FOOD CHEMISTRY
·
2025
·
IF 9.8
Hongli Li,Na Zhang,Jie Qiang,Yongsheng Cao,Guoyi Qu,Xiuzhu Yu
Olives are prone to deterioration during storage, and suitable storage conditions must, therefore, be established to maintain the quality of the fruit and oil. This study investigated the effect of storing olives at room temperature (23 ± 2 °C), refrigerated (4 °C), and frozen (−20 °C) conditions for 7 d on the quality of virgin olive oil (VOO). No significant differences ( p < 0.05) were observed in the fatty acid, squalene, and phytosterol content of VOO across the three storage conditions. Room temperature storage produced the highest oil yield but resulted in ‘fermentation’ and ‘moldy’ off-flavors. Refrigerated VOO retained a more intense ‘grass’ aroma and higher levels of pigments, α-tocopherol, and total phenols. In contrast, freezing led to significant losses in these components and produced the lowest oil yield. For optimal oil quality, olives should be stored at 4 °C if storage exceeds 24 h.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2015
·Vol. 20
·期 2
·2903-2921
·
IF 2.416
Jiao-Jiao Yuan,Cheng-Zhang Wang,Jian-Zhong Ye,Ran Tao,Yu-Si Zhang
Oleuropein (OE), the main polyphenol in olive leaf extract, is likely to decompose into hydroxytyrosol (HT) and elenolic acid under the action of light, acid, base, high temperature. In the enzymatic process, the content of OE in olive leaf extract and enzyme are key factors that affect the yield of HT. A selective enzyme was screened from among 10 enzymes with a high OE degradation rate. A single factor (pH, temperature, time, enzyme quantity) optimization process and a Box-Behnken design were studied for the enzymatic hydrolysis of 81.04% OE olive leaf extract. Additionally, enzymatic hydrolysis results with different substrates (38.6% and 81.04% OE) were compared and the DPPH antioxidant properties were also evaluated. The result showed that the performance of hydrolysis treatments was best using hemicellulase as a bio-catalyst, and the high purity of OE in olive extract was beneficial to biotransform OE into HT. The optimal enzymatic conditions for achieving a maximal yield of HT content obtained by the regression were as follows: pH 5, temperature 55 °C and enzyme quantity 55 mg. The experimental result was 11.31% ± 0.15%, and the degradation rate of OE was 98.54%. From the present investigation of the antioxidant activity determined by the DPPH method, the phenol content and radical scavenging effect were both decreased after enzymatic hydrolysis by hemicellulase. However, a high antioxidant activity of the ethyl acetate extract enzymatic hydrolysate (IC50= 41.82 μg/mL) was demonstated. The results presented in this work suggested that hemicellulase has promising and attractive properties for industrial production of HT, and indicated that HT might be a valuable biological component for use in pharmaceutical products and functional foods.Keywords:Olea europeaL.;hydroxytyrosol;oleuropein;enzymatic hydrolysis;hemicellulase
研究领域:
植物化学
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食品科学
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药理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Quality and Safety
·
2023
·
IF 5.6
Li Yang,Wu Minyu,Zhai Liang,Zhang Hui,Shen Lirong
Camellia oil and olive oil with superior economic value are easily adulterated with other, cheaper oils. It is difficult to identify both oils by traditional methods because of their similar fatty acid profiles. In the present study, a novel method for qualitative and quantitative analysis of β-sitosterol using GC/MS and GC/FID was developed to identify camellia oil and olive oil. The method validation of β-sitosterol analysis showed good linearity and satisfactory values for recovery, accuracy, precision, and repeatability. The linear regression coefficient (R2) of the calibration curve was 0.9985. An acceptable limit of detection (0.36 mg/100 g) and limit of quantification (1.20 mg/100 g) were achieved. The spiked recoveries were 95.0% to 100.3%. The relative standard deviation (RSD) of within-day precision was less than 3.26%, and the RSD of retention times and peak areas for repeatability were within 0.03% and 1.08%, respectively. The contents of β-sitosterol in virgin camellia oil and virgin olive oil were in the range of 14.1–30.2 mg/100 g and 94.3–173.2 mg/100 g, respectively, indicating that the β-sitosterol content in the former is seven times that in the latter, and β-sitosterol could be a potential marker for the authentication and adulteration detection of both oils.
研究领域:
食品科学
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分析化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
·
2018
·Vol. 132
·期 3
·1729-1740
·
IF 2.209
Yuan Jiao-jiao,Tu Jun-ling,Xu Yong-jun,Qin Frank G. F.,Li Bing,Wang Cheng-zhang
Olive leaf extract pretreated by enzymolysis was selected for studying the thermal stability at different heating rates by thermogravimetric coupled with infrared spectroscopy (TG–FTIR) and nonisothermal theoretical analysis, and products analysis by pyrolysis–gas chromatography–mass spectrometry (Py–GC–MS). Results revealed that thermal decomposition of ethyl acetate extract from olive leaf extract pretreated by enzymolysis (EAEEH) consisted of two steps and had a lower thermal stability. The nonisothermal decomposition kinetics mechanism of EAEEH was D3 model (three-dimensional diffusion, Jander equation, the first step) and F3 model (chemical reaction, n = 3, the second step). TG–IR showed –CH 3 , –C=C–, –OH, –C–O were continuously accelerated to produce, and evolved gas were CO 2 , water, CO and CH 4 at the end. In addition, it was found that there were mainly polyphenols with phenolic hydroxyl groups in the pyrolysis products by Py–GC–MS, and it was also explained for the thermal stability results. This will provide a theoretical guidance for thermal application of EAEEH in the safe natural food additives, cosmetic and medicine.
研究领域:
食品科学
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化学工程
·
植物化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Chunyun Ma,Yan Zhang,Chuankai Yang,Yuhang Zhang,Miaorong Zhang,Jianguo Tang
Cetyl trimethyl ammonium bromide (CTAB)-activated lipase-mineral hybrid microflowers (CTAB-Lip-MHFs) were fabricated via biomineralization using Cu 3 (PO 4 ) 2 ⋅3H 2 O as the mineral for olive oil hydrolysis. FT-IR spectra indicated that immobilized lipase molecules in CTAB-Lip-MHFs has good structural integrity, and XPS spectra revealed that immobilized lipase molecules were present at the surface of CTAB-Lip-MHFs. Kinetic studies suggested that CTAB-Lip-MHFs had good substrate affinity ascribed to interfacial effect caused by CTAB, meanwhile, the open conformation of lipase activated by CTAB contributed to increased reaction rate with substrate. The generated fatty acids via hydrolysis of olive oil by CTAB-Lip-MHFs were 146% of that by free lipase, moreover, CTAB-Lip-MHFs could retain 76.5% and 93.2% of initial activities after storage at 50 °C for 10 h and 4 °C for 30 days, respectively, indicating the good stability of CTAB-Lip-MHFs. In addition, after 5 recycles, CTAB-Lip-MHFs preserved 72.7% of initial activity, demonstrating the favorable reusability of CTAB-Lip-MHFs for fatty acid production.
研究领域:
生物化学
·
酶工程
✓ 已验证
产品关联
DOI
高影响因子
CHEMOSPHERE
·
2022
·
IF 8.943
Zhenzhen Yao,Xiaoman He,Qian Wang,Chao Wang,Qing Shi,Qiwu Zhang
This study explored a possible destruction of hexachlorobenzene (HCB) as example of persistent organic pollutants (POPs) as well as the dechlorination mechanism by directly using minerals in the soil, such as antigorite , talc and olivine. Compared with a stable quartz phase of SiO 2 , all three Mg silicate minerals demonstrated certain degrading capacity for HCB with different efficiency order as: antigorite > talc > olivine > SiO 2 at 2 h of milling time. Interestingly, olivine exhibited a better performance than antigorite at 4 h of milling time, giving destruction percentage of 92.7% over 89.0% even at high concentrated HCB up to 5% added. Raman and ESR characterizations of the ball milled sample with olivine indicated the formation of amorphous carbon and graphitic carbon, and the occurrence of free radicals was observed to play an important role in dechlorination and carbonization of HCB. The first identified effectiveness of directly using Mg silicate minerals, allowed no addition of active chemicals during the ball milling, therefore avoided the concern over extrinsic contaminations on the soil. Olivine was further utilized to deal with actual contaminated soil and showed unique advantages on application prospects.
研究领域:
环境科学
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF PHARMACEUTICS
·
2025
·
IF 5.2
Dan Zhang,Wei Tian,Li-Hang Chen,Tao Chen,Di Wu,Yinan Du,Jiangning Hu
Gastric ulcers (GC) are prevalent gastrointestinal disorders with complex etiologies, including Helicobacter pylori infection and prolonged use of non-steroidal anti-inflammatory drugs (NSAIDs). Curcumin (CUR), with its established anti-inflammatory and antioxidant properties, is limited in clinical application due to poor bioavailability. This study developed oleanolic acid-coated CUR nanoparticles (OC NPs) to enhance the efficacy of CUR in GC prevention. OC NPs were characterized by a spherical shape, demonstrating remarkable improvements in solubility and stability, maintaining structural integrity within biological systems and exhibiting excellent biocompatibility. In vitro studies showed OC NPs reduced inflammation and oxidative stress in GES-1 cells. In vivo , OC NPs effectively prevented ethanol-induced GC in mice by lowering inflammatory cytokines, while increasing antioxidant levels. Histological analysis confirmed enhanced gastric mucosal protection and reduced fibrosis and apoptosis. OC NPs demonstrated prolonged retention in the stomach, offering a targeted drug delivery system. These findings suggested OC NPs as a promising low-toxicity alternative for preventing GC.
研究领域:
药理学
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生物医学工程
·
胃肠病学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
POWDER TECHNOLOGY
·
2020
·
IF 4.142
Zhenggen Liu,Lifeng Zhang,Mingyu Wang,Zichuan Zhao,Lihua Gao,Mansheng Chu
A new understanding of the reduction mechanisms of ferruginous manganese ores for ferromanganese alloy smelting was reported, and this new understanding was used to produce excellent ferromanganese alloys. To fulfill this objective, the effects of the operating variables on smelting ferromanganese alloys were initially investigated. The formation mechanisms and reduction reaction behaviors of olivine (Ca x Fe y Mn 2-x-y )SiO 4 , spinel (Ca x Fe y Mn 1-y-x )Al 2 O 4 , gehlenite (Ca x Mn 2-x )SiAl 2 O 7 and wüstite Mn x Fe y Ca 1-x-y O systems were systematically discussed to understand the phase transformation and reconstruction of manganese ore at high temperatures. The spinel (Ca x Fe y Mn 1-y-x )Al 2 O 4 that originated from (Fe y Mn 1-y )Al 2 O 4 was converted to CaAl 2 O 4 and then further reduced to ferromanganese alloys. A similar expression was applied to describe how the reduction mechanism of olivine (Ca x Fe y Mn 2-x-y )SiO 4 that originated from (Fe y Mn 2-y )SiO 4 was converted to Ca 2 SiO 4 . In addition, the importance of the formation of gehlenite (Ca x Mn 2-x )SiAl 2 O 7 and wüstite Mn x Fe y Ca 1-x-y O phases in smelting ferromanganese alloys was discussed and clarified in detail. Based on the findings, recommendations are provided for the theoretical basis and technical support of smelting ferromanganese alloys.
研究领域:
冶金学
·
材料科学
✓ 已验证
DOI
高影响因子
Journal of Food Measurement and Characterization
·
2024
·
IF 2.9
Yuan Jiangjuan,Huang Xinyi,Pei Dong,Wang Han,Liu Yun,Ren Xiangping,Zhao Lichun,Kan Huan,Qu Qingli
Olea europaea L. (OEL) fruits play a significant role in the Mediterranean diet. OEL fruits contain abundant bioactive components and have been reported to possess potential antioxidant and xanthine oxidase (XOD) inhibition effects. However, the active components for XOD inhibition effects and related mechanisms are still unclear. In this study, the antioxidant activity of OEL fruits was assessed and showed a good effect on antioxidants. After that, the XOD inhibition effects of OEL fruits were investigated. The results indicated that OEL fruits also have a good impact on inhibiting XOD, with IC 50 values of 208.2 ± 1.58 μg/mL. Under the optimal experimental conditions, six potential XOD ligands in OEL fruits were screened out and three phenylethanol analogues were identified (hydroxytyrosol, 3,4-dihydroxy phenyl ethyl acetate, oleuropein). Compared to the inactivated group, 3,4-dihydroxy phenyl ethyl acetate had the highest affinity, indicating it might be the main component of the OEL fruits that inhibit XOD. Molecular docking results elucidated that the potential active components mainly form hydrogen bonds with XOD. The results showed that OEL fruits possessed potential antioxidant and XOD inhibitory effects and that the affinity ultrafiltration (UF) method is an effective method to screen potential ligands for XOD from natural products.
研究领域:
药理学
·
生物化学
·
分子生物学
·
食品科学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Jun Cao,Xin Jiang,Qianyuan Chen,Hao Zhang,Huihui Sun,Wei-Min Zhang,Chuan Li
Olive and camellia oils were monitored and compared during heating at 120 °C, 150 °C and 180 °C for 24 h to determine the possible thermal oxidation mechanism of oleic acid triglyceride. The results demonstrated that octanal, nonanal, decanal, 2-decenal and 2-undecenal were the characteristic carbonyls for oleic acid-rich oils. The oxidation rule of oil was easily determined at 120 °C, at which point changes in the acid value, peroxide value , anisidine value and carbonyl compounds corresponded to changes in fatty acids and tocopherols . However, the oxidation rule of oil was different at higher temperatures. According to the evolution of five characteristic aldehydes, four types of oxidation pathways of oleic acid triglyceride were obtained: Decanal and 2-undecenal came from the homolysis of 8- hydroperoxide. Nonanal was from the homolysis of 10- hydroperoxide and 9- hydroperoxide. Octanal was from the homolysis of 11- hydroperoxide. 2-Decenal was from the homolysis of 9- hydroperoxide. Homolysis B-scission of 10-hydroperoxide (nonanal), 11-hydroperoxide (octanal) and 8- hydroperoxide (decanal) was predominant at 120 °C, but was weakened as the temperature increased to 180 °C. Hence, the temperature had a significant effect on the formation and decomposition of hydroperoxide positional isomers.
研究领域:
食品科学
·
生物化学
✓ 已验证
DOI
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Zixi Li,Meng Dong,Libo Qi,Shan Shang,Yan Guo,Lei Qin,Baoshang Fu
Frying is the necessary step of fish soup production, which directly affects the flavor and nutritional quality of the soup. To investigate the effect of edible oil on the final quality of fish bone soup, five kinds of oil were employed in this study. The results showed that olive oil could promote the dissolution of glutamic acid and aspartic acid into the soup, the umami value elevated nearly four times. Meanwhile, olive oil and sunflower oil brought more volatile flavor substances, which contributed to the highly accepted flavor. Triglyceride O-16:0/18:1/18:2 (palmitic/oleic/linoleic triglycerides) was regarded as a potential precursor for the formation of flavor substances, such as 1-octen-3-one and 2-heptanone, which contribute to the specific flavor of fish bone soup. This study revealed that frying would improve the quality of fish bone soup by changing the color and flavor profile, guiding the selection oil for the industrial processing of fish bone soup.
研究领域:
食品科学
·
代谢组学
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
CERAMICS INTERNATIONAL
·
2020
·
IF 3.83
Xiaoyu Yang,Xuanxuan Lei,Shaokun Tang
A simple hydrothermal method is utilized to fabricate hierarchically olive-like γ -Al 2 O 3 using ionic liquid [Bmim]BF 4 as the structure directing agent . The olive-like γ -Al 2 O 3 presents uniform morphology with the average diameter of 500 nm and rich mesopores. As template, ionic liquid [Bmim]BF 4 plays a crucial role in the controllable morphology of the product. [Bmim]BF 4 is absorbed on the AlOOH nanoparticles surface via the H-bond interaction and induces crystalline oriented growth. Then the forming AlOOH nanosheets self-assemble into olive-like hierarchical structure through π–π stack interaction. Given that the structure advantage of the olive-like γ-Al 2 O 3 and the limited study concerning cerium-based catalysts in Fenton-like reaction, nano-CeO 2 / γ -Al 2 O 3 supported catalyst is prepared and used in Fenton-like degradation for the first time. The result suggests that the olive-like γ -Al 2 O 3 support not only reduces the surface energy with more uniform CeO 2 (ca. 4–5 nm) dispersion but also improve the concentration of Ce 3+ active sites. The CeO 2 / γ -Al 2 O 3 catalyst displays superior catalytic activity for the degradation of Orange II (AO7) compared with pure CeO 2 nanoparticles.
研究领域:
材料科学
·
环境科学
·
催化化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）