Changes in the quality of oil extracted by hot pressing from black cumin (Nigella sativa) seeds and by solvent from the obtained cake during refining.

In this study, oil was extracted from black cumin (Nigella sativa) seed (BCS) by press, and oil was extracted from the obtained cake with a solvent. The changes in the quality of both crude oils obtained by pressing and by solvent were investigated during refining. Findings revealed that the p-anisidin value (p-AV) and fatty acid profile did not change significantly, but there were significant differences (p < .05) in the peroxide value (PV), reflective index, pigment contents, free fatty acid content (FFA%), and antioxidant activity (total phenol content (TPC), thymoquinone, and DPPH inhibition) of BCS oils obtained by the two different methods. PV and FFA decreased to less than 15 meqO2/kg and 0.3%, respectively, in the refined oil. The TPC (65%), thymoquinone (45-97%), carotenoids (86-89%), and chlorophyll (75-85%) were removed from BCS oil, but the DPPH value was raised by about 33%. The current study gives a clear picture of the changes during refining in BCS oil, which can be a useful guide in food applications.

Origin, dietary exposure, and toxicity of endocrine-disrupting food chemical contaminants: A comprehensive review.

Endocrine-disrupting chemicals (EDCs) are a growing public health concern worldwide. Consumption of foodstuffs is currently thought to be one of the principal exposure routes to EDCs. However, alternative ways of human exposure are through inhalation of chemicals and dermal contact. These compounds in food products such as canned food, bottled water, dairy products, fish, meat, egg, and vegetables are a ubiquitous concern to the general population. Therefore, understanding EDCs' properties, such as origin, exposure, toxicological impact, and legal aspects are vital to control their release to the environment and food. The present paper provides an overview of the EDCs and their possible disrupting impact on the endocrine system and other organs.

Effect of Refined Edible Oils on Neurodegenerative Disorders.

Neurodegenerative diseases are comprise a prominent class of neurological diseases. Generally, neurodegenerative diseases cannot be cured, and the available treatments can only regulate the symptoms or delay the disease progression. Among the several factors which could clarify the possible pathogenesis of neurodegenerative diseases, next to aging as the main risk, the dietary related diseases are the most important. Vegetable oils, which are composed of triacyclglycerols as the main components and several other components in a trace amount, are the main part of our diet. This review aims to study the effect of refined or unrefined vegetable oil consumption as a preventive or aiding strategy to slow or halt the progression of neurodegenerative diseases. In the refining process, owing to the chemical materials or severe temperatures of the refining process, removal of the desirable minor components is sometimes unavoidable and thus a worrisome issue affecting physical and neurological health.

Some Qualitative and Rheological Properties of Virgin Olive Oil- Apple Vinegar Salad Dressing Stabilized With Xanthan Gum.

Purpose: Lipid oxidation and rheological properties are the main qualitative parameters determined in food emulsions. Salad dressings are food emulsions important in our daily diet, but conventional salad dressings have high amounts of cholesterol and saturated fatty acids because of egg yolk in their formulations. There are many studies on the modification of salad dressing formulations to replace egg yolk and saturated fats. The present study describes new formulation of salad dressing with olive oil and apple vinegar to produce a functional food product. Methods: This study investigated the qualitative properties, oxidative stability, rheological behavior and microstructure of the salad dressing without egg yolk. Oil-in-water emulsions were prepared with virgin olive oil and apple vinegar stabilized with various percentages of xanthan (T1: 0.25%, T2: 0.5%. T3: 0.75%). Samples were stored at refrigerator for 90 days and experiments were performed at production day and during storage. Results: The obtained results showed that peroxide value was increased for all samples during storage, but it was at an acceptable level. Fatty acid changes were not significant during storage. Droplet size was reduced by increasing xanthan gum. T2 had the best rheological properties during storage. Generally, T2 and T3 had higher scores and were more acceptable in organoleptic assay. Conclusion: Obtained results showed that T2 had suitable qualitative and rheological properties and can be a proper egg yolk free salad dressing to introduce to the market.