The effects of locust bean (carob) flour (LBF) as a substitute for cocoa in the production, quality attributes, and storage stability of chocolate spreads were investigated. CON (4.5% cocoa), CF15 (3.0% cocoa + 1.5% LBF), CF30 (1.5% cocoa + 3.0% LBF), and CF45 (4.5% LBF) formulations were produced, and stored at 22 and 35 °C for 12 weeks. Appearance, odor, sweetness, color, and overall acceptability scores decreased with increasing LBF, but up to 3.0% LBF did not affect the scores compared to the CON. Replacing cocoa with LBF at a low level resulted in higher hardness and spreadability. Hardness, free fatty acid, and peroxide values (PV) increased, aw values generally decreased during storage, but PV was still lower than 10 meq O2/kg. As the LBF ratio increased, darkening occurred in the chocolates. Thus, up to 3% of LBF can be used as a cocoa substitute with minimal quality and sensory changes in the production of chocolate spread.
研究了槐豆（角豆树）粉（LBF）作为可可替代品对巧克力酱的生产、质量属性和储存稳定性的影响。生产了 CON（4.5% 可可）、CF15（3.0% 可可 + 1.5%枸杞豆粉）、CF30（1.5% 可可 + 3.0%枸杞豆粉）和 CF45（4.5%枸杞豆粉）配方，并在 22 和 35 °C 下贮存了 12 周。外观、气味、甜度、色泽和总体可接受性评分随着枸杞多糖的增加而降低，但与 CON 相比，高达 3.0% 的枸杞多糖不会影响评分。用低含量的枸杞多糖替代可可可提高硬度和涂抹性。可可的硬度、游离脂肪酸和过氧化值（PV）都有所上升，贮藏期间 aw 值普遍下降，但 PV 仍低于 10 meq O2/kg。随着 LBF 比率的增加，巧克力的颜色也会变深。因此，在巧克力酱的生产过程中，枸杞多糖可作为可可替代品使用，且质量和感官变化极小。
{"title":"Use of locust bean flour as a substitute for cocoa in the production of chocolate spread: Quality attributes and storage stability","authors":"B. Parlatır, N.Ş. Üstün, S. Turhan","doi":"10.3989/gya.0647231","DOIUrl":"https://doi.org/10.3989/gya.0647231","url":null,"abstract":"The effects of locust bean (carob) flour (LBF) as a substitute for cocoa in the production, quality attributes, and storage stability of chocolate spreads were investigated. CON (4.5% cocoa), CF15 (3.0% cocoa + 1.5% LBF), CF30 (1.5% cocoa + 3.0% LBF), and CF45 (4.5% LBF) formulations were produced, and stored at 22 and 35 °C for 12 weeks. Appearance, odor, sweetness, color, and overall acceptability scores decreased with increasing LBF, but up to 3.0% LBF did not affect the scores compared to the CON. Replacing cocoa with LBF at a low level resulted in higher hardness and spreadability. Hardness, free fatty acid, and peroxide values (PV) increased, aw values generally decreased during storage, but PV was still lower than 10 meq O2/kg. As the LBF ratio increased, darkening occurred in the chocolates. Thus, up to 3% of LBF can be used as a cocoa substitute with minimal quality and sensory changes in the production of chocolate spread.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141682289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Paneer prepared from edible-quality de-oiled soy flour is known as tofu. Functional tofu was augmented with specific antioxidants such as oryzanol and lignan obtained from rice bran oil (RBO) and sesame oil (SO), respectively. All the fortified and control tofu were evaluated for physicochemical (proximate composition, oxidative stability, antioxidant activity, penetration, and color property), microbiological, and sensory properties. The total viable count and yeast and mold counts increased slowly in the samples stored at 4 °C in the refrigerator for 9 days. Fortified tofu showed higher oxidative stability and antioxidant activity than the control tofu during storage conditions. Additionally, tartaric acid-coagulated tofu retained its quality attributes, especially taste and overall acceptability, during refrigerated storage. Functional tofu aided in an innovative technological technique for making functional non-dairy products with boosted healthy constituents.
用可食用的优质脱油大豆粉制作的奶酪被称为豆腐。功能性豆腐添加了特定的抗氧化剂，如分别从米糠油（RBO）和芝麻油（SO）中提取的奥氮醇和木质素。对所有强化豆腐和对照豆腐进行了理化（近似物成分、氧化稳定性、抗氧化活性、渗透性和颜色特性）、微生物和感官特性评估。在 4 °C 的冰箱中存放 9 天的样品中，总存活数、酵母和霉菌计数缓慢增加。在储存条件下，强化豆腐的氧化稳定性和抗氧化活性高于对照豆腐。此外，酒石酸凝固豆腐在冷藏储存期间保持了其质量属性，尤其是口感和整体可接受性。功能性豆腐是一种创新技术，可用于制造具有更多健康成分的功能性非乳制品。
{"title":"Evaluation of the efficacy of rice bran and sesame oil for producing nutritionally-superior quality functional tofu","authors":"S. Sengupta, J. Bhowal","doi":"10.3989/gya.0442221","DOIUrl":"https://doi.org/10.3989/gya.0442221","url":null,"abstract":"Paneer prepared from edible-quality de-oiled soy flour is known as tofu. Functional tofu was augmented with specific antioxidants such as oryzanol and lignan obtained from rice bran oil (RBO) and sesame oil (SO), respectively. All the fortified and control tofu were evaluated for physicochemical (proximate composition, oxidative stability, antioxidant activity, penetration, and color property), microbiological, and sensory properties. The total viable count and yeast and mold counts increased slowly in the samples stored at 4 °C in the refrigerator for 9 days. Fortified tofu showed higher oxidative stability and antioxidant activity than the control tofu during storage conditions. Additionally, tartaric acid-coagulated tofu retained its quality attributes, especially taste and overall acceptability, during refrigerated storage. Functional tofu aided in an innovative technological technique for making functional non-dairy products with boosted healthy constituents.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141683588","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-02DOI: 10.3989/gya.1204232.2102
B. Budianto, A. Suparmi
This study aimed to assess the biochemical profiles of Citrus L. seeds and elucidate the correlation patterns among varieties based on their biochemical compositions. Samples of Citrus L. seeds were subjected to extraction, and the resulting oils were analyzed for their biochemical levels. Principal Component Analysis (PCA) was usedto unveil the relationship patterns among Citrus L. The research findings revealed that several citrus seeds, including C. Paradise, C. limon (L.) Burm.f., Citrus reticulate, C. maxima (Burm.) Merr., and Citrus sinensis, exhibited similarities in their compositions of flavonoid compounds, phenolic acids, and carotenoids. However, aromatic volatile compounds displayed variations among varieties without discernible patterns of similarity. The N-serotonin compound exhibited significant variations among varieties; whereas fatty acid compounds demonstrated similarities between Citrus latifolia and C. limon (L.) Burm.f. The eight samples showed no similarity in their biochemical variation patterns.
本研究旨在评估柑橘类种子的生化特征，并根据其生化成分阐明不同品种之间的相关模式。对柑橘种子样本进行提取，并对所得油脂的生化水平进行分析。研究结果表明，包括天堂柑橘、柠檬（L.）Burm.f.、网纹柑橘、C. maxima (Burm.) Merr.和中华柑橘在内的几种柑橘种子在黄酮类化合物、酚酸和类胡萝卜素的组成方面表现出相似性。然而，芳香挥发性化合物在不同品种之间存在差异，没有明显的相似模式。N -羟色胺化合物在不同品种之间表现出显著差异；而脂肪酸化合物在柑橘（Citrus latifolia）和柠檬（C. limon (L.) Burm.f.）之间表现出相似性。
{"title":"Exploration of the biochemical composition of Citrus L. seeds for industrial applications","authors":"B. Budianto, A. Suparmi","doi":"10.3989/gya.1204232.2102","DOIUrl":"https://doi.org/10.3989/gya.1204232.2102","url":null,"abstract":"This study aimed to assess the biochemical profiles of Citrus L. seeds and elucidate the correlation patterns among varieties based on their biochemical compositions. Samples of Citrus L. seeds were subjected to extraction, and the resulting oils were analyzed for their biochemical levels. Principal Component Analysis (PCA) was usedto unveil the relationship patterns among Citrus L. The research findings revealed that several citrus seeds, including C. Paradise, C. limon (L.) Burm.f., Citrus reticulate, C. maxima (Burm.) Merr., and Citrus sinensis, exhibited similarities in their compositions of flavonoid compounds, phenolic acids, and carotenoids. However, aromatic volatile compounds displayed variations among varieties without discernible patterns of similarity. The N-serotonin compound exhibited significant variations among varieties; whereas fatty acid compounds demonstrated similarities between Citrus latifolia and C. limon (L.) Burm.f. The eight samples showed no similarity in their biochemical variation patterns.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141685168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-02DOI: 10.3989/gya.1077231.2052
S. Uğurlu, T. Yücel, İ. Cavidoğlu, E. Bakkalbaşı
In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also evaluated. While the frying time of apple slices decreased by increasing the infrared power, the browning index value, 5-hydroxymethylfurfural (HMF) content, and oxidation ratio were raised. The frying times, oil contents, browning, and oxidation rates of apple chips were decreased with the pre-drying treatment. The sensory analyzes showed that the samples fried by vacuum-combined infrared radiation had the highest scores in all sensory characteristics than deep-fat fried samples. Pre-dried apple samples (41% moisture) fried at 350W infrared power under 400 mmHg vacuum pressure had the highest score for general acceptance. The results showed that VCIR would be an alternative frying method for producing healthier apple chips with less oil content and higher quality.
{"title":"The impact of pre-drying and different infrared powers on some quality parameters of apple chips fried by vacuum-combined infrared radiation","authors":"S. Uğurlu, T. Yücel, İ. Cavidoğlu, E. Bakkalbaşı","doi":"10.3989/gya.1077231.2052","DOIUrl":"https://doi.org/10.3989/gya.1077231.2052","url":null,"abstract":"In this study, the use of vacuum-combined infrared radiation (VCIR) as a frying technique for the production of apple chips was investigated. The effects of a pre-drying treatment before frying on the quality parameters of apple chips were also evaluated. While the frying time of apple slices decreased by increasing the infrared power, the browning index value, 5-hydroxymethylfurfural (HMF) content, and oxidation ratio were raised. The frying times, oil contents, browning, and oxidation rates of apple chips were decreased with the pre-drying treatment. The sensory analyzes showed that the samples fried by vacuum-combined infrared radiation had the highest scores in all sensory characteristics than deep-fat fried samples. Pre-dried apple samples (41% moisture) fried at 350W infrared power under 400 mmHg vacuum pressure had the highest score for general acceptance. The results showed that VCIR would be an alternative frying method for producing healthier apple chips with less oil content and higher quality.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141687264","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-02DOI: 10.3989/gya.0861231.2012
M.R. Gokul Raj, M. Priya Rani, K.B. Rameshkumar
Coconut oil is a costly commodity in the food and traditional medicinal sectors and its adulteration with cheap palm oil is a serious issue. The present study evaluates the application of 1H NMR spectroscopy to authenticate coconut oil, and to monitor its adulteration with the cheap palm oil substitute. Various parameters such as average chain length (14.25), saponification index (244.66 mg KOH/100 g), molecular weight (652.12), iodine value (8.27 mg/100 g), peroxide value (0.02 meqO2/kg) and percentage of unsaturation (7.81%) were calculated through the NMR technique, and were found to be in concurrence with the values obtained from wet lab experiments. The extent of palm oil adulteration can be detected through NMR by evaluating the chemical shift values for olefinic protons. The findings have a significant impact on both the food and traditional medicine sectors, as NMR spectroscopy can replace the conventional wet lab methods as a reliable and precise method for analysis.
{"title":"Detection of coconut oil adulteration with palm oil through NMR spectroscopic method","authors":"M.R. Gokul Raj, M. Priya Rani, K.B. Rameshkumar","doi":"10.3989/gya.0861231.2012","DOIUrl":"https://doi.org/10.3989/gya.0861231.2012","url":null,"abstract":"Coconut oil is a costly commodity in the food and traditional medicinal sectors and its adulteration with cheap palm oil is a serious issue. The present study evaluates the application of 1H NMR spectroscopy to authenticate coconut oil, and to monitor its adulteration with the cheap palm oil substitute. Various parameters such as average chain length (14.25), saponification index (244.66 mg KOH/100 g), molecular weight (652.12), iodine value (8.27 mg/100 g), peroxide value (0.02 meqO2/kg) and percentage of unsaturation (7.81%) were calculated through the NMR technique, and were found to be in concurrence with the values obtained from wet lab experiments. The extent of palm oil adulteration can be detected through NMR by evaluating the chemical shift values for olefinic protons. The findings have a significant impact on both the food and traditional medicine sectors, as NMR spectroscopy can replace the conventional wet lab methods as a reliable and precise method for analysis.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141688611","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-02DOI: 10.3989/gya.0865231.2017
E. Susamci, Ö. Tuncay, H. Bayraktar, S. Önal
In the present study, Erkence olive fruits were examined during two harvest periods and in two orchards close to the sea at low altitude (A) and far from the sea at higher altitude (B). Olives from the sea-facing northeast (NE) and land-facing southwest (SW) orientations of the trees were analyzed in terms of maturity index, total phenol content, phenolic compounds, β-glucosidase enzyme activity, total protein content and specific enzyme activity. Climate data were collected from the trees and from the meteorology station. The maturity index, β-glucosidase enzyme activity, total protein content and specific enzyme activity of the olives increased during the ripening period. On the other hand, the total phenol content, oleuropein and other phenolic compound contents in the olives decreased. The altitude and location of the fruits on the tree affected the ripening process. Lower altitude and sea-facing side of the tree resulted in an increased enzyme activity, thus aiding in the ripening process.
{"title":"Phenol content and β-glucosidase activity during the ripening period of olive fruits (Erkence cv.) from different locations","authors":"E. Susamci, Ö. Tuncay, H. Bayraktar, S. Önal","doi":"10.3989/gya.0865231.2017","DOIUrl":"https://doi.org/10.3989/gya.0865231.2017","url":null,"abstract":"In the present study, Erkence olive fruits were examined during two harvest periods and in two orchards close to the sea at low altitude (A) and far from the sea at higher altitude (B). Olives from the sea-facing northeast (NE) and land-facing southwest (SW) orientations of the trees were analyzed in terms of maturity index, total phenol content, phenolic compounds, β-glucosidase enzyme activity, total protein content and specific enzyme activity. Climate data were collected from the trees and from the meteorology station. The maturity index, β-glucosidase enzyme activity, total protein content and specific enzyme activity of the olives increased during the ripening period. On the other hand, the total phenol content, oleuropein and other phenolic compound contents in the olives decreased. The altitude and location of the fruits on the tree affected the ripening process. Lower altitude and sea-facing side of the tree resulted in an increased enzyme activity, thus aiding in the ripening process.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141687617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-02DOI: 10.3989/gya.0751231.1999
A. Rohim, T. Estiasih, B. Susilo, F.C. Nisa
Fish viscera is a by-product of fish processing that has limited use as added-value products. The current issue of circular economy to produce recycled and zero waste products, therefore, the utilization of fish viscera for valuable products is important to explore. One of the valuable components of fish viscera is fish oil, which is characterized by being high in polyunsaturated fatty acids (PUFA). The limited exploration of fish viscera for potential utilization requires a comprehensive review of the visceral characteristics of various fish species. This article reviews the nutritional characteristics of various fish viscera, lipid class composition, fish viscera oil characteristics, and various methods of fish viscera oil extraction, both by conventional and advanced technologies. The main contribution of this review is to provide information about fish viscera, their potential as a source of fish oil, and extraction methods which are suitable for various industrial applications and purposes, including health applications for ω-3 fatty acids.
{"title":"Extraction of healthy oils from fish viscera by conventional and advanced technologies","authors":"A. Rohim, T. Estiasih, B. Susilo, F.C. Nisa","doi":"10.3989/gya.0751231.1999","DOIUrl":"https://doi.org/10.3989/gya.0751231.1999","url":null,"abstract":"Fish viscera is a by-product of fish processing that has limited use as added-value products. The current issue of circular economy to produce recycled and zero waste products, therefore, the utilization of fish viscera for valuable products is important to explore. One of the valuable components of fish viscera is fish oil, which is characterized by being high in polyunsaturated fatty acids (PUFA). The limited exploration of fish viscera for potential utilization requires a comprehensive review of the visceral characteristics of various fish species. This article reviews the nutritional characteristics of various fish viscera, lipid class composition, fish viscera oil characteristics, and various methods of fish viscera oil extraction, both by conventional and advanced technologies. The main contribution of this review is to provide information about fish viscera, their potential as a source of fish oil, and extraction methods which are suitable for various industrial applications and purposes, including health applications for ω-3 fatty acids.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141686045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-02DOI: 10.3989/gya.0969231.2021
E. S. Karabayir, M. Öğütcü
The aim of the present study was to compare the antioxidant capacities of butylated hydroxyl anisole and tocopherol with polar extracts obtained from some food waste such as date seed, walnut shell, sesame hull, spent coffee and spent black tea. In pursuit of this objective, crude fish oil was employed as a control sample, with all extracts added at a concentration of 200 ppm, equivalent to BHA. The acid, peroxide, conjugated dien, viscosity, total chlorophyll and carotenoid contents in the fish oil were monitored during the storage period (60 days) at 25 °C and 35 °C. The date seed and walnut extracts presented higher antioxidants and oxidative stability than the others at the end of the storage period at both temperatures. The findings of the present study showed that the extracts obtained from food wastes/by-products could be evaluated as a natural source of antioxidants, especially for oils which are highly susceptible to oxidation.
本研究的目的是比较丁基羟基茴香醚和生育酚的抗氧化能力，以及从枣核、核桃壳、芝麻壳、废咖啡和废红茶等食物垃圾中提取的极性提取物的抗氧化能力。为了实现这一目标，使用了粗鱼油作为对照样本，所有提取物的添加浓度均为 200 ppm，相当于 BHA 的浓度。在 25 °C 和 35 °C 下储存期间（60 天），对鱼油中的酸、过氧化物、共轭二烯、粘度、总叶绿素和类胡萝卜素含量进行了监测。在两种温度下储存期结束时，枣籽和核桃提取物的抗氧化剂和氧化稳定性均高于其他提取物。本研究的结果表明，从食品废弃物/副产品中提取的提取物可作为抗氧化剂的天然来源进行评估，特别是对于极易氧化的油类。
{"title":"Assessment and comparative analysis of the antioxidant capacity of some food waste for fish oils","authors":"E. S. Karabayir, M. Öğütcü","doi":"10.3989/gya.0969231.2021","DOIUrl":"https://doi.org/10.3989/gya.0969231.2021","url":null,"abstract":"The aim of the present study was to compare the antioxidant capacities of butylated hydroxyl anisole and tocopherol with polar extracts obtained from some food waste such as date seed, walnut shell, sesame hull, spent coffee and spent black tea. In pursuit of this objective, crude fish oil was employed as a control sample, with all extracts added at a concentration of 200 ppm, equivalent to BHA. The acid, peroxide, conjugated dien, viscosity, total chlorophyll and carotenoid contents in the fish oil were monitored during the storage period (60 days) at 25 °C and 35 °C. The date seed and walnut extracts presented higher antioxidants and oxidative stability than the others at the end of the storage period at both temperatures. The findings of the present study showed that the extracts obtained from food wastes/by-products could be evaluated as a natural source of antioxidants, especially for oils which are highly susceptible to oxidation.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141686740","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-02DOI: 10.3989/gya.0650231.1995
E.R. Leão, S.M.S. Marques, L.C.J. Porto Pimenta, I. C. Castro
Chia seeds are a promising food for society and the scientific community because they contain polyunsaturated fatty acids, such as alpha-linolenic acid omega-3, antioxidants, and bioactive compounds. This study aimed to investigate the metabolic effects of chia oil in experimental models which have already been described in the literature. Twenty-two preclinical studies were selected, mostly with rats. The results showed that there is still no consensus on what oil dosage is ideal for generating health benefits, with the doses ranging from 0.1g/mL to 111.1g/mL and supplementation time of 1 to 33 weeks. The studies reported increased liver omega-3 contents, an improved lipid profile, increased HDL-c, and decreased total cholesterol levels. Improved glucose tolerance and insulin sensitivity, and improved antioxidant status. It is concluded that chia oil has shown beneficial metabolic effects in organisms in preclinical studies, acting on glycemic homeostasis, lipid profiles, and oxidative stress markers.
{"title":"Metabolic effects of chia oil in experimental models: a narrative review","authors":"E.R. Leão, S.M.S. Marques, L.C.J. Porto Pimenta, I. C. Castro","doi":"10.3989/gya.0650231.1995","DOIUrl":"https://doi.org/10.3989/gya.0650231.1995","url":null,"abstract":"Chia seeds are a promising food for society and the scientific community because they contain polyunsaturated fatty acids, such as alpha-linolenic acid omega-3, antioxidants, and bioactive compounds. This study aimed to investigate the metabolic effects of chia oil in experimental models which have already been described in the literature. Twenty-two preclinical studies were selected, mostly with rats. The results showed that there is still no consensus on what oil dosage is ideal for generating health benefits, with the doses ranging from 0.1g/mL to 111.1g/mL and supplementation time of 1 to 33 weeks. The studies reported increased liver omega-3 contents, an improved lipid profile, increased HDL-c, and decreased total cholesterol levels. Improved glucose tolerance and insulin sensitivity, and improved antioxidant status. It is concluded that chia oil has shown beneficial metabolic effects in organisms in preclinical studies, acting on glycemic homeostasis, lipid profiles, and oxidative stress markers.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2024-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141684694","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Golmakani, M. Niakousari, A. Peykar, T. Safaeipour
In this study, sour cherry kernel oil was converted to biodiesel by microwave-assisted transesterification. Evaluations were made of several variables, namely, reaction time (1, 2, 3, 4, and 5 min), microwave power (100, 200, 300, 400, and 500 W), methanol/oil mole ratio (3, 6, 9, 12, and 15), and catalyst (KOH) concentration (0.3%, 0.6%, 0.9%, 1.2%, and 1.5%). The efficiency of fatty acid methyl esters increased in response to lengthier reaction times, greater microwave power, higher methanol/oil mole ratio, and higher catalyst concentrations up to the optimal level. The optimal reaction conditions for microwave-assisted transesterification were 300 W microwave power, 1.2% catalyst concentration, a methanol/oil mole ratio of 1:2, and a reaction time of 4 min. Microwave-assisted transesterification was more effective than ohmic-, magnetic stirrer-, ultrasonic probe-, and ultrasonic bath-assisted transesterification methods. In conclusion, microwave-assisted transesterification can be suggested as a fast, efficient, and economical method compared to other transesterification methods.
{"title":"Microwave-assisted transesterification of sour cherry kernel oil for biodiesel production: comparison with ultrasonic bath-, ultrasonic probe-, and ohmic-assisted transesterification methods","authors":"M. Golmakani, M. Niakousari, A. Peykar, T. Safaeipour","doi":"10.3989/gya.0429231","DOIUrl":"https://doi.org/10.3989/gya.0429231","url":null,"abstract":"In this study, sour cherry kernel oil was converted to biodiesel by microwave-assisted transesterification. Evaluations were made of several variables, namely, reaction time (1, 2, 3, 4, and 5 min), microwave power (100, 200, 300, 400, and 500 W), methanol/oil mole ratio (3, 6, 9, 12, and 15), and catalyst (KOH) concentration (0.3%, 0.6%, 0.9%, 1.2%, and 1.5%). The efficiency of fatty acid methyl esters increased in response to lengthier reaction times, greater microwave power, higher methanol/oil mole ratio, and higher catalyst concentrations up to the optimal level. The optimal reaction conditions for microwave-assisted transesterification were 300 W microwave power, 1.2% catalyst concentration, a methanol/oil mole ratio of 1:2, and a reaction time of 4 min. Microwave-assisted transesterification was more effective than ohmic-, magnetic stirrer-, ultrasonic probe-, and ultrasonic bath-assisted transesterification methods. In conclusion, microwave-assisted transesterification can be suggested as a fast, efficient, and economical method compared to other transesterification methods.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2024-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140718650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：