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1.
Can J Diet Pract Res ; 73(2): 98-101, 2012.
Article in English | MEDLINE | ID: mdl-22668846

ABSTRACT

PURPOSE: An investigation was completed to determine how typical cooking procedures used in food preparation, such as baking and stir-frying, affect trans fats formation. METHODS: Canola oil was used as the main fat ingredient. Zucchini cake and gingersnap cookies were baked at 180o C and 200o C, while stir-fried chicken was prepared at 200o C and 275o C. The lipids from the food were extracted following the Folch procedure, and analyzed for trans fatty acids according to ISO official method 15304. RESULTS: Minimal changes were observed in the amount of trans fats during baking. Application of extreme temperatures during baking, which caused carbonization of the outer layer of products, yielded an insignificant increase in the amount of trans isomers. As with baking, stir-frying did not result in significant isomerization of the fatty acids, even when the oil was heated to 275o C and smoking heavily before the food was placed in it. Irrespective of the cooking procedure, linolenic acid was the most prone to isomerization with the highest amount of trans isomers formation. CONCLUSIONS: Baking and stir-frying at normal and/or extreme temperatures do not significantly affect the amounts of trans fats. Likewise, heating oil to the smoking point during stir-frying may decrease the amount of polyunsaturated fatty acids because of oxidative degradation.


Subject(s)
Cooking/methods , Fatty Acids, Monounsaturated/metabolism , Hot Temperature , Plant Oils/metabolism , Trans Fatty Acids/analysis , Trans Fatty Acids/metabolism , Fatty Acids, Unsaturated/analysis , Fatty Acids, Unsaturated/metabolism , Oxidation-Reduction , Rapeseed Oil
2.
Nat Prod Res ; 22(12): 1067-73, 2008.
Article in English | MEDLINE | ID: mdl-18780248

ABSTRACT

Hexane and dichloromethane extracts of Platostoma africanum P. Beauv., a plant popularly employed in Nigeria in the treatment of rheumatic symptoms, were evaluated for anti-inflammatory and antioxidant activities. Acute inflammatory effects were studied in the egg-albumin-induced rat paw edema. Both extracts produced significant (p < 0.05) and dose-dependent inhibition of the egg-albumin-induced pedal edema with the 400 mg kg(-1) dose being markedly better than piroxicam. The hexane and dichloromethane extracts also showed significant antioxidant activity with the dichloromethane extract exhibiting an IC(50) comparable to that of BHT, a synthetic antioxidant. Phytochemical investigation of the extracts afforded eight acidic pentacyclic triterpenes, namely, ursolic acid, oleanolic acid, epimaslinic acid, maslinic acid, corosolic acid, hyptadienic, euscaphic acid and tomentic acid, and a mixture of beta-sitosterol and stigmasterol. These constituents are reported for the first time in the genus.


Subject(s)
Anti-Inflammatory Agents/pharmacology , Antioxidants/pharmacology , Lamiaceae/chemistry , Plant Extracts/pharmacology , Animals , Anti-Inflammatory Agents/chemistry , Anti-Inflammatory Agents/isolation & purification , Antioxidants/chemistry , Antioxidants/isolation & purification , Magnetic Resonance Spectroscopy , Plant Extracts/chemistry , Rats , Spectrometry, Mass, Electrospray Ionization
3.
Nat Prod Res ; 22(10): 879-83, 2008.
Article in English | MEDLINE | ID: mdl-18626822

ABSTRACT

From Culcasia scandens P. Beauv., carota-4(5), 11(12)-diene (isodaucene), carota-3(4), 11(12)-dien-5-one, a new epoxide, 4,5-epoxy-carota-11(12)-ene (isodaucene epoxide) and beta-caryophyllene epoxide were isolated. The structures were established spectroscopically. Epoxidation of isodaucene with m-CPBA confirmed the structure and stereochemistry of the new epoxide.


Subject(s)
Araceae/chemistry , Sesquiterpenes/chemistry , Epoxy Compounds/chemistry , Molecular Structure , Polycyclic Sesquiterpenes
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