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Joujou FM, Darra NE, Rajha HN, Sokhn ES, Alwan N. Evaluation of synergistic/antagonistic antibacterial activities of fatty oils from apricot, date, grape, and black seeds. Sci Rep 2024; 14:6532. [PMID: 38503788 PMCID: PMC10951330 DOI: 10.1038/s41598-024-54850-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2023] [Accepted: 02/17/2024] [Indexed: 03/21/2024] Open
Abstract
The increasing antimicrobial resistance requires continuous investigation of new antimicrobial agents preferably derived from natural sources. New powerful antibacterial agents can be produced by simply combining oils that are known for their antibacterial activities. In this study, apricot seed oil (ASO), date seed oil (DSO), grape seed oil (GSO), and black seed oil (BSO) alone and in binary mixtures were assessed. Fatty acid profiles of individual oils and oil mixtures showed linoleic acid, oleic acid, palmitic acid, stearic acid, and linolenic acid contents. Linoleic acid was the most abundant fatty acid in all samples except for ASO, where oleic acid was the dominant one. GSO showed the highest total phenolic content while ASO showed the lowest one. Antibacterial screening was performed against Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Proteus mirabilis, and Staphylococcus aureus. Results showed antibacterial activity in all oils against tested strains except for ASO against S. aureus. Highest antibacterial activity recorded was for ASO against P. mirabilis. ASO-GSO mixture (AG) was the best mixture where it showed synergistic interactions against all strains except P. aeruginosa. In conclusion, seed oil mixtures are likely to show promising antibacterial activities against specific strains.
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Affiliation(s)
- Farah M Joujou
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Beirut Arab University, Tarik El Jedidah, Riad El Solh, P.O. Box 115020, Beirut, 1107 2809, Lebanon
| | - Nada El Darra
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Beirut Arab University, Tarik El Jedidah, Riad El Solh, P.O. Box 115020, Beirut, 1107 2809, Lebanon
| | - Hiba N Rajha
- Département de Génie Chimique et Pétrochimique, Faculté d'Ingénierie, Ecole Supérieure, d'Ingénieurs de Beyrouth (ESIB), Université Saint-Joseph de Beyrouth, CST Mkalles Mar, Rokos, Riad El Solh, Beirut, 1107 2050, Lebanon
| | - Elie Salem Sokhn
- Molecular Testing Laboratory, Department of Medical Laboratory Technology, Faculty of Health Sciences, Beirut Arab University, P.O. Box 11-5020, Beirut, Lebanon.
| | - Nisreen Alwan
- Environmental and Public Health Department, College of Health Sciences, Abu Dhabi University, PO Box 59911, Abu Dhabi, UAE.
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Hassanein MMM, Abdel-Razek AG, Affifi SM, Qian Y, Radziejewska-Kubzdela E, Siger A, Rudzińska M, Abo-Elwafa GA, Grygier A. Characterization of New Egyptian Linseed Varieties and the Effects of Roasting on Their Pigments, Tocochromanols, Phytosterols, Omega-3 Fatty Acids, and Stability. Molecules 2022; 27:molecules27238526. [PMID: 36500618 PMCID: PMC9735629 DOI: 10.3390/molecules27238526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/18/2022] [Accepted: 11/28/2022] [Indexed: 12/11/2022]
Abstract
The purpose of this study was to explore the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of the extracted oils. The linseed varieties Giza 11, Giza 12, Sakha 3, and Sakha 6 were roasted at 180 °C for 10 min, and the oils were extracted by cold pressing. The results showed that, after roasting, there was an increase in oil percentage and peroxide value, as well as small increases in p-anisidine and acid values. Roasting also caused an increase in chlorophyll content, while lutein and β-carotene tend to slightly decrease, except in the Giza 11 variety. The total phenolics content was markedly enhanced after roasting. Omega-3 fatty acids were not affected by the roasting process. The total amounts of tocochromanol were found to decrease in the Giza 12 and Sakha 6 varieties after roasting. Plastochromanol-8 increased in all varieties after roasting. The phytosterol composition was minimally affected by roasting. Roasting enhanced the stability of the extracted oils, increasing the induction period and decreasing EC50 values. These results may thus help to discriminate between the different linseed varieties and serve to recommend the use of roasting to enhance the oxidative stability of extracted oil.
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Affiliation(s)
| | | | | | - Ying Qian
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | | | - Aleksander Siger
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
| | | | - Anna Grygier
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznań, Poland
- Correspondence:
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Abdel-Razek AG, Hassanein MM, Ozçelik B, Baranenko DA, El-Messery TM. Omega fatty acid-balanced oil formula and enhancing its oxidative stability by encapsulation with whey protein concentrate. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Siddiqui SA, Anwar S, Yunusa BM, Nayik GA, Khaneghah AM. The potential of apricot seed and oil as functional food: Composition, biological properties, health benefits & safety. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102336] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Al-Amrousi EF, Badr AN, Abdel-Razek AG, Gromadzka K, Drzewiecka K, Hassanein MMM. A Comprehensive Study of Lupin Seed Oils and the Roasting Effect on Their Chemical and Biological Activity. Plants 2022; 11:plants11172301. [PMID: 36079681 PMCID: PMC9459815 DOI: 10.3390/plants11172301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 08/21/2022] [Accepted: 08/28/2022] [Indexed: 11/16/2022]
Abstract
The present investigation aimed to study the impact of roasting on the chemical composition and biological activities of sweet and bitter lupin seed oils. Lupin oils were extracted using petroleum ether (40–60) with ultrasonic assisted method. Lupin Fatty acids, phytosterols, carotenoids, and total phenolic contents were determined. In addition, antioxidant, antimicrobial, and antifungal activities were evaluated. The results showed a ratio between 7.50% to 9.28% of oil content in lupin seed. Unroasted (bitter and sweet) lupin oil contained a high level of oleic acid ω9 (42.65 and 50.87%), followed by linoleic acid ω6 (37.3 and 34.48%) and linolenic acid ω3 (3.35 and 6.58%), respectively. Concerning phytosterols, unroasted (bitter and sweet lupin) seed oil reflected high values (442.59 and 406.18 mg/100 g oil, respectively). Bitter lupin oil contains a high amount of phenolics, although a lower antioxidant potency compared to sweet lupin oil. This phenomenon could be connected with the synergistic effect between phenolics and carotenoids higher in sweet lupin oil. The results reflected a more efficiently bitter lupin oil against anti-toxigenic fungi than sweet lupin oil. The roasting process recorded enhances the antimicrobial activity of bitter and sweet lupin seed oil, which is linked to the increment in bioactive components during the roasting process. These results concluded that lupin oil deems a novel functional ingredient and a valuable dietary fat source. Moreover, lupin oil seemed to have antifungal properties, which recommended its utilization as a carrier for active-antifungal compounds in food products.
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Affiliation(s)
- Eman F. Al-Amrousi
- Department of Fats and Oils, National Research Center, Dokki, Cairo 12622, Egypt
| | - Ahmed N. Badr
- Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo 12622, Egypt
- Correspondence: (A.N.B.); (K.G.); Tel.: +20-1000327640 (A.N.B.)
| | - Adel G. Abdel-Razek
- Department of Fats and Oils, National Research Center, Dokki, Cairo 12622, Egypt
| | - Karolina Gromadzka
- Department of Chemistry, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland
- Correspondence: (A.N.B.); (K.G.); Tel.: +20-1000327640 (A.N.B.)
| | - Kinga Drzewiecka
- Department of Chemistry, Poznan University of Life Science, ul. Wojska Polskiego 75, 60-625 Poznan, Poland
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Santos O, Soares S, Dias P, Duarte S, Santos M, Nascimento F, Teixeira-Costa B. Chemical-functional composition of Terminalia catappa oils from different varieties. grasasaceites 2022. [DOI: 10.3989/gya.0102211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This study aimed to extract and physical-chemically characterize Terminalia catappa L. kernel oil from purple (CR) and yellow (CA) varieties. Physical-chemical parameters, composition of fatty acids, nutritional quality indices, bioactive compounds and antioxidant capacity of both oil varieties were evaluated according to the literature. Both oils presented low levels of acidity and peroxides, besides the predominance of unsaturated fatty acids, ~63% of oleic and ~26% of linoleic acids, which influenced its nutritional indices. The CR oil variety exhibited a higher content in anthocyanin (18.3 ± 1.5 mg·100 g-1), ascorbic acid (68.4 ± 2.02 mg·100 g-1) and total polyphenol contents (152.3 ± 2.4 mg GAE·g-1), and a good antioxidant activity (38.6 ± 2.2 μg TE·g-1) determined by TEAC assay, when compared to the CA oil (p < 0.05). Therefore, the results confirm the importance of T. catappa as a lipid source for human consumption to be used in the development of food products.
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Rehal JK, Aggarwal P, Dhaliwal I, Sharma M, Kaushik P. A Tomato Pomace Enriched Gluten-Free Ready-to-Cook Snack’s Nutritional Profile, Quality, and Shelf Life Evaluation. Horticulturae 2022; 8:403. [DOI: 10.3390/horticulturae8050403] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Attempts were undertaken to design a quick ready-to-cook gluten-free snack utilizing finger millet and potato flour (50:50) as well as tomato pomace due to the restricted availability of gluten-free snack goods in the Indian market. The nutritional content of the food and its general acceptability, cooking characteristics, and storage stability were all tested. The addition of tomato pomace had a distinct influence on the product’s color and hardness. Additionally, it resulted in a significant reduction in the amount of oil used, cooking loss, and frying time required. With a high acceptance level, the snack supplemented with 10% tomato pomace was determined to be the most optimal formulation. When the same substance was subjected to FTIR analysis, it was discovered that it retained all the important functional groups required for sustaining antioxidant activity. It also displayed high storage stability, a desirable overall acceptance score, and a very promising nutritional profile, all of which would benefit the product’s end users.
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Siroma TK, Machate DJ, Zorgetto-Pinheiro VA, Figueiredo PS, Marcelino G, Hiane PA, Bogo D, Pott A, Cury ERJ, Guimarães RDCA, Vilela MLB, Ferreira RDS, do Nascimento VA. Polyphenols and ω-3 PUFAs: Beneficial Outcomes to Obesity and Its Related Metabolic Diseases. Front Nutr 2022; 8:781622. [PMID: 35111795 PMCID: PMC8802753 DOI: 10.3389/fnut.2021.781622] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Accepted: 11/29/2021] [Indexed: 01/02/2023] Open
Abstract
Obesity is associated with the leading causes of death in the worldwide. On the other hand, the intake of vegetables, fruits and fish is related to the reduction of obesity and other metabolic syndromes. This review aims to highlight the role of ingestion of polyphenols and omega-3 polyunsaturated fatty acids (ω-3 PUFAs) in reducing obesity and related metabolic diseases (RMDs). The consumption of vegetables, fish and by-products rich in polyphenols and α-linolenic acid (ALA), as well as oils rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are associated with a decrease in obesity and its RMDs in consumers. Furthermore, we discussed the adequate amount of extracts, powder, polyphenols, ω-3 PUFAs administrated in animal models and human subjects, and the relevant outcomes obtained. Thus, we appeal to the research institutions and departments of the Ministries of Health in each country to develop a food education joint project to help schools, businesses and families with the aim of reducing obesity and other metabolic diseases.
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Affiliation(s)
- Thais Keiko Siroma
- Graduate Program in Health and Development in the Central-West Region, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
| | - David Johane Machate
- Spectroscopy and Bioinformatics Applied Biodiversity and Health - GEBABS, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
- Graduate Program in Materials Science, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
| | | | - Priscila Silva Figueiredo
- Graduate Program in Health and Development in the Central-West Region, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
| | - Gabriela Marcelino
- Graduate Program in Health and Development in the Central-West Region, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
| | - Priscila Aiko Hiane
- Graduate Program in Health and Development in the Central-West Region, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
| | - Danielle Bogo
- Graduate Program in Health and Development in the Central-West Region, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
| | - Arnildo Pott
- Graduate Program in Biotechnology and Biodiversity in the Central-West Region, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
| | - Elenir Rose Jardim Cury
- Graduate Program in Health and Development in the Central-West Region, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
| | | | | | | | - Valter Aragão do Nascimento
- Graduate Program in Health and Development in the Central-West Region, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
- Spectroscopy and Bioinformatics Applied Biodiversity and Health - GEBABS, Federal University of Mato Grosso do Sul, Campo Grande, Brazil
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Aslan KS, Karabulut I, Koc TB. Changes in oxidative stability and phytochemical contents of microencapsulated wheat germ oil during accelerated storage. FOOD BIOSCI 2021; 44:101415. [DOI: 10.1016/j.fbio.2021.101415] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Mildner-Szkudlarz S, Różańska M, Gaca A, Jeleń HH. Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111718] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Bourgou S, Bettaieb Rebey I, Ben Kaab S, Hammami M, Dakhlaoui S, Sawsen S, Msaada K, Isoda H, Ksouri R, Fauconnier ML. Green Solvent to Substitute Hexane for Bioactive Lipids Extraction from Black Cumin and Basil Seeds. Foods 2021; 10:foods10071493. [PMID: 34203148 PMCID: PMC8308025 DOI: 10.3390/foods10071493] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2021] [Revised: 06/20/2021] [Accepted: 06/22/2021] [Indexed: 12/12/2022] Open
Abstract
A comparative study of bioactive lipids extraction from black cumin (Nigella sativa L.) and basil (Ocimum basilicum L.) seeds using conventional petroleum-based solvent and green solvent 2-methyltetrahydrofuran (MeTHF) was performed. MeTHF extraction allowed obtaining the highest oil yield in black cumin (34%). Regarding fatty acids composition, linoleic acid (61%) and α-linolenic (78%) were relevant in black cumin and basil green and conventionally extracted oils, respectively. Besides, MeTHF allowed obtaining higher tocopherols and total phenolics contents in black cumin (400 mg/kg of oil and 12 mg EGA/g oil) and basil (317 mg/kg oil and 5 mg EGA/g oil) compared to hexane-extracted ones. The content of major phenolic compounds in the two seed oils, trans-hydroxycinnamic acid, rosmarinic acid, and thymol was enhanced by MeTHF extraction. Furthermore, MeTHF-extracted oils possess stronger antioxidant activities (radical scavenging, total antioxidant, and β-carotene bleaching activities) and high and similar anti-inflammatory capacity to hexane-extracted oils. In conclusion, the results revealed that MeTHF is efficient to replace hazardous solvents to extract oil from black cumin and basil seeds rich in compounds relevant to the human diet, including essential polyunsaturated fatty acids (n-6 and n-3), tocopherols, and phenolic compounds with improved biological activities.
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Affiliation(s)
- Soumaya Bourgou
- Laboratory of Medicinal and Aromatics Plant, Biotechnology Center of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia; (I.B.R.); (S.B.K.); (M.H.); (S.D.); (S.S.); (K.M.); (R.K.)
- Correspondence:
| | - Iness Bettaieb Rebey
- Laboratory of Medicinal and Aromatics Plant, Biotechnology Center of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia; (I.B.R.); (S.B.K.); (M.H.); (S.D.); (S.S.); (K.M.); (R.K.)
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, 5030 Gembloux, Belgium;
| | - Sofiene Ben Kaab
- Laboratory of Medicinal and Aromatics Plant, Biotechnology Center of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia; (I.B.R.); (S.B.K.); (M.H.); (S.D.); (S.S.); (K.M.); (R.K.)
- Integrated and Urban Plant Pathology Laboratory, Gembloux Agro-Bio Tech, University of Liège 2, 8 Passage des Déportés 2, 5030 Gembloux, Belgium
| | - Majdi Hammami
- Laboratory of Medicinal and Aromatics Plant, Biotechnology Center of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia; (I.B.R.); (S.B.K.); (M.H.); (S.D.); (S.S.); (K.M.); (R.K.)
| | - Sarra Dakhlaoui
- Laboratory of Medicinal and Aromatics Plant, Biotechnology Center of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia; (I.B.R.); (S.B.K.); (M.H.); (S.D.); (S.S.); (K.M.); (R.K.)
| | - Selmi Sawsen
- Laboratory of Medicinal and Aromatics Plant, Biotechnology Center of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia; (I.B.R.); (S.B.K.); (M.H.); (S.D.); (S.S.); (K.M.); (R.K.)
| | - Kamel Msaada
- Laboratory of Medicinal and Aromatics Plant, Biotechnology Center of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia; (I.B.R.); (S.B.K.); (M.H.); (S.D.); (S.S.); (K.M.); (R.K.)
| | - Hiroko Isoda
- Faculty of Life and Environmental Sciences, School of Integrative and Global Majors (SIGMA), and Alliance for Research on Mediterranean and North Africa (ARENA), University of Tsukuba, Tsukuba 3058572, Japan;
| | - Riadh Ksouri
- Laboratory of Medicinal and Aromatics Plant, Biotechnology Center of Borj-Cedria, BP 901, 2050 Hammam-Lif, Tunisia; (I.B.R.); (S.B.K.); (M.H.); (S.D.); (S.S.); (K.M.); (R.K.)
| | - Marie-Laure Fauconnier
- Laboratory of Chemistry of Natural Molecules, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, 5030 Gembloux, Belgium;
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dos Santos OV, Dias PCS, Soares SD, da Conceição LRV, Teixeira-Costa BE. Artisanal oil obtained from insects’ larvae (Speciomerus ruficornis): fatty acids composition, physicochemical, nutritional and antioxidant properties for application in food. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03752-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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MACHATE DJ, CANDIDO CJ, INADA AC, FRANCO BC, CARVALHO IRAD, OLIVEIRA LCSD, CORTES MR, CAIRES ARL, SILVA RHD, HIANE PA, BOGO D, LIMA NVD, NASCIMENTO VAD, GUIMARÃES RDCA, POTT A. Fatty acid profile and physicochemical, optical and thermal characteristics of Campomanesia adamantium (Cambess.) O. Berg seed oil. Food Sci Technol 2020. [DOI: 10.1590/fst.32719] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
| | | | | | | | | | | | | | | | | | | | | | | | | | | | - Arnildo POTT
- Universidade Federal de Mato Grosso do Sul, Brasil
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Dziedzic K, Kurek S, Mildner–Szkudlarz S, Kreft I, Walkowiak J. Fatty acids profile, sterols, tocopherol and squalene content in Fagopyrum tataricum seed milling fractions. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103118] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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dos Santos da Silva M, Alves-santos AM, dos Santos ID, Wagner R, Naves MMV, Cordeiro MWS. A new population of pequi (Caryocar spp.) developed by Brazilian indigenous people has agro-industrial and nutraceutical advantages. Eur Food Res Technol 2020; 246:1715-24. [DOI: 10.1007/s00217-020-03525-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Alves E, Simoes A, Domingues MR. Fruit seeds and their oils as promising sources of value-added lipids from agro-industrial byproducts: oil content, lipid composition, lipid analysis, biological activity and potential biotechnological applications. Crit Rev Food Sci Nutr 2020; 61:1305-1339. [PMID: 32393054 DOI: 10.1080/10408398.2020.1757617] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
Thousands of tons of fruit seeds are discarded every year worldwide as agro-industrial byproducts. Fruit seeds have a high oil content, are rich in monounsaturated fatty acids (FA) and in n-6 and n-3 polyunsaturated essential FA. Sterols, phospholipids, glycolipids, carotenoids, tocopherols and polyphenols are other seed phytochemicals that make them interesting from a commercial viewpoint. Fruit seeds have high potential as raw material for several industries, but their lipid profile remains poorly studied. Current analytical approaches for the analysis of lipids that are based on high-performance liquid chromatography and high-resolution mass spectrometry allow the separation and analysis of compounds with the accurate identification and structural characterization of molecular species in very small quantities. Even though lipidomic analysis of fruit seeds' lipids is still in its infancy, it will bring a new look over these value-added byproducts. This review covers the following topics: (a) the lipid content of various fruit seed oils; (b) their lipid composition (FA, triacylglycerol, sterol, phospholipid and glycolipid profiles), (c) current and future analytical methodologies for the analysis of lipids in fruit seeds; (d) biological activities of fruit seeds' extracts; and (e) potential biotechnological applications of fruit seed oils for their commercial valorization based on lipids.
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Affiliation(s)
- Eliana Alves
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal
| | - Abigail Simoes
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal
| | - M Rosário Domingues
- Mass Spectrometry Centre, LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal.,Centre for Environmental and Marine Studies, CESAM, Ecomare, Department of Chemistry, University of Aveiro, Campus Universitario de Santiago, Aveiro, Portugal
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Dabetic NM, Todorovic VM, Djuricic ID, Antic Stankovic JA, Basic ZN, Vujovic DS, Sobajic SS. Grape Seed Oil Characterization: A Novel Approach for Oil Quality Assessment. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.201900447] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Nevena M. Dabetic
- Department of Bromatology, Faculty of PharmacyUniversity of Belgrade Vojvode Stepe 450 Belgrade 11221 Serbia
| | - Vanja M. Todorovic
- Department of Bromatology, Faculty of PharmacyUniversity of Belgrade Vojvode Stepe 450 Belgrade 11221 Serbia
| | - Ivana D. Djuricic
- Department of Bromatology, Faculty of PharmacyUniversity of Belgrade Vojvode Stepe 450 Belgrade 11221 Serbia
| | - Jelena A. Antic Stankovic
- Department of Microbiology and Immunology, Faculty of PharmacyUniversity of Belgrade Vojvode Stepe 450 Belgrade 11221 Serbia
| | - Zorica N. Basic
- Institute of HygieneMilitary Medical Academy Crnotravska 17 Belgrade 11040 Serbia
| | - Dragan S. Vujovic
- Department of Viticulture, Faculty of AgricultureUniversity of Belgrade Nemanjina 6 Belgrade 11080 Serbia
| | - Sladjana S. Sobajic
- Department of Bromatology, Faculty of PharmacyUniversity of Belgrade Vojvode Stepe 450 Belgrade 11221 Serbia
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Ali F, Wang J, Ullah N. Oil/fat blending strategy for improving milk fat globule membrane stability and its effect on fatty acid composition. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12604] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Fatma Ali
- Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology, Ministry of Education Tianjin 300457 China
| | - Jianming Wang
- Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology, Ministry of Education Tianjin 300457 China
- College of Food Engineering and Biotechnology Tianjin University of Science & Technology Tianjin 300457 China
| | - Niamat Ullah
- Department of Human Nutrition The University of Agriculture Peshawar Peshawar 25000 Pakistan
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Górnaś P, Rudzińska M, Grygier A, Lācis G. Diversity of oil yield, fatty acids, tocopherols, tocotrienols, and sterols in the seeds of 19 interspecific grapes crosses. J Sci Food Agric 2019; 99:2078-2087. [PMID: 30298520 DOI: 10.1002/jsfa.9400] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/24/2018] [Revised: 09/26/2018] [Accepted: 10/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The seeds of Vitis vinifera grapes have been studied extensively but knowledge about the interspecific crosses of other Vitis species (e.g. V. vinifera, V. amurensis, V. rupestris, V. riparia, and V. labruska) is very limited. RESULTS The oil yields recovered from the grape seeds ranged between 7 and 160 g kg-1 dw. The main fatty acids were linoleic (72.5-83.1%), oleic (6.2-15.5%), and palmitic (5.4-13.2%), which together constituted 92.8-97.1% of the total detected fatty acids. The total concentration of tocopherol (T) and tocotrienol (T3) homologues was between 0.785 and 9.033 g kg-1 oil. The concentration of sterols varied significantly and ranged between 2.912 and 105.962 g kg-1 oil. The β-sitosterol constituted 68.2-86.3% of the total content of sterols. The oil yield in grape seeds significantly correlated with the oleic acid, α-linolenic acid, α-T, α-T3, γ-T3, campesterol, Δ5-stigmasterol, β-sitosterol, and total Ts + T3 s and sterols. CONCLUSION The present study demonstrated that seed oil recovered from different interspecific Vitis crosses is a rich source of minor lipophilic bioactive compounds, especially genotypes with low oil content. They can be used to enrich plant oils that are poor in tocotrienols and/or phytosterols without changing the fatty acid composition of main oil, due to low enrichment quantities (micro-blends). © 2018 Society of Chemical Industry.
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Affiliation(s)
- Paweł Górnaś
- Institute of Horticulture, Latvia University of Life Sciences and Technologies, Dobele, Latvia
| | - Magdalena Rudzińska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Anna Grygier
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Gunārs Lācis
- Institute of Horticulture, Latvia University of Life Sciences and Technologies, Dobele, Latvia
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Noah Badr A, M El-Said M, M Elmessery T, Abdel-Razek AG. Non-traditional Oils Encapsulation as Novel Food Additive Enhanced Yogurt Safety Against Aflatoxins. Pak J Biol Sci 2019; 22:51-58. [PMID: 30972986 DOI: 10.3923/pjbs.2019.51.58] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
BACKGROUND AND OBJECTIVE Hibiscus oil (HO) and black cumin oil (BCO) are interesting oils which give a source for photochemical. Yoghurt recognized for health benefits, but mycotoxin is a food problem. The aim was adjusting non-traditional capsulated oils for minimizing mycotoxins in dairy products (yoghurt) and biological systems. MATERIAL AND METHODS Oils fatty acid composition were evaluated. Micro and nano-emulsion designed to achieve food safety and shelf-life extension. Encapsulated emulsions evaluated by in vitro and in vivo models for several aflatoxins reduction through yogurt fortification model, for in vivo model reduction estimated as enhancement of rat's blood biochemical parameters. Concerning the in vitro model, changes of supplemented yoghurt properties were estimated. RESULTS Linoleic followed by oleic acid showed a high content in these oils representing omega fatty acids. Gamma fractions presented in considerable values (>50% of vitamin E). To evaluate encapsulated oils reduction on aflatoxins (AFs), it was estimated for in vitro and in vivo models. The in vitro reduction of aflatoxin B1 (AFB1) and aflatoxin M1 (AFM1) recorded 31.6 and 34.9%, respectively in plain yogurt. However, yogurt fortification by oil-capsules upgraded the ratio for AFB1 (63.9%) and AFM1 (66.4%). The best reduction recorded using BCO fortification. For in vivo study, supplementation of rat's diet by BCO micro-capsule declared an enhancement of biochemical parameters against aflatoxin G1 (AFG1) effects. Fortified yogurt offered enhancement of viscosity and water holding capacity properties. CONCLUSION Encapsulated emulsions recorded high AFs reduction in fortified yogurt and experimental rat's model. Yogurt fortification enhanced its quality characteristics and shelf-life that give a recommendation for the application.
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Górnaś P, Siger A, Rudzińska M, Grygier A, Marszałkiewicz S, Ying Q, Sobieszczańska N, Segliņa D. Impact of the Extraction Technique and Genotype on the Oil Yield and Composition of Lipophilic Compounds in the Oil Recovered from Japanese Quince (Chaenomeles japonica
) Seeds. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800262] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Paweł Górnaś
- Institute of Horticulture; Latvia University of Life Sciences and Technologies; Graudu 1 Dobele LV-3701 Latvia
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis; Poznan University of Life Sciences; Wojska Polskiego 48 Poznan 60-637 Poland
| | - Magdalena Rudzińska
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 Poznań 60-624 Poland
| | - Anna Grygier
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 Poznań 60-624 Poland
| | - Sylwia Marszałkiewicz
- Institute of Food Technology of Plant Origin; Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Wojska Polskiego 31 Poznań 60-624 Poland
| | - Qian Ying
- School of Food Science and Engineering; Jilin Agricultural University; 2888 Xincheng Street Changchun Jilin 130118 China
| | - Natalia Sobieszczańska
- Department of Biotechnology and Food Microbiology; Poznan University of Life Sciences; Wojska Polskiego 48 Poznań 60-627 Poland
| | - Dalija Segliņa
- Institute of Horticulture; Latvia University of Life Sciences and Technologies; Graudu 1 Dobele LV-3701 Latvia
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Bilska A, Waszkowiak K, Błaszyk M, Rudzińska M, Kowalski R. Effect of liver pâté enrichment with flaxseed oil and flaxseed extract on lipid composition and stability. J Sci Food Agric 2018; 98:4112-4120. [PMID: 29388690 DOI: 10.1002/jsfa.8928] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 01/24/2018] [Accepted: 01/26/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND There is an increase interest from food technologists in the improvement of the nutritional value of meat products, especially their lipid profile and shelf life. The aim of this study was to determine the effect of animal fat replacement with flaxseed oil (20%) and flaxseed extract addition (0.05%-0.25%) on changes in composition and stability of liver pâté lipid fractions. RESULTS Replacement of animal fat with flaxseed oil was observed to lower the saturated and monoenoic fatty acid in the product's fatty acid profile by around 12% and to raise the polyene fatty acid contribution by more than 70% when compared to the control. The replacement also resulted in enriching the pâté with phytosterols (β-sitosterol, campesterol, and cycloartenol). The addition of 0.05% and 0.10% ethanol flaxseed extract significantly slowed down lipid oxidation changes during storage of the pâté. CONCLUSIONS The study showed that a storage-stable meat product - liver pâté - characterized by a high nutritional value can be designed through the addition of flax oil rich in unsaturated fatty acids and flaxseed extract. The addition of 0.05% of the extract was found to be sufficient to improve the liver pâté's oxidative stability; it can thus be recommended for this type of product. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Agnieszka Bilska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Katarzyna Waszkowiak
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Martyna Błaszyk
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
| | - Ryszard Kowalski
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland
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Kostadinović Veličkovska S, Naumova Letia G, Čočevska M, Brühl L, Silaghi-Dumitrescu R, Mirhosseini H, Ilieva F, Mihajlov L, Dimovska V, Kovacevič B, Gulaboski R, Matthäus B. Effect of bioactive compounds on antiradical and antimicrobial activity of extracts and cold-pressed edible oils from nutty fruits from Macedonia. Food Measure 2018. [DOI: 10.1007/s11694-018-9871-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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24
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Cherif M, Valenti B, Abidi S, Luciano G, Mattioli S, Pauselli M, Bouzarraa I, Priolo A, Ben Salem H. Supplementation of Nigella sativa seeds to Barbarine lambs raised on low- or high-concentrate diets: Effects on meat fatty acid composition and oxidative stability. Meat Sci 2018; 139:134-141. [DOI: 10.1016/j.meatsci.2018.01.022] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2017] [Revised: 01/23/2018] [Accepted: 01/24/2018] [Indexed: 10/18/2022]
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Elbanna K, Assiri AMA, Tadros M, Khider M, Assaeedi A, Mohdaly AAA, Ramadan MF. Rosemary (Rosmarinus officinalis) oil: composition and functionality of the cold-pressed extract. Food Measure 2018. [DOI: 10.1007/s11694-018-9775-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Kiralan M, Kayahan M, Kiralan SS, Ramadan MF. Effect of thermal and photo oxidation on the stability of cold-pressed plum and apricot kernel oils. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-017-2932-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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27
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Symoniuk E, Ratusz K, Ostrowska-ligęza E, Krygier K. Impact of Selected Chemical Characteristics of Cold-Pressed Oils on their Oxidative Stability Determined Using the Rancimat and Pressure Differential Scanning Calorimetry Method. FOOD ANAL METHOD 2018; 11:1095-104. [DOI: 10.1007/s12161-017-1081-1] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Affiliation(s)
- Edyta Symoniuk
- Faculty of Food Science, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Katarzyna Ratusz
- Faculty of Food Science, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Krzysztof Krygier
- Faculty of Food Science, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
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29
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Górnaś P, Radziejewska-kubzdela E, Mišina I, Biegańska-marecik R, Grygier A, Rudzińska M. Tocopherols, Tocotrienols and Carotenoids in Kernel Oils Recovered from 15 Apricot (Prunus armeniaca L.) Genotypes. J AM OIL CHEM SOC 2017; 94:693-9. [DOI: 10.1007/s11746-017-2978-y] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Ghafoor K, Özcan MM, AL-Juhaımı F, Babıker EE, Sarker ZI, Ahmed IAM, Ahmed MA. Nutritional composition, extraction, and utilization of wheat germ oil: A review. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600160] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Kashif Ghafoor
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering; Faculty of Agriculture; Selcuk Universty; Konya Turkey
| | - Fahad AL-Juhaımı
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Elfadıl E. Babıker
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Zaidul Islam Sarker
- Faculty of Pharmacy, Kuantan Campus; International Islamic University Malaysia (IIUM); Kuantan Pahang Malaysia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Mohammed Asif Ahmed
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
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31
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Siger A, Dwiecki K, Borzyszkowski W, Turski M, Rudzińska M, Nogala-kałucka M. Physicochemical characteristics of the cold-pressed oil obtained from seeds of Fagus sylvatica L. Food Chem 2017; 225:239-45. [PMID: 28193421 DOI: 10.1016/j.foodchem.2017.01.022] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Revised: 01/03/2017] [Accepted: 01/05/2017] [Indexed: 11/22/2022]
Abstract
A physicochemical characteristic of the cold-pressed oil obtained from seeds of common beech (Fagus sylvatica L.) has been presented. This plant may be considered as unconventional oilseeds crops because of relatively high content of fat (27.25%). The analyzed beech seeds oil has been classified as oleic-linoleic acids oil with more than 76% percentage share of those species. Beech seeds oil contains 4.2% of gamma-linolenic acid (GLA). Unique characteristic is the high content of γ-tocopherol (75.4mg/100g) and δ-tocopherol (34.05mg/100g). γ-Tocopherol is effective scavengers of reactive nitrogen species and prevents DNA bases nitration, what makes beech seeds oil interesting raw material in the production of cosmetics. Additionally the content of carotenoids, very effective photooxidation inhibitors, is at high level in comparison with other cold-pressed oils. It was demonstrated that PCA analysis may help to determine the authenticity of oil obtained from beech seeds.
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Affiliation(s)
- Sulaiman Rufai BABURA
- Department of Agriculture Technology, Faculty of Agriculture, Universiti Putra Malaysia
- Department of Plant Biology, Bayero University Kano
| | - Siti Nor Akmar ABDULLAH
- Department of Agriculture Technology, Faculty of Agriculture, Universiti Putra Malaysia
- Laboratory of Plantation Science and Technology, Institute of Plantation Studies, Universiti Putra Malaysia
| | - Huzwah KHAZA′AI
- Faculty of Medicine and Health Sciences, Universiti Putra Malaysia
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Kozłowska M, Gruczyńska E, Ścibisz I, Rudzińska M. Fatty acids and sterols composition, and antioxidant activity of oils extracted from plant seeds. Food Chem 2016; 213:450-456. [DOI: 10.1016/j.foodchem.2016.06.102] [Citation(s) in RCA: 101] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 06/21/2016] [Accepted: 06/29/2016] [Indexed: 11/28/2022]
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Górnaś P, Rudzińska M, Raczyk M, Soliven A. Lipophilic bioactive compounds in the oils recovered from cereal by-products. J Sci Food Agric 2016; 96:3256-3265. [PMID: 26522347 DOI: 10.1002/jsfa.7511] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2015] [Revised: 10/25/2015] [Accepted: 10/26/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND The by-products of seven different cereal grains were investigated as a source of extractable oil, rich in lipophilic bioactive compounds. RESULTS Oil yields (g kg(-1) DW) recovered from cereal by-products were as follows: 189 (rice bran) > 112 (wheat germ) > 74 (corn bran) > 58 (oat bran) > 41 (buckwheat bran) > 39 (spelt bran) > 33 (wheat bran) > 27 (rye bran). The main fatty acids identified in the studied oil samples were palmitic acid (11.39-17.23%), oleic acid (11.76-42.73%), linoleic acid (35.54-62.65%) and α-linolenic acid (1.05-9.46%). The range of total tocochromanols and phytosterols in the obtained oils was 0.369-3.763 and 1.19-35.24 g kg(-1) of oil, respectively. The oils recovered from buckwheat and corn bran, and wheat germ were dominated by tocopherols (99.9, 84.2 and 96.5%, respectively), whereas the oat, rice, rye, spelt, wheat bran oils were rich in tocotrienols (73.9, 79.6, 78.1, 90.6 and 73.8%, respectively). The campesterol and β-sitosterol constituted 10.1-32.5 and 30.4-63.7%, respectively, of total phytosterols contents identified in all of the studied samples. CONCLUSION The present study demonstrated that oils recovered from the cereal by-products are richer sources of bioactive compounds, compared with traditional oils. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Paweł Górnaś
- Latvia State Institute of Fruit-Growing, Graudu 1, Dobele, LV-3701, Latvia
| | - Magdalena Rudzińska
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland
| | - Marianna Raczyk
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624, Poznań, Poland
| | - Arianne Soliven
- Australian Centre for Research on Separation Sciences (ACROSS), School of Science and Health, University of Western Sydney (Parramatta), Sydney, NSW, Australia
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Bialek A, Bialek M, Jelinska M, Tokarz A. Fatty acid profile of new promising unconventional plant oils for cosmetic use. Int J Cosmet Sci 2016; 38:382-8. [PMID: 26659407 DOI: 10.1111/ics.12301] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2015] [Accepted: 12/05/2015] [Indexed: 11/30/2022]
Abstract
OBJECTIVE Oils have been used on the cosmetic application since antiquity. With the growing interest in cosmetic formulation of strictly natural origin there has been also an increased interest in the use of alternative oils obtained from nuts, herbs, fruit and vegetable seeds. Due to lack of good scientific reports on the cosmetic plant oils available in Poland, the aim of our research was to characterize fatty acids (FA) profile and oxidative quality of selected unconventional plant oils, which are used as cosmetics or potential cosmetic ingredients. METHODS Oils were purchased from cosmetic health shops in Warsaw (Poland); FA profile was analysed by gas chromatography with flame-ionization detection. Peroxide index (PI), content of hydroperoxides (PV) and free fatty acids (AV) were also determined. RESULTS Oxidative quality and FA composition of examined oils varied widely among analyzed oils. Cluster analysis revealed three clusters. Clusters S1 and S3 include only one oil (Perilla and sea buckthorn, respectively). Perilla oil is characterized by relatively small content of both saturated FA (8.5%) and monounsaturated FA (14.2%) and much higher amount of polyunsaturated FA (73.5%) whereas in sea buckthorn these proportions are opposite (saturated FA and monounsaturated FA - 33.5% and 51.0% respectively, and the lowest amount of polyunsaturated FA - 5.2%). In cluster S2 two sub-clusters were distinguished and the content of linoleic (p = 0.0015), α-linolenic (p = 0.0092) and oleic (p = 0.0015) acid caused this distinction. PI ranged from 8.9 in sea buckthorn oil to 135 in Perilla oil. Perilla oil and raspberry seed oil were also characterized by the highest PV (225 ± 14.9 mEq O/kg oil and 232 ± 13.8 mEq O/kg oil, respectively), whereas the lowest PV was determined for walnut oil (0.82 ± 0.18 mEq O/kg oil) and carrot seed oil (0.87 ± 0.21 mEq O/kg oil) oils. CONCLUSION FA composition of cosmetic oils in combination with data concerning their oxidative quality, is very important for determining their safe and effective use. It is very important to standardize and test the FA content in commercially available oils of cosmetic use.
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Affiliation(s)
- A Bialek
- Department of Bromatology, Faculty of Pharmacy with the Laboratory Medicine Division, Medical University of Warsaw, Banacha 1, 02-097, Warsaw, Poland
| | - M Bialek
- Department of Instrumental Analysis, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska St. 159c, 02-776, Warsaw, Poland
| | - M Jelinska
- Department of Bromatology, Faculty of Pharmacy with the Laboratory Medicine Division, Medical University of Warsaw, Banacha 1, 02-097, Warsaw, Poland
| | - A Tokarz
- Department of Bromatology, Faculty of Pharmacy with the Laboratory Medicine Division, Medical University of Warsaw, Banacha 1, 02-097, Warsaw, Poland
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Rudzińska M, Hassanein MMM, Abdel-Razek AG, Ratusz K, Siger A. Blends of rapeseed oil with black cumin and rice bran oils for increasing the oxidative stability. J Food Sci Technol 2015; 53:1055-62. [PMID: 27162385 DOI: 10.1007/s13197-015-2140-5] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/22/2015] [Accepted: 12/13/2015] [Indexed: 10/22/2022]
Abstract
For the increase of oxidative stability and phytonutrient contents of rapeseed oil 5, 10 and 20 % blends with rice bran oil and black cumin oil were prepared. Profiles of different bioactive lipid components of blends including tocopherols, tocotrienols, phytosterols and phytostanols as well as fatty acid composition were carried out using HPLC and GLC. Rancimat was used for detecting oxidative stability of the fatty material. The blends with black cumin seed oil characterized higher level of α- and γ-tocopherols as well as all isomers of tocotrienols. Presence of rice bran oil in blends leads to increased tocotrienols amounts, β-sitosterol and squalene. Blending resulted in lowering ratio of PUFA/SFA and improves stability of these oils. The ratio of omega-6/omega-3 raises from 2.1 in rapeseed oil to 3.7 and 3.0 in blends with black cumin and rice bran oils, respectively. Addition of 10 and 20 % of black cumin and rice bran oils to rapeseed oil were influenced on the oxidative stability of prepared blends. The results appear that blending of rapeseed oil with black cumin seed oil or rice bran oil enhanced nutritional and functional properties via higher oxidative stability as well as improved phytonutrient contents.
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Affiliation(s)
- Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Poznań, Poland
| | | | | | - Katarzyna Ratusz
- Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland
| | - Aleksander Siger
- Fats and Oils Department, National Research Centre, Cairo, Egypt
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Siger A, Michalak M, Rudzińska M. Canolol, tocopherols, plastochromanol-8, and phytosterols content in residual oil extracted from rapeseed expeller cake obtained from roasted seed. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500314] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Aleksander Siger
- Department of Biochemistry and Food Analysis; Poznań University of Life Sciences; Poznań Poland
| | - Michał Michalak
- Department of Computer Science and Statistics; Poznań University of Medical Sciences; Poznań Poland
| | - Magdalena Rudzińska
- Institute of Food Technology; Poznań University of Life Sciences; Poznań Poland
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Górnaś P, Siger A. Simplified sample preparation and rapid detection by RP-HPLC/FLD of tocopherols and tocotrienols in margarines: Preliminary screening of plant fats-potential quality markers. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400435] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Paweł Górnaś
- Latvia State Institute of Fruit-Growing; Dobele Latvia
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis; Poznan University of Life Sciences; Poznan Poland
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Górnaś P, Mišina I, Grāvīte I, Soliven A, Kaufmane E, Segliņa D. Tocochromanols composition in kernels recovered from different apricot varieties: RP-HPLC/FLD and RP-UPLC-ESI/MSn study. Nat Prod Res 2015; 29:1222-7. [DOI: 10.1080/14786419.2014.997727] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Paweł Górnaś
- Latvia State Institute of Fruit-Growing, Graudu 1, Dobele LV-3701, Latvia
| | - Inga Mišina
- Latvia State Institute of Fruit-Growing, Graudu 1, Dobele LV-3701, Latvia
| | - Ilze Grāvīte
- Latvia State Institute of Fruit-Growing, Graudu 1, Dobele LV-3701, Latvia
| | - Arianne Soliven
- Department of Natural Products and Pharmacognosy, Faculty of Chemistry, Universidad de la República, Montevideo, Uruguay
| | - Edīte Kaufmane
- Latvia State Institute of Fruit-Growing, Graudu 1, Dobele LV-3701, Latvia
| | - Dalija Segliņa
- Latvia State Institute of Fruit-Growing, Graudu 1, Dobele LV-3701, Latvia
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Youssef HMKE. Assessment of Gross Chemical Composition, Mineral Composition, Vitamin Composition and Amino Acids Composition of Wheat Biscuits and Wheat Germ Fortified Biscuits. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/fns.2015.610088] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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