braddick D, Singh V. Engineering Strategies in Microorganisms for the Enhanced Production of Squalene: Advances, Challenges and Opportunities. Front Bioeng Biotechnol 2019; 7:50. [PMID: 30968019 PMCID: PMC6439483 DOI: 10.3389/fbioe.2019.00050] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Accepted: 03/01/2019] [Indexed: 12/20/2022] Open
Abstract
The triterpene squalene is a natural compound that has demonstrated an extraordinary diversity of uses in pharmaceutical, nutraceutical, and personal care industries. Emboldened by this range of uses, novel applications that can gain profit from the benefits of squalene as an additive or supplement are expanding, resulting in its increasing demand. Ever since its discovery, the primary source has been the deep-sea shark liver, although recent declines in their populations and justified animal conservation and protection regulations have encouraged researchers to identify a novel route for squalene biosynthesis. This renewed scientific interest has profited from immense developments in synthetic biology, which now allows fine-tuning of a wider range of plants, fungi, and microorganisms for improved squalene production. There are numerous naturally squalene producing species and strains; although they generally do not make commercially viable yields as primary shark liver sources can deliver. The recent advances made toward improving squalene output from natural and engineered species have inspired this review. Accordingly, it will cover in-depth knowledge offered by the studies of the natural sources, and various engineering-based strategies that have been used to drive the improvements in the pathways toward large-scale production. The wide uses of squalene are also discussed, including the notable developments in anti-cancer applications and in augmenting influenza vaccines for greater efficacy.
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Affiliation(s)
- Nisarg Gohil
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Gargi Bhattacharjee
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Khushal Khambhati
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
| | - Darren Braddick
- Department of R&D, Cementic S. A. S., Genopole, Paris, France
| | - Vijai Singh
- School of Biological Sciences and Biotechnology, Institute of Advanced Research, Koba Institutional Area, Gandhinagar, India
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30
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Szumała P, Wysocka I. Effect of gelation and storage conditions on the oxidative stability of microemulsion and nanoemulsion delivery systems. Eur J Pharm Sci 2018; 124:17-25. [DOI: 10.1016/j.ejps.2018.08.021] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Revised: 08/16/2018] [Accepted: 08/17/2018] [Indexed: 01/17/2023]
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31
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Lou-Bonafonte JM, Martínez-Beamonte R, Sanclemente T, Surra JC, Herrera-Marcos LV, Sanchez-Marco J, Arnal C, Osada J. Current Insights into the Biological Action of Squalene. Mol Nutr Food Res 2018; 62:e1800136. [PMID: 29883523 DOI: 10.1002/mnfr.201800136] [Citation(s) in RCA: 74] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2018] [Revised: 05/08/2018] [Indexed: 01/24/2023]
Abstract
Squalene is a triterpenic compound found in a large number of plants and other sources with a long tradition of research since it was first reported in 1926. Herein a systematic review of studies concerning squalene published in the last 8 years is presented. These studies have provided further support for its antioxidant, anti-inflammatory, and anti-atherosclerotic properties in vivo and in vitro. Moreover, an antineoplastic effect in nutrigenetic-type treatments, which depends on the failing metabolic pathway of tumors, has also been reported. The bioavailability of squalene in cell cultures, animal models, and in humans has been well established, and further progress has been made in regard to the intracellular transport of this lipophilic molecule. Squalene accumulates in the liver and decreases hepatic cholesterol and triglycerides, with these actions being exerted via a complex network of changes in gene expression at both transcriptional and post-transcriptional levels. Its presence in different biological fluids has also been studied. The combination of squalene with other bioactive compounds has been shown to enhance its pleiotropic properties and might lead to the formulation of functional foods and nutraceuticals to control oxidative stress and, therefore, numerous age-related diseases in human and veterinary medicine.
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Affiliation(s)
- José M Lou-Bonafonte
- Departamento de Farmacología y Fisiología, Facultad de Ciencias de la Salud y del Deporte, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, E-22002, Spain.,Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain
| | - Roberto Martínez-Beamonte
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Producción Animal y Ciencia de los Alimentos, Escuela Politécnica Superior de Huesca, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, E-22071, Spain
| | - Teresa Sanclemente
- Departamento de Producción Animal y Ciencia de los Alimentos, Escuela Politécnica Superior de Huesca, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, E-22071, Spain
| | - Joaquín C Surra
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Producción Animal y Ciencia de los Alimentos, Escuela Politécnica Superior de Huesca, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, E-22071, Spain
| | - Luis V Herrera-Marcos
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
| | - Javier Sanchez-Marco
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
| | - Carmen Arnal
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Patología Animal, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
| | - Jesús Osada
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, E-50013, Spain.,CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, E-28029, Spain.,Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, E-50013, Spain
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Comparison of the effect of sinapic and ferulic acids derivatives (4-vinylsyringol vs. 4-vinylguaiacol) as antioxidants of rapeseed, flaxseed, and extra virgin olive oils. Food Chem 2018; 240:679-685. [DOI: 10.1016/j.foodchem.2017.08.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2017] [Revised: 06/18/2017] [Accepted: 08/01/2017] [Indexed: 11/17/2022]
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33
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Kiralan M, Çalik G, Kiralan S, Ramadan MF. Monitoring stability and volatile oxidation compounds of cold-pressed flax seed, grape seed and black cumin seed oils upon photo-oxidation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9674-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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34
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Symoniuk E, Ratusz K, Krygier K. Oxidative stability and the chemical composition of market cold-pressed linseed oil. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700055] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Edyta Symoniuk
- Faculty of Food Science, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Katarzyna Ratusz
- Faculty of Food Science, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Krzysztof Krygier
- Faculty of Food Science, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
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