Article
Biochemistry & Molecular Biology
Mariem Khouja, Rita C. Alves, Diana Melo, Anabela S. G. Costa, M. Antonia Nunes, Abdelhamid Khaldi, M. Beatriz P. P. Oliveira, Chokri Messaoud
Summary: The lipid fraction of seeds from different pine species and populations was found to contain a high percentage of lipid and rich in vitamin E. Significant variation in vitamin E content was observed among different species and populations, with differences in alpha-tocopherol and gamma-tocopherol content.
CHEMISTRY & BIODIVERSITY
(2021)
Article
Food Science & Technology
Shaziya Manzoor, F. A. Masoodi, Rubiya Rashid
Summary: Frying oil quality is influenced by frying frequency, type of food, and oil used. The study investigates the impact of food type, oil type, and frying frequency on the formation of trans-fatty acids (TFA) in oils and fried foods. Increased frying time leads to higher concentrations of trans18:1, trans18:3, and trans18:2 TFA. Soybean oil used for frying fat-rich food accumulates the highest TFA content, followed by protein, carbohydrate, and vegetable-based foods compared to mustard oil-based foods. Oil degradation is higher in soybean oil compared to mustard oil. The composition of the food and fatty acid composition of the oil play a significant role in TFA formation during deep frying.
Article
Plant Sciences
Antonia Maiara Marques do Nascimento, Luiza Giacomolli Polesi, Franklin Panato Back, Neusa Steiner, Miguel Pedro Guerra, Ander Castander-Olarieta, Paloma Moncalean, Itziar Aurora Montalban
Summary: Changes in the chemical environment during the maturation stage play a crucial role in the conversion of somatic embryos to plantlets in Pinus spp. By supplementing maturation media with specific amino acid combinations and carbohydrate sources, improvements in somatic embryo growth, size, and roots development were observed in Pinus radiata and Pinus halepensis. Additionally, differences in polyamine levels, particularly putrescine, were detected between the two species during somatic embryogenesis, indicating species-specific responses to the maturation environment.
FRONTIERS IN PLANT SCIENCE
(2021)
Article
Food Science & Technology
Sihem Ait Atmane, Zeynep Aksoylu Ozbek, Pelin Gunc Ergonul, Bachra Khettal
Summary: This study found that extraction technique (cold pressing, solvent extraction) and geographical seed origin (Algeria, Turkey) influenced the composition of Pinus halepensis Mill. seed oils (PHSO). PHSO are rich in fatty acids, sterols, and tocopherols, with major components including linoleic acid, gamma-tocopherol, and beta-sitosterol. Different extraction techniques and geographical origins led to differences in physiochemical and phytochemical attributes of PHSO.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Amani Mahdhi, Hanene Ghazghazi, Meriem El Aloui, Ridha Ben Salem, Ghayth Rigane
Summary: This study evaluated the chemical composition and antioxidant activities of Aleppo Pine seeds oil and methanolic-aqueous extract, finding that seeds obtained through different drying methods showed varying levels of phenolic compounds, with seeds dried by sun method exhibiting higher antioxidant activities. The research provides insights for industry in producing potentially bioactive plant extracts.
FOOD SCIENCE & NUTRITION
(2021)
Article
Nutrition & Dietetics
Ghada Ismail, Randa Abo El Naga, Maysaa El Sayed Zaki, Jana Jabbour, Ayoub Al-Jawaldeh
Summary: Around one third of products in the Egyptian market have a high TFA content, especially traditional meat products and fried foods with used oils.
Article
Chemistry, Multidisciplinary
Agnieszka Gorska, Diana Manko-Jurkowska, Joanna Brys, Agata Gorska
Summary: The study characterized lipid fractions from self-prepared and commercial cat foods using GC and PDSC techniques. Self-prepared foods had high levels of essential fatty acids but low oxidative stability, while commercial foods had beneficial omega-6 to omega-3 ratios and higher oxidative stability.
APPLIED SCIENCES-BASEL
(2021)
Article
Forestry
Angelo Rita, Jesus Julio Camarero, Michele Colangelo, Ester Gonzalez de Andres, Marin Pompa-Garcia
Summary: Wood encodes environmental information that can be recovered through the study of tree-ring width and wood anatomical variables. Wood anatomical variables show a more individualistic response to hydroclimate compared to tree-ring width, highlighting the importance of inter-individual variation in long-term studies on wood anatomical characteristics and understanding tree species' responses to climate change.
Article
Medicine, General & Internal
Michele Matta, Inge Huybrechts, Carine Biessy, Corinne Casagrande, Sahar Yammine, Agnes Fournier, Karina Standahl Olsen, Marco Lukic, Inger Torhild Gram, Eva Ardanaz, Maria-Jose Sanchez, Laure Dossus, Renee T. Fortner, Bernard Srour, Franziska Jannasch, Matthias B. Schulze, Pilar Amiano, Antonio Agudo, Sandra Colorado-Yohar, J. Ramon Quiros, Rosario Tumino, Salvatore Panico, Giovanna Masala, Valeria Pala, Carlotta Sacerdote, Anne Tjonneland, Anja Olsen, Christina C. Dahm, Ann H. Rosendahl, Signe Borgquist, Maria Wennberg, Alicia K. Heath, Dagfinn Aune, Julie Schmidt, Elisabete Weiderpass, Veronique Chajes, Marc J. Gunter, Neil Murphy
Summary: This study found that higher dietary intakes of trans fatty acids, especially industrial trans fatty acids, were associated with an increased risk of breast cancer among over 318,000 women. This association was consistent across menopausal status, body mass index, and breast cancer subtypes. Further mechanistic studies are needed to explore the underlying biological pathways.
Article
Forestry
Nacera Benouadah, Andrey Pranovich, Djamel Aliouche, Jalel Labidi, Stefan Willfor
Summary: The study investigated the effectiveness of pressurized hot-water extraction conditions for obtaining galactoglucomannans (GGMs) from Pinus halepensis suitable for coatings and films packaging. Optimal extraction parameters of GGMs were identified at 170 degrees C and 20 min extraction time, leading to a GGM yield of approximately 56 mg g(o.d.m)(-1) corresponding to 6% on dry wood basis.
Article
Food Science & Technology
Nelsy Bocanegra Morales, Paula Galeano Garcia
Summary: This study optimized the roasting conditions for sacha inchi seeds using response surface methodology and assessed the impact of roasting on the fatty acid profile and chemical characterization of the seeds. The results showed that roasting increased the antioxidant activity but also the indicators of lipid oxidation in the seeds. The optimal roasting conditions were determined to be 134.28 degrees C for 18.84 minutes.
Article
Chemistry, Applied
Tian Li, Qin Guo, Yang Qu, Hongzhi Liu, Li Liu, Yu Zhang, Qiang Wang
Summary: The inhibitory effect of trans-resveratrol (trans-Res) on the formation of trans fatty acids (TFAs) in peanut oil (PO) through thermal isomerization has been investigated. It was found that trans-Res effectively reduced the formation of TFAs by inhibiting the formation of C18:2 and C18:1 through proton transfer isomerism. The active reaction site of trans-Res preferentially interacted with the allyl groups in PO, leading to higher energy barriers and lower reaction rates, which resulted in the reduction of TFAs formation.
Article
Nutrition & Dietetics
Farzad Mohammadi, Nicolas Bertrand, Iwona Rudkowska
Summary: The objective of this study is to evaluate the taste preference of trans fatty acids (TFA) and its effects on mice. The results showed that mice preferred consuming TFA, but their preference varied depending on the specific type of TFA. In conclusion, this study demonstrates the potential for TFA substitution in diet.
Article
Agriculture, Dairy & Animal Science
Kaiyong Yao, Luyi Jiang, Jianxin Liu, Diming Wang, Hongyun Liu, Daxi Ren
Summary: Yellow wine lees (YWL), a byproduct of the yellow wine brewing industry, can be used as a suitable ingredient in dairy rations. Feeding lactating cows with total mixed rations (TMR) containing unfermented or fermented YWL can reduce inflammation and oxidative stress, as well as improve milk quality under heat stress conditions.
Article
Chemistry, Applied
Kanchan Suri, Balwinder Singh, Amritpal Kaur
Summary: The study showed that high power microwave roasting (720 W) for 10 minutes resulted in black seed oil with higher total phenolic content, radical scavenging activity, and oxidative stability index, while the highest oil yield and low acid value were observed for black seed oil roasted at 540 W for 10 minutes. Microwave roasting had a slight influence on the fatty acid composition.
Article
Biochemistry & Molecular Biology
Fedia Souilem, Asma El Ayeb, Brahim Djlassi, Olfa Ayari, Wiem Chiboub, Faten Arbi, Roberta Ascrizzi, Guido Flamini, Fethia Harzallah-Skhiri
CHEMISTRY & BIODIVERSITY
(2018)
Article
Biochemistry & Molecular Biology
Chaima Bouzgarrou, Khira Amara, Filipa S. Reis, Joao C. M. Barreira, Fethia Skhiri, Noureddine Chatti, Anabela Martins, Lillian Barros, Isabel C. F. R. Ferreira
Article
Biochemistry & Molecular Biology
Ilyes Saidi, Pierre Waffo-Teguo, Asma E. L. Ayeb-Zakhama, Fethia Harzallah-Skhiri, Axel Marchal, Hichem Ben Jannet
Article
Biochemistry & Molecular Biology
Wiem Chiboub, Ahlem Ben Sassi, Cheikh M'hamed Amina, Fedia Souilem, Asma El Ayeb, Brahim Djlassi, Roberta Ascrizzi, Guido Flamini, Fethia Harzallah-Skhiri
CHEMISTRY & BIODIVERSITY
(2019)
Article
Plant Sciences
Fedia Souilem, Maria Ines Dias, Lillian Barros, Ricardo C. Calhelha, Maria Jose Alves, Fethia Harzallah-Skhiri, Isabel C. F. R. Ferreira
PLANT FOODS FOR HUMAN NUTRITION
(2019)
Article
Biochemistry & Molecular Biology
Afifa Zardi-Bergaoui, Mansour Znati, Fethia Harzallah-Skhiri, Hichem Ben Jannet
CHEMISTRY & BIODIVERSITY
(2019)
Article
Environmental Sciences
Asma EL Ayeb-Zakhama, Hassiba Chahdoura, Borhane Eddine Cherif Ziani, Mejdi Snoussi, Mehdi Khemiss, Guido Flamini, Fethia Harzallah-Skhiri
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2019)
Article
Biochemistry & Molecular Biology
Fedia Souilem, Maria Ines Dias, Lillian Barros, Ricardo C. Calhelha, Maria Jose Alves, Fethia Harzallah-Skhiri, Isabel C. F. R. Ferreira
Article
Biochemistry & Molecular Biology
Feten Arbia, Olfa Ayari-Gribaa, Fedia Souilem, Wiem Chiboub, Afifa Zardi-Berguaoui, Hichem Ben Jannet, Roberta Ascrizzi, Guido Flamini, Fethia Harzallah-Skhiri
CHEMISTRY & BIODIVERSITY
(2019)
Article
Food Science & Technology
Wiem Chihoub, Maria Ines Dias, Lillian Barros, Ricardo C. Calhelha, Maria Jose Alves, Fethia Harzallah-Skhiri, Isabel C. F. R. Ferreira
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Chemistry, Applied
Afifa Zardi-Bergaoui, Amira Jelassi, Mejda Daami-Remadi, Fethia Harzallah-Skhiri, Guido Flamini, Roberta Ascrizzi, Hichem Ben Jannet
JOURNAL OF ESSENTIAL OIL RESEARCH
(2020)
Article
Environmental Sciences
Hayet Edziri, Ons Haddad, Dhouha Saidana, Sawssen Chouchen, Fethia Skhiri, Maha Mastouri, Guido Flamini
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2020)
Article
Chemistry, Applied
Ahlem Ben Sassi, Roberta Ascrizzi, Wiem Chiboub, Amina Cheikh Mhamed, Asma ElAyeb, Fethia Skhiri, Moufida Tounsi Saidani, Maha Mastouri, Guido Flamini
Summary: The study investigated the volatile compounds and phenolic profile of Brassica oleracea L. leaves in Tunisia, revealing alpha-pinene and limonene as main volatiles and various hydroxycinnamic acids and flavonoids as phenolic compounds. The methanol extract showed strong antiradical activity and inhibited all tested bacterial strains, indicating the potential of kohlrabi leaves as a source of natural antioxidants and antibacterials.
NATURAL PRODUCT RESEARCH
(2022)
Article
Ecology
Bel Hadj K. Salah, L. Tahrani, S. Alamoudi, D. A. H. Al-Quwaie, F. Harzallah-Skhiri, M. Aouni
Summary: Leaf and seed extracts of Datura metel demonstrate rich antibacterial potential against various bacterial species, as well as effective antifungal and anticandidose activities. This plant could be recommended for the treatment of certain skin diseases.
APPLIED ECOLOGY AND ENVIRONMENTAL RESEARCH
(2022)
Article
Plant Sciences
Sondes Stambouli-Essassi, Ichrak Sammoud-Ben Rejew, Sadok Bouzid, Fethia Harzallah Skhiri
PAKISTAN JOURNAL OF BOTANY
(2020)
