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Rathee P, Sehrawat R, Rathee P, Khatkar A, Akkol EK, Khatkar S, Redhu N, Türkcanoğlu G, Sobarzo-Sánchez E. Polyphenols: Natural Preservatives with Promising Applications in Food, Cosmetics and Pharma Industries; Problems and Toxicity Associated with Synthetic Preservatives; Impact of Misleading Advertisements; Recent Trends in Preservation and Legislation. MATERIALS (BASEL, SWITZERLAND) 2023; 16:4793. [PMID: 37445107 PMCID: PMC10343617 DOI: 10.3390/ma16134793] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/17/2023] [Accepted: 06/01/2023] [Indexed: 07/15/2023]
Abstract
The global market of food, cosmetics, and pharmaceutical products requires continuous tracking of harmful ingredients and microbial contamination for the sake of the safety of both products and consumers as these products greatly dominate the consumer's health, directly or indirectly. The existence, survival, and growth of microorganisms in the product may lead to physicochemical degradation or spoilage and may infect the consumer at another end. It has become a challenge for industries to produce a product that is safe, self-stable, and has high nutritional value, as many factors such as physical, chemical, enzymatic, or microbial activities are responsible for causing spoilage to the product within the due course of time. Thus, preservatives are added to retain the virtue of the product to ensure its safety for the consumer. Nowadays, the use of synthetic/artificial preservatives has become common and has not been widely accepted by consumers as they are aware of the fact that exposure to preservatives can lead to adverse effects on health, which is a major area of concern for researchers. Naturally occurring phenolic compounds appear to be extensively used as bio-preservatives to prolong the shelf life of the finished product. Based on the convincing shreds of evidence reported in the literature, it is suggested that phenolic compounds and their derivatives have massive potential to be investigated for the development of new moieties and are proven to be promising drug molecules. The objective of this article is to provide an overview of the significant role of phenolic compounds and their derivatives in the preservation of perishable products from microbial attack due to their exclusive antioxidant and free radical scavenging properties and the problems associated with the use of synthetic preservatives in pharmaceutical products. This article also analyzes the recent trends in preservation along with technical norms that regulate the food, cosmetic, and pharmaceutical products in the developing countries.
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Affiliation(s)
- Priyanka Rathee
- Faculty of Pharmaceutical Sciences, Baba Mastnath University, Rohtak 124021, India;
| | - Renu Sehrawat
- School of Medical and Allied Sciences, K.R. Mangalam University, Gurugram 122103, India;
| | - Pooja Rathee
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak 124001, India;
| | - Anurag Khatkar
- Department of Pharmaceutical Sciences, Maharshi Dayanand University, Rohtak 124001, India;
| | - Esra Küpeli Akkol
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara 06330, Turkey;
| | - Sarita Khatkar
- Vaish Institute of Pharmaceutical Education and Research, Rohtak 124001, India;
| | - Neelam Redhu
- Department of Microbiology, Maharshi Dayanand University, Rohtak 124001, India;
| | - Gizem Türkcanoğlu
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara 06330, Turkey;
| | - Eduardo Sobarzo-Sánchez
- Instituto de Investigación y Postgrado, Facultad de Ciencias de la Salud, Universidad Central de Chile, Santiago 8330507, Chile
- Department of Organic Chemistry, Faculty of Pharmacy, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
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2
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Kmiecik D, Fedko M, Małecka J, Siger A, Kowalczewski PŁ. Effect of Heating Temperature of High-Quality Arbequina, Picual, Manzanilla and Cornicabra Olive Oils on Changes in Nutritional Indices of Lipid, Tocopherol Content and Triacylglycerol Polymerization Process. Molecules 2023; 28:molecules28104247. [PMID: 37241988 DOI: 10.3390/molecules28104247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2023] [Revised: 05/17/2023] [Accepted: 05/19/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of the study was to determine the stability and heat resistance of extra premium olive oil. The study material consisted of six extra virgin olive oils (EVOO) obtained from Spain. Four samples were single-strain olive oils: Arbequina, Picual, Manzanilla, and Cornicabra. Two samples were a coupage of Arbequina and Picual varieties: Armonia (70% Arbequina and 30% Picual) and Sensation (70% Picual and 30% Arbequina). Olive oil samples were heated at 170 °C and 200 °C in a pan (thin layer model). In all samples, changes in indexes of lipid nutritional quality (PUFA/SFA, index of atherogenicity, index of thrombogenicity, and hypocholesterolemic/hypercholesterolemic ratio), changes in tocopherol, total polar compounds content, and triacylglycerol polymers were determined. Heating olive oil in a thin layer led to its degradation and depended on the temperature and the type of olive oil. Increasing the temperature from 170 to 200 °C resulted in significantly higher degradation of olive oil. At 200 °C, deterioration of lipid nutritional indices, total tocopherol degradation, and formation of triacylglycerol polymers were observed. A twofold increase in the polar fraction was also observed compared to samples heated at 170 °C. The most stable olive oils were Cornicabra and Picual.
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Affiliation(s)
- Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Monika Fedko
- Division of Fat and Oils and Food Concentrates Technology, Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-787 Warsaw, Poland
| | - Justyna Małecka
- Liberado Justyna Małecka Oliwny Raj, 233 Dąbrowskiego St., 60-406 Poznań, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-634 Poznań, Poland
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
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Selim S, Albqmi M, Al-Sanea MM, Alnusaire TS, Almuhayawi MS, AbdElgawad H, Al Jaouni SK, Elkelish A, Hussein S, Warrad M, El-Saadony MT. Valorizing the usage of olive leaves, bioactive compounds, biological activities, and food applications: A comprehensive review. Front Nutr 2022; 9:1008349. [PMID: 36424930 PMCID: PMC9678927 DOI: 10.3389/fnut.2022.1008349] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Accepted: 10/04/2022] [Indexed: 11/10/2022] Open
Abstract
Olive oil production is a significant source of economic profit for Mediterranean nations, accounting for around 98 percent of global output. Olive oil usage has increased dramatically in recent years, owing to its organoleptic characteristics and rising knowledge of its health advantages. The culture of olive trees and the manufacture of industrial and table olive oil produces enormous volumes of solid waste and dark liquid effluents, involving olive leaves, pomace, and olive oil mill wastewaters. These by-products cause an economic issue for manufacturers and pose major environmental concerns. As a result, partial reuse, like other agronomical production wastes, is a goal to be achieved. Because these by-products are high in bioactive chemicals, which, if isolated, might denote components with significant added value for the food, cosmetic, and nutraceutical sectors, indeed, they include significant amounts of beneficial organic acids, carbohydrates, proteins, fibers, and phenolic materials, which are distributed differently between the various wastes depending on the olive oil production method and table olive agronomical techniques. However, the extraction and recovery of bioactive materials from chosen by-products is a significant problem of their reasonable value, and rigorous detection and quantification are required. The primary aims of this review in this context are to outline the vital bioactive chemicals in olive by-products, evaluate the main developments in extraction, purification, and identification, and study their uses in food packaging systems and safety problems.
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Affiliation(s)
- Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, Saudi Arabia
- Olive Research Center, Jouf University, Sakaka, Saudi Arabia
- *Correspondence: Samy Selim,
| | - Mha Albqmi
- Olive Research Center, Jouf University, Sakaka, Saudi Arabia
- Department of Chemistry, College of Science and Arts, Jouf University, Al Qurayyat, Saudi Arabia
| | - Mohammad M. Al-Sanea
- Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka, Saudi Arabia
| | | | - Mohammed S. Almuhayawi
- Department of Medical Microbiology and Parasitology, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Hamada AbdElgawad
- Department of Botany and Microbiology, Faculty of Science, Beni-Suef University, Beni-Suef, Egypt
| | - Soad K. Al Jaouni
- Department of Hematology and Oncology, Yousef Abdulatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Amr Elkelish
- Department of Botany and Microbiology, Faculty of Science, Suez Canal University, Ismailia, Egypt
| | - Shaimaa Hussein
- Department of Pharmacology, College of Pharmacy, Jouf University, Sakaka, Saudi Arabia
| | - Mona Warrad
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences at Al-Quriat, Jouf University, Al Qurayyat, Saudi Arabia
| | - Mohamed T. El-Saadony
- Department of Agricultural Microbiology, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- Mohamed T. El-Saadony,
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Sehrawat R, Rathee P, Akkol EK, Khatkar S, Lather A, Redhu N, Khatkar A. Phenolic Acids - Versatile Natural Moiety With Numerous Biological Applications. Curr Top Med Chem 2022; 22:1472-1484. [PMID: 35747974 DOI: 10.2174/1568026622666220623114450] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 04/11/2022] [Accepted: 04/27/2022] [Indexed: 11/22/2022]
Abstract
BACKGROUND Medicinal uses of natural phenolic acids and its synthetic derivatives have been augmented in recent years. Phenolic acids are chemically defined secondary plant metabolitesand being moieties or leads are much versatile in nature with a widescope of biological activities which seek the attention of researchers across the worldto synthesize different derivatives of phenolic acids and screen them for their various biological properties.These compounds are of meticulous interest due to the properties they possess and their occurrence.Based on the convincing evidences reported in the literature, it is suggested that phenolic acids andtheir derivatives are promising molecules as a drug. OBJECTIVE The present review article aims to bring together the information on the biosynthesis, metabolism, and sources of phenolic acids and emphasize on the therapeutic potential of phenolic acid and its synthetic derivatives to comprehensively portray the current scenery for researchers interested in designing drugs for furthering this study. CONCLUSION Phenolic acids being moieties or lead are much versatile in nature as they possess a wide range of biological activities like antimicrobial, antioxidant, antiviral, antiulcer, anti-inflammatory, antidiabetic, anticancer and many more which offers researchers to explore more about these or many untapped benefits in medicinal field. The information mentioned in this article will be helpful to the forthcoming researchers working in this area. Phenolic acids have massive potential to be investigated for novel medicinal possibilities and for the development of new chemical moieties to treat different diseases of clinical importance.
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Affiliation(s)
| | - Priyanka Rathee
- SBMN Institute of Pharmaceutical Sciences and Research, B.M.U., Rohtak
| | - Esra Küpelli Akkol
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Etiler 06330, Ankara, Turkey
| | - Sarita Khatkar
- Vaish Institute of Pharmaceutical Education and Research, Rohtak
| | - Amit Lather
- Vaish Institute of Pharmaceutical Education and Research, Rohtak
| | - Neelam Redhu
- Former Research Scholar, Department of Microbiology, M.D.University, Rohtak
| | - Anurag Khatkar
- Department of Pharmaceutical Sciences, M.D.University, Rohtak
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5
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Gabrielle Alves de Carvalho A, Olmo-García L, Rachel Antunes Gaspar B, Carrasco-Pancorbo A, Naciuk Castelo-Branco V, Guedes Torres A. Evolution of the metabolic profile of virgin olive oil during deep-frying: Assessing the transfer of bioactive compounds to the fried food. Food Chem 2022; 380:132205. [DOI: 10.1016/j.foodchem.2022.132205] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 01/22/2023]
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6
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Wu MY, Du MH, Wen H, Wang WQ, Tang J, Shen LR. Effects of n-6 PUFA-rich soybean oil, MUFA-rich olive oil and camellia seed oil on weight and cardiometabolic profiles among Chinese women: a 3-month double-blind randomized controlled-feeding trial. Food Funct 2022; 13:4375-4383. [PMID: 35389391 DOI: 10.1039/d1fo03759e] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Previous studies have suggested that replacing saturated fat with unsaturated fat is beneficial for cardiometabolic health. However, research that directly compares the effects of polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs) is rare. The present 3-month, three-arm, randomized, controlled-feeding trial aimed to investigate the effects of n-6 PUFA- and MUFA-rich cooking oils on body weight and cardiometabolic profiles among middle-aged and elderly Chinese women at high cardiovascular risk. Ninety participants were recruited and randomly assigned to groups fed diets using n-6 PUFA-rich soybean oil (SO, n = 30), MUFA-rich olive oil (OO, n = 30), and MUFA-rich camellia seed oil (CSO, n = 30) as cooking oils considering traditional Chinese eating habits for 3 months. Participants were required to eat only the foods provided for lunch and dinner, and avoid intake of edible oils in breakfast. Body weight and cardiovascular profiles were measured at the baseline, middle, and end of the intervention, and group differences in changes of outcomes during intervention were examined by a linear mixed model. We found no significant difference in the changes of body weight among the SO group (mean change, 0.31 kg; 95% CI, -0.88 to 0.27), the OO group (mean change, -0.13 kg; 95% CI, -0.62 to 0.36), and the CSO group (mean change, -0.72 kg; 95% CI, -1.38 to -0.07). For secondary outcomes, the OO group showed a slight increase in HDL cholesterol (P = 0.03), while the CSO group showed greater reduction in aspartate aminotransferase (AST) (P = 0.02) when compared with the SO group. These results suggested that MUFA-rich OO and CSO exerted more favorable effects on cardiometabolic profiles among middle-aged and elderly Chinese women at high cardiovascular risk than the n-6 PUFA-rich SO.
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Affiliation(s)
- Min-Yu Wu
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China.
| | - Meng-Hao Du
- Research Institute of Subtropical Forestry, Chinese Academy of Forestry, Hangzhou, China
| | - Hao Wen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China.
| | - Wen-Qiang Wang
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China.
| | - Jun Tang
- Zhejiang Provincial Laboratory of Life Sciences and Biomedicine, Key Laboratory of Growth Regulation and Translation Research of Zhejiang Province, School of Life Sciences, Westlake University, Hangzhou, China.
| | - Li-Rong Shen
- Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou, China.
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7
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Zaaboul F, Liu Y. Vitamin E in foodstuff: Nutritional, analytical, and food technology aspects. Compr Rev Food Sci Food Saf 2022; 21:964-998. [PMID: 35181987 DOI: 10.1111/1541-4337.12924] [Citation(s) in RCA: 19] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 11/21/2021] [Accepted: 01/10/2022] [Indexed: 12/16/2022]
Abstract
Vitamin E is a group of isoprenoid chromanols with different biological activities. It comprises eight oil-soluble compounds: four tocopherols, namely, α-, β-, γ-, and δ-tocopherols; and four tocotrienols, namely, α-, β-, γ, and δ-tocotrienols. Vitamin E isomers are well-known for their antioxidant activity, gene-regulation effects, and anti-inflammatory and nephroprotective properties. Considering that vitamin E is exclusively synthesized by photosynthetic organisms, animals can only acquire it through their diet. Plant-based food is the primary source of vitamin E; hence, oils, nuts, fruits, and vegetables with high contents of vitamin E are mostly consumed after processing, including industrial processes and home-cooking, which involve vitamin E profile and content alteration during their preparation. Accordingly, it is essential to identify the vitamin E content and profile in foodstuff to match daily intake requirements. This review summarizes recent advances in vitamin E chemistry, metabolism and metabolites, current knowledge on their contents and profiles in raw and processed plant foods, and finally, their modern developments in analytical methods.
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Affiliation(s)
- Farah Zaaboul
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic China
| | - YuanFa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, People's Republic China
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8
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Khwaldia K, Attour N, Matthes J, Beck L, Schmid M. Olive byproducts and their bioactive compounds as a valuable source for food packaging applications. Compr Rev Food Sci Food Saf 2022; 21:1218-1253. [DOI: 10.1111/1541-4337.12882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 10/25/2021] [Accepted: 11/08/2021] [Indexed: 11/28/2022]
Affiliation(s)
- Khaoula Khwaldia
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico‐chimique (INRAP) BiotechPole Sidi Thabet Ariana Tunisia
| | - Nouha Attour
- Laboratoire des Substances Naturelles, Institut National de Recherche et d'Analyse Physico‐chimique (INRAP) BiotechPole Sidi Thabet Ariana Tunisia
| | - Julia Matthes
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
| | - Luisa Beck
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
| | - Markus Schmid
- Faculty of Life Sciences Albstadt‐Sigmaringen University Sigmaringen Germany
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9
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A Review of the Effects of Olive Oil-Cooking on Phenolic Compounds. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030661. [PMID: 35163926 PMCID: PMC8838846 DOI: 10.3390/molecules27030661] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 01/14/2022] [Accepted: 01/17/2022] [Indexed: 12/14/2022]
Abstract
The fate of phenolic compounds in oil and food during cooking vary according to the type of cooking. From a nutritional point of view, reviews largely suggest a preference for using extra-virgin olive oil at a low temperature for a short time, except for frying and microwaving, for which there appears to be no significant advantages compared to olive oil. However, due to the poorly pertinent use of terminology, the different protocols adopted in studies aimed at the same objective, the different type and quality of oils used in experiments, and the different quality and quantity of PC present in the used oils and in the studied vegetables, the evidence available is mainly contradictory. This review tries to reanalyse the main experimental reports on the fate, accessibility and bioavailability of phenolic compounds in cooking oils and cooked vegetables, by considering different cooking techniques and types of oil and foods, and distinguishing experimental findings obtained using oil alone from those in combination with vegetables. The re-analysis indicates that incomplete and contradictory observations have been published in the last few years and suggests that further research is necessary to clarify the impact of cooking techniques on the phenolic compounds in oil and vegetables during cooking, especially when considering their nutritional properties.
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10
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Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils. Foods 2021; 10:foods10123081. [PMID: 34945632 PMCID: PMC8701874 DOI: 10.3390/foods10123081] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/07/2021] [Accepted: 12/09/2021] [Indexed: 11/22/2022] Open
Abstract
Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time. DF is used in household, restaurants and frying outlets, while CF is used in the food industry. Oil alteration during frying was determined by measurements of polar compounds (PC) and polymers. Fried potatoes were analyzed for oil absorption and alteration, color, and evaluated in an acceptability test. Results for DF showed that all SOs reached 25% PC at the 9th frying operation (FO), whereas HOSOs did between the 17–18th FO and variable results were found for OPOs since initial levels of diacylglycerols were different. Rates of formation of PC or polymers were the lowest for OPOs, thus showing the best performance in DF. Specifically for PC, relative rates of formation were 1.00–1.11, 2.46–2.71 and 1.37–1.41 for OPOs, SOs and HOSOs respectively. In CF, OPOs and HOSOs behaved similarly and better than SOs, although none reached 25% PC after 40 FO. The good performance of OPOs can be attributed to the high monounsaturated-to-polyunsaturated ratio, in common with HOSOs, and the additional positive effect of minor compounds, especially β-sitosterol and squalene.
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11
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Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods. Foods 2021; 10:foods10122906. [PMID: 34945457 PMCID: PMC8700722 DOI: 10.3390/foods10122906] [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: 10/29/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 01/02/2023] Open
Abstract
The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols, and aliphatic alcohols. In order to determine the amount of OPO bioactive compounds incorporated into foods after frying, three different kinds of frozen products were selected, i.e., pre-fried potatoes (French fries), pre-fried battered chicken nuggets, and chicken croquettes (breaded patties), and were used in discontinuous frying experiments. Results obtained in both the thermoxidation and frying studies showed high stability of triterpenic alcohols (erythrodiol and uvaol), oleanolic acid, and aliphatic alcohols, naturally present in OPOs. In all fried foods, the content of lipids increased after frying, as expected, although the extent of absorption of OPOs into fried foods and the exchange with food lipids depended on the food characteristics. Overall, frying with OPOs improved the nutritional properties of all products tested by increasing the level of oleic acid and by the incorporation of squalene, triterpenic acids and alcohols, and aliphatic alcohols, in significant quantities.
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12
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Chang KA, Kow HN, Tan T, Tan KL, Chew LY, Neo YP, Sabaratnam V. Effect of domestic cooking methods on total phenolic content, antioxidant activity and sensory characteristics of
Hericium erinaceus. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15158] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kian Aun Chang
- School of Biosciences Taylor’s University Lakeside Campus No. 1, Jalan Taylor’s, 47500 Subang Jaya Selangor Darul Ehsan Malaysia
| | - Han Ni Kow
- School of Biosciences Taylor’s University Lakeside Campus No. 1, Jalan Taylor’s, 47500 Subang Jaya Selangor Darul Ehsan Malaysia
| | - Tzia‐E Tan
- School of Biosciences Taylor’s University Lakeside Campus No. 1, Jalan Taylor’s, 47500 Subang Jaya Selangor Darul Ehsan Malaysia
| | - Kiat Liang Tan
- School of Biosciences Taylor’s University Lakeside Campus No. 1, Jalan Taylor’s, 47500 Subang Jaya Selangor Darul Ehsan Malaysia
| | - Lye Yee Chew
- School of Biosciences Taylor’s University Lakeside Campus No. 1, Jalan Taylor’s, 47500 Subang Jaya Selangor Darul Ehsan Malaysia
| | - Yun Ping Neo
- School of Biosciences Taylor’s University Lakeside Campus No. 1, Jalan Taylor’s, 47500 Subang Jaya Selangor Darul Ehsan Malaysia
| | - Vikineswary Sabaratnam
- Mushroom Research Centre Institute of Biological Sciences Faculty of Science University of Malaya Wilayah Persekutuan Kuala Lumpur 50603 Malaysia
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13
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Cherif M, Rodrigues N, Veloso ACA, Pereira JA, Peres AM. Kinetic study of the microwave‐induced thermal degradation of cv. Arbequina olive oils flavored with lemon verbena essential oil. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12519] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Marwa Cherif
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
| | - Nuno Rodrigues
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
| | - Ana C. A. Veloso
- Instituto Politécnico de Coimbra ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora Coimbra Portugal
- CEB ‐ Centre of Biological Engineering University of Minho, Campus de Gualtar Braga Portugal
| | - José Alberto Pereira
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
| | - António M. Peres
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança, Campus de Santa Apolónia Bragança Portugal
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14
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Huang J, Zhao Z, Shao L, Chang C, Sun X, Wang X, Jin Q, Wang X. Steaming, boiling after pre‐frying, and stir‐frying influence the fatty acid profiles and oxidative stability of soybean oil blended with docosahexaenoic acid algal oil. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Jianhua Huang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Zhengmei Zhao
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Linya Shao
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Chang Chang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xuemei Sun
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xiaosan Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Qingzhe Jin
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
| | - Xingguo Wang
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology Jiangnan University Wuxi Jiangsu PR China
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15
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Lozano-Castellón J, Rocchetti G, Vallverdú-Queralt A, Illán M, Torrado-Prat X, Lamuela-Raventós RM, Lucini L. New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional cooking methods: A foodomics study. Food Chem 2021; 362:130194. [PMID: 34091169 DOI: 10.1016/j.foodchem.2021.130194] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 04/25/2021] [Accepted: 05/23/2021] [Indexed: 01/19/2023]
Abstract
In this work, the major changes in extra-virgin olive oil (EVOO) composition during cooking were assessed. A foodomics approach based on both metabolomics and lipidomics was used to evaluate the impact of six different cooking techniques, three traditional and three more innovative (Crock-pot®, Roner® and Gastrovac®), and the effect of temperature and cooking time. The lipophilic and hydrophilic fractions of EVOO that underwent different cooking processes were characterized by untargeted high-resolution mass spectrometry approaches. Multivariate statistics were used to unravel the differences in chemical signatures. The different cooking methods resulted in broadly different phytochemical profiles, arising from thermally driven reactions accounting for hydrolysis, synthesis, and oxidation processes. The innovative cooking techniques marginally altered the phytochemical profile of EVOO, whereas sauteing was the cooking method determining the most distinctive profile. Conventional cooking methods (oven, pan-frying, and deep-frying) produced more oxidation products (epoxy- and hydroxy-derivatives of lipids) and markedly induced degradation processes.
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Affiliation(s)
- Julián Lozano-Castellón
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza 29122, Italy
| | - Anna Vallverdú-Queralt
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain
| | - Montserrat Illán
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Xavier Torrado-Prat
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Rosa María Lamuela-Raventós
- Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, Piacenza 29122, Italy.
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16
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The Fat Flip - Sensory profiles of four dishes in which butter was replaced with extra virgin olive oil. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100250] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Nutritional quality traits of raw and cooked Ark shell (Bivalvia: Arcidae): balancing the benefits and risks of seafood consumption. Journal of Food Science and Technology 2020; 58:3346-3356. [PMID: 34366452 DOI: 10.1007/s13197-020-04905-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/04/2020] [Accepted: 11/13/2020] [Indexed: 10/22/2022]
Abstract
Biochemical composition and fatty acid profile of raw Ark shells (RA) were compared to Ark shells submitted to three different cooking methods (BA: baking in the oven; PF: pan-frying in butter and MW: cooking in a microwave). Moisture (%) was significantly higher in RA (79.66) with respect to PF (65.09), BA (48.63) and MW (47.02). Protein (mg/g of flesh) decreased significantly from 18.62 in RA to 15.40 in MW, 13.76 in PF and 13.33 in BA. However, lipids significantly increased in MW (43.32 mg/g of flesh) and PF (63.63 mg/g of flesh) with respect to RA (35.05 mg/g of flesh). Pan-frying affected considerably triacylglycerol (TAG) and the fatty acid composition (FA) of Ark shell flesh. The most changes occurred in saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acid fractions after this process. The n-3 PUFA decreased significantly from RA (16.40 mg/g dry weight) to PF (10.02 mg/g DW). While, the opposite trend was observed for n-6 PUFA, revealing that this cooking method had considerable effects on the nutritional characteristics of this edible shellfish. The analysis of lipid peroxidation markers such as thiobarbituric acid reactive substances, free fatty acid and peroxide value confirmed that both heat treatment and time of cooking caused lipid degradation, which had been more accentuated during pan-frying treatment. For the populations who consume Ark shells occasionally or frequently, baking and microwave cooking could be then considered as wiser and healthier cooking methods since they conserve better the nutritional value of this marine product. The present study will be of practical value from a health perspective for Mediterranean populations.
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18
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Suealek N, Tharavanij T, Hackman RM, Keen CL, Holt RR, Burawat B, Chaikan A, Tiengtip R, Rojpibulstit P. Thai Tea Seed Oil and Virgin Olive Oil Similarly Reduce Plasma Lipids: A Pilot Study within a Healthy Adult Male Population. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000126] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Nuchanart Suealek
- Department of Preclinical Science Faculty of Medicine Thammasat University, Rangsit Campus Khlong Nueng Khlong Luang Pathum Thani 12120 Thailand
| | - Thipaporn Tharavanij
- Department of Medicine Faculty of Medicine, Center of Excellence in Applied Epidemiology Thammasat University, Rangsit Campus Khlong Nueng Khlong Luang Pathum Thani 12120 Thailand
| | - Robert M. Hackman
- Department of Nutrition University of California, Davis Davis California 95616 United States
| | - Carl L. Keen
- Department of Nutrition University of California, Davis Davis California 95616 United States
- Department of Internal Medicine University of California, Davis Sacramento California 95817 United States
| | - Roberta R. Holt
- Department of Nutrition University of California, Davis Davis California 95616 United States
| | - Benjapun Burawat
- Nutrition and Food Service Division Thammasat University Hospital Khlong Nueng Khlong Luang Pathum Thani 12120 Thailand
| | - Ammara Chaikan
- Department of Preclinical Science Faculty of Medicine Thammasat University, Rangsit Campus Khlong Nueng Khlong Luang Pathum Thani 12120 Thailand
| | - Rattana Tiengtip
- Department of Preclinical Science Faculty of Medicine Thammasat University, Rangsit Campus Khlong Nueng Khlong Luang Pathum Thani 12120 Thailand
| | - Panadda Rojpibulstit
- Department of Preclinical Science Faculty of Medicine Thammasat University, Rangsit Campus Khlong Nueng Khlong Luang Pathum Thani 12120 Thailand
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19
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Pérez-Pérez V, Alamilla-Beltrán L, Jiménez-Martínez C, Pereyra-Castro SDC, Ortiz-Moreno A, Plazola-Jacinto CP, Camacho-Díaz BH, Hernández Ortega M. Evaluación de la toxicidad aguda y composición química de aceite refinado de Moringa oleifera cultivada en México. TIP REVISTA ESPECIALIZADA EN CIENCIAS QUÍMICO-BIOLÓGICAS 2020. [DOI: 10.22201/fesz.23958723e.2020.0.264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
El aceite de Moringa oleifera está compuesto principalmente de ácido oleico, linoleico y α-linolénico, también contiene fosfolípidos y otros componentes minoritarios, como enzimas, alcaloides y glucosinolatos, compuestos que pueden generar características no deseadas y/o toxicidad, sin embargo, éstos pueden eliminarse mediante un proceso de refinación. El objetivo de este trabajo fue evaluar el efecto de la refinación química sobre la toxicidad aguda, la composición de ácidos grasos, y las propiedades fisicoquímicas del aceite de semilla de M. oleifera de una variedad mexicana, para ésto, el aceite se extrajo por prensado mecánico de las semillas para someterse a refinación química. Al aceite crudo y refinado se les determinó toxicidad aguda probada en un modelo murino, así como también el perfil de los ácidos grasos, los índices de yodo, saponificación y peróxido, además de la acidez, y capacidad antioxidante. Los resultados mostraron que el aceite de semilla de M. oleifera no presentó toxicidad aguda en el intervalo de 300-2,000 mg/kg; por lo que podría ser utilizado para consumo humano. El proceso de refinación no tuvo efecto significativo (p < 0.05) sobre el contenido del ácido oleico (69%), linoleico (0.74%) y α-linolénico (1.97%). Después del proceso de refinación, aumentó el valor del índice de yodo y de saponificación, mientras que el índice de peróxido, la acidez, el contenido de β-caroteno y la capacidad antioxidante disminuyeron.
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20
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Wu G, Chang C, Hong C, Zhang H, Huang J, Jin Q, Wang X. Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.07.043] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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21
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Moos WH, Faller DV, Glavas IP, Harpp DN, Kanara I, Pinkert CA, Powers WR, Sampani K, Steliou K, Vavvas DG, Kodukula K, Zamboni RJ. Epigenetic treatment of dermatologic disorders. Drug Dev Res 2019. [DOI: 10.1002/ddr.21562] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Walter H. Moos
- Department of Pharmaceutical Chemistry, School of PharmacyUniversity of California, San Francisco San Francisco California
- ShangPharma Innovation Inc. South San Francisco California
| | - Douglas V. Faller
- Department of MedicineBoston University School of Medicine Boston Massachusetts
- Cancer Research CenterBoston University School of Medicine Boston Massachusetts
| | - Ioannis P. Glavas
- Department of OphthalmologyNew York University School of Medicine New York City New York
| | - David N. Harpp
- Department of ChemistryMcGill University Montreal Quebec Canada
| | | | - Carl A. Pinkert
- Department of Pathobiology, College of Veterinary MedicineAuburn University Auburn Alabama
| | - Whitney R. Powers
- Department of Health SciencesBoston University Boston Massachusetts
- Department of AnatomyBoston University School of Medicine Boston Massachusetts
| | - Konstantina Sampani
- Beetham Eye InstituteJoslin Diabetes Center Boston Massachusetts
- Department of MedicineHarvard Medical School Boston Massachusetts
| | - Kosta Steliou
- Cancer Research CenterBoston University School of Medicine Boston Massachusetts
- PhenoMatriX, Inc. Natick Massachusetts
| | - Demetrios G. Vavvas
- Retina Service, Angiogenesis LaboratoryMassachusetts Eye and Ear Infirmary Boston Massachusetts
- Department of OphthalmologyHarvard Medical School Boston Massachusetts
| | - Krishna Kodukula
- ShangPharma Innovation Inc. South San Francisco California
- PhenoMatriX, Inc. Natick Massachusetts
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22
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Comparison of the proximal chemical and fatty acid composition of the fried grasshopper’s (Orthoptera) dish. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03272-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Ramírez-Anaya JDP, Castañeda-Saucedo MC, Olalla-Herrera M, Villalón-Mir M, Serrana HLGDL, Samaniego-Sánchez C. Changes in the Antioxidant Properties of Extra Virgin Olive Oil after Cooking Typical Mediterranean Vegetables. Antioxidants (Basel) 2019; 8:E246. [PMID: 31357494 PMCID: PMC6719931 DOI: 10.3390/antiox8080246] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 07/18/2019] [Accepted: 07/22/2019] [Indexed: 02/06/2023] Open
Abstract
Extra virgin olive oil (EVOO), water, and a water/oil mixture (W/O) were used for frying, boiling and sautéeing Mediterranean vegetables (potato, pumpkin, tomato and eggplant). Differences in antioxidant capacity (AC) (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric iron (FRAP), 2,2-azinobis-(3-ethylbensothiazoline)-6-sulphonic acid (ABTS)), total phenolic content (TPC) and individual phenols (high-performance liquid chromatography (HPLC)) in unused and used EVOO and water were determined. The water used to boil tomatoes showed the highest TPC value, whilst the lowest was found in the EVOO from the W/O used for boiling potatoes. After processing, the concentrations of phenols exclusive to EVOO diminished to different extents. There was a greater transfer of phenols from the vegetable to the oil when eggplant, tomato and pumpkin were cooked. W/O boiling enriched the water for most of the phenols analysed, such as chlorogenic acid and phenols exclusive to EVOO. The values of AC decreased or were maintained when fresh oil was used to cook the vegetables (raw > frying > sautéing > boiling). The water fraction was enriched in 6-hydroxy-2,5,7,8-tetramethyl-chroman-2-carboxylic acid (Trolox) equivalents following boiling, though to a greater extent when EVOO was added. Phenolic content and AC of EVOO decreased after cooking Mediterranean diet vegetables. Further, water was enriched after the boiling processes, particularly when oil was included.
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Affiliation(s)
- Jessica Del Pilar Ramírez-Anaya
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
- Department of Computational Sciences and Technological Innovation, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, México
| | - Ma Claudia Castañeda-Saucedo
- Department of Nature Sciences, Centro Universitario del Sur (UdeG), Av. Enrique Arreola Silva 883, Ciudad Guzmán C.P. 49000, Jalisco, Mexico
| | - Manuel Olalla-Herrera
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
| | - Marina Villalón-Mir
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain
| | | | - Cristina Samaniego-Sánchez
- Department of Nutrition and Bromatology, Pharmacy Faculty UGR, Campus Cartuja s/n, C.P. 10871 Granada, Spain.
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24
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Arslan D, Ok S. Characterization of Turkish Olive Oils in Details. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1630637] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Derya Arslan
- Division of Food Sciences, Department of Food Engineering, Faculty of Engineering and Architecture, Necmettin Erbakan University, Konya, Turkey
| | - Salim Ok
- Petroleum Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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25
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Montesano D, Rocchetti G, Cossignani L, Senizza B, Pollini L, Lucini L, Blasi F. Untargeted Metabolomics to Evaluate the Stability of Extra-Virgin Olive Oil with Added Lycium barbarum Carotenoids during Storage. Foods 2019; 8:E179. [PMID: 31141920 PMCID: PMC6616970 DOI: 10.3390/foods8060179] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 05/21/2019] [Accepted: 05/23/2019] [Indexed: 01/02/2023] Open
Abstract
A carotenoid-rich extract from Lycium barbarum L. was added to extra virgin olive oil (EVOO), obtaining a carotenoid-enriched oil (EVOOCar). The oxidative stability of EVOO and EVOOCar was evaluated during long-term storage of 28 weeks at room temperature, by measuring some classical parameters (acidity and peroxide values, spectrophotometric coefficients, fatty acid composition) and the content of minor compounds (i.e., α-tocopherol and lutein). At the end of the storage, higher content (p < 0.01) of α-tocopherol in EVOOCar in respect to EVOO were observed. Zeaxanthin dipalmitate, the most abundant carotenoid compound of Goji berries, decreased slightly (p < 0.05) in EVOOCar until the end of the storage. In regard to polyphenols, an ultra-high-performance liquid chromatography coupled to quadrupole time-of-flight mass spectrometry (UHPLC/QTOF-MS) using untargeted metabolomics was carried out. This latter approach discriminated the two oil samples during long-term storage, allowing to identify also the phenolic classes most exposed to significant variations during storage (i.e., mainly lignans and flavones). Besides, the addition of Goji carotenoids preserved the stability of tyrosol equivalents in EVOOCar during long-term storage. These results highlighted that the enrichment of EVOO with a carotenoid-rich extract can improve the shelf-life and nutritional value of added-oil, protecting EVOO natural antioxidants during long-term storage.
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Affiliation(s)
- Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
| | - Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Lina Cossignani
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
| | - Biancamaria Senizza
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Luna Pollini
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Francesca Blasi
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, via San Costanzo, 06126 Perugia, Italy.
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26
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Wani TA, Masoodi F, Gani A, Baba WN, Rahmanian N, Akhter R, Wani IA, Ahmad M. Olive oil and its principal bioactive compound: Hydroxytyrosol – A review of the recent literature. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.05.001] [Citation(s) in RCA: 60] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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27
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Ahmad N, Saleem M. Studying heating effects on desi ghee obtained from buffalo milk using fluorescence spectroscopy. PLoS One 2018; 13:e0197340. [PMID: 29750812 PMCID: PMC5947909 DOI: 10.1371/journal.pone.0197340] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 04/30/2018] [Indexed: 01/20/2023] Open
Abstract
Characterisation and thermal deterioration of desi ghee obtained from buffalo milk is presented for the first time using the potential of Fluorescence spectroscopy. The emission bands in non-heated desi ghee centred at 375 nm is labelled for vitamin D, 390 nm for vitamin K, 440–460 nm for isomers of conjugated linoleic acid (CLA), 490 nm for vitamin A and the region 620–700 nm is assigned to chlorophyll contents. Fluorescence emission spectra from all the heated and non-heated ghee samples were recorded using excitation wavelengths at 280, and 410 nm which were found best for getting maximum spectral signatures. Heating of desi ghee affects its molecular composition, however, the temperature range from 140 to 170°C may be defined safe for cooking /frying where it does not lose much of its molecular composition. Further, the rise in temperature induces prominent spectral variations which confirm the deterioration of valuable vitamins, isomers of CLA and chlorophyll contents. Fluorescence emission peak at 552 nm shows oxidation product and an increase in its intensity with the rise in temperature is observed. In order to classify heated samples at different temperatures, principal component analysis (PCA) has been applied on heated and non-heated ghee samples that further elucidated the temperature effects.
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Affiliation(s)
- Naveed Ahmad
- Agri. & Biophotonics Division, National Institute of Lasers and Optronics (NILOP), Islamabad, Pakistan
- Department of Physics, Mirpur University of Science and Technology (MUST) Mirpur, Azad Kashmir, Pakistan
| | - M. Saleem
- Agri. & Biophotonics Division, National Institute of Lasers and Optronics (NILOP), Islamabad, Pakistan
- * E-mail:
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