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Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying 使用安第斯马铃薯淀粉和羧甲基纤维素开发的可食用涂层在油炸过程中减少脂质的应用
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-12-26 DOI: 10.3989/gya.0103231
S. Calliope, A.M. Slavutsky, N. Segura, N. C. Sammán
{"title":"Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying","authors":"S. Calliope, A.M. Slavutsky, N. Segura, N. C. Sammán","doi":"10.3989/gya.0103231","DOIUrl":"https://doi.org/10.3989/gya.0103231","url":null,"abstract":"This work aimed to search for alternative uses for different varieties of Andean potatoes (Solanum tuberosum ssp andigenum) which have been reintroduced in north-western Argentina. Specifically, the development of simple and compound films made with hydrocolloids such as carboxymethyl-cellulose (CMC) and starch (S) extracted from Andean potatoes var. Runa, and its application as a cover in the deep frying of Andean potato chips var. Waycha was studied to minimize oil absorption. The effect of prior bleaching of the chips with different media was also evaluated: water, calcium chloride solution, and ascorbic acid. The coatings were applied to potatoes chips before being fried. The results showed that the type of oil used did not affect absorption by the chips. The bleaching treatments with calcium chloride and coating with S/CMC, showed a significant reduction in oil absorption (39.5 % ± 0.7), delayed its oxidation, and decreased the loss of tocopherols during the frying process. It also contributed to the physical and sensory characteristics of the final product, which presented high acceptability by consumers.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"79 4","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139155022","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation 姜黄素在不同不饱和度食用油中的动力学和热力学参数
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-12-26 DOI: 10.3989/gya.0675221
P. Ramezani, A. Rafati, M. R. Toorani, M. Golmakani
{"title":"Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation","authors":"P. Ramezani, A. Rafati, M. R. Toorani, M. Golmakani","doi":"10.3989/gya.0675221","DOIUrl":"https://doi.org/10.3989/gya.0675221","url":null,"abstract":"The antioxidant activity of curcumin (0.02-0.1%) was evaluated in olive, sesame, and safflower oils at 373, 383, and 393 K. The results were examined in contrast to the effects of tocopherol (0.1%) and BHT (0.02%), so that the inhibitory function of curcumin was evaluated comparatively. The activation energy of oxidation was determined for olive (82.94 kJ·mol-1), sesame (77.39 kJ·mol-1) and safflower oils (74.42 kJ·mol-1). Adding curcumin (0.1%) enhanced the activation energy by 26.26, 26.64, and 38.81% in the case of olive, safflower, and sesame oils, respectively. Based on Gibbs free energy, curcumin functioned more effectively in olive oil at 373 K (growth coefficient: 1.52%), compared to the action of the other two antioxidants, namely tocopherol (1.43%) and BHT (1.39%). The efficiency of curcumin was lower in oils which had a higher degree of polyunsaturation due to the disproportionation of the hydrogen-donating mechanism and the rate of free-radical formation in these oils.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"18 18","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139155384","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Influence of the impurity content on the density and viscosity of olive oily fluids 杂质含量对橄榄油液体密度和粘度的影响
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-12-26 DOI: 10.3989/gya.0534231
P. Vallesquino-Laguna, A. Tirado-Esquinas
{"title":"Influence of the impurity content on the density and viscosity of olive oily fluids","authors":"P. Vallesquino-Laguna, A. Tirado-Esquinas","doi":"10.3989/gya.0534231","DOIUrl":"https://doi.org/10.3989/gya.0534231","url":null,"abstract":"In this work, as a case study, the measurement of the density (ρ) and the dynamic viscosity (µ) of 12 different fluids (taken from a conventional oil mill) has been carried out. The variability of the samples processed shows that their impurity contents c (between 0.5-5.87%), together with the temperature t (which varied between 20-30 ºC), can affect the values of ρ and µ. However, this variation has been shown to be different depending on the case, being of the order of 1% for density or even more than 50% for dynamic viscosity. The fact that µ can be sensitive to the presence of impurities opens up a line of study that could be used to estimate such impuritiy content, in real time, by means of relatively simple methods.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"10 10","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139157025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Variation in seed morphology and selected oil parameters of neem (Azadirachta indica A. Juss.) from different agroclimatic zones in Tamil Nadu, India 印度泰米尔纳德邦不同农业气候区印楝（Azadirachta indica A. Juss.）种子形态和部分油脂参数的变化
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-12-26 DOI: 10.3989/gya.0221221
A. Mayavel, S. Krishnan, R. Abinaya, S. Esakkiammal, R.R. Warrier
{"title":"Variation in seed morphology and selected oil parameters of neem (Azadirachta indica A. Juss.) from different agroclimatic zones in Tamil Nadu, India","authors":"A. Mayavel, S. Krishnan, R. Abinaya, S. Esakkiammal, R.R. Warrier","doi":"10.3989/gya.0221221","DOIUrl":"https://doi.org/10.3989/gya.0221221","url":null,"abstract":"Tamil Nadu, in southern India, has the second-largest number of neem trees in the country. The oil from the seeds has high economic significance for cottage industries in the region. This paper examines 28 Candidate Plus Trees (CPTs) selected from six agroclimatic zones in Tamil Nadu which exhibit exceptional traits such as superior growth and other desirable characteristics. We aimed to understand seed morphology variations and physicochemical properties in the oil across different regions. Significant differences were observed for morphometric traits. Fruit production correlated negatively with rainfall. 100-seed kernel weight and seed length correlated with oil percentage. Rainfall influenced seed breadth and pericarp weight. Clustering using morphological characters did not group genotypes from the same region; while soil type could distinguish them. Correlation helped us determine the prominent features which influence the traits of interest, which can be useful for breeding programs, cultivation practices, and the development of neem-based products in Tamil Nadu and beyond.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"6 24","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139155731","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Optimization of the recovery yield of the enzymatic aqueous extraction of oil from wet açaí decocts using Design of Experiment 利用实验设计优化湿阿萨伊果实酶法水提取油的回收率
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-12-19 DOI: 10.3989/gya.0981221
B. Rodrigues, C. Herman
{"title":"Optimization of the recovery yield of the enzymatic aqueous extraction of oil from wet açaí decocts using Design of Experiment","authors":"B. Rodrigues, C. Herman","doi":"10.3989/gya.0981221","DOIUrl":"https://doi.org/10.3989/gya.0981221","url":null,"abstract":"These last decades, açaí oil has been extensively studied for its biological properties and has gained interest from the health industry. It has thus become necessary to develop eco-friendly extraction techniques. The main objective of this study was the use of experimental designs for the maximization of the recovery yield of the enzymatic aqueous extraction process of açaí oil from wet decocts. A Simplex-Lattice Mixture Design was employed for the optimization of the proportion of three commercial enzymatic preparations. Subsequently, a Central Composite Design was used to identify the optimal values for total enzymatic concentration (0.5-4.5%) and extraction time (2-12h). The “Response Surface Methodology” (RSM) revealed that the maximum yield (60.55 ± 5.98%) was obtained using a 0.49:0.25:0.28 ternary mixture of Celluclast 1.5 L, Viscozyme L and Ultrazym AFP-L at a total enzymatic concentration of 2.85% for 10.9 hours. This study concluded that the enzymatic aqueous extraction of açaí oil is an efficient and sustainable process.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" 22","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138962173","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days 冷熏和热熏工艺以及添加天然杜莎藻多酚提取物对贮藏 90 天后桑德鲈鱼片的生化质量和货架期的影响
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-12-19 DOI: 10.3989/gya.0215231
N. Bouriga, S. Mili, D. Troudi, A. Ben Atitallah, W.R. Bahri, S. Bejaoui, M.A. Dridi, J. Quignard, M. Trabelsi, M. Ben-Attia, A.A.B. Shahin
{"title":"Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days","authors":"N. Bouriga, S. Mili, D. Troudi, A. Ben Atitallah, W.R. Bahri, S. Bejaoui, M.A. Dridi, J. Quignard, M. Trabelsi, M. Ben-Attia, A.A.B. Shahin","doi":"10.3989/gya.0215231","DOIUrl":"https://doi.org/10.3989/gya.0215231","url":null,"abstract":"The effects of cold and hot smoking and the addition of Dunaliella salina polyphenol extract on the biochemical quality and shelf-life of Sander lucioperca fillets after storage for 90 days at 0-4 °C were examined. The results showed a significant increase in protein, lipid, free fatty acid, and 1,1-diphenyl-2-picrylhydrazyl contents, and a decrease in peroxide and thiobarbituric acid reactive substances, and volatile base nitrogen levels in cold (CSF) and hot (HSF) smoked fillets covered with or without extract and stored for 1, 20, and 90 days compared to fresh fillets (FF). Saturated and monounsaturated fatty acids exhibited a significant increase in FF and CSF and HSF covered with or without extract. The total polyunsaturated fatty acids revealed a significant decrease in FF and CSF and HSF with or without extract. Therefore, cold and hot smoking and polyphenol extract improved the biochemical quality and storage shelf-life of fillets for 90 days at 0-4 °C.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" 5","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138963218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Impact of different treatments on the antioxidant properties of two market types of peanuts grown in Mexico 不同处理方法对墨西哥市场上两种花生抗氧化特性的影响
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-11-24 DOI: 10.3989/gya.0878221
M. Robles-Ramírez, R. Viramontes-Bocanegra, R. Mora-Escobedo, E. Ortega-Robles, M. C. Beltrán-Orozco, M. Robles-Ramírez, Beltrán-Orozco MC. 2023, •. M. Robles-Ramírez
{"title":"Impact of different treatments on the antioxidant properties of two market types of peanuts grown in Mexico","authors":"M. Robles-Ramírez, R. Viramontes-Bocanegra, R. Mora-Escobedo, E. Ortega-Robles, M. C. Beltrán-Orozco, M. Robles-Ramírez, Beltrán-Orozco MC. 2023, •. M. Robles-Ramírez","doi":"10.3989/gya.0878221","DOIUrl":"https://doi.org/10.3989/gya.0878221","url":null,"abstract":"The effect of roasting, frying, microwave heating, and germination on the antioxidant properties, total phenolics and flavonoids content of two types of peanuts (Valencia and Virginia) grown in Mexico was investigated. The thermal treatments affected the phenolic content and the antioxidant capacity of the two varieties of peanuts differently (by ABTS, DPPH, FRAP and iron chelating activity methods). Germination was the best method to increase the antioxidant activity (up to 157% increase in the Virginia variety) and the contents of compounds with nutraceutical potential in the peanuts (up to 59% increase in total phenolics in the Valencia variety and 700% increase in total flavonoids in the Virginia variety). Germinated peanuts could be used as raw material for the production of functional foods.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"2015 10","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139239332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş 使用分子方法鉴定从卡赫拉曼马拉什传统生产的食用橄榄发酵产物中分离出的酵母菌种
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-11-24 DOI: 10.3989/gya.1213222
S. Ayman, Y. Gezginc
{"title":"Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş","authors":"S. Ayman, Y. Gezginc","doi":"10.3989/gya.1213222","DOIUrl":"https://doi.org/10.3989/gya.1213222","url":null,"abstract":"In this study, yeast species involved in the naturally fermented green table olive produced in Southern Turkey were investigated. Table olive samples were prepared with regional olive cultivars and traditional methods were employed in the production. Yeasts were isolated from the brines of the samples at the late fermentation stage and identified at the species level by the DNA sequences of the D1/D2 domain of 26S rRNA genes. The D1/D2 domains were amplified by PCR, sequenced and compared to reference sequences deposited in the NCBI database. According to the results, isolated yeasts belonged to the Candida, Debaryomyces, and Rhodotorula genera and salt tolerant species were dominant as the salt content of the brines exceeded 11%. Among the determined species, Candida oleophila was the most dominant one and it was thought that isolated strains of Candida oleophila may be taken into consideration to be used as starter culture in table olive production.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"81 1","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139240677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Seasonal effect on fatty acid composition in phospholipid classes and triacylglycerols of male Capoeta umbla 季节对雄性黑衣磷脂类脂肪酸组成及甘油三酯的影响
4区 农林科学
Grasas y Aceites Pub Date : 2023-10-10 DOI: 10.3989/gya.0452221
S. Kaçar, H. Kayhan Kaya, M. Başhan
{"title":"Seasonal effect on fatty acid composition in phospholipid classes and triacylglycerols of male Capoeta umbla","authors":"S. Kaçar, H. Kayhan Kaya, M. Başhan","doi":"10.3989/gya.0452221","DOIUrl":"https://doi.org/10.3989/gya.0452221","url":null,"abstract":"The seasonal changes in muscle tissue, total lipids and fatty acid composition of phospholipids (PL), triacylglycerol (TAG), and phospholipid classes of male Capoeta umbla were investigated in this study. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylserine (PS) were identified as the major phospholipids (PLs) in the muscle tissue (PS). Triacylglycerols showed high contents of MUFA, 14:0, 16:1n-7, 18:1n-9, 18:2n-6, and 18:3n-3; while phospholipids presented high contents of AA, DHA, and 18:0. Myristic acid, 16:1n-7, 18:1n-9, monounsaturated fatty acids (MUFA), linoleic acid (18:2n-6), and linolenic acid (18:3n-3) were shown to be present in larger concentrations in TAG than in PL classes. In PL classes, 16:0, 18:0, arachidonic acid (20:4n-6) (AA), eicosapentaenoic acid (EPA) (20:5n-3), docosahexaenoic acid (DHA) (22:6n-3) and polyunsaturated fatty acid (ΣPUFA) were higher than the TAG fraction. The fatty acid composition of total lipid and lipid classes (TAG and PL) were affected by the seasonal variations and lipid fraction.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136295532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage 基于红棕榈油的增值三明治饼干在储存过程中的抗氧化能力
4区 农林科学
Grasas y Aceites Pub Date : 2023-10-10 DOI: 10.3989/gya.0909212
N.K. Mohamad Shah, M. Sanny, N.A. Ab Karim, K. Kuppan, N.A. Yahaya, M. Mat Yusof
{"title":"Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage","authors":"N.K. Mohamad Shah, M. Sanny, N.A. Ab Karim, K. Kuppan, N.A. Yahaya, M. Mat Yusof","doi":"10.3989/gya.0909212","DOIUrl":"https://doi.org/10.3989/gya.0909212","url":null,"abstract":"Red palm olein (RPOL) is naturally rich in antioxidants, yet changes in its antioxidant capacity during storage were uncertain, which limited the application of RPOL in fat-based food products. Therefore, this study incorporated shortenings composed of 0, 5, and 10% (w/w) RPOL into sandwich cookie creams of SCC-0, SCC-5, and SCC-10, respectively, and determined their antioxidant capacity during storage for six months at 20, 30, and 35 ºC. Both SCC-5 and SCC-10 exhibited higher carotene, tocopherol, tocotrienol, and total phenolic content (TPC) than that of SCC-0, yet all SCCs were comparable in their free fatty acid (FFA) and UV-total oxidation values. After six months, the SCCs exhibited low TPC and FFA, yet were high in DPPH scavenging activity. At 20 and 30 ºC, both SCC-5 and SCC-10 oxidized more slowly than that of SCC-0. These findings proved the antioxidant capacity of RPOL, which delayed oxidation reactions in the SCCs during storage.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136353251","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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