ABSTRACT
@#Introduction: Pineapple tarts are a commonly consumed Southeast Asian pastry made using solid fats like butter and palm shortening. These solid fats predominantly contain high amounts of saturated fats which have been implicated in negative health effects. However, solid fats impart important textural properties in pastry formation and is not easy to replace. To overcome this challenge, a concept to enhance the nutritional value whilst maintaining the textural properties of pineapple tart pastry formed the basis of this study. Methods: This short study explored the use of “healthy” avocado-olive oil-based oleogels structured with food-grade ethylcellulose (EC), monoglycerides (MG) or its combination (EC-MG) as solid fat replacements to butter and palm shortening. The textural properties of the pastry dough and tart were determined using a texture analyser, while the nutritional content of the pastries was compared. Results: The firmness of pastry dough decreased in the order: EC >> EC-MG > butter ~ MG ~ shortening, while tart hardness decreased: EC > shortening ~ butter > MG > EC-MG. The combination EC-MG oleogel had positive effects on the textural properties by improving the dough workability and reducing the tart hardness compared to EC. Remarkably, the oleogel tart pastries had up to 70% less saturated fat compared to the butter or palm shortening pastries. Conclusion: This study confirms the ability to create healthier pastries whilst maintaining its texture.
ABSTRACT
Objective: To study the chemical constituents of Artemisia argyi. Methods: The chemical constituents were isolated by silica gel column chromatography and HPLC, and its structure were identified by their spectral data and physicochemical properties analysis. Result Thirty-one compounds were isolated from A. argyi with the structures identified as (E)-β-farnesene (1), β-amyrin acetate (2), cycloartenol acetate (3), lupelo acetate (4), n-triacontanol (5), docosanoic acid (6), octadecanoic acid (7), tetracosanoic acid (8), (2R,4aR,8aR)-3,4,4a,8a-tetrahydro-4a-hydroxy-2,6,7,8a-tetramethyl-2-(4,8,12-trimethyl)-chromene-5,8-dione (9), α-spinasterol (10), monopalmitin (11), 12β,20β-dihydroxyldamar-23-en-3-ketone (12), monostearin (13), monolinolenin (14), monolinolein (15), monoolein (16), 3-(3-methyl-2-butenyl)acetophenone-4-O-β-D-glucoside (17), (-)cis-chrysan-thenol-β-D-glucoside (18), artemisioside (19), (1S,2S,4R)-p-menthane-1,2,8-triol-2-O-glucoside (20), (2E,6R)-2,6-dimethyl-2,7-octadiene-6-hydroxy-1-O- glycoside (21), ampelopsisionoside (22), 4-hydroxy acetophenone-4-O-β-D-glucoside (23), skimmin (24), scopoletin (25), dendanthemoside B (26), (4R)-p-menth-1-ene-7,8-diol-7-O-β-D-glucoside (27), (4R)-p-menthane-7,8-diol-7-O-β-D-glucoside (28), isorhoifolin (29), 1,3-dicaffeoylquinic acid (30) and pinitol (31). Conclusion: Compounds 1, 9, 17, 20, 21, 26, 28 are separated from Artemisia genus for the first time. Compounds 11, 12, 14-16, 18, 19, 23, 24, 27, 30, 31 are isolated from A. argyi for the first time.
ABSTRACT
Keriorrhoea is the involuntarily passing of orange oil per rectum. One of us (PMB) had the misfortune to experience this symptom, together with considerable gastrointestinal disturbances for a prolonged period of time after consumption of a deep sea fish, orange roughy, which is rich in liquid wax esters (LWEs). This paper presents a summary of available evidence concerned with the physiology and pathology of ingestion of LWEs, which can enter the human diet in substantial amounts from consumption of several species of deep-sea fish. LWEs are poorly digested and absorbed by the human body. They generally cause keriorrhoea when ingested deliberately or accidentally. Jojoba oil, which is a plant LWE, together with certain nutritional products (e.g. olestra) and medical (e.g. Orlistat) which are not LWEs may mimic the effects of LWEs, and cause similar gastrointestinal disturbances. This paper discusses the potential effects of LWEs as components of gastrointestinal micelles, and predicts that the orange oil which is leaked from a bout of keriorrhoea may contain considerable volumes of triacylglycerols (TAGs).
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LipaseABSTRACT
This study was conducted to investigate the effects of lecithin, mono-glyceride and mono-diglyceride on apparent total tract and ileal nutrient digestibilities in nursery pigs. Twenty [(Landrace x Yorkshire) x Duroc] barrows were surgically fitted with simple T-cannulas. Dietary treatments included 1) CON (basal diet: soy oil), 2) LO (lecithin 0.5%), 3) MO (mono-glyceride 0.5%), 4) MG (mono-glyceride 1.0%) and 5) MDG (mono-diglyceride 1.0%). In apparent total tract nutrient digestibility, dry matter (DM) and gross energy (GE) digestibilities of MDG treatments were higher than LO and MG treatments (p<0.05). In nitrogen (N) digestibility, LO treatment showed the lowest compared to others (p<0.05). The digestibility of crude fat was higher in MDG treatment than CON and LO treatments (p<0.05). In apparent ileal nutrient digestibility, DM digestibility was higher in MDG treatment than LO and MG treatments (p<0.05). GE digestibility was higher in MDG treatment than LO, MO and MG treatments (p<0.05). N digestibility of MDG treatment was greater than LO treatment (p<0.05). Also, the digestibility of crude fat was higher in MDG treatment than CON and LO treatments (p<0.05). In conclusion, mono-diglyceride can increase apparent total tract nutrient and apparent ileal nutrient digestibilities of DM, GE, N and crude fat.