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).
Lipid oxidation has an impact on the quality and properties of fat-containing products that are commonly produced by cosmetics or coatings industries. In this study, a water-in-oil-in-water emulsion (48% w/w of pre-polymerized linseed oil stabilized with alkylpolyglucoside) was subjected to oxidation under accelerated aging conditions at 50°C over 15 days. After fat extraction from emulsion, peroxide, and p-anisidine values were measured using standardized methods. The application of near infrared spectroscopy (NIRS) in conjunction with chemometrics was investigated to assess the quality parameters of emulsions under accelerated aging within closed flasks. Significant variations were observed across the following spectral regions: 7541–5948, 5739–3657, and 3645–3637 cm−1. Partial least squares regression discriminant analysis, possibly combined with multiplicative scattering correction preprocessing, proved to be a powerful method to classify the emulsions according to two oxidation levels defined by periods A and B. The performances of the prediction model were characterized by a precision of 85%, a predictive value of period A of 98%, a sensitivity of 99%, a specificity of 81%, and an accuracy of 90%. Thus, we demonstrate that NIRS is a suitable analytical method to discriminate emulsions according to their aging behavior.
Practical Applications: The PLS-DA method coupled to near infrared spectroscopy analyses is adapted to assess the chemical degradations of vegetable oil–based emulsions due to lipid oxidation. This tool is interesting for at-line or off-line monitoring of emulsions during their storage. As it is a fast and nondestructive method, the quality control of a formulation stored in a closed glass container is facilitated. This method could also be used to determine the effectiveness of an antioxidant or a drier in emulsions, respectively, prepared for cosmetics and coatings.
To increase the oxidative stability of flaxseed oil (FSO), combinations of two synergists (vitamin C, citric acid) and five distinct antioxidants (SDG (Secoisolariciresinol diglucoside), tea polyphenol (TP), resveratrol (RE), caffeic acid (CA), and vitamin E (VE)) were assessed. Based on the accelerated oxidation reaction at 65°C, the antioxidant effect was assessed for changes in the shelf-life, fatty acid composition, peroxide value (POV), volatile and sterol contents of FSO. The SDG multi-antioxidant combination, which included 0.01% SDG, 0.01% TP, and 0.02% vitamin C, demonstrated the strongest antioxidative qualities, according to the data; the POV of FSO dropped by 57.5% as compared to the blank group. Additionally, the SDG multi-antioxidant combination outperformed 0.02% TBHQ (tertiary butylhydroquinone), increased the shelf-life of FSO from 295 to 761 days, and postponed the deterioration of sterols and unsaturated fatty acids. Furthermore, the production of ketones and the degradation of esters and acids were diminished. In summary, the combination of SDG-TP and vitamin C as antioxidants can be an effective natural alternative to artificial antioxidants to extend the shelf-life of FSO.
Practical Applications: Flaxseed oil utilizing multi-antioxidant combinations has a wide range of practical applications. Multi-antioxidant combination of flaxseed oil helps prevent cell damage and slows down the aging process. Antioxidant-rich oils have numerous health benefits such as reducing inflammation, promoting heart health and improving digestive health. Multi-antioxidant combination flaxseed oil is versatile and a valuable natural product that can be used in all aspects of daily life to improve overall health, It can provide a theoretical reference for the selection of antioxidants to improve the oxidative stability of flaxseed oil, provide a theoretical basis for the replacement of artificial antioxidants, and also provide certain technical support for the industrial application of flaxseed oil.
Lipid oxidation deteriorates the sensory and nutritional quality of food emulsions containing polyunsaturated fatty acids. Classically, different extraction solvents are used as a first step to measure lipid oxidation in emulsions. However, it is unclear how the applied extraction method influences the measured lipid oxidation values. In this work, we systematically examined the performance of common solvent mixtures such as chloroform, methanol, and hexane (or isooctane)–isopropanol on lipid extraction from emulsions stabilized with different emulsifiers (Tween 20 (T20), whey proteins, and pea proteins) and oxidation levels, and how this, in turn, affected the measured hydroperoxide concentrations. Chloroform–methanol was the most effective solvent (lipid yield >93 wt.%). When using hexane–isopropanol, extraction yields were consistently high for T20- and pea protein-based emulsions (>60 wt.%), but in whey protein-based emulsions, values as low as 26 wt.% were measured. In case of incomplete extraction, hydroperoxide concentrations measured by colorimetric methods need to be corrected for this effect. When using 1H NMR to assess lipid oxidation, the actual amount of extracted lipids is intrinsically taken into account. This highlights not only the importance of the extraction method in determining lipid oxidation in emulsions but also that of the actual analysis method.
Practical application: This study highlights that the lipid extraction yield can vary depending not only on the emulsion composition (e.g., type of emulsifier) but also on the oxidative state of the emulsion and the extraction solvent used. If this is overlooked, errors can be made in the hydroperoxide determination. Although these effects can be corrected for, this is not standard procedure, which implies that awareness on this matter should be increased. It is also important to point out that depending on the solvent used, the different lipid classes (including various lipid oxidation products) may be extracted at different levels. Chloroform–methanol should be preferred for extraction of all lipid and lipid oxidation-derived molecules, including aldehydes.
This study aimed to investigate the effect of a virgin flaxseed oil (FO) rich in n − 3 polyunsaturated fatty acid, supplemented or not with a bioactive supplement (BS) containing tocopherols and phytosterols on the prevention of nonalcoholic fatty liver disease in a high-fat (HF) animal model. Male Wistar rats were fed 60 days with a recommended (SO7, soybean oil 7%) or an HF diet (fat, 30%) containing soybean (SO30), corn (CO30), or FO (FO30) or the same oils supplemented with 1% of BS (SO30BS, CO30BS, or FO30BS, respectively). Hepatic and dietary FA composition, triacylglycerides (TAGs) content in serum and liver, nutritional parameters, in vivo TAG-secretion rate, liver histology, mRNA levels of β-oxidation-related genes, and carnitine palmitoyl transferase-1a (CPT-1a) enzyme activity were determined. At HF levels, FO30 and FO30BS groups showed the highest total n − 3 PUFA levels in diets and were associated with lower weight gain, liver TAG content, and microsteatosis degree. The CPT-1a activity was enhanced in FO30 and FO30BS, showing differences only by the type of dietary oil. The BS supplementation induced an increase in the β-oxidation-related gene expression. Virgin FO prevented liver steatosis and hepatomegaly induced by HF diets. The BS supplementation reduced body fat accumulation and enhanced expression of β-oxidation related genes, without affecting hepatic TAG content.
Practical Applications: Scientific knowledge of functional lipids with high oxidative stability and biological activity has great practical application in reducing non-communicable chronic diseases. This study provides evidence on the potential synergic and complementary effects of virgin FO, TP, and PS to be used for the prevention of the metabolic hepatic disorders involved during the evolution of the different steps of NAFLD. Specifically, based on different biological mechanisms, this stable combination of bioactive lipids could prevent not only the development of exacerbated hepatic TAG accumulation but also the hepatocellular injury seen at different stages from hepatic steatosis to steatohepatitis.
Rich in unsaturated fatty acids, walnut oil provides a number of physiological benefits, including a reduction in the risk of cardiovascular disease and a delay in the aging process. In this work, walnut oil was prepared using the aqueous enzyme process and cold pressing method, and it was then analyzed using HPLC and FTIR. The characterization results show that the walnut oil extracted by the aqueous enzyme method outperformed the pressing oil in content of LLL by 11.64%, LLLn by 9.16% and OLL by 4.08%. But this oil had significantly less OLnLn (-) than the pressing oil (7.90%). The Morris water maze and shuttle box tests of ICR mice revealed a notable improvement in the memory of the animals administered walnut oil. Among them, mice fed the walnut oil extracted by aqueous enzyme method showed a much shorter escape latency and a significantly higher rate of active avoidance reaction (p < 0.05, p < 0.01) than mice fed cold pressing method. With the prolongation of time, the mice even performed better than the positive control PIR group in all aspects. In summary, the quality of walnut oil extracted by aqueous enzyme method is better than that by cold pressing method.
Practical Applications: Walnut oil prepared by aqueous enzymatic extraction can improve learning ability, is healthy and pollution-free, and can be utilized as a dietary supplement in ordinary life.
In the present study, antioxidant impacts of L-ascorbyl palmitate (L-AP) on 14 kinds of typical vegetable oils were studied, whose ratios of C18:1 to C18:2 ranged from 0.15 to 9.57. Regression analyses between vegetable oils and their micronutrient-free counterparts revealed that the antioxidant capacity of L-AP was closely related to concentrations of α-, γ-, and δ-tocopherols instead of fatty acid compositions. Binary mixtures consisting of L-AP and α-, γ-, or δ-tocopherols exhibited desirable synergistic antioxidant effects in comparison with individual species. The optimal synergistic effects were found at ratios of L-AP to α-, γ-, δ-tocopherols, being 1:2–1:4. Further EPR spin trapping test figured out that the combined antioxidants reduced the total amount of spin adducts significantly during lipid oxidation, which were contributed by regenerating tocopherols from L-AP. The results will highlight the application of L-AP in protecting packed cooking oils after opening and during cooking.
Practical applications: Vegetable oils packaged in 4–5 L bottles are one of the most important forms for home cooking. Although deoxygenation techniques are applied to increase their shelf life during storage, they will experience a more violent oxidation reaction after opening. The oils are typically oxidized to rancidity before ending up in consumption. L-AP was therefore involved into the vegetable oils to prevent them from oxidation during uses. The results of study can help companies to select the optimal L-AP addition amount according to different endogenous tocopherol types and contents in the target oil in order to extend the use life of the vegetable oil.
Nearly 100% of Japanese quince (Chaenomeles japonica) and common quince (Cydonia oblonga) fruits are processed. It generates large amounts of seeds. One of the possible utilization of seeds is oil recovery. Seeds of both quinces were tested for their oil recovery using two methods—solvent-free protocol by mechanical press and ultrasound-assisted extraction (UAE) applying n-hexane, and phytochemistry of obtained oils was studied. The oil yield was nearly twice higher from common quince than Japanese quince (20.9% and 11.2%, respectively) for UAE. Compared to UAE, screw-pressed allowed for 67% oil recovery. In general, the phytochemical profile of both quince seed oils was similar with some differences in the content of individual compounds. The two quince seed oils were dominated by the same molecules in different compound groups: fatty acids—linoleic acid; tocochromanols—α-tocopherol; phytosterols—β-sitosterol, and triterpenoid—squalene. Common quince seed oil was richer in tocochromanols, squalene, and linoleic acid, whereas Japanese quince seed oil was richer in phytosterols. The present study showed the oil potential of fruit industry by-products and the relatively high oil recovery by the environmentally friendly/healthy technique of extraction (solvent-free) to achieve ultimately high-quality products in a “Natural-Safe-Green” strategy.
Practical applications: Production of fruit each year, especially those used for processing, for example, common quince (C. oblonga), has been increasing in recent years, likely, so has processing and amounts of generated by-products, including seeds. To reduce the costs, CO2 emissions, and other environmental safety aspects of production, different techniques of plant oil recovery are considered. The extraction method affects oil yield as well as its phytochemical composition. The generated information in the present study can contribute to improved effectiveness of the use of plant material thereby providing environmental, health, and economic benefits.
In this study, three different oil (black seed, St. John's Wort, and grape seed oils [GSO]) oleogels, which are especially used in complementary medicine, were produced with natural waxes (sunflower and beeswax [BW]). The physicochemical, textural, thermal, and structural features and volatile composition of the oleogels were determined and compared with commercial petrolatum gels (control sample). The sunflower and BW gels had a higher melting point than the petrolatum gels. Particularly, the firmness values of the fresh sunflower and BW oleogels were close to the petrolatum gels, except for the BW-based St John's Wort and GSO gels. The firmness and stickiness values of the oleogels and the control samples increased in relation to the storage period. The increase in firmness value was less in the sunflower wax than in the BW and control samples. All sunflower, BW and petrolatum gels exhibited the β′ form. Volatile component data showed that different waxes have different volatile adsorption capacities. As a result, natural wax oleogels produced with various essential oils could be an alternative to similar products used in the cosmetics, pharmacology, and food supplement industries, which are already commercially available.
Practical applications: (Oleogels have become a popular technique for structuring oils in recent years. In this way, oleogels are considered an alternative to solid fat such as margarine, butter, and shortening and an oil-restricting agent against oil leakage in oil-based foods. Consumers establish a close relationship between their own health and the foods they consume and the cosmetics they use. This situation has led to an increasing interest in natural products. Essential oils (EOs) are used in many fields, ranging from cosmetics to complementary medicine. In this context, essential oleogels produced with natural waxes were compared with the commercial products, revealing their potential for use in both cosmetic and food supplements. EO-oleogels represent a new approach to the oleogel product range with high commercialization potential for related industries.)
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