Article
Biochemistry & Molecular Biology
Mohamed K. Morsy, Rokayya Sami, Eman Algarni, Amina A. M. Al-Mushhin, Nada Benajiba, A. Almasoudi, Abeer G. Almasoudi, Enas Mekawi
Summary: This study evaluated the effect of a natural antioxidant, LSSCE, on the quality and shelf life of refined olive oil stored at 60±1℃. The results showed that LSSCE significantly reduced oxidation indicators, improved oil stability, and prolonged the shelf life of the oil.
Article
Chemistry, Applied
Lu Ruan, Ling Lu, Xiuying Zhao, Wanwei Xiong, Haiyan Xu, Sizhu Wu
Summary: In this study, three natural antioxidants were selected to investigate their oxidation resistance in Eucommia ulmoides seed oil. The experimental results confirmed that these natural antioxidants have better antioxidant activity and protective effect on the oil compared to the synthetic antioxidant BHT.
Review
Food Science & Technology
Said Gharby, Samira Oubannin, Hasna Ait Bouzid, Laila Bijla, Mohamed Ibourki, Jamila Gagour, Jamal Koubachi, El Hassan Sakar, Khalid Majourhat, Learn-Han Lee, Hicham Harhar, Abdelhakim Bouyahya
Summary: Oil oxidation is a major factor affecting the quality of vegetable oils during storage, but natural antioxidant compounds derived from medicinal and aromatic plants offer a promising and sustainable solution to protect oils and consumers' health. This review provides a comprehensive overview of the extraction of bioactive compounds from MAPs and various methods of enriching vegetable oils.
Article
Biochemistry & Molecular Biology
Hadeil Alsufiani, Wafaa Ashour
Summary: The study found that 2,4,4'-trihydroxychalcone can effectively reduce the oxidation products of sunflower oil during storage, showing a stronger inhibitory effect compared to the synthetic antioxidant BHT.
Article
Biochemistry & Molecular Biology
Yunlong Zhao, Haohao Wu, Mengrui Qu, Yuchen Liu, Dongying Wang, Haoduo Yang, Yingying Wang, Xuede Wang, Francesca Blasi
Summary: In this study, the essential oil of Amomum villosum Lour. fruits (AVEO) was extracted and analyzed. The antioxidant capacity of AVEO was determined using various assays. AVEO showed comparable antioxidant effects to butylated hydroxytoluene (BHT). Additionally, AVEO exhibited a stronger antioxidative capability when applied to sunflower oil in a deep-frying experiment. The organoleptic characteristics of the food were improved when AVEO was added.
Article
Food Science & Technology
Zhao Qin, Meng-Ke He, Xin Gao, Jing-Yang Yuan, Hua-Min Liu, Hong-Xian Mei, Xue-De Wang
Summary: During roasting, lignin in sesame seed hulls undergoes partial degradation, resulting in the production of low-molecular-weight phenolic compounds that have high antioxidant properties, thereby enhancing the oxidative stability of sesame oil.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Ileana Cocan, Monica Negrea, Antoanela Cozma, Ersilia Alexa, Mariana-Atena Poiana, Diana Raba, Corina Danciu, Iuliana Popescu, Andreea I. Cadariu, Diana Obistioiu, Isidora Radulov
Summary: The study found that adding chili pepper seed oil and sweet pepper seed oil can reduce the lipid oxidation level of sunflower oil during high-temperature heating, improving its oxidative stability.
Article
Food Science & Technology
Gabriela Sousa, Marija Trifunovska, Madalena Antunes, Isabel Miranda, Margarida Moldao, Vitor Alves, Rajko Vidrih, Paula Allen Lopes, Luis Aparicio, Marta Neves, Carla Tecelao, Suzana Ferreira-Dias
Summary: The study demonstrates that extracts from Pelvetia canaliculata L. macroalga can enhance the oxidative stability of sunflower oil. After adding 12.5% algae and conducting 20 minutes of ultrasound-assisted extraction, the antioxidant activity (FRAP) of the supplemented oil increased by 6-fold, with the final samples retaining 40% of their initial antioxidant activity.
Article
Engineering, Chemical
Tafadzwa Kaseke, Umezuruike Linus Opara, Olaniyi Amos Fawole
Summary: The study found that blending sunflower oil with pomegranate seed oil may enhance the oil's antioxidant capacity. The best blending ratio of 85:15 showed better oxidative stability in the blended oils. Additionally, the blended oils exhibited a slower depletion rate of DPPH and ABTS radical scavenging capacity, as well as a lower concentration of volatile oxidation compounds.
Article
Chemistry, Applied
Evanthia Choulitoudi, Maria Xristou, Dimitrios Tsimogiannis, Vassiliki Oreopoulou
Summary: The study focused on the impact of storage temperature on the phenolic content and oxidative stability of sunflower oil-in-water emulsions enriched with Satureja thymbra extracts. Results indicated that the additives offered protection against oxidation, with varying effectiveness depending on the specific compound used.
Article
Food Science & Technology
Aizi Nor Mazila Ramli, Nur Afiqah Muhammad Sukri, Nur Izyan Wan Azelee, Prakash Bhuyar
Summary: This study investigated antibacterial and antioxidant compounds in Durian peel/seed extracts and their potential in preventing meat decay. The extracts showed effectiveness in extending the shelf life of meat, with peel/seed extracts demonstrating significant antioxidant activity and antimicrobial properties.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Multidisciplinary Sciences
Agata Sumara, Anna Stachniuk, Marta Olech, Renata Nowak, Magdalena Montowska, Emilia Fornal
Summary: Testing the composition, quality and authenticity of edible oils is important for protecting consumers' rights and health. This study aimed to identify oil-specific markers for sunflower, sesame, flaxseed and rapeseed oils, and evaluate their antioxidant activity, total phenolic and carotenoid content. A metabolomic approach was used to discover markers, and spectrophotometric methods were employed for determination. 76 oil samples from different manufacturers were examined, and oil-specific markers were identified for each type, with variations depending on the producer and batch. Differences in antioxidant activity and phenolic/carotenoid content were observed among oils. Sesame oil exhibited the highest phenolic content, while flaxseed oil had the highest antioxidant activity. The identified markers can be used for authenticity confirmation and adulteration detection.
Article
Multidisciplinary Sciences
Giovanna Oleinik, Priscila Paola Dario, Katiane de Morais Gasperin, Dalila Moter Benvegnu, Fernanda Oliveira Lima, Letiere Cabreira Soares, Andre Lazarin Gallina
Summary: The antioxidants used in the food industry are important for preserving the properties of food. This study focused on obtaining extracts from the seed pomace of the rubber tree to explore their potential as natural antioxidants. The optimized results showed that the aqueous extracts had high antioxidant activity under certain conditions, making them suitable for various applications in the food industry. These extracts were non-toxic and environmentally friendly.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Ting-Ting Lv, Zhao Qin, Shou-Tao Wang, Hua-Min Liu, Yu-Xiang Ma, Yong-Zhan Zheng, Xue-De Wang
Summary: Chinese quince proanthocyanidins show antioxidative and stabilizing effects on sunflower oil-in-water emulsions, with water extract exhibiting the highest efficacy in retarding lipid oxidation. Lower molecular weight and degree of polymerisation positively affect the antioxidant activity of proanthocyanidin-rich extracts, making them potential natural antioxidants for improving emulsion stability.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Radia Arab, Susana Casal, Teresa Pinho, Rebeca Cruz, Mohamed Lamine Freidja, Jose Manuel Lorenzo, Christophe Hano, Khodir Madani, Lila Boulekbache-Makhlouf
Summary: Roasting is a key step in preparing sesame oil that affects its chemical composition, oxidative stability, and antiradical capacity. Roasting increases oil yield, induction period, total phenolic content, and reduces the amounts of phytosterols, gamma-tocopherol, sesamolin, and sesamin. The unsaponifiable components extracted from roasted seeds can be used to extend the shelf life of meatball products. The results of this study contribute to enhancing the nutritional content of plant-based diets.
Review
Food Science & Technology
Vigasini Subbiah, Cundong Xie, Frank R. Dunshea, Colin J. Barrow, Hafiz A. R. Suleria
Summary: Seaweeds are macroscopic marine algae that contain abundant nutrients and beneficial compounds. They are widely used in Asian and Western diets, and have various applications in pharmaceuticals, cosmetics, and other industries.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Peiyao Lu, Hanjing Wu, Jingyu Gu, Malik A. Nawaz, Xueying Ma, Hafiz A. R. Suleria
Summary: The global consumption of nuts has been steadily increasing in recent years. Tree nuts contain a diverse range of phytochemicals, which have beneficial physiological functions. However, nuts also contain anti-nutritional compounds that negatively affect their bioavailability. Thermal processing can enhance the total phenolic content and antioxidant ability of some tree nuts, while novel non-thermal pasteurization applications can improve bioaccessibility and bioavailability by reducing anti-nutritional compounds and allergenic protein solubility. This review summarizes the bioaccessibility of typical phytochemicals in nuts, the impact of processing on them, and the bioavailability of these phytochemicals.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Chemistry, Medicinal
Monica. Butnariu, Deborah. Fratantonio, Jesus. Herrera-Bravo, Sonal. Sukreet, Miquel. Martorell, Garsiya Ekaterina. Robertovna, Francisco. Les, Victor. Lopez, Manoj. Kumar, Marius. Pentea, Ioan. Sarac, Alexandra. Becherescu, Natalia. Cruz-Martins, William N. Setzer, Marcello Iriti, Hafiz Ansar Rasul Suleria, Javad Sharifi-Rad
Summary: A sedentary lifestyle increases the risk of cardiovascular disease, diabetes, and obesity, with hypertension as a common factor. The demand for plant-based medications has risen due to the side effects of traditional pharmacological therapies. Plant-derived bioactives such as polyphenols, organosulfur compounds, fatty acids, alkaloids, and terpenes have shown effectiveness in controlling high blood pressure through various mechanisms, including reducing oxidative stress and inflammation, regulating platelet aggregation, and promoting vasorelaxation.
CURRENT TOPICS IN MEDICINAL CHEMISTRY
(2023)
Article
Biochemistry & Molecular Biology
Ezzat H. H. Elshazly, Alyaa Nasr, Mohamed E. E. Elnosary, Gamal A. A. Gouda, Hassan Mohamed, Yuanda Song
Summary: The present study aimed to evaluate the antiviral activities of Ginkgo biloba (GB) leaves extract and eco-friendly free silver nanoparticles (Ag NPs) against MERS-CoV and HCoV-229E, as well as identify phytochemicals from GB. Flavonoids and phenolic compounds were extracted and identified from GB leaves using different solvents and HPLC. Ag NPs were synthesized from GB leaves aqueous extract and their effects as antiviral agents were investigated using various techniques. The results showed that GB leaves extract had better antiviral activity than Ag NPs, with moderate anti-MERS-CoV (SI=8.94) and promising anti-HCoV-229E (SI=21.71). Ag NPs had mild anti-MERS-CoV (SI=4.23) and moderate anti-HCoV-229E (SI=7.51).
Article
Agriculture, Dairy & Animal Science
B. K. Amrit, Eric N. Ponnampalam, Sonu Macwan, Hanjing Wu, Ahsan Aziz, Stephanie Muir, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: This study comprehensively profiles the polyphenol compounds in pasture grasses, legumes and novel forages collected during successive seasons. Different forages contain varying concentrations of phenolic acids and flavonoids. Winter and spring forages exhibit higher polyphenol concentrations and antioxidant potential compared to summer samples. The decline in polyphenol concentrations in forages may be due to pasture maturity or dry climatic conditions as the season progresses.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yit Tao Loo, Kate Howell, Hafiz Suleria, Pangzhen Zhang, Siyao Liu, Ken Ng
Summary: The effects of (poly)phenol-rich sugarcane extract (PRSE), sugarcane fibre (SCFiber), and their combination (PRSE + SCFiber) on gut microbiota and short-chain fatty acids (SCFA) production were investigated. In vitro digestion and pig faecal fermentation experiments showed that PRSE + SCFiber delivered more (poly)phenols to the colonic fermentation stage compared to PRSE alone. The combination of PRSE + SCFiber enhanced the relative abundances of Prevotella, Lactobacillus, and Blautia, while reducing the relative abundance of Streptococcus in the faecal microbiota. PRSE + SCFiber also mitigated the inhibitory effects of PRSE on SCFA production.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2023)
Article
Chemistry, Physical
Wu Yang, Hassan Mohamed, Aabid Manzoor Shah, Huaiyuan Zhang, Shuxian Pang, Wenyue Shi, Futing Xue, Yuanda Song
Summary: This study analyzed the physico-chemical properties and nucleotide sequences of two mitochondrial MTPs in M. circinelloides. The three-dimensional models of the MTPs were determined and molecular docking and dynamic simulations were performed. The results showed stable conformation and hydrogen bonding interactions of the protein complexes with citrate and malate. This study provides insights into the structural characteristics and transport mechanisms of mitochondrial MTPs in M. circinelloides.
Review
Microbiology
Tahira Naz, Samee Ullah, Yusuf Nazir, Shaoqi Li, Bushra Iqbal, Qing Liu, Hassan Mohamed, Yuanda Song
Summary: This article mainly introduces the research progress and production methods of industrially important carotenoids in fungi and yeast, including genetic modification, synthetic pathways, and extraction methods.
Article
Biochemistry & Molecular Biology
Linhui Zhou, Xinyu Duan, Kunning Li, David R. A. Hill, Gregory J. O. Martin, Hafiz A. R. Suleria
Summary: This study compared and analyzed the free and bound phenolic compounds in different marine microalgae species. The results showed significant differences in total phenolic content, total flavonoid content, and total condensed tannin content among the species, highlighting unique phenolic profiles. A total of ten phenolic compounds were identified, including previously unreported compounds in microalgae samples. These findings have important implications for future industrial applications.
CHEMISTRY & BIODIVERSITY
(2023)
Article
Agriculture, Multidisciplinary
Shaoqi Li, Ghizlane Tahiri, Junhuan Yang, Hassan Mohamed, Qing Liu, Wenyue Shi, Sergio Lopez-Garcia, Victoriano Garre, Yuanda Song
Summary: Lipid accumulation in oleaginous organisms is regulated by AMP deaminase (AMPD), which controls intracellular AMP concentration. In this study, we investigated the role of AMPD in lipogenesis in the oleaginous fungus Mucor circinelloides. We found that deletion of ampd1 and ampd2 increased lipid contents under nitrogen-limited conditions. Unexpectedly, overexpression of ampd genes affected nitrogen consumption and induced lipid accumulation even under nitrogen-rich conditions. These findings highlight the importance of AMPD in lipid synthesis and its impact on nitrogen metabolism and energy balance.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Xinyu Duan, Vigasini Subbiah, Cundong Xie, Osman Tuncay Agar, Colin J. Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: Seaweeds are valuable natural sources of phenolic compounds (PCs), which offer various health benefits such as antioxidant, anti-inflammatory properties, and potential anticancer effects. This study compares the effectiveness of different solvents for extracting PCs from four seaweed species and finds that ethanol extract of Sargassum sp. has the highest content of total phenolics, while Ecklonia sp. has the highest content of total flavonoids in its methanol extract and total condensed tannins in its ethyl acetate extract. The findings provide valuable guidance in the pharmaceutical, nutraceutical, and cosmetic industries.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Chemistry, Multidisciplinary
Abid Ali Ahmad, Kashif Hussain, Muhammad Raza Shah, Syed Muhammad Ashhad Halimi, Fazle Rabbi, Zahoor Ahmad, Inamullah Khan, Abdur Rauf, Abdulrahman Alshammari, Metab Alharbi, Hafiz Ansar Rasul Suleria
Summary: The aim of this study was to discover and explore highly potent and efficacious cyclooxygenase inhibitors using indole acetic acid drugs as a starting point. Derivatives of indomethacin, the selected lead compound, were synthesized and their structure and analogues were determined through spectroscopic procedures. The synthesized analogues were then screened for acute toxicity, anti-nociceptive and anti-inflammatory activity, and protein-ligand interaction. The results showed that the derivatives exhibited significant analgesic and anti-inflammatory activities, suggesting their potential as new drug candidates for pain and inflammation.
Editorial Material
Nutrition & Dietetics
Farhan Saeed, Muhammad Imran, Ghulam Hussain, Hafiz A. R. Suleria, Ali Imran
FRONTIERS IN NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
Yuanyuan Tan, Hanjing Wu, Linghong Shi, Colin Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: Fermented coffee beans have different compositions of phenolic and volatile compounds compared to unfermented coffee beans. They contain higher levels of phenolic and volatile compounds, which contribute to greater antioxidant activity and nutritional value.
FERMENTATION-BASEL
(2023)
Review
Food Science & Technology
Shengnan Song, Jiaxun Li, Haoyao Liu, Yunyang Qi, Vigasini Subbiah, Javad Sharifi-Rad, William N. Setzer, Hafiz A. R. Suleria
Summary: Pyracantha is a plant with edible and medicinal value, containing various phytochemical components such as pigments and phospholipids. It is rich in phenolic substances and exhibits strong biological properties, including inhibition of tyrosinase activity, anti-oxidative effects, and tumor prevention. The extracts of Pyracantha can be applied in various aspects, such as health food, food additives, and cosmetics. Understanding the mechanism of effect is important for consumers to choose a healthier Pyracantha dietary culture.
