Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil

Zou, Yanping; Gao, Yuanyuan; He, Hui; Yang, Tiankui

doi:10.1016/j.lwt.2017.12.038

Cited by 90 publications

(55 citation statements)

References 26 publications

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“…Furan derivatives were a new class of volatile compounds in camellia seed oil after steam explosion. During thermal processing of foods, furans are generated by the Maillard, lipid oxidation/degradation, and caramelization reactions, which contributes to the fruity, sweet, and nutty characteristics of heated foods (Zou, Gao, He, & Yang, ). Three furans were qualified as 2‐pentyl‐furan, 2‐furanmethanol, and 3‐methyl‐furan in this study.…”

Section: Resultsmentioning

confidence: 99%

Application of steam explosion in oil extraction of camellia seed (Camellia oleifera Abel.) and evaluation of its physicochemical properties, fatty acid, and antioxidant activities

Zhang

Yingjie

Zheng

et al. 2019

Food Science & Nutrition

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This study evaluated the physicochemical properties of oils extracted from steam‐exploded camellia seed ( Camellia oleifera Abel.). Steam pressure, resident time, fatty acid composition, total phenolics, tocopherol, squalene, and sterol contents, and volatile compounds were determined. 1 H NMR and FTIR spectra were performed for the structure of camellia seed oil. This study has found the highest yield of oil was 86.56% and was obtained when steam explosion pretreatment was at 1.6 MPa 30 s. Oil extracted by steam explosion pretreatment exhibited favorable physicochemical properties and stronger antioxidant activities compared to untreated oil. The compositions of fatty acid were similar between treated and untreated camellia seed oil. According to the 1 H NMR and FTIR analyses, the functional groups of the oils were not significantly affected by the steam explosion pretreatment. Furans such as 2‐pentyl‐furan, 2‐furanmethanol, and 3‐methyl‐furan were produced from stream‐exploded camellia seed. Scanning electron microscopy revealed that steam explosion pretreatment efficiently promoted the release of oil by destroying the cell structure of camellia seed. Therefore, steam explosion can be an effective method for the camellia seed oil extraction.

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Section: Resultsmentioning

confidence: 99%

Application of steam explosion in oil extraction of camellia seed (Camellia oleifera Abel.) and evaluation of its physicochemical properties, fatty acid, and antioxidant activities

Zhang

Yingjie

Zheng

et al. 2019

Food Science & Nutrition

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“…E in the liver and gives powerful antioxidant protection to liver tissues. WGO is also rich in unsaturated fatty acids, mainly oleic, linoleic, and α-linolenic acids that may exert inhibition of oxidative stress 13 . The previous investigation showed that WGO is one of the most important protective factors for hepatotoxicity that works efficiently against disease infections.…”

Section: Discussionmentioning

confidence: 99%

“…E), the most powerful natural antioxidant. 12,13 WGO is also rich in unsaturated fatty acids, mainly oleic, linoleic, and αlinolenic acids (precursors of omega 6 and omega 3 fatty acids) that may inhibit the inflammatory response and oxidative stress. 14,15 Furthermore, WGO is rich in functional phytochemicals, mainly flavonoids, sterols, octacosanols, and glutathione.…”

Section: Introductionmentioning

confidence: 99%

“…14,15 Furthermore, WGO is rich in functional phytochemicals, mainly flavonoids, sterols, octacosanols, and glutathione. 13 Recently, it has been shown that WGO intake results in a rapid increase in the level of Vit. E in different rat tissues, and exerts high protection against oxidative damage.…”

Section: Introductionmentioning

confidence: 99%

“…E in different rat tissues, and exerts high protection against oxidative damage. 16,13 Thus, it was interesting to investigate the potential protective role of WGO against anti-TB intoxicated drug-induced hepatotoxicity in rats.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of Possible Ameliorative Role of Wheat Germ Oil on Hepatotoxicity Induced by the Combination of Two Anti-Tubercular Drugs (Isoniazid and Rifampicin) in Rats

Moghazy¹,

Osman²,

Mahfouz³

2019

Int Res J Pharm

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The study was designed to evaluate the protective effect of wheat germ oil (WGO) against hepatotoxicity induced during treatment with the combination of two anti-tubercular (anti-TB) drugs, Isoniazid (INH) and Rifampicin (RIF) in rats. Fatty acid and Vit E. contents of WGO were assayed by GC-MS and HPLC respectively. Rats received WGO at two different doses (250 and 500 mg/kg. body weight, p. o, for 30 days) 30 minutes before Anti-TB drugs. Liver functions test, inflammatory mediator marker (IL-10 and NF-κB), oxidative stress (GSH, MDA) and NO were determined with different techniques. Furthermore, histological findings, immunohistochemical and ultra-structure were carried out. In-vitro analysis of the WGO revealed that linoleic and oleic acids were the major compounds, and WGO was rich in vitamin E. Significant elevation in liver enzymes, NF-κB, and depletion in IL-10, along with a disturbance in the antioxidant defense systems. Meanwhile, WGO improves all these changes in a dose-dependent manner as compared with the anti-TB intoxicated group. The hepatoprotective effect of WGO was confirmed with immune histochemical and histopathological findings. WGO has a hepatoprotective effect against hepatotoxicity induced by combined therapy of anti-TB drugs (INH+RIF).

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Babassu Oil (Orbynia phalerata), an Artisanal Product: Process Optimization of Seed Roasting on Yield, Phenolic Compounds, and Antioxidant Capacity

Souza

Nogueira

Rajan

et al. 2020

Euro J Lipid Sci & Tech

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Babassu oil has high concentrations of phenolic compounds. When seeds are preheated, these compounds tend to migrate to the oil depending on the degree of roasting applied. This study aims to optimize the roasting conditions of babassu seeds using response surface methodology (RSM) and the desirability functions. A central composite rotational design (CCRD) is employed to investigate the effects of two independent variables, temperature (X1) and roasting time (X2) which significantly affected response variables, namely yield (%), total phenolics content (TPC), number of phenolic compounds, oxygen radical absorbance capacity, acid value and peroxide value. The quadratic model is adjusted for most responses. The roasting temperature of 222 °C and the roasting time of 43 min are standardized as ideal conditions. Thus, the oil produced at the optimized conditions shows a yield of 54.47% and TPC of 91.53 mg GAE/100 g. In the control oil sample, the presence of phenolic compounds analyzed by HPLC‐DAD is not observed while under optimized conditions, seven phenolic compounds are observed. The model of optimized conditions shows a good correlation between the predicted and experimental values. In general, these results demonstrate the effectiveness of optimum roasting conditions in improving the quality of bioactive compounds in babassu oil. Practical Applications : This work aims to optimize the babassu seeds roasting process to obtain oil with a greater number of phenolic compounds and better antioxidant capacity. As the first study on babassu seeds roasting, it contributes to the generation of important data in relation to the identification and quantification of phenolic compounds in the oil. Finally, the optimum roasting conditions established in this work can be explored commercially in babassu oil extraction.

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Effect of roasting on physico-chemical properties, antioxidant capacity, and oxidative stability of wheat germ oil

Cited by 90 publications

References 26 publications

Application of steam explosion in oil extraction of camellia seed (Camellia oleifera Abel.) and evaluation of its physicochemical properties, fatty acid, and antioxidant activities

Application of steam explosion in oil extraction of camellia seed (Camellia oleifera Abel.) and evaluation of its physicochemical properties, fatty acid, and antioxidant activities

Evaluation of Possible Ameliorative Role of Wheat Germ Oil on Hepatotoxicity Induced by the Combination of Two Anti-Tubercular Drugs (Isoniazid and Rifampicin) in Rats

Babassu Oil (Orbynia phalerata), an Artisanal Product: Process Optimization of Seed Roasting on Yield, Phenolic Compounds, and Antioxidant Capacity

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