Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels

Ebrahimzadeh, Asghar; Pirzad, Farhad; Tahanian, Hamidreza; Aghdam, Morteza Soleimani

doi:10.17113/ftb.57.04.19.6380

Cited by 12 publications

(5 citation statements)

References 26 publications

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“…This study found that compared with the control, 0.05% L-Cys and 0.05% GABA treatments could significantly increase the phenols and antioxidants of loquat fruit. This was similar to the conclusion of Ebrahimzadeh et al [ 35 ] that 1% gum arabic (rich in 5.0 mM GABA) significantly increased the total phenolic content of walnut kernels and delayed the decrease in antioxidant capacity. Postharvest studies of bananas also found that GABA treatment promoted the increase in total phenol content in banana fruits during storage [ 19 ].…”

Section: Discussionsupporting

confidence: 91%

Effects of L-Cysteine and γ-Aminobutyric Acid Treatment on Postharvest Quality and Antioxidant Activity of Loquat Fruit during Storage

Zhang

Jing

Liu

et al. 2023

IJMS

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Sichuan is the China’s leading producer of loquat, with the largest cultivation area and yield ranked first in China. Loquat is a seasonal fruit highly appreciated by consumers; however, the fruit is prone to browning and lignification after harvest, affecting its storage quality. The effects of L-Cysteine (L-Cys, 0.01, 0.05, 0.1, 0.2%) and γ-aminobutyric acid (GABA, 0.025, 0.05, 0.075, 0.1%) on the sensory quality and antioxidant activity of loquat fruit during cold storage at 4 °C for 35 days and simulated shelf life for 5 days were investigated. The results showed that after 40 days of storage, compared with the control, 0.05% L-Cys and 0.05% GABA treatment of ‘Zaozhong No. 6’ loquat fruit effectively reduced the weight loss rate, browning index, decay index, respiratory rate, firmness, and lignin content and slowed the decreases in total soluble solids, soluble sugar, titratable acidityand vitamin C contents. The application of 0.05% L-Cys and 0.05% GABA significantly increased the contents of total phenols, total flavonoids, flavanols, and carotenoids; delayed the increase of relative electric conductivity, MDA, POD, and PPO activities; and significantly enhanced the activities of SOD and CAT, DPPH free radical scavenging ability, and FRAP, thereby improving antioxidant capacity. In summary, 0.05% L-Cys and 0.05% GABA treatment promotes the quality of loquat fruit after 40 days of storage, and significantly enhances antioxidant capacity, thus delaying senescence after harvest.

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Section: Discussionsupporting

confidence: 91%

Effects of L-Cysteine and γ-Aminobutyric Acid Treatment on Postharvest Quality and Antioxidant Activity of Loquat Fruit during Storage

Zhang

Jing

Liu

et al. 2023

IJMS

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“…These results indicate that the mastic gum coating, as a barrier, reduces the transfer of moisture to the almond kernel tissue and increases its inhibitory effect by increasing the thickness of the coating. Similar results were achieved on the effect of coating almonds or other nuts kernels with different kinds of edible coating materials, and with increasing the thickness of the coating, its inhibitory effect increases [68][69][70][78][79][80][81].…”

Section: Discussionsupporting

confidence: 76%

Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum

Farooq

Azadfar

Rusu³

et al. 2021

Coatings

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Coating, as a process in which fruits, vegetables, kernels, and nuts are covered with an edible layer, is an environmentally friendly alternative to plastic wrapping, which has been considered the most effective way to preserve them over the long term. On the other hand, prolonging the shelf life results in a reduction of spoilage and therefore achieving a goal that is very important nowadays—the reduction of food waste. The quality of preserved almonds kernels depends on factors such as grain moisture, storage temperature, relative humidity, oxygen level, packaging, and the shape of the stored nuts (along with being peeled, unpeeled, roasted, etc.). The commercial importance of the almond fruit is related to its kernel. Almonds that are peeled (without the thin brown skin) and stored have a shorter shelf life than unpeeled almonds since the reddish-brown skin, rich in antioxidants, may protect the kernels against oxidation. In this study, a bioactive edible coating has been tested, which may provide an effective barrier against oxygen permeation and moisture, thus preserving the quality of peeled fresh almonds by extending their shelf life. Mastic gum, as a natural coating agent, was used to coat the peeled fresh almond kernels in four different concentrations (0.5%, 1.0%, 1.5%, and 2.0% w/v). The effect of mastic gum coating on the quality parameters of the peeled fresh almonds (moisture uptake, oil oxidation, total yeast and mold growth, and Aspergillus species development) was studied during four months of storage. The results showed that mastic gum, as a coating agent, significantly (p < 0.05) reduced moisture absorption, peroxide and thiobarbituric acid indices, total yeast and mold growth, and Aspergillus species development in the peeled and coated fresh almonds, compared to the control, i.e., uncoated fresh almonds, during 4 months of storage, packed at room temperature (25–27 °C) inside a cabinet at 90% humidity. Therefore, mastic gum can be used as a great natural preservative coating candidate with antioxidant and antimicrobial effects.

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“…The quantity of lipid oxidation products in the RTF were both similar and dissimilar to previous studies. The peroxide value of walnuts on the purchase day was higher by 43% and 330% compared to those reported by Aghdam and Chee [23,24], respectively. These higher levels could be attributed to the fact we used store-bought walnuts with an unknown harvest date while in both previous studies, walnuts were freshly harvested.…”

Section: Discussioncontrasting

confidence: 60%

Determination of Oxidized Lipids in Commonly Consumed Foods and a Preliminary Analysis of Their Binding Affinity to PPARγ

Skinner

Arora

McMath

et al. 2021

Foods

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Foods rich in poly unsaturated fatty acids (PUFA) are vulnerable to oxidation. While it is well established that endogenously derived oxidized lipids are ligands of the transcription factor PPARγ, the binding ability of diet-derived oxidized lipids is unknown. Our two-fold objective was to determine the oxidized lipid content and PPARγ binding ability of commonly consumed foods. Extracted food lipids were assayed for the peroxide value, conjugated dienes, and aldehydes, and PPARγ binding was assessed by an in vitro PPARγ ligand screening assay. Oxidized lipids were present in all foods tested at the time of purchase, and oxidation did not increase during storage. The peroxide values for walnuts, sunflower seeds, and flax meal were significantly lower at the end of three months as compared to the day of purchase (peroxide value: 1.26 ± 0.13 vs. 2.32 ± 0.4; 1.65 ± 0.23 vs. 2.08 ± 0.09; 3.07 ± 0.22 vs. 9.94 ± 0.75 mEq/kg fat, p ≤ 0.05, respectively). Lipids extracted from French fries had the highest binding affinity (50.87 ± 11.76%) to PPARγ compared to other foods. Our work demonstrates that oxidized lipids are present in commonly consumed foods when purchased, and for the first time demonstrates that some contain ligands of PPARγ.

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Influence of Gum Arabic Enriched with GABA Coating on Oxidative Damage of Walnut Kernels

Cited by 12 publications

References 26 publications

Effects of L-Cysteine and γ-Aminobutyric Acid Treatment on Postharvest Quality and Antioxidant Activity of Loquat Fruit during Storage

Effects of L-Cysteine and γ-Aminobutyric Acid Treatment on Postharvest Quality and Antioxidant Activity of Loquat Fruit during Storage

Improving the Shelf Life of Peeled Fresh Almond Kernels by Edible Coating with Mastic Gum

Determination of Oxidized Lipids in Commonly Consumed Foods and a Preliminary Analysis of Their Binding Affinity to PPARγ

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