Linseed oil stabilisation with pure natural phenolic compounds

Michotte, D.; Rogez, Hervé; Chirinos, Rosana; Mignolet, Éric; Campos, David; Larondelle, Yvan

doi:10.1016/j.foodchem.2011.05.108

Cited by 63 publications

(50 citation statements)

References 16 publications

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“…For instance, incorporation of gallic acid and (þ)-catechin into seed oils greatly improved the oxidative stability of the oils against ultra violet or heat-induced lipid peroxidation (Michotte et al, 2011;Sroka & Cisowski, 2003). Jeon et al (2007) reported that supplementation of 4-hydroxybenzoic acid at 0.012% body weight, for 5 weeks, successfully reduced the oxidative stress biomarker and enhanced antioxidant metabolism in hypercholesterolemic rats.…”

Section: Hplcedad Analysis Of Major Phenolic Compounds In Dksmmentioning

confidence: 99%

Defatted kenaf seed meal (DKSM): Prospective edible flour from agricultural waste with high antioxidant activity

Chan

Khong

Iqbal

et al. 2013

LWT - Food Science and Technology

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a b s t r a c tThe present study reports nutritional composition, phenolic content and antioxidant activity of defatted kenaf seed meal (DKSM) in comparison to wheat, rice and sweet potato flours. Proximate analysis revealed that DKSM was high in protein (26.19 g/100 g DKSM) and carbohydrate (57.09 g/100 g DKSM). Magnesium, potassium and phosphorus were the major minerals (>1 g/100 g DKSM) found in DKSM through Energy Dispersive X-ray Spectrometric analysis. DKSM also exhibited appreciably higher total phenolic (3399.37 mg gallic acid equivalent (GAE)/g defatted material) and flavonoid contents (251.00 mg rutin equivalent (RE)/g defatted material) as well as antioxidant activity as compared to all selected edible flours (p < 0.05). Gallic acid, (þ)-catechin, 4-hydroxybenzoic acid, vanillic acid and syringic acid were determined as the predominant phenolics in DKSM through HPLCeDAD analysis. On the basis of this study, DKSM may be declared and commercialized as a highly antioxidative and nutritive edible flour, which can be prospectively used in the development of natural food preservative, nutraceuticals and functional foods.

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Section: Hplcedad Analysis Of Major Phenolic Compounds In Dksmmentioning

confidence: 99%

Defatted kenaf seed meal (DKSM): Prospective edible flour from agricultural waste with high antioxidant activity

Chan

Khong

Iqbal

et al. 2013

LWT - Food Science and Technology

View full text Add to dashboard Cite

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“…These results are consistent with the literature data. After only six days of storage, Michotte et al (2011) recorded in their study of linseed oil stability at 60°C a very high PV of more than 60 meq·g -1 (120 mmol H 2 O 2 ·kg -1 ) in the control sample, or between 30 and 60 meq·kg -1 (60 and 120 mmol H 2 O 2 ·kg -1 ) in samples with added antioxidants. After reaching a maximum (PV = 46.32, 38.18, 36.55 and 40.84 mmol H 2 O 2 ·kg -1 of fat phase for the control sample, the samples with vitamin E, carvacrol and a mixture of both, respectively), the PV drastically decreased in all tested samples.…”

Section: Discussionmentioning

confidence: 99%

Stability of an extruded, linseed-based functional feed additive with the supplementation of vitamin E and carvacrol

et al. 2015

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“…As Japanese quince seed oil and seed extracts contain natural antioxidants (various polyphenols), the oil could be used for stabilisation of other oils -similar examples of application of other plant seeds have been described (Yanishlieva and Marinova, 2001;Poiana, 2012;Rubilar et al, 2012); stabilisation by linseed oil has been studied more often (Omar et al, 2010;Michotte et al, 2011).…”

Section: Discussionmentioning

confidence: 99%

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

Gibson¹

2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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INTRODUCTIONThis review will briefly consider the impact on cognitive development and function, of variation in intake (insufficient or excessive) of the macronutrients, protein, carbohydrate and fat, and, where its effects can be separated, energy, over the human lifespan. For each macronutrient, attention will be paid to what is known about the role of specific forms for cognition and brain function. This review is mainly concerned with evidence in human beings, and emphasis is placed on highlighting current understanding of the evidence, rather than an extensive review of the literature.All the macronutrients can provide energy, albeit with differing priorities and target organs, as well as carbon for structural functions, and many forms are fundamental to cellular processes governing growth, signalling and survival (Mann and Truswell, 2012). For the brain specifically, carbohydrates provide glucose as the primary energy source, amino acids in proteins provide the precursors for synthesis of neurotransmitters and create their receptors, while fatty acids provide the structural basis of neuronal cell membranes. These properties point to ways in which macronutrient intake may be crucial for optimal brain function.Firstly, the importance of adequate intake of energy and protein, both for the pregnant mother and thus the intrauterine nutritional environment for the foetus, and for the neonate and infant child, will be considered. Breastfeeding will briefly be compared to formula feeding, as the quantity and quality of fats and protein may have implications for cognitive development.Next, the review will discuss evidence for the benefits of breakfast, and other meal types, for cognitive function in school children, adolescents and adults, comparing effects of different forms of breakfast, including the nature of the carbohydrates and the glycaemic index of the meal. For adolescents and adults, there is extensive literature on the effects of glucose loads on cognition, particularly memory and attention: this literature will be summarised, and the strengths and weaknesses of the evidence, and its implications, discussed.PROCEEDINGS OF THE LATVIAN ACADEMY OF SCIENCES. Section B, Vol. 67 (2013), No. 4/5 (685/686), pp. 303-314. DOI: 10.2478/prolas-2013 EFFECTS OF ENERGY AND MACRONUTRIENT INTAKE ON COGNITIVE FUNCTION THROUGH THE LIFESPAN Edward Leigh GibsonDepartment of Psychology, University of Roehampton, London, UK l.gibson@roehampton.ac.uk Communicated by Valdis PîrâgsThis paper reviews effects of both insufficient and excessive energy and macronutrient intake on cognition over the lifespan, including the prenatal period, infancy, childhood, and adulthood. In the brain, the hippocampus is particularly vulnerable to both protein malnutrition and energy undernutrition in utero or infancy, resulting in impaired neurogenesis and deficits in memory and spatial learning, reduced anxiety and increased impulsivity, reflected in impairments of neurotransmitter systems. Conversely, higher protein intake is associated with i...

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Linseed oil stabilisation with pure natural phenolic compounds

Cited by 63 publications

References 16 publications

Defatted kenaf seed meal (DKSM): Prospective edible flour from agricultural waste with high antioxidant activity

Defatted kenaf seed meal (DKSM): Prospective edible flour from agricultural waste with high antioxidant activity

Stability of an extruded, linseed-based functional feed additive with the supplementation of vitamin E and carvacrol

Effects of Energy and Macronutrient Intake on Cognitive Function Through the Lifespan

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