Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation

Wang, Xiaoqin; Contreras, María del Mar; Xu, Dunming; Chen, Xing; Wang, Lijuan; Yang, Daomao

doi:10.1016/j.lwt.2020.109389

Cited by 23 publications

(8 citation statements)

References 26 publications

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“…Although the flavonoid profiles identified in this study in the extracts of the free and bound fractions were similar, the TP content was lower in the latter than in the former, while the AOA was higher in the latter. A higher DPPH radical scavenging capacity of bound phenolic compounds was found by Gulsunoglu et al [ 28 ] in chestnut and apple residues and by Wang et al [ 29 , 30 ] for seed oil.…”

Section: Discussionmentioning

confidence: 87%

Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity

et al. 2022

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Interest in fruit/vegetable consumption is not always linked to a particular diet but rather derives from their high antioxidant activity (AOA), with potential health benefits provided, in part, by polyphenols. Although phenols can be found in free form (FP) or bound to plant tissues (BP), the experimental methodology most frequently used for the quantification of total phenols (TP) is based on the extraction of a portion of FP, which may justify the lack of correlation often found between them and AOA. In this context, four successive extractions were performed to obtain FP and BP of powdered orange juice by-product, and their contribution to the AOA was studied. The first extract (MeOH, 30 °C) can be assumed to be one of the conventional methods for the quantification of TP. Re-extraction with MeOH (60 °C) afforded the FP. Two subsequent basic and acidic extractions yielded the BP. Although the FPs were the most abundant, the AOA (DPPH method) of the last fraction of BP was of the same order found in the first fraction of FP. This highlights the interest in extracting the BP from the by-product of orange juice if its antioxidant capacity is to be exploited.

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Section: Discussionmentioning

confidence: 87%

Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity

et al. 2022

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“…The results are shown in Figure . RMSD describes the dynamic changes of the whole complex system during the simulation Figure (A1,A2) shows the RMSD of the five flavonoids in the SOED and LOED simulation systems, respectively.…”

Section: Resultsmentioning

confidence: 99%

Exploring the Transmembrane Behaviors of Dietary Flavonoids under Intestinal Digestive Products of Different Lipids: Insights into the Structure–Activity Relationship In Vitro

Fu,

Zhao,

et al. 2023

J. Agric. Food Chem.

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This study aimed to investigate the transmembrane transport behavior and structure−activity relationships of various dietary flavonoids in the presence of dietary lipids derived from different sources in vitro. Results revealed that the digestion products of soybean oil (SOED) and lard (LOED) augmented the apparent permeability coefficients of most dietary flavonoids, and SOED exhibited higher transport compared with LOED. The structural properties of flavonoids and the potential interactions between fatty acids in these digestion products and flavonoids may influence the outcomes. 3D quantitative structure−activity relationship analyses revealed that incorporating small-volume groups at position 8 of the A-ring augmented the transmembrane transfer of flavonoids in the LOED system compared with the control group. By contrast, the integration of hydrophobic groups at position 5 of the A-ring and hydrogen bonding acceptor groups at position 6 of the A-ring enhanced the transmembrane transportation of flavonoids in the SOED system. Molecular dynamics simulations revealed that the SOED system may facilitate the interactions with flavonoids to form more stable and compact fatty acid−flavonoid complexes compared to the LOED system. These findings may provide valuable insights into flavonoid absorption to facilitate the development and utilization of functional foods or dietary supplements based on dietary flavonoids.

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“…Nonetheless, the processing conditions affect the profile and the content of phenolic compounds in olive oil and thus its oxidative stability and shelf life [ 52 , 53 ]. Another example is tea seed oil obtained by screw pressing extraction, which also present tea phenolic compounds [ 54 ] and they contribute to the antioxidant stability [ 55 ]. In this context, it is important to establish the phenolic profile in vegetable oils due to the contribution of phenolic compounds to the functional and antioxidative properties of the vegetable oils.…”

Section: Resultsmentioning

confidence: 99%

Metabolic Profiling of the Oil of Sesame of the Egyptian Cultivar ‘Giza 32’ Employing LC-MS and Tandem MS-Based Untargeted Method

Mekky

Abdel‐Sattar

Segura‐Carretero

et al. 2021

Foods

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Sesame (Sesamum indicum L.) is a global oil crop. Sesame oil has been regarded as functional oil with antioxidant properties in several in vivo studies but little is known about its minor fraction. In this line, this study figures out the profile of the polar fraction of Egyptian cultivar Giza 32 sesame oil (SG32 oil) employing reversed-phase high-performance liquid chromatography coupled with diode array detection and electrospray ionization-quadrupole-time-of-flight-mass spectrometry and tandem MS. The characterization of the sesame oil metabolites depended on the observation of their retention time values, accurate MS, and MS/MS data, with UV spectra, and compared with relevant literature and available standards. Remarkably, 86 metabolites were characterized and sub-grouped into phenolic acids, lignans, flavonoids, nitrogenous compounds, and organic acids. From the characterized metabolites, 72 compounds were previously characterized in SG32 cake, which presented antioxidant properties, and hence it could contribute to SG32 oil antioxidant properties. Further studies are required to state the presence of such phenolics in commercial sesame oils and what of these compounds resist oil refining.

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Different distribution of free and bound phenolic compounds affects the oxidative stability of tea seed oil: A novel perspective on lipid antioxidation

Cited by 23 publications

References 26 publications

Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity

Free and Bound Phenolic Compounds Present in Orange Juice By-Product Powder and Their Contribution to Antioxidant Activity

Exploring the Transmembrane Behaviors of Dietary Flavonoids under Intestinal Digestive Products of Different Lipids: Insights into the Structure–Activity Relationship In Vitro

Metabolic Profiling of the Oil of Sesame of the Egyptian Cultivar ‘Giza 32’ Employing LC-MS and Tandem MS-Based Untargeted Method

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