1
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Keramat M, Golmakani MT. Antioxidant potency and inhibitory mechanism of curcumin and its derivatives in oleogel and emulgel produced by linseed oil. Food Chem 2024; 445:138754. [PMID: 38364496 DOI: 10.1016/j.foodchem.2024.138754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 02/11/2024] [Accepted: 02/12/2024] [Indexed: 02/18/2024]
Abstract
The antioxidant activity of curcumin and curcumin esters was investigated in oleogel and emulgel produced by linseed oil. In the initiation phase, curcumin acetate at 1.086 mM concentration showed the highest antioxidant activity in linseed oil, while curcumin at 2.172 mM concentration showed the highest antioxidant activity in oleogel. In the propagation phase, curcumin and curcumin esters exhibited higher efficiency in linseed oil samples than those of oleogel samples. In the initiation phase, curcumin hexanoate showed higher antioxidant activity than curcumin acetate and curcumin butyrate, while curcumin hexanoate showed lower efficiency than curcumin acetate and curcumin butyrate in the propagation phase. Investigating the mechanism of action of curcumin and curcumin esters in oleogel and emulgel showed that in addition to inhibiting peroxyl radicals, curcumin and curcumin esters were likely to pro-oxidatively attack hydroperoxides. Also, curcumin and curcumin esters radicals were likely to attack lipid substrates in these systems.
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Affiliation(s)
- Malihe Keramat
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Mohammad-Taghi Golmakani
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
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2
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Langyan S, Yadava P, Khan FN, Sharma S, Singh R, Bana RS, Singh N, Kaur V, Kalia S, Kumar A. Trends and advances in pre- and post-harvest processing of linseed oil for quality food and health products. Crit Rev Food Sci Nutr 2023:1-24. [PMID: 38032160 DOI: 10.1080/10408398.2023.2280768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2023]
Abstract
Linseed is an ancient crop used for diverse purposes since the beginning of civilization. In recent times, linseed has emerged as a superfood due to its high content of health-promoting omega-3 fatty acids and other bioactive compounds. Among primary health effects, it has potential to manage hypertension, diabetes, osteoporosis, atherosclerosis, cancer, arthritis, neurological, cardiovascular diseases including blood cholesterol levels, constipation, diarrhea, and autoimmune disorders etc. due to the presence of omega-3 fatty acid, lignans, high dietary fibers, and proteins, whereas, secondary health effects comprise of relieving from various skin disorders. Due to these health-beneficial properties, interest in linseed oil necessitates the intensification of research efforts on various aspects. These include cultivation technology, varietal and genetic improvement, post-harvest processing, profiling of nutrients and bioactive compounds, pre-clinical and clinical studies, etc. The present review discussed the advances in linseed research including pre- and post-harvest processing. However, focus on the bioactive compounds present in linseed oil and their health effects are also presented. Linseed cultivation, pre- and post-harvest processing aspects are covered including climatic, edaphic, agronomic factors, type of cultivar and storage conditions etc, which impact the overall oil yield and its nutritional quality. Various emerging applications of linseed oil in functional food, nutraceutical, pharmaceutical, and cosmeceutical preparations were also presented in detail. Further, recommendations were made on linseed oil research in the field of genetics, breeding germplasm resources and genome editing for exploring its full applications as a nutrition and health product.
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Affiliation(s)
- Sapna Langyan
- ICAR-National Bureau of Plant Genetic Resources, New Delhi, India
| | - Pranjal Yadava
- Indian Agricultural Research Institute, New Delhi, India
| | | | - Sanjula Sharma
- Oilseed Section, Punjab Agricultural University, Ludhiana, India
| | - Renu Singh
- Indian Agricultural Research Institute, New Delhi, India
| | | | - Nisha Singh
- National Institute for Plant Biotechnology, New Delhi, India
| | - Vikender Kaur
- ICAR-National Bureau of Plant Genetic Resources, New Delhi, India
| | | | - Ashok Kumar
- ICAR-National Bureau of Plant Genetic Resources, New Delhi, India
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3
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Ahmad N, Anwar F, Abbas A, Shahid M, Iqbal M, Al-Mijalli SH, Iqbal S, Tian M, Zhao C, Nazir A. Appraisal of Wild Fig Fruits for Nutra-pharmaceutical and Biological Attributes. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023] Open
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4
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Ghasemy-Piranloo F, Kavousi F, Kazemi-Abharian M. Comparison for the production of essential oil by conventional, novel and biotechnology methods. JOURNAL OF ESSENTIAL OIL RESEARCH 2022. [DOI: 10.1080/10412905.2022.2120557] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
| | - Fatemeh Kavousi
- Biosphere Technology Company, Environmental Laboratory, Abhar, Iran
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5
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Ahmad N, Anwar F, Abbas A, Shahid M, Tian M, Zhao C, Al-Mijalli SH, Farhat LB, Iqbal M. Nutra-pharmaceutical potential and phytonutrients profiling of wild jujube fruits along with bioactivities studies. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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6
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Ahmad N, Anwar F, Zuo Y, Aslam F, Shahid M, Abbas A, Farhat LB, H. Al-Mijalli S, Iqbal M. Wild olive fruits: phenolics profiling, antioxidants, antimicrobial, thrombolytic and haemolytic activities. ARAB J CHEM 2022. [DOI: 10.1016/j.arabjc.2022.104241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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7
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Özkılıç S, Arslan D. Acidic and enzymatic pre-treatment effects on cold-pressed pumpkin, terebinth and flaxseed oils. GRASAS Y ACEITES 2022. [DOI: 10.3989/gya.0324211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Oil yield and the properties of oil can be improved with various enzymatic pre-treatments before obtaining oil from oilseeds by cold-press extraction. A commercial mixture of pectolytic enzymes was used in this study. In addition, apple seed meal as a source of β-glucosidase enzyme and citric acid were applied to oilseeds (pumpkin, terebinth and flaxseed) as pre-treatments. The results were evaluated by comparing the effects of the pre-treatments on oil yield and properties. Enzyme preparate could increase the oil yield of pumpkin seeds (~300%) and flaxseed (151%). Significant increases in the phenolic contents of terebinth (from 91.67 to 319.33 mg GAE/kg) and flaxseed oils (from 12.03 to 40.47 mg GAE/kg) were achieved by citric acid and enzymatic pre-treatments. These two pre-treatments were also effective in terms of peroxide formation and oxidative stability in terebinth oil. With the help of the pre-treatments applied to oilseeds it was possible to increase the transition of phenolics from seeds to oil for terebinth oil with increase ratios of 245% for citric acid, 248% for the enzymatic process compared to the control.
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Mahrye, Anwar F, Mehmood T, Qadir R, Riaz M. Phenolics profiling and biological activities of different solvent extracts from aerial parts of wild thyme (Thymus vulgaris L.). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01185-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Mikołajczak N, Tańska M, Ogrodowska D. Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.046] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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11
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Ozyurt VH, Çakaloğlu B, Otles S. Optimization of cold press and enzymatic‐assisted aqueous oil extraction from tomato seed by response surface methodology: Effect on quality characteristics. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15471] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Vasfiye Hazal Ozyurt
- Department of Food Engineering Faculty of Engineering Near East University Lefkosa Turkey
| | - Büşra Çakaloğlu
- Department of Food Engineering Faculty of Engineering Ege University Izmir Turkey
| | - Semih Otles
- Department of Food Engineering Faculty of Engineering Ege University Izmir Turkey
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Aksoylu Özbek Z, Günç Ergönül P. Determination of Physicochemical Properties, Fatty Acid, Tocopherol, Sterol, and Phenolic Profiles of Expeller–Pressed Poppy Seed Oils from Turkey. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12337] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zeynep Aksoylu Özbek
- Department of Food Engineering, Faculty of EngineeringManisa Celal Bayar University 45140, Yunusemre, Manisa Turkey
| | - Pelin Günç Ergönül
- Department of Food Engineering, Faculty of EngineeringManisa Celal Bayar University 45140, Yunusemre, Manisa Turkey
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Abstract
Most seed oils are edible while some are used generally as raw material for soap production, chocolate, margarine, and recently in biodiesel formulations as potential candidates capable of replacing fossil fuels which are costly and destructive to the environment. Oilseeds are a green and major reservoir which when properly exploited can be used sustainably for the production of chemicals at both the laboratory and industrial scales. Oil extraction is one of the most critical steps in seed oil processing because it determines the quality and quantity of oil extracted. Optimization of the extraction conditions for each extraction method enhances yield and quality meanwhile a carefully chosen optimization process equally has the potential of saving time and heat requirements with an associated consequence on cost reduction of the entire process. In this review, the techniques used to optimize oil extraction from plant materials which can be consulted by stakeholders in the field are brought to focus and the merits and demerits of these methods highlighted. Additionally, different types of optimization techniques used for various processes including modeling and the software employed in the optimization processes are discussed. Finally, the quality of the oil as affected by the methods of extraction and the optimization process used are also presented.
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Juvvi P, Debnath S. Enzyme-assisted three-phase partitioning: An efficient alternative for oil extraction from Sesame (<em>Sesamum indicum</em> L.). GRASAS Y ACEITES 2020. [DOI: 10.3989/gya.1060182] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Three-phase partitioning (TPP) was explored for oil extraction from Sesamum indicum L. seeds. The process parameters, namely the salt concentration, slurry/t-butanol ratio and system pH were standardized. The optimum conditions for maximum oil recovery using TPP were an ammonium sulphate concentration of 40% (w/v), slurry/t-butanol ratio of 1:1 (v/v) and system pH of 5.0. The powdered seeds were subjected to enzyme-assisted three-phase partitioning (EATPP) which was pre-treated with pectinase, protease and a mixture of ɑ-amylase and amylo-glucosidase (1:1 ratio) followed by TPP (as standardized conditions) and its efficacy in recovering oil was compared with TPP and solvent extraction (SE). Out of all the enzymes studied, EATPP with pectinase resulted in the highest oil recovery (86.12%), which was higher than that of TPP (78.24%). The free fatty acids, saponification value and peroxide values were observed to be lower in the case of TPP and EATPP when compared to SE, indicating better oil quality.
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Multiple Modeling Techniques for Assessing Sesame Oil Extraction under Various Operating Conditions and Solvents. Foods 2019; 8:foods8040142. [PMID: 31027260 PMCID: PMC6518199 DOI: 10.3390/foods8040142] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 04/18/2019] [Accepted: 04/18/2019] [Indexed: 11/16/2022] Open
Abstract
This paper compares four different modeling techniques: Response Surface Method (RSM), Linear Radial Basis Functions (LRBF), Quadratic Radial Basis Functions (QRBF), and Artificial Neural Network (ANN). The models were tested by monitoring their performance in predicting the optimum operating conditions for Sesame seed oil extraction yields. Experimental data using three different solvents-hexane, chloroform, and acetone-with varying ratios of solvents to seeds, all under different temperatures, rotational speeds, and mixing times, were modeled by the three proposed techniques. Efficiency for model predictions was examined by monitoring error value performance indicators (R2, R2adj, and RMSE). Results showed that the applied modeling techniques gave good agreements with experimental data regardless of the efficiency of the solvents in oil extraction. On the other hand, the ANN model consistently performed more accurate predictions with all tested solvents under all different operating conditions. This consistency is demonstrated by the higher values of R2 and R2adj ratio equals to one and the very low value of error of RMSE (2.23 × 10-3 to 3.70 × 10-7), thus concluding that ANN possesses a universal ability to approximate nonlinear systems in comparison to other models.
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Malacrida CR, Moraes ICF, de Rosso VV, Rodrigues CEDC, de Souza AC. Effect of the application of an enzymatic pretreatment on bioactive compounds of
Caryocar brasiliense
Camb pulp oil. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13828] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
| | | | | | | | - Allan Chiea de Souza
- Faculdade de Ciências e Letras Universidade Estadual Paulista (UNESP) Assis Brazil
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17
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Pinto RH, Sena C, Santos OV, Da Costa WA, Rodrigues AM, Carvalho Junior RN. Extraction of bacaba ( Oenocarpus bacaba) oil with supercritical CO 2: Global yield isotherms, fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0883171] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Bacaba is widely consumed by the Amazonian population, and is promising for the production of cooking oil. The objective of this research was to determine the parameters of bacaba oil extraction with supercritical CO2: the fatty acid composition, functional quality, oxidative stability, spectroscopic profile and antioxidant activity of the extracted oil. Extractions of bacaba (Oenocarpus bacaba) oil were performed with supercritical CO2 at temperatures of 40 and 60 ºC, with pressures varying from 120 to 420 bar. The highest mass yield was 60.39 ± 0.72% on a dry basis, obtained in the isotherm of 60 °C and 420 bar. Oleic acid was the major compound. The Infrared spectroscopic profile showed the predominance of unsaturated fatty acids. The results indicate that bacaba oil presents good functional quality.
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Zhang ZS, Liu YL, Che LM. Characterization of a New α-Linolenic Acid-Rich Oil: Eucommia ulmoides Seed Oil. J Food Sci 2018; 83:617-623. [PMID: 29355957 DOI: 10.1111/1750-3841.14049] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Accepted: 12/20/2017] [Indexed: 12/14/2022]
Abstract
Eucommia ulmoides seed oil is the main byproduct of E. ulmoides cultivation. To better understand its functions, E. ulmoides seed oil is characterized comprehensively in this work. The composition of E. ulmoides seed, physicochemical properties, thermal properties, fatty acid composition, triacylglycerol (TAG) composition and Vitamin E composition of E. ulmoides seed oil were determined. The results show that the E. ulmoides seed contained about 34.63% oil. The excellent physicochemical properties of E. ulmoides seed oil ensured it has a potential to be developed as an edible oil. The main fatty acids in E. ulmoides seed oil were linolenic acid (61.36%), oleic acid (17.02%), and linoleic acid (12.04%). HPLC-ELSD method determined that LnLnLn (37.99%), LnLnO (22.62%), LnLnL (14.5%), and LnLnP (8.78%) were the oil's major TAG components. The oil exhibited a unique thermal curve which contained 2 melting peaks at -38.45 and -22.22 °C, respectively. The total content of vitamin E in E. ulmoides seed oil was 190.96 mg/100g, which exist mainly in γ-tocopherol and δ-tocopherol isomer. Overall, the results indicated that E. ulmoides seed oil is a promising oil in food, pharmaceutics, cosmetics and other nonfood industries.
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Affiliation(s)
- Zhen-Shan Zhang
- Coll. of Food Science and Technology, Henan Univ. of Technology, NO.100, Lianhua Street, Zhengzhou 45001, P. R. China
| | - Yu-Lan Liu
- Coll. of Food Science and Technology, Henan Univ. of Technology, NO.100, Lianhua Street, Zhengzhou 45001, P. R. China
| | - Li-Ming Che
- Dept. of Chemical and Biochemical Engineering, Xiamen Univ., No.422, Siming South Road, Xiamen 361005, P. R. China
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Characterization of Linum usitatissimum L. used in Tunisia as food crop. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-016-9449-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Herchi W, Bahashwan S, Sebei K, Ben Saleh H, Kallel H, Boukhchina S. Effects of germination on chemical composition and antioxidant activity of flaxseed ( Linum usitatissimum L) oil. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.0463141] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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21
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Essential Oils: Antimicrobial Activities, Extraction Methods, and Their Modeling. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9099-2] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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22
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Mercier S, Mondor M, Villeneuve S, Marcos B, Moresoli C. Assessment of the Oxidative Stability of Flaxseed-Enriched Lasagna Using the Rancimat Method. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12404] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Samuel Mercier
- Department of Chemical and Biotechnological Engineering; Université de Sherbrooke; 2500 Université Blvd Sherbrooke QC J1K 2R1 Canada
| | - Martin Mondor
- Agriculture and Agri-Food Canada, Food Research and Development Centre; Saint-Hyacinthe QC Canada
| | - Sébastien Villeneuve
- Agriculture and Agri-Food Canada, Food Research and Development Centre; Saint-Hyacinthe QC Canada
| | - Bernard Marcos
- Department of Chemical and Biotechnological Engineering; Université de Sherbrooke; 2500 Université Blvd Sherbrooke QC J1K 2R1 Canada
| | - Christine Moresoli
- Department of Chemical Engineering; University of Waterloo; Waterloo ON Canada
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Villeneuve S, Power KA, Guévremont E, Mondor M, Tsao R, Wanasundara JP, Zarepoor L, Mercier S. Effect of a Short-Time Germination Process on the Nutrient Composition, Microbial Counts and Bread-Making Potential of Whole Flaxseed. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12385] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sébastien Villeneuve
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
- Institute of Nutrition and Functional Foods (INAF); Laval University; Quebec Quebec G1K 7P4 Canada
| | - Krista A. Power
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
| | - Evelyne Guévremont
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Martin Mondor
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
- Institute of Nutrition and Functional Foods (INAF); Laval University; Quebec Quebec G1K 7P4 Canada
| | - Rong Tsao
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
| | | | - Leila Zarepoor
- Guelph Food Research Centre; Agriculture and Agri-Food Canada; Guelph Ontario Canada
| | - Samuel Mercier
- Food Research and Development Centre; Agriculture and Agri-Food Canada; 3600 Casavant Blvd. West Saint-Hyacinthe Quebec J2S 8E3 Canada
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Goyal A, Sharma V, Upadhyay N, Gill S, Sihag M. Flax and flaxseed oil: an ancient medicine & modern functional food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:1633-53. [PMID: 25190822 PMCID: PMC4152533 DOI: 10.1007/s13197-013-1247-9] [Citation(s) in RCA: 295] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2013] [Accepted: 12/26/2013] [Indexed: 02/05/2023]
Abstract
Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. Flax protein helps in the prevention and treatment of heart disease and in supporting the immune system. As a functional food ingredient, flax or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products. The present review focuses on the evidences of the potential health benefits of flaxseed through human and animals' recent studies and commercial use in various food products.
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Affiliation(s)
- Ankit Goyal
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Vivek Sharma
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Neelam Upadhyay
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Sandeep Gill
- />BITS Pilani, Hyderabad Campus Shameerpet Mandal Rangareddy District, Hyderabad, Andhra Pradesh India 500078
| | - Manvesh Sihag
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
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