Effects of chemical refinement on the quality of coconut oil

Evaluation of quality parameters, physicochemical and bioactive properties of licuri oil (Syagrus coronata)

This study aimed to conduct a comprehensive analysis of licuri (Syagrus coronata) oil, exploring its composition, quality parameters, bioactive profile, and physicochemical properties. Licuri oil was extracted by cold pressing from mature fruits and subjected to extensive chemical characterization, including lipid, protein, water content, peroxide value, acidity, trace metals, carboxylic acid, total polyphenol, carotenoids and tocols. The oil's lipid profile, including fatty acid, and triacylglycerol profile was also determined. Antioxidant capacity was determined by DPPH radical scavenging assay (IC50), melting and crystallization behaviors were examined via differential scanning calorimetry (DSC), complete rheological profile was assessed through stress - strain curves, and oil's oxidative stability determined by Rancimat apparatus. The analysis revealed that licuri oil has favorable characteristics, such as low water content (0.54 %), peroxide value within regulatory limits (5.83 mEq/kg), and low free fatty acid content (0.09 %). It is a rich source of lauric acid (45.01 %), with significant amounts of myristic (13.2 %), caprylic (12.34 %), and oleic acid (10.79 %), similar to coconut or palm kernel oils, largely applied in industry. The predominance of triglycerides derived from lauric acid contributes to its functionality, including an interesting melting and rheological profile, making it suitable for various food and cosmetic applications. Additionally, licuri oil exhibits a significant content of phenolic compounds (196.73 μg CAE/g) and tocols (7.79 μg/g), leading to improved oxidative stability (30.09 h at 110 °C), and antioxidant capacity, thus making licuri oil a healthier alternative to conventional oils.

Analysis of oral cancer carcinogens in repeatedly heated cooking oils

Background

The consumption of fried food has assimilated itself as a part of food culture globally. Therefore, it is important to know the toxigenicity of cooking oils used when exposed to high temperatures. The incidence of oral cancer in recent years has been on the rise; ninety percent of the cancers present in the oral cavity are squamous cell carcinoma with multiple major contributing lifestyle factors such well as the presence of the human papilloma virus. Not all mechanisms of carcinogenesis are fully understood and are complex. Furthermore, most cooking oil manufacturers do not provide recommended cooking temperatures on their product labels. Instead, they typically advise storing oils away from direct sunlight and at room temperature, leaving consumers unaware of the safe usage lim-its during cooking.

Objective

This study was conducted to analyze repeated cooking oils available in Suva, Fiji for harmful levels of genotoxic carcinogens. Methodology: Six types of cooking oils (soya bean oil, olive oil, mustard oil, coconut oil, canola oil and sunflower oil) were analyzed for the presence of genotoxic carcinogens. The test group (T0-3) of oils were heated to 190 °C and tested for the presence of carcinogens using Gas chromatography Mass Spectroscopy after 1.5 h at recommended temperature (T0), reheated to 190 °C and tested after 1 h (T1), reheated to 190 °C and tested after 3 h (T2) and reheated to 190 °C and tested after 6 h (T3). The control group of oils were not heated and stored at recommended temperature before testing.

Results

The concentrations of Benzo[a]pyrene and Glycidol detected in the cooking oils tested were not significant, as they remained below 2 μg/kg. However, two measurable peaks in 3-monochloropropanediol (3-MCPD) were detected in olive oil (115.6 ng/ml) and Soya bean oil (117.2 ng/ml).

Conclusion

Elevated 3-MCPD levels were found in Soya bean and olive reheated cooking oils exceeding tolerable daily intake levels and indicating potential health risks. Future research should evaluate the carcinogenic potential of cooking oils in real-world settings, such as fast-food establishments. This could inform public health policies on safer oil usage practices and raise consumer awareness about the risks of consuming foods cooked with overheated or reused oils.

The Trend in Mitigation Strategies of 3-Monochloropropane-1,2-diol and Glycidyl Esters in Edible Vegetable Oils: Today and Tomorrow

3-Monochloropropane-1,2-diol (3-MCPD) and its esters, which have carcinogenic and genotoxic effects, are contaminants induced by high-temperature that have been detected in refined oils and fatty foods. 3-MCPD esters, chlorinated propanols, were first identified in 1978 in acid-hydrolysed vegetable proteins used as flavour enhancers in many foods. Glycidyl esters (GE) are contaminants that can occur in edible oils during heat treatment and are formed mainly during the deodorisation phase of refining. The International Agency for Research on Cancer has classified 3-MCPD as a 'potential carcinogen for humans' in group 2B. Glycidol has also been classified as group 2A with mutagenic and carcinogenic properties, i.e. 'probably carcinogenic to humans'. In addition, glycidol has been classified by the International Agency for Research on Cancer (IARC) as a 'possible human carcinogen' (group 2A). Toxicological studies have shown that these genotoxic and carcinogenic contaminants induced by heat treatment are released in the gastrointestinal tract and cause the formation of tumours. In this review the mechanisms of formation, toxicological effects of 3-MCPD and GE on human health, and methods of their detection are shown. The latest strategies to mitigate and prevent 3-MCPD and GE formation during crude oil production, refining and beyond are also discussed.

Protective role of virgin coconut oil on potent biochemical biomarkers in Wistar rat model of comorbid depression

Objective

Chronic stress arises from stressful situations in day-to-day life that are ignored or managed incorrectly. Long-term stress can have negative effects, especially when it plays a role in the development of neurological illnesses. Severe stress can also negatively impact emotional well-being. Virgin coconut oil (VCO) has numerous health advantages. The aim of this study was to assess how VCO affected the biochemical and behavioral characteristics of Wistar albino rats exposed to chronic, unpredictable stress.

Materials and Methods

Healthy Wistar albino rats (150-200 gm) were split into two groups: experimental group and control group. Based on stress exposure and treatment with VCO and antidepressants, they were further divided into various subgroups. A chronic, unpredictable stress procedure was given for 21 days. After the experimental procedure, the rats were anesthetized, and through a cardiac puncture, blood was collected. The liver and brain were dissected to estimate different biochemical markers.

Results

VCO proved to be a protective agent against chronic, unpredictable stress-induced changes in the biochemical parameters, hepatic enzyme activity, lipid profile, oxidative stress, and cognition.

Conclusion

VCO might be helpful as an effective natural treatment that can be utilized to effectively combat chronic, unpredictable stress-induced changes in brain and liver tissue.

Effects of Silica Hydrogel on Degumming of Fragrant Rapeseed Oil

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.

Extra virgin coconut oil (Cocos nucifera L.) intake shows neurobehavioural and intestinal health effects in obesity-induced rats

The present study aimed to evaluate the effect of E-VCO on the neurobehaviour and intestinal health parameters of obesity-induced rats, focusing on food consumption, body composition, bacterial and faecal organic acids and histological analyses in the hippocampus and colon. A total of 32 male Wistar rats were randomized into healthy (HG, n = 16) and obese groups (OG, n = 16), which consumed a control or cafeteria diet for eight weeks, respectively. After this period, they were subdivided into four groups: healthy (HG, n = 8); healthy treated with E-VCO (HGCO, n = 8); obese (OG, n = 8); obese treated with E-VCO (OGCO, n = 8), continuing for another eight weeks with their respective diets. The treated groups received 3000 mg kg^-1 of E-VCO and control groups received water via gavage. Food preference, body weight gain, body composition, anxiety- and depression-like behaviour were evaluated. Bacteria and organic acids were evaluated in faeces, and histological analyses of the hippocampus and M1 and M2 macrophages in the colon were performed. E-VCO reduced energy intake (16.68%) and body weight gain (16%), although it did not reduce the fat mass of obese rats. E-VCO showed an antidepressant effect, increased lactic acid bacteria counts and modulated organic acids in obese rats. Furthermore, E-VCO protected the hippocampus from neuronal degeneration caused by the obesogenic diet, decreased the M1 macrophage and increased the M2 macrophage population in the gut. The results suggest neurobehavioural modulation and improved gut health by E-VCO, with promising effects against obesity-related comorbidities.

Effects of Deodorization on the Formation of Processing Contaminants and Chemical Quality of Sunflower Oil

Tocopherols and phytosterols are generally considered to be nutritionally beneficial, and 3-Monochloropropane-1,2-diol esters (3-MCPD esters), glycidyl esters (GEs) and trans fatty acids (TFAs) are generally considered to be harmful. The high temperature deodorization step is when these harmful 3-MCPD esters, GEs and TFAs are generated. Knowing how deodorization conditions affect levels of these substances is essential for designing refining processes that will produce nutritious, high quality edible oils. This study analyzed the changes of these components of sunflower oil at different temperatures (210, 230, 250 and 270°C) and times (60, 80, 100 and 120 min) during deodorization. Our research found that during the whole deodorization process (including undeodorized sunflower oil), the contents of 3-MCPD esters, GEs and TFAs all progressively increased, from 0.47 to 11.18 mg/kg, 0.24 to 18.42 mg/kg and 0.062% to 0.698%, respectively. However, the deodorization process significantly decreased the levels of tocopherols (from 535.94 to 240.26 mg/kg) and phytosterols (from 2803.58 to 1864.34 mg/kg). Meanwhile, the retention ratios of total tocopherols and total phytosterols also decreased from 96.29% to 44.83% and 92.29% to 66.50%, respectively.

Dual Roles of Coconut Oil and Its Major Component Lauric Acid on Redox Nexus: Focus on Cytoprotection and Cancer Cell Death

It has been reported that coconut oil supplementation can reduce neuroinflammation. However, coconut oils are available as virgin coconut oil (VCO), crude coconut oil (ECO), and refined coconut oil (RCO). The impact of coconut oil extraction process (and its major fatty acid component lauric acid) at cellular antioxidant level, redox homeostasis and inflammation in neural cells is hitherto unexplained. Herein, we have shown the antioxidant levels and cellular effect of coconut oil extracted by various processes in human neuroblastoma cells (SH-SY5Y) cultured in vitro. Results indicate VCO and ECO treated cells displayed better mitochondrial health when compared to RCO. Similar trend was observed for the release of reactive oxygen species (ROS), key oxidative stress response genes (GCLC, HO-1, and Nqo1) and inflammatory genes (IL6, TNFα, and iNOS) in SH-SY5Y cells. Our results signified that both VCO and ECO offer better neural health primarily by maintaining the cellular redox balance. Further, RCO prepared by solvent extraction and chemical refining process lacks appreciable beneficial effect. Then, we extended our study to find out the reasons behind maintaining the cellular redox balance in neuroblastoma cells by VCO and ECO. Our GC-MS results showed that lauric acid (C14:0) (LA) content was the major difference in the fatty acid composition extracted by various processes. Therefore, we evaluated the efficacy of LA in SH-SY5Y cells. The LA showed dose-dependent effect. At IC50 concentration (11.8 μM), LA down regulated the oxidative stress response genes and inflammatory genes. The results clearly indicate that the LA inhibited the neuroinflammation and provided an efficient cellular antioxidant activity, which protects the cells. The efficiency was also evaluated in normal cell line such as fibroblasts (L929) to cross-validate that the results were not false positive. Different concentration of LA on L929 cells showed high compatibility. From our observation, we conclude that VCO and ECO offers better cellular protection owing to their powerful antioxidant system. Therefore, we advocate the inclusion of either VCO and/or ECO in the diet for a healthy lifestyle.

Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects

Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil-soluble compounds: four tocopherols, namely, α-, β-, γ-, and δ-tocopherols; and four tocotrienols, namely, α-, β-, γ, and δ-tocotrienols. Vitamin E isomers are well-known for their antioxidant activity, gene-regulation effects, and anti-inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant-based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home-cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.

Nutritional Quality of Plant-Based Cheese Available in Spanish Supermarkets: How Do They Compare to Dairy Cheese?

Plant-based cheese is one of the most increasingly consumed dairy alternatives. Evidence is lacking on their nutritional quality. We aimed to evaluate the nutritional composition of the plant-based cheese options available in Spanish supermarkets, and how they compare with dairy cheese. An audit of plant-based cheese alternatives has been conducted in seven of the most common supermarkets. For each product, the nutritional content per 100 g and ingredients were collected. Data on generic dairy cheese were retrieved from the BEDCA website. Descriptive statistics (median, minimum and maximum) were used to characterize the plant-based cheese products, for both all the products and grouped by main ingredients (i.e., coconut oil, cashew nuts and tofu). Mann–Whitney U tests were used for comparisons between dairy and different types of plant-based cheese. The coconut oil-based products (the large majority of plant-based cheese products, n = 34) could not be considered as healthy foods. Their major ingredients were refined coconut oil and starches and were high in saturated fats and salt. The other smaller groups, cashew nut- (n = 4) and tofu-based (n = 2), showed a healthier nutritional profile. Replacing dairy cheese with these groups could be nutritionally beneficial. Future investigations should address the health effects of substituting dairy cheese with these products.

The inhibitory effects of sesamol and sesamolin on the glycidyl esters formation during deodorization of vegetables oils

BACKGROUND

Glycidyl esters (GEs) have attracted worldwide attention for their potential harm to human health. The GEs in edible oils mainly form during the deodorization of the oil refining processes. We used sesamol and sesamolin to inhibit the formation of GEs in model corn oil (MCO), model palm oil (MPO) and model rice bran oil (MRO) during a deodorization process.

RESULTS

The results showed that, in the three model oils, the total GE content was in the following order from highest to lowest: MRO (1437.98 μg kg^-1 ) > MPO (388.64 μg kg^-1 ) > MCO (314.81 μg kg^-1 ). The inhibitory effect of the three antioxidants on the formation of GEs in the MCO was in the following order from strongest to weakest: tert-butylhydroquinone (TBHQ) > sesamol > sesamolin.

CONCLUSION

When the mass percentage of sesamol was 0.05%, its inhibition percentage on GEs was close to the inhibition percentage of 0.02% added TBHQ. The present study provides a foundation for understanding how to inhibit the formation of GEs in oils by adding sesamol during the deodorization process.