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Begum R, Hasan M, Akter S, Rahman M. Fortified edible oils in Bangladesh: A study on vitamin A fortification and physicochemical properties. Heliyon 2024; 10:e25489. [PMID: 38356593 PMCID: PMC10864982 DOI: 10.1016/j.heliyon.2024.e25489] [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: 08/11/2023] [Revised: 01/20/2024] [Accepted: 01/29/2024] [Indexed: 02/16/2024] Open
Abstract
Food fortification has always been an effective and proven practice for eradicating various nutrient deficiencies in Bangladesh. This study investigated different quality parameters of three types (soybean, sunflower, and palm) of extensively consumed fortified edible oils in Bangladesh. Vitamin A analysis has shown that the vitamin A fortification level of most of the oil brands (73 %) did not comply with the Bangladesh Standard and Testing Institution (BSTI) standards (1.5-3.0 mg/100 g). Vitamin A contents of soybean, sunflower, and palm oil brands ranged from 0.13 to 2.06, 0.92-1.34, and 0.99-1.31 mg/100 g, respectively. Inter-brand values of vitamin A were also significantly different (p < 0.05). The majority of the samples were found to be within the acceptable ranges of Codex and BSTI, taking into account the significant chemical quality parameters for soybean, sunflower, and palm oil, such as acid value (0.31-0.93, 0.31-0.56, 0.39-0.81 mg KOH/g), free fatty acid (0.15-0.46, 0.15-0.28, 0.2-0.41 %), saponification (188.64-196.35, 186.53-188, 197.05-199.86 mg KOH/g), and peroxide values (0.06-2.9, 0.65-1.58, 1.35-1.75 meq O2/kg) respectively. All the brands' physical quality parameters (density, specific gravity, pH, viscosity, smoke point, color, and RI) complied with Codex standards. Various physical and chemical quality parameters were analyzed for significant correlations at 0.01 and 0.05 levels of significance. Remarkably, significant correlations were found between vitamin A and peroxide value (p < 0.01), iodine value and viscosity (p < 0.01), saponification value and viscosity (p < 0.01), pH and viscosity (p < 0.01), and saponification value and pH (p < 0.05). In conclusion, although the vitamin A status of most of the fortified edible oil brands was poor, the key quality indicators (except iodine value) of most of the oils were within the Codex and BSTI standard limits and were acceptable for human consumption.
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Affiliation(s)
- Rokeya Begum
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
| | - MdRakibul Hasan
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
| | - Shamoli Akter
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
| | - MdNannur Rahman
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh
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Ahonen E, Damerau A, Linderborg KM. Antioxidative Effect of Dihydrosphingosine (d18:0) and α-Tocopherol on Tridocosahexaenoin (DHA-TAG). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:14769-14781. [PMID: 37751317 PMCID: PMC10571079 DOI: 10.1021/acs.jafc.3c02668] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 08/31/2023] [Accepted: 09/13/2023] [Indexed: 09/28/2023]
Abstract
Sphingoid bases have shown promise as effective antioxidants in fish oils together with α-tocopherol, and the effect has been attributed to products resulting from amino-carbonyl reactions (lipation products) between the sphingoid base amine group and carbonyl compounds from lipid oxidation. In this study, the synergistic effect of dihydrosphingosine (d18:0) and α-tocopherol was studied on pure docosahexaenoic acid (DHA) triacylglycerols with an omics-type liquid- and gas-chromatographic mass spectrometric approach to verify the synergistic effect, to get a comprehensive view on the effect of d18:0 on the oxidation pattern, and to identify the lipation products. The results confirmed that d18:0 rapidly reacts further in the presence of lipid oxidation products and α-tocopherol. α-Tocopherol and d18:0 showed an improved antioxidative effect after 12 h of oxidation, indicating the formation of antioxidants through carbonyl-amine reactions. Imines formed from the carbonyls and d18:0 could be tentatively identified.
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Affiliation(s)
- Eija Ahonen
- Food Sciences, Department
of Life Technologies, University of Turku, Turku 20014, Turun yliopisto, Finland
| | - Annelie Damerau
- Food Sciences, Department
of Life Technologies, University of Turku, Turku 20014, Turun yliopisto, Finland
| | - Kaisa M. Linderborg
- Food Sciences, Department
of Life Technologies, University of Turku, Turku 20014, Turun yliopisto, Finland
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Islam F, Imran A, Nosheen F, Fatima M, Arshad MU, Afzaal M, Ijaz N, Noreen R, Mehta S, Biswas S, Rasool IFU, Aslam MA, Usman I, Zahra SM, Segueni N, Amer Ali Y. Functional roles and novel tools for improving-oxidative stability of polyunsaturated fatty acids: A comprehensive review. Food Sci Nutr 2023; 11:2471-2482. [PMID: 37324849 PMCID: PMC10261796 DOI: 10.1002/fsn3.3272] [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: 11/01/2022] [Revised: 01/09/2023] [Accepted: 02/06/2023] [Indexed: 03/07/2023] Open
Abstract
Polyunsaturated fatty acids may be derived from a variety of sources and could be incorporated into a balanced diet. They protect against a wide range of illnesses, including cancer osteoarthritis and autoimmune problems. The PUFAs, ω-6, and ω-3 fatty acids, which are found in both the marine and terrestrial environments, are given special attention. The primary goal is to evaluate the significant research papers in relation to the human health risks and benefits of ω-6 and ω-3 fatty acid dietary resources. This review article highlights the types of fatty acids, factors affecting the stability of polyunsaturated fatty acids, methods used for the mitigation of oxidative stability, health benefits of polyunsaturated fatty acids, and future perspectives in detail.
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Affiliation(s)
- Fakhar Islam
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Ali Imran
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhana Nosheen
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Maleeha Fatima
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Umair Arshad
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Nosheen Ijaz
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Rabia Noreen
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Shilpa Mehta
- Department of Electrical and Electronic EngineeringAuckland University of TechnologyAucklandNew Zealand
| | - Sunanda Biswas
- Department of Food and NutritionAcharya Prafulla Chandra CollegeKolkataIndia
| | - Izza Faiz Ul Rasool
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Arslan Aslam
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Ifrah Usman
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Syeda Mahvish Zahra
- Department of Environmental Design, Health and Nutritional SciencesAllama Iqbal Open UniversityIslamabadPakistan
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Narimane Segueni
- Faculty of MedicineUniversity Salah Boubnider Constantine 3ConstantineAlgeria
| | - Yuosra Amer Ali
- Department of Food Sciences, College of Agriculture and ForestryUniversity of MosulMosulIraq
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de Mello e Silva GN, Batista Rodrigues ES, Lopes de Macêdo IY, Vicente Gil HP, Campos HM, Ghedini PC, Cardozo da Silva L, Batista EA, Lopes de Araújo G, Vaz BG, Pinto de Castro Ferreira TA, Oliveira do Couto R, de Souza Gil E. Blackberry jam fruit (Randia formosa (Jacq.) K. Schum): An Amazon superfruit with in vitro neuroprotective properties. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Suzuki-Iwashima A, Iwasawa A, Kawai M, Kubouchi H, Ozaki R, Miyashita K, Shiota M. Antioxidant activity toward fish oil triacylglycerols exerted by sphingoid bases isolated from butter serum with α-tocopherol. Food Chem 2020; 334:127588. [PMID: 32721837 DOI: 10.1016/j.foodchem.2020.127588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 07/05/2020] [Accepted: 07/12/2020] [Indexed: 11/30/2022]
Abstract
A mixture of sphingoid bases (SPGs) was prepared from butter serum, a by-product of anhydrous milk fat production. The mixture comprised seven types of SPGs with C16 to C19 alkyl chains. These milk SPGs inhibited the oxidation of fish oil triacylglycerol (TAG) more effectively than did a standard SPG (d18:1) with α-tocopherol. Reaction products were prepared from the combination of d18:0 or d18:1 with acrolein and propanal. Both sets of reaction products showed antioxidant activity toward fish oil TAG. Antioxidant activity of reaction products from d18:0 was stronger than that of reaction products from d18:1, suggesting that the molecule d18:0 may be a significant focus of the difference in antioxidant activity between milk SPGs and d18:1. To use SPGs as food additives in the future, an appropriate source of SPGs will be needed, and butter serum appears to have promise as a source of functional SPGs with strong antioxidant activity.
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Affiliation(s)
- Ai Suzuki-Iwashima
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Ai Iwasawa
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan; Central Food Analysis Laboratory, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Mayumi Kawai
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Hiroaki Kubouchi
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
| | - Ryuhei Ozaki
- Faculty of Fisheries Sciences, Hokkaido University, 3-1-1, Minato, Hakodate, Hokkaido 041-8611, Japan.
| | - Kazuo Miyashita
- Faculty of Fisheries Sciences, Hokkaido University, 3-1-1, Minato, Hakodate, Hokkaido 041-8611, Japan.
| | - Makoto Shiota
- Milk Science Research Institute, Megmilk Snow Brand Co., Ltd., 1-1-2, Minamidai, Kawagoe, Saitama 350-1165, Japan.
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Cho MJ, Kim HJ. Effects of rendering and α-tocopherol addition on the oxidative stability of horse fat. Food Sci Biotechnol 2020; 29:169-177. [PMID: 32064125 PMCID: PMC6992833 DOI: 10.1007/s10068-019-00653-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2019] [Revised: 07/15/2019] [Accepted: 07/18/2019] [Indexed: 01/21/2023] Open
Abstract
Oxidative stability of horse fat rendered at 70 °C, - 0.1 MPa under vacuum and 110 °C, 0.1 MPa from horse fatty tissues was investigated after the addition of α-tocopherol at 0, 30, 60, and 150 mg/kg during storage at 60 °C in the dark. Peroxide values of initial horse fat rendered at 70 °C under vacuum ranged from 6.10 to 7.40 meq/kg. After 14 days, those of horse fat with α-tocopherol at 0, 30, 60, and 150 mg/kg increased to 142.40, 34.10, 39.37, and 58.23 meq/kg, respectively. Acid values and thiobarbituric acid values of horse fat rendered at 70 °C were lower than those of horse fat at 110 °C. Unsaturated fatty acids contents of horse fat rendered at 70 °C and 110 °C were 58.04 and 57.15%, respectively. These results indicate that rendering at 70 °C under vacuum improved the oxidative stability of horse fat and the addition of α-tocopherol helped to prevent lipid oxidation.
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Affiliation(s)
- Man Jae Cho
- Jeju Special Self-Governing Province Institute of Health and Environment Research, 41 Samdonggil, Jeju, Jeju Special Self-Governing Province 63142 Republic of Korea
| | - Hyun Jung Kim
- Department of Food Bioengineering, Jeju National University, 102 Jejudaehakno, Jeju, Jeju Special Self-Governing Province 63243 Republic of Korea
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Miyashita K, Uemura M, Hosokawa M. Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration. Annu Rev Food Sci Technol 2018; 9:209-226. [DOI: 10.1146/annurev-food-030117-012320] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil is very easily oxidized and can cause undesirable flavors. This review discusses this rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation. Although oxidative stability and quality of commercialized fish oil have improved over the past few years, there is a still a problem with its application: Flavor deterioration can be found even at very low oxidation levels. This review also notes the effective way to inhibit the formation of the volatile compounds responsible for the flavor deterioration.
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Affiliation(s)
- Kazuo Miyashita
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
| | - Mariko Uemura
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
| | - Masashi Hosokawa
- Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Hokkaido 041-8611, Japan
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