Peanut skin phenolics obtained by green solvent extraction: characterization and antioxidant activity in pure chia oil and chia oil in water (O/W) emulsion.

BACKGROUND: The peanut skin (PS) is considered as an industrial waste with undervalued applications. Although several studies report potent antioxidant capacities of PS phenolics, the effectiveness in highly unsaturated lipid systems has not yet been evaluated. The objectives of the present study were two-fold: (i) to characterize a PS phenolic extract (PSE) obtained by means of a green technology and (ii) to evaluate its antioxidant efficacy on pure chia oil and chia oil in water (O/W) acid emulsion. RESULTS: PSE was composed mainly of monomeric and condensed flavonoids (procyanidin and proanthocyanidin oligomers). PSE displayed strong antioxidant properties as measured by different reducing power and radical scavenging capacities [IC50  = 0.36 µg dry extract (DE) mL-1 for ferric reducing antioxidant power; IC50  = 4.96 µg DE mL-1 for 2,2-diphenyl-1-picrylhydrazyl (DPPH)• ; IC50  = 6.01 µg DE mL-1 for 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS)•+ ; IC50  = 2.62 µg DE mL-1 for HO• ]. It also showed high antioxidant efficacy when tested in pure chia oil under accelerated oxidation conditions (Rancimat, 100 °C). When added to the O/W emulsions maintained at 40 °C for 15 days, the PSE was more effective than a synthetic antioxidant (tert-butylhydroquinone) with respect to minimizing the formation and degradation of lipid hydroperoxides. CONCLUSIONS: The antioxidant efficacy of PSE was primarily attributed to the abundance of compounds with a high number of phenolic-OH groups. Because they were found to cover a relatively wide range of partition coefficients, the antioxidant properties could be also enhanced by effect of both interfacial and solubility phenomena. All of these features allow the potential use of PSE as a natural antioxidant in different types of foods, including acid emulsion systems. © 2021 Society of Chemical Industry.

Influence of environmental growth temperature on tocopherol and sterol oil concentrations in olive fruit.

BACKGROUND: Tocopherols and sterols are minor components of virgin olive oils that contribute to oil quality. Based on observations at different geographical locations, it has been suggested that environmental temperature during fruit growth affects tocopherol and sterol oil concentrations in olive fruit. However, controlled experiments have not been conducted to directly assess their responses to temperature. In this study, a manipulative experiment using open-top chambers (OTCs) was performed in the field to evaluate the responses of these oil components to a moderate air temperature increase during oil accumulation in young trees of two olive cultivars (Arbequina, Coratina). The two temperature levels in the OTCs were a control about 1 °C above ambient temperature (T0) and a heated treatment (T+) with a target temperature of 4 °C above T0. RESULTS: Total tocopherol and sterol oil concentrations in olive fruit were generally higher in the T+ temperature treatment than in the control at the end of the oil accumulation period. The increase in total tocopherols in T+ appeared to be related to a decrease in fruit oil concentration with heating. Individual sterols showed both significant increases and decreases due to T+, and some differences in response occurred between the two cultivars. CONCLUSION: These findings provide evidence that growth temperature affects tocopherol and sterol oil concentrations in olive fruit at the end of the oil accumulation period. Cultivars should be carefully chosen for new olive-growing regions, and the results could be relevant for global warming scenarios in existing growing regions. © 2021 Society of Chemical Industry.

Nutritional profile and nutraceutical components of olive (Olea europaea L.) seeds.

Olive seeds, a potential food by-product from both table olive and olive oil industries, were examined for their overall proximate composition, oil, protein, mineral and phenolic components. Proximate analysis indicates that olive seeds are an unusually rich source of total dietary fibre (≅ 47% dry weight basis, DWB), as well as lipids (≅ 30%) and proteins (≅ 17%). Oil composition shows high levels of oleic (≅ 62% of total fatty acids) and linoleic (≅ 24%) acids, moderate concentrations of tocopherols (≅ 460 mg/kg) and squalene (≅ 194 mg/kg), and relatively high amounts of several sterols and non-steroidal triterpenoids. Olive seed proteins are a rich source of essential amino acids (about 46% of the total AA content). Olive seeds also contain significant amounts of some essential macro-elements (K, Ca, Mg, Na, P) and micro-elements (Zn, Mn, Cu). Phenolic compounds are present at relatively high quantities (≅ 2.8 mg/g seed, DWB); the most abundant belong to the group of secoiridoid compounds (elenolic acid derivatives) including oleuropein and structurally related substances (demethyloleuropein and ligstroside), and nüzhenide derivatives. Based on the general nutritional profile and nutraceutical components, olive seeds have value-added potential as a source of edible oil, proteins or meal serving as feed supplements.

Argentinian pistachio oil and flour: a potential novel approach of pistachio nut utilization.

In order to searching a potential novel approach to pistachio utilization, the chemical and nutritional quality of oil and flour from natural, roasted, and salted roasted pistachios from Argentinian cultivars were evaluated. The pistachio oil has high contents of oleic and linoleic acid (53.5 - 55.3, 29 - 31.4 relative abundance, respectively), tocopherols (896 - 916 µg/g oil), carotenoids (48 - 56 µg/g oil) and chlorophylls (41 - 70 µg/g oil), being a good source for commercial edible oil production. The processing conditions did not affect significantly the fatty acid and minor composition of pistachio oil samples. The content of total phenolic (TP) and flavonoids (FL) was not significantly modified by the roasting process, whereas free radical scavenging (DPPH radical) and antioxidant power decreased in a 20% approximately. Furthermore, salted roasted pistachio flour (SRPF) showed a significant decrease in TP and FL content in comparison to others samples. The phenolic profile of pistachio flours evaluated by LC-ESI-QTOF-MS. The major compounds identified were (+)-catechin (38 - 65.6 µg/g PF d.w.), gallic acid (23 - 36 µg/g PF d.w.) and cyanidin-3-O-galactoside (21 - 23 µg/g PF d.w.). The treatments effects on the phenolics constituents of pistachio flour. Roasting caused a significant reduction of some phenolics, gallic acid and (+)- catechin, and increased others, naringenin and luteolin. Salting and roasting of pistachio increased garlic acid and naringenin content.

In order to searching a potential novel approach to pistachio utilization, the chemical and nutritional quality of oil and flour from natural, roasted, and salted roasted pistachios from Argentinian cultivars were evaluated. The pistachio oil has high contents of oleic and linoleic acid (53.5­55.3, 29­31.4 relative abundance, respectively), tocopherols (896­916 µg/g oil), carotenoids (48­56 µg/g oil) and chlorophylls (41­70 µg/g oil), being a good source for commercial edible oil production. The processing conditions did not affect significantly the fatty acid distribution and minor components of pistachio oil samples. The roasting process not diminish total phenolic (TP) and flavonoids (FL) content significantly compared to natural pistachio flour (NPF), even so reduced the DPPH antioxidant capacity (approximately 20 %) in the roasted pistachio flour (RPF). Furthermore, salted roasted pistachio flour (SRPF) showed a slight and significant decrease on TP and FL content in relation to the others samples. The phenolic profile of pistachio flours were evaluated by LC-ESI-QTOF-MS. The major compounds were (+)-catechin (38­65.6 µg/g PF d.w.), gallic acid (23­36 µg/g PF d.w.) and cyanidin-3-O-galactoside (21­23 µg/g PF d.w.). The treatments have different effects on the phenolics constituents of pistachio flour. Roasting caused a significant reduction of some phenolics, gallic acid and (+)-catechin, and increased others, naringenin and luteolin. Otherwise, salting and roasting of pistachio increased levels of gallic acid and naringenin. These results suggest that Argentinian pistachio oil and flour could be considered as ingredients into applications that enhance human health.

Short-term impact of olive mill wastewater (OMWW) applications on the physico-chemical and microbiological soil properties of an olive grove in Argentina.

The purpose of this work was to investigate the effects of spreading olive oil mill wastewater (OMWW) on soil biochemical parameters and olive production in an organically managed olive orchard. The experiment was carried out with three different doses of OMWW (80, 160 and 500 m(3) ha(-1)) and a control (untreated soil). Three samplings were done at 10, 30 and 90 days after the administration of the byproduct. OMWW application differentially modified the biochemical properties of the soil analyzed. Organic matter, organic carbon, total nitrogen and extractable phosphorus soil contents increased proportionally with each increasing dose. The values of these parameters decreased gradually with time. Total microbial activity was altered and the OMWW 500 m(3) ha(-1) treatment proved to be the most active when compared with the other applied doses. OMWW agricultural application also modified the structure of soil microbial communities, particularly affecting Gram positive and negative bacteria, while fungal biomass did not show consistent changes. Although there was a salinity increase in the treated soil, especially at the highest dose, the productive parameters analyzed (fruit and oil tree(-1)) were not affected. In light of the obtained results, we consider that low dose of OMWW could be considered an alternative farming practice for semiarid regions.

Physico-chemical and toxicological assessment of liquid wastes from olive processing-related industries.

BACKGROUND: In the last few years, agricultural uses of waste waters from olive processing-related industries have been gaining interest mainly with a view to composting or bio-fertilizers. The present work examines physico-chemical, toxicological and geno-toxicological properties of three liquid wastes, namely olive mill wastewater (OMWW), olive wet husk and olive brine. The effect of OMWW spreading on soil microbial activity and biomass was also evaluated. RESULTS: Data from Artemia salina and Lactuca sativa toxicity tests indicated high levels of lethality, and inhibitory effects on seed germination and seedling growth of all olive wastes. The genotoxicity assays using Allium cepa tests showed contrasting results. At high concentrations, olive wastes caused inhibition or suppression of mitosis. However, they did not produce induced anaphase aberrations. Data on reversion of Salmonella thyphimurium strains using the Ames test indicated that the olive wastes did not present mutagenic activity. Results from the field experiment showed that OMWW at a 500 m(3) ha(-1) had the highest values of both soil microbial activity and biomass after 3 months of the amendment application. CONCLUSION: This work adds new data for environmental risk assessment of olive industrial wastes. Direct use of olive wastes for agricultural purposes should be limited owing to their possible chemotoxic, phytotoxic and antimicrobial effects.

An overview on extraction, composition, bioactivity and food applications of peanut phenolics.

Peanuts contain a diverse and vast array of phenolic compounds having important biological properties. They are allocated mostly in the seed coat (skin), an industrial waste with minor and undervalued applications. In the last few years, a considerable amount of scientific knowledge about extraction, composition, bioactivities and health benefits of peanut skin phenolics has been generated. The present review was focused on four main aspects: a) extraction methods and technologies for obtaining peanut skin phenolics with an emphasis on green-solvent extraction processes; b) variations in chemical profiles including those due to genetic variability, extraction methodologies and process-related issues; c) bioactive properties, especially antioxidant activities in food and biological systems; d) update of promising food applications. The revision was also aimed at identifying areas where knowledge is insufficient and to set priorities for further research.

How Temperatures May Affect the Synthesis of Fatty Acids during Olive Fruit Ripening: Genes at Work in the Field.

A major concern for olive cultivation in many extra-Mediterranean regions is the adaptation of recently introduced cultivars to environmental conditions different from those prevailing in the original area, such as the Mediterranean basin. Some of these cultivars can easily adapt their physiological and biochemical parameters in new agro-environments, whereas others show unbalanced values of oleic acid content. The objective of this study was to evaluate the effects of the thermal regime during oil synthesis on the expression of fatty acid desaturase genes and on the unsaturated fatty acid contents at the field level. Two cultivars (Arbequina and Coratina) were included in the analysis over a wide latitudinal gradient in Argentina. The results suggest that the thermal regime exerts a regulatory effect at the transcriptional level on both OeSAD2 and OeFAD2-2 genes and that this regulation is cultivar-dependent. It was also observed that the accumulated thermal time affects gene expression and the contents of oleic and linoleic acids in cv. Arbequina more than in Coratina. The fatty acid composition of cv. Arbequina is more influenced by the temperature regime than Coratina, suggesting its greater plasticity. Overall, findings from this study may drive future strategies for olive spreading towards areas with different or extreme thermal regimes serve as guidance for the evaluation olive varietal patrimony.

Effect of ω-3 and ω-9 fatty acid rich oils on lipoxygenases and cyclooxygenases enzymes and on the growth of a mammary adenocarcinoma model.

BACKGROUND: Nutritional factors play a major role in cancer initiation and development. Dietary polyunsaturated fatty acids (PUFAs) have the ability to induce modifications in the activity of lipoxygenase (LOX) and cyclooxygenase (COX) enzymes that affect tumour growth. We studied the effect of two diets enriched in 6% Walnut and Peanut oils that are rich in ω-3 and ω9 PUFAs respectively on a murine mammary gland adenocarcinoma as compared with the control (C) that received commercial diet. RESULTS: Peanut oil enriched diet induced an increase in membrane arachidonic acid (AA) content and the cyclooxygenase enzyme derived 12-HHT (p < 0.05) and simultaneously showed decrease in 12-LOX, 15-LOX-2, 15-LOX-1 and PGE activities (p < 0.05) that corresponded to higher apoptosis and lower mitosis seen in this group (p < 0.05). Furthermore, Peanut oil group showed lower T-cell infiltration (p < 0.05), number of metastasis (p < 0.05) and tumour volume (p < 0.05) and longer survival rate compared to other groups. CONCLUSIONS: The results of the present study showed that Peanut oil-enriched diet protects against mammary cancer development by modulating tumour membrane fatty acids composition and LOX and COX enzyme activities.

Walnut (Juglans regia L.): genetic resources, chemistry, by-products.

Walnut (Juglans regia L.) is the most widespread tree nut in the world. There is a great diversity of genotypes differing in forestry, productivity, physical and chemical nut traits. Some of them have been evaluated as promising and may serve as germplasm sources for breeding. The nutritional importance of the nut is related to the seed (kernel). It is a nutrient-dense food mainly owing to its oil content (up to 740 g kg(-1) in some commercial varieties), which can be extracted easily by screw pressing and consumed without refining. Walnut oil composition is dominated largely by unsaturated fatty acids (mainly linoleic together with lesser amounts of oleic and linolenic acids). Minor components of walnut oil include tocopherols, phospholipids, sphingolipids, sterols, hydrocarbons and volatile compounds. Phenolic compounds, present at high levels in the seed coat but poorly extracted with the oil, have been extensively characterised and found to possess strong antioxidant properties. The oil extraction residue is rich in proteins (unusually high in arginine, glutamic and aspartic acids) and has been employed in the formulation of various functional food products. This review describes current scientific knowledge concerning walnut genetic resources and composition as well as by-product obtainment and characteristics.

Phenolic Compounds from Nuts: Extraction, Chemical Profiles, and Bioactivity.

Nuts contain a vast array of phenolic compounds having important biological properties. They include substances allocated into the five major groups named phenolic acids, flavonoids, tannins, phenolic lignans, and stilbene derivatives. The complexity in composition does not allow for setting a universal extraction procedure suitable for extraction of all nut phenolics. The use of non-conventional extraction techniques, such as those based on microwave, ultrasound, and compressed fluids, combined with generally recognized as safe solvents is gaining major interest. With regard to the latter, ethanol, water, and ethanol-water mixtures have proven to be effective as extracting solvents and allow for clean, safe, and low-cost extraction operations. In recent years, there has been an increasing interest in biological properties of natural phenolic compounds, especially on their role in the prevention of several diseases in which oxidative stress reactions are involved. This review provides an updated and comprehensive overview on nut phenolic extraction and their chemical profiles and bioactive properties.

Subcritical Fluid Extraction of Antioxidant Phenolic Compounds from Pistachio (Pistacia vera L.) Nuts: Experiments, Modeling, and Optimization.

A process to obtain phenolic compounds with antioxidant properties from pistachio nuts using water/ethanol mixture under high temperature and pressure conditions was carried out. To optimize extraction conditions and antioxidant activity of bioactive compounds, theoretical models were scanned against experimental data. Phenolic profile was dominated by several flavonoids and gallic acid derivatives. A fitted model for phenolic compounds extraction presented a maximum predicted value under the following conditions: 220 °C extraction temperature, 6.5 MPa pressure, and 50% ethanol. Beneath these conditions, phenolic extracts gave the highest radical scavenging capacity, similar to that reached by using commercial antioxidants. A mathematical model, namely two-site desorption kinetic model, showed to be suitable for the description of extraction kinetics under the optimal operation conditions. Overall, the process described in this study shows a potential alternative method for extraction of pistachio bioactive compounds. PRACTICAL APPLICATION: Pistachio nuts are known to contain a vast array of phenolic and polyphenolic substances having strong antioxidant properties. Currently, the use of natural antioxidants in the food industry has increased, in consequence there is a growing interest in improving the extraction processes using GRAS (general recognize as safe) solvents. This study describes a safe, inexpensive, and short-time method (subcritical fluid extraction) to obtain antioxidant extracts from defatted pistachio nuts. This type of process may be adapted toward applications at industrial scale.

Plasticity of fruit and oil traits in olive among different environments.

Olive is a long-living perennial species with a wide geographical distribution, showing a large genetic and phenotypic variation in its growing area. There is an urgent need to uncover how olive phenotypic traits and plasticity can change regardless of the genetic background. A two-year study was conducted, based on the analysis of fruit and oil traits of 113 cultivars from five germplasm collections established in Mediterranean Basin countries and Argentina. Fruit and oil traits plasticity, broad-sense heritability and genotype by environment interaction were estimated. From variance and heritability analyses, it was shown that fruit fresh weight was mainly under genetic control, whereas oleic/(palmitic + linoleic) acids ratio was regulated by the environment and genotype by environment interaction had the major effect on oil content. Among the studied cultivars, different level of stability was observed, which allowed ranking the cultivars based on their plasticity for oil traits. High thermal amplitude, the difference of low and high year values of temperature, negatively affected the oil content and the oleic acid percentage. Information derived from this work will help to direct the selection of cultivars with the highest global fitness averaged over the environments rather than the highest fitness in each environment separately.

Extraction of bioactive compounds from sesame (Sesamum indicum L.) defatted seeds using water and ethanol under sub-critical conditions.

Sesame seeds contain a vast array of lignans and phenolic compounds having important biological properties. An optimized method to obtain these seed components was designed by using water and ethanol at high pressure and temperature conditions. The maximum concentrations of lignans, total phenolics, flavonoids and flavonols compounds were achieved at 220°C extraction temperature and 8MPa pressure, using 63.5% ethanol as co-solvent. Under these conditions, the obtained sesame extracts gave the best radical scavenging capacity. Kinetic studies showed a high extraction rate of phenolic compounds until the first 50min of extraction, and it was in parallel with the highest scavenging capacity. The comparison of our results with those obtained under conventional extraction conditions (normal pressure, ambient temperature) suggests that recovery of sesame bioactive compounds may be markedly enhanced using water/ethanol mixtures at sub-critical conditions.

Olive Cultivation in the Southern Hemisphere: Flowering, Water Requirements and Oil Quality Responses to New Crop Environments.

Olive (Olea europaea L.) is a crop well adapted to the environmental conditions prevailing in the Mediterranean Basin. Nevertheless, the increasing international demand for olive oil and table olives in the last two decades has led to expansion of olive cultivation in some countries of the southern hemisphere, notably in Argentina, Chile, Perú and Australia. While the percentage of world production represented by these countries is still low, many of the new production regions do not have typical Mediterranean climates, and some are located at subtropical latitudes where there is relatively little information about crop function. Thus, the primary objective of this review was to assess recently published scientific literature on olive cultivation in these new crop environments. The review focuses on three main aspects: (a) chilling requirements for flowering, (b) water requirements and irrigation management, and (c) environmental effects on fruit oil concentration and quality. In many arid and semiarid regions of South America, temperatures are high and rainfall is low in the winter and early spring months compared to conditions in much of the Mediterranean Basin. High temperatures have often been found to have detrimental effects on olive flowering in many olive cultivars that have been introduced to South America, and a better understanding of chilling requirements is needed. Lack of rainfall in the winter and spring also has resulted in an urgent need to evaluate water requirements from the flower differentiation period in the winter to early fruit bearing. Additionally, in some olive growing areas of South America and Australia, high early season temperatures affect the timing of phenological events such that the onset of oil synthesis occurs sooner than in the Mediterranean Basin with most oil accumulation taking place in the summer when temperatures are very high. Increasing mean daily temperatures have been demonstrated to decrease fruit oil concentration (%) and negatively affect some aspects of oil quality based on both correlative field studies and manipulative experiments. From a practical standpoint, current findings could be used as approximate tools to determine whether the temperature conditions in a proposed new growing region are appropriate for achieving sustainable oil productivity and quality.

Molecular Characterization, Antioxidant and Protein Solubility-Related Properties of Polyphenolic Compounds from Walnut (Juglans regia).

Aqueous ethanol extraction of partially defatted walnut flours provides a simple and reliable method to obtain extracts with high content of polyphenolic compounds. These were characterized by means of HPLC-ESI-MS/MS analytical techniques and molecular parameters. Considering the whole set of polyphenolic compounds identified, a high average number of phenolic-OH groups was found. Although these represent potential hydrogen-atom transfer sites, which are associated with high free-radical scavenging capacity, results show that such a property could be strongly limited by the low lipophilicity of polyphenols affecting the accessibility of these molecules to lipid substrates. Variations in pH values were found to change the ionization behavior of phenolic compounds. These changes, however, had minor effects on walnut protein solubility-related properties. The results obtained in this study highlight the importance of molecular characterization of walnut phenolic compounds in order to assess better their bioactive properties.

Variability in almond oil chemical traits from traditional cultivars and native genetic resources from Argentina.

Almond (Prunus dulcis (Miller) D.A. Webb) genetic resources (Marcona, Guara, Non Pareil, IXL, AI, Martinelli C, Emilito INTA, Cáceres Clara Chica, Javier INTA) were studied during two consecutive crop years in order to evaluate variations in kernel oil yield and composition, and oil oxidative parameters. Total oil, oleic acid, α-tocopherol and squalene contents were found to range between 48.0% and 57.5%, 65% and 77.5%, 370 and 675 µg/g oil, and 37.9 and 114.2 µg/g oil, respectively. The genotype was the main variability source for all these chemical traits. The α-tocopherol content seems to be the most important contributor to both the radical scavenging capacity and the oxidative stability of almond oils analysed. Results obtained from the local genotypes namely Martinelli C, Emilito INTA and Javier INTA may be of interest for almond breeding focused to improve kernel oil yield and composition.

Harina de maní parcialmente deslipidizada: un ingrediente funcional para mejorar el valor nutritivo de productos de panificación / Partially defatted peanut flour: a functional ingredient to improve nutritional value of bakery products

Peanut seeds were used to obtain partially defatted peanut flour (PF) by means of a cross-flow solvent extraction process (n-hexane), using a continuous lixiviation apparatus. The chemical composition of PF showed high protein (410 g kg-1) and crude fiber (160 g kg-1) contents; total lipids (115 g kg-1) and minerals (47g kg-1) were in minor amounts. Physico-chemical properties of PF showed minimum solubility at pH 4 - 5 and maximum at pH 8. Water and oil holding capacities were 2.7 and 2.3 g ml-1, respectively, and presented emulsifying properties suitable for the formulation of bakery products. Breads prepared by replacement of 10 or 20 % wheat flour by PF showed significant increases of both protein and fiber contents, and improved fatty acid profile, with respect to breads made with wheat flour only Cookies made with PF had three times more protein content and nine times more fiber content than wheat flour-based cookies. The sensory scores of PF-based products were similar to those made with wheat flour. Partially defatted peanut flour provides a rich source of gluten-free protein, fiber and essential minerals. It may be used to enhance the nutritional quality of wheat flour-based bakery products.

Se obtuvo harina de maní parcialmente deslipidizada (HM) mediante un proceso de lixiviación continua (n-hexano). La composición mostró elevados contenidos de proteínas (410 g kg-1) y fibra cruda (160 g kg-1); los lípidos totales (115 g kg-1) y los minerales (47 g kg-1) se encontraron en menor proporción. La solubilidad mínima de HM se observó a pH comprendido entre 4 y 5, y la máxima a pH 8. Las capacidades de retención de agua y de aceite fueron de 2.7 y 2.3 ml g-1, respectivamente y con valores en las propiedades emulsionantes apropiadas para la formulación de productos de panificación. Panes elaborados con 10 o 20 % HM, en reemplazo de harina de trigo, mostraron incrementos significativos de los contenidos de proteínas y fibra cruda, y mejores perfiles de ácidos grasos y minerales en relación a los preparados sólo con harina de trigo. Galletitas elaboradas a base de HM presentaron contenidos de proteínas y de fibra tres y nueve veces más elevados, respectivamente, que las obtenidas con harina de trigo. Los atributos sensoriales de los productos elaborados con HM resultaron similares a los elaborados con harina de trigo. La harina de maní parcialmente deslipidizada constituye una fuente rica en proteínas libres de gluten, fibra y minerales esenciales, que puede ser utilizada para mejorar la calidad nutricional de productos de panificación basados en harina de trigo.

Phosphatidylcholine/vegetable oil pseudo-binary mixtures at the air-water interface: predictive formulation of oil blends with selected surface behavior.

The present work is an attempt to define how to formulate oil blends with an expected surface behavior using easily accessible data such as chemical compositions. Hence, we determined average surface properties of triglycerides (TG) from olive (O), soybean (S), and walnut (W) oils self-organized in Langmuir films alone or in pseudo-binary mixtures with phosphatidylcholines (PC). Collapse pressure (pi(c)), compressibility modulus (K) and molecular area at the closest packing (A(min)) were determined from pi-mean molecular area (Mma) isotherms. The pi(c)-composition phase diagrams of TG-PC mixtures provided information about oils solubility limit with PCs in the monolayer phase. A thermodynamic equilibrium model was fitted to the line joining points of monolayer-TG(liquid phase) coexistence and allowed to obtain interaction parameters, omega, which consistently with those of excess surface energy (Delta G(ex)) and Mma deviations from ideality, contributed to describe interfacial intermolecular interactions. Oil molar fractions (x(TG)) for TGs-PCs self-assembling into vesicles were estimated from x(TG) values at pi(c) congruent with 30 mN/m (equilibrium pi of bilayers), which resulted higher in egg PC (0.15, 0.2, 0.15 for O, S and W, respectively) than in dipalmitoyl-PC (0.125, 0.075, 0.1). Principal component analysis performed on surface parameters, grouped S and W separated from O. This result was mainly influenced by variables estimating the effect of unsaturation degrees of fatty acids sterified at TGs, A(min) and pi(c). Peanut oils surface data interpolated in pi(c)-C16/C18 and A(min)-DBI correlation lines obtained with O-S mixtures (TG(mix)) and with TG(mix)-PC supported C16/C18 ratio and DBI as predictors to formulate oil blends with selected surface behavior.