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Fulltext Effect of superheated-steam roasting on physicochemical properties of peanut (Arachis hypogea) oil

Idrus NFM, Zzaman W, Yang TA, Easa AM, Sharifudin MS, Noorakmar BW, et al.

Food Sci Biotechnol, 2017;26(4):911-920.
PMID: 30263619 DOI: 10.1007/s10068-017-0132-0

Peanut (Arachis hypogaea) is an important source of protein and lipid globally. The effect of superheated-steam roasting on quality of peanut oil was evaluated based on physicochemical quality parameters. Three roasting temperatures (150, 200, and 250 °C) were used for different periods of roasting time and the obtained results were compared with those of conventional roasting. At 250 °C, superheated-steam roasted peanuts yielded more oil (26.84%) than conventionally roasted peanuts (24.85%). Compared with conventional roasting, superheated-steam roasting resulted in lower oil color, peroxide, p-anisidine, free fatty acid, conjugated diene and triene, and acid values and higher viscosity and iodine values in the roasted peanut oil. These values were significantly different from each other (p

Matched MeSH terms: Fatty Acids; Fatty Acids, Nonesterified
Fulltext Linum usitatissimum as an antimicrobial agent and a potential natural healer: A review

Ummu Afifah Fadzir, Deny Susanti Darnis, Basma Ezzat Mustafa, Khairani Idah Mokhtar

Archives of Orofacial Sciences, 2018;13(2):1-8.
MyJurnal

Linum usitatissimum commonly known as flaxseed is one of the oldest crops traditionally cultivated
mainly for its oil purposes. Flaxseed is widely known for its rich source of nutritive and bioactive compounds. Recently, it has gained considerable interest due to the potential health benefits attributed to its component of metabolites, including its antimicrobial properties. Two main components of flaxseed, the unsaturated fatty acids and lignan, are suggested as the main metabolites that exhibit antimicrobial activities. This paper aims to give an overview on fatty acid and phenolic compound in flaxseed and their possible activities as antimicrobial agents.

Matched MeSH terms: Fatty Acids; Fatty Acids, Unsaturated
Fulltext Fatty acid composition of five Malaysian biscuits (cream crackers) with special reference to trans-fatty acids

Neo, Y.P., Tan, C.H., Ariffin, A.

International Food Research Journal, 2007;14(3):197-204.
MyJurnal

The fatty acid composition and trans fatty acids (TFA) contents of samples of five Malaysian cream crackers biscuit brands were determined by gas-liquid chromatography, using a 60 m Supelco SP2340 fused silica capillary column and flame ionization detection. The identities of the fatty acids were established by comparing their retention times with authentic standards from Supelco. The results were expressed as relative percentages. The total saturated fatty acids (SFA) in the samples ranged from 48.90% to 54.87% of total fatty acids. As for the polyunsaturated fatty acids (PUFA), the total PUFA in the samples ranged from 9.97% to 11.73% of total fatty acids. Total trans fatty acids (TFA) ranged from 0.17% to 0.77% of total fatty acids. The monotrans 18:2 tc or 18:2 ct isomer content ranged from 0.07% to 0.10% of total fatty acids and the ditrans 18:2 isomer (9t, 12t) was not detected. The results indicate that all the fat sources of the 5 sample crackers biscuit brands were palm oil based.

Matched MeSH terms: Fatty Acids; Trans Fatty Acids
Improving the quality of Lemuru (Sardinella lemuru) oil using magnesol XL filter aid

Suseno, S.H., Tajul, A.Y

International Food Research Journal, 2011;18(1):255-264.
MyJurnal

This study was aimed at improving the quality of fish oil. A synthetic filter aid (Magnesol XL) was used at various concentration (1, 3 and 5%) and time levels (5, 10, 15 and 20 minutes) to adsorb the polar compound products of the oil. Some physical and chemical properties (viscosity, colour, density, acid value, peroxide value and free fatty acid) of the treated oil were determined. Results indicate that Magnesol XL at 1 and 3% levels significantly reduced the acid value, peroxide value and free fatty acid contents of the treated oil.
Treatment of the fish oil with Magnesol XL at 1 and 3% levels was also better than treatment with 5% Magnesol XL on improving the fish oil quality. The fatty acid profile for Σ n3 at untreated and treatment adsorbent showed significant at 0.05 level but not significant at Magnesol XL adsorbent concentration 1-5%.

Matched MeSH terms: Fatty Acids; Fatty Acids, Nonesterified
Fulltext Extraction and determination of physico-chemical characteristics of Pili nut oil

Zarinah, Z., Maaruf, A.G., Nazaruddin, R., Wong, W.W.W., Xuebing, X.

International Food Research Journal, 2014;21(1):297-301.
MyJurnal

Canarium ovatum oil Engl. (pili nut oil) was extracted by using cold press method and then the
physico-chemical properties of the oil samples, roasted pili nut oil (RPNO) and unroasted pili
nut oil (UPNO) such as iodine value (IV), peroxide value (PV), acid value (% FFA), solid fat
content (SFC), fatty acid composition and triacylglycerol (TAG) composition were determined.
The percentage of oil yield and iodine value for RPNO and UPNO were showed no significant
different, wheareas there were significantly different for the peroxide value and percentage of
free fatty acid. The solid fat content for RPNO and UPNO were similar to the palm olein oil
and both completely melt at 25°C. Both samples, RPNO and UPNO were contained 50.70%
and 52.59% of oleic acid and were found not contain the trisaturated TAGs.

Matched MeSH terms: Fatty Acids; Fatty Acids, Nonesterified
Novel nanoliposomal encapsulated omega-3 fatty acids and their applications in food

Rasti B, Erfanian A, Selamat J

Food Chem, 2017 Sep 01;230:690-696.
PMID: 28407968 DOI: 10.1016/j.foodchem.2017.03.089

The aim of the present research was to evaluate the application, stability and suitability of ω3 polyunsaturated fatty acids (PUFAs) incorporated nanoliposomes in food enrichment. Nanoliposomal ω3 PUFAs was prepared by Mozafari method, and their application in bread and milk was compared with unencapsulated (fish oil) and microencapsulated ω3 PUFAs. Sensory evaluation was conducted to determine the perceptible sensory difference/similarity between control, unencapsulated, microencapsulated, and nanoliposomal ω3 PUFAs enriched foods. Results showed no significant (p=0.11) detectable difference between control and nanoliposomal ω3 PUFAs enriched samples while, samples enriched with unencapsulated or microencapsulated ω3 PUFAs showed significant (p=0.02) fishy flavor. Moreover, significantly (p<0.01) higher ω3 PUFAs % recovery and lower peroxide and anisidine values were observed in nanoliposomal ω3 PUFAs enriched samples in comparison with other samples. In conclusion, an effective and reproducible method for application of ω3 PUFAs in the food system was developed.

Matched MeSH terms: Fatty Acids, Omega-3/chemistry*
Fulltext Evaluation of antioxidant capacity and physicochemical properties of Sudanese baobab (Adansonia digitata) seed- oil

Babiker, S., Mirghani, M.E.S., Saleh Matar, M., Kabbashi, N.A., Alam, Md. Z., Marikkar, J.M.N.

International Food Research Journal, 2017;24(101):0-0.
MyJurnal

The oil quality parameters of the seed oil of Baobab (Adansonia digitata) were evaluated using standard methods of analysis. The Iodine value, Peroxide value, Saponification value were 86 g/100g, 4.08 mEq/Kg, 188 mg/g, respectively, for seed oil. The oil content of the kernel was higher 23% compared to the hulls that contain 5.4% oil. The kernel oil contains substantial quantities of calcium, potassium, and magnesium, which were found to be 4116, 2339 and 1629 mg/Kg, respectively. The fatty acid profile showed that oleic and linoleic were the major unsaturated fatty acids, whereas palmitic was the major saturated acid. The oil also, showed considerable amount of total phenolic content (TPC) and worthy antioxidant activity. Baobab oil has great nutritional and industrial potentials. It is therefore recommended that more and advanced research should be undertaken for this abundant source of natural nutritious oil.

Matched MeSH terms: Fatty Acids; Fatty Acids, Unsaturated
Fulltext Macronutrients content of red seaweed kappaphycus alvarezii and kappaphycus striatum

Chan, Kok Meng, Farah Diyana Ariffin, Aminah Abdullah, Shahrul Hisham Zainal Ariffin

Jurnal Sains Kesihatan Malaysia, 2017;15(2):19-27.
MyJurnal

Seaweed contains various nutrients that has the potential to be a source of nutritious food, but only a few studies done on
the red seaweeds in Malaysia. Therefore, this study was conducted to determine the macronutrients content, amino acid
profile and fatty acid component in Kappaphycus alvarezii and Kappaphycus striatum. The study found that the range
of moisture, fat, ash, protein, fiber and carbohydrates content for both red seaweeds were 6.9% - 7.3%, 0.5% - 2.6%,
29.4% - 30.9%, 2.5% - 5.7% , 5.3% - 5.5% and 50.1% - 53.3% respectively. A total of 16 amino acids were identified
in which the essential amino acid for K. alvarezii and K. striatum were 41.11% and 36.15% respectively. A total of 34
fatty acids were identified in which the content of saturated fatty acids (SFA) was the highest (42.7% - 72.8%), followed
by mono-unsaturated fatty acid (MUFA) (13.8% - 36.2%) and polyunsaturated fatty acids (PUFAs) was the lowest (13.5%
- 21.2%). In conclusion, this study suggest that K. alvarezii and K. striatum are potentially be used as raw materials or
food ingredients to improve the nutritional value of the human diet.

Matched MeSH terms: Fatty Acids; Fatty Acids, Unsaturated
Influence of Avocado Purée as a Fat Replacer on Nutritional, Fatty Acid, and Organoleptic Properties of Low-Fat Muffins

Othman NA, Abdul Manaf M, Harith S, Wan Ishak WR

J Am Coll Nutr, 2018 04 13;37(7):583-588.
PMID: 29652576 DOI: 10.1080/07315724.2018.1451408

OBJECTIVE: The feasibility of developing reduced-fat muffins with avocado is investigated by preparing muffins with 25%, 50%, 75%, and 100% avocado purée as a fat (butter) replacer.
METHODOLOGY: The resulting products were compared to the control muffin, which was made with 100% butter. Muffins were analyzed for nutritional content, fatty acid profiles, and sensory acceptability.
RESULT: Muffins incorporated with avocado purée revealed a significant increase (p < 0.05) with respect to moisture, ash, and carbohydrate in comparison with the control sample. However, no significant changes (p > 0.05) were detected in all muffin formulations for protein and dietary fiber content. Both fat content and caloric value of muffins incorporated with avocado purée were significantly decreased (p < 0.05). The fatty acid profile showed that there was an increment in the monounsaturated fatty acids (MUFA) content by 16.51% at full-fat substitution. The sensory evaluation test demonstrated that muffins had acceptability at up to 50% substitution. Fat substitution at higher than 50% lead to undesirable flavor and aftertaste, which was significant (p < 0.05) to the panelists.
CONCLUSION: The findings indicated the feasibility of avocado purée in fat-reduced muffin preparation with an optimal level of 50% avocado purée substitution.

Matched MeSH terms: Fatty Acids; Fatty Acids, Monounsaturated
Removal of free fatty acid (FFA) in crude palm oil (CPO) using potassium oxide/dolomite as an adsorbent: Optimization by Taguchi method

Nor Shafizah I, Irmawati R, Omar H, Yahaya M, Alia Aina A

Food Chem, 2022 Mar 30;373(Pt B):131668.
PMID: 34848088 DOI: 10.1016/j.foodchem.2021.131668

In this study, potassium oxide supported on dolomite adsorbent was used as an adsorbent for free fatty acids (FFAs) treatment in crude palm oil (CPO). The characteristics of the adsorbent were determined by TGA, XRD, SEM, BET and TPD-CO2. Taguchi method was utilized for experimental design and optimum condition determination. There were four parameters and three levels involved in this study: time (30, 60, 90 min), stirring rate (300, 500, 700 rpm), adsorbent dosage (1, 3, 5 wt%) and K2O concentration (5, 10, 15 wt%). The adsorbent had a larger pore size, higher basic strength, and more basic sites in greater efficiency (63%) in FFAs removal from CPO. The optimum conditions were at 30 min time, 700 rpm stirring rate, 5 wt% adsorbent dosage and 15 wt% K2O concentration. Taguchi method simplified determination of experimental parameters and minimized the operating costs.

Matched MeSH terms: Fatty Acids, Nonesterified*
Fulltext Physicochemical properties of palm oil and palm kernel oil blend fractions after interesterification

Norizzah, A. R., Norsyamimi, M., Zaliha, O., Nur Azimah, K., Siti Hazirah, M. F.

International Food Research Journal, 2015;22(4):1390-1395.
MyJurnal

The objective of this study was to determine the physicochemical properties of olein and stearin fractions obtained from non-interesterified (NIE), chemically interesterified (CIE) and enzymatically interesterified (EIE) 50:50 palm oil and palm kernel oil blend. The potential applications of both olein and stearin fractions were also identified. Stearin and olein fractions were obtained through a single stage dry fractionation at 25°C. The physicochemical properties analysed include percent yield, fatty acid composition (FAC), iodine value (IV), smoke point, cloud point, slip meting point (SMP) and solid fat content. Results indicated that the percent olein yield was higher from the EIE (85%) and NIE blends (82.2%) than in CIE blend (41.8%). The EIE blend produce liquid fraction with the highest amount of unsaturated fatty acid (~50%). Hence, the olein fraction of EIE blend best met the requirement to be used as frying oil based on the highest smoke point (265.1°C) and lowest cloud point (6.2°C). On the other hand, the stearin fraction of CIE blend might be suitable to be used in margarine formulation as it has SMP close to body temperature.

Matched MeSH terms: Fatty Acids; Fatty Acids, Unsaturated
Synergistic effect of hydrophilic polyglycerol fatty acid esters and protein on the stability of interfacial membrane in low-fat aerated emulsions with different homogenization conditions

Han W, Chai X, Zaaboul F, Sun Y, Tan CP, Liu Y

Food Chem, 2024 Mar 01;435:137584.
PMID: 37774617 DOI: 10.1016/j.foodchem.2023.137584

This study investigates the impact of various chain lengths of hydrophilic polyglycerol fatty acid esters (HPGEs), namely SWA-10D, M-7D and M-10D on protein interactions and their influence on the surface morphology and interfacial properties of low-fat aerated emulsions under different pressures conditions. M-7D and M-10D samples exhibited larger particle sizes, higher ζ-potential and rougher surface compared to SWA-10D sample at 1 % concentration of HPGEs. Consequently, M-7D and M-10D samples demonstrated lower values of G', G'', and higher values tan δ at the oil-water interface as pressure increased, thereby promoting the formation of less viscoelastic structures. M-7D sample, characterized by lower content of α-helix structures, resulted in an observable redshift in the NH and CO groups of the protein. Molecular docking analysis affirmed that M-7D sample exhibited a lower absolute binding energy value, indicating stronger interaction with the protein compared to other samples, ultimately contributing to the unstable interfacial membrane formed.

Matched MeSH terms: Fatty Acids*
Fatty acid profile, minor bioactive constituents and physicochemical properties of insect-based oils: A comprehensive review

Yap JW, Lee YY, Tang TK, Chong LC, Kuan CH, Lai OM, et al.

Crit Rev Food Sci Nutr, 2023;63(21):5231-5246.
PMID: 34913758 DOI: 10.1080/10408398.2021.2015681

Insect-based food or ingredients have received tremendous attention worldwide because of their potential to ensure food and nutrition security, mitigating the reliance on land-dependent agricultural products. Indeed, insect-farming has low environmental impacts with reduced land, water and energy input. More importantly, insects are rich in high quality proteins and fats. They are also excellent sources of minerals, vitamins and bioactive compounds. Insect-based lipids are intriguing because they may contain high levels of unsaturated fatty acids particularly linoleic and α-linolenic acids. Besides, the insect-based lipids also show a considerable amount of bioactive components such as tocols, sterols and carotenoids. However, their fatty acid compositions and the nutritional values may vary depending on species, feed composition, developmental stage, geographical locations, and extraction techniques. Therefore, the present article aims to provide a comprehensive review on the fatty acid composition, the minor bioactive constituents and the physicochemical properties of fats and oils derived from insects of different orders (Coleoptera, Lepidoptera, Hymenoptera, Orthoptera, Hemiptera and Diptera). The various parameters affecting the nutritional compositions of the insect-based lipids will also be highlighted. These information will definitely provide a detailed insight on the potential applications of these fats in various food systems based on their unique properties.

Matched MeSH terms: Fatty Acids, Unsaturated/metabolism
Comparative Analyses of Scylla olivacea Gut Microbiota Composition and Function Suggest the Capacity for Polyunsaturated Fatty Acid Biosynthesis

Lau NS, Ting SY, Sam KK, M J, Wong SC, Wu X, et al.

Microb Ecol, 2023 Jul;86(1):575-588.
PMID: 35618944 DOI: 10.1007/s00248-022-02046-0

Although numerous studies in aquatic organisms have linked lipid metabolism with intestinal bacterial structure, the possibility of the gut microbiota participating in the biosynthesis of beneficial long-chain polyunsaturated fatty acid (LC-PUFA) remains vague. We profiled the gut microbiota of the mud crab Scylla olivacea fed with either a LC-PUFA rich (FO) or a LC-PUFA-poor but C18-PUFA substrate-rich (LOCO) diet. Additionally, a diet with a similar profile as LOCO but with the inclusion of an antibiotic, oxolinic acid (LOCOAB), was also used to further demarcate the possibility of LC-PUFA biosynthesis in gut microbiota. Compared to diet FO treatment, crabs fed diet LOCO contained a higher proportion of Proteobacteria, notably two known taxonomy groups with PUFA biosynthesis capacity, Vibrio and Shewanella. Annotation of metagenomic datasets also revealed enrichment in the KEGG pathway of unsaturated fatty acid biosynthesis and polyketide synthase-like system sequences with this diet. Intriguingly, diet LOCOAB impeded the presence of Vibrio and Shewanella and with it, the function of unsaturated fatty acid biosynthesis. However, there was an increase in the function of short-chain fatty acid production, accompanied by a shift towards the abundance of phyla Bacteroidota and Spirochaetota. Collectively, these results exemplified bacterial communities and their corresponding PUFA biosynthesis pathways in the microbiota of an aquatic crustacean species.

Matched MeSH terms: Fatty Acids, Unsaturated/metabolism
Fulltext Comment on Peycheva et al. Trace Elements and Omega-3 Fatty Acids of Wild and Farmed Mussels (Mytilus galloprovincialis) Consumed in Bulgaria: Human Health Risks. Int. J. Environ. Res. Public Health 2021, 18, 10023

Yap CK, Ong MC

Int J Environ Res Public Health, 2023 Jul 19;20(14).
PMID: 37510626 DOI: 10.3390/ijerph20146393

First of all, the interesting paper by Peycheva et al. [...].

Matched MeSH terms: Fatty Acids, Omega-3*
The digestion fates of lipids with different unsaturated levels in people with different age groups

Wang Y, Shi J, Xu YJ, Tan CP, Liu Y

Food Chem, 2024 Apr 16;438:137400.
PMID: 38039864 DOI: 10.1016/j.foodchem.2023.137400

The digestion behavior of lipids plays a crucial role in their nutritional bioaccessibility, which subsequently impacts human health. This study aims to investigate potential variations in lipid digestion profiles among individuals of different ages, considering the distinct physiological functions of the gastrointestinal tract in infants, aging populations, and healthy young adults. The digestion fates of high oleic peanut oil (HOPO), sunflower oil (SO), and linseed oil (LINO) were investigated using in vitro digestion models representing infants, adults, and elders. Comparatively, lipid digestion proved to be more comprehensive in adults, leading to free fatty acid (FFA) levels of 64.53%, 62.32%, and 57.90% for HOPO, SO, and LINO, respectively. Besides, infants demonstrated propensity to selectively release FFAs with shorter chain lengths and higher saturation levels during the digestion. In addition, in the gastric phase, particle sizes among the elderly were consistently larger than those observed in infants and adults, despite adults generating approximately 15% FFAs within the stomach. In summary, this study enhances our fundamental comprehension of how lipids with varying degrees of unsaturation undergo digestion in diverse age groups.

Matched MeSH terms: Fatty Acids, Nonesterified*
Fulltext Consumption of Fish and Long-chain n-3 Polyunsaturated Fatty Acids Is Associated With Reduced Risk of Colorectal Cancer in a Large European Cohort

Aglago EK, Huybrechts I, Murphy N, Casagrande C, Nicolas G, Pischon T, et al.

Clin Gastroenterol Hepatol, 2020 Mar;18(3):654-666.e6.
PMID: 31252190 DOI: 10.1016/j.cgh.2019.06.031

BACKGROUND & AIMS: There is an unclear association between intake of fish and long-chain n-3 polyunsaturated fatty acids (n-3 LC-PUFAs) and colorectal cancer (CRC). We examined the association between fish consumption, dietary and circulating levels of n-3 LC-PUFAs, and ratio of n-6:n-3 LC-PUFA with CRC using data from the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.
METHODS: Dietary intake of fish (total, fatty/oily, lean/white) and n-3 LC-PUFA were estimated by food frequency questionnaires given to 521,324 participants in the EPIC study; among these, 6291 individuals developed CRC (median follow up, 14.9 years). Levels of phospholipid LC-PUFA were measured by gas chromatography in plasma samples from a sub-group of 461 CRC cases and 461 matched individuals without CRC (controls). Multivariable Cox proportional hazards and conditional logistic regression models were used to calculate hazard ratios (HRs) and odds ratios (ORs), respectively, with 95% CIs.
RESULTS: Total intake of fish (HR for quintile 5 vs 1, 0.88; 95% CI, 0.80-0.96; Ptrend = .005), fatty fish (HR for quintile 5 vs 1, 0.90; 95% CI, 0.82-0.98; Ptrend = .009), and lean fish (HR for quintile 5 vs 1, 0.91; 95% CI, 0.83-1.00; Ptrend = .016) were inversely associated with CRC incidence. Intake of total n-3 LC-PUFA (HR for quintile 5 vs 1, 0.86; 95% CI, 0.78-0.95; Ptrend = .010) was also associated with reduced risk of CRC, whereas dietary ratio of n-6:n-3 LC-PUFA was associated with increased risk of CRC (HR for quintile 5 vs 1, 1.31; 95% CI, 1.18-1.45; Ptrend < .001). Plasma levels of phospholipid n-3 LC-PUFA was not associated with overall CRC risk, but an inverse trend was observed for proximal compared with distal colon cancer (Pheterogeneity = .026).
CONCLUSIONS: In an analysis of dietary patterns of participants in the EPIC study, we found regular consumption of fish, at recommended levels, to be associated with a lower risk of CRC, possibly through exposure to n-3 LC-PUFA. Levels of n-3 LC-PUFA in plasma were not associated with CRC risk, but there may be differences in risk at different regions of the colon.

Matched MeSH terms: Fatty Acids, Omega-3*
Fulltext Phase behaviour and formation of fatty acid esters nanoemulsions containing piroxicam

Mat Hadzir N, Basri M, Abdul Rahman MB, Salleh AB, Raja Abdul Rahman RN, Basri H

AAPS PharmSciTech, 2013 Mar;14(1):456-63.
PMID: 23386307 DOI: 10.1208/s12249-013-9929-1

Fatty acid esters are long-chain esters, produced from the reaction of fatty acids and alcohols. They possess potential applications in cosmetic and pharmaceutical formulations due to their excellent wetting behaviour at interfaces and a non-greasy feeling when applied on the skin surfaces. This preliminary work was carried out to construct pseudo-ternary phase diagrams for oleyl laurate, oleyl stearate and oleyl oleate with surfactants and piroxicam. Then, the preparation and optimization study via 'One-At-A-Time Approach' were carried out to determine the optimum amount of oil, surfactants and stabilizer using low-energy emulsification method. The results revealed that multi-phase region dominated the three pseudo-ternary phase diagrams. A composition was chosen from each multi-phase region for preparing the nanoemulsions systems containing piroxicam by incorporating a hydrocolloid stabilizer. The results showed that the optimum amount (w/w) of oil for oleyl laurate nanoemulsions was 30 and 20 g (w/w) for oleyl stearate nanoemulsions and oleyl oleate nanoemulsions. For each nanoemulsions system, the amount of mixed surfactants and stabilizer needed for the emulsification to take place was found to be 10 and 0.5 g (w/w), respectively. The emulsification process via high-energy emulsification method successfully produced nano-sized range particles. The nanoemulsions systems passed the centrifugation test and freeze-thaw cycle with no phase failures, and stable for 3 months at various storage temperatures (3°C, 25°C and 45°C). The results proved that the prepared nanoemulsions system cannot be formed spontaneously, and thus, energy input was required to produce nano-sized range particles.

Matched MeSH terms: Fatty Acids/chemistry*
Fulltext Preparation and characterization of vitamin E/calcium/soy protein isolate nanoparticles for soybean milk beverage fortification

Taha HAIM, Agamy NFM, Soliman TN, Younes NM, El-Enshasy HA, Darwish AMG

PeerJ, 2024;12:e17007.
PMID: 38584941 DOI: 10.7717/peerj.17007

Soybean milk is a rich plant-based source of protein, and phenolic compounds. This study compared the nutritional value of soybean milk, flour, soy protein isolate (SPI) and evaluated the impact of prepared vitamin E/calcium salt/soy protein isolate nanoparticles (ECSPI-NPs) on fortification of developed soybean milk formulations. Results indicated that soybean flour protein content was 40.50 g/100 g, that fulfills 81% of the daily requirement (DV%), the unsaturated fatty acids (USFs), oleic and linoleic content was 21.98 and 56.7%, respectively, of total fatty acids content. In soybean milk, essential amino acids, threonine, leucine, lysine achieved 92.70, 90.81, 77.42% of amino acid scores (AAS) requirement values respectively. Ferulic acid was the main phenolic compound in soybean flour, milk and SPI (508.74, 13.28, 491.78 µg/g). Due to the moisture content of soybean milk (88.50%) against (7.10%) in soybean flour, the latest showed higher nutrients concentrations. The prepared calcium (20 mM/10 g SPI) and vitamin E (100 mg/g SPI) nanoparticles (ECSPI-NPs) exhibited that they were effectively synthesized under transmission electron microscope (TEM), stability in the zeta sizer analysis and safety up to IC50 value (202 ug/mL) on vero cell line. ECSPI-NPs fortification (NECM) enhanced significantly phenolic content (149.49 mg/mL), taste (6.10), texture (6.70) and consumer overall acceptance (6.54). Obtained results encourage the application of the prepared ECSPI-NPs for further functional foods applications.

Matched MeSH terms: Fatty Acids/analysis
Fulltext Influence of the Extraction Method on the Quality and Chemical Composition of Walnut (Juglans regia L.) Oil

Elouafy Y, El Yadini A, El Moudden H, Harhar H, Alshahrani MM, Awadh AAA, et al.

Molecules, 2022 Nov 08;27(22).
PMID: 36431782 DOI: 10.3390/molecules27227681

The present study investigated and compared the quality and chemical composition of Moroccan walnut (Juglans regia L.) oil. This study used three extraction techniques: cold pressing (CP), soxhlet extraction (SE), and ultrasonic extraction (UE). The findings showed that soxhlet extraction gave a significantly higher oil yield compared to the other techniques used in this work (65.10% with p < 0.05), while cold pressing and ultrasonic extraction gave similar yields: 54.51% and 56.66%, respectively (p > 0.05). Chemical composition analysis was carried out by GC−MS and allowed 11 compounds to be identified, of which the major compound was linoleic acid (C18:2), with a similar percentage (between 57.08% and 57.84%) for the three extractions (p > 0.05). Regarding the carotenoid pigment, the extraction technique significantly affected its content (p < 0.05) with values between 10.11 mg/kg and 14.83 mg/kg. The chlorophyll pigment presented a similar content in both oils extracted by SE and UE (p > 0.05), 0.20 mg/kg and 0.16 mg/kg, respectively, while the lowest content was recorded in the cold-pressed oil with 0.13 mg/kg. Moreover, the analysis of phytosterols in walnut oil revealed significantly different contents (p < 0.05) for the three extraction techniques (between 1168.55 mg/kg and 1306.03 mg/kg). In addition, the analyses of tocopherol composition revealed that γ-tocopherol represented the main tocopherol isomer in all studied oils and the CP technique provided the highest content of total tocopherol with 857.65 mg/kg, followed by SE and UE with contents of 454.97 mg/kg and 146.31 mg/kg, respectively, which were significantly different (p < 0.05). This study presents essential information for producers of nutritional oils and, in particular, walnut oil; this information helps to select the appropriate method to produce walnut oil with the targeted quality properties and chemical compositions for the desired purpose. It also helps to form a scientific basis for further research on this plant in order to provide a vision for the possibility of exploiting these oils in the pharmaceutical, cosmetic, and food fields.

Matched MeSH terms: Fatty Acids/analysis

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