Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats

Guimarães, Rita de Cássia Avellaneda; Macedo, Maria Lígia Rodrigues; Munhoz, Cláudia Leite; Filiú, Wander Fernando de Oliveira; Viana, Luíz Henrique; Nozaki, Vanessa Taís; Hiane, Priscila Aiko

doi:10.1590/s0101-20612013005000029

Cited by 46 publications

(45 citation statements)

References 42 publications

(23 reference statements)

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“…The ratio of ω 6 : ω 3 fatty acids is important because it presents potential health benefits (Guimarães et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…In this study, the PUFA level in the oil was 86.72% and the percentage of saturated fatty acids (SFA) was 7.86%. According to Guimarães et al (2013), recent studies have demonstrated increased interest in PUFA as essential components of the human diet because they play an important role in various biological systems. The reported PUFA : SFA ratio was >11 in the extract obtained in this work.…”

Section: X X X X Xmentioning

confidence: 99%

“…Since a diet based on an n-6 : n-3 ratio below 1:1 is not recommended, to inhibit the transformation of linoleic acid in very long chain PUFAs, the chia oil obtained from UAE may be suitable for consumption because the ratio was 1:2.6 to 1:4.1. The ratio of ω6 : ω3 fatty acids is important because it presents potential health benefits (Guimarães et al 2013).…”

Section: X X X X Xmentioning

confidence: 99%

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Ultrasound‐Assisted Extraction of Oil from Chia (Salvia hispânica L.) Seeds: Optimization Extraction and Fatty Acid Profile

Mello

Garcia

Silva

2015

J Food Process Engineering

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The objective of the present study was to evaluate ultrasound-assisted extraction (UAE) to obtain oil from chia seeds (Salvia hispânica L.). A Box-Behnken design was applied to investigate and optimize the process variables (temperature, solvent to seed ratio and time) for oil yield. The solvent to seed ratio and temperature had the greatest influence on oil yield, followed by the extraction time (P < 0.05). An extraction temperature of 50C, a solvent to seed ratio of 12 mL/g and 40 min of extraction were identified as the optimal conditions, with 27.24% oil yield. The application of ultrasound resulted in higher oil yield when compared with the process without ultrasound (P < 0.05). The fatty acid composition extracted by UAE was similar to that of oil extracted using other extraction methods. Linolenic acid (∼66%) and linoleic acid (∼20%) were the main fatty acid constituents of chia seed oil. The quantity of unsaturated fatty acids was higher than saturated fatty acids.

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“…The ratio of ω 6 : ω 3 fatty acids is important because it presents potential health benefits (Guimarães et al . ).…”

Section: Resultsmentioning

confidence: 97%

Section: X X X X Xmentioning

confidence: 99%

Section: X X X X Xmentioning

confidence: 99%

See 1 more Smart Citation

Ultrasound‐Assisted Extraction of Oil from Chia (Salvia hispânica L.) Seeds: Optimization Extraction and Fatty Acid Profile

Mello

Garcia

Silva

2015

J Food Process Engineering

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“…Evidence report that dyslipidemia associated with HAART accelerates the development of atherosclerosis and has a higher incidence of cardiovascular events, which is possibly related to the duration of the treatment [32,33,34]. …”

Section: Discussionmentioning

confidence: 99%

The Effectiveness of a Bioactive Food Compound in the Lipid Control of Individuals with HIV/AIDS

et al. 2016

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Cardiovascular events due to decompensated lipid metabolism are commonly found in Human Immunodeficiency Virus/Acquired Immunodeficiency Syndrome (HIV/AIDS) patients using anti-retroviral therapy (HAART). Thus, the aim of this study was to identify the effect of a bioactive food compound (BFC) containing functional foods on individuals with HIV undergoing HAART. Particularly, this study aims to verify the clinical outcome in the change of the lipid profile due to the use of this compound. This study includes 115 individuals with HIV on HAART. All patients received dietary guidelines; however, sixty-one consumed BFC while fifty-one did not (NO BFC). Biochemical examinations and socio-demographic and clinical profiles were evaluated. As result, in patients using hypolipidemic and/or hypoglycemic drugs, there was 28.6% decrease in triglyceride levels (p < 0.001) in the NO BFC group, and 18.3% reduction in low density lipoprotein cholesterol (LDL-C) (p < 0.001) in the BFC group. In patients who did not use hypolipidemic and/or hypoglycemic drugs in the NO BFC group, there was 30.6% increase in triglycerides, 11.3% total cholesterol and 15.3% LDL-C levels (p < 0.001) while for the BFC group there was 4.5% reduction in total cholesterol (p < 0.001). In conclusion, this study evidenced that the dietary intervention containing BFC positively affected in lipid control, since these HIV/AIDS patients using HAART are more vulnerable to lipid disorders.

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“…The sesame oil increases gamma-tocopherol of plasma and boosts Vitamin E activity, which prevents cancer and heart disease. In addition, it contains sesamolin and sesamol, which have antioxidant activity (Guimarães et al, 2013;Protonotariou, Evageliou, Yanniotis, & Mandala, 2013).…”

Section: Introductionmentioning

confidence: 99%

Preparation and characterization of water in sesame oil microemulsion by spontaneous method

Nazari¹,

Mehrnia²,

Jooyandeh³

et al. 2019

J Food Process Engineering

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Microemulsions based on their formation mechanism comparing to kinetically stable nanoemulsions are thermodynamically stable. Moreover, water in oil microemulsions could be used for encapsulation of water soluble compounds or preparing low fat products. In this research, we investigated the effects of preparation and formulation conditions on the formation and physical properties of water in sesame oil microemulsions using spontaneous method. Results showed that PGPR comparing to Span 80 formed transparent nanoemulsion with 67 nm droplet size. To investigate PGPR ability for emulsifying higher amounts of dispersed phase, water content increased in fixed concentration of PGPR. Increasing water content (%WOR) from 10 to 50% increased droplet size and viscosity from 53 to 722 nm and from 115 to 183 mPa.s, respectively. By increasing stirring speed to 900 rpm, droplet size decreased to 45 nm, but increasing stirring time to 2.5 hr, droplet size increased to 72 nm comparing to standard conditions. Comparing to pure water dissolving Vitamin C in inner aqueous phase increased droplet size to 171 nm. Practical applications Water in oil microemulsions fabricated using spontaneous method due to their high stability could be used for preparing low fat products such as seasonings and sauces. In this study, internal aqueous phase increased as much as possible at a fixed concentration of surfactant and factors affecting the emulsion droplet size and consequently their stability were evaluated. Moreover, such emulsions could be used for encapsulating water soluble ingredients such as Vitamin C in aqueous phase.

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Sesame and flaxseed oil: nutritional quality and effects on serum lipids and glucose in rats

Cited by 46 publications

References 42 publications

Ultrasound‐Assisted Extraction of Oil from Chia (Salvia hispânica L.) Seeds: Optimization Extraction and Fatty Acid Profile

Ultrasound‐Assisted Extraction of Oil from Chia (Salvia hispânica L.) Seeds: Optimization Extraction and Fatty Acid Profile

The Effectiveness of a Bioactive Food Compound in the Lipid Control of Individuals with HIV/AIDS

Preparation and characterization of water in sesame oil microemulsion by spontaneous method

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