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[PMID]:27777183
[Au] Autor:Vaes AMM; Brouwer-Brolsma EM; van der Zwaluw NL; van Wijngaarden JP; Berendsen AAM; van Schoor N; van der Velde N; Uitterlinden A; Lips P; Dhonukshe-Rutten RAM; de Groot LCPGM
[Ad] Endereço:Division of Human Nutrition, Wageningen University, 6700 EV Wageningen, The Netherlands. Electronic address: anouk.vaes@wur.nl.
[Ti] Título:Food sources of vitamin D and their association with 25-hydroxyvitamin D status in Dutch older adults.
[So] Source:J Steroid Biochem Mol Biol;173:228-234, 2017 10.
[Is] ISSN:1879-1220
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Various populations are at increased risk of developing a low vitamin D status, in particular older adults. Whereas sun exposure is considered the main source of vitamin D, especially during summer, dietary contributions should not be underestimated. This study aims to identify food sources of vitamin D that associate most strongly with serum vitamin D concentration. Data of 595 Dutch adults, aged ≥65 years, were analysed. Vitamin D intake was assessed with a food frequency questionnaire and 25-hydroxyvitamin D (25(OH)D) was determined in serum. Associations of total vitamin D intake and vitamin D intake from specific food groups with serum 25(OH)D status were examined by P-for trend analyses over tertiles of vitamin D intake, prevalence ratios (PRs), and spline regression. The prevalence of vitamin D deficiency was high, with 36% of the participants having a 25(OH)D status <50nmol/L. Participants with adequate 25(OH)D concentrations were more likely to be men and more likely to be younger than participants with vitamin D deficiency. Total median vitamin D intake was 4.3µg/day, of which 4.0µg/day was provided by foods. Butter and margarine were the leading contributors to total vitamin D intake with 1.8µg/day, followed by the intake of fish and shellfish with 0.56µg/day. Participants with higher intakes of butter and margarine were 21% more likely to have a sufficient 25(OH)D status after adjustment for covariates (T1 vs. T3: PR 1.0 vs. 1.21 (95%CI: 1.03-1.42), P-for trend 0.02). None of the other food groups showed a significant association with the probability of having a sufficient 25(OH)D status. This study shows that vitamin D intake was positively associated with total serum 25(OH)D concentration, with butter and margarine being the most important contributors to total vitamin D intake.
[Mh] Termos MeSH primário: Vitamina D/análogos & derivados
Vitaminas/sangue
[Mh] Termos MeSH secundário: Idoso
Manteiga
Estudos Transversais
Dieta
Suplementos Nutricionais/análise
Feminino
Alimentos
Seres Humanos
Masculino
Margarina
Meia-Idade
Países Baixos/epidemiologia
Estado Nutricional
Vitamina D/sangue
Deficiência de Vitamina D/sangue
Deficiência de Vitamina D/epidemiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE; MULTICENTER STUDY; RANDOMIZED CONTROLLED TRIAL; RESEARCH SUPPORT, NON-U.S. GOV'T
[Nm] Nome de substância:
0 (Vitamins); 1406-16-2 (Vitamin D); 64719-49-9 (25-hydroxyvitamin D); 8029-34-3 (Butter); 8029-82-1 (Margarine)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171208
[Lr] Data última revisão:
171208
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:161026
[St] Status:MEDLINE


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[PMID]:28393739
[Au] Autor:Händel MN; Frederiksen P; Osmond C; Cooper C; Abrahamsen B; Heitmann BL
[Ad] Endereço:1Department of Clinical Research,Odense Patient Data Explorative Network (OPEN),Odense University Hospital,University of Southern Denmark,5000 Odense C,Denmark.
[Ti] Título:Prenatal exposure to vitamin D from fortified margarine and risk of fractures in late childhood: period and cohort results from 222 000 subjects in the D-tect observational study.
[So] Source:Br J Nutr;117(6):872-881, 2017 Mar.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Prenatal low vitamin D may have consequences for bone health. By means of a nationwide mandatory vitamin D fortification programme, we examined the risk of fractures among 10-18-year-old children from proximate birth cohorts born around the date of the termination of the programme. For all subjects born in Denmark during 1983-1988, civil registration numbers were linked to the Danish National Patient Registry for incident and recurrent fractures occurring at ages 10-18 years. Multiplicative Poisson models were used to examine the association between birth cohort and fracture rates. The variation in fracture rates across birth cohorts was analysed by fitting an age-cohort model to the data. We addressed the potential modification of the effect of vitamin D availability by season of birth. The risk of fractures was increased among both girls and boys who were born before the vitamin D fortification terminated in 1985 (rate ratio (RR) exposed v. non-exposed girls: 1·15 (95 % CI 1·11, 1·20); RR exposed v. non-exposed boys: 1·11 (95 % CI 1·07, 1·14). However, these associations no longer persisted after including the period effects. There was no interaction between season of birth and vitamin D availability in relation to fracture risk. The study did not provide evidence that prenatal exposure to extra vitamin D from a mandatory fortification programme of 1·25 µg vitamin D/100 g margarine was sufficient to influence the risk of fractures in late childhood, regardless of season of birth. Replication studies are needed.
[Mh] Termos MeSH primário: Alimentos Fortificados
Fraturas Ósseas
Efeitos Tardios da Exposição Pré-Natal
Fenômenos Fisiológicos da Nutrição Pré-Natal
Deficiência de Vitamina D/dietoterapia
Vitamina D/uso terapêutico
Vitaminas/uso terapêutico
[Mh] Termos MeSH secundário: Adolescente
Criança
Estudos de Coortes
Dinamarca
Feminino
Fraturas Ósseas/prevenção & controle
Seres Humanos
Masculino
Margarina
Gravidez
Complicações na Gravidez/dietoterapia
Risco
Estações do Ano
Deficiência de Vitamina D/complicações
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Vitamins); 1406-16-2 (Vitamin D); 8029-82-1 (Margarine)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170922
[Lr] Data última revisão:
170922
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170411
[St] Status:MEDLINE
[do] DOI:10.1017/S000711451700071X


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[PMID]:28381787
[Au] Autor:Hu P; Xu X; Yu LL
[Ad] Endereço:Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University.
[Ti] Título:Effect of Fatty Acid Chain Length on the Crystallization Behavior of Trans-free Margarine Basestocks during Storage.
[So] Source:J Oleo Sci;66(4):353-362, 2017.
[Is] ISSN:1347-3352
[Cp] País de publicação:Japan
[La] Idioma:eng
[Ab] Resumo:In order to obtain margarine free of trans-fatty acids, four interesterified basestocks were prepared by chemical interesterification (CIE) of oil blends. Different ratios of palm stearin, palm olein and soybean oil were mixed without and with 1) fully hydrogenated Acer truncatum oil (FHATO), 2) fully hydrogenated rapeseed oil or 3) palm kernel oil containing a similar amount of saturated, monounsaturated and polyunsaturated fatty acids, but different saturated fatty acid length for CIE. Compared to the physical blends, the CIE samples demonstrated lower slip melting points and decreased solid fat contents, especially at high temperatures, indicating that the CIE samples might have improved mouthfeel. In all CIE samples, the ß crystal form disappeared and only the ß' crystal form was observed, except for sample 2, which contained a mixed ß and ß' forms. Furthermore, in all CIE samples, except sample 1, the ß' crystal forms began transforming to ß form after only two cycles of higher temperature treatments indicating that the CIE sample with FHATO had the most resistance to temperature fluctuation during storage which may be attributed to its longer saturated chains. In conclusion, the CIE basestocks containing longer saturated fatty acids could be more suitable for margarine use.
[Mh] Termos MeSH primário: Ácidos Graxos/química
Margarina/análise
Óleos Vegetais/química
[Mh] Termos MeSH secundário: Esterificação
Análise de Alimentos
Estrutura Molecular
Ácidos Graxos Trans/química
Temperatura de Transição
Triglicerídeos/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Fatty Acids); 0 (Plant Oils); 0 (Trans Fatty Acids); 0 (Triglycerides); 8029-82-1 (Margarine)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170615
[Lr] Data última revisão:
170615
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170407
[St] Status:MEDLINE
[do] DOI:10.5650/jos.ess16210


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[PMID]:28372223
[Au] Autor:Sýs M; Svecová B; Svancara I; Metelka R
[Ad] Endereço:Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, Studentská 573, Pardubice 532 10, Czech Republic.
[Ti] Título:Determination of vitamin E in margarines and edible oils using square wave anodic stripping voltammetry with a glassy carbon paste electrode.
[So] Source:Food Chem;229:621-627, 2017 Aug 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:A new electroanalytical method for determination of vitamin E in the form of the total content of tocopherols present in margarines and edible oils has been developed. The method is based on extraction of these biologically active compounds into silicone oil, acting as lipophilic binder of glassy carbon paste electrode, with subsequent electrochemical detection by square wave anodic stripping voltammetry (SWASV) in 0.1M HNO . The values of vitamin E contents were expressed as mass equivalent of α-tocopherol known as the most active form of this lipophilic vitamin. The linear ranges for α-tocopherol determination were 5×10 -4×10 and 5×10 -1×10 molL with the detection limits of 1×10 and 3.3×10 molL for 5 and 15min accumulation, respectively. The results have shown that SWASV with extraction step is very sensitive method for the determination of vitamin E, being comparable to reversed-phase high performance liquid chromatography chosen as reference method.
[Mh] Termos MeSH primário: Carbono/química
Margarina/análise
Óleos Vegetais/química
Vitamina E/química
[Mh] Termos MeSH secundário: Cromatografia de Fase Reversa
Eletrodos
Vitamina E/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Oils); 1406-18-4 (Vitamin E); 7440-44-0 (Carbon); 8029-82-1 (Margarine)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170512
[Lr] Data última revisão:
170512
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170405
[St] Status:MEDLINE


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[PMID]:28343459
[Au] Autor:Keller A; Ängquist L; Jacobsen R; Vaag A; Heitmann BL
[Ad] Endereço:1Research Unit for Dietary Studies,The Parker Institute and Department of Clinical Epidemiology (formerly 'Institute of Preventive Medicine'),Bispebjerg and Frederiksberg University Hospitals - the Capital Region,Nordre Fasanvej 57, Hovedvejen, entrance 5, ground floor, 2000 Frederiksberg,Denmark.
[Ti] Título:A retrospective analysis of a societal experiment among the Danish population suggests that exposure to extra doses of vitamin A during fetal development may lower type 2 diabetes mellitus (T2DM) risk later in life.
[So] Source:Br J Nutr;117(5):731-736, 2017 Mar.
[Is] ISSN:1475-2662
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Vitamin A deficiency has been associated with impaired fetal pancreatic development and increased risk of developing type 2 diabetes mellitus (T2DM). In 1962, mandatory margarine fortification with vitamin A was increased by 25 % in Denmark. We aimed to determine whether offspring of mothers who had been exposed to the extra vitamin A from fortification during pregnancy had a lower risk of developing T2DM in adult life, compared with offspring of mothers exposed to less vitamin A. Individuals from birth cohorts with the higher prenatal vitamin A exposure (born 1 December 1962-31 March 1964) and those with lower prenatal exposure (born 1 September 1959-31 December 1960) were followed up with regard to development of T2DM before 31 December 2012 in the Danish National Diabetes Registry and National Patient Register. Logistic and Cox regression analyses were performed to determine the risk of T2DM by vitamin A exposure level. A total of 193 803 individuals were followed up until midlife. Our results showed that individuals exposed prenatally to extra vitamin A from fortified margarine had a lower risk of developing T2DM than those exposed to lower levels: OR 0·88; 95 % CI 0·81, 0·95, P=0·001, after adjustment for sex. Fetal exposure to small, extra amounts of vitamin A from food fortification may reduce the risk of T2DM. These results may have public health relevance, as they demonstrate that one of the most costly chronic diseases may be prevented by food fortification - a simple and affordable public health nutrition intervention.
[Mh] Termos MeSH primário: Diabetes Mellitus Tipo 2/prevenção & controle
Desenvolvimento Fetal
Alimentos Fortificados
Vitamina A/administração & dosagem
[Mh] Termos MeSH secundário: Adulto
Dinamarca/epidemiologia
Diabetes Mellitus Tipo 2/epidemiologia
Feminino
Seres Humanos
Masculino
Margarina
Troca Materno-Fetal
Gravidez
Sistema de Registros
Estudos Retrospectivos
Fatores de Risco
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
11103-57-4 (Vitamin A); 8029-82-1 (Margarine)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170420
[Lr] Data última revisão:
170420
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170328
[St] Status:MEDLINE
[do] DOI:10.1017/S000711451700037X


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[PMID]:28163064
[Au] Autor:Lin Y; Knol D; Valk I; van Andel V; Friedrichs S; Lütjohann D; Hrncirik K; Trautwein EA
[Ad] Endereço:Unilever Research & Development Vlaardingen, Olivier van Noortlaan 120, 3133 AT Vlaardingen, The Netherlands. Electronic address: Yuguang.Lin@unilever.com.
[Ti] Título:Thermal stability of plant sterols and formation of their oxidation products in vegetable oils and margarines upon controlled heating.
[So] Source:Chem Phys Lipids;207(Pt B):99-107, 2017 Oct.
[Is] ISSN:1873-2941
[Cp] País de publicação:Ireland
[La] Idioma:eng
[Ab] Resumo:Fat-based products like vegetable oils and margarines are commonly used for cooking, which may enhance oxidation of plant sterols (PS) present therein, leading to the formation of PS oxidation products (POP). The present study aims to assess the kinetics of POP formation in six different fat-based products. Vegetable oils and margarines without and with added PS (7.5-7.6% w/w) in esterified form were heated in a Petri-dish at temperatures of 150, 180 and 210°C for 8, 12 and 16min. PS and POP were analysed using GC-FID and GC-MS-SIM, respectively. Increasing PS content, temperature and heating time led to higher POP formation in all tested fat-based products. PS (either naturally occurring or added) in margarines were less susceptible to oxidation as compared to PS in vegetable oils. The susceptibility of sitosterol to oxidation was about 20% lower than that of campesterol under all the applied experimental conditions. During heating, the relative abundance of 7-keto-PS (expressed as% of total POP) decreased in all the fat-based products regardless of their PS contents, which was accompanied by an increase in the relative abundance of 7-OH-PS and 5,6-epoxy-PS, while PS-triols were fairly unchanged. In conclusion, heating time, temperature, initial PS content and the matrix of the fat-based products (vegetable oil vs. margarine) showed distinct effects on POP formation and composition of individual POP formed.
[Mh] Termos MeSH primário: Temperatura Alta
Margarina/análise
Óleos Vegetais/química
Plantas/química
Esteróis/química
[Mh] Termos MeSH secundário: Calefação
Oxirredução
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Oils); 0 (Sterols); 8029-82-1 (Margarine)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171030
[Lr] Data última revisão:
171030
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170207
[St] Status:MEDLINE


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[PMID]:27542488
[Au] Autor:Oliveira PD; Rodrigues AM; Bezerra CV; Silva LH
[Ad] Endereço:Federal University of Para, Faculty of Food Engineering, Laboratory of Physical Measurements, Rua Augusto Corrêa w/n, 66075-900 Belém, PA, Brazil. Electronic address: pdoliveira@ufpa.br.
[Ti] Título:Chemical interesterification of blends with palm stearin and patawa oil.
[So] Source:Food Chem;215:369-76, 2017 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The present study sought to develop lipid bases from blends between patawa oil and palm stearin. These blends were analyzed before and after the chemical interesterification process for their fatty acid and triacylglycerol composition, free fatty acid (FFA) content, peroxide index, thermal properties, melting point, consistency, and solid fat content (SFC). Blends with unsaturated fatty acid contents between 60 and 70% were obtained, with a good ratio between saturated and unsaturated fatty acids, which indicates a healthy content of fatty acids. Variations in the triacylglycerol contents and melting and crystallization thermograms evidenced the reaction. The blend with 50% stearin and 50% patawa oil showed the best results after the chemical interesterification reaction regarding the possible application in fatty products for its appropriate melting point, SFC similar to that of soft table margarines, plastic and spreadable consistency at refrigeration temperature, thus combining physical and nutritional properties desirable for the food industry.
[Mh] Termos MeSH primário: Esterificação
Óleos Vegetais/química
[Mh] Termos MeSH secundário: Fenômenos Químicos
Ácidos Graxos/análise
Ácidos Graxos/química
Ácidos Graxos não Esterificados
Lipídeos/química
Margarina
Óleo de Palmeira
Triglicerídeos/análise
Triglicerídeos/química
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Fatty Acids); 0 (Fatty Acids, Nonesterified); 0 (Lipids); 0 (Plant Oils); 0 (Triglycerides); 5QUO05548Z (Palm Oil); 8029-82-1 (Margarine); P6OCJ2551R (tristearin)
[Em] Mês de entrada:1612
[Cu] Atualização por classe:171116
[Lr] Data última revisão:
171116
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160821
[St] Status:MEDLINE


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[PMID]:27473562
[Au] Autor:Weingärtner O; Bogeski I; Kummerow C; Schirmer SH; Husche C; Vanmierlo T; Wagenpfeil G; Hoth M; Böhm M; Lütjohann D; Laufs U
[Ad] Endereço:Abteilung für Kardiologie, Klinikum Oldenburg, European Medical School Oldenburg-Groningen, Carl von Ossietzky Universität, Oldenburg, Germany; Universitätsklinikum des Saarlandes, Homburg/Saar, Germany; Institut für Medizinische Biometrie, Epidemiologie und Medizinische Informatik, Universitätsklin
[Ti] Título:Plant sterol ester diet supplementation increases serum plant sterols and markers of cholesterol synthesis, but has no effect on total cholesterol levels.
[So] Source:J Steroid Biochem Mol Biol;169:219-225, 2017 May.
[Is] ISSN:1879-1220
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:This double-blind, randomized, placebo-controlled, cross-over intervention-study was conducted in healthy volunteers to evaluate the effects of plant sterol ester supplemented margarine on cholesterol, non-cholesterol sterols and oxidative stress in serum and monocytes. Sixteen volunteers, average age 34 years, with no or mild hypercholesterolemia were subjected to a 4 week period of daily intake of 3g plant sterols per day supplied via a supplemented margarine on top of regular eating habits. After a wash-out period of one week, volunteers switched groups. Compared to placebo, a diet supplementation with plant sterols increased serum levels of plant sterols such as campesterol (+0.16±0.19mg/dL, p=0.005) and sitosterol (+0.27±0.18mg/dL, p<0.001) and increased markers of cholesterol synthesis such as desmosterol (+0.05±0.07mg/dL, p=0.006) as well as lathosterol (+0.11±0.16mg/dL, p=0.012). Cholesterol serum levels, however, were not changed significantly (+18.68±32.6mg/dL, p=0.052). These findings could not be verified in isolated circulating monocytes. Moreover, there was no effect on monocyte activation and no differences with regard to redox state after plant sterol supplemented diet. Therefore, in a population of healthy volunteers with no or mild hypercholesterolemia, consumption of plant sterol ester supplemented margarine results in increased concentrations of plant sterols and cholesterol synthesis markers without affecting total cholesterol in the serum, activation of circulating monocytes or redox state.
[Mh] Termos MeSH primário: Colesterol/sangue
Dieta
Fitosteróis/sangue
[Mh] Termos MeSH secundário: Adulto
Biomarcadores/sangue
Separação Celular
Colesterol/análogos & derivados
Colesterol/química
Colesterol/metabolismo
Estudos Cross-Over
Método Duplo-Cego
Feminino
Citometria de Fluxo
Cromatografia Gasosa-Espectrometria de Massas
Seres Humanos
Masculino
Margarina
Monócitos/citologia
Monócitos/metabolismo
Oxirredução
Estresse Oxidativo
Oxigênio/química
Fitosteróis/administração & dosagem
Fitosteróis/química
Espécies Reativas de Oxigênio/metabolismo
Sitosteroides/química
Adulto Jovem
[Pt] Tipo de publicação:CLINICAL TRIAL; JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Nm] Nome de substância:
0 (Biomarkers); 0 (Phytosterols); 0 (Reactive Oxygen Species); 0 (Sitosterols); 5L5O665639 (campesterol); 5LI01C78DD (gamma-sitosterol); 80-99-9 (lathosterol); 8029-82-1 (Margarine); 97C5T2UQ7J (Cholesterol); S88TT14065 (Oxygen)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170713
[Lr] Data última revisão:
170713
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160731
[St] Status:MEDLINE


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[PMID]:27283703
[Au] Autor:Chen XW; Fu SY; Hou JJ; Guo J; Wang JM; Yang XQ
[Ad] Endereço:Research and Development Center of Food Proteins, Department of Food Science and Engineering, South China University of Technology, Guangzhou 510640, People's Republic of China.
[Ti] Título:Zein based oil-in-glycerol emulgels enriched with ß-carotene as margarine alternatives.
[So] Source:Food Chem;211:836-44, 2016 Nov 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Structuring edible oils into solid lipids without saturated and trans fats has attracted increasing interest due to the benefits for human health and promises potential as novel delivery systems for lipophilic bioactive ingredients. The study shows that a zein stabilized high (Ï•=0.6) oil-in-glycerol (O/G) emulgels enriched with ß-carotene was performed, by a facile one-step homogenization. Rheological measurements and morphologies observations indicated that increasing ß-carotene resulted in a progressive strengthening of gel-like network and improving their spreadability in the O/G emulgels stabilized by zein, which was closely related to the hydrophobic interaction of zein and ß-carotene. The formation of emulgels significantly enhanced the UV photo-stability of ß-carotene, and more than 88% of ß-carotene was retained in 64h storage under UV exposure, and consequently retarded oil oxidation while storage. Further, cakes prepared using zein-based O/G emulgels as a margarine alternative showed comparable functionalities (texture and sensory attributes) to the standard cake.
[Mh] Termos MeSH primário: Géis/química
Glicerol/química
Margarina
Óleos Vegetais/química
Zeína/química
beta Caroteno/química
[Mh] Termos MeSH secundário: Emulsões/química
Interações Hidrofóbicas e Hidrofílicas
Reologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Emulsions); 0 (Gels); 0 (Plant Oils); 01YAE03M7J (beta Carotene); 8029-82-1 (Margarine); 9010-66-6 (Zein); PDC6A3C0OX (Glycerol)
[Em] Mês de entrada:1701
[Cu] Atualização por classe:170119
[Lr] Data última revisão:
170119
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160611
[St] Status:MEDLINE


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[PMID]:27283681
[Au] Autor:Alberici RM; Fernandes GD; Porcari AM; Eberlin MN; Barrera-Arellano D; Fernández FM
[Ad] Endereço:ThoMSon Mass Spectrometry Laboratory, Institute of Chemistry, University of Campinas, UNICAMP, 13083-970 Campinas, SP, Brazil; School of Chemistry and Biochemistry, Georgia Institute of Technology, 30332 Atlanta, GA, USA. Electronic address: rmalberici@hotmail.com.
[Ti] Título:Rapid fingerprinting of sterols and related compounds in vegetable and animal oils and phytosterol enriched- margarines by transmission mode direct analysis in real time mass spectrometry.
[So] Source:Food Chem;211:661-8, 2016 Nov 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Plant-derived sterols, often referred to as phytosterols, are important constituents of plant membranes where they assist in maintaining phospholipid bilayer stability. Consumption of phytosterols has been suggested to positively affect human health by reducing cholesterol levels in blood via inhibition of its absorption in the small intestine, thus protecting against heart attack and stroke. Sterols are challenging analytes for mass spectrometry, since their low polarity makes them difficult to ionize by both electrospray ionization (ESI) and matrix-assisted laser desorption ionization (MALDI), typically requiring derivatization steps to overcome their low ionization efficiencies. We present a fast and reliable method to characterize the composition of phytosterols in vegetable oils and enriched margarines. The method requires no derivatization steps or sample extraction procedures thanks to the use of transmission mode direct analysis in real time mass spectrometry (TM-DART-MS).
[Mh] Termos MeSH primário: Margarina/análise
Fitosteróis/análise
Óleos Vegetais/química
Esteróis/análise
[Mh] Termos MeSH secundário: Espectrometria de Massas por Ionização e Dessorção a Laser Assistida por Matriz/métodos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Phytosterols); 0 (Plant Oils); 0 (Sterols); 8029-82-1 (Margarine)
[Em] Mês de entrada:1702
[Cu] Atualização por classe:170206
[Lr] Data última revisão:
170206
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:160611
[St] Status:MEDLINE



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