Safety evaluation of individual non‐fried and fried sunflower oil,paraffin oil,jojoba oil and their binary mixtures on rat health

Sunflower, jojoba, paraffin oils and binary oil mixtures of sunflower, jojoba and sunflower–paraffin oils were continuously heated at 180 °C for 12 h. Aliquots of potato chips were fried in the aforementioned oil samples. Organoleptic tests were performed on fried chips and safety limits of the oil samples were measured by certain biochemical tests. Histopathological examinations of rat liver and kidney tissues were microscopically done. Organoleptic results for fried potato chips indicate that all types of chips obtained from heated oils were categorised good. Histopathological examinations indicate changes in rat tissues of liver and kidney paralleled the biochemical data. In general, the results suggest that paraffin oil alone and in mixtures with sunflower oil have to ban its use in frying processes.     

Improving the quality of fried oils by using different filter aids

The present study aimed to improve the quality of fried soybean, sunflower, palm and cottonseed oils. Synthetic (Magnesol XL) and natural (diatomaceous earth and kaolin) filter aids were used at various levels (1, 2 and 4%) to adsorb the secondary oxidation products of the oil. The metal patterns (the cations Si, Mg, Ca, Fe, Na, K, Al, Cu, Mn, Zn and the anions CO₃^2?, HCO₃^?, Cl^?, NO₃^?, NO₂^?, SO₄^2?) of Magnesol XL, diatomaceous earth and kaolin were determined. Some physical and chemical properties (refractive index, viscosity, colour, foam height, acid value, peroxide value, thiobarbituric acid value, iodine value, and conjugated diene and polymer contents) of non‐fried, fried and fried–treated soybean, sunflower, palm and cottonseed oils were determined. The frying process was performed at 180 °C ± 5 °C for 12 h continuous heating. The fried oils were treated with the synthetic and natural filter aids at 105 °C for 15 min. The results indicate that Magnesol XL, diatomaceous earth and kaolin contained Si + Mg, Si + Ca and Si + Al, respectively, as the basic metals. Frying soybean, sunflower, palm and cottonseed oils led to significant increases in refractive index, colour, foam height, viscosity, acid value, peroxide value, TBA value, conjugated diene and polymer contents and decrease in iodine value. Treatment of fried oils with Magnesol XL, diatomaceous earth and kaolin at the 1, 2 and 4% levels greatly improved the quality of fried oils. These findings indicate the high efficiency of the filter aids used in the present study in adsorbing the products of oil degradation. Copyright © 2006 Society of Chemical Industry     

Influence of fried and fried‐treated oils with different filter aids on rat health Radwan S Farag and Ayman M EI‐Anany. Journal of the Science of Food and Agriculture, 2007; 87: 485–495

The original article to which this Erratum refers was published in Journal of the Science of Food and Agriculture 87 (3): 2007, 485–495.     

Influence of crude olive leaf juice on rat liver and kidney functions

Crude juice of olive leaves (Kronakii cultivar) was obtained by hydraulic press. The level of polyphenlic compounds in the juice was 215 ppm. An aliquots of the concentrated olive leaf juice, represent 600, 1200 and 2400 ppm as polyphenols and butylated hydroxy toluene (BHT; 200 ppm) were administered to rats daily for 6 weeks by stomach tube. The liver (aspartate aminotransferase, alanine aminotransferase and alkaline phosphatase activities) and kidney (bilirubin, uric acid, creatinine and urea) function tests and serum contents (total lipids, total cholesterol and low and high‐density lipoproteins) were measured to assess the safety limits of the polyphenolic compounds in the olive leaf juice. The data of the aforementioned measurements indicated that the administration of olive leaf juice did not cause any changes in liver and kidney functions. On the contrary, BHT at 200 ppm induced significant increases in the enzyme activities and the serum levels of total lipids, uric acid, urea and creatinine. Microscopical examinations of kidney and liver tissues of rats administered with the phenolic compounds of olive leaf juice had the histological character as that of control rats whilst, the administration of BHT at 200 ppm altered the features of rat liver tissues and severely damaged the rat kidney tissues.     

Influence of genetic matrix and crop year on chemical and sensory profiles of Italian monovarietal extra‐virgin olive oils

BACKGROUND: Commercial virgin olive oils belonging to the cultivars (Bosana, Carolea, Coratina, Frantoio, Itrana, Leccino, Moraiolo, Peranzana, Piantone di Mogliano and Ravece) most represented at the Italian National Review of Monovarietal olive oils (Rassegna Nazionale Italiana degli oli Monovarietali) were considered. The evaluation of the influence of the cultivar and of the crop year as well as their interaction on oil composition were statistically analysed by a complete factorial design by principal components analysis and by linear discriminant analysis. RESULTS: In fatty acids composition, the effect of the cultivar and crop year and their interaction were highly significant. The statistical analysis showed that the sensory attributes (olive fruity, grassy, fresh almond, artichoke, tomato, aromatic herbs, bitter and pungent) were strongly influenced by the cultivar. The prevalent effect of the cultivar on the sensory profile was also demonstrated by the low or absent level of significance observed in the crop year. CONCLUSION: The construction of a databank based on a large number of samples, which is available at URL http://www.olimonovarietali.it , has contributed to the reduction of the variable effects involved in the oil production process. Knowledge of the chemical and sensory profiles of the Italian monovarietal olive oils could start a certification process of these oils, thus giving greater guarantees about their origin. Copyright © 2010 Society of Chemical Industry     

Antimicrobial effectiveness of oregano and sage essential oils incorporated into whey protein films or cellulose‐based filter paper

BACKGROUND: In this study the antimicrobial effectiveness of oregano and sage essential oils (EOs) incorporated into two different matrices, whey protein isolate (WPI) and cellulose‐based filter paper, was analysed. RESULTS: Antimicrobial properties of WPI‐based films containing oregano and sage EOs were tested against Listeria innocua, Staphylococcus aureus and Salmonella enteritidis. Oregano EO showed antimicrobial activity against all three micro‐organisms. The highest inhibition zones were against L. innocua. However, sage EO did not show antimicrobial activity against any of the micro‐organisms. Antimicrobial activity was confirmed for both EOs using cellulose‐based filter paper as supporting matrix, although it was significantly more intense for oregano EO. Inhibition surfaces were significantly greater when compared with those of the WPI films. This finding is likely due to the higher porosity and diffusivity of the active compounds in the filter paper. CONCLUSION: The interactions between the EOs and the films have a critical effect on the diffusivity of the active compounds and therefore on the final antimicrobial activity. As a result, to obtain active edible films, it is necessary to find the equilibrium point between the nature and concentration of the active compounds in the EO and the formulation of the film. Copyright © 2010 Society of Chemical Industry     

测定油脂极性组分不同柱层析技术的比较

以现行的油脂极性组分检测ISO 8420(2002)为依据,对GB/T 5009.202—2003《食用植物油煎炸过程中的极性组分(PC)的测定》的柱层析法,GB 5009.202—2016《食品安全国家标准食用油中极性组分(PC)的测定》中的制备型快速柱层析法和柱层析法进行比对实验。结果发现:GB/T 5009.202—2003的柱层析法的检测结果与ISO标准的检测结果差异较大,一致性差;而GB 5009.202—2016中的制备型快速柱层析法和柱层析法的检测结果与ISO标准的检测结果基本一致。     

白菜、豆角榨取液对大鼠食物利用率及肝肾功能影响

通过富合硫氰酸盐、类黄酮类食物对大鼠食物利用率、肝肾功能的影响观察,结合对甲状腺的损伤,综合探讨此类植物化合物的生物学作用.模拟人体摄入食物类别、剂量及途径,给予实验大鼠不同剂量单一或联合富硫氰酸盐、类黄酮类食物,短期(30 d)喂养后,采血及取相关组织分析.表明各实验因素对大鼠进食量影响不明显,联合高剂量组在实验第一周略有下降,但随实验进程延长,后期与其余各组比较差异不明显.对大鼠体重影响不大.单一白菜、豆角组、高剂量组大鼠肝脏系数与对照组比较显著降低(P＜0.05、P＜0.01、P＜0.05);肾脏系数变化不明显;肝脏酶学指标ALT(丙氨酸氨基转移酶)/AST(天门冬氨酸氨基转移酶)各实验组较对照组相比显著减少(P＜0.01);血清总胆红素各组与对照组相比均有所减少,白菜组、豆角组、联合中量组(实验组Ⅱ)、联合高剂量组(实验组Ⅲ)更为明显(P＜0.01);血清尿素氮(BUN)豆角组、联合低剂量组(实验组Ⅰ)、联合中剂量组(实验组Ⅱ)、联合高剂量组(实验组Ⅲ)与对照组相比显著增加(P＜0.05、P＜0.01、P＜0.05、P＜0.05).结果表明随富硫氰酸盐、类黄酮类食物摄入量的增加,其对机体肝肾功能均有损伤,表现在肝脏更为明显.说明合理适量摄入的重要性,也提示盲目补充硫氰酸盐、类黄酮类会加重肝肾负担,对于有潜在甲状腺病史人群尤应引起重视.     

Effects of type of packaging material on physicochemical and sensory characteristics of deep‐fat‐fried banana chips

A storage study of deep‐fat‐fried banana chips was carried out for 8 weeks at ambient temperature (27 °C), using four types of packaging material: laminated aluminium foil (LAF), oriented polypropylene (OPP), polypropylene (PP) and low‐density polyethylene (LDPE). The physicochemical and sensory characteristics of the stored banana chips were analysed at weeks 0, 2, 4, 6 and 8. The quality parameters determined were moisture content, water activity (a_w), thiobarbituric acid‐reactive substances (TBARS), texture (breaking force), colour and sensory attributes. The moisture content, a_w, TBARS and breaking force values of all samples increased during storage. The colour also changed during storage, showing higher L and lower a and b values. Samples packed in LAF had the lowest moisture content, a_w, TBARS and breaking force values. The most notable sensory change that occurred during storage was a decrease in crispness. Samples packed in LAF had higher scores than the other three samples, whilst LDPE gave the lowest scores for crispness as well as product colour. There were no significant differences (P > 0.05) in rancid odour among samples packed in OPP, PP and LDPE. However, there were significant differences (P < 0.05) between samples packed in LAF and the other three samples, with LAF giving the lowest rancid odour. © 2002 Society of Chemical Industry     

曝气吸附生物滤池处理制浆造纸废水工艺研究

采用曝气吸附生物滤池,对制浆造纸废水处理工艺进行了研究。得到最佳的工艺运行条件：水力停留时间20～30h、吸附填料：废水（V/V）=1：1、污泥：废水=1：1（V/V）、曝气量300L/h、温度为20～30℃,废水的COD和色度去除率分别可达到85%和90%。以铁炭（1：1）为吸附填料更有利于废水COD和色度的去除。     

Oxidation process of oils with high content of linoleic acyl groups and formation of toxic hydroperoxy‐ and hydroxyalkenals. A study by 1H nuclear magnetic resonance

The oxidation process of sunflower and corn oils at 70 °C with circulating air has been studied by means of ¹H nuclear magnetic resonance (NMR). The changes produced in the two oils are compared not only in relation to the rate of degradation of acyl groups but also with reference to both the rate of formation and degradation of primary oxidation products as well as the rate of formation of secondary oxidation products such as aldehydes. Special attention is paid to the evolution of the different kinds of aldehydes formed throughout the process. The great ability of these oils to produce geno‐ and cytotoxic aldehydes under the above conditions is proved. Moreover, peroxide and anisidine values of corn oil throughout its oxidation process have also been determined and the results obtained have been compared with those provided by the ¹H NMR spectra, showing good agreement. Copyright © 2005 Society of Chemical Industry     

Influence of composition on degradation during repeated deep‐fat frying of binary and ternary blends of palm,sunflower and soybean oils with health‐optimised saturated‐to‐unsaturated fatty acid ratios

The American Heart Association recommended the fatty acid balance contributed by all the fats in our diet, suggesting it would be best at approximately 1:1:1 for saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. Three individual oils: palm oil (PO), soybean oil (SBO) and sunflower oil (SNF) and their binary and ternary blends were prepared and used for repeated deep‐fat frying of French fries. The acid value, peroxide value, p‐anisidine value and Totox values, as well as oxidative stability, contents of total polar compounds, tocochromanols, triacylglycerol dimers and oligomers, were determined in individual and blended oils. The lowest Totox value and highest stability were found for PO, and the opposite data were obtained for SNF and SBO. The degradation of tocochromanols in blends ranged from 91% to 95% after 4 days of frying, while in individual oils, it was 63% in SBO, 71% in SNF and 100% in PO. The lowest formation of dimers and oligomers was observed for the PO: SNF blend. Obtained results showed that only pure PO was a better frying medium than its blends with SBO and SNF. However, a prepared blend had a better fatty acid composition for human health and was more stable than pure SBO and SNF.     

Influence of packaging strategy on microbiological and biochemical changes in high‐pressure‐treated oysters (Crassostrea gigas)

BACKGROUND: High‐pressure (HP) treatment is being increasingly employed for commercial processing of oysters, but there is relatively limited information on the microbiological quality and enzymatic activity of HP‐treated in‐shell oysters. The objective of this research was to study the influence of packaging strategy on microbiological and biochemical changes in oysters HP treated at 260 MPa for 3 min or 400 MPa for 5 min at 20 °C and stored at 0 °C either aerobically on ice, in vacuum packaging (VP) or under modified atmosphere packaging (MAP; 40% CO₂, 60% N₂), compared with changes in untreated oysters. RESULTS: Both HP treatments reduced the microbiological load to below the detection limit (<100 colony‐forming units g^?1). MAP and VP also delayed subsequent microbial growth compared with aerobically stored samples. After 21 days of storage, total volatile base levels remained lower than the proposed acceptability limits for all samples; however, after 28 days, only oysters HP treated at 400 MPa, irrespective of the packaging system used, did not exceed this limit. HP increased the thiobarbituric acid‐reactive substance (TBARS) values of oysters, indicating increased lipid oxidation. During storage, TBARS values of all MAP and VP oysters remained lower than those of aerobically stored oysters. CONCLUSION: HP treatment, in combination with adequate chilled storage and MAP, can extend the shelf‐life and safety of oysters. Copyright © 2008 Society of Chemical Industry     

Characterization of lipids and antioxidant capacity of novel nutraceutical egg products developed with omega‐3‐rich oils

BACKGROUND: Cardiovascular disease has had an unquestioned status of the number one cause of death in the US since 1921. Omega‐3 polyunsaturated fatty acids (ω‐3 PUFAs) have cardio‐protective benefits. However, egg is typically a poor source of ω‐3 PUFAs and, in general, the American diet is low in these cardio‐protective fatty acids. Novel, nutritionally enhanced egg products were developed by substituting yolk with ω‐3 PUFA‐rich flaxseed, menhaden, algae, or krill oil. Experimental egg products matched composition of hen egg (whole egg). The experimental egg products, mixed whole egg, and a liquid egg product (Egg Beaters^?) were microwave‐cooked and compared. RESULTS: Although fat, protein, and moisture contents of experimental egg products matched (P > 0.05) mixed whole egg, experimental egg products had more (P < 0.05) ω‐3 PUFAs, lower (P < 0.05) ω‐6/ω‐3 ratio, and depending on oil added, a higher (P < 0.05) unsaturated/saturated fatty acids ratio compared to mixed whole egg. Triglycerides were the main lipid class in all experimental egg products except those developed with krill oil, which had even more phospholipids than mixed whole egg. Analysis of thiobarbituric acid reactive substances showed that lipid oxidation of experimental egg products was lower (P < 0.05) or similar (P > 0.05) to mixed whole egg, except for experimental egg products with krill oil. However, peroxide value showed that all egg samples had minimal oxidation. Experimental egg products developed with menhaden or flaxseed oil had the highest (P < 0.05) concentration of the antioxidant, ethyoxquin compared to all other egg samples. However, experimental egg products with krill oil likely contained a natural antioxidant, astaxanthin. CONCLUSION: This study demonstrated an alternative approach to developing novel, nutraceutical egg products. Instead of dietary modification of chicken feed, yolk substitution with ω‐3 PUFAs oils resulted in enhancement of ω‐3 PUFAs beyond levels possible to achieve by modifying chicken feed. Copyright © 2011 Society of Chemical Industry