scholarly journals Sea Buckthorn Oil as a Valuable Source of Bioaccessible Xanthophylls

Nutrients ◽  
2019 ◽  
Vol 12 (1) ◽  
pp. 76 ◽  
Author(s):  
Cristina Tudor ◽  
Torsten Bohn ◽  
Mohammed Iddir ◽  
Francisc Vasile Dulf ◽  
Monica Focşan ◽  
...  
Keyword(s):  
In Vitro Digestion ◽  
Sea Buckthorn ◽  
Cholesterol Esterase ◽  
Water Emulsion ◽  
Oil In Water ◽  
Sea Buckthorn Oil ◽  
Oil In Water Emulsion ◽  
Zeaxanthin Dipalmitate ◽  
Β Carotene

Sea buckthorn oil, derived from the fruits of the shrub, also termed seaberry or sandthorn, is without doubt a strikingly rich source of carotenoids, in particular zeaxanthin and β-carotene. In the present study, sea buckthorn oil and an oil-in-water emulsion were subjected to a simulated gastro-intestinal in vitro digestion, with the main focus on xanthophyll bioaccessibility. Zeaxanthin mono- and di-esters were the predominant carotenoids in sea buckthorn oil, with zeaxanthin dipalmitate as the major compound (38.0%). A typical fatty acid profile was found, with palmitic (49.4%), palmitoleic (28.0%), and oleic (11.7%) acids as the dominant fatty acids. Taking into account the high amount of carotenoid esters present in sea buckthorn oil, the use of cholesterol esterase was included in the in vitro digestion protocol. Total carotenoid bioaccessibility was higher for the oil-in-water emulsion (22.5%) compared to sea buckthorn oil (18.0%) and even higher upon the addition of cholesterol esterase (28.0% and 21.2%, respectively). In the case of sea buckthorn oil, of all the free carotenoids, zeaxanthin had the highest bioaccessibility (61.5%), followed by lutein (48.9%), making sea buckthorn oil a potential attractive source of bioaccessible xanthophylls.

Isolation of Fucoxanthin from Brown Algae and Its Antioxidant Activity: In Vitro and 5% Fish Oil-In-Water Emulsion

2018 ◽  
Vol 95 (7) ◽  
pp. 835-843 ◽  
Author(s):  
Sabeena Farvin Koduvayur Habeebullah ◽  
Alagarsamy Surendraraj ◽  
Charlotte Jacobsen
Keyword(s):  
Antioxidant Activity ◽  
Fish Oil ◽  
Brown Algae ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

scholarly journals Krill Oil-In-Water Emulsion Protects against Lipopolysaccharide-Induced Proinflammatory Activation of Macrophages In Vitro

Marine Drugs ◽  
2017 ◽  
Vol 15 (3) ◽  
pp. 74 ◽  
Author(s):  
Gabriel Bonaterra ◽  
David Driscoll ◽  
Hans Schwarzbach ◽  
Ralf Kinscherf
Keyword(s):  
Krill Oil ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil In Water Emulsion

scholarly journals Improvement of the Carotenoids Bioaccessibility from Vegetable Salads Using Excipient Emulsions: Impacts of the Emulsification and the Type of Dietary Fats

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 81-81
Author(s):  
Yuanhang Yao ◽  
Darel Wee Kiat Toh ◽  
Yang Kai Chan ◽  
Jung Eun Kim
Keyword(s):  
Olive Oil ◽  
Coconut Oil ◽  
Dietary Fats ◽  
Water Mixture ◽  
Total Carotenoids ◽  
Water Emulsion ◽  
Oil In Water ◽  
Oil Water ◽  
Oil In Water Emulsion ◽  
Β Carotene

Abstract Objectives Carotenoids which are rich in fruits and vegetables, are known for their health-promoting benefits. However, due to their hydrophobicity, carotenoids are poorly absorbed in human body and there is a need to improve their absorption. This study aimed to evaluate the effects of the emulsification and the type of dietary fat on the bioaccessibility of carotenoids from vegetable salads. Methods Oil-in-water emulsions were formed using the high-pressure homogenizer with whey protein isolate as the emulsifier. A mixture of raw vegetable salads, including tomatoes, baby spinach, carrots, romaine lettuce and Chinese wolfberry, were co-digested with 4 different types of dietary fats: olive oil-in-water emulsion (OLE), olive oil-water mixture (OLN), coconut oil-in-water emulsion (COE) and coconut oil-water mixture (CON). The bioaccessibility of 5 main carotenoids (lutein, zeaxanthin, α-carotene, β-carotene and lycopene) was evaluated via a simulated in-vitro gastrointestinal model and the carotenoids were detected by high-performance liquid chromatography. Results The bioaccessibility (mean ± SD) of total carotenoids was enhanced when vegetable salads were co-digested with the oil-in-water emulsion (23.5 ± 2.8%) than the oil-water mixture (15.4 ± 7.6%) (P < 0.05). Specifically, OLE showed an increase in the bioaccessibility of α-carotene (OLE: 24.5 ± 2.4%, OLN: 19.0 ± 0.6%, P < 0.05) and β-carotene (OLE: 20.4 ± 1.0%, OLN: 14.6 ± 2.5%, P < 0.05), compared to OLN, while no differences were observed for lutein, zeaxanthin and lycopene. On the other hand, COE resulted in higher bioaccessibility of all the individual carotenoids as compared to CON (P < 0.05), except for the zeaxanthin. Overall, the bioaccessibility of total carotenoids was higher with olive oil (24.0 ± 2.8%) than coconut oil (14.9 ± 6.9%) (P < 0.05). Conclusions Findings from this study indicate that emulsification of dietary fats and olive oil enhance the bioaccessibility of carotenoids. Using excipient olive oil-in-water emulsion in particular, may be a potential way to improve the absorption of carotenoids when it is added into the carotenoids-rich vegetable salads as salads dressing. Funding Sources National University of Singapore, Agency for Science, Technology and Research.

Formation, Stability and In Vitro Digestion of β-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions

2018 ◽  
Vol 13 (2) ◽  
pp. 198-207 ◽  
Author(s):  
Qi Li ◽  
Shenghua He ◽  
Weili Xu ◽  
Fangshuai Peng ◽  
Cheng Gu ◽  
...  
Keyword(s):  
Membrane Protein ◽  
Milk Fat ◽  
In Vitro Digestion ◽  
Milk Fat Globule Membrane ◽  
Oil In Water ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Β Carotene

scholarly journals Synthesis, In Vitro Antioxidant Properties and Distribution of a New Cyanothiophene-Based Phenolic Compound in Olive Oil-In-Water Emulsions

Antioxidants ◽  
2020 ◽  
Vol 9 (7) ◽  
pp. 623
Author(s):  
Sonia Losada-Barreiro ◽  
Matej Sova ◽  
Janez Mravljak ◽  
Luciano Saso ◽  
Carlos Bravo-Díaz
Keyword(s):  
Olive Oil ◽  
Volume Fraction ◽  
Antioxidant Properties ◽  
Tween 20 ◽  
Interfacial Region ◽  
Water Emulsion ◽  
Narrow Region ◽  
Oil In Water ◽  
Oil In Water Emulsion

We synthesized and determined the antioxidant activity and distribution of a new cyanothiophene-based compound, N-(3-cyano-4,5,6,7-tetrahydrobenzo[b]thiophen-2-yl)-3,5-dihydroxybenzamide (SIM-53B), in intact stripped olive oil-in-water emulsion. The in vitro antioxidant properties of SIM-53B were evaluated and compared to those for Trolox and resveratrol. Addition of an emulsifier (Tween 20) creates a narrow region, the aqueous–oil interface, and the distribution of SIM-53B can be described by two partition constants: PWI (between aqueous/interfacial regions) and POI (between oil/interfacial regions). The effects of emulsifier concentration expressed in terms of the volume fraction, ΦI, and O/W ratio were also evaluated on its distribution. SIM-53B is predominantly distributed (>90%) in the interfacial region of 1:9 (O/W) olive oil-in-water emulsions at the lowest emulsifier volume fraction (ΦI = 0.005) and only a small fraction is located in the aqueous (<5%) and the oil (<5%) regions. Besides, the concentration of SIM-53B in the interfacial region of the emulsions is ~170–190-fold higher than the stoichiometric concentration, emphasizing the compartmentalization effects. Results suggest that the emulsifier volume fraction is a key parameter that may modulate significantly its concentration in the interface. Our study suggests that cyanothiophene-based compounds may be interesting additives for potential lipid protection in biomembranes or other lipid-based systems.

scholarly journals Flavonoids and Polyphenols, Molecular Families with Sunscreen Potential: Determining Effectiveness with an in Vitro Method

2009 ◽  
Vol 4 (2) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
Benjamin Choquenet ◽  
Céline Couteau ◽  
Eva Paparis ◽  
Laurence J.M. Coiffard
Keyword(s):  
Chlorogenic Acid ◽  
Cancer Control ◽  
Sun Protection ◽  
Water Emulsion ◽  
In Vitro Method ◽  
Uv Filter ◽  
Oil In Water ◽  
Anti Inflammatory ◽  
Oil In Water Emulsion

The numerous uses and properties of flavonoids are well known, in particular their antioxidant, cancer-control and anti-inflammatory effects. These properties can be used to enrich the field of topically-applied sun protection. The aim of the study was to determine the effectiveness of various flavonoids and polyphenols. We have used an in vitro method based on the transmittance measurement after spreading an oil in water emulsion containing either flavonoids or polyphenols on polymethylmetacrylate plates. Chlorogenic acid and apigenin were the best UV-filter and UVA-filter, respectively. The flavonoids and polyphenols studied are good candidates for us e in photoprotective products.

scholarly journals Oil-in-water emulsion formulated with eucalyptus leaves extract inhibit influenza virus binding and replication in vitro

2017 ◽  
Vol 3 (4) ◽  
pp. 899-907 ◽  
Author(s):  
Maryam Sadat Sadatrasul ◽  
◽  
Neda Fiezi ◽  
Nasir Ghasemian ◽  
Mohammad Shenagari ◽  
...  
Keyword(s):  
Influenza Virus ◽  
Virus Binding ◽  
Water Emulsion ◽  
Eucalyptus Leaves ◽  
Oil In Water ◽  
Oil In Water Emulsion
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