Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications

Farag, Mohamed A.; Elimam, Diaaeldin M.; Afifi, Sherif M.

doi:10.1016/j.tifs.2021.05.041

Cited by 23 publications

(14 citation statements)

References 155 publications

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“…Specifically, our iodine and peroxide values clearly differ from those data reported by Georges, Olivier, and Simard 4 for C. schweinfurthii pulp oil. Essentially, the acid value demonstrates, not only freshness of the pulp oil and its constituent free fatty acids, but also, the degree at which the triglycerides therein has been hydrolyzed by the lipase 29 , 34 . A low acid value suggests reduced degree of hydrolytic and lipolytic activities in the oil sample 32 .…”

Section: Resultsmentioning

confidence: 99%

“…A peak iodine value of an obtained oil would signal a high degree of unsaturation 35 , which if put in the context of this current study, would suggest the relatively high unsaturated fatty acids of the C. schweinfurthii pulp oil (80.97%). Notably, peroxide values serves as initial oxidation products and relatively short-lived aspects of unsaturated fatty acids 34 . Further, peroxide values increase with the levels of oxidative rancidity and decrease with the levels of antioxidants 36 .…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, there are a number of factors that can influence the degree by which the auto-oxidation process takes place, which can include fatty acid composition, light, metal ions, polyphenols, temperature, and tocopherols 34 . The concentration of campesterol of C. schweinfurthii pulp oil (31.313 µg/100 mL) at this current study fell below those of cold pressed coconut oil 48 , and together with sitosterol, competes well with other edible oils reported elsewhere 49 , 50 .…”

Section: Resultsmentioning

confidence: 99%

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Biochemical characterization of Soxhlet-extracted pulp oil of Canarium schweinfurthii Engl. fruit in Nigeria

Omeje

Ezema

Ozioko

et al. 2022

Sci Rep

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Characterization and further development of underutilized/underexploited indigenous tropical seed oils are essential to supplement both nutritional and industrial needs of an ever-increasing African (and global) population. Before now and to our best knowledge, the previous research involved Canarium schweinfurthii Engl. fruit specific to Nigeria appear to have been more on the evaluation of seed, pulp, and essential oils (from the seed), but much less on the pulp oil. To supplement existing information, this current work has aimed to biochemically characterize the Soxhlet-extracted pulp oil of C. schweinfurthii fruit gathered from a community situated in the South-east of Nigeria. Specifically, the biochemical characterization comprised the determinations of proximate compositions, lipid peroxidation, fatty acid profile, as well as carotenoids, sterols, and tocopherols. Processing the fruit sample to pulp oil involved, among others, oven-drying, and grinding, prior to the Soxhlet extraction. Results of proximate components of C. schweinfurthii pulp oil showed the following trend: crude fat content (~ 49.32%) > carbohydrates (~ 37.93%) > moisture content (~ 8.62%) > ash content (~ 3.74%) > crude protein content (~ 0.39%) values. The lipid peroxidation attributes comprised acid (~ 23.60 mg KOH/g), peroxide (~ 33.91 mEq. O2/kg), iodine (~ 58.3 g/100 g), and saponification (~ 138.21 mg KOH/g) values. In addition to the free (~ 13.8%), saturated (~ 9.74%), and unsaturated (~ 90.26%) fatty acids, a total of fifteen (15) fatty acid methyl esters (FAMEs) spectral peaks were found, from caprylic acid (C8:0) to lignoceric acid (C24:0). Total tocopherol concentration amounted to ~ 73 mg/100 g, which comprised α, β, γ-tocopherol, and δ-tocotrienol, with fair concentrations of carotenoids and sterols. Overall, the C. schweinfurthii pulp oil—biochemically competitive with a high concentration of unsaturated fatty acid, tocopherol, and sterol, suggests strong industrial promise.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Biochemical characterization of Soxhlet-extracted pulp oil of Canarium schweinfurthii Engl. fruit in Nigeria

Omeje

Ezema

Ozioko

et al. 2022

Sci Rep

View full text Add to dashboard Cite

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“…A previous study highlighted that petroleum ether yielded linseed oil with low linoleic content (26.2%), while n-hexane yielded contradicting results with a linoleic acid content of 46.5% [45]. Additionally, linoleic acid is inversely proportional to temperature during sunflower seed maturation [46].…”

Section: Chemical Composition Of Pumpkin Seed Oilmentioning

confidence: 99%

Evaluation of Fatty Acid Compositions, Antioxidant, and Pharmacological Activities of Pumpkin (Cucurbita moschata) Seed Oil from Aqueous Enzymatic Extraction

Prommaban

Kuanchoom

Seepuan

et al. 2021

Plants

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Pumpkin seed oil is a by-product, abundant in nutrients and bioactive components that promote several health benefits. This study aimed to compare chemical compositions, antioxidant, and pharmacological activities of pumpkin seed oils extracted from Cucurbita moschata Duch. Ex Poir. (PSO1) and Cucurbita moschata (Japanese pumpkin) (PSO2) by aqueous enzymatic extraction. An enzyme mixture consisting of pectinase, cellulase, and protease (1:1:1) was used in the enzymatic extraction process. Fatty acid composition of the oils was determined using fatty acid methyl ester/gas chromatographic-mass spectrometry. Antioxidant activity assays were measured by using stable free radical diphenylpicrylhydrazyl, radical cation 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate, ferric reducing/antioxidant power, and ferric thiocyanate assay. Inhibition of enzymes involving skin aging and whitening process was investigated. Linoleic acid was a major component of all pumpkin seed oils. Additionally, there was also a significant amount of oleic acid, palmitic acid, and stearic acid detected. PSO2 possessed the highest antioxidant activities compared to PSO1 and commercial pumpkin seed oils (COM1 and COM2). Both PSO1 and PSO2 exhibited higher inhibitory effects on hyaluronidase, collagenase, and tyrosinase than the commercials. Therefore, aqueous enzymatic extraction could yield pumpkin seed oils with higher antioxidant, anti-aging, and whitening activities. This is beneficial for further pharmacological studies and can be used as a functional food for skin benefits.

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“…The main factors to be controlled would be relative humidity which needs to be kept around 70%, and at temperature lower than 7°C (Oliveira et al, 2016). Salted fish can also be subjected to browning because of polyunsaturated fatty acids present in fish which are prone to oxidation due to several reasons such as air, light, or heat and leading to off‐flavors (M. A. Farag, Elimam, & Afifi, 2021). It was studied during prolonged storage under different conditions, and it was observed that temperature was the primary factor in browning.…”

Section: Description Of Feseekh a Case Of Study Processing Steps And ...mentioning

confidence: 99%

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Farag

Zain

Hariri

et al. 2022

Journal of Food Safety

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The consumption of raw fish has significantly increased worldwide over the last decade. Fermented and salted fish (FSF), such as feseekh, moloha, and renga, have a great popularity in Egypt, where they are considered the main dishes in different social events and festivities. Although FSF-dishes are popular, they present several health hazards including biological and chemical ones. These hazards are contaminants that might be present in the fish tissues and to be transmitted to humans causing food-borne illnesses, that is, botulism intoxication. For the sake of public health, methods of detecting and controlling these contaminants have been employed to regulate and control fish's safety and quality prior to consumption to ensure their safety and best quality. We highlighted the hazards, detection methods, critical control points, and control measures involved in the production of main Egyptian FSF. In this review, we also compile the research findings from the available literatures, with future perspectives related to the quality needed for producing a safe FSF. Our review concluded that hazard analysis critical control point (HACCP) system could also be utilized as a preventive measure likewise to guarantee FSF's safety to consumers. Future experiments are needed to determine the underlying mechanisms of microbial impact on the quality of FSF and the optimization of the fermentation process.

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Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications

Cited by 23 publications

References 155 publications

Biochemical characterization of Soxhlet-extracted pulp oil of Canarium schweinfurthii Engl. fruit in Nigeria

Biochemical characterization of Soxhlet-extracted pulp oil of Canarium schweinfurthii Engl. fruit in Nigeria

Evaluation of Fatty Acid Compositions, Antioxidant, and Pharmacological Activities of Pumpkin (Cucurbita moschata) Seed Oil from Aqueous Enzymatic Extraction

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

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