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Ordoñez Lozada MI, Rodrigues Maldonade I, Bobrowski Rodrigues D, Silva Santos D, Ortega Sanchez BA, Narcizo de Souza PE, Longo JP, Bernardo Amaro G, de Lacerda de Oliveira L. Physicochemical characterization and nano-emulsification of three species of pumpkin seed oils with focus on their physical stability. Food Chem 2020; 343:128512. [PMID: 33223288 DOI: 10.1016/j.foodchem.2020.128512] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [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: 05/15/2020] [Revised: 10/25/2020] [Accepted: 10/27/2020] [Indexed: 12/15/2022]
Abstract
We present the chemical composition, quality parameters and antioxidant capacity of pumpkin seed oils (PSO) from Cucurbita pepo, Cucurbita maxima, and Cucurbita moschata cultivated in Brazil. In addition, PSO nanoemulsions (nanopepo, nanomax and nanomosc) were developed and their physical stabilities were assessed under long-term storage at two temperatures. Among the PSO, C. pepo presented the highest contents of polyunsaturated fatty acids, total carotenoids, and chlorophylls, but the lowest oxidative stability. Conversely, C. maxima PSO showed highest oxidative stability and total tocopherol content but the lowest chlorophyll content. Nanomax and nanopepo were more stable to droplet growth at 4 °C, while nanomosc was more stable at 25 °C. Nanopepo was the most stable formulation after the heating-cooling cycles, whereas nanomax was the most stable under centrifugation regardless the temperature. Overall, all nanoemulsions presented droplet diameter lower than 200 nm and ζ-potential approaching -30 mV until the end of storage.
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Affiliation(s)
| | | | | | - Débora Silva Santos
- Institute of Biology, University of Brasilia, Campus Darcy Ribeiro, Brasilia, DF 70910-900, Brazil
| | | | | | - João Paulo Longo
- Institute of Biology, University of Brasilia, Campus Darcy Ribeiro, Brasilia, DF 70910-900, Brazil
| | - Geovani Bernardo Amaro
- Brazilian Agricultural Research Corporation (Embrapa) Vegetables, Brasília, DF 70275-970, Brazil
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Rodríguez G, Squeo G, Estivi L, Quezada Berru S, Buleje D, Caponio F, Brandolini A, Hidalgo A. Changes in stability, tocopherols, fatty acids and antioxidant capacity of sacha inchi (Plukenetia volubilis) oil during French fries deep-frying. Food Chem 2020; 340:127942. [PMID: 32890859 DOI: 10.1016/j.foodchem.2020.127942] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2020] [Revised: 07/27/2020] [Accepted: 08/24/2020] [Indexed: 01/24/2023]
Abstract
Sacha inchi (Plukenetia volubilis) oil (SI) is appreciated for its nutritional and sensorial characteristics. The aim of this study was to evaluate SI changes during French fries deep-frying at 170 °C or 180 °C up to 119 and 50 min, respectively; commercial soybean oil (SO) was tested as control. SI had high α-linolenic acid (53.8%), linoleic acid (33.4%) and total tocopherols (2540.1 mg/kg). During frying tocopherol content, oil stability and antioxidant capacity (ABTS, DPPH) decreased following zero-order kinetics; γ-tocopherol showed the strongest decrease. Notwithstanding the high SI unsaturation and the commercial antioxidant (TBHQ) in SO, SI showed slightly higher or similar hydrolysis (free fatty acids and diacylglycerols), similar primary (K232, oxidized-triacylglycerols) and lower secondary (K268, triacylglycerol oligopolymers) oxidation. Because of the high tocopherol content, SI showed lower degradation than SO. Thus, SI is suitable for short-term deep-frying; additionally, it may enhance the nutritional value and the flavour of fried foods.
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Affiliation(s)
| | - Giacomo Squeo
- University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, 70126 Bari, Italy
| | - Lorenzo Estivi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, Milan, Italy
| | | | - Dianeth Buleje
- Universidad Nacional José María Arguedas, Juan F. Ramos 380, Andahuaylas, Peru
| | - Francesco Caponio
- University of Bari Aldo Moro, Department of Soil, Plant and Food Sciences, Via Amendola, 165/A, 70126 Bari, Italy
| | - Andrea Brandolini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria - Unità di Ricerca per la Zootecnia e l'Acquacoltura (CREA-ZA), via Forlani 3, 26866 S. Angelo Lodigiano, LO, Italy
| | - Alyssa Hidalgo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via Celoria 2, Milan, Italy.
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Adnan M, Nazim Uddin Chy M, Mostafa Kamal ATM, Barlow JW, Faruque MO, Yang X, Uddin SB. Evaluation of anti-nociceptive and anti-inflammatory activities of the methanol extract of Holigarna caustica (Dennst.) Oken leaves. J Ethnopharmacol 2019; 236:401-411. [PMID: 30703495 DOI: 10.1016/j.jep.2019.01.025] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [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: 07/10/2018] [Revised: 01/07/2019] [Accepted: 01/25/2019] [Indexed: 06/09/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Holigarna caustica (Dennst.) is commonly used in traditional medicine to treat a variety of painful conditions such as eye irritation, inflammation, arthritis, skin diseases, cuts and wounds. AIM OF THE STUDY The present study was undertaken to investigate the anti-nociceptive and anti-inflammatory activities of the methanol extract of H. caustica leaves and to elucidate its possible mechanism(s) of action. MATERIALS AND METHODS Fresh leaves of H. caustica were collected, dried, and extracted with methanol (MEHC). MEHC was subjected to activity testing, using chemical-induced (acetic acid and formalin test) and heat-induced (hot plate and tail immersion test) pain models. To determine the possible mechanism behind the anti-nociceptive activity of MEHC, the opioid antagonist naltrexone was used to evaluate the involvement of opioid receptors in the case of formalin, hot plate and tail immersion tests, while the involvement of the cGMP and ATP-sensitive K+ channel pathways were assessed using methylene blue and glibenclamide respectively, in the acetic acid-induced writhing test. In parallel, the carrageenan-induced paw oedema model was used to determine the anti-inflammatory potential of the extract. Exploratory and motor behaviours were evaluated by the open-field test. Various bioactive compounds potentially responsible for the anti-nociceptive and anti-inflammatory activities were ascertained using GC-MS analysis. RESULTS MEHC showed strong, significant and dose-dependent anti-nociceptive activity in all chemical-induced and heat-induced pain models at all experimental doses. The association of opioid receptors with the observed anti-nociceptive effects was confirmed by using naltrexone. The cGMP and ATP-sensitive K+ channel pathway was also shown to be involved in the anti-nociceptive activity of MEHC. In addition, MEHC exhibited a dose-dependent inhibition of inflammatory oedema induced by carrageenan. MEHC was not connected with changes in either the locomotor activity or motor responses of mice. In a GC-MS analysis, 40 compounds were identified, among which twelve are documented bioactive compounds with potent analgesic and anti-inflammatory properties. CONCLUSIONS Our current study revealed that MEHC possesses strong central and peripheral anti-nociceptive as well as anti-inflammatory activity. It may also be concluded that both opioid receptors as well as the cGMP and ATP-sensitive K+ channel pathway are involved in the anti-nociceptive mechanism of MEHC. This study rationalizes the ethnomedicinal use of H. caustica leaves in various painful conditions.
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Affiliation(s)
- Md Adnan
- Pharmacognosy and Phytochemistry Lab, Department of Pharmacy, International Islamic University Chittagong, Chittagong 4318, Bangladesh; College of Biomedical Science, Department of Bio-Health Technology, Kangwon National University, Chuncheon 24341, Republic of Korea.
| | - Md Nazim Uddin Chy
- Pharmacognosy and Phytochemistry Lab, Department of Pharmacy, International Islamic University Chittagong, Chittagong 4318, Bangladesh
| | - A T M Mostafa Kamal
- Pharmacognosy and Phytochemistry Lab, Department of Pharmacy, International Islamic University Chittagong, Chittagong 4318, Bangladesh.
| | - James W Barlow
- Department of Chemistry, Royal College of Surgeons, Dublin, Ireland.
| | - Mohammad Omar Faruque
- Ethnobotany and Pharmacognosy Lab, Department of Botany, University of Chittagong, Chittagong 4331, Bangladesh.
| | - Xinzhou Yang
- School of Pharmaceutical Science, South-Central Universities for Nationalities, Wuhan, China.
| | - Shaikh Bokhtear Uddin
- Ethnobotany and Pharmacognosy Lab, Department of Botany, University of Chittagong, Chittagong 4331, Bangladesh.
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Trivedi P, Karppinen K, Klavins L, Kviesis J, Sundqvist P, Nguyen N, Heinonen E, Klavins M, Jaakola L, Väänänen J, Remes J, Häggman H. Compositional and morphological analyses of wax in northern wild berry species. Food Chem 2019; 295:441-448. [PMID: 31174780 DOI: 10.1016/j.foodchem.2019.05.134] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2019] [Revised: 05/13/2019] [Accepted: 05/20/2019] [Indexed: 01/22/2023]
Abstract
Aerial surfaces of plants are covered by a waxy cuticle protecting plants from excessive water loss and UV light. In the present study, composition and morphology of cuticular waxes of northern wild berry species bilberry (Vaccinium myrtillus L.), lingonberry (V. vitis-idaea L.), bog bilberry (V. uliginosum L.) and crowberry (Empetrum nigrum L.) were investigated. Scanning electron microscopy (SEM) revealed differences in epicuticular wax morphology, and gas chromatography-mass spectrometry (GC-MS) analysis confirmed variation in chemical composition of cuticular waxes between the berry species. The dominant compounds in bilberry and lingonberry cuticular waxes were triterpenoids, while fatty acids and alkanes were the dominant ones in bog bilberry and crowberry, respectively. Wax extracted by supercritical fluid extraction (SFE) from industrial press cakes of bilberry and lingonberry contained linoleic acid and γ-linolenic acid as the dominant compounds. Furthermore, in vitro sun protection factor (SPF) of berry waxes depicted good UV-B absorbing capacities.
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Affiliation(s)
- Priyanka Trivedi
- Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland.
| | - Katja Karppinen
- Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland.
| | - Linards Klavins
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia.
| | - Jorens Kviesis
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia.
| | - Petri Sundqvist
- Centre of Microscopy and Nanotechnology, University of Oulu, FI-90014 Oulu, Finland.
| | - Nga Nguyen
- Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland.
| | - Esa Heinonen
- Centre of Microscopy and Nanotechnology, University of Oulu, FI-90014 Oulu, Finland.
| | - Maris Klavins
- Department of Environmental Science, University of Latvia, LV-1004 Riga, Latvia.
| | - Laura Jaakola
- NIBIO, Norwegian Institute of Bioeconomy Research, NO-1431 Ås, Norway; Climate Laboratory Holt, Department of Arctic and Marine Biology, UiT The Arctic University of Norway, NO-9037 Tromsø, Norway.
| | - Juha Väänänen
- Centre of Microscopy and Nanotechnology, University of Oulu, FI-90014 Oulu, Finland.
| | - Janne Remes
- Centre of Microscopy and Nanotechnology, University of Oulu, FI-90014 Oulu, Finland.
| | - Hely Häggman
- Department of Ecology and Genetics, University of Oulu, FI-90014 Oulu, Finland.
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Aithammou R, Harrouni C, Aboudlou L, Hallouti A, Mlouk M, Elasbahani A, Daoud S. Effect of clones, year of harvest and geographical origin of fruits on quality and chemical composition of Argan oil. Food Chem 2019; 297:124749. [PMID: 31253289 DOI: 10.1016/j.foodchem.2019.05.024] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [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: 10/18/2018] [Revised: 04/10/2019] [Accepted: 05/05/2019] [Indexed: 12/11/2022]
Abstract
Argan oil is precious oil with food and cosmetic uses. In recent years, this oil has been subject to an increasing national and international demand. The present work aims at studying the effect of clones and age, year of harvest and geographical origin on Argan oil quality and chemical composition. The results indicate that age does not affect Argan oil quality and fatty acids content. However, clones had a significant effect on fatty acids and tocopherol levels. Saturated and unsaturated fatty acids were highly influenced by the year of harvest and geographical origin, presumably due to climatic conditions. Unsaturated fatty acids varied from 78.28% to 81.77%. Depending on clones, total tocopherols varied from 687.40 mg/kg to 1068 mg/kg. This study is useful for the choice of clones with the aim of developing Argan trees orchards destined to oil production.
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Affiliation(s)
- Rachid Aithammou
- Laboratory of Microbial Biotechnology and Plant Protection, Faculty of Sciences, Ibn Zohr University, Agadir, Morocco; Direction des Domaines Agricoles (Les Arômes du Maroc), Casablanca, Morocco.
| | - Cherif Harrouni
- Department of Landscape Architecture and Environment, I.A.V. Hassan II, Agadir, Morocco
| | - Leila Aboudlou
- Etablissement Autonome de Contrôle et de Coordination des Exportations, Agadir, Morocco
| | - Ayoub Hallouti
- Laboratory of Microbial Biotechnology and Plant Protection, Faculty of Sciences, Ibn Zohr University, Agadir, Morocco
| | - Mohamed Mlouk
- Direction des Domaines Agricoles (Les Arômes du Maroc), Casablanca, Morocco
| | - Abdelhafed Elasbahani
- Laboratory Lacape- Bio-organic Chemistry and Natural Substances, Faculty of Sciences, Ibn Zohr University, Agadir, Morocco
| | - Salma Daoud
- Laboratory of Microbial Biotechnology and Plant Protection, Faculty of Sciences, Ibn Zohr University, Agadir, Morocco
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Martin-Rubio AS, Sopelana P, Guillén MD. A thorough insight into the complex effect of gamma-tocopherol on the oxidation process of soybean oil by means of 1H Nuclear Magnetic Resonance. Comparison with alpha-tocopherol. Food Res Int 2018; 114:230-239. [PMID: 30361021 DOI: 10.1016/j.foodres.2018.07.064] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 07/02/2018] [Accepted: 07/31/2018] [Indexed: 11/15/2022]
Abstract
The effect of γ-tocopherol in proportions between 0.02 and 2% by weight on the accelerated storage process of refined soybean oil is studied by 1H NMR, and compared with that of α-tocopherol. Whereas the lowest γ-tocopherol enrichment level does not affect oil evolution, at higher concentrations both γ- and α-tocopherols initially accelerate acyl groups degradation and hydroperoxides generation, more as higher is the tocopherol concentration, this effect being less marked for γ-tocopherol. However, after this initial stage, the rates of acyl groups degradation and hydroperoxides formation decrease with tocopherol concentration. Furthermore, in the case of γ-tocopherol, the higher the enrichment degree, the later hydroperoxides decomposition occurs, so that, unlike α-tocopherol, γ-tocopherol delays the generation of most secondary oxidation products (aldehydes, (E,E)-keto-dienes, epoxy-keto-enes, (E)-epoxystearates and alcohols) with the exception of some epoxides. Similarly to α-tocopherol, γ-tocopherol modifies the oil oxidation pathway at the highest addition level, promoting the formation of compounds with (Z,E)-isomerism, although less noticeably than α-tocopherol.
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Affiliation(s)
- A S Martin-Rubio
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain..
| | - P Sopelana
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain..
| | - María D Guillén
- Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain..
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Anunciação PC, Cardoso LM, Gomes JVP, Della Lucia CM, Carvalho CWP, Galdeano MC, Queiroz VAV, Alfenas RCG, Martino HSD, Pinheiro-Sant'Ana HM. Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content. Food Chem 2017; 221:984-9. [PMID: 27979303 DOI: 10.1016/j.foodchem.2016.11.065] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2016] [Revised: 10/31/2016] [Accepted: 11/15/2016] [Indexed: 11/23/2022]
Abstract
The sensory acceptance and the content of bioactive compounds of whole-sorghum and whole-wheat breakfast cereals were compared. Sensory acceptance was assessed using the Food Action RatingScale. 3-Deoxyanthocyanidins, flavones and flavanones were determined by high-performance liquid chromatography (HPLC) with diode array detection, and vitamin E by HPLC with fluorescence detection. Total phenolics and antioxidant activity were determined by spectrophotometry. The sorghum breakfast cereal had better sensory acceptance (70.6%) than wheat breakfast cereal (41.18%). Sorghum had higher 3-deoxyanthocyanidin content (100% higher), total phenolic compounds (98.2% higher) and antioxidant activity (87.9% higher) than wheat breakfast cereal. Flavones and flavanones were not detected in both breakfast cereals. Total vitamin E content was 78.6% higher in wheat than in sorghum breakfast cereal. Thus, consumption of whole sorghum breakfast cereal should be encouraged, since it had good sensory acceptance and is a source of bioactive compounds that can promote benefits to human health.
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Flakelar CL, Prenzler PD, Luckett DJ, Howitt JA, Doran G. A rapid method for the simultaneous quantification of the major tocopherols, carotenoids, free and esterified sterols in canola (Brassica napus) oil using normal phase liquid chromatography. Food Chem 2017; 214:147-55. [PMID: 27507459 DOI: 10.1016/j.foodchem.2016.07.059] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2016] [Revised: 07/01/2016] [Accepted: 07/09/2016] [Indexed: 11/20/2022]
Abstract
A normal phase high performance liquid chromatography (HPLC) method was developed to simultaneously quantify several prominent bioactive compounds in canola oil vis. α-tocopherol, γ-tocopherol, δ-tocopherol, β-carotene, lutein, β-sitosterol, campesterol and brassicasterol. The use of sequential diode array detection (DAD) and tandem mass spectrometry (MS/MS) allowed direct injection of oils, diluted in hexane without derivatisation or saponification, greatly reducing sample preparation time, and permitting the quantification of both free sterols and intact sterol esters. Further advantages over existing methods included increased analytical selectivity, and a chromatographic run time substantially less than other reported normal phase methods. The HPLC-DAD-MS/MS method was applied to freshly extracted canola oil samples as well as commercially available canola, palm fruit, sunflower and olive oils.
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Smyk B. Singlet oxygen autoxidation of vegetable oils: evidences for lack of synergy between β-carotene and tocopherols. Food Chem 2015; 182:209-16. [PMID: 25842329 DOI: 10.1016/j.foodchem.2015.02.127] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [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: 08/24/2014] [Revised: 02/20/2015] [Accepted: 02/25/2015] [Indexed: 10/23/2022]
Abstract
The synergy between β-carotene and tocopherols--antioxidants protecting oils from oxidation, was analyzed in a model system. The model used stripped borage and evening primrose oils. A chlorophyll extract, β-carotene and one of the tocopherols were added together or separately to the oils. Oil oxidation was initiated by singlet oxygen that was produced by chlorophylls irradiated with the use of a xenon lamp equipped with the cut-off 600 nm filter. Experiments were carried out at two mole ratios of tocopherols to β-carotene, i.e. at 1:1 and 23:1. Analyses were performed using absorption and fluorescence spectra in the UV+Vis region. The results demonstrated an antagonistic action of the antioxidants. The protective effect of unsaturated fatty acids was significantly better in the case of β-carotene compared to the tocopherols. Furthermore, tocopherols were less effective in protecting the oils in the presence of β-carotene than without it.
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Affiliation(s)
- Bogdan Smyk
- University of Warmia and Mazury in Olsztyn, Oczapowskiego 4, 10-719 Olsztyn, Poland.
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Karmowski J, Hintze V, Kschonsek J, Killenberg M, Böhm V. Antioxidant activities of tocopherols/tocotrienols and lipophilic antioxidant capacity of wheat, vegetable oils, milk and milk cream by using photochemiluminescence. Food Chem 2014; 175:593-600. [PMID: 25577124 DOI: 10.1016/j.foodchem.2014.12.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [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: 07/24/2014] [Revised: 12/01/2014] [Accepted: 12/03/2014] [Indexed: 12/27/2022]
Abstract
The purpose of this study was to measure the antioxidant activity (AOA) of tocopherols and tocotrienols by using photochemiluminescence (PCL). This method enables to detect total lipophilic antioxidants. The AOA of all vitamin E isomers depended on number and position of methyl groups in the chroman ring. Correlation between the AOA and the redox potential and the biological activity of the tocochromanols was observed. The second aim was to analyse different kinds of wheat, vegetable oils, milk and milk cream on their antioxidant capacity (AOC) by using PCL and α-TEAC. The contents of vitamin E and carotenoids were analysed by HPLC. Correlations between the sum of carotenoids and vitamin E and the AOC were detected. Based on high vitamin E contents, the oils had the highest and in contrast, the product macaroni showed the lowest AOC. A concentration-dependent effect was observed in both assays, PCL and α-TEAC.
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Affiliation(s)
- Jasmin Karmowski
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany
| | - Victoria Hintze
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany
| | - Josephine Kschonsek
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany
| | | | - Volker Böhm
- Institute of Nutrition, Friedrich Schiller University Jena, Dornburger Straße 25-29, D-07743 Jena, Germany.
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Górnaś P. Unique variability of tocopherol composition in various seed oils recovered from by-products of apple industry: rapid and simple determination of all four homologues (α, β, γ and δ) by RP-HPLC/FLD. Food Chem 2015; 172:129-34. [PMID: 25442533 DOI: 10.1016/j.foodchem.2014.09.051] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2013] [Revised: 04/26/2014] [Accepted: 09/10/2014] [Indexed: 11/20/2022]
Abstract
The tocochromanol profile was studied in seed oils recovered from by-products of fruit industry, five dessert and seven crab apple varieties grown in Eastern Europe (Latvia). The seed oils obtained from dessert apples were characterized by higher contents of tocopherols (191.05-379.08 mg/100g oil) when compared to seed oils recovered from crab apples (130.55-202.54 mg/100g oil). The predominant homologues of tocopherol in all the studied samples were α and β over γ and δ. However, seed oils recovered from the apple cultivars 'Antej' and 'Beforest' had a unique profile of four tocopherol homologues (α:β:γ:δ) 91.41:80.55:72.46:79.03 and 114.55:112.84:78.69:73.00 mg/100g oil, respectively. A single dilution of seed oils in 2-propanol facilitated the direct use samples in the DPPH assay as well as injection into the RP-HPLC system containing a PFP (pentafluorophenyl) column, which resulted in a rapid separation of all four tocopherol homologues with excellent repeatability and reproducibility.
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