Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Shi, Chenshan; Liu, Miaomiao; Ma, Qinghua; Zhao, Tiantian; Liang, Lisong; Zhang, Bolin

doi:10.3390/foods10061400

Cited by 7 publications

(3 citation statements)

References 41 publications

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“…The oil-in-water emulsion was prepared according to a previous study. To obtain oil without any antioxidants, hazelnut crude oil was stripped by silica gel, activated charcoal, and sucrose [ 28 ]. The aqueous phase of the emulsion was prepared by dispersing 0.5 wt% Tween 20 in 10 mM phosphate buffer at pH 7.0 followed by stirring at room temperature for 20 min to ensure complete dispersion.…”

Section: Methodsmentioning

confidence: 99%

A Novel Insight into Screening for Antioxidant Peptides from Hazelnut Protein: Based on the Properties of Amino Acid Residues

et al. 2022

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This study used the properties of amino acid residues to screen antioxidant peptides from hazelnut protein. It was confirmed that the type and position of amino acid residues, grand average of hydropathy, and molecular weight of a peptide could be comprehensively applied to obtain desirable antioxidants after analyzing the information of synthesized dipeptides and BIOPEP database. As a result, six peptides, FSEY, QIESW, SEGFEW, IDLGTTY, GEGFFEM, and NLNQCQRYM were identified from hazelnut protein hydrolysates with higher antioxidant capacity than reduced Glutathione (GSH) against linoleic acid oxidation. The peptides having Tyr residue at C-terminal were found to prohibit the oxidation of linoleic acid better than others. Among them, peptide FSEY inhibited the rancidity of hazelnut oil very well in an oil-in-water emulsion. Additionally, quantum chemical parameters proved Tyr-residue to act as the active site of FSEY are responsible for its antioxidation. This is the first presentation of a novel approach to excavating desired antioxidant peptides against lipid oxidation from hazelnut protein via the properties of amino acid residues.

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Section: Methodsmentioning

confidence: 99%

A Novel Insight into Screening for Antioxidant Peptides from Hazelnut Protein: Based on the Properties of Amino Acid Residues

et al. 2022

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“…Formation Kinetics of Lipid Hydroperoxides. The kinetic analysis of lipid hydroperoxide content in emulsion was performed using a modification of the method published by Shi et al 24 0.2 mL of emulsion was added to 1.5 mL of solution of isooctane and 2-propanol (3:1 v/v) to extract hydroperoxides formed during oxidation of lipid. The mixed solution was vortexed three times for 10 s each time.…”

Section: Chemicals and Materialsmentioning

confidence: 99%

Antioxidation Activity Enhancement by Intramolecular Hydrogen Bond and Non-Browning Mechanism of Active Ingredients in Rosemary: Carnosic Acid and Carnosol

Liu,

Wang,

Yao

et al. 2024

J. Phys. Chem. B

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Rosemary is one of the most promising, versatile, and studied natural preservatives. Carnosic acid (CA) and carnosol (CARN), as the primary active ingredients of rosemary extracts, have little difference in structure, but their antioxidant activities vary significantly, depending on the system studied. The underlying molecular mechanisms remain unclear. By means of optical spectroscopies, stopped-flow, laser photolysis, and density functional theory (DFT) calculations, we have compared CA and CARN between their reaction dynamics of radical scavenging, metal ion chelation, and oxidation inhibition in lipid emulsion and beef, as well as between their interactions with β-carotene (β-Car). For reference, 3-isopropyl catechol (IC), which is structurally similar to the active groups of CA and CARN, was studied in parallel. It is found for CA that the intramolecular hydrogen bond can boost the acidity of its phenol hydroxyl and that the synergistic effect with β-Car can substantially enhance its antioxidation activity in the model systems of lipid and meat via the CA-to-β-Car electron transfer reaction. The substitution of A and B rings on the catechol group in both CA and CARN limits browning caused by their formation of oxidative products as antioxidants.

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“…Changes in the chemical structure of foods as a result of heat treatments such as roasting, heating, boiling and during storage are accompanied by variations in their colors. For this reason, many researchers have examined the color change of hazelnut oil under different extraction, refining and storage conditions (Shi et al, 2021). For example, Karabulut et al (2005) reported that the L* (brightness) value of crude oil increased compared to refined oil, while the values of a* (redness) and b* (yellowness) decreased.…”

Section: Introductionmentioning

confidence: 99%

Vidalı Sistem ile Fındık Yağı Ekstraksiyonunda Sıcaklığın Proses Verimi ve Yağ Rengi Üzerine Etkisi

GÜLER,

KARAOSMANOĞLU

2023

Karadeniz Fen Bilimleri Dergisi

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This study was carried out in order to determine the color values of the oils obtained by the oil extraction machine at different temperatures, and the press and energy efficiency of the device. For this purpose, the oils were extracted from Giresun Quality (GQ) and Levant Quality (LQ) hazelnuts by pressing at 5 different temperatures (i.e. cold pressed, 50 °C, 100 °C, 150 °C and 200 °C). The color values of the obtained oils were measured with the HunterLab Color Flex EZ colorimeter device. According to the results, while the oil amount increased with an increase in temperature up to 100 °C in GQ, the extracting time decreased. For LQ, on the other hand, while the extracting time increased with the increase in temperature, the amount of oil obtained decreased. In terms of energy efficiency, the most suitable pressing temperature was determined as 100 oC for GQ and room temperature (20 0C) for LQ. Also, a significant decrease was observed in L* (brightness), b* (yellowness) and color intensity (C*) values with increasing temperature, and a serious color difference (ΔE) emerged in relation to this decrease. In addition, no significant change was observed in a* (redness) and H° (color tone) values (p>0.05). When the change of the efficiency of Giresun quality and Levant quality hazelnuts with temperature in the oil extraction process by the helix method was examined, different results were obtained. While the efficiency increased with higher temperature in Giresun quality hazelnuts, the efficiency increasement with temperature in Levant quality was not observed.

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Impact of Tetrapeptide-FSEY on Oxidative and Physical Stability of Hazelnut Oil-In-Water Emulsion

Cited by 7 publications

References 41 publications

A Novel Insight into Screening for Antioxidant Peptides from Hazelnut Protein: Based on the Properties of Amino Acid Residues

A Novel Insight into Screening for Antioxidant Peptides from Hazelnut Protein: Based on the Properties of Amino Acid Residues

Antioxidation Activity Enhancement by Intramolecular Hydrogen Bond and Non-Browning Mechanism of Active Ingredients in Rosemary: Carnosic Acid and Carnosol

Vidalı Sistem ile Fındık Yağı Ekstraksiyonunda Sıcaklığın Proses Verimi ve Yağ Rengi Üzerine Etkisi

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