Extraction techniques for pesticide residues analysis in edible oils and role of sorbents in cleanup

2020 ◽  
Vol 3 (3) ◽  
pp. 51-62
Author(s):  
Rashid Muhammad ◽  
Karam Ahad ◽  
Farrakh Mehboob
Keyword(s):  
Pesticide Residues ◽  
Edible Oils ◽  
Extraction Techniques

scholarly journals TILLING-by-Sequencing+ Reveals the Role of Novel Fatty Acid Desaturases (GmFAD2-2s) in Increasing Soybean Seed Oleic Acid Content

Cells ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1245
Author(s):  
Naoufal Lakhssassi ◽  
Valéria Stefania Lopes-Caitar ◽  
Dounya Knizia ◽  
Mallory A. Cullen ◽  
Oussama Badad ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Acid Content ◽  
Edible Oils ◽  
Fatty Acid Desaturase ◽  
Soybean Seed ◽  
Oleic Acid Content ◽  
Fatty Acid Production ◽  
Tilling By Sequencing

Soybean is the second largest source of oil worldwide. Developing soybean varieties with high levels of oleic acid is a primary goal of the soybean breeders and industry. Edible oils containing high level of oleic acid and low level of linoleic acid are considered with higher oxidative stability and can be used as a natural antioxidant in food stability. All developed high oleic acid soybeans carry two alleles; GmFAD2-1A and GmFAD2-1B. However, when planted in cold soil, a possible reduction in seed germination was reported when high seed oleic acid derived from GmFAD2-1 alleles were used. Besides the soybean fatty acid desaturase (GmFAD2-1) subfamily, the GmFAD2-2 subfamily is composed of five members, including GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E. Segmental duplication of GmFAD2-1A/GmFAD2-1B, GmFAD2-2A/GmFAD2-2C, GmFAD2-2A/GmFAD2-2D, and GmFAD2-2D/GmFAD2-2C have occurred about 10.65, 27.04, 100.81, and 106.55 Mya, respectively. Using TILLING-by-Sequencing+ technology, we successfully identified 12, 8, 10, 9, and 19 EMS mutants at the GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E genes, respectively. Functional analyses of newly identified mutants revealed unprecedented role of the five GmFAD2-2A, GmFAD2-2B, GmFAD2-2C, GmFAD2-2D, and GmFAD2-2E members in controlling the seed oleic acid content. Most importantly, unlike GmFAD2-1 members, subcellular localization revealed that members of the GmFAD2-2 subfamily showed a cytoplasmic localization, which may suggest the presence of an alternative fatty acid desaturase pathway in soybean for converting oleic acid content without substantially altering the traditional plastidial/ER fatty acid production.

scholarly journals The composition of edible oils modifies β-sitosterol_γ-oryzanol oleogels Part I: Purified triglyceride oils

2021 ◽  
Author(s):  
Maria Scharfe ◽  
Eckhardt Flöter ◽  
Daniel Prange
Keyword(s):  
Network Formation ◽  
Edible Oils ◽  
Sol Gel ◽  
Small Deformation ◽  
Tube Formation ◽  
Oxidation Products ◽  
Minor Components ◽  
Fa Composition ◽  
Oil Components

The role of solvent composition, in particular, minor oil components on sterol/sterol ester oleogels, has been studied recently [1]. Reportedly, deterioration products hamper network formation and modify the gel’s macroscopic properties, probably due to alterations of the scaffolding elements’ interactions. However, the role of the FA composition of TAGs has not yet been addressed. In this study, minor oil components of three vegetable oils with varying degrees of unsaturation (iodine values) were removed, and the oils were chemically and physically characterized before and after the treatment. Consequently, β sitostero/γ-oryzanol oleogels were produced, and the gel-sol (DSC) and sol-gel (rheology) transitions were monitored. Moreover, large and small deformation tests were performed, and the results were linked to oil parameters. In contrast to minor oil components, the FA composition has little impact on oleogel properties. The decline in gel hardness with IV is possibly linked to a lower solvent viscosity. However, a considerable drop in gel-sol transition temperature was observed with increasing IV indicating fewer elements of scaffolding. That was linked to the rapid formation of primary oxidation products in purified flaxseed oil during oleogel preparation, impairing tube formation. Similar to previous results on deterioration products, these minor components seem to aid network strength at low concentrations resulting in similar transition enthalpies and G’. That might be due to shifted network interactions in the presence of molecular species with functional groups. In the second part of this study, these modified interactions in the presence of selected minor components will be discussed.

scholarly journals The Role of Carotenoids in the Oxidative Deterioration of Edible Oils

1989 ◽  
Vol 38 (6) ◽  
pp. 486-491 ◽  
Author(s):  
Toshihisa SUZUKI ◽  
Riichiro USUKI ◽  
Takashi KANEDA
Keyword(s):  
Edible Oils ◽  
Oxidative Deterioration

scholarly journals Innovative and Sustainable Technologies to Enhance the Oxidative Stability of Vegetable Oils

2022 ◽  
Vol 14 (2) ◽  
pp. 849
Author(s):  
Angela Fadda ◽  
Daniele Sanna ◽  
El Hassan Sakar ◽  
Said Gharby ◽  
Maurizio Mulas ◽  
...  
Keyword(s):  
Food Processing ◽  
Edible Oils ◽  
Natural Antioxidants ◽  
Antioxidant Compounds ◽  
Food Industries ◽  
Plant Parts ◽  
Sustainable Technologies ◽  
Vegetable Wastes ◽  
Natural Foods

To meet consumers’ demand for natural foods, edible oil producers and food processing industries are searching for alternatives to synthetic antioxidants to protect oils against oxidation. Antioxidant compounds extracted from different plant parts (e.g., flowers, leaves, roots, and seeds) or sourced from agri-food industries, including residues left after food processing, attract consumers for their health properties and natural origins. This review, starting from a literature research analysis, highlights the role of natural antioxidants in the protection of edible oils against oxidation, with an emphasis on the emerging and sustainable strategies to preserve oils against oxidative damage. Sustainability and health are the main concerns of food processing industries. In this context, the aim of this review is to highlight the emerging strategies for the enrichment of edible oils with biomolecules or extracts recovered from plant sources. The use of extracts obtained from vegetable wastes and by-products and the blending with oils extracted from various oil-bearing seeds is also pointed out as a sustainable approach. The safety concerns linked to the use of natural antioxidants for human health are also discussed. This review, using a multidisciplinary approach, provides an updated overview of the chemical, technological, sustainability, and safety aspects linked to oil protection.

Determination of Micro Quantities of Some Chlorinated Organic Pesticide Residues in Edible Fats and Oils

1963 ◽  
Vol 46 (2) ◽  
pp. 182-186
Author(s):  
Martin Eidelman
Keyword(s):  
Dimethyl Sulfoxide ◽  
Pesticide Residues ◽  
Edible Oils ◽  
Detection System ◽  
Fats And Oils ◽  
Fish Oils ◽  
Edible Fats ◽  
Background Material ◽  
Chlorinated Organic

Abstract The dimethyl sulfoxide procedure was extended to eleven edible oils and fish oils. After cleanup, the detection system of choice may be used. If extracts of samples larger than 20 g are injected into the microcoulometric detection system, halogenated background material will make evaluation difficult. In fish oils, when paper chromatography is used for evaluation, an Rf indicating aldrin must be further investigated, since it is possible that a spot at this Rf might be background material.

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