Optimizing niger seed (Guizotia abyssinica) oil quality: A comprehensive analysis of infrared-heat induced changes in bioactive profile, physiochemical attributes, and oxidative stability.

Infrared heating (IRH) at 140, 160, and 180°C for varying durations (5, 10, and 15 min) was employed for improving the niger (Guizotia abyssinica) seed oil (NSO) quality for diverse food applications. The study explored changes in phenolic profile, oxidative stability index (OSI), tocopherols, phytosterols, fatty acid profiles, and physicochemical attributes of NSO. Upon IRH at 180°C for 10 min, the oil yield, total phenolic, and flavonoid contents increased from 33.09% to 40.56%, 6.67 to 173.62 mg GAE/kg, and 24.76 to 120.64 mg QE/kg, respectively. The viscosity, chlorophylls, carotenoids, radical scavenging activity, OSI, caffeic, protocatechuic, vanillic, and syringic acids were highest upon IRH at 180°C for 15 min. The tocopherols and phytosterols initially augmented while decremented upon raising IRH conditions. The infrared spectra indicated no adverse impact of IRH on NSO quality. The appropriate IRH conditions can be considered for improving NSO quality and making it valuable for various edible products.

Functional neuroimaging in patients with catatonia: A systematic review.

BACKGROUND: Catatonia is a challenging and heterogeneous neuropsychiatric syndrome of motor, affective and behavioral dysregulation which has been associated with multiple disorders such as structural brain lesions, systemic diseases, and psychiatric disorders. This systematic review summarized and compared functional neuroimaging abnormalities in catatonia associated with psychiatric and medical conditions. METHODS: Using PRISMA methods, we completed a systematic review of 6 databases from inception to February 7th, 2024 of patients with catatonia that had functional neuroimaging performed. RESULTS: A total of 309 studies were identified through the systematic search and 62 met the criteria for full-text review. A total of 15 studies reported patients with catatonia associated with a psychiatric disorder (n = 241) and one study reported catatonia associated with another medical condition, involving patients with N-methyl-d-aspartate receptor antibody encephalitis (n = 23). Findings varied across disorders, with hyperactivity observed in areas like the prefrontal cortex (PFC), the supplementary motor area (SMA) and the ventral pre-motor cortex in acute catatonia associated to a psychiatric disorder, hypoactivity in PFC, the parietal cortex, and the SMA in catatonia associated to a medical condition, and mixed metabolic activity in the study on catatonia linked to a medical condition. CONCLUSION: Findings support the theory of dysfunction in cortico-striatal-thalamic, cortico-cerebellar, anterior cingulate-medial orbitofrontal, and lateral orbitofrontal networks in catatonia. However, the majority of the literature focuses on schizophrenia spectrum disorders, leaving the pathophysiologic characteristics of catatonia in other disorders less understood. This review highlights the need for further research to elucidate the pathophysiology of catatonia across various disorders.

Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour.

The study investigated and compared physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products (MRP) of flaxseed flour (FF) and flaxseed cake flour (FCF) upon dry-air roasting (DaR) of flaxseeds at 140, 160 and 180 °C for 5 and 10 min. This information on FF and FCF is limited and has considerable gaps. The raw FF exhibited higher fat, ash, antioxidant and functional properties while lower protein than the FCF. Upon increasing DaR conditions, the ash and protein increased in FCF and decreased in FF. DaR at 180 °C for 10 min augmented water solubility index, ΔE, MRP, free rutin and syringic acid, bound epicatechin, gallic acid and syringic acid while lowered moisture, L*, b*, hue, chroma, potassium, iron, selenium, emulsion indexes, caffeic acid, flavonoids and free resveratrol in FF and FCF. In conclusion, DaR improves phenolic profile, antioxidant properties, MRP, water solubility and oil absorption capacity of FF and FCF.

Assessment and Correlation of Variation in Lingual Cortical Plate Thickness with Different Angulations of Impacted Mandibular Third Molar Using Cone Beam Computed Tomography in North Indian Population.

Purpose: The extraction of impacted mandibular third molar is associated with various types of intraoperative and postoperative complications, one of them is injury to lingual nerve. The present study aims to assess and correlate the variation in lingual cortical plate thickness with different angulations and determine the topographic relationship between the root apex of impacted mandibular third molar and lingual cortical plate using Cone Beam Computed Tomography (CBCT). Methods: This prospective cohort study enrolled 140 patients with impacted mandibular third molars who underwent preoperative CBCT imaging. The CBCT images were used to evaluate the outcome variables such as lingual cortical plate thickness and topographical relationship between root apex of impacted mandibular third molar and lingual cortical plate. The predictor variables included age, gender, inclination of third molar, mesiodistal angle, buccolingual angle and lingual plate morphology. Results: The temporary lingual nerve paresthesia was reported by 1 patient (0.71%) out of 140 patients. The lingual bone in distoangular and vertical impacted third molar was found to be 1.20 times thicker than mesioangular and horizontal teeth. Lingual bone thinning at mid-root level was observed in maximum number of cases with mesioangular teeth (68.5%), whereas horizontal impacted teeth showed lingual bone thinning (90.9%) at root apex level. The mean buccolingual angle of impacted mandibular third molar was found to be significantly associated with lingual bone perforation (p value = 0.0258). The morphology of lingual plate was observed as undercut type (37.14%) followed by slanted (36.43%), parallel (19.29%) and round type (7.14%). Conclusion: Increase in buccolingual angle of impacted mandibular third molar decreases lingual bone thickness which is the natural barrier for protecting injury to lingual nerve. Also undercut and slanted lingual plate shapes were recognised as risk factors for contact/perforation between root apex and lingual plate. Therefore, proper screening and planning of high risk patients before third molar extraction is crucial.

Clinical characterization of patients with bipolar disorder and a history of asthma: An exploratory study.

INTRODUCTION: Bipolar disorder (BD) and asthma are leading causes of morbidity in the US and frequently co-occur. OBJECTIVES: We evaluated the clinical features and comorbidities of patients with BD and a history of asthma. METHODS: In a cross-sectional analysis from the Mayo Clinic Bipolar Biobank, we explored the clinical characteristics of the BD and an asthma phenotype and fitted a multivariable regression model to identify risk factors for asthma. RESULTS: A total of 721 individuals with BD were included. From these, 140 (19%) had a history of asthma. In a multivariable model only sex and evening chronotype were significant predictors of asthma with the odds ratios and 95% confidence intervals being 1.65 (1.00, 2.72; p=0.05) and 1.99 (1.25, 3.17; p < 0.01), respectively. Individuals with asthma had higher odds of having other medical comorbidities after adjusting for age, sex, and site including hypertension (OR = 2.29 (95% CI 1.42, 3.71); p < 0.01), fibromyalgia (2.29 (1.16, 4.51); p=0.02), obstructive sleep apnea (2.03 (1.18, 3.50); p=0.01), migraine (1.98 (1.31, 3.00); p < 0.01), osteoarthritis (2.08 (1.20, 3.61); p < 0.01), and COPD (2.80 (1.14, 6.84); p=0.02). Finally, individuals currently on lithium were less likely to have a history of asthma (0.48 (0.32, 0.71); p < 0.01). CONCLUSION: A history of asthma is common among patients with BD and is associated with being female and having an evening chronotype, as well as with increased odds of having other medical comorbidities. A lower likelihood of a history of asthma among those currently on lithium is an intriguing finding with potential clinical implications that warrants further study.

Influence of dry air and infrared pre-treatments on oxidative stability, Maillard reaction products and other chemical properties of linseed (Linum usitatissimum L.) oil.

In this study, the influence of dry air and infrared pre-treatments on linseed oil (LO) yield, chemical properties, colour, pigment content, total phenolic content (TPC), Maillard reaction products (MRPs), fatty acid composition (FAC), radical scavenging activity (RSA), and oxidative stability index (OSI) were investigated. An increase in dry air and infrared roasting temperature had increased the LO yield, pigment content, a* value, TPC, RSA, OSI, and browning index (BI) while lowered the L* and b* values of LO. Higher OSI (2.24 h), chlorophylls (2.29 mg/kg), carotenoids (3.87 mg/kg), TPC (63.67 mg GAE/100 g), RSA (62.53%), BI (0.330), and MRPs (2.10 mg/kg) were detected in LO by dry air roasting at 180°C for 10 min. Dry air and infrared roasting had slightly affected the FAC of LO. Both dry air and infrared pre-treatments had influenced the LO quality characteristics. However, dry air roasting of linseed at 180°C for 10 min proved more effective in improving oxidative stability, antioxidant activity and other quality characteristics of LO. SUPPLEMENTARY INFORMATION: The online version of this article at 10.1007/s13197-021-05023-6.

Impact of microwave roasting on physicochemical properties, maillard reaction products, antioxidant activity and oxidative stability of nigella seed (Nigella sativa L.) oil.

In this study, oils extracted from nigella seeds (NS) subjected to microwave roasting at 180, 360, 540 and 720 W for 5 and 10 min were evaluated for quality and stability characteristics. The impact of microwave powers on oil yield, pigment content, Maillard reaction products (MRPs), radical scavenging activity (RSA), color, viscosity, total phenolic content (TPC), oxidative stability index (OSI) and fatty acid composition (FAC) of oil was studied. TPC, RSA, OSI, MRPs, viscosity, chlorophyll and carotenoid contents were higher in oil of NS heated at 720 W for 10 min while maximum oil yield and low acid value was observed for NS heated at 540 W for 10 min. FAC was slightly influenced by microwave roasting and FTIR spectra exhibited a minor difference in intensities of peaks at 3009, 2925, 2854, 1745 and 1161 cm-1. The results of the study indicated that microwave roasting improves NS oil quality characteristics.

Revisiting the bipolar disorder with migraine phenotype: Clinical features and comorbidity.

INTRODUCTION: To evaluate the prevalence and clinical correlates of lifetime migraine among patients with bipolar disorder (BD). METHODS: In a cross-sectional study, we evaluated 721 adults with BD from the Mayo Clinic Bipolar Disorder Biobank and compared clinical correlates of those with and without a lifetime history of migraine. A structured clinical interview (DSM-IV) and a clinician-assessed questionnaire were utilized to establish a BD diagnosis, lifetime history of migraine, and clinical correlates. RESULTS: Two hundred and seven (29%) BD patients had a lifetime history of migraine. BD patients with migraine were younger and more likely to be female as compared to those without migraine (p values <0.01). In a multivariate logistic regression model, younger age (OR=0.98, p<0.01), female sex (OR=2.02, p<0.01), higher shape/weight concern (OR=1.04, p=0.02), greater anxiety disorder comorbidities (OR=1.24, p<0.01), and evening chronotype (OR=1.65, p=0.03) were associated with migraine. In separate regression models for each general medical comorbidity (controlled for age, sex, and site), migraines were significantly associated with fibromyalgia (OR=3.17, p<0.01), psoriasis (OR=2.65, p=0.03), and asthma (OR=2.0, p<0.01). Participants with migraine were receiving ADHD medication (OR=1.53, p=0.05) or compounds associated with weight loss (OR=1.53, p=0.02) at higher rates compared to those without migraine. LIMITATIONS: Study design precludes determination of causality. Migraine subtypes and features were not assessed. CONCLUSIONS: Migraine prevalence is high in BD and is associated with a more severe clinical burden that includes increased comorbidity with pain and inflammatory conditions. Further study of the BD-migraine phenotype may provide insight into common underlying neurobiological mechanisms.

Insights into the chemical composition and bioactivities of citrus peel essential oils.

Citrus peel (CP), a by-product of the citrus fruit processing, comprises nearly forty to fifty percent of the fruit portion. Interestingly, the essential oil (EO) is primarily concentrated in the peel portion of the citrus fruit. Extraction of CP essential oil (CPEO) is an effective way of utilizing the citrus fruit processing waste. The CPEO can be more efficiently recovered from CP waste by improving the efficiency of conventional extraction processes. The main components of CPEO include monoterpenes, sesquiterpenes and their oxygenated derivatives. Specifically, limonene is the major oil component identified in the peel of different citrus species. The health promoting biological activities of CPEO are functioning as antioxidant, anti-inflammatory, analgesic, antimicrobial and anticancer agents, thereby can be used as a source of functional components and preservatives for the development of nutritionally safe newer food products. This paper provides an in-depth knowledge about the chemical constituents and bioactivities of EOs extracted from peels of different citrus species.

Impact of germination on phenolic composition, antioxidant properties, antinutritional factors, mineral content and Maillard reaction products of malted quinoa flour.

The study aimed at improving and comparing the nutritional profile of black (BQ) and white quinoa (WQ) through malting at different germination periods (24, 48, 72 and 96 h), followed by drying at 50 °C, decluming, grinding and sieving to obtain malt flour. The changes in protein, reducing sugar, Maillard reaction products (MRPs), minerals, free and bound polyphenols and antioxidant activity were noted. Malting caused significant increase in polyphenolic content, antioxidant capacity and fluorescence of advanced MRP (FAST) index. The highest increment was noted in malts germinated for 48 and 72 h. BQ malts were marked by higher bound hydroxycinnamic acids, flavan-3-ols, magnesium, potassium and antioxidant activity, while, WQ malts had lower saponin, phytic acid but higher protein, iron, calcium, FAST index. WQ exhibited highest increment (27.23%) in antioxidant activity even though it had lower polyphenols than BQ after malting. Major loss in polyphenols and proteins occurred in malt germinated for 96 h.

Effect of growing conditions on proximate, mineral, amino acid, phenolic composition and antioxidant properties of wheatgrass from different wheat (Triticum aestivum L.) varieties.

Wheatgrass juice powder (WJP) from four wheat varieties grown using soil, coco-peat with nutrient solution (CNS) and water (soaked (8 h), germinated (36 h) and harvested on 10th day) were examined for proximate composition, mineral, amino acid, phenolic (free and bound) composition and antioxidant properties. The yield, ash and protein contents of WJP ranged between 4.88-7.87%, 5.18-15.93% and 38.75-50.17%, respectively. The total phenolic, flavonoid, chlorophyll content (TCC) and antioxidant activity varied from 12.02 to 17.44 mg GAE/g, 4.38-10.10 mg QE/g, 3.01-5.63 mg/g, and 13.54-17.33 µmol TE/g, respectively. HD-3086 grown using soil exhibited highest antioxidant properties, TCC and Mg content. WJP of C-306 grown using CNS had abundant essential amino acids (AAs). Phenolic acids (ferulic, syringic and sinapic acids) and flavonoids (catechin, rutin, vitexin and isovitexin) and minerals (K, P, Ca, Mg, Na and Fe) were predominant in WJP. The AAs and free phenolics were more in CNS and soil grown WJP, respectively.

Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil.

In this study, flaxseeds roasted at microwave (MW) powers of 180, 360 and 540 W for 5 and 10 min were evaluated for their influence on oil yield, chemical properties, carotenoid and chlorophyll contents, total phenolic content (TPC), radical scavenging activity (RSA), oxidative stability index (OSI), fatty acid composition and Maillard reaction products (MRPs). MW roasting at 540 W for 10 min significantly increased the oil yield, TPC, OSI, RSA, a* value, browning index, carotenoid and chlorophyll contents while decreased the L* and b* values of flaxseed oil (FSO). MRPs were detected only in oil of flaxseeds roasted at 540 W for 10 min. The level of stearic, palmitic, oleic, linoleic and α-linolenic acids were slightly changed and FTIR spectra showed minor variation in peak intensities of oils from different MW roasted flaxseeds. MW roasting (540 W for 10 min) is recommended for improving quality and stability characteristics of FSO.

Phenolic composition, antioxidant potential and health benefits of citrus peel.

Citrus peel (CP) forms around 40-50% of the total fruit mass but is generally thought to be a waste. However, it is a substantial source of naturally occurring health enhancing compounds, particularly phenolic compounds and carotenoids. Phenolic compounds in CP mainly comprise phenolic acids (primarily caffeic, p-coumaric, ferulic and sinapic acid), flavanones (generally naringin and hesperidin) and polymethoxylated flavones (notably nobiletin and tangeretin). It has also been noted that CP's contain more amounts of these compounds than corresponding edible parts of the fruits. Phenolic compounds present in CP act as antioxidants (by either donation of protons or electrons) and protect cells against free radical damage as well as help in reducing the risk of many chronic diseases. Owing to the more abundance of polyphenols in CP's, their antioxidant activity is also higher than other edible fruit parts. Therefore, peels from citrus fruits can be used as sources of functional compounds and preservatives for the development of newer food products, that are not only safe but also have health-promoting activities. The present review provides in-depth knowledge about the phenolic composition, antioxidant potential and health benefits of CP.

Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties.

Flour from twenty-three Tartary buckwheat varieties were evaluated and compared for proximate composition, mineral and amino acid profile. Further, pasting properties and process characteristics such as foaming, oil and water absorption capacities, emulsification properties were determined for identifying the efficient application of Tartary buckwheat in food systems. Ash, protein and fat contents of the flours ranged between 1.76-2.80%, 9.06-14.88%, and 2.02-3.60%, respectively. Buckwheat flours from all varieties had abundant K, Mg and Ca content, with the highest in B-121, IC-329200 and IC-274439, respectively. All essential amino acids were detected in all varieties with leucine present in abundance. Isoleucine, cystine and asparagine were limiting. Emulsifying and foaming properties of all buckwheat flours improved as the pH increased from 4 to 10. Emulsion activity index (pH 10) showed a significant positive correlation with hydrophobic amino acids. Flours from most of the buckwheat varieties had unique pasting properties with very low set back and breakdown viscosities indicating paste stability and lower retrogradation tendency, making them suitable for thickening of sauces and soups.

Impact of infrared and dry air roasting on the oxidative stability, fatty acid composition, Maillard reaction products and other chemical properties of black cumin (Nigella sativa L.) seed oil.

Black cumin seed (BCS) is a novel oil source with potential health benefits. This study investigates the influence of infrared (IR) and dry air (DA) roasting (140, 160 and 180 °C for 5 and 10 min) on BCS oil quality characteristics. Results revealed that the oxidative stability index (OSI), Maillard reaction products (MRPs), chlorophyll and carotenoid contents were increased while acid value (AV), peroxide value (PV) and color values were decreased in DA roasted (180°C for 10 min) BCS oil compared to other DA and IR treatments. DA and IR roasting slightly influenced the fatty acid composition (FAC) of BCS oils. FTIR spectra showed minor changes in peak intensities (at 2854, 2929 and 3008 cm-1) of DA and IR roasted BCS oils. DA roasting proved more effective than IR roasting. The oil from the DA roasted BCS at 180°C for 10 min had significantly higher oil quality and oxidative stability.

Effect of infrared roasting on antioxidant activity, phenolic composition and Maillard reaction products of Tartary buckwheat varieties.

The effect of infrared roasting (130, 150 and 170 °C for 10 min) on antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), Maillard reaction products (MRP) and phenolic profile in eight Tartary buckwheat (Fagopyrum tataricum) varieties were investigated. TFC (23.74-28.67 mg RE/g) remained unchanged at 130 °C and 150 °C but exhibited a sharp decline at 170 °C. TPC (8.90-14.72 mg GAE/g) and TAA (11.37-12.74 µmol TE/g) decreased significantly with increase in roasting temperature. The lowest fluorescence of advanced MRP (FAST) index was observed for buckwheat roasted at 130 °C (230.76-338.55%) and the highest at 170 °C (420.30-523.72%). IC-341651 and IC-107994 had high antioxidant properties and SMLBW-4 exhibited lowest browning index (BI), free fluorescent intermediate compounds (FIC) and FAST index, indicating the least MRP formation. Gallic acid and quercetin were detected in only bound and free-form, respectively. Rutin was the most thermostable polyphenol detected in all buckwheat varieties.

Bioactivities of phytochemicals present in tomato.

Tomato is a wonder fruit fortified with health-promoting phytochemicals that are beneficial in preventing important chronic degenerative disorders. Tomato is a good source of phenolic compounds (phenolic acids and flavonoids), carotenoids (lycopene, α, and ß carotene), vitamins (ascorbic acid and vitamin A) and glycoalkaloids (tomatine). Bioactive constituents present in tomato have antioxidant, anti-mutagenic, anti-proliferative, anti-inflammatory and anti-atherogenic activities. Health promoting bioactivities of tomatoes make them useful ingredient for the development of functional foods. Protective role of tomato (lycopene as a potent antioxidant) in humans against various degenerative diseases are known throughout the world. Intake of tomato is inversely related to the incidence of cancer, cardiovascular diseases, ageing and many other health problems. Bioavailability of phytoconstituents in tomato is generally not affected by routine cooking processes making it even more beneficial for human consumption. The present review provides collective information of phytochemicals in tomato along with discussing their bioactivities and possible health benefits.

Phenolic composition and antioxidant potential of grain legume seeds: A review.

Legumes are a good source of bioactive phenolic compounds which play significant roles in many physiological as well as metabolic processes. Phenolic acids, flavonoids and condensed tannins are the primary phenolic compounds that are present in legume seeds. Majority of the phenolic compounds are present in the legume seed coats. The seed coat of legume seeds primarily contains phenolic acids and flavonoids (mainly catechins and procyanidins). Gallic and protocatechuic acids are common in kidney bean and mung bean. Catechins and procyanidins represent almost 70% of total phenolic compounds in lentils and cranberry beans (seed coat). The antioxidant activity of phenolic compounds is in direct relation with their chemical structures such as number as well as position of the hydroxyl groups. Processing mostly leads to the reduction of phenolic compounds in legumes owing to chemical rearrangements. Phenolic content also decreases due to leaching of water-soluble phenolic compounds into the cooking water. The health benefits of phenolic compounds include acting as anticarcinogenic, anti-thrombotic, anti-ulcer, anti-artherogenic, anti-allergenic, anti-inflammatory, antioxidant, immunemodulating, anti-microbial, cardioprotective and analgesic agents. This review provides comprehensive information of phenolic compounds identified in grain legume seeds along with discussing their antioxidant and health promoting activities.

Saponins in pulses and their health promoting activities: A review.

Saponins are a class of natural compounds present in pulses having surface active properties. These compounds show variation in type, structure and composition of their aglycone moiety and oligosaccharide chains. Saponins have plasma cholesterol lowering effect in humans and are important in reducing the risk of many chronic diseases. Moreover, they have shown strong cytotoxic effects against cancer cell lines. However, more epidemiological and clinical studies are required for the proper validation of these health promoting activities. Processing and cooking promotes the loss of saponins from foods. The effect of soaking, sprouting and cooking on the stability and bioavailability of saponins in pulses is an important area which should be thoroughly worked out for achieving desirable health benefits. In the present review, the structures, contents and health benefits of saponins present in pulses are discussed. Moreover, the effect of processing (of pulses) on the saponins is also highlighted.