pinecone/core-2020-05-10-deduplication huggingface dataset:
Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products

Bakery products such as biscuits, cookies, and pastries represent a good medium for iron fortification in food products, since they are consumed by a large proportion of the population at risk of developing iron deficiency anemia, mainly children. The drawback, however, is that iron fortification can promote oxidation. To assess the extent of this, palm oil added with heme iron and different antioxidants was used as a model for evaluating the oxidative stability of some bakery products, such as baked goods containing chocolate. The palm oil samples were heated at 220°C for 10 min to mimic the conditions found during a typical baking processing. The selected antioxidants were a free radical scavenger (tocopherol extract (TE), 0 and 500 mg/kg), an oxygen scavenger (ascorbyl palmitate (AP), 0 and 500 mg/kg), and a chelating agent (citric acid (CA), 0 and 300 mg/kg). These antioxidants were combined using a factorial design and were compared to a control sample, which was not supplemented with antioxidants. Primary (peroxide value and lipid hydroperoxide content) and secondary oxidation parameters (p-anisidine value, p-AnV) were monitored over a period of 200 days in storage at room temperature. The combination of AP and CA was the most effective treatment in delaying the onset of oxidation. TE was not effective in preventing oxidation. The p-AnV did not increase during the storage period, indicating that this oxidation marker was not suitable for monitoring oxidation in this model
Preservative effect of an organic acid-icing system on chilled fish lipids

This study provides a first approach concerning a novel chilling strategy, which employs a mixture of different preservative organic acids (ascorbic, citric and lactic) in the icing medium. Thus, ice prepared from water including two different concentrations of a commercial acid mixture-formula (800 and 400 ppm; C-800 and C-400 conditions, respectively) were applied as icing system to three important commercial fish lean species (hake, Merluccius merluccius; megrim, Lepidorhombus whiffiagonis; angler, Lophius piscatorius). Lipid oxidation (peroxide value; thiobarbituric acid index; fluorescent compound formation) and hydrolysis (free fatty acid formation) were evaluated throughout the chilling time (up to 12–15 days) and compared to results obtained in fish kept under traditional ice prepared only from water (C-0 condition); a complementary sensory evaluation was carried out. As a result of employing the C-800 icing condition, a partial inhibition of lipid oxidation and hydrolysis development was obtained that was accompanied by a shelf life enhancement in all cases. Further research taking into account the complementary action of the present organic acids is envisaged. According to the lipid damage analysis, lipid hydrolysis was a more relevant event than lipid oxidation in all fish species tested.This work\ud
12 was supported by the Secretaría Xeral de I+D from the Xunta de Galicia (Galicia,\ud
13 Spain) through the Research Project PGIDIT 08 TAL 038E.Peer reviewe
Lipophilic and hydrophilic antioxidants, lipid peroxidation inhibition and radical scavenging activity of two Lamiaceae food plants

Medicinal and aromatic plants are highly prized all over the world. According to local cuisine and pharmacopoeias, they used to be important as dietary supplements, providing bioactive compounds. Herein, we describe lipophilic (fatty acids, tocopherols and carotenoids) and hydrophilic (ascorbic acid, sugars and phenolic compounds) antioxidants, lipid peroxidation inhibition and free radical scavenging activity in aerial parts of two Lamiaceae species (Mentha pulegium and Thymus pulegioides). M. pulegium gave the highest antioxidant properties (EC50<0.56 mg/mL), which is in agreement with its highest content in tocopherols, mainly alpha-tocopherol (69.54 mg/100 g), ascorbic acid (7.90 mg/100 g), reducing sugars (7.99 g/100 g) and phenolics. The presence of these lipophilic and hydrophilic antioxidants could explain its use as antiseptic, anti-inflammatory and as food preservative and special sauce. M. pulegium revealed the highest content of fat, alpha-linolenic (omega-3) and linoleic (omega-6) fatty acids, while T. pulegioides revealed the highest content of carbohydrates (89.35 g/100 g). This could explain its use to improve the nutrition value of rye flour broth or potato based soups
Beef burger patties incorporated with Boletus edulis extracts: lipid peroxidation inhibition effects

The objective of this study was to analyse the lipid peroxidation inhibition in beef burgers after incorporation of Boletus edulis extracts in different concentrations. Beef burgers samples were stored for 8 days, and chemical and nutritional parameters, including the profile in free fatty acids, were evaluated. Furthermore, the inhibition of thiobarbituric acid reactive substances (TBARS) formation, free radical scavenging activity and reducing power were determined. Polyunsaturated fatty acids arachidonic (C20:4n6) and cis-5,8,11,14,17-eicosapentaenoic (C20:5n3) acids were protected in the presence of mushroom extract. The antioxidant potential increased with the amount of extract added to beef burgers, giving higher radical scavenging properties and TBARS inhibition capacity. These findings indicated that beef burgers patties were protected from lipid peroxidation in the presence of mushroom extract
Cytotoxic Complexes of Sodium Oleate with β-Lactoglobulin

pre-printA complex of α-lactalbumin and oleic acid has previously been shown to induce apoptosis in cancer cells in a number of in vitro and in vivo trials. This complex is called HAMLET or BAMLET, depending on the origin of α-la (human/bovine alpha-lactalbumin made lethal to tumour cells). In the current study, it was shown that bovine β-lactoglobulin (β-lg), upon binding sodium oleate (NaOle), the salt of oleic acid, also acquires cytotoxicity towards tumour cells (human monocytic cells U937), analogously to HAMLET/BAMLET complexes. The properties of the complex were characterized using FIR spectroscopy, HPLC and SDS-PAGE. It was shown that the level of covalent oligomerization (dimers and trimers) of β-lg increased with increasing the molar ratio of sodium oleate NaOle:β-lg in the preparation procedure. At the same time, increasing the molar ratio of NaOle:β-lg increased the cytotoxicity of the complex. The increase in cytotoxicity appeared to be dependent on the amount of bound NaOle in the complex, but not on the content of multimeric forms of β-lg. The NaOle/β-lg complex also showed similarity with BAMLET in penetrating the cell membrane and co-localizing with the cell nucleus. Furthermore, DNA fragmentation studies suggested that tumour cells (U937) treated with the complex died by apoptosis, as in the case of BAMLET, and healthy cells appeared to be less affected by treatment, as shown with model rat adrenal pheochromocytoma cells PC12. In conclusion, β-lg and NaOle can form complexes with apoptosis-inducing qualities comparable to those of BAMLET.The work was funded by the Irish Dairy Research Trust and The Department of Agriculture (Food Institutional Research Measure – FIRM project 08RDTMFRC650) under the National Development Plan 2007-2013. K. Lišková was funded under the TeagascWalsh Fellowship Scheme
Synthesis of triheptanoin and formulation as a solid diet for rodents

Triheptanoin-enriched diets have been successfully used in the experimental treatment of various metabolic disorders. Maximal therapeutic effect is achieved in the context of a ketogenic diet where triheptanoin oil provides 30-40% of the daily caloric intake. However, pre-clinical studies using triheptanoin-rich diets are hindered by the difficulty of administering to laboratory animals as a solid foodstuff. In the present study, we successfully synthesized triheptanoin to the highest standards of purity from glycerol and heptanoic acid, using sulfonated charcoal as a catalyst. Triheptanoin oil was then formulated as a solid, stable and palatable preparation using a ketogenic base and a combination of four commercially available formulation agents: hydrophilic fumed silica, hydrophobic fumed silica, microcrystalline cellulose, and talc. Diet compliance and safety was tested on C57Bl/6 mice over a 15-week period, comparing overall status and body weight change. Practical applications: This work provides a complete description of (i) an efficient and cost-effective synthesis of triheptanoin and (ii) its formulation as a solid, stable, and palatable ketogenic diet (triheptanoin-rich; 39% of the caloric intake) for rodents. Triheptanoin-rich diets will be helpful on pre-clinical experiments testing the therapeutic efficacy of triheptanoin in different rodent models of human diseases. In addition, using the same solidification procedure, other oils could be incorporated into rodent ketogenic diet to study their dosage and long-term effects on mammal health and development. This approach could be extremely valuable as ketogenic diet is widely used clinically for epilepsy treatment
Wild edible fruits as a potential source of phytochemicals with capacity to inhibit lipid peroxidation

The edible fruits of four wild small trees or shrubs (Arbutus unedo, Crataegus monogyna, Prunus spinosa and Rubus ulmifolius) traditionally consumed in the Iberian Peninsula were studied to evaluate their potential for human nutrition, considering their content in bioactive compounds. Lipophilic phytochemicals, such as fatty acids and tocopherols, as well as some hydrophilic antioxidants, such as vitamin C (ascorbic and dehydroascorbic acids), and organic acids, were analysed. In addition, the antioxidant activity, measured as lipid peroxidation inhibition (β-carotene/linoleate and TBARS assays), was evaluated in each fruit. As far as we know, this is the first report relating to bioactive compounds in wild fruits with relation to the lipid peroxidation inhibition. Data revealed that these wild edible fruits are good sources of bioactive compounds such as ascorbic acid, tocopherols and polyunsaturated fatty acids. They could be considered as functional foods or potential sources of lipidic bioactive compounds to be included as antioxidant food ingredients or in dietary supplements, mainly Rubus ulmifolius, due to its high content in tocopherols. This study provides useful and relevant information that justify tocopherols influence in the prevention of lipid peroxidation, due to the strong correlation observed (r > 0.95) between these lipophilic bioactive compounds and the antioxidant activity.ERDF and the Spanish Ministry of Education and Science (CGL2006-09546/BOS). The authors are also grateful to Fundação para a Ciência e a Tecnologia (FCT, Portugal) and COMPETE/QREN/EU for financial support to CIMO (strategic project PEst-OE/AGR/UI0690/2011). We also thank to María Molina, Laura Aceituno, Susana González, and Manuel Pardo de Santayana for their collaboration in the gathering and preparation of the samples
The cytotoxicity of fatty acid/α-lactalbumin complexes depends on the amount and type of fatty acid

peer-reviewedComplexes of the milk protein, α-lactalbumin, and the fatty acid, oleic acid, have previously been shown to be cytotoxic. Complexes of α-lactalbumin and five different fatty acids (vaccenic, linoleic, palmitoleic, stearic, and elaidic acid) were prepared and compared to those formed with oleic acid. All complexes were cytotoxic to human promyelocytic leukemia-derived (HL-60) cells but to different degrees depending on the fatty acid. The amount of fatty acid per α-lactalbumin molecule was found to correlate with the cytotoxicity; the higher the number of fatty acids per protein, the more cytotoxic the complex. Importantly, all the tested fatty acids were also found to be cytotoxic on their own in a concentration dependent manner. The cytotoxic effect of complexes between α-lactalbumin and linoleic acid, vaccenic acid, or oleic acid was further investigated using flow cytometry and found to induce cell death resembling apoptosis on Jurkat cells.

Practical applications: Cytotoxic complexes of α-lactalbumin and several different fatty acids could be produced. The cytotoxicity of all the variants is similar to that previously determined for α-lactalbumin/oleic acid complexes.This work was supported by the Food Institutional Research Measure (FIRM, project no. 08RDTMFRC650) of the Department of Agriculture, Fisheries, and Food, Ireland
Characterisation of high 1,3-distearoyl-2-oleoyl-sn-glycerol content stearins produced by acidolysis of high oleic sunflower oil with stearic and palmitic acids

This is the peer reviewed version of the following article: RAY, J. ... et al, 2014. Characterisation of high 1,3-distearoyl-2-oleoyl-sn-glycerol content stearins produced by acidolysis of high oleic sunflower oil with stearic and palmitic acids. European Journal of Lipid Science and Technology, 116 (5), pp. 532 - 547, which has been published in final form at http://dx.doi.org/10.1002/ejlt.201300282  This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving.Nine different stearin fractions with 1,3-distearoyl-2-oleoyl-sn-glycerol (StOSt) contents ranging from 69–84% were obtained via fractionation from fats produced by acidolysis of high oleic sunflower oil (HOSO) with various mixtures of stearic (either 95 or 98% pure) and palmitic acids (98% pure). Samples were further treated with silica to reduce the oxidised glyceride and DAG content. Isothermal crystallisation at 20°C showed a single main peak, but evidence of crystallisation during the initial DSC transient was also apparent for high StOSt content samples. This was confirmed as the α form by stop-and-return DSC and XRD. The main crystallisation event was generally faster (including a shorter induction time) for samples with higher StOSt levels (lower POSt levels). Silica treatment generally accelerated transformations to higher polymorphs (γ, β′ and β). Raman microscopy experiments showed that crystallisation of the β-form was achieved after 7 days storage at 20°C but only in the silica treated stearin samples. This is consistent with higher solid fat content (SFC) values that were obtained with silica treated samples, which also increased with higher levels of StOSt. The results suggest that such stearins could potentially replace shea stearin in cocoa butter equivalents (CBE) formulations
Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality

The supercritical fluid extraction (SFE) of wheat bran oil with pure supercritical carbon dioxide at\ud
different extraction pressures (25, 40, and 55 MPa) and temperatures (40, 70, and 95°C) has been\ud
studied. Since wheat bran contains important bioactive compounds such as alkylresorcinols (AR) and\ud
other phenolic compounds, the content of these compounds in the extracted oil was evaluated in order to\ud
establish oil quality. The influence of extraction pressure and temperature and wheat bran moisture on\ud
the extraction yield and oil quality was studied. Oil quality was evaluated through parameters such as AR\ud
content and profile, total polyphenols index (TPI), antioxidant activity, and fatty acids profile. SFE\ud
performed over fresh wheat bran at 55MPa and 95°C was found to provide wheat bran oil with the highest\ud
AR and phenolic content and antioxidant capacity of all the runs performed in this work. Some SFE\ud
experiments focused on oil fractionation showed that this technique can provide oil fractions enriched\ud
with AR and phenolic compounds.This work is part of the GALANG project (Ref.: ITC‐20113029)\ud
financed by the Spanish Government through CDT
Tocopherol and tocotrienol homologs in parenteral lipid emulsions

Parenteral lipid emulsions, which are made of oils from plant and fish sources, contain different types of tocopherols and tocotrienols (vitamin E homologs). The amount and types of vitamin E homologs in various lipid emulsions vary considerably and are not completely known. The objective of this analysis was to develop a quantitative method to determine levels of all vitamin E homologs in various lipid emulsions. An HPLC system was used to measure vitamin E homologs using a Pinnacle DB Silica normal phase column and an isocratic, n-hexane:1,4 dioxane (98:2) mobile phase. An optimized protocol was used to report vitamin E homolog concentrations in soybean oil-based (Intralipid®, Ivelip®, Lipofundin® N, Liposyn® III, and Liposyn® II), medium- and long-chain fatty acid-based (Lipofundin®, MCT and Structolipid®), olive oil-based (ClinOleic®), and fish oil-based (Omegaven®) and mixture of these oils-based (SMOFlipid®, Lipidem®) commercial parenteral lipid emulsions. Total content of all vitamin E homologs varied greatly between different emulsions, ranging from 57.9 to 383.9 µg/mL. Tocopherols (α, β, γ, δ) were the predominant vitamin E homologs for all emulsions, with tocotrienol content < 0.3%. In all of the soybean emulsions, except for Lipofundin® N, the predominant vitamin E homolog was γ-tocopherol, which ranged from 57-156 µg/mL. ClinOleic® predominantly contained α-tocopherol (32 µg/mL), whereas α-tocopherol content in Omegaven® was higher than most of the other lipid emulsions (230 µg/mL).
PRACTICAL APPLICATIONS:

The information on the types and quantity of vitamin E homologs in various lipid emulsions will be extremely useful to physicians and healthcare personnel in selecting appropriate lipid emulsions that are exclusively used in patients with inadequate gastrointestinal function, including hospitalized and critically ill patients. Some emulsions may require vitamin E supplementation in order to meet minimal human requirements
Microwave heating induces changes in the physicochemical properties of baru (Dipteryx alata Vog.) and soybean crude oils

Baru oil is extracted from baru nuts (Dipteryx alata Vog.) by cold mechanical pressing, and is exploited as a source of vitamins, fatty acids and antioxidants in the Brazilian food and pharmaceutical sectors. No information is available on this oil under domestic culinary processes and thermal conditions. So, in the present study we evaluated the response of crude baru oil under microwave heating (0, 1, 3, 5, 10, and 15min), using crude soybean oil as comparison. Physical and chemical parameters were evaluated (free acidity, peroxide value, specific extinction coefficient at 232 and 270nm, ΔK and color by CIELAB method), fatty acid profile, tocopherol composition, antioxidant activity, and oxidative stability. Until 3min (1000W) no significant adverse changes were observed in either oil. However, higher exposition times are more adverse to baru oil than to soybean oil. Tocopherols, oils stability and antioxidant activity drop abruptly. The typical yellow coloration is lost with heating, giving a less appealing appearance to the oils. By a principal component analysis, it was verified that microwave heating differently influenced each oil, and within the same oil, exposure time also caused distinct effect on properties, quality, and composition. Based on the obtained results, we discourage the use of baru oil for culinary process. Practical applications: The use of baru oil for prolonged culinary processes is discouraged due to lower stability and low content in antioxidants. Baru oil is more suitable for seasoning for usage in domestic consumption at RT. Exposure to microwave heating is completely discouraged at an exposure higher than 3min.Thays Borges acknowledges Polytechnic Institute of Bragança for
the scholarship support and Mountain Research Centre (CIMO)
and University of Porto for the facilities granted during the development of this work. This work has been supported by FCT
(Fundação para a Ciência e a Tecnologia) and FEDER through
the COMPETE program under the projects PEst‐OE/AGR/UI0690/2011 and PEst‐C/EQB/LA0006/2011.info:eu-repo/semantics/publishedVersio
Comparative evaluation of structured oil systems : shellac oleogel, HPMC oleogel, and HIPE gel

In lipid-based food products, fat crystals are used as building blocks for creating a crystalline network that can trap liquid oil into a 3D gel-like structure which in turn is responsible for the desirable mouth feel and texture properties of the food products. However, the recent ban on the use of trans-fat in the US, coupled with the increasing concerns about the negative health effects of saturated fat consumption, has resulted in an increased interest in the area of identifying alternative ways of structuring edible oils using non-fat-based building blocks. In this paper, we give a brief account of three alternative approaches where oil structuring was carried out using wax crystals (shellac), polymer strands (hydrophilic cellulose derivative), and emulsion droplets as structurants. These building blocks resulted in three different types of oleogels that showed distinct rheological properties and temperature functionalities. The three approaches are compared in terms of the preparation process (ease of processing), properties of the formed systems (microstructure, rheological gel strength, temperature response, effect of water incorporation, and thixotropic recovery), functionality, and associated limitations of the structured systems. The comparative evaluation is made such that the new researchers starting their work in the area of oil structuring can use this discussion as a general guideline
Quality evaluation of cold-pressed edible oils from Macedonia

The chemical composition and quality of eight pure cold-pressed oils and two blend oils from Macedonia\ud
were examined in this work. The highest level of oleic acid was determined in apricot kernel oil and\ud
rapeseed oil with abundance of 70.9 and 59.2%, respectively. The highest level of polyunsaturated fatty\ud
acids was seen for flaxseed and hemp seed oil with abundance of a-linolenic acid of 55.1% for flaxseed oil\ud
and linoleic acid of 57.4% for hemp seed oil. Apricot kernel oil and roasted sesame seed oil had the\ud
highest oxidative stability with induction times of 7.6 and 10.9 h. Apricot oil, hemp seed oil, and flaxseed\ud
oil had the highest level of total vitamin-E-active compounds with 58.8, 58.1, and 69.7 per 100 g of oil\ud
with predomination of g-tocopherol. The highest peroxide number was detected in blend oils (oil 2 and\ud
oil 8) with values over 10 meq O2/kg of oil. The highest FFA was detected in rapeseed oil (1.57%).\ud
Roasted and unroasted sesame seed oils had relatively high specific extinction (K232 values 3.55 and\ud
3.33, respectively). However, the highest UV extinction had a blend of pumpkin seed oil and sunflower\ud
oil with a value of 3.84.\ud
Practical applications: The results of this study can be applied for determination of the most\ud
important major and minor components responsible for quality evaluation of cold-pressed oils.\ud
Statistical results indicated a strong relationship between the level of monounsaturated fatty acids in\ud
the oil and their oxidative stability. The level of tocopherols and other vitamin-E-related\ud
compounds was in strong relationship with the antioxidant activity of the oils measured by the\ud
DPPH method. Phytosterols, as minor compounds present in the oils, did not contribute\ud
significantly to the total antioxidant potential of the oils but, their levels in particular oils, together\ud
with fatty acids, can be useful and reliable markers for the purity of the oils and determination of the\ud
composition of blends