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Dave J, Ali AMM, Kumar N, Nagarajan M, Kieliszek M, Bavisetty SCB. Investigating the impact of wet rendering (solventless method) on PUFA-rich oil from catfish ( Clarias magur) viscera. Open Life Sci 2024; 19:20220903. [PMID: 39027422 PMCID: PMC11255558 DOI: 10.1515/biol-2022-0903] [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: 02/11/2024] [Revised: 05/12/2024] [Accepted: 06/03/2024] [Indexed: 07/20/2024] Open
Abstract
Catfish (Clarias magur) is a popular freshwater fish food worldwide. The processing of this fish generates a significant amount of waste, mainly in the form of viscera, which constitutes around 10-12% of the fish's total weight. This study was focused on extracting polyunsaturated fatty acid (PUFA)-rich oil from catfish viscera, aiming to enhance the extraction process and make the production of oil and handling of fish byproducts more cost-effective. The wet reduction method, a solvent-free approach, was used for extraction, with yield optimization done via the Box-Behnken design. The resulting oil was evaluated for its oxidative quality and chemical characteristics. The optimal conditions for the wet rendering process were as follows: viscera to water ratio, 1:0.5 (w/v); temperature, 90℃; and time, 20 min, yielding 12.40 g/100 g of oil. The oil extracted under optimal wet rendering conditions had quality and oxidative stability comparable to solvent extraction and fewer secondary oxidation compounds. This oil had a higher PUFA content, specifically a 4:1 ratio of omega 6 to omega 3. Such oil, derived from catfish viscera, is suitable for the food industry due to its solvent-free extraction method.
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Affiliation(s)
- Jaydeep Dave
- School of Food-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
- Kantaben Kashiram Institute of Agricultural Sciences and Research, Ganpat University, Mehsana, Gujarat, 384012, India
| | - Ali Muhammed Moula Ali
- School of Food-Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok, 10520, Thailand
| | - Nishant Kumar
- Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, 131028, India
| | - Muralidharan Nagarajan
- Department of Fish Processing Technology, Tamil Nadu Dr. J Jayalalithaa Fisheries University, Dr. M.G.R Fisheries College and Research Institute, Ponneri, 601204, Tamil Nadu, India
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences – SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland
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2
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Chabni A, Pardo de Donlebún B, Romero M, Torres CF. Predigested Mixture of Arachidonic and Docosahexaenoic Acids for Better Bio-Accessibility. Mar Drugs 2024; 22:224. [PMID: 38786615 PMCID: PMC11123075 DOI: 10.3390/md22050224] [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: 04/18/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
A predigested product from arachidonic acid oil (ARA) and docosahexaenoic acid (DHA) oil in a 2:1 (w/w) ratio has been developed and evaluated in an in vitro digestion model. To produce this predigested lipid mixture, first, the two oils were enzymatically hydrolyzed up to 90% of free fatty acids (FFAs) were achieved. Then, these two fatty acid (FA) mixtures were mixed in a 2:1 ARA-to-DHA ratio (w/w) and enzymatically esterified with glycerol to produce a mixture of FFAs, mono-, di-, and triacylglycerides. Different glycerol ratios and temperatures were evaluated. The best results were attained at 10 °C and a glycerol-to-FA molar ratio of 3:1. The bio-accessibility of this predigested mixture was studied in an in vitro digestion model. A total of 90% of the digestion product was found in the micellar phase, which contained 30% monoacylglycerides, more than 50% FFAs, and a very small amount of triacylglycerols (3% w/w). All these data indicate an excellent bio-accessibility of this predigested mixture.
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Affiliation(s)
- Assamae Chabni
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (M.R.)
| | - Blanca Pardo de Donlebún
- Department of Bioactivity and Food Analysis, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain;
| | - Marina Romero
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (M.R.)
| | - Carlos F. Torres
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (M.R.)
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Ayres L, Benavidez T, Varillas A, Linton J, Whitehead DC, Garcia CD. Predicting Antioxidant Synergism via Artificial Intelligence and Benchtop Data. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15644-15655. [PMID: 37796649 DOI: 10.1021/acs.jafc.3c05462] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/07/2023]
Abstract
Lipid oxidation is a major issue affecting products containing unsaturated fatty acids as ingredients or components, leading to the formation of low molecular weight species with diverse functional groups that impart off-odors and off-flavors. Aiming to control this process, antioxidants are commonly added to these products, often deployed as combinations of two or more compounds, a strategy that allows for lowering the amount used while boosting the total antioxidant capacity of the formulation. While this approach allows for minimizing the potential organoleptic and toxic effects of these compounds, predicting how these mixtures of antioxidants will behave has traditionally been one of the most challenging tasks, often leading to simple additive, antagonistic, or synergistic effects. Approaches to understanding these interactions have been predominantly empirically driven but thus far, inefficient and unable to account for the complexity and multifaceted nature of antioxidant responses. To address this current gap in knowledge, we describe the use of an artificial intelligence model based on deep learning architecture to predict the type of interaction (synergistic, additive, and antagonistic) of antioxidant combinations. Here, each mixture was associated with a combination index value (CI) and used as input for our model, which was challenged against a test (n = 140) data set. Despite the encouraging preliminary results, this algorithm failed to provide accurate predictions of oxidation experiments performed in-house using binary mixtures of phenolic antioxidants and a lard sample. To overcome this problem, the AI algorithm was then enhanced with various amounts of experimental data (antioxidant power data assessed by the TBARS assay), demonstrating the importance of having chemically relevant experimental data to enhance the model's performance and provide suitable predictions with statistical relevance. We believe the proposed method could be used as an auxiliary tool in benchmark analysis routines, offering a novel strategy to enable broader and more rational predictions related to the behavior of antioxidant mixtures.
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Affiliation(s)
- Lucas Ayres
- Department of Chemistry, Clemson University, Clemson, South Carolina 29634, United States
| | - Tomás Benavidez
- INFIQC-CONICET, Department of Physical Chemistry, National University of Córdoba, Cordoba 5000, Argentina
| | - Armelle Varillas
- South Carolina Governor's School for Science and Mathematics, Hartsville, South Carolina 29550, United States
| | - Jeb Linton
- Department of Chemistry, Clemson University, Clemson, South Carolina 29634, United States
| | - Daniel C Whitehead
- Department of Chemistry, Clemson University, Clemson, South Carolina 29634, United States
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Chabni A, Vázquez L, Bañares C, Torres CF. Combination of Dehydration and Expeller as a Novel Methodology for the Production of Olive Oil. Molecules 2023; 28:6953. [PMID: 37836796 PMCID: PMC10574754 DOI: 10.3390/molecules28196953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2023] [Revised: 10/03/2023] [Accepted: 10/04/2023] [Indexed: 10/15/2023] Open
Abstract
An alternative olive oil (OO) production process has been developed based on the combination of olive dehydration, followed by extraction with an expeller press. This procedure eliminates the utilization of water and avoids the malaxation stage. Hence, no water residues are generated. In this study, the mentioned alternative methodology was compared to conventional extraction methods. High extraction yields and oil recovery were obtained with our novel procedure. On the contrary, substantial percentages of by-products were generated with conventional methodology. The quality indexes (acidity and peroxide values) of the oils obtained by the combination of dehydration and expeller (dOO) were 0.4% of oleic acid and 3 meq O2/kg of oil, respectively. Furthermore, none of the applied processes affected the resulting OO's fatty acid composition and lipid profile. Total phenolic content was up to four times higher for dOO than for other olive oils and it showed resistance to oxidation with an oxidative stability index about five times higher than that for conventional olive oils.
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Affiliation(s)
- Assamae Chabni
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (L.V.); (C.B.)
- Department of Applied Physical Chemistry, Departmental Section of Food Sciences, Faculty of Science, Autonomous University of Madrid, 28049 Madrid, Spain
| | - Luis Vázquez
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (L.V.); (C.B.)
- Department of Applied Physical Chemistry, Departmental Section of Food Sciences, Faculty of Science, Autonomous University of Madrid, 28049 Madrid, Spain
| | - Celia Bañares
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (L.V.); (C.B.)
- Department of Applied Physical Chemistry, Departmental Section of Food Sciences, Faculty of Science, Autonomous University of Madrid, 28049 Madrid, Spain
| | - Carlos F. Torres
- Department of Production and Characterization of Novel Foods, Institute of Food Science Research (CIAL, CSIC-UAM), C/Nicolas Cabrera 9, Cantoblanco Campus, Autonomous University of Madrid, 28049 Madrid, Spain; (A.C.); (L.V.); (C.B.)
- Department of Applied Physical Chemistry, Departmental Section of Food Sciences, Faculty of Science, Autonomous University of Madrid, 28049 Madrid, Spain
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Hands JM, Anderson ML, Cooperman T, Frame LA. A Multi-Year Rancidity Analysis of 72 Marine and Microalgal Oil Omega-3 Supplements. J Diet Suppl 2023; 21:195-206. [PMID: 37712532 DOI: 10.1080/19390211.2023.2252064] [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] [Indexed: 09/16/2023]
Abstract
There exists significant heterogeneity in the 'freshness' of consumer marine- and plant-derived omega-3 (Ω3) supplements. Fears of rancidity, or the oxidation of consumer Ω3 supplements, has been debated in the literature with several prior authors reporting contradictory findings. We report the peroxide value (PV), para-anisidine value (p-AV) and total oxidation values (TOTOX) associated with 72 consumer Ω3 supplements sold in the United States sampled from 2014-2020. The effect of flavoring on the oxidation of the supplements was examined in an adjusted fixed effects model controlling for type of delivery system (enteric, liquid, animal- and vegetable-derived gelatin softgel, spray), source (algae, calamari, fish, krill, mussels), and certifications assigned by third-party organizations (e.g. USP). Overall, our results revealed that 68% (23/34) of flavored and 13% (5/38) unflavored consumer Ω3 supplements exceeded the TOTOX upper limit set by the Global Organization for EPA and DHA (GOED) voluntary monograph standard of ≤ 26, with 65% (22/34) flavored supplements and 32% (12/38) unflavored supplements failing the PV upper limit of ≤ 5 and 62% (21/34) flavored supplements exceeding the p-AV upper limit of ≤ 20. To our knowledge, no prior authors have modeled the impact of flavoring on oxidative status in 72 marine- and plant-derived Ω3 products sold in the U.S. We present our findings in this context and discuss the clinical implications related to the consumption of oxidized consumer fish oils and their effects on human health.
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Affiliation(s)
- Jacob M Hands
- The George Washington University School of Medicine & Health Sciences, Washington, District of Columbia, USA
| | | | | | - Leigh A Frame
- Integrative Medicine, The George Washington University School of Medicine & Health Sciences, Washington, District of Columbia, USA
- Resiliency & Well-being Center, The George Washington University School of Medicine & Health Sciences, Washington, District of Columbia, USA
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Yenipazar H, Şahin‐Yeşilçubuk N. Effect of packaging and encapsulation on the oxidative and sensory stability of omega-3 supplements. Food Sci Nutr 2023; 11:1426-1440. [PMID: 36911843 PMCID: PMC10003024 DOI: 10.1002/fsn3.3182] [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: 04/11/2022] [Revised: 11/29/2022] [Accepted: 12/02/2022] [Indexed: 12/24/2022] Open
Abstract
Omega-3 fatty acid consumption is getting more common due to its positive impacts on human health. Since consumers cannot get their omega-3 needs from natural sources, omega-3-rich products play an essential part in the diet. However, they are highly susceptible to oxidation; thus, storage conditions affect their quality. Product form is also another critical factor for stability. In this study, fatty acid composition, oxidative stability, and sensory properties of different omega-3 products having varied packaging types were investigated. Moreover, the effect of consumer behavior regarding the recommended usage was assessed during storage. Syrup forms (maximum values at the end of the storage: PV = 44.6 meq/kg oil for S32, p-AV = 16.87 for S22, and TOTOX = 96.94 for S11) are more susceptible to oxidation than capsule (maximum values at the end of the storage: PV = 7.62 meq/kg oil for C31, p-AV = 19.58 for C12, and TOTOX = 30.44 for C12) and chewable forms (maximum values at the end of the storage: PV = 26.14 meq/kg oil for G12, p-AV = 13.47 for G12, and TOTOX = 65.76 for G12). In addition, capsules complied more with limit values during storage and were better protected according to the sensory scores. The aroma and taste of the omega-3 products generally changed in a negative manner during storage. Capsulated samples were better protected according to the sensory evaluation scores at the end of the storage period. Fish oil samples belonging to the same company but provided from different stores showed significant differences, which is an indicator of nonstandard raw material, ingredient, or processing.
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Affiliation(s)
- Hande Yenipazar
- Department of Food Engineering, Faculty of Chemical‐Metallurgical EngineeringIstanbul Technical UniversityIstanbulTurkey
| | - Neşe Şahin‐Yeşilçubuk
- Department of Food Engineering, Faculty of Chemical‐Metallurgical EngineeringIstanbul Technical UniversityIstanbulTurkey
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7
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Bañares C, Chabni A, Reglero G, Torres CF. Oxidative stability of microalgae oil and its acylglycerol mixture obtained by enzymatic glycerolysis and the antioxidant effect of supercritical rosemary extract. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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8
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Chemical characterization of pomegranate and alfalfa seed oils obtained by a two-step sequential extraction procedure of expeller and supercritical CO2 technologies. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.105040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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9
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Developing DHA microcapsules using linear dextrin aggregates of different chain length distributions. Carbohydr Polym 2022; 293:119721. [DOI: 10.1016/j.carbpol.2022.119721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2022] [Revised: 06/06/2022] [Accepted: 06/06/2022] [Indexed: 11/18/2022]
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10
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Sharma A, Bhardwaj A, Khanduja G, Kumar S, Bagchi S, Kaur R, Sharma M, Singla M, Ravinder T, Bhondekar AP, Prabhavathi Devi BLA. Determination of Hexanal Using Static Headspace GC-FID Method and Its Correlation with Oxidative Rancidity in Edible Oils. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-022-02320-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Koch E, Kampschulte N, Schebb NH. Comprehensive Analysis of Fatty Acid and Oxylipin Patterns in n3-PUFA Supplements. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3979-3988. [PMID: 35324176 DOI: 10.1021/acs.jafc.1c07743] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Supplementing long-chain omega-3 polyunsaturated fatty acids (n3-PUFA) improves health. We characterized the pattern of total and non-esterified oxylipins and fatty acids in n3 supplements made of fish, krill, or micro-algae oil by LC-MS. All supplements contained the declared amount of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA); however, their content per capsule and the concentration of other fatty acids varied strongly. Krill oil contained the highest total n3 oxylipin concentration (6000 nmol/g) and the highest degree of oxidation (EPA 0.7%; DHA 1.3%), while micro-algae oil (Schizochytrium sp.) showed the lowest oxidation (<0.09%). These oils contain specifically high amounts of the terminal hydroxylation product of EPA (20-HEPE, 300 nmol/g) and DHA (22-HDHA, 200 nmol/g), which can serve as an authenticity marker for micro-algae oil. Refined micro-algae and fish oil were characterized by NEFA levels of ≤0.1%. Overall, the oxylipin and fatty acid pattern allows gaining new insights into the origin and quality of n3-PUFA oils in supplements.
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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
| | - Nadja Kampschulte
- 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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12
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1H NMR and chemometric methods in verification of hemp-seed oil quality. J Pharm Biomed Anal 2022; 212:114650. [DOI: 10.1016/j.jpba.2022.114650] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 02/03/2022] [Accepted: 02/04/2022] [Indexed: 11/23/2022]
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13
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Joshi A, Hegde M, Zanwar A. Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:498-509. [PMID: 35185171 PMCID: PMC8814207 DOI: 10.1007/s13197-021-05033-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2021] [Accepted: 02/16/2021] [Indexed: 02/03/2023]
Abstract
The objective of the study was to develop the oil blend with improved omega-6 to omega-3 fatty acid ratio (ω-6:ω-3) with good oxidative and thermal stability. Flaxseed oil and palm olein were selected for the blending. Flaxseed oil is rich in anti-inflammatory omega-3 fatty acid (ω-3 FA) but is oxidatively very unstable. Palm olein has low omega-6 fatty acid content and high thermal and oxidative stability. Blends containing various percent (v/v) of flaxseed oil and palm olein were prepared. Oxidative and thermal stability was determined by analyzing peroxide value, acid value, smoke point, % free fatty acids, para-Anisidine and TOTOX values. Nutritive quality was confirmed by determining fatty acid composition. Nine month storage stability of the blend containing highest flaxseed oil percentage was assessed in terms of peroxide and acid value and fatty acid composition. The biological effects were studied in THP-1 cell line as the effect on cell survival, FA uptake and inflammatory markers. The data indicates that, blending improved ω-6:ω-3 ratio. Oxidative and thermal stability study, and nine month storage stability study suggested that palm olein imparted stability to the blend. Fatty acid profiles of the cells treated with these blends showed uptake of Alpha Linolenic Acid (ω-3 FA). These blends lowered inflammatory TNFα level without affecting cell survival. Thus, blending of flaxseed oil with palm olein may result in better health benefits owing to their improved nutritional and stability properties.
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Affiliation(s)
- Asavari Joshi
- grid.411681.b0000 0004 0503 0903Centre for Innovation in Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, 411 043 India
| | - Mahabaleshwar Hegde
- grid.411681.b0000 0004 0503 0903Centre for Innovation in Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, 411 043 India
| | - Anand Zanwar
- grid.411681.b0000 0004 0503 0903Centre for Innovation in Nutrition Health Disease, Interactive Research School for Health Affairs, Bharati Vidyapeeth (Deemed to be University), Pune, 411 043 India
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14
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Tokay FG, Alp AC, Yerlikaya P. Production and shelf life of restructured fish meat binded by microbial transglutaminase. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112369] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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15
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Rakariyatham K, Zhou D, Lu T, Yin F, Yu Z, Li D, Shen Y, Zhu B. Synergistic effects of longan (Dimocarpus longan) peel extracts and food additives on oxidative stability of tuna oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112275] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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16
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Rodríguez A, Trigo M, Aubourg SP, Medina I. Optimisation of Healthy-Lipid Content and Oxidative Stability during Oil Extraction from Squid ( Illex argentinus) Viscera by Green Processing. Mar Drugs 2021; 19:md19110616. [PMID: 34822487 PMCID: PMC8618224 DOI: 10.3390/md19110616] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 10/19/2021] [Accepted: 10/27/2021] [Indexed: 11/16/2022] Open
Abstract
Green extraction was applied to Argentinean shortfin squid (Illex argentinus) viscera, consisting of a wet pressing method including a drying step, mechanic pressing, centrifugation of the resulting slurry, and oil collection. To maximise the oil yield and ω3 fatty acid content and to minimise the oil damage degree, a response surface methodology (RSM) design was developed focused on the drying temperature (45-85 °C) and time (30-90 min). In general, an increase of the drying time and temperature provided an increase in the lipid yield recovery from the viscera. The strongest drying conditions showed a higher recovery than 50% when compared with the traditional chemical method. The docosahexaenoic and eicosapentaenoic acid contents in the extracted oil revealed scarce dependence on drying conditions, showing valuable ranges (149.2-166.5 and 88.7-102.4 g·kg-1 oil, respectively). Furthermore, the values of free fatty acids, peroxides, conjugated dienes, and ω3/ω6 ratio did not show extensive differences by comparing oils obtained from the different drying conditions. Contrary, a polyene index (PI) decrease was detected with increasing drying time and temperature. The RSM analysis indicated that optimised drying time (41.3 min) and temperature (85 °C) conditions would lead to 74.73 g·kg-1 (oil yield), 1.87 (PI), and 6.72 (peroxide value) scores, with a 0.67 desirability value.
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Affiliation(s)
- Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, University of Chile, C/Santos Dumont, 964, Santiago 8380000, Chile;
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
| | - Santiago P. Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
- Correspondence: ; Tel.: +34-986231930
| | - Isabel Medina
- Department of Food Technology, Marine Research Institute (CSIC), c/E. Cabello 6, 36208 Vigo, Spain; (M.T.); (I.M.)
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Zhao P, Zhang X, Jin Y, Xu L. Long‐term stability of blends of sesame oil or soybean oil with tuna oil under daily use conditions. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Peng Zhao
- School of Biological and Chemical Engineering Qingdao Technology College Qingdao Shandong China
| | - Xin Zhang
- Qingdao Sparta Analysis & Testing Co., Ltd. Qingdao Shandong China
| | - Yan Jin
- Novasana (Taicang) Bioscience Co., Ltd. Suzhou Jiangsu China
| | - Luyan Xu
- Department of Quality Control Bohi Agricultural Science Co., Ltd. Qingdao Shandong China
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18
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Rice HB, Bannenberg G. Letter to the editor regarding "Omega-3 fats in pregnancy: could a targeted approach lead to better metabolic health for children?". Nutr Rev 2021; 80:136-137. [PMID: 34263316 DOI: 10.1093/nutrit/nuab026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
The purpose of our letter to the editor is to offer additional perspective regarding 4 statements that do not fully represent the totality of the available scientific evidence. The 4 statements are as follows: (1) "Multiple studies have shown that n-3 PUFA products frequently have less n-3 PUFA content than labelled"; (2) "Recently, krill oil supplementation was shown to induce insulin resistance, indicating that it is potentially harmful"; (3) "… fish oil products are frequently oxidized at the time of purchase"; and (4) "In rats, supplementation with oxidized fish oil during pregnancy induced persistent maternal insulin resistance and increased neonatal mortality rate." We respectfully request the authors' future publications consider the totality of the available scientific evidence.
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Affiliation(s)
- Harry B Rice
- H.B. Rice and G. Bannenberg are with the Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, Utah, United States
| | - Gerard Bannenberg
- H.B. Rice and G. Bannenberg are with the Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, Utah, United States
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Satokar VV, Cutfield WS, Cameron-Smith D, Albert BB. Response to Bannenburg and Rice. Nutr Rev 2021; 80:138-140. [PMID: 34263314 DOI: 10.1093/nutrit/nuab037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
This manuscript is a response to concerns expressed in a letter by industry-based scientists Bannenburg and Rice in response to our recent narrative review. In the review, we largely discussed why supplementation with n-3 PUFA rich oils might have benefits to the body composition and metabolism of the offspring of overweight or obese pregnant women. Bannenburg and Rice raised concerns about a number of points that may be perceived as negative about the quality and functionality of commercial fish oils. We provide a refutation to their comments and a brief review of recent evidence regarding the n-3 PUFA content, and oxidative state of supplements available to consumers. From a clinical research perspective, there remains a need to exercise caution. An oil containing less n-3 PUFAs than expected may be ineffective, and lead to incorrect conclusions that n-3 PUFAs lack efficacy. Oxidized fish oil may be ineffective or even cause unwanted harm. Although we must not overinterpret limited evidence from animal models, we have a responsibility to minimize risk to study participants, especially those most vulnerable, such as pregnant women. Prior to selecting a fish oil to be used in a clinical trial, it is essential to independently verify the n-3 PUFA content of the oil, and that the oil is unoxidized.
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Affiliation(s)
- Vidit V Satokar
- V. V. Satokar, W. S. Cutfield, D. Cameron-Smith, and B. B. Albert are with the Liggins Institute, University of Auckland, Auckland, New Zealand
| | - Wayne S Cutfield
- V. V. Satokar, W. S. Cutfield, D. Cameron-Smith, and B. B. Albert are with the Liggins Institute, University of Auckland, Auckland, New Zealand.,W. S. Cutfield and B. B. Albert are with the A Better Start-National Science Challenge, University of Auckland, Auckland, New Zealand
| | - David Cameron-Smith
- V. V. Satokar, W. S. Cutfield, D. Cameron-Smith, and B. B. Albert are with the Liggins Institute, University of Auckland, Auckland, New Zealand.,D. Cameron-Smith is with the Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research, Singapore.,D. Cameron-Smith is with the Human Potential Translational Research Programme, Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore
| | - Benjamin B Albert
- V. V. Satokar, W. S. Cutfield, D. Cameron-Smith, and B. B. Albert are with the Liggins Institute, University of Auckland, Auckland, New Zealand.,W. S. Cutfield and B. B. Albert are with the A Better Start-National Science Challenge, University of Auckland, Auckland, New Zealand
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20
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Botosoa EP, Chèné C, Karoui R. Front Face Fluorescence Spectroscopy Combined with PLS‐DA Allows to Monitor Chemical Changes of Edible Vegetable Oils during Storage at 60 °C. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202000088] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Eliot Patrick Botosoa
- Univ. Artois, EA 7394, ICV‐Institut Charles VIOLLETTE Lens F‐62300 France
- INRA, USC 1281 Lille F‐59000 France
- Ulco F‐62200 Boulogne‐sur‐Mer France
- Univ. Lille Lille F‐59000 France
- YNCREA Lille F‐59000 France
| | | | - Romdhane Karoui
- Univ. Artois, EA 7394, ICV‐Institut Charles VIOLLETTE Lens F‐62300 France
- INRA, USC 1281 Lille F‐59000 France
- Ulco F‐62200 Boulogne‐sur‐Mer France
- Univ. Lille Lille F‐59000 France
- YNCREA Lille F‐59000 France
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21
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The employment of analytical techniques and chemometrics for authentication of fish oils: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.107864] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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22
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Synthesis of EPA- and DHA-Enriched Structured Acylglycerols at the sn-2 Position Starting from Commercial Salmon Oil by Enzymatic Lipase Catalysis under Supercritical Conditions. Molecules 2021; 26:molecules26113094. [PMID: 34067234 PMCID: PMC8196811 DOI: 10.3390/molecules26113094] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2021] [Revised: 05/11/2021] [Accepted: 05/17/2021] [Indexed: 12/05/2022] Open
Abstract
There is consistent evidence that long-chain polyunsaturated fatty acids (LCPUFA) belonging to the n-3 series, i.e., eicosapentaenoic (20:5n-3, EPA) and docosahexaenoic (22:6n-3, DHA) acids, decrease the risk of heart, circulatory and inflammatory diseases. Furthermore, the bioavailability of such fatty acids has been shown to depend on their location in triacylglycerol (TG) molecules at the sn-2 position. Consequently, great attention has been accorded to the synthesis of structured acylglycerols (sAG), which include EPA or DHA at the sn-2 position. The aim of this work was to synthesize sAG starting from deodorized refined commercial salmon oil. For this, immobilized lipase B from Candida antarctica (nonspecific) was used as a catalyst for the intra–interesterification process under CO2 supercritical conditions (CO2SC). According to the CO2SC reaction time, three different fractions including sAG compounds were obtained. The location of EPA and DHA at the sn-2 position in the resulting glycerol backbone was identified by mass spectrometry (MALDI-TOF) analysis. In all fractions obtained, a marked decrease in the starting TG content was observed, while an increase in the DHA content at the sn-2 position was detected. The fraction obtained after the longest reaction time period (2 h) led to the highest yield of sn-2 position DHA in the resulting sAG molecule.
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23
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Charles AL, Abdillah AA, Saraswati YR, Sridhar K, Balderamos C, Masithah ED, Alamsjah MA. Characterization of freeze-dried microencapsulation tuna fish oil with arrowroot starch and maltodextrin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106281] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Fatimah F, Gugule S, Alfreds Rorong J, Ekawati Tallei T. Optimum Processing Conditions for Bakasang Using the Response Surface Methodology with Central Composite Design (CCD). Pak J Biol Sci 2021; 24:1269-1277. [PMID: 34989204 DOI: 10.3923/pjbs.2021.1269.1277] [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] [Indexed: 06/14/2023]
Abstract
<b>Background and Objective:</b> Bakasang is a typical food of North Sulawesi and its surroundings, made from fermented fish viscera. This food is made by fermentation so that it is rich in amino acids and polypeptides. This study aimed to determine the optimum processing conditions for Bakasang with Peroxide Value (PV) parameters based on Response Surface Methodology (RSM) with Central Composite Design (CCD). <b>Materials and Methods:</b> Viscera from fresh Skipjack tuna consisting of intestines, liver, heart and eggs were mixed with salt and left in a fermenter for varying times and temperatures to obtain Bakasang. The fermentation temperature, salt content, and fermentation time, determined based on the Central Composite Design (CCD), were variables in this study. Thus, 20 experiments consisted of eight quadratic points, six centre points and six axial points. <b>Results:</b> The results showed that the correlation test between temperature, salinity and fermentation time variables on PV were 0.521, 0.305 and 0.591. The regression test resulted in an R<sup>2</sup> value of 0.988. The model equation obtained was y = 4.35194 - 0.11363x<sub>1 </sub>- 0.07459x<sub>2 </sub>- 0.25300x<sub>3 </sub>+ 0.00157x<sub>12 </sub>+ 0.00310x<sub>22</sub> + 0.01571x<sub>32</sub> - 0.00064x<sub>1</sub>x<sub>2 </sub>+ 0.00172x<sub>1</sub>x<sub>3</sub> + 0.00340x<sub>2</sub>x<sub>3</sub>. The contour plot graph obtained from the experiment using CCD showed that the optimum processing conditions for Bakasang were at a temperature of 32.9324°C, salinity 10.2631% and fermentation time of 4.7793 days, which will produce Bakasang with an optimum PV of 1.51256 meq kg<sup>1</sup> sample. <b>Conclusion:</b> According to the findings of this study, the optimum temperature, salinity and fermentation time for producing Bakasang with a PV of 1.51256 meq kg<sup>1</sup> sample were 32.932°C, 10.263% and 4.779 days, respectively.
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25
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Damerau A, Ahonen E, Kortesniemi M, Puganen A, Tarvainen M, Linderborg KM. Evaluation of the composition and oxidative status of omega-3 fatty acid supplements on the Finnish market using NMR and SPME-GC–MS in comparison with conventional methods. Food Chem 2020; 330:127194. [DOI: 10.1016/j.foodchem.2020.127194] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2020] [Revised: 05/28/2020] [Accepted: 05/29/2020] [Indexed: 01/13/2023]
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26
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Phung AS, Bannenberg G, Vigor C, Reversat G, Oger C, Roumain M, Galano JM, Durand T, Muccioli GG, Ismail A, Wang SC. Chemical Compositional Changes in Over-Oxidized Fish Oils. Foods 2020; 9:foods9101501. [PMID: 33092165 PMCID: PMC7590219 DOI: 10.3390/foods9101501] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/12/2020] [Accepted: 10/16/2020] [Indexed: 02/07/2023] Open
Abstract
A recent study has reported that the administration during gestation of a highly rancid hoki liver oil, obtained by oxidation through sustained exposure to oxygen gas and incident light for 30 days, causes newborn mortality in rats. This effect was attributed to lipid hydroperoxides formed in the omega-3 long-chain polyunsaturated fatty acid-rich oil, while other chemical changes in the damaged oil were overlooked. In the present study, the oxidation condition employed to damage the hoki liver oil was replicated, and the extreme rancidity was confirmed. A detailed analysis of temporal chemical changes resulting from the sustained oxidative challenge involved measures of eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) omega-3 oil oxidative quality (peroxide value, para-anisidine value, total oxidation number, acid value, oligomers, antioxidant content, and induction time) as well as changes in fatty acid content, volatiles, isoprostanoids, and oxysterols. The chemical description was extended to refined anchovy oil, which is a more representative ingredient oil used in omega-3 finished products. The present study also analyzed the effects of a different oxidation method involving thermal exposure in the dark in contact with air, which is an oxidation condition that is more relevant to retail products. The two oils had different susceptibility to the oxidation conditions, resulting in distinct chemical oxidation signatures that were determined primarily by antioxidant protection as well as specific methodological aspects of the applied oxidative conditions. Unique isoprostanoids and oxysterols were formed in the over-oxidized fish oils, which are discussed in light of their potential biological activities.
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Affiliation(s)
- Austin S. Phung
- Department of Chemistry, University of California, Davis, CA 95616, USA;
| | - Gerard Bannenberg
- Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, UT 84105, USA;
- Correspondence: (G.B.); (S.C.W.)
| | - Claire Vigor
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, 34093 Montpellier, France; (C.V.); (G.R.); (C.O.); (J.-M.G.); (T.D.)
| | - Guillaume Reversat
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, 34093 Montpellier, France; (C.V.); (G.R.); (C.O.); (J.-M.G.); (T.D.)
| | - Camille Oger
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, 34093 Montpellier, France; (C.V.); (G.R.); (C.O.); (J.-M.G.); (T.D.)
| | - Martin Roumain
- Louvain Drug Research Institute, Université Catholique de Louvain, 1200 Brussels, Belgium; (M.R.); (G.G.M.)
| | - Jean-Marie Galano
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, 34093 Montpellier, France; (C.V.); (G.R.); (C.O.); (J.-M.G.); (T.D.)
| | - Thierry Durand
- Institut des Biomolécules Max Mousseron (IBMM), UMR 5247, CNRS, Université de Montpellier, ENSCM, 34093 Montpellier, France; (C.V.); (G.R.); (C.O.); (J.-M.G.); (T.D.)
| | - Giulio G. Muccioli
- Louvain Drug Research Institute, Université Catholique de Louvain, 1200 Brussels, Belgium; (M.R.); (G.G.M.)
| | - Adam Ismail
- Global Organization for EPA and DHA Omega-3s (GOED), Salt Lake City, UT 84105, USA;
| | - Selina C. Wang
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
- Correspondence: (G.B.); (S.C.W.)
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27
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Bannenberg G, Rice HB, Bernasconi A, Ferrari A, Mallon C, Navarrete L, Hughes R, Igarashi J, Persons K, Latynski L, Phung A, Wang S, Ismail A. Ingredient label claim compliance and oxidative quality of EPA/DHA omega-3 retail products in the U.S. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103435] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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28
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Mu H, Gao H, Chen H, Fang X, Zhou Y, Wu W, Han Q. Study on the Volatile Oxidation Compounds and Quantitative Prediction of Oxidation Parameters in Walnut (
Carya cathayensis
Sarg.) Oil. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800521] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Honglei Mu
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Haiyan Gao
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Hangjun Chen
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Xiangjun Fang
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Yongjun Zhou
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Weijie Wu
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
| | - Qiang Han
- Food Science InstituteZhejiang Academy of Agricultural ScienceKey Laboratory of Post‐Harvest Handling of Fruits of the Ministry of AgricultureKey Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang ProvinceHangzhouZhejiang310021China
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29
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Dovale-Rosabal G, Rodríguez A, Contreras E, Ortiz-Viedma J, Muñoz M, Trigo M, Aubourg SP, Espinosa A. Concentration of EPA and DHA from Refined Salmon Oil by Optimizing the Urea⁻Fatty Acid Adduction Reaction Conditions Using Response Surface Methodology. Molecules 2019; 24:molecules24091642. [PMID: 31027319 PMCID: PMC6539647 DOI: 10.3390/molecules24091642] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 04/18/2019] [Accepted: 04/20/2019] [Indexed: 01/30/2023] Open
Abstract
This research focused on obtaining eicosapentaenoic acid (EPA, 20:5 n-3) and docosahexaenoic acid (DHA, 22:6 n-3) (EPA+DHA) concentrates from refined commercial salmon oil (RCSO). Independent variables of the complexation process were optimized by means of the application of response surface methodology (RSM) in order to obtain the maximum content of such fatty acids (FAs). As a result of employing the optimized conditions for all the variables (6.0, urea:FA content ratio; -18.0 °C, crystallization temperature; 14.80 h, crystallization time; 500 rpm, stirring speed), high contents of EPA and DHA could be obtained from RCSO, achieving increases of 4.1 and 7.9 times in the concentrate, with values of 31.20 and 49.31 g/100 g total FA, respectively. Furthermore, a 5.8-time increase was observed for the EPA + DHA content, which increased from 13.78 to 80.51 g/100 g total FA. It is concluded that RCSO can be transformed into a profitable source of EPA and DHA (EPA+DHA), thus leading to a product with higher commercial value.
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Affiliation(s)
- Gretel Dovale-Rosabal
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Santos Dumont 964, University of Chile, Santiago 8380000, Chile.
| | - Alicia Rodríguez
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Santos Dumont 964, University of Chile, Santiago 8380000, Chile.
| | - Elyzabeth Contreras
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Santos Dumont 964, University of Chile, Santiago 8380000, Chile.
| | - Jaime Ortiz-Viedma
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Santos Dumont 964, University of Chile, Santiago 8380000, Chile.
| | - Marlys Muñoz
- Department of Food Science and Chemical Technology, Faculty of Chemical and Pharmaceutical Sciences, Santos Dumont 964, University of Chile, Santiago 8380000, Chile.
| | - Marcos Trigo
- Department of Food Technology, Marine Research Institute (CSIC), Eduardo Cabello, 6, 36208 Vigo, Spain.
| | - Santiago P Aubourg
- Department of Food Technology, Marine Research Institute (CSIC), Eduardo Cabello, 6, 36208 Vigo, Spain.
| | - Alejandra Espinosa
- Department of Medical Technology, School of Medicine, University of Chile, Santiago 8380000, Chile.
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30
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Lahreche T, Uçar Y, Kosker AR, Hamdi TM, Ozogul F. Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C. Vet World 2019; 12:155-164. [PMID: 30936670 PMCID: PMC6431800 DOI: 10.14202/vetworld.2019.155-164] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Accepted: 12/12/2018] [Indexed: 11/16/2022] Open
Abstract
Aim The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. Materials and Methods About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. Results Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. Conclusion Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.
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Affiliation(s)
- Talal Lahreche
- Laboratory of Food Hygiene and Quality Insurance System, High National Veterinary School, Issad Abbes Avenue, Oued Smar, Algiers, Algeria.,Department of Biology, Faculty of Natural Sciences, Ziane Achour University, Djelfa, Algeria
| | - Yilmaz Uçar
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Ali Riza Kosker
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Taha-Mossadak Hamdi
- Laboratory of Food Hygiene and Quality Insurance System, High National Veterinary School, Issad Abbes Avenue, Oued Smar, Algiers, Algeria
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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31
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Heller M, Gemming L, Tung C, Grant R. Oxidation of fish oil supplements in Australia. Int J Food Sci Nutr 2019; 70:540-550. [DOI: 10.1080/09637486.2018.1542666] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Monique Heller
- Australasian Research Institute, Sydney Adventist Hospital, Wahroonga, Australia
- University of Sydney, Nutrition and Dietetics Group, Charles Perkins Centre, School of Life and Environmental Sciences, Sydney, Australia
| | - Luke Gemming
- University of Sydney, Nutrition and Dietetics Group, Charles Perkins Centre, School of Life and Environmental Sciences, Sydney, Australia
| | - Chin Tung
- Australasian Research Institute, Sydney Adventist Hospital, Wahroonga, Australia
| | - Ross Grant
- Australasian Research Institute, Sydney Adventist Hospital, Wahroonga, Australia
- School of Medical Sciences, Faculty of Medicine, University of New South Wales, Sydney, Australia
- Sydney Adventist Hospital Clinical School, University of Sydney, Sydney, Australia
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