European Journal of Lipid Science and Technology最新文献

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Issue Information: Eur. J. Lipid Sci. Technol.

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology

Pub Date : 2025-01-09 DOI: 10.1002/ejlt.202570071

引用次数: 0

Authentication of Virgin Olive Oil Based on Untargeted Metabolomics and Chemical Markers

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology

Pub Date : 2024-12-22 DOI: 10.1002/ejlt.202400126

Xinjing Dou, Katharina N´Diaye, Said El Harkaoui, Ina Willenberg, Fei Ma, Liangxiao Zhang, Peiwu Li, Bertrand Matthäus

Virgin extra olive oil as a high-value edible oil is a potential object of adulteration. Refined camellia oil (RCO) could be one of the most challenging potential adulterants of olive oil to detect due to its high similarity in the fatty acid composition. In this study, an untargeted metabolomics strategy based on data from ultra-performance liquid chromatography-electrospray ionization-quadrupole-time of flight (UPLC-ESI-qTOF) measurements combined with statistical methods was applied to identify the unauthorized addition of RCO to extra virgin olive oil (EVOO). Untargeted fingerprints of the olive oil and RCO could be classified into two groups via unsupervised principal component analysis (PCA) that shows the significant difference of the fingerprints of polar components extracted from olive oil and CAOs, respectively. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and volcano plots were used to identify markers with significant difference between these two oils. The results show that 927 and 780 features (positive and negative ESI modes), respectively, were higher regulated in virgin extra olive oil, whereas 439 and 479 features, respectively, were higher regulated in RCO. From these features, 28 markers for olive oil and 7 markers for CAO were tentatively identified. Further adulteration experiments showed that virgin extra olive oil containing more than 15% RCO could be distinguished from the olive oil by this untargeted UPLC-ESI-qTOF measurement, followed by unsupervised PCA. Furthermore, camelliagenin A (519.3695/12.22, [M + FA − H]⁻) could still be detected when EVOOs were mixed with at least 5% CAO.

{"title":"Authentication of Virgin Olive Oil Based on Untargeted Metabolomics and Chemical Markers","authors":"Xinjing Dou, Katharina N´Diaye, Said El Harkaoui, Ina Willenberg, Fei Ma, Liangxiao Zhang, Peiwu Li, Bertrand Matthäus","doi":"10.1002/ejlt.202400126","DOIUrl":"https://doi.org/10.1002/ejlt.202400126","url":null,"abstract":"Virgin extra olive oil as a high-value edible oil is a potential object of adulteration. Refined camellia oil (RCO) could be one of the most challenging potential adulterants of olive oil to detect due to its high similarity in the fatty acid composition. In this study, an untargeted metabolomics strategy based on data from ultra-performance liquid chromatography-electrospray ionization-quadrupole-time of flight (UPLC-ESI-qTOF) measurements combined with statistical methods was applied to identify the unauthorized addition of RCO to extra virgin olive oil (EVOO). Untargeted fingerprints of the olive oil and RCO could be classified into two groups via unsupervised principal component analysis (PCA) that shows the significant difference of the fingerprints of polar components extracted from olive oil and CAOs, respectively. Orthogonal partial least squares-discriminant analysis (OPLS-DA) and volcano plots were used to identify markers with significant difference between these two oils. The results show that 927 and 780 features (positive and negative ESI modes), respectively, were higher regulated in virgin extra olive oil, whereas 439 and 479 features, respectively, were higher regulated in RCO. From these features, 28 markers for olive oil and 7 markers for CAO were tentatively identified. Further adulteration experiments showed that virgin extra olive oil containing more than 15% RCO could be distinguished from the olive oil by this untargeted UPLC-ESI-qTOF measurement, followed by unsupervised PCA. Furthermore, camelliagenin A (519.3695/12.22, [M + FA − H]−) could still be detected when EVOOs were mixed with at least 5% CAO.","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/ejlt.202400126","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143118123","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative Analysis of Nutritional, Physicochemical, Microbiological, and Sensorial Characteristics of Dairy Yogurts Containing Probiotic Bacteria and Sandalwood Essential Oil Versus Plant-Based Yogurts Made From Lupine Milk

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology

Pub Date : 2024-12-20 DOI: 10.1002/ejlt.202400147

Kadir Çebi, Filiz Yangılar

Nowadays, individuals with cow's milk allergy have shown greater interest in plant-based (PB) milk alternatives. This study addresses this issue by producing cow's milk yogurt, lupin-based yogurt, and a hybrid of cow's and PB milk yogurt. In addition, a safe food formulation was developed by incorporating probiotic bacteria and sandalwood oil into these yogurt types. Statistical analysis revealed that the type of milk significantly influenced the physicochemical properties of the yogurts (p < 0.05). The highest mean syneresis (6.78 mL/25 g) was observed in the cow's milk yogurt (C2), whereas the combination of dairy and lupin-based yogurt (CL2) exhibited the greatest water-holding capacity (WHC) (3933 cP). The total phenolic content (TPC) across all yogurt samples ranged from 6.67 to 19.58 mg GAE/g, with the lupin-based yogurts showing the highest values. Specifically, the lupin-based yogurt (L4) displayed the highest antioxidant activity of 34.14%, compared to 9.49% in dairy yogurt (C1). Throughout the storage period, Lactobacillus acidophilus counts remained above 8.45 log cfu/mL in dairy yogurt and 7.78 log cfu/g in lupin-based yogurt. The firmness, cohesiveness, and viscosity index values of lupin-based yogurts were higher than those of the other yogurt types. Organoleptic analysis indicated that PB yogurts were similarly well-received as dairy products.

{"title":"Comparative Analysis of Nutritional, Physicochemical, Microbiological, and Sensorial Characteristics of Dairy Yogurts Containing Probiotic Bacteria and Sandalwood Essential Oil Versus Plant-Based Yogurts Made From Lupine Milk","authors":"Kadir Çebi, Filiz Yangılar","doi":"10.1002/ejlt.202400147","DOIUrl":"https://doi.org/10.1002/ejlt.202400147","url":null,"abstract":"<div>\u0000 \u0000 Nowadays, individuals with cow's milk allergy have shown greater interest in plant-based (PB) milk alternatives. This study addresses this issue by producing cow's milk yogurt, lupin-based yogurt, and a hybrid of cow's and PB milk yogurt. In addition, a safe food formulation was developed by incorporating probiotic bacteria and sandalwood oil into these yogurt types. Statistical analysis revealed that the type of milk significantly influenced the physicochemical properties of the yogurts (p < 0.05). The highest mean syneresis (6.78 mL/25 g) was observed in the cow's milk yogurt (C2), whereas the combination of dairy and lupin-based yogurt (CL2) exhibited the greatest water-holding capacity (WHC) (3933 cP). The total phenolic content (TPC) across all yogurt samples ranged from 6.67 to 19.58 mg GAE/g, with the lupin-based yogurts showing the highest values. Specifically, the lupin-based yogurt (L4) displayed the highest antioxidant activity of 34.14%, compared to 9.49% in dairy yogurt (C1). Throughout the storage period, Lactobacillus acidophilus counts remained above 8.45 log cfu/mL in dairy yogurt and 7.78 log cfu/g in lupin-based yogurt. The firmness, cohesiveness, and viscosity index values of lupin-based yogurts were higher than those of the other yogurt types. Organoleptic analysis indicated that PB yogurts were similarly well-received as dairy products.\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143117415","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Contents: Eur. J. Lipid Sci. Technol. 12/2024 内容：Eur.J. Lipid Sci.12/2024

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology

Pub Date : 2024-12-13 DOI: 10.1002/ejlt.202470070

引用次数: 0

Editorial Board: Eur. J. Lipid Sci. Technol. 12/2024 编辑委员会：Eur。J.油脂科学。抛光工艺。12/2024

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology

Pub Date : 2024-12-13 DOI: 10.1002/ejlt.202470069

引用次数: 0

Cover Picture: Eur. J. Lipid Sci. Technol. 12/2024 封面图片：欧元。J.油脂科学。抛光工艺。12/2024

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology

Pub Date : 2024-12-13 DOI: 10.1002/ejlt.202470068

Simplified cholesterol backbone with images of a random spectral trace, a palm leaf (Rainer Sturm/pixelio.de), fluorescently stained lipid droplets (red) and associated proteins (green) in a T3T-L1 adipocyte (Johanna Spandl, University of Bonn, Germany), and fish (Vera/pixelio.de).

简化胆固醇骨架，随机光谱痕迹，棕榈叶（Rainer Sturm/pixelio.de）， T3T-L1脂肪细胞（Johanna Spandl，德国波恩大学）和鱼（Vera/pixelio.de）中的荧光染色脂滴（红色）和相关蛋白（绿色）的图像。

引用次数: 0

Effect of Fat Composition on Allylic Proton Transverse Relaxation and J-Coupling Evolution at 9.4 T

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology

Pub Date : 2024-11-14 DOI: 10.1002/ejlt.202400081

Nathaniel Bly, Adam Carscadden, Alexander Dehod, Anthony G. Tessier, Catherine J. Field, Atiyah Yahya

Transverse (T₂) relaxation and J-coupling evolution of oleic, linoleic, and linolenic acid allylic protons are investigated at 9.4 T as an indirect means of assessing fat composition. We hypothesize that the relative proximity of one allylic proton group to the methyl end of the fatty acid impacts the measures. A Point RESolved Spectroscopy (PRESS) sequence was used for apparent (includes J-coupling effects) T₂ estimation. Spectra were acquired from oleic, linoleic, and linolenic acid, from edible oils, and from intraperitoneal adipose tissue of two groups of mice (n = 4 per group) randomized to a high or low ω-3 diet. Apparent T₂ values of 62, 106, and 220 ms were obtained for oleic, linoleic, and linolenic acid allylic protons, respectively. For oils containing negligible linolenic acid, apparent T₂ values correlated with linoleic acid contribution to total unsaturation (R² = 1). For oils containing linolenic acid, a correlation with linolenic acid contribution to total unsaturation was found (R² = 0.91). In animal experiments, the mean allylic apparent T₂ in the group fed the high ω-3 diet was 72.3 ms compared to 66.1 ms measured from the low ω-3 diet group. Signal yield with an echo time (TE) of 130 ms results in an inverse correlation with relative linolenic acid content (R² = 0.99) for the oils.

{"title":"Effect of Fat Composition on Allylic Proton Transverse Relaxation and J-Coupling Evolution at 9.4 T","authors":"Nathaniel Bly, Adam Carscadden, Alexander Dehod, Anthony G. Tessier, Catherine J. Field, Atiyah Yahya","doi":"10.1002/ejlt.202400081","DOIUrl":"https://doi.org/10.1002/ejlt.202400081","url":null,"abstract":"Transverse (T2) relaxation and J-coupling evolution of oleic, linoleic, and linolenic acid allylic protons are investigated at 9.4 T as an indirect means of assessing fat composition. We hypothesize that the relative proximity of one allylic proton group to the methyl end of the fatty acid impacts the measures. A Point RESolved Spectroscopy (PRESS) sequence was used for apparent (includes J-coupling effects) T2 estimation. Spectra were acquired from oleic, linoleic, and linolenic acid, from edible oils, and from intraperitoneal adipose tissue of two groups of mice (n = 4 per group) randomized to a high or low ω-3 diet. Apparent T2 values of 62, 106, and 220 ms were obtained for oleic, linoleic, and linolenic acid allylic protons, respectively. For oils containing negligible linolenic acid, apparent T2 values correlated with linoleic acid contribution to total unsaturation (R2 = 1). For oils containing linolenic acid, a correlation with linolenic acid contribution to total unsaturation was found (R2 = 0.91). In animal experiments, the mean allylic apparent T2 in the group fed the high ω-3 diet was 72.3 ms compared to 66.1 ms measured from the low ω-3 diet group. Signal yield with an echo time (TE) of 130 ms results in an inverse correlation with relative linolenic acid content (R2 = 0.99) for the oils.","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143115009","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Effect of Perilla Seeds Pretreatment on the Volatile Profile and Flavor Characteristics of Perilla Oil: Comparison of Oven, Infrared, and Microwave Heating

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology

Pub Date : 2024-11-12 DOI: 10.1002/ejlt.202400106

Ling Yao, Jianhua Huang, Hongying He, Zhihua Song, Xingguo Wang, Xiaosan Wang

The effects of microwave (MW), infrared (IF), and oven heating (OH) on the volatile profile and flavor of perilla oil were investigated in this study. Physicochemical properties and Maillard reaction products of perilla oil were measured to investigate the potential pathway of flavor formation. Sensory evaluation, combined with headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) techniques, was employed to determine the categories and contents of volatile compounds in perilla oil. Three heating treatments all effectively increased the content of odor-active volatile compounds in perilla oil. Samples treated by MW contained higher concentration of heterocyclics, while samples treated using IF and OH contained more aldehydes. The content of (E,E)-2,4-heptadienal were highly correlated to P-AV. The contents of pyrazines and furans were positively correlated with A_420nm, particularly 2,5-dimethyl-pyrazine, trimethyl-pyrazine, and 2-pentylfuran. The content of hexanal and (E)-2-hexenal showed a negative correlation with the content of heterocyclic compounds. Consequently, the volatile compounds in perilla oils were generated through three potential mechanisms: lipid oxidation, the Maillard reaction, and their synergistic effect.

{"title":"Effect of Perilla Seeds Pretreatment on the Volatile Profile and Flavor Characteristics of Perilla Oil: Comparison of Oven, Infrared, and Microwave Heating","authors":"Ling Yao, Jianhua Huang, Hongying He, Zhihua Song, Xingguo Wang, Xiaosan Wang","doi":"10.1002/ejlt.202400106","DOIUrl":"https://doi.org/10.1002/ejlt.202400106","url":null,"abstract":"<div>\u0000 \u0000 The effects of microwave (MW), infrared (IF), and oven heating (OH) on the volatile profile and flavor of perilla oil were investigated in this study. Physicochemical properties and Maillard reaction products of perilla oil were measured to investigate the potential pathway of flavor formation. Sensory evaluation, combined with headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and electronic nose (E-nose) techniques, was employed to determine the categories and contents of volatile compounds in perilla oil. Three heating treatments all effectively increased the content of odor-active volatile compounds in perilla oil. Samples treated by MW contained higher concentration of heterocyclics, while samples treated using IF and OH contained more aldehydes. The content of (E,E)-2,4-heptadienal were highly correlated to P-AV. The contents of pyrazines and furans were positively correlated with A420nm, particularly 2,5-dimethyl-pyrazine, trimethyl-pyrazine, and 2-pentylfuran. The content of hexanal and (E)-2-hexenal showed a negative correlation with the content of heterocyclic compounds. Consequently, the volatile compounds in perilla oils were generated through three potential mechanisms: lipid oxidation, the Maillard reaction, and their synergistic effect.\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143114352","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Effect of Phycocyanin and Butylated Hydroxytoluene on the Oxidative Stability of Safflower Oil: A Comprehensive Kinetic Investigation

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology

Pub Date : 2024-11-05 DOI: 10.1002/ejlt.202400010

Zahra Bovairi Monji, Mahsan Karimi, Hajar Zolfaghari, Mohammad Taghi Golmakani, Mahya Azari, Seyed Mohammad Mazloomi, Azam Abbasi

Safflower includes both saturated and unsaturated fatty acids especially high levels of polyunsaturated fatty acid (PUFA). The addition of antioxidants during oil processing is one of the most effective methods. The aim of this research was to evaluate the oxidative stability of safflower oil supplemented with phycocyanin (PC) (200, 300, and 400 ppm), or butylated hydroxytoluene (BHT) (200 ppm), at 80, 90, and 100°C during the storage time. Oxidative stability of oil was measured through the assay of primary and secondary oxidation products: Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated, respectively. Results showed that the addition of PC at 300 and 400 ppm caused the lowest peroxide levels. In addition, the oxidation reactions of this oil followed a first-order kinetic model for PV and TBARS. The amounts of PV and TBARS were dependent on the storage temperature; according to the Arrhenius equation, the activation energy (E_a) of the samples that contain 300 and 400 ppm PC decreased in all the tested temperatures compared to control. Results of the oxidative stability indicated that PC may have superior antioxidant properties than BHT and can potentially inhibit the oil oxidation. The sample containing 300 ppm PC demonstrated heightened efficacy in suppressing primary oxidation. Moreover, the results of sensory evaluation test showed that the 300 ppm PC sample received the highest rating for overall quality, which confirm that 300 ppm PC sample could be the best sample to decrease the oxidative stability in safflower oil.

{"title":"Effect of Phycocyanin and Butylated Hydroxytoluene on the Oxidative Stability of Safflower Oil: A Comprehensive Kinetic Investigation","authors":"Zahra Bovairi Monji, Mahsan Karimi, Hajar Zolfaghari, Mohammad Taghi Golmakani, Mahya Azari, Seyed Mohammad Mazloomi, Azam Abbasi","doi":"10.1002/ejlt.202400010","DOIUrl":"https://doi.org/10.1002/ejlt.202400010","url":null,"abstract":"<div>\u0000 \u0000 Safflower includes both saturated and unsaturated fatty acids especially high levels of polyunsaturated fatty acid (PUFA). The addition of antioxidants during oil processing is one of the most effective methods. The aim of this research was to evaluate the oxidative stability of safflower oil supplemented with phycocyanin (PC) (200, 300, and 400 ppm), or butylated hydroxytoluene (BHT) (200 ppm), at 80, 90, and 100°C during the storage time. Oxidative stability of oil was measured through the assay of primary and secondary oxidation products: Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) were evaluated, respectively. Results showed that the addition of PC at 300 and 400 ppm caused the lowest peroxide levels. In addition, the oxidation reactions of this oil followed a first-order kinetic model for PV and TBARS. The amounts of PV and TBARS were dependent on the storage temperature; according to the Arrhenius equation, the activation energy (Ea) of the samples that contain 300 and 400 ppm PC decreased in all the tested temperatures compared to control. Results of the oxidative stability indicated that PC may have superior antioxidant properties than BHT and can potentially inhibit the oil oxidation. The sample containing 300 ppm PC demonstrated heightened efficacy in suppressing primary oxidation. Moreover, the results of sensory evaluation test showed that the 300 ppm PC sample received the highest rating for overall quality, which confirm that 300 ppm PC sample could be the best sample to decrease the oxidative stability in safflower oil.\u0000 </div>","PeriodicalId":11988,"journal":{"name":"European Journal of Lipid Science and Technology","volume":"127 1","pages":""},"PeriodicalIF":1.8,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143112363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Cover Picture: Eur. J. Lipid Sci. Technol. 11/2024 封面图片：Eur.J. Lipid Sci.11/2024

IF 1.8 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

European Journal of Lipid Science and Technology

Pub Date : 2024-11-04 DOI: 10.1002/ejlt.202470065

简化的胆固醇骨架与随机光谱轨迹、棕榈叶（Rainer Sturm/pixelio.de）、T3T-L1 脂肪细胞（德国波恩大学 Johanna Spandl）中的荧光染色脂滴（红色）和相关蛋白质（绿色）以及鱼（Vera/pixelio.de）的图像。

引用次数: 0

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