Storage Stability Assessment of Red Palm Olein in Comparison to Palm Olein.

Sixty-four bottles of red palm olein and palm olein (constituted as control) samples were stored at permutations of common home setting variables which are: temperature (room temperature (24°C) or 8°C), light (kept in dark or exposure under light) and oxygen (opened or sealed caps). The effects of temperature, oxygen and light on the stability of red palm olein and palm olein were studied over 4 months of storage at simulated domestic conditions. The degree of auto- and photo-oxidations was evaluated by monitoring the following quality parameters: acidity, peroxide and p-anisidine values, fatty acids composition, carotenes and vitamin E. It is noted from the study that opened bottles of red palm olein was found to be stable for 4 months in comparison to its counterpart (palm olein) evidenced from their primary oxidative constituents (peroxides) and hydrolytic behavior (free fatty acids). Opened bottles are better off when stored at 8°C and protected from light for a longer shelf-life. Sealed bottles of palm olein showed better storage stability in the dark at 8°C; whereas sealed bottles of red palm olein was found to be stable at both temperatures studied without the influence of light. After 4 months of varying storage conditions, the fatty acid composition, vitamin E and carotenes of both oils remained unchanged. The phytonutrients in red palm olein rendered better storage stability when compared to palm olein.

Thermal Stability and Sensory Acceptance of Cupcakes Containing Red Palm Olein.

The study was designed to evaluate the nutritive value, thermal stability and consumer acceptance of cupcakes baked with red palm olein compared to palm olein. Thermal stability was evaluated for acidity, peroxide, p-anisidine and total oxidation value (cumulative between peroxide and p-anisidine values), as well as fatty acid composition. The concentrations of phytonutrients including tocopherols and tocotrienols, alpha- and beta-carotene after baking were also determined. Acceptance of the cupcakes was assessed using a structured hedonic scale of five points by 29 panelists. As compared to initial test oil (red palm olein), acidity (red palm olein, 0.07±0.01% vs cupcakes containing red palm olein, 0.09±0.01%; P=0.0232), peroxide value (red palm olein, 0.33±0.05 meq O2 kg-1 vs cupcakes containing red palm olein 0.73±0.06 meq O2 kg-1; P=0.0011) and total oxidation value (red palm olein, 2.24±0.13 unit vs cupcakes containing red palm olein, 3.09±0.17 unit; P=0.0012) were found to be higher in cupcakes containing red palm olein, which is within the acceptable rancidity range (peroxide value < 7.5 meq O2 kg-1) for snack food category. No changes were found on oxidative parameters (acidity, peroxide, p-anisidine values and total oxidation value) in cupcakes containing palm olein. Cupcakes made with red palm olein retained nearly 100% of alpha- and beta-carotenes upon baking. Tocopherol homologues were stable in both comparisons, with 95% retention as compared to tocotrienol homologues (~85%). Cupcakes made from red palm olein received higher score (mean=3.29) in sensory evaluation as compared to cupcakes containing palm olein (mean=3.07). The study, therefore, encourages the inclusion of red palm olein in the formulation of bakery products.

HPLC-UV and HPLC-CAD chromatographic data fusion for the authentication of the geographical origin of palm oil.

Data fusion combined with a multivariate classification approach (partial least squares-discriminant analysis, PLS-DA) was applied to authenticate the geographical origin of palm oil. Data fusion takes advantage of the synergistic effect of information collected from more than one data source. In this study, data from liquid chromatography coupled to two detectors -ultraviolet (UV) and charged aerosol (CAD)- was fused by high- and mid-level data fusion strategies. Mid-level data fusion combines a few variables from each technique and then applies the classification technique. Principal component analysis and interval partial least squares were applied to obtain the variables selected. High-level data fusion combines the PLS-DA classification results obtained individually from the chromatographic technique with each detector. Fuzzy aggregation connective operators were used to make the combinations. Prediction rates varied between 73% and 98% for the individual techniques and between 87% and 100% and 93% and 100% for the mid- and high-level data fusion strategies, respectively.

Etnobotánica farmacéutica en la Sierra de Grazalema / Etnobotânica farmacêutica em Grazalema / Pharmaceutical Ethnobotany in Grazalema

La pérdida de los saberes tradicionales acumulados durante miles de años, que han servido para garantizar la supervivencia de las comunidades, supone un impacto cultural que provoca el plantearse la importancia y necesidad de recopilar éstos conocimientos antes de su desaparición. Por otra parte, el Parque Natural Sierra de Grazalema (Cádiz) es un territorio protegido (Reserva de la Biosfera desde 1977 y Parque Natural desde 1984) que cuenta con una amplia variedad de especies vegetales y cuya poblacion está estrechamente ligada al medio. El aprovechamiento que tradicionalmente se ha realizado de sus recursos vegetales y animales ha sido el sustento económico y social de la zona, favoreciendo la conservacion de la misma y, sin embargo, no existen trabajos etnobotánicos especificos previos. Este trabajo pretende contribuir a la recuperacion del patrimonio cultural tradicional sobre el uso de las plantas que los habitantes de la Sierra de Grazalema han desarrollado durante largo tiempo (AU)

A perda do conhecimento tradicional, que tem sido acumulado durante milhares de anos e que tem contribuido para a sobrevivencia das comunidades, pode originar um impacto cultural que faz com que se reconsidere a importancia e a necessidade de reunir esse conhecimento antes do seu desaparecimento total. Alem disso, o Parque Natural Serra de Grazalema (Cádiz) e uma área protegida (Reserva da Biosfera desde 1977 e Parque Natural desde 1984), que apresenta uma grande variedade de especies vegetais, e cuja populagáo está intimamente ligada ao meio ambiente. O aproveitamento que tradicionalmente se tem realizado com os seus recursos vegetais e animais tem sido o sustento economico e social da regiáo, favorecendo a preservagáo dos mesmos, porem, sem haver trabalho etnobotenico especifico anterior. Este trabalho tem o objetivo de contribuir para a recuperagáo do patrimonio cultural tradicional sobre o uso de plantas que os habitantes da Serra de Grazalema desenvolveram durante muito tempo (AU)

The loss of the traditional knowledge, that has been accumulated during thousands of years and that has contributed to the survival of the communities, implies a cultural impact that causes the reconsideration of the significance and the need of gathering this knowledge before its total disappearance. On the other side, the Natur l Park Sierra de Grazalema (Cádiz, Spain) is a protected area (Biosphere Reserve since 1977 and Natural Park since 1984) with a wide variety of plant species that are closely linked to the environment. The traditional utilisation of its plant and animal resources has been the economic and social support of the area, a fact contributing to its preservation but, however, there are not previous specific ethnobotanical works. This work tries to contribute to the recovery of the traditional cultural heritage related to the use of plants that the inhabitants of the Sierra de Grazalema have developed during a long time (AU)

Interesterificação química e enzimática de misturas de estearina de palma, óleo de coco e óleo de canola para formulação de margarinas com baixa concentração de isômeros trans / Chemical and enzymatic interesterification of palm stearin mixtures of coconut oil and canola oil margarine formulation with a low concentration of trans isomers

O consumidor está cada vez mais consciente da relação entre dieta e doença, que tem impulsionado as pesquisas sobre alimentos funcionais e seus efeitos sobre o corpo. O papel dos óleos e gorduras na nutrição humana tem sido intensamente estudado e discutido por décadas. Tem sido enfatizada a importância da ingestão de ômega-3, ômega-6 e ômega-9 ácidos graxos redução de ácidos graxos saturados e, mais recentemente, controle da ingestão de ácidos graxos trans. Através da mistura e interesterificação química e enzimática de óleos e gorduras, gorduras trans-livre pode ser produzido. Mistura de gordura, foram formuladas por misturas ternárias de estearina de palma, uma gordura láurica (óleo de coco ou óleo de palmiste) e um óleo poliinsaturado (óleo de canola ou azeite de oliva) em diferentes proporções que foram interesterificadas. Neste trabalho, foram produzidos lipídios estruturados por interesterificação química e enzimática. A interesterificação química foi realizada nas seguintes condições: a 88 °C, 60 minutos de reação, 0,4% de catalisador metóxido de sódio, sob agitação e vácuo. A interesterificação enzimática, sendo realizada com duas lipases comerciais Thermomyces lanuginosa e Rhizomucor miehei, com seletividade sn-1,3. A interesterificação enzimática por batelada foi realizado seguindo um planejamento matriz central compósito rotativo em função da temperatura e da composição do meio, estearina de palma, óleo de palmiste e azeite de oliva e catalisado pelas lipases comerciais. O decréscimo do conteúdo de gordura sólida foi observado a 10 e 35 °C após a interesterificação. O biorreator contínuo foi operado nas seguintes condições: mistura de estearina de palma, óleo de palmiste, azeite de oliva (45:30:25), 10 gr de biocatalisador, 65 °C, com tempo de residência de 7 min e por 226 h para Thermomyces lanuginosa e 188 h para Rhizomucor miehei. A atividade do biocatalisador foi avaliada em termos da diminuição do conteúdo de gordura sólida a 35 °C, o qual é um parâmetro chave na produção de margarinas. O perfil de inativação do biocatalisador pode ser bem descrita pelo modelo de desativação de primeira ordem: meia-vida de 88 e 60 h foram estimados quando Thermomyces lanuginosa e Rhizomucor miehei, respectivamente, foram utilizados. Os óleos puros, as misturas originais e interesterificadas foram avaliados quanto à composição de ácidos graxos e triacilgliceróis, distribuição regioespecífica dos ácidos graxos nos triacilgliceróis, ponto de fusão e amolecimento, consistência, conteúdo de gordura sólida, comportamento de fusão e cristalização, estabilidade oxidativa, estrutura cristalina e polimorfismo. A interesterificação química e enzimática promoveram diminuição de triacilgliceróis trissaturados e triinsaturados e aumento dos monossaturados-diinsaturados e dissaturados-monoinsaturados, o que resultou no respectivo decréscimo dos pontos de fusão e amolecimento, consistência e conteúdo de gordura sólida, aumentando a plasticidade das gorduras. As curvas de fusão e cristalização das misturas foram modificadas pela alteração da composição dos triacilgliceróis pela interesterificação química e enzimática. Estabilidade térmica e a temperatura de oxidação da estearina de palma, óleo de coco e óleo de canola e suas misturas foram dependente da composição de ácidos graxos e independente da interesterificação química. Os resultados mostram que a interesterificação química e enzimática oferecem uma ferramenta útil para a concepção de gorduras com sintonizáveis propriedades físico-químicas, melhorando em relação a esse das gorduras de partida

The consumer is becoming more aware of the relationship between diet and disease, which has driven the research on functional foods and their effects on the body. The role of fats and oils in human nutrition has been intensively studied and discussed for decades. It has been emphasized the importance of intake of omega-3, omega-6 and omega-9 fatty acids, reduction of saturated fatty acids and, more recently, control of intake of trans fatty acids. Through the blend and interesterification of oils and fats, trans-free fats can be produced. Fat blends, formulated by ternary blends of palm stearin, lauric fat (coconut oil and palm kernel oil) and polyunsaturated oils (canola oil and olive oil) were done in different ratios. In this work, were produced by chemical and enzymatic interesterification. Chemical interesterification was performed under the following conditions: at 88°C, 60 minutes reaction times, 0.4% sodium methoxide, under agitation and vacuum. For enzymatic interesterification being carried out with two commercial lipases Thermomyces lanuginosa e Rhizomucor miehei, with selectivity sn-1,3. Batch enzymatic interesterification were performed, following central composite rotatable designs (CCRDs) as a function temperature and media of palm stearin, palm kernel oil and olive oil formulation and catalyzed by a commercial immobilized lipase. A decrease in all SFC values of the blends at 10 °C and 35°C was observed upon interesterification. The bioreactor operated continuously: mixture of palm stearin, palm kernel oil and olive oil (45:30:25, wt %), at 65 °C, at a residence time of 7 min and for 226 h to Thermomyces lanuginosa and 188 h to Rhizomucor miehei.. Biocatalyst activity was evaluated in terms of the decrease of the solid fat content at 35 °C of the blends, which is a key parameter in margarine manufacture. The inactivation profile of the biocatalyst could be well described by the first-order deactivation model: Half-lives of 88 and 60 h were estimated when Thermomyces lanuginose and Rhizomucor miehei, respectively, were used. Pure oil, the original and interesterified blends were examined for fatty acids and triacylglycerols composition, regiospecific distribution of fatty acids in triacylglycerols, melting and softening points, consistency, solid fat content, thermal behavior, oxidation stability, crystalline microstructure and polymorphism. Chemical and enzymatic interesterification caused reduction of trisaturated and triunsaturated and increase in monosaturated-diunsaturated and disaturated-monounsaturated, lowering the initial melting and softening points, consistency and solid fat content, increasing plasticity of fats. Melting and crystallization curves were significantly modified by changing the composition of triacylglycerols by chemical and enzymatic interesterification. The thermal stability and oxidation temperature of palm stearin, coconut oil and canola oil and their blends were dependent on fatty acid composition and independent on chemical interesterification. The results show that the chemical and enzymatic interesterification provides a useful tool to design fats with tunable physicochemical properties, improved compared to that of the starting fats

Evaluation of the protective effects of tocotrienol-rich fraction from palm oil on the dentate gyrus following chronic restraint stress in rats

Exposure to chronic restraint stress has been shown to cause a number of morphological changes in the hippocampal formation of rats. Tocotrienol, an isoform of vitamin E, exhibits numerous health benefits, different from those of tocopherol. Recent studies have demonstrated that tocotrienol prevents stress-induced changes in the gastric mucosa, thus indicating that it may also protect other organs such as the brain from the damaging effects of stress. Therefore, the aim of the present study was to investigate the protective effect of tocotrienol-rich fraction (TRF) extracted from palm oil on the dentate gyrus of rats following exposure to chronic restraint stress. Thirty-six male Sprague Dawley rats were divided into four groups: control, stress, tocotrienol and combination of stress and tocotrienol. Animals were stressed by restraining them for 5 hours every day for 21 consecutive days. TRF was administered via oral gavage at a dose of 200 mg/kg body weight. Our results showed that the plasma corticosterone level was significantly increased in response to stress, compared to the control. The results confirmed previous findings that chronic restraint stress suppresses cellular proliferation and reduces granule cell number in the dentate gyrus. However, TRF supplementation failed to prevent or minimize these stress-induced changes. Therefore, we conclude that TRF at the current dosage is not effective in preventing the morphological changes in the dentate gyrus induced by chronic restraint stress.

A exposição crônica ao estresse por restrição causa série de alterações morfológicas na formação do hipocampo de ratos. Tocotrienol, uma isoforma da vitamina E, apresenta inúmeros benefícios para a saúde, diferente do tocoferol. Estudos recentes demonstraram que o tocotrienol impediu alterações induzidas por estresse na mucosa gástrica, indicando, assim, a possibilidade de que ele pode, também, proteger outros órgãos, como o cérebro, dos efeitos nocivos do estresse. Dessa forma, o objetivo do presente estudo foi investigar o efeito protetor da fração rica em tocotrienol (TRF), extraída do óleo de palma, no giro denteado após exposição crônica ao estresse por restrição. Trinta e seis ratos machos Sprague Dawley foram divididos em quatro grupos: controle, estresse, tocotrienol e combinação de estresse e tocotrienol. Os animais foram estressados por restrição, 5 horas por dia, durante 21 dias consecutivos. TRF foi administrado por gavagem oral na dose de 200 mg/kg de peso corporal. Nossos resultados mostraram que o nível de corticosterona plasmática foi significativamente aumentado em resposta ao estresse em comparação ao controle. Os resultados confirmam os achados anteriores de que o estresse por restrição suprime a proliferação celular e reduz o número de células granulares do giro denteado. No entanto, a suplementação de TRF foi ineficaz para evitar ou minimizar as alterações induzidas por estresse. Assim, concluímos que TRF na dose corrente não é efetiva para prevenir as alterações morfológicas no giro denteado induzida por estresse crônico por restrição.