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Chen C, Ye PP, Cui FJ, Tan M, Zhang HB, Zhou TL, Shi JC, Shu XQ, Chen ZW. Overall quality changes and deterioration mechanism of fragrant rapeseed oils during 6-Month storage. Food Chem 2024; 439:138116. [PMID: 38064830 DOI: 10.1016/j.foodchem.2023.138116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 11/27/2023] [Accepted: 11/28/2023] [Indexed: 01/10/2024]
Abstract
The strong-fragrant rapeseed oil (SFRO) is a popular rapeseed oil in China with a low refining degree only degumming with hot water, which remarkably affects its storage stability. The present study compared the overall changes of physical/chemical/nutrient quality of FROs at various temperatures, light wavelengths and headspace volumes. Results showed that red light (680 nm) had a most significant adverse effect on the overall quality of SFRO with the higher correlation coefficients to PV and TOTOX of 0.71 and 0.70, and lower correlation coefficients to chlorophyll and tocopherol of -0.95 and -0.53, respectively. Further studies revealed that red light accelerated the oxidation of fragrant rapeseed oils by degrading chlorophyll to initiate the photo-oxidation process and synthesize high amount of secondary oxidation products including aliphatic and aromatic oxidized compounds from linolenic acid. These findings provided a reference to control the deterioration of FROs by preventing the transmittance of red light.
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Affiliation(s)
- Chen Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Ping-Ping Ye
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Feng-Jie Cui
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China.
| | - Ming Tan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China
| | - Hai-Bo Zhang
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Tong-Lin Zhou
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Yancheng Hengxi Biotechnology Co., Ltd., Yancheng 224100, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Jian-Cheng Shi
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Xue-Quan Shu
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China
| | - Zhi-Wei Chen
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd., Yancheng 212002, PR China; Jiangsu Jiafeng Grain and Oil Industry Co., Ltd., Yancheng 224100, PR China.
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2
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Wang M, Zhou Y, Fan L, Li J. Interfacial adsorption of soybean phosphatidylethanolamine in different oil phase and the stability of water-in-oil emulsion. Food Chem 2024; 439:138144. [PMID: 38100870 DOI: 10.1016/j.foodchem.2023.138144] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Revised: 11/19/2023] [Accepted: 12/03/2023] [Indexed: 12/17/2023]
Abstract
Water-in-oil (W/O) emulsion holds great potential in designing fat-reduced foods. However, due to the lack of W/O-type surfactant, formation of all-natural W/O emulsion is challenged. This study aimed to investigate the effect of oil phase on interfacial adsorption of soybean phosphatidylethanolamine (SP) and stability of W/O emulsion. Five oils, including medium chain triglycerides oil (MO), coconut oil (CO), palm kernel oil (PKO), sunflower oil (SO) and rapeseed oil (RO), were selected. Results showed that diffusion rate of SP to the interface ranked as MO > CO > PKO > SO ≈ RO, increasing interfacial adsorption from 50.2 % to 85.3 %. Higher interfacial adsorption improved the deformation resistance of interfacial layer, causing more significant decrease in interfacial tension (3.54 mN/m). So, the largest water fraction (65 %) was stabilized by SP with MO and CO, and exhibited smaller droplet sizes and better stability. Consequently, shorter-chain oil was more suitable for preparing W/O emulsions.
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Affiliation(s)
- Mengzhu Wang
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Yulin Zhou
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Liuping Fan
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Recourse, Jiangnan University, Wuxi 214122, China.
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3
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Koch E, Löwen A, Schebb NH. Do meals contain a relevant amount of oxylipins? LC-MS-based analysis of oxidized fatty acids in food. Food Chem 2024; 438:137941. [PMID: 37995581 DOI: 10.1016/j.foodchem.2023.137941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 10/22/2023] [Accepted: 11/04/2023] [Indexed: 11/25/2023]
Abstract
Several oxylipins are potent lipid mediators and are discussed to be absorbed after oral intake. However, information about their concentrations in oils and processed foods are scarce. Here, we analyzed the concentrations of mono-, di- and multihydroxy- as well as epoxy-PUFA in virgin and refined oils as well as in different foods/meals. Oil refining causes hydrolysis of epoxy-PUFA and thus high dihydroxy-PUFA concentrations (e.g. 15,16-DiHODE 290 µg/g in refined vs. 15 µg/g in virgin rapeseed oil), making the epoxy-to-diol ratio a potential marker for refined oils. Low oxylipin levels were found in foods with high amounts of saturated fatty acids such as Hamburger patties (around 30 µg/g). High concentrations (up to 1200 µg/g, 80 mg per serving) and high oxylipin/precursor-PUFA ratios were found in fried falafel and processed foods such as vegetarian sausage/fish fingers. Our study provides first insights in the oxylipin concentrations of our daily food, indicating a relevant intake.
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Affiliation(s)
- Elisabeth Koch
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany
| | - Ariane Löwen
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany
| | - Nils Helge Schebb
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany.
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4
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Vidotto DC, Galvão AMMT, Tavares GM, Hubinger MD. Does protein deamidation enhance rice protein concentrate's ability to produce and stabilize high internal phase emulsions? Food Res Int 2024; 179:114012. [PMID: 38342536 DOI: 10.1016/j.foodres.2024.114012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 01/04/2024] [Accepted: 01/09/2024] [Indexed: 02/13/2024]
Abstract
Rice is one of the most consumed grains in the world. Rice protein has great nutritional value as a hypoallergenic protein and due to its high lysine content, a limiting amino acid in several other plant protein sources. However, rice protein has low solubility, hampering its use in many applications in the food industry. In this context, alkaline deamidation (0.5 h, 343 K, and pH 11) was applied to modify the protein structure of rice protein concentrate (RPC). After deamidation, two protein powders were produced: (i) one containing the whole protein fraction recovered after RPC deamidation (DT) and (ii) another containing only the soluble fraction recovered after RPC deamidation (DS). Protein dispersions were characterized by SDS-PAGE, zeta potential, solubility, surface hydrophobicity, and capacity to hold water and oil. RPC could not structure canola oil into a high internal phase emulsion (HIPE) due to its low solubility. DT and DS dispersions displayed solubility much higher than RPC and enabled the structuration of HIPEs with 75 % (w/w) canola oil and 25 % of DT or DS dispersions (2, 4, and 6 % w/w). HIPEs were characterized regarding particle size, microstructure, Turbiscan and oil loss stabilities, and rheological behavior for 60 days. Turbiscan analysis and oil loss measurements showed high stability, and the thixotropy tests showed high recovery in all HIPEs. Higher protein concentrations and DS dispersions produced HIPEs with smaller particle sizes. However, rheological measurements indicate that HIPEs produced with DT dispersions had better results, maintaining their structure over the 60 days. Furthermore, DT is cheaper to produce; therefore, DT 4 and 6 % w/w were the most promising for producing HIPEs. The HIPEs produced in this study displayed great potential as fat replacers.
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Affiliation(s)
- Danilo C Vidotto
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Campinas, Brazil.
| | | | - Guilherme M Tavares
- Departamento de Ciência de Alimentos e Nutrição, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Campinas, Brazil
| | - Miriam Dupas Hubinger
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (UNICAMP), Campinas, Brazil
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Nikooyeh B, Zargaraan A, Ebrahimof S, Kalayi A, Zahedirad M, Yazdani H, Rismanchi M, Karami T, Khazraei M, Jafarpour A, Neyestani TR. Added γ-oryzanol boosted anti-inflammatory effects of canola oil in adult subjects with type 2 diabetes: a randomized controlled clinical trial. Eur J Nutr 2024; 63:425-433. [PMID: 37971692 DOI: 10.1007/s00394-023-03275-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2023] [Accepted: 10/25/2023] [Indexed: 11/19/2023]
Abstract
PURPOSE This study was conducted to examine the effects of daily intake of γ-oryzanol (ORZ)-fortified canola oil, as compared with plain canola and sunflower oils, on certain inflammatory and oxidative stress biomarkers in adult subjects with Type 2 Diabetes (T2D). METHODS We randomly allocated 92 adult subjects with T2D from both sexes to one of the following groups to receive: (a) ORZ-fortified canola oil (ORZO; n1 = 30); (b) unfortified canola oil (CANO; n2 = 32); or (c) sunflower oil (SUFO; n3 = 30) for 12 weeks. Dietary and laboratory evaluations were performed initially and finally. RESULTS Serum hs-CRP concentrations significantly decreased in ORZO group (from 3.1 ± 0.2 to 1.2 ± 0.2 mg/L), as compared with CANO (p = 0.003) and SUFO (p < 0.001) groups. Serum IL-6 significantly decreased just in ORZO (- 22.8%, p = 0.042) and CANO groups (- 19.8%, p = 0.038). However, the between-group differences were not significant. Serum IL-1β slightly decreased in ORZO (- 28.1%, p = 0.11) and increased in SUFO (+ 20.6%, p = 0.079) but between-group difference was statistically significant (p = 0.017). Serum IFN-γ concentrations decreased significantly only in ORZO (from 3.3 ± 0.08 to 2.9 ± 0.21 IU/mL, p = 0.044). Salivary IgA concentrations increased significantly in all three intervention groups. Notwithstanding, only the difference between ORZO and CANO groups was statistically significant (p = 0.042). Similarly, circulating malondialdehyde concentrations significantly decreased in all three groups but with no between-group significant difference. CONCLUSIONS Daily consumption of ORZ-fortified canola oil, compared with unfortified canola and sunflower oils, for 12 weeks resulted in boosting of certain anti-inflammatory effects of canola oil. These findings may have preventive implications for both clinicians and policy makers. This clinical trial was registered at clinicaltrials.gov (03.08.2022; NCT05271045).
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Affiliation(s)
- Bahareh Nikooyeh
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Azizollaah Zargaraan
- Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition and Food Science, Shahid Beheshti University of Medical Sciences and Health Services, Tehran, Iran
| | - Samira Ebrahimof
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ali Kalayi
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Maliheh Zahedirad
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hootan Yazdani
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Marjan Rismanchi
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Taher Karami
- Department of Research and Development, Kourosh Food Industry, Tehran, Iran
| | | | - Ali Jafarpour
- Quality Assurance Unit, Kourosh Food Industry, Tehran, Iran
| | - Tirang R Neyestani
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Shiv K, Singh A, Kumar S, Prasad LB, Gupta S, Bharty MK. Evaluation of different regression models for detection of adulteration of mustard and canola oil with argemone oil using fluorescence spectroscopy coupled with chemometrics. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024; 41:105-119. [PMID: 38180769 DOI: 10.1080/19440049.2023.2297869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2023] [Accepted: 12/10/2023] [Indexed: 01/06/2024]
Abstract
Mustard and canola oils are commonly used cooking oils in Asian countries such as India, Nepal, and Bangladesh, making them prone to adulteration. Argemone is a well-known adulterant of mustard oil, and its alkaloid sanguinarine has been linked with health conditions such as glaucoma and dropsy. Utilising a non-destructive spectroscopic method coupled with a chemometric approach can serve better for the detection of adulterants. This work aimed to evaluate the performance of various regression algorithms for the detection of argemone in mustard and canola oils. The spectral dataset was acquired from fluorescence spectrometer analysis of pure as well as adulterated mustard and canola oils with some local and commercial samples also. The prediction performance of the eight regression algorithms for the detection of adulterants was evaluated. Extreme gradient boosting regressor (XGBR), Category gradient boosting regressor (CBR), and Random Forest (RF) demonstrate potential for predicting adulteration levels in both oils with high R2 values.
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Affiliation(s)
- Kunal Shiv
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Anupam Singh
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Sachin Kumar
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Lal Bahadur Prasad
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Seema Gupta
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, India
| | - Manoj Kumar Bharty
- Department of Chemistry, Institute of Science, Banaras Hindu University, Varanasi, India
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7
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Wang S, Zhao S, Wang N, Lu Q, Zhao H, Liu Y, Li J, Fan L. Intelligence detection of oil absorption in French fries by surface profiles. Food Res Int 2024; 178:113906. [PMID: 38309900 DOI: 10.1016/j.foodres.2023.113906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 12/16/2023] [Accepted: 12/21/2023] [Indexed: 02/05/2024]
Abstract
Surface profiles are important evaluation indices for oil absorption behavior of fried foods. This research established two intelligent models of partial least-squares regression (PLSR) and back propagation artificial neural network (BP-ANN) for monitoring the oil absorption behavior of French fries based on the surface characteristics. Surface morphology and texture of French fries by rapeseed oil (RO) and high-oleic peanut oil (HOPO) at different temperatures were investigated. Results showed that oil content of samples increased with frying temperature, accounting for 37.7% and 41.4% of samples fried by RO and HOPO respectively. The increase of crust ratio, roughness and texture parameters (Fm, Nwr, fwr, Wc) and the decrease of uniformity were observed with the frying temperature. Coefficients of prediction set of PLSR and BP-ANN models were more than 0.93, which indicated that surface features combined with chemometrics were rapid and precise methods for determining the oil content of French fries.
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Affiliation(s)
- Simeng Wang
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China
| | - Shuli Zhao
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China
| | - Nan Wang
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China
| | - Qianru Lu
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China
| | - Haile Zhao
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China
| | - Ying Liu
- State Key Laboratory of Reproductive Regulation and Breeding of Grassland Livestock Jointly Constructed by Ministry and Province, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Life Sciences, Inner Mongolia University, 24 Zhaojun Road, Hohhot, Inner Mongolia 010020, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
| | - Jinwei Li
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
| | - Liuping Fan
- School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China
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Tachie CYE, Obiri-Ananey D, Alfaro-Cordoba M, Tawiah NA, Aryee ANA. Classification of oils and margarines by FTIR spectroscopy in tandem with machine learning. Food Chem 2024; 431:137077. [PMID: 37611361 DOI: 10.1016/j.foodchem.2023.137077] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Revised: 07/14/2023] [Accepted: 07/31/2023] [Indexed: 08/25/2023]
Abstract
This study assessed the combined utility of ATR-FTIR spectroscopy and machine learning (ML) techniques for identifying and classifying pure njangsa seed oil (NSO), palm kernel oil (PKO), coconut oil (CCO), njangsa seed oil-palm kernel oil (NSOPKO) and njangsa seed oil-coconut oil (NSOCCO) margarine. Additionally, it quantified the degree of adulteration in each oil and margarine using ML regression models and sunflower oil and canola-flaxseed oil margarine as adulterants. Fingerprints of the oils and the margarines derived in the spectra region 4000-600 cm-1 were combined with ML models. The first two principal components explained 99.4% and 98% of the variance of pure oils and margarines and 90.1, 88.3, 88, 97.3 and 98.3% of adulterated PKO, NSO, CCO, NSOCCO and NSOPKO, respectively while enabling visualization. Pure margarines were classified accurately (100%) in all models. KNN was most effective in classifying pure oil at 97% followed by LR (93%), SVM (83%), LightGBM (53%) and DT (50%). The R2 obtained from all the models for adulterated PKO, NSO, CCO, NSOPKO and NSOCCO ranged from 59-99%, 55-99%, 45-94%, 69-98% and 59-94%, respectively. SVM and DT underperformed, while KNN was the best model.
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Affiliation(s)
- Christabel Y E Tachie
- Delaware State University, College of Agriculture, Science and Technology, Department of Human Ecology (Food Science & Biotechnology Program), 1200 N DuPont Highway, Dover, DE 19901, USA
| | - Daniel Obiri-Ananey
- North Carolina Agricultural and Technical State University, Department of Computational Data Science and Engineering, 1601 E Market St, Greensboro, NC 27411, USA
| | - Marcela Alfaro-Cordoba
- University of California Santa Cruz, Department of Statistics, 1156 High St, Santa Cruz, CA 95064, USA
| | - Nii Adjetey Tawiah
- Delaware State University, College of Humanities, Education and Social Sciences, 1200 N DuPont Highway, Dover, DE 19901, USA
| | - Alberta N A Aryee
- Delaware State University, College of Agriculture, Science and Technology, Department of Human Ecology (Food Science & Biotechnology Program), 1200 N DuPont Highway, Dover, DE 19901, USA.
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9
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Ahmadian S, Kenari RE, Amiri ZR, Sohbatzadeh F, Khodaparast MHH. Fabrication of double nano-emulsions loaded with hyssop (Hyssopus officinalis L.) extract stabilized with soy protein isolate alone and combined with chia seed gum in controlling the oxidative stability of canola oil. Food Chem 2024; 430:137093. [PMID: 37562266 DOI: 10.1016/j.foodchem.2023.137093] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Revised: 07/23/2023] [Accepted: 08/01/2023] [Indexed: 08/12/2023]
Abstract
The aim of this study was to encapsulate hyssop (Hyssopus officinalis L.) extract obtained through ultrasound-assisted cold plasma pretreatment extraction within a double emulsion stabilized by soy protein isolate alone (SPI) and combined with chia seed gum (CSG) in the external aqueous phase on the stabilization of canola oil. FTIR analysis verified that there were electrostatic interactions between CSG and SPI. The SPI/CSG-stabilized emulsion demonstrated lower viscosity, smaller droplets, higher ζ-potential, and encapsulation efficiency compared to the SPI-stabilized emulsion. Non-Newtonian, pseudoplastic behaviors were shown by emulsions. Also, according to the dynamic rheological parameters (G' and G''), the SPI/CSG-stabilized emulsion had elastic behavior with weak gel properties. The antioxidant activity of the encapsulated extract at 1500 ppm during the storage in canola oil was investigated and compared to unencapsulated extract and TBHQ. The results showed that oil containing encapsulated extract had lower oxidative alterations than the unencapsulated form.
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Affiliation(s)
- Soheila Ahmadian
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Reza Esmaeilzadeh Kenari
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran.
| | - Zeynab Raftani Amiri
- Department of Food Science and Technology, Faculty of Agricultural Engineering, Sari Agricultural Sciences and Natural Resources University, Km 9 Farah Abad Road, Sari, Iran
| | - Farshad Sohbatzadeh
- Department of Atomic and Molecular Physics, Faculty of Science, University of Mazandaran, Babolsar, Iran
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10
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Yang JM, Long Y, Ye H, Wu YL, Zhu Q, Zhang JH, Huang H, Zhong YB, Luo Y, Wang MY. Effects of rapeseed oil on body composition and glucolipid metabolism in people with obesity and overweight: a systematic review and meta-analysis. Eur J Clin Nutr 2024; 78:6-18. [PMID: 37740067 DOI: 10.1038/s41430-023-01344-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 09/07/2023] [Accepted: 09/11/2023] [Indexed: 09/24/2023]
Abstract
To investigate the effects of rapeseed oil on body composition, blood glucose and lipid metabolism in people with overweight and obesity compared to other cooking oils. We searched eight databases for randomized controlled studies (including randomized crossover trials). The risk of bias for the included studies was assessed using the Cochrane Risk of Bias 2.0 tool. The Grading of Recommendations Assessment Development and Evaluation (GRADE) criteria were used to evaluate the quality of the outcomes. The methodological quality of the included studies was assessed using the Physiotherapy Evidence Database (PEDro) scale. Sensitivity analysis was used to check the stability of the pooled results. Statistical analysis was carried out using Review Manager 5.3 software. As a result, fifteen randomized controlled studies (including six parallel studies and nine crossover studies) were included in this study. Compared to other edible oils, rapeseed oil significantly reduced low density lipoprotein cholesterol (LDL-C) (MD = -0.14 mmol/L, 95% CI: -0.21, -0.08, I2 = 0%, P < 0.0001), apolipoprotein B (ApoB) (MD = -0.03 g/L, 95% CI: -0.05, -0.01, I2 = 0%, P = 0.0003), ApoB/ApoA1 (MD = -0.02, 95% CI: -0.04, -0.00, I2 = 0%, P = 0.02) and insulin (MD = -12.45 pmol/L, 95% CI: -19.61, -5.29, I2 = 37%, P = 0.0007) levels, and increased fasting glucose (MD = 0.16 mmol/L, 95% CI: 0.05, 0.27, I2 = 27%, P = 0.003) levels. However, the differences in body weight and body composition between rapeseed oil and control oils were not significant. In a word, rapeseed oil is effective in reducing LDL-C, ApoB and ApoB/ApoA1 levels in people with overweight and obesity, which is helpful in preventing and reducing the risk of atherosclerosis. PROSPERO registration number: CRD42022333436.
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Affiliation(s)
- Jia-Ming Yang
- Department of Rehabilitation Medicine, First Affiliated Hospital of Gannan Medical University, Ganzhou, China
- Gannan Medical University, Ganzhou, China
| | - Yi Long
- Gannan Medical University, Ganzhou, China
| | - Hua Ye
- Gannan Medical University, Ganzhou, China
| | - Yan-Lin Wu
- Gannan Medical University, Ganzhou, China
| | - Qiang Zhu
- Department of Rehabilitation Medicine, First Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Jia-Hong Zhang
- Department of Rehabilitation Medicine, First Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Hui Huang
- Department of Rehabilitation Medicine, First Affiliated Hospital of Gannan Medical University, Ganzhou, China
| | - Yan-Biao Zhong
- Department of Rehabilitation Medicine, First Affiliated Hospital of Gannan Medical University, Ganzhou, China
- Ganzhou Intelligent Rehabilitation Technology Innovation Center, Ganzhou, China
| | - Yun Luo
- Department of Rehabilitation Medicine, First Affiliated Hospital of Gannan Medical University, Ganzhou, China
- Ganzhou Key Laboratory of Rehabilitation Medicine, Ganzhou, China
| | - Mao-Yuan Wang
- Department of Rehabilitation Medicine, First Affiliated Hospital of Gannan Medical University, Ganzhou, China.
- Ganzhou Key Laboratory of Rehabilitation Medicine, Ganzhou, China.
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11
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Cui F, Liu M, Li X, Wang D, Ma F, Yu L, Hu C, Li P, Zhang L. Gas chromatography ion mobility spectroscopy: A rapid and effective tool for monitoring oil oxidation. Food Res Int 2024; 176:113842. [PMID: 38163733 DOI: 10.1016/j.foodres.2023.113842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 12/03/2023] [Accepted: 12/06/2023] [Indexed: 01/03/2024]
Abstract
Oil autoxidation is an early process of food deterioration, monitoring oil oxidation is therefore of great significance to ensure food quality and safety. In this study, a detection method of the primary and secondary oxidative products was developed by gas chromatography ion mobility spectrometry (GC-IMS).The secondary oxidative products was analyzed by GC-IMS. Then, the relationships between peroxide values and the contents of secondary oxidative products were investigated by constructing a prediction model of peroxide value of rapeseed oil with the help of secondary oxidative products and chemometrics. The coefficient of determination Q2 of the model validation set is 0.96, and the RMSECV is 0.1570 g/100 g. These validation results indicated that secondary oxidative products could also reflect the content of the primary oxidative products. Moreover, 10 characteristic markers related to oxidative rancidity were identified for monitoring edible oil rancidity and oxidative stability.
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Affiliation(s)
- Fang Cui
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Hubei University of Science and Technology, Xianning 437100, China
| | - Min Liu
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xue Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Du Wang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Fei Ma
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Li Yu
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Chundi Hu
- Hubei University of Science and Technology, Xianning 437100, China
| | - Peiwu Li
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; Hubei Hongshan Laboratory, Wuhan 430070, China; Xianghu Laboratory, Hangzhou 311231, China
| | - Liangxiao Zhang
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture and Rural Affairs, Laboratory of Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture and Rural Affairs, Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture and Rural Affairs, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China; Hubei Hongshan Laboratory, Wuhan 430070, China.
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12
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Zhang W, Yang Y, Xie P, Ye P, Shu X, Zhang H, Chen Y, Zhang Y, Jin J. Effects of Silica Hydrogel on Degumming of Fragrant Rapeseed Oil. J Oleo Sci 2024; 73:45-53. [PMID: 38171730 DOI: 10.5650/jos.ess23095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2024] Open
Abstract
Hot-pressed rapeseed oils with pleasant flavor, i.e., fragrant rapeseed oils, are favored by consumers, especially people from the southwest provinces of China. Although degumming is an important section in producing edible rapeseed oils, conventional degumming techniques are generally suffered from disadvantages such as moisture control, and large losses of micronutrients and flavors. In the present paper, hot-pressed rapeseed oils were treated with silica hydrogel to remove their gums, and changes in phospholipids, acid values, peroxide values, tocopherols, total phenols, and flavor compounds were analyzed to compare the silica hydrogel-degumming with conventional methods. The optimized conditions were suggested to be carried out at 45°C for 15 min, and the silica hydrogel dosage was 1.10%. More than 97.00% of phospholipids were removed after the degumming, and more than 85.00% of micronutrients, were retained in the treated oils. The degumming efficiency was therefore significantly higher than those operated by conventional acid degumming and soft degumming techniques. It was found that the dosage of the silica hydrogel significantly affected the removal rate of phospholipids compared with degumming time and temperature. There were nearly typical volatile compounds found in the rapeseed oils, while most of them kept almost stable after the silica hydrogel-degumming. In this regard, silica hydrogel adsorption exhibited little effect on volatile compounds, making it more suitable for the production of fragrant rapeseed oils.
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Affiliation(s)
- Wei Zhang
- State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University
- Yancheng Hengxi Biotechnology Co., Ltd
| | - Yuhuang Yang
- State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University
| | - Pengkai Xie
- State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University
| | | | | | - Haibo Zhang
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd
| | - Yuhang Chen
- State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University
| | - Youfeng Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim
| | - Jun Jin
- State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University
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13
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Hu Q, Zhang J, He L, Wei L, Xing R, Yu N, Huang W, Chen Y. Revealing oxidative degradation of lipids and screening potential markers of four vegetable oils during thermal processing by pseudotargeted oxidative lipidomics. Food Res Int 2024; 175:113725. [PMID: 38129041 DOI: 10.1016/j.foodres.2023.113725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 11/19/2023] [Accepted: 11/22/2023] [Indexed: 12/23/2023]
Abstract
The oxidative degradation of lipids in vegetable oils during thermal processing may present a risk to human health. However, not much is known about the evolution of lipids and their non-volatile derivatives in vegetable oils under different thermal processing conditions. In the present study, a pseudotargeted oxidative lipidomics approach was developed and the evolution of lipids and their non-volatile derivatives in palm oil, rapeseed oil, soybean oil, and flaxseed oil under different thermal processing conditions was investigated. The results showed that thermal processing resulted in the oxidative degradation of TGs in vegetable oils, which generated oxTGs, DGs, and FFAs, as well as TGs with smaller molecular weights. The lower the fatty acid saturation, the more severe the oxidative degradation of vegetable oils and thermal processing at high temperatures should be avoided if possible. From the accumulation of oxTGs concentrations, the hazards during thermal processing at high temperatures were, in descending order, soybean oil, rapeseed oil, flaxseed oil, and palm oil. The non-volatile potential markers were screened in palm oil, rapeseed oil, soybean oil, and flaxseed oil for 1, 7, 5, and 2 markers related to thermal processing time, respectively. The study provided suggestions for the consumption of vegetable oils from multiple perspectives and identified markers for monitored oxidative degradation of vegetable oils.
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Affiliation(s)
- Qian Hu
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Jiukai Zhang
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Lei He
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Liyang Wei
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ranran Xing
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ning Yu
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Wensheng Huang
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China
| | - Ying Chen
- Key Laboratory for Food Authenticity identification of the State Administration for Market Regulation, Chinese Academy of Inspection and Quarantine, Beijing 100176, People's Republic of China.
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14
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Zhou Y, Zhang L, Guo F, Liu X, Li X, Han Z, Li X, Shi X, Wen L, Wang J. Metabolomic and Transcriptomic Analysis of Effects of Three MUFA-Rich Oils on Hepatic Glucose and Lipid Metabolism in Mice. Mol Nutr Food Res 2023; 67:e2300398. [PMID: 37867207 DOI: 10.1002/mnfr.202300398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2023] [Revised: 09/11/2023] [Indexed: 10/24/2023]
Abstract
SCOPE Olive oil, rapeseed oil, and lard are dietary fats rich in monounsaturated fatty acids, but the effects of dietary oils enriched in monounsaturated fatty acids on hepatic lipid deposition have seldom been compared. METHODS AND RESULTS Ninety 8-week-old C57BL/6J male mice are randomly divided into six groups and fed diets containing lard, rapeseed oil, or olive oil with a 10% or 45% fat energy supply for 16 weeks. Under high-fat conditions, serum total cholesterol levels in the lard and olive oil groups are significantly higher than those in the rapeseed oil group. Hepatic lipid content in the olive oil group is higher than that in the other two groups. Compared with rapeseed oil, lard increases the liver levels of arachidonic, palmitic, and myristic acids and decreases the levels of eicosapentaenoic linolenic acid and linoleic acid. Olive oil increases the liver levels of docosatrienoic, arachidonic, oleic, and myristic acids; maltose; and fructose and decreases the levels of eicosapentaenoic, linolenic, and linoleic acids. CONCLUSION Olive oil probably causes hepatic lipid deposition in mice, which may enhance hepatic lipid synthesis by activating the starch and sucrose metabolic pathways. By contrast, rapeseed oil shows a significant anti-lipid deposition effect on the liver.
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Affiliation(s)
- Yingfang Zhou
- Hunan Engineering Research Center of Livestock and Poultry Health Care, Colleges of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China
| | - Linyu Zhang
- Hunan Engineering Research Center of Livestock and Poultry Health Care, Colleges of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China
| | - Fangrui Guo
- Hunan Engineering Research Center of Livestock and Poultry Health Care, Colleges of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China
| | - Xiangyan Liu
- Hunan Engineering Research Center of Livestock and Poultry Health Care, Colleges of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China
| | - Xin Li
- Changsha Lvye Biotechnology Co., Ltd., Changsha, 410100, China
| | - Zongding Han
- Orient Science & Technology College of Hunan Agricultural University, Hunan Agricultural University, Changsha, 410128, China
| | - Xiaowen Li
- Hunan Engineering Research Center of Livestock and Poultry Health Care, Colleges of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China
| | - Xingyong Shi
- Hunan Engineering Research Center of Livestock and Poultry Health Care, Colleges of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China
| | - Lixin Wen
- Hunan Engineering Research Center of Livestock and Poultry Health Care, Colleges of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China
| | - Ji Wang
- Hunan Engineering Research Center of Livestock and Poultry Health Care, Colleges of Veterinary Medicine, Hunan Agricultural University, Changsha, 410128, China
- Animal Nutritional Genome and Germplasm Innovation Research Center, College of Animal Science and Technology, Hunan Agricultural University, Changsha, 410128, China
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15
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Burron S, Richards T, McCorkell TC, Trevizan L, Puttick D, Ma DWL, Pearson W, Shoveller AK. Effects of dietary camelina, flaxseed, and canola oil supplementation on plasma fatty acid concentrations and health parameters in horses. Animal 2023; 17:101034. [PMID: 38070473 DOI: 10.1016/j.animal.2023.101034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2023] [Revised: 11/07/2023] [Accepted: 11/10/2023] [Indexed: 12/23/2023] Open
Abstract
Camelina (Camelina sativa) is a hardy, low-input oilseed crop that provides a rich source of the n-3 fatty acid, α-linolenic acid (ALA). The primary purpose of the present study was to assess the effects of dietary camelina oil (CAM) consumption on various health parameters, as compared to horses fed canola oil (OLA) or flax oil (FLX). Secondly, to determine how dietary CAM, FLX, and OLA alter circulating plasma total lipids across time. Thirty horses, from three separate herds, were used for this study [14.9 years ± 5.3 years; 544 ± 66 kg calculated BW (mean ± SD)]. After a 4-week gradual acclimation period using sunflower oil mixed with soaked hay cubes, horses were balanced by location, age, sex, weight, and breed and randomly allocated to one of three treatment oils (CAM, OLA, or FLX) at an inclusion of 370 mg of oil/kg BW/day. Horses had ad libitum access to hay and/or pasture for the duration of the study. Body condition score (BCS), BW, oil intake, complete blood counts, plasma biochemical profiles, and plasma total lipids were measured on weeks 0, 2, 4, 8, and 16 throughout the 16-week treatment period. BW, BCS, and oil intake were analyzed using an ANOVA using PROC GLIMMIX in SAS Studio. Complete blood counts and biochemical profiles were analyzed using an ANCOVA, and fatty acids were analyzed using an ANOVA in PROC MIXED in SAS Studio. No differences were observed among treatment groups for BW, BCS, oil intake, complete blood counts, and biochemical parameters. Individual fatty acids that differed among treatments and/or across time were largely reflective of the different FA profiles of the oils provided. Most notably, plasma ALA was greater for FLX than OLA, but neither differed from CAM (P = 0.01). Linoleic acid did not differ among treatments or over time (P > 0.05). The n-6:n-3 ratio decreased over time for both CAM and FLX, and ratios were lower for FLX than OLA at week 16, but not different from CAM (P = 0.02). These results suggest that dietary CAM had no adverse effects on health parameters and that daily supplementation of CAM and FLX at 370 mg of oil/kg BW/day induces positive changes (a decrease) in the n-6:n-3 status of the horse. Consequently, CAM may be considered as an alternative oil to FLX in equine diets.
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Affiliation(s)
- S Burron
- Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - T Richards
- Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - T C McCorkell
- Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - L Trevizan
- Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - D Puttick
- Smart Earth Camelina Corp, Saskatoon, SK S7M 5V1, Canada
| | - D W L Ma
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - W Pearson
- Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada
| | - A K Shoveller
- Department of Animal Biosciences, University of Guelph, Guelph, ON N1G 2W1, Canada.
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16
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Hammerschick T, Graf J, Vetter W. LC-Orbitrap-HRMS Determination of Two Novel Plastochromanol Homologues. Mol Nutr Food Res 2023; 67:e2300333. [PMID: 37888832 DOI: 10.1002/mnfr.202300333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2023] [Revised: 09/19/2023] [Indexed: 10/28/2023]
Abstract
SCOPE The antioxidant plastochromanol-8 (PC-8) is a tocochromanol which differs from γ-tocotrienol in having an unsaturated side chain of eight instead of three isoprene units. The recent isolation of PC-8 from flaxseed oil indicates the additional presence of lower shares of two previously unknown homologues, plastochromanol-7 (PC-7) and plastochromanol-9 (PC-9), which feature seven and nine isoprenoid units respectively on the γ-chromanol backbone. Here, a fast LC-Orbitrap-HRMS method is applied for the determination of PC-7 and PC-9 in seven plant oils and a plant extract. METHODS AND RESULTS The presence of PC-7, PC-8, and PC-9 is confirmed in all eight investigated samples by LC-Orbitrap-HRMS analysis after saponification. PC-8 amounts of ≈315-350 mg kg-1 in two flaxseed oils, ≈75 mg kg-1 in rapeseed oil, ≈38 mg kg-1 in camelina oil, ≈80-120 mg kg-1 in two mustard oils, ≈90 mg kg-1 in candle nut oil, and ≈900 mg kg-1 dry weight in Cecropia leaves are determined by quantification. Semi-quantification of PC-7 and PC-9 indicated the presence of ≈0.1-1% of PC-7 and PC-9 in varied relative ratios. CONCLUSION The novel plastochromanol homologues are of particular interest to researchers with focus on vitamin E and other tocochromanols because of their unexplored bioactivity.
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Affiliation(s)
- Tim Hammerschick
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, D-70593, Stuttgart, Germany
| | - Jana Graf
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, D-70593, Stuttgart, Germany
| | - Walter Vetter
- Department of Food Chemistry (170b), Institute of Food Chemistry, University of Hohenheim, D-70593, Stuttgart, Germany
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17
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Salt LJ, Mandalari G, Parker ML, Hussein M, Mills CE, Gray R, Berry SE, Hall W, Wilde PJ. Mechanisms of interesterified fat digestibility in a muffin matrix using a dynamic gastric model. Food Funct 2023; 14:10232-10239. [PMID: 37916919 DOI: 10.1039/d3fo02963h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2023]
Abstract
Industrially generated trans-fats have been linked with cardiovascular disease (CVD) and have thus been replaced by interesterified (IE) fats, in foods. Interesterification rearranges fatty acids on the glycerol backbone of a triacylglycerol molecule. However, the impact of IE fat on health is unknown. We recently reported differences in lipid absorption kinetics between IE and rapeseed oil (RO). Here, we investigated the mechanisms underpinning IE fat digestion kinetics in the same muffins baked using an IE fat, non-IE fat [with the same fatty acid composition] and rapeseed oil (RO) under simulated conditions. IE and non-IE fats were largely solid in the gastric phase and strongly associated within the muffin matrix, whereas RO formed liquid droplets which separated from the matrix. No significant difference in lipolysis rates was detected between IE and non-IE fats. The lipolysis of the RO fat was slower, due to long-chain PUFAs. Interesterification itself did not affect digestibility, but the strong interaction between the hard fats and the muffin matrix resulted in extensive creaming of the matrix in the stomach, leading to delayed gastric emptying compared to the RO sample. The rate and extent of lipolysis were determined by the amount of fat available and the structure of the fat. This demonstrates the importance of the physical behaviour of the fats during digestion and provides a mechanistic understanding of the overall lipid digestion of IE fats, which relates to their physiological response.
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Affiliation(s)
- Louise J Salt
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Giuseppina Mandalari
- Department of Chemical, Biological, Pharmaceutical and Environmental Science, University of Messina, Messina, Italy
| | - Mary L Parker
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Mahamoud Hussein
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
| | - Charlotte E Mills
- Department of Nutritional Sciences, King's College London, UK
- Department of Food and Nutritional Sciences, University of Reading, UK
| | - Robert Gray
- Department of Nutritional Sciences, King's College London, UK
| | - Sarah E Berry
- Department of Nutritional Sciences, King's College London, UK
| | - Wendy Hall
- Department of Nutritional Sciences, King's College London, UK
| | - Peter J Wilde
- Food Innovation and Health Programme, Quadram Institute Bioscience, Norwich, NR4 7UA, UK.
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18
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Sun X, Zhong K, Zhang D, Shi B, Wang H, Shi J, Li X, Battino M, Zou X, Zhao L. Saltiness enhancement by "má là" umami flavor in NaCl model aqueous and oil-added systems. Food Res Int 2023; 173:113277. [PMID: 37803590 DOI: 10.1016/j.foodres.2023.113277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 06/26/2023] [Accepted: 07/12/2023] [Indexed: 10/08/2023]
Abstract
The health concerns associated with high dietary sodium and the quest for a sensory experience have prompted the need for new strategies that can reduce the salt content of foods and have good acceptability. To investigate the cross-modal interaction effects of "má là" umami flavor (total of eight carriers) on the saltiness perception and effective sodium reduction in low-to-strong NaCl aqueous solutions (0.203 %-1.39 %) and oil-added systems (5 %, 10 %, 15 %, 20 %, 25 % canola oil, wt%), sixteen assessors were selected and two methods including saltiness intensity comparison with a category scale and rating with a generalized Labeled Magnitude Scale (gLMS) were used. The results showed PnSnUn carriers significantly enhance saltiness at moderate-to-strong NaCl solutions, and higher saltiness intensity with the addition of canola oil, especially at 25 % oil level. In addition, based on the developed Stevens' power function the sodium reduction was calculated, it was evident that two "má là" umami flavor combinations (one flavor combination was low "má", low "là" and moderate umami, and the other flavor combination with moderate "má", low "là" and moderate umami) were found to perform best with maximum sodium reduction of 18.88 % and 18 %, respectively, and when incorporating 25 % canola oil, the maximum sodium reduction raised by approximately 10 % (to 28.00 % and 28.42 %). This research not only confirmed the positive modulating effect of the "má là" umami flavor on saltiness perception in NaCl solutions, but also showed that the presence of oil further enhanced this effect. This work offered a new and promising insight into the development of foods with reduced sodium content while maintaining the saltiness properties.
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Affiliation(s)
- Xiaoxia Sun
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Di Zhang
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Bolin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Houyin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
| | - Jiyong Shi
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Xin Li
- Hengshun Vinegar Co., Ltd, Zhenjiang 212004, China
| | - Maurizio Battino
- School of Food and Biological Engineering and International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China; Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, 60121 Ancona, Italy
| | - Xiaobo Zou
- Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; International Joint Research Laboratory of Intelligent Agriculture and Agri-products Processing (Jiangsu Education Department), Zhenjiang 212013, China; China Light Industry Engineering Technology Research Center of Central Kitchen Intelligent Equipment, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China
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19
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Pourrajab B, Sharifi-Zahabi E, Soltani S, Shahinfar H, Shidfar F. Comparison of canola oil and olive oil consumption on the serum lipid profile in adults: a systematic review and meta-analysis of randomized controlled trials. Crit Rev Food Sci Nutr 2023; 63:12270-12284. [PMID: 35866510 DOI: 10.1080/10408398.2022.2100314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
BACKGROUND AND AIMS Several randomized clinical trials have investigated the effects of canola oil (CO) compared to olive oil (OO) on the serum lipid profiles in adults. However, the results of these studies are inconsistent. Thus, this study aimed to assess the comparison of CO and OO consumption on the serum lipid components in adults. METHODS AND RESULTS The following online databases were searched until February 4th, 2022: PubMed/Medline, Scopus, Clarivate Analytics Web of Science, Cochrane Central Register of Controlled Trials, and Google Scholar. The effect sizes were stated as the weighted mean difference (WMD) with 95% confidence intervals (CI). A total of 13 eligible trials were included in this meta-analysis. The results showed that the CO consumption, significantly reduced serum LDL-c (WMD: -6.13 mg/dl, 95%CI: -9.79, -2.46, p = 0.001), TC (WMD: -8.92 mg/dl, 95% CI: -13.52, -4.33, P < 0.001) and LDL-c/HDL-c ratio (WMD: -0.30; 95% CI, -0.53, -0.06, p = 0.01) levels compared to OO. There were no significant changes in the other components of the blood lipids. CONCLUSION The results of this review suggest that CO consumptionhas beneficial effects on LDL-c, TC, and LDL-c/HDL-c ratio compared to OO. Therefore, its replacement with OO can have cardioprotective impacts.
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Affiliation(s)
- Behnaz Pourrajab
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Elham Sharifi-Zahabi
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Sepideh Soltani
- Yazd Cardiovascular Research Center, Non-communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Hossein Shahinfar
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
| | - Farzad Shidfar
- Department of Nutrition, School of Public Health, Iran University of Medical Sciences, Tehran, Iran
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De Jesús-Hernández AC, Delgado-Macuil RJ, Ruiz-Espinosa H, Amador-Espejo GG. High-power ultrasound bleaching technique for canola oil (Brassica napus L.): Pigments removal and quality parameters. Food Res Int 2023; 173:113449. [PMID: 37803776 DOI: 10.1016/j.foodres.2023.113449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 08/30/2023] [Accepted: 09/10/2023] [Indexed: 10/08/2023]
Abstract
Canola seeds (Brassica napus L.) are among the most commonly used seeds in Mexico for vegetable oil production. This is based on the high yield and content of polyunsaturated and monounsaturated fatty acids. During oil bleaching, it is important to maintain fatty acids in their cis configuration because of the health concerns associated with trans-fatty acid consumption. In this sense, the industrial processing parameters employed for this purpose present some limitations, such as high temperatures and long times, which may change the cis configuration to trans. In addition, the amount of bleaching clay employed for this process could be a source of contamination because it is disposed of after treatment. Therefore, the aim of this study was to develop a bleaching process for canola oil using high-power ultrasound (US). US processing was applied to nine treatments with different processing times (60, 75, and 90 min), clay percentages (1, 2, and 3%), and temperatures (60 and 80 °C) to determine the concentrations of chlorophyll a and b (µg chlo/100 g oil), carotenes (µg β-carotene/100 g oil), color (L*, a*, b*, C*, and h°), iodine value (g I2/100 g oil), and finally carrying out a spectroscopic analysis (ATR-FTIR and Raman). A conventional bleaching treatment (100 °C for 180 min, 3% bleaching clay) was used as a control. The results revealed that US treatments with 2% clay at 60 °C for 60 and 90 min eliminated most of the chlorophyll compounds (98%). However, in terms of carotenes reduction, these identical treatments exhibited a similar tendency to that of the control (approximately 30% decrease). These findings also affected the sample color, in which US treatments revealed chromatic coordinates that indicated yellow tones with chroma values that were more intense than those in the control samples. In terms of the iodine value, such treatments fulfilled the international standards for vegetable oils (90-100 g I2/100 g oil). Finally, the spectroscopic study revealed no trans configurations or the presence of different chemical compounds after US treatment, because neither of them presented typical peaks for those molecular configurations. In this regard, US can be a useful methodology for bleaching vegetable oils, helping to reduce time, and bleaching clay with similar pigment reduction results.
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Affiliation(s)
- A C De Jesús-Hernández
- Instituto Politécnico Nacional- Centro de Investigación en Biotecnología Aplicada, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, C.P. 90700, Tlaxcala, Mexico
| | - R J Delgado-Macuil
- Instituto Politécnico Nacional- Centro de Investigación en Biotecnología Aplicada, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla Km 1.5, C.P. 90700, Tlaxcala, Mexico
| | - H Ruiz-Espinosa
- Benemérita Universidad Autónoma de Puebla- Facultad de Ingeniería Química, Colegio de Ingeniería en Alimentos, calle 18 sur av., San Claudio C.P. 72570, Mexico
| | - G G Amador-Espejo
- CONACYT- IPN, Centro de Investigación en Biotecnología Aplicada, Ex-Hacienda San Juan Molino Carretera Estatal Tecuexcomac-Tepetitla, Km 1.5, C.P. 90700, Mexico.
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Bojesomo RS, Raj A, Elkadi M, Ali MIH, Stephen S. An ICP-MS study on metal content in biodiesel and bioglycerol produced from heated and unheated canola oils. Environ Sci Pollut Res Int 2023; 30:115064-115080. [PMID: 37878179 PMCID: PMC10691977 DOI: 10.1007/s11356-023-30004-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Accepted: 09/17/2023] [Indexed: 10/26/2023]
Abstract
This study addresses the challenges of biodiesel production costs and waste oil disposal by investigating the use of low-cost waste oil as a feedstock. The impact of heating temperature on biodiesel yield and trace metal levels is examined using response surface methodology (RSM). Optimal conditions for high biodiesel yields (95-98%) from canola oil are determined with a methanol/oil ratio of 12:1, 1 wt% catalyst, and 60-min reaction time. For crude bioglycerol, the optimal conditions involve a methanol/oil ratio of 4.25:1, 2.93 wt% catalyst, and 119.15-min reaction time. Elemental analysis reveals the presence of high-concentration metals like Cu and Zn and low-concentration ones such as Pb, As, Se, and Zr in both oil feedstocks and their respective biodiesel and bioglycerol products. The study demonstrates that thermal stress on canola oil significantly impacts biodiesel and bioglycerol yields and trace metal levels during the transesterification process. The findings contribute to enhancing cost-effectiveness and environmental sustainability in biodiesel production.
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Affiliation(s)
- Rukayat S Bojesomo
- Department of Chemistry, Khalifa University of Science and Technology, P.O Box: 127788, Abu Dhabi, United Arab Emirates.
| | - Abhijeet Raj
- Department of Chemical Engineering, Indian Institute of Technology Delhi, New Delhi, 110016, India
| | - Mirella Elkadi
- Department of Chemistry, Khalifa University of Science and Technology, P.O Box: 127788, Abu Dhabi, United Arab Emirates
| | - Mohamed I Hassan Ali
- Department of Mechanical Engineering, Khalifa University of Science and Technology, P.O Box: 127788, Abu Dhabi, United Arab Emirates
| | - Sasi Stephen
- Department of Chemistry, Khalifa University of Science and Technology, P.O Box: 127788, Abu Dhabi, United Arab Emirates
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Hossain MM, Tovar J, Cloetens L, Nilsson A. Inclusion of Oat Polar Lipids in a Solid Breakfast Improves Glucose Tolerance, Triglyceridemia, and Gut Hormone Responses Postprandially and after a Standardized Second Meal: A Randomized Crossover Study in Healthy Subjects. Nutrients 2023; 15:4389. [PMID: 37892464 PMCID: PMC10609583 DOI: 10.3390/nu15204389] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 10/29/2023] Open
Abstract
Previously, it has been indicated that oat polar lipids included in a liquid meal may have the potential to beneficially modulate various cardiometabolic variables. The purpose of this study was to evaluate the effects of oat polar lipids in a solid food matrix on acute and second meal glucose tolerance, blood lipids, and concentrations of gut-derived hormones. The oat polar lipids were consumed at breakfast and effects on the biomarkers were investigated in the postprandial period and following a standardized lunch. Twenty young, healthy subjects consumed in total four different breakfast meals in a crossover study design. The breakfasts consisted of 1. White wheat bread (WWB) with an added 7.5 g of oat polar lipids (PLL); 2. WWB with an added 15 g of oat polar lipids (PLH); 3. WWB with and added 16.6 g of rapeseed oil (RSO) as a representative of commonly consumed oils; and 4. WWB consumed alone, included as a reference. All products with added lipids contained equivalent amounts of fat (16.6 g) and available carbohydrates (50 g). Rapeseed oil was added to the oat polar lipid meals to equal 16.6 g of total fat. The standardized lunch was composed of WWB and meatballs and was served 3.5 h after the breakfast. Test variables (blood glucose, serum insulin, triglyceride (TG), free fatty acids (FFA), ghrelin, GLP-1, PYY, and GIP) were measured at fasting and repeatedly during the 5.5 h after ingestion of the breakfast. After breakfast, PLH substantially lowered postprandial glucose and insulin responses (iAUC 0-120 min) compared with RSO and WWB (p < 0.05). Furthermore, a reduced glycaemic response to lunch (210-330 min) was observed following the PLH breakfast compared to all of the other breakfasts served (p < 0.05). Oat polar lipids (PLH) significantly reduced TG and ghrelin and increased circulating gut hormones GLP-1 and PYY compared to RSO (p < 0.05). The results show that exchanging part of the dietary lipids with oat polar lipids has the potential to improve postprandial blood glucose regulation and gut hormones and thus may have a preventive effect against type 2 diabetes.
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Affiliation(s)
- Mohammad Mukul Hossain
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden; (J.T.); (A.N.)
| | - Juscelino Tovar
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden; (J.T.); (A.N.)
| | - Lieselotte Cloetens
- Division of Pure and Applied Biochemistry, Lund University, P.O. Box 124, 221 00 Lund, Sweden;
| | - Anne Nilsson
- Department of Food Technology, Engineering and Nutrition, Lund University, P.O. Box 124, 221 00 Lund, Sweden; (J.T.); (A.N.)
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23
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Nikooyeh B, Zargaraan A, Ebrahimof S, Kalayi A, Zahedirad M, Yazdani H, Rismanchi M, Karami T, Khazraei M, Jafarpour A, Neyestani TR. Daily consumption of γ-oryzanol-fortified canola oil, compared with unfortified canola and sunflower oils, resulted in a better improvement of certain cardiometabolic biomarkers of adult subjects with type 2 diabetes: a randomized controlled clinical trial. Eur J Med Res 2023; 28:416. [PMID: 37817285 PMCID: PMC10563320 DOI: 10.1186/s40001-023-01409-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Accepted: 09/28/2023] [Indexed: 10/12/2023] Open
Abstract
BACKGROUND This study was undertaken to examine the effects of daily consumption of γ-oryzanol (ORZ)-fortified canola oil, as compared with plain canola and sunflower oils, on certain cardiometabolic indicators. METHODS Ninety-two adult subjects from both sexes with T2D were randomly assigned to one of the three groups to receive: (a) ORZ-fortified canola oil (Group 1; n1 = 30); (b) unfortified canola oil (Group 2; n2 = 32); or (c) sunflower oil (Group 3; n3 = 30) for 12 weeks. The participants were instructed to use only the given oils for all cooking (but frying) purposes. Anthropometric, dietary and biochemical assessments were done initially and finally. RESULTS Though body mass index (BMI) significantly decreased in all three groups, only in Groups 1 and 2 waist circumference (WC) showed a significant decrement (-2.6 ± 0.1 and -2.2 ± 0.1 cm in Groups 1 and 2 respectively, p < 0.001 for both) which was accompanied by a significant reduction of blood pressure just in Group 1. Fasting blood glucose (FBG) and glycated hemoglobin (HbA1c) showed a significant decrease only in ORZ-fortified canola oil group (-7.7 ± 0.4 mg/dL, p = 0.039 and -0.7 ± 0.1%, p < 0.001, respectively). However, insulin resistance, as judged by HOMA-IR, did not change significantly. In addition, serum triglyceride (TG) concentrations decreased in all three groups but only in ORZ-fortified canola oil was this decrement statistically significant (-17.9 ± 2.1 mg/dL, p = 0.005). Other components of serum lipid profile did not change significantly in either group. CONCLUSIONS Consumption of either sunflower or canola oils for 12 weeks improved certain studied biomarkers. However, only ORZ-fortified canola oil resulted in a significant decrease of blood pressure, WC, FBG, HbA1c and TG. These findings can help both clinicians and public health authorities for dietary recommendations to subjects with T2D and presumably the whole community. TRIAL REGISTRATION number at clinicaltrials.gov (NCT05271045).
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Affiliation(s)
- Bahareh Nikooyeh
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Azizollaah Zargaraan
- Department of Food and Nutrition Policy and Planning Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition and Food Science, Shahid Beheshti University of Medical Sciences and Health Services, Tehran, Iran
| | - Samira Ebrahimof
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ali Kalayi
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Maliheh Zahedirad
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hootan Yazdani
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Marjan Rismanchi
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Taher Karami
- Department of Research and Development, Kourosh Food Industry, Tehran, Iran
| | | | - Ali Jafarpour
- Quality Assurance Unit, Kourosh Food Industry, Tehran, Iran
| | - Tirang R Neyestani
- Laboratory of Nutrition Research, National Nutrition and Food Technology Research Institute and Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Zhang C, Hu L, Hao J, Cai W, Qin M, Gao Q, Nie M, Qi D, Ma R. Effects of plant-derived protein and rapeseed oil on growth performance and gut microbiomes in rainbow trout. BMC Microbiol 2023; 23:255. [PMID: 37704987 PMCID: PMC10498547 DOI: 10.1186/s12866-023-02998-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Accepted: 08/28/2023] [Indexed: 09/15/2023] Open
Abstract
BACKGROUND Rainbow trout (Oncorhynchus mykiss) is becoming popular with the increased demand for fish protein. However, the limited resources and expense of fish meal and oil have become restrictive factors for the development of the rainbow trout related industry. To solve this problem, plant-derived proteins and vegetable oils have been developed as alternative resources. The present study focuses on evaluating the effects of two experimental diets, FMR (fish meal replaced with plant-derived protein) and FOR (fish oil replaced with rapeseed oil), through the alteration of the gut microbiota in triploid rainbow trout. The commercial diet was used in the control group (FOM). RESULTS Amplicon sequencing of the 16S and 18S rRNA genes was used to assess the changes in gut bacteria and fungi. Our analysis suggested that the α-diversity of both bacteria and fungi decreased significantly in the FMR and FOR groups, and β-diversity was distinct between FOM/FMR and FOM/FOR based on principal coordinate analysis (PCoA). The abundance of the Planctomycetota phylum increased significantly in the FMR group, while that of Firmicutes and Bacteroidetes decreased. We also found that the fungal phylum Ascomycota was significantly increased in the FMR and FOR groups. At the genus level, we found that the abundance of Citrobacter was the lowest and that of pathogenic Schlesneria, Brevundimonas, and Mycoplasma was highest in the FMR and FOR groups. Meanwhile, the pathogenic fungal genera Verticillium and Aspergillus were highest in the FMR and FOR groups. Furthermore, canonical correspondence analysis (CCA) and network analysis suggested that the relatively low-abundance genera, including the beneficial bacteria Methylobacterium, Enterococcus, Clostridium, Exiguobacterium, Sphingomonas and Bacteroides and the fungi Papiliotrema, Preussia, and Stachybotrys, were positively correlated with plant protein or rapeseed oil. There were more modules that had the above beneficial genera as the hub nodes in the FMR and FOR groups. CONCLUSIONS Our study suggested that the FMR and FOR diets could affect the gut microbiome in rainbow trout, which might offset the effects of the dominant and pathogenic microbial genera. This could be the underlying mechanism of explaining why no significant difference was observed in body weight between the different groups.
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Affiliation(s)
- Cunfang Zhang
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810001, China
| | - Lingyong Hu
- Northwest Institute of Plateau Biology, Chinese Academy of Sciences, Xining, 810001, China
| | - Jiahui Hao
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810001, China
- College of Eco-Environmental Engineering, Qinghai University, Xining, 810001, China
| | - Weijie Cai
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810001, China
- College of Eco-Environmental Engineering, Qinghai University, Xining, 810001, China
| | - Minxin Qin
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810001, China
- College of Eco-Environmental Engineering, Qinghai University, Xining, 810001, China
| | - Qiang Gao
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810001, China
| | - Miaomiao Nie
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810001, China
| | - Delin Qi
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810001, China
| | - Rui Ma
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining, 810001, China.
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Koch E, Löwen A, Kampschulte N, Plitzko K, Wiebel M, Rund KM, Willenberg I, Schebb NH. Beyond Autoxidation and Lipoxygenases: Fatty Acid Oxidation Products in Plant Oils. J Agric Food Chem 2023; 71:13092-13106. [PMID: 37624576 DOI: 10.1021/acs.jafc.3c02724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/26/2023]
Abstract
For decades, research on oxidation of linoleic acid (LA, C18:2 n6) and α-linolenic acid (ALA, C18:3 n3) in plant oils has focused on autoxidatively formed and lipoxygenase-derived 9-hydro(pero)xy- and 13-hydro(pero)xy-LA and -ALA. Here, using a non-targeted approach, we show that other hydroxy fatty acids are more abundant in plant oils. Liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry analyses unveiled highly abundant peaks in flaxseed and rapeseed oils. Using authentic reference standards, seven of the peaks were identified as 9-, 10-, 12-, 13-, and 15-HODE as well as 9- and 13-HOTrE. Additionally, six peaks were characterized based on the retention time, the exact mass of the [M-H]- ion, and its fragment ions as 16-OH-C18:3, 18-OH-C18:3, three isomers of 12-OH-C18:2, and one of 15-OH-C18:2. 16-OH-C18:3 and 18-OH-C18:3 were tentatively identified as 16-OH-ALA and 18-OH-ALA, respectively, based on autoxidation and terminal hydroxylation of ALA using CYP4F2. Investigation of formation pathways suggests that fatty acid desaturase 3 is involved in the formation of the 12-OH-C18:2 isomers, 15-HODE, and its isomer. The dominantly occurring 12-OH-C18:2 isomer was identified as 12R,S-OH-9Z,15Z-octadecadienoic acid (densipolic acid) based on a synthetic standard. The characterized oxylipins occurred in cold-pressed flaxseed and rapeseed oils at concentrations of up to 0.1 g/100 g and thus about sixfold higher than the well-known 9-hydro(pero)xy- and 13-hydro(pero)xy-LA and -ALA. Concentrations in sunflower oil were lower but increased when oil was pressed from preheated seeds. Overall, this study provides fundamental new information about the occurrence of oxidized fatty acids in plant oils, having the potential to characterize their quality and authenticity.
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Affiliation(s)
- Elisabeth Koch
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Ariane Löwen
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Nadja Kampschulte
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Kathrin Plitzko
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Michelle Wiebel
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Katharina M Rund
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
| | - Ina Willenberg
- Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI) - Federal Research Institute of Nutrition and Food, Schützenberg 12, Detmold 32756, Germany
| | - Nils Helge Schebb
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, Wuppertal 42119, Germany
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Patel D, Munhoz J, Goruk S, Tsai S, Richard C, Field CJ. Maternal diet supplementation with high-docosahexaenoic-acid canola oil, along with arachidonic acid, promotes immune system development in allergy-prone BALB/c mouse offspring at 3 weeks of age. Eur J Nutr 2023; 62:2399-2413. [PMID: 37106253 DOI: 10.1007/s00394-023-03160-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Accepted: 04/18/2023] [Indexed: 04/29/2023]
Abstract
PURPOSE To study the effects of feeding docosahexaenoic acid (DHA, derived from novel canola oil), with same amount of arachidonic acid (ARA), supplemented diet to lactating dams on the immune system development of suckled offspring using a T helper type-2 (Th2)-dominant BALB/c mouse. METHODS Dams received nutritionally complete control (no ARA or DHA) or DHA + ARA diet (1% DHA and 1% ARA of total fatty acids) from 5 days pre-parturition to the end of 3-week suckling period. After euthanization, relevant tissues were collected to study fatty acids, splenocyte phenotype and function (ex vivo cytokines with/without lipopolysaccharide (LPS, bacterial challenge) or phorbol myristate acetate + ionomycin (PMAi) stimulation). RESULTS Feeding dams a DHA diet significantly increased the mammary gland milk phospholipid concentration of DHA and ARA. This resulted in 60% higher DHA levels in splenocyte phospholipids of the pups although ARA levels showed no difference. In dams fed DHA diet, significantly higher proportion of CD27+ cytotoxic T cell (CTL) and CXCR3+ CCR6- Th (enriched in Th1) were observed than control, but there were no differences in the splenocyte function upon PMAi (non-specific lymphocyte stimulant) stimulation. Pups from DHA-fed dams showed significantly higher IL-1β, IFN-γ and TNF-α (inflammatory cytokines) by LPS-stimulated splenocytes. This may be due to higher proportion of CD86+ macrophages and B cells (all p's < 0.05) in these pups, which may influence T cell polarization. CONCLUSION Plant-based source of DHA in maternal diet resulted in higher ex vivo production of inflammatory cytokines by splenocytes due to change in their phenotype, and this can skew T cell towards Th1 response in a Th2-dominant BALB/c mouse.
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Affiliation(s)
- Dhruvesh Patel
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Jaqueline Munhoz
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Susan Goruk
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Sue Tsai
- Department of Medical Microbiology and Immunology, University of Alberta, Edmonton, AB, Canada
| | - Caroline Richard
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Catherine J Field
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada.
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Sierżant K, Piksa E, Konkol D, Lewandowska K, Asghar MU. Performance and antioxidant traits of broiler chickens fed with diets containing rapeseed or flaxseed oil and optimized quercetin. Sci Rep 2023; 13:14011. [PMID: 37640806 PMCID: PMC10462632 DOI: 10.1038/s41598-023-41282-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Accepted: 08/24/2023] [Indexed: 08/31/2023] Open
Abstract
This study evaluated the effect of quercetin (Q) added to feed mixtures, at concentrations directly optimized for the peroxidability of dietary rapeseed (RO) and flaxseed oil (FLO), on performance and selected biomarkers of oxidative stress of broiler chickens. Ninety-six one-day-old Ross 308 broiler chicken males were randomly assigned to four groups (six replicates per treatment, four birds per cage, n = 24 per group): Group RO received diets containing rapeseed oil (RO) and group FLO received diets containing flaxseed oil (FLO); Group RO_Q and group FLO_Q received these same diets containing RO or FLO oils, supplemented with optimized quercetin (Q). Blood, pectoral muscles, and liver samples of chickens were collected after 35 days to determine: (1) the global indicators of antioxidant capacity: ferric reducing antioxidant power (FRAP), antiradical activity (DPPH·/ABTS·+), total antioxidant status (TAS), and glutathione peroxidase (GSH-Px); (2) the activity of the antioxidant enzymes catalase (CAT) and superoxide dismutase (SOD); and (3) the concentration of malondialdehyde (MDA). Data showed that the FLO diet did not affect the final performance parameters in relation to RO, but the optimized Q tended to improve the total body weight gain and the final body weight of broiler chickens (P = 0.10). The antioxidant traces analyzed in the blood (GSH-Px), plasma (FRAP, ABTS·+, DPPH·, TAS), serum (DPPH·), and pectoral muscles (SOD, CAT) of chickens were not altered by either Oil or Q factor. FLO supplementation increased MDA content in the liver of chickens (P < 0.05) and increased liver CAT activity, which was not improved by optimized Q. Meanwhile, the Oil × Q interaction suggests that optimized Q could reduce the liver burden and negative effects of oxidized lipid by-products associated with FLO diets. Our results indicate that optimizing the addition of natural polyphenols to feed may be a valuable alternative to the application of polyphenolic antioxidants in animal nutrition, allowing for an economical use of the antioxidant additives when customized to the peroxidability of fat sources, which is line to the conception of sustainable development covering 'The European Green Deal' and 'Farm to Fork Strategy'.
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Affiliation(s)
- Kamil Sierżant
- Department of Animal Nutrition and Feed Science, The Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego St. 38C, 51-630, Wrocław, Poland.
| | - Eliza Piksa
- Department of Animal Nutrition and Feed Science, The Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego St. 38C, 51-630, Wrocław, Poland
| | - Damian Konkol
- Department of Animal Nutrition and Feed Science, The Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego St. 38C, 51-630, Wrocław, Poland
| | - Kamila Lewandowska
- Department of Environmental Hygiene and Animal Welfare, The Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego St. 38C, 51-630, Wrocław, Poland
| | - Muhammad Umair Asghar
- Department of Animal Nutrition and Feed Science, The Faculty of Biology and Animal Science, Wrocław University of Environmental and Life Sciences, Chełmońskiego St. 38C, 51-630, Wrocław, Poland
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Rahmani S, Goli A. Robust sustainable canola oil-based biodiesel supply chain network design under supply and demand uncertainty. Environ Sci Pollut Res Int 2023; 30:86268-86299. [PMID: 37405599 DOI: 10.1007/s11356-023-28044-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Accepted: 05/29/2023] [Indexed: 07/06/2023]
Abstract
The excessive consumption of fossil fuels has sparked debates and caused environmental damage, leading the global community to search for a suitable alternative. To achieve sustainable development goals and prevent harmful climate scenarios, the world needs to increase its use of renewable energy. Biodiesel, a clean and eco-friendly fuel with a high flash point and more lubrication than petroleum-based fuels, and without the emission of harmful environmental gases, has emerged as one of the fossil fuel alternatives. To promote the mass-level production of biodiesel, a sustainable supply chain (SC) that does not depend on laboratory production is necessary. For this purpose, this research proposes a multi-objective mixed-integer non-linear mathematical programming (MINLP) model to design a sustainable canola oil-based biodiesel supply chain network (CO-BSCND) under supply and demand uncertainty. This mathematical model aims to minimize the total cost (TC) and total carbon emission while maximizing the total number of job opportunities simultaneously. A scenario-based robust optimization (SBRO) approach is applied to deal with uncertainty. The proposed model is implemented in a real case study in Iran, and numerical experiments and sensitivity analysis are conducted to demonstrate its applicability. The results of this research demonstrate that designing a sustainable supply chain network for the production and distribution of biodiesel fuel is achievable. Moreover, this mathematical modeling makes mass-scale production of biodiesel fuel a possibility. In addition, the SBRO method adopted in this research enables managers and researchers to explore the design conditions of the supply chain network by controlling the uncertainties that affect it. This approach allows the chain's performance to be as close as possible to the actual conditions. As a result, the SBRO method enhances the efficiency of the supply chain network and boosts productivity toward achieving desired goals.
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Affiliation(s)
- Sourena Rahmani
- Department of Industrial Engineering and Futures Studies, Faculty of Engineering, University of Isfahan, Isfahan, Iran
| | - Alireza Goli
- Department of Industrial Engineering and Futures Studies, Faculty of Engineering, University of Isfahan, Isfahan, Iran.
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Wang J, Lv J, Mei T, Xu M, Jia C, Duan C, Dai H, Liu X, Pi F. Spectroscopic studies on thermal degradation and quantitative prediction on acid value of edible oil during frying by Raman spectroscopy. Spectrochim Acta A Mol Biomol Spectrosc 2023; 293:122477. [PMID: 36791663 DOI: 10.1016/j.saa.2023.122477] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 02/02/2023] [Accepted: 02/07/2023] [Indexed: 06/18/2023]
Abstract
The health risks posed by harmful substances resulting from the thermal degradation of frying oils are of great concern. Characteristic peak intensity ratios (PIRs) screened from Raman spectra were used to characterize the thermal degradation. High correlation coefficients between PIRs and acid values (AVs) of 0.972 (linear fitting), 0.984 (logarithmic function fitting), and 0.954 (linear fitting) for fried soybean oil, canola oil, and palm oil, were obtained at the PIRs of I1267/I1749, I1267/I1659, and I1267/I1749, respectively. The highly correlated PIRs common to the three oils were determined by Pearson's correlation coefficient combined with heat maps. To accommodate both linear and nonlinear features, a global model for predicting AVs of multi-varieties frying oils was constructed using a least-squares support vector machine algorithm, and the results performed well with a root mean square error of prediction of 0.016 and a ratio of prediction to deviation of 11.351. The whole results demonstrate that Raman spectroscopy could characterize the thermal degradation and has excellent quantitative analysis ability for food control based on AV in frying oils, thus providing a new approach to quality control of frying oils.
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Affiliation(s)
- Jiahua Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, People's Republic of China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China.
| | - Jingwen Lv
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Tingna Mei
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Mengting Xu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Chanchan Jia
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Chuchu Duan
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Huang Dai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, People's Republic of China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China
| | - Xiaodan Liu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, People's Republic of China; Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan 430023, People's Republic of China
| | - Fuwei Pi
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China
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Li H, Tan X, Huang W, Zhu X, Yang X, Shen Y, Yan R. Enzymatic Acylation of Flavonoids from Bamboo Leaves: Improved Lipophilicity and Antioxidant Activity for Oil-Based Foods. J Agric Food Chem 2023; 71:4817-4824. [PMID: 36935587 DOI: 10.1021/acs.jafc.2c07673] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
The goal of this study was to expand the applications of bamboo leaf flavonoids (BLFs) by improving their lipophilicity through enzymatic acylation with vinyl cinnamate. Characterization of the acylated BLFs using Fourier transform infrared spectroscopy, X-ray photoelectron spectroscopy, high-resolution electrospray ionization mass spectrometry, electrospray ionization with tandem mass spectrometry, and 1H nuclear magnetic resonance spectroscopy indicated that acylation occurred at the C6-OH position of glucoside moieties. The highest degree of acylation (18.61%) was obtained by reacting BLFs with vinyl cinnamate (1:5, w/w) at 60 °C for 48 h. Acylation significantly improved the lipophilicity of BLFs and their capacity to inhibit lipid peroxidation, as evidenced by the reduced production of lipid hydroperoxides and malondialdehyde in rapeseed oil and rapeseed oil-in-water emulsions during storage at 37 °C for 15 days. The study findings provide important data that will enable the use of BLFs in lipid or lipophilic matrices, such as oil-based foods.
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Affiliation(s)
- Haimei Li
- School of Life Sciences, Guangzhou University, Guangzhou 510006, China
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Xinjia Tan
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Wenjing Huang
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Xucheng Zhu
- School of Life Sciences, Guangzhou University, Guangzhou 510006, China
| | - Xinquan Yang
- School of Life Sciences, Guangzhou University, Guangzhou 510006, China
| | - Yingbin Shen
- School of Life Sciences, Guangzhou University, Guangzhou 510006, China
| | - Rian Yan
- Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
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Liu H, Zheng C, Li Z, Xia X, Jiang D, Wang W, Zhang R, Xiang X. Inhibitory mechanism of phenolic compounds in rapeseed oil on α-amylase and α-glucosidase: Spectroscopy, molecular docking, and molecular dynamic simulation. Spectrochim Acta A Mol Biomol Spectrosc 2023; 289:122251. [PMID: 36542921 DOI: 10.1016/j.saa.2022.122251] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 11/24/2022] [Accepted: 12/14/2022] [Indexed: 06/17/2023]
Abstract
Developing naturally active components to control α-amylase/α-glucosidase activity is highly desired for preventing and managing type 2 diabetes. Rapeseed oil is rich in active phenolic compounds and seed oil is a major source of liposoluble inhibitors to these enzymes. However, it remains unclear about the interaction of phenolic compounds in rapeseed oil with α-amylase/α-glucosidase. This study found that the important phenolic compounds from rapeseed oil (Sinapic acid, SA; canolol, CAO; canolol dimer, CAO dimer) possessed effective inhibition performance against α-amylase and α-glucosidase. CAO showed the lowest and highest inhibitory effect, respectively. In the kinetics studies, the inhibition mechanism of SA/CAO/CAO dimer against α-glucosidase was non-competitive, exhibiting a different way from α-amylase. Fluorescence quenching spectra implied that the static processes were responsible for the spontaneous binding between the compounds and enzymes. Fourier-transform infrared spectroscopy (FT-IR) displayed these compounds-induced conformation alterations of α-amylase/α-glucosidase. Molecular docking revealed that SA/CAO/CAO dimer decreased the catalytic efficiency of α-amylase/α-glucosidase through hydrogen bonds, hydrophobic force, or π-π interaction. Molecular dynamics matched well with the experimental and docking results regarding the inhibitory behaviors and interactions toward α-amylase/α-glucosidase. These results demonstrated the potential benefits of phenolic compounds from rapeseed oil in antidiabetic-related activities.
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Affiliation(s)
- Huihui Liu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Chang Zheng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Ziliang Li
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Xiaoyang Xia
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Dan Jiang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Wen Wang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Ruiying Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Xia Xiang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China.
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Shen J, Liu Y, Wang X, Bai J, Lin L, Luo F, Zhong H. A Comprehensive Review of Health-Benefiting Components in Rapeseed Oil. Nutrients 2023; 15:nu15040999. [PMID: 36839357 PMCID: PMC9962526 DOI: 10.3390/nu15040999] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2023] [Revised: 02/04/2023] [Accepted: 02/13/2023] [Indexed: 02/19/2023] Open
Abstract
Rapeseed oil is the third most consumed culinary oil in the world. It is well-known for its high content of unsaturated fatty acids, especially polyunsaturated fatty acids, which make it of great nutritional value. There is increasing evidence that a diet rich in unsaturated fatty acids offers health benefits. Although the consumption of rapeseed oil cuts across many areas around the world, the nutritional elements of rapeseed oil and the exact efficacy of the nutrients remain unclear. In this review, we systematically summarized the latest studies on functional rapeseed components to ascertain which component of canola oil contributes to its function. Apart from unsaturated fatty acids, there are nine functional components in rapeseed oil that contribute to its anti-microbial, anti-inflammatory, anti-obesity, anti-diabetic, anti-cancer, neuroprotective, and cardioprotective, among others. These nine functional components are vitamin E, flavonoids, squalene, carotenoids, glucoraphanin, indole-3-Carbinol, sterols, phospholipids, and ferulic acid, which themselves or their derivatives have health-benefiting properties. This review sheds light on the health-benefiting effects of rapeseed oil in the hope of further development of functional foods from rapeseed.
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Affiliation(s)
- Junjun Shen
- National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
- Faculty of Bioscience and Biotechnology, Central South University of Forestry and Technology, Changsha 410004, China
- The Research and Development Department, Hunan Jinjian Cereals Industry, Changde 415001, China
- Correspondence: (J.S.); (Y.L.); Tel.: +86-731-85623491 (J.S.)
| | - Yejia Liu
- The Research and Development Department, Hunan Jinjian Cereals Industry, Changde 415001, China
- Faculty of Life and Environmental Sciences, Hunan University of Arts and Science, Changde 415006, China
- Correspondence: (J.S.); (Y.L.); Tel.: +86-731-85623491 (J.S.)
| | - Xiaoling Wang
- Faculty of Bioscience and Biotechnology, Central South University of Forestry and Technology, Changsha 410004, China
| | - Jie Bai
- National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
| | - Lizhong Lin
- National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
- The Research and Development Department, Hunan Jinjian Cereals Industry, Changde 415001, China
| | - Feijun Luo
- National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
| | - Haiyan Zhong
- National Engineering Laboratory for Deep Processing of Rice and Byproducts, Central South University of Forestry and Technology, Changsha 410004, China
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Richards T, Burron S, McCorkell TC, Trevizan L, Patterson K, Minikhiem D, Ma DWL, Pearson W, Shoveller AK. Effects of dietary camelina, flaxseed, and canola oil supplementation on transepidermal water loss, skin and coat health parameters, and plasma prostaglandin E2, glycosaminoglycan, and nitric oxide concentrations in healthy adult horses. J Anim Sci 2023; 101:skad373. [PMID: 37935917 PMCID: PMC10721441 DOI: 10.1093/jas/skad373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Accepted: 11/02/2023] [Indexed: 11/09/2023] Open
Abstract
Camelina oil is derived from a low-input, high-yield crop and, in comparison to many other dietary fat sources currently used in equine diets, provides a greater amount of α-linolenic acid [ALA; (n-3)], than linoleic acid [LA; (n-6)]. However, no research exists assessing the effects of feeding camelina oil to horses in contrast to other commonly used oils. The objective of this study was to compare the effect of supplementing camelina oil to that of flaxseed and canola oil supplementation, on outcomes related to skin and coat health in horses. Thirty adult horses [23 mares, 7 geldings; 14.9 years ± 5.3 years; 544 ± 66 kg body weight (BW) (mean ± SD)] underwent a 4-week wash-in period consuming hay and sunflower oil. Following the wash-in period, horses were blocked by location, age, and BW, and assigned to one of three treatment oils for 16 weeks (370 mg oil/kg BW): camelina (CAM), canola (OLA), or flaxseed (FLX) oil. Blood samples were collected and plasma prostaglandin E2 (PGE2; ELISA), nitric oxide (NO; Griess Reaction), and glycosaminoglycan (GAG; DMMB) concentrations were measured on weeks 0 (n = 30), 14 (n = 24), and 16 (n = 30). On weeks 0, 2, 4, 8, and 16, transepidermal water loss (TEWL) was measured pre- and post-acetone application using a VapoMeter (n = 26), and a 5-point-Likert scale was used to assess skin and coat characteristics on the side and rump of the horses (n = 30). All data were analyzed with repeated measures ANOVA using PROC GLIMMIX in SAS. Independent of treatment, coat color, and quality increased from baseline. There were no differences in the outcomes assessed between the horses supplemented camelina oil and those supplemented canola or flaxseed oil. These results suggest that independent of treatment, all oil supplements improved coat color and quality in horses. This provides indication that camelina oil is comparable to existing plant-based oil supplements in supporting skin and coat health and inflammation in horses.
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Affiliation(s)
- Taylor Richards
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, CanadaN1G 2W1
| | - Scarlett Burron
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, CanadaN1G 2W1
| | | | - Luciano Trevizan
- Universidade Federal do Rio Grande do Sul, Department of Animal Science, Agronomia, Porto Alegre, RS, Brazil
| | - Keely Patterson
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, CanadaN1G 2W1
| | | | - David W L Ma
- Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, CanadaN1G 2W1
| | - Wendy Pearson
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, CanadaN1G 2W1
| | - Anna K Shoveller
- Department of Animal Biosciences, University of Guelph, Guelph, Ontario, CanadaN1G 2W1
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Almeida AK, Cowley F, McMeniman JP, Karagiannis A, Walker N, Tamassia LFM, McGrath JJ, Hegarty RS. Effect of 3-nitrooxypropanol on enteric methane emissions of feedlot cattle fed with a tempered barley-based diet with canola oil. J Anim Sci 2023; 101:skad237. [PMID: 37429613 PMCID: PMC10370881 DOI: 10.1093/jas/skad237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Accepted: 07/09/2023] [Indexed: 07/12/2023] Open
Abstract
A dose-response experiment was designed to examine the effect of 3-nitrooxypropanol (3-NOP) on methane (CH4) emissions, rumen function and performance of feedlot cattle fed a tempered barley-based diet with canola oil. Twenty Angus steers of initial body weight (BW) of 356 ± 14.4 kg were allocated in a randomized complete block design. Initial BW was used as the blocking criterion. Cattle were housed in individual indoor pens for 112 d, including the first 21 d of adaptation followed by a 90-d finishing period when five different 3-NOP inclusion rates were compared: 0 mg/kg dry matter (DM; control), 50 mg/kg DM, 75 mg/kg DM, 100 mg/kg DM, and 125 mg/kg DM. Daily CH4 production was measured on day 7 (last day of starter diet), day 14 (last day of the first intermediate diet), and day 21 (last day of the second intermediate diet) of the adaptation period and on days 28, 49, 70, 91, and 112 of the finisher period using open circuit respiration chambers. Rumen digesta samples were collected from each steer on the day prior to chamber measurement postfeeding, and prefeeding on the day after the chamber measurement, for determination of rumen volatile fatty acids (VFA), ammonium-N, protozoa enumeration, pH, and reduction potential. Dry matter intake (DMI) was recorded daily and BW weekly. Data were analyzed in a mixed model including period, 3-NOP dose and their interaction as fixed effects, and block as a random effect. Our results demonstrated both a linear and quadratic (decreasing rate of change) effect on CH4 production (g/d) and CH4 yield (g/kg DMI) as 3-NOP dose increased (P < 0.01). The achieved mitigation for CH4 yield in our study ranged from approximately 65.5% up to 87.6% relative to control steers fed a finishing feedlot diet. Our results revealed that 3-NOP dose did not alter rumen fermentation parameters such as ammonium-N, VFA concentration nor VFA molar proportions. Although this experimental design was not focused on the effect of 3-NOP dose on feedlot performance, no negative effects of any 3-NOP dose were detected on animal production parameters. Ultimately, the knowledge on the CH4 suppression pattern of 3-NOP may facilitate sustainable pathways for the feedlot industry to lower its carbon footprint.
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Affiliation(s)
- Amelia K Almeida
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
- School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand
| | - Frances Cowley
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
| | - Joe P McMeniman
- Feedlot Program, Meat and Livestock Australia Limited (MLA), North Sydney, NSW 2060, Australia
| | - Alex Karagiannis
- Animal Nutrition and Health, DSM Nutritional Products, Wurmisweg 576 4303, Kaiseraugst, Switzerland
| | - Nicola Walker
- Animal Nutrition and Health, DSM Nutritional Products, Wurmisweg 576 4303, Kaiseraugst, Switzerland
| | - Luis F M Tamassia
- Animal Nutrition and Health, DSM Nutritional Products, Wurmisweg 576 4303, Kaiseraugst, Switzerland
| | - Joseph J McGrath
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
- Animal Nutrition and Health, DSM Nutritional Products, Wurmisweg 576 4303, Kaiseraugst, Switzerland
| | - Roger S Hegarty
- School of Environmental and Rural Science, University of New England, Armidale, NSW 2351, Australia
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Lu T, Guo Y, Shi J, Li X, Wu K, Li X, Zeng Z, Xiong Y. Identification and Safety Evaluation of Ochratoxin A Transformation Product in Rapeseed Oil Refining Process. J Agric Food Chem 2022; 70:14931-14939. [PMID: 36331822 DOI: 10.1021/acs.jafc.2c04532] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Ochratoxin A (OTA) is an important mycotoxin detected in edible oil, and it can be effectively removed by classical edible oil refining processes. However, the fate of OTA in the refining process has not been reported. In this study, we systematically tracked the OTA changes during the oil refining process by fortifying 100 μg/kg OTA in crude rapeseed oil. Results showed that about 10.57%, 88.85%, and 0.58% of OTA were removed during the degumming, deacidification, and decolorization processes. Among them, 16.25% OTA was transferred to the byproducts, including 9.85% in degumming wastewater, 5.68% in soap stock, 0.14% in deacidification wastewater, and 0.58% in the decolorizer; 83.75% OTA was found to transform into the lactone ring opened OTA (OP-OTA) during the deacidification stage, which is attributed to the hydrolysis of the lactone ring of OTA in the alkali refining. The OP-OTA was verified to distribute in the soap stock, and small amounts of OP-OTA could be transferred to deacidified wastewater when the OTA pollution level reached 500 μg/kg in crude rapeseed oil. The OP-OTA exhibited strong toxicity, especially nephrotoxicity, as reflected by the cell viability assay and in silico toxicity. Therefore, the safety of the soap stock processing products from OTA-contaminated rapeseed deserves attention.
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Affiliation(s)
- Tianying Lu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
| | - Yuqian Guo
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
| | - Jiachen Shi
- Beijing Center for Disease Control and Prevention, Beijing 100013, China
| | - Xiaoyang Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
| | - Kesheng Wu
- Jiangxi Agricultural Technology Extension Center, Nanchang, Jiangxi 330096, P.R. China
| | - Xiangmin Li
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
| | - Yonghua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
- School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, P.R. China
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36
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Koch E, Wiebel M, Löwen A, Willenberg I, Schebb NH. Characterization of the Oxylipin Pattern and Other Fatty Acid Oxidation Products in Freshly Pressed and Stored Plant Oils. J Agric Food Chem 2022; 70:12935-12945. [PMID: 36173729 DOI: 10.1021/acs.jafc.2c04987] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Enzymatic and nonenzymatic oxidation of linoleic (LA) and α-linolenic acid (ALA) during pressing and storage of plant oils leads to a variety of oxylipins. We pressed oils from flaxseeds, rapeseeds, and sunflower seeds and analyzed the oxylipin pattern in freshly pressed oils. 9-/13-Hydro(pero)xy-LA/-ALA occurred in high concentration resulting probably from lipoxygenase-catalyzed reactions as well as autoxidation and photooxidation. However, in flaxseed and rapeseed oil, the highest concentrations were found for the terminal epoxy-ALA (15(16)-EpODE) and the hardly known 15-hydroxy-LA (15-HODE, 80 mg/100 g in flaxseed oil). Oils were stored for 6 months and the peroxide value (PV) as well as oxylipin and secondary volatile aldehyde concentrations were determined. While lipid peroxidation in flaxseed oil was surprisingly low, the oxylipin concentration and PV massively increased in rapeseed oil dependent on oxygen availability. Oxylipin concentrations correlated well with the PV, while secondary volatile aldehydes did not reflect the changes of oxylipins and PVs. The comprehensive analysis of hydroxy-, epoxy-, and dihydroxy-LA/-ALA reveals new and unique insights into the composition of plant oils and ongoing oxidation processes.
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Affiliation(s)
- Elisabeth Koch
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany
| | - Michelle Wiebel
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany
| | - Ariane Löwen
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany
| | - Ina Willenberg
- Department of Safety and Quality of Cereals, Max Rubner-Institut (MRI) - Federal Research Institute of Nutrition and Food, Schützenberg 12, 32756 Detmold, Germany
| | - Nils Helge Schebb
- Chair of Food Chemistry, Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstrasse 20, 42119 Wuppertal, Germany
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Abstract
There is a growing interest in non-dairy alternatives fueled by concerns about personal health and the health of the planet. Sales of non-dairy frozen desserts have increased along with other non-dairy alternatives such as plant-based beverages, cheeses, yogurts and creamers. The aim of this study was to conduct a cross-sectional survey of plant-based frozen desserts to determine their nutritional content. A total of 358 plant-based frozen desserts were analyzed from the nutrition label listed on the commercial container. The various products were based upon coconut (n = 126), oat milk (n = 63), almonds (n = 42), cashews (n = 25), soy (n = 11), macadamia milk (n = 9), olive oil (n = 8), faba bean (n = 8), canola oil (n = 8), rice milk (n = 6), sunflower milk (n = 6), avocado (n = 5), pea protein (n = 5) and various fruits, nuts and mixed blends (n = 36). While 90% of the frozen desserts had high sugar levels, 73% had high levels of saturated fat (due to the presence of coconut oil) and only one in four had high levels of fat. None of the products were fortified with calcium, vitamin D or B12, but one in six products had iron levels/serving of at least 10% of Daily Value (DV) and 1 in 6 had protein levels/serving similar to regular dairy ice cream. Food manufacturers need to produce new non-dairy frozen desserts that are more nutritious, since few brands (such as those based upon avocado, apple and hemp protein, or fava bean) presently provide consumers choices with lower saturated fat and sugar levels and/or higher protein levels.
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Affiliation(s)
- Winston J. Craig
- Center for Nutrition, Healthy Lifestyles and Disease Prevention, School of Public Health, Loma Linda University, Loma Linda, CA 92354, USA
- Correspondence:
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Khalili Tilami S, Kouřimská L. Assessment of the Nutritional Quality of Plant Lipids Using Atherogenicity and Thrombogenicity Indices. Nutrients 2022; 14:nu14183795. [PMID: 36145171 PMCID: PMC9502718 DOI: 10.3390/nu14183795] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/01/2022] [Accepted: 09/07/2022] [Indexed: 11/18/2022] Open
Abstract
Dietary lipids derived from plants have different compositions of individual fatty acids (FA), providing different physical and chemical properties with positive or adverse health effects on humans. To evaluate the nutritional value and assess the FA composition of various plants, the atherogenicity (AI) and thrombogenicity (TI) indices were calculated and reviewed for nine different categories of fats and oils. This included common oils, unconventional oils, nut oils originating from temperate regions, Amazonian and tropical fats and oils, chia seed oil, traditional nuts originating from temperate regions, unconventional nuts, seeds, and fruits, and their products. The main factors influencing fatty acid composition in plants are growth location, genotype, and environmental variation, particularly temperature after flowering, humidity, and frequency of rainfall (exceeding cultivar variation). The lowest AI was calculated for rapeseed oil (0.05), whereas the highest value was obtained for tucuman seeds (16.29). Chia seed oil had the lowest TI (0.04), and murumuru butter had the highest (6.69). The differences in FA composition and subsequent changes in the lipid health indices of the investigated fats and oils indicate their importance in the human diet.
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Gupta R, McRoberts R, Yu Z, Smith C, Sloan W, You S. Life cycle assessment of biodiesel production from rapeseed oil: Influence of process parameters and scale. Bioresour Technol 2022; 360:127532. [PMID: 35772716 DOI: 10.1016/j.biortech.2022.127532] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/22/2022] [Accepted: 06/23/2022] [Indexed: 06/15/2023]
Abstract
Biodiesel has the potential to mitigate the fossil fuel-related carbon emission and energy insecurity challenges. There are limited studies examining the impacts of biodiesel production scales on the environmental impacts, while such information will be valuable for guiding practical system design. This work applied the approach of life cycle assessment to evaluate the environmental impacts of biodiesel production from rapeseed oil which accounts for 80% of the European biofuel market. It was shown that the centralized large-scale and localized small-scale biodiesel production schemes have annual global warming potential (GWP) of 2.63 and 2.88 tCO2-eq/t biodiesel, where the rapeseed agriculture stage caused more than 65% carbon emissions. Sensitivity analysis revealed a high dependence of GWP on rapeseed yields, glycerol re-utilization strategy, and nitrogen nutrient in fertilizer. An alternative scenario was proposed for the large- and small-scale systems that could reduce carbon emissions by 14.1% and 33.6%.
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Affiliation(s)
- Rohit Gupta
- James Watt School of Engineering, University of Glasgow, Glasgow G12 8QQ, UK
| | - Ruairidh McRoberts
- James Watt School of Engineering, University of Glasgow, Glasgow G12 8QQ, UK
| | - Zhibin Yu
- James Watt School of Engineering, University of Glasgow, Glasgow G12 8QQ, UK
| | - Cindy Smith
- James Watt School of Engineering, University of Glasgow, Glasgow G12 8QQ, UK
| | - William Sloan
- James Watt School of Engineering, University of Glasgow, Glasgow G12 8QQ, UK
| | - Siming You
- James Watt School of Engineering, University of Glasgow, Glasgow G12 8QQ, UK.
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Jubeen F, Zahra N, Nazli ZIH, Saleemi MK, Aslam F, Naz I, Farhat LB, Saleh A, Alshawwa SZ, Iqbal M. Risk Assessment of Hepatocellular Carcinoma with Aflatoxin B1 Exposure in Edible Oils. Toxins (Basel) 2022; 14:toxins14080547. [PMID: 36006209 PMCID: PMC9415889 DOI: 10.3390/toxins14080547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 07/07/2022] [Accepted: 07/23/2022] [Indexed: 11/16/2022] Open
Abstract
Contamination of edible oils with aflatoxins (AFs) is a universal issue due to the detrimental effects of aflatoxins on human health and the fact that edible oils are a major source of fungal growth, particularly storage fungi (Aspergillus sp.). The objective of this study was to assess aflatoxin B1 (AFB1) in edible oil used in fried food in order to determine the risk of cancer from AFB1 exposure through cooked food using the FAO/WHO’s and EFSA’s margin of exposure (MOE) quantitative liver cancer risk approaches. Using Mycosep 226 columns and HPLC-FLD, 100 samples of cooking oils (soybean, canola, and sunflower oil) from different food points were analyzed for contamination with aflatoxins. Of all the samples tested, 89% were positive for total aflatoxins and AFB1, with 65% indicating AF concentrations beyond permitted levels. Canola oil was found to contain higher levels of AFB1 and AFs than soybean and sunflower oil. Almost 71 percent of canola oil samples (range of 54.4–281.1 µg/kg) were contaminated with AF levels higher than the proposed limits of the European Union (20 µg/kg). The consumption of canola oil samples used in fried foods had MOE values that were significantly lower as compared to sunflower and soybean oils, indicating that risk reduction is feasible. Additionally, compared to soybean and sunflower oil, canola oil exhibited a greater threat of liver cancer cases linked to AFB1 exposure (17.13 per 100,000 males over 35 and 10.93 per 100,000 females over 35). Using a quantitative liver cancer approach, health risk valuation demonstrated that males and females over the age of 35 are at significant risk of developing liver cancer. The health risk assessment exposed that the males and female over the age of 35 are at considerable risk of liver cancer by using a quantitative liver cancer approach. The innovation of this study lies in the fact that no such study is reported related to liver cancer risk evaluation accompanied with AFB1 exposure from consumed edible oil. As a result, a national strategy must be developed to solve this problem so that edible oil products are subjected to severe regulatory examination.
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Affiliation(s)
- Farhat Jubeen
- Department of Chemistry, Government College Women University, Faisalabad 38000, Pakistan
| | - Nida Zahra
- Department of Chemistry, Government College Women University, Faisalabad 38000, Pakistan
| | - Zill-i-Huma Nazli
- Department of Chemistry, Government College Women University, Faisalabad 38000, Pakistan
| | - Muhammad K. Saleemi
- Department of Pathology, University of Agriculture, Faisalabad 38040, Pakistan
| | - Farheen Aslam
- Department of Biotechnology, Lahore College for Women University, Lahore 54000, Pakistan
| | - Iram Naz
- Department of Chemistry, Government College Women University, Faisalabad 38000, Pakistan
| | - Lamia B. Farhat
- Department of Chemistry, College of Sciences, King Khalid University, P.O. Box 9004, Abha 61413, Saudi Arabia
- Laboratoire des Matériaux et de L’Environnement Pour le Développement Durable LR18ES10, 9 Avenue Dr. Zoheir Sai, Tunis 1006, Tunisia
| | - Asmaa Saleh
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Samar Z. Alshawwa
- Department of Pharmaceutical Sciences, College of Pharmacy, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Munawar Iqbal
- Department of Chemistry, Division of Science and Technology, University of Education, Lahore 54770, Pakistan
- Correspondence: mailto:
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41
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Bian X, Wu D, Zhang K, Liu P, Shi H, Tan X, Wang Z. Variational Mode Decomposition Weighted Multiscale Support Vector Regression for Spectral Determination of Rapeseed Oil and Rhizoma Alpiniae Offcinarum Adulterants. Biosensors 2022; 12:bios12080586. [PMID: 36004982 PMCID: PMC9406014 DOI: 10.3390/bios12080586] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/09/2022] [Revised: 07/26/2022] [Accepted: 07/27/2022] [Indexed: 11/16/2022]
Abstract
The accurate prediction of the model is essential for food and herb analysis. In order to exploit the abundance of information embedded in the frequency and time domains, a weighted multiscale support vector regression (SVR) method based on variational mode decomposition (VMD), namely VMD-WMSVR, was proposed for the ultraviolet-visible (UV-Vis) spectral determination of rapeseed oil adulterants and near-infrared (NIR) spectral quantification of rhizoma alpiniae offcinarum adulterants. In this method, each spectrum is decomposed into K discrete mode components by VMD first. The mode matrix Uk is recombined from the decomposed components, and then, the SVR is used to build sub-models between each Uk and target value. The final prediction is obtained by integrating the predictions of the sub-models by weighted average. The performance of the proposed method was tested with two spectral datasets of adulterated vegetable oils and herbs. Compared with the results from partial least squares (PLS) and SVR, VMD-WMSVR shows potential in model accuracy.
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Affiliation(s)
- Xihui Bian
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China; (D.W.); (K.Z.); (P.L.); (X.T.); (Z.W.)
- State Key Laboratory of Plateau Ecology and Agriculture, Qinghai University, Xining 810016, China
- Shandong Provincial Key Laboratory of Olefin Catalysis and Polymerization, Shandong Chambroad Holding Group Co., Ltd., Binzhou 256500, China;
- Correspondence:
| | - Deyun Wu
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China; (D.W.); (K.Z.); (P.L.); (X.T.); (Z.W.)
| | - Kui Zhang
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China; (D.W.); (K.Z.); (P.L.); (X.T.); (Z.W.)
| | - Peng Liu
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China; (D.W.); (K.Z.); (P.L.); (X.T.); (Z.W.)
| | - Huibing Shi
- Shandong Provincial Key Laboratory of Olefin Catalysis and Polymerization, Shandong Chambroad Holding Group Co., Ltd., Binzhou 256500, China;
| | - Xiaoyao Tan
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China; (D.W.); (K.Z.); (P.L.); (X.T.); (Z.W.)
| | - Zhigang Wang
- State Key Laboratory of Separation Membranes and Membrane Processes, School of Chemical Engineering and Technology, Tiangong University, Tianjin 300387, China; (D.W.); (K.Z.); (P.L.); (X.T.); (Z.W.)
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42
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Quiñones J, Díaz R, Beltrán JF, Velazquez L, Cancino D, Muñoz E, Dantagnan P, Hernández A, Sepúlveda N, Farías JG. Analysis of Muscle Lipidome in Juvenile Rainbow Trout Fed Rapeseed Oil and Cochayuyo Meal. Biomolecules 2022; 12:biom12060805. [PMID: 35740930 PMCID: PMC9221170 DOI: 10.3390/biom12060805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2022] [Revised: 05/20/2022] [Accepted: 05/26/2022] [Indexed: 02/06/2023] Open
Abstract
This study aimed to analyze the effects on the lipidome of juvenile Oncorhynchus mykiss muscle fed 90% Brassica napus “rapeseed” oil and different amounts of Durvillaea antarctica “Cochayuyo” meal (1.5, 3 and 6%) as a replacement for cellulose. The analysis allowed for the identification of 329 lipids, mainly represented by phospholipids and fatty esters. The inclusion of Brassica napus oil significantly increased the levels of C18:2 species and fatty esters of hydroxylated fatty acids, which could play a bioactive role in human health. One of the most abundant lipids in all fillets was Phosphatidylcholine 33:6, which, according to the literature, could be considered a biomarker for the identification of Oncorhynchus mykiss. In all experimental diets, the species Phosphatidylethanolamine 15:1-18:24 showed four-fold higher levels than the control; increments of n-3- and n-6-rich phospholipids were also observed. Diets containing Durvillaea antarctica meal did not generate more significant variation in fish muscle phospholipids relative to the muscle of the rapeseed-oil-only group. These lipid species consist of medium- and long-chain fatty acids with different degrees of unsaturation. Still, it appears that the rapeseed oil masks the lipid contribution of the meal, possibly due to the low levels of total lipids in the macroalgae.
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Affiliation(s)
- John Quiñones
- Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile
| | - Rommy Díaz
- Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile
| | - Jorge F Beltrán
- Departamento de Ingeniería Química, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4780000, Chile
| | - Lidiana Velazquez
- Programa de Doctorado en Ciencias Agroalimentarias y Medioambiente, Universidad de La Frontera, Temuco 4780000, Chile
| | - David Cancino
- Escuela de Medicina Veterinaria, Facultad de Ciencias, Universidad Mayor, Temuco 4780000, Chile
| | - Erwin Muñoz
- Programa de Doctorado en Ciencias Mención Biología Celular y Molecular Aplicada, Universidad de La Frontera, Temuco 4780000, Chile
| | - Patricio Dantagnan
- Núcleo de Investigación de Producción Alimentaria, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780000, Chile
| | - Adrián Hernández
- Núcleo de Investigación de Producción Alimentaria, Departamento de Ciencias Agropecuarias y Acuícolas, Facultad de Recursos Naturales, Universidad Católica de Temuco, Temuco 4780000, Chile
| | - Néstor Sepúlveda
- Facultad de Ciencias Agropecuarias y Forestales, Universidad de La Frontera, Temuco 4780000, Chile
- Centro de Tecnología e Innovación de la Carne, Universidad de La Frontera, Temuco 4780000, Chile
| | - Jorge G Farías
- Departamento de Ingeniería Química, Facultad de Ingeniería y Ciencias, Universidad de La Frontera, Temuco 4780000, Chile
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Wang Y, Hua L, Fu Q, Wu C, Zhang C, Li H, Xu G, Ni Q, Zhang Y. Rapid Identification of Adulteration in Extra Virgin Olive Oil via Dynamic Headspace Sampling and High-Pressure Photoionization Time-of-Flight Mass Spectrometry. J Agric Food Chem 2022; 70:6775-6784. [PMID: 35623031 DOI: 10.1021/acs.jafc.2c01361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
High-pressure photoionization time-of-flight mass spectrometry (HPPI-TOFMS) combined with dynamic headspace sampling was developed for rapid identification of adulteration in extra virgin olive oil (EVOO). The volatile organic compound (VOC) fingerprints of EVOO, refined rapeseed oil (r-RO), peanut oil (PO), corn oil (CO), fragrant rapeseed oil (f-RO), and sunflower oil (SO) were obtained in just 1.5 min, which enabled satisfactory classification of different edible oils. 1,4-Bis(methylene)cyclohexane and dimethyl disulfide were unique VOCs in r-RO and f-RO, respectively, while 2,5-dimethylpyrazine and 2-methylpyrazine were distinctive VOCs in PO. Percentages as low as 3% r-RO, 1% PO, and 1% f-RO in r-RO-EVOO, PO-EVOO, and f-RO-EVOO mixtures, respectively, were successfully identified based on the characteristic VOCs. Linear regression equations of these VOCs were established and utilized for predicting the adulteration proportions. The good agreements between the actual adulteration proportions and the predicted ones demonstrated that HPPI-TOFMS was reliable for the quantification of EVOO adulteration.
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Affiliation(s)
- Yan Wang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Lei Hua
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Qianwen Fu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Chenxin Wu
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Chong Zhang
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Haiyang Li
- CAS Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, Liaoning 116023, People's Republic of China
- Dalian Key Laboratory for Online Analytical Instrumentation, Dalian, Liaoning 116023, People's Republic of China
| | - Guangzhi Xu
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Qinxue Ni
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
| | - Youzuo Zhang
- The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, College of Food and Health, Zhejiang A & F University, Linan, Hangzhou 311300, China
- Zhejiang Jiaozhi Technology Co., Ltd., Linan, Hangzhou 311300, China
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44
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Ye Z, Xu YJ, Liu Y. Different typical dietary lipid consumption affects the bile acid metabolism and the gut microbiota structure: an animal trial using Sprague-Dawley rats. J Sci Food Agric 2022; 102:3179-3192. [PMID: 34787315 DOI: 10.1002/jsfa.11661] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2021] [Revised: 10/07/2021] [Accepted: 11/17/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The palm oil (PO), leaf lard oil (LO), rapeseed oil (RO), sunflower oil (SO) and linseed oil (LN) are five of the most typical dietary lipids in most Asian countries. However, their influences on gut health, and the connections between the fatty acid composition, the gut microbiota, and the bile acid metabolism are not fully understood. RESULTS In the present study, results showed that compared with polyunsaturated fatty acid (PUFA)-rich SO and LN, the saturated fatty acid (SFA)-rich and monounsaturated fatty acid (MUFA)-rich PO, LO and RO were more likely to decrease the re-absorption of bile acid in the colon, which was probably caused by their different role in modulating the gut microbiota structure. LO consumption significantly up-regulated the Cyp27a1, FXR and TGR5 gene expression level (P < 0.05). The correlation results suggested that the C18:0 was significantly positive correlated with these three genes, indicating that intake of SFA-rich dietary lipids, especially for the C18:0, could specifically increase the bile acid production by stimulating the bile acid alternative synthesis pathway. Although the bile acid receptor expression in the colon was increased, the re-absorption of bile acid did not show a significant increase (P > 0.05) as compared with other dietary lipids. Moreover, the C18:2-rich SO maintained the bile acid metabolic balance probably by decreasing the Romboutsia, while increasing the Bifidobacterium abundance in the colon. CONCLUSIONS The different dietary lipids showed different effects on the bile acid metabolism, which was probably connected with the alterations in the gut microbiota structure. The present study could provide basic understandings about the influences of the different dietary lipids consumption on gut homeostasis and bile acid metabolism. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Zhan Ye
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P. R. China
| | - Yong-Jiang Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P. R. China
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
- State Key Laboratory of Food Science and Technology, National Engineering Laboratory for Cereal Fermentation Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, P. R. China
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45
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Fedko M, Kmiecik D, Siger A, Majcher M. The Stability of Refined Rapeseed Oil Fortified by Cold-Pressed and Essential Black Cumin Oils under a Heating Treatment. Molecules 2022; 27:molecules27082461. [PMID: 35458659 PMCID: PMC9028282 DOI: 10.3390/molecules27082461] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 04/07/2022] [Accepted: 04/07/2022] [Indexed: 11/16/2022] Open
Abstract
Polar compounds and polymers are regarded as the most reliable indicators of oil degradation during heating, and it is desirable to find methods to reduce these undesirable changes. The aim of this study was (1) to determine the effect of enrichment with black cumin cold-pressed oil (CP) or essential oil obtained from black cumin cold-pressed oil in an equivalent amount (ES) on limiting the polar compounds and polymers content in blends based on refined rapeseed oil during high-temperature heating in a thin layer; (2) to determine tocochromanol losses and their effect on the change content of the polar compounds and polymers. Four fortified oils were made from refined rapeseed oil and one of the four additives (10% CP, 20% CP, 0.1% ES, and 0.2% ES). All fortified oils and refined rapeseed oil as a control sample were heated at 170 and 200 °C on the pan in a thin layer and evaluated regarding loss of individual tocochromanol homologs by HPLC-FL, polar compounds content, oxidized triacylglycerols (TAG), and polymers content by HPSEC-ELSD. Additionally, the fatty acid profile in nonheated oil was investigated. Tocochromanol analysis showed loss in all the samples. At 170 °C polymers were not detected; no difference was noted for polar compounds and oxidized TAG content; only the 20% CP sample showed a higher level. At 200 °C the 10% CP sample exhibited a significant protective effect with the lowest content of polar compounds, oxidized TAG, and dimers.
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Affiliation(s)
- Monika Fedko
- 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
- Correspondence:
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (M.M.)
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-634 Poznan, Poland;
| | - Małgorzata Majcher
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland; (D.K.); (M.M.)
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46
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Li P, Zhu L, Li X, Wu G, Yang D, Qi X, Liu T, Zhang H. Insight into the effect of fatty acid composition on the texture of French fries. J Sci Food Agric 2022; 102:2090-2099. [PMID: 34596914 DOI: 10.1002/jsfa.11550] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 09/11/2021] [Accepted: 10/01/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Several researchers have reported that the texture of fries is affected by the fatty acid composition of oil, although the mechanism of this effect is not clear. In this regard, fries were fried in refined rapeseed oil and fully hydrogenated rapeseed oil with diverse proportions (0%, 20%, 40%, 60%, 80% and 100%) and were analyzed based on the content of moisture and oil, texture, thermal properties, crystalline properties and microstructure. RESULTS The outcomes presented that fries fried in fully hydrogenated oil had less oil absorption and moisture loss than those fried in refined oil. The results from the texture analyzer, differential scanning calorimetry and X-ray diffraction showed that hardness, enthalpy and relative crystallinity increased with an increase in the proportion of fully hydrogenated oil. However, the peaks of starch-lipid complexes were hardly observed during frying. Furthermore, scanning electron microscopy results displayed that some physically trapped fat was observed in fries fried in mixed hydrogenated oil. Stereomicroscope images showed that the crust thickness of the fries increased slightly with an increase in the proportion of fully hydrogenated oil. CONCLUSION Overall, the upsurge in crust thickness and oil crystals was responsible for an increase in the hardness of the fries. This indicated that the texture of fries can be manipulated by altering the fatty acid composition of the oil. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Peiyan Li
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ling Zhu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiaojing Li
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing, China
| | - Gangcheng Wu
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Dan Yang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xiguang Qi
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Tongtong Liu
- Binzhou Zhongyu Food Company Limited, Key Laboratory of Wheat Processing, Ministry of Agriculture and Rural Affairs, National Industry Technical Innovation Center for Wheat Processing, Bohai Advanced Technology Institute, Jiangyin, China
| | - Hui Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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47
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Beausoleil D, Munkittrick K, Dubé MG, Wyatt F. Essential components and pathways for developing Indigenous community-based monitoring: Examples from the Canadian oil sands region. Integr Environ Assess Manag 2022; 18:407-427. [PMID: 34224211 PMCID: PMC9291151 DOI: 10.1002/ieam.4485] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 04/11/2021] [Accepted: 06/24/2021] [Indexed: 05/04/2023]
Abstract
Historically, environmental research and monitoring in the Alberta oil sands region (OSR) located in northeastern Alberta, Canada, have largely neglected, meaningful Indigenous participation. Through years of experience on the land, Indigenous knowledge (IK) holders recognize change on the landscape, drawing on inextricable links between environmental health and practicing traditional rights. The cumulative impacts of crude oil production are of great concern to Indigenous communities, and monitoring initiatives in the OSR provide unique opportunities to develop Indigenous community-based monitoring (ICBM). A review of ICBM literature on the OSR from 2009 to 2020 was completed. Based on this review, we identify best practices in ICBM and propose governance structures and a framework to support meaningful integration of ICBM into regulatory environmental monitoring. Because it involves multimedia monitoring and produces data and insights that integrate many aspects of the environment, ICBM is important for natural science research. ICBM can enhance the relevance of environmental monitoring by examining relationships between physical and chemical stressors and culturally relevant indicators, so improving predictions of long-term changes in the environment. Unfortunately, many Indigenous communities distrust researchers owing to previous experiences of exploitive use of IK. In the present paper, we recommend important practices for the integration of IK into regional environmental monitoring programs. ICBM is important to communities because it includes conditions to which communities can exercise traditional rights, and highlight how industrial activities affect this ability. Equally important, ICBM can generate a resurgence of Indigenous languages and subsequently traditional practices; it can also revive the connection with traditional lands and improve food security. Integr Environ Assess Manag 2022;18:407-427. © 2021 The Authors. Integrated Environmental Assessment and Management published by Wiley Periodicals LLC on behalf of Society of Environmental Toxicology & Chemistry (SETAC).
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48
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Bidgoli SA, Arabshahi P, Ramezan Y. Ovarian toxicity of plant-derived edible oils: a 28 days hormonal and histopathological study in Wistar rat. Environ Sci Pollut Res Int 2022; 29:9153-9163. [PMID: 34498184 DOI: 10.1007/s11356-021-13279-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Accepted: 03/01/2021] [Indexed: 06/13/2023]
Abstract
Initial evidence on the endocrine-disrupting effects of genetically modified (GM) food motivated us to evaluate the reproductive toxicity of GM and non-GM plant-derived edible oils in female Wistar rats. Sunflower (non-GM), maize (GM), and canola (GM) oils as popular resource dietary oils were purchased from the local market. After tracking the target sequence of CaMV 35S and Nos terminator in all selected batch numbers of edible oils by real-time PCR, oil samples were daily gavaged to 10 weeks Wistar rats for 28 days. Clinical factors, serum lipid levels, sex hormones, and gonadotropins as well as the histopathological changes were compared among groups by statistical analysis. Besides normal lipid profile, gonadotropin levels, and LH/FSH ratio at day 28, serum estradiol levels were raised in both GM (canola oil (p=0.04)) and non-GM (sunflower oil (p=0.008)) groups. In necropsy studies, ovarian atrophies were detected in canola (p<0.001) and sunflower groups (p<0.043) although uterine remained unchanged in all groups. In histopathological evaluations, all sections showed severe congestion and multiple follicular cysts in the sunflower oil group. Simple and secondary cysts in the maize group were the other type of ovarian toxicity in this short period of time. Remarkable estrogenic properties of GM and non-GM plant-derived edible oils with signs of ovarian atrophy, congestion, and cysts may contribute to phthalate or other xenoestrogenic contaminations; therefore, analytical studies of samples and further human populations studies are highly recommended.
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Affiliation(s)
- Sepideh Arbabi Bidgoli
- Department of Toxicology and Pharmacology, Faculty of Pharmacy and Pharmaceutical Sciences, Islamic Azad University, Tehran Medical Sciences (IAUTMU), Dr. Shariati st., Gholhak, Yakhchal, Pharmaceutical Science Branch, Tehran, Iran.
| | - Peyman Arabshahi
- Pharmaceutical Sciences Research Center, Islamic Azad University, Tehran Medical Sciences University (IAUTMU), Tehran, Iran
| | - Yousef Ramezan
- Nutrition and Food Sciences Research Center, Faculty of Pharmacy and Pharmaceutical Sciences, Islamic Azad University, Tehran Medical University (IAUTMU), Tehran, Iran
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Wang X, Li Y, Jiang Y, Meng L, Nie Z. In-depth free fatty acids annotation of edible oil by mCPBA epoxidation and tandem mass spectrometry. Food Chem 2021; 374:131793. [PMID: 34915370 DOI: 10.1016/j.foodchem.2021.131793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2021] [Revised: 11/04/2021] [Accepted: 12/03/2021] [Indexed: 11/18/2022]
Abstract
The analysis of free fatty acids (FFAs) in edible oils, especially their fine structure, can provide information for nutritional value evaluation and authentication. Here, a strategy based on epoxidation reaction by mCPBA combined with tandem MS was developed to identify and relatively quantify FFAs, including CC location isomers, which can rapidly distinguish different edible oils. Notably, low-abundant FFAs can be detected directly in the presence of high-abundant triacylglycerol (TAG) without complicated pretreatment. We identified a series of CC location isomers via mCPBA-nanoESI-MS/MS, among them, FA 24:1 (Δ13) and FA 24:1 (Δ17) were first identified in edible oils, and the predominant UFAs was FA 18:1 (Δ9), which occupies 98.35% of FA 18:1 in peanut oil while 89.68% in rapeseed oil. The results demonstrated that the proposed method could provide further in-depth CC positional information of oils, promoting the development of structural determination of fatty acids in food chemistry.
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Affiliation(s)
- Xiao Wang
- Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Yuze Li
- Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Yuming Jiang
- Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Lingwei Meng
- Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China; University of Chinese Academy of Sciences, Beijing 100049, China.
| | - Zongxiu Nie
- Beijing National Laboratory for Molecular Sciences, Key Laboratory of Analytical Chemistry for Living Biosystems, Institute of Chemistry, Chinese Academy of Sciences, Beijing 100190, China.
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50
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Su N, Weng S, Wang L, Xu T. Reflectance Spectroscopy with Multivariate Methods for Non-Destructive Discrimination of Edible Oil Adulteration. Biosensors 2021; 11:bios11120492. [PMID: 34940249 PMCID: PMC8699652 DOI: 10.3390/bios11120492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/23/2021] [Accepted: 11/25/2021] [Indexed: 11/16/2022]
Abstract
The visible and near-infrared (Vis-NIR) reflectance spectroscopy was utilized for the rapid and nondestructive discrimination of edible oil adulteration. In total, 110 samples of sesame oil and rapeseed oil adulterated with soybean oil in different levels were produced to obtain the reflectance spectra of 350–2500 nm. A set of multivariant methods was applied to identify adulteration types and adulteration rates. In the qualitative analysis of adulteration type, the support vector machine (SVM) method yielded high overall accuracy with multiple spectra pretreatments. In the quantitative analysis of adulteration rate, the random forest (RF) combined with multivariate scattering correction (MSC) achieved the highest identification accuracy of adulteration rate with the full wavelengths of Vis-NIR spectra. The effective wavelengths of the Vis-NIR spectra were screened to improve the robustness of the multivariant methods. The analysis results suggested that the competitive adaptive reweighted sampling (CARS) was helpful for removing the redundant information from the spectral data and improving the prediction accuracy. The PLSR + MSC + CARS model achieved the best prediction performance in the two adulteration cases of sesame oil and rapeseed oil. The coefficient of determination (RPcv2) and the root mean square error (RMSEPcv) of the prediction set were 0.99656 and 0.01832 in sesame oil adulterated with soybean oil, and the RPcv2 and RMSEPcv were 0.99675 and 0.01685 in rapeseed oil adulterated with soybean oil, respectively. The Vis-NIR reflectance spectroscopy with the assistance of multivariant analysis can effectively discriminate the different adulteration rates of edible oils.
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Affiliation(s)
- Ning Su
- Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China;
- Intelligent Agriculture Engineering Laboratory of Anhui Province, Hefei 230031, China
| | - Shizhuang Weng
- National Engineering Research Center for Agro-Ecological Big Data Analysis and Application, Anhui University, Hefei 230601, China;
| | - Liusan Wang
- Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China;
- Intelligent Agriculture Engineering Laboratory of Anhui Province, Hefei 230031, China
- Correspondence: (L.W.); (T.X.)
| | - Taosheng Xu
- Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences, Hefei 230031, China;
- Intelligent Agriculture Engineering Laboratory of Anhui Province, Hefei 230031, China
- Correspondence: (L.W.); (T.X.)
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