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Abstract: Lipid and protein oxidation are important reactions in food systems and can degrade food quality and decrease consumer acceptability. Several factors affect the rate and severity of these undesirable reactions in food products. However, lipid and protein oxidations can occur in the digestive system, which is much more complex than in simple food systems. Under digestive conditions, food matrix and composition are the major factors affecting lipid and protein oxidations in the body. Lipid and protein oxidation in food matrixes or the digestive system, as well as product absorption rate, can have serious consequences for human health. This review aimed to present recent information and discussion on the effects of digestion conditions and natural and synthetic antioxidants on lipid and protein oxidation.

This study investigated the effects of two mild thermal processing (MTP) (63 °C, 40 °C, 3 min) methods, in a brine storage medium (7–16% (w/v) NaCl) and a vinegar solution (5% vinegar, 1% salt, and 0.5% sugar), on some physicochemical properties of truffles (Terfezia claveryi). Weight loss, phenolic compounds, firmness, ascorbic acid and microbial loads were evaluated during 160 days of storage. It was demonstrated that a 5% vinegar treatment with 63 °C MTP was effective to reduce the weight loss, microbial spoilage and increased firmness and of truffles during storage. However, phenolic compounds and ascorbic acid content were decreased by heating. Both MTPs inhibited the microbial load, but the 63 °C, 3 min MTP was most effective and resulted in an immediate (3.05–3.2 log CFU/g) reduction in the total aerobic bacteria (TAB) and remained at an acceptable level during storage, while the 40 °C, 3 min MTP reduced (1.12–2 log CFU/g) of the TAB. The results of this study suggest that the 63 °C MTP and immersion in 5% vinegar increased the shelf life of the truffles without perceptible losses in quality attributes.

Black cumin (Nigella sativa) seed (BS) oil has high a peroxide value (PV) and acid value (AV). In this study, BS was incorporated with different levels of rosemary extracts as a natural antioxidant source before and after pretreatment by microwaves. Based on the oil extraction yield (33%), PV (8.4 meq O2 per kg oil), and AV (3.2 mg KOH per gram oil), the optimum condition was determined as microwave radiation for 120 s and, after that, moisturizing by the extract at 4% level. AV and PV were lower, and chlorophylls, carotenoids, polyphenols, thymoquinone, and tocopherols content were higher in oil extracted from pretreated BS than oil extracted from control BS. Reduction and loss of bioactive components occurred in oil samples during the 120 days of storage; however, it was higher in the control sample. There were no significant differences (p < 0.05) in the fatty acid composition of oil samples; however, oxidation and reduction of linoleic acid in the control oil sample were higher (4.2%) than the oil extracted from pretreated BS (2.5%). In conclusion, the oil extracted from the pretreated BS had higher oil extraction yield, high bioactive components, and stability; therefore, microwave radiation and incorporation of rosemary extract before oil extraction from BS is suggested.

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.

Background: Non-alcoholic fatty liver disease (NAFLD) is the most common chronic liver disease (CLD). Omega-3 fatty acids and antioxidants co-supplementation have been considered as an alternative treatment in NAFLD. This trial will evaluate camelina sativa oil (CSO) effects as a rich source of omega-3 fatty acids and antioxidants on cardiometabolic risk factors, metabolic endotoxemia, liver enzymes, hepatic steatosis, and mental health in NAFLD patients. Methods: Forty-six patients with NAFLD will be randomly assigned to either a CSO supplementation or placebo for 12 weeks. Both groups will receive a weight-loss diet too. Insulin resistance, oxidative stress, anti/inflammatory biomarkers, lipid profile, adiponectin, lipopolysaccharide (LPS), anthropometric indices, liver enzymes, hepatic steatosis, and cortisol will be assessed all patients at baseline and post-intervention. DASS and GHQ questionnaires will be completed for all patients at baseline and post-intervention. Results: The CSO is expected to reduce hepatic steatosis and improve cardiometabolic risk factors, liver function, and mental health compared to the placebo group after 12 weeks. Conclusion: The CSO as a phytopharmaceutical drug may improve cardiometabolic risk factors, metabolic endotoxemia, liver enzymes, hepatic steatosis, and mental health in patients with NAFLD.

Snacks such as puffed corns are tasty and favorite food products of many people. These products usually have low content of bioactive compounds with high starch and oil contents. To overcome these drawbacks, in the present study, the mixture including the corn grit incorporated with barberry (Berberis vulgaris) fruit powder (BFP), as a rich source of bioactive components and fibers, at level of 0 (control) to 10% were fed into the extruder to make a puffed product. Quality properties of the produced samples were determined during 90 days of storage at ambient condition. Results showed that by incorporation of BFP there were an increase in fiber (from 2.9 to 6.2%) and decreases in oil (from 25.5 to 19.5%) and protein (from 7.2 to 5.8%) levels. BFP could decrease oil hydrolysis and oxidation during storage, and acidity and peroxide values of fortified samples were lower than control during storage. Vitamin C content of samples were increased from 0.28 to 3.4 ppm in samples containing BFP. In the fortified samples, pelarogonidin-3-monoglucoside was the main anthocyanin followed by petunidin-3-monoglucoside and cyanidin-3-monoglucoside. Expansion ratio, brittleness and breaking strength of the fortified samples was also decreased significantly (P

Background: Colour and turbidity (appearance), odour and flavour, taste, and texture are the main parameters affecting consumer’s perception of juice quality. Anthocyanins, as natural antioxidant and water-soluble pigment, exist in red fruit juices which are extremely unstable and more susceptible to degradation. These mainly include anthocyanins, pigments, proteins, and vitamins that are thermally sensitive. Objective: The present study focuses on the treatment of three different fruit juices namely red grape, pomegranate, and sour cherry using different preservative methods and evaluation of their organoleptic properties. Methods: Four preservative methods including pasteurization (90°C for 30 sec), mild heat treatment (60°C for 4, 8 and 12 min), sonication (25°C) and thermosonication (90°C) using amplitude levels of 24.4, 42.7 and 61 μm for 4, 8 and 12 min, have been used for the treatment of the three selected fruit juices. Results: Obtained results indicate that untreated grape juice had maximum L* value (29.83) and the pasteurized grape juice had a minimum L* value (25.77). Furthermore, while a* values of untreated grape, pomegranate, and sour cherry juices were 39.7, 42.03 and 38.13, respectively, these pasteurized juices had minimum a* values of 35.3, 38.47 and 36.97, respectively. In addition, results revealed that sonication and mild heating had minimum effects on colour and appearance, odour and flavour of all three studied juices. Furthermore, significant positive (p˂0.05) effects of thermosonication were observed for the cloudiness parameter of the studied juices. Maximum acceptability scores were achieved by mild heat-treated grape juice at 60°C for 8 min (8.33), thermosonicated pomegranate juice at 60°C and amplitude of 24.4 μm for 4 min (7.33) and sonicated sour cherry juice at 25°C and amplitude of 24.4 μm for 4 min (9.33). Conclusion: Different preservative methods with optimum processing conditions were successfully utilized to minimize the changes in the sensorial and physicochemical properties of the treated juices.

Pistachio nut as a strategic product has a special place from nutritional and economical points of view. Its quality can be affected by variety, growing origin and climate. In the present study, the chemical composition of pistachio nuts harvested from different parts of East Azarbaijan province in Iran (Jolfa, Marand, Soufian, Azarshahr and Islamic Island) was investigated. The nuts had oil content of 49.9 to 58.5% and moisture content of 35.2 to 47.9. The acidity, peroxide values and the oil stability index (OSI) of the extracted oil were 0.03 to 0.3%, 0.19 to 1.0 meq O2/kg oil and 12.4 to 17 h, respectively. In addition, the chlorophyll content was found to be 15 to 72 mg pheophytin/kg oil and the carotenoid content was 5.4 to 11.5 mg/kg. In the fatty acid composition of the oil samples, oleic acid was the main fatty acid (52.5–63.9%), followed by linoleic acid (27.1–37.2%), palmitic acid (4.6–10.3%), palmitoleic acid (0.6–1.2%), stearic acid (0.1–1.3%) and linolenic acid (0.3–0.4%). Total tocopherol content of the pistachio oil samples was (125–258 mg/kg oil) which γ-tocopherol was the main tocol (112–232 mg/kg oil), followed by δ-tocopherol (5.3–19.3 mg/kg oil) and α- tocopherol (1.2–6.1 mg/kg oil). Total sterol content of the samples found to be (1125–2784 mg/kg oil). The most abundant sterol in the oils was β-sitosterol (966–2419 mg/kg oil) and other detected sterols were Δ5-avenasterol (72.6–170 mg/kg oil), campesterol (47.4–128 mg/kg oil), Stigmasterol (12.3–27.8 mg/kg oil) and cholesterol (8.3–39 mg/kg oil). The obtained results showed that origin had significant effects on oil composition. These data can be used to evaluate the nutritional value and authenticity of the oils and as useful information in establishing standards. Keywords: Fatty acids, Phytosterols, Pistachio oil, Bioactive compounds

Pomegranate fruit is getting more attention due to its positive health effects, and pomegranate peel (PP) is its main byproduct. PP has the potential to be converted from environmentally polluting waste to wealth due to its rich phenolic compounds such as ellagitannins, proanthocyanidins, and flavonoids with antioxidant, antimicrobial, and health effects. These phenolics are susceptible to environmental conditions such as heat, light, and pH as well as in vivo conditions of gastrointestinal secretions. Some phenolics of PP, e.g., ellagitannins could interfere with food ingredients and thus reduce their beneficial effects. Also, ellagitannins could form complexes with salivary glycoproteins, then a feeling of astringency taste. In this article, nano-delivery systems such as nanoparticles, nanoemulsions, and vesicular nanocarriers, designed and fabricated for PP bioactive compounds in recent years have been reviewed. Among them, lipid-based nano carriers i.e., solid lipid nanoparticles, nanostructured lipid carriers, and vesicular nanocarriers have low toxicity, large-scale production feasibility, easy synthesis, and high biocompatibility. So, it seems that the extraction and purification of bioactives from pomegranate wastes and nanoencapsulating them with cost effective and generally recognized as safe (GRAS) materials can be a bright prospect in enhancing the quality, safety, shelf life and health benefits of pomegranate products.

The aim of this work was to evaluate the partially purified protease of sour orange flower extract (OFR) by determining the protein profile and milk-clotting activity as well as chemical and sensory characteristics of cheese throughout 45 days of ripening. Three rennets were used to produce cheeses, (1) the sour orange flower rennet at a level of 0.2 g/L milk (OFR), (2) standard calf rennet at a level of 0.02 g/L milk (CR), and (3) OFR (0.1 g/L)/CR (0.01 g/L). OFR cheese acidity was higher compared to that of the calf rennet (CR) and OFR/CR (50:50) samples. Significantly (p

Background Infrared (IR)-assisted spouted bed drying (SBD) has emerged as a potential alternative to the traditional hot air drying for heat sensitive components. The aim of this study was to investigate effect of IR-assisted SBD and application of cold press (CP), solvent extraction (SE) and ultrasound assisted extraction (UAE) on the quality of flaxseed oil. SBD and IR-assisted SBD were performed at air temperatures of 40, 60, 80 °C and their effects on the drying rate, fatty acids composition and oil peroxide and acid values were evaluated. Quality of oil extracted from the dried flaxseeds by CP, SE and UAE methods was then evaluated. Results Increasing air temperature in the presence of IR increased the drying rate. The peroxide values (PVs) of IR-SBD samples were higher than those of SBD at the same temperature. IR treatment did not notably change the composition of fatty acids in flaxseed oil, except in linoleic acid content. UAE gave higher extraction yield than CP and SE methods. UAE yielded an oil with higher percentage of saturated fatty acids, whereas the percentage of omega-3 and omega-6 fatty acids was higher in the CP method. The oil extracted by CP exhibited lower levels of PV (0.516 meq O2 /kg oil) and acid value (1.36%), as compared to oils extracted by SE and UAE methods. Conclusion Both UAE and conventional methods did not significantly influence the composition of fatty acids in the extracted oils. Nonetheless, the CP method yielded an oil with a high percentage of omega-3 and omega-6 fatty acids. © 2019 Society of Chemical Industry.

In this study, seeds of Milk thistle (Silybum marianum L.) as a biomedical plant were pretreated with microwaves (800 W) for 2 and 4 min, to evaluate the process of intensifying oil extraction efficiency, physicochemical properties, nutraceuticals content, and fatty acids profile of milk thistle seeds oil extracted from Iranian ecotype, Khoreslo. Results showed that microwave pretreatment of Milk thistle seed increased the oil extraction yield (by 6%), total phenolic content (by 12.2%), phytosterols (by 25%), and tocopherols (by 37.5%) of the oil obtained by solvent. Some physicochemical properties of seed oil such as chlorophyll content (0.55–1.73 mg pheophytin/kg oil) and saponification value (179–187 mg KOH/g oil) increased, but acid value (4.24−2.16 mg KOH/g oil), peroxide value (5.11−2.09 meqO2/kg oil), iodine value (107−99 g I2/100 g oil), and the poly unsaturated to saturated fatty acids (PUFA/SFA) ratio of all samples decreased by treatment with microwaves. Moreover, the α, β, γ-, δ δ -tocopherols, and phytosterols content such as cholesterol, campesterol, stigmasterol, cleroesterol, β-sitosterol, and Δ7-sterol of milk thistle seed oils increased by microwaves treatment. In conclusion, the results indicated that microwave pretreatment is a promising strategy for amplification of oil extraction yield and the content of nutraceuticals in obtained oil from milk thistle seeds.

Nigella sativa L. is an annual herb of the Ranunculaceae family, with the seeds called black cumin seed or black seed containing 34–39% oil. Its oil has many uses in traditional medicine and food i...

The present investigation deals with the textural properties, colloidal interactions, and morphology of emulsified meat systems in the presence of flaxseed flour (FF) and tomato powder (TP). The results displayed that the emulsifying capacity and texture of raw and cooked meat batters were significantly affected following the addition of TP and FF. The cooked emulsified sausages containing 3% of FF and 3% (w/w) of TP showed the highest values for hardness and cohesiveness, as compared to the control and 6% (w/w) of FF samples. The outcomes of mechanical shearing forces and SEM showed the formation of a gel-type matrix around the unabsorbed protein in TP-FF batters. These patterns were then confirmed by the higher values of GN° (van Gurp Palmen) associated with an increase in the elasticity and the molecular entanglement. In contrast, large fat globules, low entanglement, and protein cross-linking were observed in meat batters with 6% FF.

The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics. Thus, the present study aimed to investigate the effects of pasteurization, ripening time, and ripening temperature (6 °C and 12 °C) on the physicochemical properties, sensory characteristics, and proteolysis and lipolysis phenomenon of traditional Motal cheese. The cheeses were evaluated each 15 days during 3 months of ripening process. The results showed that pasteurization and ripening temperature had a significant effect on pH, acidity, dry matter, fat, protein, and salt (p < 0.05), which were higher in pasteurized cheeses ripened at higher temperature (12 °C). Moreover, the content of these parameters increased as ripening progressed. Proteolysis and lipolysis intensity were higher in the cheeses elaborated form raw milk and ripened at 12 °C (R12), mainly due to the higher activity of enzymes and/or bacteria. As a general conclusion, the pasteurization and low-temperature ripening process allows us to have a homogeneous product and ensure the microbiological stability of the cheeses, as well as presents higher physicochemical qualities than those obtained from raw milk. Axencia Galega de Innovación | Ref. IN607A2019/01

Black cumin (Nigella sativa L.) is an annual herbaceous plant native to Mediterranean countries. Black cumin seed has valuable oil due to its high content of bioactive components. The oil can be extracted from black cumin seeds by different conventional techniques such as cold-press, hot-press, solvent extraction, and by new methods such as a supercritical fluid) CO2). Each type of extraction method has different effects on the quality properties of the oil. The black cumin seed oil has remarkable potential as a multi-purpose product for the food industry in food formulation, cosmetic and pharmaceutical applications, which can be due to its fatty acid composition, phenolic components, essential oils and other bioactive compounds (tocopherols, sterols and polar lipids). To enhance the qualitative properties of the oil and also the oil extraction yield, a variety of processing methods were suggested, including blending, pre-treatments such as exposure to microwaves, roasting and ultrasound irradiation. This chapter summarizes effects of processing and extraction methods on the composition and quality of Nigella sativa oil.

In this study, a dispersive solid phase extraction method was combined with solidification of floating organic drop–liquid–liquid microextraction based on in situ synthesis of deep eutectic solvent. It was used for the extraction of some phytosterols from edible oil samples. The extracted analytes were quantified by gas chromatography–mass spectrometry. In this procedure, the sample lipids are saponified with sodium hydroxide and then the analytes are adsorbed onto an octadecylsilane sorbent. After that the analytes are desorbed from the sorbent with ethanol as an elution solvent and the eluant is diluted with deionized water to obtain a homogenous solution. Then, a few amounts of choline chloride and n-butyric acid are dissolved in the solution and transferred into a water batch adjusted at 75 ⁰C for 5 min. During this period Choline chloride and n-butyric acid form a deep eutectic solvent (extraction solvent) dispersed in whole parts of the solution. The obtained cloudy solution is placed into an ice bath. The extraction solvent is collected and solidified on the top of the solution. Finally, it is removed and allows melted at room temperature and an aliquat of the solution is injected into the separation system. Validation of the method showed that limits of detection and quantification were in the ranges of 0.52–1.6 and 1.7–5.6 ng mL–1, respectively. Enrichment factors and extraction recoveries of the analytes ranged from 312 to 375 and 75–90%, respectively. The method had a proper percision with relative standard deviations less than ≤8.2% for intra– (n = 6) and inter–day (n = 6) precisions at a concentration of 15 ng mL–1 of each analyte. Finally the method was successfully used for determination of the analytes in some edible oil samples.

Red-coloured fruit juices, due to their main bioactive components such as phenolic compounds and anthocyanins, have gained much attention. Present study was focused on the evaluation of pasteurization (at 90 °C for 30 s), mild heat treatment (at 60 °C for 8 min), sonication (at amplitude level of 42.7 μm and 25 °C for 8 min) and thermosonication (at amplitude level of 42.7 μm and 60 °C for 8 min) preservation techniques, on physico-chemical and safety attributes of red grape, pomegranate and sour cherry juices. The results indicated that all four treatment methods, had insignificant effects on brix, pH and titratable acidity of the treated fruit. Furthermore, while pasteurization had significant (p

Co-extraction of pomegranate seed oil (PSO) with green tea leaves (GTL) (0 [control sample], 2.5, 5, 7.5, and 10% w/w) was conducted by cold-press to evaluate the extracted oil quality during storage. The extraction yield was similar to the control sample up to 5% w/w of GTL. Total phenol and chlorophyll content were increased in the extracted oils with increasing the level of GTL. The acid and peroxide values were increased during the storage and the lowest values were achieved for PSO with 5% GTL. Rancimat analysis also confirmed the PV results, therefore using 5% GTL led to providing the highest induction period (11.5 h). Consequently, using 5% of GTL during the extraction of PSO by cold-press could result in an appropriate extraction yield and also present higher oxidation stability. This method does not need any antioxidant extraction from herbs and is very cost-effective, time-efficient, and uses no chemicals.

Camelina oil, as an alternative to linseed oil, is a rich source of omega-3 fatty acids with higher oxidative stability and valuable nutritional properties. Although Iran is a suitable location for the cultivation of the Camelina sativa plant, it is not well known. Therefore, in this study, the physicochemical properties of camelina oil obtained from the Soheil cultivars grown in different regions of Iran (Ilam, Kermanshah, Fars, and Hamedan) were determined to be used as an edible oil source. Results showed that regions had a significant effect (p

Flaxseed oil is one of the richest sources of Omega-3. This work was aimed at evaluating the physical qualities, sensory properties and the stability of a formulation for salad dressing characterized by a partial enrichment with flaxseed oil upon refrigerated storage. Samples were stabilized by n-OSA starch and sodium caseinate, and they were comparable with samples which had egg yolk only. All formulated dressings appeared as a weak gel-like structure with strong shear thinning behavior. The experimental data was fitted with the power-law model for all samples. The samples showed various degrees of oxidative stability after 90 days of storage. Salad dressings containing n-OSA starch and sodium caseinate (samples 1–4) exhibited a small phase separation at the bottom of the tubes in the third month of storage, while no oiling-off was observed. In the presence of egg yolk (sample 5), a higher stability was observed with no phase separation or oiling-off. When there was 5% (w/w) flaxseed oil, a higher sensory quality was obtained in general. Increasing the percentage of flaxseed oil replacement in salad dressings and prolonging the storage time led to a decrease in the L factor. Salad dressings could be enriched aptly with flaxseed oil emulsions (while being stabilized by n-OSA starch and caseinate).

Black raspberry is an important source of anthocyanins, which are profoundly colored materials, known for their antioxidant activity. However, their usage in food industry is restricted mainly because of their low stability, especially under harsh conditions. To overcome the instability of these water soluble compounds, a double emulsion technique prior to complex coacervation was applied by gelatin and gum Arabic as wall materials after preparing the water-in-oil emulsion. The coacervation process was investigated as a function of gelatin, gum Arabic and the core material concentrations at ratios of 1:1:0.5, 1:1:0.75 and 1:1:1, the concentration of polymer solutions (2.5, 5.0 and 7.5%, w/v) as well as pH (3.5, 4.0, 4.5 and 5.0). The pH 4.0 was selected as optimum pH for gelatin/gum Arabic coacervation. The morphology, particle size, moisture, solubility, hygroscopicity, zeta potential, loading capacity, color parameters (L*, a*, b*, C, H◦ and TCD), stability, Fourier transform infrared spectroscopy (FTIR), thermal behavior and X-ray diffraction (XRD) pattern were obtained. The microcapsules presented the spherical shape and relatively smooth surface by the average sizes ranging from 45.25 ± 0.97 to 109.49 ± 4.77 μm. The loading capacity was high (23.27 ± 0.42 to 41.72 ± 0.30%). There was a good correlation between zeta potential values and FTIR spectra, indicating the chemical cross-linking reaction. DSC thermograms confirm the thermostability of microcapsules. XRD pattern was in line with DSC results, indicating the amorphous structure of unencapsulated core anthocyanins. Furthermore, the HPLC and color analysis results demonstrating the high retention of microencapsulated anthocyanins (up to 36%) as comparing the control sample after 2 months of storage at 37 ± 2 °C, suggesting that the method chosen to protect the anthocyanins was effective.

Purpose: Suitable ratio of essential fatty acids has an important role in maintaining good health. There is no pure oil with an ideal fatty acid composition and oxidative stability. The main goal of the present study was to evaluate the physical, chemical and nutritional properties of oil obtained by blending flaxseed oil as a rich source of ω3 fatty acids with sesame and olive oils. Methods: Three different ratios (65:30:5, 60:30:10 and 55:30:15) were prepared using olive, sesame and flaxseed oils. These mixtures were stored at 4°C and 24°C and their quality and physicochemical properties were determined by measuring the fatty acid composition, phenolic compound, peroxide, anisidine values and schaal tests. Results: Fatty acid composition indicated that adding 10% and 15% flaxseed oil into blends have suitable ratio of essential fatty acids. The sample which contained 5% flaxseed oil had the highest phenolic content among treatments and these compounds showed a significant decrease during storage. A significant increase (p

Purpose: Suitable ratio of essential fatty acids has an important role in maintaining good health. There is no pure oil with an ideal fatty acid composition and oxidative stability. The main goal of the present study was to evaluate the physical, chemical and nutritional properties of oil obtained by blending flaxseed oil as a rich source of ω3 fatty acids with sesame and olive oils. Methods: Three different ratios (65:30:5, 60:30:10 and 55:30:15) were prepared using olive, sesame and flaxseed oils. These mixtures were stored at 4°C and 24°C and their quality and physicochemical properties were determined by measuring the fatty acid composition, phenolic compound, peroxide, anisidine values and schaal tests. Results: Fatty acid composition indicated that adding 10% and 15% flaxseed oil into blends have suitable ratio of essential fatty acids. The sample which contained 5% flaxseed oil had the highest phenolic content among treatments and these compounds showed a significant decrease during storage. A significant increase (p

An atomic-level molecular dynamics simulation was carried out to study the effects of a plant sterol (sitosterol) and glucosylceramide (GlcCer) on a 1,2-dilinoleoylposphocholine (DLiPC) membrane. Initially, a membrane containing 50mol% sitosterol was compared with that containing the same ratio of cholesterol. These simulations showed differential condensing and ordering effects of sitosterol and cholesterol, with cholesterol being slightly more efficient than sitosterol in packing the membrane more tightly to a liquid ordered phase. By incorporation of 9.3% GlcCer on DLiPC/sterol membrane no notable change was observed in terms of area per lipid, bilayer thickness, order parameter and lateral diffusion. Some clusters of GlcCer/sterol were observed at higher ratio of GlcCer (15.5%), supporting the existence of GlcCer/sitosterol-enriched Lo-domains on the nanometer scale in the plant lipid mixture.