Cooking Methods Research Articles

Freeze-thaw procedure as an alternative method to reduce the cooking time of Jack bean (Canavalia ensiformis (L.) DC) while retaining its nutritional quality

This study explored the effect of freeze-thaw procedures on the Jack bean's cell wall, cooking times, and nutritional quality.Confocal laser microscopy was used to examine bean's microstructure. Optimal cooking times, hemagglutination activity, and mineral content were evaluated on beans subjected to freeze-thaw procedures and those cooked with sodium bicarbonate (AC) and demineralized water (DC). The freeze-thaw procedure that yield the largest reduction in cooking times, AC, and DC samples were used for in vitro protein and starch digestion.Freeze-thaw procedure at −20 °C for 24 h resulted in the biggest enlargement of intercellular spaces and the largest reduction in cooking time although it was less effective compared to alkaline salt cooking. No hemagglutination activity was observed in any cooked beans and mineral loss was correlated with duration of cooking times. Protein digestibility increased in freeze-thaw treated beans compared to control beans cooked in demineralized water, with no effect on starch digestibility. The findings suggest that enlargement of intercellular space due to freeze-thawing treatment can reduce cooking times and that the shorter duration of cooking may increase protein digestibility. The absence of hemagglutination activity and the observed mineral loss emphasize the importance of efficient cooking methods in preserving nutritional properties.

Emission of volatile organic compounds during open fire cooking with wood biomass: Traditional three-stone open fire vs. gasifier cooking stove in rural Kenya

Cooking with wood biomass fuels releases hazardous air pollutants, including volatile organic compounds (VOCs), that often disproportionally affect women and children. This study, conducted in Kwale and Siaya counties in Kenya, employed thermal desorption gas chromatography – mass spectrometry to analyse VOC emissions from cooking with a wood biomass three-stone open fire vs. top-lit updraft gasifier stove. In kitchens with adequate ventilation, total VOC levels increased from 35–252 μg∙m−3 before cooking to 2235–5371 μg∙m−3 during open fire cooking, whereas use of a gasifier stove resulted in reduced emissions from cooking by 48–77 % (506–2778 μg∙m−3). However, in kitchens with poor ventilation, there was only a moderate difference in total VOC levels between the two methods of cooking (9034–9378 μg∙m−3 vs. 6727–8201 μg∙m−3 for the three-stone open fire vs. gasifier stove, respectively). Using a non-target screening approach revealed significantly increased levels of VOCs, particularly benzenoids, oxygenated and heterocyclic compounds, when cooking with the traditional open fire, especially in closed kitchens, highlighting the effects of poor ventilation. Key hazardous VOCs included benzene, naphthalene, phenols and furans, suggesting potential health risks from cooking. In kitchens with good ventilation, use of the gasifier stove markedly reduced emissions of these priority toxic VOCs compared to cooking with an open fire. Thus, substituting open fires with gasifier stoves could help to improve household air quality and alleviate health risks. The study revealed that VOCs were present prior to cooking, possibly originating from previously cooked food (buildup) or the outside environment. VOC emissions were also exacerbated by reduced air flow in high humidity during rainfall, suggesting an area for further research. The findings underscore the importance of adopting cleaner cooking technologies and enhancing kitchen ventilation to mitigate the impacts of VOCs in developing countries.

Identification of volatile and non-volatile migrants released during sous vide cooking by UPLC-IMS-QTOF and DI-SPME-GC-MS using a design of experiments approach

The rise of new culinary advances combined with science has made it possible to find new optimum methods of cooking, such as vacuum cooking (Sous Vide), that allow achieving pleasant textures, preserving the genuine nature of the food and also its original flavour. Sous Vide involves the direct contact of plastic materials with food during cooking, causing the possible release of chemical compounds that may alter the properties of the food and pose a risk to human health. In this work, the migration kinetics that takes place during this cooking process have been estimated thanks to a design of experiments (DoE). DoE has been applied to 4 samples of vacuum cooking bags containing 3 food simulants (ethanol 10%, acetic acid 3% and isooctane) under typical cooking conditions of the culinary technique. The study also allowed the identification of the main volatile and non-volatile migrants that can be transferred from this particular packaging. Twenty-nine non-volatile species were identified by ultra-high performance liquid chromatography coupled to a quadrupole-time-of-flight ion-mobility separation mass spectrometer (UPLC-IMS-QTOF) and sixty-four volatile species were identified by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). Furthermore, a comprehensive literature analysis was conducted to explore the applications, origins, and potential toxicity of these compounds.

Traditional cooking methods decreased the allergenicity of egg proteins.

Egg allergy is one of the most common food allergies globally. This study aimed to assess the impact of four traditional cooking methods on the allergenicity of egg proteins using a comprehensive strategy, including simulated gastrointestinal digestion in vitro, serology experiments, a rat basophilic leukemia (RBL)-2H3 cell degranulation model, and a passive cutaneous anaphylaxis (PCA) mice model, and the structure changes were detected by circular dichroism (CD)spectra and ultraviolet (UV) spectra. The results showed that the processed egg proteins were more readily digested compared to raw egg proteins. The serological experiments revealed a significant reduction in immunoglobulin E binding of egg proteins after thermal treatments (p<0.05), particularly after frying. Subsequently, the RBL-2H3 cell degranulation experiment demonstrated a marked decrease in the level of egg allergens-induced β-hexosaminidase release after cooking (p<0.05). Moreover, the results from the PCA mice model indicated that the increase in vascular permeability was effectively relieved in the treated groups, especially in frying group (p<0.05). Additionally, the α-helix and β-turn contents of processed egg proteins were significantly decreased (p<0.05) compared with native egg proteins. The UV spectra findings showed that all cooking treatments caused significant alterations in the tertiary structure, and fluorescence analysis indicated that cooking decreased the surface hydrophobicity of egg proteins. In conclusion, four traditional cooking methods reduced the allergenicity of egg proteins, particularly frying, and this reduction was associated with structural changes that could contribute to the destruction or masking of epitopes of egg allergens. PRACTICAL APPLICATION: Egg allergy has a serious impact on public health, and there is no ideal treatment method at present. This study demonstrated that four traditional cooking methods (boiling, steaming, baking, and frying) reduced the allergenicity of egg proteins, especially frying, and the results will provide a basis for the development of hypoallergenic egg products.

Determination of 7 nitroimidazoles compounds in meat and natural casing using modified QuEChERS combined with HPLC Orbitrap MS: impact of meat processing approaches on the analytes residue

ABSTRACT Validation of a High-Resolution Orbitrap (HR-Orbitrap) method for the simultaneous identification, confirmation, and quantification of seven 5-Nitroimidazoles (5-NDZs) in meat and casing for the first time to our knowledge. The method was validated under Commission Decision (CD) 2002/657/EC and satisfied its requirements for the Minimum Method Performance Requirements (MMPRs) of 1 µg/kg for these Compounds in meat and casing. The samples were extracted using a modified QuEChERS method. The analyte recovery ranging 75.4–104.8% for meat and 72.44–103.53% for casing, with a relative standard deviation (RSD) of ≤ 19.0% for meat and ≤ 19.83% for casing. The decision limits (CCα) encompass values between 0.06 to 0.67 µg/kg and 0.06 to 0.6 µg/kg respectively for meat and casing, while the detection capabilities (CCβ) range from 0.05 to 0.61 µg/kg and 0.05 to 0.57 µg/kg respectively for meat and casing. The method’s accuracy was confirmed by evaluating a proficiency testing sample (PT), and the findings demonstrated that the results ranging from 5.15 to 11 µg/kg which located in the acceptable range of Z-scores (from −1.2 to −2), indicating their validity. A total of 100 meats and 100 casing real samples were gathered and subjected to testing for the investigated compounds. None of the samples exhibited any traces of the studied compounds. Additionally, a study was conducted to assess how different cooking methods, affect the behavior of these substances in meat. The study introduced 3 µg/kg of 5-NDZs contamination into the meat samples and examined the subsequent changes. The study observed reduced compound concentrations through different cooking methods, with reductions ranging from −5% to −91%. Boiling was especially effective, showing an expected reduction range of −61% to −100% for ronidazole. This study presents a highly effective method for detecting residues of 5-NDZs in meat and casing. The findings are expected to contribute to the development and regulation of a national monitoring program.

The Quality of Menu Offerings in Independently Owned Restaurants in Baltimore, Maryland: Results from Mixed-Methods Formative Research for the FRESH Trial.

(1) Background: Independently owned restaurants (IORs) are prevalent in under-resourced racial and ethnic minority communities in the US and present a unique setting for public health nutrition interventions. (2) Methods: We conducted 14 in-depth interviews with IOR owners in Baltimore about their perceptions of healthy food, and customers' acceptance of healthier menus and cooking methods and concurrent observations of the availability of healthy options on their menus. Qualitative data were coded and analyzed using ATLAS.ti. Observations were analyzed with statistical analysis performed in R. (3) Results: Owners perceived non-fried options, lean proteins, and plant-based meals as healthy. While open to using healthier cooking fats, they had mixed feelings about reducing salt, adopting non-frying methods for cooking, and adding vegetables and whole grains to the menu, and were reluctant to reduce sugar in recipes and beverages. Only 17.5% of 1019 foods and 27.6% of 174 beverages in these IORs were healthy, with no significant differences in the healthfulness of restaurant offerings within low-healthy-food-access/low-income neighborhoods and those outside. (4) Conclusion: Healthy options are generally scarce in Baltimore's IORs. Insights from owners inform future interventions to tailor healthy menu offerings that are well-received by customers and feasible for implementation.

Total phenolic content of microwaved, pan-heated and stewed, herbs and spices

Culinary herbs and spices help improve food flavour in cuisine all over the globe and possess some of the richest sources of polyphenols in edible plant foods which are linked to human health benefits. Food processing can affect these constituents and therefore may impact the health benefits these plants may confer. This study aimed to assess the impact of 3 commonly used domestic cooking methods on the total phenolic content, assessed via the total phenolic content (TPC) assay, on 15 culinary herbs and 12 spices, fresh and dried (50 samples total). Herbs and spices uncooked (aqueous extracts), microwaved with water (4 min), pan-heated without medium in a non-stick pan (5, 10, 15 and 20 min) and stewed with water (30, 60 and 120 min) were tested (n = 3) for TPC, expressed in gallic acid equivalent (GAE). TPC for uncooked plants were ranked from very low (below 50 GAE mg/100g) to very high (over 4000 GAE mg/100g). Dried herbs and spices were significantly higher in TPC than their fresh counterparts (P < 0.01). Despite exceptions to the general trend, overall microwaving increased the TPC by 18% compared to uncooked extracts (P < 0.01). Pan-heating in a non-stick pan caused a significant decrease in TPC, averaging 14% (p < 0.01), similar between the 4 lengths of times. Stewing significantly increased the TPC (p < 0.01) by 26% at 30 min, 39% at 60 min and 46% at 120 min. Therefore, polyphenol bioaccessibility in culinary herbs and spices decreased with dry pan-heating but increased with microwaving and stewing with water.

Protein Functional Groups Analysis of Smoked Vaname Shrimp (Litopenaeus Vannamei) with Various Cooking Methods

Protein Functional Groups Analysis of Smoked Vaname Shrimp (Litopenaeus Vannamei) with Various Cooking Methods

Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli (Brassica oleracea var. italica) Cooked Using Different Techniques.

In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and 423.39 mg GAE/100 g (microwave heating). The radical scavenging activities of the broccoli samples were reported between 2.55 (conventional boiling) and 4.99 mmol/kg (microwave heating). In addition, catechin and rutin quantities of the fresh and cooked broccoli samples were measured to be between 2.24 (conventional boiling) and 54.48 mg/100 g (microwave heating), and between 0.55 (conventional boiling) and 16.33 mg/100 g (microwave heating), respectively. The most abundant elements in fresh and cooked broccoli samples were K, Ca, P, S, and Mg. The results showed some changes depending on cooking techniques compared to the control. The bioactive properties of broccoli samples cooked by means of conventional boiling, boiling in vacuum bag, and high-pressure boiling were established to be lower compared to the fresh sample. Catechin, 3,4-dihydroxybenzoic acid, rutin, and gallic acid were the key phenolic compounds of fresh and cooked broccoli samples. The phenolic components of broccoli were significantly affected by the applied cooking techniques. The highest protein in broccoli samples was determined in the broccoli sample cooked by boiling in a vacuum bag. There were statistically significant changes among the mineral results of broccoli cooked with different cooking methods.

Antioxidant Activity, Glycemic Response, and Functional Properties of Rice Cooked with Red Palm Oil.

High rice consumption levels accompanied by a lifestyle lacking in physical activity leads to obesity and diabetes due to the rice consumed generally has high digestibility and high glycemic index. Red palm oil (RPO) is a vegetable oil suggested to have the potential to reduce starch digestibility and increase the bioactive compounds of rice. This research aimed to find out the best cooking method to produce rice with a sensory quality similar to regular rice and to study the effect of the best cooking method on the glycemic response and physicochemical properties of rice. The results showed that RPO addition increased the antioxidant activities and total carotenoid levels of rice. The addition of RPO after cooking has better antioxidant activity and total carotenoid than before cooking. Adding 2% RPO before or after cooking produced rice with similar or better sensory quality than regular rice. Rice cooked with 2% RPO added before cooking had a lower glycemic response than regular rice, which was suggested to be caused by the increasing formation of the amylose lipid complex and the triglycerides that protected the starch from amylase enzyme. The formation of the amylose lipid complex and triglyceride layers protecting rice starch was confirmed by the new peaks of the FTIR spectra, the appearance of oil-coated starch morphology, and the changes in the proportion of C and O atoms. In conclusion, the addition of 2% RPO before the cooking process can be considered as a cooking method to produce rice for diabetic patients.

Effect of cooking methods on volatile compounds and texture properties in maize porridge

To investigate the optimal processing of maize porridge, the volatile compounds and texture under different cooking methods and time have been studied. A total of 51 volatile compounds were identified in maize porridge. Notably, the major volatiles, aldehydes and esters exhibited a relatively high content in electric pressure cooker (EPC), and esters tend to significantly increase after cooking. Among aldehydes, nonanal and hexanal played a great role in flavor due to their relatively high content. Volatile compounds of maize porridge in different cooking methods could be clearly distinguished by multiple chemometrics. Furthermore, texture analysis revealed that almost all the indicators in the EPC can reach the lowest value at 60 min. To summarize, different cooking methods had a more significant influence on the volatile compounds and texture compared to time. This study helps to improve the sensory attributes of maize porridge, and thus contributes to healthier and more sustainable production.

Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods.

Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-related compounds, taste active values (TAVs) and umami equivalency, sugars, lipid oxidation, Maillard reaction products] and volatile compounds, were investigated. Notably, inosine monophosphate and Glu/Gln were the major compounds contributing to umami taste, as indicated by the highest TAVs in all samples. Raw had higher TAVs than cooked ones, indicating that heat-cooking removes these desirable flavor and taste compounds. This could be proportionally associated with the increase in aldehyde, ketone, and nitrogen-containing volatiles in all cooked samples. GR showed the highest thiobarbituric acid reactive substances (1.46 mg malonaldehyde/kg sample) and browning intensity (0.73), indicating the greatest lipid oxidation and Maillard reaction due to the higher temperature among all cooked samples (p<0.05). In contrast, SV and Raw exhibited similar profiles, indicating that low cooking temperatures preserved natural goat meat flavor, particularly the goaty odor. The principal component analysis biplot linked volatiles and non-volatiles dominant for each cooked sample to their unique flavor and taste. Therefore, these findings shed light on cooking method selection based on desirable flavor and preferences.

Gastronomy Culture from the Neolithic Site of Çatalhöyük to 21st century

Limited prehistoric evidence, such as written sources, provides insight into the lifestyles of ancient individuals and communities, the tools they used, and the perspectives they adopted. Anatolia offers an extraordinary wealth of cultural artifacts as a center of civilizations. Çatalhöyük stands out with its important cultural, artistic, agricultural, and culinary discoveries. This study aimed to identify the traces and reflections of Çatalhöyük's culinary culture in the 21st-century culinary culture. Therefore, it employed a qualitative research design to gather information about culinary culture, human behavior, and environmental dynamics. Participants were asked about their consumption of wild plants, fruit, and seeds and their cooking methods. The study was based on document review and the information obtained from locals to provide various perspectives on the consumption of food resources in Çatalhöyük. Significant findings have emerged, especially regarding the consumption of terebinths, acorns, and plums and their use in the kitchen.

The Quality of Goose Breast Muscle Products Depending on the Cooking Method Used

This study was conducted to compare the quality characteristics of White Kołuda goose breast muscle products, heated using the sous vide (SV) and the convection–steam oven (OV) methods. The qualitative analysis included instrumental evaluation of texture and colour parameters and the content of histidine dipeptide anserine. The research material consisted of breast muscles without skin, heated using the sous vide (SV) method at 65 °C for 4 h and 10 h and in a convection–steam oven (OV) in a steam environment at 80 °C and 90 °C (to obtain the final temperature of 65 °C in the geometric centre of meat pieces). Extending the heating time using the SV method and increasing the temperature in OV resulted in increased hardness, cohesiveness and chewiness. The use of heat treatment resulted in a significant reduction in the initial anserine content. A greater anserine reduction was found in SV samples compared to OV. The SV processing time did not significantly differentiate the dipeptide content, nor did the temperature used in OV processing. Pectoral muscles heated using the sous vide method were characterised by higher values of the parameters L* and b* and the hue angle (h) compared to OV processing, in which the value of the a* parameter was higher. The low-temperature processing methods (SV 65 °C/4 h and OV 80 °C) of goose breast meat allowed for obtaining products with similar textural characteristics: hardness, adhesiveness, elasticity and chewiness.

Effects of cooking methods on the physical properties and in vitro digestibility of starch isolated from Chinese yam

The objective of this study was to compare the structural and functional attributes of Chinese yam starches obtained via different domestic cooking methods. Cooking changed the crystalline type from the C type to the CB type, and disrupted the short- and long-range molecular order of Chinese yam starch. The average chain length of amylopectin in BOS (boiling starch) was the smallest at 22.78, while RWS had the longest average chain length, reaching 24.24. These alterations in molecular structure resulted in variations in functional properties such as solubility, swelling power (SP), pasting characteristics, and rheological properties. Among these alterations, boiling was the most effective method for increasing the water-binding capacity and SP of starch. Specifically, its water holding capacity was 2.12 times that of RWS. In vitro digestion experiments indicated that BOS has a higher digestion rate (k = 0.0272 min−1) and lower RDS (rapidly digestible starch), which may be related to its amylopectin chain length distribution. This study can guide us to utilize yam starch through suitable cooking methods, which is relevant for the processing and application of Chinese yam starch.

A threatened heritage: Sustainable alternatives for Mediterranean small-scale fisheries

This study underscores the crucial role of small-scale fisheries (SSF) in promoting sustainable fishing practices within the Mediterranean context, emphasizing the necessity to align fisheries commerce with local seafood consumption. SSF in the Mediterranean, particularly in the Balearic Islands, are vital for local communities, contributing significantly to fish catches, while being deeply intertwined with cultural heritage and traditional values. However, these fisheries face several threats, including resource depletion, management strategies favouring fleet reduction, and increase of seafood imports. Our research investigates the relationships between the local fishing sector and resident population, exploring perspectives on sustainability. We examine SSF activities and perceptions through face-to-face questionnaires in nine fishing ports and assess seafood consumption habits through phone questionnaires. The study reveals an aging fishing sector rooted in family traditions that face administrative hurdles in implementing strategies such as fish tourism and direct sales, but seeks to enhance local product consumption. Despite the traditional relevance of fish in the Mediterranean diet, our findings also show low consumption of fresh and local seafood due to consumer’s limited knowledge on local species and related cooking methods and perceived high costs. However, the cultural importance of these products remains undiminished. To reinforce the cultural heritage of SSF and improve the future perspectives of the sector, we advocated for a multi-pronged approach, including raising consumers’ awareness about local species, controlling local prices, and promoting certified products through a reduction in the administrative burden and by promoting the active involvement of SSF.

Cellulose and lignin purified from Metroxylon sagu palm fronds by a new technology with 2-methylanthraquinone cooking and peroxymonosulfuric acid bleaching

The demand for high-purity cellulose, optimization of wood utilization, and environmentally friendly processes has increased in dissolving pulp (DP) production. Sago palm fronds (SPF), an abundant agricultural waste in Indonesia, hold great potential as a raw material for cellulose, hemicellulose, and lignin production. This study aimed to explore the production of from SPF by employing a combination of prehydrolysis, soda cooking with 2-methylanthraquinone (MAQ) as a green additive (PHS-MAQ), and totally chlorine-free (TCF) bleaching with peroxymonosulfuric acid (Psa). Furthermore, lignin was recovered from the black liquor of PHS-MAQ. The results showed that prehydrolysis at 150 ºC for 3 h, followed by soda-MAQ cooking at 160 ºC for 1.5 h using 0.03% of MAQ, 23% active alkali (AA), and a five-stage bleaching with oxygen (O), Psa, alkaline extraction with hydrogen peroxide (Ep), Psa, and Ep successfully produced high-purity cellulose as DP, with properties of 94.3% α-cellulose content, 89.9% ISO brightness (SNI ISO 2470–1:2016), 9.1 cP viscosity, and 0.13% ash content. Moreover, the soda-MAQ cooking method exhibited superior delignification compared to prehydrolysis kraft (PHK) and prehydrolysis soda (PHS) processes in a range of kappa numbers of 9.4–22.6 at 17–25% AA. The inclusion of MAQ increased pulp yields by 4.6–4.9% and decreased kappa number by 1.6–3.1 compared to the PHS without additives at similar AA. Lignin was separated from the PHS-MAQ, with yields of 69–77%. This work demonstrated the suitability of SPF processed by PHS-MAQ cooking and Psa bleaching for the preparation of viscose rayon and cellulose derivatives. The lignin recovery could be an attractive biorefinery process in modern pulp mills.

Effects of Cooking Methods on Caffeoylquinic Acids and Radical Scavenging Activity of Sweet Potato.

The effects of cooking methods, including steaming, deep-frying, and baking, on the phenolic content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and isomerization of caffeoylquinic acids in sweet potato were investigated. A high correlation was observed between antioxidant capacity and total phenolic content. Deep-frying treatment resulted in higher antioxidant capacity with increasing heating time. The major phenolic components of raw sweet potat were 5-caffeoylquinic acid (CQA) and 3,5-dicaffeoylquinic acid (diCQA), which were reduced by heat treatment due to the isomerization of 5-CAQ to 3- and 4-CQA, and 3,5-diCQA to 3,4- and 4,5-diCQA. Moreover, 5-CQA was more stable than 3,5-diCQA even at 100 °C. Our results demonstrated that by controlling the cooking temperature and time, new bioactive compounds such as mono- and diCQA derivatives can be produced from sweet potato. These data indicate a potential approach for the development of new functional foods from sweet potato by controlling cooking temperature and time.

Oral supplementation of Njansan (Ricinodendron heudelotii Bail) and sardine fillets (Sardina pilchardus) oils alleviate high-fat diet-induced obesity in rats by regulating lipid metabolism and stress oxidative parameters

Background: Obesity has become one of the most common metabolic disorders in the world, characterized by the accumulation of excess fat in the body. Research into natural compounds to improve obesity has become increasingly important. Aims and Objectives: The aim of the study was to explore the effects of Sardina pilchardus and Ricinodendron heudelotii oils on the management of obesity. Materials and Methods: Njansan (R. heudelotii) oil was extracted by cold pressing using an automatic oil press machine and Sardine fish oil by a cooking method. To evaluate the anti-obesity effect of these oils, six groups of six male Wistar rats were fed different diets: C0 group received a normal diet; HFD was fed a high-fat diet; N1, N2, F1 and F2 followed by a high-fat diet supplemented with njansan and sardine oils at 1 g/kg body weight/day and 2 g/kg body weight/day, respectively. Results: There was an increase in body weight, relative abdominal fat, and liver weight in the HFD group compared to the control group. There was also a decrease in anthropometric parameters such as the Lee index of the HFD group treated with njansan and fish oils, regardless of the concentration. The hyperlipidemic state in the HFD-fed rats was then normalized after treatment with both oils as well as hyperglycemia compared to the control group. Besides, fish and njansan oils attenuated HFD-induced oxidative stress, as indicated by a significant increase CA and superoxide dismutase. Conclusion: This study demonstrated that njansan oils at a low daily dose (1 g/kg body weight) can be helpful in managing obesity and also reduce the risk of developing coronary heart diseases.

In English

The main idea of this work is the investigation of structural and morphological characteristics of microcrystalline cellulose with switchgrass (Panicum virgatum L.) by the method of organo-solvent cooking with the addition of various brands of ion-exchange resins instead of sulfuric acid. A sulfonated copolymer of styrene and divinyl benzene with two functional groups per ring - Purolite CT-275 and a sulfonated copolymer based on tetrafluoroethylene - Nafion NR-50 were chosen as initial ion exchange resins. Air-dry switchgrass (Panicum virgatum L.), a technical culture, was used for the research. Microcrystalline cellulose (MCC) was obtained from it by the method of organo-solvent cooking with the addition of a solid catalyst. Using the methods of XRD, FTIR-ATR, AFM, TGA and DSC, the structure and morphology of MCC were studied. It is found that the use of ion-exchange resins in the organo-solvent method of obtaining MCC in a batch reactor requires the use of protective covers for the catalyst to avoid its mechanical damage. It has been found that only sulfonated copolymers based on tetrafluoroethylene are stable in the cooking solution, in contrast to sulfonated copolymers of styrene and divinylbenzene, and allow obtaining MCC from millet with a yield of 53 % versus 40 % for the classical method and a degree of polymerization of 440 versus 578, respectively. Due to the destruction of amorphous binders in the MCC’s from switchgrass (Panicum virgatum L.), regardless of the conditions of its production, we observe further ordering of the structure of the obtained MCC which is expressed in narrower and more intense peaks in the range 2θ = 22–23°. The FTIR-ATR method showed that the obtained MCC has functional groups similar to commercial M-1021. The AFM method showed that MCC has a globular and wavy relief. Surface roughness with globular relief is 12.6 nm.