Search Results (354)

Camellia vietnamensis grows in a unique tropical environment, and its seed oil has a rich aroma. The content of unsaturated fatty acids in C. vietnamensis oil is up to 90%, which can regulate human lipid metabolism and prevent cardiovascular and cerebrovascular diseases. Compared with olive oil, C. vietnamensis oil has a higher content of unsaturated fatty acids. This study used eleven C. vietnamensis cultivars cultivated on Hainan Island. Among the 11 cultivars, “Boao 1” had fruits with the largest vertical diameter of 45.05 mm, while “Haida 1” had fruits with the largest horizontal diameter, single-fruit weight, and fresh 100-grain weight of 53.5 mm, 70.6 g, and 479.01 g, respectively. “Boao 3” had an acid value and peroxide value of 1.59 mg/g and 3.50 mmol/kg, respectively, and its saponification value content was 213.18 mg/g. “Boao 5” had the highest iodine value, 101.86 g/100 g, among the 11 cultivars. The content of unsaturated fatty acids in the seed oil of 11 cultivars ranged from 84.87% to 87.38%. The qRT-PCR results confirmed that “Boao 3” had a higher content of flavonoids and fatty acids than other cultivars. The comprehensive analysis of physiological and biochemical indices showed that the top five cultivars were “Haida 1”, “Boao 3”, “Haida 2”, “Boao 1”, and “Boao 5”. These five cultivars were suitable for large-scale cultivation in tropical regions, such as Hainan Island. This study provided a theoretical basis for the breeding of C. vietnamensis cultivars in tropical regions. Full article

The rapid growth and sustainable production of black soldier fly larvae (BSFL) contribute positively to the circular economy. This study profiled the fatty acid composition of crude BSFL oil, followed by an evaluation of its physicochemical properties under domestic cooking temperatures (up to 180 °C, 30 min). Odour evaluation of the BSFL oil was also performed using 10 trained panellists for attributes such as fishy, nutty, oily, meaty/savoury, roasted, and pungent. The results indicated that BSFL oil contains palmitic (23.69%), oleic (30.90%), and linoleic (21.81%) acids in relatively similar proportions, representing a mix of saturated, monounsaturated, and polyunsaturated fatty acids. Heating caused BSFL oil to be darker and more viscous. The peroxide and free fatty acid values also increased significantly (p < 0.05) with rising temperatures, indicating limited oxidative stability and reduced suitability of BSFL oil for cooking purposes. The perceived intensity of odour attributes, particularly fishy and oily notes, increased concomitantly with higher cooking temperatures. Refining processes and antioxidants may assist in improving the thermal stability of BSFL oil for culinary applications. Full article

The aqueous enzymatic extraction (AEE) of oil from Thevetia peruviana seeds was studied. The oil extraction yields obtained by treatment with cellulase, Alcalase, and Viscozyme L were compared, finding that the treatment with Alcalase at pH 6 and 50 °C gave the highest yield (63.07%), so it was selected for the optimization of the oil extraction process through a central composite design and a response surface methodology. An oil extraction yield of 78.22% was achieved under the optimum conditions (2% of Alcalase, 4 h of incubation, 250 rpm, and a solid-to-liquid ratio of 1:4.5). The predominant fatty acids in the oil obtained by both AEE and standard solvent extraction (SE) were oleic, linoleic, stearic, and palmitic acids. However, AEE produced an oil presenting lower acidity and peroxide values and greater oxidative stability, indicating that this method produces an oil with better quality. Scanning electron microscopy images of Thevetia peruviana seeds showed a structural alteration of their cell wall caused by AEE, which allowed the release of oil from this seed in the aqueous medium. The results suggest that AEE could be an excellent alternative in terms of efficiency, oil quality, and environmental friendliness for the extraction of this oil. Full article

The fruit of Momordica cochinchinensis Spreng., commonly known as Gac fruit, contains arils rich in carotenoids and unsaturated fatty acids, making it suitable for use as a natural colorant, flavor enhancer, and dietary supplement. This study examined Gac oil extracted from locally cultivated Gac fruit in Taiwan and evaluated the impact of different encapsulation methods and press through packaging (PTP) packaging on its oxidative stability during storage. The Gac oil was found to contain exceptionally high levels of β-carotene (up to 6047.52 ± 16.15 ppm) and lycopene (3192.84 ± 20.21 ppm). Among the tested formulations, soft capsules demonstrated lower peroxide value (PV) and better retention of carotenoids, including lycopene β-carotene compared to hard capsules. Furthermore, capsules stored in PTP packaging exhibited enhanced protection against oxidation. Overall, soft capsules combined with PTP packaging provided the most effective approach for maintaining the nutritional quality and oxidative stability of Gac oil during storage. Full article

Walnuts, which are rich in unsaturated fatty acids (UFAs), are highly susceptible to oxidation during storage, leading to quality degradation. Consequently, antioxidant technologies for the oxidative stability of walnuts have garnered significant attention. The addition of antioxidants remains the most cost-effective and efficient method currently available, with synergistic effects enhancing the efficacy of mixed antioxidant combinations compared to single antioxidants. In this study, four lipophilic antioxidants—tert-butylhydroquinone (TBHQ), butylated hydroxytoluene (BHT), dilauryl thiodipropionate (DLTP), and propyl gallate (PG)—were paired with four hydrophilic antioxidants—rosemary extract (RE), phytic acid (PA), tea polyphenols (TPs), and sodium ascorbate (SA)—resulting in 16 experimental groups to investigate synergistic effects. The effects of water-soluble and fat-soluble antioxidant combinations on walnut oxidation were systematically evaluated through peroxide value, acid value, thiobarbituric acid reactive substances, and DPPH radical scavenging capacities. Additionally, fatty acid composition analysis was employed to assess the preservation of beneficial UFAs. Mechanistic insights were obtained via thermogravimetric analysis and electron paramagnetic resonance spectroscopy. Notably, two combinations, 0.03% TBHQ + 0.03% TPs (w/w) and 0.03% DLTP + 0.03% SA (w/w), exhibited good oxidative stability of walnut kernels. These formulations demonstrated superior antioxidant performance and effectively inhibited oxidative pathways while maintaining UFA integrity, demonstrating their potential as advanced preservation strategies for lipid-rich foods. Full article

Squid is rich in polyunsaturated fatty acids (PUFAs), especially docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), which exert various human health benefits. Pan-fried squid is a popular processed product beloved by consumers. However, the PUFAs of squid can be severely oxidized during thermal processing, which will result in the reduction in nutritional value and generation of harmful compounds like aldehydes. In this study, flavonoids extracted from coconut exocarp (CEF) and the metal ion chelating agent disodium ethylenediaminetetraacetate (EDTA-2Na) were used to inhibit lipid oxidation during the frying of squid, with the lipid oxidation level, the changes in fatty acid composition, and aldehyde concentrations being examined by gas chromatography mass spectrometry and high-performance liquid chromatography mass spectrometry. Results indicated that during pan-frying, the peroxide value, thiobarbituric acid value, and total oxidation value increased significantly, while the contents of EPA and DHA decreased significantly, and the concentrations of most aldehydes increased in a time- and temperature-dependent pattern. Both CEF and EDTA-2Na treatments inhibited these changes; comparatively, the CEF treatment was significantly better than that of EDTA-2Na. For instance, the CEF treatment inhibited the generation of HHE by 31.90%, 33.24%, and 19.73%, respectively, after pan-frying of squid at 180 °C for 6, 8, and 10 min, while the corresponding values for HNE were 22.65%, 18.96%, and 17.28% respectively. These results suggested that CEF can improve the oxidative stability of squid lipids during pan-frying and reduce the generation and accumulation of aldehydes and improve the security of processed squid products. Full article

Fish meal (FM) and fish oil (FO) are vital components commonly used in feed formulations. However, their supply, which generally comes from capture fisheries, is being exhausted, necessitating the exploration of sustainable alternatives. In a two-part study, the first part evaluated the FM and FO derived from smoked salmon by-product (SSBP) over a 12-week accelerated shelf-life test, comparing their lipid oxidation, amino acid, and fatty acid profiles to those of commercial whitefish meal and oil. In the second part, the SSBP FM and FO were then included in three experimental feeds at 25%, 50%, and 100% inclusion levels. These feeds were tested on juvenile striped bass (Morone saxatilis) cultured in a recirculating aquaculture system (RAS). The results indicated that the quality of SSBP FM and FO was lower than the commercial product (less amino acids (23.98% vs. 60.30%) and omega-3 fatty acids (9.46% vs. 26.6%), respectively). SSBP FO exhibited high initial peroxide value (21.00 ± 0.00 meq/kg oil), with gradually increasing total oxidation value and p-Anisidine value during storage. Regarding the feeding trial, all fish showed signs of Mycobacterium marinum infection after one month. While there was no significant difference in feed palatability (p > 0.8559), the feed conversion ratio was less efficient for the 100% SSBP feed (1.44 ± 0.14) compared to commercial feed (1.36 ± 0.13), but these differences were not statistically significant. This study suggests that SSBP FM and FO can be used as supplements at lower levels (25% and 50%) without negatively affecting growth, feed efficiency, or survival. Our findings may be useful for enabling beneficial collaborations between smoked salmon processors, feed manufacturers, and striped bass farmers, therefore contributing to sustainability in aquaculture practices. Full article

Background: Neem seed oil (Azadirachta indica A. Juss) is widely used in the pharmaceutical, agricultural, and food industries due to its antiseptic, fungicidal, pesticidal, and antioxidant properties, attributed to over 300 bioactive compounds and a high content of unsaturated fatty acids. Methods: This study aimed to characterize a commercial sample of neem oil regarding its physicochemical properties and identity profile, using official methodologies from the American Oil Chemists’ Society (AOCS), and to compare the results with literature data. Results: The sample exhibited the following parameters: free fatty acids (2.0 ± 0.02%), acidity index (3.9 ± 0.04 mg KOH/g), peroxide value (3.2 ± 0.1 mEq/kg), iodine value (116 ± 12 g I₂/100 g), and saponification index (198 ± 8 mg KOH/g). The predominant coloration was yellowish, with total chlorophyll and carotenoid levels below the equipment’s quantification limits. Fatty acid composition was mainly long-chain (C16–C18), with notable levels of linoleic acid (46%), oleic acid (28%), palmitic acid (12%), linolenic acid (5.5%), and stearic acid (4.1%). The triacylglycerol profile showed a predominance of triunsaturated (51%) and diunsaturated species (41%). Differential scanning calorimetry (DSC) analysis revealed crystallization events between −6 °C and −57 °C and fusion events between −44 °C and −1 °C, consistent with the high unsaturation level of the lipids. Conclusions: The analyzed neem oil sample meets quality and identity criteria, making it suitable for various industrial applications. The characterization confirms its potential and aligns with literature data, emphasizing its relevance for industrial use. Full article

Mauritia flexuosa L.f. oil has high added value due to its antioxidant activity. This study evaluated the quality of 50 samples from eight regions of Pará, using analytical and chemometric methods. Total carotenoids, polyphenols, flavonoids, vitamin C, acidity, peroxide, saponification, and fatty acid indices were analyzed. Samples with higher residual load were identified by the Mahalanobis distance. Principal component analysis (PCA) highlighted total carotenoids as the most relevant parameter, identifying three groups with different levels of biological activity (low, medium, and high) and significant cumulative variance. ANOVA did not indicate significant differences between groups regarding fatty acids, but oleic acid was predominant in five regions. Nine samples are suitable for the food sector, while the others can be directed to different applications. The maximum concentrations of carotenoids, polyphenols, flavonoids, and vitamin C were 1899 μg/g, 161.69 GAE/100 g, 125.02 mg EC/100 g, and 24.17 mg/100 g, respectively. This study demonstrated the usefulness of chemometric tools in the quality control of this bioinput, facing the local bioeconomy. Full article

Soil salinization threatens global agriculture, reducing crop productivity and food security. Developing strategies to improve salt tolerance is crucial for sustainable agriculture. This study examines the role of organic fertilizer in mitigating salt stress in rice (Oryza sativa L.) by integrating NDVI and metabolomics. Using salt-sensitive (19X) and salt-tolerant (HHZ) cultivars, we aimed to (1) evaluate changes in NDVI and metabolite content under salt stress, (2) assess the regulatory effects of organic fertilizer, and (3) identify key metabolites involved in stress response and fertilizer-induced regulation. Under salt stress, survival rate of the 19X plants dropped to 6%, while HHZ maintained 38%, with organic fertilizer increasing survival rate to 25% in 19X and 66% in HHZ. NDVI values declined sharply in 19X (from 0.56 to <0.25) but remained stable in HHZ (~0.56), showing a strong correlation with survival rate (R² = 0.87, p < 0.01). NDVI provided a dynamic, non-destructive assessment of rice health, offering a faster and more precise evaluation of salt tolerance than survival rate analysis. Metabolomic analysis identified 12 key salt-tolerant metabolites, including citric acid, which is well recognized for regulating salt tolerance. HTPA, pipecolic acid, maleamic acid, and myristoleic acid have previously been reported but require further study. Additionally, seven novel salt-tolerant metabolites—tridecylic acid, propentofylline, octadeca penten-3-one, 14,16-dihydroxy-benzoxacyclotetradecine-dione, cyclopentadecanolide, HpODE, and (±)8,9-DiHETE—were discovered, warranting further investigation. Organic fertilizer alleviated salt stress through distinct metabolic mechanisms in each cultivar. In 19X, it enhanced antioxidant defenses and energy metabolism, mitigating oxidative damage and improving fatty acid metabolism. In contrast, HHZ primarily benefitted from improved membrane stability and ion homeostasis, reducing lipid peroxidation and oxidative stress. These findings primarily support the identification and screening of salt-tolerant rice cultivars while also highlighting the need for cultivar-specific fertilization strategies to optimize stress resilience and crop performance. Based on the correlation analysis, 26 out of 53 differential metabolites were significantly correlated with NDVI, confirming a strong association between NDVI shifts and key metabolic changes in response to salt stress and organic fertilizer application. By integrating NDVI and metabolomics, this study provides a refined method for evaluating salt stress responses, capturing early NDVI changes and key salinity stress biomarkers. This approach may prove valuable for application in salt-tolerant variety screening, precision agriculture, and sustainable farming, contributing to scientific strategies for future crop improvement and agricultural resilience. Full article

Soybean oil is susceptible to thermal deterioration, especially during the deep-frying process due to its high polyunsaturated fatty acids. Soybean oil has been employed to enhance the nutritional profile and thermal stability by simply blending it with other oils, including palm olein, camelia, sesame, and cashew nut oil. In particular, coconut oil is more resistant to oxidation than those oils, so adding it to soybean oil that is prone to oxidation can make the mixture more stable. Therefore, this study aims to investigate the thermal stability of soybean oil by blending it with coconut oil and evaluating the blend’s physicochemical changes during the continuous deep frying of banana chips. Refined soybean oil was blended with refined coconut oil at different ratios (% v/v), including 100:0 (A), 80:20 (B), 70:30 (C), and 60:40 (D). All the mixtures were used for continuous deep frying at a constant temperature of 180 °C. The banana chips were fried for 1 min at 5 min intervals over a total of nine batches. The findings show that changes in the physicochemical properties of the frying oils were significantly affected by the soybean oil to coconut oil ratios and the frying duration, which were analyzed using a two-way analysis of variance (p < 0.05). The alteration in free fatty acids and peroxide values were found to be the lowest in treatment C, followed by D < B < A, by using a two-way analysis of variance (p < 0.05). Conversely, the highest total oxidation value was found in treatment A, followed by B > C > D. The lightness of the oil reached the highest value in the last frying cycle in treatments B and C, followed by D and A, while the color of the fried banana chips achieved the maximum value in treatment D, followed by C < B < A. In addition, the lipid content in the fried banana chips was observed to be the lowest in treatments D and C compared to B and A. This study indicated that blending highly unsaturated soybean oil with coconut oil could enhance its thermal stability. Consequentially, a 70:30 (% v/v) ratio of soybean oil with coconut oil exhibited good thermal stability during continuous deep frying. This study provides insights into an alternative blending technique for soybean and coconut oils to improve the thermal stability of frying oil during continuous deep frying. Full article

This study assessed the potential of dried Cayenne pepper (CP; Capsicum annuum L.) as a natural additive to rice bran oil (RBO), grape seed oil (GSO), and virgin olive oil (OO). Key analyses included peroxide and acid values, oxidative stability (Rancimat method), the composition of fatty acids (FAs) (GC-FID method), antioxidant activity (AA; DPPH method), and antimicrobial properties (disc diffusion method). Capsaicin and the dihydrocapsaicin contents in CP were quantified (HPLC-DAD method) as 1499.37 ± 3.64 and 1449.04 ± 5.14 mg/kg DW, respectively. Oleic acid (C18:1cis n9) dominated in OO (69.70%), OO-CP (69.73%), and RBO-CP (38.97%), while linoleic acid (C18:2cis n6) prevailed in RBO (41.34%), GSO (57.93%), and GSO-CP (58.03%). The addition of CP influenced the FA profile, particularly linoleic acid in OO and RBO, and all FAs in GSO. Peroxide and acid values increased significantly in RBO and GSO upon CP addition, but induction times remained unaffected. The strongest AA (77.00 ± 0.13%) was observed in OO-CP. Cayenne pepper significantly enhanced the antioxidant profiles of all oils compared to the counterparts. However, the antimicrobial activity was weak (≤5.0 mm inhibition zones) against tested microorganisms. These findings support CP as a functional additive for enhancing the nutritional and functional properties of gourmet oils, while highlighting the need for further optimization to improve stability and bioactivity. Full article

Soybean oil is the second most consumed vegetable oil worldwide and is recognized as a source of heart-healthy polyunsaturated fatty acids. Optimizing the extraction process in the oil industry is essential for both economic and environmental sustainability. This research aimed to determine the optimal conditions for various extraction parameters—stripper temperature (110–140 °C), stripper pressure (150–210 mbar), and dryer pressure (60–120 mbar)—and their effects on the physicochemical properties of soybean oil. These properties include oil-insoluble fine substances, acidity, the color index, peroxide value, oxidative stability, and moisture content. The results indicated that the stripper temperature significantly influenced oil-insoluble fine substances, acidity, the color index, and peroxide value (p < 0.05). The optimal conditions for oil extraction were found to be a stripper temperature of 110 °C, a stripper pressure of 150 mbar, and a dryer pressure of 120 mbar. Under these conditions, the oil-insoluble fine substances, acidity, the color index, peroxide value, oxidative stability, and moisture content of soybean oil were in the ranges of 0.2–0.58%, 0.63–1.15%, 4.3–5.5, 0.67–1.23 meqO₂/kg, 3–5.5, and 0.05–0.11%, respectively. These findings provide valuable insight for optimizing soybean oil extraction processes to enhance quality and efficiency. Future advancements in industrial oil extraction are expected to focus on integrating efficient, eco-friendly technologies and enhancing precision through automation and data analytics to optimize yield and minimize waste. Full article

Understanding the genetic, physiological, and nutritional characteristics of native chickens in South Africa has been significantly hindered by studies over the last ten years. These chickens hold significant economic, social, and cultural importance for South African communities, particularly those marginalized. Despite their reputation for lower egg productivity, they are highly valued for their flavorful meat by consumers. Many local chicken ecotypes and breeds remain undocumented and in danger of going extinct, even though some have been classified. To tackle this issue, the Food and Agriculture Organization has launched an indigenous poultry conservation program. One crucial method employed is assisted reproductive biotechnologies such as cryopreservation, which serves as an ex situ conservation strategy for preserving the germplasm of endangered animals. In avian species, cryopreservation is particularly beneficial for the long-term storage of sperm cells, although it necessitates the use of cryoprotectants to shield sperm cells from cold shock during freezing. However, the use of cryoprotectants can lead to thermal shocks that may damage the sperm cell plasma membrane, potentially reducing viability and fertility. Furthermore, the membranes of avian sperm cells are highly polyunsaturated fatty acids, which can undergo lipid peroxidation (LPO) when reactive oxygen species (ROS) are present. This review focuses on current knowledge and the latest effective strategies for utilizing cryopreservation to conserve semen from indigenous poultry breeds. Full article

Six olive groves (three conventional and three organic) of “Koroneiki” olive cultivar were selected in two different provinces in southern Greece during a two-year trial (one province per year). At harvest, the oil was extracted from olive fruits using an Abenchor-type olive mill. Olive oil quality characteristics, including free acidity, ultraviolet absorbance indexes, peroxide value, free fatty acids, total and individual phenolic compounds, antioxidant capacity, and α-tocopherol content, were assessed. During the second year, olive oil samples were stored for 12 months, and their quality was re-evaluated. Few significant differences were observed between organically and conventionally produced olive oils, while the quality of both deteriorated significantly after storage (decrease in antioxidant capacity and major phenolic compounds, except for hydroxytyrosol and tyrosol, and increase in peroxide index value). Principal component analysis revealed that, during the first year, oils produced following organic and conventional practices could be distinguished; however, this distinction was not evident during the second year. Nevertheless, significant differentiation was found between oils produced under the same cultivation practice. In conclusion, the discrepancies found in the literature regarding organic versus conventional olive oil properties probably originate from the differences detected even among similar products (organic or conventional), including high-standard deviations. Full article