Bioactive Compounds, Nutritional Quality and Oxidative Stability of Edible Oils and By-Products of Their Extraction

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".

Deadline for manuscript submissions: closed (10 February 2023) | Viewed by 35069

Special Issue Editors

Faculty of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: food chemistry; food science and technology; food & nutrition; food industry; food safety; antioxidant activity; oxidation
Special Issues, Collections and Topics in MDPI journals
Division of Fruit, Vegetable and Cereal Technology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 161 Nowoursynowska Str., 02-787 Warsaw, Poland
Interests: bioactive compounds in plant material; polyphenolic compounds; natural colorants; functional foods; antioxidant properties; chemical composition of foods
Special Issues, Collections and Topics in MDPI journals
Faculty of Food Technology, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Warsaw, Poland
Interests: edible fats and oils; camelina and hemp oil; oxidative stability of fats and possibilities of increasing it; use of oil pressing by-products in food applications; health-promoting food; innovative food products; product design
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues, 

Edible oils are one of the most important components of the daily human diet. Oils have a great influence on the proper functioning of the body. However, their nutritional quality varies greatly. The quality of edible oils (cold-pressed oils, virgin oils and refined oils) is influenced not only by the raw material from which the oil was obtained (the composition of fatty acids, the content of bioactive ingredients), but also the process of extracting and purifying the oil and the conditions of its storage.

Unfortunately, the undesirable hydrolytic and oxidative degradation processes of fats can be initiated already during their production. Therefore, monitoring changes in the quality of oils during the technological process and limiting unfavourable changes is very important.

The technological process parameters also affect the quality of by-products - press cake obtained during pressing and extraction meal. Currently, we pay more and more attention to zero waste technology and the management of by-products from the processing of oil raw materials. There is a lot of research on creating new, innovative food products that use the by-products of vegetable oil pressing.

In this Special Issue, we invite researchers to contribute original research and review articles that analyse and describe nutritional quality and bioactive compounds in edible oils, the mechanisms of their degradation, stability, including oxidative stability, during food production and storage. The use of by-products of cold-pressing and solvent extraction of vegetable oils is also of particular interest.

The impact factor of Foods is 5.561, which constantly publishes high quality manuscripts, so I think it is an excellent forum for you to publish some of your work.

The submission deadline is 10 February 2022. You may send your manuscript now or up until the deadline, as papers will be published on an ongoing basis after being processed. Please prepare submissions in compliance with Instructions for Authors. For more details about the submission process, please see: https://0-www-mdpi-com.brum.beds.ac.uk/journal/foods/instructions

Articles will be subject to peer review, and participation is not a guarantee of manuscript acceptance.  Foods is a fully open access journal, and articles are subject to the charges described under Policies, Fees, and Style described in the author guidelines.

You could also contact the editor in Foods Section Managing Editor Alexandra Madalina Mateescu ([email protected]) if you have interest in this project.

Dr. Katarzyna Ratusz
Dr. Iwona Scibisz
Prof. Dr. Małgorzata Wroniak
Guest Editors

Manuscript Submission Information

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Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • edible oils
  • cold-pressed oils
  • by-products of oil pressing in food production
  • bioactive compounds
  • nutritional quality
  • oxidative stability

Published Papers (15 papers)

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Editorial

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4 pages, 198 KiB  
Editorial
Special Issue: Bioactive Compounds, Nutritional Quality, and Oxidative Stability of Edible Oils and By-Products of Their Extraction
by Katarzyna Ratusz, Małgorzata Wroniak and Iwona Ścibisz
Foods 2023, 12(16), 3133; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12163133 - 21 Aug 2023
Viewed by 664
Abstract
Edible oils (refined, virgin, and cold-pressed oils) are one of the most important components of the daily human diet and have a considerable influence on the proper functioning of our body [...] Full article

Research

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18 pages, 2140 KiB  
Article
Effect of the Freeze-Dried Mullein Flower Extract (Verbascum nigrum L.) Addition on Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils
by Edyta Symoniuk, Zuzanna Marczak, Rita Brzezińska, Monika Janowicz and Nour Ksibi
Foods 2023, 12(12), 2391; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12122391 - 16 Jun 2023
Cited by 2 | Viewed by 1193
Abstract
The aim of the study was to analyze the influence of mullein flower extract addition on the oxidative stability and antioxidant activity of cold-pressed oils with a high content of unsaturated fatty acids. The conducted research has shown that the addition of mullein [...] Read more.
The aim of the study was to analyze the influence of mullein flower extract addition on the oxidative stability and antioxidant activity of cold-pressed oils with a high content of unsaturated fatty acids. The conducted research has shown that the addition of mullein flower extract increases the oxidative stability of oils, but its addition depends on the type of oil and should be selected experimentally. In rapeseed and linseed oil, the best stability was found for samples with 60 mg of extract/kg of oil, while in chia seed oil and hemp oil, it was found with 20 and 15 mg of extract/kg of oil, respectively. The hemp oil exhibited the highest antioxidant properties, as evidenced by an increase in the induction time at 90 °C from 12.11 h to 14.05 h. Additionally, the extract demonstrated a protective factor of 1.16. Oils (rapeseed, chia seed, linseed, and hempseed) without and with the addition of mullein extract (2–200 mg of extract/kg of oil) were analyzed for oxidative stability, phenolic compounds content, and antioxidant activity using DPPH and ABTS•+ radicals. After the addition of the extract, the oils had from 363.25 to 401.24 mg GAE/100 g for rapeseed oil and chia seed oil, respectively. The antioxidant activity of the oils after the addition of the extract ranged from 102.8 to 221.7 and from 324.9 to 888.8 µM Trolox/kg for the DPPH and ABTS methods, respectively. The kinetics parameters were calculated based on the oils’ oxidative stability results. The extract increased the activation energy (Ea) and decreased the constant oxidation rate (k). Full article
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16 pages, 963 KiB  
Article
Effect of Refining and Fractionation Processes on Minor Components, Fatty Acids, Antioxidant and Antimicrobial Activities of Shea Butter
by Adel G. Abdel-Razek, Ghada A. Abo-Elwafa, Eman F. Al-Amrousi, Ahmed N. Badr, Minar Mahmoud M. Hassanein, Ying Qian, Aleksander Siger, Anna Grygier, Elżbieta Radziejewska-Kubzdela and Magdalena Rudzińska
Foods 2023, 12(8), 1626; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12081626 - 12 Apr 2023
Cited by 3 | Viewed by 3093
Abstract
Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their [...] Read more.
Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 w/w) were analyzed for fatty acids, triacylglycerol composition, peroxide value (PV), free fatty acids (FFA), phenolic (TPC), flavonoid (TFC), unsaponifiable matter (USM), tocopherol and phytosterol content. Additionally, the oxidative stability, radical scavenging activity (RSA), antibacterial and antifungal activities were evaluated. The two main fatty acids in the shea butter samples were stearic and oleic. The refined shea stearin showed lower PV, FFA, USM, TPC, TFC, RSA, tocopherol and sterol content than crude shea butter. A higher EC50 was observed, but antibacterial activity was much lower. The refined olein fraction was characterized by lower PV, FFA and TFC in comparison with crude shea butter, but USM, TPC, RSA, EC50, tocopherol and sterol content was unchanged. The antibacterial activity was higher, but the antifungal activity was lower than those of crude shea butter. When both fractions were mixed, their fatty acid and triacylglycerol composition were similar to those of crude shea butter, but other parameters were different. Full article
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15 pages, 1001 KiB  
Article
Development of a Nutraceutical Product Derived from By-Products of the Lipid Extraction of the Brazil Nut (Bertolletia excelsa H.B.K)
by Orquidea Vasconcelos dos Santos, Glaucinéia Oliveira Azevedo, Ângela Chagas Santos and Alessandra Santos Lopes
Foods 2023, 12(7), 1446; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12071446 - 29 Mar 2023
Cited by 1 | Viewed by 1226
Abstract
The objective of this investigation was to develop a nutraceutical product, in bars, using defatted Brazil nut by-products. The methodological bases of analyses followed the guidelines of the Association of Official Analytical Chemists international and experimental tests of formulations. The bars presented with [...] Read more.
The objective of this investigation was to develop a nutraceutical product, in bars, using defatted Brazil nut by-products. The methodological bases of analyses followed the guidelines of the Association of Official Analytical Chemists international and experimental tests of formulations. The bars presented with high protein content with high nutraceutical potential expressed as high levels of magnesium, sodium, calcium and potassium, with emphasis on selenium, supplying around 50% of the daily recommendations. The sulfur amino acids reach approximately the recommended chemical score (97%), the aromatic amino acids with a proportion close to 50% and those of the branched chain supplying the established recommendations for adults. In the sensory tests, the formulation that presented the best attributes and the greatest acceptance (91.78% for the flavor and 97.89% for the general impression) by the tasters was the bar formulation made with a 75:25 ratio of defatted Brazil nuts flour and isolated soy protein. Full article
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12 pages, 455 KiB  
Article
Analysis of Chemical Composition and Antioxidant Activity of Idesia polycarpa Pulp Oil from Five Regions in China
by Wenlong Zhang, Chenwei Zhao, Emad Karrar, Meijun Du, Qingzhe Jin and Xingguo Wang
Foods 2023, 12(6), 1251; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12061251 - 15 Mar 2023
Cited by 2 | Viewed by 1136
Abstract
Idesia polycarpa pulp oil (IPPO) has the potential to become the new high-quality vegetable oil. The chemical parameters, fatty acid composition, bioactive ingredients, and antioxidant capacity of five Chinese regions of IPPO were studied comparatively, with significant differences among the regions. The oils [...] Read more.
Idesia polycarpa pulp oil (IPPO) has the potential to become the new high-quality vegetable oil. The chemical parameters, fatty acid composition, bioactive ingredients, and antioxidant capacity of five Chinese regions of IPPO were studied comparatively, with significant differences among the regions. The oils were all abundant in unsaturated fatty acids, including linoleic acid (63.07 ± 0.03%–70.69 ± 0.02%), oleic acid (5.20 ± 0.01%–7.49 ± 0.03%), palmitoleic acid (4.31 ± 0.01%–8.19 ± 0.01%) and linolenic acid (0.84 ± 0.03%–1.34 ± 0.01%). IPPO is also rich in active substances such as tocopherols (595.05 ± 11.81–1490.20 ± 20.84 mg/kg), which are made up of α, β, γ and δ isomers, β-sitosterol (1539.83 ± 52.41–2498.17 ± 26.05 mg/kg) and polyphenols (106.77 ± 0.86–266.50 ± 2.04 mg GAE/kg oil). The free radical scavenging capacity of IPPO varies significantly depending on the region. This study may provide important guidance for the selection of Idesia polycarpa and offer insights into the industrial application of IPPO in China. Full article
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16 pages, 940 KiB  
Article
Effect of Ferulic Acid and Its Derivatives on Cold-Pressed Flaxseed Oil Oxidative Stability and Bioactive Compounds Retention during Oxidation
by Natalia Mikołajczak, Wojciech Pilarski, Krzysztof Gęsiński and Małgorzata Tańska
Foods 2023, 12(5), 1088; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12051088 - 03 Mar 2023
Cited by 1 | Viewed by 1338
Abstract
Ferulic acid (FA) is a naturally occurring phenolic antioxidant that is widely used in the food, pharmaceutical, and cosmetic industries due to its low toxicity. Its derivatives also find numerous industrial applications and may have even higher biological activity than ferulic acid. In [...] Read more.
Ferulic acid (FA) is a naturally occurring phenolic antioxidant that is widely used in the food, pharmaceutical, and cosmetic industries due to its low toxicity. Its derivatives also find numerous industrial applications and may have even higher biological activity than ferulic acid. In this study, the effect of the addition of FA and its derivatives—including vanillic acid (VA), dihydroferulic acid (DHFA), and 4-vinylguaiacol (4-VG)—on the oxidative stability of cold-pressed flaxseed oil and the degradation of bioactive compounds during oxidation was investigated. The results showed that FA and its derivatives affected the oxidative stability of flaxseed oil, but their antioxidant activity depended on the concentration (25–200 mg/100 g oil) and temperature of treatment (60–110 °C). Based on Rancimat test results, flaxseed oil oxidative stability predicted at 20 °C increased linearly with ferulic acid concentration, while its derivatives effectively prolonged the induction time at lower concentrations (50–100 mg/100 g oil). The addition of phenolic antioxidants (80 mg/100 g) generally showed a protective effect against polyunsaturated fatty acids (DHFA and 4-VG), sterols (4-VG), tocols (DHFA), squalene, and carotenoids (FA). The exception was VA, which increased the degradation of most bioactive compounds. It is believed that adding properly composed mixtures of FA and its derivatives (DHFA and 4-VG) can extend the shelf life of flaxseed oil and provide nutritional benefits. Full article
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9 pages, 787 KiB  
Communication
Influence of Seeds’ Age and Clarification of Cold-Pressed Raspberry (Rubus idaeus L.) Oil on the DSC Oxidative Stability and Phase Transition Profiles
by Yolanda Victoria Rajagukguk, Mahbuba Islam and Jolanta Tomaszewska-Gras
Foods 2023, 12(2), 358; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12020358 - 12 Jan 2023
Cited by 4 | Viewed by 1384
Abstract
After cold-pressing, small particles of seed residue remain in raspberry seed oil (RSO), even after passing it through cold filtration. The removal of the remaining seed residue is rather an alternative option to improve the visual properties of RSO. This study investigated the [...] Read more.
After cold-pressing, small particles of seed residue remain in raspberry seed oil (RSO), even after passing it through cold filtration. The removal of the remaining seed residue is rather an alternative option to improve the visual properties of RSO. This study investigated the influence that the seeds’ age (0, 10, 20 months) and clarification process after pressing has on the oxidative stability and phase transition of RSO by means of differential scanning calorimetry (DSC). The results proved that the oil centrifugation process reduces the DPPH radical scavenging activity and oxidative stability measured by p-anisidine value (p-AnV) and DSC oxidation induction time (OIT) at 120 °C of all RSO samples, regardless of the age of the seeds (p ≤ 0.05). No significant differences were observed on the DSC melting and crystallization properties at 1 °C/min after the oil clarification by centrifugation (p > 0.05). The storage time of raspberry seeds, i.e., 10 and 20 months after expiry date, influenced the quality deterioration of RSO, as measured by higher p-AnV, lower DPPH, and OIT values (p ≤ 0.05). The results presented provide new information about oil production processing, suggesting that producers should reconsider giving up the clarification process of oil, since it lowers all quality parameters. Full article
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16 pages, 2100 KiB  
Article
Assessment of Hemp Seed Oil Quality Pressed from Fresh and Stored Seeds of Henola Cultivar Using Differential Scanning Calorimetry
by Mahbuba Islam, Yolanda Victoria Rajagukguk, Aleksander Siger and Jolanta Tomaszewska-Gras
Foods 2023, 12(1), 135; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12010135 - 27 Dec 2022
Cited by 6 | Viewed by 2241
Abstract
Cold-pressed hemp (Cannabis Sativa L.) seed oil has become very popular amongst consumers and researchers, due to its manifold application in food and medicine industry. In this study, oils pressed from stored and fresh hemp seeds of the Henola cultivar were analyzed. [...] Read more.
Cold-pressed hemp (Cannabis Sativa L.) seed oil has become very popular amongst consumers and researchers, due to its manifold application in food and medicine industry. In this study, oils pressed from stored and fresh hemp seeds of the Henola cultivar were analyzed. Determination of the acid value (AV) and color of oil (a* parameter) revealed significant differences between the two groups of oils (fresh and stored seeds) in contrast to the peroxide value (PV), p-anisidine value (p-AV), and fatty acid composition. On the other hand, isothermal and non-isothermal assessments of the thermo-oxidative stability by differential scanning calorimetry (DSC) showed no significant differences in oxidation induction time (OIT) as well as in onset temperature (Ton) between two groups of oils (p > 0.05). The DSC isothermal test (OIT 160) showed significant correlations with mono- and polyunsaturated fatty acids as well as with values of AV and a* (p ≤ 0.05), in contrast to the non-isothermal test, for which correlations were not significant (p > 0.05). However, the best distinction of both groups of oils was obtained analyzing all results together (DSC, fatty acid and tocochromanols composition, color, and oxidative stability results) by principal component analysis (PCA). Full article
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15 pages, 1852 KiB  
Article
Typical Characterization of Commercial Camellia Oil Products Using Different Processing Techniques: Triacylglycerol Profile, Bioactive Compounds, Oxidative Stability, Antioxidant Activity and Volatile Compounds
by Jing Zeng, Weifei Wang, Ying Chen, Xuan Liu, Qingqing Xu, Suijian Qi, Dongming Lan and Yonghua Wang
Foods 2022, 11(21), 3489; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11213489 - 03 Nov 2022
Cited by 5 | Viewed by 1714
Abstract
The processing technique is one of the key factors affecting the quality of camellia oil. In this study, camellia oils were obtained using four different processing techniques (cold-pressed, roast-pressed, fresh-pressed, and refined), and their triacylglycerols (TAGs) profile, bioactive compound (tocopherols, sterols, squalene, and [...] Read more.
The processing technique is one of the key factors affecting the quality of camellia oil. In this study, camellia oils were obtained using four different processing techniques (cold-pressed, roast-pressed, fresh-pressed, and refined), and their triacylglycerols (TAGs) profile, bioactive compound (tocopherols, sterols, squalene, and polyphenols) level, oxidative stability, and volatile compounds were analyzed and compared. To further identify characteristic components in four camellia oil products, the TAG profile was analyzed using UPLC-QTOF-MSE. Five characteristic markers were identified, including OOO (m/z 902.8151), POL (m/z 874.7850), SOO (m/z 904.8296), PPL (m/z 848.7693), PPS (m/z 852.7987). Regarding the bioactive compound level and antioxidant capacity, the fresh-pressed technique provided higher α-tocopherols (143.15 mg/kg), β-sitosterol (93.20 mg/kg), squalene (102.08 mg/kg), and polyphenols (35.38 mg/kg) and showed stronger overall oxidation stability and antioxidant capacity. Moreover, a total of 65 volatile compounds were detected and identified in four camellia oil products, namely esters (23), aldehydes (19), acids (8), hydrocarbons (3), ketones (3), and others (9), among which pressed oil was dominated by aldehydes, acid, and esters, while refined oil had few aroma components. This study provided a comprehensive comparative perspective for revealing the significant influence of the processing technique on the camellia oil quality and its significance for producing camellia oil of high quality and with high nutritional value. Full article
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21 pages, 2297 KiB  
Article
Changes in Quality of Cold-Pressed Rapeseed Oil with Sinapic Acid Ester-Gelatin Films during Storage
by Dobrochna Rabiej-Kozioł, Alicja Tymczewska and Aleksandra Szydłowska-Czerniak
Foods 2022, 11(21), 3341; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11213341 - 24 Oct 2022
Cited by 5 | Viewed by 1378
Abstract
In recent years, cold-pressed rapeseed oil (CPRO) has become an attractive health-beneficial product and a promising alternative to olive oil. However, a high level of unsaturated fatty acids renders a CPRO more susceptible to oxidative deterioration. Therefore, the effect of new gelatin strips [...] Read more.
In recent years, cold-pressed rapeseed oil (CPRO) has become an attractive health-beneficial product and a promising alternative to olive oil. However, a high level of unsaturated fatty acids renders a CPRO more susceptible to oxidative deterioration. Therefore, the effect of new gelatin strips with polyvinyl alcohol (GEL-PVA) and sinapic acid esters (ethyl sinapate—ESA; octyl sinapate—OSA, and cetyl sinapate—CSA) on the oxidative stability, antioxidant activity (AA), and total phenolic content (TPC) in CPRO samples was analyzed during accelerated storage. In addition, the antioxidant properties of the GEL-PVA films loaded with sinapic acid esters were studied. Interestingly, the CPRO stored in an amber glass marasca bottle containing GEL-PVA-ESA strips for 14 days had the highest AA, while the antioxidant potential was the lowest for oil without film strips. Furthermore, oil samples stored in bottles containing GEL-PVA-ESA and GEL-PVA-OSA strips for 14 days had higher antioxidant properties than the AA and TPC in fresh CPRO. Moreover, synchronous fluorescence (SF) spectroscopy and excitation-emission matrix (EEM) fluorescence spectroscopy were applied for the evaluation of changes in the main fluorescent components in CPRO samples during the accelerated storage. Overall, this study revealed that GEL-PVA films incorporated with sinapic acid esters enhanced the antioxidant potential of CPRO and delayed oxidative degradation by releasing amphiphilic antioxidants into the oil. Full article
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18 pages, 969 KiB  
Article
Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils and Oils Mixtures
by Edyta Symoniuk, Małgorzata Wroniak, Katarzyna Napiórkowska, Rita Brzezińska and Katarzyna Ratusz
Foods 2022, 11(11), 1597; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11111597 - 28 May 2022
Cited by 12 | Viewed by 3219
Abstract
The aim of the study was to analyse the chemical composition and oxidation stability of selected cold-pressed oils and oil mixtures. The oils were tested for their initial quality, fatty acid composition, total phenolic compounds, DPPH, and ABTS free radical scavenging activity. The [...] Read more.
The aim of the study was to analyse the chemical composition and oxidation stability of selected cold-pressed oils and oil mixtures. The oils were tested for their initial quality, fatty acid composition, total phenolic compounds, DPPH, and ABTS free radical scavenging activity. The Rancimat method was used to assess oxidative stability. The obtained results were subjected to principal component analysis (PCA) to determine the influence of selected chemical properties on the oxidative stability of the oil. It has been found that different factors of oil quality influence the stability of cold-pressed oils. The highest correlation coefficient was noted between the induction time, peroxide value, and TOTOX indicator (r = 0.89). Fatty acid composition, including the percentage of SFA, MUFA, PUFA, and the ability to scavenge ABTS captions radicals, did not significantly affect the oxidative stability of the oils. Black cumin seed oil was the most resistant to the oxidation processes in the Rancimat apparatus, mainly due to the high content of phenolic compounds (384.66 mg GAE/100 g). On the other hand, linseed oil and its mixtures were the least stable. Their fatty acid composition was dominated by a polyunsaturated α-linolenic fatty acid, significantly reducing the antioxidant resistance. Full article
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17 pages, 2436 KiB  
Article
Comparison of Four Oil Extraction Methods for Sinami Fruit (Oenocarpus mapora H. Karst): Evaluating Quality, Polyphenol Content and Antioxidant Activity
by Ana María Muñoz, Sandra Casimiro-Gonzales, Raquel B. Gómez-Coca, Wenceslao Moreda, Ivan Best, María Isabel Cajo-Pinche, Juan Francisco Loja, Elena Ibañez, Alejandro Cifuentes and Fernando Ramos-Escudero
Foods 2022, 11(10), 1518; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11101518 - 23 May 2022
Cited by 7 | Viewed by 2597
Abstract
The sinami palm (Oenocarpus mapora H. Karst) is a plant from the South American Amazonia that has great potential for industrial applications in the development of functional foods, nutraceuticals and cosmeceuticals. In this manuscript, the physicochemical properties, total polyphenol content and antioxidant [...] Read more.
The sinami palm (Oenocarpus mapora H. Karst) is a plant from the South American Amazonia that has great potential for industrial applications in the development of functional foods, nutraceuticals and cosmeceuticals. In this manuscript, the physicochemical properties, total polyphenol content and antioxidant activity of sinami oil that was obtained using four extraction systems, namely expeller press extraction (EPE), cold press extraction (CPE), ultrasound-assisted extraction (UAE) and supercritical fluid extraction (SFE), were studied and compared. The oxidative stability (OSI) was statistically non-significant in EPE and SFE. The chromatic properties (CIELab) were influenced by the extraction methods and SFE presented high values of L* and a lower content of plant pigments. Ultrasound-assisted extraction showed a higher content of polyphenols and higher antioxidant activity. Different analyses for the evaluation of the physicochemical properties, the content of total polyphenols and antioxidant activity were used to classify sinami oil according to chemometrics using principal component analysis (PCA). For example, the sinami oil that was obtained using each extraction method was in a different part of the plot. In summary, sinami oil is an excellent resource for plant pigments. Additionally, the information that was obtained on the quality parameters in this study provided a good foundation for further studies on the characterization of major and minor compounds. Full article
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16 pages, 1545 KiB  
Article
Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids
by Dominik Kmiecik, Monika Fedko, Aleksander Siger and Przemysław Łukasz Kowalczewski
Foods 2022, 11(8), 1081; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11081081 - 08 Apr 2022
Cited by 13 | Viewed by 2379
Abstract
The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is a report on the characteristics of the new oil [...] Read more.
The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is a report on the characteristics of the new oil blends with a nutritious ω6/ω3 fatty acid ratio (5:1), as well as the heat treatment effect on the nutritional value and stability of the oils. Prepared oil blends were heated at 170 and 200 °C. The fatty acid composition and the changes in tocochromanols content during heating were analyzed, as well as the formation process of polar compounds and triacylglycerol polymers. During heating the highest loss of tocochromanols was characteristic of α-tocopherol and α-tocotrienol. The total content of tocopherols after heating was reduced to 1–6% of the original content in the unheated oil blends. The exception was the blend of oil with wheat germ oil, in which a high content of all tocopherols was observed in unheated and heated samples. The content of the polar fraction during heating increased on average 1.9 and 3.1 times in the samples heated at 170 and 200 °C, respectively, compared to the unheated oils. The level of the polar fraction was related to the high content of tocopherols or the presence of tocopherols and tocotrienols in the heated sample. The polymerization of triacylglycerols led mainly to the formation of triacylglycerol dimers. Trimers were observed in a small number of heated samples, especially those heated at 200 °C. Regardless of the changes in heated oils, none of the prepared blends exceeded the limit of the polar fraction content, maintaining the programmed ratio of ω6 to ω3 acids. The principal component analysis (PCA) used to define the clusters showed a large variety of unheated and heated samples. An outlier in all clusters was a blend of oil with wheat germ oil. In these samples, the degradation of tocopherols molecules and the increase of triacylglycerol polymers and the polar fraction content were the slowest. Full article
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Review

Jump to: Editorial, Research

27 pages, 3282 KiB  
Review
A Narrative Review on Various Oil Extraction Methods, Encapsulation Processes, Fatty Acid Profiles, Oxidative Stability, and Medicinal Properties of Black Seed (Nigella sativa)
by Muhammad Abdul Rahim, Aurbab Shoukat, Waseem Khalid, Afaf Ejaz, Nizwa Itrat, Iqra Majeed, Hyrije Koraqi, Muhammad Imran, Mahr Un Nisa, Anum Nazir, Wafa S. Alansari, Areej A. Eskandrani, Ghalia Shamlan and Ammar AL-Farga
Foods 2022, 11(18), 2826; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11182826 - 13 Sep 2022
Cited by 16 | Viewed by 6815
Abstract
The current review investigates the effects of black seed (Nigella sativa) on human health, which is also used to encapsulate and oxidative stable in different food products. In recent decades, many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet [...] Read more.
The current review investigates the effects of black seed (Nigella sativa) on human health, which is also used to encapsulate and oxidative stable in different food products. In recent decades, many extraction methods, such as cold pressing, supercritical fluid extraction, Soxhlet extraction, hydro distillation (HD) method, microwave-assisted extraction (MAE), ultrasound-assisted extraction, steam distillation, and accelerated solvent extraction (ASE) have been used to extract the oils from black seeds under optimal conditions. Black seed oil contains essential fatty acids, in which the major fatty acids are linoleic, oleic, and palmitic acids. The oxidative stability of black seed oil is very low, due to various environmental conditions or factors (temperature and light) affecting the stability. The oxidative stability of black seed oil has been increased by using encapsulation methods, including nanoprecipitation, ultra-sonication, spray-drying, nanoprecipitation, electrohydrodynamic, atomization, freeze-drying, a electrospray technique, and coaxial electrospraying. Black seed, oil, microcapsules, and their components have been used in various food processing, pharmaceutical, nutraceutical, and cosmetics industries as functional ingredients for multiple purposes. Black seed and oil contain thymoquinone as a major component, which has anti-oxidant, -diabetic, -inflammatory, -cancer, -viral, and -microbial properties, due to its phenolic compounds. Many clinical and experimental studies have indicated that the black seed and their by-products can be used to reduce the risk of cardiovascular diseases, chronic cancer, diabetes, oxidative stress, polycystic ovary syndrome, metabolic disorders, hypertension, asthma, and skin disorders. In this review, we are focusing on black seed oil composition and increasing the stability using different encapsulation methods. It is used in various food products to increase the human nutrition and health properties. Full article
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21 pages, 847 KiB  
Review
Nutraceutical and Pharmaceutical Behavior of Bioactive Compounds of Miracle Oilseeds: An Overview
by Sonia Morya, Farid Menaa, Cecilia Jiménez-López, Catarina Lourenço-Lopes, Mona Nasser BinMowyna and Ali Alqahtani
Foods 2022, 11(13), 1824; https://0-doi-org.brum.beds.ac.uk/10.3390/foods11131824 - 21 Jun 2022
Cited by 17 | Viewed by 3303
Abstract
India plays an important role in the production of oilseeds, which are mainly cultivated for future extraction of their oil. In addition to the energic and nutritional contribution of these seeds, oilseeds are rich sources of bioactive compounds (e.g., phenolic compounds, proteins, minerals). [...] Read more.
India plays an important role in the production of oilseeds, which are mainly cultivated for future extraction of their oil. In addition to the energic and nutritional contribution of these seeds, oilseeds are rich sources of bioactive compounds (e.g., phenolic compounds, proteins, minerals). A regular and moderate dietary supplementation of oilseeds promotes health, prevents the appearance of certain diseases (e.g., cardiovascular diseases (CVDs), cancers) and delays the aging process. Due to their relevant content in nutraceutical molecules, oilseeds and some of their associated processing wastes have raised interest in food and pharmaceutical industries searching for innovative products whose application provides health benefits to consumers. Furthermore, a circular economy approach could be considered regarding the re-use of oilseeds’ processing waste. The present article highlights the different oilseed types, the oilseeds-derived bioactive compounds as well as the health benefits associated with their consumption. In addition, the different types of extractive techniques that can be used to obtain vegetable oils rich from oilseeds, such as microwave-assisted extraction (MAE), ultrasonic-assisted extraction (UAE) and supercritical fluid extraction (SFE), are reported. We conclude that the development and improvement of oilseed markets and their byproducts could offer even more health benefits in the future, when added to other foods. Full article
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