Journal of Food Lipids最新文献

{"title":"Inhibition of TNFα production and blocking of mitogen-activated protein kinase/NFκB activation in lipopolysaccharide-induced THP-1 human monocytes by 3-O-acetyl-11-keto-β-boswellic acid.","authors":"K. Sengupta, T. Golakoti, Ajit Kumar Marasetti, Tejaswi Tummala, S. Ravada, A. Krishnaraju, S. Raychaudhuri","doi":"10.1111/J.1745-4522.2009.01150.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2009.01150.X","url":null,"abstract":"Boswellia serrata resin is regarded as a potent anti-inflammatory agent in traditional and herbal medicine in the Indian subcontinent. The compound 3-O-acetyl-11-keto-β-boswellic acid (AKBA) is the most effective boswellic acid and mostly responsible for B. serrata's anti-inflammatory properties. Here, we reexamined the anti-inflammatory potential of a product selectively enriched with 30% AKBA (BE-30, also known as 5-Loxin®) and evaluated its underlying possible molecular mechanism of action. BE-30 was 42.96% more effective than regular Boswellia extract (BE-3) in inhibiting 5-lipoxygenase activity. In lipopolysaccharide (LPS)-induced THP-1 human monocytes, BE-30 showed a strong anti-TNFαactivity (half maximal inhibitory concentration 4.61 ± 0.87 µg/mL), which provides 71.14% (P < 0.001) better efficacy than BE-3. Our investigations suggest that BE-30 inhibits the LPS-induced activation of serine/threonine kinases of mitogen-activated protein kinase family, which are the key players responsible for a variety of cellular responses, including inflammation. Additionally, we also show that BE-30 blocks the LPS-induced NFκB activation by inhibiting IκBα phosphorylation and p65 translocation to the nuclear compartment of THP-1 monocytes. Collectively, these findings provide molecular basis for the anti-inflammatory properties of BE-30. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000This article describes the underlying molecular mechanisms for the anti-inflammatory activities of an enriched formulation containing up to 30% 3-O-acetyl-11-keto-β-boswellic acid (AKBA), the active principle that is mainly responsible for Boswellia serrata's anti-inflammatory properties. This AKBA-enriched formulation (BE-30), known as 5-Loxin, is commercially available in the United States and is being used as a key ingredient of several formulations for improvement of joint health. This work explains anti-TNFα properties of BE-30 in a cellular inflammation model in vitro and its inhibitory action on MAPK pathways in inflammation and, in addition, its anti-NFκB activities. The findings will provide a further comprehensive mechanism of anti-inflammatory action of 5-Loxin at the cellular and molecular level.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 1","pages":"325-344"},"PeriodicalIF":0.0,"publicationDate":"2009-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2009.01150.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"ANTIOXIDANT ACTIVITY OF BENE HULL OIL COMPARED WITH SESAME AND RICE BRAN OILS DURING THE FRYING PROCESS OF SUNFLOWER OIL","authors":"A. Sharif, R. Farhoosh, M. Khodaparast, Mohammad Hossein Tavassoli Kafrani","doi":"10.1111/J.1745-4522.2009.01154.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2009.01154.X","url":null,"abstract":"ABSTRACT \u0000The antioxidant activity of Bene hull oil (BHO) was compared with that of sesame oil (SEO) and rice bran oil (RBO) during the frying process of sunflower oil (SFO) at 180C. The ratio between the polyunsaturated and saturated fatty acids and calculated oxidizability were statistically greater for the SFO (4.26 and 6.48, respectively), followed by the SEO (3.18 and 6.27, respectively), RBO (1.53 and 4.37, respectively) and BHO (0.37 and 1.67, respectively). Peroxide and acid values of the oils studied ranged from 0.34 to 3.07 mEq/kg and from 0.19 to 5.20 mg/g, respectively. Total tocopherols and phenolics contents of the SEO (1093.28 and 1042.43 mg/kg, respectively) were significantly higher than those of the SFO (740.27 and 38.68 mg/kg, respectively), BHO (573.41 and 276.67 mg/kg, respectively), and RBO (832.98 and 67.98 mg/kg, respectively). In total, based on the conjugated diene value and carbonyl value measurements during the frying process, the BHO showed an antioxidant activity higher than those of the SEO and RBO at the level of 2%, and the levels higher than 2% of the antioxidative oils caused to decrease the oxidative stability of the SFO, indicating the pro-oxidant effect of the oils added at these levels. \u0000 \u0000PRACTICAL APPLICATIONS \u0000This research introduces the oil obtained from the hull of Bene, a species of pistachio growing wild in Iran, as a new source of vegetable oil for human nutrition with antioxidant activity significantly higher than sesame and rice bran oils, which are considered as very stable and antioxidative vegetable oils because of the presence of very strong indigenous antioxidants, during the frying process.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 1","pages":"394-406"},"PeriodicalIF":0.0,"publicationDate":"2009-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2009.01154.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565879","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"OMEGA-3 POLYUNSATURATED FATTY ACIDS AFFECT LEPTIN RECEPTOR GENE EXPRESSION IN PITUITARY GH4C1 CELL LINE","authors":"R. D. Benedetto, S. Salvati, L. Attorri, A. Biase","doi":"10.1111/J.1745-4522.2009.01153.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2009.01153.X","url":null,"abstract":"Leptin (Ob) and Ob receptor (Ob-Rb) genes are expressed in human and rodent anterior pituitary, and an autocrine/paracrine loop in the production and regulation of Ob and Ob-Rb in this tissue has been suggested. As brain membranes contain large amounts of polyunsaturated fatty acids (PUFAs), and PUFA may affect the levels of leptin as well as the receptor's environment, a possible regulatory role of exogenous PUFA on Ob and Ob-Rb expression in pituitary cell lines was investigated. GH4C1 cells were incubated with arachidonic (ARA), eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids and fatty acid incorporation, viability, and gene expression were measured. The results showed that although fatty acids were incorporated in GH4C1 cells at a minimum level, positively affected cell viability without differences, among the different fatty acids. On the contrary, ARA, EPA and DHA showed different effects on Ob-Rb gene regulation that was upregulated by EPA, downregulated by DHA and not affected by ARA. The effects of leptin co-incubation are also reported and discussed. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000Data from this paper consolidate the observations regarding the role of n-3 polyunsaturated fatty acid in gene expression regulation, and thus they could support the recommendation to enrich diet with fish or fish oil with high PUFA content.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 1","pages":"382-393"},"PeriodicalIF":0.0,"publicationDate":"2009-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2009.01153.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565830","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of zero-trans interesterified and non-interesterified shortenings and brewer’s spent grain on cookie quality","authors":"Serpil Ozturk, O. O. Ozbas, I. Javidipour, H. Köksel","doi":"10.1111/J.1745-4522.2009.01148.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2009.01148.X","url":null,"abstract":"The effects of non-interesterified (non-in-es) and chemically interesterified (in-es) cottonseed oil (CO), palm oil (PO) and CO : PO blend (1:1, weight basis) and brewer's spent grain (BSG) on quality of cookies were studied. Incorporation of non-in-es and in-es CO and CO : PO blend improved the nutritional value of the cookies by altering the fatty acid composition. The experimental shortenings had zero-trans fatty acids (TFA) and considerably higher linoleic acid contents than hydrogenated shortening (HS). in-es PO and CO : PO blend samples had lower solid fat content than their non-in-es counterparts and this resulted in higher spread ratios in in-es incorporated cookies. As expected, addition of BSG significantly increased (P < 0.05) the total dietary fiber (TDF) content of cookies. Cookies with modified fatty acid composition and 4.4-fold higher TDF have been produced by using non-in-es and in-es CO and CO : PO with 15% BSG, without significant adverse effects on sensory properties. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000Hydrogenated shortenings (HSs) are the most important source of fat in cookies and might have high proportions of trans fatty acids (TFAs). A high intake of TFA is associated with increased risk of coronary heart disease and the intake should be reduced to minimize health risks. In this work, the production of zero-trans interesterified and non-interesterified shortenings and their utilization in high-fiber cookies were investigated. The results indicated that some of the experimental in-es and non-in-es shortenings and 15% brewer's spent grain could be used for production of cookies with zero TFA and higher unsaturated fatty acids and total dietary fiber contents without detrimentally affecting their sensory properties. The in-es shortening incorporated cookies had higher spread ratios and color values than their non-in-es counterparts.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 1","pages":"297-313"},"PeriodicalIF":0.0,"publicationDate":"2009-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2009.01148.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565255","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of n-3 polyunsaturated fatty acids on oxidative stress in rats supplemented with different doses of fish oil.","authors":"Vânia Monteiro, A. Carvalho, A. S. Bueno, M. Rogero, I. Castro","doi":"10.1111/J.1745-4522.2009.01151.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2009.01151.X","url":null,"abstract":"The diet and plasma lipid patterns associated with lipid oxidation susceptibility in rats fed different doses of polyunsaturated fatty acids (n-3 PUFA) from fish oil were evaluated. Wistar rats were assigned into three groups and received diets containing 8% soybean oil (SOY), 4% soybean oil + 4% fish oil (SOY-FISH) and 8% fish oil (FISH) for 21 days. Linoleic, oleic and α-linolenic acids in SOY diets were substituted by myristic, palmitic, palmitoleic, eicosapentaenoic (EPA) and docosahexaenoic (DHA) acids in SOY-FISH and FISH diets reducing the n-6/n-3 ratio and increasing the peroxidability index (PI). Increased dietary EPA and DHA were observed in SOY-FISH and FISH plasma at the expense of linoleic and arachidonic acid levels. Saturated fatty acids, which were significantly different between the three diets (P < 0.01), were found at the same concentration in the plasma (P = 0.23). No changes were observed in oxidative stress as measured by the concentration of thiobarbituric acid reactive substances (TBARS) expressed in brain homogenates. However, TBARS concentration in the plasma of the SOY-FISH group was higher than the other two groups (P = 0.02). The major differences between these three groups were the n-3 PUFA content (0.4, 1.8 and 3.2 g/100 g diet) and the saturates/polyunsaturates ratio (0.3, 0.5 and 0.8) for SOY, SOY-FISH, and FISH groups, respectively. Thus, n-3 PUFA intake from fish oil only when followed by a decrease in saturated/polyunsaturated fatty acids ratio increased oxidative susceptibility in rats measured by plasma TBARS concentration. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000Because fish oil intake is associated with risk reduction for cardiovascular disease, individuals are taking supplements containing a high dose of fish oil. However, there is no scientific consensus if the intake of a high dose of fish oil could increase the oxidative stress. Thus, more studies are necessary to assure the safety of this kind of supplementation.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 1","pages":"345-361"},"PeriodicalIF":0.0,"publicationDate":"2009-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2009.01151.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of chemical interesterification on physicochemical properties and industrial applications of canola oil and fully hydrogenated cottonseed oil blends.","authors":"A. Ribeiro, R. Basso, R. Grimaldi, L. A. Gioielli, L. Gonçalves","doi":"10.1111/J.1745-4522.2009.01152.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2009.01152.X","url":null,"abstract":"Blends of canola oil (CO) and fully hydrogenated cottonseed oil (FHCSO), with 20, 25, 30, 35 and 40% FHCSO (w/w) were interesterified under the following conditions: 0.4% sodium methoxide, 500 rpm stirring, 100C, 20 min. The original and interesterified blends were examined for triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerol content and increase in disaturated-monounsaturated and monosaturated-diunsaturated triacylglycerols in all blends, resulting in lowering of respective melting points. The interesterified blends showed reduced SFC at all temperatures and more linear melting profiles if compared with the original blends. Consistency, expressed as yield value, significantly decreased after the reaction. Iso-solid curves indicated eutectic interactions for the original blends, which were eliminated after randomization. The 80:20, 75:25, 70:30 and 65:35 (w/w) CO: FHCSO interesterified blends showed characteristics which are appropriate for their application as soft margarines, spreads, fat for bakery/all-purpose shortenings, and icing shortenings, respectively. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000Recently, a number of studies have suggested a direct relationship between trans isomers and increased risk of vascular disease. In response, many health organizations have recommended reducing consumption of foods containing trans fatty acids. In this connection, chemical interesterification has proven the main alternative for obtaining plastic fats that have low trans isomer content or are even trans isomer free. This work proposes to evaluate the chemical interesterification of binary blends of canola oil and fully hydrogenated cottonseed oil and the specific potential application of these interesterified blends in food products.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 1","pages":"362-381"},"PeriodicalIF":0.0,"publicationDate":"2009-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2009.01152.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565543","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Alpha-linolenic acid and linoleic acid in serum and tissues after flaxseed (Linum usitatissimum) oil in vivo administration.","authors":"R. Avallone, C. Rustichelli, E. Campioli, F. Notarangelo, D. Braghiroli, M. Baraldi","doi":"10.1111/J.1745-4522.2009.01147.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2009.01147.X","url":null,"abstract":"ABSTRACT \u0000Essential fatty acids can be helpful in the prevention of several pathologies. The bioavailability of acute supplementation of different doses of flaxseed oil was studied by analyzing the level of alpha-linolenic acid (ALA) and linoleic acid (LA) in serum and tissues (adipose, liver) of rats tested at 2, 4, 8 and 16 h after the administration. The amount of flaxseed oil administered at increasing doses corresponded to 1, 2.5 and 5 g ALA/kg of body weight. The corresponding fatty acid methyl esters obtained via direct methylation were quantified using gas chromatography/mass spectrometry. Serum ALA level increased after 1 or 2.5 g/kg. ALA was increased in both adipose and liver tissue 4 h after the administration of 1 g/kg of flaxseed oil. There was no further increase by using a higher oil dosage. LA did not change in serum at the doses used. \u0000 \u0000PRACTICAL APPLICATIONS \u0000The bioavailability of acute supplementation of increasing doses of flaxseed oil was examined by analyzing the level of alpha-linolenic acid (ALA) (ω3) and linoleic acid (ω6) in serum and tissues (adipose, liver).These data suggest that there is a limiting step in the absorption of these fatty acids and that there is no advantage to take more than 1 g/kg of ALA supplementation. The daily use of flaxseed oil could be a good alternative in some cases to fish oil in the prevention of several pathologies.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 1","pages":"287-296"},"PeriodicalIF":0.0,"publicationDate":"2009-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2009.01147.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565107","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"OXIDATIVE AND FLAVOR STABILITY OF TORTILLA CHIPS FRIED IN EXPELLER PRESSED LOW LINOLENIC ACID SOYBEAN OIL*","authors":"KATHLEEN WARNER","doi":"10.1111/j.1745-4522.2009.01137.x","DOIUrl":"10.1111/j.1745-4522.2009.01137.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>To determine effects of expeller oil pressing and decreased linolenic acid, intermittent batch frying tests were conducted with tortilla chips using soybean oil (SBO), expeller pressed SBO (EPSBO), expeller pressed low linolenic SBO (EPLLSBO), high oleic sunflower oil, corn oil and hydrogenated SBO for up to 35 h of frying. Chips were aged at 25C and trained, experienced analytical sensory panelists evaluated their flavor. Oxidative stability of the chips was determined by hexanal analyses and oil fry life was measured by total polar compounds. The stability of tortilla chips fried in EPLLSBO was significantly better than chips fried in SBO or EPSBO as judged by rancid flavor intensity and hexanal formation after storage. This effect may be due, in part, to less linolenic acid in EPLLSBO and better tocopherol retention compared to EPSBO. The combination of expeller pressing and low linolenic acid (EPLLSBO) produced a significantly more stable fried product than expeller pressing (EPSBO) alone.</i> </p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Food manufacturers are interested in oils that can be used for frying as alternatives to <i>trans</i> fat-containing hydrogenated fats. Since polyunsaturated vegetable oils are not sufficiently oxidatively stable for frying, alternatives such as modified fatty acid composition oils, additives and oil processing techniques could be used individually or in combination to increase fry life of the oil and shelf life of foods. Although expeller pressing of SBO or reducing linolenic acid of SBO alone have not given SBO the stability equivalent to HSBO, we found that combining decreased linolenic acid and expeller pressing of SBO produced frying oil and fried tortilla chips with the stability similar to that of hydrogenated fat in early stages of frying.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 2","pages":"133-147"},"PeriodicalIF":0.0,"publicationDate":"2009-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01137.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63564518","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"CHARACTERISTICS OF DRUPES, PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY OF ITALIAN OLIVE FRUITS","authors":"ANTONIETTA BAIANO,&nbsp;GIUSEPPE GAMBACORTA,&nbsp;CARMELA TERRACONE,&nbsp;MARIA ASSUNTA PREVITALI,&nbsp;ENNIO LA NOTTE","doi":"10.1111/j.1745-4522.2009.01142.x","DOIUrl":"10.1111/j.1745-4522.2009.01142.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Drupe characteristics, phenolic content and antioxidant capacity of olive fruits were studied for 12 Italian oil cultivars grown in two areas (Cerignola and Torremaggiore) of Daunia district. The effects of plantation place were higher than those exerted by cultivars on drupe characteristics such as weight, pulp/stone ratio, oil content and maturation index. Olive fruits from Cerignola, which is located at a lower altitude than Torremaggiore, showed the highest phenolic content. The highest phenolic content (14 g gallic acid/kg dry olive) was detected on Peranzana and Cellina di Nardò grown in Cerignola groves. The lowest values were registered for FS17 and Cima di Melfi (about 7 g/kg). 1-Acetoxypinoresinol, 3,4-dihydroxyphenylethyl 4-formyl-3-formylmethyl-4-hexenoate, the dialdehydic form of decarboxymethyl elenolic acid linked to hydroxytyrosol (3,4-DHPEA-EDA), hydroxytyrosol and luteolin, were the phenolic compounds detected in a greater amount and in most of the cultivars. Independently on the assay applied, the highest antioxidant activity was detected for Cellina di Nardò (Cerignola). The lowest antioxidant activity values were different depending on the method applied. According to the 2,2′-azino-bis-(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) assay, the lowest value was detected for Moraiolo from Torremaggiore, whereas Nociara showed the lowest contribution to the inhibition of lipid oxidation (β-carotene beaching assay). A strong positive linear correlation (</i>R = <i>0.82) existed between total phenolic content and antioxidant activity measured according to the ABTS method, whereas a low linear correlation coefficient (</i>R = <i>0.36) was obtained when the β-carotene bleaching assay was used.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>The experimental results obtained with this research could help farmers to increase their knowledge of the minor components of some major and minor Italian olive cultivars. In fact, there are very few works on the characterization of olive fruits destined for oil production. The analytical findings of this study can also provide useful information to the oil industries interested in processing olives having high phenolic content and high antioxidant capacity. Furthermore, the diffusion of these results could help consumers to choose, among monovarietal extra virgin oils available in the market, those derived from the cultivars rich in antioxidant compounds.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 2","pages":"209-226"},"PeriodicalIF":0.0,"publicationDate":"2009-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01142.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565048","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"DIFFERENTIAL SCANNING CALORIMETRY DETECTION OF HIGH OLEIC SUNFLOWER OIL AS AN ADULTERANT IN EXTRA-VIRGIN OLIVE OIL","authors":"EMMA CHIAVARO,&nbsp;ELENA VITTADINI,&nbsp;MARIA TERESA RODRIGUEZ-ESTRADA,&nbsp;LORENZO CERRETANI,&nbsp;LISA CAPELLI,&nbsp;ALESSANDRA BENDINI","doi":"10.1111/j.1745-4522.2009.01143.x","DOIUrl":"10.1111/j.1745-4522.2009.01143.x","url":null,"abstract":"<div>\u0000 \u0000 <section>\u0000 \u0000 <h3> ABSTRACT</h3>\u0000 \u0000 <p> <i>Differential scanning calorimetry (DSC) was employed to detect high oleic sunflower oil (HOSo) as an adulterant in extra-virgin olive oil (EVOo) by means of cooling and heating thermograms. Addition of HOSo did not significantly alter cooling profiles of EVOo except for onset temperature of crystallization, which was significantly shifted toward lower temperature at 40% of adulterant addition. At the same percentage of adulteration, the heating profile of EVOo was significantly changed as the major endotherm broadened and the minor event became smaller and less evident. Cooling thermograms of pure oils and their admixtures were deconvoluted into three constituent exothermic peaks in an attempt to detect addition of HOSo at levels lower than 40%. Thermal properties of the two lower-temperature exotherms (area percentage, offset temperature and range of transition) were significantly changed at</i>≥<i>20% of HOSo substitution, suggesting that DSC can be employed to detect this oil as an EVOo adulterant.</i></p>\u0000 </section>\u0000 \u0000 <section>\u0000 \u0000 <h3> PRACTICAL APPLICATIONS</h3>\u0000 \u0000 <p>Adulteration of extra-virgin olive oil (EVOo) with cheaper oils from other vegetable sources or seeds, as well as with lower quality olive oils, is a serious concern for oil suppliers and consumers and requires the use of new analytical techniques for their detection. Differential scanning calorimetry (DSC) exhibits some advantages over the classical analytical methods as it does not require sample preparation and use of solvents, thus resulting in a reduced environmental impact. Results suggested that its application to the detection of EVOo adulteration with high oleic sunflower oil, a vegetable oil largely employed for this type of fraud, is promising with the support of the deconvolution analysis of cooling thermograms.</p>\u0000 </section>\u0000 </div>","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"16 2","pages":"227-244"},"PeriodicalIF":0.0,"publicationDate":"2009-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4522.2009.01143.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63565148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}