Acido linoleico conjugado (CLA). Detección de isómeros cis 9, trans 11 y trans 10, cis 12 en aceites de maíz crudos y refinado mediante cromatografía de gases

Conjugated linoleic acids (CLAs) exhibit protective effects against various types of cancer and heart diseases. With the newly developed capillary gas chromatographic method (GC), cis9, trans11 and trans10, cis12 octadecadienoic acid isomers of CLA (C18:2) were determined in crude and refined corn oils as qualitative and quantitative measurements. Cis 9, trans11 C18:2 (c9, t11 CLA) was the major CLA isomer in both oils. It was found that c9, t11 CLA was 0.62% of the total lipid in crude oil and 1.24% of the total lipid in refined oil. Using the refining process, the total CLA was 1.38% whereas that of crude corn oil was 0.62%. An approximate 2.2 fold increase in the total CLA was found in refined oil (n = 9) (p < 0.01). The alteration in CLA could be used as a quality indicator for the refining process due to the contrubution of CLA to polyunsaturated fatty acids. Analytical method validation, calibration (R2 = 0.9999) and recovery data [y = 2.782x + 0.046 (R2 = 0.9999)] were performed (p < 0.01).The proponed chromatographic procedure could be used for vegetable oil quality controlEl ácido linoleico conjugado (CLA) parece exhibir efecto protector frente a enfermedades cardiovasculares y varios tipos de cáncer. En este trabajo, se establece un mátodo analítico mediante cromatografía de gases con columna capilar para la determinación cualitativa y cuantitativa de los isómeros cis 9,trans 11 y trans 10, cis 12 en aceites de maiz crudo y refinado. El isómero cis 9, trans11 C18:2 fue el mayoritario encontrándose en concentraciones de 0.62% en el aceite cru,do y de 1.24 % en el aceite refinado. La cantidad total de CLA encontrada en el aceite refinado (n = 9) (p < 0.01) fue superior al doble de la encontrada en el aceite crudo. Se realiza la validación del método analítico, aportándose datos de calibración (R2 = 0.9999) y de recuperación [y = 2.782x+0.046 (R2 = 0.9999)]. El método cromatográfico propuesto podría ser usado para el control de calidad de los aceites vegetales

Vitamin A status of healthy children in Manisa, Turkey

<p>Abstract</p> <p>Background</p> <p>Vitamin A deficiency is a major public health nutrition problem in the developing world. Even subclinical Vitamin A deficiency is associated with increased childhood mortality. Severe maternal vitamin A deficiency may cause increased mortality in the first months of life. There have been a limited number of studies regarding vitamin A status in Turkey. The aim of this study was to assess vitamin A status of healthy children in Manisa, Turkey.</p> <p>Methods</p> <p>Vitamin A status of 100 healthy children aged 36-48 months is evaluated. The children were seen during routine examination. Serum retinol concentrations were measured by high-performance liquid chromatography. Duration of breast feeding, age solid foods introduced, use of supplementary vitamins, weight and height, and intake of specific groups of nutrients on a daily, weekly and monthly basis were collected from a questionnaire completed by the mothers. Height and weight z-scores were calculated according to national standards. Mothers of 20 of the 100 children were known to have normal serum and breast milk retinol concentrations. Children with normal serum retinol concentration were compared with the children with VAD. Student's t-test and Mann-Whitney test were used to compare independent variables. The Pearson correlation analysis test was used to test relation between numeric variables.</p> <p>Results</p> <p>Mean retinol concentration was 0.98 ± 0.32 μmol/L in the whole study group. Serum retinol concentrations were normal (>0.70 μmol/L) in 89% of the children. When children with normal serum retinol concentrations were compared with those with retinol concentrations lower than 0.70 μmol/L, there was no difference in terms of age, gender, weight and height at the time of study, z-scores, birth weight, birth length, duration of breast feeding, time to begin solid food, rate of supplementary vitamin use, and rate of infections (P > 0.05). There was not any relation between vitamin A concentrations and weight and height at the time of study, z-scores, birth weight, birth length, duration of breast feeding, time to begin solid food, vitamin use, and frequency of intake of specific groups of nutrients (P > 0.05).</p> <p>Conclusions</p> <p>This study showed that VAD is a moderate health problem in Manisa.</p

Effects of cooking methods on the anthocyanin levels and antioxidant activity of a local Turkish sweetpotato [ipomoea batatas (l.) lam] cultivar Hatay Kırmızı: Boiling, steaming and frying effects

The study was conducted on the anthocyanin (TA) level and antioxidant activity (AA) of a local genotype of sweetpotato (Hatay Kirmizi) and heating process effects including boiling, steaming, frying on TA and AA levels. The anthocyanin calibration graph of standard cyanidin-3-glucoside gave linear equation (y= 0.0113x+ 0.0045 ; R2 = 0.9986). Anthocyanin level of sweetpotato Hatay Kirmizi (as cyanidin-3-glucoside (C3G) equivalent) was determined as 11992 &plusmn; 15.86 mg/100g) (n=8) (p&amp;#8804;0.05). Anthocyanins were detected as 13767 &plusmn; 8.94 mg/100g; 24756 &plusmn; 6.70 mg/100g; 6755 &plusmn; 10.22 mg/100g in boiled, steamed and fried sweetpotatoes, respectively (n=2) (p&amp;#8804;0.05). The total anthocyanins increased as 1.14 fold after boiling process and increased 3.22 fold after steaming process and decreased 1.78 fold after frying process (p&amp;#8804;0.05). It was determined that steaming process, was the most effective among the heat-treated sweetpotatoes (HTSPs). Antioxidant activities of the HTSPs was 78.76%, 89.67%, 97.92% and 57.89% (as radical inhibition percent), respectively. With using steaming process, radical inhibition percent increased 1.24 fold. Tubers of sweetpotato Hatay Kirmizi can be consumed not only steamed &gt; boiled &gt; fried forms but also can be processed into food products, such as muffins, cookies, biscuits, breakfast foods with longer shelf-life, and improved characteristics. It was proposed that sweetpotato Hatay Kirmizi can be processed into flour and used as a thickener, antioxidant enhancer and color source in industrial powder soups, gravy, extruder snacks, and some bakery products

Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – a Review

Phenolic compounds, especially flavonoids have health-promoting benefits that play some important roles in foods as visual appearance, taste, aroma and represent an abundant antioxidant component of the human and animal diet. High hydrostatic pressure processing (HHPP) conditions (300–700 MPa) at moderate initial temperatures (around ambient) are generally sufficient to inactivate vegetative pathogens for pasteurization processes, some enzymes, or spoilage organisms to extend the shelf-life. The aim of the review is to reveal the effect of high hydrostatic pressure processing strategies on the retention of antioxidant phenolic bioactives in foods and beverages. HHPP can increase extraction capacity of phenolic constituents, and ensure higher levels of preserved bioactive constituents. High pressure extraction (HPE) can shorten processing times, provide higher extraction yields while having less negative effects on the structure and antioxidant activity of bioactive constituents. HPE enhances mass transfer rates, increases cell permeability, increases diffusion of phenolics and retains higher levels of bioactive compounds. Total phenolics in HHPP-treated foods were either unaffected or actually increased in concentration and/or extractability following treatment with high pressure