Olive oil is one of the main vegetable sources of squalene, substance with several interesting properties and applications. This work aims to present and validate a rapid method to quantify squalene ...in olive oil by gas chromatography (GC) coupled with flame ionization detector and to apply the method to extra virgin olive oils (EVOOs) and olive oils (OOs) from large scale distribution retail, and to some EVOOs from little companies productions (Italian monovarietal Leccino and Frantoio EVOOs, and niche blend Italian EVOOs). A transmethylation of the oil sample is exploited to allow the direct GC analysis avoiding the separation from saponifiable fraction. The optimized conditions provide high sensitivity, short time (total GC run time is 5 min and about 10 min are needed for sample preparation) and require instruments and materials usually available in most of the laboratories. The method was validated by determining linearity, intraday and interday repeatability, recovery, limit of detection and limit of quantification. Within EVOOs investigated, the niche blend EVOO contained significantly higher amount (P < 0.05) of squalene (0.81–1.02 g/100 g) as compared to each of the other EVOOs groups investigated (monovarietal Leccino and Frantoio EVOOs and EVOOs from large scale distribution retail) containing a squalene concentration in the range 0.31–0.65 g/100 g; in OOs, the content, 0.17–0.27 g/100 g, was significantly lower (P < 0.05) as compared to EVOOs.
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•Fatty acids (FA) of three crustacean species from the Adriatic Sea were characterized.•Bioactive FA distribution in neutral lipid and phospholipids was assessed.•n–3 PUFA were ...preferentially accumulated in phosphatidylethanolamine fraction.•Furan FA distribution changed according to the crustacean species.•Furan FA was not detected in phosphatidylcholine of mantis shrimp.
The profile and distribution of fatty acids in neutral lipids, phosphatidylethanolamine and phosphatidylcholine of appreciated crustaceans species caught in the Adriatic Sea during the autumn months, namely caramote prawn (Penaeus kerathurus), mantis shrimp (Squilla mantis) and crab (Liocarcinus vernalis), were investigated. The crab’s total fatty acid profile significantly differed from that of caramote prawn and mantis shrimp. Crab was the most valuable dietary source of omega-3 polyunsaturated fatty acids (n–3 PUFA), with approximately 2-fold higher eicosapentaenoic acid content (131.6±31.6mg/100g of edible part) than caramote prawn and mantis shrimp. The caramote prawn presented the highest furan fatty acids (F-acids) level (2.5±0.5mg/100g). All crustaceans preferentially accumulated the n–3 PUFA in phosphatidylethanolamine fraction. The F-acid distribution among the lipid classes changed according to the crustacean species. Crab presented F-acids mainly in the neutral lipid whereas caramote prawn contained them predominantly in the phospholipids. On the contrary, F-acids were not detected in the phosphatidylcholine of mantis shrimp. These differences in the distribution suggest different nutritional and health properties given by the consumption of the crustaceans investigated. Moreover, the F-acid profile of the different lipid classes could be used to discriminate these crustaceans.
Disposal of spent espresso coffee grounds (SCG) is costly and leads to the loss of bioactive compounds that could be fractionated, in several applications. This work aimed to investigate phenolic ...profile, tocopherols, and antioxidant and anti-proliferative activities of SCGs ethanolic extracts from coffee powders differing in coffee provenience and composition (arabica/robusta). Tyrosol, detected for the first time in SCGs, was the most abundant phenolic measured (121–1084 mg/kg in the extract), along with 4-hydroxybenzoic acid and vanillin (885–1813 and 340–1103 mg/kg, respectively). Extract derived from 100% robusta from Guatemala (S7-R) showed the highest α- to β-tocopherol ratio of 1.2 and the highest antioxidant potential as evidenced by RACI and GAS values of −0.43 and 0.20, respectively. Moreover, S7-R showed a promising anti-proliferative activity toward human lung carcinoma cells (A549), with IC50 value of 61.2 μg/mL comparable to that given by the positive control vinblastine (IC50 value of 67.3 μg/mL).
Atlantic salmon is widely consumed in the diet. When salmon fillets are submitted to cooking treatments, the high temperature could promote lipid peroxidation with a consequent reduction in product ...nutritional quality. For this purpose, the impact of traditional (convection) and mild (steam- and sous-vide) oven cooking treatments were assessed on the level of some selected antioxidant and oxidative status of salmon. Fatty acid profile, tocopherols (α and γ), astaxanthin and coenzyme Q10 (CoQ10) levels, as well as markers for oxidative status peroxide value (PV), thiobarbituric acid reactive substances (TBARS), percentage of oxidized CoQ10 on total CoQ10 amount were determined in raw and cooked whole salmon fillets. As a result, the PV did not change as consequence of all treatments while TBARS level in raw sample (0.93 ± 0.16 μmol/g) was significantly higher than those found in all cooked ones, ranging from 0.43 ± 0.10 to 0.69 ± 0.17 μmol/g. Moreover, all oven treatments preserved ω3 PUFA and tocopherol fractions and led to a significant increase of CoQ10 availability, while solely the steam oven enhanced the availability of astaxanthin while reducing CoQ10 oxidative status in fillets.
•Convection, steam (SOT), sous vide oven treatments were used to cook salmon.•All cooked salmon presented significantly lower TBARS level than raw salmon.•All oven treatments preserved salmon fatty acid profile and tocopherol levels.•All treatments led to a significant increase of CoQ10 availability in salmon.•Only SOT enhanced astaxanthin availability and minimized CoQ10 oxidation.
•Punica granatum seed ethanolic extract (PSEE) was investigated.•PSEE had anti-proliferative activity against prostate and human breast cancer cells.•PSEE exhibited promising antioxidant activity ...trough different mechanism of action.•Punic acid resulted the main fatty acid of PSEE lipid fraction.•PSEE represents a good source of phospholipids rich in essential fatty acids.
This paper aims to provide a solid base for the utilisation of pomegranate whole seed ethanolic extract (PSEE) as a nutraceutical/functional food ingredient. PSEE was tested for its antioxidant and antiproliferative activities against different human cancer cell lines. Bioactive lipid compounds were identified by studying the PSEE lipid portion.
PSEE exhibited a protection of lipid peroxidation threefold higher than a positive control.
PSEE showed a promising antiproliferative activity against hormone dependent prostate carcinoma LNCaP, with an IC50 value 3 times lower than the positive control vinblastine, and against human breast cancer cell lines (IC50=9.6μg/ml).
PSEE contained lipid bioactive compounds, such as neutral lipids, consisting of 72.8% punicic acid, glycolipids and phospholipids rich in essential fatty acids (α-linoleic and α-linolenic acids).
Due the presence of bioactive compounds and the remarkable antiproliferative activity, the use of PSEE as a value-added ingredient in formulations of products aimed to prevent diseases, especially cancer, could be promoted.
Monilinia spp. are among the main fungal pathogen affecting peaches, and they can cause severe pre- and postharvest losses. Development of smart packaging technologies (e.g., volatile indicators), ...facilitating infection detection and preventing other fruit from being contaminated, is still limited. In this study, we compared for the first time the aroma profile of whole healthy fresh peaches to Monilinia fructicola-artificially inoculated peaches, identifying discriminant volatile organic compounds (VOCs). More than one hundred VOCs were detected by applying head space solid-phase microextraction followed by GC-MS analysis. The level of methyl esters, hydrocarbons, lactones, and acids decreased in infected peaches indicating fruit aroma deterioration, while the concentration of ethyl esters and alcohols increased. In particular, the amount of ethanol and derived ethyl acetate reached a maximum of 24- and 20-fold increase in the infected peaches, respectively. Isobutanol, propyl acetate, and ethyl isovalerate were specifically emitted by M. fructicola-infected peaches. These compounds might serve as markers for the development of smart sensors allowing the detection of fungal infection.
•Strategies to reduce stone fruit losses caused by Monilinia spp.•Profiling of volatile organic compounds in whole fresh peaches by HS-SPME-GC-MS•Ethanol-sensitive sensors to monitor the quality of fresh fruit.•Specific markers to detect Monilinia fructicola in peaches.
The demand for high‐quality alternative food proteins has increased over the last few decades due to nutritional and environmental concerns, leading to the growing consumption of legumes such as ...common bean, chickpea, lentil, lupin, and pea. However, this has also increased the quantity of non‐utilized byproducts (such as seed coats, pods, broken seeds, and wastewaters) that could be exploited as sources of ingredients and bioactive compounds in a circular economy. This review focuses on the incorporation of legume byproducts into foods when they are formulated as flours, protein/fiber or solid/liquid fractions, or biological extracts and uses an analytical approach to identify their nutritional, health‐promoting, and techno‐functional properties. Correlation‐based network analysis of nutritional, technological, and sensory characteristics was used to explore the potential of legume byproducts in food products in a systematic manner. Flour is the most widely used legume‐based food ingredient and is present at levels of 2%–30% in bakery products, but purified fractions and extracts should be investigated in more detail. Health beverages and vegan dressings with an extended shelf‐life are promising applications thanks to the techno‐functional features of legume byproducts (e.g., foaming and emulsifying behaviors) and the presence of polyphenols. A deeper exploration of eco‐friendly processing techniques (e.g., fermentation and ohmic treatment) is necessary to improve the techno‐functional properties of ingredients and the sensory characteristics of foods in a sustainable manner. The processing of legume byproducts combined with improved legume genetic resources could enhance the nutritional, functional, and technological properties of ingredients to ensure that legume‐based foods achieve wider industrial and consumer acceptance.
Interspecific hybrid Elaeis oleifera × E. guineensis (O×G) palm is currently receiving increasing attention because of its interesting glycerides structure and composition. In this study, the ...alcoholic constituents of unsaponifiable matter of crude hybrid O×G palm oil were characterized for the first time and compared to data obtained analyzing crude African palm oil (E. guineensis).Total unsaponifiable matter content was 1.18 ± 0.11 g/100 g in O×G hybrid oil and 1.05 ± 0.06 g/100 g in African palm oil. O×G oil was characterized by lower contents of squalene and alcoholic constituents where the main differences concerned 4-desmethylsterols and isoprenoid alcohols: O×G oil was characterized by higher (23.6 ± 6.1 %) contents of isoprenoid alcohols and by a different phytol/geranylgeraniol ratio. The tocol fraction constituted the class of unsaponifiable components on which the genetic exerts the greatest influence: tocol content showed no significant differences between the two oils, however, hybrid palm oil was characterized by higher percentages of γ-tocotrienol (59.7 ± 1.1) and δ-tocotrienol (11.7 ± 0.8) and lower percentages of tocopherols (10.6 ± 0.3), almost entirely constituted of the α isomer. These results suggest that O×G oil can also be considered an interesting alimentary source of nutraceutical components, especially for bioactive tocotrienols.
Background/Aims: High‐fat dietary intake and low physical activity lead to insulin resistance, nonalcoholic fatty liver disease (NAFLD) and nonalcoholic steatohepatitis (NASH). Recent studies have ...shown an effect of glucagon‐like peptide‐1 (GLP‐1) on hepatic glucose metabolism, although GLP‐1 receptors (GLP‐1r) have not been found in human livers. The aim of this study was to investigate the presence of hepatic GLP‐1r and the effect of exenatide, a GLP‐1 analogue, on hepatic signalling.
Methods: The expression of GLP‐1r was evaluated in human liver biopsies and in the livers of high‐fat diet‐treated rats. The effect of exenatide (100 nM) was evaluated in hepatic cells of rats fed 3 months with the high‐fat diet.
Results: GLP‐1r is expressed in human hepatocytes, although reduced in patients with NASH. Similarly, in rats with NASH resulted from 3 months of the high‐fat diet, we found a decreased expression of GLP‐1r and peroxisome proliferator‐activated receptor γ (PPARγ), and reduced peroxisome proliferator‐activated receptor α (PPARα) activity. Incubation of hepatocytes with exenatide increased PPARγ expression, which also exerted an insulin‐sensitizing action by reducing JNK phosphorylation. Moreover, exenatide increased protein kinase A (PKA) activity, Akt and AMPK phosphorylation and determined a PKA‐dependent increase of PPARα activity.
Conclusions: GLP‐1 has a direct effect on hepatocytes, by activating genes involved in fatty acid β‐oxidation and insulin sensitivity. GLP‐1 analogues could be a promising treatment approach to improve hepatic insulin resistance in patients with NAFLD/NASH.
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