Stabilizing flaxseed oil with individual antioxidants and their mixtures

Omar, Khamis Ali; Liang, Shan; Wang, Yan Ling; Wang, Xingguo

doi:10.1002/ejlt.200900264

Cited by 31 publications

(29 citation statements)

References 29 publications

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“…The oxidation induction time (OIT) of the AMF, ABF and lipase-treated butter oil was determined using automated Metrohm Rancimat A 743 apparatus (Metrohm AG, Herison, Switzerland) following the method of Omar et al (2010) with some modifications. All samples were first melted at 50°C and then 3 g of each sample was weighed into the reaction vessels.…”

Section: Oil Stability Indexmentioning

confidence: 99%

“…Oxidative stability is an important parameter for the quality assessment of animal and vegetable fats and oils (Omar et al 2010). The mechanism of the Rancimat method is based on measuring changes of the electrical conductivity of water caused by the formation of short-chain compounds when fats and oils are oxidized under elevated temperature and at the same time accelerated aeration (an air flow of 20 L/h).…”

Section: Oxidative Stabilitymentioning

confidence: 99%

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Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

et al. 2015

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The interest in application of biocatalysis during natural milk fat flavours development has increased rapidly and lipases have become the most studied group in the development of bovine milk fat flavours. Lipozyme-435, Novozyme-435 and Thermomyces lanuginosus Immobilized (TL-IM) lipases were used to hydrolyze anhydrous milk fat (AMF) and anhydrous buffalo milk fat (ABF) and their volatile flavouring compounds were identified by solid-phase micro-extraction gas chromatography/mass spectrometry (SPME-GC/MS) and then compared at three hydrolysis intervals. Both AMF and ABF after lipolysis produced high amount of butanoic and hexanoic acids and other flavouring compounds; however, highest amount were produced by Lipozyme-435 and Novozyme-435 followed by TL-IM. The hydrolyzed products were assessed by Rancimat-743 for oxidative stability and found both that, for AMF and ABF treated butter oil, Lipozyme-435 and TL-IM were generally more stable compared to Novozyme-435. For both AMF and ABF treated butter oil, Lipozyme-435 was observed to cause no further oxidation consequences which indicates Lipozyme-435 was stable during hydrolysis at 55°C for 24 h.

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Section: Oil Stability Indexmentioning

confidence: 99%

Section: Oxidative Stabilitymentioning

confidence: 99%

Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

et al. 2015

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“…Flax seeds are also an important source of fiber and protein, which comprise 30% and 20% of the seed respectively [4] and is rich in phenolic compounds responsible for its antioxidant activities [5].Chia seeds (Salvia hispanica L.) were used by the Aztec tribes in the early history of Mesoamerica. This grain crop was important not only for food, but also for medicines and paints.…”

mentioning

confidence: 99%

Chia seeds are richer in polyphenols compared to flax seeds

Saphier¹,

Silberstein²,

Kamer³

et al. 2017

Integr Food Nutr Metab

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[3]. Flax seeds are also an important source of fiber and protein, which comprise 30% and 20% of the seed respectively [4] and is rich in phenolic compounds responsible for its antioxidant activities [5].Chia seeds (Salvia hispanica L.) were used by the Aztec tribes in the early history of Mesoamerica. This grain crop was important not only for food, but also for medicines and paints. Chia oil is a centuries-old ingredient that has been rediscovered for today's cosmetics and nutritional applications [6]. Chia oil is extremely high in polyunsaturated fatty acids, particularly ω-3 linolenic acid. The main components are linoleic (17-26%) and linolenic (50-57%) acids [7]. Chia seeds exhibit a high antioxidant activity which is associated with the polyphenolic compounds and the presence of tocopherols [8].Epidemiological and scientific evidence have shown a strong relationship among total fat intake and composition and cardiovascular diseases, cancer, diabetes, and depression [9]. However, populations that consume increased amounts of fats rich in ω-3 fatty acids have AbstractBackground: Polyphenols are the most abundant antioxidants in human diet. The main dietary sources of polyphenols are fruits and plant-derived beverages such as fruit juices, tea, coffee and red wine. Polyphenols are structurally characterized by the presence of one or more phenol units. Flax seeds are rich in phenolic compounds, known as lignans, responsible for its antioxidant activities. Chia seeds exhibit a high antioxidant activity, which is associated with the polyphenolic compounds and the presence of tocopherols.Objectives: (1) To determine total polyphenols in chia seeds compared with flax seeds. (2) To find the optimal conditions for extracting polyphenols from chia and flax seeds using green solvents.Design: A series of experiments were done in order to determine quantity of total polyphenols: different water: ethanol ratios, different polar index extraction solution, single extraction cycle at delay times ranging from 1-72 hours and one to four extraction cycles. The total amount of seed polyphenol extracts was determined by acolorimetric method by the Folin-Ciocalteu reagent. The amount of polyphenols was determined as equivalents of gallic acid.Results: Chia seeds are richer in polyphenols than Flax seeds by approximately 42%. A mixture of water and ethanol of 1:1 generates the highest amount of polyphenols. Polarity index of 7.1 is the most effective in extracting polyphenols. One hour of extraction was found to be the optimal time. It is preferable to perform four cycles of one hour extraction compared to three 72-hour extraction cycles. Conclusions:Chia seeds, beyond of being a good source of ω-3 linolenic acid, found to be a richer source of polyphenols compared with flax seeds. Mixture of ethanol and water at a 1:1 ratio is most effective for seeds polyphenols extraction. Extractions of one hour in chia and flax seeds are more efficient than extractions of 72 hours. IntroductionChanges in human diets over the past 100-150 ye...

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“…As Japanese quince seed oil and seed extracts contain natural antioxidants (various polyphenols), the oil could be used for stabilisation of other oils -similar examples of application of other plant seeds have been described (Yanishlieva and Marinova, 2001;Poiana, 2012;Rubilar et al, 2012); stabilisation by linseed oil has been studied more often (Omar et al, 2010;Michotte et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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Stabilizing flaxseed oil with individual antioxidants and their mixtures

Cited by 31 publications

References 29 publications

Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

Chia seeds are richer in polyphenols compared to flax seeds

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

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