1
|
Cichocki W, Kmiecik D, Baranowska HM, Staroszczyk H, Sommer A, Kowalczewski PŁ. Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies. Foods 2023; 12:2660. [PMID: 37509752 PMCID: PMC10378366 DOI: 10.3390/foods12142660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Revised: 06/18/2023] [Accepted: 07/09/2023] [Indexed: 07/30/2023] Open
Abstract
Plant oils contain a high content of unsaturated fatty acids. Studies of food products have revealed a considerable disproportion in the ratio of ω6 to ω3. This article presents information on the healthful qualities of eight new oil blends that contain a beneficial proportion of ω6 to ω3 fatty acids (5:1), as well as their degradation during heating at 170 and 200 °C. The fatty acid profile was analyzed by gas chromatography (GC), content of polar compounds and polymers of triacylglycerols by liquid chromatography (LC), water content was measured by the Karl Fischer method, and oxidative stability was measured by differential scanning calorimetry (DSC) and low-field nuclear magnetic resonance (LF NMR) methods. The results showed that during heating, the polar fraction content increased in samples heated at both analyzed temperatures compared to unheated oils. This was mainly due to the polymerization of triacylglycerols forming dimers. In some samples that were heated, particularly those heated to 200 °C, trimers were detected, however, even with the changes that were observed, the polar fraction content of the blends did not go beyond the limit. Despite the high content of unsaturated fatty acids, the analyzed blends of oils are characterized by high oxidative stability, confirmed by thermoanalytical and nuclear magnetic resonance methods. The high nutritional value as well as the oxidative stability of the developed oil blends allow them to be used in the production of food, in particular products that ensure an adequate supply of ω3 fatty acids.
Collapse
Affiliation(s)
- Wojciech Cichocki
- InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland
| | - Hanna Staroszczyk
- Department of Chemistry, Technology and Biotechnology of Food, Chemical Faculty, Gdańsk University of Technology, 80-233 Gdańsk, Poland
| | - Agata Sommer
- Department of Chemistry, Technology and Biotechnology of Food, Chemical Faculty, Gdańsk University of Technology, 80-233 Gdańsk, Poland
| | - Przemysław Łukasz Kowalczewski
- InnPlantFood Research Group, Poznań University of Life Sciences, 60-624 Poznań, Poland
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
| |
Collapse
|
2
|
Osheter T, Campisi Pinto S, Randieri C, Perrotta A, Linder C, Weisman Z. Semi-Autonomic AI LF-NMR Sensor for Industrial Prediction of Edible Oil Oxidation Status. SENSORS (BASEL, SWITZERLAND) 2023; 23:2125. [PMID: 36850723 PMCID: PMC9962559 DOI: 10.3390/s23042125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 02/09/2023] [Accepted: 02/12/2023] [Indexed: 06/18/2023]
Abstract
The evaluation of an oil's oxidation status during industrial production is highly important for monitoring the oil's purity and nutritional value during production, transportation, storage, and cooking. The oil and food industry is seeking a real-time, non-destructive, rapid, robust, and low-cost sensor for nutritional oil's material characterization. Towards this goal, a 1H LF-NMR relaxation sensor application based on the chemical and structural profiling of non-oxidized and oxidized oils was developed. This study dealt with a relatively large-scale oil oxidation database, which included crude data of a 1H LF-NMR relaxation curve, and its reconstruction into T1 and T2 spectral fingerprints, self-diffusion coefficient D, and conventional standard chemical test results. This study used a convolutional neural network (CNN) that was trained to classify T2 relaxation curves into three ordinal classes representing three different oil oxidation levels (non-oxidized, partial oxidation, and high level of oxidation). Supervised learning was used on the T2 signals paired with the ground-truth labels of oxidation values as per conventional chemical lab oxidation tests. The test data results (not used for training) show a high classification accuracy (95%). The proposed AI method integrates a large training set, an LF-NMR sensor, and a machine learning program that meets the requirements of the oil and food industry and can be further developed for other applications.
Collapse
Affiliation(s)
- Tatiana Osheter
- Phyto-Lipid Biotech Lab (PLBL), Department of Biotechnology Engineering, Ben Gurion University of the Negev, Beer Sheva 8499000, Israel
| | - Salvatore Campisi Pinto
- Phyto-Lipid Biotech Lab (PLBL), Department of Biotechnology Engineering, Ben Gurion University of the Negev, Beer Sheva 8499000, Israel
| | | | - Andrea Perrotta
- eCampus University, Via Isimbardi, 10, 22060 Novedrate, Italy
| | - Charles Linder
- Phyto-Lipid Biotech Lab (PLBL), Department of Biotechnology Engineering, Ben Gurion University of the Negev, Beer Sheva 8499000, Israel
| | - Zeev Weisman
- Phyto-Lipid Biotech Lab (PLBL), Department of Biotechnology Engineering, Ben Gurion University of the Negev, Beer Sheva 8499000, Israel
| |
Collapse
|
3
|
Osheter T, Campisi-Pinto S, Resende MT, Linder C, Wiesman Z. 1H LF-NMR Self-Diffusion Measurements for Rapid Monitoring of an Edible Oil's Food Quality with Respect to Its Oxidation Status. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27186064. [PMID: 36144797 PMCID: PMC9505792 DOI: 10.3390/molecules27186064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Revised: 09/13/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022]
Abstract
The food quality of edible oils is dependent on basic chemical and structural changes that can occur by oxidation during preparation and storage. A rapid and efficient analytical method of the different steps of oil oxidation is described using a time-domain nuclear magnetic resonance (TD-NMR) sensor for measuring signals related to the chemical and physical properties of the oil. The degree of thermal oxidation of edible oils at 80 °C was measured by the conventional methodologies of peroxide and aldehyde analysis. Intact non-modified samples of the same oils were more rapidly analyzed for oxidation using a TD-NMR sensor for 2D T1-T2 and self-diffusion (D) measurements. A good linear correlation between the D values and the conventional chemical analysis was achieved, with the highest correlation of R2 = 0.8536 for the D vs. the aldehyde concentrations during the thermal oxidation of poly-unsaturated linseed oils, the oil most susceptible to oxidation. A good correlation between the D and aldehyde levels was also achieved for all the other oils. The possibility to simplify and minimize the time of oxidative analysis using the TD NMR sensors D values is discussed as an indicator of the oil’s oxidation quality, as a rapid and accurate methodology for the oil industry.
Collapse
|
4
|
Osheter T, Linder C, Wiesman Z. Time Domain (TD) Proton NMR Analysis of the Oxidative Safety and Quality of Lipid-Rich Foods. BIOSENSORS 2022; 12:bios12040230. [PMID: 35448290 PMCID: PMC9031308 DOI: 10.3390/bios12040230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/31/2022] [Accepted: 04/06/2022] [Indexed: 05/17/2023]
Abstract
Food safety monitoring is highly important due to the generation of unhealthy components within many food products during harvesting, processing, storage, transportation and cooking. Current technologies for food safety analysis often require sample extraction and the modification of the complex chemical and morphological structures of foods, and are either time consuming, have insufficient component resolution or require costly and complex instrumentation. In addition to the detection of unhealthy chemical toxins and microbes, food safety needs further developments in (a) monitoring the optimal nutritional compositions in many different food categories and (b) minimizing the potential chemical changes of food components into unhealthy products at different stages from food production until digestion. Here, we review an efficient methodology for overcoming the present analytical limitations of monitoring a food's composition, with an emphasis on oxidized food components, such as polyunsaturated fatty acids, in complex structures, including food emulsions, using compact instruments for simple real-time analysis. An intelligent low-field proton NMR as a time domain (TD) NMR relaxation sensor technology for the monitoring of T2 (spin-spin) and T1 (spin-lattice) energy relaxation times is reviewed to support decision-making by producers, retailers and consumers in regard to food safety and nutritional value during production, shipping, storage and consumption.
Collapse
|
5
|
Ancora D, Milavec J, Gradišek A, Cifelli M, Sepe A, Apih T, Zalar B, Domenici V. Sensitivity of Proton NMR Relaxation and Proton NMR Diffusion Measurements to Olive Oil Adulterations with Vegetable Oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:12081-12088. [PMID: 34014664 PMCID: PMC8532151 DOI: 10.1021/acs.jafc.1c00914] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 04/11/2021] [Accepted: 05/07/2021] [Indexed: 05/27/2023]
Abstract
Olive oils and, in particular, extra-virgin olive oils (EVOOs) are one of the most frauded food. Among the different adulterations of EVOOs, the mixture of high-quality olive oils with vegetable oils is one of the most common in the market. The need for fast and cheap techniques able to detect extra-virgin olive oil adulterations was the main motivation for the present research work based on 1H NMR relaxation and diffusion measurements. In particular, the 1H NMR relaxation times, T1 and T2, measured at 2 and 100 MHz on about 60 EVOO samples produced in Italy are compared with those measured on four different vegetable oils, produced from macadamia nuts, linseeds, sunflower seeds, and soybeans. Self-diffusion coefficients on this set of olive oils and vegetable oil samples were measured by means of the 1H NMR diffusion ordered spectroscopy (DOSY) technique, showing that, except for the macadamia oil, other vegetable oils are characterized by an average diffusion coefficient sensibly different from extra-virgin olive oils. Preliminary tests based on both NMR relaxation and diffusometry methods indicate that eventual adulterations of EVOO with linseed oil and macadamia oil are the easiest and the most difficult frauds to be detected, respectively.
Collapse
Affiliation(s)
- Donatella Ancora
- Dipartimento
di Chimica e Chimica Industriale, Università
di Pisa, via Moruzzi, 3, 56124 Pisa, Italy
| | - Jerneja Milavec
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000, Ljubljana, Slovenia
| | - Anton Gradišek
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000, Ljubljana, Slovenia
| | - Mario Cifelli
- Dipartimento
di Chimica e Chimica Industriale, Università
di Pisa, via Moruzzi, 3, 56124 Pisa, Italy
| | - Ana Sepe
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000, Ljubljana, Slovenia
| | - Tomaž Apih
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000, Ljubljana, Slovenia
| | - Boštjan Zalar
- Department
of Condensed Matter Physics, Jožef
Stefan Institute, 39 Jamova Cesta, SI-1000, Ljubljana, Slovenia
| | - Valentina Domenici
- Dipartimento
di Chimica e Chimica Industriale, Università
di Pisa, via Moruzzi, 3, 56124 Pisa, Italy
| |
Collapse
|
6
|
Resende MT, Osheter T, Linder C, Wiesman Z. Proton Low Field NMR Relaxation Time Domain Sensor for Monitoring of Oxidation Stability of PUFA-Rich Oils and Emulsion Products. Foods 2021; 10:foods10061385. [PMID: 34203981 PMCID: PMC8232597 DOI: 10.3390/foods10061385] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Accepted: 06/02/2021] [Indexed: 01/25/2023] Open
Abstract
The nutritional characteristics of fatty acid (FA) containing foods are strongly dependent on the FA’s chemical/morphological arrangements. Paradoxically the nutritional, health enhancing FA polyunsaturated fatty acids (PUFAs) are highly susceptible to oxidation into harmful toxic side products during food preparation and storage. Current analytical technologies are not effective in the facile characterization of both the morphological and chemical structures of PUFA domains within materials for monitoring the parameters affecting their oxidation and antioxidant efficacy. The present paper is a review of our work on the development and application of a proton low field NMR relaxation sensor (1H LF NMR) and signal to time domain (TD) spectra reconstruction for chemical and morphological characterization of PUFA-rich oils and their oil in water emulsions, for assessing their degree and susceptibility to oxidation and the efficacy of antioxidants. The NMR signals are energy relaxation signals generated by spin–lattice interactions (T1) and spin–spin interactions (T2). These signals are reconstructed into 1D (T1 or T2) and 2D graphics (T1 vs. T2) by an optimal primal-dual interior method using a convex objectives (PDCO) solver. This is a direct measurement on non-modified samples where the individual graph peaks correlate to structural domains within the bulk oil or its emulsions. The emulsions of this review include relatively complex PUFA-rich oleosome-oil bodies based on the aqueous extraction from linseed seeds with and without encapsulation of externally added oils such as fish oil. Potential applications are shown in identifying optimal health enhancing PUFA-rich food formulations with maximal stability against oxidation and the potential for on-line quality control during preparation and storage.
Collapse
|
7
|
Resende MT, Linder C, Wiesman Z. Low‐Field
Nuclear Magnetic Resonance
Time Domain Characterization of Polyunsaturated Fatty Acid
–
Rich Linseed and Fish Oil Emulsions during Thermal Air Oxidation. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12483] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Maysa T. Resende
- Phyto‐Lipid Biotechnology Laboratory, Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben‐Gurion University of the Negev Beer‐Sheva 84105 Israel
| | - Charles Linder
- Phyto‐Lipid Biotechnology Laboratory, Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben‐Gurion University of the Negev Beer‐Sheva 84105 Israel
| | - Zeev Wiesman
- Phyto‐Lipid Biotechnology Laboratory, Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben‐Gurion University of the Negev Beer‐Sheva 84105 Israel
| |
Collapse
|
8
|
Colnago LA, Wiesman Z, Pages G, Musse M, Monaretto T, Windt CW, Rondeau-Mouro C. Low field, time domain NMR in the agriculture and agrifood sectors: An overview of applications in plants, foods and biofuels. JOURNAL OF MAGNETIC RESONANCE (SAN DIEGO, CALIF. : 1997) 2021; 323:106899. [PMID: 33518175 DOI: 10.1016/j.jmr.2020.106899] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 12/19/2020] [Accepted: 12/20/2020] [Indexed: 05/28/2023]
Abstract
In this contribution, a selective overview of low field, time-domain NMR (TD-NMR) applications in the agriculture and agrifood sectors is presented. The first applications of commercial TD-NMR instruments were in food and agriculture domains. Many of these earlier methods have now been recognized as standard methods by several international agencies. Since 2000, several new applications have been developed, using state of the art instruments, new pulse sequences and new signal processing methods. TD-NMR is expected, in the coming years, to become even more important in quality control of fresh food and agricultural products, as well as for a wide range of food-processed products. TD-NMR systems provide excellent means to collect data relevant for use in the agricultural environment and the bioenergy industry. Data and information collected by TD-NMR systems thus may support decision makers in business and public organizations.
Collapse
Affiliation(s)
- Luiz Alberto Colnago
- Embrapa Instrumentação, Rua XV de Novembro 1452, São Carlos, SP 13560-970, Brazil.
| | - Zeev Wiesman
- Phyto-lipid Biotechnology Laboratory (PLBL), Department of Biotechnology Engineering, Faculty of Engineering Sciences, Ben Gurion University of the Negev, Ber Sheva 84105, Israel
| | - Guilhem Pages
- INRAE, UR QUAPA, F-63122 St Genès Champanelle, France; AgroResonance, INRAE, 2018. Nuclear Magnetic Resonance Facility for Agronomy, Food and Health, France
| | - Maja Musse
- INRAE, UR OPAALE, 17 Avenue de Cucillé, CS 64427, 35044, Rennes Cedex, France
| | - Tatiana Monaretto
- Embrapa Instrumentação, Rua XV de Novembro 1452, São Carlos, SP 13560-970, Brazil; Instituto de Química de São Carlos, Universidade de São Paulo, Av. Trabalhador São-Carlense 400, São Carlos, SP 13566-590, Brazil
| | - Carel W Windt
- IBG-2: Plant Sciences, Institute of Bio- and Geosciences, Forschungszentrum Jülich GmbH, Leo-Brandt-Str. 1, 52425 Jülich, Germany
| | | |
Collapse
|
9
|
Resende MT, Linder C, Wiesman Z. Alkyl Tail Segments Mobility as a Marker for Omega‐3 Polyunsaturated Fatty Acid‐Rich Linseed Oil Oxidative Aging. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12422] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Maysa T. Resende
- Phyto‐Lipid Biotechnology Laboratory, Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben‐Gurion University of the Negev Beer‐Sheva 84105 Israel
| | - Charles Linder
- Phyto‐Lipid Biotechnology Laboratory, Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben‐Gurion University of the Negev Beer‐Sheva 84105 Israel
| | - Zeev Wiesman
- Phyto‐Lipid Biotechnology Laboratory, Department of Biotechnology Engineering, Faculty of Engineering Sciences Ben‐Gurion University of the Negev Beer‐Sheva 84105 Israel
| |
Collapse
|