Grasas y Aceites

Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification

2020-11-03T13:38:22+01:00

Novel zero-trans frying shortenings were formed by enzymatic transesterification by exploring a palm stearin and canola oil mixture and stearic acid as substrates. Both immobilized (Novozym 435, Lipase PS “Amano” IM) and non-immobilized (Lipomod TM 34P) enzymes were applied as biocatalysts. Palmitic acid, the fatty acid which defines the proper type of crystal formation, was present at the 15% level in the reaction mixtures. The novel structured lipids had comparable physical properties and offered similar frying performance to those of commercial shortening. Needle-shaped crystals were predominant both in the transesterification products and the commercial frying shortening. Furthermore, solid fat content profiles of the zero-trans structured lipids produced by Novozym 435 and Lipase PS “Amano” IM were close to those of the commercial shortening.

Influence of irrigation and fertilization on the sterol and triterpene dialcohol compositions of virgin olive oil

2020-11-03T13:38:22+01:00

The objective of this work was to evaluate the influence of irrigation and fertilization with nitrogen and potassium on the sterol and triterpene dialcohol contents in two trials of cv. Arbequina in super-intensive orchards in Madrid and Lleida (Spain), using a completely randomized block design. No significant differences in total sterols between deficit and full irrigation treatments were observed. Under very dry conditions, the sterol levels from fully irrigated trees were higher than from rain-fed treatments and the triterpene dialcohol erythrodiol+ uvaol content was lower in the irrigated treatments in Lleida. In the fertilizer trial with full irrigation, total sterols were higher in the two N treatments compared to the unfertilized one; while erythrodiol + uvaol decreased. The application of K fertilizer had no effect on total sterol or triterpene dialcohol contents. A proper fertilization and irrigation are vital to obtain high quality EVOOs that meet the regulatory range in sterol and erythrodiol + uvaol contents.

Multi-target response surface optimization of the aqueous extraction of Macauba kernel oil

2020-11-05T09:54:03+01:00

Macauba (Acrocomia aculeata) is a promising tropical palm for the production of vegetable oil for both the food and non-food sectors. In this work, a multi-target response surface optimization of the aqueous extraction of Macauba kernel oil aimed to maximize the oil yield and minimize the free acidy and peroxide value. High yield was achieved at a high pH, long extraction periods and moderate temperatures, but these conditions contributed to elevating the peroxide value of the oil. On the other hand, pH presented the only significant effect on the oil’s acidity, which decreased with the increase in pH in the aqueous medium. Therefore, the multi-target response surface optimization based on a desirability approach showed that pH 11, room temperature (25 °C) and a 60 min agitation time was preferred to obtain high yield and low free acidity and peroxide values. These conditions resulted in 30% yield (63.1% of the yield obtained by solvent extraction), 0.3% free acidity, and a peroxide value of 2.9 meqO₂/kg. The oil from the optimized aqueous extraction had a higher saturated fatty acid content compared to that from solvent extraction, especially fatty acids with < 14 carbon atoms, which can make the oil harder and more useful for producing special fats for specific food applications.

Diazole and triazole derivatives of castor oil extract: synthesis, hypoglycemic effect, antioxidant potential and antimicrobial activity

2020-11-05T09:45:45+01:00

The ricinoleate triglyceride was extracted from castor-oil seeds grown in Algeria and isolated by catalytically methanolyse to methyl ricinoleate. Six diazole and triazole derivatives of ricinoleic acid were synthesized and characterized: 1,3,4-oxadiazole-5-thione (4); 1,3,4-thiadiazole-5-thione (5); 4-N-amino-1,2,4-triazole-5-thiol (7); 1,2,4-triazole-5-thione (9); 5-amino-1,3,4-oxadiazole (10) and 5-amino-1,3,4-thiadiazole (11). The antibacterial and antifungal screening data of synthesized compounds showed appreciable inhibition and among them, 5, 7 and 8 showed more inhibition on Gram positive Enterococcus faecalis than reference ampiciline; while compounds 1, 7, 8, 10 and 11 showed competitive antifungal effects compared to reference amphotericin B. In addition, all synthesized compounds (1-11) showed competitive antioxidant properties, particularly compounds 7 at 125, 250, 500 and 1000 μg/mL and compounds 4, 5 and 9 at a concentration of 1000 μg/mL. The intermediate compounds 1, 2 and 8 showed anti-α-amylase activity at various concentrations in the range of IC₅₀ = (120.25 ± 1.17 - 130.42 ± 2.48). Oxadiazole 4 showed the best α-amylase inhibition by 78.5% at a concentration of 1000 μg/mL.

Antioxidant activity, volatile compounds and fatty acid compositions of Cephalaria syriaca seeds obtained from different regions in Turkey

2020-11-03T13:38:23+01:00

Crude oil yield, fatty acid composition, volatile compounds, antioxidant activity and some characteristics of Cephalaria syriaca seeds collected from different locations in Turkey were studied. Antioxidant capacity was determined by DDPH and ABTS tests and the results were in the range of 18.8-67.3% and 0.0-41.8 mmol Trolox eq g^-1 DW, respectively; while total phenolic contents were between 4339-11907 mg GAE kg^-1. The average α-tocopherol content was found to be in the range of 54-467 mg kg^-1. Oil yield was between 11.2-24.0%. Oleic and linoleic acids were the predominant fatty acids. A total of 30 different volatile compounds were identified in the samples, mostly consisting of alcohols and aldehydes. The results of this study showed that Cephalaria syriaca seeds can be considered as alternative raw material in the production of edible oil, and can be used as a source of natural antioxidants and food additives.

Structure and thermal properties of beeswax-based oleogels with different types of vegetable oil

2020-11-03T13:38:23+01:00

Beeswax-based oleogels with different types of vegetable oil, including camellia oil (CO), soybean oil (SO), sunflower oil (SFO), or flaxseed oil (FO), were prepared and their structure and thermal properties were evaluated. The critical concentration of oleogel obtained from each of CO, SO, and SFO at 25 °C was 3% (w/w), and that from FO was 4%. Thermal measurements revealed similar thermodynamic curves for oleogels in different lipid phases. X-Ray diffraction showed orthorhombic perpendicular subcell packing and characteristic peaks of the β’ form. Furthermore, a morphology analysis of the crystals showed that they were needle shaped. Fourier transform-infrared spectra revealed that beeswax-based oleogels were formed via non-covalent bonds and may be stabilized with physical entanglements. The oleogels showed oil type-dependent oxidative abilities, but they were all stable and showed no obvious changes in peroxide value during 90 days of storage at 5 °C.

Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability

2020-11-03T13:38:23+01:00

For the increase in oxidative stability and phytonutrient contents of walnut oil (WO), 5, 10, 20 and 30% blends with almond oil (AO) were prepared. The fatty acid compositions and the micronutrients of the oil samples such as tocopherol, phytosterol and squalene were measured by GC-MS and HPLC. It was found that the proportions of PUFAs/SFAs in blended oils with high AO contents were lowered, and the blends contained higher levels of tocopherols, phytosterols and squalene than those of pure WO. The 60 °C oven accelerated oxidation test was used to determine the oxidative stability of the blended oil. The fatty acid composition, micronutrients and oxidation products were determined. The results showed that the oxidation stability of the blended oil increased with an increasing proportion of AO. In addition, a significant negative correlation between micronutrient and oxidation products was observed as the number of days of oxidation increased.

Fatty acid profile, mineral content and bioactive compounds of cocoa spreads supplemented with baru almonds (Dipteryx alata Vog.)

2020-11-03T13:38:24+01:00

The present study aimed to perform a chromatographic and spectrophotometric characterization of the bioactive compounds, antioxidants, phenolics, profile of fatty acids and minerals in spreads supplemented with different contents of baru almonds. The addition of baru almonds (P1 treatment) enhanced the concentrations of vitamin C, antioxidants, gallic acid, calcium, magnesium, sulfur, manganese and oleic acid. In contrast, the absence of this oil in P3 treatment resulted in an increase in the concentrations of vanillin, p-coumaric acid, ferric acid, o-coumaric acid, linoleic acid and saturated and polyunsaturated fatty acids. When the tannin, beta-carotene/linoleic acid, trans-cinnamic acid, monounsaturated fatty acids, hypocholesterolemic and hypercholesterolemic fatty acid contents and atherogenic and thrombogenic indices were evaluated, no significant (p > 0.05) differences were detected between treatments.

Cocoa olein glycerolysis with lipase Candida antarctica in a solvent free system

2020-11-03T13:57:09+01:00

In this paper we present the valorization of cocoa olein obtained from the acid fat-splitting of soapstocks. The aim is to develop a solvent free process (enzymatically catalyzed) to maximize the production of a final product with high content of monoglycerides (MAG) and diglycerides (DAG). The effect of the enzyme dose, glycerol content, reaction times as well as the modification of the raw material and pressure were studied. The yield of the reaction increased up to 90-95% when using a vacuum of 2-3 mbar at 65 °C, enough to evaporate the water which is generated as a by-product, an enzyme dose of 1% and molar ratio oil:glycerol of 1:2. The highest yield in terms of MAG and DAG production was obtained by starting from a raw material which was rich in free acidity (FFA), rendering oil with 33.4 and 44.2% MAG and DAG, respectively. Short reaction times (6-8 h) were observed compared to previously reported results (24 h).

Biochemical, compositional, and spectral analyses of İsot (Urfa pepper) seed oil and evaluation of its functional characteristics

2020-11-03T13:38:24+01:00

In this study, the physicochemical, functional, and antimicrobial properties of pepper seed oil (PSO) were determined. PSO was subjected to differential scanning calorimeter (DSC), fatty acid composition, carotenoid, capsaicin, and tocopherol analyses. LC-ESI-MS/MS and NMR were used to characterize and quantify phytochemicals. Resveratrol, luteolin, and 4-hydroxycinnamic acid were the principal phenolics in PSO. A high concentration of unsaturated fatty acids (85.3%), especially linoleic acid (73.7%) is present in PSO. Capsaicin, dihydrocapsaicin, α-tocopherol, δ-tocopherol, zeaxanthin, and capsanthin were determined in PSO at concentrations of 762.92, 725.73, 62.40, 643.23, 29.51, 16.83 ppm, respectively. PSO displayed inhibitory activity against α-glucosidase rather than α-amylase. The antimicrobial activity of PSO was tested against Escherichia coli, Staphylococcus aureus subsp. aureus, Aspergillus brasiliensis and Candida albicans. The antimicrobial potential of PSO was expressed as minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and inhibition zone (IZ) diameter. Polyunsaturated fatty acid, capsaicin, carotenoid, tocopherol, resveratrol contents; the antioxidant, α-glucosidase inhibitory and antimicrobial activities of PSO indicated its nutritional value and health promoting nature for the well-being of humans.

Production of lipids and natural antioxidants from passion fruit seeds

2020-11-03T13:38:24+01:00

The wild passion fruit species Passiflora setacea, Passiflora alata, and Passiflora tenuifila are native to the Brazilian biomass. The seed waste generated from the extraction of passion fruit juice contains functional polyunsaturated fatty acids and phenolic compounds. The aims of this study were to obtain lipids and natural antioxidants from passion fruit seeds. Passion seed oils were extracted using a lab-scale continuous press and their oxidative stability was evaluated using the Rancimat® method. Higher antioxidant extract capacity was observed when using an ethanol-water solution (70:30) at 45 ºC. In these cases, the total phenolic contents expressed as gallic acid equivalents from P. setacea, P. alata, and P. tenuifila cakes were approximately 1800, 600 and 900 mg·100g⁻¹ of extract. Induction periods increased up to two-fold when adding these extracts to their respective seed oil. Therefore, passion fruit seed extract can contribute to increasing the oxidative stability of polyunsaturated oils.

Antioxidant, anti-inflammatory and cytotoxic activities of the unsaponifiable fraction of extra virgin olive oil

2020-11-03T13:38:25+01:00

The health benefits of olive oil are well-known. In this study, the unsaponifiable fraction of extra virgin olive oil (Unsap) was investigated for reducing power capacity, ferric reducing antioxidant power, fer-rous chelating activity and nitric oxide inhibition. The present study was also designed to evaluate the in vitro cytotoxic effect of the Unsap against human carcinoma cells. The anti-inflammatory potential of Unsap has been determined via the inhibition of Human Cyclooxygenases. The results showed that Unsap is efficient for ferric reducing antioxidant power and nitric oxide inhibition. Unsap has a selective effect as anti-inflammatory agent. The results showed moderate to good in vitro antitumor activities of Unsap against human liver, lung and pancreas cancer cells with IC₅₀ ranging from 19.6 to 30.4 μg/mL and good selectivity index (≥ 2). In conclusion, Unsap represents a promising and safe antitumor and antioxidant material that supports the need for further investigation.

Physicochemical characterization and oxidative stability of microencapsulated edible sacha inchi seed oil by spray drying

2020-11-05T09:35:55+01:00

The aim of this work was to obtain sacha inchi oil (SIO) microcapsules from two different species, Plukenetia volubilis L. (SIVO) and Plukenetia huayllabambana L. (SIHO), using different biopolymers as wall materials and spray drying technology. The physicochemical characteristics such as encapsulation efficiency, particle size, morphology and oxidative stability were analyzed in order to select the best formulation that could potentially be used as an ingredient in the development of functional food. Bulk SIO and four formulations were tested for each oil ecotype, using different encapsulating agents: maltodextrin (MD), Arabic gum (AG), whey protein concentrate (WPC) and modified starch HI-CAP®-100 (H). Microcapsules made of H presented the highest oxidative stability and encapsulation efficiency compared to AG, AG:MD or AG:MD:WPC formulations.