Characterization of quality parameters and phytosterol content in oils and their formulated margarines DOI Creative Commons

Anh Thi Lan Nguyen,

Aleksei Kaleda, John O. Onuh

et al.

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(12), P. 10110 - 10122

Published: Oct. 29, 2024

Abstract Unlike lipid stability and oxidation studies in commonly used edible oils margarines, margarines formulated with unconventional are not well characterized. This study investigated the effect of heat treatment (HT) on content phytosterol njangsa seed oil (NSO), bush mango (BMO), soybean (SBO), coconut (CCO), from their blends: BN (BMO NSO), BS SBO), CN (CCO CS commercial (CM1 CM2). Both were heat‐treated at 130, 170, 210°C for 10, 15, 20, 120 min (only oils). Changes free fatty acid (FFA), peroxide value (PV), para‐anisidine (AnV), (FA) composition determined after 20 (margarines) (oils) HT compared to control/pre‐HT/unheated (UH) counterparts. The FA did change significantly HT. Polyunsaturated acids (PUFA)‐rich such as NSO SBO showed higher increase FFA saturated CCO). Oils proportions linoleic acid, (68.3%) (60.35%), had AnV end lower content, BMO (0.51%). Phytosterol fluctuated HT, changes generally more pronounced β‐sitosterol than stigmasterol campesterol. principal component analysis (PCA) partial least‐squares discriminant (PLS‐DA) carried out observe possible clusters. results suggest that quality during heating dependent composition.

Language: Английский

Functional Lipids and Cardiovascular Disease Reduction: A Concise Review DOI Open Access

Deborah O. Omachi,

Alberta N. A. Aryee, John O. Onuh

et al.

Nutrients, Journal Year: 2024, Volume and Issue: 16(15), P. 2453 - 2453

Published: July 28, 2024

Functional lipids are dietary substances that may have an impact on human health by lowering the risk of chronic illnesses and enhancing quality life. Numerous functional been reported to potential benefits in prevention, management, treatment cardiovascular disease, leading cause death United States. However, there is still insufficient contradictory information literature about their effectiveness associated mechanisms action. The objective this review, therefore, evaluate available regarding these benefits. Various studies conducted understand links between prevention diseases. Recent phytosterols CLA, medium-chain triglycerides, omega-3 6 fatty acids positive effects health. Also, eicosanoids, which metabolites acids, produced relation ratio omega-6 polyunsaturated modulate disease conditions. These either or supplement forms proven be efficient, accessible, inexpensive included diet. further research required properly elucidate dosages, intake, effectiveness, action addition development valid biomarkers long-term humans.

Language: Английский

Citations

9
Valorisation of fruit waste for harnessing the bioactive compounds and its therapeutic application DOI

Ritika Arora,

Rizwana,

Saroj Shukla

et al.

Trends in Food Science & Technology, Journal Year: 2023, Volume and Issue: 144, P. 104302 - 104302

Published: Dec. 17, 2023

Language: Английский

Citations

17
The Healthy Fatty Index Allows for Deeper Insights into the Lipid Composition of Foods of Animal Origin When Compared with the Atherogenic and Thrombogenicity Indexes DOI Creative Commons
Alessandro Dal Bosco, Massimiliano Cavallo, Laura Menchetti

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(10), P. 1568 - 1568

Published: May 17, 2024

The aim of this research was to validate the effectiveness Healthy Fatty Index (HFI) regarding some foods animal origin (meat, processed, fish, milk products, and eggs) typical Western diet compare these results with two consolidated indices (atherogenic—AI, thrombogenic—TI) in characterization nutritional features their lipids. fatty acids profile (% total mg/100 g) 60 foods, grouped six subclasses, used. AI, TI, HFI indexes were calculated, intraclass correlation coefficients degree agreement evaluated using different statistical approaches. demonstrated that HFI, respect AI seems better able consider complexity acid fat contents. are most diverse indices, they can provide food classifications. IT exhibit only a fair regards classification, confirming such always be considered indissolubly never separately, contrast which stand alone.

Language: Английский

Citations

7
Bioactive fatty acids from non‐conventional lipid sources and their potential application in functional food development DOI Creative Commons

Bessem M. Akonjuen,

John O. Onuh, Alberta N. A. Aryee

et al.

Food Science & Nutrition, Journal Year: 2023, Volume and Issue: 11(10), P. 5689 - 5700

Published: July 6, 2023

Abstract There is growing evidence that bioactive fatty acids (BFAs), including eicosapentaenoic acid (EPA; 20:5–3), docosahexaenoic (DHA; 22:6–3), and conjugated offer multiple biological benefits constitute ingredients in functional food development. Despite their potential, novel alternative/nonconventional sources with unique properties to meet demand remain largely unexplored, poorly characterized, effects are not well understood. We systematically reviewed the literature identify studies on alternative of BFAs, functions, extraction, application nutraceutical industry. Twenty delved into alternate such as plants, bacteria, algae. Six found EPA DHA dominant FA algal sources, while ten reported several BFAs from plant sources. Five assessed health docosapentaenoic (DPA), arachidonic (ARA), EPA, γ‐linolenic (GLA), linoleic (LA). Eleven compared quality oil recovered by green solvents, pressurized liquid, supercritical fluid, assisted extraction methods. Three methods these approaches improved yield quality, but findings may have limited applicability other lipid The nonconventional lipids depends techniques. Four suggested like 1D 2D NMR spectroscopy, LC‐MS/MS; however, analytical differences make accurate comparison inadequate. incorporation seafood biolipids during product development increased EHA contents.

Language: Английский

Citations

7
Influence of cooking methods on Oreochromis niloticus (Tilapia) oils antibacterial activity DOI Open Access
Ronice Zokou, Fabrice Fabien Dongho Dongmo, Serge Cyrille Houketchang Ndomou

et al.

Food and Humanity, Journal Year: 2023, Volume and Issue: 1, P. 921 - 927

Published: Aug. 22, 2023

Language: Английский

Citations

2
Cellular Basis of Adjuvant Role of n-3 Polyunsaturated Fatty Acids in Cancer Therapy: Molecular Insights and Therapeutic Potential against Human Melanoma DOI Creative Commons
Catalina Rojas-Solé,

Benjamín Torres-Herrera,

Santiago Gelerstein-Claro

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(11), P. 4548 - 4548

Published: May 25, 2024

Human melanoma is a highly aggressive malignant tumor originating from epidermal melanocytes, characterized by intrinsic resistance to apoptosis and the reprogramming of proliferation survival pathways during progression, leading high morbidity mortality rates. This malignancy displays marked propensity for metastasis often exhibits poor responsiveness conventional therapies. Fatty acids, such as n-3 polyunsaturated fatty acids (PUFAs) docosahexaenoic eicosapentaenoic exert various physiological effects on melanoma, with increasing evidence highlighting anti-tumorigenic, anti-inflammatory, immunomodulatory properties. Additionally, PUFAs have demonstrated their ability inhibit cancer metastatic dissemination. In context treatment, been investigated in conjunction chemotherapy potential strategy mitigate severe chemotherapy-induced side effects, enhance treatment efficacy improve safety profiles, while also enhancing cells chemotherapy. Furthermore, dietary intake has associated numerous health benefits, including decreased risk improved prognosis conditions heart disease, autoimmune disorders, depression mood among others. However, specific mechanisms underlying anti-melanoma outcomes remain controversial, particularly when comparing findings vivo or vitro experimental studies those human trials. Thus, objective this review present data supporting role PUFA supplementation novel complementary approach cancers melanoma.

Language: Английский

Citations

0
Characterization of quality parameters and phytosterol content in oils and their formulated margarines DOI Creative Commons

Anh Thi Lan Nguyen,

Aleksei Kaleda, John O. Onuh

et al.

Food Science & Nutrition, Journal Year: 2024, Volume and Issue: 12(12), P. 10110 - 10122

Published: Oct. 29, 2024

Abstract Unlike lipid stability and oxidation studies in commonly used edible oils margarines, margarines formulated with unconventional are not well characterized. This study investigated the effect of heat treatment (HT) on content phytosterol njangsa seed oil (NSO), bush mango (BMO), soybean (SBO), coconut (CCO), from their blends: BN (BMO NSO), BS SBO), CN (CCO CS commercial (CM1 CM2). Both were heat‐treated at 130, 170, 210°C for 10, 15, 20, 120 min (only oils). Changes free fatty acid (FFA), peroxide value (PV), para‐anisidine (AnV), (FA) composition determined after 20 (margarines) (oils) HT compared to control/pre‐HT/unheated (UH) counterparts. The FA did change significantly HT. Polyunsaturated acids (PUFA)‐rich such as NSO SBO showed higher increase FFA saturated CCO). Oils proportions linoleic acid, (68.3%) (60.35%), had AnV end lower content, BMO (0.51%). Phytosterol fluctuated HT, changes generally more pronounced β‐sitosterol than stigmasterol campesterol. principal component analysis (PCA) partial least‐squares discriminant (PLS‐DA) carried out observe possible clusters. results suggest that quality during heating dependent composition.

Language: Английский

Citations

0