Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions

Lipid oxidation is the major form of deterioration in foods because it decreases food quality and nutritional value, and may have negative health implications. Selected aromatic plant extracts from leaves, flowers and stems of rosemary, thyme and lavender were investigated for their antioxidant activity. The total polyphenol content was determined by the Folin–Ciocalteu assay and the antioxidant capacity was determined by the Trolox equivalent antioxidant capacity, 1,1-diphenyl-2-picrylhydrazyl, oxygen radical absorbance capacity and ferric-reducing antioxidant power assays. For all four antioxidant assays, the extracts from thyme flowers, lavender leaves and thyme leaves had the highest antioxidant activity, followed by rosemary stems, rosemary leaves, and lavender stems, and the lavender flowers and thyme stems had the lowest antioxidant activity. The antioxidant activity was correlated with the polyphenol content, although minor deviations were observed. In oil-in-water emulsion, extracts from rosemary leaves and thyme leaves were most effective at retarding oxidation followed by the rosemary stems and thyme flowers. Extracts from thyme flowers and lavender leaves were less effective in the emulsion than predicted by the homogeneous antioxidant assays. This study demonstrated the potential use of plants extract as substitutes for synthetic antioxidants.     

Design and Analysis of Charge-Reduced Refrigerant Cycles Using R290

R290 is one of the most promising refrigerants for heat pumps and cooling processes working in a temperature range of –15 to 70 °C. The nearly neglectable global warming potential and attractive thermodynamic properties allow the design of climate-friendly and efficient refrigeration systems and heat pumps. However, R290 is flammable, and the use of charge-reduced components and designs should be the first central step to reduce safety risks. Whereas the prediction of heat capacity, temperatures and pressure drops are sufficiently precise the prediction of refrigerant charge is not very accurate when using computer-aided design tools. The article presents a method to enhance accuracy for refrigerant cycles with less than 500 g of R290.     

Crystallization and polymorphic behaviors of cocoa butter alternatives: A review

Although cocoa butter (CB) has remarkable physical properties, its high price, growing difficulties, and increased consumption have been the main incentive to explore alternatives to replace or improve it. The potential of fats systems obtained from tropical butters, mixtures of them with vegetable oils, or marine fats as cocoa butter equivalent (CBE), extender (CBEx), substitute (CBS), replacer (CBR), or improver (CBI) have been deeply investigated and their physical chemical properties have been compared to those of CB. The TAGs composition of fats systems is a key factor that determines fats crystallization and polymorphic behaviors, and the suitability for an application. Fats with high concentrations of the TAGs StOSt, StOA, or StOB and low concentrations of POP compared to CB show some incompatibility with CB as analyzed by iso-solid diagrams and a more complex polymorphic behavior. The presence of low melting TAGs such as POO, StOO, and AOO also leads to significant differences in physical behavior compared to CB. In those fats systems, co-crystallization and polymorphic transitions of co-existing solid solutions were reported. A few of the studied fat systems may behave as CBE. However, most of them have potential as CBS, CBR, CBEx or CBI in confectionery products. Studies reported the relevance of fractionation and interesterification processes to modify TAGs composition and the need of finding the right processing conditions and additives to extend fats applications.     

Comparative study of the consumption of virgin olive oil or seje on lipid profile and oxidation resistance of high density lipoprotein (HDL) of rat plasma

We compared the effect of the consumption of seje oil (Oenocarpus bataua), with that of olive oil, on plasma lipids and susceptibility in vitro to oxidation of high density lipoprotein (HDL) in the rat. Two groups often male Sprague Dawley rats were fed ad libitum, for a lapse of eight week, with a purified diets with 10g de seje oil or olive oil/100 g of diet (GS y GO respectively). The animals were exsanguinated at the end of the experimental after a 14 hour fast. Plasma was isolated by centrifugation, and the fractions of lipoproteins were separated from the plasma by sequential ultracentrifugation. Rats of GO had a statistically significant lower in concentration of TG (p < 0.05) compared with GS group. HDL fractions in both groups were oxidatively modified by incubation with copper ions. Differences in the fractions susceptibilities to peroxidation were studied by measuring the formation of thiobarbituric acid reactive substance (TBARS) for 3 hours. HDL in GS had a statistically significant decrease in TBARS formation (p < 0.05) relative to HDL of GO. This may be explained by the lower concentration of polyunsaturated fatty acids of HDL in GS compared with HDL in GO.     

Fluorescence of 1,2-diaminoanthraquinone and its nitric oxide reaction product within macrophage cells

Nitric oxide (NO) is involved in many biological processes. Aromatic ortho-diamine derivatives are commonly used in the fluorescence imaging of NO in living cells. ortho-diamino (o-diamino) compounds are believed to react with NO in an oxygenated medium leading to the formation of a triazole derivative. One such o-diamino compound, 1,2-diaminoanthraquinone (DAA), is a nontoxic probe for the detection of NO in living tissues and cells. The formation of the DAA triazole derivative (DAA-TZ) upon reaction of DAA with NO/O(2) within cells has not been demonstrated previously. The aim of this study was to confirm that DAA-TZ is the species formed intracellularly when DAA reacts with NO in the presence of oxygen. The chemical synthesis and characterisation of DAA-TZ was performed together with intracellular studies of DAA and DAA-TZ. Raw 264.7 macrophages were loaded with the DAA or DAA-TZ under conditions of no-stimulation or stimulation with interferon-γ and lipopolysaccharide to produce NO. Confocal microscopy was used to image the DAA-loaded macrophage cells. Analysis of the emission spectra allowed precise discrimination of the fluorescence of each species in the macrophage cells, and confirmed the identity of DAA-TZ as the intracellular reaction product between DAA and NO in the presence of oxygen.     

Morphology,mechanical properties,and thermal stability of rigid PVC/clay nanocomposites

PVC/Poly(ε‐caprolactone) (PCL)/organophilic‐montmorillonite (OMMT) and PVC/Polylactide (PLA)/OMMT nanocomposites were prepared by a two‐step process. PCL/OMMT and PLA/OMMT master batches were prepared by melt blending using a two‐roller mill first, and then they were blended with PVC via extrusion. PVC/OMMT nanocomposites were also prepared using a two‐roller mill. Morphology, mechanical properties, and thermal stability were investigated. The formation of exfoliated or intercalated nanocomposites was confirmed by X‐ray diffraction (XRD) and transmission electron microscopy (TEM). Only the PVC/PCL/OMMT nanocomposite showed both higher tensile strength and stiffness than unfilled PVC. Atomic force microscopy (AFM) indicated dependency of this behavior not only on the clay dispersion, but also on the adhesion between the OMMT and the polymer matrix. Furthermore, scanning electron microscopy (SEM) showed that the large plastic deformation of the PVC/PCL matrix also contributed to the strength increase of the PVC nanocomposites. The effect of PCL/OMMT on the improvement of the thermal stability of PVC was remarkable while the effect of PLA/OMMT was moderate. POLYM. ENG. SCI., 2011. © 2010 Society of Plastics Engineers.     

Pre-cooked corn flour intake and its contribution of iron and vitamin A in low income preschoolers

The objective of this study was to determine whether the addition of iron and vitamin A (VA) to corn flour, supplied through a national enrichment program since 1993, allows preschoolers to achieve an adequate intake of these nutrients. Data from the assessment of 196 children (4-6 year old) from Valencia, Venezuela is presented, including socio-demographic, anthropometric, anemia, VA deficiency (by conjunctival impression cytology (CIC) and serum retinol), and food intake. 92% of the children lived in poverty. 12% were below the norm for weight-for-height. 13% had anemia, 9% had VA deficiency according to CIC, and 0.5% according to serum retinol (< 0.70 mumol/L), 30% were at risk of VA deficiency (0.70-1.05 mmol/L). 17%, 37%, and 5% of the sample had an insufficient intake (< 80% of RDA) of energy, iron, and VA, respectively. When excluding from the analysis the amount of iron and VA from corn flour enrichment, an additional 38% and 10% of the sample showed deficient intakes of each nutrient, respectively. According to the weight-for-height indicator, iron intake was significantly lower in undernourished children (p < 0.05) than in those normal or above the norm; this was not so for VA. It is concluded that iron enrichment contributes to the improvement of the intake of this nutrient but is not enough to provide an adequate amount of it; and that the addition of VA does not seem to have an important effect on the diet of this age group.     

Protein fraction distribution in milling and screened physical fractions of grain amaranth

The purpose of the study was to establish the protein distribution based on solubility in physical fractions of amaranth flour, in particular between the flour from the germ and that from the perisperm. The protein distribution was obtained applying a series of solvents sequentially utilized in the classical methodology of Osborne & Mendel. The sample of A. cruentus weighing 2000 g was divided into 4 subsamples of 500 g each. One was left as the control while the other 3 were ground individually with a mill. Each flour was screened through 18, 20, 30 and 40 mesh screens, so that 5 fractions were obtained from each of the whole grain flours. Samples of each screened fractions were observed by stereoscopy and analyzed for moisture, fat and protein. This characterization suggested that the fraction above the 30 mesh screen and the flour which passed the 40 mesh screen probably were the perisperm and germ respectively. The 30 mesh sample contained 2.34 fat and 9.05% protein while the 40 mesh contained 16.18% fat and 26.46% protein. The extraction and partitioning of the proteins indicated that the most important fractions in germ and perisperm were the water soluble and glutelins measured by Kjeldahl. The relationship of the water soluble + globulin to glutelins ratio was 2.1 to 1 in the whole grain, 1.9 to 1 in the perisperm and 1.7 to 1 in the germ. The distribution of proteins was very much alike between germ and perisperm. The levels of prolamines were quite low. The protein extraction of the perisperm proteins retained on the 30 mesh screen was low (71.1%) measured by Kjeldahl and 47.4% with the Bradford method to measure protein.     

Effect of storage on the original pigment profile of spanish virgin olive oil

The present study was carried out on 12 virgin olive oils to determine whether one year's storage under mild conditions of 15°C and darkness affected the initial pigment composition of recently extracted virgin olive oil. Although the total pigment content remained constant, the individual contribution of each pigment changed. The acid compounds liberated from the fruits during the oil extraction process promote the beginning of chlorophyll pheophytinization and the isomerization of the 5,6-epoxide groups of the minor xanthophylls. During the first 3 mon of storage, there was a generalized increase in pheophytinization that was different for each oil (P<0.01, Duncan test) but was not correlated with the free acidity measured in them. At the same time, isomerized xanthophylls and allomerized pheophytins increased slightly. Following this stage, pyropheophytin a (a pigment not present in the initial oils), was detected; its concentration increased during storage. There were no significant differences in the final percentages of pyropheophytin a among the 12 oils, and the concentration of this new compound represented around 3% of the chlorophyll fraction. The pheophytin a/pyropheophytin a ratio always exceeded 20. All these small pigment transformations were signs that the oil had been stored. The content and class of pigments present in virgin olive oil are authentic indicators of its history prior to marketing.