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Food Chemistry Sep 2023Adulteration identification of extra virgin olive oil (EVOO) is a vital issue in the olive oil industry. In this study, chromatographic fingerprint data of pigments...
Adulteration identification of extra virgin olive oil (EVOO) is a vital issue in the olive oil industry. In this study, chromatographic fingerprint data of pigments combined with machine learning methodologies were successfully identified and classified EVOO, refined-pomace olive oil (R-POO), rapeseed oil (RO), soybean oil (SO), peanut oil (PO), sunflower oil (SFO), flaxseed oil (FO), corn oil (CO), extra virgin olive oil adulterated with rapeseed oil (EVOO-RO) and extra virgin olive oil adulterated with corn oil (EVOO-CO). Support vector machine (SVM) classification of EVOO, other edible oils, and EVOO adulteration identification achieved 100% accuracy for the training set sample and 94.44% accuracy for the test set sample. As a result, this SVM model could identify effectively the adulteration EVOO with the limit of 1% RO and 1% CO. Therefore, the excellent classification and predictive power of this model indicated pigments could be used as potential markers for identifying EVOO adulteration.
Topics: Support Vector Machine; Olive Oil; Corn Oil; Rapeseed Oil; Plant Oils; Sunflower Oil
PubMed: 37080110
DOI: 10.1016/j.foodchem.2023.136161 -
Food Science & Nutrition Apr 2024To investigate the potential functional properties and added value of okra seed oil and provide a scientific basis for further industrial development and production of...
To investigate the potential functional properties and added value of okra seed oil and provide a scientific basis for further industrial development and production of okra seed oil, its fatty acid profile, total phenolic, fat-soluble vitamin composition, mineral element composition, and antioxidant activities were examined in this study. Also, correlations between bioactive components and the antioxidant activities of okra seed oil were explored. The study results show that okra seed oil contains 12 types of fatty acids, 65.22% of which are unsaturated acids, and among these unsaturated acids, linoleic acid (43%) and oleic acid (20.16%) are two dominant acid types. Compared with walnut oil and peanut oil, okra seed oil contains relatively high total phenols, fat-soluble vitamins, and a variety of essential mineral nutrients, with a total phenolic content (TPC) of 959.65 μg/mL, a total tocopherol content of 742.71 μg/mL, a vitamin A content of 0.0017 μg/100 mL, a vitamin D content of 1.44 μg/100 mL, and a vitamin K content of 52.54 ng/100 mg. Also, okra seed oil exhibits better scavenging activities on hydroxyl (IC = 0.50 mg/mL) and ammonium salt (ABTS) free radicals (IC = 6.46 mg/mL) and certain reducing power (IC = 17.22 mg/mL) at the same concentration. The scavenging activities of okra seed oil on hydroxyl radicals and ABTS radicals, as well as its reducing power, are significantly correlated with its contents of total phenol, total tocopherol, α-tocopherol, and γ-tocopherol ( < .01). These results show that okra seed oil is rich in bioactive substances, thus presenting great nutritional potential.
PubMed: 38628218
DOI: 10.1002/fsn3.3924 -
Plant Biotechnology Journal Oct 2023
Topics: Arachis; CRISPR-Cas Systems; Cytosine; Fabaceae; Herbicides; Gene Editing
PubMed: 37399127
DOI: 10.1111/pbi.14114 -
Foods (Basel, Switzerland) Nov 2023Oil oxidation products can react with food substrates to produce harmful substances, and oil saturation is closely related to oil oxidation in the process of frying....
Oil oxidation products can react with food substrates to produce harmful substances, and oil saturation is closely related to oil oxidation in the process of frying. Therefore, the influence of the composition of fatty acids in oil on the formation of harmful substances in fried pork balls was explored. The five frying oils with the lowest unsaturated fatty acid (UFA) content, ranked in ascending order, were palm oil, peanut oil, soybean oil, corn oil, and colza oil (64.94%, 79.94%, 82.65%, 83.07%, and 92.26%, respectively). The overall levels of four harmful substances (acrylamide, polycyclic aromatic hydrocarbons, heterocyclic amines, and trans fatty acids) found in the oil used to fry pork balls followed a descending order: canola oil, corn oil, peanut oil, soybean oil, and palm oil (33.66 μg/kg, 27.17 μg/kg, 23.45 μg/kg, 18.67 μg/kg, and 13.19 μg/kg, respectively). This order was generally consistent with the trend in the content of UFAs. Therefore, the formation of harmful substances is closely related to the saturation of oil. Compared with other frying oils, soybean oil as a household oil produces relatively low amounts of harmful substances and has less negative impact on the quality (oil content, moisture content, and higher protein digestibility) of fried products.
PubMed: 38002239
DOI: 10.3390/foods12224182 -
Carbohydrate Polymers Jun 2024To investigate the effect of oil additives on improving the water resistance of corn starch straws, corn oil (CO), soybean oil (SO), rapeseed oil (RO), peanut oil (PO),...
To investigate the effect of oil additives on improving the water resistance of corn starch straws, corn oil (CO), soybean oil (SO), rapeseed oil (RO), peanut oil (PO), lard (LD) and coconut oil (CCO) were chosen and compared the structure and properties of starch straws with different oil additives. Corn starch straws (CS), and starch straws supplemented with CO, SO, RO, PO, LD and CCO were prepared by thermoplastic extrusion. The results showed that the incorporation of oils effectively enhanced the water resistance of starch straws such as water absorption, water solubility and water swelling performance. Meanwhile, the flexural strength of starch straws significantly increased. There was no significant linear relationship among starch chain length, oil unsaturation and straw performance. Among seven starch straws, S-SO had the strongest hydrogen bond interaction (3289 cm) and relaxation time (0.96 ms). The S-CO had the highest relative crystallinity (16.82 %) and degree of double helix (1.535), hence resulting in the lowest water absorption and solubility values, the highest flexural strength (23.43 MPa), the highest ΔT value (9.93 °C) and ΔH value (4.79 J/g). S-RO had the highest thermal transition temperatures.
Topics: Starch; Zea mays; Water; Soybean Oil; Chemical Phenomena; Rapeseed Oil; Corn Oil
PubMed: 38553226
DOI: 10.1016/j.carbpol.2024.122027 -
Food Chemistry: X Dec 2023Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile...
Key aroma components of 33 fragrant peanut oils with different aroma types were screened by combined using flavoromics and machine learning. A total of 108 volatile compounds were identified and 100 kinds of them were accurately quantified, and 38 compounds out of them were with odorant activity value ≥1. The 33 peanut oils presented varied intensity of 'fresh peanuts', 'roasted nut', 'burnt', 'over-burnt', 'sweet', 'peanut butter-like', 'puffed food' and 'exotic flavor', and could be classified into four aroma types, namely raw, light, thick and salty. Partial least squares regression analysis, random forest and classification regression tree revealed that 2-acetyl pyrazine had a negative effect on 'fresh peanuts' and could distinguish raw flavor samples well; 2-methylbutanal and 4-vinylguaiacol were key compounds of 'roasted nut' and had significant differences (P < 0.0001) in thick and raw flavor samples; furfural contributed to the 'puffed food' as well as key compound of salty flavor.
PubMed: 38144744
DOI: 10.1016/j.fochx.2023.100880 -
Bioresources and Bioprocessing Aug 2023The challenge of drop-in jet biofuel should couple the reduction of GHGs emission in whole life cycle with economic competitiveness and achieving performance without...
The challenge of drop-in jet biofuel should couple the reduction of GHGs emission in whole life cycle with economic competitiveness and achieving performance without reducing performance of engine and aircraft. Co-processing was recognized a promising solution due to availability of existing refining infrastructure and facilities. Based on the LCA approach, the quantitative LCA assessment model (AF-3E) has been established for discovering potential GHGs reduction by co-processing. Typical representatives of oily feedstock, including used cooking oil, soybean, rapeseed, peanut, corn oil, Xanthoceras sorbifolia, jatropha and algae, were compared co-processing with HEFA-SPK blend on GHGs and energy consumption in the whole life. Computational framework is integrated into 3 sub-models and 4 modules, which include feedstocks model, fuel model, flight model and electricity module, hydrogen module, methanol module, hexane module. In flight model, the emissions were investigated at LTO condition and cruise condition and transfer to six types of typical aircraft widely used by similarity criterion. Co-processing achieve less energy consumption and GHGs emission than HEFA-SPK blend, which is attributed to less energy consumption in fuel stage. Used cooking oil conducts 8.17% GHGs reduction in 5% bio-feedstock co-processing and 6.39% in 5% HEFA-SPK jet biofuel blend compared with petroleum-based jet fuel. By sensitivity analysis, the vital factors on GHGs have been extracted in whole life cycle. The purpose of this paper is to discover the advantages and vital factors of co-processing. The results would enhance the interests in both LCA and co-processing for sustainable aviation biofuel.
PubMed: 38647929
DOI: 10.1186/s40643-023-00674-z -
BMC Genomics Aug 2023Peanut (Arachis hypogaea L.) is an important oilseed crop worldwide. Improving its yield is crucial for sustainable peanut production to meet increasing food and...
Peanut (Arachis hypogaea L.) is an important oilseed crop worldwide. Improving its yield is crucial for sustainable peanut production to meet increasing food and industrial requirements. Deciphering the genetic control underlying peanut kernel weight and size, which are essential components of peanut yield, would facilitate high-yield breeding. A high-density single nucleotide polymorphism (SNP)-based linkage map was constructed using a recombinant inbred lines (RIL) population derived from a cross between the variety Yuanza9102 and a germplasm accession wt09-0023. Kernel weight and size quantitative trait loci (QTLs) were co-localized to a 0.16 Mb interval on Arahy07 using inclusive composite interval mapping (ICIM). Analysis of SNP, and Insertion or Deletion (INDEL) markers in the QTL interval revealed a gene encoding a pentatricopeptide repeat (PPR) superfamily protein as a candidate closely linked with kernel weight and size in cultivated peanut. Examination of the PPR gene family indicated a high degree of collinearity of PPR genes between A. hypogaea and its diploid progenitors, Arachis duranensis and Arachis ipaensis. The candidate PPR gene, Arahy.JX1V6X, displayed a constitutive expression pattern in developing seeds. These findings lay a foundation for further fine mapping of QTLs related to kernel weight and size, as well as validation of candidate genes in cultivated peanut.
Topics: Arachis; Quantitative Trait Loci; Plant Breeding; Chromosome Mapping; Cytoplasm
PubMed: 37641021
DOI: 10.1186/s12864-023-09568-y -
Journal of the Science of Food and... Oct 2023Complex interactions that occur among starch, protein, and fat during food processing affect the taste, texture, and digestibility of starch-based food. The...
Effects of different food ingredients and additives on the digestibility of extruded and roller-dried maize starch and its application in low glycemic index nutritional formula powder.
BACKGROUND
Complex interactions that occur among starch, protein, and fat during food processing affect the taste, texture, and digestibility of starch-based food. The physicochemical properties of starch, in particular its slow digestibility, are greatly influenced by processing techniques such as extrusion and roller-drying. This study investigated the effects of various food ingredients and additives on the digestion properties of maize starch treated with extrusion and roller drying. It designed a nutritional formula to develop low glycemic index products.
RESULTS
The extruded group containing raw maize starch, soybean protein isolate, soybean oil, lecithin and microcrystalline cellulose in the ratio of 580:250:58:20:3 had the best slow digestion properties. Nutritional formulas were designed at the above ratio, with supplements including calcium casein peptide, multi-vitamins, sodium ascorbate, fructooligosaccharides, xylitol, and peanut meal. The sample containing 10% peanut meal and a 1:3 ratio of fructooligosaccharides and xylitol additions obtained the highest sensory evaluation scores. An obvious slow digestion effect was observed in samples produced from the optimal formula.
CONCLUSION
The results of the present study could contribute to the development and production of a low glycemic index, nutritional powder. © 2023 Society of Chemical Industry.
Topics: Zea mays; Powders; Digestion; Glycemic Index; Food Ingredients; Xylitol; Starch
PubMed: 37219070
DOI: 10.1002/jsfa.12726 -
Plant Physiology and Biochemistry : PPB Mar 2024Sucrose content is a key factor for the flavor of edible peanut, which determines the sweet taste of fresh peanut and also attribute to pleasant flavor of roasted...
Sucrose content is a key factor for the flavor of edible peanut, which determines the sweet taste of fresh peanut and also attribute to pleasant flavor of roasted peanut. To explore the genetic mechanism of the sucrose content in peanut, an F population was created by crossing the sweet cultivar Zhonghuatian 1 (ZHT1) with Nanyangbaipi (NYBP). A genomic region spanning 28.26 kb on chromosome A06 was identified for the sucrose content through genetic mapping, elucidating 47.5% phenotypic variance explained. As the sucrose content had a significantly negative correlation with the oil content, this region was also found to be related to the oil content explaining 37.2% of phenotype variation. In this region, Arahy.42CAD1 was characterized as the most likely candidate gene through a comprehensive analysis. The nuclear localization of Arahy.42CAD1 suggests its potential involvement in the regulation of gene expression for sucrose and oil contents in peanut. Transcriptome analysis of the developing seeds in both parents revealed that genes involved in glycolysis and triacylglycerol biosynthesis pathways were not significantly down-regulated in ZHT1, indicating that the sucrose accumulation was not attributed to the suppression of triacylglycerol biosynthesis. Based on the WGCNA analysis, Arahy.42CAD1 was co-expressed with the genes involved in vesicle transport and oil body assembly, suggesting that the sucrose accumulation may be caused by disruptions in TAG transportation or storage mechanisms. These findings offer new insights into the molecular mechanisms governing sucrose accumulation in peanut, and also provide a potential gene target for enhancing peanut flavor.
Topics: Arachis; Sucrose; Gene Expression Profiling; Chromosome Mapping; Triglycerides; Transcriptome; Seeds
PubMed: 38422578
DOI: 10.1016/j.plaphy.2024.108448