Effects Of Edible Oils Research Articles

A local green composite study: the effect of edible oil on the morphological and mechanical properties of PBS/bentonite composite

Abstract Composites of a biodegradable thermoplastic aliphatic polyester, polybutylene succinate (PBS), with bentonite were investigated for morphological and mechanical properties. The bentonite was modified with soybean oil (SBO) and lard oil (LO) (2:98 clay:oil % by weight) by mechanical stirring and ultrasonication. The PBS/modified bentonite composite was prepared by using an internal mixer and processed by compression molding. Under bentonite modification conditions, XRD and SEM showed that the bentonite layers were broken into small layers, and the d-spacing between the layers was increased by edible oil molecules. A small plate like structure of modified bentonite composite was observed by SEM micrograph, which revealed short and long layer silicate structure non-directionally throughout the matrix phase. The mechanical properties of PBS were reinforced by this structure. The tensile modulus and elongation at break seem to depend on its directional bentonite. Interestingly, considerable improvement in impact strength was observed at over 2 wt% of clay. The impact strengths of PBS, PBS/modified BTN with SBO composite, and PBS/modified BTN with LO composite were increased from 1 to 1.5 and 2 kJ/m2, respectively. Comparatively, using LO modified bentonite had a better performance for increased interlayer and resulted in higher impact strength of the composite than that of SBO composite. The results demonstrated that PBS/modified bentonite using edible oil could be a potential alternative low cost, eco-friendly material with superior impact properties useful for further applications.

Effects of Edible Oils with Different n-6/n-3 PUFA Ratios on Articular Cartilage Degeneration via Regulating the NF-κB Signaling Pathway.

Osteoarthritis (OA), a common chronic disease, is characterized by articular cartilage degeneration and inflammation. Recent studies report that n-3 polyunsaturated fatty acids (PUFAs) exhibit protective effects against OA, while n-6 PUFAs are more likely to damage cartilage. However, the effects of edible oils with different n-6/n-3 PUFA ratios on OA are rarely reported. This study investigates the effect of linseed oil (LO), soybean oil (SO), and peanut oil (PO) on cartilage changes in mice joints following destabilization of the medial meniscus. We determined the n-6/n-3 PUFA ratios of LO, SO, and PO used in this experiment to be 1:3.85, 9.15:1, and 372.73:1, respectively. After 12 weeks of LO or SO feeding, OA mice showed increased cartilage thickness and decreased TNF-α in both the serum and cartilage, whereas no improvement was found in the PO group. This may be due to the fact that LO and SO optimized the fatty acid composition of articular cartilage. We further demonstrated that LO or SO activated GPR120 and attenuated EP4, which was followed by inhibition of the NFκB pathway and its downstream matrix-degrading enzymes: MMP13 and ADAMTS5. In conclusion, edible oils with low n-6/n-3 PUFA retard OA progression via inhibiting the NFκB pathway. This study provides a dietary guidance for OA patients.

Effect of edible oils on different stages of pulse beetle (Callosobruchus chinensisL.) on chickpea grains

Among the five edible oils viz. olive oil (Olea europaea L), coconut oil (Cocos nucifera L.), groundnut oil (Arachis hypogaea L.), mustard oil (Brassica spp L.) and sesame oil (Sesamum indicum L.) @ 3, 6 and 9 ml kg-1 grains were evaluated as protectants of C. arietinum against oviposition, adult mortality and adult emergence. Pulse beetles favoured untreated rather than treated grains. Similarly, irrespective of these oils, at the rate of 3 ml kg-1 was less effective in inhibiting the oviposition, adult mortality and adult emergence inhibition than 6 and 9 ml kg-1. Among the oils, coconut oil at 9 ml kg-1 grains was found to be most effective in inhibiting the oviposition (26.43 eggs), adult mortality (44.52%) and adult emergence inhibition (96.34%) and did not affect germination of chickpea grains till four months. Sesame oil also provided excellent results giving in the same parameters as 26.62 eggs, 40.95 and 96.08.percent, respectively. Oils of groundnut and olive were least effective in performing the above parameter in the process of the investigation.

Effect of edible oil on health: Relationship with intestinal microflora

Effect of edible oil on health: Relationship with intestinal microflora

Fish oil disrupts seabird feather microstructure and waterproofing

Seabirds and other aquatic avifauna are highly sensitive to exposure to petroleum oils. A small amount of oil is sufficient to break down the feather barrier that is necessary to prevent water penetration and hypothermia. Far less attention has been paid to potential effects on aquatic birds of so called ‘edible oils’, non-petroleum oils such as vegetable and fish oils. In response to a sardine oil discharge by a vessel off the coast of British Columbia, we conducted an experiment to assess if feather exposure to sheens of sardine oil (ranging from 0.04 to 3μm in thickness) resulted in measurable oil and water uptake and significant feather microstructure disruption. We designed the experiment based on a previous experiment on effects of petroleum oils on seabird feathers. Feathers exposed to the thinnest fish oil sheens (0.04μm) resulted in measurable feather weight gain (from oil and water uptake) and significant feather microstructure disruption. Both feather weight gain and microstructure disruption increased with increasing fish oil thickness. Because of the absence of primary research on effects of edible oils on sea birds, we conducted interviews with wildlife rehabilitation professionals with experience rehabilitating sea birds after edible oil exposure. The consensus from interviews and our experiment indicated that physical contact with fish and other ‘edible oils’ in the marine environment is at least as harmful to seabirds as petroleum oils.

Effect of edible oils and Cu (II) on the biodegradation of rice by-products by Ganoderma lucidum mushroom

The biodegradation of rice agro-industrial residues (straw and husks) to obtain the medicinal white-rot fungi Ganoderma lucidum and a crude extract of laccases as by- product was studied. Mycelium growth analysis on substrate formulations in a solid state fermentation system showed a good growth performance on substrates containing 57–69% straw, 25–30% husk, 5–10% rice bran, and 0–1% olive oil. Total mushroom production of dried mushrooms increased from 2.9% to 3.7% when using 5% vs. 8% mycelium inoculation rates, and from 3.6% to 4.1% when 1% olive oil was added to the substrate formulation. Addition of 100 ppm Cu (II) as a substrate supplement increased laccase activity in mushroom residual substrate from 150 to 267 U/Kg substrate and produced a three-fold increase in mushroom copper content. Extracted laccase activity was stable after four months in freezer storage (−18 °C) and after 16 freezing/thawing cycles.

Effect of edible oils on quercetin, kaempferol and galangin transport and conjugation in the intestinal Caco-2/HT29-MTX co-culture model

Solubility and matrix play an important role in the gut lumen in delivering bioactive compounds to the absorptive surface of enterocytes. The purpose of this study was to determine the effect of certain commonly consumed lipids, soybean, olive and corn oil, on the transport and conjugation of flavonols (myricetin, quercetin, kaempferol and galangin) using the conjugation-competent co-cultured Caco-2/HT29-MTX intestinal cell monolayer model. To enable identification and quantification of conjugates, each flavonol was enzymatically glucuronidated or sulphated, then analysed by HPLC with triple quadrupole mass spectrometric detection. Quantification showed large differences in mass spectrometric peak area response factors between the aglycones and many of the conjugates, with galangin-sulphate for example ionising ∼15-fold better than galangin. Flavonol aglycones and conjugates were transported to the basolateral side of Caco-2/HT29-MTX co-cultures. The total amount of methyl, sulphate and glucuronide conjugates was in the order: galangin > quercetin > kaempferol > myricetin. All oils inhibited the transport and conjugation of galangin, the most hydrophobic flavonol, whereas they increased the sulphation, and to some extent glucuronidation, of quercetin and kaempferol. The results show that the lipid matrix has the potential to modify both transport and conjugation of dietary flavonols, but that the effect depends upon the structure and hydrophobicity.

Effect of Edible Oils and Fat Properties on Level of Blood and Brain Fatsand Activity of Acetylcholinesterase of Experimental Rats

Effect of Edible Oils and Fat Properties on Level of Blood and Brain Fatsand Activity of Acetylcholinesterase of Experimental Rats

Effect of Edible Oils on Quality and Shelf Life of Low Fat Mayonnaise

Effect of Edible Oils on Quality and Shelf Life of Low Fat Mayonnaise

Effect of edible oils and oil emulsions on the perception of basic tastes.

The intensity of sweet, bitter or astringent tastes is reduced by consumption of edible oil or oil emulsions immediately before the ingestion of test solutions. The basic taste substances were dissolved in 30% aqueous ethanol, flavoured with plant extracts. The time-intensity dependence was influenced similarly. The sensitivity of taste receptors returned to the original value within 15-20 min. Intensities of acidic or salty tastes were not affected.

Effects of edible oils and fatty acids on the formation of mutagenic heterocyclic amines in a model system

The effects of glycerol, fatty acids and oils on the yield and species of mutagenic heterocyclic amines were studied in a model system. The addition of lipids to the model system did not affect the species of food mutagens formed, but did affect the yield of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx). When heating creatinine, glycine and glucose dissolved in water, at 180 degrees C for 10 and 30 min, 9 and 18 nmol MeIQx/mmol creatinine were formed respectively. Corresponding figures of MeIQx formed, after addition of various fatty acids or edible oils to the model system, were as follows: oleic acid (9 and 11 nmol MeIQx/mmol creatinine), stearic acid (16 and 19 nmol), linoleic acid (8 and 16 nmol), linolenic acid (5 and 20 nmol), corn oil (10 and 33 nmol) and olive oil (10 and 28 nmol) after heating at 180 degrees C for 10 and 30 min respectively. Addition of corn or olive oil in a model system heated at 180 degrees C for 30 min, almost doubled the yield of MeIQx formed, compared with the amount formed in a model system without fat. This increase was not observed if glycerol or a fatty acid was added to the model system.

Effect of Edible Oils on Essential Fatty Acid Nutriture of Rats

Dietary fat varies widely in both quality and quantity. In diets of poor income groups in India half of the total fat intake is obtained from edible oils. Also, there are regional preferences for these oils. The levels of essential fatty acids (EFA) vary widely in different edible oils. Hence a study was undertaken to investigate the effects of intake of different edible oils on EFA nutritional status in rats.Weanling rats were fed different edible oils in a casein-based diet for a period of five weeks. The EFA nutritional status as assessed from the plasma total fatty acid composition was normal in rats fed safflower (SO) or groundnut (GNO) oils. However, the fatty acid profile was suggestive of EFA deficiency in rats fed coconut (CO) or hydrogenated coconut (HCO) oils. In rats fed palmolein (PO), the EFA nutritive status was found to be marginally adequate.In the habitual cereal-pulse-based diets of Indians, a major part (80%) of dietary EFA is obtained from the invisible fat and only one fifth is derived from the visible fat. Therefore the marginally adequate levels of linoleic acid present in PO may be compensated by the linoleic acid of cereals and pulses present in the diet. It appears therefore that replacement of GNO or SO with PO in the Indian diets may not materially affect the EFA nutriture of the population. However, the effect of PO on a cereal-pulse-based diet in comparison to that of other edible oils needs to be evaluated.