Pyropheophytin a in Soft Deodorized Olive Oils

Gómez‐Coca, Raquel B.; Alassi, Mahmoud; Moreda, Wenceslao; Pérez‐Camino, María del Carmen

doi:10.3390/foods9080978

Cited by 7 publications

(5 citation statements)

References 27 publications

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“…After the enzymatic reaction, there is the appearance of pyro‐derivatives such as pyropheophorbide b , pyropheophorbide a , and pyropheophytin a (Table 1). This is because when the enzymatic reaction temperature is too high (70 and 80°C), the pheophytin in the reaction would be stripped of the carbomethoxy, whereas the keto of the porphyrin ring was converted to the enol form, forming pyro‐pheophytin (Gomez‐Coca et al., 2020). Phytyl‐Purpurin 18 a also showed in the reaction, which implies that additional oxidation occurred as this derivative always appears in processed seaweed products (Chen & Roca, 2018).…”

Section: Resultsmentioning

confidence: 99%

Screening of dephytinization reaction of chlorophyll pigments with citrus acetone powder by UPLC–DAD–MS

Agarry

Ding

et al. 2022

Journal of Food Science

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The preparation of dephytylated chlorophyll standards is inefficient and the process is complicated, which hinders chlorophyll determination and related bioactive property investigation. In this paper, chlorophyll derivatives from four phytylated chlorophylls (chlorophyll a, chlorophyll b, pheophytin a, and pheophytin b) before and after the enzymatic reaction were qualitatively and quantitatively characterized by UPLC–DAD–MS. A simple index was proposed to characterize chlorophyll pigments from their oxidized counterparts by the λmax of the typical peak of chlorophyll derivatives in UV–visible spectrum and their signal intensity ratios. The optimal reaction conditions for the enzymatic reaction of four chlorophyll pigments were optimized, and kinetic models were fitted. The results showed that the optimal temperatures for the enzymatic reactions of chlorophyll a, chlorophyll b, pheophytin a, and pheophytin b were 30, 30, 60, and 60°C, respectively, and their optimal reaction time was 2, 3, 1, and 3 h, respectively. Kinetic models were fitted under optimal reaction conditions to study the Km and Vm values of the enzymatic reactions. Practical Application Dephytylated chlorophylls, such as chlorophyllide and pheophorbide, are frequently determined in food industry and are always required to be prepared in lab with acetone powder from plant tissue. Moreover, chlorophyll pigments are easy to undergo oxidations, which make the characterization of dephytylated chlorophyll pigments more complicated and difficult. In this paper, four types of phytylated chlorophylls were investigated respectively about the dephytinization process with the citrus acetone powder, and the reaction mixture was analyzed with UPLC–DAD–MS, which can provide an important reference for relevant chlorophyll determination studies and the development of chlorophyll identification protocols.

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Section: Resultsmentioning

confidence: 99%

Screening of dephytinization reaction of chlorophyll pigments with citrus acetone powder by UPLC–DAD–MS

Agarry

Ding

et al. 2022

Journal of Food Science

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“…The bleached oil was deodorised according to Gómez‐Coca et al . (2020) using a rotary evaporator under a vacuum at 180 °C for 1 h.…”

Section: Methodsmentioning

confidence: 99%

Effect of refining on the quality of oils extracted by cold press from black cumin (Nigella sativa L.) seed and by solvent from its cake

Abedinzadeh,

Torbati,

Azadmard‐Damirchi

et al. 2023

Int J of Food Sci Tech

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SummaryBlack cumin seed oil, known for its bioactive compounds and health benefits, faces challenges due to its high peroxide value and free fatty acid content, limiting its applications. The study investigates oil extraction from black cumin seeds using cold pressing and solvent extraction. The oil extraction yields were found to be 32% from the seeds and 13% from the cake. Subsequently, the study investigated the impact of different refining steps on the quality of these oils. The oil extracted from the cake exhibited higher free fatty acid, chlorophyll, and carotenoid contents compared to the oil extracted from the seeds, with increases of 84%, 73%, and 66%, respectively. Conversely, the peroxide value, total phenol, and thymoquinone content of the cake‐derived oil were lower than those of the seed‐derived oil, with reductions of 74%, 69%, and 95%, respectively. The refining process resulted in general reductions in peroxide value, free fatty acid, and p‐anisidine levels. However, no significant effect on the fatty acid composition was observed. The refining led to a decrease in the bioactive content, including total phenolic compounds (6%–68%), carotenoids (86%–85%), and thymoquinone (50%–90%). These results contribute to a better understanding of the potential applications and refining requirements for black cumin seed oil.

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“…Moreover, one refined sesame seed oil sample was analyzed, in which a trace level of the total β-carbolines (harman and norharman) was detected (0.8 µg/kg). Indeed, chemical refining for vegetable oils (e.g., soybean oil) will decrease most of the minor components, such as free fatty acids, vitamin E, phytosterols and other small molecular compounds [17][18][19].…”

Section: Analysis Of β-Carbolines In Cold-pressed Sesame Seed Oilsmentioning

confidence: 99%

“…Molecules 2022, 27, x FOR PEER REVIEW 4 o (e.g., soybean oil) will decrease most of the minor components, such as free fatty ac vitamin E, phytosterols and other small molecular compounds [17][18][19].…”

Section: Comparison Of Fragrant and Cold-pressed Sesame Seed Oilsmentioning

confidence: 99%

Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China

et al. 2022

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The β-carbolines in our diet, mainly including harman and norharman, are a group of biologically active, naturally occurring plant-derived alkaloids. Fragrant sesame seed oil is one of the most popular flavor edible oils in China. Considering that sesame seeds are roasted at 200–240 °C during the processing of flavor sesame seed oils, it is meaningful to investigate the levels of β-carboline compounds in various sesame seed oils. In this work, the levels of β-carbolines (harman and norharman) in different types of sesame seed oils in China (e.g., pressed fragrant sesame oil, ground fragrant sesame oil) have been determined systematically. The results showed that the levels of total β-carbolines in pressed fragrant sesame oils (700.5~2423.2 μg/kg) were higher than that in ground fragrant sesame oils (660.4~1171.7 μg/kg). Roasting sesame seeds at high temperatures (200–240 °C) led to higher levels of β-carbolines (660~2400 μg/kg) in fragrant sesame seed oils. In addition, the loss of tryptophan might be attributed to the formation of β-carbolines in sesame seeds during the roasting process. In general, fragrant sesame seed oils (pressed fragrant sesame oils, ground fragrant sesame oils) contain higher levels of β-carbolines due to the formation of harman and norharman during the roasting sesame seed process.

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Pyropheophytin a in Soft Deodorized Olive Oils

Cited by 7 publications

References 27 publications

Screening of dephytinization reaction of chlorophyll pigments with citrus acetone powder by UPLC–DAD–MS

Screening of dephytinization reaction of chlorophyll pigments with citrus acetone powder by UPLC–DAD–MS

Effect of refining on the quality of oils extracted by cold press from black cumin (Nigella sativa L.) seed and by solvent from its cake

Bioactive β-Carbolines Harman and Norharman in Sesame Seed Oils in China

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