1
|
Teimouri Okhchlar R, Javadi A, Azadmard‐Damirchi S, Torbati M. Quality improvement of oil extracted from flaxseeds ( Linum usitatissimum L.) incorporated with olive leaves by cold press. Food Sci Nutr 2024; 12:3735-3744. [PMID: 38726418 PMCID: PMC11077233 DOI: 10.1002/fsn3.4044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2023] [Revised: 01/30/2024] [Accepted: 02/08/2024] [Indexed: 05/12/2024] Open
Abstract
Flaxseed oil has a high amount of α-linolenic acid (an ω3 essential fatty acid), but it is very prone to oxidation. Therefore, olive leaves were used as a rich source of phenolic compounds with flaxseeds upon oil extraction by cold press to enhance the oxidative stability of extracted oils. Oil from flaxseeds with unblanched leaves and blanched leaves at level of (0 [control sample], 2.5, 5, 7.5, and 10% w/w) was extracted by cold press. Quality of extracted oils was evaluated for 90 days of storage at room condition. Incorporation of unblanched olive leaves could increase the acid value of the extracted oils up to 2.0 (mg KOH/g oil) compared to the other samples. Oxidation of the flaxseed oil could be delayed by the addition of blanched olive leaves up to 5%. Oil extracted from flaxseeds incorporated with blanched olive leaves had higher content of carotenoids (up to 33.7 mg/kg oil), chlorophylls (up to 35.7 mg/kg oil), and phenolic compounds (up to 200 mg/kg oil). Also, oxidative stability of extracted oils was higher up to 7.5% of blanched olive leaves (11.4 h) compared to control sample (7.2 h) and other oil samples. Polyunsaturated fatty acids of the oil samples were well preserved by the incorporation of blanched olive leaves. Based on the obtained results, incorporation of suitable amount of blanched olive leaves (up to 7.5%) with flaxseeds before oil extraction by press can be an appropriate procedure to produce oils with high content of bioactive components and suitable oxidative stability.
Collapse
Affiliation(s)
- Ramin Teimouri Okhchlar
- Department of Food Science and Technology, Mamaghan BranchIslamic Azad UniversityMamaghanIran
| | - Afshin Javadi
- Department of Food Science and Technology, Mamaghan BranchIslamic Azad UniversityMamaghanIran
- Department of Food Hygiene, Faculty of Veterinary, Tabriz Medical ScienceIslamic Azad UniversityTabrizIran
| | | | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
| |
Collapse
|
2
|
Lopes CRB, Courrol LC. Evaluation of Steady-State and Time-Resolved Fluorescence Spectroscopy as a Method for Assessing the Impact of Photo-Oxidation on Refined Soybean Oils. Foods 2023; 12:foods12091862. [PMID: 37174400 PMCID: PMC10178558 DOI: 10.3390/foods12091862] [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: 04/06/2023] [Revised: 04/26/2023] [Accepted: 04/28/2023] [Indexed: 05/15/2023] Open
Abstract
The type of material used in packaging, lighting, and storage time can impact food quality during storage. This study aimed to investigate the progress of photosensitized oxidation in refined soybean oil using steady-state and time-resolved fluorescence spectroscopy. The experiment was conducted through accelerated photo-oxidation with Light-Emitting Diode (LED) in samples stored for ten days at room temperature (26.0 ± 2.0 °C) in clear polyethylene terephthalate (PET) packaging of different colors and different transmission spectra in the UV and visible range. Emission spectra were obtained with excitation at 373, 405, and 500 nm, resulting in two main emission peaks: the first with maximum emission between 430 and 555 nm and the second at around 660 nm. Fluorescence decay curves were obtained with excitation at 340 and 405 nm. The results indicated that transparent PET bottles are not effective in protecting soybean oil from photosensitized oxidation under the studied conditions. Strong correlations were observed between fluorescence parameters and peroxide and conjugated diene values, indicators of lipid oxidation progress. Fluorescence spectroscopy has several advantages over traditional methods as it is a simple, fast, low-cost, and low-waste technique.
Collapse
Affiliation(s)
- Carla Regina Borges Lopes
- José de Fillipi Unit, Department of Physics, Institute of Environmental, Chemical and Pharmaceutical Sciences, Campus Diadema, Federal University of São Paulo, Diadema 09972-270, SP, Brazil
| | - Lilia Coronato Courrol
- José de Fillipi Unit, Department of Physics, Institute of Environmental, Chemical and Pharmaceutical Sciences, Campus Diadema, Federal University of São Paulo, Diadema 09972-270, SP, Brazil
| |
Collapse
|
3
|
Zhang T, Zhang W, Deng Y, Chu Y, Zhong Y, Wang G, Xiong Y, Liu X, Chen L, Li H. Curcumin-based waterborne polyurethane-gelatin composite bioactive films for effective UV shielding and inhibition of oil oxidation. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
4
|
(-)-Epigallocatechin Gallate Stability in Ready-To-Drink (RTD) Green Tea Infusions in TiO 2 and Oleic-Acid-Modified TiO 2 Polylactic Acid Film Packaging Stored under Fluorescent Light during Refrigerated Storage at 4 °C. Foods 2021; 10:foods10040723. [PMID: 33805540 PMCID: PMC8066687 DOI: 10.3390/foods10040723] [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: 02/22/2021] [Revised: 03/16/2021] [Accepted: 03/22/2021] [Indexed: 11/17/2022] Open
Abstract
The light-protective effectiveness of titanium dioxide polylactic acid (TiO2 PLA) nanocomposite films (T-PLA) and oleic-acid-modified (OA_TiO2PLA) nanocomposite films was investigated in ready-to-drink (RTD) green tea infusions in oxygen-impermeable glass packaging. The stability of (-)-epigallocatechin gallate (EGCG) was evaluated in RTD green tea infusions in glass packaging covered with PLA (polylactic acid), T-PLA and OT-PLA under fluorescent light during 20 days of storage at 4 °C. Levels of EGCG and color change of RTD green tea infusions were determined. In addition, sensory tests for difference were conducted on green tea infusions in glass packaging without and with complete light protection during 10 days of storage at 4 °C. Of the panelists, 60% noticed sensory differences in the RTD green tea infusion in two different packaging conditions during 10 days of storage under fluorescent light by a triangle test (p < 0.05). During 20 days of storage, levels of EGCG with complete light protection decreased by 10.8% (0.73 mg/mL), and there was a 42.2% loss of EGCG (0.48 mg/mL) in RTD green tea infusions in the glass packaging covered by PLA film. Finally, 3% T-PLA preserved higher levels of EGCG in RTD green tea infusions compared to 1% T-PLA and OT-PLA.
Collapse
|
5
|
Analysis of oxidation products of α-tocopherol in extra virgin olive oil using liquid chromatography–tandem mass spectrometry. Food Chem 2020; 306:125582. [DOI: 10.1016/j.foodchem.2019.125582] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2019] [Revised: 09/18/2019] [Accepted: 09/23/2019] [Indexed: 01/30/2023]
|
6
|
Li X, Yang R, Lv C, Chen L, Zhang L, Ding X, Zhang W, Zhang Q, Hu C, Li P. Effect of Chlorophyll on Lipid Oxidation of Rapeseed Oil. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800078] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Xue Li
- Oil Crops Research Institute, Chinese Academy of Agricultural SciencesWuhan 430062China
- Pharmaceutical College of Hubei University of Science and TechnologyXianning 437100China
| | - Ruinan Yang
- Oil Crops Research Institute, Chinese Academy of Agricultural SciencesWuhan 430062China
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of AgricultureWuhan 430062China
| | - Chunling Lv
- Oil Crops Research Institute, Chinese Academy of Agricultural SciencesWuhan 430062China
- Quality Inspection and Test Center for Oilseed Products, Ministry of AgricultureWuhan 430062China
| | - Lin Chen
- Oil Crops Research Institute, Chinese Academy of Agricultural SciencesWuhan 430062China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of AgricultureWuhan 430062China
| | - Liangxiao Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural SciencesWuhan 430062China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of AgricultureWuhan 430062China
- Hubei Collaborative Innovation Center for Green Transformation of Bio‐ResourcesWuhan 430062China
| | - Xiaoxia Ding
- Oil Crops Research Institute, Chinese Academy of Agricultural SciencesWuhan 430062China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of AgricultureWuhan 430062China
| | - Wen Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural SciencesWuhan 430062China
- Quality Inspection and Test Center for Oilseed Products, Ministry of AgricultureWuhan 430062China
| | - Qi Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural SciencesWuhan 430062China
- Key Laboratory of Detection for Mycotoxins, Ministry of AgricultureWuhan 430062China
- Quality Inspection and Test Center for Oilseed Products, Ministry of AgricultureWuhan 430062China
| | - Chundi Hu
- Pharmaceutical College of Hubei University of Science and TechnologyXianning 437100China
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural SciencesWuhan 430062China
- Laboratory of Risk Assessment for Oilseeds Products (Wuhan), Ministry of AgricultureWuhan 430062China
- Key Laboratory of Detection for Mycotoxins, Ministry of AgricultureWuhan 430062China
- Quality Inspection and Test Center for Oilseed Products, Ministry of AgricultureWuhan 430062China
| |
Collapse
|
7
|
Zaunschirm M, Pignitter M, Kienesberger J, Hernler N, Riegger C, Eggersdorfer M, Somoza V. Contribution of the Ratio of Tocopherol Homologs to the Oxidative Stability of Commercial Vegetable Oils. Molecules 2018; 23:E206. [PMID: 29351234 PMCID: PMC6017329 DOI: 10.3390/molecules23010206] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2017] [Revised: 01/13/2018] [Accepted: 01/15/2018] [Indexed: 12/14/2022] Open
Abstract
The antioxidant activity of tocopherols in vegetable oils was shown to chiefly depend on the amount and the tocopherol homolog present. However, the most effective ratio of tocopherol homologs with regard to the antioxidant capacity has not been elucidated so far. The present study analyzed the effect of different tocopherol concentrations, homologs and ratios of homologs on markers of lipid oxidation in the most commonly consumed vegetable oils (canola, sunflower, soybean oil) stored in a 12 h light/dark cycle at 22 ± 2 °C for 56 days under retail/household conditions. After 56 days of storage, the α-tocopherol-rich canola and sunflower oil showed the strongest rise in lipid peroxides, yielding 25.1 ± 0.03 meq O₂/kg (+25.3-fold) and 24.7 ± 0.05 meq O₂/kg (+25.0-fold), respectively. ESR experiments, excluding effects of the oils' matrices and other minor constituents, confirmed that a food representative tocopherol ratio of (γ + δ)/α = 4.77, as represented in soybean oil, led to a more pronounced delay of lipid oxidation than a lower ratio in canola (1.39) and sunflower oil (0.06). An optimum (γ + δ)/α -tocopherol ratio contributing to the oxidative quality of vegetable oils extending their shelf life has to be investigated.
Collapse
Affiliation(s)
- Mathias Zaunschirm
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
| | - Marc Pignitter
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
| | - Julia Kienesberger
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
| | - Natalie Hernler
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
| | - Christoph Riegger
- Department of Human Nutrition and Health, DSM Nutritional Products Ltd., 4303 Kaiseraugst, Switzerland.
| | - Manfred Eggersdorfer
- Department of Human Nutrition and Health, DSM Nutritional Products Ltd., 4303 Kaiseraugst, Switzerland.
| | - Veronika Somoza
- Department of Physiological Chemistry, Faculty of Chemistry, University of Vienna, 1090 Vienna, Austria.
| |
Collapse
|
8
|
Kiralan M, Kayahan M, Kiralan SS, Ramadan MF. Effect of thermal and photo oxidation on the stability of cold-pressed plum and apricot kernel oils. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-017-2932-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
9
|
Kiralan M, Çalik G, Kiralan S, Ramadan MF. Monitoring stability and volatile oxidation compounds of cold-pressed flax seed, grape seed and black cumin seed oils upon photo-oxidation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9674-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
|