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Vidosavljević S, Zahorec J, Bojanić N, Stojkov V, Rakić D, Šoronja-Simović D, Fišteš A. Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ. FOOD SCI TECHNOL INT 2023; 29:683-695. [PMID: 35746873 DOI: 10.1177/10820132221108708] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Optimization of bread dough formulation with defatted wheat germ (DWG) in terms of dough rheological properties was the objective of this study. Fractional factorial design 2 V 5 - 1 was applied in order to investigate influence of DWG granulation (<150 µm and 150-1000 µm), DWG content (10 and 20%), addition of gluten (0 and 5%), ascorbic acid (0.004 and 0.008%) and combined improver (0.1 and 0.3%) on farinograph and extensograph parameters. Responsive variables were water absorption and the degree of softening, obtained by farinograph, and resistance to extension and extensibility as well as their ratio, obtained by extensograph analysis. Gluten addition expressed dominant positive effect on water absorption and the degree of softening. The most pronounced negative effect on dough resistance exhibited DWG content (contribution of 57%). The combination of DWG with smaller particle size and 5% of gluten addition increased both resistance and extensibility, but R/E ratio was not affected. The optimal values for DWG granulation, DWG content, gluten content, ascorbic acid content and combined improver content were: < 150 µm, 14.24%, 4.83%, 0.004% and 0.1%, respectively, while predicted values for desired responsible variables were: water absorption 65.90%, degree of softening 84.05 FU, resistance 301.30 EU, extensibility 108.55 mm and R/E 2.5.
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Affiliation(s)
| | - Jana Zahorec
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Nemanja Bojanić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Viktor Stojkov
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Dušan Rakić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
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Gur CS, Dunford NT, Gumus ZP. Cytotoxicity of subcritical water extracts obtained from byproducts generated at commercial pecan shelling operations on cancer cells. BIORESOUR BIOPROCESS 2023; 10:47. [PMID: 38647846 PMCID: PMC10992222 DOI: 10.1186/s40643-023-00666-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2023] [Accepted: 07/09/2023] [Indexed: 04/25/2024] Open
Abstract
This study examined potential of the extracts obtained from the byproducts generated at commercial pecan nut-shelling operations in cancer treatment. The subcritical water extracts obtained from two varieties, Native and Pawnee, were analyzed for their phenolic contents and compositions. Effects of the extracts on viability and IC50 of the human cell lines representing a broad range of cancer types, cervical, lung, skin, breast, colon and prostate cancers, were investigated. Although the effect of the temperature on the phenolic contents and compositions of the extracts was not statistically significant, the influence of the variety was extensive. The pecan shell extracts were not cytotoxic to the healthy cell line Vero in the concentration range examined. Some of the pecan shell extracts had greater efficay than Doxorubicin, a drug used in cancer chemotherapy, in reducing cancer cell viability. This study is novel and practical implications of the data generated in this study are noteworthy, because this is the first report on the beneficial effects of subcritical water extracts obtained from pecan shelling industry byproducts on a broad range of cancer cell lines. It is likely that the experimental data presented in this study will support and encourage future research on the biological pathways involved in the interactions of the cancer cells and the extracts. The findings of this study will facilitate research on downstream processing and purification of the crude extracts exhibiting high cancer cell cytotoxcity, potentially improving the final product efficacy and lead to commercial applications.
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Affiliation(s)
- Canan Sevimli Gur
- Department of Basic Pharmaceutical Sciences, Katip Celebi University, Izmir, Turkey
| | - Nurhan Turgut Dunford
- Department of Biosystems and Agricultural Engineering and Robert M. Kerr Food and Agricultural Products Center, Oklahoma State University, FAPC Room 103, Stillwater, OK, 74078-6055, USA.
| | - Zinar Pinar Gumus
- Central Research Test and Analysis Laboratory Application and Research Center (EGE-MATAL), Ege University, Bornova, İzmir, Turkey
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3
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Fărcaș AC, Socaci SA, Nemeș SA, Salanță LC, Chiș MS, Pop CR, Borșa A, Diaconeasa Z, Vodnar DC. Cereal Waste Valorization through Conventional and Current Extraction Techniques-An Up-to-Date Overview. Foods 2022; 11:foods11162454. [PMID: 36010454 PMCID: PMC9407619 DOI: 10.3390/foods11162454] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 08/10/2022] [Accepted: 08/12/2022] [Indexed: 11/16/2022] Open
Abstract
Nowadays, in the European Union more than 100 million tons of food are wasted, meanwhile, millions of people are starving. Food waste represents a serious and ever-growing issue which has gained researchers’ attention due to its economic, environmental, social, and ethical implications. The Sustainable Development Goal has as its main objective the reduction of food waste through several approaches such as the re-use of agro-industrial by-products and their exploitation through complete valorization of their bioactive compounds. The extraction of the bioactive compounds through conventional methods has been used for a long time, whilst the increasing demand and evolution for using more sustainable extraction techniques has led to the development of new, ecologically friendly, and high-efficiency technologies. Enzymatic and ultrasound-assisted extractions, microwave-assisted extraction, membrane fractionation, and pressure-based extraction techniques (supercritical fluid extraction, subcritical water extraction, and steam explosion) are the main debated green technologies in the present paper. This review aims to provide a critical and comprehensive overview of the well-known conventional extraction methods and the advanced novel treatments and extraction techniques applied to release the bioactive compounds from cereal waste and by-products.
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Affiliation(s)
- Anca Corina Fărcaș
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (M.S.C.); Tel.: +40-264-596384 (A.C.F.); +40-(21)-318-2564 (M.S.C.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemeș
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Liana Claudia Salanță
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Laboratory for Testing Quality and Food Safety, Calea Florești Street, No. 64, 400516 Cluj-Napoca, Romania
- Correspondence: (A.C.F.); (M.S.C.); Tel.: +40-264-596384 (A.C.F.); +40-(21)-318-2564 (M.S.C.)
| | - Carmen Rodica Pop
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Andrei Borșa
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur, 400372 Cluj-Napoca, Romania
| | - Zorița Diaconeasa
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5 Mănăştur Street, 400372 Cluj-Napoca, Romania
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Vilas-Franquesa A, Juan B, Saldo J. Targeted analysis of sea buckthorn oil extracted by accelerated solvent extraction technique using green and conventional solvents. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113643] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Investigation on Cell Disruption Techniques and Supercritical Carbon Dioxide Extraction of Mortierella alpina Lipid. Foods 2022; 11:foods11040582. [PMID: 35206059 PMCID: PMC8871302 DOI: 10.3390/foods11040582] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/13/2022] [Accepted: 02/15/2022] [Indexed: 12/21/2022] Open
Abstract
Mortierella alpina, an oleaginous fungus, has been shown to be a potential source for arachidonic acid (ARA) production. The recovery of intracellular lipids from M. alpina is an important step for the downstream bioprocessing, and green extraction techniques with a focus on being efficient and eco-friendly have drawn much attention. In this study, different cell disruption techniques (mechanical: high-speed homogenization 10,000 rpm, ultrasonication 20 kHz, high-pressure process (HPP) 200–600 MPa; non- mechanical: acid treatment HCl) were investigated for lipid recovery from M. alpina, and process parameters (A. temperature, B. pressure, C. cosolvent ratio) of supercritical carbon dioxide (SC-CO2) lipid extraction were studied by applying response surface methodology (RSM). Compared with Soxhlet extraction as a control group (100%), high-speed homogenization has the highest lipid recovery (115.40%) among mechanical disruption techniques. Besides, there was no significant difference between high-speed homogenization and 1 M HCl treatment (115.55%) in lipid recovery. However, lipid recovery decreased to 107.36% as the concentration of acid was increased to 3 M, and acid treatment showed a negative effect on the ARA ratio. In HPP treatment, the highest lipid recovery (104.81%) was obtained at 400 MPa, 1 time of treatment and water medium. In the response surface model of SC-CO2 extraction, results showed the major influence of the process parameters to lipid recovery was pressure, and there are interaction effects of AC (temperature and cosolvent ratio) and BC (pressure and cosolvent ratio). Lipid recovery of SC-CO2 extraction reached 92.86% at 201 bar, 58.9 °C and cosolvent ratio 1:15. The microbial lipid recovery process of this study could be used as a reference and an eco-friendly alternative for the future downstream bioprocessing of ARA production by M. alpina.
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Affiliation(s)
- Naila SIRAJ
- Government College Women University, Pakistan
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An Evaluation of the Equilibrium Properties in Hexane and Ethanol Extractive Systems for Moringa oleifera Seeds and Fatty Acid Profiles of the Extracts. SEPARATIONS 2021. [DOI: 10.3390/separations8110217] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Until the present, oilseed extractions have been mainly performed using hexane: a toxic, non-sustainable solvent. Extraction methods using ethanol have recently been proposed and, to evaluate the suitability of ethanol as an alternative solvent, Moringa seeds with an oil content as high as 40% have been chosen to determine the equilibrium properties in solid–liquid ethanol extractions. The equilibrium constant (Keq) and the specific retained solution (M) of the extractive systems seeds–oil–hexane and seeds–oil–ethanol were determined and validated, following a counter-current multi-stage extraction model. The extractions were carried out at 40 and 50 °C, the mass to solvent ratios used were 1:5, 1:10 and 1:20, and shelled and unshelled seeds (kernels) were tested. The Keq and M of the different kinetics revealed that Keq was not infinite in the hexane systems, whereas the ethanol systems registered slightly lower values. Regarding M, although the seed powder allowed more rapid extractions, particle size was increased to reduce M for an easier phase preparation. Finally, a counter-current multi-stage extraction system was simulated and applied under suitable conditions. The fatty acid profiles for both types of extract were similar regarding their main components. definition:
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Norazlina MR, Tan YS, Hasmadi M, Jahurul MHA. Effect of solvent pre-treatment on the physicochemical, thermal profiles and morphological behavior of Mangifera pajang seed fat. Heliyon 2021; 7:e08073. [PMID: 34622074 PMCID: PMC8482429 DOI: 10.1016/j.heliyon.2021.e08073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 08/08/2021] [Accepted: 09/23/2021] [Indexed: 11/26/2022] Open
Abstract
In this work, the effect of solvent pre-treatment (hexane, petroleum ether and ethanol) on the physicochemical, thermal and morphology behavior of Mangifera pajang seed fat (MPSF) were investigated. Fat extraction was performed using Soxhlet method, and results showed that the yield, physicochemical, and crystalline structures of the MPSF were significantly (p < 0.05) influenced by the extraction solvents. Hexane gave the highest fat yield (7.67 %) with low unsaturation value (52.13 g iodine/g) compared with petroleum ether and ethanol. Hexane MPSF also had low oxidation rate (peroxide value of 1.1 mEq/g). Both non-stabilized and stabilized hexane MPSF showed a single melting endothermic peak at high temperature with onset, maximum peak and offset temperature of 16.23 ˚C-18.21 °C, 28.22 ˚C-31.25 °C and 34.85 ˚C-39.58 °C, respectively. Hexane MPSF crystallized rapidly at high temperature with single maximum peak starting at 16.51 ˚C-16.68 °C and ending at 0.23 ˚C-1.13 °C. In comparison with ethanol extract, hexane MPSF demonstrated a compact crystalline structure with a large densely packed center. Therefore, MPSF obtained from hexane presented better overall quality than those obtained from other extraction solvents. MPSF exhibited similar melting and morphological behavior to mango kernel fat and commercial cocoa butter. These results suggested that hexane was the best solvent for the extraction of MPSF. This fat also has the potential to be applied as a cocoa butter alternative fat or functional fat.
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Affiliation(s)
- M R Norazlina
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
| | - Y S Tan
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
| | - M Hasmadi
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
| | - M H A Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 884000 Kota Kinabalu, Sabah, Malaysia
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Zakaria R, J Musa R, Faraj J, H Mahmoud Abudayeh Z, A Mohammed H. Evaluation of the Wheat Germ Oil Topical Formulations for Wound Healing Activity in Rats. Pak J Biol Sci 2021; 24:706-715. [PMID: 34486347 DOI: 10.3923/pjbs.2021.706.715] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Wheat Germ Oil (WGO), the flour-milling by-product of wheat has essential constituents for skin health care as vitamin E, B-complex, squalene and unsaturated fatty acids. Incorporate WGO into polymers of the cream and ointment bases and evaluate the wound healing potential of these WGO formulations in the rat-animal model. <b>Materials and Methods:</b> WGO creams and ointments were prepared in two concentrations, 10 and 20% and evaluated for storage stability, homogeneity and compatibility using Fourier Transform Infrared (FT-IR) spectrometry. An amount of 0.5 g of the WGO formulations was applied daily to the injured area of the rats back. Wounds were observed for any clinical changes and healing compared to the control animal group. <b>Results:</b> The WGO was compatible with the cream and ointment bases and physically stables over 60 days of storage. The formulations of WGO have induced dose-dependent wound healing properties however the ointment formulations were demonstrating wound healing activity significantly better than the creams at all the intervals of the treatment. Within three weeks, 20% WGO ointment has induced a 90%reduction in the wound size diameter. Also, wounds recovered by 50% in 10 and 14 days of treatment with 20% WGO ointment and cream, respectively. <b>Conclusion:</b> The results revealed that WGO is a potential wound-healing agent from the scope that WGO is a common cosmetic ingredient and available at affordable prices.
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Harrabi S, Ferchichi A, Fellah H, Feki M, Hosseinian F. Chemical Composition and in vitro Anti-inflammatory Activity of Wheat Germ Oil Depending on the Extraction Procedure. J Oleo Sci 2021; 70:1051-1058. [PMID: 34349086 DOI: 10.5650/jos.ess20317] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
This study aimed to examine the chemical composition of wheat germ oil extracted by three different methods, and to evaluate its inhibitory effect on the cyclooxygenase and proteinase activities. The results showed that the contents of policosanols, tocopherols and phytosterols were affected by the extraction procedure. However, the fatty acid composition of the different oil extracts was nearly the same. Among the tested oils samples, cold pressed oil exhibited the strongest inhibitory activity against proteinase (93.4%, IC50 =195.7 µg/mL) and cyclooxygenase 1 (80.5%, IC50 =58.6 µg/mL). Furthermore, the cold pressed oil had the highest content of octacosanol, β-sitosterol and α-linolenic acid, suggesting that those bioactive compounds could be essential for the potent ani-cyclooxygenase activity. The present data revealed that wheat germ oil contained cyclooxygenase and trypsin inhibitors, which are the promising therapeutic target for the treatment of various inflammatory diseases. Thus, wheat germ oil might be used to develop functional foods and pharmaceutic products for the human health.
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Affiliation(s)
- Saoussem Harrabi
- Laboratory of Clinical Biochemistry, LR99ES11, Faculty of Medicine of Tunis, University of Tunis El Manar
| | - Azza Ferchichi
- Laboratory of Clinical Biochemistry, LR99ES11, Faculty of Medicine of Tunis, University of Tunis El Manar
| | - Hayet Fellah
- Laboratory of Clinical Biochemistry, LR99ES11, Faculty of Medicine of Tunis, University of Tunis El Manar
| | - Moncef Feki
- Laboratory of Clinical Biochemistry, LR99ES11, Faculty of Medicine of Tunis, University of Tunis El Manar
| | - Farah Hosseinian
- Food Science Program, Carleton University.,Institute of Biochemistry, Carleton University
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Mu Y, Sun J, Wang S, Wang L, Xu B. Study of the interfacial activity of wheat germ lipase. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Y. Mu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - J. Sun
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - S. Wang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - L. Wang
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
| | - B. Xu
- School of Food and Biological Engineering, Jiangsu University, Xuefu Road 301, Zhenjiang 212013, Jiangsu, China P.R
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Process optimization of solvent extraction of seed oil from Moringa oleifera: An appraisal of quantitative and qualitative process variables on oil quality using D-optimal design. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2019. [DOI: 10.1016/j.bcab.2019.101187] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Optimization of accelerated solvent extraction of fatty acids from Coix seeds using chemometrics methods. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00095-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Yun L, Wu T, Li Q, Zhang M. Dietary supplementation with purified wheat germ glycoprotein improve immunostimulatory activity in cyclophosphamide induced Balb/c mice. Int J Biol Macromol 2018; 118:1267-1275. [DOI: 10.1016/j.ijbiomac.2018.06.199] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 06/28/2018] [Accepted: 06/30/2018] [Indexed: 12/20/2022]
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Progress in the genetic engineering of cereals to produce essential polyunsaturated fatty acids. J Biotechnol 2018; 284:115-122. [DOI: 10.1016/j.jbiotec.2018.08.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2018] [Revised: 08/21/2018] [Accepted: 08/21/2018] [Indexed: 01/28/2023]
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Satyannarayana S, Anjaneyulu B, Neeharika TS, Prasanna Rani KN, Chakrabarti PP. Process optimization for the supercritical carbon dioxide (SC-CO 2) extraction of wheat germ oil with respect to yield, and phosphorous and tocol contents using a Box Behnken design. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0102181] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The supercritical carbon dioxide (SC-CO2) extraction technique has emerged as one of the best possible alternatives to organic solvent (hexane) extraction. However, very limited information is available on process optimization for this extraction technique and the lack of available engineering data is causing the slow growth of this technique. In the present investigation, SC-CO2 extraction was carried out to extract the oil from wheat germ under various operating conditions and the oil samples were characterized for properties such as phosphorous and tocol contents (vitamin E). A three-level Box Behnken design from response surface methodology was applied to optimize the SC-CO2 extraction parameters such as pressure, temperature and CO2 flow rate with an objective to obtain high oil yield, rich tocol contents and low phosphorous content. The process parameters were maintained between 30 to 50 MPa, 40 to 60 °C and a flow rate of 10 to 30 g·min-1 in a Box Behnken design matrix. Three different second order polynomial models were obtained for oil yield, phosphorous content and tocol contents with high R2 values. The optimum conditions were found to be 50 M Pa, 60 °C and 30 g·min-1 where the predicted oil yield, phosphorous content and tocol contents were found to be 8.87%, 31.86 mg·Kg-1 and 2059.92 mg·Kg-1 respectively. Under the optimum conditions, the experimental oil yield, phosphorous content and tocol contents obtained were found to be very close to the values predicted by the model.
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Chen J, Yu X, Geng Q, Li M. Combination of Span 20 and pH-assisted walnut oil extraction during aqueous extraction process. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.091] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Castejón N, Luna P, Señoráns FJ. Alternative oil extraction methods from Echium plantagineum L. seeds using advanced techniques and green solvents. Food Chem 2018; 244:75-82. [DOI: 10.1016/j.foodchem.2017.10.014] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2017] [Revised: 09/27/2017] [Accepted: 10/05/2017] [Indexed: 12/13/2022]
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19
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Liu L, Yu X, Zhao Z, Xu L, Zhang R. Efficient salt-aided aqueous extraction of bitter almond oil. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3814-3821. [PMID: 28150418 DOI: 10.1002/jsfa.8245] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/22/2016] [Revised: 01/03/2017] [Accepted: 01/30/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND Salt-aided aqueous extraction (SAAE) is an inexpensive and environmentally friendly method of oil extraction that is influenced by many factors. In the present study, we investigated the effect of SAAE on bitter almond oil yield. RESULTS This study used sodium bicarbonate solution as extraction solvent and the optimal extraction parameters predicted by Box-Behnken design (i.e., concentration of sodium bicarbonate, 0.4 mol L-1 ; solvent-to-sample ratio, 5:1; extraction temperature, 84 °C; extraction time, 60 min), for oil recovery of 90.9%. The physiochemical characteristics of the extracted oil suggest that the quality was similar to that of the aqueous enzymatic extracted oil. Moreover, the content of hydrocyanic acid (HCN) in bitter almond oil was found to be less than 5 mg kg-1 , which was lower compared to that obtained by other reported methods. Results of microanalysis indicated that SAAE led to significant improvement in oil yield by allowing the release of oil and decreasing the emulsion fraction. Therefore, extraction of bitter almond oil by SAAE is feasible. CONCLUSION These results demonstrate that extraction of bitter almond oil by SAAE based on the salt effect is feasible on a laboratory scale. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Lei Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhong Zhao
- College of Forestry, Northwest A&F University, Yangling, Shaanxi, China
| | - Lirong Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
| | - Rui Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China
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20
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de Menezes Rodrigues G, Cardozo-Filho L, da Silva C. Pressurized liquid extraction of oil from soybean seeds. CAN J CHEM ENG 2017. [DOI: 10.1002/cjce.22922] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Giovana de Menezes Rodrigues
- Department of Technology; Maringá State University (UEM); Av. Angelo Moreira da Fonseca 180 Umuarama, Paraná, 87506-370 Brazil
- Programa de Pós-graduação em Engenharia Química; Universidade Estadual de Maringá (UEM); Av. Colombo 5790, 87020-900 Maringá-PR Brazil
| | - Lúcio Cardozo-Filho
- Programa de Pós-graduação em Engenharia Química; Universidade Estadual de Maringá (UEM); Av. Colombo 5790, 87020-900 Maringá-PR Brazil
- Departamento de Agronomia; Centro Universitário da Fundação de Ensino Octávio Bastos (UNIFEOB); Av. Dr. Otávio Bastos, 2439, 13874-149 São João da Boa Vista - SP Brazil
| | - Camila da Silva
- Department of Technology; Maringá State University (UEM); Av. Angelo Moreira da Fonseca 180 Umuarama, Paraná, 87506-370 Brazil
- Programa de Pós-graduação em Engenharia Química; Universidade Estadual de Maringá (UEM); Av. Colombo 5790, 87020-900 Maringá-PR Brazil
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21
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Castejón N, Luna P, Señoráns FJ. Ultrasonic Removal of Mucilage for Pressurized Liquid Extraction of Omega-3 Rich Oil from Chia Seeds (Salvia hispanica L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2572-2579. [PMID: 28267913 DOI: 10.1021/acs.jafc.6b05726] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Chia (Salvia hispanica L.) seeds contain an important amount of edible oil rich in omega-3 fatty acids. Fast and alternative extraction techniques based on polar solvents, such as ethanol or water, have become relevant for oil extraction in recent years. However, chia seeds also contain a large amount of soluble fiber or mucilage, which makes difficult an oil extraction process with polar solvents. For that reason, the aim of this study was to develop a gentle extraction method for mucilage in order to extract chia oil with polar solvents using pressurized liquids and compare with organic solvent extraction. The proposed mucilage extraction method, using an ultrasonic probe and only water, was optimized at mild conditions (50 °C and sonication 3 min) to guarantee the omega-3 oil quality. Chia oil extraction was performed using pressurized liquid extraction (PLE) with different solvents and their mixtures at five different extraction temperatures (60, 90, 120, 150, and 200 °C). Optimal PLE conditions were achieved with ethyl acetate or hexane at 90 °C in only 10 min of static extraction time (chia oil yield up to 30.93%). In addition, chia oils extracted with nonpolar and polar solvents by PLE were analyzed by gas chromatography-mass spectrometry (GC-MS) to evaluate fatty acid composition at different extraction conditions. Chia oil contained ∼65% of α-linolenic acid regardless of mucilage extraction method, solvent, or temperature used. Furthermore, tocopherols and tocotrienols were also analyzed by HPLC in the extracted chia oils. The mucilage removal allowed the subsequent extraction of the chia oil with polar or nonpolar solvents by PLE producing chia oil with the same fatty acid and tocopherol composition as traditional extraction.
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Affiliation(s)
- Natalia Castejón
- Healthy-Lipids Group, Sección Departamental de Ciencias de la Alimentación, Faculty of Sciences, Universidad Autónoma de Madrid , 28049 Madrid, Spain
| | - Pilar Luna
- Healthy-Lipids Group, Sección Departamental de Ciencias de la Alimentación, Faculty of Sciences, Universidad Autónoma de Madrid , 28049 Madrid, Spain
| | - Francisco J Señoráns
- Healthy-Lipids Group, Sección Departamental de Ciencias de la Alimentación, Faculty of Sciences, Universidad Autónoma de Madrid , 28049 Madrid, Spain
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22
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Trentini CP, da Silva SB, Rodrigues GM, dos Santos Garcia VA, Cardozo-Filho L, da Silva C. Pressurized liquid extraction of macauba pulp oil. CAN J CHEM ENG 2017. [DOI: 10.1002/cjce.22789] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
| | - Sandra Beserra da Silva
- Programa de Pós-Graduação em Bioenergia; Universidade Estadual de Maringá (UEM); Maringá, PR Brasil
| | - Giovana Menezes Rodrigues
- Programa de Pós-graduação em Engenharia Química; Universidade Estadual de Maringá (UEM); Maringá PR Brazil
| | | | - Lúcio Cardozo-Filho
- Departamento de Tecnologia; Universidade Estadual de Maringá (UEM), Umuarama; PR Brazil
- Centro Universitário Octávio Bastos (UNIFEOB), São João da Boa Vista, SP; Brazil
| | - Camila da Silva
- Programa de Pós-Graduação em Bioenergia; Universidade Estadual de Maringá (UEM); Maringá, PR Brasil
- Programa de Pós-graduação em Engenharia Química; Universidade Estadual de Maringá (UEM); Maringá PR Brazil
- Departamento de Tecnologia; Universidade Estadual de Maringá (UEM), Umuarama; PR Brazil
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23
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Ghafoor K, Özcan MM, AL-Juhaımı F, Babıker EE, Sarker ZI, Ahmed IAM, Ahmed MA. Nutritional composition, extraction, and utilization of wheat germ oil: A review. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600160] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Kashif Ghafoor
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering; Faculty of Agriculture; Selcuk Universty; Konya Turkey
| | - Fahad AL-Juhaımı
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Elfadıl E. Babıker
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Zaidul Islam Sarker
- Faculty of Pharmacy, Kuantan Campus; International Islamic University Malaysia (IIUM); Kuantan Pahang Malaysia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Mohammed Asif Ahmed
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
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24
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Arshad MS, Anjum FM, Khan MI, Saeed F, Imran A, Sohaib M, Nadeem M, Hussain S. Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.12849] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Muhammad Sajid Arshad
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Faqir Muhammad Anjum
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Issa Khan
- National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Ali Imran
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Sohaib
- Institute of Home and Food Sciences; Government College University; Faisalabad Pakistan
| | - Muhammad Nadeem
- Department of Environmental Sciences; COMSATS Institute of Information Technology; Vehari Pakistan
| | - Shahzad Hussain
- College of Food and Agricultural Sciences; King Saud University; Saudi Arabia
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25
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Rodrigues GDM, Mello BTFD, dos Santos Garcia VA, Silva CD. Ultrasound-assisted extraction of oil from macauba pulp using alcoholic solvents. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12530] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
| | | | | | - Camila da Silva
- Department of Technology; Maringa State University (UEM); Umuarama PR 87506-370 Brazil
- Department of Chemical Engineering; Maringa State University (UEM); Maringa PR 87020-900 Brazil
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26
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Li B, Zhao L, Chen H, Sun D, Deng B, Li J, Liu Y, Wang F. Inactivation of Lipase and Lipoxygenase of Wheat Germ with Temperature-Controlled Short Wave Infrared Radiation and Its Effect on Storage Stability and Quality of Wheat Germ Oil. PLoS One 2016; 11:e0167330. [PMID: 27936025 PMCID: PMC5147867 DOI: 10.1371/journal.pone.0167330] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2016] [Accepted: 11/12/2016] [Indexed: 11/19/2022] Open
Abstract
Wheat germ (WG) is quite susceptible to deterioration due to the presence of lipase (LA) and lipoxygenase (LOX). Therefore it is indispensable to adopt a stabilization step to decrease the activity of LA and LOX while retaining a maximum level of nutrients. But over-drying can make foodstuffs more susceptible to autoxidation. So a stabilization protocol for inactivating LA and LOX of WG with a temperature- controlled short wave infrared (SIR) radiation system was adopted to retard its rancidity and retain a maximum level of fat-soluble nutrients. Meanwhile, the critical storage water activity (Aw) of WG for inhibiting both hydrolytic and oxidative rancidity was appraised. Results indicate that WG irradiated at 90°C for 20 min acquired the optimal stabilization effect, and its residual LA and LOX activity were 18.02% and 19.21%, respectively. At this condition, the free fatty acids (FFA) content and peroxide value (PV) increment of WG oil at 40°C remained below 5% and 2.24 meq O2/kg for 60 days, respectively. The residual Aw of this WG sample was 0.13, and it is near the Aw corresponding to its monolayer. No significant decrease of fatty acids was observed during SIR processing, while about 96.42% of its original tocopherols still retained in WG treated at 90°C for 20 min.
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Affiliation(s)
- Bo Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Lina Zhao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, P.R.C
| | - Hongjian Chen
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Dewei Sun
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Boxin Deng
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Lihu Avenue, Wuxi, Jiangsu, P.R.C
| | - Fei Wang
- Jiangsu Berkgen Bio-Pharmaceutical Co., Ltd, Hanjiang District, Yangzhou, Jiangsu, P.R.C
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27
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Li J, Sun D, Qian L, Liu Y. Subcritical Butane Extraction of Wheat Germ Oil and Its Deacidification by Molecular Distillation. Molecules 2016; 21:molecules21121675. [PMID: 27941610 PMCID: PMC6272929 DOI: 10.3390/molecules21121675] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2016] [Revised: 11/29/2016] [Accepted: 11/30/2016] [Indexed: 11/23/2022] Open
Abstract
Extraction and deacidification are important stages for wheat germ oil (WGO) production. Crude WGO was extracted using subcritical butane extraction (SBE) and compared with traditional solvent extraction (SE) and supercritical carbon dioxide extraction (SCE) based on the yield, chemical index and fatty acid profile. Furthermore, the effects of the molecular distillation temperature on the quality of WGO were also investigated in this study. Results indicated that WGO extracted by SBE has a higher yield of 9.10% and better quality; at the same time, its fatty acid composition has no significant difference compared with that of SE and SCE. The molecular distillation experiment showed that the acid value, peroxide value and p-anisidine value of WGO were reduced with the increase of the evaporation temperatures, and the contents of the active constituents of tocopherol, polyphenols and phytosterols are simultaneously decreased. Generally, the distillation temperature of 150 °C is an appropriate condition for WGO deacidification with the higher deacidification efficiency of 77.78% and the higher retention rate of active constituents.
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Affiliation(s)
- Jinwei Li
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
| | - Dewei Sun
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
| | - Lige Qian
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University, Wuxi 214122, China.
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28
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Górnaś P, Rudzińska M, Raczyk M, Soliven A. Lipophilic bioactive compounds in the oils recovered from cereal by-products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3256-3265. [PMID: 26522347 DOI: 10.1002/jsfa.7511] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Revised: 10/25/2015] [Accepted: 10/26/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND The by-products of seven different cereal grains were investigated as a source of extractable oil, rich in lipophilic bioactive compounds. RESULTS Oil yields (g kg(-1) DW) recovered from cereal by-products were as follows: 189 (rice bran) > 112 (wheat germ) > 74 (corn bran) > 58 (oat bran) > 41 (buckwheat bran) > 39 (spelt bran) > 33 (wheat bran) > 27 (rye bran). The main fatty acids identified in the studied oil samples were palmitic acid (11.39-17.23%), oleic acid (11.76-42.73%), linoleic acid (35.54-62.65%) and α-linolenic acid (1.05-9.46%). The range of total tocochromanols and phytosterols in the obtained oils was 0.369-3.763 and 1.19-35.24 g kg(-1) of oil, respectively. The oils recovered from buckwheat and corn bran, and wheat germ were dominated by tocopherols (99.9, 84.2 and 96.5%, respectively), whereas the oat, rice, rye, spelt, wheat bran oils were rich in tocotrienols (73.9, 79.6, 78.1, 90.6 and 73.8%, respectively). The campesterol and β-sitosterol constituted 10.1-32.5 and 30.4-63.7%, respectively, of total phytosterols contents identified in all of the studied samples. CONCLUSION The present study demonstrated that oils recovered from the cereal by-products are richer sources of bioactive compounds, compared with traditional oils. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Paweł Górnaś
- Latvia State Institute of Fruit-Growing, Graudu 1, Dobele, LV-3701, Latvia
| | - Magdalena Rudzińska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland
| | - Marianna Raczyk
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland
| | - Arianne Soliven
- Australian Centre for Research on Separation Sciences (ACROSS), School of Science and Health, University of Western Sydney (Parramatta), Sydney, NSW, Australia
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29
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Conte R, Gullich LMD, Bilibio D, Zanella O, Bender JP, Carniel N, Priamo WL. Pressurized liquid extraction and chemical characterization of safflower oil: A comparison between methods. Food Chem 2016; 213:425-430. [PMID: 27451200 DOI: 10.1016/j.foodchem.2016.06.111] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2016] [Revised: 05/10/2016] [Accepted: 06/30/2016] [Indexed: 11/18/2022]
Abstract
This work investigates the extraction process of safflower oil using pressurized ethanol, and compares the chemical composition obtained (in terms of fatty acids) with other extraction techniques. Soxhlet and Ultrasound showed maximum global yield of 36.53% and 30.41%, respectively (70°C and 240min). PLE presented maximum global yields of 25.62% (3mLmin(-1)), 19.94% (2mLmin(-1)) and 12.37% (1mLmin(-1)) at 40°C, 100bar and 60min. Palmitic acid showed the lower concentration in all experimental conditions (from 5.70% to 7.17%); Stearic and Linoleic acid presented intermediate concentrations (from 2.93% to 25.09% and 14.09% to 19.06%, respectively); Oleic acid showed higher composition (from 55.12% to 83.26%). Differences between percentages of fatty acids, depending on method were observed. Results may be applied to maximize global yields and select fatty acids, reducing the energetic costs and process time.
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Affiliation(s)
- Rogério Conte
- Department of Food Technology, IFRS - Campus Sertão, Sertão, RS 99170-000, Brazil.
| | - Letícia M D Gullich
- Department of Food Technology, IFRS - Campus Sertão, Sertão, RS 99170-000, Brazil.
| | - Denise Bilibio
- Department of Food Technology, IFRS - Campus Sertão, Sertão, RS 99170-000, Brazil.
| | - Odivan Zanella
- Department of Food Technology, IFRS - Campus Sertão, Sertão, RS 99170-000, Brazil.
| | - João P Bender
- Department of Engineering, UFFS, Chapecó, SC 99700-000, Brazil.
| | - Naira Carniel
- Department of Food Engineering, URI-Campus de Erechim, Erechim, RS 99700-000, Brazil.
| | - Wagner L Priamo
- Department of Food Technology, IFRS - Campus Sertão, Sertão, RS 99170-000, Brazil.
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30
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Li B, Chen H, Sun D, Deng B, Xu B, Dong Y, Li J, Wang F, Liu Y. Effect of flameless catalytic infrared treatment on rancidity and bioactive compounds in wheat germ oil. RSC Adv 2016. [DOI: 10.1039/c5ra23335f] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
FCIR was used to inhibit lipase and lipoxygenase activities of WG to extend its shelf life. FCIR inhibits rapid hydrolytic and oxidative rancidity of WG in minutes. The optimum water activity for inhibiting both hydrolytic and oxidative rancidity of WG is about 0.186.
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Affiliation(s)
- Bo Li
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Hongjian Chen
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Dewei Sun
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Boxin Deng
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Bin Xu
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- P. R. China
| | - Ying Dong
- School of Food and Biological Engineering
- Jiangsu University
- Zhenjiang
- P. R. China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Fei Wang
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology
- Synergetic Innovation Center of Food Safety and Nutrition
- School of Food Science and Technology
- Jiangnan University
- Wuxi
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31
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Mihálik D, Klčová L, Ondreičková K, Hudcovicová M, Gubišová M, Klempová T, Čertík M, Pauk J, Kraic J. Biosynthesis of Essential Polyunsaturated Fatty Acids in Wheat Triggered by Expression of Artificial Gene. Int J Mol Sci 2015; 16:30046-60. [PMID: 26694368 PMCID: PMC4691084 DOI: 10.3390/ijms161226137] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Revised: 11/16/2015] [Accepted: 11/19/2015] [Indexed: 12/03/2022] Open
Abstract
The artificial gene D6D encoding the enzyme ∆⁶desaturase was designed and synthesized using the sequence of the same gene from the fungus Thamnidium elegans. The original start codon was replaced by the signal sequence derived from the wheat gene for high-molecular-weight glutenin subunit and the codon usage was completely changed for optimal expression in wheat. Synthesized artificial D6D gene was delivered into plants of the spring wheat line CY-45 and the gene itself, as well as transcribed D6D mRNA were confirmed in plants of T₀ and T₁ generations. The desired product of the wheat genetic modification by artificial D6D gene was the γ-linolenic acid. Its presence was confirmed in mature grains of transgenic wheat plants in the amount 0.04%-0.32% (v/v) of the total amount of fatty acids. Both newly synthesized γ-linolenic acid and stearidonic acid have been detected also in leaves, stems, roots, awns, paleas, rachillas, and immature grains of the T₁ generation as well as in immature and mature grains of the T₂ generation. Contents of γ-linolenic acid and stearidonic acid varied in range 0%-1.40% (v/v) and 0%-1.53% (v/v) from the total amount of fatty acids, respectively. This approach has opened the pathway of desaturation of fatty acids and production of essential polyunsaturated fatty acids in wheat.
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Affiliation(s)
- Daniel Mihálik
- Research Institute of Plant Production, National Agricultural and Food Center, 921 68 Piešťany, Slovakia.
- Department of Biotechnology, Faculty of Natural Sciences, University of SS, Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia.
| | - Lenka Klčová
- Research Institute of Plant Production, National Agricultural and Food Center, 921 68 Piešťany, Slovakia.
- Department of Botany and Genetics, Faculty of Natural Sciences, Constantine the Philosopher University in Nitra, 949 74 Nitra, Slovakia.
| | - Katarína Ondreičková
- Research Institute of Plant Production, National Agricultural and Food Center, 921 68 Piešťany, Slovakia.
| | - Martina Hudcovicová
- Research Institute of Plant Production, National Agricultural and Food Center, 921 68 Piešťany, Slovakia.
| | - Marcela Gubišová
- Research Institute of Plant Production, National Agricultural and Food Center, 921 68 Piešťany, Slovakia.
| | - Tatiana Klempová
- Faculty of Chemical and Food Technology, Slovak University of Technology, 812 37 Bratislava, Slovakia.
| | - Milan Čertík
- Faculty of Chemical and Food Technology, Slovak University of Technology, 812 37 Bratislava, Slovakia.
| | - János Pauk
- Cereal Research Non-profit Ltd., Szeged, Alsó kikötö sor 9, H-6726 Szeged, Hungary.
| | - Ján Kraic
- Research Institute of Plant Production, National Agricultural and Food Center, 921 68 Piešťany, Slovakia.
- Department of Biotechnology, Faculty of Natural Sciences, University of SS, Cyril and Methodius in Trnava, 917 01 Trnava, Slovakia.
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32
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Erban T, Rybanska D, Hubert J. Population Growth of the Generalist Mite Tyrophagus putrescentiae (Acari: Acaridida) Following Adaptation to High- or Low-Fat and High- or Low-Protein Diets and the Effect of Dietary Switch. ENVIRONMENTAL ENTOMOLOGY 2015; 44:1599-1604. [PMID: 26314031 DOI: 10.1093/ee/nvv129] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Accepted: 07/21/2015] [Indexed: 06/04/2023]
Abstract
Tyrophagus putrescentiae (Schrank, 1781) is a cosmopolitan generalist feeder that prefers foodstuffs of high-fat and high-protein content. Our aim was to investigate the population growth of T. putrescentiae after long-term nutritional adaptation to two distinct diets that are commonly infested in the synanthropic environment. Crushed dry dog food kernels provided a high-fat, high-protein, and low-carbohydrate diet, whereas wholemeal spelt flour provided a low-protein, low-fat, and high-carbohydrate diet. After >6 mo of nutritional adaptation, each of the two populations were used in two 28-d population growth tests: one that mites remained on their adaptation diet (homogenous diet treatment) and one that mites underwent a dietary switch (dietary switch treatment). Dietary treatment, nutritional adaptation, and their interaction all significantly influenced population growth. The homogenous diet treatment showed 7.5 times higher growth on the dog food diet than on flour. In the dietary switch, flour-adapted mites switching to dog food experienced five times greater population growth than the flour-adapted mites remained on flour, whereas the dog food-adapted population showed a 2.8-fold decrease in population growth when transferred to the flour. A comparison of means between the two dietary switch treatments showed a 1.9-fold higher population growth after flour-adapted mites were shifted to dog food than when the dog food-adapted mites were shifted to flour. We demonstrated that T. putrescentiae is able survive and reproduce for many generations on dry dog food and flour with different levels of success. High-fat and -protein food accelerated T. putrescentiae population growth compared with the high-carbohydrate diet.
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Affiliation(s)
- Tomas Erban
- Crop Research Institute, Biologically Active Substances in Crop Protection, Drnovska 507/73, Prague 6-Ruzyne, CZ-16106, Czechia.
| | - Dagmar Rybanska
- Crop Research Institute, Biologically Active Substances in Crop Protection, Drnovska 507/73, Prague 6-Ruzyne, CZ-16106, Czechia. Czech University of Life Sciences, Faculty of Agrobiology, Food and Natural Resources, Department of Plant Protection, Prague 6-Suchdol, CZ-16521, Czechia
| | - Jan Hubert
- Crop Research Institute, Biologically Active Substances in Crop Protection, Drnovska 507/73, Prague 6-Ruzyne, CZ-16106, Czechia
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33
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Coelho L, Viegas D, Santos JL, de Almeida JMMM. Optical sensor based on hybrid FBG/titanium dioxide coated LPFG for monitoring organic solvents in edible oils. Talanta 2015; 148:170-6. [PMID: 26653438 DOI: 10.1016/j.talanta.2015.10.067] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2015] [Revised: 10/20/2015] [Accepted: 10/24/2015] [Indexed: 11/25/2022]
Abstract
A hybrid optical sensing scheme based on a fiber Bragg grating (FBG) combined with a titanium dioxide coated long period fiber grating (LPFG) for monitoring organic solvents in high refractive index edible oils is reported. In order to investigate and optimize the sensor performance, two different FBG/LPFG interrogation systems were investigated. The readout of the sensor was implemented using either the wavelength shift of the LPFG resonance dip or the variation in the optical power level of the reflected/transmitted light at the FBG wavelength peak, which in turn depends on the wavelength position of the LPFG resonance. Hexane concentrations up to 20%V/V, corresponding to the refractive index range from 1.451 to 1.467, were considered. For the transmission mode of operation, sensitivities of 1.41 nm/%V/V and 0.11 dB/%V/V, with resolutions of 0.58%V/V and 0.29%V/V, were achieved when using the LPFG wavelength shift and the FBG transmitted optical power, respectively. For the FBG reflection mode of operation, a sensitivity of 0.07 dB/%V/V and a resolution better than 0.16%V/V were estimated.
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Affiliation(s)
- Luís Coelho
- CAP/INESC TEC, INESC Technology and Science (formerly INESC Porto), FCUP, Faculty of Sciences, University of Porto, Portugal; Department of Physics, Faculty of Sciences, University of Porto, Rua do Campo Alegre 687, 4169-007 Porto, Porugal
| | - Diana Viegas
- INL - International Iberian Nanotechnology Laboratory, Avenida Mestre José Veiga 4175-330 Braga, Portugal
| | - José Luís Santos
- CAP/INESC TEC, INESC Technology and Science (formerly INESC Porto), FCUP, Faculty of Sciences, University of Porto, Portugal; Department of Physics, Faculty of Sciences, University of Porto, Rua do Campo Alegre 687, 4169-007 Porto, Porugal
| | - José Manuel Marques Martins de Almeida
- CAP/INESC TEC, INESC Technology and Science (formerly INESC Porto), FCUP, Faculty of Sciences, University of Porto, Portugal; Department of Physics, School of Sciences and Technology, Universidade de Trás-os-Montes e Alto Douro, Apartado 1013, 5001-801 Vila Real, Portugal.
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Özcan M, Al-Juhaimi F, Ghafoor K, Babiker E, Uslu N. Effect of heating process on oil yield and fatty acid composition of wheat germ. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2014.0457] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- M.M. Özcan
- Faculty of Agriculture, Department of Food Engineering, Selçuk University, 42079 Konya, Turkey
| | - F. Al-Juhaimi
- College of Food and Agricultural Sciences, Department of Food Science & Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - K. Ghafoor
- College of Food and Agricultural Sciences, Department of Food Science & Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - E.E. Babiker
- College of Food and Agricultural Sciences, Department of Food Science & Nutrition, King Saud University, P.O. Box 2460, 11451 Riyadh, Saudi Arabia
| | - N. Uslu
- Faculty of Agriculture, Department of Food Engineering, Selçuk University, 42079 Konya, Turkey
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Xu B, Han J, Zhou S, Wu Q, Ding F. Quality Characteristics of Wheat Germ Oil Obtained by Innovative Subcritical Butane Experimental Equipment. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12201] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Bin Xu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Jihua Han
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Shilong Zhou
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Qifei Wu
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
| | - Fen Ding
- School of Food and Biological Engineering; Jiangsu University; Zhenjiang 212013 China
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Mahmoud AA, Mohdaly AAA, Elneairy NAA. Wheat Germ: An Overview on Nutritional Value, Antioxidant Potential and Antibacterial Characteristics. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.62027] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Arshad MS, Anjum FM, Khan MI, Shahid M, Akhtar S, Sohaib M. Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat. Lipids Health Dis 2013; 12:164. [PMID: 24499336 PMCID: PMC3826520 DOI: 10.1186/1476-511x-12-164] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2013] [Accepted: 10/15/2013] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Lipid peroxidation is the cause of declining the meat quality. Natural antioxidants plays a vital role in enhancing the stability and quality of meat. The supplementation of natural antioxidants in feed decreases lipid peroxidation and improves the stability of meat. METHODS The present research was conducted to determine the effect of α-lipoic acid, α-tocopherol and wheat germ oil on the status of antioxidants, quality and lipid stability of broiler meat. One day old male broilers were fed with different feeds containing antioxidants i.e. natural (wheat germ oil) and synthetic α-tocopherol and α-lipoic acid during the two experimental years. RESULTS The feed treatments have significant variation on the body weight and feed conversion ratio (FCR) while having no influence on the feed intake. The broilers fed on wheat germ oil (natural α-tocopherol) gained maximum body weight (2451.97 g & 2466.07 g) in the experimental years 2010-11 & 2011-12, respectively. The higher total phenolic contents were found in the broilers fed on wheat germ oil plus α-lipoic acid in breast (162.73±4.8 mg Gallic acid equivalent/100 g & 162.18±4.5 mg Gallic acid equivalent/100 g) and leg (149.67±3.3 mg Gallic acid equivalent/100 g & 146.07±3.2 mg Gallic acid equivalent/100 g) meat during both experimental years. Similar trend was observed for the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP). The production of malondialdehydes in the breast and leg meat increased with progressive increase in the time period. The deposition of α-tocopherol (AT) and α-lipoic acid (ALA) contents were found to be higher in the broilers fed on wheat germ oil plus α-lipoic acid in breast and leg meat during the both experimental years. CONCLUSION In conclusion, the combination of wheat germ oil and α-lipoic acid has more beneficial for stability and the quality of the broiler meat and more work should be needed in future for the bio-evaluation of this kind of functional meat in humans.
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Affiliation(s)
- Muhammad Sajid Arshad
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan.
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Moreau RA, Hicks KB. Removal and Isolation of Germ-Rich Fractions from Hull-less Barley Using a Fitzpatrick Comminuting Mill and Sieves. Cereal Chem 2013. [DOI: 10.1094/cchem-09-12-0118-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Robert A. Moreau
- Sustainable Biofuels and Co-products Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, U.S.A. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
- Corresponding author. E-mail:
| | - Kevin B. Hicks
- Sustainable Biofuels and Co-products Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, 600 East Mermaid Lane, Wyndmoor, PA 19038, U.S.A. Mention of trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer
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Khattab RY, Zeitoun MA. Quality evaluation of flaxseed oil obtained by different extraction techniques. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.01.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Landucci G, Pannocchia G, Pelagagge L, Nicolella C. Analysis and simulation of an industrial vegetable oil refining process. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.01.034] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Moskowitz MR, Bin Q, Elias RJ, Peterson DG. Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:11245-11252. [PMID: 23106092 DOI: 10.1021/jf303750y] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The influence of wheat flour type (refined (RWF)/whole (WWF)) on bread crust aroma was investigated. Differences were characterized by aroma extract dilution analysis and quantified utilizing stable isotope surrogate standards. For RWF breads, five aroma compounds were higher in concentration, 2-acetyl-1-pyrroline, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-phenylethanol, 2-acetyl-2-thiazoline, and 2,4-dihyroxy-2,5-dimethyl-3(2H)-furanone, by 4.0-, 3.0-, 2.1-, 1.7-, and 1.5-fold, respectively, whereas three compounds were lower, 2-ethyl-3,5-dimethylpyrazine, (E,E)-2,4-decadienal, and (E)-2-nonenal by 6.1-, 2.1-, and 1.8-fold, respectively. A trained sensory panel reported the perceived aroma intensity of characteristic fresh refined bread crust aroma was significantly higher in RWF compared to WWF crust samples. Addition of 2-acetyl-1-pyrroline, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 2-phenylethanol, 2-acetyl-2-thiazoline, and 2,4-dihyroxy-2,5-dimethyl-3(2H)-furanone to the WWF crust (at concentrations equivalent to those in the RWF crust) increased the intensity of the fresh refined bread crust aroma attribute; no significant difference was reported when compared to RWF crust. The liberation of ferulic acid from WWF during baking was related to the observed reduction in these five aroma compounds and provides novel insight into the mechanisms of flavor development in WWF bread.
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Affiliation(s)
- Marlene R Moskowitz
- Department of Food Science and Nutrition, 145 Food Science and Nutrition Building, 1334 Eckles Avenue, University of Minnesota, St. Paul, Minnesota 55108, USA
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Araújo MM, Marchioni E, Villavicencio ALCH, Zhao M, Zimmermann P, El-Khoury E, Bergaentzle M. Pressurized liquid extraction and HPLC quantification of folic acid in fortified wheat flours. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7629-7633. [PMID: 22827771 DOI: 10.1021/jf3025503] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
A pressurized liquid extraction (PLE) method using phosphate buffer as solvent was applied for folic acid (FA) extraction from fortified wheat flours and was compared to a standard solid-liquid extraction (SLE) method. Extracted FA was quantified by reverse phase high-performance liquid chromatography (RP-HPLC) hyphenated with a phenyl column and an absorption photometric detector (λ = 280 nm). Detection and quantification limits were 0.12 and 0.4 ng, respectively, corresponding to 0.06 and 0.2 μg g(-1) of analyzed wheat flour. Equivalent FA contents were found by both extraction methods, but a single PLE allowed a total recovery of FA content, whereas at least three successive SLEs were needed to achieve a total recovery of FA. The obtained results indicated that PLE is a rapid and efficient technique for FA extraction from fortified wheat flour.
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Affiliation(s)
- Michel Mozeika Araújo
- Instituto de Pesquisas Energéticas e Nucleares (IPEN-CNEN/SP), Centro de Tecnologia das Radiações. Av. Prof. Lineu Prestes 2242, 05508-910 São Paulo, Brazil.
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Abstract
The wheat germ (embryonic axis and scutellum) represents about 2.5-3.8% of total seed weight and is an important by-product of the flour milling industry. The germ contains about 10-15% lipids, 26-35% proteins, 17% sugars, 1.5-4.5% fibre and 4% minerals, as well as significant quantities of bioactive compounds such as tocopherols [300-740 mg/kg dry matter (DM)], phytosterols (24-50 mg/kg), policosanols (10 mg/kg), carotenoids (4-38 mg/kg), thiamin (15-23 mg/kg) and riboflavin (6-10 mg/kg). Oil recovery is achieved by mechanical pressing or solvent extraction, which retrieve about 50% or 90% lipids, respectively; innovative approaches, such as supercritical carbon dioxide extraction, are also proposed. The oil is rich in triglycerides (57% of total lipids), mainly linoleic (18:2), palmitic (16:0) and oleic (18:1) acids, but relevant amounts of sterols, mono- and diglycerides, phospho- and glycolipids are present. The lypophilic antioxidants tocopherols and carotenoids are also abundant. The main by-product of oil extraction is defatted germ meal, which has high protein content (30-32%), is rich in albumin (34.5% of total protein) and globulin (15.6%), and thus presents a well-balanced amino acid profile. Its principal mineral constituents are potassium, magnesium, calcium, zinc and manganese, in decreasing order. Total flavonoid content is about 0.35 g rutin equivalent/100 g DM. The wheat germ is therefore a unique source of concentrated nutrients, highly valued as food supplement. While the oil is widely appreciated for its pharmaceutical and nutritional value, the defatted germ meal is a promising source of high-quality vegetable proteins. Better nutrient separation from the kernel and improved fractioning techniques could also provide high-purity molecules with positive health benefits.
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Affiliation(s)
- Andrea Brandolini
- CRA-SCV, S. Angelo Lodigiano, Via R. Forlani 3, 26866 S. Angelo Lodigiano (LO), Italy.
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Landucci G, Nucci B, Pelagagge L, Nicolella C. Hazard assessment of edible oil refining: Formation of flammable mixtures in storage tanks. J FOOD ENG 2011. [DOI: 10.1016/j.jfoodeng.2011.02.011] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Capitani M, Mateo CM, Nolasco SM. Effect of temperature and storage time of wheat germ on the oil tocopherol concentration. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2011. [DOI: 10.1590/s0104-66322011000200008] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- M. Capitani
- Universidad Nacional del Centro de la Provincia de Buenos Aires, Argentina
| | - C. M. Mateo
- Universidad Nacional del Centro de la Provincia de Buenos Aires, Argentina
| | - S. M. Nolasco
- Universidad Nacional del Centro de la Provincia de Buenos Aires, Argentina
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Queiroz F, Aquino LP, Borges SV, Antoniassi R, Cirillo MA. Extraction of oil from pequi fruit ( Caryocar Brasiliense, Camb.) using several solvents and their mixtures. GRASAS Y ACEITES 2011. [DOI: 10.3989/gya.091010] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Rodrigues CEC, Aracava KK, Abreu FN. Thermodynamic and statistical analysis of soybean oil extraction process using renewable solvent. Int J Food Sci Technol 2010. [DOI: 10.1111/j.1365-2621.2010.02417.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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49
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Ruiz-Samblás C, Cuadros-Rodríguez L, González-Casado A. Pressurised liquid extraction and quantification of fat–oil in bread and derivatives products. Talanta 2010; 83:25-30. [DOI: 10.1016/j.talanta.2010.08.026] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2010] [Revised: 08/02/2010] [Accepted: 08/17/2010] [Indexed: 10/19/2022]
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50
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Zhou L, Le Grandois J, Marchioni E, Zhao M, Ennahar S, Bindler F. Improvement of total lipid and glycerophospholipid recoveries from various food matrices using pressurized liquid extraction. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:9912-9917. [PMID: 20738132 DOI: 10.1021/jf101992j] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/29/2023]
Abstract
The extraction of three major phospholipid (PL) classes contained in soybean, egg yolk, calf brain, and ox liver was investigated by means of two methods. The PL amounts were evaluated. A new method, based on pressurized liquid extraction (PLE), was applied for total lipids (TL), including PL, extraction and compared with a standard liquid extraction method, a modified Folch method. The three PL classes (phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylcholine (PC)) that were recovered in the obtained TL extracts were quantified using HPLC with an evaporative light-scattering detector (ELSD). Using the PLE method, a single extraction allowed a recovery of more than 94% of TL and 96% of each PL class. Two successive extractions could achieve a total recovery of the three studied PL classes. With the modified Folch method, 77-83% of TL, 80-91% of PE, 82-94% of PC, and no more than 78% of PI could be achieved from various food matrices after one extraction. Four successive extractions were necessary to recover the whole TL content and each PL class. Results indicate that PLE is a rapid and efficient lipid extraction system for the broad range of plant and animal tissues.
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Affiliation(s)
- Li Zhou
- Equipe de Chimie Analytique des Molécules Bioactives, Université de Strasbourg, IPHC-LC4, UMR 7178, 74 route du Rhin, 67400 Illkirch, France
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