Pub Date : 2011-01-18DOI: 10.2174/1874256401105010001
Helgi Nolsøe, Sofia Marmon, I. Undeland
Previous studies of the pH-shift protein isolation process have shown that substantial amounts of solubilized proteins can be trapped in the sediments formed in the first centrifugation step of this process. As a strategy to improve the protein yield during pH-shift processing, the aim of this study was to evaluate how filtration as an alternative to centrifugation in the first separation step of pH-shift processing of blue whiting affected proteins yield and protein isolate characteristics (basic composition, polypeptide profiles, surimi gel quality and color attributes). The study comprised both the acid and alkaline versions of the method, and also fresh as well as frozen fish raw material. Results showed that the replacement of centrifugation with filtration substantially improved the protein yield by from about 38% to 62%, but also reduced the removal of lipid. There were no significant effects on gel quality. Protein isolates from fresh raw material were about 5 % whiter and frozen raw materials about 3% whiter with centrifugation as compared to filtration in the pHshift process. For surimi from fresh raw material centrifugation gave about 2 % whiter gels, while the gels from frozen raw material were about 3% whiter for filtered compared to centrifuged material. The whitest isolates and gels were obtained with acid processing of fresh blue whiting. Slight proteolytic breakdown resulting in fragments of 83 and 152 kDa was however noted with the acid process, especially when centrifugation was used.
{"title":"Application of Filtration to Recover Solubilized Proteins During pH-Shift Processing of Blue Whiting (Micromesistius poutassou); Effects on Protein Yield and Qualities of Protein Isolates","authors":"Helgi Nolsøe, Sofia Marmon, I. Undeland","doi":"10.2174/1874256401105010001","DOIUrl":"https://doi.org/10.2174/1874256401105010001","url":null,"abstract":"Previous studies of the pH-shift protein isolation process have shown that substantial amounts of solubilized proteins can be trapped in the sediments formed in the first centrifugation step of this process. As a strategy to improve the protein yield during pH-shift processing, the aim of this study was to evaluate how filtration as an alternative to centrifugation in the first separation step of pH-shift processing of blue whiting affected proteins yield and protein isolate characteristics (basic composition, polypeptide profiles, surimi gel quality and color attributes). The study comprised both the acid and alkaline versions of the method, and also fresh as well as frozen fish raw material. Results showed that the replacement of centrifugation with filtration substantially improved the protein yield by from about 38% to 62%, but also reduced the removal of lipid. There were no significant effects on gel quality. Protein isolates from fresh raw material were about 5 % whiter and frozen raw materials about 3% whiter with centrifugation as compared to filtration in the pHshift process. For surimi from fresh raw material centrifugation gave about 2 % whiter gels, while the gels from frozen raw material were about 3% whiter for filtered compared to centrifuged material. The whitest isolates and gels were obtained with acid processing of fresh blue whiting. Slight proteolytic breakdown resulting in fragments of 83 and 152 kDa was however noted with the acid process, especially when centrifugation was used.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"125 1","pages":"1-9"},"PeriodicalIF":0.0,"publicationDate":"2011-01-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87344131","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 : 2010-12-21DOI: 10.2174/1874256401004010048
J. Broomes, N. Badrie
Low-fat/ reduced calorie products were originally targeted for diabetics but now the focus is on healthiness. The global prevalence of diabetes is on the increase and may be addressed by controlling the total dietary carbohydrate and calorie intake. This study investigated the effects of low-methoxyl (LM) pectin on physiochemical and sensory properties of a reduced-calorie sorrel (Hibiscus sabdariffa) jam with sucralose. Sorrel calyces were treated with 0.5% pec- tolase to form puree. The puree was processed to jam at 90oC for 30 minutes, then at 100oC for 2 minutes upon the addi- tion of 8% sucralose and three levels (1.5, 2.0, 2.5%) of calcium added LM pectin for gelation. The addition of xanthan gum was at 2% w/w. The effects of higher LM pectin increased (P<0.01) the moisture content and texture but reduced wa- ter activity and total titratable acidity. The additional varying levels of LM pectin resulted (P<0.05) in lighter, more chro- matic and less bluish-red colored jam. The texture became firmer (P<0.01) with higher levels of LM pectin. A sorrel jam with 1.5% LM pectin had total soluble solids of 16oBrix, 0.96% citric acid and pH 3.3. This treatment was liked slightly to moderately in texture and overall acceptance. On storage the jam became less (P<0.01) bright and bluish-red on storage at 4o C for 28 days. Most panelists would purchase the reduced - calorie sorrel jam.
{"title":"Effects of Low-Methoxyl Pectin on Physicochemical and Sensory Properties of Reduced- Calorie Sorrel/ Roselle (Hibiscus sabdariffa L.) Jams","authors":"J. Broomes, N. Badrie","doi":"10.2174/1874256401004010048","DOIUrl":"https://doi.org/10.2174/1874256401004010048","url":null,"abstract":"Low-fat/ reduced calorie products were originally targeted for diabetics but now the focus is on healthiness. The global prevalence of diabetes is on the increase and may be addressed by controlling the total dietary carbohydrate and calorie intake. This study investigated the effects of low-methoxyl (LM) pectin on physiochemical and sensory properties of a reduced-calorie sorrel (Hibiscus sabdariffa) jam with sucralose. Sorrel calyces were treated with 0.5% pec- tolase to form puree. The puree was processed to jam at 90oC for 30 minutes, then at 100oC for 2 minutes upon the addi- tion of 8% sucralose and three levels (1.5, 2.0, 2.5%) of calcium added LM pectin for gelation. The addition of xanthan gum was at 2% w/w. The effects of higher LM pectin increased (P<0.01) the moisture content and texture but reduced wa- ter activity and total titratable acidity. The additional varying levels of LM pectin resulted (P<0.05) in lighter, more chro- matic and less bluish-red colored jam. The texture became firmer (P<0.01) with higher levels of LM pectin. A sorrel jam with 1.5% LM pectin had total soluble solids of 16oBrix, 0.96% citric acid and pH 3.3. This treatment was liked slightly to moderately in texture and overall acceptance. On storage the jam became less (P<0.01) bright and bluish-red on storage at 4o C for 28 days. Most panelists would purchase the reduced - calorie sorrel jam.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"86 1","pages":"48-55"},"PeriodicalIF":0.0,"publicationDate":"2010-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90304151","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 : 2010-09-03DOI: 10.2174/1874256401004010043
F. Nazzaro, P. Orlando, F. Fratianni, R. Coppola
The presence of components in donkey milk, different from lysozyme, capable of inhibiting the growth of pathogenic microorganisms was investigated. Milk was acidified, hydrolyzed with pepsin, and analyzed by HPLC. The chromatographic fractions were collected in 5 main pools that, after the removal of lysozyme, were analyzed by micro- electrophoresis; antimicrobial activity was evaluated against the pathogens Bacillus cereus, Staphylococcus aureus, En- terococcus faecalis, and Escherichia coli. Hydrolyzed milk showed a protein pattern ranging from 0.78 to 25.2 kDa. It was active against all pathogenic strains tested, with inhibition halos ranging from 4.3 mm (against E.coli) to 17.4 mm (versus E.faecalis). Among the pools collected after HPLC step, pool "b" resulted to be the most rich in protein bands, most of them with a molecular weght less than 20.4 kDa, and the most effective against all the pathogens, except against E. coli. Pool "a", was active versus E. coli and B. cereus and contained only two bands, at 0.31 and 8.3 kDa, this last band probably responsible for its antimicrobial activity and chemically different from the other ones with a similar MW present in pools "c" and "e" that did not inhibit the growth of the pathogenic strains. This finding highlights the presence of bio molecules released during proteolytic hydrolysis that may contribute to the antimicrobial activity in donkey milk and play a significant role in the host defense system.
{"title":"Isolation of components with antimicrobial property from the donkey milk: a preliminary study.","authors":"F. Nazzaro, P. Orlando, F. Fratianni, R. Coppola","doi":"10.2174/1874256401004010043","DOIUrl":"https://doi.org/10.2174/1874256401004010043","url":null,"abstract":"The presence of components in donkey milk, different from lysozyme, capable of inhibiting the growth of pathogenic microorganisms was investigated. Milk was acidified, hydrolyzed with pepsin, and analyzed by HPLC. The chromatographic fractions were collected in 5 main pools that, after the removal of lysozyme, were analyzed by micro- electrophoresis; antimicrobial activity was evaluated against the pathogens Bacillus cereus, Staphylococcus aureus, En- terococcus faecalis, and Escherichia coli. Hydrolyzed milk showed a protein pattern ranging from 0.78 to 25.2 kDa. It was active against all pathogenic strains tested, with inhibition halos ranging from 4.3 mm (against E.coli) to 17.4 mm (versus E.faecalis). Among the pools collected after HPLC step, pool \"b\" resulted to be the most rich in protein bands, most of them with a molecular weght less than 20.4 kDa, and the most effective against all the pathogens, except against E. coli. Pool \"a\", was active versus E. coli and B. cereus and contained only two bands, at 0.31 and 8.3 kDa, this last band probably responsible for its antimicrobial activity and chemically different from the other ones with a similar MW present in pools \"c\" and \"e\" that did not inhibit the growth of the pathogenic strains. This finding highlights the presence of bio molecules released during proteolytic hydrolysis that may contribute to the antimicrobial activity in donkey milk and play a significant role in the host defense system.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"28 1","pages":"43-47"},"PeriodicalIF":0.0,"publicationDate":"2010-09-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83337135","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 : 2010-06-22DOI: 10.2174/1874256401004010030
A. Zorpas, C. Tzia, Irene Voukali, A. Panayiotou
Quality and safety are very important for the meat delicatessen industries. In Cyprus, food industries have started to apply safety programs the past few years in a preliminary way in order to comply with the current food safety directives or regulations. The verification activities in food industries encompass sampling for monitoring GMPs-GHPs and CCPs and determination of microbiological variables, review of records, flow diagrams and HACCP plan. The pre- sent paper describes the application of the above according to the standard ISO 22000:2005 in a meat delicatessen indus- try in Cyprus.
{"title":"Quality and safety assurance according to ISO 22000: 2005 in a meat delicatessen industry of Cyprus.","authors":"A. Zorpas, C. Tzia, Irene Voukali, A. Panayiotou","doi":"10.2174/1874256401004010030","DOIUrl":"https://doi.org/10.2174/1874256401004010030","url":null,"abstract":"Quality and safety are very important for the meat delicatessen industries. In Cyprus, food industries have started to apply safety programs the past few years in a preliminary way in order to comply with the current food safety directives or regulations. The verification activities in food industries encompass sampling for monitoring GMPs-GHPs and CCPs and determination of microbiological variables, review of records, flow diagrams and HACCP plan. The pre- sent paper describes the application of the above according to the standard ISO 22000:2005 in a meat delicatessen indus- try in Cyprus.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"16 1","pages":"30-42"},"PeriodicalIF":0.0,"publicationDate":"2010-06-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90516923","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 : 2010-04-01DOI: 10.2174/1874256401004010023
N. Amin, W. Mustapha, M. Y. Maskat, Ho Chun Wai
Maillard reaction products have been considered to have antioxidant capacities due to the reductones com- pound formations which contribute to antioxidant activity. Besides caramelisation, Maillard reaction takes place during the production of palm sugar. This paper reports the antioxidative activity of palm sugar-like flavourings and the commer- cial palm sugar (CPS) which was obtained from Pahang by using different types of methods. Formulation of palm sugar- like flavourings which had been optimised was obtained from the previous studies. Palm sugar-like flavourings (PSLFs) were prepared from sucrose and selected amino acids (Asparagine, Glutamine, Arginine and Lysine) at various ratios with buffer solutions (pH 7.86), heated at 143°C for 116 minutes. The results revealed that the PSLF (C) showed a significant difference (p<0.05) in reducing power, thiobarbituric acid (TBA) test, and radical scavenging activity (DPPH) compared to other formulations of PSLF and commercial palm sugar.
{"title":"Antioxidative Activities of Palm Sugar-Like Flavouring","authors":"N. Amin, W. Mustapha, M. Y. Maskat, Ho Chun Wai","doi":"10.2174/1874256401004010023","DOIUrl":"https://doi.org/10.2174/1874256401004010023","url":null,"abstract":"Maillard reaction products have been considered to have antioxidant capacities due to the reductones com- pound formations which contribute to antioxidant activity. Besides caramelisation, Maillard reaction takes place during the production of palm sugar. This paper reports the antioxidative activity of palm sugar-like flavourings and the commer- cial palm sugar (CPS) which was obtained from Pahang by using different types of methods. Formulation of palm sugar- like flavourings which had been optimised was obtained from the previous studies. Palm sugar-like flavourings (PSLFs) were prepared from sucrose and selected amino acids (Asparagine, Glutamine, Arginine and Lysine) at various ratios with buffer solutions (pH 7.86), heated at 143°C for 116 minutes. The results revealed that the PSLF (C) showed a significant difference (p<0.05) in reducing power, thiobarbituric acid (TBA) test, and radical scavenging activity (DPPH) compared to other formulations of PSLF and commercial palm sugar.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"3 1","pages":"23-29"},"PeriodicalIF":0.0,"publicationDate":"2010-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81900479","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 : 2010-03-09DOI: 10.2174/1874256401004010007
J. Shipp, E. Abdel‐Aal
Anthocyanins have been suggested as promising dietary compounds with an important role in human health. They are the largest group of water-soluble pigments in the plants, which are responsible for the red, purple and blue hues evident in fruits, vegetables, flowers and grains. As natural compounds of vegetables, fruits and red wines, anthocyanins are estimated to be widely consumed by humans with the estimated daily intake about 12.5 mg/d in the United States. In- terest in anthocyanin-rich foods and extracts has intensified recently because of their possible health benefits. Anthocyan- ins have been shown to be potent antioxidants as well as anti-diabetic, anti-carcinogenic and having ocular effects among others. Findings of their beneficial health effects support their role as natural food colorants, functional foods and dietary supplements. The present article summarizes our knowledge on the bioavailability, antioxidant activity and health- enhancing components of anthocyanin-rich foods and extracts. In addition, their current and potential use as a natural food colorant, functional food and dietary supplement in the food and beverage industry is discussed.
{"title":"Food Applications and Physiological Effects of Anthocyanins as Functional Food Ingredients","authors":"J. Shipp, E. Abdel‐Aal","doi":"10.2174/1874256401004010007","DOIUrl":"https://doi.org/10.2174/1874256401004010007","url":null,"abstract":"Anthocyanins have been suggested as promising dietary compounds with an important role in human health. They are the largest group of water-soluble pigments in the plants, which are responsible for the red, purple and blue hues evident in fruits, vegetables, flowers and grains. As natural compounds of vegetables, fruits and red wines, anthocyanins are estimated to be widely consumed by humans with the estimated daily intake about 12.5 mg/d in the United States. In- terest in anthocyanin-rich foods and extracts has intensified recently because of their possible health benefits. Anthocyan- ins have been shown to be potent antioxidants as well as anti-diabetic, anti-carcinogenic and having ocular effects among others. Findings of their beneficial health effects support their role as natural food colorants, functional foods and dietary supplements. The present article summarizes our knowledge on the bioavailability, antioxidant activity and health- enhancing components of anthocyanin-rich foods and extracts. In addition, their current and potential use as a natural food colorant, functional food and dietary supplement in the food and beverage industry is discussed.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"24 1","pages":"7-22"},"PeriodicalIF":0.0,"publicationDate":"2010-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77562079","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 : 2010-02-01DOI: 10.2174/1874256401004010001
D. Naviglio, S. Conti, L. Ferrara, A. Santini
Saffron is a spice obtained from the dried stigmas of the purple-flowered saffron crocus (Crocus sativus L.). The determination of the water content in saffron is very important in order to establish its microbiological stability and consequently to determine the commercial value. The average moisture content in dried saffron powder ranges between 10-12% causing a slow degradation of the product. On the other hand lyophilised saffron has lower water content and a better stability. The reference method commonly used for the determination of moisture in saffron it is based on the gra- vimetric loss of weight after heating at 105 °C for 16 hours. In this paper a procedure to obtain lyophilised saffron is proposed and two different methods, namely the infrared balance and the Karl Fischer titration, are used to determine moisture in dried and lyophilised saffron powder, and results are compared with the reference method. The Karl Fischer method, never applied so far to determine moisture in saffron, gave the best results. The average values determined were 6.87% and 4.01% (w/w) for conventionally dried and lyophi- lised saffron powder, respectively. The Karl Fischer titration method allows to determine in a faster manner the moisture in saffron powder and in lyophilised saffron, without any interference and using a minor quantity of saffron compared to the gravimetric procedure reported in the reference method. The volatile matter content, differently from the reference method, this way is not determined.
{"title":"Determination of moisture in powder and lyophilised saffron (Crocus sativus L.) by Karl Fischer method.","authors":"D. Naviglio, S. Conti, L. Ferrara, A. Santini","doi":"10.2174/1874256401004010001","DOIUrl":"https://doi.org/10.2174/1874256401004010001","url":null,"abstract":"Saffron is a spice obtained from the dried stigmas of the purple-flowered saffron crocus (Crocus sativus L.). The determination of the water content in saffron is very important in order to establish its microbiological stability and consequently to determine the commercial value. The average moisture content in dried saffron powder ranges between 10-12% causing a slow degradation of the product. On the other hand lyophilised saffron has lower water content and a better stability. The reference method commonly used for the determination of moisture in saffron it is based on the gra- vimetric loss of weight after heating at 105 °C for 16 hours. In this paper a procedure to obtain lyophilised saffron is proposed and two different methods, namely the infrared balance and the Karl Fischer titration, are used to determine moisture in dried and lyophilised saffron powder, and results are compared with the reference method. The Karl Fischer method, never applied so far to determine moisture in saffron, gave the best results. The average values determined were 6.87% and 4.01% (w/w) for conventionally dried and lyophi- lised saffron powder, respectively. The Karl Fischer titration method allows to determine in a faster manner the moisture in saffron powder and in lyophilised saffron, without any interference and using a minor quantity of saffron compared to the gravimetric procedure reported in the reference method. The volatile matter content, differently from the reference method, this way is not determined.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"11 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2010-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85389057","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 : 2010-01-04DOI: 10.2174/1874256400903010098
I. Roussis, D. Papadopoulou, M. Sakarellos-Daitsiotis
The ability of glutathione, oxidized glutathione, N-acetyl-cysteine, and N-acetyl-serine to protect wine aroma volatiles was examined. Muscat-white and Xinomavro-red wine were stored in open bottles at 20 o C and aroma volatiles were determined using solid phase microextraction along with GC-MS. Glutathione and N-acetyl-cysteine inhibited the decrease of several ace- tate esters, ethyl esters and terpenols, while oxidized glutathione and N-acetyl-serine did not. Present results show that the free -SH is responsible for the ability of glutathione and N-acetyl-cysteine to protect white and red wine aroma volatiles. Consequently, the protective action of any thiol in any wine may be taken into account.
{"title":"Protective effect of thiols on wine aroma volatiles.","authors":"I. Roussis, D. Papadopoulou, M. Sakarellos-Daitsiotis","doi":"10.2174/1874256400903010098","DOIUrl":"https://doi.org/10.2174/1874256400903010098","url":null,"abstract":"The ability of glutathione, oxidized glutathione, N-acetyl-cysteine, and N-acetyl-serine to protect wine aroma volatiles was examined. Muscat-white and Xinomavro-red wine were stored in open bottles at 20 o C and aroma volatiles were determined using solid phase microextraction along with GC-MS. Glutathione and N-acetyl-cysteine inhibited the decrease of several ace- tate esters, ethyl esters and terpenols, while oxidized glutathione and N-acetyl-serine did not. Present results show that the free -SH is responsible for the ability of glutathione and N-acetyl-cysteine to protect white and red wine aroma volatiles. Consequently, the protective action of any thiol in any wine may be taken into account.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"15 1","pages":"98-102"},"PeriodicalIF":0.0,"publicationDate":"2010-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76852850","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 : 2010-01-04DOI: 10.2174/1874256400903010103
I. Roussis, D. Papadopoulou, M. Sakarellos-Daitsiotis
{"title":"Inhibition of the Oxidation of Corn Oil Stripped of Tocopherols and Refined Olive Oil by Thiols~!2009-05-05~!2009-06-21~!2009-12-24~!","authors":"I. Roussis, D. Papadopoulou, M. Sakarellos-Daitsiotis","doi":"10.2174/1874256400903010103","DOIUrl":"https://doi.org/10.2174/1874256400903010103","url":null,"abstract":"","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"1 1","pages":"103-107"},"PeriodicalIF":0.0,"publicationDate":"2010-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79565826","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 : 2009-12-24DOI: 10.2174/18742564009030100103
I. Roussis, D. Papadopoulou, M. Sakarellos-Daitsiotis
The ability of N-acetyl-cysteine and glutathione to inhibit the oxidation of corn oil stripped of tocopherols and refined olive oil was examined. The oxidative stability of corn oil stripped of tocopherols at 50 o C, 120 o C and 180 o C was evaluated. The absorbances at 234 nm and 270 nm, and p-anisidine value were monitored. N-acetyl-cysteine and glutathione inhibited the oxidation of oil, N-acetyl-cysteine at a higher degree. In comparison to BHA at 200 mg/L, both thiols at 20-40 mg/L exhibited lower (50 o C and 120 o C) or similar (180 o C) antioxidant activities. Compounds similar to the two thiols but not containing –SH group, N-acetyl-serine and oxidized glutathione, exhibited very low or no antioxidant activities. The oxidative stability of refined olive oil at 20 o C was determined by monitoring the peroxide value. N-acetyl-cysteine and glutathione at 20 mg/L exhibited antioxidant activities comparable to that of BHA at 200 mg/L. Present results show the ability of N-acetyl-cysteine and glutathione to inhibit the oxidation of corn oil stripped of tocopherols and refined olive oil indicating that thiols can inhibit the oxidation of any oil.
{"title":"Inhibition of the Oxidation of Corn Oil Stripped of Tocopherols and Refined Olive Oil by Thiols","authors":"I. Roussis, D. Papadopoulou, M. Sakarellos-Daitsiotis","doi":"10.2174/18742564009030100103","DOIUrl":"https://doi.org/10.2174/18742564009030100103","url":null,"abstract":"The ability of N-acetyl-cysteine and glutathione to inhibit the oxidation of corn oil stripped of tocopherols and refined olive oil was examined. The oxidative stability of corn oil stripped of tocopherols at 50 o C, 120 o C and 180 o C was evaluated. The absorbances at 234 nm and 270 nm, and p-anisidine value were monitored. N-acetyl-cysteine and glutathione inhibited the oxidation of oil, N-acetyl-cysteine at a higher degree. In comparison to BHA at 200 mg/L, both thiols at 20-40 mg/L exhibited lower (50 o C and 120 o C) or similar (180 o C) antioxidant activities. Compounds similar to the two thiols but not containing –SH group, N-acetyl-serine and oxidized glutathione, exhibited very low or no antioxidant activities. The oxidative stability of refined olive oil at 20 o C was determined by monitoring the peroxide value. N-acetyl-cysteine and glutathione at 20 mg/L exhibited antioxidant activities comparable to that of BHA at 200 mg/L. Present results show the ability of N-acetyl-cysteine and glutathione to inhibit the oxidation of corn oil stripped of tocopherols and refined olive oil indicating that thiols can inhibit the oxidation of any oil.","PeriodicalId":22809,"journal":{"name":"The Open Food Science Journal","volume":"13 1","pages":"103-107"},"PeriodicalIF":0.0,"publicationDate":"2009-12-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90881393","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：