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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 Q3 Agricultural and Biological Sciences 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。
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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 Q3 Agricultural and Biological Sciences 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。
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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 Q3 Agricultural and Biological Sciences 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。
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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 Q3 Agricultural and Biological Sciences 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。
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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 Q3 Agricultural and Biological Sciences 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。
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引用次数: 0
The degradation of some volatile compounds in evening primrose oil under UV/TiO2 process UV/TiO2工艺降解月见草油中部分挥发性化合物
4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2023-10-10 DOI: 10.3989/gya.0992221
F.G. Pan, X.M. Chen, E.Q. Yang, B.Q. Liu
Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light irradiated with titanium dioxide (UV/TiO2) was able to effectively reduce odorous aldehyde concentrations, which would produce undesired flavors. Specifically, reductions in the E-2-Decenal, 1-octen-3-ol and hexanoic acid in EPO reached 50, 75.2 and 61.4% after a UV/TiO2 process of 5 min, respectively. The odor active values (OAV) and hierarchical cluster analysis (HCA) showed that the result of the 5 min group was similar to that of the original oil. In addition, the physicochemical characteristics of EPO after processing did not change significantly. The result of the aroma profile analysis was consistent with the OAV and HCA results. Therefore, it has been concluded that 5 min UV/TiO2 treatment could degrade some volatile compounds and provide a potential deodorization method for industry.
难闻的味道是制约月见草油质量和商业可接受性的因素之一。本研究的结果表明,用二氧化钛(UV/TiO2)照射的紫外光能够有效地降低会产生不良风味的臭醛浓度。在UV/TiO2作用5 min后,EPO中e -2-癸烯醛、1-辛烯-3-醇和己酸的还原率分别达到50%、75.2和61.4%。气味活性值(OAV)和层次聚类分析(HCA)结果表明,5 min组的气味活性值与原始油相似。此外,EPO加工后的理化特性没有明显变化。香气谱分析结果与OAV和HCA分析结果一致。综上所述,5min UV/TiO2处理可降解部分挥发性化合物,为工业脱臭提供了一种潜在的方法。
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引用次数: 0
Stabilization of organic extra virgin olive oil using maceration and ultrasound-assisted extraction of natural antioxidants from Artemisia absinthium leaves 用浸渍法和超声波辅助提取苦艾叶中的天然抗氧化剂来稳定有机特级初榨橄榄油
4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2023-10-10 DOI: 10.3989/gya.0984221
A. Bezzezi, M. Boulares, M. Arfaoui, O. Ben Moussa, M. Hassouna
Olive oil is the most popular product derived from Olea europaea L. due to its organoleptic characteristics and its beneficial effects on human health. Nowadays, there is a growing interest in olive oil enrichment with medicinal plants. In this regard, Artemisia absinthium L. is an edible source of antioxidants. The aim of the present study was to improve the oxidative stability and the nutritional value of Organic Tunisian Chetoui Olive oil by its enrichment with the phenolic compounds in Artemisia absinthium. The enrichment carried out by maceration and ultrasound-assisted extraction did not affect the organic criteria of olive oil. The comparative study, performed during one year of storage, showed that ultrasound-assisted extraction led to the lowest final peroxide and extinction coefficient values. At the end of storage, this method increased oleic acid content and biophenol contents. Furthermore, the anti-radical activities of enriched samples were higher than the control.
橄榄油是欧洲油橄榄中最受欢迎的产品,因为它的感官特性和对人体健康的有益作用。如今,人们对用药用植物富集橄榄油越来越感兴趣。在这方面,苦艾草是抗氧化剂的可食用来源。本研究的目的是通过添加苦艾草中的酚类化合物来提高突尼斯Chetoui有机橄榄油的氧化稳定性和营养价值。浸渍和超声辅助提取对橄榄油的有机标准没有影响。在一年的储存期间进行的比较研究表明,超声辅助提取导致最低的最终过氧化物和消光系数值。在贮藏末期,该方法提高了油酸含量和生物酚含量。此外,富集样品的抗自由基活性高于对照组。
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引用次数: 0
Rapid detection of argan oil adulteration by frying oils using laser induced fluorescence spectroscopy combined with chemometrics tools 激光诱导荧光光谱结合化学计量学快速检测油炸油中摩洛哥坚果油的掺假
4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2023-10-10 DOI: 10.3989/gya.0565221
S. Farres, L. Srata, M. Chikri, S. Addou, F. Fethi
There is a contentious need for robust and rapid methodologies for maintaining the authenticity of foods. The aim of this study was to detect and quantify argan oil adulteration using Laser Induced Fluorescence (LIF) spectroscopy coupled with chemometric methods. Principal Component Analysis (PCA) and Partial Least Squares Regression (PLSR) were used to assess argan oil authenticity; PCA was used to classify samples according to their quality and the PLS model to determine the amount of adulterants in pure argan oil. The correlation coefficient of the obtained model was about 0.99, with Root Mean Square Error of Prediction (RMSEP) and Standard Error of Prediction (SEP) of 2%. This study demonstrated the feasibility of LIF spectroscopy combined with chemometric tools to identify adulterants in pure argan oil from a percentage of adulteration, of 0.35 % without the need to destruct samples.
有一个有争议的需要稳健和快速的方法来维持食品的真实性。本研究的目的是利用激光诱导荧光(LIF)光谱结合化学计量方法检测和定量摩洛哥坚果油的掺假。采用主成分分析(PCA)和偏最小二乘回归(PLSR)评估摩洛哥坚果油的真实性;用主成分分析法对样品进行质量分类,用PLS模型确定纯摩洛哥坚果油中掺假物的含量。所得模型的相关系数约为0.99,预测均方根误差(RMSEP)和预测标准误差(SEP)均为2%。本研究证明了LIF光谱结合化学计量工具在不破坏样品的情况下,在掺假率为0.35%的纯摩洛哥坚果油中识别掺假的可行性。
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引用次数: 0
Antioxidant and anticancer activities of peanut (Arachis hypogaea L.) skin ultrasound extract 花生皮肤超声提取物的抗氧化和抗癌活性
4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2023-10-10 DOI: 10.3989/gya.0990221
K.S.M. Hammad, A.M. El-Roby, S.M. Galal
This study evaluates the effect of ultrasound-assisted extraction on the extractability of polyphenols from peanut skins (PS) and their antioxidant, and anticancer activities. The extraction was performed with solid/solvent ratios of 1:20 and 1:30 (w/v) at ultrasound intensity ranging from 5.8 to 15.4 W/cm2 for different extraction times (10, 20, 30 and 40 min). The highest polyphenol yield was 167.46 mg GAE/g dried PS. The most abundant polyphenols were catechin, syringic acid, and vanillic acid. The PS ultrasound extract (PSUE) increased the oxidative stability of sunflower oil by four times its initial level. PSUE possessed high inhibitory activity against MCF-7, HepG-2, HCT-116, and PC-3 cancer cell lines, with IC50 ranging from 1.85 ± 0.13 to 6.1 ± 0.43 μg/ml. In addition, the cytotoxicity of PSUE was examined on HFB4 human normal melanocytes using the MTT assay. These results suggest that PSUE can be used as a natural antioxidant and anticancer agent.
研究了超声辅助提取对花生皮中多酚类物质提取率及其抗氧化、抗癌活性的影响。超声强度为5.8 ~ 15.4 w/ cm2,料液比分别为1:20和1:30 (w/v),提取时间为10、20、30、40 min。其多酚含量最高,为167.46 mg GAE/g,含量最高的是儿茶素、丁香酸和香草酸。PS超声提取物(PSUE)使葵花籽油的氧化稳定性提高到初始水平的4倍。PSUE对MCF-7、HepG-2、HCT-116、PC-3等癌细胞均有较高的抑制活性,IC50范围为1.85±0.13 ~ 6.1±0.43 μg/ml。此外,采用MTT法检测PSUE对HFB4人正常黑素细胞的细胞毒性。这些结果表明,PSUE可以作为天然的抗氧化剂和抗癌剂。
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引用次数: 0
Untargeted lipidomics approach using LC-Orbitrap HRMS to discriminate lard from beef tallow and chicken fat for the authentification of halal 非靶向脂质组学方法,使用LC-Orbitrap HRMS区分猪油、牛油和鸡脂肪,用于清真认证
4区 农林科学 Q3 Agricultural and Biological Sciences Pub Date : 2023-10-10 DOI: 10.3989/gya.0980221
A. Windarsih, N.K.A. Bakar, A. Rohman, F.D.O. Riswanto, Y. Erwanto
This research aimed to perform a lipidomics study using liquid chromatography-high resolution mass spectrometry (LC-HRMS) to identify lard, beef tallow and chicken fat. A total of 292, 345, and 403 lipid compounds were observed in lard, beef tallow, and chicken fat, respectively. The lipid groups of AcHexStE (acyl hexosyl stigmasterol ester), biotinylPE (biotinylphosphoetanolamine), LPC (lysophosphatidylcholine), MePC (monoetherphosphatidylcholine), PC (phosphatidylcholine) and PI (phosphoinocitol) were found to be specific for lard. The principal component analysis (PCA) and partial least square-discriminant analysis (PLS-DA) successfully differentiated lard from beef tallow and chicken fat. This research suggested that the untargeted lipidomics technique using LC-HRMS combined with chemometrics could be used to discriminate lard from beef tallow and chicken fat. This method is a promising technique for the detection of lard adulteration in beef tallow and chicken fat for halal authentication purposes.
本研究旨在采用液相色谱-高分辨率质谱(LC-HRMS)技术对猪油、牛油和鸡脂肪进行脂质组学鉴定。在猪油、牛脂和鸡脂中分别检测到292、345和403种脂质化合物。发现猪油特异性的脂质基团为AcHexStE(酰基己糖基豆甾醇酯)、biotinylPE(生物素基磷酸乙醇胺)、LPC(溶血磷脂酰胆碱)、MePC(单醚磷脂酰胆碱)、PC(磷脂酰胆碱)和PI(磷酸菌醇)。主成分分析(PCA)和偏最小二乘判别分析(PLS-DA)成功地将猪油与牛脂和鸡脂区分开来。本研究表明,LC-HRMS结合化学计量学的非靶向脂质组学技术可用于猪油、牛脂和鸡脂的鉴别。该方法是一种很有前途的技术检测猪油掺假牛油和鸡脂肪的清真认证目的。
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引用次数: 0
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Grasas y Aceites
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