Academic literature on the topic 'Virgin grape seed oil'

A laboratory study was conducted to investigate the possibility of producing a hypoallergenic massage oil using local essential oil. The main concept behind the study was the application of massage oil formula which is in contact with skin need to be allergen free. This study used four types of local essential oil, i.e. cananga, clove, citronella and a fraction of citronella oil. Two types of carrier oils were used, i.e. extra virgin olive oil and grape seed oil. The study searches the concentration of essential oil which issafe to be used in the formula, not giving an allergy reaction. The concentration of essential oil studied were one and two percent respectively, and an allergy test will also be conducted to the carrier oil themselves. The allergy test was conducted toward 30 respondents. After a formula was proved to be safe for using in the massage oil, a further research will be done for the relaxation effect.

The purpose of this study was to optimize Fourier transform infrared (FTIR) spectroscopy in combination with multivariate calibrations (partial least square and principle component regression) for determination of extra virgin olive oil (EVOO) in quaternary mixture systems with grape seed oil (GSO), rice bran oil (RBO) and walnut oil (WO). FTIR spectra of EVOO in quaternary mixtures were subjected to several treatments including mean centering (MC), standard normal variate, and spectra derivatives. The combined frequency regions of 1200–900 and 2949–2885 cm–1were used for determination of EVOO. Using partial least square calibration, FTIR normal spectra treated with MC model give the highest values of coefficient of determination (R2) and the lowest values of root mean square error of calibration (RMSEC). TheR2value obtained for the relationship between actual and FTIR predicted value of EVOO was >0.99 with RMSEC value of 1.55% (v/v). The developed PLS model was further used to calculate EVOO in prediction samples, and the root mean square error of prediction obtained was 3.65% (v/v).

Cincalok is a typical food from West Kalimantan made from fermented rebon shrimp containing astaxanthin, the most potent antioxidant in nature. This study investigated an efficient method for extracting astaxanthin from the cincalok using vegetable oils as solvents. Olive, sesame, grape seeds, coconut, and virgin coconut oil were used as alternative solvents. The effect of various parameters on extraction yield was also studied. N-hexane and acetone were also used for comparison. Amplitude level and extraction time were the factors investigated concerning extraction yield. Comparative studies between traditional extraction methods and extraction assisted by ultrasonication have also been carried out. The astaxanthin content as total carotenoids in oil extract was analyzed using a UV-vis spectrophotometer with a standard external method. The optimum ultrasound-assisted extraction condition of astaxanthin from cincalok was 40% amplitude for 3 minutes, with 100.62 μg/g of astaxanthin extraction yield when used virgin coconut oil as a solvent. In this way, oils enriched with astaxanthin are produced.

A new NMR-based method for the discrimination of olive oils of any grade from seed oils and mixtures thereof was developed with the aim of allowing the verification of olive oil authenticity. Ten seed oils and seven monovarietal and blended extra virgin olive oils were utilized to develop a principal component analysis (PCA) based analysis of 1H NMR spectra to rapidly and accurately determine the authenticity of olive oils. Another twenty-eight olive oils were utilized to test the principal component analysis (PCA) based analysis. Detection of seed oil adulteration levels as low as 5% v/v has been shown using simple one-dimensional proton spectra obtained using a 400 MHz NMR spectrometer equipped with a room temperature inverse probe. The combination of simple sample preparation, rapid sample analysis, novel processing parameters, and easily interpreted results, makes this method an easily accessible tool for olive oil fraud detection by substitution or dilution compared to other methods already published.

Background: Previously, we (HM) found that most commercially available edible oils, which were processed by hexane extraction followed by a number of purification steps, were extremely low in anti-peroxy radical (ROO.), or radical scavenging activity. This is a great contrast to the respective virgin oils as exemplified by extra-virgin olive oil or crude rape seed oil [1-4] (Figure 1). Therefore, such highly purified oils will became prooxidant and less desirable food components in terms of health oriented diet. Oxidized oils may eventually cause DNA cleavages, modification of proteins, RNA, and lipids, as well as cellular damage, or promote inflammation and carcinogenesis at later time [5-9]. These commercial oils of low antioxidant activity may be improved by adding functionally effective antioxidative components, by using dried vegetable-waste such as tomato-juice-waste-residues and wine-ferment-waste-residues. Their antioxiative components will be transferred into the functionally poor grade edible oils, and consequently, one can improve the quality of such functionally poor oils and thereby contributing human health [2,8,9]. The purpose of this paper is to report a practical procedure to fortify functionally low grade conventional edible oils to functionally enriched edible oils using dried vegetable-waste residues such as tomato juice waste, and wine-ferment-residues, or other vegetable-waste residues.Methods: (1) Preparation and measurements of lycopene and carotenoid enriched oils. To 5.0g or 1.0g of the dried residue of tomato juice waste, 100ml of commercial rape seed (canola) oil was added respectively. Each mixture was incubated at room temperature in dark for several weeks. Amount of lycopene and carotenoids extracted into the oil was monitored by increase of absorption (400-550nm) and fluorescence at 470nm of carotenoid. Grape-juice ferment (wine) waste was similarly prepared after hot air drying, and immersed in canola oil.(2) Evaluation of function-enriched edible oils: Preventive effect of lipid peroxidation;(a) Heat exposure: Commercial rape-seed oil and extra virgin oil were used as controls. For preparation of the test samples (function fortified oils) of tomato-juice waste-residue and grape wine- ferment waste-residues, it is described in above section (1). All oil preparations were exposed to high temperature at 150oC and peroxide value (POV), acid value and TBARS were measured at various times as described. The methods of measurements of POV, acid value and TBARS were adapted conventional standard method described elsewhere. (b) Light exposure: Similar to (a) they were exposed to excessive light using Nippon Ikaga Kikai (Tokyo), LH-200-RDS equipped with fluorescent light tube (x3), NEC FL40S-2XN, 3.2K lux at 390-730nm. Result and Discussions: (1) Extraction of carotenoids etc.Modern edible oil refining processes are highly elaborated and efficient. The most of the commercial edible oils in the market are so purified that many important antioxidant components are mostly removed during refining process. Oils became mostly colorless and odorless; and they lack are devoid of anti-oxidative or radical scavenging components. We measured anti-alkyl peroxy radical (ROO.)-scavenging activity, and found that many commercial oils have very little such activity (Figure 1).Many disposal- of tomato juice or extraction waste-residues in wine making, yet contained significant amount of functionally useful components that may be recovered by immersing the dried waste residues in the functionally poor oil, ie., low grade oils. Figure 2A, B shows it was indeed possible to recover such component like lycopene and carotenoids, and the spectrum of this oil exhibits multiple peaks correspond tomato lycopene.(2) Antioxidation activity:(a) Acid value after light and heat exposure. Commercial highly purified edible oils are vulnerable for oxidation and resulting in lipid or alkyl hydroperoxides formation (ROOH), which undergo formation lipid (alkyl) peroxyl radicals which (ROO.) in the presence of heme or other metallic compounds (ROOH à ROO.) (Figure 1) [5, 11]. This peroxyradical can break DNA/RNA or damage proteins and lead to cell death [4-7, 11].Time course of carotenoids extraction into the purified canola oil, in which 1 or 5% (dry wt/wt) of tomato juice waste-residue yielded a significantly high carotenoid values, and extraction reached a plateau in about two to three weeks (Fig. 2A). The absorption spectrum shows multiple peaks corresponding lycopene (Fig. 2B). (b) Anti-POV after heat and light exposure. Upon exposure to oxidation condition, POV was significantly suppressed to 25% after 5 hrs at 150oC and light exposure (above) to the 5% (w/w) tomato-residue-treated oil, and showed suppression of POV to about 25% (net) at 5 hrs (Fig. 3). (c) TBARS value after light and heat exposure. Figure 4C, D shows results of function fortified effect in oils treated with tomato- and wine ferment-waste-residues. They also showed significant suppression against the increase of acid value and POV (Figure 4A, B), which is consistent with absorption spectra.These results indicate antioxidant components in dried tomato juice-waste-residues and wine ferment waste-residues were extracted into commercial low functional grade rapeseed oil. The results warrant a simple procedure to convert low quality edible oils to function-enriched high grade oils. The procedure not only prevents oxidation of oils, but also beneficial in providing various functional components such as polyphenolics, flavonoids, carotenoid, or lycopene. This method and products thus obtained will ultimately benefit human health such as prevention of cancer and inflammation [8, 9, 11]. We have previously published that alkyl peroxyradical facilitates promotion step in carcinogenesis, and it was suppressed by various vegetable soup extracts, thus in suppressing promotion step in multistep carcinogenesis [2, 4, 10]. The step may be related to the suppression of inflammatory process as well via activation of cyclooxygenase I and i-NOS, as well as tumor necrosis factor [8, 9].In the manufacturing traditional Japanese rape-seed (canola) oil, the seeds were roasted at high temperature. We found during this heating process, new antioxidant component (canolol), which is a potent scavenger of alkylperoxyl radical and peroxinitrite (ONOO-), was efficiently generated, and the oil became much healthier benefit than highly purified rape seed oil in the market, which are prepared by hexane extraction and other purification steps.In these few decades’ vegetable oils are considered not healthy dietary components. This is probably due to preciously important antioxidants components, which originally did exist as intrinsic components in the seeds, were removed so effectively during manufacturing and purification processes. As a result, vegetable oils became prooxidant or procarcinogen, and thus unfavorable food staff. Now our method described herein provide easy enrichment procedure for functional components utilizing wasted residues of vegetable including wine and juice making.Keywords: antioxidative components, enrichment of edible oils, lipid oxidation, dried vegetable-waste-residues.

Skin hydration has an important role in various diseases of the elderly. Skin hydration is determined by two factors, namely the ability of the stratum corneum (SC) to retain water due to natural moisturizing factors and the barrier function of the intercellular lipid lamellar structure and tight junctions. Several parameters are usually used for skin hydration, such as surface water content (SWC) and trans-epidermal water loss (TEWL). With age, several changes in the skin affect hydration, including changes in the cellular and intercellular lipid matrix, skin pH, SC protease enzymes, decreased sebaceous and sweat gland activity, and decreased estrogen levels in women. Therefore, a moisturizer is needed to minimize the unwanted effects of some of these changes. Selection of the type of moisturizer is very important for the elderly, especially moisturizers with antiseptic, antibacterial, and antioxidant effects are highly recommended. The ability of essential oils as components of moisturizers has been proven in various studies. Essential oils can improve the function of the epidermal barrier and help prevent transepidermal water loss. Therefore, this literature review discusses the role of various essential oils, namely green tea oils (Camellia sinensis or Camellia assamica), virgin coconut oils (Cocos nucifera L.), evening primrose oils (Oenothera paradoxa), grape seed oils (Vitis vinifera L.) .), rosemary oils (Rosmarinus officinalis L.), immortelle oils (Helichrysum italicum), and cannabis seeds oils (Cannabis sativa L.) on improving skin hydration in the elderly.

Das Ziel der experimentellen Arbeit war die Untersuchung der Einflussfaktoren auf den Ertrag, die Saatgutqualität unter verschiedenen Lagerungsbedingungen sowie die Effizienz der Expression vonRamtillkraut (Guizotia abbysinica Cass.). In Feldversuchen wurden folgende Varianten untersucht, Sorten ‚Fogera‘ und ‚Kuyu‘, Saatgutaufwand von 5, 10, 15 kg ha-1, ein Stickstoffaufwand von 13, 23 und 33 kg ha-1, sowie eine differenzierte Wasserversorgung an zwei Standorten (Adet und Koga). In Adet wurde der höchste Saatgut Ertrag mit 1.384,60 kg ha-1 ermittelt, Erträgen in Koga (ohne Bewässerung) mit 1.064,72 kg ha-1 und 967,00 kg ha-1 (mit Bewässerung). Der höchste Ölgehalt wurde im Saatgut aus Koga (ohne Bewässerung) mit 41,54% ermittelt, gefolgt von Koga (mit Bewässerung) 39,59% und Adet mit 38,67%. Signifikante Unterschiede wurden zwischen den N-Aufwandmengen in Koga mit Bewässerung und Saatgutmengen in Adet ermittelt. Die Unterschiede bei den Fettsäuregehalten in Adet waren nicht signifikant. Der Alpha-Tocopherol Gehalt betrug 80 mg pro 100 g bei hoher Saatdichte und hoher N-Düngung. Hinsichtlich des Verfahrens des Ölpressens, wurde ein signifikanter Unterschied zwischen Effizienz und Temperatur ermittelt. Die Dauer der Konditionierung und die Vorschubgeschwindigkeit sind negative korreliert gleichfalls mit der Effizienz der Expression. Die Temperaturen von 70°C und 80°C zeigten keinen signifikanten Einfluss auf die Ölausbeute, dagegen war der der Einfluss von 90°C statistisch signifikant.
The aim of this study was to investigate factors influencing seed yield, postharvest handling, and the oil expression efficiency for nigerseed (Guizotia abbysinica Cass.). Based on field study on two varieties, two locations, three seed rates and three fertilizer rates the highest mean nigerseed yield was 1384.6 kg ha-1 at Adet location (rain fed) followed by location Koga (rain) with 1064.7 kg ha-1 and Koga (irrigation) with 967.0 kg ha-1 showing significant difference. The oil content by location was 41.54% for Koga (rain) followed by 39.59 and 38.67% for Koga (irrigation) and Adet (rain) respectively showing significant difference whereas the Ash content showed a reverse trend of oil content. Fatty acid composition did not show significant difference in any treatment. Significant mean alpha-tocopherol of 80 mg/100 g (70 to 89 mg/100 g) was attained for increasing seed and nitrogen rates. Based on two temperatures and seven relative humidities model evaluation and monolayer moisture content estimation, Guggenheim-Anderson-de Boer (GAB) models was found to best suit both varieties as compared to Brunauer-Emmet-Teller (BET), and modified Chung &Pfost. For oil expression efficiency, 90ºC seed conditioning showed significant effect compared to 80 and 70ºC however conditioning times and feed rates did not differ significantly.

En les darreres dècades, les prevalences d’obesitat, de dislipèmia aterogènica i de síndrome metabòlica han augmentat considerablement a nivell mundial. La resistència a la insulina és una característica comuna en aquests trastorns cardiometabòlics. La patogènesi de la resistència a la insulina està clarament relacionada amb l’estrès oxidatiu, la inflamació i l’acumulació de lípids bioactius com els diacilglicerols i les ceramides. Els àcids grassos poliinsaturats ω-3 (AGPI ω-3) presents en l’oli de peix, l’àcid eicosapentaenoic (EPA) i l’àcid docosahexaenoic (DHA), s’associen a un menor risc de desenvolupar trastorns cardiometabòlics. No obstant això, quan es proporciona en excés, el DHA pot provocar efectes perjudicials sobre la salut. La combinació de compostos bioactius pot ser una estratègia preventiva per protegir contra l’aparició de trastorns cardiometabòlics. L’objectiu d’aquest treball és avaluar l’efecte de l’oli de peix i la seva combinació amb els polifenols de llavors de raïm o la D-fagomina del blat sarraí sobre els factors de risc cardiometabòlics i l’estrès oxidatiu en rates sanes i en rates alimentades amb una dieta rica en greixos. La suplementació amb l’oli de peix ric en DHA millora diversos factors de risc cardiometabòlics, però augmenta el dany oxidatiu a biomolècules en rates sanes. La suplementació combinada amb l’oli de peix amb una proporció de EPA/DHA 1:1 i els polifenols de llavors de raïm tendeix a atenuar l’estrès oxidatiu, i afecta significativament el contingut de lípids bioactius al fetge de rates alimentades amb una dieta rica en greixos. La suplementació combinada amb l’oli de peix amb una proporció de EPA/DHA 1:1 i la D-fagomina de blat sarraí exerceix efectes beneficiosos sobre l’estrès oxidatiu i sobre alguns factors de risc cardiometabòlics en rates alimentades amb una dieta rica en greixos. Augmentar la ingesta dietètica d’AGPI ω-3 mitjançant suplements d’oli de peix amb una proporció de EPA/DHA 1:1, de forma individual o combinada amb els polifenols o la D-fagomina, pot ser una estratègia nutricional útil per protegir contra els mecanismes implicats en l’aparició de trastorns cardiometabòlics en individus sans i en individus amb un alt risc de malaltia.
En las últimas décadas, las prevalencias de obesidad, de dislipidemia aterogénica y de síndrome metabólico han aumentado a nivel mundial. La resistencia a la insulina es una característica común en estos trastornos cardiometabólicos. La patogenia de la resistencia a la insulina está claramente relacionada con el estrés oxidativo, la inflamación y la acumulación de lípidos bioactivos como los diacilgliceroles y las ceramidas. Los ácidos grasos poliinsaturados ω-3 (AGPI ω-3) presentes en el aceite de pescado, el ácido eicosapentaenoico (EPA) y el ácido docosahexaenoico (DHA), están asociados a un menor riesgo de desarrollar trastornos cardiometabólicos. Sin embargo, cuando se administra en dosis excesivas, el DHA puede provocar efectos perjudiciales para la salud. La combinación de compuestos bioactivos puede ser una estrategia preventiva para proteger contra la aparición de trastornos cardiometabólicos. El objetivo de este trabajo es evaluar los efectos del aceite de pescado y su combinación con polifenoles de semillas de uva o D-fagomina del trigo sarraceno sobre los factores de riesgo cardiometabólico y el estrés oxidativo en ratas sanas y en ratas alimentadas con una dieta rica en grasas. La suplementación con el aceite de pescado rico en DHA mejora varios factores de riesgo cardiometabólico, pero aumenta el daño oxidativo de las biomoléculas en ratas sanas. La suplementación combinada con el aceite de pescado con una proporción EPA/DHA 1:1 y los polifenoles de semillas de uva tiende a reducir el estrés oxidativo y modula significativamente el contenido de lípidos bioactivos en el hígado de ratas alimentadas con una dieta alta en grasas. La suplementación combinada con el aceite de pescado con una proporción EPA/DHA 1:1 y la D-fagomina del trigo sarraceno tiene efectos beneficiosos sobre el estrés oxidativo y sobre algunos factores de riesgo cardiometabólico en ratas alimentadas con una dieta rica en grasas. Aumentar la ingesta dietética de AGPI ω-3 mediante suplementos de aceite de pescado con una proporción EPA/DHA 1:1, de forma individual o combinada con los polifenoles o la D-fagomina, puede ser una estrategia nutricional útil para proteger contra los mecanismos implicados en el desarrollo de trastornos cardiometabólicos en individuos sanos y en individuos con un alto riesgo de enfermedad.
The past few decades have seen an alarming increase in the worldwide prevalence of obesity, atherogenic dyslipidemia, and metabolic syndrome. Insulin resistance is a common characteristic in these cardiometabolic disorders. The pathogenesis of insulin resistance is clearly related to oxidative stress, inflammation as well as accumulation of bioactive lipids such as diacylglycerols and ceramides. The ω-3 polyunsaturated fatty acids (ω-3 PUFA) from fish oil, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are associated with lower risk for developing cardiometabolic disorders. Nevertheless, when provided in excess, DHA may lead to deleterious effects on health. Combining bioactive compounds may be a powerful preventive strategy to protect against the onset of cardiometabolic disorders. The aim of the present work is to explore the influence of fish oil and its combination with grape seed polyphenols or buckwheat D-fagomine on cardiometabolic risk factors and oxidative stress in healthy rats and in rats fed a high fat diet. The supplementation with the fish oil rich in DHA beneficially affects several cardiometabolic risk factors, but increases oxidative damage to biomolecules in healthy rats. The combined supplementation with fish oil containing EPA/DHA 1:1 and grape seed polyphenols tends to attenuate oxidative stress, and significantly modulates abundances of bioactive lipids in the liver of rats fed a high fat diet. The combined supplementation with fish oil containing EPA/DHA 1:1 and buckwheat D-fagomine exerts beneficial influence on oxidative stress and on some related cardiometabolic risk factors in rats fed a high fat diet. The increase in dietary intake of ω-3 PUFA from fish oil supplements containing EPA/DHA 1:1, alone or combined with polyphenols or D-fagomine, may be a useful nutritional strategy to protect against the mechanisms underlying the onset of cardiometabolic disorders in healthy individuals and in individuals at high risk of disease.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Objetivo: o presente trabalho teve como objetivo a síntese enzimática de lipídeos estruturados a partir dos óleos de semente de uva e algodão, especificamente os triglicerídeos dietéticos do tipo MLM (médio:longo:médio), ou seja, aqueles que possuem ácidos graxos de cadeia média (M), em posições sn-1 e sn-3, e de cadeia longa (L), na posição interna da molécula de triacilglicerol. Métodos: fez-se a caracterização das matérias primas (óleos de semente de uva e algodão) e dos TAGs (triglicerídeos) modificados em relação aos índices de acidez, peróxido, perfil em ácidos graxos por cromatografia gasosa e determinação da posição sn-2. Determinou-se as atividades de hidrólise e de esterificação das lipases empregadas. Utilizou-se um planejamento de experimentos (DCCR- Central Composite Rotatable Design) para verificar a influência de razão molar e temperatura sobre o grau de incorporação (GI) do ácido graxo de cadeia média. Por fim fez-se a caracterização hidrodinâmica do reator de leito fixo e/ou empacotado. Resultados: os resultados mostraram que as matérias primas estão dentro dos padrões de especificação (0,6 mg KOH/g para acidez e 10 meq/kg para peróxido), fornecendo valores semelhantes, independentemente do óleo analisado. Os óleos foram ainda caracterizados quanto à composição em ácidos graxos por cromatografia gasosa. Ambos apresentaram altas quantidades de ácidos graxos insaturados, ressaltando-se o essencial ácido linoleico (C18:2n6). Em seguida, foram efetuadas reações de acidólise, visando-se à seleção do ácido graxo e do biocatalisador. Para o óleo de uva, foram obtidos valores de grau de incorporação (GI, %) que variaram de 23,62±1,34 a 34,53±0,05%. Os melhores resultados foram obtidos empregando-se C10 como ácido graxo e a lipase Lipozyme RM IM (34,53±0,05%). Para o óleo de algodão, os melhores resultados de GI também foram obtidos empregando-se C10:0 e a lipase Lipozyme RM IM (36,63±0,23%), e o GI variou de 22,92±4,35 a 36,63±0,23%. Finalmente, realizou-se um planejamento de experimentos (DCCR) que avaliou a influência de razão molar e temperatura sobre o grau de incorporação, observando-se que apenas razão molar obteve influência significativa sobre o grau de incorporação. Com relação às reações de acidólise em leito fixo, estas foram conduzidas empregando-se tempo espacial de 1 hora, e o GI máximo foi em torno de 35% para ambos os óleos. Conclusão: diante do exposto, foi possível sintetizar triglicerídeos dietéticos do tipo MLM a partir dos óleos de semente de uva e algodão, utilizando reatores de tanque agitado e leito fixo.
Objective: the objective of the present work was the enzymatic synthesis of structured lipids from grape and cottonseed oils, specifically the MLM type dietary triglycerides, that is, those with medium chain fatty acids (M), in positions sn-1 and sn-3, and long-chain (L), in the internal position of the triacylglycerol molecule. Methods: The raw materials (grape and cottonseed oils) and the modified TAGs (triglycerides) were characterized in relation to the acid, peroxide, fatty acid profile by gas chromatography and the sn-2 position determination. The hydrolysis and esterification activities of the lipases employed were determined. A DCCR (Central Composite Rotatable Design) was used to verify the influence of molar ratio and temperature on the degree of incorporation (ID) of the medium chain fatty acid. Finally, the hydrodynamic characterization of the fixed bed reactor and / or packaged was performed. Results: The results showed that the raw materials are within the specification standards (0.6 mg KOH / g for acidity and 10 meq / kg for peroxide), providing similar values regardless of the oil analyzed. The oils were further characterized for fatty acid composition by gas chromatography. Both presented high amounts of unsaturated fatty acids, emphasizing the essential linoleic acid (C18: 2n6). Then, acidolysis reactions were carried out, aiming at the selection of the fatty acid and the biocatalyst. For the grape oil, values of degree of incorporation (ID,%) ranging from 23.62±1.34 to 34.53±0.05% were obtained. The best results were obtained using C10:0 as fatty acid and Lipozyme RM IM lipase (34.53 ± 0.05%). For cotton oil, the best ID results were also obtained using C10 and Lipozyme RM IM lipase (36.63 ± 0.23%), and ID ranged from 22.92 ± 4.35 to 36.63 ± 0.23%. Finally, an experiment planning (DCCR) was carried out, which evaluated the influence of molar ratio and temperature on the degree of incorporation, observing that only molar ratio had a significant influence on the degree of incorporation. In relation to the fixed bed acidolysis reactions, these were conducted using 1 hour spatial time, and the maximum ID was around 35% for both oils. Conclusion: in view of the above, it was possible to synthesize MLM type dietary triglycerides from the grape and cottonseed oils, using batch and fixed bed reactors.
CNPq: 446371/2014-9

A nanotecnologia é um fenômeno que se aplica a praticamente todos os etores da ciência, sendo que na área cosmética o elevado investimento neste campo tem reforçado a idéia de que os produtos nanotecnológicos proporcionam vantagens reais aos consumidores. A crescente exigência do consumidor e os avanços no conhecimento sobre a obtenção e estabilidade dos sistemas dispersos viabilizam o desenvolvimento de veículos diferenciados como, por exemplo, nanoemulsões, que além da inerente estabilidade, apresentam aspecto sensorial agradável, alta capacidade de espalhabilidade e hidratação. Existem dois métodos de obtenção das nanoemulsões: empregando baixa ou alta energia de emulsificação. O uso de óleos vegetais em produtos cosméticos tem sido intensamente valorizado, baseando-se no conceito de que são seguros e biocompatíveis. Podem ser utilizados em cosméticos com sua funcionalidade potencializada, sendo estes ricos em ácidos graxos essenciais, Ômega 3, Ômega 6, Ômega 9, fitosteróis, vitamina C e polifenóis (antocianinas). Alguns óleos vegetais têm poder antioxidante comprovado, previnem as oxidações biológicas e reduzem a formação de radicais livres responsáveis pelo dano celular, grande vilão do envelhecimento e das doenças crônico-degenerativas, como o câncer. Atualmente é crescente o interesse da pesquisa sobre a atividade de substâncias capazes de proteger a pele contra a radiação ultravioleta de forma eficaz. O metoxicinamato de octila é um filtro solar químico capaz de proteger a pele e conferir um fator de proteção solar ao produto final. Nesse estudo foram desenvolvidas nanoemulsões à base de óleos de oliva e semente de uva aditivadas de metoxicinamato de octila. Após a análise da estabilidade físico-química e caracterização das formulações, foram avaliados o potencial antioxidante das formulações, o efeito de proteção solar do sistema, liberação e permeação do ativo e uma possível irritação ocular das formulações que se mantiveram estáveis.
Nanotechnology is a phenomenon that is applied to mainly all sectors of science. In the cosmetic area the high investment has strengthened the idea that nanotechnology products offer real advantages to consumers. The growing demand of consumers and the advances in the knowledge about production and stability of dispersed systems enable the development of differentiated vehicles such as nano-emulsions, which besides their inherent stability, they have pleasant sensorial aspect, high spread ability and hydration power. There are two methods of nano-emulsions attainment: low or high energy of emulsifying. The use of vegetable oils in cosmetic products has had enormous and growing value, based in the concept that they are safe and biocompatible. They can be used in cosmetics with their functionality improved, being rich in essential fatty acids, Omega 3, Omega 6, Omega 9, phytosterols, vitamin C and polyphenols (anthocyanins). Some vegetable oils have proved antioxidant power, as well as they avoid biological oxidation and decrease the forming of free radicals responsible for cellular damage, which are the causes of aging and disease such as cancer. Nowadays, the interest of research about the activity of substances that protect the skin against ultraviolet irradiation in an efficacious way is growing. Octylmethoxycinnamate is a chemical sunscreen that can protect skin and offers sun protection factor to final product. In this study nano-emulsions were developed using olive oil and grape seed oil added with octylmethoxycinnamate. After the analysis of the physic-chemical stability and formulation characterization, the antioxidant potential of formulations, the effect of sun protection of the system, delivery and permeation of the active agent, and a possible ocular irritation of the stable formulations were evaluated.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
This work had as main objective the development of nanostructured formulations containing rutin, using nanoparticles prepared with alternative vegetables oils. In the first chapter it was demonstrated the feasibility of preparing nanocapsules and nanoemulsions using grape seed or almond kernel oil. Nanocapsule suspensions and nanoemulsions were prepared by the interfacial deposition of preformed polymer and spontaneous emulsification, respectively. All formulations presented nanometric mean size, polydispersity index below 0.30, negative zeta potential, pH values between 6.5 and 7.5 remaining stable after 6 storage months. These formulations promoted the protection of the active against UV degradation, regardless of the type of the oily phase or vesicle. In the second chapter, formulations prepared with grape seed oil were selected for the development of rutin-loaded nanoparticles, as well as to evaluate its in vitro antioxidant activity and photostability. All formulations presented nanometric size, low polydispersity index, acid pH values, negative zeta potential and encapsulation efficiency close to 100 %. Nanoparticles were able to protect rutin against UV photodegradation, if compared to rutin ethanolic solution. In the study of the in vitro antioxidant activity, rutin-loaded nanocapsules and nanoemulsions showed a lower rutin decay rate compared to the rutin ethanolic solution when exposed to UV radiation in the presence of OH radical. However, its presence in nanocapsules led to a prolonged in vitro antioxidant activity compared to the rutin-loaded nanoemulsions. Finally, in the third chapter we studied the development of hydrogels containing rutin (free or associated to polymeric nanocapsules). Their activity on the cutaneous wound healing in rats was evaluated. The developed formulations showed adequate properties regarding their cutaneous administration. In vivo response concerning the healing effect of hydrogels was evaluated by the regression of skin lesions after six days of treatment. Markers of oxidative stress in the lesions of rats were also evaluated, as levels of lipid peroxidation analyzed by the method of thiobarbituric acid reactive substances (TBARS), determination of protein carbonyls levels, total proteins levels, glutathione (GSH) levels, vitamin C and evaluation of the antioxidant enzyme catalase (CAT). This last chapter showed for the first time the feasibility of the dermatological use of such formulations containing rutin to promote the in vivo wound healing.
Este trabalho teve como principal objetivo o desenvolvimento de formulações nanoestruturadas contendo rutina, a partir de nanopartículas contendo óleos vegetais até então não estudados no preparo destas formulações. No primeiro capítulo foi demonstrada a viabilidade de preparar nanocápsulas e nanoemulsões contendo o óleo de semente de uva e de amêndoas doce como fase oleosa. As suspensões de nanocápsulas e nanoemulsões foram preparadas pelo método da deposição interfacial do polímero pré-formado e emulsificação espontânea, respectivamente. Todas as formulações apresentaram tamanho médio nanométrico, índice de polidispersão inferior a 0,30, potencial zeta negativo e valores de pH entre 6,5 e 7,5, permanecendo estáveis após 6 meses de armazenamento. As formulações promoveram a fotoproteção do ativo frente à degradação UV, independente do tipo de fase oleosa e do tipo de vesícula. No segundo capítulo, as formulações contendo o óleo de semente de uva foram selecionadas para o estudo do desenvolvimento de nanopartículas contendo rutina, bem como avaliação de sua atividade antioxidante in vitro e fotoestabilidade. Após o preparo, todas as formulações apresentaram tamanho nanométrico de partículas, baixo índice de polidispersão, valores de pH ácido, potencial zeta negativo e eficiência de encapsulação próxima à 100%. As nanopartículas protegeram a rutina frente à fotodegradação UV, quando comparadas à solução etanólica. No estudo da atividade antioxidante in vitro, as nanocápsulas e nanoemulsões apresentaram uma menor taxa de decaimento da rutina comparada com a solução etanólica, quando expostas à radiação UV em presença do radical ·OH. No entanto, a presença das nanocápsulas levou a uma atividade antioxidante in vitro mais prolongada comparada com as nanoemulsões contendo rutina. Finalmente, no terceiro capítulo estudamos o desenvolvimento de hidrogéis contendo rutina livre ou associada a nanocápsulas poliméricas, avaliando a sua atividade sobre a cicatrização de lesões cutâneas em ratos. As formulações desenvolvidas apresentaram propriedades adequadas para aplicação tópica. A resposta in vivo do efeito cicatrizante foi avaliada através da regressão de lesões na pele após 6 dias de tratamento. Marcadores do estresse oxidativo nas lesões dos ratos foram também avaliados, como os níveis da peroxidação lipídica através do método de TBARS, níveis de proteína carbonilada, níveis de proteínas totais, níveis de glutationa (GSH), vitamina C e avaliação da enzima antioxidante catalase (CAT). Este terceiro capítulo demonstrou pela primeira vez a potencialidade do emprego dermatológico de hidrogéis contendo rutina para a promoção de cicatrização de feridas in vivo.

A carne de borrego é caracterizada por altos teores em ácidos gordos (AG) saturados e baixos níveis de ácidos gordos polinsaturados (AGPI), propriedades que são consideradas prejudicais para a saúde humana. Para atender às recomendações nutricionais é necessário melhorar a sua composição em AG. A principal motivação desta tese foi explorar algumas estratégias nutricionais que permitam melhorar o valor nutricional da fracção lipídica da carne de borrego. Os resultados obtidos mostram que a suplementação das dietas com óleos vegetais ricos em AGPI é uma abordagem eficaz para reduzir a saturação da carne de borrego e aumentar o seu conteúdo em AGPI. Além disso, a suplementação com mistura de óleos de girassol e de linho permitiu aumentar simultaneamente o conteúdo em isómeros conjugados do ácido linoleico e em AGPI n-3 de cadeia longa. A inclusão de bentonite sódica e de Cistus ladanifer em dietas suplementadas com óleo também mostrou ser uma boa abordagem para melhorar a composição em AG da carne de borrego; ABSTRACT: Dietary manipulation to improve the nutritional value of lipids from lamb meat Lamb meat is characterized by high contents of saturated fatty acids and low levels of polyunsaturated fatty acids (PUFA), properties that are regarded as being negative to human health. To meet the nutritional recommendations is necessary improving the fatty acid (FA) composition of lamb meat. The main motivation of this thesis was explored some nutritional strategies that allows improve the nutritional value of lipid fraction from lamb meat. Data presented here show that supplementation of diets with vegetable oils rich in PUFA is an effective approach to decrease the saturation of lamb meat and increase its content in PUFA. Moreover, supplementation with blend of sunflower and linseed oils allowed increase simultaneously meat content in conjugated isomers of linoleic acid and n-3 long chain PUFA. Inclusion of sodium bentonite and Cistus ladanifer in oil supplemented diets also showed to be a good approach to improve the FA composition of lamb meat.

Podizanje novih zasada i povećanje kapaciteta preradegrožđa povećava količinu otpada sa kojim se suočavaindustrija proizvodnje vina i rakije. Najbolji i najodgovornijinačin upravljanja otpadom je njegovo dalje iskorišćenjekao nusproizvoda. U ovoj disertaciji sagledavana je mogućnost iskorišćenjanusproizvoda iz različitih faza proizvodnje u vinarijama idestilerijama za dobijanje semenki grožđa koje sukorišćene za proizvodnju hladno presovanog ulja. Hipotezase zasniva na činjenici da semenke grožđa raznih sorti izrazličitih faza proizvodnje vina (bela, roze ili crvena vina),odnosno, rakije mogu imati sasvim različit hemijski sastav ikvalitet koji svakako može da se reflektuje na kvalitet,bioaktivne komponente i održivost hladno presovanog ulja.Ovakav proizvod, obzirom da je dobijen hladnimpresovanjem, može biti veoma atraktivan za potrošače,zbog svojih specifičnih senzorskih i nutritivnihkarakteristika.Za potrebe izrade disertacije prikupljeni su nusproizvodii pripremljeni su uzorci iz vinarija i destilerija fruškogorskogvinogorja. Dobijene su semenke i proizvedeno hladnopresovano ulje od semenki crnog grožđa sorte Merlot,belog grožđa sorte Italijanski rizling i belog grožđa sorteSila, kao autohtone sorte vinove loze. Hladno presovanaulja su proizvedena od semenki grožđa koje nisu prošlenikakav tretman, odnosno dobijene su nakon presovanja,prilikom proizvodnje belih (Italijanski rizling i Sila) i roze(Merlot) vina, zatim od semenki koje su prošle procesfermentacije prilikom proizvodnje crvenih vina (Merlot) i odsemenki koje su prošle proces fermentacije i destilacijeprilikom proizvodnje rakije (Merlot, Italijanski rizling i Sila).Pored navedenih semenki i ulja, pripremljen je i prosečanproizvodni uzorak koji predstavlja uzorak dobijen od svihprikupljenih semenki. Kao uporedni uzorci korišćeno jenerafinisano i rafinisano ulje od semenki grožđa nabavljenona tržištu. Za realizaciju postavljenog cilja, rad na izvođenju ovedisertacije obuhvatio je različite faze. U prvoj faziprikupljene su semenke grožđa i ispitivane su njihovetehničko-tehnološke karakteristika i kvalitet. Zatim su odnavedenih semenki proizvedena hladno presovana ulja.U sledećim fazama, ovako dobijena uja, zajedno sauzorkom nerafinisanog i rafinisanog ulja od semenkigrožđa sa tržišta ispitivana su sa aspekta senzorskog inutritivnog kvaliteta i praćene su razlike u održivosti ulja.Izvršena je senzorska analiza, određivane su frakcijepigmenata, karotenoidi i hlorofili, merena je transparencija,a parametri boje ulja određivani su i instrumentalno.Nutritivni kvalitet ulja sagledavan je na osnovu sadržaja isastava bioaktivnih komponenti, pre svega tokoferola itokotrienola, fenola i sterola. Budući da ova jedinjenjaispoljavaju značajne antioksidativne aktivnosti izvršeno je iispitivanje antiradikalske aktivnosti uzoraka. Odživost uljaod semenki grožđa sagledana je na osnovu početnogkvaliteta i oksidativnog stanja, kao i rezultata ubrzanihtestova, kao što je Rancimat test, Schaal-oven test ifluorescentni test.Na osnovu dobijenih rezultata, može se konstatovati dasu svi dobijeni uzorci semenki imali dobru skladišnu vlagu,koja, obzirom na mali sadržaj ulja u semenkama, može daosigura čuvanje semenki u dužem periodu. Sadržaj ulja usemenkama, pored uticaja sorte vinove loze, zavisi i oduticaja procesa kome su podvrgnute semenke prepresovanja (fermentacija, destilacija).Senzorska analiza ulja od semenki grožđa pokazala jeznačajne razlike u karakteristikama koje su posledica nesamo načina dobijanja ulja (hladno presovano ili rafinisano), sorte vinove loze, već i postupka dobijanja,porekla i kvaliteta semenki grožđa. Uslovi kojima susemenke grožđa izložene u toku alkoholne fermentacije iposebno destilacije utiču na formiranje specifične aromehladno presovanog ulja. I pored toga što se pojavljujeizuzetno širok spektar različitih aroma, mirisa i ukusa u uljui što postoje značajne razlike u aromi ulja u zavisnosti odsorte grožđa, moguće je prepoznati da li je hladnopresovano ulje dobijeno od semenki grožđa bezfermentacije, posle fermentacije ili posle destilacije.Takođe, sa aspekta boje ulja može se kazati da rafinisanoulje od semenki grožđa ima svetlo žutu boju sazelenkastom nijansom, dok su hladno presovana uljaintenzivnijih boja i kreću se od žuto-zelenkaste, prekozelenkasto žute i svetlo zelenkaste do tamno zelene. Većiudeo zelene boje imaju hladno presovana ulja od semenkigrožđa dobijenih posle destilacije.U radu je pokazano da sadržaj pigmenata (karotenoida ihlorofila) u velikoj meri zavisi od porekla semenki.Postupak fermentacije doprinosi povećanju sadržajapigmenata, dok postupak destilacije, zbog visokihtemperatura ima negativan efekat.Transparencija uzoraka hladno presovanih ulja odsemenki grožđa proizvedenih za potrebe disertacije kretalase od 32,8% do 53,8%.Sadržaj nezasićenih masnih kiselina u svim uzorcimaulja od semenki grožđa veći je od 90%, pri čemudominantnu masnu kiselinu čini linolna, omega-6, masnakiselina.Sadržaj tokotrienola je veći od sadržaja tokoferola u uljima od semenki grožđa, a dominantni tokoferol je alfatokoferol.Njegov sadržaj je veći u uzorcima ulja dobijenimiz semenki nakon fermentacije i destilacije.Sadržaj fenolnih jedinjenja, u zavisnosti od sorte, uproseku je nešto viši u hladno presovanim uljima dobijenimod crvene sorte grožđa, ali uočava se i značajan porast(akumulacija) fenola u hladno presovanim uljima dobijenimiz semenki grožđa nakon procesa fermentacije i destilacije.Najveći pojedinačni sadržaju u ulju od semenki grožđa imaursolna kiselina, a pored nje značajniji sadržaj, madamnogo manji, pokazuju rezveratrol, kemferol i vanilinskakiselina.Najzastupljeniji steroli ulja semenki grožđa su β-sitosterol sa udelom od 62,59-69,74%, stigmasterol saudelom od 12,13-15,00% i kampesterol sa udelom od 6,59-11,94% u ukupnim sterolima. Na sadržaj fitosterola uuljima od semenki grožđa nemaju uticaja procesifermentacije i destilacije kojima su podvrgnute semenkepre preosvanja.U radu je dokazan negativan uticaj procesa fermentacijei destilacije kojima su povrgnute semenke grožđa naantiradikalski potencijal dobijenih ulja. Antiradikalskipotencijal ulja od semenki grožđa zavisi i od sorte vinoveloze, kao i od načina dobijanja ulja (hladno presovano ilirafinisano).Procesi fermentacije i destilacije utiču i na osnovnihemijski kvalitet dobijenih hladno presovanih ulja na načinda dovode do povećanja kiselinskog i peroksidnog broja.Hladno presovana ulja od semenki grožđa pokazujudobru oksidativnu stabilnost. Rancimat test je pokazao razlike u indukcionom periodu hladno presovanih ulja odsemenki grožđa kao posledicu razlike u sorti, kao i unačinu dobijanja semenki. Proces fermentacije utiče napovećanje, a proces destilacije na smanjenje indukcionogperioda.Na osnovu svih dobijenih rezultata istraživanja može sekonstatovati da su hladno presovana ulja od semenkigrožđa pokazala različit nutritivni kvalitet i oksidativnustabilnost, zbog specifičnih razlika koje su posledica razlikau sorti i poreklu semenki, tj. zbog specifičnog efektafermentacije i destilacije na semenke od kojih je uljeproizvedeno, čime je i potvrđena hipoteza.
Raising new plantations and increasing the grapeprocessing capacity increases the amount of waste facedby the wine and brandy industry. The best and mostresponsible way of waste management is its furtherexploitation as by-products.In this dissertation, the possibility of using by-products from different stages of production in wineries and distilleries forobtaining grape seeds, which were used for the productionof cold pressed oil, was examined. The hypothesis isbased on the fact that grape seeds of various varietiesfrom different stages of wine production (white, rose or redwine), that is, brandy can have a completely differentchemical composition and quality that can certainly bereflected on the quality, bioactive components and stabilityof cold pressed oil.Such a product, as it is obtained by cold pressing, canbe very attractive to consumers, due to its specific sensoryand nutritional characteristics.For the needs of the dissertation, the by-products werecollected and samples were prepared from the wineriesand distilleries of the Fruška Gora vineyard. Seeds wereobtained and cold pressed oil produced from Merlot grapeseed, as representatives of red grape varieties, ItalianRiesling, as representatives of white grape varieties andSila, as new white grape varieties. Cold pressed oils wereproduced from grape seeds that did not undergo anytreatment, that is, they were obtained after pressing, duringthe production of white (Italian Riesling and Sila) and rose(Merlot) wines, then from the seeds that were fermentedduring the production of red wines (Merlot ) and seeds thathave undergone fermentation and distillation processduring the production of brandy (Merlot, Italian Riesling andSila). In addition to the mentioned seeds and oils, anaverage production sample was prepared, which is asample obtained from all collected seeds. Unrefined andrefined grape seed oil purchased on the market was usedas comparative samples. For realization of the set goal, the work on theperformance of this dissertation encompassed differentphases. In the first phase, grape seed were collected andtheir technical and technological characteristics and qualitywere examined. Then cold-pressed oils were producedfrom these seeds.In the following phases, the resulting ear, together with asample of unrefined and refined grape seed oil from themarket, were examined from the aspect of sensory andnutritional quality and differences in oil stability wereobserved. Sensory analysis was performed, pigmentatefractions, carotenoids and chlorophylls were determined,transparency was measured, and oil color parameterswere also determined instrumentally. The nutritive oilquality was examined based on the content andcomposition of bioactive components, primarily tocopherolsand tocotrienols, phenols and sterols. Since thesecompounds exhibit significant antioxidant activities, theantiradical activity of the samples was also tested. Thestability of grape seed oils was examined based on theinitial quality and the oxidative state, as well as the resultsof accelerated tests, such as Rancimat test, Schaal-ovenand fluorescence test.On the basis of the obtained results, it can be concludedthat all the obtained seed samples had good storagemoisture, which, given the small content of oil in the seeds,can ensure the storage of seeds for a longer period. Thecontent of oil in the seed, in addition to the influence of thegrape variety, depends on the influence of the process towhich the seeds are subjected to pressing (fermentation,distillation). Sensory analysis grape seed oils showed significantdifferences in characteristics that are due not only to themethod of obtaining oil (cold pressed or refined), grapevarieties, but also the method of obtaining, the origin andquality of grape seed. The conditions for grape seedsexposed during fermentation and especially distillationaffect the formation of a specific cold pressed oil. Althoughan extremely wide range of different flavors, odors andflavors in oil appear, and there are significant differences inthe aroma of the oil, depending on the grape variety, it ispossible to recognize whether the cold-pressed oil isderived from the grape seed without fermentation, afterfermentation or after distillation. Also, from the aspect of oilcolor it can be said that refined grape seed oil has a lightyellow color with a greenish shade, while cold pressedgrape seed oils have more intense colors range fromyellowish-greenish, over greenish yellow and light greenishto dark green. A higher proportion of green color has coldpressed grape seed oils obtained after distillation.The thesis has shown that the content of pigments(carotenoids and chlorophyll) depends to a great extent onthe origin of the seed. The fermentation processcontributes to increasing the content of pigments, while thedistillation process has a negative effect due to hightemperatures.Transparency of cold pressed grape seed oils producedfor the dissertation ranged from 32.8% to 53.8%.The content of unsaturated fatty acids in all samples ofgrape seed oil is greater than 90%, with the dominant fattyacid being linoleic, omega-6, fatty acid. The content of tocotrienols is higher than the content oftocopherols in grape seed oils, and the dominanttocopherol is alpha-tocopherol. Its content is higher in oilsamples obtained from the seed after fermentation anddistillation.The content of phenol compounds, depending on thevariety, is somewhat higher in cold pressed oils obtainedfrom red grape varieties, but there is also a significantincrease in accumulation of phenol in cold pressed oilsobtained from the grape seed after the fermentation anddistillation process. The largest individual oil content ofgrape seeds has ursolic acid, and besides it, significantcontent, although much smaller, shows rezveratrol,kemferol and vanillinic acid.The most prevalent sterols of grape seed oils are β-sitosterol with a share of 62.59-69.74%, stigmasterol with ashare of 12.13-15.00% and campesterol with a share of6.59-11.94% in total sterols. Fermentation and distilationprocesses, to which the seeds have been exposed, haveno effect on the content of phytosterols in grape seed oils.The paper has shown the negative influence of thefermentation and distillation process, to which the seedshave been exposed, onto the antiradical potential of theobtained oils. The antiradical potential of grape seed oilsdepends on grape varietes, as well as on the way oil isobtained (cold pressed or refined).Processes of fermentation and distillation also affect thebasic chemical quality of obtained cold pressed oils in sucha way as to increase the acid and peroxide values.Cold pressed grape seed oils show good oxidative stability. The Rancimat test showed differences in theinduction period of cold pressed grape seed oils as a resultof the variation in the variety, as well as in the method ofobtaining the seed. The fermentation process affects theincrease, and the process of distillation decreases theinduction period.Based on all the obtained results, it can be concludedthat cold pressed grape seed oils showed differentnutritional quality and oxidative stability due to specificdifferences resulting from differences in variety and seedorigin, i.e. due to the specific effect of fermentation anddistillation processes on the seeds from which the oil wasproduced, thus confirming the hypothesis.

This thesis was focused on the nutraceutical valorization of extra virgin olive oil, “virgin” grape seed oil and olive milling by-products. This objective was pursued by a multidisciplinary approach involving chemical characterization and studies of biological activity and sensorial characteristic of the products. In particular, the following specific objectives have been pursued: 1. to study the impact of several factors on olive oil quality and to develop suitable analytical methods to check this quality 2. to characterize composition and biological activities of phenolic fractions from “virgin” grape-seed oils 3. to develop suitable strategies for using by-products from virgin olive oil production for human consumption. Regarding the first objective, a new methodological approach for evaluate the percentage of phenolic compounds transferred from olive fruits to olive oil during milling was developed and applied. Our results showed that up to 0.40% of phenols are transferred by the two-phase system and up to 0.19% with the three-phase system. These data are up to 25 times lower than those previously reported in the literature. At the same time, we studied the effect of olive paste moisture on content and profile of phenolic compounds in extractable oil at lab scale, by diluting freeze-dried olive pastes at a moisture range of 0-60%. Results showed that the % of extracted phenols reaches a maximum at a certain moisture content, that is lower than 40%, so that processing procedures able to control the olive fruit moisture may led to technological innovations. In a further part of the thesis, we described, for the first time, the presence of new lignans, isobaric to the well known pinoresinol and 1-acetoxypinoresinol, in olive oil. Studying partially and fully-refined oils, it emerged that these isobaric lignans are formed during the bleaching step of the refining process, so that we were able to propose the detection of these molecules as markers of undeclared refining procedures in commercial virgin and extra virgin olive oils. Again, in order to check the quality of virgin olive oil, we developed and validated a new analytical method for the quantification of volatile organic compounds of virgin olive oil, with the aim to support the panel test in olive oil classification. This method, based on HS-SPME-GC-MS, uses up to 11 internal standard for area normalization and allows quantifying 70 VOCs in wide ranges of calibration. 4 In the second part, we investigated the phenolic composition of 17 monocultivar commercial cold-pressed grape seed oils, by HPLC-DAD-MS-TOF. Total phenolic content ranged between 1-15 mg/kg, and pinoresinol, ethyl caffeate and ethyl gallate were detected for the first time in this type of oil. Our studies also highlighted a good correlation between total phenolic content and inhibitory power of PTP-1B, an enzyme overexpressed in type-two diabetes, with pinoresinol, p-coumaric acid and quercetin that making the great contribution. Thid work contributed to clarify this matter because contradictory results were reported in the literature. Finally, in the third part, we proposed different possible use of olive milling by-products, mainly for human nutrition. A first study was aimed to evaluate the quality and the stability of retentates obtained from olive mill wastewaters treated with a membrane filtration system. Results showed a reproducibility of the process over years, a high stability of hydroxytyrosol in the liquid retentates at 18-24°C over 24 months of storage and that retentates of reverse osmosis have the highest phenolic content. These retentates could be good sources of natural antioxidants and potassium and are suitable to formulate new food ingredient or food products. At the same time, we characterized pâté, a new type of olive pomace, potentially suitable for human consumption. In the first part of the work, we determined the phenolic profile of pâté in fresh, dried and stored samples, and evaluated the antiaging effect in a cell senescence model. Results showed antiaging effects in vitro, comparable to those of pure hydroxytyrosol and that 1 g of paté provides a daily intake of total phenols comparable to that derived from 200 g of a typical virgin olive oil, demonstrating the potential value of this natural ingredient for human nutrition. However, before an ingredient could be successfully marketed, foods including this ingredient in their recipes must be perceived as pleasant by the consumer. For this reason, in the last part of my thesis, we tested the consumer acceptance of pasta, bread and granola bar fortified with suitable % of pâté, characterizing their sensory profile and evaluating the acceptance of naïve consumers. This part, performed at the University of California, Davis, allowed us highlighting that consumers accepted these products, confirming pâté as potential nutraceutical ingredient for improving the daily intake of phenolic compounds from Olea europaea L., also giving additional economic value to the olive oil production chain

碩士
輔仁大學
營養科學系
95
The effect of olive oil and grape seed oil on lipid metabolism and antioxidative capacity in hamster I-Chun Chen Abstract Hypercholesterolemia is the atherosclerosis, and one of the major risk factors of the cardiovascular disease. According to epidemiological research, and the animal or human studies showed that monounsaturated fatty acid exert the ability to reduce the blood lipid and improve the cardiovascular disease. So the present study was to investigate the potential of olive oil and blended olive oil in lowering body lipids and antioxidative effect. Total of 51 male hamsters in experiment I were used, the diet was based on AIN-76, the oil content of control diet and high fat diet (HF) were 5% and 14% with 0.2% cholesterol, respectively. The experiment groups were 7 and 14% blended oil for replacing HF, respectively. Positive control group was the HF diet containing 0.5% probucol. The experiment II used 45 male hamsters, olive oil and olive oil with grape seed oil were used to substitute the fat in HF diet as in experiment II. After six weeks feeding, the hamsters were sacrificed. The blood and liver were collected, the serum lipid and lipoprotein concentrations, liver total cholesterol (TC) and triglyceride (TG), and the oxidation of low density lipoprotein in serum were analyzed. The results showed that hamsters fed 7% blended oil in experiment I reduced serum TC, and moreover, 14% blended oil reduced serum TC, TG and LDL-C, and increased HDL-C. Olive oil and olive oil with grape seed oil in experiment II reduced serum TC and LDL-C, and had lower ratio of LDL-C/HDL-C, but increased the liver lipids in hamster. However, olive oil with grape seed oil had no effect in improving LDL oxidation and the TBABS of serum and liver in hamsters. In concussion, the blended oil might reduce serum lipids concentration in hamsters, and 14% blended oil had better effect than that 7% one. Olive oil with grape seed oil also might reduce serum lipid concentration, but increase the liver lipids, and did not influence antioxidative ability.

INTRODUCTION: SPINAL CORD INJURY (SCI) IS A SERIOUS DISEASE YET THERE IS NO TRULY SUCCESSFUL TREATMENT. IN THIS WORK, DIFFERENT OILS HAVE BEEN USED IN THE PREPARATION OF NANOCAPSULES (NCS), TO ENCAPSULATE THE NICOTINE FOR THE TREATMENT OF SCI AND COMPARE IT IN TERMS OF DIAMETER, POLYDISPERSITY INDEX (PDI), ZETA POTENTIAL, AND ENCAPSULATION EFFICIENCY (EE). METHODOLOGY: NCS WERE PREPARED USING POLY (LACTIC-CO-GLYCOLIC ACID) (PLGA) THROUGH THE TECHNIQUE OF INTERFACIAL POLYMER DEPOSITION. IN GROUP I, GRAPE SEED OIL WAS USED, IN GROUP II CASTOR OIL, IN GROUP III COPAIBA OIL, AND IN GROUP IV A?A? OIL. THE CHARACTERIZATION OF THE NCS WAS CONDUCTED IN ZETASIZER AND THE EE BY MASS SPECTROMETRY. RESULTS: THE NCS OF GROUP I EXHIBITED AN AVERAGE DIAMETER OF 214.9 NM, PDI OF 0.351, ZETA POTENTIAL OF -47.5 MV, AND EE OF 15.88%. GROUP II PRESENTED THE AVERAGE DIAMETER OF 207.7 NM, PDI OF 0.271, AND ZETA POTENTIAL OF -27.2 MV, AND EE OF 91.27%. GROUP III EXHIBITED AN AVERAGE DIAMETER OF 190.2 NM, PDI OF 0.421, ZETA POTENTIAL OF -35.5 MV, AND EE OF 37.3%. GROUP IV PRESENTED THE AVERAGE DIAMETER OF 121.4 NM, PDI OF 0.418, ZETA POTENTIAL OF -22.3 MV, AND EE OF 32.45%. CONCLUSIONS: THESE RESULTS REVEAL THAT ALL GROUPS HAVE ADEQUATE SIZE, ZETA POTENTIAL, AND POLYDISPERSION, WHICH ATTESTS TO THEIR STABILITY, BUT GROUP II HAS EXCELLENT EE COMPARED TO THE OTHER GROUPS. THE NEXT PHASE WILL BE THE EVALUATION OF THE NC RELEASE PROFILE.

Sensitive or reactive skin is a common condition that affects many people, characterized by the occurrence of unpleasant sensations, such as stinging and burning, in response to stimuli that normally should not cause such sensations. The main hypothesis attributed to the occurence of sensitive skin is the disruption of the epidermal barrier and greater penetration of substances such as irritants. In keratinocytes, these substances can activate the NF-κB pathway, which plays an important role in orchestrating inflammatory responses. The regulation of NF-κB signaling is a key issue in controlling skin inflammation. Neurosensory dysfunction is also a mechanism to consider. Some cutaneous nerve endings express TRPA1 (transient receptor potential ankyrin 1), involved in nociception, itching and neurogenic inflammation. Petroselinic acid (C18:1n-12), which accounts for 60-75% of the fatty acids in coriander vegetable oil, has already demonstrated anti-inflammatory activity (Alaluf et al., 2002), used in the cosmetic and functional food industry. Our objective was to develop an eco-designed pure nutritional coriander vegetable oil and evaluate its effect in vitro and in vivo. The effect of coriander seed oil, obtained in one step by extrusion, was evaluated using two in vitro models: (1) inflammation model using a human keratinocytes cell line transfected with the luciferase reporter gene under the control of NF-κB+, (2) innovative in vitro keratinocytes-neurons co-culture model in which TRPA1 activation was followed. 0.0001% coriander seed oil showed a significant 48% protection of keratinocytes from NF-κB activation and 61% of keratinocytes-neurons co-culture from TRPA1 activation at 0.001%, both mechanisms being involved in occurence of sensitive skins. A double-blind, placebo controlled, pilot clinical study in volunteers with sensitive skin confirmed its efficacy on redness of the skin and on unpleasant sensations of stinging and itching. Thus, coriander seed oil is a promising soothing ingredient for sensitive skins.

The grape seed oils are characteristic by a very high content of substances. However, a lipid oxidation is the fundamental problem of the seed oils quality degradation. The important indicator for determining the specific type’s purity, stability and level of oil degradation might be its colour parameter. The aim of this study was to identify the different varieties of oils, to evaluate its development during storage and to identify changes in different pressed seed oils. The CIELAB method and NIR spectroscopy were used during the research. Its main advantages include speed, accuracy and simplicity. The use of NIR seemed to be unsuitable as it could not reliably identify different kinds of grape seed oils. Only three kinds of grape seed oils out of six were identified. Contrary, the colour values obtained, using the CIELAB method, correlated significantly with the maturity of the individual varieties. This method can help to verify the authenticity of the oil. The CIELAB method also enabled colour changes in storage. The results show that after six months of storage, the oil got browner and the L* value had decreased. After another 6 months, the shift in values was not so significant. Similarly, the values of other parameters had changed. Using the CIELAB method can be recommended for testing of larger sample sizes for future use in the evaluation of the authenticity and quality of seed oils. The CIELAB method will not replace the standard methods but it might be used for pre-selection of tested samples.

The petroleum-based fuels are limited reserve fuels, with our present known reserves and the growing rate of consumption, it is feared that they are not going to last long. These finite resources of petroleum and highly concentrated in certain regions of the world has given rise to frequent disruptions and uncertainties in its supply and as well as price. This situation has created a problem to increase the prices of these oils. The growing dependence on oil has created great scarcities and hardships with serious economic imbalance. A part from the problem of fast vanishing reserves, Petroleum fueled vehicles discharge significant amount of pollutants. In view of these problems attempts must be made to develop the technology of alternate clean burning fuels. The alternative, which satisfies all these requirements, is bio-diesel. Bio-diesel is methyl or ethyl ester of fatty acid made from virgin or used vegetable oils (both edible and non-edible) and animal fat, by converting the triglyceride oils to methyl (or ethyl) esters with a process known as transesterification. Bio-fuels are important now and offer increase in potential for the future. This paper consists two phases. The phase one dealt with preparation of bio-diesel from Cotton Seed Oil (C.S.O), which is available at cheaper price, as it is byproduct from cotton industries. Its properties were determined experimentally and compared with the conventional diesel fuel. The second phase dealt with conduction of experiments on a single cylinder, 4-stroke, direct injection Diesel Engine without modifications at constant speed 1500 rpm for various loads using 100% bio-diesel and conventional diesel fuel. It noticed that, the performance of the engine is not severely deviated by the substituted renewable biodiesel inaddition considerable decrease in smoke level. It is concluding that the biodiesel is superior fuel from the environmental and performance point of view, addition to this reducing the import of oil and consequentially improving energy security as a renewable alternate fuel.