Effect of Added Caffeic Acid and Tyrosol on the Fatty Acid and Volatile Profiles of Camellia Oil following Heating

2006 ◽  
Vol 54 (25) ◽  
pp. 9551-9558 ◽  
Author(s):  
Zhong Haiyan ◽  
Danny R. Bedgood ◽  
Andrea G. Bishop ◽  
Paul D. Prenzler ◽  
Kevin Robards
Keyword(s):  
Fatty Acid ◽  
Caffeic Acid ◽  
Camellia Oil ◽  
Volatile Profiles

The preparation of chitosan membrane improved with nanoparticles based on unsaturated fatty acid for using in cancer-related infections

2020 ◽  
Vol 35 (4-5) ◽  
pp. 328-350
Author(s):  
Abdullah Kizaloglu ◽  
Ebru Kilicay ◽  
Zeynep Karahaliloglu ◽  
Baki Hazer ◽  
Emir Baki Denkbas
Keyword(s):  
Fatty Acid ◽  
Caffeic Acid ◽  
Unsaturated Fatty Acid ◽  
Osteogenic Sarcoma ◽  
Antibacterial Properties ◽  
Bone Cancer ◽  
Carrier System ◽  
Chitosan Membrane ◽  
Evaporation Technique ◽  
Diphenyl Tetrazolium Bromide

This study includes the design of a chitosan membrane decorated with unsaturated fatty acid–based carrier system for cancer treatment and antibacterial application. For this, polystyrene-graft-polyoleic acid-graft-polyethylene glycol was prepared by free radical polymerization and characterized. Nanoparticles and caffeic acid–loaded nanoparticles were prepared by solvent evaporation technique and optimized. The short-term stability of nanoparticles was investigated at 4°C. Drug encapsulation and loading efficiency were evaluated. The chitosan membrane and caffeic acid–loaded nanoparticles embedded into chitosan membrane were fabricated. The caffeic acid loaded nanoparticles embedded into chitosan membrane showed controlled release. The mechanical properties of all samples were investigated. The caffeic acid–loaded nanoparticles embedded into chitosan membranes indicated excellent antibacterial properties against the Escherichia coli and Staphylococcus aureus. The anticancer activity of all the samples was evaluated against SaOS-2 human primary osteogenic sarcoma and MC3T3-E1 pre-osteoblast cell lines by 3-[4,5-dimethylthiazol-2-yl]-2,5 diphenyl tetrazolium bromide assay, the flow cytometry and double staining methods. As a result, the designed carrier system showed great potential to cancer-associated infections treatment in bone cancer cases.

scholarly journals Extracellular lipids of Camelina sativa: Characterization of cutin and suberin reveals typical polyester monomers and novel functionalized dicarboxylic fatty acids

2020 ◽  
Author(s):  
Fakhria M. Razeq ◽  
Dylan K. Kosma ◽  
Débora França ◽  
Owen Rowland ◽  
Isabel Molina
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Caffeic Acid ◽  
Seed Coat ◽  
Abiotic Stresses ◽  
Camelina Sativa ◽  
Hydroxy Fatty Acids ◽  
Oxidation Products ◽  
List Type ◽  
Biotic And Abiotic Stresses

AbstractCamelina sativa is relatively drought tolerant and requires less fertilizer than other oilseed crops. Various lipid- and phenolic-based extracellular barriers of plants help to protect them against biotic and abiotic stresses. These barriers, which consist of solvent-insoluble polymeric frameworks and solvent-extractable waxes, include the cuticle of aerial plant surfaces and suberized cell walls found, for example, in periderms and seed coat. Cutin, the polymeric matrix of the cuticle, and the aliphatic domain of suberin are fatty acid- and glycerol-based polyesters. These polyesters were investigated by base-catalyzed transesterification of C. sativa aerial and underground delipidated tissues followed by gas chromatographic analysis of the released monomer mixtures. Seed coat and root suberin had similar compositions, with 18-hydroxyoctadecenoic and 1,18-octadecenedioic fatty acids being the dominant species. Root suberin presented a typical lamellar ultrastructure, but seed coats showed almost imperceptible, faint dark bands. Leaf and stem lipid polyesters were composed of fatty acids (FA), dicarboxylic acids (DCA), ω-hydroxy fatty acids (OHFA) and hydroxycinnamic acid derivatives (HCA). Dihydroxypalmitate (DHP) and caffeic acid were the major constituents of leaf cutin, whereas stem cutin presented similar molar proportions in several monomers across the four classes. Unlike the leaf cuticle, the C. sativa stem cuticle presented lamellar structure by transmission electron microscopy. Flower cutin was dominated by DHP and did not contain aromatics. We found striking differences between the lipid polyester monomer compositions of aerial tissues of C. sativa and that of its close relatives Arabidopsis thaliana and Brassica napus.Graphical AbstractCamelina sativa leaf and stem cutin is dominated by 16:0 dihydroxy fatty acid and aromatics, with dicarboxylic fatty acids representing 20-30 % of the monomers. Suberin of root and seed coat is largely composed of 18:1 dicarboxylic and ω-hydroxy fatty acids.Highlight bullet pointsCamelina sativa is an oil crop tolerant to biotic and abiotic stressesExtracellular lipid polyesters may in part confer these attributesDihydroxypalmitate and caffeic acid were major components of C. sativa leaf cutinFlower cutin lacked aromatics and contained monomers not previously reportedRoot and seed coat suberin was dominated by 18:1 ω-hydroxy and dicarboxylic fatty acidsC18 monounsaturated photo-oxidation products were found in leaf cutin and suberin

Camellia oil adulteration detection using fatty acid ratios and tocopherol compositions with chemometrics

Food Control ◽  
2022 ◽  
Vol 133 ◽  
pp. 108565
Author(s):  
Ting Shi ◽  
Gangcheng Wu ◽  
Qingzhe Jin ◽  
Xingguo Wang
Keyword(s):  
Fatty Acid ◽  
Camellia Oil

Effects of tea polyphenol ester with different fatty acid chain length on camellia oil‐based oleogels preparation and its effects on cookies properties

2020 ◽  
Vol 85 (8) ◽  
pp. 2461-2469
Author(s):  
Li‐Hua Pan ◽  
Xiao‐ling Wu ◽  
Shui‐Zhong Luo ◽  
Hong‐Ying He ◽  
Jian‐Ping Luo
Keyword(s):  
Fatty Acid ◽  
Chain Length ◽  
Tea Polyphenol ◽  
Camellia Oil ◽  
Fatty Acid Chain Length ◽  
Fatty Acid Chain

scholarly journals Effects of Harvest Maturity, Refrigeration and Blanching Treatments on the Volatile Profiles of Ripe “Tasti-Lee” Tomatoes

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1727
Author(s):  
Yu Xi ◽  
Qing Li ◽  
Jiaqi Yan ◽  
Elizabeth Baldwin ◽  
Anne Plotto ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Amino Acids ◽  
Fatty Acid ◽  
Open Field ◽  
Interactive Effects ◽  
Refrigerated Storage ◽  
Volatile Profiles ◽  
Harvest Maturity ◽  
Volatile Production ◽  
Chilling Treatment

The interactive effects of six maturity stages and refrigerated storage (chilling)/blanching (heating) treatments on the volatile profiles of ripe tomatoes were studied. A total of 42 volatiles were identified, of which 19 compounds had odor activity values equal to or greater than 1. Of those, “green” and “leafy” aroma volatiles were most abundant. Chilling and heating treatments both suppressed overall volatile production, with chilling having the greater impact, regardless of harvest maturity. However, fruit harvested at the turning stage had the least volatile suppression by chilling and heating treatments in comparison with fruit harvested earlier or later, mostly in the fatty acid- and phenylalanine-derived volatiles. Volatiles derived from amino acids were promoted by heat treatment for fruit harvested at all maturities, and those derived from carotenoid and phenylalanine pathways and harvested at advanced harvest maturities were stimulated by chilling treatment. Volatile production is generally believed to be improved by delayed harvest, with vine-ripe being optimum. However, opposite results were observed possibly because the later-harvested fruit had longer exposure to open-field weather stress. The best harvest maturity recommendation is the turning stage where fruit developed abundant volatiles and were least impacted by chilling and heating treatments.

Endogenous biophenol, fatty acid and volatile profiles of selected oils

2007 ◽  
Vol 100 (4) ◽  
pp. 1544-1551 ◽  
Author(s):  
Zhong Haiyan ◽  
Danny R. Bedgood ◽  
Andrea G. Bishop ◽  
Paul D. Prenzler ◽  
Kevin Robards
Keyword(s):  
Fatty Acid ◽  
Volatile Profiles

Development of Quantitative Analysis of Fatty Acid for Monitoring Changes of Fatty Acid Profile of Camellia Oil

2012 ◽  
Vol 554-556 ◽  
pp. 1202-1210
Author(s):  
Yong Zhu ◽  
Hai Yan Zhong ◽  
Han Zhou Sun ◽  
Bo Zhou ◽  
Qi Zhi Long ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Quantitative Analysis ◽  
Trans Fatty Acids ◽  
Methyl Esters ◽  
Internal Standard ◽  
Regression Equations ◽  
Analysis Method ◽  
Standard Analysis ◽  
Camellia Oil

To analyze the formation of fatty acid (FA) and trans fatty acids (TFAs) in camellia oil, the method of quantitative analysis of FA was investigated by gas chromatography (GC). 15 kinds of fatty acids methyl esters (FAMEs) standards have been referred; the database used for external and internal standard analysis method was established. The correlation coefficient (r2) of all the linear regression equations both external and internal standard curves were more than 0.99, the recovery of all FAMEs standards from 92.01% to 106.7%, the coefficient of variation (CV) of the intra-day from 2.966% to 6.302%. Five FA, i.e. C16:0, C18:0, C18:1-9c, C18:2-9c12c, C18:3-9c12c15c, have been discovered in raw camellia oil. The content was 8.732, 2.168, 81.44, 8.925 and 0.7299 g/100g, respectively. Six kinds of FA have been formatted, i.e. C16:0, C18:0, C18:1-9t, C18:1-9c, C18:2-9c12c, C18:3-9c12c15c in heated camellia oil (270oC, 1 h) with the content of 8.341, 2.101, 1.931, 71.72, 4.636, 0.4680 g/100g, respectively. These values suggested that an extensive change has been occurred in the formation of FA of camellia oil after heated.

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