The Experts below are selected from a list of 312 Experts worldwide ranked by ideXlab platform
Inar Alves De Castro - One of the best experts on this subject based on the ideXlab platform.
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Combination of natural strategies to improve the oxidative stability of Echium seed oil.
Journal of food science, 2021Co-Authors: Gabriela Grassmann Roschel, Tayse Ferreira Ferreira Da Silveira, Leticia Maeda Cajaiba, Roseli Aparecida Ferrari, Inar Alves De CastroAbstract:Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of Echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of Echium oil. PRACTICAL APPLICATION: Our study successfully applied an optimized combination of simple and low-cost strategies to enhance the chemical stability of Echium seed oil. As the use of Echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf-life.
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effect of sinapic acid ester derivatives on the oxidative stability of omega 3 fatty acids rich oil in water emulsions
Food Chemistry, 2020Co-Authors: Tayse Ferreira Ferreira Da Silveira, Leticia Maeda Cajaiba, Leonardo Valentin, Bruno Barea, Pierre Villeneuve, Inar Alves De CastroAbstract:Oil-in-water (O/W) emulsions are important delivery systems of omega-3 fatty acids (n-3 FA). We investigated the effect of sinapic acid esters concentration and chain length, the electrical charge of the emulsifier and emulsion pH on the oxidative stability of n-3 FA rich O/W emulsions. Echium oil was applied as n-3 FA source. A 24 factorial design was used to simultaneously evaluate these factors. Peroxide value, malondialdehyde, 2,4-heptadienal and 2,4-decadienal were measured in the emulsions. pH and the electrical charge of the emulsifier modulated the antioxidant effectiveness of sinapic acid esters, while concentration was not relevant. The combination of positively charged emulsifier with neutral pH provided the best oxidative stability for Echium oil emulsions. Our results also suggested that the increase of length chain of sinapic acid, from C4 to C12, reduced the secondary products of oxidation, when Echium oil emulsions were prepared using negatively charged emulsifier under acidic conditions.
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Enhancing stability of Echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers
Food Chemistry, 2018Co-Authors: Talita A. Comunian, Roselayne Ferro-furtado, Marina Nogueira, Bianca Scolaro, Inar Alves De Castro, Marcelo Thomazini, Carmen Silvia Fávaro-trindadeAbstract:Intake of omega-3 fatty acids and phytosterols aids in the reduction of cholesterol and serum triglycerides. However, both fatty acids and phytosterols are susceptible to oxidation. This work coencapsulated Echium oil (source of stearidonic and alpha-linolenic fatty acids) and beta-sitosterol (phytosterol) by complex coacervation using different combinations of wall materials, and sinapic acid (SA) and transglutaminase as crosslinkers. High encapsulation yields were obtained (29–93% for SA; 68–100% for the mixture of oil and phytosterols) and retention of 49–99% and 16% for encapsulated and free SA, at 30 days-storage. Treatment with gelatin-arabic gum and 0.075 g SA/g gelatin showed the best results: 0.07 mg MDA/g capsule, and retention of 96, 90 and 74% for alpha-linolenic, stearidonic acid and beta-sitosterol at 30 days of storage, respectively. Thus, coencapsulation of Echium oil and phytosterol using SA as the crosslinker was possible, obtaining effective vehicles for protection and application of these compounds in foods.
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improving oxidative stability of Echium oil emulsions fabricated by microfluidics effect of ionic gelation and phenolic compounds
Food Chemistry, 2017Co-Authors: Talita A. Comunian, Inar Alves De Castro, Raheleh Ravanfar, Robin Dando, Carmen Silvia Favarotrindade, Alireza AbbaspourradAbstract:Abstract Echium oil is rich in omega-3 fatty acids, which are important because of their benefits to human health; it is, however, unstable. The objective of this work was the coencapsulation of Echium oil and quercetin or sinapic acid by microfluidic and ionic gelation techniques. The treatments were analyzed utilizing optical and scanning electron microscopy, encapsulation yield, particle size, thermogravimetry, Fourier transform infrared spectroscopy, stability under stress conditions, and oil oxidative/phenolic compound stability for 30 days at 40 °C. High encapsulation yield values were obtained (91–97% and 77–90% for the phenolic compounds and oil) and the encapsulated oil was almost seven times more stable than the non-encapsulated oil (0.34 vs 2.42 mg MDA/kg oil for encapsulated and non-encapsulated oil, respectively). Encapsulation was shown to promote oxidative stability, allowing new vehicles for the application of these compounds in food without the use of solvents and high temperature.
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Effect of Echium oil combined with phytosterols on biomarkers of atherosclerosis in LDLr-knockout mice: Echium oil is a potential alternative to marine oils for use in functional foods
European Journal of Lipid Science and Technology, 2015Co-Authors: Patrícia Borges Botelho, Jessica Pereira Guimarães, Karina Da Rocha Mariano, Milessa S Afonso, Marcia Kiyomi Koike, Ana Maria Lottenberg, Inar Alves De CastroAbstract:Bioactive compounds may be an alternative approach to prevent atherosclerosis. To evaluate this hypothesis, LDLr-knockout mice were supplemented with omega-3 fatty acids from Echium oil (10.24 mg/d of oil with 1,14 mg/d of SDA and 9.06 mg/d of ALA) equivalent to 0.7 mg/d of EPA after conversion, combined or not with phytosterols (0.76 mg/d), during the first 2 months of life. Subsequently, dyslipidaemia was induced by a high-fat diet for the following 2 months. Echium oil, isolated or combined with phytosterols, improved lipid profile in plasma reducing triacylglycerol (90.3 ± 7.6 mg/dL) and VLDL-c (18.0 ± 1.5 mg/dL) concentrations when compared with Control (115.8 ± 9.4 mg/dL and 23.2 ± 1.9 mg/dL, respectively). Echium oil also increased catalase (5.66 ± 0.13 U/mg protein) while Echium oil combined with phytosterol increased glutathione peroxidase activity (26.27 ± 0.10 U/mg protein) when compared with Control (5.18 ± 0.10 U/mg protein and 25.31 ± 0.16 U/mg protein, respectively). In addition, groups receiving Echium oil have reduced malondialdehyde concentration in liver (p = 0.05). However, no difference was observed in fatty streak lesions when compared with Control. Isolated phytosterols did not change cholesterol absorption and increased lesion area compared with control group. This result can be associated with the high dose applied in the first step of supplementation and with the form of supplementation (gavage). Practical applications: One factor that contributes to the number of deaths from cardiovascular disease is that pharmacological interventions usually start too late in life. For this reason, functional foods development is a very important strategy to prevent atherosclerosis, since their inclusion in diet can start much earlier. However, it represents a challenge because many physiological responses from chronic consumption of bioactive compounds are still unknown. In this study, considering the positive results on triglyceridemia and oxidative stress biomarkers, we suggest that Echium oil can be an alternative for development of functional foods. We selected Echium oil due to its higher proportion of stearidonic fatty acids (pro-EPA) and lower sensory limitation than marine oils. Echium oil improves lipid profile and reduces oxidative stress, while phytosterol increases fatty streak.
Talita A. Comunian - One of the best experts on this subject based on the ideXlab platform.
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Enhancing stability of Echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers
Food Chemistry, 2018Co-Authors: Talita A. Comunian, Roselayne Ferro-furtado, Marina Nogueira, Bianca Scolaro, Inar Alves De Castro, Marcelo Thomazini, Carmen Silvia Fávaro-trindadeAbstract:Intake of omega-3 fatty acids and phytosterols aids in the reduction of cholesterol and serum triglycerides. However, both fatty acids and phytosterols are susceptible to oxidation. This work coencapsulated Echium oil (source of stearidonic and alpha-linolenic fatty acids) and beta-sitosterol (phytosterol) by complex coacervation using different combinations of wall materials, and sinapic acid (SA) and transglutaminase as crosslinkers. High encapsulation yields were obtained (29–93% for SA; 68–100% for the mixture of oil and phytosterols) and retention of 49–99% and 16% for encapsulated and free SA, at 30 days-storage. Treatment with gelatin-arabic gum and 0.075 g SA/g gelatin showed the best results: 0.07 mg MDA/g capsule, and retention of 96, 90 and 74% for alpha-linolenic, stearidonic acid and beta-sitosterol at 30 days of storage, respectively. Thus, coencapsulation of Echium oil and phytosterol using SA as the crosslinker was possible, obtaining effective vehicles for protection and application of these compounds in foods.
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improving oxidative stability of Echium oil emulsions fabricated by microfluidics effect of ionic gelation and phenolic compounds
Food Chemistry, 2017Co-Authors: Talita A. Comunian, Inar Alves De Castro, Raheleh Ravanfar, Robin Dando, Carmen Silvia Favarotrindade, Alireza AbbaspourradAbstract:Abstract Echium oil is rich in omega-3 fatty acids, which are important because of their benefits to human health; it is, however, unstable. The objective of this work was the coencapsulation of Echium oil and quercetin or sinapic acid by microfluidic and ionic gelation techniques. The treatments were analyzed utilizing optical and scanning electron microscopy, encapsulation yield, particle size, thermogravimetry, Fourier transform infrared spectroscopy, stability under stress conditions, and oil oxidative/phenolic compound stability for 30 days at 40 °C. High encapsulation yield values were obtained (91–97% and 77–90% for the phenolic compounds and oil) and the encapsulated oil was almost seven times more stable than the non-encapsulated oil (0.34 vs 2.42 mg MDA/kg oil for encapsulated and non-encapsulated oil, respectively). Encapsulation was shown to promote oxidative stability, allowing new vehicles for the application of these compounds in food without the use of solvents and high temperature.
Tayse Ferreira Ferreira Da Silveira - One of the best experts on this subject based on the ideXlab platform.
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Combination of natural strategies to improve the oxidative stability of Echium seed oil.
Journal of food science, 2021Co-Authors: Gabriela Grassmann Roschel, Tayse Ferreira Ferreira Da Silveira, Leticia Maeda Cajaiba, Roseli Aparecida Ferrari, Inar Alves De CastroAbstract:Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of Echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of Echium oil. PRACTICAL APPLICATION: Our study successfully applied an optimized combination of simple and low-cost strategies to enhance the chemical stability of Echium seed oil. As the use of Echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf-life.
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effect of sinapic acid ester derivatives on the oxidative stability of omega 3 fatty acids rich oil in water emulsions
Food Chemistry, 2020Co-Authors: Tayse Ferreira Ferreira Da Silveira, Leticia Maeda Cajaiba, Leonardo Valentin, Bruno Barea, Pierre Villeneuve, Inar Alves De CastroAbstract:Oil-in-water (O/W) emulsions are important delivery systems of omega-3 fatty acids (n-3 FA). We investigated the effect of sinapic acid esters concentration and chain length, the electrical charge of the emulsifier and emulsion pH on the oxidative stability of n-3 FA rich O/W emulsions. Echium oil was applied as n-3 FA source. A 24 factorial design was used to simultaneously evaluate these factors. Peroxide value, malondialdehyde, 2,4-heptadienal and 2,4-decadienal were measured in the emulsions. pH and the electrical charge of the emulsifier modulated the antioxidant effectiveness of sinapic acid esters, while concentration was not relevant. The combination of positively charged emulsifier with neutral pH provided the best oxidative stability for Echium oil emulsions. Our results also suggested that the increase of length chain of sinapic acid, from C4 to C12, reduced the secondary products of oxidation, when Echium oil emulsions were prepared using negatively charged emulsifier under acidic conditions.
Maria Salomé Pais - One of the best experts on this subject based on the ideXlab platform.
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Taxonomy of Echium (Boraginaceae) species from Cape Verde Islands
Australian Systematic Botany, 2008Co-Authors: Maria M. Romeiras, Maria Cristina Duarte, Lia Ascensão, Maria A. Diniz, Maria Salomé PaisAbstract:The morphological variation of endemic species from the Macaronesian Islands has long attracted attention of many taxonomists. The taxonomy of the endemic Echium L. species (E. hypertropicum Webb, E. stenosiphon Webb and E. vulcanorum A.Chev.) from Cape Verde Islands was revised, on the basis of in situ collected material and on herbarium specimens. Our results revealed that the patterns of morphological variation correspond closely to the geographic localisation of the islands groups, and that habit and floral morphology are important for distinguishing the two southern taxa, E. hypertropicum and E. vulcanorum, from the northern species, E. stenosiphon. This species has the same ecological preferences (e.g. altitude; exposition; soil type) in Sao Nicolau, Sao Vicente and Santo Antao Islands. However, the differences in indumentum observed among E. stenosiphon specimens account for the occurrence of different taxonomic groups distributed in these Northern Islands. The two southern species, E. hypertropicum and E. vulcanorum, are morphologically similar, but have different ecological preferences, a pattern of variation similar to other Macaronesian Echium species. Furthermore, the morphological variation observed among the three Cape Verde species, discussed within the general context of Echium taxonomy and closely related genera (e.g. Lobostemon, Echiostachys and PontEchium), suggests that the systematic relationships are beyond the actual circumscription of these genera.
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Genetic diversity of three endangered species of Echium L. (Boraginaceae) endemic to Cape Verde Islands
Biodiversity and Conservation, 2007Co-Authors: Maria M. Romeiras, Helena Cotrim, Maria Cristina Duarte, Maria Salomé PaisAbstract:Echium hypertropicum, E. stenosiphon and E. vulcanorum are the three endemics representative of the genus Echium (Boraginaceae) in Cape Verde archipelago. The aim of this study is to provide a first attempt at estimating genetic diversity among natural populations of these endangered Echium species based on RAPD, so as to provide data available for future appropriate strategies for their conservation. PCO and UPGMA of RAPD analysis suggests a close genetic proximity between the Southern endemic species (E. hypertropicum and E. vulcanorum) and shows that the levels of polymorphism strongly differ between these two Echium species (27 and 29% respectively) and E. stenosiphon (74%), the Northern endemic species. Mantel test also corroborates a close genetic proximity between genetic and geographic data. Population genetic analysis of E. stenosiphon revealed low levels of gene flow between islands (Nm = 0.32) being S. Nicolau the most isolated as evident in PCO. Furthermore the differentiation between groups of individuals belonging to putative subspecies was tested by AMOVA. According to our results there is no genetic basis to consider the two subspecies of E. stenosiphon namely ssp. stenosiphon and ssp. lindbergii. Our results enable us to suggest that E. stenosiphon must be ranked as a Threatened species. Measures aiming at conservation of E. hypertropicum and E. vulcanorum must be implemented at short-term taking into account the small number of existing plants and its low genetic variability.
Leticia Maeda Cajaiba - One of the best experts on this subject based on the ideXlab platform.
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Combination of natural strategies to improve the oxidative stability of Echium seed oil.
Journal of food science, 2021Co-Authors: Gabriela Grassmann Roschel, Tayse Ferreira Ferreira Da Silveira, Leticia Maeda Cajaiba, Roseli Aparecida Ferrari, Inar Alves De CastroAbstract:Echium seed oil is an alternative source of omega 3 fatty acids but it is highly susceptible to oxidation. A combination of three natural strategies was proposed in this study aiming to improve the oxidative stability of Echium oil obtained by pressing (PO) or solvent extraction (PSO), kept in the storage condition for 180 days or during the consumption for 30 days. Our results showed that the reduction of temperature was sufficient to keep the oil stable during storage for both samples. During the consumption time, the best stability was achieved by adding a mixture of antioxidants, composed of sinapic (500 ppm), ascorbic (250 ppm), and citric (150 ppm) acids, and/or 20% of high oleic sunflower oil. The combined strategies promoted a 34 to 80% reduction of peroxide value and 0 to 85% reduction of malondialdehyde concentrations in the samples, showing to be a feasible and natural alternative to improve the oxidative stability of Echium oil. PRACTICAL APPLICATION: Our study successfully applied an optimized combination of simple and low-cost strategies to enhance the chemical stability of Echium seed oil. As the use of Echium oil expands around the world, the oil industry and final consumers may benefit from our results to increase the oil shelf-life.
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effect of sinapic acid ester derivatives on the oxidative stability of omega 3 fatty acids rich oil in water emulsions
Food Chemistry, 2020Co-Authors: Tayse Ferreira Ferreira Da Silveira, Leticia Maeda Cajaiba, Leonardo Valentin, Bruno Barea, Pierre Villeneuve, Inar Alves De CastroAbstract:Oil-in-water (O/W) emulsions are important delivery systems of omega-3 fatty acids (n-3 FA). We investigated the effect of sinapic acid esters concentration and chain length, the electrical charge of the emulsifier and emulsion pH on the oxidative stability of n-3 FA rich O/W emulsions. Echium oil was applied as n-3 FA source. A 24 factorial design was used to simultaneously evaluate these factors. Peroxide value, malondialdehyde, 2,4-heptadienal and 2,4-decadienal were measured in the emulsions. pH and the electrical charge of the emulsifier modulated the antioxidant effectiveness of sinapic acid esters, while concentration was not relevant. The combination of positively charged emulsifier with neutral pH provided the best oxidative stability for Echium oil emulsions. Our results also suggested that the increase of length chain of sinapic acid, from C4 to C12, reduced the secondary products of oxidation, when Echium oil emulsions were prepared using negatively charged emulsifier under acidic conditions.
