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Teimouri Okhchlar R, Javadi A, Azadmard‐Damirchi S, Torbati M. Quality improvement of oil extracted from flaxseeds ( Linum usitatissimum L.) incorporated with olive leaves by cold press. Food Sci Nutr 2024; 12:3735-3744. [PMID: 38726418 PMCID: PMC11077233 DOI: 10.1002/fsn3.4044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/30/2024] [Accepted: 02/08/2024] [Indexed: 05/12/2024] Open
Abstract
Flaxseed oil has a high amount of α-linolenic acid (an ω3 essential fatty acid), but it is very prone to oxidation. Therefore, olive leaves were used as a rich source of phenolic compounds with flaxseeds upon oil extraction by cold press to enhance the oxidative stability of extracted oils. Oil from flaxseeds with unblanched leaves and blanched leaves at level of (0 [control sample], 2.5, 5, 7.5, and 10% w/w) was extracted by cold press. Quality of extracted oils was evaluated for 90 days of storage at room condition. Incorporation of unblanched olive leaves could increase the acid value of the extracted oils up to 2.0 (mg KOH/g oil) compared to the other samples. Oxidation of the flaxseed oil could be delayed by the addition of blanched olive leaves up to 5%. Oil extracted from flaxseeds incorporated with blanched olive leaves had higher content of carotenoids (up to 33.7 mg/kg oil), chlorophylls (up to 35.7 mg/kg oil), and phenolic compounds (up to 200 mg/kg oil). Also, oxidative stability of extracted oils was higher up to 7.5% of blanched olive leaves (11.4 h) compared to control sample (7.2 h) and other oil samples. Polyunsaturated fatty acids of the oil samples were well preserved by the incorporation of blanched olive leaves. Based on the obtained results, incorporation of suitable amount of blanched olive leaves (up to 7.5%) with flaxseeds before oil extraction by press can be an appropriate procedure to produce oils with high content of bioactive components and suitable oxidative stability.
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Affiliation(s)
- Ramin Teimouri Okhchlar
- Department of Food Science and Technology, Mamaghan BranchIslamic Azad UniversityMamaghanIran
| | - Afshin Javadi
- Department of Food Science and Technology, Mamaghan BranchIslamic Azad UniversityMamaghanIran
- Department of Food Hygiene, Faculty of Veterinary, Tabriz Medical ScienceIslamic Azad UniversityTabrizIran
| | | | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
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Agah MS, Azadmard‐Damirchi S, Bodbodak S. Quality of oil extracted by cold press from Nigella sativa seeds conditioned and pre-treated by microwave. Food Sci Nutr 2024; 12:3529-3537. [PMID: 38726440 PMCID: PMC11077178 DOI: 10.1002/fsn3.4021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 12/13/2023] [Accepted: 01/28/2024] [Indexed: 05/12/2024] Open
Abstract
Black cumin (Nigella sativa) seed (BS) oil has received much interest in the food and pharmaceutical industries due to its valuable nutritional properties, but this oil has low oxidative stability. The effect of microwave pre-treatment at 0 to 2.5 min and conditioning with different buffers at pH 3 to 9 of BS, before oil extraction by cold press, were investigated. The oil extraction yield was higher; acid value (AV) and peroxide value (PV) were lower in the oil extracted from seeds, which were first microwaved and then moisturized and vice versa. BS with pH 3, microwave time of 1.25 min, and moisturizing level of 5%, which gave oil extraction yield of 27.2%, AV of (2.9 mg NaOH/g oil), and PV of (8.3 meq O2/kg oil), was selected as an optimum sample and its quality changes were investigated during storage compared with the oil extracted from the control sample (without any pre-treatment). In conclusion, the oil extracted from the pre-treated BS had higher bioactive components and lower AV and PV during the storage; therefore, microwave radiation and pH adjustment before oil extraction from BS by cold press are recommended.
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Affiliation(s)
- Mina Sanati Agah
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | | | - Samad Bodbodak
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
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Santos de Carvalho A, de Oliveira A, Fernandes Moya Moreira T, Gustavo Médice Arabel Costa L, Donato Marcatto G, da Silva Castilhos de Melo A, Hess Gonçalves O, Inês Dias M, Calhelha RC, Barros L, Valderrama P, Cardozo Filho L, Vitória Leimann F. In situ extraction/encapsulation of olive leaves antioxidants in zein for improved oxidative stability of edible oils. Food Res Int 2023; 173:113363. [PMID: 37803661 DOI: 10.1016/j.foodres.2023.113363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 08/02/2023] [Accepted: 08/05/2023] [Indexed: 10/08/2023]
Abstract
This study presents a sustainable and cost-effective method for preserving the bioactivity of phenolic compounds in olive leaves (OLE) during their application. The extraction and nanoencapsulation of OLE were performed in a single-step process using a rotor-stator system with zein as the encapsulating agent. The nanoprecipitation step was carried out using an aqueous sodium caseinate solution, resulting in spherical particles with an average diameter of about 640 nm, as confirmed by Transmission Electron Microscopy. Thermal characterization showed that the produced nanoparticles were more thermally stable than free OLE until 250 °C, and FTIR spectra indicated effective interaction between the phenolic compounds and zein. Antioxidant activity was evaluated using TBARS, DPPH, ABTS, and FRAP assays, with results showing that encapsulated OLE had lower antioxidant activity than free OLE. The best antioxidant capacity results were determined by TBARS assay, with IC50 results equal to 43 and 103 µgOLE/mL for free and encapsulated OLE, respectively. No anti-inflammatory potential was detected for both samples using the RAW 264.7 model, and only free OLE showed cytotoxic activity against lung cancer and gastric carcinoma. Encapsulated and free OLE were used as antioxidants in soy, palm, and palm kernel oils and compared to BHT using Rancimat. The Schaal Oven Test was also performed, and the PARAFAC chemometric method analyzed the UV-Vis spectra, which revealed high stability of the oil when 300 mg or the nanoparticles were added per kg oil. Results suggested that zein-encapsulated olive leaf antioxidants can improve the oxidative stability of edible oils.
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Affiliation(s)
- Amarilis Santos de Carvalho
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Anielle de Oliveira
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Thaysa Fernandes Moya Moreira
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Luis Gustavo Médice Arabel Costa
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Gabrielle Donato Marcatto
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Andre da Silva Castilhos de Melo
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Odinei Hess Gonçalves
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Inês Dias
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ricardo C Calhelha
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Patricia Valderrama
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil
| | - Lucio Cardozo Filho
- Department of Chemical Engineering, State University of Maringá - UEM, Maringá, PR, Brazil
| | - Fernanda Vitória Leimann
- Post-Graduation Program of Food Technology (PPGTA), Federal University of Technology - Paraná - UTFPR, Campo Mourão, via Rosalina Maria dos Santos, 1233, CEP 87301-899, Campo Mourão, PR, Brazil; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Marx ÍMG. Co-Extraction Technique Improves Functional Capacity and Health-Related Benefits of Olive Oils: A Mini Review. Foods 2023; 12:foods12081667. [PMID: 37107462 PMCID: PMC10137819 DOI: 10.3390/foods12081667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Olive oil, a fundamental component of the Mediterranean diet, is recognized as a functional food due to its health-promoting composition. The concentration of phenolic compounds in olive oil is influenced by various factors such as genetics, agro-climatic conditions, and technological processes. Therefore, to ensure an ideal intake of phenolics through the diet, it is recommended to produce functional enriched olive oil that contains a high concentration of bioactive compounds. The co-extraction technique is used to create innovative and differentiated products that promote the sensory and health-related composition of oils. To enrich olive oil, various natural sources of bioactive compounds can be used, including raw materials derived from the same olive tree such as olive leaves, as well as other compounds from plants and vegetables, such as herbs and spices (garlic, lemon, hot pepper, rosemary, thyme, and oregano). The development of functional enriched olive oils can contribute to the prevention of chronic diseases and improve consumers' quality of life. This mini-review compiles and discusses relevant scientific information related to the development of enriched olive oil using the co-extraction technique and its positive effects on the health-related composition of oils.
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Affiliation(s)
- Ítala M G Marx
- Mountain Research Center (CIMO), Polytechnic Institute of Bragança, 5300-253 Bragança, Portugal
- Associated Laboratory for Sustainability and Technology in Mountain Regions (SusTEC), Polytechnic Institute of Bragança, 5300-253 Bragança, Portugal
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Gharby S, Oubannin S, Ait Bouzid H, Bijla L, Ibourki M, Gagour J, Koubachi J, Sakar EH, Majourhat K, Lee LH, Harhar H, Bouyahya A. An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils. Foods 2022; 11:3258. [PMID: 37431007 PMCID: PMC9601662 DOI: 10.3390/foods11203258] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/08/2022] [Accepted: 10/14/2022] [Indexed: 07/30/2023] Open
Abstract
Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.
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Affiliation(s)
- Saïd Gharby
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Samira Oubannin
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Hasna Ait Bouzid
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Laila Bijla
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Mohamed Ibourki
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
- African Sustainable Agriculture Research Institute (ASARI), Mohammed VI Polytechnic University (UM6P), Laayoune 70000, Morocco
| | - Jamila Gagour
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Jamal Koubachi
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - El Hassan Sakar
- Laboratory of Biology, Ecology and Health, FS, Abdelmalek Essaadi University, Tetouan 93002, Morocco
| | - Khalid Majourhat
- Biotechnology, Analytical Sciences and Quality Control Team, Polydisciplinary Faculty of Taroudant, Ibn Zohr University, Agadir 80000, Morocco
| | - Learn-Han Lee
- Novel Bacteria and Drug Discovery Research Group (NBDD), Microbiome and Bioresource Research Strength (MBRS), Jeffrey Cheah School of Medicine and Health Sciences, Monash University Malaysia, Bandar Sunway, Subang Jaya 47500, Selangor, Malaysia
| | - Hicham Harhar
- Laboratory of Materials, Nanotechnology and Environment LMNE, Mohammed V University in Rabat, Rabat 10100, Morocco
| | - Abdelhakim Bouyahya
- Laboratory of Human Pathologies Biology, Department of Biology, Genomic Center of Human Pathologies, Faculty of Sciences, Mohammed V University in Rabat, Rabat 10100, Morocco
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Machado M, Rodriguez-Alcalá LM, Gomes AM, Pintado M. Vegetable oils oxidation: mechanisms, consequences and protective strategies. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2026378] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Manuela Machado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Luís M. Rodriguez-Alcalá
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Ana M Gomes
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
| | - Manuela Pintado
- CBQF - Centro de Biotecnologia e Química Fina – Laboratório Associado,Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal
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Osanloo M, Jamali N, Nematollahi A. Improving the oxidative stability of virgin olive oil using microformulated vitamin-C. Food Sci Nutr 2021; 9:3712-3721. [PMID: 34262730 PMCID: PMC8269572 DOI: 10.1002/fsn3.2332] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2021] [Revised: 04/30/2021] [Accepted: 05/01/2021] [Indexed: 01/16/2023] Open
Abstract
This study aims to improve the oxidative stability of olive oil using microformulated vitamin-C (Vit-C). The microemulsion containing 10,000 µg/ml Vit-C with a droplet size of 1,000 ± 68 nm was first prepared. Free radical scavenging of olive oil and olive oil containing blank microemulsion, different amounts of formulated Vit-C (100-500 µg/ml), and TBHQ (100 and 200 µg/ml as a standard antioxidant) was around 90% during 21 days of incubation at 60°C. The oxidative stability of the mentioned samples during incubation was investigated using the rancimat test, and their quality criteria analysis was studied by peroxide and the acid values. Results showed that the sample's acid value containing 500 µg/ml of Vit-C did not show significant differences (p < .05) with samples containing TBHQ. However, samples containing TBHQ's peroxide value were significant (p < .05) lower than samples containing 500 µg/ml of Vit-C. Furthermore, the induction time of samples containing 500 µg/ml of Vit-C was significantly (p < .05) higher than other treatments during incubation. Thus, the prepared microemulsion could be used as a natural antioxidant in the oil industry instead of harmful synthetic TBHQ.
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Affiliation(s)
- Mahmoud Osanloo
- Department of Medical NanotechnologySchool of Advanced Technologies in MedicineFasa University of Medical SciencesFasaIran
- Noncommunicable Diseases Research CenterFasa University of Medical SciencesFasaIran
| | - Narjes Jamali
- Department of Food Safety and HygieneSchool of HealthFasa University of Medical SciencesFasaIran
| | - Amene Nematollahi
- Department of Food Safety and HygieneSchool of HealthFasa University of Medical SciencesFasaIran
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Martínez-Navarro EM, Cebrián-Tarancón C, Moratalla-López N, Lorenzo C, Alonso GL, Salinas RM. Development and validation of an HPLC-DAD method for determination of oleuropein and other bioactive compounds in olive leaf by-products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:1447-1453. [PMID: 32839982 DOI: 10.1002/jsfa.10758] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/07/2020] [Revised: 07/29/2020] [Accepted: 08/25/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Oil mills could benefit by preparing their own aqueous extracts from olive leaves. Accordingly, the present study aimed to measure the bioactive compounds richness of such extracts, especially oleuropein. A water-based microwave extraction procedure was developed and a selective and precise high-performance liquid chromatography with diode array detection (HPLC-DAD) method was validated for the determination of oleuropein and others bioactive compounds from olive leaves. RESULTS The water solubility of oleuropein was determined to be 9.5 g L-1 . The extraction procedure was optimized in terms of power, olive leaf weight/water volume ratio and time of extraction, and the results revealed that 2 mg mL-1 and a microwave irradiation at 800 W for 30 s resulted in the greatest efficiency. Oleuropein was determined by the new validation method, which showed good linearity (r2 = 0.996), precision (% relative standard deviation < 10%), recovery (118.6%), and limits of detection (17.48 mg L-1 ) and quantification (21.54 mg L-1 ). Good correlation (r2 = 0.979) was obtained between oleuropein of the olive leaf extracts determined by HPLC-DAD and by UV-visible spectrophotometry. CONCLUSION A simple extraction method was developed and validated to obtain aqueous extract from olive leaves by microwave extraction, determining for the first time oleuropein water solubility. Validation of the method showed that oleuropein in olive leaves could be quantified when it is at least 1% of dry weight by means of HPLC-DAD. UV-visible spectrophotometry can be useful in oil mills because it enables the content of oleuropein and other bioactive compounds content to be determined in situ in such leaf aqueous extracts. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Esther M Martínez-Navarro
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
| | - Cristina Cebrián-Tarancón
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
| | - Natalia Moratalla-López
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
| | - Cándida Lorenzo
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
| | - Gonzalo L Alonso
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
| | - Rosario M Salinas
- Cátedra de Química Agrícola, Universidad de Castilla-La Mancha, E.T.S.I. Agrónomos y Montes, Albacete, Spain
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Şahin S, Elhussein E, Gülmez Ö, Kurtulbaş E, Yazar S. Improving the quality of vegetable oils treated with phytochemicals: a comparative study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3980-3987. [PMID: 33071320 DOI: 10.1007/s13197-020-04428-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/12/2020] [Accepted: 04/08/2020] [Indexed: 12/27/2022]
Abstract
In this study, sunflower, corn, peanut and hazelnut oils were investigated according to their oxidative stability and antioxidant activity parameters. The related vegetable oils were treated with gallic acid, rutin and carotenoid. Olive leaf extract having a large variety of phytochemical was also valorized. After the leaf samples were extracted through a homogenizer, they were added into the vegetable oils, respectively. Moreover, synthetic antioxidants were also dissolved into the oils for control reasons. Stability of the vegetable oils against the oxidation was evaluated via Rancimat by measuring induction time. The quality parameters of treated and untreated oil samples were compared depending on phenolic and carotenoid contents, antioxidant activity and induction time.
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Affiliation(s)
- Selin Şahin
- Department of Chemical Engineering, Engineering Faculty, Istanbul University-Cerrahpaşa, Avcilar, 34320 Istanbul, Turkey
| | - Elaf Elhussein
- Department of Chemical Engineering, Engineering Faculty, Istanbul University-Cerrahpaşa, Avcilar, 34320 Istanbul, Turkey
| | - Özge Gülmez
- Department of Chemical Engineering, Engineering Faculty, Istanbul University-Cerrahpaşa, Avcilar, 34320 Istanbul, Turkey
| | - Ebru Kurtulbaş
- Department of Chemical Engineering, Engineering Faculty, Istanbul University-Cerrahpaşa, Avcilar, 34320 Istanbul, Turkey
| | - Sibel Yazar
- Department of Chemistry, Engineering Faculty, Istanbul University-Cerrahpaşa, Avcilar, 34320 Istanbul, Turkey
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Stevanato N, Iwassa IJ, Cardozo-Filho L, Silva CD. Quality parameters of radish seed oil obtained using compressed propane as solvent. J Supercrit Fluids 2020. [DOI: 10.1016/j.supflu.2020.104751] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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11
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Kinetics and thermodynamics evaluation of oxidative stability in Oleum hyperici: A comparative study. J Pharm Biomed Anal 2020; 183:113148. [DOI: 10.1016/j.jpba.2020.113148] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 01/28/2020] [Accepted: 02/04/2020] [Indexed: 11/21/2022]
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Şahin Sevgili S. Experimental and modeling study of polyphenols in Olea europaea leaves through ultrasound-assisted extraction. JOURNAL OF THE TURKISH CHEMICAL SOCIETY, SECTION A: CHEMISTRY 2019. [DOI: 10.18596/jotcsa.508113] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
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13
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Optimization of Bioactive Substances in the Wastes of Some Selective Mediterranean Crops. BEVERAGES 2019. [DOI: 10.3390/beverages5030042] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Production of added products from industrial byproducts is a challenge for the current natural product industry and the extraction field more generally. Therefore, the aim of this study is to valorize the selected Mediterranean crops that can be applied as antioxidants, natural chelating agents, or even as biosolvents or biofuels after special treatment. In this study, the wastes of popular Mediterranean plants were extracted via homogenizer-assisted extraction (HAE) by applying response surface methodology (RSM) to examine the effects of process parameters on the total biophenolic contents (TBCs) of their residues. Box–Behnken design model equations calculated for each system were found significant (p < 0.0001) with an adequate value of determination coefficient (R2). Olive leaf had the highest TBC content (58.62 mg-GAE/g-DW with 0.1 g sample, 42.5% ethanol at 6522.2 rpm for 2 min), followed by mandarin peel (27.79 mg-GAE/g-DW with 0.1 g sample, 34.24% ethanol at 8772 rpm for 1.99 min), grapefruit peel (21.12 mg-GAE/g-DW with 0.1 g sample, 42.33% ethanol at 5000 rpm for 1.125 min) and lemon peel (16.89 mg-GAE/g-DW with 0.1 g sample, 33.62% ethanol at 5007 rpm for 1.282 min). The antioxidant activities of the extracts were measured by several in vitro studies. The most prominent biophenols of the wastes were quantified by high performance liquid chromatography (HPLC). Fourier-transform infrared-attenuated total reflectance (FTIR-ATR) and atomic force microscopy (AFM) techniques were also used for characterization.
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Reis R, Sipahi H, Zeybekoğlu G, Çelik N, Kırmızıbekmez H, Kaklıkkaya N, Aydın A. Hydroxytyrosol: The Phytochemical Responsible for Bioactivity of Traditionally used Olive Pits. Euroasian J Hepatogastroenterol 2019; 8:126-132. [PMID: 30828554 PMCID: PMC6395479 DOI: 10.5005/jp-journals-10018-1278] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Accepted: 11/06/2018] [Indexed: 11/23/2022] Open
Abstract
The fruits of Olea europaea L. is widely consumed as food, and olive pits are utilized in folk medicine to relieve gastric disturbances. In the present study, the possible anti-inflammatory, analgesic and antioxidant activities of aqueous extracts of black (BP) and green olive (GP) pit prepared at gastric fed state pH were evaluated in vitro. Moreover, the bioactive compound, hydroxytyrosol (HT), was isolated from the extracts for the first time. According to results, GP extract (62.5 to 1000 μg/mL) showed significant anti-inflammatory activity in a dose-dependent manner and HT displayed significant nitrite inhibition at 100 μM with slight analgesic activity. Extracts and HT showed a significant antioxidant activity according to Total Antioxidant Capacity (TOAC), cupric ion reducing antioxidant capacity (CUPRAC), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays. As a conclusion, a proper formulation containing HT might be a potential remedy to relieve gastric disturbances and olive pits, can be utilized as a valuable industrial tool for the low-cost production of HT. How to cite this article: Reis R, Sipahi H, Zeybekoglu G, Celik N, Kirmizibekmez H, Kaklikkaya N, Aydin A. Hydroxytyrosol: The Factor Responsible for Bioactivity of Traditionally used Olive Pits. Euroasian J Hepatogastroenterol, 2018;8(2):126-132.
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Affiliation(s)
- Rengin Reis
- Department of Toxicology, Yeditepe University, Istanbul, Turkey.,Department of Toxicology, Karadeniz Technical University, Trabzon, Turkey
| | - Hande Sipahi
- Department of Toxicology, Yeditepe University, Istanbul, Turkey
| | | | - Nur Çelik
- Department of Toxicology, Yeditepe University, Istanbul, Turkey
| | | | - Neşe Kaklıkkaya
- Department of Microbiology, Karadeniz Technical University, Trabzon, Turkey
| | - Ahmet Aydın
- Department of Toxicology, Yeditepe University, Istanbul, Turkey
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Lama-Muñoz A, Rubio-Senent F, Bermúdez-Oria A, Fernández-Prior Á, Fernández-Bolaños J, Rodríguez-Gutiérrez G. Synergistic effect of 3,4-dihydroxyphenylglycol with hydroxytyrosol and α-tocopherol on the Rancimat oxidative stability of vegetable oils. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.08.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Estimation of quality parameters in virgin olive oil treated with olive leaf extract: application of artificial neural networks. CHEMICAL PAPERS 2018. [DOI: 10.1007/s11696-018-0669-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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17
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Elhussein E, Bilgin M, Şahin S. Oxidative stability of sesame oil extracted from the seeds with different origins: Kinetic and thermodynamic studies under accelerated conditions. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12878] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elaf Elhussein
- Engineering Faculty, Department of Chemical EngineeringIstanbul University – Cerrahpaşa Istanbul Turkey
| | - Mehmet Bilgin
- Engineering Faculty, Department of Chemical EngineeringIstanbul University – Cerrahpaşa Istanbul Turkey
| | - Selin Şahin
- Engineering Faculty, Department of Chemical EngineeringIstanbul University – Cerrahpaşa Istanbul Turkey
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Yalcin S, Schreiner M. Stabilities of tocopherols and phenolic compounds in virgin olive oil during thermal oxidation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:244-251. [PMID: 29358816 DOI: 10.1007/s13197-017-2929-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/03/2017] [Accepted: 10/09/2017] [Indexed: 10/18/2022]
Abstract
The effects of thermal oxidation at 60 °C on tocopherols (α, β, γ) and phenolic compounds (hydroxytyrosol and tyrosol) of olive oil were studied. Tocopherols were determined by HPLC and phenolic compounds by HPLC and GC-MS. Peroxide value of olive oil increased with treatment time until it reached to 56.6 meq/kg. α-Tocopherol, β-tocopherol and γ-tocopherol contents of olive oil decreased with treatment time. α-Tocopherol in olive oil was decomposed after 63 days of treatment. β-Tocopherol in olive oil was depleted after 33 days of treatment. The reduction in γ-tocopherol of olive oil was 75% after 63 days of treatment. The degradation of hydroxytyrosol in olive oil was 91% after 63 days of treatment. Tyrosol was more stable than hydroxytyrosol in olive oil. Inverse correlations of peroxide value with hydroxytyrosol, α-Tocopherol, β-tocopherol and γ-tocopherol were observed.
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Affiliation(s)
- Seda Yalcin
- 1Afyon Vocational School, Food Technology Programme, Afyon Kocatepe University, 03200 Afyon, Turkey
| | - Matthias Schreiner
- 2Department of Food Science and Technology, University of Natural Resources and Life Sciences, Vienna, Austria
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