Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts

Verardo, Vito; Riciputi, Ylenia; Sorrenti, Giovambattista; Paola, Ornaghi; Marangoni, Bruno; Caboni, Maria Fiorenza

doi:10.1016/j.lwt.2012.07.018

Cited by 48 publications

(35 citation statements)

References 41 publications

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“…Even if statistically not significant, mineral nitrogen fertilization had a negative effect on the antioxidant activity (expressed as trolox equivalent) as well. Negative effects of the OM treatment on IP value and polyphenol content have been evidenced on walnuts [51]. In our data, mineral nitrogen fertilization also increased free acidity and chlorophyll and carotenoids pigment, but reduced p-Anisidine values.…”

Section: Chia Seeds Qualitysupporting

confidence: 63%

“…The IP value resulted significantly different between treatments (p < 0.01). Even if these values were lower than the IP determined by Oxitest on other food matrices , [50,51], it is relevant that they were considerably higher than the IP calculated by Rancimat on Chia oils, resulting from 2.4 to 3.0 h in previous work [5,42]. This suggests that Chia seeds have a better oxidative stability than Chia oil, probably due to the presence of antioxidants in seeds that are not extracted with oil.…”

Section: Chia Seeds Qualitymentioning

confidence: 70%

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Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy

Amato

Caruso

Guzzo

et al. 2015

Eur Food Res Technol

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Chia (Salvia hispanica L.) is an expanding functional food crop from Central America, but little is known about effects of new growing environments and agronomical treatments on seed quality. The quality of seeds produced in Europe has never been reported and there’s a lack of information on secondary metabolites of leaves, an emerging product of Chia. In this work, the nutritional quality and oxidative stability of Chia seeds produced in Southern Italy (Basilicata region) have been evaluated, taking into account also different nitrogen fertilization strategies. The quality of seeds produced in Basilicata has been also compared with that of commercially available seeds from traditional and new production areas. Oil extracted from Italian Chia seeds was not quantitatively significantly different, but more rich in chlorophyll, carotenoids and α-linolenic acid than in commercial seeds. Oxidative stability, polyphenols and antioxidant activity were also influenced by seed source. Fertilization system affected free acidity, chlorophyll and carotenoids, whereas it reduced p-Anisidine value, phenols and oxidative stability. Moreover, the metabolic profile of Chia leaves has been reported for the first time; in particular, several flavonoids and hydroxycinnamic acids, and the two uncommon flavonoids acetyl vitexin and acetyl orientin were found

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Section: Chia Seeds Qualitysupporting

confidence: 63%

Section: Chia Seeds Qualitymentioning

confidence: 70%

Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy

Amato

Caruso

Guzzo

et al. 2015

Eur Food Res Technol

View full text Add to dashboard Cite

show abstract

“…Oxidation tests were performed as described by Verardo et al 8 using Oxitest ® (VelpScientifica, Usmate, Milan, Italy) and 5 g of each sample (oils incorporated with antioxidants). The Oxitest ® assay determines induction periods (IPs) to detect rancidity of lipids, by accelerating the oxidation process using high temperatures (until 110 °C) and high pressure ultra-pure oxygen.…”

Section: Oxidation Testmentioning

confidence: 99%

Direct Incorporation of Ginger and Oregano Antioxidants in Canola Oil

Grabsk¹,

Avincola²,

Claus³

et al. 2016

J. Braz. Chem. Soc.

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Antioxidants are used to increase the shelf life of food and oils. The most common extraction method of antioxidants from natural sources is the use of organic solvents, like methanol and ethanol. Evaporation of all the organic solvent is necessary to prevent health diseases. In this study, we present a new "organic solvent-free" method to extract antioxidants, which uses canola oil as extraction solvent to incorporate natural antioxidants from oregano and ginger without the use of organic solvent. The oil solvent extraction capacity was assessed by assays of oxygen radical absorbance capacity method for hydrophilic (721.9 ± 10.5 and 89.0 ± 2.5 µmol TE g -1 to canola oil with oregano and ginger, respectively) and lipophilic (118.8 ± 7.4 and 48.2 ± 9.7 µmol TE g -1 to canola oil with oregano and ginger, respectively) compounds, oxidation test (Oxitest ® ) (1,434 and 1,018 minutes to canola oil with oregano and ginger, respectively) and thiobarbituric acid reactive substances (0.01 ± 0.02 and 0.11 ± 0.06 mg MA g -1 to canola oil with oregano and ginger, respectively). Results provide evidence of the efficiency of canola oil as antioxidants extractor. Nine antioxidant compounds from canola oil incorporated with antioxidants compounds were identified using high performance liquid chromatography tandem mass spectrometry.Keywords: antioxidant capacity, high-performance liquid chromatography-electrospray ionization mass spectrometry, green chemistry, solvent free IntroductionThe use of antioxidants is the simplest method to reduce fat oxidation in food and oils. 1 In most cases, synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), propyl gallate (PG) and tert-butylhydroquinone (TBHQ) are used as additives. However, there is evidence that synthetic antioxidants have harmful effects on human health. 2,3 Because of this, research for suitable natural sources of antioxidants for use in the food and oil industries have been performed. 4 Natural antioxidants from plants have many advantages when compared to synthetic antioxidants. 1 Overall, natural antioxidants have functional and sensory properties, are considered safe, and have greater acceptability by the consumers. 1 On the other hand, different organic solvents such as methanol, ethanol and acetone are used to extract antioxidants from fruits, vegetables and other types of foods. These solvents have hazardous and toxic properties and can cause adverse health effects. 5 This study aimed to develop a new "organic solventfree" method to extract antioxidants from oregano and ginger using canola oil. The antioxidant capacity from the canola oil with spices was evaluated by oxygen radical absorbance capacity method (ORAC), using the fluorescein (FL) decay curve (ORAC FL ) of hydrophilic compounds (H-ORAC FL ) and lipophilic compounds (L-ORAC FL ). The lipid oxidation of the samples was measured by two different methods: a new method known as Oxitest, and by thiobarbituric acid reactive substances (TBARS) assay. Antioxidants compounds...

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“…A general negative correlation of PUFAs and growing temperature had been established: PUFAs increased in the membrane as well as in the seed storage lipids with decreasing temperatures (Rennie and Tanner, 1989). Nitrogen fertilization reduced the content of oleic and linolenic acids, and increased that of linoleic acid (Verardo et al, 2013), but our seedlings were not fertilized. The negative correlation between the contents of oleic and linoleic acids (r=−0.58 in 2009 and r=−0.77 in 2010) and of oleic and linolenic acids (r=−0.68 in 2009 and r=−0.8 in 2010) may explain the high value of linoleic acid in 2010.…”

Section: Major Fatty Acid Profi Lementioning

confidence: 71%

Genotype and year variability of the chemical composition of walnut oil of Moroccan seedlings from the high Atlas Mountains

et al. 2016

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Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts

Cited by 48 publications

References 41 publications

Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy

Nutritional quality of seeds and leaf metabolites of Chia (Salvia hispanica L.) from Southern Italy

Direct Incorporation of Ginger and Oregano Antioxidants in Canola Oil

Genotype and year variability of the chemical composition of walnut oil of Moroccan seedlings from the high Atlas Mountains

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