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In food industry, vegetable oils are commonly used as functional ingredients. Cold pressed oils containing fatty acids show a variety of chemical properties, which are mainly dependent on the saturation of fatty acids. In this study, we have analyzed meadowfoam seed oil (MSO), obtained from seeds of Limnanthes alba, and extra virgin olive oil (EVO). Firstly, the fatty acids composition, denoted as Cox value, was determined for the oils that are considered as the most stable. The Cox value for MSO reached 0.032, while that for EVO was 1.780. We have also determined the content of fatty acids in both of the oils using gas chromatography, while the use of mid-infrared (MIR) and near-infrared (NIR) spectroscopy allowed us to assign bands corresponding to the vibrations present in the tested functional groups. Significant differences in the shape and intensity of some bands were observed due to different content of unsaturated fatty acids. Vibrational spectroscopy methods confirmed the presence of long chain fatty acids in MSO., This work was supported through the projects M-ERA-NET/0004/2015-PAIRED and UIDB/04469/2020 (strategic fund)granted by the Portuguese Science and Technology Foun-dation, Ministry of Science and Education (FCT/MEC),through national funds and cofinanced byFEDER, under the Partnership Agreement PT2020. -e authors also acknowledge the support of the research project Nutraceuticacome supporto nutrizionale nel paziente oncologico, CUP:B83D18000140007., info:eu-repo/semantics/publishedVersion

Background Canadian prairies are a habitat for unique wild plants. The main object of the present study was to investigate phytochemicals content and antioxidant activity in seven wild Canadian prairie fruits. Methods The presence of total phenolics, flavonoids, anthocyanins and antioxidant activity were identified in the extracts according to standard procedure. Results Wild rose had the highest amounts of total phenolics and total flavonoids, whereas elderberry exhibited the highest amount of anthocyanins. All extracts showed good scavenging activities towards DPPH radicals. The results showed a good linear relationship between oxygen radical absorbance capacity and total phenolics indicating that radicals are scavenged at a greater rate as the total phenolics content increases. Additionally, all extracts when applied at concentration of 800 ppm, showed ability to inhibit oxidation of canola oil. In SOT test the best results were obtained when extract of American mountain ash was used. In general, wild rose followed by American mountain ash demonstrated the highest antioxidant activity among assessed Canadian prairie fruits. Conclusions From the results it can be concluded that prairie fruit extracts are a rich source of phenolic compounds and poses a high antioxidant activity, confirmed by assessment with different type of radicals employed.

As an immune-privileged target organ, the eyes have important superficial and internal barriers, protecting them from physical and chemical damage from exogenous and/or endogenous origins that would cause injury to visual acuity or even vision loss. These anatomic, physiological and histologic barriers are thus a challenge for drug access and entry into the eye. Novel therapeutic concepts are highly desirable for eye treatment. The design of an efficient ocular drug delivery system still remains a challenge. Although nanotechnology may offer the ability to detect and treat eye diseases, successful treatment approaches are still in demand. The growing interest in nanopharmaceuticals offers the opportunity to improve ophthalmic treatments. Besides their size, which needs to be critically monitored, nanopharmaceuticals for ophthalmic applications have to be produced under sterilized conditions. In this work, we have revised the different sterilization and depyrogenation methods for ophthalmic nanopharmaceuticals with their merits and drawbacks. The paper also describes clinical sterilization of drugs and the outcomes of inappropriate practices, while recent applications of nanopharmaceuticals for ocular drug delivery are also addressed., The authors acknowledge the sponsorship received from the Portuguese Science and Technology Foundation, Ministry of Science and Education (FCT/MEC) through national funds, co-financed by FEDER, under the Partnership Agreement PT2020 for the project UIDB/04469/2020 (strategic fund) granted to EBS, the National Council for Scientific and Technological Development (CNPq), Brazil, for the project 425271/2016-1 granted to M.V.C., and the Coordenação Aperfeiçoamento de Pessoal de Nivel Superior (CAPES) and Fundação de Ámparo à Pesquisa do Estado de Sergipe (FAPITEC) (88887.159533/2017-00), Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq301964/2019-0 Chamada 06/2019, and Chamada CNPq nº 01/2019), granted to P.S., info:eu-repo/semantics/publishedVersion

Wild rice is a nutritious grain that was an important crop for ancient North Americans, and then dispersed into eastern Asia. Recognized as a whole grain in 2006, wild rice is a rich source of minerals, vitamins, protein, starch, dietary fiber, and various phytochemicals. It is low in fat, with a beneficial fatty acids profile. Additionally, wild rice is gluten free. Due to its unique nutritional value, the crop should be promoted as a healthy food source. Although North American wild rice has become very popular, and is widely available in supermarkets and resturaunts, its health-promoting properties have not been widely investigated. To date, only a few in vivo and in vitro studies demonstrated antioxidant- and lipid-lowering effects of wild rice. In this chapter, the potential health-promoting properties are summarized.

γ-Oryzanol, a natural mixture of ferulic acid esters of triterpene alcohols and sterols, are an important bioactive components present in rice bran oil. In light of the recent increase in the popularity of wild rice among consumers, and the possibility of a direct relationship between γ-oryzanol composition and its bioactivity, the oryzanol profile of major wild rice (Zizania palustris) grown in North America was studied and compared to regular brown rice (Oryza sativa L.). A total of twenty-three γ-oryzanol components were separated, identified and quantified by HPLC coupled to an Orbitrap MS. The distribution of individual γ-oryzanols was similar for all the wild rice but significantly different from those of the regular brown rice. Unlike in the regular brown rice, a significant amount of steryl caffeate and cinnamate were found in the wild rice samples. Generally, the amounts of γ-oryzanol in the wild rice were higher compared to the regular brown rice, 1,352 vs. 688 μg/g. The results from this study showed that wild rice had a more diverse γ-oryzanol composition and the higher amounts compared to the regular brown rice.

The oxidative stability of liquid eggs enriched with very long-chain n-3 fatty acids and liquid regular eggs stored under refrigerated temperature, is investigated. Oxidized lipids can alter both nutritional and sensorial properties of foods. The extent of lipid oxidation is evaluated by quantification of total lipids, docosahexaenoic acid (DHA), and peroxide value (PV), but also by assessment of total tocopherols and γ-tocopherol losses. Additionally, the development of fishy off-flavor is evaluated. Results highlight significant differences between omega and regular liquid eggs stability. Although, the oxidative changes are observed in both types of liquid eggs, more susceptible to oxidation are omega liquid eggs. Practical Applications: Food enrichment with essential nutrients contributes to human health by providing the proper intake of essential nutrients. The results of this study suggest that fortification of eggs with highly unsaturated fatty acids should be in conjunction with the addition of natural antioxidants to retard undergoing oxidative changes. Liquid omega eggs are, unfortunately, more susceptible to oxidation than regular liquid eggs under simulated long time storage. The high concentration of unsaturated fatty acids improved their nutrition value but at the same time these products are less stable and unfavorable changes are more prominent. Therefore, the very long chain fatty acids in liquid omega eggs should be protected from undergoing deterioration. Although, the liquid omega eggs samples are stored at refrigerated temperature, significant changes are observed. The storage period led to a modification of the odor of liquid omega eggs, the increase in the fishy odor intensity is noticeable. And for the consumer, off-flavor is generally the first factor which will make the product unacceptable.

Cereal coffee is a coffee substitute made mainly from roasted cereals such as barley and rye (60-70%), chicory (15-20%), and sugar beets (6-10%). It is perceived by consumers as a healthy, caffeine free, non-irritating beverage suitable for those who cannot drink regular coffee made from coffee beans. In presented studies, typical Polish cereal coffee brew has been subjected to the key odorants analysis with the application of gas chromatography-olfactometry (GC-O) and aroma extract dilution analysis (AEDA). In the analyzed cereal coffee extract, 30 aroma-active volatiles have been identified with FD factors ranging from 16 to 4096. This approach was also used for characterization of key odorants in ingredients used for the cereal coffee production. Comparing the main odors detected in GC-O analysis of roasted cereals brew to the odor notes of cereal coffee brew, it was evident that the aroma of cereal coffee brew is mainly influenced by roasted barley. Flavor compound identification and quantitation has been performed with application of comprehensive multidimentional gas chromatography and time-of-flight mass spectrometry (GCxGC-ToFMS). The results of the quantitative measurements followed by calculation of the odor activity values (OAV) revealed 17 aroma active compounds of the cereal coffee brew with OAV ranging from 12.5 and 2000. The most potent odorant was 2-furfurylthiol followed by the 3-mercapto-3-methylbutyl formate, 3-isobutyl-2-methoxypyrazine and 2-ethyl-3,5-dimethylpyrazine, 2-thenylthiol, 2,3-butanedione, 2-methoxy phenol and 2-methoxy-4-vinyl phenol, 3(sec-butyl)-2-methoxypyrazine, 2-acetyl-1-pyrroline, 3-(methylthio)-propanal, 2,3-pentanedione, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone, (E,E)-2,4-decadienal, (Z)-4-heptenal, phenylacetaldehyde, and 1-octen-3-one.

The goal of this study was to examine the possibility of verifying the origin and authenticity of Polish cheese, Oscypek marked with protected designation of origin (PDO) label, based on its volatile profile. Oscypek and its false imitations Oscypek-like cheeses were analyzed using a solid-phase microextraction-mass spectrometry method (SPME-MS), which involved volatiles extraction by SPME with subsequent volatiles characterization by MS without particular components separation by gas chromatography. Collected data were treated using principal component analysis (PCA), linear discriminant analysis (LDA), soft independent modeling of class analogy (SIMCA), and support vector machines (SVM). The results of this study demonstrated that SPME-MS method combined with chemometric tools can be successfully used as electronic nose and applied to detect mislabeling and adulteration of PDO Oscypek cheese.