Squalene Extraction by Supercritical Fluids from Traditionally Puffed Amaranthus hypochondriacus

Extraction of squalene, a potent natural antioxidant, from puffed A. hypochondriacus seeds was performed by supercritical fluid extraction (SCFE); besides, to have a blank for comparison, extraction was performed also by Soxhlet method using organic solvents (hexane). Chemical proximal composition and seed morphology were determined in raw, puffed, and SCFE-extracted seeds. Extracts were obtained with a 500 mL capacity commercial supercritical extractor and performed between 10 and 30 MPa at 313, 323, and 333 K under constant CO2 flow of 0.18 kg CO2/h during 8 h. The squalene content was determined and the fatty acids present in the extracts were identified by GC-MS. The extract obtained by SCFE from puffed amaranth seeds reached 460 ± 28.1 g/kg squalene in oily extract at 313 K/20 MPa

Initial studies into the characterisation of ripening stages of Emmental cheeses by mid-infrared spectroscopy

Experimental Emmental cheeses were analysed to evaluate the potential of mid-infrared spectroscopy to follow the ripening process. Cheeses were sampled at seven different ripening stages and were analysed. The infrared spectra were obtained by placing the cheese slices directly over the attenuated total reflectance crystal. Analysis of variance showed significant (P $\leqslant$ 0.05) absorbance changes between spectral sets in the regions assigned to vibrations of alcohol, amide and hydrocarbon chains. Principal component analysis (PCA) made it possible to describe four groups including samples ripened during 21, 27 and 34 days (G1), 51 and 58 days (G2), 65 days (G3) and the samples at the end of the ripening (mould opening, about 85 days) (G4). Using general discriminant analysis of spectral data, it is not possible to correctly distinguish samples according to seven dates of sampling, but samples belonging to the four groups identified by PCA are predicted well by the regression model

ACEI and antioxidant peptides release during ripening of Mexican Cotija hard cheese

International audienceCotija cheese is an artisanal Mexican cheese produced with raw cow´s milk. Our objective was to measure the antioxidant and angiotensin converting enzyme (ACE) inhibitory activities of the peptides released during its ripening. For that, Cotija cheeses were ripened 6 months in a chamber at 25 ºC without humidity control. Weekly samples were taken to determine acid soluble nitrogen (ASN), non-protein nitrogen (NPN) and ethanol soluble nitrogen (EtOH-SN) indexes, by Kjeldahl method. Antioxidant and ACE inhibitory activities were measured by spectrophotometry and HPLC methods, respectively. Peptides in each nitrogen fraction were determined by HPLC. Our results showed that during ripening of Cotija cheeses peptides with antioxidant and ACE inhibitory activities were released and increased through ripening time reaching a maximum of 79.8 % of 2,2- diphenyl-1-picrylhydrazyl (DPPH) discoloration and 100 % of ACE inhibition at the end of ripening. Both activities were highly correlated with the types of peptides present in each fraction

Functional composition of avocado (Persea americana Mill. Var Hass) pulp, extra virgin oil, and residues is affected by fruit commercial classification

The avocado's quality classification criteria are based on the presence and extension of fruit shape defects and surface damages made during its growth or postharvest handling. This study aims to address the variations according to the commercial quality of Southern Jalisco avocado Hass fruits, focusing on some compositional and biofunctional compounds of the edible, inedible fractions, and the oil. Fresh fruits of four quality classifications were separated into the pulp, peel, and seed, and the extra virgin avocado oil (EVAO) was extracted to analyze for the fat, humidity, dry matter contents, total phenolic content (TPC), total carotenoid content (TCC), antioxidant capacity, fatty acids profiles, and phenolic compounds. Depending on the fraction, the lower-quality class (D) had a significantly (p < 0.001) highest total phenolic content (0.605–23.18 mg EAG/g FW), total carotenoid content (0.137–1.696 mg/100 g FW), ABTS antioxidant capacity (0.32–24.52 μmol TE/g FW), higher oleic acid (37.47–64.87%), and a lower saturated fatty acid content than the highest class (A). The principal component analysis made it possible to classify samples according to the fraction but not with the quality classification. The most important parameters for PC1 were DPPH, oleic acid, ABTS, linoleic acid, and TPC, while for PC2 were oleic acid, DPPH, erucic acid, TPC, and ABTS. However, the general discriminant analysis made it possible to discriminate 98% of the samples according to classes and 100% according to classes/fraction combinations by using 12 and 24 of the evaluated variables, respectively. It was demonstrated that quality classification has not only a cosmetic impact but also on functional compound composition. Lower-class fruits could be used for oil production instead of superior classes, and peels could be included in the extraction process

Migration of Avocado Virgin Oil Functional Compounds during Domestic Cooking of Eggplant

Avocado virgin oil (AVO) was used during eggplant deep-frying, boil, and boil in a water-oil mixture (W/O). There were measured the contents of moisture, dry matter, fat, total (TPC) and ten individual phenols, antioxidant activity (ABTS and DPPH), and total sterols; as well as the profiles of eight fatty acids and fourteen sterols/stanols. The values of raw and processed foods were compared and studied with multivariate analysis. The antioxidant capacity of AVO lowered after deep frying but augmented in eggplant and water after all treatments. The TPC was steady in AVO and raised in fried eggplant. Thermal treatments added to the initial profiles of the AVO, eggplant and water, nine, eight, and four phenols, respectively. Percentages of the main fatty acids (oleic, palmitic and linoleic), and sterols (β-sitosterol, campesterol, and Δ5-avenasterol), remained unchanged between the raw and treated AVO; and the lipidic fractions from processed eggplant. Cooking leads to the movement of hydrophilic and lipophilic functional compounds between AVO, eggplant and water. Migration of sterols and unsaturated fatty acids from AVO to eggplant during deep frying and W/O boiling improved the functional properties of eggplant by adding the high biological value lipophilic fraction to the naturally occurring polyphenols

Production of Antioxidant and ACEI Peptides from Cheese Whey Discarded from Mexican White Cheese Production

Cheese whey, a byproduct of the cheese-making industry, is discarded in many countries in the environment, causing pollution. This byproduct contains high-quality proteins containing encrypted biologically active peptides. The objective of this work was to evaluate the suitability of using this waste to produce bioactive peptides by enzymatic hydrolysis with a digestive enzyme. Cheese whey from white cheese (Panela cheese) was concentrated to increase total protein and hydrolyzed with trypsin. A central composite design was used to find the best conditions of pH and temperature, giving the higher antioxidant capacity and &Delta; Angiotensin-converting enzyme inhibition (&Delta; ACEI) activity. Higher biological activities were found when hydrolysis was performed at 52 &deg;C and a pH of 8.2. The maximum value for the 2,2- diphenyl-1-picrylhydrazyl (DPPH)-scavenging activity was 26%, while the higher &Delta; ACE inhibition was 0.89. Significant correlations were found between these biological activities and the peptides separated by HPLC. The hydrophilic fraction (HI) showed highly significant correlations with the antioxidant capacity (r = 0.770) and with &Delta; ACE inhibition (r = 0.706). Antioxidant capacity showed a significant positive correlation with 34 peaks and &Delta; ACE inhibition with 33 peaks. The cheese whey was successfully used as raw material to produce peptides showing antioxidant capacity and ACEI activity