Article
Spectroscopy
Leandro S. Herculano, Gustavo V. B. Lukasievicz, Elizandra Sehn, Alex S. Torquato, Marcos P. Belancon, Elton Savi, Newller M. Kimura, Luis C. Malacarne, Mauro L. Baesso, Nelson G. C. Astrath
Summary: This study aimed to investigate and compare the composition and physicochemical properties of 18 different sources of edible vegetable oils using FTIR Spectroscopy and fatty acid chromatographic analysis. Principal component analysis was used to classify edible oils and study their physical properties. The results demonstrate the potential of this method as powerful, fast, and non-destructive tools for characterization and quality control of edible vegetable oils.
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
(2021)
Review
Biotechnology & Applied Microbiology
Claire A. Fawcett, Gerusa N. A. Senhorinho, Corey A. Laamanen, John A. Scott
Summary: This review investigates the feasibility of substituting common oil crops with microalgae on a nutritional basis. Microalgae have been shown to produce protein and lipid fractions at levels much higher than oilseeds, while also providing a source of essential vitamins, minerals, and bioactive compounds.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2022)
Article
Food Science & Technology
Min Hyeock Lee, Tae-Kyung Kim, Ji Yoon Cha, Hae In Yong, Min-Cheol Kang, Hae Won Jang, Yun-Sang Choi
Summary: The study demonstrated the physicochemical characteristics and aroma patterns of oils prepared from edible insect larvae. It was found that the extract yield of Tenebrio molitor oil was the highest, while the color parameters of Allomyrina dichotoma oil were relatively high, and the peroxide levels of Protaetia brevitarsis seulensis oil were elevated compared to other oils.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Shiling Feng, Xiaoyan Xu, Shengyong Tao, Tao Chen, Lijun Zhou, Yan Huang, Hongyu Yang, Ming Yuan, Chunbang Ding
Summary: This study systematically compared the chemical composition and protective effect of 22 vegetable oils. The results showed that the fatty acid composition and minor compounds were extremely variable among tested oils. Additionally, the antioxidant activity was found to be significantly correlated to polyphenol, tocopherol, and squalene.
Article
Chemistry, Applied
Xiuming Jiang, Denghui Yang, Guoqiang Xiang, Leqian Hu
Summary: H-1 NMR spectroscopy was successfully used to determine the cis and trans fatty acid contents in edible oils, showing promising potential as an alternative to traditional gas chromatography. The predicted values were consistent with the measured values and exhibited a good linear relationship.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Analytical
Ning Su, Fangfang Pan, Liusan Wang, Shizhuang Weng
Summary: This study aimed to establish a rapid determination method for quality detection of edible oils based on quantitatively analyzing palmitic acid, stearic acid, arachidic acid, and behenic acid. The support vector machine model with standard normal variate pretreatment showed the best predictive performance for the four fatty acids. Effective wavelengths selected by the successive projections algorithm were useful for establishing simplified prediction models, proving that Vis-NIR spectroscopy combined with multivariate methods can provide a rapid and accurate approach for fatty acids detection of edible oils.
Article
Food Science & Technology
Emigdio Chavez-Angel, Blanca Puertas, Martin Kreuzer, Robert Soliva Fortuny, Ryan C. Ng, Alejandro Castro-Alvarez, Clivia M. Sotomayor Torres
Summary: This study presents a comparative analysis of different characterization techniques, including Raman and infrared spectroscopies, photoluminescence, and thermal-conductivity measurements, for detecting adulteration in olive oils. The combination of these techniques provides a holistic approach to validate the purity and authenticity of olive oils.
Review
Biochemistry & Molecular Biology
Menghui Qi, Yanyan Li, Zheng Zhu, Bin Du, Di Chen
Summary: During the production, processing, transportation, and storage of edible oils, the oils come into contact with plastic products, leading to the migration of harmful plasticizers. This review provides a comprehensive overview of the sample preparation methods and detection techniques used for determining phthalic acid ester (PAE) plasticizers in edible oils since 2010. The focus is on the combination of sample preparation methods for edible oils with separation-based analytical techniques, such as gas chromatography (GC) and liquid chromatography (LC) with different detectors. The advantages, disadvantages, limitations, and future developments of these techniques are also discussed.
Article
Chemistry, Analytical
Bettina Schwarzinger, Michaela Feichtinger, Bernhard Blank-Landeshammer, Julian Weghuber, Clemens Schwarzinger
Summary: Erucic acid, which is regulated in nutritional products, can be determined directly from mustard seeds using a developed method. The results are in good agreement with conventional analysis and even mustard varieties listed as erucic acid free can produce certain amounts of this fatty acid under certain conditions.
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS
(2022)
Article
Chemistry, Applied
Can Wang, Hao Liu, Ruiqi Sun, Jun Wang
Summary: This study developed a simple and effective analytical method for molecular recognition using mass spectrometry fragmentation patterns, and simultaneously quantified common GEs in complex fatty matrices. The application of this method can play a crucial role in ensuring food safety.
Review
Food Science & Technology
Scott B. Teasdale, Skye Marshall, Kylie Abbott, Tim Cassettari, Emily Duve, Flavia Fayet-Moore
Summary: This study conducted an umbrella review to investigate the nutritional and bioactive components of commonly consumed edible oils and fats, finding strong evidence supporting the beneficial effects of high mono- and polyunsaturated fatty acid compositions, total biophenol content, and phytosterols on high-burden chronic diseases. However, insufficient evidence was found for the impact of squalene. Future dietary guidelines should consider a more comprehensive approach to evaluating edible oils beyond saturated fatty acid content.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Chemistry, Applied
Duncan Schwaller, Yi Sui, Alain Carvalho, Dominique Collin, Philippe J. Mesini
Summary: Palmitoylethanolamide (PEA) can gel edible oils at low concentrations, forming elastic gels. The study reveals that PEA forms lamellar solid aggregates with widths of several tens of micrometers in the gels. Upon heating, the sample undergoes a gel-to-sol transition and the melting of the solid particles.
Article
Chemistry, Physical
Ozguer Karadas, Ismail Yilmaz, Umit Gecgel
Summary: Sumac fruit is widely used in the food industry, especially in spices. Gamma irradiation is an effective method to ensure the safety of sumac fruit products, but it can affect the quality of the oil. It is recommended to use lower doses of irradiation to minimize negative effects.
RADIATION PHYSICS AND CHEMISTRY
(2022)
Article
Chemistry, Applied
Qin Ye, Xianghe Meng
Summary: A novel improved method for authenticating edible oil samples based on FTIR spectroscopy coupled with chemometrics has been developed. Discrimination and quantitative models were established and achieved high accuracy in detecting and quantifying adulterant oils in edible oil blends.
Article
Polymer Science
Dafni Dimakopoulou-Papazoglou, Foteini Giannakaki, Eugenios Katsanidis
Summary: This study investigated the properties of oleogels formed by the interaction between different waxes and monoglycerides in various edible oils. The results showed that different wax-oil combinations led to different crystallization structures and physical properties, which can be controlled by adjusting the gelator composition for specific food applications.
Article
Food Science & Technology
Sheng Zhou, Yuxiu Wen, Yiting Duan, Qi Li, Yuan Gao, Xiuzhu Yu
Summary: This study evaluated the properties, chemical composition, and free radical scavenging capacity of Xanthium sibiricum oil (XSO). It was found that XSO contains high levels of unsaturated fatty acids, tocopherols, and phytosterols. XSOs from Gansu region showed higher phytochemical content and free radical scavenging capacity. XSOs have high nutritional value and can be used as an alternative to nut oil.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yonglin Li, Shasha Wen, Yiwen Sun, Na Zhang, Yuan Gao, Xiuzhu Yu
Summary: This study develops a method for detecting adulterated olive oil by using polarity reversal method and a device to measure the current of the oil sample. The method is able to accurately detect adulteration based on the difference in current between the genuine olive oil and the adulterant. The results show that the method has high accuracy and precision, and can be used for quick testing within 10 minutes.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yuxiu Wen, Sheng Zhou, Liqian Wang, Qi Li, Yuan Gao, Xiuzhu Yu
Summary: A new method using PE-FTIR spectroscopy to determine the induction period (IP) of walnut oil was developed. The IP value represents the oxidation stability of walnut oil. The prediction model based on characteristic infrared spectrum peaks showed high accuracy and reliability.
FOOD ANALYTICAL METHODS
(2022)
Article
Food Science & Technology
Yiting Duan, Sheng Zhou, Rui Liu, Yuxiu Wen, Yanan Xing, Xiuzhu Yu
Summary: Fortifying Chinese dried noodles (CHDNs) with unhulled flaxseed flour (UHFF) and hulled flaxseed flour (HFF) improves antioxidant activities and imparts a stronger flaxseed aroma to the noodles. However, adding UHFF decreases the color of the noodles and increases cooking loss.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Lingyan Zhang, Saltanat Akhymetkan, Jia Chen, Yaoyao Dong, Yuan Gao, Xiuzhu Yu
Summary: This study developed a degumming protocol using sodium chloride solution to remove phospholipids and retain the flavor of fragrant rapeseed oil. The optimal degumming procedure achieved a phospholipid removal rate of 90.7% and resulted in high-quality oil. The recovered phospholipids exhibited better emulsifying capability than commercial lecithin.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Qi Li, Yuan Gao, Yancai Li, Shuang-kui Du, Xiuzhu Yu
Summary: The complexation between starch and lipids is important for food quality, and the hydrophilic groups in lipids play a role in this interaction. This study investigated the complexation of palmitic acid and its esters with starch to understand the influence of the hydrophilicity of polar heads in lipids. The results showed that the hydrophilic groups affected the characteristics of starch-lipid complexes.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mengzhu Wang, Mengmeng Wang, Zongyao Huyan, Qi Li, Keqing Hu, Jinwei Li, Xiuzhu Yu
Summary: This study explored how external factors, such as light, temperature, and packaging materials, affect the flavor of virgin rapeseed oil (VRO) from the perspective of key flavor-related compounds (KFCs). The results showed that high temperature and ultraviolet light led to an increase in aldehydes, while glass bottles provided better oxidation stability and flavor preservation compared to plastic bottles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jia Chen, Lingyan Zhang, Peng Zhao, Jiayun Wang, Qi Li, Xiuzhu Yu
Summary: This study investigated the impact of oil types on the formation of non-volatile degradation products in frying oils using techniques such as FTIR and NMR. The results provide valuable insights for evaluating the suitability of different oils for food preparations.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Multidisciplinary
Xuping Zhang, Yan Zhang, Pengda Sun, Weidong Su, Zhihao Qu, Yaoyao Dong, Shuangkui Du, Xiuzhu Yu
Summary: This study explored the effects of germination pretreatment on the properties and antioxidant activity of flaxseed oil. Results showed that germination increased the unsaturated fatty acid content and antioxidant activity of the oil. Alpha-tocopherol, stigmasterol, pigments, and total phenols also increased significantly with germination. The longer the germination time, the higher the levels of these compounds, indicating improved lipid concomitants and antioxidant capacity of flaxseed oil.
Article
Food Science & Technology
Yan Zhang, Xuping Zhang, Zhihao Qu, Na Zhang, Qi Li, Yuan Gao, Xiuzhu Yu
Summary: This study aimed to investigate the changes in physicochemical characteristics and lipid concomitant of rapeseed oil during germination. It was found that germination led to a decrease in acid value and peroxide value, while increasing the content of alpha-tocopherol, phytosterol, carotenoid, and unsaturated fatty acids. These changes improved the nutritional value and edible quality of the oil. Among these components, alpha-tocopherol could be used as a reference marker to determine the germination stage and estimate the nutritional value of rapeseed oil.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Applied
Gaiqin Ma, Yuanyuan Wang, Yuefan Li, Lingyan Zhang, Yuan Gao, Qi Li, Xiuzhu Yu
Summary: Edible oils are important for human life, providing energy and essential fatty acids. However, they are susceptible to oxidation through various mechanisms, resulting in the deterioration of essential nutrients and the production of toxic substances. Lipid concomitants, a large class of biologically active substances in edible oils, have shown remarkable antioxidant properties and can improve the quality of edible oils in different ways. This review provides an overview of the antioxidant properties of polar, non-polar, and amphiphilic lipid concomitants in edible oils, as well as the interactions and probable mechanisms. It can serve as a theoretical basis and practical reference for food industry practitioners and researchers to understand the variations in the quality of edible oils.
Article
Chemistry, Applied
Yonglin Li, Shengmin Zhou, Yaoyao Dong, Qi Li, Yuan Gao, Xiuzhu Yu
Summary: Triterpene alcohols play a significant role in the bioactivity of camellia oil. A method for determining 11 triterpene alcohols was developed and validated in this study. The results showed that oils processed with low press flux, cold press, and aqueous extraction had higher content of triterpene alcohols. Triterpene alcohols showed stability during storage but degraded during heating.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Biochemistry & Molecular Biology
Na Zhang, Xuping Zhang, Yan Zhang, Yonglin Li, Yuan Gao, Qi Li, Xiuzhu Yu
Summary: The aim of this study was to investigate the effects of non-covalent interaction between pea protein isolate (PPI) and catechin (CT) on the structural and functional characteristics of protein. The results showed that CT introduction changed the PPI secondary and tertiary structures and improved its emulsifying properties, foaming stability, and antioxidant activities.
Article
Chemistry, Multidisciplinary
Caihong Su, Yancai Li, Jiabin Zhu, Yuan Gao, Qi Li, Shuangkui Du, Xiuzhu Yu
Summary: The study showed that increasing flaxseed gum concentration can effectively decrease the brittleness of flaxseed oleogels, thereby altering their physical properties, including textural parameters, rheological properties, and thermal properties. Flaxseed oleogels exhibit solid-like characteristics, with the elastic modulus reaching a maximum at a certain concentration and decreasing beyond that. The research indicated that flaxseed gum does not negatively affect the crystal forms of flaxseed oleogels.
Article
Chemistry, Multidisciplinary
Liqian Wang, Yuxiu Wen, Caihong Su, Yuan Gao, Qi Li, Shuangkui Du, Xiuzhu Yu
Summary: This study investigates the effect of water content on the properties and structure of walnut oleogels. Results show that with increased water content, the hardness of the oleogel increases and the oil loss rate decreases. Microstructure observation reveals that an increase in water content leads to an increase in crystal size and quantity.
