Antioxidative Activities of <i>Ginkgo biloba</i> Extract on Oil/Water Emulsion System Prepared from an Enzymatically Modified Lipid Containing Alpha‐Linolenic Acid

Yang, Dan; Gan, Lu-Jing; Shin, Jung‐Ah; Kim, Sun-Ju; Hong, Soon-Taek; Park, Sang‐Hyun; Lee, Jeung Hee; Lee, Ki‐Teak

doi:10.1111/j.1750-3841.2012.03010.x

Cited by 12 publications

(10 citation statements)

References 28 publications

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“…The quantification of α-tocopherol and tocotrienols followed the previous study [22]. 5 mL of extraction solution was taken out and flushed with N 2 .…”

Section: Methodsmentioning

confidence: 99%

Effect of processing on composition changes of selected spices

et al. 2017

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The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling, baking, stir-frying, deep-frying, steaming, roasting, and microwaving. Fatty acid compositions were determined by GC, and HPLC were used for quantification of α-tocopherol, tocotrienols, and β-carotene. True retentions of α-tocopherol in cooked foods were as follows: boiling (77.74–242.73%), baking (85.99–212.39%), stir-frying (83.12–957.08%), deep-frying (162.48–4214.53%), steaming (45.97–179.57%), roasting (49.65–253.69%), and microwaving (44.67–230.13%). Similarly for true retention of β-carotene were: boiling (65.69–313.75%), baking (71.46–330.16%), stir-frying (89.62–362.46%), deep-frying (178.22–529.16%), steaming (50.39–240.92%), roasting (73.54–361.47%), and microwaving (78.60–339.87%).

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“…The quantification of α-tocopherol and tocotrienols followed the previous study [22]. 5 mL of extraction solution was taken out and flushed with N 2 .…”

Section: Methodsmentioning

confidence: 99%

Effect of processing on composition changes of selected spices

et al. 2017

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“…The solvent in the stripped soybean oils (SSBO) was removed completely using a vacuum rotary evaporator and nitrogen gas. The tocopherol contents (ppm) of soybean oil and the SSBO were determined using a normal-phase HPLC system (Agilent Technologies, Little Falls, DE, USA) with little modification (Yang et al, 2013). LiChrospher Ò Diol 100 column (25 cm 9 4 mm, i.d.…”

Section: Preparation Of Stripped Soybean Oil (Ssbo)mentioning

confidence: 99%

“…The mobile phase was a mixture of n-hexane and isopropanol (99.4:0.6, v/v) with isocratic elution. Other conditions were the same as a previous study (Yang et al, 2013). Quantification was carried out using an external standard curve.…”

Section: Preparation Of Stripped Soybean Oil (Ssbo)mentioning

confidence: 99%

Comparison of antioxidant capacity of 4-vinylguaiacol with catechin and ferulic acid in oil-in-water emulsion

Shin

Jeong

Jia

et al. 2018

Food Sci Biotechnol

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The product of ferulic acid decarboxylation, 4-vinylguaiacol (4-VG), is an important antioxidant and is reported to have an antioxidant capacity comparable to atocopherol. In this study, evaluation on antioxidant capacities of ferulic acid, catechin, and 4-VG was performed when 200 ppm of each compound was added in a 10% O/W emulsion for 50 days. Peroxide value (POV) results of the O/W emulsion containing 4-VG were noteworthy. The POV was 1.9 meq/L of emulsion after 29 days, which was no different to the initial value (day 0). Even when the oxidation was allowed to advance to day 50, the POV remained at 2.2 meq/L of emulsion, representing only a tiny increase relative to the initial value on day 0. 1 H-NMR results also showed that the lowest conjugated forms and no aldehydes were detected in emulsion of 4-VG stored for 50 days, proving the excellent antioxidant capacity in the O/W emulsion.

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“…Unlike the industrial process for the preparation of n ‐3 FA‐rich SLs, recent studies employed lipase‐catalyzed direct esterification, interesterification, or acidolysis for the preparation of n ‐3 FA‐rich SLs (Table ). The researchers prepared the SLs from α‐linolenic acid‐rich plant oils, such as perilla and linseed oils (Mitra and others ; Farfan and others ; Yang and others ), stearidonic acid‐rich plant oils (Bilgic and Yesilcubuk ; Kleiner and others ) such as high‐stearidonic soybean and echium oils, and fish oils, such as from tuna and sardines (de Araujo and others ; Nagao and others ; Sengupta and Ghosh ; Bispo and others ) or their free FA fractions using Lipozyme RM IM, Lipozyme TL IM, or Novozym 435. The table also shows that some researchers have produced conjugated FA‐rich SLs using conjugated linoleic acid ethyl esters or free FAs obtained from bitter gourd seed oil, which is rich in conjugated linolenic acid, as the substrates (Elibal and others ; Yang and others ).…”

Section: Health‐beneficial Fa‐rich Fats /Oilsmentioning

confidence: 99%

Recent Research Trends on the Enzymatic Synthesis of Structured Lipids

Kim

Akoh

2015

Journal of Food Science

135

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Structured lipids (SLs) are lipids that have been chemically or enzymatically modified from their natural biosynthetic form. Because SLs are made to possess desired nutritional, physicochemical, or textural properties for various applications in the food industry, many research activities have been aimed at their commercialization. The production of SLs by enzymatic procedures has a great potential in the future market because of the specificity of lipases and phospholipases used as the biocatalysts. The aim of this review is to provide concise information on the recent research trends on the enzymatic synthesis of SLs of commercial interest, such as medium- and long-chain triacylglycerols, human milk fat substitutes, cocoa butter equivalents, trans-free or low-trans plastic fats (such as margarines and shortenings), low-calorie fats/oils, health-beneficial fatty acid-rich fats/oils, mono- or diacylglycerols, and structurally modified phospholipids. This limited review covers 108 research articles published between 2010 and 2014 which were searched in Web of Science.

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Antioxidative Activities of Ginkgo biloba Extract on Oil/Water Emulsion System Prepared from an Enzymatically Modified Lipid Containing Alpha‐Linolenic Acid

Abstract: The results suggest the possibility to supplement Ginkgo biloba extract in alpha linolenic acid-enriched structured lipid-based emulsions which would increase the therapeutic value and enhance the antioxidant potential of the emulsions.

Cited by 12 publications

References 28 publications

Effect of processing on composition changes of selected spices

Effect of processing on composition changes of selected spices

Comparison of antioxidant capacity of 4-vinylguaiacol with catechin and ferulic acid in oil-in-water emulsion

Recent Research Trends on the Enzymatic Synthesis of Structured Lipids

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