FOOD CHEMISTRY
·
2024
·
IF 8.5
Wan-zhen Li,Zi-liang Song,Jun-le Li,Jia-hui Yu,Du-jian Deng,Xiao-qing Cai,Martin J.T. Reaney,Zi-zhe Cai,Yong Wang
Linusorbs (LOs), significantly influence oil quality and sensory properties of flaxseed oil. Trp-containing LOs exhibit distinct oxidative behavior when γ-tocopherol (γ-T) is present. Polar fractions of crude flaxseed oil were stripped via silica absorption, and reintroduced (LO and γ-T) separately into the oil matrix to investigate their interaction during storage. Compared with crude oil, LOs account for 18.49% reduction of p -anisidine value, while LOs with γ-T contributed to most of the endogenous antioxidant effect in crude oil. γ-T was found to suppress oxidation of Trp-containing LO at early stage (Met form), while facilitate oxidation while at their mid-stage (MetO form, Methionine sulfoxide). In vitro oxidation shows that CLD more likely cleaved into peptide fragments, while few products retain intact ring structures. LC-MS/MS analysis and silicon simulation revealed proximity between MetO and Trp residues, facilitating inter- or intra-molecular reactions and ring structure rupture. Remarkably, the presence of γ-T facilitate these phenomena.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
·
2025
·
IF 1.8
Pan Gao,Xinlian Zhao,Xiaoming Jiang,Yuling Zheng,Xinghe Zhang,Wu Zhong,Xingguo Wang
Iron walnut oil is recognized for its high content of polyunsaturated fatty acids and bioactive compounds, which face significant oxidative stability challenges during storage and processing. This study investigates the antioxidant interactions among γ-tocopherol, ellagic acid, and β-sitosterol in iron walnut oil during the thermal oxidation, aiming to enhance its oxidative stability. The antioxidant efficacy of γ-tocopherol, ellagic acid, and β-sitosterol, both individually and in combination, was evaluated. γ-Tocopherol demonstrated the strongest antioxidant activity, and its combination with ellagic acid exhibited a synergistic effect (SE), markedly enhancing the oxidative stability of iron walnut oil by reducing hydrogen peroxide formation and preserving unsaturated fatty acids, whereas β-sitosterol exhibited limited efficacy, suggesting antagonistic interactions. The effects on fatty acid profile and polar components were analyzed via nuclear magnetic resonance (NMR) and total polar content analysis. The findings suggest that optimizing natural antioxidant combinations can effectively extend the shelf life of iron walnut oil and improve its application potential in the food industry, aligning with the demand for clean-label and sustainable products. Practical Application : The study provides valuable insights for food industry professionals working with polyunsaturated fatty acid (PUFA)-rich oils. By demonstrating that γ-tocopherol and ellagic acid significantly enhance the oxidative stability of iron walnut oil, the research offers practical guidance for formulating walnut oil-based products with extended shelf life. These findings can directly inform the development of natural antioxidant systems in food preservation, aligning with consumer demands for clean-label and sustainable products. Researchers can use this information to optimize antioxidant combinations in various food formulations, potentially reducing waste and improving the nutritional profile of food products. The study also highlights the importance of careful antioxidant selection to avoid antagonistic interactions, which is crucial for the industrial application of health-focused products.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Kangyu Zhao,Mengfei Xie,Xin Long,Ping Lan,Zizhe Cai,Yong Wang
The Maillard reaction during the foods processing and hot-pressed oils period generates potential antioxidant compounds that, along with endogenous antioxidants, enhance oxidation stability of oil. This study specifically investigated the interaction between 1-(1 H -imidazole [4,5-C]pyridine-4-yl) ethenone (IMPE), a Maillard reaction product (MRP) isolated from a fructose-histidine system, and γ-tocopherol, the primary endogenous antioxidant in flaxseed oil. The results revealed a significant synergistic antioxidant effect between IMPE and γ-tocopherol. Accelerated oxidation tests (Schaal oven, Rancimat analyses) demonstrated that IMPE/γ-tocopherol mixture exhibited an extended oxidation induction period (7.84 h), substantially exceeding the additive effect expected from IMPE (4.12 h) and γ-tocopherol (5.01 h) individually, resulting in a synergistic degree (SD) of 1.25. Furthermore, density functional theory (DFT) calculations at the B3LYP/6–311+G(d,p) level revealed that the primary mechanism underlying this synergy is the regeneration of γ-tocopherol by IMPE, a finding corroborated by experimental degradation assays. These results elucidate a molecular mechanism for MRP-endogenous antioxidant interactions and provide valuable insights for designing effective composite antioxidant systems, particularly for enhancing the stability of hot-pressed oils.
研究领域:
食品化学
·
抗氧化研究
·
油脂科学
·
化学生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
·
2025
·
IF 2.4
Pan Gao,Yu Li,Yong Yang,Yuling Zheng,Jiaojiao Yin,Xinghe Zhang,Xingguo Wang
This study investigates the antioxidant interactions of γ-tocopherol, β-sitosterol, and ellagic acid in iron walnut oil within ethanol and ethyl acetate, assessing their impact on oxidative stability. In ethanol, γ-tocopherol and ellagic acid display initial synergistic effects, enhancing free radical scavenging beyond their individual capabilities. Conversely, γ-tocopherol and β-sitosterol show antagonistic effects, reducing their combined scavenging abilities. Kinetic analysis indicates ellagic acid's robust scavenging, generally outperforming combinations of antioxidants. Fourier-transform infrared spectroscopy revealed that solvent polarity significantly impacts hydrogen bonding interactions. Ethanol, with its higher polarity, promoted more extensive hydrogen bonding compared to ethyl acetate, which imposed constraints on such interactions due to its lower polarity. Notably, despite its poor solubility in ethyl acetate, ellagic acid exhibits enhanced synergy with γ-tocopherol, likely via electron transfer. These findings underscore the intricate dynamics of antioxidant interactions, further emphasizing the pivotal role of solvent polarity in modulating these interactions. These results indicated that solvent properties significantly influence antioxidant behavior, yet they also introduce novel insights specific to the iron walnut oil system.
研究领域:
食品化学
·
抗氧化研究
·
脂质科学
·
化学生物学
·
材料科学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2021
·
IF 4.556
Liumin Huang,Jun Li,Yanlan Bi,Yanhui Xu,Yanmei Wang,Jian Wang,Dan Peng
A simple and fast normal-phase high performance liquid chromatography method for simultaneous detection of α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol, sesamin, sesamolin, sesamol, and asarinin in sesame oil (SO) was investigated. Conditions were a silica gel column as the separation unit, n -hexane and tetrahydrofuran (93:7, v/v) as the mobile phase, isocratic elution, a flow rate of 0.8 mL/min, column temperature of 30 °C, and florescence detector with excitation and emission wavelengths of 295 and 330 nm. SO samples were directly dissolved in n -hexane for HPLC analysis. Results showed that the method performed wide linear ranges and good linearity (0.27–100.0 μg/mL, R 2 > 0.9996), low limits of detection (0.09–0.16 μg/mL) and quantification (0.27–0.41 μg/mL), good precision and accuracy (biases of <2.83 % and relative standard deviations of <3.77 %), good separation performance [resolution factor (1.66–6.20), separation factor (1.11–3.94), retention factor (1.08–1.42), and height of theoretical plates (0.01–0.04 mm)], and satisfactory recoveries (87.3–109.8 % for SO and 96.5–106.9 % for lard). The method was successfully applied for the simultaneous determination of the eight analytes in eleven SO samples.
研究领域:
食品科学
·
分析化学
✓ 已验证
产品关联
DOI
高影响因子
Foods
·
2025
·Vol. 14
·期 21
·3771
·
IF 5.1
Ruiqi Yang,Ze Li,Lulu Dong,Yiran Heng,Lianglei Song,Lijun Guo,Xiangping Pei,Yan Yan,Chenhui Du
Ziziphi Spinosae Semen (ZSS), a medicinal and edible homologous herbal drug, is commercially available in both raw and fried (FZSS) forms and has been widely used to improve sleep quality. This study aimed to elucidate the differences in chemical composition between the two specifications. A comprehensive metabolomics approach utilizing1H NMR, GC–MS, and UHPLC-Q-Orbitrap-HRMS identified a total of 66 potential biomarkers. The results demonstrated that after frying, the content of fatty acids decreased significantly, while the levels of most primary metabolites (e.g., sugars, amino acids) and secondary metabolites (e.g., alkaloids, flavonoids) increased markedly. Targeted quantification of 14 key components validated these trends: the contents of five fatty acids decreased (p< 0.001), whereas the levels of five secondary metabolites (coclaurine, magnoflorine, spinosin, 6‴-feruloylspinosin, and jujuboside A) increased. In contrast, the content of jujuboside B decreased significantly. This study systematically reveals the profound impact of frying on the chemical composition of ZSS, providing a scientific basis for its quality control and processing optimization.
研究领域:
生药学
·
代谢组学
·
中药学
·
天然产物化学
·
中药炮制学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF CHROMATOGRAPHY A
·
2025
·
IF 4
Mengting Cui,Qingpeng Gao,Jinling Bai,Mengting Fu,Zhiyu Liu,Zhixin Ouyang,Liyun Kong,Le Ma
Conventional extraction techniques for fat-soluble nutrient analysis in foods may present certain limitations, including variable or limited efficiency, high solvent consumption, lengthy procedures, and potential environmental and health concerns. This study evaluates deep eutectic solvents (DESs) as a green and efficient alternative for extracting vitamin E and carotenoids from vegetables and fruits. Conductor-like screening model for real solvents (COSMO-RS) simulation and experimental screening identified the menthol-thymol (1:2) DES as optimal due to the balanced distribution of polar and nonpolar sites within its components. A novel dispersive liquid-liquid microextraction method based on this DES (DES-DLLME) was developed and integrated with HPLC for the simultaneous quantitation of vitamin E and carotenoids. The optimized method demonstrated excellent analytical performance with low detection limits (0.01-0.18 µg/mL), satisfactory recovery rates (80.04-111.95%), and high reproducibility (relative standard deviation, RSD < 16.83%). When applied to a range of Chinese food samples, the obtained nutrient profiles were largely consistent with USDA reference data, with observed variations likely due to factors such as geographic origin, cultivation practices, and post-harvest processing. This DES-based approach offers an efficient, reproducible, and environmentally friendly method for determining fat-soluble vitamins and carotenoids in complex food matrices, offering significant value for food quality assessment and nutritional research.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Yunping Yao,Yuanyuan Jia,Yifan Yu,Changmo Li
Chili oil is a complex food matrix rich in bioactive compounds. This study investigated the dynamic changes of capsaicinoids, carotenoids, total phenolics, and tocopherols in chili oil under different cooking temperatures (80 °C, 120 °C, 150 °C) and accelerated oxidation. Additionally, a strategy to enhance the storage stability of chili oil was proposed, and the protective mechanisms of combined antioxidants were elucidated. The results revealed that capsaicin content remained stable during continuous heating but decreased by 33.84 % after 25 days of accelerated oxidation. Total phenolics and tocopherols exhibited similar degradation patterns under both conditions. Among carotenoids, capsanthin showed a strong correlation with the antioxidant capacity of chili oil. However, carotenoids degraded rapidly under high temperatures and accelerated oxidation, leading to significant colour loss. The dual-antioxidant system (200 μg/g ascorbyl palmitate and 200 μg/g gallic acid) effectively inhibited the degradation of pungency (capsaicinoids) and colour (carotenoids), while reducing the peroxide value from 42.96 mmol/kg to 3.59 mmol/kg during 25 days of storage at 60 °C. This remarkable protection was achieved through the synergistic scavenging of both oxygen and lipid free radicals by the antioxidant combination. This approach extended the shelf life of chili oil from 35.57 days to 101.03 days. These results provide a theoretical guidance and practical solution for industrial-scale chili oil preservation.
研究领域:
食品科学
·
生物化学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Hongyu Wu,Li Zhang,Ruiguo Cui,Chuxuan Zhang,Man Xu,Weiwei Liu,Mengshi Wang,Ruijie Liu,Long Xu,Lijun Song
This study evaluated the effects of screw pressing temperature (40 °C–200 °C) on the yields, physicochemical properties, oxidation stabilities, and antioxidant activities of apricot kernels oil (AO). Additionally, this study comparatively analyzed the functional properties of different apricot kernels protein isolates (APIs). The oil yield ranged from 30.06% to 49.07% with AO-200 showing the highest yield. Compared with cold pressing, high-temperature pressing significantly increased the trace components (such as total phenols, tocopherols, and phytosterols), oxidation stabilities, and antioxidant activities of AOs. High-temperature pressing also increased the functional properties of API. Multivariate analysis revealed that spiral pressing at 120 °C may be an optimal strategy for obtaining high-quality oil and protein isolate from apricot kernels. These findings provide a theoretical basis for the extraction and application of AO and API.
研究领域:
食品科学
·
农业工程
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Linwei Zhao,Donghua Wang,Jiaye Yu,Xu Wang,Tong Wang,Dianyu Yu,Walid Elfalleh
In this study, proanthocyanidins (PA) and α-tocopherol (α-TOC) were co-encapsulated in complex phospholipid liposomes, to improve the chemical stability of PA and α-TOC and the antioxidant properties of the liposomes. The results showed that the liposome had a spherical microstructure with no adhesions. The encapsulation efficiency of PA and α-TOC reached 78.02% ± 2.02% and 81.67% ± 1.25%, respectively, and interacted with the phospholipid bilayer through hydrogen bonding. The addition of hydrogenated soybean lecithin (HSL) conferred better stability to the liposomes and improved their protection against PA and α-TOC. The retention of PA and α-TOC in liposomes remained above 60% after 30 d of storage at 4 °C. Due to the synergistic antioxidant effect of PA and α-TOC, the DPPH radical scavenging activity of PA-TOC-CPL reached 87.52%, which was significantly higher than that of single-embedded PA and α-TOC liposomes. The release of PA and α-TOC from PA-TOC-CPL during simulated digestion was low and the release pattern could be described by the Ritger-Peppas model. This serves as a reference to guide the utilization of HSL and the development of liposomal products with higher antioxidant properties.
研究领域:
药剂学
·
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
Food Chemistry-X
·
2024
·
IF 6.5
Pengfei Han,Jiawei Cheng,Jingyi Wang,Jingren He,Rui Zhang,Muci Wu,Yin Xiong
The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils complied with standards for physicochemical properties and BGSO had the highest phenolic content. Their mineral levels varied significantly. The fatty acid composition of WGSO, WSO, PSO, and CSO was similar, predominantly linoleic acid. Whereas BGSO exhibited a distinct fatty acid profile with 55.38 % α-eleostearic acid. All samples were rich in tocopherols and squalene, with WSO having the highest total tocopherol content and PSO having the highest squalene content. HS-GC–IMS and HS-SPME-GC–MS detected 118 and 67 VOCs, respectively, primarily consisting of aliphatic aldehydes, alcohols, esters, and ketones. Principal component analysis confirmed that BGSO had the most distinctive volatile characteristics, while the other four seed oils shared similar VOC profiles.
研究领域:
食品科学
·
化学
·
农业
·
分析化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF COLLOID AND INTERFACE SCIENCE
·
2025
·
IF 9.7
Shuo Zou,Hongzeng Ai,Pengkai Xie,Yee-Ying Lee,Ying Huang,Hong Shyang Pei,Mingchen Xu,Yong Wang,Zhen Zhang
A diacylglycerol (DAG)-based microemulsion system was designed and optimized for efficient transdermal delivery. Pseudo-ternary phase diagrams and D-optimal mixture design identified the optimal formulation (6.23 % DAG oil, 21.41 % RH-40, 18.09 % 1,3-propanediol, and 54.27 % water), yielding a transparent and stable microemulsion with a droplet size of 24.43 nm and infinite dilution capacity. The amphiphilic structure of DAG expanded the one-phase microemulsion region and reduced surfactant demand. Physicochemical evaluations confirmed excellent stability under centrifugation, thermal stress, and long-term storage. Molecular dynamics simulations showed that DAG molecules stabilized droplets at the oil–water interface, whereas triacylglycerol clusters destabilized and dispersed, underscoring the structural advantage of DAG. These nanoscale behaviors translated into superior delivery performance: in vitro studies confirmed that DAG-based microemulsions enhanced the drug transdermal permeation by 2.50-fold and increased dermal retention nearly 3.0-fold compared with oil solutions. Confocal imaging further demonstrated intact droplet penetration across skin layers. This work highlight the amphiphilic advantage of DAG in stabilizing microemulsions and facilitating dermal delivery of lipophilic bioactives, offering a promising route for safe, effective, and surfactant-efficient delivery platforms.
研究领域:
药剂学
·
药物递送
·
纳米技术
·
分子模拟
·
透皮治疗
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）