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Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves 用浸渍法和超声波辅助提取苦艾叶中的天然抗氧化剂来稳定有机特级初榨橄榄油
4区 农林科学
Grasas y Aceites Pub Date : 2023-10-10 DOI: 10.3989/gya.0984221
A. Bezzezi, M. Boulares, M. Arfaoui, O. Ben Moussa, M. Hassouna
{"title":"Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves","authors":"A. Bezzezi, M. Boulares, M. Arfaoui, O. Ben Moussa, M. Hassouna","doi":"10.3989/gya.0984221","DOIUrl":"https://doi.org/10.3989/gya.0984221","url":null,"abstract":"Olive oil is the most popular product derived from Olea europaea L. due to its organoleptic characteristics and its beneficial effects on human health. Nowadays, there is a growing interest in olive oil enrichment with medicinal plants. In this regard, Artemisia absinthium L. is an edible source of antioxidants. The aim of the present study was to improve the oxidative stability and the nutritional value of Organic Tunisian Chetoui Olive oil by its enrichment with the phenolic compounds in Artemisia absinthium. The enrichment carried out by maceration and ultrasound-assisted extraction did not affect the organic criteria of olive oil. The comparative study, performed during one year of storage, showed that ultrasound-assisted extraction led to the lowest final peroxide and extinction coefficient values. At the end of storage, this method increased oleic acid content and biophenol contents. Furthermore, the anti-radical activities of enriched samples were higher than the control.","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":"136353529","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 and anticancer activities of peanut (Arachis hypogaea L.) skin ultrasound extract 花生皮肤超声提取物的抗氧化和抗癌活性
4区 农林科学
Grasas y Aceites Pub Date : 2023-10-10 DOI: 10.3989/gya.0990221
K.S.M. Hammad, A.M. El-Roby, S.M. Galal
{"title":"Antioxidant and anticancer activities of peanut (Arachis hypogaea L.) skin ultrasound extract","authors":"K.S.M. Hammad, A.M. El-Roby, S.M. Galal","doi":"10.3989/gya.0990221","DOIUrl":"https://doi.org/10.3989/gya.0990221","url":null,"abstract":"This study evaluates the effect of ultrasound-assisted extraction on the extractability of polyphenols from peanut skins (PS) and their antioxidant, and anticancer activities. The extraction was performed with solid/solvent ratios of 1:20 and 1:30 (w/v) at ultrasound intensity ranging from 5.8 to 15.4 W/cm2 for different extraction times (10, 20, 30 and 40 min). The highest polyphenol yield was 167.46 mg GAE/g dried PS. The most abundant polyphenols were catechin, syringic acid, and vanillic acid. The PS ultrasound extract (PSUE) increased the oxidative stability of sunflower oil by four times its initial level. PSUE possessed high inhibitory activity against MCF-7, HepG-2, HCT-116, and PC-3 cancer cell lines, with IC50 ranging from 1.85 ± 0.13 to 6.1 ± 0.43 μg/ml. In addition, the cytotoxicity of PSUE was examined on HFB4 human normal melanocytes using the MTT assay. These results suggest that PSUE can be used as a natural antioxidant and anticancer agent.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"241 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":"136293471","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
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal 非靶向脂质组学方法，使用LC-Orbitrap HRMS区分猪油、牛油和鸡脂肪，用于清真认证
4区 农林科学
Grasas y Aceites Pub Date : 2023-10-10 DOI: 10.3989/gya.0980221
A. Windarsih, N.K.A. Bakar, A. Rohman, F.D.O. Riswanto, Y. Erwanto
{"title":"Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal","authors":"A. Windarsih, N.K.A. Bakar, A. Rohman, F.D.O. Riswanto, Y. Erwanto","doi":"10.3989/gya.0980221","DOIUrl":"https://doi.org/10.3989/gya.0980221","url":null,"abstract":"This research aimed to perform a lipidomics study using liquid chromatography-high resolution mass spectrometry (LC-HRMS) to identify lard, beef tallow and chicken fat. A total of 292, 345, and 403 lipid compounds were observed in lard, beef tallow, and chicken fat, respectively. The lipid groups of AcHexStE (acyl hexosyl stigmasterol ester), biotinylPE (biotinylphosphoetanolamine), LPC (lysophosphatidylcholine), MePC (monoetherphosphatidylcholine), PC (phosphatidylcholine) and PI (phosphoinocitol) were found to be specific for lard. The principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA) successfully differentiated lard from beef tallow and chicken fat. This research suggested that the untargeted lipidomics technique using LC-HRMS combined with chemometrics could be used to discriminate lard from beef tallow and chicken fat. This method is a promising technique for the detection of lard adulteration in beef tallow and chicken fat for halal authentication purposes.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"15 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":"136294948","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
Estimation of mass transfer terms in the lycopene recovery employing Moringa oleifera Lam oil as solvent 以辣木油为溶剂回收番茄红素的传质项估算
4区 农林科学
Grasas y Aceites Pub Date : 2023-10-10 DOI: 10.3989/gya.0223221
Y. Sariego, A. Pita, M. González, G. Acosta, B. Zumalacárregui, L. Cruz
{"title":"Estimation of mass transfer terms in the lycopene recovery employing Moringa oleifera Lam oil as solvent","authors":"Y. Sariego, A. Pita, M. González, G. Acosta, B. Zumalacárregui, L. Cruz","doi":"10.3989/gya.0223221","DOIUrl":"https://doi.org/10.3989/gya.0223221","url":null,"abstract":"The aim of this work was to assess the terms associated with mass transfer in the lycopene recovery from the waste of a tomato canning plant. Moringa oleifera Lam oil was employed as solvent. An ultrasonic extraction was carried out on skin and seeds. The operational variables were temperature (skin: 45, 60, 75, 90 ºC; seed: 45, 60, 75 ºC), matrix/solvent ratio (m/v) (1:20, 1:25, 1:30), particle size (skin: < 1, 1-2, > 3.15 mm; seed: < 1, 1-2, > 2 mm) and extract separation method (filtration and centrifugation). Kinetic constant, lycopene concentration on the solid surface, volumetric coefficient of mass transfer and effective diffusivity were determined. The more the kinetic constant increased, the higher the volumetric coefficient of mass transfer was. Effective diffusivity increased with temperature. Activation energy values suggest a possible deterioration of lycopene at temperatures higher than the optimum. The use of M. oleifera oil as solvent should increase the biological value of the lycopene extracts.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"102 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":"136353083","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 and evaluation of a hydration method for producing high quality oil and defatted meal from hemp seed kernels 从大麻籽仁中提取高品质油和脱脂粕的水化方法的优化与评价
4区 农林科学
Grasas y Aceites Pub Date : 2023-10-10 DOI: 10.3989/gya.1128212
S. Wang, W. Wu
{"title":"Optimization and evaluation of a hydration method for producing high quality oil and defatted meal from hemp seed kernels","authors":"S. Wang, W. Wu","doi":"10.3989/gya.1128212","DOIUrl":"https://doi.org/10.3989/gya.1128212","url":null,"abstract":"A green and efficient method for producing high quality oil and defatted meal is in high demand, which has promoted the development of a hydration method for extracting oils from hem seed kernels. The hydration method optimized in this study recovered &gt; 96% oil, which was further proved by infrared spectra, and extracted &gt; 91% tocopherols, vitamin A, carotenoids, coenzyme Q10, phytosterols and squalene into the oil phase; while only small portions of flavonoids, other phenolic compounds and free fatty acids were extracted. The defatted meal was rich in water-soluble vitamins (including thiamin, riboflavin, niacin, pyridoxine, folate and vitamin C), proteins, dietary carbohydrates and phospholipids. The hydration method produced oils with lower AV or PV compared to solvent extraction, supercritical CO2 and cold-pressing methods and a defatted meal with a protein content (52.69%) which was significantly higher than that obtained by supercritical CO2 and cold-pressing methods. The hydration method is a type of green technology for sustainablly processing hempseeds.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"11 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":"136352758","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
What are the most effective biotic and abiotic factors affecting fatty acid composition of Garra rufa (Heckel, 1843)? 影响鹿茸脂肪酸组成的最有效的生物和非生物因素是什么(Heckel, 1843)?
4区 农林科学
Grasas y Aceites Pub Date : 2023-10-10 DOI: 10.3989/gya.0224221
N. Şen Özdemir
{"title":"What are the most effective biotic and abiotic factors affecting fatty acid composition of Garra rufa (Heckel, 1843)?","authors":"N. Şen Özdemir","doi":"10.3989/gya.0224221","DOIUrl":"https://doi.org/10.3989/gya.0224221","url":null,"abstract":"Specimens of Garra rufa were collected from a warm river and a cool stream in the Bingöl Province, Turkey, once a month over a period of one year. The effects of month, season, gender and location on the fatty acid composition in the muscle and the lipid content were investigated and dietary marker fatty acids were used to obtain dietary preferences in different locations (Ilıcalar, Garip) and periods. Total lipid change was seasonally significant (ANOSIM-R=0.49) at both locations and 18:1ω9, 20:5ω3 and 20:6ω3 were the most abundant dietary fatty acids. Although G. rufa are predominantly herbivores, they can also feed omnivorously on mixed diets depending on the presence and absence of their primary diet. The effect of season was significant on fatty acid composition, regardless of the location (Pperm=0.001). Significant seasonal changes in all the fatty acid compositions could be attributed to seasonal changes in the abundance and diversity of dietary sources in the environment due to the effect of temperature.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"125 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":"136353091","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 diets rich in monounsaturated fatty acids on the management and prevention of insulin resistance: A systematic review 富含单不饱和脂肪酸的饮食对胰岛素抵抗管理和预防的影响:一项系统综述
4区 农林科学
Grasas y Aceites Pub Date : 2023-10-10 DOI: 10.3989/gya.1125212
E.L.L. Ramos, M.F.C. Lima, A.C.S.F. Azevedo, M.G.F. Lopes, A.P.B. Moreira, C.T. Souza
{"title":"Effects of diets rich in monounsaturated fatty acids on the management and prevention of insulin resistance: A systematic review","authors":"E.L.L. Ramos, M.F.C. Lima, A.C.S.F. Azevedo, M.G.F. Lopes, A.P.B. Moreira, C.T. Souza","doi":"10.3989/gya.1125212","DOIUrl":"https://doi.org/10.3989/gya.1125212","url":null,"abstract":"Insulin resistance (IR), which is linked to obesity, is a mechanism associated with metabolic diseases, mainly type 2 diabetes mellitus. Studies have shown that monounsaturated fatty acids (MUFAs) have anti-inflammatory and anti-oxidative properties which positively affect IR. This systematic review examined the effects of MUFAs from different sources on IR in obese or overweight patients with or without metabolic syndrome. A search was carried out in the PubMed/Medline and Bireme/VHL databases, and data from 16 studies were analysed according to the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The intervention time ranged from 1 day to 5.2 years. All participants were overweight or obese; some had central obesity, a moderate risk of cardiovascular disease, low high-density lipoprotein levels, altered fasting glucose levels, prediabetes or type 2 diabetes mellitus. This systematic review provides evidence that MUFA-rich diets can improve IR.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"70 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":"136352402","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
Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability 棕榈油和紫苏籽油混合用于改善营养和热稳定性
4区 农林科学
Grasas y Aceites Pub Date : 2023-10-10 DOI: 10.3989/gya.0220221
A. Dhyani, R. Chopra, P.K. Singh, M. Garg
{"title":"Palm olein and perilla seed oil blends for the improvement of nutritional and thermal stability","authors":"A. Dhyani, R. Chopra, P.K. Singh, M. Garg","doi":"10.3989/gya.0220221","DOIUrl":"https://doi.org/10.3989/gya.0220221","url":null,"abstract":"This study aimed to develop a healthy blended oil with a balanced fatty acid ratio, as well as high thermal and oxidative stability. The blending of highly saturated Palm olein (PO) with polyunsaturated fatty acid-rich (PUFA) Perilla seed oil (PeO) in two different proportions, 70:30 (B1) and 80:20 (B2) v/v was studied. The physicochemical parameters, fatty acid composition, and oxidative stability of cold-pressed perilla seed oil (PeO), palm olein, and their blends were analyzed. The blends presented higher oxidative stability (6.5 h) with enhanced α-linolenic acid content (18%) than pure oils. The fatty acid ratio in both blend (B1- 1:1.4:1 and B2- 1.5:1.5:1) was found close to the WHO recommended ratio i.e., 1:1-5:1. The evaluation of the thermal stability of the blended oils revealed that PeO oxidized quickly during heating (Peroxide value-15.16 meq O2/kg); whereas thermal stability improved with blending (Peroxide value: B1-7.92 and B2- 7.69 meq O2/kg).","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"70 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":"136353556","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
Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry 用气相色谱-质谱-嗅觉法分析土耳其五种特级初榨橄榄油的主要气味和感官特性
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-06-13 DOI: 10.3989/gya.0666221
D. Sevim, O. Köseoğlu, P. Kadiroğlu, G. Guclu, M. Ulaş, S. Selli
{"title":"Elucidation of key odorants and sensory propertiesof five different extra virgin olive oils from Turkey by GC-MS-Olfactometry","authors":"D. Sevim, O. Köseoğlu, P. Kadiroğlu, G. Guclu, M. Ulaş, S. Selli","doi":"10.3989/gya.0666221","DOIUrl":"https://doi.org/10.3989/gya.0666221","url":null,"abstract":"The present study investigates the aroma, key odorants and sensory profile of extra virgin olive oils from five well-known Turkish cultivars. The aromatic extract obtained by the purge and trap extraction system, according to a sensory analysis, resembled the odor of olive oil. A total of 22, 21, 18, 22 and 21 aroma-active compounds were detected in the extracts of Ayvalık, Memecik, Gemlik, Sarı Ulak and Beylik olive oils, respectively. The results show that Ayvalık has the highest flavor dilution (FD) value of 1024 with hexanal, (E)-2-hexenal and α-farnesene. Memecik has the highest FD value at 2048 with (E)-2-hexenal. Gemlik has the highest FD value of 1024 with (Z)-3-hexenyl acetate, (E)-2-hexen-1-ol and α-farnesene. Sarı Ulak has the highest FD value at 2048 with (E)-2-hexenal. Beylik has the highest FD value of 2048 with (E)-2-hexenal and hexanal. All cultivars represent the characteristic green, cut-grass, fruity odor notes.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47219525","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: 1
Modulation of essential fatty acid levels in coconut oil with flaxseed oil 亚麻籽油对椰子油中必需脂肪酸水平的调节作用
IF 1.4 4区 农林科学
Grasas y Aceites Pub Date : 2023-06-13 DOI: 10.3989/gya.1018212
A. Joshi, M. Hegde, A. Zanwar
{"title":"Modulation of essential fatty acid levels in coconut oil with flaxseed oil","authors":"A. Joshi, M. Hegde, A. Zanwar","doi":"10.3989/gya.1018212","DOIUrl":"https://doi.org/10.3989/gya.1018212","url":null,"abstract":"Coconut oil (CO) is a popular cooking medium but its lack of essential fatty acids (FA) is a health concern. Therefore, the aim of this work was to improve the FA profile of CO by blending with flaxseed oil (FO). Blends with various percentages of FO were prepared and studied for physicochemical characterization, thermal and long-term storage stability. The results indicated that the blends made favorable alterations in FA composition without adverse effects to the oxidative stability of the fatty acids and they resisted secondary thermal deterioration up to two hours at 180 ºC. The blend with the highest percentage of FO was stable for nine months. THP-1 cell line studies showed that ω-3 FA from the blend was incorporated into the cells with no adverse effect on cell viability but the inflammatory markers studied remained unaltered. Thus, CO and FO blends could be stored for at least nine months and could be used as cooking medium when prolonged heating is not involved.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46763658","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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