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Food Science & Nutrition Sep 2022To enhance the quality and flavor of surimi-based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed...
To enhance the quality and flavor of surimi-based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water-holding capacity (WHC), microstructure, and flavor of the surimi gel. The results showed that 6 kinds of vegetable oils could improve the whiteness and flavor of gels. However, peanut, olive, and coconut oils enriching oleic acid or lauric acid were easy to accumulate with an average diameter of more than 0.15 μm. Thus, the gel with the oil showed a loose network structures with large cavities, and the texture was deteriorated, accompanied by decreased WHC ( < .05). Compared with other vegetable oils, soybean, corn and safflower seed oils enriching linoleic acid were emulsified with protein forming a stable interfacial protein film. The gel with the oil showed an increase in the WHC and bound water content. Furthermore, the oil droplets with an average diameter of less than 0.15 μm were evenly distributed in the gel matrix, and the gel exhibited dense network structures with small cavities and smooth surface. In general, soybean and safflower seed oils can be used as a potential additive to improve the quality and flavor of surimi-based products.
PubMed: 36171767
DOI: 10.1002/fsn3.2889 -
Frontiers in Plant Science 2021Temperature is one of the decisive environmental factors that is projected to increase by 1. 5°C over the next two decades due to climate change that may affect various... (Review)
Review
Temperature is one of the decisive environmental factors that is projected to increase by 1. 5°C over the next two decades due to climate change that may affect various agronomic characteristics, such as biomass production, phenology and physiology, and yield-contributing traits in oilseed crops. Oilseed crops such as soybean, sunflower, canola, peanut, cottonseed, coconut, palm oil, sesame, safflower, olive etc., are widely grown. Specific importance is the vulnerability of oil synthesis in these crops against the rise in climatic temperature, threatening the stability of yield and quality. The natural defense system in these crops cannot withstand the harmful impacts of heat stress, thus causing a considerable loss in seed and oil yield. Therefore, a proper understanding of underlying mechanisms of genotype-environment interactions that could affect oil synthesis pathways is a prime requirement in developing stable cultivars. Heat stress tolerance is a complex quantitative trait controlled by many genes and is challenging to study and characterize. However, heat tolerance studies to date have pointed to several sophisticated mechanisms to deal with the stress of high temperatures, including hormonal signaling pathways for sensing heat stimuli and acquiring tolerance to heat stress, maintaining membrane integrity, production of heat shock proteins (HSPs), removal of reactive oxygen species (ROS), assembly of antioxidants, accumulation of compatible solutes, modified gene expression to enable changes, intelligent agricultural technologies, and several other agronomic techniques for thriving and surviving. Manipulation of multiple genes responsible for thermo-tolerance and exploring their high expressions greatly impacts their potential application using CRISPR/Cas genome editing and OMICS technology. This review highlights the latest outcomes on the response and tolerance to heat stress at the cellular, organelle, and whole plant levels describing numerous approaches applied to enhance thermos-tolerance in oilseed crops. We are attempting to critically analyze the scattered existing approaches to temperature tolerance used in oilseeds as a whole, work toward extending studies into the field, and provide researchers and related parties with useful information to streamline their breeding programs so that they can seek new avenues and develop guidelines that will greatly enhance ongoing efforts to establish heat stress tolerance in oilseeds.
PubMed: 34975951
DOI: 10.3389/fpls.2021.767150 -
Journal of Medicinal Food Aug 2020The study aims to establish how feasible a natural therapy option (safflower oil) is in the treatment of postoperative pain. Naproxen sodium has already been...
The study aims to establish how feasible a natural therapy option (safflower oil) is in the treatment of postoperative pain. Naproxen sodium has already been experimentally proven to be effective for this purpose. Accordingly, the analgesic and anti-inflammatory effects of safflower oil were compared with those obtained with benzydamine HCl and naproxen sodium. Forty-two, healthy, adult female rats of Wistar albino species were divided at random into six groups of seven rats. The intervention allocation was as follows: Group No. 1-physiological saline 0.9%; Group No. 2-safflower oil 100 mg/kg; Group No. 3-safflower oil 300 mg/kg; Group No. 4-benzydamine HCl 30 mg/kg; Group No. 5-benzydamine HCl 100 mg/kg; and Group No. 6-naproxen sodium 10 mg/kg. Following allocation of treatment, pain was induced experimentally and tested in various ways (hot plate test, tail-pinching test, and writhing test) and the efficacy of each treatment in providing peripheral and central analgesia was evaluated. The second stage consisted of providing different treatments to four groups (groups 7-10) of seven rats each, chosen at random. The allocations were as follows: Group No. 7-physiological saline 0.9%; Group No. 8-safflower oil 300 mg/kg; Group No. 9-benzydamine HCl 100 mg/kg; and Group No. 10-naproxen sodium 10 mg/kg. To create experimental inflammation, 2% formaldehyde was injected into the experimental animal's paw and the resulting edema was measured and recorded for a 10-day period. Edema inhibition was calculated as a percentage. The rats were sacrificed and the paw and stomach dissected for histopathological examination. The data were used for statistical analysis, using the Shapiro-Wilk, Kruskal-Wallis test, and two-way analysis of variance. In the tail-pinching test, it was determined that a 300 mg/kg dose of safflower oil shows central spinal analgesic efficacy and this effect is close in magnitude to 10 mg/kg of the reference material, naproxen sodium. In the squirming test, it was observed that the 100 and 300 mg/kg doses of safflower oil had a peripheral analgesic effect when compared with the serum physiological (placebo) group. The peripheral efficacy of 300 mg/kg safflower oil was found to approximate that of 10 mg/kg naproxen sodium. In rats treated with benzydamine HCl 100 mg/kg, similar peripheral analgesic efficacy to naproxen sodium 10 mg/kg was noted. In the hot plate test, no difference in the analgesic efficacy between the various agents was found. The change in inhibition of edema between the 1st and 10th days was most marked in rats receiving naproxen sodium 10 mg/kg. A significant difference was determined in the safflower oil 300 mg/kg and benzydamine HCl 100 mg/kg groups ( < .001). Regarding histopathology findings in the rat paw, significant differences were seen in venous congestion between placebo and safflower oil 300 mg/kg and in inflammation between the control and benzydamine HCl 100 mg/kg groups. Regarding the histopathology findings in the rat stomach, significant differences were observed in venous congestion between placebo and safflower oil 300 mg/kg; in damage to the epithelium between placebo and safflower oil 300 mg/kg and between naproxen sodium 10 mg/kg and safflower oil; and in cell infiltration and development of edema between placebo and safflower oil 300 mg/kg. It is predicted that further research into safflower oil and benzydamine HCl will create opportunities to develop analgesic-anti-inflammatory therapeutics of a novel kind for the treatment of postoperative pain and inflammation.
Topics: Analgesics; Animals; Anti-Inflammatory Agents; Benzydamine; Female; Inflammation; Naproxen; Pain; Rats; Rats, Wistar; Safflower Oil
PubMed: 32216647
DOI: 10.1089/jmf.2019.0157 -
Foods (Basel, Switzerland) Apr 2020Freeze drying process was applied to habanero pepper and modified, in order to reduce energy expenditure on frozen and dehydration techniques. Six alkaline solutions,...
Freeze drying process was applied to habanero pepper and modified, in order to reduce energy expenditure on frozen and dehydration techniques. Six alkaline solutions, olive oil, avocado oil, coconut oil, grape oil, sesame oil and safflower oil, were used to reduce time on vacuum chamber. Also, frozen step was modified by using dry ice (CO) obtaining 43% of energy saving. The final product had high quality, moisture within 3% to 7% range, low microorganisms number, without organoleptic attributes damage and having all the characteristics of a fresh product by rehydrating. Dried sample was rehydrated by immersion in water at 40 °C for 5 min, obtaining 75% of initial humidity.Markedchanges on rehydrated final product was not perceived. The most effective oil to reduce the moisture was safflower followed by coconut and sesame, whilst the least effective were olive, followed by avocado and grape oils.
PubMed: 32260527
DOI: 10.3390/foods9040437 -
Food Chemistry Dec 2018The study aimed at improving the antioxidant activity of β-conglycinin to enhance the oxidative and physical stabilities of safflower oil-in-water emulsion stabilized...
The study aimed at improving the antioxidant activity of β-conglycinin to enhance the oxidative and physical stabilities of safflower oil-in-water emulsion stabilized by β-conglycinin. Heating promoted binding affinity and antioxidant activity of β-conglycinin. Catechin and chlorogenic acid showed higher binding affinities towards unheated (or heated) β-conglycinin than caffeic acid and quercetin. The enhancement efficiencies of the phenolics on the antioxidant activity of unheated (or heated) β-conglycinin decreased in the order of catechin > quercetin > chlorogenic acid > caffeic acid. Hydrophobic force and hydrogen bonding were the important binding forces for the selected phenolics to β-conglycinin. The complexation with catechin has no side effect on interfacial behavior and emulsifying property of β-conglycinin. The use of heated β-conglycinin-catechin complex as an emulsifier for preparing safflower oil emulsion effectively improved the oxidative and physical stabilities of the emulsion treated with lipoxygenase through inhibition of lipid oxidation, protein carbonyl formation and sulfhydryl loss.
Topics: Antigens, Plant; Antioxidants; Catechin; Emulsions; Globulins; Lipid Peroxidation; Lipoxygenases; Oxidation-Reduction; Protein Binding; Protein Carbonylation; Safflower Oil; Seed Storage Proteins; Soybean Proteins; Spectrometry, Fluorescence; Sulfhydryl Compounds; Water
PubMed: 30064764
DOI: 10.1016/j.foodchem.2018.06.108 -
Anatomy & Cell Biology Jun 2023Adult neurogenesis has been reported in the hypothalamus, subventricular zone and subgranular zone in the hippocamp. Recent studies indicated that new cells in the...
Adult neurogenesis has been reported in the hypothalamus, subventricular zone and subgranular zone in the hippocamp. Recent studies indicated that new cells in the hypothalamus are affected by diet. We previously showed beneficial effects of safflower seed oil (SSO), a rich source of linoleic acid (LA; 74%), on proliferation and differentiation of neural stem cells (NSCs) . In this study, the effect of SSO on hypothalamic neurogenesis was investigated , in comparison to synthetic LA. Adult mice were treated with SSO (400 mg/kg) and pure synthetic LA (300 mg/kg), at similar concentrations of LA, for 8 weeks and then hypothalamic NSCs were cultured and subsequently used for Neurosphere-forming assay. In addition, serum levels of brain-derived neurotrophic factor (BNDF) were measured using enzyme-linked immunosorbent assay. Administration of SSO for 8 weeks in adult mice promoted the proliferation of NSCs isolated from SSO-treated mice. Immunofluorescence staining of the hypothalamus showed that the frequency of astrocytes (glial fibrillary acidic protein cells) are not affected by LA or SSO. However, the frequency of immature (doublecortin cells) and mature (neuronal nuclei cells) neurons significantly increased in LA- and SSO-treated mice, compared to vehicle. Furthermore, both LA and SSO caused a significant increase in the serum levels of BDNF. Importantly, SSO acted more potently than LA in all experiments. The presence of other fatty acids in SSO, such as oleic acid and palmitic acid, suggests that they could be responsible for SSO positive effect on hypothalamic proliferation and neurogenesis, compared to synthetic LA at similar concentrations.
PubMed: 36967238
DOI: 10.5115/acb.22.220 -
Journal of Oleo Science Oct 2023The objective of the present study was to increase the frying stability of refined safflower oil (RSO) by blending it with refined olive pomace oil (ROPO) during deep...
The objective of the present study was to increase the frying stability of refined safflower oil (RSO) by blending it with refined olive pomace oil (ROPO) during deep fat frying. For this purpose; RSO, ROPO and their blends were utilized for frying of potato sticks at 180°C for 3 consecutive days. The frying stability of the oils was monitored by analyzing them for their free fatty acids, peroxide values, total polar contents, ultraviolet spectrophotometric indices at 232 and 270 nm, fatty acid profiles, p-anisidine values, α-tocopherol contents and photometric color indices. 3-monochloropropane-1,2-diol (3-MCPD) and glycidyl ester (GE) levels of oils before and after frying were measured as well. The results have shown that thermooxidative degradation products increased as the frying progressed for all oils, however the decomposition rate was found to slow down in blend oils by stabilizing with ROPO. Blending RSO with ROPO decreased linoleic and linolenic; but increased the oleic and palmitic acid percentages of the blends. C18:2/C16:0 ratio was found to decrease by frying for RSO and the blend oils, however ROPO was not affected significantly. 3-MCPD-E levels of the blends increased as the ratio of ROPO increased. Principal component analysis enabled a clear discrimination between oils with different composition throughout the frying process.
PubMed: 37704448
DOI: 10.5650/jos.ess23016 -
Journal of Food Science Jan 2021Edible, water-soluble, heat-sealable, and antioxidant films were developed from hydroxypropyl methylcellulose (HPMC) or soy protein isolate (SPI) and applied as...
Edible, water-soluble, heat-sealable, and antioxidant films were developed from hydroxypropyl methylcellulose (HPMC) or soy protein isolate (SPI) and applied as safflower oil packaging. A 0.1 or 0.2% DL-α-tocopherol acetate (VE) and 0 or 0.25% oleic acid were added into film formulations to provide antioxidant and hydrophobic properties, respectively, using a 2 factorial design. Films were analyzed for appearance, microstructure, water and oil sensitivity, mechanical properties, and antioxidant functionality. Subsequently, a completely randomized design was implemented for incorporating 2, 4, or 6% cellulose nanocrystals (CNCs, w/w dry weight polymer) for improving film mechanical and barrier properties. HPMC-based films achieved full dissolution in water at <55 °C under 5 min, while SPI-based films disintegrated in water up to 90 °C. Oleic acid significantly increased (P < 0.05) heat sealability of SPI film from 78 to 143 N/m and elongation at break from 36% to 88%, but decreased tensile strength and heat sealability of HPMC films by 55% and 41%, respectively. As safflower oil packaging, after 60 days of storage at 35 °C, oil contained in SPI-based pouch had the lowest peroxide values, 8.1 ± 0.9 mEq/kg. Based on barrier, mechanical, and antioxidant capacity evaluations, HPMC film with 0.1% VE and SPI film with 0.25% oleic acid and 0.1% VE were incorporated with CNC. SPI/CNC films did not show observable trends, but HPMC/2% CNC film exhibited significantly improved mechanical and barrier properties, with oxygen permeability of 5.0 mL mm/m day kPa. The developed films are a promising packaging alternative to decrease plastic waste, extend shelf life of lipid-based foods, and increase consumer convenience. PRACTICAL APPLICATION: Individually packaged, single-use pouches of sauce or oil are common for seasoning instant and frozen foods, creating unnecessary plastic waste. Edible, water-soluble packaging with antioxidant functionality would reduce plastic waste, extend shelf life by preventing oxidation, and increase consumer convenience. The biopolymeric films and pouches developed in this study have unique properties from water solubility across a wide range of temperatures, resistance to oil, high oxygen barrier, and good heat sealability, providing a variety of potential applications for promoting sustainable food packaging.
Topics: Antioxidants; Cellulose; Food Packaging; Hypromellose Derivatives; Nanoparticles; Oxidation-Reduction; Permeability; Random Allocation; Safflower Oil; Solubility; Soybean Proteins; Tensile Strength; Water
PubMed: 33258162
DOI: 10.1111/1750-3841.15543 -
Plant Cell Reports Jan 2023The nuclear Factor YB of Carthamus tinctorius L. increased the content of unsaturated fatty acids by regulating the expression of genes involved in fatty acid synthesis...
The nuclear Factor YB of Carthamus tinctorius L. increased the content of unsaturated fatty acids by regulating the expression of genes involved in fatty acid synthesis and oil accumulation. Safflower (Carthamus tinctorius L.) seed oil is rich in linoleic acid and is widely used in food and medicine. Therefore, key genes regulating oil synthesis were mined through genetic engineering to provide genetic resources for improving oil content. Based on the conserved domain of the NF-YB, we screened and identified 14 CtNF-YB transcription factors in the safflower genome and divided them into three subfamilies through phylogenetic analysis. Regulatory motif analysis of the CtNF-YB promoter revealed specific cis-regulatory elements related to abiotic stress, growth, and development. Expression analysis of CtNF-YB family genes showed that non-Leafy Cotyledon 1(non-LEC1) genes were highly expressed in roots, leaves, and flowers; Leafy Cotyledon 1(LEC1) genes were highly expressed during early seed development; and Dr1-like genes were highly expressed in roots, stems, and leaves. CtNF-YB12 was identified as a LEC1 transcription factor based on phylogeny and BLAST alignment. Heterologous CtNF-YB12 expression in Arabidopsis thaliana increased seed pod length and seed size. Moreover, CtNF-YB12 overexpression increased the oil content of seeds, upregulated genes involved in fatty acid biosynthesis and glycolysis, and altered the content of unsaturated fatty acids, including oleic acid (C18:1), linoleic acid (C18:2), and linolenic acid (C18:3), as well as of sucrose, fructose, and glucose. CtNF-YB12 may increase the oil content by regulating key enzyme genes of oil synthesis, so it can be used as a reliable target.
Topics: Carthamus tinctorius; Phylogeny; Fatty Acids, Unsaturated; Promoter Regions, Genetic; Linoleic Acid; Arabidopsis; Seeds
PubMed: 36309876
DOI: 10.1007/s00299-022-02936-0 -
Endocrine Regulations Jan 2023The intent of the present study was to test two hypotheses. The primary hypothesis was that there would be differences between blood serum individual free fatty acids... (Randomized Controlled Trial)
Randomized Controlled Trial
The intent of the present study was to test two hypotheses. The primary hypothesis was that there would be differences between blood serum individual free fatty acids (SIFFA) and serum individual total fatty acids (SITFA) in terms of their different relationships (correlations) to each of homeostatic model assessment-individual insulin resistance (HOMA-IR) and homeostatic model assessment-individual insulin resistance-percentage β-cell function (HOMA-% β) remaining in human type 2 diabetic patients with pre-flaxseed oil (FXO) and pre-safflower oil (SFO) administration. The secondary hypothesis was that FXO (rich in alpha-linolenic acid, ALA) supplementation would alter these correlations differently in the SIFFA and STIFFA pools in comparison with the placebo SFO (poor in ALA). Patients were recruited via a newspaper advertisement and two physicians. All patients came to visit 1 and three months later to visit 2. At visit 2, the subjects were randomly assigned (double-blind) to flaxseed or safflower oil (placebo) treatment for three months until visit 3. There were pre-intervention differences in the SIFFA and STIFA pool's relationships with each of HOMA-IR and HOMA-% β. These relatioships remained either unchanged or became significant after intervention (treatment or placebo). There was a negative correlation found between HOMA-IR and serum free ALA (SFALA) mol % after FXO. Serum total ALA (STALA) mol % had no significant correlations with HOMA-IR and HOMA- % β before and after flaxseed oil administration. The SIFFA and SITFA pools have different relationships with HOMA-IR and HOMA-% β for each of pre- and post-intervention. It is concluded that the data support both the primary and the secondary hypotheses indicating that they are correct.
Topics: Humans; Linseed Oil; Fatty Acids; Insulin Resistance; Safflower Oil; Serum; Dietary Supplements; alpha-Linolenic Acid
PubMed: 36753666
DOI: 10.2478/enr-2023-0003