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

Variations in 3-chloropropanol esters, glycidyl esters, and lipid accompaniments during the simulated moderate decolorization process of maize germ oil

The decolorization process of maize germ oil can simultaneously reduce the contents of beneficial lipid accompaniments for enhancing human health and risk factors. Herein, the decolorization rate, oil qualities (acid and peroxide values), lipid accompaniments (tocopherols and sterols), and risk factors, such as 3-chloropropanol esters (3-MCPDEs), glycidyl esters (GEs), were used as indicators for optimizing the decolorization condition. Results showed that by under heating at 85 °C for 30 min with magnesium silicate and activated clay (1:2, w/w), the tocopherols and sterols contents were 688.07 mg/kg and 9.89 g/kg, respectively. The 3-MCPDEs and GEs contents were 1.177 and 0.090 mg/kg, respectively, which meet the standard requirements according to the EU limit regulations for 3-MCPDEs and GEs in 2021. These results could provide a theoretical basis for the corn oil refining process and technical improvement.

Effects of Commonly Used Vegetable Oils on Skin Barrier Function and Staphylococcus aureus Biofilm

Adding of vegetable oils to skincare products or the use of plant oils for oil care is a current trend. Therefore, the safety and functionality of vegetable oils are of great concern to consumers and cosmetics manufacturers. This study focused on three types of vegetable oils: sunflower oil (SO), andiroba oil (AO) and hydrogenated olive oil (HOO). We conducted a comprehensive evaluation of the oils, which encompassed their ability to protect mouse skin keratinocytes (XB-2) and mouse fibroblasts (NIH 3T3) from damage caused by the surfactant sodium lauryl sulfate (SLS), their influence on the levels of filaggrin and collagen, their potential to aid in wound healing, and their effectiveness in anti-Staphylococcus aureus biofilm formation. The results showed that SO, AO and HOO at a concentration of 1.5 × 10-4 % (v/v) have the ability to defend against SLS-induced cell damage, increase wound healing ability and the filaggrin and collagen content to XB-2 or NIH 3T3 cells. SO, AO and HOO at a concentration of 3.75 × 10-3 % also have the anti-biofilm ability. Among the oils, AO can inhibit S. aureus biofilm composed of either polysaccharides or proteins. Therefore, the tested vegetable oils and can be applied to the cosmetics field as ingredients to repair damaged skin and preserve skin barrier stability.

Formulation of a High-Quality Cold-Pressed Vegetable Oil (Virgin) Based on a Blend of Four Oilseeds

Vegetable oils are crucial for the human diet, providing energy and essential fatty acids. This study investigates the formulation of a high-quality cold-pressed vegetable oil blend from rapeseed, sunflower, sesame, and safflower, chosen for their agronomic benefits, cost-effectiveness, and reduced environmental impact. For the first time, this study is carried out in order to enhance the nutritional profile of these blend oils compared to commercial oils. The study's results showed that all formulated blend oils had higher total polyphenol and flavonoid content. Specifically, the blend of 1/2 rapeseed, 1/4 sunflower, 1/8 sesame, and 1/8 safflower had an oil yield ranging from 37 to 39% and was rich in total polyphenols (18 mg GAE/100 g), total flavonoids (2 mg/g), antioxidant activities (52%), oleic acid (46.4%), and saturated fatty acids (11%), with a balanced omega-6/omega-3 ratio (2.5). Consuming this blend oil offers a healthier choice rich in nutrients and natural antioxidants. This could open new market opportunities and cater to the growing demand for healthier oil options, especially since it is extracted without a refining process. Further research could focus on the sensory attributes and consumer acceptance of these blend oils to ensure market success, noting that sesame and sunflower involve agreeable pronounced aromas.

The effect of sesamol on endogenous substances and oxidative stability of walnut oil

This study explored the effect of sesamol on the stability of walnut oil based on the changes of endogenous characteristics in the oxidation process, which provided a theoretical reference for the application of natural antioxidants in walnut oil. A total of 300 mg/kg sesamol (SP), compound antioxidant AC (sesamol 353.62 mg/kg, citric acid 149.60 mg/kg, and BHA 76.33 mg/kg) and 35% sesame oil (35%-SO) were added to walnut oil respectively; in addition, 200 mg/kg t-butylhydroquinone (TBHQ), butylated hydroxyanisole (BHA), and citric acid were used as controls and blank walnut oil to study their effects on peroxide value, acid value, carbonyl compounds, conjugated olefins, phenols, flavonoids, sterols, vitamin E, β-carotene, and 51 fatty acids of walnut oil and their correlation between endogenous antioxidant components. The results showed that the addition of SP, 35%-SO, and AC could inhibit the increase of peroxide value, acid value, and carbonyl compounds in walnut oil, and could inhibit the decrease of β-carotene, total phenols, total sterols, and vitamin E. SP and 35%-SO could inhibit the decrease of total flavonoids, and several antioxidants could inhibit the decrease of endogenous antioxidant components in walnut oil. At the same time, it can better inhibit the change of unsaturated fatty acids in walnut oil. By the end of oxidation, the unsaturated fatty acids of blank walnut oil decreased by 10.31%, but AC, SP, and 35%-SO treatment groups increased by 10.90, 5.09 and 4.13%, respectively. Indicating that it had a certain protective effect on unsaturated fatty acids in walnut oil. There was a certain correlation between the endogenous substances of walnut oil. so the addition of several antioxidants can enhance the endogenous antioxidants of walnut oil, inhibit the oxidation of unsaturated fatty acids, and inhibit the increase of carbonyl compounds, codienes, acid value, and peroxide value. SP and AC have better antioxidant effects on walnut oil and improve the stability of walnut oil.

Methanol extract of Iraqi Kurdistan Region Daphne mucronata as a potent source of antioxidant, antimicrobial, and anticancer agents for the synthesis of novel and bioactive polyvinylpyrrolidone nanofibers

In this study, aqueous, ethanol, methanol, and hexane extracts from Iraqi Kurdistan Region Daphne mucronata were prepared due to the numerous applications and development of nanofibers in biological and medical fields, including food packaging, enzyme stabilization, and wound dressing. In the initial evaluation of the extracts, the antioxidant properties against DPPH, antimicrobial properties against 3-gram-positive bacterial species, 3-gram negative bacterial species, 3-common bacterial species between aquatic and human, and 3-fungal species, and anticancer properties against breast cancer cells were performed. The results proved that the methanol extract has the highest antimicrobial, antifungal, antioxidant, and anticancer properties. After identifying the compounds of prepared methanol extract using GC/MS, polyvinylpyrrolidone nanofibers containing methanol extract of Daphne mucronata were prepared. The structure and characteristics of prepared nanofibers were confirmed and determined using FTIR, TGA, BET, SEM, flexural strength, compressive strength, and hydrophilicity. Synthesized polyvinylpyrrolidone nanofibers containing methanol extract of D. mucronata were subjected to antimicrobial properties on the strains studied in methanol extract of D. mucronata. The antimicrobial properties of synthesized polyvinylpyrrolidone nanofibers containing methanol extract of D. mucronata were compared. The results showed that synthesized polyvinylpyrrolidone nanofibers containing methanol extract of D. mucronata have the potential to introduction bioactive natural synthesis nanoparticles.

Factors Affecting the Quality of Canola Grains and Their Implications for Grain-Based Foods

Canola, Brassica napus L., is a major oilseed crop that has various uses in the food, feed, and industrial sectors. It is one of the most widely produced and consumed oilseeds in the world because of its high oil content and favorable fatty acid composition. Canola grains and their derived products, such as canola oil, meal, flour, and bakery products, have a high potential for food applications as they offer various nutritional and functional benefits. However, they are affected by various factors during the production cycle, post-harvest processing, and storage. These factors may compromise their quality and quantity by affecting their chemical composition, physical properties, functional characteristics, and sensory attributes. Therefore, it is important to optimize the production and processing methods of canola grains and their derived products to ensure their safety, stability, and suitability for different food applications. This literature review provides a comprehensive overview of how these factors affect the quality of canola grains and their derived products. The review also suggests future research needs and challenges for enhancing canola quality and its utilization in food.

Oxidative Stability and Protective Effect of the Mixture between Helianthus annuus L. and Oenothera biennis L. Oils on 3D Tissue Models of Skin Irritation and Phototoxicity

The present study was aimed to evaluate the oxidative stability as well as to assess the protective effect of the mixture of Helianthus annuus L. (HAO) and Oenothera biennis L. (OBO) oils on 3D tissue models of skin irritation and phototoxicity. The following methods were used: GS analysis (fatty acids composition), thiobarbituric acid-reactive substances assay (TBA) (lipid oxidation degree of tested samples), 3D EpiDerm models (skin irritation and phototoxicity). For HAO the detected saturated fatty acids (SFA) were palmitic acid (7.179%), stearic acid (3.586%), eicosanoic (0.138%) and docosanoic acid (0.548%) The monounsaturated acids (MUFA) were palmitoleic acid (0.158%) and oleic acid (28.249%) and the polyunsaturated acids (PUFA) were linoleic acid (59.941%) and linolenic acid (0.208%). For OBO the detected SFA were myristic acid (0.325%), pentadecylic acid (0.281%), palmitic (7.2%), stearic (2.88%), and arachidic acid (0.275%). Regarding MUFA, even a lower proportion (8.196%) was observed, predominantly being oleic acid, cis form (7.175%), oleic (n10) (0.558%) and 11-eicosenoic (0.210%) acids. The higher content was found for PUFA (82.247%), the most significant proportions being linoleic acid (72.093%), arachidonic acid (9.812%) and linolenic (0.233%). Obtained data indicate a good oxidative stability and biocompatibility of the mixture on the 3D EpiDerm models with no irritant and no phototoxic effects. Oenothera biennis L. oil may be an excellent natural choice in order to delay or prevent oxidative damage of Helianthus annuus L. oil.