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Journal of Fluorescence Sep 2023The potential of Fluorescence spectroscopy has been utilized for the quality analysis of canola and mustard oil along with the effect of heating on their molecular...
The potential of Fluorescence spectroscopy has been utilized for the quality analysis of canola and mustard oil along with the effect of heating on their molecular composition has been investigated. Laser diode at 405 nm has been employed directly to oil surface to excite both oil type samples and their emission spectra has been recorded by an in-house developed Fluorosensor. The emission spectra of both oil types unveiled that they contain carotenoids, isomers of vitamin E and chlorophylls that exhibit their fluorescence at 525 and 675/720 nm, and these can be used as markers for their quality assurance. Fluorescence spectroscopy is a fast, reliable and non-destructive analytical technique for the quality assessment of both oil types. Moreover, the effect of temperature on their molecular composition has been investigated by heating them at 110, 120, 130, 140, 150, 170, 180 and 200 °C, each sample for 30 min which was done because both oils are used for cooking and frying. On heating, the deterioration of carotenoids and isomers of vitamin E in both oil types occurred with an increase in the oxidised products. However, it was found that up to 150 °C, both oil types can be used safely for cooking/frying purpose where they do not lose much of their valuable ingredients and up to 180 °C for deep frying, both oils can be used with less deterioration and after that both deteriorated much due to rapid increase of the oxidized products. The portable Fluorosensor, therefore, proved as an excellent device for quality screening of edible oils based on carotenoids and vitamin E.
Topics: Spectrometry, Fluorescence; Hot Temperature; Plant Oils; Vitamin E; Carotenoids
PubMed: 36811695
DOI: 10.1007/s10895-023-03185-4 -
Journal of Food Science Feb 2024The characteristics of bread prepared with coconut oil were investigated to determine whether it can be used as an alternative to butter and shortening. Loaf height of...
The characteristics of bread prepared with coconut oil were investigated to determine whether it can be used as an alternative to butter and shortening. Loaf height of the bread increased by adding butter and shortening water content of bread containing oils and fats was lower than that without oils and fats, and baking loss increased with decreasing water content. The addition of oils and fats influenced the baking color of bread and hindered the hardening of bread samples over time. Moreover, the addition and type of oils and fats influenced the crust density of bread samples and dough expansion. Furthermore, numerous fine bubbles were present in bread samples without oils and fats, whereas the size and number of bubbles increased and decreased in bread samples containing oils and fats, respectively. The band concentrations of insoluble proteins at approximately 39, 41, and 48 kDa in freeze-dried bread samples without oils and fats were significantly lower than those containing oils and fats. Thirty volatile compounds were detected in all bread samples tested, and the number was high in the following order: bread samples with butter, shortening, and coconut oil, and without oils and fats. However, sensory evaluation showed no significant differences among all bread samples tested. Therefore, it was suggested that bread containing coconut oil had the same characteristics as that containing butter and shortening. PRACTICAL APPLICATION: Butter and shortening are usually used in bread making, although bread prepared with coconut oil can possess the same characteristics as that containing them. Therefore, this study evaluated the characteristics of bread prepared with coconut oil and revealed that use of coconut oil enabled a vegan bread with reduced environmental impact because coconut oil is a vegetable-derived oil that does not require the cutting of tropical rainforests.
Topics: Coconut Oil; Butter; Dietary Fats; Bread; Plant Oils; Fats; Water
PubMed: 38221799
DOI: 10.1111/1750-3841.16925 -
Molecules (Basel, Switzerland) Jul 2023species are native to South Africa, and they have a long history in medicinal use. This study aimed to extract essential oils from different parts of , determine the...
species are native to South Africa, and they have a long history in medicinal use. This study aimed to extract essential oils from different parts of , determine the chemical composition of the essential oils, and assess the essential oils' biological potential as analgesic and anti-inflammatory agents. The essential oils were obtained by hydro-distilling different parts of , and the essential profile was determined by GC-FID and GC-MS. The analgesic activity of the essential oil was determined by using a tail immersion in hot water method in rats, whereas the anti-inflammatory activity of the essential oils was assessed according to right hind paw oedema induced by egg albumin; the three doses selected for each experiment were 100, 200, and 400 mg/kg. According to the GC-FID and GC-MS analysis, camphene (3.6-33.4%), α-terpineol (4.8-19.1%), α-thujone (1.5-15.6%), piperitone (0.9-12.2%), linalool (1.6-11.7%), myrcene (5.2-10.7%), germacrene D (3.7-10.4%), β-caryophyllene (1.2-9.5%), β-cadinene (3.4-6.7%), and β-bourbonene (4.2-6.2%) were some of the major compounds identified in the oil. essential oils demonstrated analgesic activity by increasing pain latency in hot water; furthermore, in an inflammation test, the essential oil reduced the egg-albumin-induced paw oedema in both the first and second phases. Therefore, the current findings suggest that essential oils have analgesic and anti-inflammatory properties.
Topics: Rats; Animals; Pelargonium; South Africa; Plant Oils; Oils, Volatile; Anti-Inflammatory Agents; Analgesics; Edema
PubMed: 37513168
DOI: 10.3390/molecules28145294 -
Critical Reviews in Food Science and... 2024Plants store triacylglycerols in the form of oil bodies (OBs) as an energy source for germination and subsequent seedling growth. The interfacial biomaterials from these... (Review)
Review
Plants store triacylglycerols in the form of oil bodies (OBs) as an energy source for germination and subsequent seedling growth. The interfacial biomaterials from these OBs are called OB membrane materials (OBMMs) and have several applications in foods, e.g., as emulsifiers. OBMMs are preferred, compared with their synthetic counterparts, in food applications as emulsifiers because they are natural, i.e., suitable for clean label, and may stabilize bioactive components during storage. This review focuses mainly on the extraction technologies for plant OBMMs, the functionality of these materials, and the interaction of OB membranes with other food components. Different sources of OBs are evaluated and the challenges during the extraction and use of these OBMMs for food applications are addressed.
Topics: Lipid Droplets; Plant Oils; Plant Proteins; Seeds; Seedlings
PubMed: 35917117
DOI: 10.1080/10408398.2022.2105808 -
Molecules (Basel, Switzerland) Nov 2023The fruits of , and 'Kampot' are traditionally used as spices in Cambodian cuisine. In this study, the chemical composition of essential oils (EOs) and supercritical...
The fruits of , and 'Kampot' are traditionally used as spices in Cambodian cuisine. In this study, the chemical composition of essential oils (EOs) and supercritical CO extracts from all three species was determined using GC-MS, with two columns of different polarity (HP-5/DB-HeavyWAX). Differences between the chemical profile of the EOs and CO extracts were observed for all species. The greatest difference was detected in EO containing mainly eucalyptol (78.8/72.6%), while the CO extract was rich in fatty acids (13/55.92%) and long-chain alkanes (25.55/9.54%). Furthermore, the results for the CO extract of this species differed, where tricosane (14.74%) and oleic acid (29.26%) were the main compounds identified when utilizing the HP-5 or DB-HeavyWAX columns, respectively. Moreover, the EO and CO extract from 'Kampot' fruits and the CO extract from fruit peel, containing respective amounts 34.84/39.55% (for EO) and 54.21/55.86% (for CO extract) of β-caryophyllene and 30.2/28.9% of β-pinene, were isolated and analyzed for the first time. Generally, these findings suggest that supercritical CO could potentially be used for the extraction of all three spices. Nevertheless, further research determining the most efficient extraction parameters is required before its commercial application.
Topics: Oils, Volatile; Piper nigrum; Carbon Dioxide; Amomum; Citrus; Plant Extracts; Chromatography, Supercritical Fluid; Plant Oils
PubMed: 38067483
DOI: 10.3390/molecules28237748 -
Biotechnology and Bioengineering Feb 2024In recent years, studies on the formulation of nanoemulsions have been the focus of attention due to their potential applicability in food, pharmaceuticals, cosmetics,... (Review)
Review
In recent years, studies on the formulation of nanoemulsions have been the focus of attention due to their potential applicability in food, pharmaceuticals, cosmetics, and agricultural industries. Nanoemulsions can be formulated using ingredients approved by the Food and Drug Administration (FDA), which assures their safety profiles to a great extent. Bioactive compounds such as essential oils although have strong biological properties and antimicrobial compounds, their usage is restricted due to their high volatility, instability, and hydrophobic nature. Therefore, nanoemulsion as carrier vehicle can be used to encapsulate essential oils to obtain stable and enhanced physicochemical characteristics of the essential oils. This review details the structure, formulation, and characterization techniques used for nanoemulsions, with a focus on the essential oil-based nanoemulsions which have the potential to be used as antimicrobial and anticancer therapeutics.
Topics: Plant Oils; Oils, Volatile; Emulsions; Anti-Infective Agents
PubMed: 37941510
DOI: 10.1002/bit.28590 -
The Journal of Nutrition Jan 2024
Topics: Olive Oil; Cholesterol; Dietary Fats; Plant Oils; Dietary Fats, Unsaturated; Cholesterol, HDL
PubMed: 38040408
DOI: 10.1016/j.tjnut.2023.11.019 -
Environmental Pollution (Barking, Essex... Sep 2023The goal of this research is to investigate the temperature-dependent emission rates of particle numbers and emission characteristics during oil heating. Seven regularly...
The goal of this research is to investigate the temperature-dependent emission rates of particle numbers and emission characteristics during oil heating. Seven regularly used edible oils were studied in a variety of tests to attain this objective. First, total particle number emission rates ranging from 10 nm to 1 μm were measured, followed by an examination within six size intervals from 0.3 μm to 10 μm. Following that, the impacts of oil volume and oil surface area on the emission rate were investigated, and multiple regression models were developed based on the results. The results showed that corn, sunflower and soybean oils had higher emission rates than other oils above 200 °C, with peak values of 8.22 × 10#/s, 8.19 × 10#/s and 8.17 × 10#/s, respectively. Additionally, peanut and rice oils were observed to emit the most particles larger than 0.3 μm, followed by medium-emission (rapeseed and olive oils) and low-emission oils (corn, sunflower and soybean oils). In most cases, oil temperature (T) has the most significant influence on the emission rate during the smoking stage, but its influence was not as pronounced in the moderate smoking stage. The models obtained are all statistically significant (P < 0.001), with R values greater than 0.9, and the classical assumption test concluded that regressions were in accordance with the classical assumptions regarding normality, multicollinearity, and heteroscedasticity. In general, low oil volume and large oil surface area were more recommended for cooking to mitigate UFPs emission.
Topics: Plant Oils; Soybean Oil; Temperature; Heating; Hot Temperature
PubMed: 37328126
DOI: 10.1016/j.envpol.2023.122045 -
Food Chemistry Jul 2023Distinguishing oil samples from each other is challenging but it is crucial for ensuring food quality, and for detecting and preventing the possible adulteration of...
Distinguishing oil samples from each other is challenging but it is crucial for ensuring food quality, and for detecting and preventing the possible adulteration of these products. Lipidomic profiling is believed to provide sufficient information to get fit-to-purpose confidence of oil identification as well as to deliver oil-specific lipid features which could be used as targets for routine authenticity testing of camelina, flax, and hemp oil in food control laboratories. Conducted di- and triacylglycerol profiling by LC/Q-TOFMS yielded successful differentiation of the oils. A marker panel consisting of 27 lipids (both DAGs and TAGs) useful for quality verification and authenticity assurance of the oils was established. Moreover, sunflower, rapeseed, and soybean oils were analysed as potential adulterants. We identified 6 lipid markers (DAGs 34:6, 35:2, 40:1, 40:2, 42:2, and TAG 63:1) which can be used for revealing the adulteration of camelina, hemp, and flax seed oils with these oils.
Topics: Plant Oils; Lipidomics; Soybean Oil; Food Quality
PubMed: 36881959
DOI: 10.1016/j.foodchem.2023.135761 -
Food Research International (Ottawa,... Dec 2023In recent years, there has been a growing demand for minimally processed foods that offer health benefits and premium sensory characteristics. This trend has led to... (Meta-Analysis)
Meta-Analysis Review
In recent years, there has been a growing demand for minimally processed foods that offer health benefits and premium sensory characteristics. This trend has led to increased consumption of virgin (VOs) and cold-pressed (CPOs) oils, which are rich sources of bioactive substances. To meet consumer needs for new oil products conferring multi-functional properties over a longer storage period, the scientific community has been revisiting traditional enrichment practices while exploring novel fortification technologies. In the last four years, the interest has been growing faster; an ascending number of annually published studies are about the addition of different plant materials, agri-food by-products, or wastes (intact or extracts) to VOs and CPOs using traditional or innovative fortification processes. Considering this trend, the present review aims to provide an overview and summarize the key findings from relevant papers that were retrieved from extensively searched databases. Our meta-analysis focuses on exposing the most recent trends regarding the exploitation of VOs and CPOs as substrates, the fortification agents and their form of use, as well as the fortification technologies employed. The review critically discusses possible health claim and labeling issues and highlights some chemical and microbial safety concerns along with authenticity issues and gaps in quality specifications that manufacturers have yet to address. All these aspects are examined from the perspective of developing new oil products with well-balanced techno-, senso- and bio-functional characteristics.
Topics: Plant Oils; Vegetables; Food Handling; Oxidation-Reduction; Oxidative Stress
PubMed: 37986461
DOI: 10.1016/j.foodres.2023.113599