Changes in Physical and Chemical Properties of Thermally and Oxidatively Degraded Sunflower Oil and Palm Fat

Formation of oxidative and cytotoxic products of tocopherols and their adsorption onto the surface of French fries when fried with rapeseed oil

This work examines the impact of frying (180 °C) French fries on the degradation of fatty acids and tocopherols in rapeseed oil, with a particular focus on the formation and adsorption of gamma-tocopheryl quinone on the surface of French fries. Gamma-tocopheryl quinone has a cytotoxic effect, and long-term exposure may alter DNA. It was found that gamma-tocopheryl quinone formed 1.2 times faster than alpha-tocopheryl quinone during pan-frying French fries. Addition of French fries also accelerated the hydrolysis of fatty acids, leading to a 1.3-fold increase in the rate of tocopherol degradation compared to heating pure oil. A new finding of this study is that gamma-tocopheryl quinone is the dominant oxidation product adsorbed onto the surface of French fries during frying, with its content being 1.5 times higher than that of alpha-tocopheryl quinone. The study highlights the need to reconsider using oils rich in gamma-tocopherol for frying to minimise health risks.

Fast visual detection of sunflower oil thermal oxidation using Polyacrylonitrile/Congo red nanofiber mats

Lipid oxidation monitoring is essential for food safety and quality, but traditional techniques are expensive and complicated for daily use. This study developed novel nanofiber mats using solution-blowing spinning technology to visually detect the oxidation of sunflower oil that was heated for six hours at 200 °C. These mats (Mat_1-9) are made from polyacrylonitrile (compatible with the used technique) containing various concentrations of Congo red as pH-sensitive dye (0.0025, 0.005, and 0.01 %) and hydroxylamine hydrochloride (0.125, 0.250, and 0.50 %) that react with volatile oxidation compounds to produce a striking color change. Results indicated an increase in peroxide and acid values after six hours. Mat_9 outperformed Mat_1 with a high color change (27.74 ± 0.2) and a response time of only 5 s, whereas Mat_1 took 65 s and had a far lesser response. These mats enable non-experts and food auditors to quickly assess oil quality while efficiently promoting food safety and consumer health.

Evaluation of physicochemical and phytotoxic properties of WCO-based composites with natural additives

Currently, global consumption of vegetable oils for food purposes exceeds 200 million tons per year. Hazardous waste frying oil has become a fully valuable, environmentally friendly raw material with a wide range of industrial applications. Solid materials based on waste cooking oil (WCO) are becoming increasingly popular due to their easy production technology, availability of raw material, and low cost. Waste cooking oil can be used to produce materials used in the construction industry. In the present study, the manufacturing process of oil composites reinforced with natural additives such as nut shells, pistachios, and shellfish shells was optimized and their physicochemical and phytotoxic properties were determined. The absorbability of the obtained oil composites ranged from 3.1 to 10.3%. The maximum growth inhibition of 82% was recorded for the underground part of Sinapis alba for soil soaked in a solution obtained by leaching oil composites obtained at 185 °C (catalyst: catalyzed oil ratio equal to 0.24). Lowest growth - 63% for Sorghum saccharatum grown on a sponge soaked in a solution obtained by leaching oil composites was obtained at 210 °C (catalyst:catalyzed oil ratio equal to 0.13).

Assessment of the Genotoxic Potential of Repeatedly Heated Cooking Oil In Wistar Rats

Repeated heating of edible oils at high temperatures and its use in cooking food generates polycyclic aromatic hydrocarbons (PAHs) that have carcinogenic potential. The use of repeatedly heated cooking oils (RHCO) is a common practice in India. The present investigation in Wistar rats was done to determine the genotoxic potential of consumption of food cooked in sunflower oil that has been repeatedly heated to boiling. The rats were fed a diet cooked-fried in such oil. The biomarkers of genotoxicity, comet assay, micronucleus test, and chromosomal aberrations in peripheral blood lymphocytes (PBL) of Wistar rats were used. Results of the present investigation reveal that rats fed on food cooked in oil that was 5 times repeatedly boiled induced significant Deoxy ribonucleic acid (DNA) damage in PBL and liver homogenate. Increased frequency of micronuclei and chromosomal aberrations in blood and bone marrow of rats were also observed. A similar observation was found in rats that were fed food cooked in oil that was boiled 3 times. However, the results of genotoxicity in rats that ate food cooked in oil heated only once were not statistically significant in comparison to the control rats that fed on food made in heated oil (not boiled). Intake of food cooked in repeatedly heated oil of different heating grades induced significant genotoxicity in rats evident by increased DNA damage and frequency of micronuclei and chromosomal aberrations. The presence of PAHs in heated oils triggers the generation of free radicals which could be the possible causative factor for the induced genetic damage. This study sheds light on the potential link between dietary habits involving the use of degraded oils and long-term health consequences.

Multiple-heated cooking oil promotes early hepatic and renal senescence in adult male rats: the potential regenerative capacity of oleuropein

For economic purposes, cooking oil is repeatedly heated in food preparation, which imposes serious health threats. This study investigated the detrimental effects of multiple-heated cooking oil (MHO) on hepatic and renal tissues with particular focusing on cellular senescence (CS), and the potential regenerative capacity of oleuropein (OLE). Adult male rats were fed MHO-enriched diet for 8 weeks and OLE (50 mg/kg, PO) was administered daily for the last four weeks. Liver and kidney functions and oxidative stress markers were measured. Cell cycle markers p53, p21, cyclin D, and proliferating cell nuclear antigen (PCNA) were evaluated in hepatic and renal tissues. Tumor necrosis factor-α (TNF-α) and Bax were assessed by immunohistochemistry. General histology and collagen deposition were also examined. MHO disturbed hepatic and renal structures and functions. MHO-fed rats showed increased oxidative stress, TNF-α, Bax, and fibrosis in liver and kidney tissues. MHO also enhanced the renal and hepatic expression of p53, p21, cyclin D and PCNA. On the contrary, OLE mitigated MHO-induced oxidative stress, inflammatory burden, apoptotic and fibrotic changes. OLE also suppressed CS and preserved kidney and liver functions. Collectively, OLE displays marked regenerative capacity against MHO-induced hepatic and renal CS, via its potent antioxidant and anti-inflammatory effects.

Comparison of food intake pattern of diabetic patients and healthy individuals in a sample of Saudi population: a case-control study

BACKGROUND

There has been a significant rise in the number of individuals diagnosed with type 2 diabetes mellitus (T2DM), with the condition reaching epidemic proportions globally. This study examined the dietary pattern of a sample of Saudi Arabian adults with T2DM compared to control non-diabetics.

METHODS

Data from 414 participants, 207 control and 207 T2DM was analyzed. Anthropometric measurements, foods intake such as vegetables, fruits, whole grains, fried foods, sweetened juice, sweets, and pastries consumption as well as physical activity were obtained by an interview-survey.

RESULTS

The consumption of vegetables, green and leafy vegetables, starchy vegetables, fruits, proteins, and milk was significantly higher in the diabetics (p< 0.0001 for all and p<0.01 for starchy vegetables). Of the case group, 79.7% of them consumed whole-wheat bread while 54.6% of them consumed low fat milk (p<0.0001). There was a significant decrease in the percentage of cases who consumed discretionary foods and sweetened juices and soft drinks (24.1%), avoided sweets (75.8%) and pastries (37.1%), (p<0.0001). There were also significant increases in the percentages of participants who use healthy fat (as olive oil) in the case group (78.7%) (p<0.001). There was a significant increase in the percentage of diabetics who followed a diet to lose weight (15%) (p<0.05). The majority of the two study groups were physically inactive (control 95.2% & case 94.2%).

CONCLUSIONS

The results of this study provide insight on that diabetics generally follow a healthy diet, yet their engagement in physical activity may not be optimal.

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

Purpose

This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleogels in this process, we seek to provide insights into using oleogels as an alternative to traditional cooking oils.

Scope

Deep-frying, a widely used cooking method, leads to the retention of large amounts of oil in fried food, which has been associated with health concerns. To address this issue, researchers have investigated various methods to minimize oil absorption during frying. One promising approach is the use of oleogels, which are thermo-reversible, three-dimensional gel networks formed by entrapment of bulk oil with a low concentration (<10% of weight) of solid lipid materials known as oleogelators. This review will focus on the following aspects: a) an overview of deep-fried foods, b) factors influencing oil uptake and underlying mechanisms for oil absorption during deep-frying, c) the characterization and application of different frying oils and their oleogels in deep-fried foods, d) components of the oleogel system for deep-frying, and e) the health impact, oxidative stability, and sensory acceptability of using oleogels in deep-frying.

Key findings

The review highlights the potential of oleogels as a promising alternative frying medium to reduce fat absorption in deep-fried foods. Considering the factors influencing oil uptake during deep-frying, as well as exploring the properties and applications of different frying oils and their oleogels, can result in improved product qualities and heightened consumer acceptance. Moreover, oleogels offer the advantage of lower fat content in fried products, addressing health concerns associated with traditional deep-frying methods. The capacity to enhance the nutritional and energy profile of foods while preserving sensory qualities and oxidative stability positions oleogels as a promising choice for upcoming food processing applications.

Optimization and characterization of biodiesel from waste cooking oil using modified CaO catalyst derived from snail shell

Currently, research has diverted toward generating renewable fuels due to the unreliable supply and rising cost of conventional fuels. Biodiesel is renewable fuel commonly obtainable via a simple process. Biodiesel was produced via the transterification of waste cooking oil (WCO) using heterogeneous catalysts. The aim of this study was to synthesis a ZnO and TiO₂-supported CaO catalyst from a snail shell for the transterification of waste cooking palm oil to produce biodiesel. Sol-gel and wet-impregnated methods were adopted to synthesize ZnO and catalyst, respectively. The physicochemical properties of waste cooking oil and biodiesel were characterized in accordance to AOAC and ASTMD standard methods. The FTIR and XRD analyses were carried out to characterize the biodiesel and the prepared catalysts. The result of this study revealed that CaO catalyst derived from snail shall, resulted to a WCO-derived biodiesel yield of 80%. The CaO catalyst modified with ZnO and TiO₂, further led to an increased biodiesel of 90% and 95%, respectively. The result of this study showed that the optimum conditions associated with highest biodiesel yield over the synthesized catalysts were at 3% catalyst weight, 65 °C, a 6:1 methanol-to-oil ratio and 3-h reaction time. The FTIR spectra also proved successful formation of biodiesel. Biodiesel was successfully synthesized from WCO, and the CaO catalyst synthesized from snail shells and modified with ZnO and TiO₂, showed potential to substitute for costly catalysts derived from chemical reagents for biodiesel production.

Current Trends of Food Analysis, Safety, and Packaging

Food is a basic necessity for life, growth, survival, and maintaining a proper body function. Rising food demand leads both producers and consumers to search for alternative food sources with high nutritional value. However, food products may never be completely safe. The oxidation reaction may alter both the physicochemical and immunological properties of food products. Maillard and caramelization nonenzymatic browning reactions can play a pivotal role in food acceptance through the ways they influence quality factors such as flavor, color, texture, nutritional value, protein functionality, and digestibility. There is a multitude of adulterated foods that portray adverse risks to the human condition. To maintain food safety, the packaging material is used to preserve the quality and freshness of food products. Food safety is jeopardized by plenty of pathogens by the consumption of adulterated food resulting in multiple foodborne illnesses. Though different analytical tools are used in the analysis of food products, yet, adulterated food has repercussions for the community and is a growing issue that adversely impairs human health and well-being. Thus, pathogenic agents' rapid and effective identification is vital for food safety and security to avoid foodborne illness. This review highlights the various analytical techniques used in the analysis of food products, food structure, and quality of food along with chemical reactions in food processing. Moreover, we have also discussed the effect on health due to the consumption of adulterated food and focused on the importance of food safety, including the biodegradable packaging material.

Extraction, Radical Scavenging Activities, and Chemical Composition Identification of Flavonoids from Sunflower (Helianthus annuus L.) Receptacles

This study was focused on extraction, radical scavenging activities, and chemical composition identification of total flavonoids in sunflower (Helianthus annuus L.) receptacles (TFSR). We investigated the optimal extract parameters of TFSR using response surface methodology. The highest yield of TFSR was 1.04% with the ethanol concentration 58%, the material-to-liquid ratio 1:20 (v/w), the extraction time 2.6 h, and the extraction temperature 67 °C. The results of radical scavenging activities showed that ethyl acetate fraction (EAF) was the strongest by using 2-diphenyl-1-picrylhydrazyl (DPPH), 2, 2’-azino-bis (3-ethylbenzo thiazoline-6-sulfonic acid) (ABTS) and iron ion reducing analysis. The EAF had the highest flavonoids contents. Four fractions A, B, C and D were enrichment from EAF by polyamide resin. Fraction B had the highest flavonoids content. Thirteen chemical components of flavonoids in fraction B were first identified by Ultimate 3000 Nano LC System coupled to a Q Exactive HF benchtop Orbitrap mass spectrometer (UHPLC-HRMS/MS). Among of the thirteen chemical components, isoquercetin and daidzein were identified accurately by comparing with standard samples. Radical scavenging analysis showed that isoquercetin and EAF had strong activities. Therefore, sunflower receptacles can be used as a source of natural flavonoids. TFSR as a natural radical scavenger has potential applications in pharmaceutical industry.

Evaluation of the Bioactive Compounds Found in Tomato Seed Oil and Tomato Peels Influenced by Industrial Heat Treatments

The circular economy action plan involves principles related to food waste reduction and integration of recovered nutrients to the market. In this context, the present study aims to highlight the valuable bioactive components found in tomato processing by-products (carotenoids, phenolic compounds and fatty acids) influenced by industrial pre-treatments, particularly cold break (CB) process at 65–75 °C and hot break (HB) process at 85–95 °C. The fatty acid profile of the tomato seed oil was examined by gas chromatography coupled to mass spectrometry (GC-MS), individual carotenoid and phenolic compositions were determined by high performance liquid chromatography (HPLC) and the viscoelastic properties were evaluated by rheological measurements. The physicochemical properties revealed appropriate characteristics of the tomato seed oil to fit the standards of generally accepted edible oils, for both CB and HB derived samples, however, significant qualitative and quantitative differences were detected in their phenolic composition and carotenoids content. Lycopene (37.43 ± 1.01 mg/100 mL) was a major carotenoid in the examined samples, linoleic acid was the main fatty acid (61.73%) detected in the tomato seed oil and syringic acid appeared to be one of two major phenolic acids detected in the samples of CB process. Our findings extend the boundaries of tomato processing industry by validating that tomato seed oil is a bioactive rich edible oil with additional health benefits, which can be integrated in functional food products.