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Fereidoon Shahidi - One of the best experts on this subject based on the ideXlab platform.
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Oxidative rancidity in Nuts
Improving the Safety and Quality of Nuts, 2013Co-Authors: Fereidoon Shahidi, J.a. JohnAbstract:Abstract: Nuts have been considered a valuable food commodity since prehistoric times. However, their high content of unsaturated fatty acids makes them susceptible to oxidative rancidity leading to quality deterioration, if stored suboptimally or for too long, especially when shelled. This is a classic problem of great economic concern to the food industry, both from the off-flavour development and the formation of toxic lipid oxidation end-products that may have detrimental health effects. This chapter presents the main aspects of oxidative development in Nuts and Nut Oils. The reaction mechanism and the principal factors affecting the rate of lipid oxidation along with the analytical methods normally employed to determine the extent of lipid oxidation, are also described. Finally, the effects of oxidation on Nuts are discussed and some recommendations are made on how to prevent or retard lipid oxidation.
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Oxidative Stability of Cashew Oils from Raw and Roasted Nuts
Journal of the American Oil Chemists' Society, 2011Co-Authors: Neel Chandrasekara, Fereidoon ShahidiAbstract:Cashew Nut Oils, extracted from raw and roasted whole cashew Nuts, were examined for their fatty acid composition, color change and oxidative stability. Fatty acids were analyzed using gas chromatography, and a spectrophotometric method was used to determine the color changes of the resultant Oils. Oxidative stability was determined under accelerated oxidation conditions by employing conjugated diene (CD) and thiobarbituric acid reactive substances (TBARS) assays. The contents of monounsaturated (MUFA), polyunsaturated (PUFA) and saturated (SAFA) fatty acids were 61, 17 and 21%, respectively. Oleic acid was the major MUFA whereas linoleic acid was the main PUFA present in cashew Nut Oils. Oxidative stability of the oil as determined by CD values after 72 h of storage under Schall oven condition at 60 °C was 1.08 and 0.65 for the raw and high temperature roasted cashew Nut, respectively. The TBARS values, expressed as malondialdehyde equivalents decreased with increasing roasting temperature. Thus roasting of whole cashew Nuts improved the oxidative stability of the resultant Nut Oils.
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Oxidation and protection of Nuts and Nut Oils.
Oxidation in Foods and Beverages and Antioxidant Applications, 2010Co-Authors: Fereidoon Shahidi, J.a. JohnAbstract:Nuts and Nut Oils are important sources of health promoting bioactive constituents. The quality of Nuts and Nut Oils may, however, deteriorate upon oxidation and hence proper processing, storage and packaging of products is necessary for extending their shelf-life and to minimize loss of their endogenous antioxidants. This chapter provides an account of methods by which oxidative processes could be controlled in Nuts and Nut Oils in order to extend their shelf-life and prime quality during storage.
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lipid class compositions tocopherols and sterols of tree Nut Oils extracted with different solvents
Journal of Food Lipids, 2008Co-Authors: Homan Miraliakbari, Fereidoon ShahidiAbstract:ABSTRACT The chemical compositions of tree Nut Oils were examined. The Oils of almonds, Brazil Nuts, hazelNuts, pecans, pine Nuts, pistachios and walNuts were extracted using hexane and chloroform/methanol. The chloroform/methanol system afforded a higher oil yield for each tree Nut type examined (pine Nuts had the highest oil content while almonds had the lowest). The lipid class compositions of the tree Nut Oils were analyzed using the thin-layer chromatography-flame ionization detector and showed that triacylglycerols were the predominant lipid class present. Smaller amounts of sterols, sterol esters, phospholipids and sphingolipids were also present. The fatty acid compositions of the tree Nut Oils were analyzed using gas chromatography, showing that oleic acid was the predominant fatty acid in all samples except pine Nut and walNut Oils, which contained high amounts of linoleic acid. The sterol and stanol content and compositions were analyzed using gas chromatography; β-sitosterol was the predominant sterol present in all samples, with lower amounts of campesterol, stigmasterol, Δ5-avenasterol, 22-nordehydrocholesterol, 24-methylenecholesterol, cholesterol, cholestanol and β-sitostanol also present. The tocopherol compositions were analyzed using high-performance liquid chromatography, showing that α- and γ-tocopherols were the predominant tocopherol homologs present; however, δ- and β-tocopherols were also detected in some samples. PRACTICAL APPLICATIONS Tree Nut Oils contain health-promoting unsaturated fatty acids and minor components that may render beneficial effects. The lipid class compositions of the Oils are reported as these affect the stability of the tested Oils. Results may have significance in terms of practical applications for food and use in Nutraceutical and/or cosmoceuticals products.
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Oxidative Stability of Tree Nut Oils
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Homan Miraliakbari, Fereidoon ShahidiAbstract:The oxidative stability of selected tree Nut Oils was examined. The Oils of almond, Brazil Nut, hazelNut, pecan, pine Nut, pistachio, and walNut were extracted using two solvent extraction systems, namely, hexane and chloroform/methanol. The chloroform/methanol system afforded a higher oil yield for each tree Nut type examined (pine Nut had the highest oil content, whereas almond had the lowest). The fatty acid compositions of tree Nut Oils were analyzed using gas chromatography, showing that oleic acid was the predominant fatty acid in all samples except pine Nut and walNut Oils, which contained high amounts of linoleic acid. The tocopherol compositions were analyzed using high-performance liquid chromatography, showing that alpha- and gamma-tocopherols were the predominant tocopherol homologues present; however delta- and beta-tocopherols were also detected in some samples. The oxidative stability of nonstripped and stripped tree Nut Oils was examined under two conditions, namely, accelerated autoxidation and photooxidation. Progression of oxidation was monitored using tests for conjugated dienes, peroxide value, p-anisidine value, and headspace volatiles. Primary products of oxidation persisted in the earlier stages of oxidation, whereas secondary oxidation product levels increased dramatically during the later stages of oxidation. Hexanal was the major headspace aldehyde formed in all oxidized samples except walNut oil, which contained primarily propanal. Results showed that chloroform/methanol-extracted Oils were more stable than hexane-extracted Oils in both the accelerated autoxidation and photooxidation studies. Oils of pecan and pistachio were the most stable, whereas Oils of pine Nut and walNut were the least stable.
Homan Miraliakbari - One of the best experts on this subject based on the ideXlab platform.
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lipid class compositions tocopherols and sterols of tree Nut Oils extracted with different solvents
Journal of Food Lipids, 2008Co-Authors: Homan Miraliakbari, Fereidoon ShahidiAbstract:ABSTRACT The chemical compositions of tree Nut Oils were examined. The Oils of almonds, Brazil Nuts, hazelNuts, pecans, pine Nuts, pistachios and walNuts were extracted using hexane and chloroform/methanol. The chloroform/methanol system afforded a higher oil yield for each tree Nut type examined (pine Nuts had the highest oil content while almonds had the lowest). The lipid class compositions of the tree Nut Oils were analyzed using the thin-layer chromatography-flame ionization detector and showed that triacylglycerols were the predominant lipid class present. Smaller amounts of sterols, sterol esters, phospholipids and sphingolipids were also present. The fatty acid compositions of the tree Nut Oils were analyzed using gas chromatography, showing that oleic acid was the predominant fatty acid in all samples except pine Nut and walNut Oils, which contained high amounts of linoleic acid. The sterol and stanol content and compositions were analyzed using gas chromatography; β-sitosterol was the predominant sterol present in all samples, with lower amounts of campesterol, stigmasterol, Δ5-avenasterol, 22-nordehydrocholesterol, 24-methylenecholesterol, cholesterol, cholestanol and β-sitostanol also present. The tocopherol compositions were analyzed using high-performance liquid chromatography, showing that α- and γ-tocopherols were the predominant tocopherol homologs present; however, δ- and β-tocopherols were also detected in some samples. PRACTICAL APPLICATIONS Tree Nut Oils contain health-promoting unsaturated fatty acids and minor components that may render beneficial effects. The lipid class compositions of the Oils are reported as these affect the stability of the tested Oils. Results may have significance in terms of practical applications for food and use in Nutraceutical and/or cosmoceuticals products.
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Oxidative Stability of Tree Nut Oils
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Homan Miraliakbari, Fereidoon ShahidiAbstract:The oxidative stability of selected tree Nut Oils was examined. The Oils of almond, Brazil Nut, hazelNut, pecan, pine Nut, pistachio, and walNut were extracted using two solvent extraction systems, namely, hexane and chloroform/methanol. The chloroform/methanol system afforded a higher oil yield for each tree Nut type examined (pine Nut had the highest oil content, whereas almond had the lowest). The fatty acid compositions of tree Nut Oils were analyzed using gas chromatography, showing that oleic acid was the predominant fatty acid in all samples except pine Nut and walNut Oils, which contained high amounts of linoleic acid. The tocopherol compositions were analyzed using high-performance liquid chromatography, showing that alpha- and gamma-tocopherols were the predominant tocopherol homologues present; however delta- and beta-tocopherols were also detected in some samples. The oxidative stability of nonstripped and stripped tree Nut Oils was examined under two conditions, namely, accelerated autoxidation and photooxidation. Progression of oxidation was monitored using tests for conjugated dienes, peroxide value, p-anisidine value, and headspace volatiles. Primary products of oxidation persisted in the earlier stages of oxidation, whereas secondary oxidation product levels increased dramatically during the later stages of oxidation. Hexanal was the major headspace aldehyde formed in all oxidized samples except walNut oil, which contained primarily propanal. Results showed that chloroform/methanol-extracted Oils were more stable than hexane-extracted Oils in both the accelerated autoxidation and photooxidation studies. Oils of pecan and pistachio were the most stable, whereas Oils of pine Nut and walNut were the least stable.
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Antioxidant activity of minor components of tree Nut Oils.
Food Chemistry, 2008Co-Authors: Homan Miraliakbari, Fereidoon ShahidiAbstract:The antioxidative components of tree Nut Oils were extracted using a solvent stripping process. Tree Nut oil extracts contained phospholipids, sphingolipids, sterols and tocopherols. The chloroform/methanol extracted Oils had higher amounts of phenolic compounds than their hexane extracted counterparts. The antioxidant activity of tree Nut oil minor component extracts were assessed using the 2,2-azino-bis (3-ethylbenzthiazoline sulphonate) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, β-carotene bleaching test, oxygen radical absorbance capacity (ORAC) and photochemiluminescence inhibition assays. Results of these studies demonstrated that extracts of chloroform/methanol extracted Oils possessed higher antioxidant activities than extracts of their hexane extracted counterparts. Meanwhile the extract of chloroform/methanol extracted pecan oil possessed the highest antioxidant activity.
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tree Nut Oils
Bailey's Industrial Oil and Fat Products, 2005Co-Authors: Fereidoon Shahidi, Homan MiraliakbariAbstract:Tree Nut Oils are primarily composed of triacylglycerols, but also contain diacylglycerols, monoacylglycerols, free fatty acids, and other minor components, including natural antioxidants and fat-soluble vitamins. The chemical composition of edible fats and Oils largely determines their stability, quality, Nutritional value, sensory properties, and potential health effects. Tree Nuts, in many cases, provide rich sources of food lipids; up to 75% lipid on a weight basis. With a few exceptions, tree Nut lipids exist as Oils at room temperature. Generally, tree Nuts are rich in monounsaturated fatty acids, predominantly oleic acid, but contain much lower amounts of polyunsaturated fatty acids, predominantly linoleic acid and small amounts of saturated lipids. In many parts of the world, such as the Middle East and Asia, tree Nuts are cultivated for use as oil crops and are important sources of energy and essential dietary Nutrients as well as phytochemicals. Tree Nut Oils are also used as components of some skin moisturizers and cosmetic products. Tree Nuts, tree Nut Oils, and tree Nut byproducts (defatted meals and hulls) are known to contain several bioactive and health-promoting components. Epidemiological evidence indicates that the consumption of tree Nuts may exert several cardioprotective effects, which are speculated to derive from their lipid component that includes unsaturated fatty acids, phytosterols, and tocols. Recent investigations have also shown that dietary consumption of tree Nut Oils may exert even more beneficial effects than consumption of whole tree Nuts, possibly due to the replacement of dietary carbohydrate with unsaturated lipids or other components present in the oil extracts. Tree Nut byproducts are used as sources of dietary protein and as health-promoting phytochemicals such as natural antioxidants. This chapter summarizes the characteristics and potential health effects of several tree Nut Oils and their byproducts, including almond oil, hazelNut oil, pecan oil, walNut oil, pistachio oil, Brazil Nut oil, pine Nut oil, and macadamia Nut oil, among others. Protein compositions of tree Nut byproducts are also discussed collectively at the end of this chapter, with emphasis on the completeness of these proteins based on their amino acid compositions. Keywords: tree Nuts; almond; hazelNut; Oils; pecan; walNut; pistachio; fatty acid; brazil Nut; pine Nut; macadamia; cashews Nut; meals; protein source
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Bailey's Industrial Oil and Fat Products - Tree Nut Oils
Bailey's Industrial Oil and Fat Products, 2005Co-Authors: Fereidoon Shahidi, Homan MiraliakbariAbstract:Tree Nut Oils are primarily composed of triacylglycerols, but also contain diacylglycerols, monoacylglycerols, free fatty acids, and other minor components, including natural antioxidants and fat-soluble vitamins. The chemical composition of edible fats and Oils largely determines their stability, quality, Nutritional value, sensory properties, and potential health effects. Tree Nuts, in many cases, provide rich sources of food lipids; up to 75% lipid on a weight basis. With a few exceptions, tree Nut lipids exist as Oils at room temperature. Generally, tree Nuts are rich in monounsaturated fatty acids, predominantly oleic acid, but contain much lower amounts of polyunsaturated fatty acids, predominantly linoleic acid and small amounts of saturated lipids. In many parts of the world, such as the Middle East and Asia, tree Nuts are cultivated for use as oil crops and are important sources of energy and essential dietary Nutrients as well as phytochemicals. Tree Nut Oils are also used as components of some skin moisturizers and cosmetic products. Tree Nuts, tree Nut Oils, and tree Nut byproducts (defatted meals and hulls) are known to contain several bioactive and health-promoting components. Epidemiological evidence indicates that the consumption of tree Nuts may exert several cardioprotective effects, which are speculated to derive from their lipid component that includes unsaturated fatty acids, phytosterols, and tocols. Recent investigations have also shown that dietary consumption of tree Nut Oils may exert even more beneficial effects than consumption of whole tree Nuts, possibly due to the replacement of dietary carbohydrate with unsaturated lipids or other components present in the oil extracts. Tree Nut byproducts are used as sources of dietary protein and as health-promoting phytochemicals such as natural antioxidants. This chapter summarizes the characteristics and potential health effects of several tree Nut Oils and their byproducts, including almond oil, hazelNut oil, pecan oil, walNut oil, pistachio oil, Brazil Nut oil, pine Nut oil, and macadamia Nut oil, among others. Protein compositions of tree Nut byproducts are also discussed collectively at the end of this chapter, with emphasis on the completeness of these proteins based on their amino acid compositions. Keywords: tree Nuts; almond; hazelNut; Oils; pecan; walNut; pistachio; fatty acid; brazil Nut; pine Nut; macadamia; cashews Nut; meals; protein source
Rosemary Hoffmann Ribani - One of the best experts on this subject based on the ideXlab platform.
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Chemical, thermal and rheological properties and stability of sapucaia (Lecythis pisonis) Nut Oils
Journal of Thermal Analysis and Calorimetry, 2017Co-Authors: Gerson Lopes Teixeira, Marcelo Ribani, Suelen Avila, José Luz Silveira, Rosemary Hoffmann RibaniAbstract:Sapucaia (Lecythis pisonis) is a tree that grows in Colombia, Venezuela and the Guyanas and is widely distributed in Brazil. This work presents a study of sapucaia Nut Oils (SO) that were obtained by Bligh and Dyer (LP1) and Soxhlet (LP2) methods and were evaluated for their fatty acid composition, rheological and thermal properties, total phenolic compounds (TPC), antioxidant properties and oxidative stability using Rancimat and ATR-FTIR spectroscopy. The analyses showed that the method of extraction impacts the fatty acid profiles of SO. Oil extracts present considerable TPC content and antioxidant properties. Thermal analysis revealed three degradation steps for SO in the air atmosphere, starting at around 130 °C, being thermally stable up to 300 °C (with a ~ 5% mass loss) and reaching total degradation near 620 °C. Thermal analysis under N2 produced two degradation steps, initiating at around 130 °C and finishing at 500 °C. Rancimat also confirmed the high thermal stability of SO, with induction periods of 13.28 h (LP1) and 7.18 h (LP2). The DSC parameters of SO were similar among each other. Crystallization (− 8.04 to − 73.93 °C) and melting (− 31.34 to 8.28 °C) phases occurred over a large temperature range. SO presented FTIR spectral features with characteristic bands for vegetable Oils. Ostwald–de Waele and Herschel–Bulkley rheological models indicated major pseudoplastic behavior for SO, with a predominant viscous component. These results reinforce that SO are appropriate for human consumption and open up new possibilities for their industrial exploitation, such as for food and the cosmetic, pharmaceutical and biodiesel industries.
Antonio J. A. Meirelles - One of the best experts on this subject based on the ideXlab platform.
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Alternative sources of Oils and fats from Amazonian plants: Fatty acids, methyl tocols, total carotenoids and chemical composition.
Food Research International, 2018Co-Authors: Josilene Lima Serra, Antonio J. A. Meirelles, Antonio Manoel Da Cruz Rodrigues, Rilton Alves De Freitas, Silvain Henri Darnet, Luiza Helena Meller Da SilvaAbstract:Abstract Amazonian plants possess high amounts of little-explored lipid compounds. Chemical parameters and lipophilic compounds present in twelve Oils and fats from different Amazonian plants were characterized. The fatty acids identified reveal saturated fats, such as babassu oil and muru-muru fat (rich in lauric acid), ucuhuba fat (myristic acid), and bacuri fat (palmitic acid). Buriti, pracaxi, and patawa Oils showed high oleic acid content. Passion fruit seed and Brazil Nut Oils had high levels of the polyunsaturated fatty acids rich in linoleic acid. The oleaginous plants had high unsaturation degree and high content of medium-length-chain fatty acids due to high values of iodine, saponification, and peroxide. For methyl tocols and total carotenes, a simultaneous determination method was used and revealed high levels of these vitamins in buriti oil. No previous work in the literature has described all these parameters in Amazonian Oils and fats, especially regarding plant species such as bacuri, cupuassu, and ucuhuba. These results provide information on Oils and fats that could be used as alternative sources of raw material for the food and pharmaceutics industries.
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Physical properties of Amazonian fats and Oils and their blends.
Food chemistry, 2018Co-Authors: Ericsem Pereira, Marcela C. Ferreira, Klicia Araujo Sampaio, Renato Grimaldi, Antonio J. A. Meirelles, Guilherme J. MaximoAbstract:Considering their diversity, this work evaluated physical properties of Amazonian fats/Oils (murumuru, tucuma kernel, bacuri, pracaxi, patawa, and Brazil Nut). Solid fat content (SFC) curves and crystallization/melting profiles were determined. We also explored the possibilities of combining these lipids into blends to improve their Nutritional and technological aspects. Patawa, pracaxi, and Brazil Nut Oils presented high levels of mono- and polyunsaturated fatty acids, displaying low atherogenicity and thrombogenicity indexes (0.10 and 0.18; 0.23 and 0.70; 0.20 and 0.42), respectively. The SFC curves showed that murumuru fat could be used as a cocoa butter replacer, whereas bacuri fat was found to be a promising alternative to hydrogenated Oils in shortenings and spreads formulations. The blends expanded fats' melting ranges and enriched their fatty acid compositions from a Nutritional standpoint. This work shows that these fats, Oils and their blends may be suitable for developing new products in the food industry.
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Deacidification of Brazil Nut and Macadamia Nut Oils by Solvent Extraction: Liquid−Liquid Equilibrium Data at 298.2 K
Journal of Chemical & Engineering Data, 2005Co-Authors: Christianne Elisabete Da Costa Rodrigues, Flávio A. Silva, And Antonio Marsaioli, Antonio J. A. MeirellesAbstract:The present paper reports phase equilibrium experimental data for two systems composed by Brazil Nut oil or macadamia Nut oil + commercial oleic acid + ethanol + water, at 298.2 K and different water contents in the solvent. The addition of water to the solvent reduces the loss of neutral oil in the alcoholic phase and improves the solvent selectivity. The experimental data were subsequently correlated by the NRTL and UNIQUAC models. Global deviations between calculated and experimental results not higher than 1.5% were obtained for all systems, indicating that both models were able to reproduce correctly the experimental data, although the NRTL model presented a better performance.
Luiza Helena Meller Da Silva - One of the best experts on this subject based on the ideXlab platform.
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Alternative sources of Oils and fats from Amazonian plants: Fatty acids, methyl tocols, total carotenoids and chemical composition.
Food Research International, 2018Co-Authors: Josilene Lima Serra, Antonio J. A. Meirelles, Antonio Manoel Da Cruz Rodrigues, Rilton Alves De Freitas, Silvain Henri Darnet, Luiza Helena Meller Da SilvaAbstract:Abstract Amazonian plants possess high amounts of little-explored lipid compounds. Chemical parameters and lipophilic compounds present in twelve Oils and fats from different Amazonian plants were characterized. The fatty acids identified reveal saturated fats, such as babassu oil and muru-muru fat (rich in lauric acid), ucuhuba fat (myristic acid), and bacuri fat (palmitic acid). Buriti, pracaxi, and patawa Oils showed high oleic acid content. Passion fruit seed and Brazil Nut Oils had high levels of the polyunsaturated fatty acids rich in linoleic acid. The oleaginous plants had high unsaturation degree and high content of medium-length-chain fatty acids due to high values of iodine, saponification, and peroxide. For methyl tocols and total carotenes, a simultaneous determination method was used and revealed high levels of these vitamins in buriti oil. No previous work in the literature has described all these parameters in Amazonian Oils and fats, especially regarding plant species such as bacuri, cupuassu, and ucuhuba. These results provide information on Oils and fats that could be used as alternative sources of raw material for the food and pharmaceutics industries.
