Oxidative Stability of Selected Edible Oils

Stability, chromatic characteristics and chemical changes of sacha inchi (Plukenetia huayllabambana) oil enriched with aguaje oil (Mauritia flexuosa L.f.) rich in carotenoids

Sacha inchi (Plukenetia huayllabambana) oil is a food matrix that contains more than 80 % of polyunsaturated fatty acids, especially linoleic and α-linolenic acids. The objective of this study was to develop blends of sacha inchi oil (P. huayllabambana) enriched with aguaje oil (Mauritia flexuosa L.f.) and evaluate the induction period, total carotenoid content, nutritional quality indices and oxidative stability from the fatty acid composition. The analytical tests were conducted for oil blends that had the following proportions: sacha inchi oil enriched with aguaje oil at 5, 10 and 20 %. The results prove that the enrichment of sacha inchi oil with aguaje oil (SIO-PH-AO) leads to an improvement in oxidative stability and nutritional and physical properties. For example, the oxidative stability index (OSI) varied from 0.87 to 2.53 h. The content of total carotenoids produces an increase from 0.35 to 99.90 mg/kg, while total polyphenols from 47.45 to 126.90 mg GAE/g, and chroma from 39.91 to 69.02 units. Regarding the fatty acid profile, the oxidizability value improves with the addition of aguaje oil. Reduces levels of PUFA, PUFA/SFA, and hypo-and hypercholesterolemic ratio (h/H). Additionally, an increase in SFA and MUFA levels, while the ω6/ω3 ratio remained constant. Finally, it can be noted that the enrichment of sacha inchi oil with aguaje oil (rich in carotenoids) provides better stability and can be used for commercial applications as a mechanism to establish new vegetable oils with better properties.

The Potential of Plum Seed Residue: Unraveling the Effect of Processing on Phytochemical Composition and Bioactive Properties

Bioactive compounds extracted from plum seeds were identified and quantified, aiming to establish how the brandy manufacturing process affects the properties and possible cascade valorization of seed residues. Extraction with n-hexane using Soxhlet has provided oils rich in unsaturated fatty acids (92.24-92.51%), mainly oleic acid (72-75.56%), which is characterized by its heart-healthy properties. The fat extracts also contain tocopherols with antioxidant and anti-inflammatory properties. All the ethanol-water extracts of the defatted seeds contain neochlorogenic acid (90-368 µg·g-1), chlorogenic acid (36.1-117 µg·g-1), and protocatechuate (31.8-100 µg·g-1) that have an impact on bioactive properties such as antimicrobial and antioxidant. Anti-amyloidogenic activity (25 mg·mL-1) was observed in the after both fermentation and distillation extract, which may be related to high levels of caffeic acid (64 ± 10 µg·g-1). The principal component analysis showed that all plum seed oils could have potential applications in the food industry as edible oils or in the cosmetic industry as an active ingredient in anti-aging and anti-stain cosmetics, among others. Furthermore, defatted seeds, after both fermentation and distillation, showed the greatest applicability in the food and nutraceutical industry as a food supplement or as an additive in the design of active packaging.

Chemical-Physical Properties of Red Palm Oils and Their Application in the Manufacture of Aerated Emulsions with Improved Whipping Capabilities

Red palm oil (RPO), which is rich in micronutrients, especially carotenoids, is different from its deodorized counterpart, palm oil. It is considered as one of the most promising food ingredients, owing to its unique compositions and nutritional values, while its usage could be further developed by improving its thermal behaviors. In this article, two typical commercial RPOs, HRPO (H. red palm oil) and NRPO (N. red palm oil), were evaluated by analyzing their fatty acids, triacylglycerols, micronutrients, oxidative stability index (OSI), and solid fat contents (SFCs). Micronutrients, mainly carotenes, tocopherols, polyphenols, and squalene, significantly increased the oxidative stability indices (OSIs) of the RPOs (from 10.02 to 12.06 h), while the OSIs of their micronutrient-free counterparts were only 1.12 to 1.82 h. HRPO exhibited a lower SFC than those of NRPO. RPOs softened at around 10 °C and completely melted near 20 °C. Although the softening problem may limit the usages of RPOs, that problem could be solved by incorporating RPOs with mango kernel fat (MKF). The binary blends containing 40% RPOs and 60% MKF exhibited desirable compatibilities, making that blend suitable for the manufacture of aerated emulsions with improved whipping performance and foam stabilities. The results provide a new application of RPOs and MKF in the manufacture of aerated emulsions with improved nutritional values and desired whipping capabilities.

Valorization of Prunus Seed Oils: Fatty Acids Composition and Oxidative Stability

Prunus fruit seeds are one of the main types of agri-food waste generated worldwide during the processing of fruits to produce jams, juices and preserves. To valorize this by-product, the aim of this work was the nutritional analysis of peach, apricot, plum and cherry seeds using the official AOAC methods, together with the extraction and characterization of the lipid profile of seed oils using GC-FID, as well as the measurement of the antioxidant activity and oxidative stability using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free-radical scavenging method. Chemometric tools were required for data evaluation and the obtained results indicated that the main component of seeds were oils (30-38%, w). All seed oils were rich in oleic (C18:1n9c) and linoleic (C18:2n6c) acids and presented heart-healthy lipid indexes. Oil antioxidant activity was estimated in the range IC50 = 20-35 mg·mL-1, and high oxidative stability was observed for all evaluated oils during 1-22 storage days, with the plum seed oil being the most antioxidant and stable over time. Oxidative stability was also positively correlated with oleic acid content and negatively correlated with linoleic acid content. Therefore, this research showed that the four Prunus seed oils present interesting healthy characteristics for their use and potential application in the cosmetic and nutraceutical industries.

Physicochemical characteristics and shelf-life stability of soya bean oil-based shortening

The use of animal fats as raw material for shortening production has been avoided because of low supply, and religious restrictions of certain beliefs. The use of hydrogenated vegetable oils is also avoided because that may induce cardiovascular diseases. Palm oils and soya bean oil are theoretically potentials to be used as raw materials for shortening manufacturing due to their triacylglycerols composition and these oils can be easily modified to achieve desirable plasticity. In this study, shortening was produced by formulating a blend of palm stearin and soya bean oil in varying proportions. Physicochemical properties, product stability, and sensory acceptability of the processed shortening were determined. Stability tests of the processed shortening were determined for 6 months at two months intervals. The acidity, peroxide value, and free fatty acid values were increased with storage time and storage temperature. The physicochemical properties of the processed shortening samples were within the requirements of the food domain. The samples stored at 37 °C exhibited the highest acid, peroxide, and free fatty acid values throughout storage time. In conclusion, shortening produced from 60% palm stearin (S60) and stored at room temperature has shown a good physicochemical characteristic and is well accepted for different sensory attributes.

Value-added processing of seeds from tomato sauce industry and comparison of extraction solvents on the chemical properties

BACKGROUND

Tomato seed oil (TSO) was obtained using a combined method of pre-keeping in solvent and Soxhlet extraction. A considerable oil yield could not be obtained using samples without drying or grinding, with dried or non-dried seeds, which were not kept in solvent (<2%). For this purpose, oil yield, physicochemical properties, oxidation values, spectrophotometric indices and fatty acid composition of the samples extracted with acetone, ethyl acetate, chloroform and petroleum ether were determined.

RESULTS

Oils obtained by the extraction of petroleum ether (20.36 meq g O₂ kg^-1 ) and ethyl acetate (11.16 meq g O₂ kg^-1 ) were found to have very high peroxide values. Besides, a high-quality edible oil should have an anisidine value (p-AnV) of less than 10. Samples extracted with chloroform alone had a p-AnV of 8.86, while slightly higher values were found for other samples (P < 0.05). Chloroform (20.50) and acetone (23.06) both gave the best results and met the expected value, with total oxidation value below 30. Finally, the highest levels of primary fatty acids observed were linoleic acid (32.77-41.95%), palmitic acid (23.75-32.27%), oleic acid (16.17-24.52%), and stearic acid (7.76-12.82%).

CONCLUSION

This process is applicable to recycling tomato sauce waste and essential oil. The research proved that the seed-drying process and pre-keeping in solvent have an important effect on oil yield, quality and fatty acid composition. © 2023 Society of Chemical Industry.

Application of lime peel oil composite nanoemulsion to prevent toxigenic fungi in nuts

Food byproduct oils may have antimicrobial impacts when used in coating and preservation. Nuts are known to suffer from toxigenic fungi and their related mycotoxins. The present study utilized lime oil emulsion to minimize fungal infection and reduce aflatoxin B1 (AFB1). Besides, it evaluated lime oil's impact on nuts' protection against oxidation and deterioration during storage. Lime oil was extracted using hydrodistillation, and gas chromatography (GC-MS) evaluated volatile constituents. Oil was loaded into a composite emulsion of whey protein, Arabic gum, gelatin, and carboxymethyl cellulose. The antimicrobial and antifungal properties of the nut-coating emulsion were evaluated. A simulated Aspergillus flavus infection experiment evaluated composite resistance for fungal infection and AFB1 production. Oxidation and acidity changes in nuts oil composition were evaluated by proximate analysis, fatty acid composition, and induction period. The oil majority was recorded for terpenes and monoterpenes, including limonene (44.69 ± 2.11%). The emulsion was characterized by zeta potential (-21.16 ± 1.28 mV), stability (99.61 ± 0.02%), and polydispersity index (0.41 ± 0.05). Antimicrobial properties recorded a high antibacterial inhibition zone (up to 28.37 ± 0.11 mm) and anti-mycotoxigenic fungi (up to 37.61 ± 0.24 mm). For the simulated experiment, fungal growth reduction ranged between 78.02% for filmed-peanut and 84.5% for filmed-almond, while AFB1 was not detected in filmed hazelnut and almond. During the one-year storage of samples, there was a slight change in nut oil composition and oxidation progress in filmed nuts, while there was a significant change in non-filmed nuts. The result recommended lime-composite as an edible nut coating that prevents aflatoxigenic contamination, oxidation changes, and improved shelf life.

Valorization of Soybean Residue (Okara) by Supercritical Carbon Dioxide Extraction: Compositional, Physicochemical, and Functional Properties of Oil and Defatted Powder

In the context of food waste valorization, the purpose of this study is to demonstrate the complete valorization of soybean residue (okara) through supercritical carbon dioxide extraction (SCE). Okara oil (OKO) was separated from full-fat powder (FFP) using SCE with and without ethanol (EtOH) as a cosolvent. The kinetics of extraction, chemical composition, and physicochemical, functional, and health-promoting properties of OKO and defatted powder (DFP) were determined. The process yielded 18.5% oil after 450 min. The soluble dietary fiber and protein of the DFP increased significantly; its water and oil absorption capacities increased despite the decrease in swelling capacity corresponding to particle size reduction. The OKO was rich in linoleic and oleic acids, with a ratio of ω6-to-ω3 fatty acids = 9.53, and EtOH increased its phenolic content (0.45 mg GAE/g), aglycone content (239.6 μg/g), and antioxidant capacity (0.195 mg TE/g). The DFP paste showed gel-like consistency and shear-thinning flow behavior, whereas the OKO showed characteristic transition of the product and affected lubrication at contact zones. Both fractions showed potential as food ingredients based on their nutritional and functional properties, as well as the capability of modifying the microstructure of a model food system.

Investigation of oxidative characteristics, fatty acid composition and bioactive compounds content in cold pressed oils of sunflower grown in Serbia and Argentina

Background

In this work, the chemical composition analysis was performed for cold pressed oils obtained from the 15 sunflower hybrids grown in Serbia and Argentina, as well as the determination of their oxidative quality. The fatty acid composition and bioactive compounds including total tocopherols, phenols, carotenoids, and chlorophyll contents were investigated. The oxidation products were monitored through the peroxide value (PV), anisidine value (AnV), conjugated dienes (CD) and conjugated trienes (CT) content, and total oxidation index (TOTOX) under accelerated oxidation conditions by the oven method.

Results

Linoleic acid was the most abundant fatty acid in investigated oil samples, followed by oleic and palmitic acids. The mean contents of total tocopherols, phenols, carotenoids, and chlorophyll were 518.24, 9.42, 7.54 and 0.99 mg/kg, respectively. In order to obtain an overview of sample variations according to the tested parameters Principal Component Analysis (PCA) was applied.

Conclusion

PCA indicated that phenols, chlorophyll, linoleic and oleic acid were the most effective variables for the differentiation of sunflower hybrids grown in Serbia and Argentina. Furthermore, based on the fatty acid composition and bioactive compounds content in the oils, a new Artificial Neural Network (ANN) model was developed to predict the oxidative stability parameters of cold pressed sunflower oil.

Investigation of oxidative characteristics, fatty acid composition and bioactive compounds content in cold pressed oils of sunflower grown in Serbia and Argentina

BACKGROUND

In this work, the chemical composition analysis was performed for cold pressed oils obtained from the 15 sunflower hybrids grown in Serbia and Argentina, as well as the determination of their oxidative quality. The fatty acid composition and bioactive compounds including total tocopherols, phenols, carotenoids, and chlorophyll contents were investigated. The oxidation products were monitored through the peroxide value (PV), anisidine value (AnV), conjugated dienes (CD) and conjugated trienes (CT) content, and total oxidation index (TOTOX) under accelerated oxidation conditions by the oven method.

RESULTS

Linoleic acid was the most abundant fatty acid in investigated oil samples, followed by oleic and palmitic acids. The mean contents of total tocopherols, phenols, carotenoids, and chlorophyll were 518.24, 9.42, 7.54 and 0.99 mg/kg, respectively. In order to obtain an overview of sample variations according to the tested parameters Principal Component Analysis (PCA) was applied.

CONCLUSION

PCA indicated that phenols, chlorophyll, linoleic and oleic acid were the most effective variables for the differentiation of sunflower hybrids grown in Serbia and Argentina. Furthermore, based on the fatty acid composition and bioactive compounds content in the oils, a new Artificial Neural Network (ANN) model was developed to predict the oxidative stability parameters of cold pressed sunflower oil.

Rice lipases: a conundrum in rice bran stabilization: a review on their impact and biotechnological interventions

Rice is a primary food and is one of the most important constituents of diets all around the world. Rice bran is a valuable component of rice, containing many oil-soluble vitamins, minerals, and oil. It is known for its ability to improve the economic value of rice. Further, it contains substantial quantities of minerals like potassium, calcium, magnesium, iron and antioxidants like tocopherols, tocotrienols, and γ-oryzanol, indicating that rice bran can be utilized effectively against several life-threatening disorders. It is difficult to fully utilize the necessary nutrients due to the presence of lipases in rice bran. These lipases break down lipids, specifically Triacylglycerol, into free fatty acids and glycerol. This review discusses physicochemical properties, mechanism of action, distribution, and activity of lipases in various components of rice seeds. The phylogenetic and gene expression analysis helped to understand the differential expression pattern of lipase genes at different growth phases of rice plant. Further, this review discusses various genetic and biotechnological approaches to decrease lipase activity in rice and other plants, which could potentially prevent the degradation of bran oil. The goal is to establish whether lipases are a major contributor to this issue and to develop rice varieties with improved bran stability. This information sets the stage for upcoming molecular research in this area.

Supplementary Information

The online version contains supplementary material available at 10.1007/s12298-023-01343-3.

Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions

The oxidative stability and genotoxicity of coconut, rapeseed and grape seed oils were evaluated. Samples were submitted to different treatments: 10 days at 65 °C, 20 days at 65 °C (accelerated storage) and 90 min at 180 °C. Peroxide values and thiobarbituric acid reactive substances values were altered as a function of storage time, but their greatest changes were recorded in samples subjected to 180 °C. Fatty acid profiles did not show significant changes from the nutritional point of view. Volatile compounds showed the highest increases at 180 °C for 90 min (18, 30 and 35 fold the amount in unheated samples in rapeseed, grape seed and coconut oils, respectively), particularly due to the increment in aldehydes. This family accounted for 60, 82 and 90% of the total area in coconut, rapeseed and grapeseed oil, respectively, with cooking. Mutagenicity was not detected in any case in a miniaturized version of the Ames test using TA97a and TA98 Salmonella typhimurium strains. Despite the increment in the presence of lipid oxidation compounds in the three oils, they were not compromised from the safety perspective.

Phytochemical characterization of oil and protein fractions isolated from Japanese quince (Chaenomeles japonica) wine by-product

The wine industry generates large quantities of by-products each year. Therefore, this work aimed to isolate and evaluate the oil and protein fractions of Japanese quince (Chaenomeles japonica, JQ) press residue, offering a partial utilization of valuable bioactive compounds of wine industry by-products. To study the JQ oil extract yield, composition and oxidation stability, we modified the co-solvent composition during the supercritical CO₂ (SC-CO₂) extraction of oil by adding different ethanol content. The remaining defatted material was used for the isolation of proteins. The SC-CO₂ extraction yielded oil rich in polyunsaturated fatty acids, tocopherols, and phytosterols. The use of ethanol as a co-solvent increased the oil yield but did not enhance its oxidative stability or content of antioxidants. We recovered protein isolate after removing tannins with 70% ethanol extraction in the next step. The JQ protein isolate contained all essential amino acids. In addition to its balanced amino acid composition, the protein isolate exhibited excellent emulsifying properties highlighting its potential as a food additive. In conclusion, JQ wine by-products can be utilized for the extraction of oil and protein fractions which can be used in food or cosmetic product formulation.

Multi-residue analysis of certain lanolin nipple care products for trace contaminants

BACKGROUND

Topical lanolin is commonly used on nipples to aid breastfeeding success. The raw material undergoes refinement to remove contaminants such as pesticides, which may accumulate from exogenous environmental sources. The level of refinement influences final lanolin purity. For use in nipple creams, a lanolin which complies with a published monograph (either USP or Ph. Eur.) is desirable to ensure a non-toxic product with neutral taste and smell, and low allergenicity.

METHODS

The aim of this study was to determine the residual trace pesticide levels and quantify the Free Lanolin Alcohols (FLA) levels in two commercially available lanolin products (HPA LANOLIN (Lansinoh Laboratories Inc.); PURELAN (Medela AG)) and two lanolin ingredients (PHARMALAN PH EU-SO-(RB) and CORONA-8 SO-(RB) (Croda, Goole, UK)) using established validated methods. Test samples were subjected to Gas-Chromatographic and Liquid-Chromatographic analysis to quantify and identify a panel of 178 pesticide residues. FLA levels and the presence of oxidative metabolites were also determined.

RESULTS

The purity of the lanolin ingredients was consistent with expectations based on their level of refinement; lanolin in compliance with the Ph. Eur. monograph demonstrated the highest level of purity. Differences were seen between the lanolin nipple creams tested, in terms of FLA levels and pesticide residue levels. Specifically, the HPA LANOLIN contained an extremely low level of FLA (0.61%), which was fourfold less than in the PURELAN (2.76%). Additionally, the HPA LANOLIN did not contain any detectable pesticide residues. The PURELAN was found to contain a number of pesticide residues, however the detected levels were low and within the permitted limits and so despite their presence, the PURELAN was still compliant with the relevant monographs.

CONCLUSIONS

This data reinforces that the purity of monograph compliant Lanolin makes it suitable for use on the nipples of breastfeeding mothers. A higher level of refinement leads to a reduction in pesticide contaminants also reduces FLA levels in the final material, minimizing the risk of allergenicity.

Exploiting the Complementary Potential of Rice Bran Oil as a Low-Cost Raw Material for Bioenergy Production

Rice is one of the most consumed cereals in the world. From rice processing, rice bran is obtained, and only a part of this by-product is effectively used. Rice bran oil can be obtained and used as an alternative feedstock for biodiesel production, although few studies exist to support its exploitation. In addition, pretreatment is required to reduce its acidity and allow for its integration in the conventional industrial process. This work evaluated two pretreatment processes aiming to reduce the free fatty acid (FFA) content of rice bran oil by employing an acid-catalyzed process and a biocatalyzed process. The results allowed us to assess the efficiency and effectiveness of both pretreatments. For that purpose, acid (45, 55 and 65 °C, using H2SO4 concentrations of 2 wt.% or 4 wt.% and a methanol:oil molar ratio of 9:1) and enzymatic FFA conversion (35 °C using a 6:1 methanol:oil molar ratio and 5 wt.% of Thermomyces lanuginosus) were evaluated using rice bran oil with an acid value around 47 mg KOH.g−1, and the reaction kinetics were assessed. Acid esterification enabled a 92% acidity reduction (65 °C, 4 wt.% of catalyst) after 8 h, with the final product presenting an acid value of 3.7 mg KOH.g−1 and a biodiesel purity of 42 wt.%. The enzymatic process allowed an acidity reduction of 82%, resulting in a product with an acid value of 7.0 mg KOH.g−1; however, after 24 h, the biodiesel purity was 87 wt.% (almost a two-fold increase compared to that obtained in the homogeneous process), revealing the conversion of both free fatty acids and glycerides. The study of the reaction kinetics of the homogeneous (acid) esterification showed that, for temperatures > 45 °C, the constant rate increased with temperature. A higher constant rate was obtained for the temperature of 55 °C using 4 wt.% of catalyst (k′ = 0.13 min−1). For the heterogeneous (enzymatic) esterification, the constant rate obtained was lower (k′ = 0.028 min−1), as expected. The study revealed the technical viability of the esterification pretreatment of rice bran oil and the important parameters concerning the performance of the pretreatment solutions. Finally, the enzymatic process should be further explored, aiming to develop more ecofriendly processes (water and energy savings) to produce biodiesel from oils with a high acidity (low-cost raw materials).

The degradation and toxicity of commercially traded vegetable oils following spills in aquatic environment

The production of commodity and specialty vegetable oils is increasing every year to fulfill the ever-increasing demand where the trading of oils occurs primarily via sea shipping. Spills of vegetable oil into the aquatic environment may result in detrimental effects on aquatic ecosystems. Environmental degradation of vegetable oil spills occurs mainly via microbial activity, chemical oxidation, wave and wind actions. However, the polymerization of oils can hinder their ability to naturally degrade. Thus, human intervention in the form of both short- and long-term remediation, is desirable to reduce the effects of vegetable oil spills on aquatic ecosystems. Studies have been conducted to determine how the type and concentration of the vegetable oil contamination influence its toxicity on various organisms. Some studies show that the effect of vegetable oil spills is found to be relatively short-lived and to a certain extent increase the survivability of certain organisms. However, the integrated effect of vegetable oil spills on aquatic organisms and their environment is still being researched. This review summarizes the existing knowledge on the reported occurrences of vegetable oil spills, their degradation, and their toxicity towards the surrounding aquatic environment which would be helpful in the knowledge transfer of remediation of vegetable oils.

An Overview on the Use of Extracts from Medicinal and Aromatic Plants to Improve Nutritional Value and Oxidative Stability of Vegetable Oils

Oil oxidation is the main factor limiting vegetable oils' quality during storage, as it leads to the deterioration of oil's nutritional quality and gives rise to disagreeable flavors. These changes make fat-containing foods less acceptable to consumers. To deal with this problem and to meet consumer demand for natural foods, vegetable oil fabricators and the food industry are looking for alternatives to synthetic antioxidants to protect oils from oxidation. In this context, natural antioxidant compounds extracted from different parts (leaves, roots, flowers, and seeds) of medicinal and aromatic plants (MAPs) could be used as a promising and sustainable solution to protect consumers' health. The objective of this review was to compile published literature regarding the extraction of bioactive compounds from MAPs as well as different methods of vegetable oils enrichment. In fact, this review uses a multidisciplinary approach and offers an updated overview of the technological, sustainability, chemical and safety aspects related to the protection of oils.

Universal and Stable Slippery Coatings: Chemical Combination Induced Adhesive-Lubricant Cooperation

Liquid lubricant of low affinity makes slippery coatings widely used in lubricating, anti-biofouling, anti-icing, fluid guiding, and drag reduction. Two critical challenges, however, remain in the practical application of slippery coatings consisting of liquid lubricants: (1) universality regardless of roughness and chemical composition of substrates, (2) stability of surface lubricity against evaporation. Herein, a chemical method is reported to create a universal and stable slippery lubricant-adhesive cooperated coating (SLACC) through acid catalyzed dehydration reaction between the phenolic hydroxyl of polydopamine (PDA), with universal (for challenge-1) and strong (for challenge-2) adhesion properties, and liquid-like polydimethylsiloxane (PDMS), with lubricant properties. Through overlying PDMS on PDA, a spatial gradient interpenetration of chemical combined PDA and PDMS leaving lubricant PDMS at the outermost of coating is achieved. This structure contributes to the following performances of SLACC: nearly universality suitable for 100 different abiotic or biotic substrates and stability sustainable for long-term usages, UV radiating, refrigerating, hot air drying, freeze drying, knife scratch and abrasion. This proposed strategy is envisioned anti-fouling from plane to tube and exhibits drag reduction in confined space.

Emulgels Containing Perilla frutescens Seed Oil, Moringa oleifera Seed Oil, and Mixed Seed Oil: Microemulsion and Safety Assessment

P. frutescens seed oil and M. oleifera seed oil consist of fatty acids and sterols that are beneficial for skin. Mixing of these oils at 1:1 ratio has shown to increase antioxidant activity of oils. This study aims to formulate emulgels containing microemulsions of P. frutescens seed oil, M. oleifera seed oil, and mixed P. frutescens and M. oleifera seed oils. The chemical constituents of P. frutescens seed oil, M. oleifera seed oil, and mixed seed oil are analyzed by gas chromatography/mass spectrometry (GC/MS). The microemulsions are formulated by a phase titration method and characterized for the droplet size, polydispersity index, and zeta potential value using a dynamic light scattering technique. The physical and chemical stability of the microemulsions are investigated using a rheometer and UV-Visible spectrophotometer, respectively. The safety of microemulsion is evaluated on PBMC and human subjects. Emulgels containing three different types of microemulsion are formulated. The results show that P. frutescens seed oil is mainly composed of alpha-linolenic acid, linoleic acid, and oleic acid, whereas M. oleifera seed oil contains a high proportion of oleic acid. Mixed seed oil contains a comparable amount of alpha-linolenic acid and oleic acid. All types of oils are composed of β-sitosterol as the major plant sterol. Microemulsions of all types of oils are successfully prepared by using Tween 80 as a surfactant due to the largest transparent region of pseudoternary phase diagram. The size, polydispersity index, and zeta potential values of all types of microemulsion are in the acceptable range upon storage at 30 °C for 1 month. Microemulsions exhibit pseudoplastic flow behavior. The percent of remaining oils in all types of microemulsion is more than 90% after storage at 30 °C for 1 month. Emulgels containing three types of microemulsions exhibit good characteristics and no change in viscosity after storage at 4, 30, and 45 °C for 1 month. The safety results reveal that three types of microemulsion do not induce cytotoxicity to PBMC nor induce skin irritation and allergic reactions. Emulgels containing microemulsions developed in this study can be used to safely deliver P. frutescens seed oil, M. oleifera seed oil, and mixed seed oil to human skin.

Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity

The sinami palm (Oenocarpus mapora H. Karst) is a plant from the South American Amazonia that has great potential for industrial applications in the development of functional foods, nutraceuticals and cosmeceuticals. In this manuscript, the physicochemical properties, total polyphenol content and antioxidant activity of sinami oil that was obtained using four extraction systems, namely expeller press extraction (EPE), cold press extraction (CPE), ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), were studied and compared. The oxidative stability (OSI) was statistically non-significant in EPE and SFE. The chromatic properties (CIELab) were influenced by the extraction methods and SFE presented high values of L* and a lower content of plant pigments. Ultrasound-assisted extraction showed a higher content of polyphenols and higher antioxidant activity. Different analyses for the evaluation of the physicochemical properties, the content of total polyphenols and antioxidant activity were used to classify sinami oil according to chemometrics using principal component analysis (PCA). For example, the sinami oil that was obtained using each extraction method was in a different part of the plot. In summary, sinami oil is an excellent resource for plant pigments. Additionally, the information that was obtained on the quality parameters in this study provided a good foundation for further studies on the characterization of major and minor compounds.

Effects of Extraction Processes on the Oxidative Stability, Bioactive Phytochemicals, and Antioxidant Activity of Crude Rice Bran Oil

This research investigates the effects of different extraction processes on the oil extractability, oxidative stability, bioactive compounds, and antioxidant activity of crude rice bran oil (CRBO). The experimental extraction processes include hexane extraction (HE), cold press extraction (CE), thermally pretreated cold press extraction (CCE), and ultrasound-pretreated cold press extraction (UCE). The results show that thermal cooking and ultrasound pretreatment significantly improve the oil extractability of the cold press extraction process. The oil yields of CE, CCE, and UCE were 14.27, 17.31, and 16.68 g oil/100 g rice bran, respectively. The oxidative stability of CE and CCE oils was higher than HE and UCE oils, as evidenced by the synchrotron-radiation-based Fourier transform infrared (SR-FTIR) absorption peak. The ρ-anisidine values of HE, CE, CCE, and UCE were 0.30, 0.20, 0.91, and 0.31, respectively. Meanwhile, ultrasound pretreatment significantly reduced the bioactive compounds and chemical antioxidant activity of UCE oil. The CE, CCE, and UCE oils (0.1% oil concentration) exhibited higher inhibitory effects against hydrogen-peroxide-induced cellular oxidative stress, compared to HE oil (0.39% oil concentration). Essentially, CCE is operationally and environmentally suitable for improving the oil yield, oxidative stability, bioactive compounds, and antioxidant activities of CRBO.

Physicochemical, Antioxidant and Anticancer Characteristics of Seed Oil from Three Chenopodium quinoa Genotypes

Chenopodium quinoa Willd. is recognized to be an excellent nutrient with high nutritional content. However, few genotypes of quinoa were analyzed, so we found a knowledge gap in the comparison of quinoa seeds of different genotypes. This study aims to compare the physicochemical, antioxidant, and anticancer properties of seed oil from three C. quinoa genotypes. Seeds of three genotypes (white, red, and black) were extracted with hexane and compared in this study. The oil yields of these quinoa seeds were 5.68–6.19% which contained predominantly polyunsaturated fatty acids (82.78–85.52%). The total tocopherol content ranged from 117.29 to 156.67 mg/kg and mainly consisted of γ-tocopherol. Total phytosterols in the three oils ranged from 9.4 to 12.2 g/kg. Black quinoa seed oil had the highest phytosterols followed by red and white quinoas. The chemical profile of quinoa seed oils paralleled by their antioxidant and anticancer activities in vitro was positively correlated with the seed coat color. Black quinoa seed oil had the best antioxidant and anti-proliferation effect on HCT 116 cells by the induction of apoptosis in a dose-dependent manner, which may play more significant roles in the chemoprevention of cancer and other diseases related to oxidative stress as a source of functional foods.

Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids

The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is a report on the characteristics of the new oil blends with a nutritious ω6/ω3 fatty acid ratio (5:1), as well as the heat treatment effect on the nutritional value and stability of the oils. Prepared oil blends were heated at 170 and 200 °C. The fatty acid composition and the changes in tocochromanols content during heating were analyzed, as well as the formation process of polar compounds and triacylglycerol polymers. During heating the highest loss of tocochromanols was characteristic of α-tocopherol and α-tocotrienol. The total content of tocopherols after heating was reduced to 1–6% of the original content in the unheated oil blends. The exception was the blend of oil with wheat germ oil, in which a high content of all tocopherols was observed in unheated and heated samples. The content of the polar fraction during heating increased on average 1.9 and 3.1 times in the samples heated at 170 and 200 °C, respectively, compared to the unheated oils. The level of the polar fraction was related to the high content of tocopherols or the presence of tocopherols and tocotrienols in the heated sample. The polymerization of triacylglycerols led mainly to the formation of triacylglycerol dimers. Trimers were observed in a small number of heated samples, especially those heated at 200 °C. Regardless of the changes in heated oils, none of the prepared blends exceeded the limit of the polar fraction content, maintaining the programmed ratio of ω6 to ω3 acids. The principal component analysis (PCA) used to define the clusters showed a large variety of unheated and heated samples. An outlier in all clusters was a blend of oil with wheat germ oil. In these samples, the degradation of tocopherols molecules and the increase of triacylglycerol polymers and the polar fraction content were the slowest.

The effect of roasting, storage temperature, and ethanoic basil ( Ocimum basilicum L.) extract on the oxidative stability of crude sesame ( Sesamum indicum L.) oil

Sesame (Sesamum indicum L.) is an annual oilseed crop that is widely used for crude sesame oil (CSO) extraction. CSO is unrefined, thus, may impact the storage stability due to the uncontrolled processing and handling conditions, and absence of preservatives. The purpose of this study intends to analyze the fatty acid profile and oxidative stability of CSO. In a complete randomized (2*2*2) factorial design, clean sesame seeds (3.92% moisture content) were used for oil extraction with/without roasting treatment (200°C). The fatty acid profile and oxidative value of the CSO were analyzed. The roasted sesame seed oil extraction yield was higher (50.9%) and composed of 83.15% unsaturated fatty acids with an omega‐6 to omega‐3 ratio of 95.3. The ratio of polyunsaturated fatty acids (PUFAs) to saturated fatty acids (SFAs) was 2.9, while the moisture content of the CSO was 0.37%, exceeding the tolerable limit. The predominant fatty acids of CSO include palmitic, stearic, oleic, and linoleic acids. Elevated thermal condition during processing and handling speeding up oxidation exceeded the tolerable limit after 25 days of storage, while the ethanoic basil extract was found to inhibit oxidation in the range of 16.38%–90% (p‐value < .05). The peroxide value (PV), para‐anisidine value (p‐AV), and total oxidation (TOTOX) value of CSO with 50 ppm (parts per million) basil extract were detected within the range of 0.29–3.92, 0.75–2.59, and 1.57–8.6 milliequivalents (meq) O₂/kg oil, respectively, below the tolerable limit. Nevertheless, basil extract's antioxidant property was declined during prolonged storage, in particular, at elevated temperature. The use of organic extracts of locally available sweet basil herb is capable of mitigating oxidation and substituting inorganic antioxidant for a healthier diet.

Oxidizability of Oils Recovered from Olive Seeds by Isothermal Calorimetry

This work aims to apply isothermal calorimetry for the determination of the oxidative stability of bulk oils by deriving kinetic and thermodynamic parameters. The method consists of measuring the heat flow produced during the oxidation of the oils in the presence of oxygen. To this purpose, an oil was recovered from olive seeds, the solid waste derived from the transformation of olives, by using two different technologies: supercritical carbon dioxide and mechanical press. The oxidative stability of both extracted oils was then compared with commercial sunflower, soybean, corn, and rice oils. The kinetic and thermodynamic parameters, obtained from the analysis of isothermal calorimetry traces at 60 °C, allowed the calculation of the oxidizability index obtaining the following ranking: olive seeds by supercritical carbon dioxide (3.55 ± 0.4 × 10−3 (s/M)0.5) > sunflower (3.42 ± 0.8 × 10−3 (s/M)0.5) > olive seeds by mechanical press (3.07 ± 0.3 × 10−3 (s/M)0.5) > soybean (2.44 ± 0.6 × 10−3 (s/M)0.5) > corn (1.11 ± 0.4 × 10−3 (s/M)0.5) > rice oils (0.98 ± 0.4 × 10−3 (s/M)0.5). The results were then supported with the analysis of total phenolic content, antioxidant activity, fatty acid profile, and peroxide values. Overall, the findings of the present study support the use of isothermal calorimetry as a direct and non-invasive technique for determining the oxidizability of bulk oils.

Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds

Rice bran oil (RBO) is a valuable ingredient extracted from rice bran (RB), a side stream of polishing rice grain in the milling process. RBO is rich in bioactive ingredients with potential health benefits, such as gamma-oryzanol (GO) and gamma-aminobutyric acid (GABA). Despite its benefits, the quality of RBO depends on the degree of stabilisation of the RB, which is easily affected by lipase enzymes, and thus needs an effective treatment prior to RBO production. To assess the potential of the microwave-assisted method for RB stabilisation and RBO extraction, three Carolino rice varieties (Ariete, Teti, Luna) were tested. The effect of RB stabilisation was evaluated via acid value, water absorption, and GO and GABA levels. The RBO yield was optimised by solvent, temperature, and solvent-to-sample ratio, and the GO and fatty acid levels were determined. The RB stabilisation for the Luna variety did not affect the GO and GABA; for the Ariete and Teti varieties, the GO decreased by 34.4% and 24.2%, and the GABA increased by 26.5% and 47.0%, respectively. The GO levels in RBO samples were not affected by RB stabilisation. The RBO nutritional value was confirmed by the suitable ratio (>2) between polyunsaturated (PUFA) and saturated fatty acids (SFA), with the Teti variety presenting the highest ratio.

Loss in the Intrinsic Quality and the Antioxidant Activity of Sunflower (Helianthus annuus L.) Oil during an Industrial Refining Process

Minor compounds in vegetable oils are of health interest due to their powerful biological antioxidant properties. In order to extend the shelf life of sunflower oil, it is generally subjected to a refining process that can affect these desirable compounds. The main purpose of this study was to determine the effect of this chemical/physical refining process on selected minor components of sunflower oil in order to establish the nutritional quality and health properties of the oil. The oxidative stability, contents of fatty acids, tocopherols, phytosterols, reducing capacity, β-carotene, chlorophyll, and squalene were studied during six refining steps. Quantitative data showed the evolution of oil quality according to its degree of refinement. The results showed a significant decrease for all of the minor compounds analyzed, with losses in carotenoids of 98.6%, 8.5% in tocopherols, 19.5% in phytosterols and 45.0% in squalene. The highest reductions were recorded for the compounds that alter the most the visual aspects of the oil (waxes, carotenoids and chlorophylls) whereas reduction was limited for the compounds with no impact on the organoleptic quality. The losses in the compounds of health interest should be minimized by improving the refining processes and/or having a greater content of those molecules in crude oil by breeding new performing varieties.

Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.

Phytochemical content and potential health applications of pecan [Carya illinoinensis (Wangenh) K. Koch] nutshell

BACKGROUND

The pecan nutshell contains phytochemicals with various biological activities that are potentially useful in the prevention or treatment of diseases such as cancer, diabetes, and metabolic imbalances associated with heart diseases.

OBJECTIVE

To update this topic by means of a literature review and include those that contribute to the knowledge of the chemical composition and biological activities of pecan nutshell, particularly of those related to the therapeutic potential against some chronic degenerative diseases associated with oxidative stress.

METHOD

Exhaustive and detailed review of the existing literature using electronic databases.

CONCLUSION

The pecan nutshell is a promising natural product with pharmaceutical uses in various diseases. However, additional research related to the assessment of efficient extraction methods and characterization, particularly the evaluation of the mechanisms of action in new in vivo models, is necessary to confirm these findings and development of new drugs with therapeutic use.

Overcoming hydrolytic degradation challenges in topical delivery: non-aqueous nano-emulsions

INTRODUCTION

Non-aqueous nano-emulsions (NANEs) are colloidal lipid-based dispersions with nano-sized droplets formed by mixing two immiscible phases, none of which happens to be an aqueous phase. Their ability to incorporate water and oxygen sensitive drugs without any susceptibility to degradation makes them the optimum dosage form for such candidates. In NANEs, polar liquids or polyols replace the aqueous phase while surfactants remain same as used in conventional emulsions. They are a part of the nano-emulsion family albeit with substantial difference in composition and application.

AREAS COVERED

The present review provides a brief insight into the strategies of loading water-sensitive drugs into NANEs. Further advancement in these anhydrous systems with the use of solid particulate surfactants in the form of Pickering emulsions is also discussed.

EXPERT OPINION

NANEs offer a unique platform for delivering water-sensitive drugs by loading them in anhydrous formulation. The biggest advantage of NANEs vis-à-vis the other nano-cargos is that they can also be prepared without using equipment-intensive techniques. However, the use of NANEs in drug delivery is quite limited. Looking at the small number of studies available in this direction, a need for further research in this field is required to explore this delivery system further.

Lipid Fraction Properties of Homemade Raw Cat Foods and Selected Commercial Cat Foods

The purpose of the present study was to characterize lipid fraction extracted from five self-prepared and seven commercial cat foods using gas chromatography (GC) and pressurized differential scanning calorimetry (PDSC) techniques. Self-prepared food recipes were composed using BARFny kalkulator, software dedicated for balancing cat diets, and prepared on the basis of fresh raw meat and offal. Extracted fat fractions were compared qualitatively and quantitatively with literature data for the fat of whole prey items to check the main assumptions of the software used. The fatty acid (FA) composition and distribution were determined using GC. The PDSC method was used for the determination of the oxidative stability of extracted fats. The obtained results indicate that self-prepared cat foods contained a high level of essential fatty acids (EFA) but low oxidative stability, especially for those with significant amounts of polyunsaturated FA. The FA profile and oxidative stability were examined for four dry and three wet commercial cat foods. It was found that their omega-6 to omega-3 ratio was beneficial reaching 5.3:1 to 10.1:1, despite the low amount of EFA. The longer induction time was determined for fats extracted from commercial cat foods than for self-prepared ones, which indicate their higher oxidative stability.

Preliminary Evaluation of Supercritical Carbon Dioxide Extracted Dabai Pulp Oleoresin as a New Alternative Fat

There has been growing interest among food scientists in producing a toxin-free fat as an end product with varying physical or nutritional properties of interest to the food industry. Oleoresin is a rich source of bioactive compounds which consumers can easily add to a large variety of food. Dabai (Canarium odontophyllum) pulp oleoresin (DPL) was extracted using supercritical carbon dioxide (SC-CO₂) extraction, a green extraction technology. This study investigates the quality of SC-CO₂ extracted DPL in discovering its potential as a new alternative fat. The extraction experiment was carried out at a pressure of 40 MPa and a temperature of 40 °C. DPL is a saturated fatty acid (SFA)-rich fat due to its high SFA composition (47.72 ± 0.01%). In addition, the low content of peroxide value (PV) (5.60 ± 0.09 mEq/kg) and free fatty acids (FFA) (3.40 ± 0.03%) indicate the quality and stability of DPL for various applications besides food consumption. DPL also has a low slip melting point (SMP) (20.20 ± 0.03 °C), and HPLC-FID revealed that DPL contained 0.13 ± 0.02 mg/100 g of vitamin E (α-tocopherol), indicating its potential application as a solid fat with a bioactive compound. This present work demonstrates the possible prospect of DPL in the formulation of end products for food industries.

Differential effects of dietary cholesterol and triglycerides on the lipid homeostasis in Meibomian glands

Exocrine Meibomian glands (MG) play a central role in the ocular surface physiology by producing meibum - a lipid secretion composed of cholesteryl esters (CE), cholesterol (Chl), triacylgycerols (TAG), waxes and other types of lipids. MG were previously shown to synthesize Meibomian lipids (ML) in situ via a complex array of reactions termed meibogenesis. However, questions remain about the role of dietary lipids in meibogenesis. To establish if dietary Chl (DC) and TAG (DT) can participate in meibogenesis, we studied mice whose diet was supplemented with trace amounts of deuterated Chl (2H-Chl) and 13C-labeled triolein (13C-TO), and the products of their biosynthetic transformations were analyzed using LC/MS. We demonstrated that 2H-Chl, but not 13C-TO, could be directly incorporated into meibum. Furthermore, 2H-Chl was esterified into MG-specific ultra long 2H-CE, which were vastly different from plasma CE and 2H-CE. The measured 2H-Chl/Chl and 2H-CE/CE ratios in meibum increased in a time-dependent manner reaching ∼5% and ∼1.2 %, respectively. The 2H-Chl/2H-CE ratio was about 3.5x higher than that for endogenous unlabeled Chl and CE, indicating accumulation of 2H-Chl in meibum. The elongation pattern of Meibomian 2H-CE closely replicated that of unlabeled CE. On the other hand, 13C-TO was not detected in any of the ML samples as an intact lipid or its metabolized/hydrolyzed products. We conclude that DC can be directly esterified into MG-specific CE, while DT undergo extensive catabolic transformations before reaching MG. These findings demonstrate that DC can have a direct impact on MG and ocular surface lipid homeostasis and pathophysiology.

Antioxidant, pancreatic lipase, and α-amylase inhibitory properties of oat bran hydrolyzed proteins and peptides

This work aimed to determine the antioxidant properties of identified hydrolyzed oat proteins and peptides, and their capacity to inhibit lipase and α-amylase. The protein hydrolysates retarded the oxidation of peanut oil by reducing peroxide values (up to 2.5-fold), relative to the control oil. Of the five tested peptides, P1 (YFDEQNEQFR), P3 (SPFWNINAH), and P4 (NINAHSVVY) significantly reduced the oxidation of linoleic acid. In the enzyme assays, P3 was the best lipase inhibitor (IC₅₀ 85.4 ± 3 µM) while P1 was the most potent inhibitor of α-amylase (IC₅₀ 37.5 ± 1.1 µM). The structure-activity relationship assessed using the CABS-dock computational model predicted that interactions between peptides and pancreatic lipase residues of Ser¹⁵³ , His²⁶⁴ , and Asp¹⁷⁷ were important for the inhibition. In the case of α-amylase, interactions with residues of the active sites (Asp¹⁹⁷ , Glu²³³ , and Asp³⁰⁰ ), but not those of calcium- or chloride-binding domains, were important for the inhibition. PRACTICAL APPLICATIONS: In recent years, there have been many studies focussing on isolating multifunctional peptides from food and food waste with antioxidant and bioactivity potential to promote human health. Some of these antioxidant peptides have been found to be effective to prevent diseases and complications such as hypertension, cardiovascular disease, cancer, diabetes, and obesity. The peptides studied in this work showed a great potential to prevent oxidation in a lipid system and demonstrated a significant ability to reduce the enzymatic activity of lipase and α-amylase. These enzymes contribute to the digestion of fat and carbohydrate, and their inhibition can reduce the absorption of these macronutrients and make them a great target for designing antioxidant and anti-obesity compounds. With the multifunctional activity of oat bran-derived peptides, it is proposed that these peptides can be used in food formulations due to their antioxidant and potential anti-obesity properties.