scholarly journals Functional and technological potential of arabica coffee oils

2020 ◽  
Vol 9 (9) ◽  
pp. e700997702
Author(s):  
Clara Mariana Lima ◽  
Jorge Pamplona Pagnossa ◽  
Rafael Carvalho do Lago ◽  
Isabelle Cristina Oliveira Neves ◽  
Ana Carolina Salgado de Oliveira ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Rheological Behaviour ◽  
Extraction Process ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Omega 3 ◽  
Chemical Additives ◽  
Oxidation Induction Time ◽  
Promising Alternative ◽  
Arabica Coffee

The purpose of the study was to evaluate the antioxidant activity, rheological behaviour, oxidative stability, and antibacterial potential of coffee oils (Coffea arabica L.). The extraction process took place from green and roasted beans, by cold pressing, and filtration via filtering card. The experimental design consisted of five treatments: R100 (100% roasted oil); R75G25 (75% roasted oil and 25% green oil); R50G50 (50% roasted oil and 50% green oil); R25G75 (25% roasted oil and 75% green oil), and G100 (100% green oil). The treatment R75G25 showed a higher content of total phenolic compounds and higher DPPH• and ABTS•+ anti-radical efficiency. Regarding rheological behaviour, all coffee oils can be characterized as Newtonian fluids because the shear stress and strain rate varied linearly, with the line intersecting at zero. The treatments R75G25 and R25G75 showed a longer oxidation induction time, in the oxidative stability analysis, in addition to antibacterial activity having been verified for all oil samples. Besides that, the investigated green and roasted coffee oils are sources of fatty acids, including from the omega 3, 6, and 9 classes. Therefore, the use of arabica coffee oil mixtures as natural preservatives in food can be considered a promising alternative for the partial replacement of chemical additives in food matrices and in cosmetic formulations allowing the development of innovative products.

scholarly journals Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

2021 ◽  
Vol 11 (11) ◽  
pp. 4791
Author(s):  
Simona Maria Man ◽  
Laura Stan ◽  
Adriana Păucean ◽  
Maria Simona Chiş ◽  
Vlad Mureşan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Phenolic Content ◽  
Control Sample ◽  
Positive Influence ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Texture Properties ◽  
Flaxseed Flour ◽  
Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

scholarly journals Relationship between Antioxidant Components and Oxidative Stability of Peanut Oils as Affected by Roasting Temperatures

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 300
Author(s):  
Jhih-Ying Ciou ◽  
Hsin-Chun Chen ◽  
Chih-Wei Chen ◽  
Kai-Min Yang
Keyword(s):  
Oxidative Stability ◽  
Principal Component ◽  
Tocopherol Content ◽  
Total Phenolic ◽  
Flavonoid Content ◽  
Natural Logarithm ◽  
Phytosterol Content ◽  
Rancimat Method ◽  
Nutritional Benefits

The study sought to investigate the effect of roasting temperatures on antioxidant components and oxidative stability of peanut oils. The total phenolic content, total flavonoid content, α–tocopherol content, and phytosterol content in peanut oils was influenced by roasting at temperatures of 120 °C, 140 °C, and 160 °C, while those roasting temperatures had no effect on the fatty acid profile and γ–tocopherol content of peanut oils. Roasting promotes the quality of peanut oil aroma via the Maillard reaction, particularly when it is derived from N–heterocyclic compounds (such as pyrazine and pyrrole). The oxidative stability of peanut oils was investigated using the Rancimat method, and the results show that there is a linear relationship between roasting and natural logarithm of the induction period (R2: 0.959~0.998). This was determined based on the Arrhenius equation, which indicated the activation energy (Ea) was in the range of 82.08~108.61 kJ/mol. In principal component analysis (PCA) analysis, the antioxidant stability of the increase levels of phenols released in the peanut oils was found to rise with the increment of roasting temperatures. The data obtained in this study should be confirmed as the nutritional benefits of peanut oils that will be most appealing to consumers.

scholarly journals Prenatal Nutritional Strategies to Reduce the Risk of Preterm Birth

2021 ◽  
pp. 1-9
Author(s):  
Karen Patricia Best ◽  
Judith Gomersall ◽  
Maria Makrides
Keyword(s):  
Preterm Birth ◽  
Large Scale ◽  
Cochrane Review ◽  
Cost Effective ◽  
Omega 3 ◽  
Promising Alternative ◽  
Nutritional Interventions ◽  
Dietary Nutrients ◽  
Preterm Babies ◽  
Nutritional Strategies

Worldwide, around 15 million preterm babies are born annually, and despite intensive research, the specific mechanisms triggering preterm birth (PTB) remain unclear. Cost-effective primary prevention strategies to reduce PTB are required, and nutritional interventions offer a promising alternative. Nutrients contribute to a variety of mechanisms that are potentially important to preterm delivery, such as infection, inflammation, oxidative stress, and muscle contractility. Several observational studies have explored the association between dietary nutrients and/or dietary patterns and PTB, often with contrasting results. Randomized trial evidence on the effects of supplementation with zinc, multiple micronutrients (iron and folic acid), and vitamin D is promising; however, results are inconsistent, and many studies are not adequately powered for outcomes of PTB. Large-scale clinical trials with PTB as the primary outcome are needed before any firm conclusions can be drawn for these nutrients. The strongest evidence to date for a nutritional solution exists for omega-3 long-chain polyunsaturated fatty acids (LCPUFAs), key nutrients in fish. In 2018, a Cochrane Review (including 70 studies) showed that prenatal supplementation with omega-3 LCPUFAs reduced the risk of PTB and early PTB (EPTB) compared with no omega-3 supplementation. However, the largest trial of omega-3 supplementation in pregnancy, the Omega-3 to Reduce the Incidence of Prematurity (ORIP) trial (<i>n</i> = 5,544), showed no reduction in EPTB and a reduction in PTB only in a prespecified analysis of singleton pregnancies. Exploratory analyses from the ORIP trial found that women with low baseline total omega-3 status were at higher risk of EPTB, and that this risk was substantially reduced with omega-3 supplementation. In contrast, women with replete or high baseline total omega-3 status were already at low risk of EPTB and additional omega-3 supplementation increased the risk of EPTB compared to control. These findings suggest that determining an individual woman’s PUFA status may be the most precise way to inform recommendations to reduce her risk of PTB.

scholarly journals Potential Application of Cornelian Cherry Extract on Broiler Chickens: Growth, Expression of Antioxidant Biomarker and Glucose Transport Genes, and Oxidative Stability of Frozen Meat

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 1038
Author(s):  
Doaa Ibrahim ◽  
Amira Moustafa ◽  
Aya Sh. Metwally ◽  
Mohamed A. Nassan ◽  
Karima Abdallah ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Broiler Chickens ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Poultry Feed ◽  
Total Phenolic ◽  
Control Group ◽  
Breast Meat ◽  
Antioxidant Genes ◽  
Cornelian Cherry

The use of natural plant extracts in poultry feed could improve their productivity as well as the oxidative stability of stored derived meat. The roles of cornelian cherry extract (CCE) in growth, cecal microbes, and meat antioxidative markers of broiler chickens were evaluated. A total of 500 Ross 308 broiler chicks were fed diets supplemented with CCE (0, 50, 100, 200, 400 mg/kg of diet) for 38 days. The highest levels of weight gain and feed utilization were observed in a group fed 200 mg/kg of CCE. Maximum upregulation of glucose transporters—1 and 2 and sodium-dependent glucose transporter genes—were found in the group fed 200 mg/kg of CCE. Lactobacilli and Bifidobacterium colonization increased as the CCE levels increased. The greatest upregulation of antioxidant genes (glutathione peroxidase, catalase, and superoxide dismutase) in breast meat was observed in groups fed CCE (200 and 400 mg/kg). Dietary CCE significantly delayed the lipid oxidation of breast meat compared with that of the control group. The total phenolic content, 2,2-Diphenyl-1-Picrihydrzyl (DPPH) radical scavenging activity and reducing power in meat improved with higher levels of CCE. Dietary CCE improved the growth, performance of broilers, and meat antioxidant stability after 90 days of storage.

scholarly journals Rendering Banana Plant Residues into a Potentially Commercial Byproduct by Doping Cellulose Films with Phenolic Compounds

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 843
Author(s):  
Rosa E. A. Nascimento ◽  
Joana Monte ◽  
Mafalda Cadima ◽  
Vítor D. Alves ◽  
Luísa A. Neves
Keyword(s):  
Phenolic Compounds ◽  
Food Packaging ◽  
Extraction Process ◽  
Amorphous Structure ◽  
Wound Dressings ◽  
Hydroxyethyl Cellulose ◽  
Total Phenolic ◽  
Plant Residues ◽  
Banana Plant ◽  
Hemicellulose Removal

This study seeks to render residues from banana plants into a useful byproduct with possible applications in wound dressings and food packaging. Films based on cellulose extracted from banana plant pseudostem and doped with phenolic compounds extracted from banana plant leaves were developed. The phenolic compounds were extracted using batch solid-liquid and Soxhlet methods, with different drying temperatures and periods of time. The total phenolic content and antioxidant activity were quantified. The optimum values were obtained using a three-day period batch-solid extraction at 40 °C (791.74 ± 43.75 mg/L). SEM analysis indicates that the pseudostem (PS) films have a porous structure, as opposed to hydroxyethyl cellulose (HEC) films which presented a homogeneous and dense surface. Mechanical properties confirmed the poor robustness of PS films. By contrast HEC films manifested improved tensile strength at low levels of water activity. FTIR spectroscopy reinforced the need to improve the cellulose extraction process, the success of lignin and hemicellulose removal, and the presence of phenolic compounds. XRD, TGA and contact angle analysis showed similar results for both films, with an amorphous structure, thermal stability and hydrophilic behavior.

Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil

2017 ◽  
Vol 222 ◽  
pp. 61-66 ◽  
Author(s):  
Sasan Delfan-Hosseini ◽  
Kooshan Nayebzadeh ◽  
Leila Mirmoghtadaie ◽  
Maryam Kavosi ◽  
Seyede Marzieh Hosseini
Keyword(s):  
Oxidative Stability ◽  
Rheological Properties ◽  
Seed Oil ◽  
Extraction Process ◽  
Purslane Seed

First application of different Chlorella sp. microalgal strains for the treatment of vegetation waters derived from unconventional oil extractions enriched with citrus byproducts

2021 ◽  
Author(s):  
Carolina Chiellini ◽  
Monica Macaluso ◽  
Adriana Ciurli ◽  
Lorenzo Guglielminetti ◽  
Isabella Taglieri ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Olive Oil ◽  
Low Cost ◽  
Environmental Pollutants ◽  
Extraction Process ◽  
Total Phenolic ◽  
Mediterranean Countries ◽  
Extraction Processes ◽  
The Mediterranean ◽  
Vegetation Water

The Mediterranean diet has among its cornerstones the use of olive oil for its nutraceutical and organoleptic properties. Despite the numerous merits, olive-oil mill wastewater (OMWW), which is generated by the olive-oil extraction process, is one of the most serious environmental pollutants in the Mediterranean countries. The polluting potential of OMWW is due to its high content of tannins, polyphenols, polyalcohols, pectins and lipids. In this experiment, we tested the ability of five microalgae of the Chlorella group (SEC_LI_ChL_1, CL-Sc, CL-Ch, FB and Idr) in lowering the percentage of total phenolic compounds in vegetation water. In order to close the recovery cycle of a fortified citrus olive oils previously developed, we tested the vegetation wa-ter obtained with three different extraction processes (conventional, lemon and orange peels) at three concentrations each (10%, 25% and 50%). Results showed that strains Idr, FB and CL-Sc from the Lake Massaciuccoli can tolerate vegetation water from conventional and lemon peels extraction up to 25%; these strains can also reduce the phenolic compounds within the tests. The results demonstrate that the application of microalgae for OMWW treatment represent an inter-esting opportunity, and an eco-friendly low-cost solution to be developed within the companies as a full-scale approach.

Earth-Based Mortars: Mix Design, Mechanical Characterization and Environmental Performance Assessment

2022 ◽  
Author(s):  
Rayane de Lima Moura Paiva ◽  
Adriana Paiva Souza Martins ◽  
Lucas Rosse Caldas ◽  
Oscar A.M. Reales ◽  
Romildo Dias Toledo Filho
Keyword(s):  
Mechanical Properties ◽  
Fly Ash ◽  
Environmental Impacts ◽  
Calcium Chloride ◽  
Clay Fraction ◽  
Supplementary Cementitious Materials ◽  
Mix Design ◽  
Partial Replacement ◽  
Promising Alternative ◽  
The Earth

The incorporation of sustainable materials in the civil construction sector has grown in recent years to minimize environmental impacts. Among these materials, the use of earth, a local raw material that does not require much energy for its processing, appears as an advantageous and promising alternative. Earth mortars stabilized with natural binders, when compared to conventional mortars, can have technological, economic and environmental advantages. The objective of this work was to develop an earth-based mortar stabilized with mineral binders using a 1:3 binder to aggregate mass proportion, and to evaluate its fresh and hardened state properties, as well as its environmental impacts using Life Cycle Assessment (LCA) with a cradle to gate scope. The selected materials were divided in four groups: (i) cement, hydrated lime, fly ash and metakaolinite (binders), (ii) natural sand and coarse fraction of the earth (aggregates), (iii) calcium chloride and superplasticizer (additives) and (iv) water. In the matrix formulation the clay fraction from earth constituted the majority of the binder. The selection of supplementary cementitious materials as additional binders provided improvements in workability and mechanical properties of the mortar. A mix design was carried out using different cement (5; 7.5 and 10%) and fly ash (11; 13.5 and 16%) mass percentages. The water/binder material ratio, superplasticizer content and calcium chloride content were 0.65; 2% and 1%, respectively. The results showed that an increase in fly ash content combined with a decrease in cement content provided an increase in workability and a decrease in mechanical properties of mortars. Nevertheless, the mechanical performance of the mortars remained above the minimum values prescribed in Brazilian construction codes. From the results analysis it was concluded that partial replacement of cement by fly ash provided greater workability in the fresh state and reduced the environmental impacts of the earth-based mortar.

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