Long-term consumption of recycled cooking oil induces cell death and tissue damage.

Recycled cooking oil (RCO) is widely used in many small restaurants. However, the health risk posed by long-term consumption of RCO is unclear. In this study, C57 mice were treated with RCO for 34 weeks. Organ coefficients of the liver, stomach, and kidney were found to be decreased. H&E staining revealed overt lesions in the pancreas, liver, kidney, esophagus, duodenum, and ileum of RCO-treated mice. Immunohistochemistry showed significant DNA damage in the duodenum and ileum and apoptosis in the lungs of the RCO-treated mice. Immunoblotting showed elevated levels of γ-H2AX, Bcl-2/Bax, TNFα, cleaved Caspase-3 and poly ADP-ribose polymerase (PARP). Increased levels of lactate dehydrogenase (LDH) and decreased levels of succinate dehydrogenase (SDH) were also detected. These findings suggest that long-term consumption of RCO produces various toxicities in mice with important implications for humans. DNA damage followed by mitochondria-associated apoptosis, and necrosis is likely to contribute to the toxicities.

The Effect of Aromatherapy Application on Cognitive Functions and Daytime Sleepiness in Older Adults Living in a Nursing Home.

Changes in the aging process affect the duration and quality of sleep. Not having a quality night's sleep leads to a reduction in daytime wakefulness in older adults. We examined the effect of aromatherapy on the cognitive functions and daytime sleepiness of older adults living in a nursing home. The research was a pretest and posttest design, which was conducted without a control group. The sample included 39 elders. A rosemary-lemon oil mixture was smelled by elders in the mornings for a week. After a 1-week washout period, lavender oils were smelled in the evenings for a week. After application of the rosemary-lemon oil mixture, the mean score of participants' daytime sleepiness was lower, but that decline was not statistically meaningful (P > .050). After the same application, the mean score of the participants' cognitive functions was significantly lower (P < .001). After application of lavender oil, the scores were significantly lower (P < .001). Lower scores on the scales used indicate lower sleepiness. The results showed that the 2 applications can be used to improve cognitive functions in older adults; in addition, lavender oil has an advantage in reducing daytime sleepiness.

Piper nigrum Oil - Determination of Selected Terpenes for Quality Evaluation.

The growing demand and commercial value of black pepper (Piper nigrum) has resulted in considerable interest in developing suitable and cost-effective methods for chemical characterization and quality evaluation purposes. In the current study, an extensive set of oil samples (n = 23) that were extracted by steam distillation from black pepper seeds was investigated to compare the chemical profiles of samples originating from nine major producing countries, as well as to identify potential chemical markers for quality evaluation. The twenty-two most abundant volatile compounds, mainly terpenes, in these oils were determined by conventional GC/MS analysis. Principal component analysis with this set of data revealed distinct clusters for samples that originated from China and Malaysia. Relatively low concentrations of sabinene (< 0.2%) and high concentrations of 3-carene (10.9 - 21.1%) were observed in these samples, respectively, compared to oil samples from other countries. The enantiomeric distributions of key terpene markers, viz., ß-pinene, sabinene, limonene, and terpinen-4-ol, were determined by chiral GC/MS analysis. Interestingly, for these four monoterpenes, levo-isomers were found to be predominant, emphasizing the highly conserved enzymatic processes occurring in P. nigrum. Moreover, consistent enantiomeric ratios ((-) isomer/(+) isomer) of 92.2 ± 3.0% for ß-pinene, 94.8 ± 2.8% for sabinene, 60.7 ± 1.1% for limonene, and 78.3 ± 1.3% for terpinen-4-ol were observed, independent of geographical location. These results demonstrate the potential of using stereospecific compositions as chiral signatures for establishing the authenticity and quality of black pepper oil.

Is Low-field NMR a Complementary Tool to GC-MS in Quality Control of Essential Oils? A Case Study: Patchouli Essential Oil.

High-field NMR is an expensive and important quality control technique. In recent years, cheaper and simpler low-field NMR has become available as a new quality control technique. In this study, 60 MHz 1H-NMR was compared with GC-MS and refractometry for the detection of adulteration of essential oils, taking patchouli essential oil as a test case. Patchouli essential oil is frequently adulterated, even today. In total, 75 genuine patchouli essential oils, 10 commercial patchouli essential oils, 10 other essential oils, 17 adulterants, and 1 patchouli essential oil, spiked at 20% with those adulterants, were measured. Visual inspection of the NMR spectra allowed for easy detection of 14 adulterants, while gurjun and copaiba balsams proved difficult and one adulterant could not be detected. NMR spectra of 10 random essential oils differed not only strongly from patchouli essential oil but also from one another, suggesting that fingerprinting by low-field NMR is not limited to patchouli essential oil. Automated chemometric evaluation of NMR spectra was possible by similarity analysis (Mahalanobis distance) based on the integration from 0.1 - 8.1 ppm in 0.01 ppm increments. Good quality patchouli essential oils were recognised as well as 15 of 17 deliberate adulterations. Visual qualitative inspection by GC-MS allowed for the detection of all volatile adulterants. Nonvolatile adulterants, and all but one volatile adulterant, could be detected by semiquantitation. Different chemometric approaches showed satisfactory results. Similarity analyses were difficult with nonvolatile adulterants. Refractive index measurements could detect only 8 of 17 adulterants. Due to advantages such as simplicity, rapidity, reproducibility, and ability to detect nonvolatile adulterants, 60 MHz 1H-NMR is complimentary to GC-MS for quality control of essential oils.

[Preparation and quality evaluation of volatile oil from Acori Tatarinowii Rhizoma self-nanoemulsion].

In order to increase the solubility of volatile oil from Acori Tatarinowii Rhizoma, this study was to prepare self-nanoemulsion of volatile oil from Acori Tatarinowii Rhizoma . The prescriptions were preliminarily screened by miscibility studies, excipient compatibility tests, and pseudo-ternary phase diagrams, and then the optimal formulation was obtained by using the Box-Behnken response surface method, with particle size and drug-loading rate as the indicators. The self-nanoemulsion prepared by optimal prescription was characterized and evaluated for in vitro dissolution. The results showed that the optimal prescription for this volatile oil self-nanoemulsion was as follows: 41.7% volatile oil, 46.8% Tween-80, and 11.5% PEG-400. The prepared self-nanoemulsion was clear and transparent, with drug-loading of (192.77±1.64) mg·g⁻¹, particle diameter of (53.20±0.94) nm, polydispersity index of 0.230± 0.013, and Zeta potential of (-12.2±0.7) mV. The in vitro dissolution of self-nanoemulsion was higher than that of volatile oil. In this research, volatile oil served as the oil phase in self-nanoemulsion, so the prescription was simpler and the drug loading rate was higher. The prepared self-nanoemulsion complied with the relevant quality requirements, providing a reference for the preparation of volatile oil formulations.

[Establishment of quality standard and discussion on standard decoction containing volatile oil pieces-Cinnamomi Ramulus pieces].

To prepare Cinnamomi Ramulus pieces standard decoction and establish its quality standard, provide quality reference for formula granules and other clinic non-traditional forms of medicines, and lay a foundation for standard decoction research for the pieces containing essential oil. 14 batches of Cinnamomi Ramulus pieces with different quality were collected from market and their extraction process was further improved based on the preparation principle of standard decoction to prepare the standard decoction of Cinnamomi Ramulus pieces. Then its transfer rate of Cinnamaldehyde, dry extract rate and pH value were calculated to evaluate its process stability; and a method for chromatographic fingerprint and content determination was also established. Results revealed that the dry extract rate for standard decoction of Cinnamomi Ramulus pieces was from 6.06%-8.95%, with an average value of 7.18%; the transfer rate of cinnamaldehyde was at the range of 29.6%-54.3%, with an average of 43.2%; and the pH value was at the range of 4.33-4.82. The fingerprint similarities between 14 batches of standard decoction of Cinnmomi Rammulus pieces and reference fingerprint were all>0.9. The established method for standard decoction was stable and its quality standard was perfect, suitable for evaluating the quality of standard decoction of Cinnanomi Ramulus pieces.

Does cooking with vegetable oils increase the risk of chronic diseases?: a systematic review.

Overweight/obesity, CVD and type 2 diabetes are strongly associated with nutritional habits. High consumption of fried foods might increase the risk of these disorders. However, it is not clear whether the use of vegetables oils for cooking increases the risk of chronic diseases. We systematically searched for published studies that assessed the association between vegetable oil consumption including fried food consumption and the risk of overweight/obesity or weight gain, T2DM or the metabolic syndrome, and CVD or hypertension in the following databases: PubMed; Web of Science; Google Scholar. Keywords such as 'fried food' or 'vegetable oil' or 'frying' or 'frying oils' or 'dietary fats' and 'weight gain' or 'overweight' or 'obesity' or 'CHD' or 'CVD' or 'type 2 diabetes' or 'metabolic syndrome' were used in the primary search. Additional published reports were obtained through other sources. A total of twenty-three publications were included based on specific selection criteria. Based on the results of the studies included in the present systematic review, we conclude that (1) the myth that frying foods is generally associated with a higher risk of CVD is not supported by the available evidence; (2) virgin olive oil significantly reduces the risk of CVD clinical events, based on the results of a large randomised trial that included as part of the intervention the recommendation to use high amounts of virgin olive oil, also for frying foods; and (3) high consumption of fried foods is probably related to a higher risk of weight gain, though the type of oil may perhaps modify this association.

Virgin olive oil: a key food for cardiovascular risk protection.

Olive oil is considered to be one of the most healthy dietary fats. However, several types of olive oils are present in the market. A key question for the consumer is: What of the olive oils is the best when concerning nutritional purposes? With the data available at present, the answer is: the Virgin Olive Oil (VOO), rich in phenolic compounds. On November 2011, the European Food Safety Authority released a claim concerning the benefits of daily ingestion of olive oil rich in phenolic compounds, such as VOO. In this review, we summarised the key work that has provided the evidence of the benefits of VOO consumption on other types of edible oils, even olive oils. We focused on data from randomised, controlled human studies, which are capable of providing the evidence of Level I that is required for performing nutritional recommendations at population level.

Sensory analysis and consumer acceptance of 140 high-quality extra virgin olive oils.

BACKGROUND: Sensory analysis is a crucial tool for evaluating the quality of extra virgin olive oils. One aim of such an investigation is to verify if the sensory attributes themselves - which are strictly related to volatile and phenolic compounds - may permit the discrimination of high-quality products obtained by olives of different cultivars and/or grown in various regions. Moreover, a crucial topic is to investigate the interdependency between relevant parameters determining consumer acceptance and objective sensory characteristics evaluated by the panel test. RESULTS: By statistically analysing the sensory results, a grouping - but not discriminatory - effect was shown for some cultivars and some producing areas. The preference map shows that the most appreciated samples by consumers were situated in the direction of the 'ripe fruity' and 'sweet' axis and opposite to the 'bitter' and 'other attributes' (pungent, green fruity, freshly cut grass, green tomato, harmony, persistency) axis. CONCLUSION: Extra virgin olive oils produced from olives of the same cultivars and grown in the same areas shared similar sensorial attributes. Some differences in terms of expectation and interpretation of sensory characteristics of extra virgin olive oils might be present for consumers and panellists: most of the consumers appear unfamiliar with positive sensorial attributes, such as bitterness and pungency.

Development of botanical and fish oil standard reference materials for fatty acids.

As part of a collaboration with the National Institutes of Health's Office of Dietary Supplements and the Food and Drug Administration's Center for Drug Evaluation and Research, the National Institute of Standards and Technology has developed Standard Reference Material (SRM) 3274 Botanical Oils Containing Omega-3 and Omega-6 Fatty Acids and SRM 3275 Omega-3 and Omega-6 Fatty Acids in Fish Oil. SRM 3274 consists of one ampoule of each of four seed oils (3274-1 Borage (Borago officinalis), 3274-2 Evening Primrose (Oenothera biennis), 3274-3 Flax (Linium usitatissimum), and 3274-4 Perilla (Perilla frutescens)), and SRM 3275 consists of two ampoules of each of three fish oils (3275-1 a concentrate high in docosahexaenoic acid, 3275-2 an anchovy oil high in docosahexaenoic acid and eicosapentaenoic acid, and 3275-3 a concentrate containing 60% long-chain omega-3 fatty acids). Each oil has certified and reference mass fraction values for up to 20 fatty acids. The fatty acid mass fraction values are based on results from analyses using gas chromatography with flame ionization detection (GC-FID) and mass spectrometry (GC/MS). These SRMs will complement other reference materials currently available with mass fractions for similar analytes and are part of a series of SRMs being developed for dietary supplements.

Ameliorating effects of exogenously applied proline on seed composition, seed oil quality and oil antioxidant activity of maize (Zea mays L.) under drought stress.

This study was carried out to appraise whether or not the exogenous application of a potential osmoprotectant, proline, could ameliorate the adverse effects of drought stress on maize seed and seed oil composition, as well as oil antioxidant activity. Water stress reduced the kernel sugar, oil, protein and moisture contents and most of the seed macro- and micro-elements analyzed in both maize cultivars but it increased the contents of seed fiber and ash. Water stress increased the oil oleic acid content with a subsequent decrease in the amount of linoleic acid, resulting in an increased oil oleic/linoleic ratio for both maize cultivars. However, no variation was observed in oil stearic and palmitic acids content due to water stress. A considerable drought induced an increase in seed oil α-, γ-, δ- and total tocopherols and flavonoids were observed in both maize cultivars. However, oil phenolic and carotenoid content as well as 1,1-diphenyl-2-picryl-hydrazyl (DPPH) free radical scavenging activity decreased. Foliar-applied proline significantly increased the content of seed sugar, oil, protein, moisture, fiber and ash in both maize cultivars under well irrigated and water deficit conditions. Furthermore, exogenous application of proline increased the oil oleic and linoleic acid contents. The concentrations of antioxidant compounds namely phenolics, carotenoids, flavonoids and tocopherols estimated in the seed oil increased due to foliar-applied proline under water deficit conditions that was positively correlated with the enhanced oil DPPH free radical scavenging activity. Moreover, the increase in the contents of these antioxidant compounds and oil antioxidant activity due to the foliar application of proline was noted to be more pronounced under water deficit conditions.

Effect of nutrient-based fertilisers of olive trees on olive oil quality.

BACKGROUND: This work was conducted to determine the effects of two nutrient-based fertilisers on the general physicochemical characteristics (including free fatty acid content, peroxide value and UV spectrophotometric characteristics), fatty acid profile, total phenols, o-diphenols and phytosterol composition of olive oil. Foliar applications were carried out in two successive years and included four treatments: TC (control, without foliar nutrition), T1 (rich in nitrogen, applied at the start of vegetation, 10 days later and 20 days later), T2 (rich in boron, magnesium, sulfur and manganese, applied at the beginning of flowering and 10 days later) and T3 (T1+T2). At the end of the experiment (after 2 years), oils were extracted and analysed. RESULTS: No effect was found on either general physicochemical characteristics or fatty acid composition. Foliar fertilisation caused a significant decrease in both polyphenol and o-diphenol contents. Total sterol content was unaffected by foliar fertilisation. However, the phytosterol composition of the oil, particularly its ß-sitosterol level, was markedly improved after foliar nutrient application. Principal component analysis of the phytosterol composition showed discrimination between the control oil and the oils from T1, T2 and T3 treatments. CONCLUSION: The results of this study extend the current knowledge of such cross-talk between plant nutrition and quality of oil.

Characterization and evaluation of olive germplasm in southern Italy.

BACKGROUND: The southern Italian region of Campania has suitable pedo-climatic conditions and a large varietal heritage able to produce oils with high typicality. The aim of this study was to characterize 20 cultivars belonging to Campania's olive germplasm, evaluating their vegetative and production aspects and their oil quality characteristics. The study was conducted from 2003 to 2009, observing the following aspects in six plants per variety: entry into production, vigour, ripening and drupe oil content. The following analyses were carried out on monovarietal oils, obtained by microextractor: acid composition, polyphenol content and aromatic profile. RESULTS: The agronomic results showed early entry into production for the cultivars Racioppella, Ortolana, Biancolilla and Carpellese. However, entry into production was delayed for Ritonnella, Ortice, Cornia and Rotondella. As regards vegetative behaviour, Asprinia, from the province of Caserta and Pisciottana and Carpellese, from the province of Salerno, proved the most vigorous cultivars. CONCLUSION: Groups of similar cultivars emerged from chemical and sensory analysis of their oils, while other accessions were well characterized and separated from each other, showing a high level of diversity and specificity.

Effect of growing location, malaxation duration and citric acid treatment on the quality of olive oil.

BACKGROUND: The total phenolic compounds of olive oil exert antiradical activity at cellular level and can prevent cardiovascular disease, metabolic syndrome and cancer. Increased awareness of its health benefits has increased the consumption of olive oil around the world. An alternative processing technique effective in increasing the amount of oil extracted while maintaining the oil quality is needed to meet the rising global demand for olive oil. RESULTS: Addition of 0.3 g mL(-1) citric acid at 1:1000 (v/w) to olive paste followed by a 30 min malaxation period significantly increased the oil recovery, concentration of total phenolic compounds and antiradical activity by 46.23, 120.27 and 31.48% respectively. While there was no significant effect on the acidity, the peroxide value was significantly reduced by 63.85%. The organoleptic characteristics of the olive oil extracted with citric acid were also comparable to those of the control. CONCLUSION: Addition of 0.3 g mL(-1) citric acid (i.e. 30% w/v) at 1:1000 (v/w) to olive paste followed by a 30 min malaxation period in a Blixer(®) 4.0 blender is the most promising extraction technique to improve the oil recovery, concentration of total phenolic compounds and antiradical activity of the extracted olive oil without compromising other quality parameters.

Thermal and chemical evaluation of naturally auto-oxidised virgin olive oils: a correlation study.

BACKGROUND: The nature of the relationship between differential scanning calorimetry thermal properties and the oxidation and hydrolysis compounds formed during a real auto-oxidation process in virgin olive oils has not been evaluated so far, as these samples are difficult to find. In this work, 21 samples of virgin olive oil, stored under ideal conditions since their years of production (production range 1991-2005) to develop the natural auto-oxidation process, were analysed in order to evaluate this relationship. RESULTS: Oils stored the longest time showed the highest hydrolytic degradation while the others exhibited higher contents of oxidised fatty acids and triacylglycerols, instead. Thermal properties of transitions were differently influenced by degradation compounds with the onset of both the cooling and heating profiles particularly influenced by diacylglycerols and oxidised lipids. Chemical data and thermal properties were correlated by using principal component analysis. Twenty-three variables were selected for the analysis with the first component fully segregating samples into two groups according to the year of storage and the level of hydrolysis and/or oxidation, on the basis of selected thermal properties obtained by cooling and heating transitions. CONCLUSIONS: These preliminary findings showed that differential scanning calorimetry could be considered an useful tool to evaluate lipid degradation in virgin olive oils, indicating its value as a support to chemical techniques.

Simultaneous determination of 15 multiresidue organophosphorous pesticides in camellia oil by MSPD-GC-MS.

A one step method based on matrix solid-phase dispersion for simultaneous determination of 15 organophosphorous pesticide residues in camellia oil was developed. The sample preparation could finish in 5 min without extraction procedure, and then analyzed by gas chromatograph-mass spectrometer. Average recoveries ranged between 73.2 % and 108.6 %, with relative standard deviation values (intra-day and inter-day) lower than 16 % at two concentration levels. The method limit of detection was 5 ng/g, which could meet the regulatory maximum residue limits for the pesticides.

GC-MS analysis of essential oils from Salvia officinalis L.: comparison of extraction methods of the volatile components.

In this paper, comparison of the volatile components composition in the samples obtained by hydrodistillation and solid-phase microextraction of Salvia officinalis was described. Different sample preparation techniques showed considerable differences in volatiles composition, especially with respect to sesqui- and diterpenoids. The comparison of the sage essential oil obtained by hydrodistillation in the Deryng and Clevenger type apparatus, according to the pharmacopoeial methods (FP VI and VII), showed the presence of the same terpenoids in both essential oils, however, the relative percentage composition of the components were different. These differences are caused by the different extraction times used in both methods. Since each essential oil to be admitted to medicinal use should meet requirements regarding the composition of major chemical components, the minimum time for the hydrodistillation of the essential oils from sage should be 1 h.

Evaluation of the quality of postharvest rapeseed by means of an electronic nose.

BACKGROUND: Rapeseed is a valuable source of edible oil. The presence of even a small amount of mouldy or burnt rapeseed in a particular production batch deteriorates the quality of the edible oil obtained from it. Since the traditional method of using a panel of experts is time-consuming, there is a need for fast and easy methods for rapeseed quality evaluation by intelligent devices to replace human labour. RESULTS: For rapeseed quality evaluation, an electronic nose equipped with an array of eight quartz microbalance sensors and four metal oxide semiconductor sensors was used. Signals generated by the sensors were analysed by principal component analysis and discriminant function analysis. Identification of samples that contained small proportions of mouldy or burnt rapeseed was possible despite the differences between the particular varieties studied. CONCLUSION: Electronic nose technology has shown the possibility of detecting samples of faulty rapeseed at very low contamination levels and distinguishing them with high probability from sound rapeseed.

Quality, stability and radical scavenging activity of olive oils after Chétoui olives (Olea europaea L.) storage under modified atmospheres.

At the industrial scale, the major source of olive oil deterioration is the poor handling of the raw material during the time separating harvesting from processing. The objective of this work was to verify the effect of modified atmospheres and cold storage in relation to quality parameters of the extracted oils. Olives (cv Chétoui) intended for oil extraction, were stored for 21 days at two different temperatures (ambient temperature 14 ± 2 °C and 5 °C) and under two different modified atmospheres 21% O2 - 0% CO2 and 2% O2 - 5% CO2. Oils quality was ascertained with analytical parameters: free fatty acids, peroxide value, K232, K270 as suggested by European regulation. Oxidative stability, total phenols content, radical scavenging activity and fatty acids composition were carried out in order to measure the hydrolytic and oxidative degradation of oils. Olive oils quality parameters were significantly affected by treatments with especially a beneficial effect on primary oxidation indicators and free acidity. Most efficient treatments, with regard to oils phenolic content and involved parameters, were 21% O2 - 0% CO2 at ambient temperature (636.25 mg ca/kg) and 2% O2 - 5% CO2 under 5 °C (637.50 mg ca/kg). Those two treatments improved individually oil samples phenolic content of 25% but not at the same storage period.

[Oxidative and hydrolytic deterioration of palm oil and fat products based on it under various conditions of storage and transportation].

Studies have been conducted on the effect of storage conditions for refined deodorized palm oil on the quality and safety: in containers made of ferrous metals (mild steel) at unregulated temperature, in sealed plastic bags at the temperature -20 degrees C in stainless steel under stratification of nitrogen at the temperature of 40+/-1 degrees C. The choice of the objects of study determined by the normative documents of the Russian Federation governing the transportation and storage of vegetable oils and fat products based on them. All samples of palm oil with peroxide value of 1,0 to 1,5 meq O2/kg indicated the presence of a weak foreign taste, is not peculiar impersonalfat, the samples with peroxide value above 1,5 meq O2/kg were observed pronounced off-flavors and odors characteristic of stale oil. Rancidity was observed in samples having peroxide value of 2,0 meq O2/kg or more. Free acid value and anizidin value for the studied period changed to a lesser extent, from 0,06 to 0,1 mg KOH/g and from 1,2 to 1,4 respectively. It is proved that, transportation/storage of palm oil at the temperature above 50 degrees C without stratification of nitrogen greatly accelerates the process of oxidative damage. Based on these data we can recommend transportation/storage and management process with the least possible time of contact of melted palm oil with oxygen to produce high-quality final product (within 2-3 hours from the time of melting).