首页 > 最新文献

Grasas y Aceites最新文献

英文 中文
Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying 使用安第斯马铃薯淀粉和羧甲基纤维素开发的可食用涂层在油炸过程中减少脂质的应用
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-12-26 DOI: 10.3989/gya.0103231
S. Calliope, A.M. Slavutsky, N. Segura, N. C. Sammán
This work aimed to search for alternative uses for different varieties of Andean potatoes (Solanum tuberosum ssp andigenum) which have been reintroduced in north-western Argentina. Specifically, the development of simple and compound films made with hydrocolloids such as carboxymethyl-cellulose (CMC) and starch (S) extracted from Andean potatoes var. Runa, and its application as a cover in the deep frying of Andean potato chips var. Waycha was studied to minimize oil absorption. The effect of prior bleaching of the chips with different media was also evaluated: water, calcium chloride solution, and ascorbic acid. The coatings were applied to potatoes chips before being fried. The results showed that the type of oil used did not affect absorption by the chips. The bleaching treatments with calcium chloride and coating with S/CMC, showed a significant reduction in oil absorption (39.5 % ± 0.7), delayed its oxidation, and decreased the loss of tocopherols during the frying process. It also contributed to the physical and sensory characteristics of the final product, which presented high acceptability by consumers.
这项工作旨在为重新引入阿根廷西北部的不同品种的安第斯马铃薯(Solanum tuberosum ssp andigenum)寻找替代用途。具体而言,研究了用从安第斯马铃薯品种 Runa 中提取的羧甲基纤维素(CMC)和淀粉(S)等亲水胶体制成的简单和复合薄膜,并将其用作安第斯马铃薯品种 Waycha 的油炸覆盖物,以最大限度地减少吸油。此外,还评估了先用水、氯化钙溶液和抗坏血酸等不同介质漂白薯片的效果。涂层在油炸前涂在薯片上。结果表明,所用油的类型不会影响薯片的吸收。用氯化钙进行漂白处理和用 S/CMC 进行涂层处理后,油的吸收率显著降低(39.5 % ± 0.7),延缓了油的氧化,减少了油炸过程中生育酚的损失。它还有助于提高最终产品的物理和感官特性,使消费者更容易接受。
{"title":"Application of an edible coating developed with Andean potato starch and carboxymethyl-cellulose for lipid reduction during frying","authors":"S. Calliope, A.M. Slavutsky, N. Segura, N. C. Sammán","doi":"10.3989/gya.0103231","DOIUrl":"https://doi.org/10.3989/gya.0103231","url":null,"abstract":"This work aimed to search for alternative uses for different varieties of Andean potatoes (Solanum tuberosum ssp andigenum) which have been reintroduced in north-western Argentina. Specifically, the development of simple and compound films made with hydrocolloids such as carboxymethyl-cellulose (CMC) and starch (S) extracted from Andean potatoes var. Runa, and its application as a cover in the deep frying of Andean potato chips var. Waycha was studied to minimize oil absorption. The effect of prior bleaching of the chips with different media was also evaluated: water, calcium chloride solution, and ascorbic acid. The coatings were applied to potatoes chips before being fried. The results showed that the type of oil used did not affect absorption by the chips. The bleaching treatments with calcium chloride and coating with S/CMC, showed a significant reduction in oil absorption (39.5 % ± 0.7), delayed its oxidation, and decreased the loss of tocopherols during the frying process. It also contributed to the physical and sensory characteristics of the final product, which presented high acceptability by consumers.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"79 4","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139155022","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}
引用次数: 0
Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation 姜黄素在不同不饱和度食用油中的动力学和热力学参数
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-12-26 DOI: 10.3989/gya.0675221
P. Ramezani, A. Rafati, M. R. Toorani, M. Golmakani
The antioxidant activity of curcumin (0.02-0.1%) was evaluated in olive, sesame, and safflower oils at 373, 383, and 393 K. The results were examined in contrast to the effects of tocopherol (0.1%) and BHT (0.02%), so that the inhibitory function of curcumin was evaluated comparatively. The activation energy of oxidation was determined for olive (82.94 kJ·mol-1), sesame (77.39 kJ·mol-1) and safflower oils (74.42 kJ·mol-1). Adding curcumin (0.1%) enhanced the activation energy by 26.26, 26.64, and 38.81% in the case of olive, safflower, and sesame oils, respectively. Based on Gibbs free energy, curcumin functioned more effectively in olive oil at 373 K (growth coefficient: 1.52%), compared to the action of the other two antioxidants, namely tocopherol (1.43%) and BHT (1.39%). The efficiency of curcumin was lower in oils which had a higher degree of polyunsaturation due to the disproportionation of the hydrogen-donating mechanism and the rate of free-radical formation in these oils.
评估了姜黄素(0.02%-0.1%)在橄榄油、芝麻油和红花油中在 373、383 和 393 K 下的抗氧化活性,其结果与生育酚(0.1%)和 BHT(0.02%)的效果形成对比,从而比较评估了姜黄素的抑制功能。测定了橄榄油(82.94 kJ-mol-1)、芝麻油(77.39 kJ-mol-1)和红花油(74.42 kJ-mol-1)的氧化活化能。添加姜黄素(0.1%)后,橄榄油、红花油和芝麻油的活化能分别提高了 26.26%、26.64% 和 38.81%。根据吉布斯自由能,与其他两种抗氧化剂(生育酚(1.43%)和 BHT(1.39%))的作用相比,姜黄素在 373 K 的橄榄油中的作用更有效(增长系数:1.52%)。姜黄素在多不饱和度较高的油中的效率较低,原因是这些油中的氢供体机制和自由基形成率不成正比。
{"title":"Kinetic and thermodynamic parameters of curcumin in edible oils with different degrees of unsaturation","authors":"P. Ramezani, A. Rafati, M. R. Toorani, M. Golmakani","doi":"10.3989/gya.0675221","DOIUrl":"https://doi.org/10.3989/gya.0675221","url":null,"abstract":"The antioxidant activity of curcumin (0.02-0.1%) was evaluated in olive, sesame, and safflower oils at 373, 383, and 393 K. The results were examined in contrast to the effects of tocopherol (0.1%) and BHT (0.02%), so that the inhibitory function of curcumin was evaluated comparatively. The activation energy of oxidation was determined for olive (82.94 kJ·mol-1), sesame (77.39 kJ·mol-1) and safflower oils (74.42 kJ·mol-1). Adding curcumin (0.1%) enhanced the activation energy by 26.26, 26.64, and 38.81% in the case of olive, safflower, and sesame oils, respectively. Based on Gibbs free energy, curcumin functioned more effectively in olive oil at 373 K (growth coefficient: 1.52%), compared to the action of the other two antioxidants, namely tocopherol (1.43%) and BHT (1.39%). The efficiency of curcumin was lower in oils which had a higher degree of polyunsaturation due to the disproportionation of the hydrogen-donating mechanism and the rate of free-radical formation in these oils.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"18 18","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139155384","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}
引用次数: 0
Influence of the impurity content on the density and viscosity of olive oily fluids 杂质含量对橄榄油液体密度和粘度的影响
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-12-26 DOI: 10.3989/gya.0534231
P. Vallesquino-Laguna, A. Tirado-Esquinas
In this work, as a case study, the measurement of the density (ρ) and the dynamic viscosity (µ) of 12 different fluids (taken from a conventional oil mill) has been carried out. The variability of the samples processed shows that their impurity contents c (between 0.5-5.87%), together with the temperature t (which varied between 20-30 ºC), can affect the values of ρ and µ. However, this variation has been shown to be different depending on the case, being of the order of 1% for density or even more than 50% for dynamic viscosity. The fact that µ can be sensitive to the presence of impurities opens up a line of study that could be used to estimate such impuritiy content, in real time, by means of relatively simple methods.
在这项工作中,作为一项案例研究,对 12 种不同流体(取自传统碾油机)的密度 (ρ)和动态粘度 (µ) 进行了测量。所处理样品的变化表明,其杂质含量 c(在 0.5-5.87% 之间)和温度 t(在 20-30 ºC 之间变化)会影响 ρ 和 µ 值。µ 对杂质的存在很敏感,这一事实开辟了一条研究思路,可以通过相对简单的方法实时估算杂质含量。
{"title":"Influence of the impurity content on the density and viscosity of olive oily fluids","authors":"P. Vallesquino-Laguna, A. Tirado-Esquinas","doi":"10.3989/gya.0534231","DOIUrl":"https://doi.org/10.3989/gya.0534231","url":null,"abstract":"In this work, as a case study, the measurement of the density (ρ) and the dynamic viscosity (µ) of 12 different fluids (taken from a conventional oil mill) has been carried out. The variability of the samples processed shows that their impurity contents c (between 0.5-5.87%), together with the temperature t (which varied between 20-30 ºC), can affect the values of ρ and µ. However, this variation has been shown to be different depending on the case, being of the order of 1% for density or even more than 50% for dynamic viscosity. The fact that µ can be sensitive to the presence of impurities opens up a line of study that could be used to estimate such impuritiy content, in real time, by means of relatively simple methods.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"10 10","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139157025","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}
引用次数: 0
Variation in seed morphology and selected oil parameters of neem (Azadirachta indica A. Juss.) from different agroclimatic zones in Tamil Nadu, India 印度泰米尔纳德邦不同农业气候区印楝(Azadirachta indica A. Juss.)种子形态和部分油脂参数的变化
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-12-26 DOI: 10.3989/gya.0221221
A. Mayavel, S. Krishnan, R. Abinaya, S. Esakkiammal, R.R. Warrier
Tamil Nadu, in southern India, has the second-largest number of neem trees in the country. The oil from the seeds has high economic significance for cottage industries in the region. This paper examines 28 Candidate Plus Trees (CPTs) selected from six agroclimatic zones in Tamil Nadu which exhibit exceptional traits such as superior growth and other desirable characteristics. We aimed to understand seed morphology variations and physicochemical properties in the oil across different regions. Significant differences were observed for morphometric traits. Fruit production correlated negatively with rainfall. 100-seed kernel weight and seed length correlated with oil percentage. Rainfall influenced seed breadth and pericarp weight. Clustering using morphological characters did not group genotypes from the same region; while soil type could distinguish them. Correlation helped us determine the prominent features which influence the traits of interest, which can be useful for breeding programs, cultivation practices, and the development of neem-based products in Tamil Nadu and beyond.
印度南部的泰米尔纳德邦拥有印度第二多的楝树。种子榨出的油对该地区的家庭工业具有很高的经济价值。本文研究了从泰米尔纳德邦六个农业气候区选出的 28 个候选加号树种(CPTs),这些树种表现出了优异的性状,如卓越的生长和其他理想特性。我们旨在了解不同地区的种子形态变化和油脂的理化特性。在形态特征方面观察到了显著差异。果实产量与降雨量呈负相关。100 粒种子仁重和种子长度与含油率相关。降雨量影响种子宽度和果皮重量。利用形态特征进行聚类并不能将来自同一地区的基因型归为一类;而土壤类型则可以将它们区分开来。相关性帮助我们确定了影响相关性状的突出特征,这对泰米尔纳德邦及其他地区的育种计划、栽培实践和印楝产品的开发非常有用。
{"title":"Variation in seed morphology and selected oil parameters of neem (Azadirachta indica A. Juss.) from different agroclimatic zones in Tamil Nadu, India","authors":"A. Mayavel, S. Krishnan, R. Abinaya, S. Esakkiammal, R.R. Warrier","doi":"10.3989/gya.0221221","DOIUrl":"https://doi.org/10.3989/gya.0221221","url":null,"abstract":"Tamil Nadu, in southern India, has the second-largest number of neem trees in the country. The oil from the seeds has high economic significance for cottage industries in the region. This paper examines 28 Candidate Plus Trees (CPTs) selected from six agroclimatic zones in Tamil Nadu which exhibit exceptional traits such as superior growth and other desirable characteristics. We aimed to understand seed morphology variations and physicochemical properties in the oil across different regions. Significant differences were observed for morphometric traits. Fruit production correlated negatively with rainfall. 100-seed kernel weight and seed length correlated with oil percentage. Rainfall influenced seed breadth and pericarp weight. Clustering using morphological characters did not group genotypes from the same region; while soil type could distinguish them. Correlation helped us determine the prominent features which influence the traits of interest, which can be useful for breeding programs, cultivation practices, and the development of neem-based products in Tamil Nadu and beyond.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"6 24","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139155731","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}
引用次数: 0
Optimization of the recovery yield of the enzymatic aqueous extraction of oil from wet açaí decocts using Design of Experiment 利用实验设计优化湿阿萨伊果实酶法水提取油的回收率
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-12-19 DOI: 10.3989/gya.0981221
B. Rodrigues, C. Herman
These last decades, açaí oil has been extensively studied for its biological properties and has gained interest from the health industry. It has thus become necessary to develop eco-friendly extraction techniques. The main objective of this study was the use of experimental designs for the maximization of the recovery yield of the enzymatic aqueous extraction process of açaí oil from wet decocts. A Simplex-Lattice Mixture Design was employed for the optimization of the proportion of three commercial enzymatic preparations. Subsequently, a Central Composite Design was used to identify the optimal values for total enzymatic concentration (0.5-4.5%) and extraction time (2-12h). The “Response Surface Methodology” (RSM) revealed that the maximum yield (60.55 ± 5.98%) was obtained using a 0.49:0.25:0.28 ternary mixture of Celluclast 1.5 L, Viscozyme L and Ultrazym AFP-L at a total enzymatic concentration of 2.85% for 10.9 hours. This study concluded that the enzymatic aqueous extraction of açaí oil is an efficient and sustainable process.
在过去的几十年里,人们对阿萨伊果油的生物特性进行了广泛的研究,并获得了健康产业的关注。因此,有必要开发生态友好型提取技术。本研究的主要目的是采用实验设计,最大限度地提高从湿煎饼中提取阿萨伊油的酶法水提取工艺的回收率。在优化三种商用酶制剂的比例时,采用了简单网格混合设计。随后,采用中央复合设计确定了总酶浓度(0.5%-4.5%)和提取时间(2-12 小时)的最佳值。响应面方法"(RSM)显示,使用 Celluclast 1.5 L、Viscozyme L 和 Ultrazym AFP-L 的 0.49:0.25:0.28 三元混合物,总酶浓度为 2.85%,萃取时间为 10.9 小时,产量最高(60.55 ± 5.98%)。这项研究得出的结论是,水溶液酶法提取阿萨伊油是一种高效、可持续的工艺。
{"title":"Optimization of the recovery yield of the enzymatic aqueous extraction of oil from wet açaí decocts using Design of Experiment","authors":"B. Rodrigues, C. Herman","doi":"10.3989/gya.0981221","DOIUrl":"https://doi.org/10.3989/gya.0981221","url":null,"abstract":"These last decades, açaí oil has been extensively studied for its biological properties and has gained interest from the health industry. It has thus become necessary to develop eco-friendly extraction techniques. The main objective of this study was the use of experimental designs for the maximization of the recovery yield of the enzymatic aqueous extraction process of açaí oil from wet decocts. A Simplex-Lattice Mixture Design was employed for the optimization of the proportion of three commercial enzymatic preparations. Subsequently, a Central Composite Design was used to identify the optimal values for total enzymatic concentration (0.5-4.5%) and extraction time (2-12h). The “Response Surface Methodology” (RSM) revealed that the maximum yield (60.55 ± 5.98%) was obtained using a 0.49:0.25:0.28 ternary mixture of Celluclast 1.5 L, Viscozyme L and Ultrazym AFP-L at a total enzymatic concentration of 2.85% for 10.9 hours. This study concluded that the enzymatic aqueous extraction of açaí oil is an efficient and sustainable process.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" 22","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138962173","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}
引用次数: 0
Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days 冷熏和热熏工艺以及添加天然杜莎藻多酚提取物对贮藏 90 天后桑德鲈鱼片的生化质量和货架期的影响
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-12-19 DOI: 10.3989/gya.0215231
N. Bouriga, S. Mili, D. Troudi, A. Ben Atitallah, W.R. Bahri, S. Bejaoui, M.A. Dridi, J. Quignard, M. Trabelsi, M. Ben-Attia, A.A.B. Shahin
The effects of cold and hot smoking and the addition of Dunaliella salina polyphenol extract on the biochemical quality and shelf-life of Sander lucioperca fillets after storage for 90 days at 0-4 °C were examined. The results showed a significant increase in protein, lipid, free fatty acid, and 1,1-diphenyl-2-picrylhydrazyl contents, and a decrease in peroxide and thiobarbituric acid reactive substances, and volatile base nitrogen levels in cold (CSF) and hot (HSF) smoked fillets covered with or without extract and stored for 1, 20, and 90 days compared to fresh fillets (FF). Saturated and monounsaturated fatty acids exhibited a significant increase in FF and CSF and HSF covered with or without extract. The total polyunsaturated fatty acids revealed a significant decrease in FF and CSF and HSF with or without extract. Therefore, cold and hot smoking and polyphenol extract improved the biochemical quality and storage shelf-life of fillets for 90 days at 0-4 °C.
在 0-4 °C下贮藏 90 天后,研究了冷熏和热熏以及添加杜纳利藻多酚提取物对桑德尔鲈鱼片生化质量和货架期的影响。结果表明,与新鲜鱼片(FF)相比,添加或未添加提取物的冷熏(CSF)和热熏(HSF)鱼片的蛋白质、脂质、游离脂肪酸和 1,1-二苯基-2-苦基肼含量明显增加,过氧化物、硫代巴比妥酸活性物质和挥发性碱式氮含量下降。饱和脂肪酸和单不饱和脂肪酸在 FF 和加或不加萃取物的 CSF 和 HSF 中都有显著增加。无论是否添加提取物,FF、CSF 和 HSF 中的多不饱和脂肪酸总量均显著减少。因此,冷熏、热熏和多酚提取物可改善鱼片的生化质量,并延长其在 0-4 ℃条件下贮藏 90 天的货架期。
{"title":"Effects of cold and hot smoking processes and the addition of natural Dunaliella salina polyphenol extract on the biochemical quality and shelf life of Sander lucioperca fillets after storage for 90 days","authors":"N. Bouriga, S. Mili, D. Troudi, A. Ben Atitallah, W.R. Bahri, S. Bejaoui, M.A. Dridi, J. Quignard, M. Trabelsi, M. Ben-Attia, A.A.B. Shahin","doi":"10.3989/gya.0215231","DOIUrl":"https://doi.org/10.3989/gya.0215231","url":null,"abstract":"The effects of cold and hot smoking and the addition of Dunaliella salina polyphenol extract on the biochemical quality and shelf-life of Sander lucioperca fillets after storage for 90 days at 0-4 °C were examined. The results showed a significant increase in protein, lipid, free fatty acid, and 1,1-diphenyl-2-picrylhydrazyl contents, and a decrease in peroxide and thiobarbituric acid reactive substances, and volatile base nitrogen levels in cold (CSF) and hot (HSF) smoked fillets covered with or without extract and stored for 1, 20, and 90 days compared to fresh fillets (FF). Saturated and monounsaturated fatty acids exhibited a significant increase in FF and CSF and HSF covered with or without extract. The total polyunsaturated fatty acids revealed a significant decrease in FF and CSF and HSF with or without extract. Therefore, cold and hot smoking and polyphenol extract improved the biochemical quality and storage shelf-life of fillets for 90 days at 0-4 °C.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" 5","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-12-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138963218","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}
引用次数: 0
Impact of different treatments on the antioxidant properties of two market types of peanuts grown in Mexico 不同处理方法对墨西哥市场上两种花生抗氧化特性的影响
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-11-24 DOI: 10.3989/gya.0878221
M. Robles-Ramírez, R. Viramontes-Bocanegra, R. Mora-Escobedo, E. Ortega-Robles, M. C. Beltrán-Orozco, M. Robles-Ramírez, Beltrán-Orozco MC. 2023, •. M. Robles-Ramírez
The effect of roasting, frying, microwave heating, and germination on the antioxidant properties, total phenolics and flavonoids content of two types of peanuts (Valencia and Virginia) grown in Mexico was investigated. The thermal treatments affected the phenolic content and the antioxidant capacity of the two varieties of peanuts differently (by ABTS, DPPH, FRAP and iron chelating activity methods). Germination was the best method to increase the antioxidant activity (up to 157% increase in the Virginia variety) and the contents of compounds with nutraceutical potential in the peanuts (up to 59% increase in total phenolics in the Valencia variety and 700% increase in total flavonoids in the Virginia variety). Germinated peanuts could be used as raw material for the production of functional foods.
研究人员调查了烘烤、油炸、微波加热和发芽对墨西哥种植的两种花生(瓦伦西亚和弗吉尼亚)的抗氧化特性、总酚和类黄酮含量的影响。通过 ABTS、DPPH、FRAP 和铁螯合活性方法,热处理对两种花生的酚含量和抗氧化能力产生了不同的影响。发芽是提高花生抗氧化活性(弗吉尼亚品种提高了 157%)和营养保健潜力化合物含量(瓦伦西亚品种的总酚类提高了 59%,弗吉尼亚品种的总黄酮提高了 700%)的最佳方法。发芽花生可用作生产功能食品的原料。
{"title":"Impact of different treatments on the antioxidant properties of two market types of peanuts grown in Mexico","authors":"M. Robles-Ramírez, R. Viramontes-Bocanegra, R. Mora-Escobedo, E. Ortega-Robles, M. C. Beltrán-Orozco, M. Robles-Ramírez, Beltrán-Orozco MC. 2023, •. M. Robles-Ramírez","doi":"10.3989/gya.0878221","DOIUrl":"https://doi.org/10.3989/gya.0878221","url":null,"abstract":"The effect of roasting, frying, microwave heating, and germination on the antioxidant properties, total phenolics and flavonoids content of two types of peanuts (Valencia and Virginia) grown in Mexico was investigated. The thermal treatments affected the phenolic content and the antioxidant capacity of the two varieties of peanuts differently (by ABTS, DPPH, FRAP and iron chelating activity methods). Germination was the best method to increase the antioxidant activity (up to 157% increase in the Virginia variety) and the contents of compounds with nutraceutical potential in the peanuts (up to 59% increase in total phenolics in the Valencia variety and 700% increase in total flavonoids in the Virginia variety). Germinated peanuts could be used as raw material for the production of functional foods.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"2015 10","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139239332","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}
引用次数: 0
Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş 使用分子方法鉴定从卡赫拉曼马拉什传统生产的食用橄榄发酵产物中分离出的酵母菌种
IF 1.4 4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-11-24 DOI: 10.3989/gya.1213222
S. Ayman, Y. Gezginc
In this study, yeast species involved in the naturally fermented green table olive produced in Southern Turkey were investigated. Table olive samples were prepared with regional olive cultivars and traditional methods were employed in the production. Yeasts were isolated from the brines of the samples at the late fermentation stage and identified at the species level by the DNA sequences of the D1/D2 domain of 26S rRNA genes. The D1/D2 domains were amplified by PCR, sequenced and compared to reference sequences deposited in the NCBI database. According to the results, isolated yeasts belonged to the Candida, Debaryomyces, and Rhodotorula genera and salt tolerant species were dominant as the salt content of the brines exceeded 11%. Among the determined species, Candida oleophila was the most dominant one and it was thought that isolated strains of Candida oleophila may be taken into consideration to be used as starter culture in table olive production.
本研究调查了土耳其南部生产的天然发酵绿色食用橄榄中的酵母种类。食用橄榄样品是用当地的橄榄栽培品种和传统方法制作的。在后期发酵阶段,从样品的盐水中分离出酵母菌,并通过 26S rRNA 基因 D1/D2 域的 DNA 序列进行物种鉴定。通过聚合酶链反应(PCR)扩增了 D1/D2 结构域,对其进行了测序,并与保存在 NCBI 数据库中的参考序列进行了比较。结果表明,分离出的酵母菌属于念珠菌属、德巴利酵母菌属和罗多酵母菌属,由于盐水的含盐量超过 11%,耐盐酵母菌占优势。在确定的菌种中,油橄榄念珠菌是最主要的菌种,因此可以考虑将分离到的油橄榄念珠菌菌株用作食用橄榄生产中的起始培养物。
{"title":"Use of molecular methods for the identification of yeast species isolated from fermentations of table olives produced traditionally in Kahramanmaraş","authors":"S. Ayman, Y. Gezginc","doi":"10.3989/gya.1213222","DOIUrl":"https://doi.org/10.3989/gya.1213222","url":null,"abstract":"In this study, yeast species involved in the naturally fermented green table olive produced in Southern Turkey were investigated. Table olive samples were prepared with regional olive cultivars and traditional methods were employed in the production. Yeasts were isolated from the brines of the samples at the late fermentation stage and identified at the species level by the DNA sequences of the D1/D2 domain of 26S rRNA genes. The D1/D2 domains were amplified by PCR, sequenced and compared to reference sequences deposited in the NCBI database. According to the results, isolated yeasts belonged to the Candida, Debaryomyces, and Rhodotorula genera and salt tolerant species were dominant as the salt content of the brines exceeded 11%. Among the determined species, Candida oleophila was the most dominant one and it was thought that isolated strains of Candida oleophila may be taken into consideration to be used as starter culture in table olive production.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"81 1","pages":""},"PeriodicalIF":1.4,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139240677","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}
引用次数: 0
Seasonal effect on fatty acid composition in phospholipid classes and triacylglycerols of male Capoeta umbla 季节对雄性黑衣磷脂类脂肪酸组成及甘油三酯的影响
4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-10-10 DOI: 10.3989/gya.0452221
S. Kaçar, H. Kayhan Kaya, M. Başhan
The seasonal changes in muscle tissue, total lipids and fatty acid composition of phospholipids (PL), triacylglycerol (TAG), and phospholipid classes of male Capoeta umbla were investigated in this study. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylserine (PS) were identified as the major phospholipids (PLs) in the muscle tissue (PS). Triacylglycerols showed high contents of MUFA, 14:0, 16:1n-7, 18:1n-9, 18:2n-6, and 18:3n-3; while phospholipids presented high contents of AA, DHA, and 18:0. Myristic acid, 16:1n-7, 18:1n-9, monounsaturated fatty acids (MUFA), linoleic acid (18:2n-6), and linolenic acid (18:3n-3) were shown to be present in larger concentrations in TAG than in PL classes. In PL classes, 16:0, 18:0, arachidonic acid (20:4n-6) (AA), eicosapentaenoic acid (EPA) (20:5n-3), docosahexaenoic acid (DHA) (22:6n-3) and polyunsaturated fatty acid (ΣPUFA) were higher than the TAG fraction. The fatty acid composition of total lipid and lipid classes (TAG and PL) were affected by the seasonal variations and lipid fraction.
本文研究了雄性黑斑卡波塔(Capoeta umbla)肌肉组织、磷脂(PL)、甘油三酯(TAG)和磷脂类的总脂和脂肪酸组成的季节变化。磷脂酰胆碱(PC)、磷脂酰乙醇胺(PE)、磷脂酰肌醇(PI)和磷脂酰丝氨酸(PS)是肌肉组织中主要的磷脂(PLs)。三酰基甘油中MUFA含量较高,分别为14:0、16:1n-7、18:1n-9、18:2n-6和18:3n-3;磷脂中AA、DHA和18:0含量较高。肉豆蔻酸(16:1n- 7,18:1 n-9)、单不饱和脂肪酸(MUFA)、亚油酸(18:2n-6)和亚麻酸(18:3n-3)在TAG组中的浓度高于PL组。在PL类中,16:0、18:0花生四烯酸(20:4n-6) (AA)、二十碳五烯酸(EPA) (20:5n-3)、二十二碳六烯酸(DHA) (22:6n-3)和多不饱和脂肪酸(ΣPUFA)含量高于TAG部分。总脂肪和脂类(TAG和PL)的脂肪酸组成受季节变化和脂质组分的影响。
{"title":"Seasonal effect on fatty acid composition in phospholipid classes and triacylglycerols of male Capoeta umbla","authors":"S. Kaçar, H. Kayhan Kaya, M. Başhan","doi":"10.3989/gya.0452221","DOIUrl":"https://doi.org/10.3989/gya.0452221","url":null,"abstract":"The seasonal changes in muscle tissue, total lipids and fatty acid composition of phospholipids (PL), triacylglycerol (TAG), and phospholipid classes of male Capoeta umbla were investigated in this study. Phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), and phosphatidylserine (PS) were identified as the major phospholipids (PLs) in the muscle tissue (PS). Triacylglycerols showed high contents of MUFA, 14:0, 16:1n-7, 18:1n-9, 18:2n-6, and 18:3n-3; while phospholipids presented high contents of AA, DHA, and 18:0. Myristic acid, 16:1n-7, 18:1n-9, monounsaturated fatty acids (MUFA), linoleic acid (18:2n-6), and linolenic acid (18:3n-3) were shown to be present in larger concentrations in TAG than in PL classes. In PL classes, 16:0, 18:0, arachidonic acid (20:4n-6) (AA), eicosapentaenoic acid (EPA) (20:5n-3), docosahexaenoic acid (DHA) (22:6n-3) and polyunsaturated fatty acid (ΣPUFA) were higher than the TAG fraction. The fatty acid composition of total lipid and lipid classes (TAG and PL) were affected by the seasonal variations and lipid fraction.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136295532","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}
引用次数: 0
Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage 基于红棕榈油的增值三明治饼干在储存过程中的抗氧化能力
4区 农林科学 Q4 CHEMISTRY, APPLIED Pub Date : 2023-10-10 DOI: 10.3989/gya.0909212
N.K. Mohamad Shah, M. Sanny, N.A. Ab Karim, K. Kuppan, N.A. Yahaya, M. Mat Yusof
Red palm olein (RPOL) is naturally rich in antioxidants, yet changes in its antioxidant capacity during storage were uncertain, which limited the application of RPOL in fat-based food products. Therefore, this study incorporated shortenings composed of 0, 5, and 10% (w/w) RPOL into sandwich cookie creams of SCC-0, SCC-5, and SCC-10, respectively, and determined their antioxidant capacity during storage for six months at 20, 30, and 35 ºC. Both SCC-5 and SCC-10 exhibited higher carotene, tocopherol, tocotrienol, and total phenolic content (TPC) than that of SCC-0, yet all SCCs were comparable in their free fatty acid (FFA) and UV-total oxidation values. After six months, the SCCs exhibited low TPC and FFA, yet were high in DPPH scavenging activity. At 20 and 30 ºC, both SCC-5 and SCC-10 oxidized more slowly than that of SCC-0. These findings proved the antioxidant capacity of RPOL, which delayed oxidation reactions in the SCCs during storage.
红棕榈油(RPOL)天然富含抗氧化剂,但其抗氧化能力在储存过程中的变化并不确定,这限制了其在脂肪类食品中的应用。因此,本研究分别在SCC-0、SCC-5和SCC-10的三明治饼干奶油中加入了由0、5和10% (w/w) RPOL组成的起酥油,并测定了它们在20、30和35℃下储存6个月的抗氧化能力。SCC-5和SCC-10的胡萝卜素、生育酚、生育三烯酚和总酚含量(TPC)均高于SCC-0,但所有scc的游离脂肪酸(FFA)和紫外线总氧化值相当。6个月后,SCCs表现出较低的TPC和FFA,但具有较高的DPPH清除活性。在20和30℃时,SCC-5和SCC-10的氧化速度都比SCC-0慢。这些发现证明了RPOL的抗氧化能力,它延缓了SCCs在储存过程中的氧化反应。
{"title":"Antioxidant capacity of value-added sandwich cookie creams based on red palm olein during storage","authors":"N.K. Mohamad Shah, M. Sanny, N.A. Ab Karim, K. Kuppan, N.A. Yahaya, M. Mat Yusof","doi":"10.3989/gya.0909212","DOIUrl":"https://doi.org/10.3989/gya.0909212","url":null,"abstract":"Red palm olein (RPOL) is naturally rich in antioxidants, yet changes in its antioxidant capacity during storage were uncertain, which limited the application of RPOL in fat-based food products. Therefore, this study incorporated shortenings composed of 0, 5, and 10% (w/w) RPOL into sandwich cookie creams of SCC-0, SCC-5, and SCC-10, respectively, and determined their antioxidant capacity during storage for six months at 20, 30, and 35 ºC. Both SCC-5 and SCC-10 exhibited higher carotene, tocopherol, tocotrienol, and total phenolic content (TPC) than that of SCC-0, yet all SCCs were comparable in their free fatty acid (FFA) and UV-total oxidation values. After six months, the SCCs exhibited low TPC and FFA, yet were high in DPPH scavenging activity. At 20 and 30 ºC, both SCC-5 and SCC-10 oxidized more slowly than that of SCC-0. These findings proved the antioxidant capacity of RPOL, which delayed oxidation reactions in the SCCs during storage.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136353251","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}
引用次数: 0
期刊
Grasas y Aceites
全部 Acc. Chem. Res. ACS Applied Bio Materials ACS Appl. Electron. Mater. ACS Appl. Energy Mater. ACS Appl. Mater. Interfaces ACS Appl. Nano Mater. ACS Appl. Polym. Mater. ACS BIOMATER-SCI ENG ACS Catal. ACS Cent. Sci. ACS Chem. Biol. ACS Chemical Health & Safety ACS Chem. Neurosci. ACS Comb. Sci. ACS Earth Space Chem. ACS Energy Lett. ACS Infect. Dis. ACS Macro Lett. ACS Mater. Lett. ACS Med. Chem. Lett. ACS Nano ACS Omega ACS Photonics ACS Sens. ACS Sustainable Chem. Eng. ACS Synth. Biol. Anal. Chem. BIOCHEMISTRY-US Bioconjugate Chem. BIOMACROMOLECULES Chem. Res. Toxicol. Chem. Rev. Chem. Mater. CRYST GROWTH DES ENERG FUEL Environ. Sci. Technol. Environ. Sci. Technol. Lett. Eur. J. Inorg. Chem. IND ENG CHEM RES Inorg. Chem. J. Agric. Food. Chem. J. Chem. Eng. Data J. Chem. Educ. J. Chem. Inf. Model. J. Chem. Theory Comput. J. Med. Chem. J. Nat. Prod. J PROTEOME RES J. Am. Chem. Soc. LANGMUIR MACROMOLECULES Mol. Pharmaceutics Nano Lett. Org. Lett. ORG PROCESS RES DEV ORGANOMETALLICS J. Org. Chem. J. Phys. Chem. J. Phys. Chem. A J. Phys. Chem. B J. Phys. Chem. C J. Phys. Chem. Lett. Analyst Anal. Methods Biomater. Sci. Catal. Sci. Technol. Chem. Commun. Chem. Soc. Rev. CHEM EDUC RES PRACT CRYSTENGCOMM Dalton Trans. Energy Environ. Sci. ENVIRON SCI-NANO ENVIRON SCI-PROC IMP ENVIRON SCI-WAT RES Faraday Discuss. Food Funct. Green Chem. Inorg. Chem. Front. Integr. Biol. J. Anal. At. Spectrom. J. Mater. Chem. A J. Mater. Chem. B J. Mater. Chem. C Lab Chip Mater. Chem. Front. Mater. Horiz. MEDCHEMCOMM Metallomics Mol. Biosyst. Mol. Syst. Des. Eng. Nanoscale Nanoscale Horiz. Nat. Prod. Rep. New J. Chem. Org. Biomol. Chem. Org. Chem. Front. PHOTOCH PHOTOBIO SCI PCCP Polym. Chem.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1