A complete evaluation of thermal and oxidative stability of chia oil

Souza, A. L.; Martínez, Felipe P.; Ferreira, Sabrina Baptista; Kaiser, Carlos R.

doi:10.1007/s10973-017-6106-x

Cited by 24 publications

(16 citation statements)

References 32 publications

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“…Numerous methods have been developed for monitoring fat and oil autoxidation [25][26][27][28]. DSC is a very popular method for the assessment of the oxidative stability of oils and fats.…”

Section: Resultsmentioning

confidence: 99%

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

Bryś

Flores

Górska

et al. 2017

J Therm Anal Calorim

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The aim of this study was the analytical evaluations of human milk fat substitutes (HMFS) synthesized via enzymatic interesterification of lard and milk thistle oil mixtures by a immobilized commercial sn-1,3-specific lipase, using calorimetric and chromatographic methods. The mixtures of lard and milk thistle oil at mass ratio 6:4 and 8:2 were interesterified for 2, 4 and 6 h at the temperature of 60°C. The determination of fatty acid composition was carried out by gas chromatographic analysis of fatty acid methyl esters. The positional distribution of fatty acids in the sn-2 and sn-1,3 positions of triacylglycerols was based on the ability of the pancreatic lipase to selectively hydrolyze ester bonds in the sn-1,3 positions. Pressure differential scanning calorimetry (PDSC) method was used for the determination of the oxidative stability of HMFS. The oxidative induction time was obtained from the PDSC curves. Due to enzymatic interesterification of mixtures of lard and milk thistle oil, new HMFS that have a similar regiospecific structure of triacylglycerols to human milk fat can be produced. The induction time obtained from PDSC measurements can be used as a parameter for the assessment of the resistance of tested fats to their thermal-oxidative decomposition.

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“…Numerous methods have been developed for monitoring fat and oil autoxidation [25][26][27][28]. DSC is a very popular method for the assessment of the oxidative stability of oils and fats.…”

Section: Resultsmentioning

confidence: 99%

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

Bryś

Flores

Górska

et al. 2017

J Therm Anal Calorim

View full text Add to dashboard Cite

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“…α -Linolenic acid (ALA) is common in the higher plants and algae [ 22 ]. Rich sources of ALA also include Linum usitatissimum (depending on the genotype it contains from 1.1 to 65.2% of total fatty acids in seeds) [ 71 ], chia Salvia hispanica (64.04% of seed oil fatty acids and 16.4 g/100 g of milled chia seeds) [ 65 , 68 ], Trichosanthes kirilowii (33.77–38.66% of seed oils) [ 70 ], paprika Capsicum annuum (29.93% of fresh pericarp fatty acids in the Jaranda variety and 30.27% in the Jariza variety) [ 72 ], and many others. The content of ALA in fish is small, for example 1.1% in wild sardine ( Sardina pilchardus ) muscle total FAs [ 61 ].…”

Section: Sources Of Omega-3 Fatty Acidsmentioning

confidence: 99%

A Comprehensive Review of Chemistry, Sources and Bioavailability of Omega-3 Fatty Acids

2018

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Omega-3 fatty acids, one of the key building blocks of cell membranes, have been of particular interest to scientists for many years. However, only a small group of the most important omega-3 polyunsaturated fatty acids are considered. This full-length review presents a broad and relatively complete cross-section of knowledge about omega-3 monounsaturated fatty acids, polyunsaturates, and an outline of their modifications. This is important because all these subgroups undoubtedly play an important role in the function of organisms. Some monounsaturated omega-3s are pheromone precursors in insects. Polyunsaturates with a very long chain are commonly found in the central nervous system and mammalian testes, in sponge organisms, and are also immunomodulating agents. Numerous modifications of omega-3 acids are plant hormones. Their chemical structure, chemical binding (in triacylglycerols, phospholipids, and ethyl esters) and bioavailability have been widely discussed indicating a correlation between the last two. Particular attention is paid to the effective methods of supplementation, and a detailed list of sources of omega-3 acids is presented, with meticulous reference to the generally available food. Both the oral and parenteral routes of administration are taken into account, and the omega-3 transport through the blood-brain barrier is mentioned. Having different eating habits in mind, the interactions between food fatty acids intake are discussed. Omega-3 acids are very susceptible to oxidation, and storage conditions often lead to a dramatic increase in this exposure. Therefore, the effect of oxidation on their bioavailability is briefly outlined.

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“…NMR spectroscopy has been used for the quality control of foods in terms of monitoring stability (Alonso‐Salces, Holland, & Guillou, ; Guillen & Goicoechea, ; Lamanna, Piscioneri, Romanelli, & Sharma, ; Souza, Martínez, Ferreira, & Kaiser, ), storage history (Belloque et al., ; Fronimaki et al., ; Graham et al., ), packaging (Pentimalli et al., ), safety (Beer et al., ; Marchand et al., ; Monakhova, Kuballa, & Lachenmeier, ), evaluation of agronomic practices (Consonni et al., ; Gallo et al., ; Jahangir et al., ; Winning et al., ; Zhang, Breksa, Mishchuk, & Slupsky, ), and studying process‐induced effects (Alves Filho et al., ; García‐García, Lamichhane, Castejón, Cambero, & Bertram, ; Lopez‐Sanchez et al., ; Sinanoglou et al., ; Vermathen et al., ; Wakamatsu, Handa, & Chiba, ; Zoumpoulakis et al., ; Hwang et al, ). Characteristic examples of foods include fish (Erikson et al., ; Martinez et al., ; Tan et al, ), meat (Straadt, Aaslyng, & Bertram, ), spices (Cagliani, Culeddu, Chessa, & Consonni, ; Ordoudi et al., ), beverages (Almeida et al., ; Le Gall, Colquhoun, & Defernez, ; Spevacek, Benson, Bamforth, & Slupsky, ; Walch, Stühlinger, Lachenmeier, Monakhova, & Kuballa, 2012a), oils (Lucas‐Torres, Pérez, Cabañas, & Moreno, ), and dairy products (Maher & Rochfort, ; Shintu & Caldarelli, ).…”

Section: Fundamentals Of Nmr Spectroscopy‐relevance To Food Sciencementioning

confidence: 99%

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

Hatzakis

2018

Comp Rev Food Sci Food Safe

281

126

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Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.

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A complete evaluation of thermal and oxidative stability of chia oil

Cited by 24 publications

References 32 publications

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

A Comprehensive Review of Chemistry, Sources and Bioavailability of Omega-3 Fatty Acids

Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review

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