L. (black cumin) is one of the most investigated medicinal plants in recent years. Volatile compounds like thymoquinone and unsaponifiable lipid compounds are crucial functional components of this ...oil. Unfortunately, the composition of oils and their quality indicators are ambiguous both in terms of identified compounds and value ranges. Thirteen oils were extracted with hexane from black cumin seeds grown in India, Syria, Egypt, and Poland and analyzed for their fatty acid composition, unsaponifiable compound content and volatile compounds. Oils were also subjected to quality tests according to standard methods. The fatty acid composition and sterol content/composition were relatively stable among the tested oils. Tocol content varied in the range of 140-631 mg/kg, and among them, β-tocotrienol and γ-tocopherol prevailed. Oils' volatile compounds were dominated by seven terpenes (p-cymene, α-thujene, α-pinene, β-pinene, thymoquinone, γ-terpinene, and sabinene). The highest contents of these volatiles were determined in samples from Poland and in two of six samples from India. High acid and peroxide values were typical features of
L. oils. To sum up, future research on the medicinal properties of black cumin oil should always be combined with the analysis of its chemical composition.
Edible fruits are known as source of bioactive compounds, however, growing interest in the use of plant byproducts has been observed in last few years. The objective of study was to compare the ...chemical composition, fatty acid profile, content of bioactive compounds, including the HPLC analysis of anthocyanins and antioxidant activity of sweet cherry fruit, petioles and leaves of the following cultivars: Burlat, Kordia and Regina. In the fruit, the major fatty acid was oleic acid, and in the petioles—palmitic acid and in the leaves—the γ-linolenic acid. The petioles were characterized by the highest antioxidant activity and content of polyphenols, whereas the anthocyanins were detected only in fruit. Two anthocyanins were identified: cyanidin 3-glucoside and cyanidin 3-rutinoside. Fruit of cultivar Kordia as well as petioles and leaves of cultivars Burlat and Regina had the highest antioxidant activity. There is a need for further research (especially in vivo studies). This knowledge can be used to create a new functional food and to better use of byproducts of sweet cherry production.
This study analysed the impact of method of poppy seed lipid extraction (cold pressing, Soxhlet extraction with n-hexane, supercritical fluid extraction (SFE) with pure CO2 and CO2 with 10% of ...acetone, ethanol, or ethyl acetate as co-solvents) on the oil yield, recovery of total oil and the composition and quality indices of the obtained oils. According to the method of extraction used, the recovery of oil varied from 63.6% to 93.4%, while the fatty acid composition was constant, with a predominance of linoleic and oleic acids (ca 71% and 16% of total fatty acids, respectively). Phytosterol contents varied from 2521 mg/kg to 2933 mg/kg, with the highest variation of cycloartenol content. Tocopherols were determined at the level of 122–133 mg/kg, with only two homologues identified (α- and γ-tocopherols). It was found that γ-homologue constituted at least 93% of the total fraction. Squalene was determined in the amount of 21.3–35.0 mg/kg. Oils extracted by the use of SFE also contained small amounts of phenolic acids (up to 2.58 mg/kg). Among the tested quality indices, acid value and induction time were mostly affected by the method of extraction.
•Poppy seed oil quality can be significantly affected by the method of extraction.•Using more polar co-solvents of SC-CO2 favours the extractivity of phenolic acids.•Using less polar solvents favours the extractivity of sterols and tocopherols.•Even low content of phenolic acids effectively protect oil against oxidation.
Only low molecular, simple phenolic acids and their dimers can be easily absorbed by intestinal cells. In this study, the changes in free (unbound) phenolic acids and antioxidative capacity were ...tracked from flour, through bread to final in vitro bread hydrolysate. The initial material of the study included wholemeal flours made of common wheat, spelt wheat and rye, fermented with baker’s yeast
Saccharomyces cerevisiae
or by the use of baking starter made of lactic acid bacteria
Lactobacillus casei
and
L. brevis
cultures with
S. chevalieri
yeast. A significant overall increase in free phenolic acids in breads and their hydrolysates was found, with the highest increase found for rye samples. The impact of the fermentation type was not consistent, showing additional crucial factors of used flours, which can affect final results. The free phenolic acid content in all the samples was correlated with the antioxidant capacity.
•Content of phytochemicals in flaxseed oil depends on selected SFE parameters.•Temperature, time and duration of SFE determine the phytochemicals extractivity.•Short extraction with low CO2 flow rate ...– high content of tocopherols and squalene.•Long extraction with high CO2 flow rate – high content of plastochromanol-8.
This study analysed the impact of selected adjustable parameters in the SFE such as SC−CO2 flow rate (6–12 mL/min), temperature (40–80 °C) and extraction time (2–6 h) on the oil recovery and content and composition of tocols, sterols and squalene in flaxseed oils. To track changes in the content of individual compounds in the oil, the Box-Behnken design with RSM was employed. It was found, that the oil yield was positively correlated with the ratio of SC−CO2 to sample mass and was only slightly modified by extraction temperature variation. A low SC−CO2 flow rate and short extraction time favoured the accumulation in oil of larger amounts of β/γ-tocopherols, squalene, stigmasterol and campesterol. In turn, a high SC−CO2 flow rate and long extraction resulted in the highest concentration in oil of plastochromanol-8, 25-hydroxy-24-methylcholesterol and 24-methylenecycloartanol. The concentration of β-sitosterol and cyclolanost-23-ene-3,25-diol was the highest after extraction at the highest temperature by medium extraction time.
Currently, the global demand for polyhydroxyalkanoates (PHAs) is significantly increasing. PHAs are produced by several bacteria that are an alternative source of synthetic polymers derived from ...petrochemical refineries. This study established a simple and more feasible process of PHA production by Halomonas alkaliantarctica using dairy waste as the only carbon source. The data confirmed that the analyzed halophile could metabolize cheese whey (CW) and cheese whey mother liquor (CWML) into biopolyesters. The highest yield of PHAs was 0.42 g/L in the cultivation supplemented with CWML. Furthermore, it was proved that PHA structure depended on the type of by-product from cheese manufacturing, its concentration, and the culture time. The results revealed that H. alkaliantarctica could produce P(3HB-co-3HV) copolymer in the cultivations with CW at 48 h and 72 h without adding of any precursors. Based on the data obtained from physicochemical and thermal analyses, the extracted copolymer was reported to have properties suitable for various applications. Overall, this study described a promising approach for valorizing of dairy waste as a future strategy of industrial waste management to produce high value microbial biopolymers.
The composition of phenolic acids in various parts of mangosteen fruit (
Garcinia mangostana) was determined by GC and MS. The total content of phenolic acids, identified by GC-FID ranged from 265.7
...±
12.7 (aril) to 5027.7
±
188.0 (peel) mg per kg of dry matter of sample. Ten phenolic acids were identified in mangosteen fruit. Of these, protocatechuic acid was the major phenolic acid in the peel and rind, while
p-hydroxybenzoic acid was the predominant phenolic acid in the aril.
m-Hydroxybenzoic acid was detected only in the peel, while 3,4-dihydroxymandelic was present only in the rind. The phenolic acids liberated from esters and glycosidic bonds were the major fractions of phenolic acids in mangosteen fruit.
The Occurrence of Squalene in Human Milk and Infant Formula Purkiewicz, Aleksandra; Czaplicki, Sylwester; Pietrzak-Fiećko, Renata
International journal of environmental research and public health,
10/2022, Letnik:
19, Številka:
19
Journal Article
Recenzirano
Odprti dostop
(1) Background: The aim of the conducted research was to analyze the squalene content in infants' food. (2) Methods: The experimental material included human milk collected from 100 women from Poland ...and three different infant formulas. The breast milk fat was extracted according to the Rose-Gottlieb method (AOAC), while the squalene content was determined using the high-performance liquid chromatography (HPLC) method. (3) Results: The highest amount of squalene was identified in the milk of women aged 18-25 (
< 0.05), and its content in milk decreased with the age of lactating women. Moreover, the greatest amount of squalene was identified in milk from the first lactation period (colostrum), while in mature milk, its content was more than two times lower. There was a correlation between breastfeeding BMI and the squalene content in milk (r = 0.78). (4) Conclusions: The conducted research shows that the level of squalene in human milk depends on physiological factors such as the lactation period and individual factors (age, BMI). The results of the conducted research indicate that breast milk is richer in squalene than modified milk. This study shows the importance of breastfeeding and indicates the superiority of breast milk over infant formulas.
An
in vivo
experiment was conducted to determine the effect of sea-buckthorn pulp oil feeding on the fatty acid composition of liver and adipose tissue of Wistar rats and the liver accumulation of ...retinol, its esters and α-tocopherol. For a period of 28 days, rats were given a modified casein diet (AIN-93) in which sea-buckthorn pulp oil, soybean oil and pork lard were used as sources of fat. Compared to the other fat sources, sea-buckthorn pulp oil was the most abundant in C16 fatty acids, carotenoids (mainly β-carotene) and tocopherols (mainly α-tocopherol). Its consumption was reflected in an increased share of palmitoleic acid in adipose tissue and the liver and an increased level of retinol in liver tissues (this was not observed for its esters). Although the type of fat did not have a significant effect on the average content of α-tocopherol in the liver, the variation of saturation of this tissue with α-tocopherol was the lowest when rats were fed a diet containing sea-buckthorn oil. This experiment indicates the possibility of affecting adipose tissue and liver by a diet.
Lipase inhibition is one of the directions to control obesity. In vitro assays have confirmed the inhibitory effect of selected xanthophylls, including astaxanthin, fucoxanthinol, fucoxanthin, and ...neoxanthin. Similarly, an in-silico study also demonstrated the successful inhibition of pancreatic lipase by astaxanthin. Unfortunately, the efficacy of these protocols in the emulsion state typical of lipid digestion remains untested. To address this issue, the current study employed the pH-stat test, which mimics lipid digestion in the gastrointestinal tract, to evaluate native and prepared sea buckthorn and rapeseed oils with varying xanthophyll contents from 0 to 1400 mg/kg oil. Furthermore, a molecular docking of zeaxanthin and violaxanthin (commonly found in plant-based foods), astaxanthin (widely distributed in foods of marine origin) and orlistat (approved as a drug) was performed. The in-silico studies revealed comparable inhibitory potential of all tested xanthophylls (variation from - 8.0 to - 9.3 kcal/mol), surpassing that of orlistat (- 6.5 kcal/mol). Nonetheless, when tested in an emulsified state, the results of pH-stat digestion failed to establish the inhibitory effect of xanthophylls in the digested oils. In fact, lipolysis of native xanthophyll-rich sea buckthorn oil was approximately 22% higher than that of the xanthophyll-low preparation. The key insight derived from this study is that the amphiphilic properties of xanthophylls during the digestion of xanthophyll-rich lipids/meals facilitate emulsion formation, which leads to enhanced fat lipolysis.
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