Pub Date : 2008-11-01DOI: 10.1111/J.1745-4522.2008.00134.X
Mathen Mathew, S. Mathew, K. A. Kumar, R. Anandan
The analgesic and anti-inflammatory properties of liver oils of four different sharks, namely Neohariotta raleighana, Centrosymnus crepidater, Apristurus indicus and Centrophorus scalpratus, captured from the Arabian Sea and the Indian Ocean were evaluated. While the analgesic property was determined using the acetic acid-induced mouse writhings and hot-plate reaction time, the anti-inflammatory activity was evaluated using the formalin-induced rat-paw edema. The oils examined were found to possess significant (P < 0.05) analgesic activity against acetic acid-induced writh- ings and hot-plate reaction in mice. In the formalin-induced edema, a sig- nificant (P < 0.05) inhibition of inflammation was observed between the 2nd and 4th hour showing 58-65% inhibition. These results suggest that liver oils of sharks from Indian waters are effective as analgesic and anti- inflammatory agents. The role of lipid components (squalene, alkylglycerols and polyunsaturated fatty acids) on anti-inflammatory and antinociceptive properties is highlighted. Inhibition of the synthesis of prostaglandins and other inflammatory mediators which probably account for the properties is discussed.
{"title":"ANALGESIC AND ANTI‐INFLAMMATORY ACTIVITIES OF LIVER OILS OF FOUR SHARK SPECIES FROM INDIAN EEZ","authors":"Mathen Mathew, S. Mathew, K. A. Kumar, R. Anandan","doi":"10.1111/J.1745-4522.2008.00134.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00134.X","url":null,"abstract":"The analgesic and anti-inflammatory properties of liver oils of four different sharks, namely Neohariotta raleighana, Centrosymnus crepidater, Apristurus indicus and Centrophorus scalpratus, captured from the Arabian Sea and the Indian Ocean were evaluated. While the analgesic property was determined using the acetic acid-induced mouse writhings and hot-plate reaction time, the anti-inflammatory activity was evaluated using the formalin-induced rat-paw edema. The oils examined were found to possess significant (P < 0.05) analgesic activity against acetic acid-induced writh- ings and hot-plate reaction in mice. In the formalin-induced edema, a sig- nificant (P < 0.05) inhibition of inflammation was observed between the 2nd and 4th hour showing 58-65% inhibition. These results suggest that liver oils of sharks from Indian waters are effective as analgesic and anti- inflammatory agents. The role of lipid components (squalene, alkylglycerols and polyunsaturated fatty acids) on anti-inflammatory and antinociceptive properties is highlighted. Inhibition of the synthesis of prostaglandins and other inflammatory mediators which probably account for the properties is discussed.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"470-487"},"PeriodicalIF":0.0,"publicationDate":"2008-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00134.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63564148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-11-01DOI: 10.1111/J.1745-4522.2008.00138.X
Z. Y. Zhao, T. Wu, H. Tang, X. Pan, Jianmin Zhang
{"title":"EFFECT OF CONJUGATED LINOLEIC ACID ON GROWTH, LIPID METABOLISM AND LIVER PEROXISOME PROLIFERATOR‐ACTIVATED RECEPTOR EXPRESSION OF LARGE YELLOW CROAKER (PSEUDOSCIAENA CROCEA R.)*","authors":"Z. Y. Zhao, T. Wu, H. Tang, X. Pan, Jianmin Zhang","doi":"10.1111/J.1745-4522.2008.00138.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00138.X","url":null,"abstract":"","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"534-554"},"PeriodicalIF":0.0,"publicationDate":"2008-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00138.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63564372","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-10-30DOI: 10.1111/J.1745-4522.2008.00133.X
T. Higuchi, Nobuya Shirai, Hiramitsu Suzuki, Eiji Shimizu
The effects of dietary Erabu sea snake lipids on changes in plasma total cholesterol, triacylglycerol, and phospholipid levels of male Crlj : CD-1 (ICR) mice was evaluated. Mice were fed three different experimental diets containing 6% lard, 6% Erabu sea snake lipid and 6% fish oil, respectively. Total cholesterol, triacylglycerol and phospholipid levels in plasma collected at weeks 0, 4, 8, 12 and 16 were measured. Levels of plasma total cholesterol and phospholipids in the sea snake dietary group were significantly reduced at weeks 8-16 from the start of the trial, and plasma triacylglycerol was significantly reduced at week 16, while those in the lard dietary group remained unchanged and/or increased during the period of feeding trial. Plasma total cholesterol and triacylglycerol levels were significantly lower in sea snake lipids as well as fish oil dietary groups than in the lard dietary group at weeks 4–16. The results suggest that Erabu sea snake lipids rapidly induce reduction of plasma lipid levels at week 4 and reduction of plasma lipids and glucose in mice fed the sea snake lipids diet was influenced by the presence of n-3 polyunsaturated fatty acids in the feed. PRACTICAL APPLICATIONS Erabu sea snake lipids have large amounts of n-3 polyunsaturated fatty acids, and a lowering-effect on levels of plasma and hepatic total cholesterol, triacylglycerol, phospholipid and plasma glucose in mice similar to fish oil. The sea snake lipids may serve as a beneficial food with regard to lipid and glucose metabolism.
{"title":"CHANGES IN LEVELS OF PLASMA TOTAL CHOLESTEROL, TRIACYLGLYCEROL AND PHOSPHOLIPID IN MICE FED ERABU SEA SNAKE (LATICAUDA SEMIFASCIATA) LIPIDS DIET","authors":"T. Higuchi, Nobuya Shirai, Hiramitsu Suzuki, Eiji Shimizu","doi":"10.1111/J.1745-4522.2008.00133.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00133.X","url":null,"abstract":"The effects of dietary Erabu sea snake lipids on changes in plasma total cholesterol, triacylglycerol, and phospholipid levels of male Crlj : CD-1 (ICR) mice was evaluated. Mice were fed three different experimental diets containing 6% lard, 6% Erabu sea snake lipid and 6% fish oil, respectively. Total cholesterol, triacylglycerol and phospholipid levels in plasma collected at weeks 0, 4, 8, 12 and 16 were measured. Levels of plasma total cholesterol and phospholipids in the sea snake dietary group were significantly reduced at weeks 8-16 from the start of the trial, and plasma triacylglycerol was significantly reduced at week 16, while those in the lard dietary group remained unchanged and/or increased during the period of feeding trial. Plasma total cholesterol and triacylglycerol levels were significantly lower in sea snake lipids as well as fish oil dietary groups than in the lard dietary group at weeks 4–16. The results suggest that Erabu sea snake lipids rapidly induce reduction of plasma lipid levels at week 4 and reduction of plasma lipids and glucose in mice fed the sea snake lipids diet was influenced by the presence of n-3 polyunsaturated fatty acids in the feed. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000Erabu sea snake lipids have large amounts of n-3 polyunsaturated fatty acids, and a lowering-effect on levels of plasma and hepatic total cholesterol, triacylglycerol, phospholipid and plasma glucose in mice similar to fish oil. The sea snake lipids may serve as a beneficial food with regard to lipid and glucose metabolism.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"453-469"},"PeriodicalIF":0.0,"publicationDate":"2008-10-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00133.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63564063","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-10-12DOI: 10.1111/J.1745-4522.2008.00131.X
R. Farhoosh, J. Tavakoli
Amygdalus scoparia kernel (ASK) oil showed significantly higher unsaturated to saturated fatty acids ratio (7.50) and calculated oxidizability value (3.23) than those of olive oil (4.61, 2.75). Significant differences existed between physicochemical indices of the ASK and olive oils. Peroxide value (meq/kg), acid value, iodine value, saponification number, refractive index, dynamic viscosity (cP) and density (g/cm 3 ) of the ASK and olive oils were 0.38 and 0.83, 0.53 and 0.33, 97.32 and 84.12, 98.60 and 177.79, 1.4639 and 1.465, 113.16 and 104.48, and 0.9229 and 0.9091, respectively. Unsaponifiable matter contents, which were mainly composed of sterols, for the ASK and olive oils were 5.32 and 1.60%, respectively. Total tocopherols and phenolics contents of the ASK oil (744.98 and 37.18 mg/kg) were significantly higher than those of olive oil (365.59 and 15.65 mg/kg). Wax contents were statistically in the same range of 4.08–5.18%. Oxidative stability data indicated that the ASK oil is more resistant to the formation of primary, secondary and tertiary products of lipid oxidation.
{"title":"PHYSICOCHEMICAL PROPERTIES OF KERNEL OIL FROM AMYGDALUS SCOPARIA GROWING WILD IN IRAN","authors":"R. Farhoosh, J. Tavakoli","doi":"10.1111/J.1745-4522.2008.00131.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00131.X","url":null,"abstract":"Amygdalus scoparia kernel (ASK) oil showed significantly higher unsaturated to saturated fatty acids ratio (7.50) and calculated oxidizability value (3.23) than those of olive oil (4.61, 2.75). Significant differences existed between physicochemical indices of the ASK and olive oils. Peroxide value (meq/kg), acid value, iodine value, saponification number, refractive index, dynamic viscosity (cP) and density (g/cm 3 ) of the ASK and olive oils were 0.38 and 0.83, 0.53 and 0.33, 97.32 and 84.12, 98.60 and 177.79, 1.4639 and 1.465, 113.16 and 104.48, and 0.9229 and 0.9091, respectively. Unsaponifiable matter contents, which were mainly composed of sterols, for the ASK and olive oils were 5.32 and 1.60%, respectively. Total tocopherols and phenolics contents of the ASK oil (744.98 and 37.18 mg/kg) were significantly higher than those of olive oil (365.59 and 15.65 mg/kg). Wax contents were statistically in the same range of 4.08–5.18%. Oxidative stability data indicated that the ASK oil is more resistant to the formation of primary, secondary and tertiary products of lipid oxidation.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"433-443"},"PeriodicalIF":0.0,"publicationDate":"2008-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00131.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63563776","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-08-01DOI: 10.1111/J.1745-4522.2008.00121.X
K. Phillips, D. M. Ruggio, K. R. Amanna
A simplified method for chloroform/methanol extraction and gravimetric determination of total fat previously published for diet composites was tested on additional foods, including milk, cheese, fried snack foods, nuts/seeds, salad dressings, baked goods, meat, fish/shellfish and fruits/vegetables. Homogenized food composites and certified reference materials (CRMs) were analyzed using the existing method involving, briefly, orbital shaking of a subsample with chloroform/methanol/buffer in specific proportions, then recovery of total lipid in the chloroform extract. For meat, fish, shrimp, cheese and fried plantains, total fat recovery was low and/or variability was high with the unmodified assay versus results from other standard total fat methods (e.g., ether extraction, acid hydrolysis) or to CRM assigned values. Reducing the sample size or adding a homogenization step during extraction resulted in relative standard deviations of <3% for all matrices and also values consistent with those generated by other standard total fat methods and within assigned ranges for total fat in most CRMs.
{"title":"EXTENDED VALIDATION OF A SIMPLIFIED EXTRACTION AND GRAVIMETRIC DETERMINATION OF TOTAL FAT TO SELECTED FOODS","authors":"K. Phillips, D. M. Ruggio, K. R. Amanna","doi":"10.1111/J.1745-4522.2008.00121.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00121.X","url":null,"abstract":"A simplified method for chloroform/methanol extraction and gravimetric determination of total fat previously published for diet composites was tested on additional foods, including milk, cheese, fried snack foods, nuts/seeds, salad dressings, baked goods, meat, fish/shellfish and fruits/vegetables. Homogenized food composites and certified reference materials (CRMs) were analyzed using the existing method involving, briefly, orbital shaking of a subsample with chloroform/methanol/buffer in specific proportions, then recovery of total lipid in the chloroform extract. For meat, fish, shrimp, cheese and fried plantains, total fat recovery was low and/or variability was high with the unmodified assay versus results from other standard total fat methods (e.g., ether extraction, acid hydrolysis) or to CRM assigned values. Reducing the sample size or adding a homogenization step during extraction resulted in relative standard deviations of <3% for all matrices and also values consistent with those generated by other standard total fat methods and within assigned ranges for total fat in most CRMs.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"309-325"},"PeriodicalIF":0.0,"publicationDate":"2008-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00121.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562695","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-08-01DOI: 10.1111/J.1745-4522.2008.00123.X
H. Yoshida, Yuka Tomiyama, N. Yoshida, Masayuki Saiki, Y. Mizushina
The lipids extracted from adzuki beans grown in Japan were classified by thin-layer chromatography (TLC) into eight fractions. Molecular species and fatty acid distributions of triacylglycerols (TAGs) isolated from the total lipids in the beans were determined from a combination of argentation-TLC and gas chromatography. The major lipid components were phospholipids (PL; 63.5%) and TAG (21.2%), while hydrocarbons (5.1%), steryl esters (7.5%), free fatty acids (0.9%), diacylglycerols (1.3%) and monoacylglycerols (0.5%) were also present in minor proportions. Both major samples had high amounts of total unsaturated fatty acids, representing 62.1% for TAG and 65.9% for PL. Seventeen different molecular species were detected. The major TAG components were SMD (5.0%), S2T (19.3%), SD2 (13.8%), SMT (9.3%), MD2 (4.5%), SDT (7.0%), D3 (8.8%) and ST2 (15.9%), where S, M, D and T denote a saturated fatty acid, a monoene, a diene and a triene, respectively. PRACTICAL APPLICATIONS This article describes the characteristics of lipid components, fatty acid compositions as well as the profiles of triacylglycerol (TAG) molecular species of adzuki beans. α-Linolenic (18:3n-3) acid was detected as 24.8, 21.2 and 15.2% in the TAG, total lipids and phospholipids, respectively. The oil from legumes, except the profitable fatty acid content, could be a potential source of tocopherols. The data obtained in this study would be useful to both consumers and producers for manufacturing traditional adzuki confectionaries (wagashi) in Japan and elsewhere.
{"title":"LIPID CLASSES, FATTY ACID COMPOSITIONS AND TRIACYLGLYCEROL MOLECULAR SPECIES FROM ADZUKI BEANS (VIGNA ANGULARIS)","authors":"H. Yoshida, Yuka Tomiyama, N. Yoshida, Masayuki Saiki, Y. Mizushina","doi":"10.1111/J.1745-4522.2008.00123.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00123.X","url":null,"abstract":"The lipids extracted from adzuki beans grown in Japan were classified by thin-layer chromatography (TLC) into eight fractions. Molecular species and fatty acid distributions of triacylglycerols (TAGs) isolated from the total lipids in the beans were determined from a combination of argentation-TLC and gas chromatography. The major lipid components were phospholipids (PL; 63.5%) and TAG (21.2%), while hydrocarbons (5.1%), steryl esters (7.5%), free fatty acids (0.9%), diacylglycerols (1.3%) and monoacylglycerols (0.5%) were also present in minor proportions. Both major samples had high amounts of total unsaturated fatty acids, representing 62.1% for TAG and 65.9% for PL. Seventeen different molecular species were detected. The major TAG components were SMD (5.0%), S2T (19.3%), SD2 (13.8%), SMT (9.3%), MD2 (4.5%), SDT (7.0%), D3 (8.8%) and ST2 (15.9%), where S, M, D and T denote a saturated fatty acid, a monoene, a diene and a triene, respectively. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000This article describes the characteristics of lipid components, fatty acid compositions as well as the profiles of triacylglycerol (TAG) molecular species of adzuki beans. α-Linolenic (18:3n-3) acid was detected as 24.8, 21.2 and 15.2% in the TAG, total lipids and phospholipids, respectively. The oil from legumes, except the profitable fatty acid content, could be a potential source of tocopherols. The data obtained in this study would be useful to both consumers and producers for manufacturing traditional adzuki confectionaries (wagashi) in Japan and elsewhere.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"165 1","pages":"343-355"},"PeriodicalIF":0.0,"publicationDate":"2008-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00123.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63563261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-08-01DOI: 10.1111/J.1745-4522.2008.00122.X
M. Zia‐ul‐Haq, S. Iqbal, Shakeel Ahmad, M. I. Bhanger, W. Wiczkowski, R. Amarowicz
Antioxidant potential of four Desi chickpeas (Cicer arietinum L.) varieties indigenous to Pakistan, namely Balksar 2000, CM98, Dasht and Winhar 2000, was evaluated. All studied varieties exhibited appreciable total phenolic content (0.92–1.12 mg gallic acid equivalents/g), total flavonoid content (0.79–0.99 mg catechin equivalent [CAE]/g) and condensed tannin content (0.58–0.69 mg CAE/g). In addition, antioxidant activities were tested using 2,2-diphenyl-1-picrylhydrazyl radical (1.05–1.24 µmol trolox/g), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (37.24–45.32 µmol trolox/g), ferric-reducing antioxidant power (0.73–0.90 mmol Fe2+equivalents/100 g) and oxygen radical-absorbing capacity (8.58–11.4 µmol trolox/g). All varieties exhibited appreciable antioxidant potential and significant differences (P < 0.05) were observed among the varieties in different systems of antioxidant activity evaluation. The results of the present analytical study showed Desi chickpea (C. arietinum L.) indigenous to Pakistan to be a potentially valuable legume crop with high antioxidant potential. PRACTICAL APPLICATIONS The analytical findings of this study provide a regional database for this valuable legume crop, which has not been explored so far. The data obtained will be useful to both producers and consumers. Chickpeas may be used as functional ingredients for processing into health foods in the food industry.
{"title":"ANTIOXIDANT POTENTIAL OF DESI CHICKPEA VARIETIES COMMONLY CONSUMED IN PAKISTAN","authors":"M. Zia‐ul‐Haq, S. Iqbal, Shakeel Ahmad, M. I. Bhanger, W. Wiczkowski, R. Amarowicz","doi":"10.1111/J.1745-4522.2008.00122.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00122.X","url":null,"abstract":"Antioxidant potential of four Desi chickpeas (Cicer arietinum L.) varieties indigenous to Pakistan, namely Balksar 2000, CM98, Dasht and Winhar 2000, was evaluated. All studied varieties exhibited appreciable total phenolic content (0.92–1.12 mg gallic acid equivalents/g), total flavonoid content (0.79–0.99 mg catechin equivalent [CAE]/g) and condensed tannin content (0.58–0.69 mg CAE/g). In addition, antioxidant activities were tested using 2,2-diphenyl-1-picrylhydrazyl radical (1.05–1.24 µmol trolox/g), 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (37.24–45.32 µmol trolox/g), ferric-reducing antioxidant power (0.73–0.90 mmol Fe2+equivalents/100 g) and oxygen radical-absorbing capacity (8.58–11.4 µmol trolox/g). All varieties exhibited appreciable antioxidant potential and significant differences (P < 0.05) were observed among the varieties in different systems of antioxidant activity evaluation. The results of the present analytical study showed Desi chickpea (C. arietinum L.) indigenous to Pakistan to be a potentially valuable legume crop with high antioxidant potential. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000The analytical findings of this study provide a regional database for this valuable legume crop, which has not been explored so far. The data obtained will be useful to both producers and consumers. Chickpeas may be used as functional ingredients for processing into health foods in the food industry.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"326-342"},"PeriodicalIF":0.0,"publicationDate":"2008-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00122.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63562767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-08-01DOI: 10.1111/J.1745-4522.2008.00124.X
T. L. Silva, E. C. Bernardo, B. Nobre, Rui L. Mendes, A. Reis
SFE of the oils of two varieties of grape seeds (Victoria and Red Globe) was performed in a flow apparatus at 40C and 250 bar. The effect of the solvent on the extraction yield was studied using CO2 and CO2 modified with ethanol, and the yield of extraction was compared with conventional extrac- tion methods (Bligh and Dyer and Soxhlet using hexane). SC CO2 + ethanol extracted higher lipid amounts from both varieties, compared with SC CO2 extraction. The comparison between SFE and conventional extraction methods showed that the highest extraction yield was obtained with SC CO2 + ethanol (10%, w/w) (14.7 and 11.8% for Red Globe and Victoria grape seeds, respectively), while pure SC CO2 afforded the lowest lipid yields. The fatty acid compositions of the oils obtained by SFE were analyzed. Fractions containing higher proportions of PUFAs were obtained at lower solvent/dry grape seed ratios, while fractions richer in SFAs and MUFAs were obtained at higher solvent/dry grape seed ratios.
两种葡萄籽(维多利亚和红地球)的油在40℃和250 bar的流动装置中进行SFE。研究了CO2萃取法和乙醇改性CO2萃取法对提取得率的影响，并与传统的Bligh - Dyer萃取法和Soxhlet法(己烷萃取法)进行了比较。与SC CO2萃取相比，SC CO2 +乙醇从两个品种中提取出更高的脂质量。SFE与常规提取方法的比较表明，SC CO2 +乙醇(10%，w/w)的提取率最高(红地球和维多利亚葡萄种子分别为14.7%和11.8%)，而纯SC CO2的脂质提取率最低。对SFE法所得油的脂肪酸组成进行了分析。在较低的溶剂/干葡萄籽比下，得到了含有较多PUFAs的馏分，而在较高的溶剂/干葡萄籽比下，得到了含有较多sfa和MUFAs的馏分。
{"title":"EXTRACTION OF VICTORIA AND RED GLOBE GRAPE SEED OILS USING SUPERCRITICAL CARBON DIOXIDE WITH AND WITHOUT ETHANOL","authors":"T. L. Silva, E. C. Bernardo, B. Nobre, Rui L. Mendes, A. Reis","doi":"10.1111/J.1745-4522.2008.00124.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00124.X","url":null,"abstract":"SFE of the oils of two varieties of grape seeds (Victoria and Red Globe) was performed in a flow apparatus at 40C and 250 bar. The effect of the solvent on the extraction yield was studied using CO2 and CO2 modified with ethanol, and the yield of extraction was compared with conventional extrac- tion methods (Bligh and Dyer and Soxhlet using hexane). SC CO2 + ethanol extracted higher lipid amounts from both varieties, compared with SC CO2 extraction. The comparison between SFE and conventional extraction methods showed that the highest extraction yield was obtained with SC CO2 + ethanol (10%, w/w) (14.7 and 11.8% for Red Globe and Victoria grape seeds, respectively), while pure SC CO2 afforded the lowest lipid yields. The fatty acid compositions of the oils obtained by SFE were analyzed. Fractions containing higher proportions of PUFAs were obtained at lower solvent/dry grape seed ratios, while fractions richer in SFAs and MUFAs were obtained at higher solvent/dry grape seed ratios.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"356-369"},"PeriodicalIF":0.0,"publicationDate":"2008-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00124.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63563687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-08-01DOI: 10.1111/J.1745-4522.2008.00126.X
A. Samaranayaka, J. John, F. Shahidi
ABSTRACT Phenolic contents of different fractions (contents of whole nut, skin and kernel) of English walnut (Juglans regia L.) were determined and their antioxidative capacities investigated using a number of in vitro model systems. Phenolic compounds extracted from walnut skin into 95% ethanol contained the highest amount of total phenolics and exhibited the highest antioxidative capacity as evaluated by the trolox equivalent antioxidant capacity assay. Extracts of walnut phenolics showed a high ferrous ion chelating ability and effectively scavenged 2,2′-diphenyl-1-picrylhydrazyl radicals, the latter considerably stronger for the skin with 50% inhibition concentration of 3.4 µg extract per mL. Further, inhibition of 2-thiobarbituric acid reactive substances formation in a bulk corn oil model system was also significant (P < 0.05) for all three phenolic extracts and for pure gallic acid at 10 ppm gallic acid equivalents final assay concentration after four days of storage at 60C. PRACTICAL APPLICATIONS Walnut is a healthful nut that contains alpha-linolenic acid in its lipid fraction, and its skin is rich in polyphenolics with strong antioxidant properties, as demonstrated in this study. Thus, walnut with skin and skin of walnuts serve as good free radical scavengers and could be effective in reducing oxidative stress among other beneficial health effects, which could be exploited for product development.
摘要采用体外模型体系测定了核桃(Juglans regia L.)不同部位(全果、果皮和果仁)的酚类物质含量，并对其抗氧化能力进行了研究。通过trolox等效抗氧化能力测定，从核桃皮中提取的酚类化合物含有最高的总酚类物质，并表现出最高的抗氧化能力。核桃酚类提取物具有较强的铁离子螯合能力，能有效清除2,2′-二苯基-1-苦味肼基自由基，其中2,2′-二苯基-1-苦味肼基自由基对皮肤的抑制作用更强，浓度为3.4 μ g / mL时，对皮肤的抑制作用达到50%。在散装玉米油模型系统中，对所有三种酚类提取物和纯没食子酸(10ppm没食子酸相当于最终测定浓度)在60C下储存4天后，2-硫代巴比妥酸活性物质的形成也有显著的抑制作用(P < 0.05)。核桃是一种有益健康的坚果，其脂质部分含有α -亚麻酸，其表皮富含多酚类物质，具有很强的抗氧化性能，正如本研究所证明的那样。因此，带皮核桃和核桃皮作为良好的自由基清除剂，可以有效地减少氧化应激和其他有益健康的影响，可以用于产品开发。
{"title":"ANTIOXIDANT ACTIVITY OF ENGLISH WALNUT (JUGLANS REGIA L.)","authors":"A. Samaranayaka, J. John, F. Shahidi","doi":"10.1111/J.1745-4522.2008.00126.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00126.X","url":null,"abstract":"ABSTRACT \u0000Phenolic contents of different fractions (contents of whole nut, skin and kernel) of English walnut (Juglans regia L.) were determined and their antioxidative capacities investigated using a number of in vitro model systems. Phenolic compounds extracted from walnut skin into 95% ethanol contained the highest amount of total phenolics and exhibited the highest antioxidative capacity as evaluated by the trolox equivalent antioxidant capacity assay. Extracts of walnut phenolics showed a high ferrous ion chelating ability and effectively scavenged 2,2′-diphenyl-1-picrylhydrazyl radicals, the latter considerably stronger for the skin with 50% inhibition concentration of 3.4 µg extract per mL. Further, inhibition of 2-thiobarbituric acid reactive substances formation in a bulk corn oil model system was also significant (P < 0.05) for all three phenolic extracts and for pure gallic acid at 10 ppm gallic acid equivalents final assay concentration after four days of storage at 60C. \u0000 \u0000PRACTICAL APPLICATIONS \u0000Walnut is a healthful nut that contains alpha-linolenic acid in its lipid fraction, and its skin is rich in polyphenolics with strong antioxidant properties, as demonstrated in this study. Thus, walnut with skin and skin of walnuts serve as good free radical scavengers and could be effective in reducing oxidative stress among other beneficial health effects, which could be exploited for product development.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"384-397"},"PeriodicalIF":0.0,"publicationDate":"2008-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00126.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63563765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2008-08-01DOI: 10.1111/J.1745-4522.2008.00127.X
M. Noroozi, R. Zavoshy, H. Hashemi, S. Asefzadeh
The effect of soy protein with low calorie diet on blood lipids in hyperlipidemic type 2 diabetic patients was studied. Thirty-two subjects of both sexes, age range 25–65 years, were distributed in 16 cases and 16 controls. All subjects received a low calorie diet based on 1,400 kcal energy, 27% fat, 21% protein and 52% carbohydrate from a registered dietitian for 4 weeks. In addition to a low calorie diet, the case group received soy protein (30 g/d). Both groups significantly lost weight (P < 0.001). Body mass index, waist and hip circumferences were significantly reduced (P < 0.05) after 4 weeks of treatment. The difference between the groups was insignificant. In all subjects who were fasting, blood sugar significantly decreased (P < 0.001). Soy protein was associated with a significant reduction in serum triacylglycerols (24.8%, P < 0.05), whereas an insignificant reduction was seen in total cholesterol and low-density lipoprotein (7.1 and 3.1%, respectively). No significant change occurred in high-density lipoprotein cholesterol. PRACTICAL APPLICATIONS Serum lipid abnormalities are an established risk factor for cardiovascular disease in diabetic patients. Because of the side effects of long-term medications in these patients, soy protein, as a part of healthy diet, may improve their lipid profile.
{"title":"THE EFFECT OF SOY PROTEIN WITH LOW CALORIE DIET ON BLOOD LIPIDS IN HYPERLIPIDEMIC TYPE 2 DIABETIC PATIENTS","authors":"M. Noroozi, R. Zavoshy, H. Hashemi, S. Asefzadeh","doi":"10.1111/J.1745-4522.2008.00127.X","DOIUrl":"https://doi.org/10.1111/J.1745-4522.2008.00127.X","url":null,"abstract":"The effect of soy protein with low calorie diet on blood lipids in hyperlipidemic type 2 diabetic patients was studied. Thirty-two subjects of both sexes, age range 25–65 years, were distributed in 16 cases and 16 controls. All subjects received a low calorie diet based on 1,400 kcal energy, 27% fat, 21% protein and 52% carbohydrate from a registered dietitian for 4 weeks. In addition to a low calorie diet, the case group received soy protein (30 g/d). Both groups significantly lost weight (P < 0.001). Body mass index, waist and hip circumferences were significantly reduced (P < 0.05) after 4 weeks of treatment. The difference between the groups was insignificant. In all subjects who were fasting, blood sugar significantly decreased (P < 0.001). Soy protein was associated with a significant reduction in serum triacylglycerols (24.8%, P < 0.05), whereas an insignificant reduction was seen in total cholesterol and low-density lipoprotein (7.1 and 3.1%, respectively). No significant change occurred in high-density lipoprotein cholesterol. \u0000 \u0000 \u0000 \u0000PRACTICAL APPLICATIONS \u0000 \u0000Serum lipid abnormalities are an established risk factor for cardiovascular disease in diabetic patients. Because of the side effects of long-term medications in these patients, soy protein, as a part of healthy diet, may improve their lipid profile.","PeriodicalId":15881,"journal":{"name":"Journal of Food Lipids","volume":"15 1","pages":"398-406"},"PeriodicalIF":0.0,"publicationDate":"2008-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/J.1745-4522.2008.00127.X","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"63563855","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","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：