The Experts below are selected from a list of 30171 Experts worldwide ranked by ideXlab platform
Yichen Chen - One of the best experts on this subject based on the ideXlab platform.
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effects of a natural antioxidant polyphenol rich rosemary rosmarinus officinalis l extract on lipid stability of plant derived omega 3 Fatty Acid rich oil
Lwt - Food Science and Technology, 2018Co-Authors: Yuzhu Wang, Shengyao Wang, Dengjye Yang, Yichen ChenAbstract:Abstract Omega-3 Fatty Acids are often attempted to incorporate into foods due to their beneficial effects on health. However, their susceptibility to autoxidation limits their utilization. After analyses, rosemary extracts (REs) contained abundant antioxidant phenolics, flavonoids, and condensed tannin. Therefore, the aims of this study were to (1) determine the optimal extraction condition of a natural antioxidant from rosemary leaves; (2) investigate an lipid stability of plant-derived Omega-3 Fatty-Acid rich oil (flaxseed oil) with an RE addition. Rosemary extracts obtained by using 80% ethanol solution extraction for 30 min had higher (p
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effects of a natural antioxidant polyphenol rich rosemary rosmarinus officinalis l extract on lipid stability of plant derived omega 3 Fatty Acid rich oil
Lwt - Food Science and Technology, 2018Co-Authors: Yuzhu Wang, Shengyao Wang, Dengjye Yang, Shihguei Fu, Yihsieng Samuel Wu, Yichen ChenAbstract:Omega-3 Fatty Acids are often attempted to incorporate into foods due to their beneficial effects on health. However, their susceptibility to autoxidation limits their utilization. After analyses, rosemary extracts (REs) contained abundant antioxidant phenolics, flavonoids, and condensed tannin. Therefore, the aims of this study were to (1) determine the optimal extraction condition of a natural antioxidant from rosemary leaves; (2) investigate an lipid stability of plant-derived Omega-3 Fatty-Acid rich oil (flaxseed oil) with an RE addition. Rosemary extracts obtained by using 80% ethanol solution extraction for 30 min had higher (p < 0.05) phenolic recoveries and better (p < 0.05) in vitro antioxidant abilities. Furthermore, REs can retard (p < 0.05) lipid oxidation of flaxseed oil under a Schaal oven test condition (60 °C) compared to α-tocopherol (α-TOCO) and butylated hydroxytoluene (BHT). In conclusion, REs have a positive efficacy to stabilize flaxseed oil against oxidation, posing as a potential application of Omega-3 Fatty Acids in foods.
Yuzhu Wang - One of the best experts on this subject based on the ideXlab platform.
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effects of a natural antioxidant polyphenol rich rosemary rosmarinus officinalis l extract on lipid stability of plant derived omega 3 Fatty Acid rich oil
Lwt - Food Science and Technology, 2018Co-Authors: Yuzhu Wang, Shengyao Wang, Dengjye Yang, Yichen ChenAbstract:Abstract Omega-3 Fatty Acids are often attempted to incorporate into foods due to their beneficial effects on health. However, their susceptibility to autoxidation limits their utilization. After analyses, rosemary extracts (REs) contained abundant antioxidant phenolics, flavonoids, and condensed tannin. Therefore, the aims of this study were to (1) determine the optimal extraction condition of a natural antioxidant from rosemary leaves; (2) investigate an lipid stability of plant-derived Omega-3 Fatty-Acid rich oil (flaxseed oil) with an RE addition. Rosemary extracts obtained by using 80% ethanol solution extraction for 30 min had higher (p
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effects of a natural antioxidant polyphenol rich rosemary rosmarinus officinalis l extract on lipid stability of plant derived omega 3 Fatty Acid rich oil
Lwt - Food Science and Technology, 2018Co-Authors: Yuzhu Wang, Shengyao Wang, Dengjye Yang, Shihguei Fu, Yihsieng Samuel Wu, Yichen ChenAbstract:Omega-3 Fatty Acids are often attempted to incorporate into foods due to their beneficial effects on health. However, their susceptibility to autoxidation limits their utilization. After analyses, rosemary extracts (REs) contained abundant antioxidant phenolics, flavonoids, and condensed tannin. Therefore, the aims of this study were to (1) determine the optimal extraction condition of a natural antioxidant from rosemary leaves; (2) investigate an lipid stability of plant-derived Omega-3 Fatty-Acid rich oil (flaxseed oil) with an RE addition. Rosemary extracts obtained by using 80% ethanol solution extraction for 30 min had higher (p < 0.05) phenolic recoveries and better (p < 0.05) in vitro antioxidant abilities. Furthermore, REs can retard (p < 0.05) lipid oxidation of flaxseed oil under a Schaal oven test condition (60 °C) compared to α-tocopherol (α-TOCO) and butylated hydroxytoluene (BHT). In conclusion, REs have a positive efficacy to stabilize flaxseed oil against oxidation, posing as a potential application of Omega-3 Fatty Acids in foods.
Vijay Jayasena - One of the best experts on this subject based on the ideXlab platform.
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omega 3 Fatty Acid profile of eggs from laying hens fed diets supplemented with chia fish oil and flaxseed
Journal of Food Science, 2015Co-Authors: Ranil Coorey, Agnes Novinda, Hannah Williams, Vijay JayasenaAbstract:The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the Omega-3 Fatty Acid composition and sensory properties of hens’ eggs. No significant difference in yolk fat content was found between treatments. The Fatty Acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of Omega-3 Fatty Acid. Eicosapentaenoic Acid and docosahexaenoic Acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of Omega-3 Fatty Acids in feed influence the level of yolk Omega-3 Fatty Acids in egg yolk. Inclusion of chia into the hens’ diet significantly increased the concentration of yolk Omega-3 Fatty Acid without significant change in sensory properties. Practical Application Chia seeds are considered as one of the highest sources of Omega-3 Fatty Acids among plants. By feeding hens diets that are enriched in Omega-3 Fatty Acids, it is possible to increase Omega-3 Fatty Acid content of the eggs. Such eggs could be a good source of Omega-3 for human consumption.
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omega 3 Fatty Acid profile of eggs from laying hens fed diets supplemented with chia fish oil and flaxseed
Journal of Food Science, 2015Co-Authors: Ranil Coorey, Agnes Novinda, Hannah Williams, Vijay JayasenaAbstract:The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the Omega-3 Fatty Acid composition and sensory properties of hens' eggs. No significant difference in yolk fat content was found between treatments. The Fatty Acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of Omega-3 Fatty Acid. Eicosapentaenoic Acid and docosahexaenoic Acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of Omega-3 Fatty Acids in feed influence the level of yolk Omega-3 Fatty Acids in egg yolk. Inclusion of chia into the hens' diet significantly increased the concentration of yolk Omega-3 Fatty Acid without significant change in sensory properties.
Shengyao Wang - One of the best experts on this subject based on the ideXlab platform.
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effects of a natural antioxidant polyphenol rich rosemary rosmarinus officinalis l extract on lipid stability of plant derived omega 3 Fatty Acid rich oil
Lwt - Food Science and Technology, 2018Co-Authors: Yuzhu Wang, Shengyao Wang, Dengjye Yang, Yichen ChenAbstract:Abstract Omega-3 Fatty Acids are often attempted to incorporate into foods due to their beneficial effects on health. However, their susceptibility to autoxidation limits their utilization. After analyses, rosemary extracts (REs) contained abundant antioxidant phenolics, flavonoids, and condensed tannin. Therefore, the aims of this study were to (1) determine the optimal extraction condition of a natural antioxidant from rosemary leaves; (2) investigate an lipid stability of plant-derived Omega-3 Fatty-Acid rich oil (flaxseed oil) with an RE addition. Rosemary extracts obtained by using 80% ethanol solution extraction for 30 min had higher (p
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effects of a natural antioxidant polyphenol rich rosemary rosmarinus officinalis l extract on lipid stability of plant derived omega 3 Fatty Acid rich oil
Lwt - Food Science and Technology, 2018Co-Authors: Yuzhu Wang, Shengyao Wang, Dengjye Yang, Shihguei Fu, Yihsieng Samuel Wu, Yichen ChenAbstract:Omega-3 Fatty Acids are often attempted to incorporate into foods due to their beneficial effects on health. However, their susceptibility to autoxidation limits their utilization. After analyses, rosemary extracts (REs) contained abundant antioxidant phenolics, flavonoids, and condensed tannin. Therefore, the aims of this study were to (1) determine the optimal extraction condition of a natural antioxidant from rosemary leaves; (2) investigate an lipid stability of plant-derived Omega-3 Fatty-Acid rich oil (flaxseed oil) with an RE addition. Rosemary extracts obtained by using 80% ethanol solution extraction for 30 min had higher (p < 0.05) phenolic recoveries and better (p < 0.05) in vitro antioxidant abilities. Furthermore, REs can retard (p < 0.05) lipid oxidation of flaxseed oil under a Schaal oven test condition (60 °C) compared to α-tocopherol (α-TOCO) and butylated hydroxytoluene (BHT). In conclusion, REs have a positive efficacy to stabilize flaxseed oil against oxidation, posing as a potential application of Omega-3 Fatty Acids in foods.
Dengjye Yang - One of the best experts on this subject based on the ideXlab platform.
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effects of a natural antioxidant polyphenol rich rosemary rosmarinus officinalis l extract on lipid stability of plant derived omega 3 Fatty Acid rich oil
Lwt - Food Science and Technology, 2018Co-Authors: Yuzhu Wang, Shengyao Wang, Dengjye Yang, Yichen ChenAbstract:Abstract Omega-3 Fatty Acids are often attempted to incorporate into foods due to their beneficial effects on health. However, their susceptibility to autoxidation limits their utilization. After analyses, rosemary extracts (REs) contained abundant antioxidant phenolics, flavonoids, and condensed tannin. Therefore, the aims of this study were to (1) determine the optimal extraction condition of a natural antioxidant from rosemary leaves; (2) investigate an lipid stability of plant-derived Omega-3 Fatty-Acid rich oil (flaxseed oil) with an RE addition. Rosemary extracts obtained by using 80% ethanol solution extraction for 30 min had higher (p
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effects of a natural antioxidant polyphenol rich rosemary rosmarinus officinalis l extract on lipid stability of plant derived omega 3 Fatty Acid rich oil
Lwt - Food Science and Technology, 2018Co-Authors: Yuzhu Wang, Shengyao Wang, Dengjye Yang, Shihguei Fu, Yihsieng Samuel Wu, Yichen ChenAbstract:Omega-3 Fatty Acids are often attempted to incorporate into foods due to their beneficial effects on health. However, their susceptibility to autoxidation limits their utilization. After analyses, rosemary extracts (REs) contained abundant antioxidant phenolics, flavonoids, and condensed tannin. Therefore, the aims of this study were to (1) determine the optimal extraction condition of a natural antioxidant from rosemary leaves; (2) investigate an lipid stability of plant-derived Omega-3 Fatty-Acid rich oil (flaxseed oil) with an RE addition. Rosemary extracts obtained by using 80% ethanol solution extraction for 30 min had higher (p < 0.05) phenolic recoveries and better (p < 0.05) in vitro antioxidant abilities. Furthermore, REs can retard (p < 0.05) lipid oxidation of flaxseed oil under a Schaal oven test condition (60 °C) compared to α-tocopherol (α-TOCO) and butylated hydroxytoluene (BHT). In conclusion, REs have a positive efficacy to stabilize flaxseed oil against oxidation, posing as a potential application of Omega-3 Fatty Acids in foods.
