Content of trans,trans‐2,4‐decadienal in deep‐fried and pan‐fried potatoes

Trans,trans‐2,4‐decadienal is a by‐product of frying oil that is also transferred to fried food. This aldehyde has been found and quantified both in frying oils and fumes generated during frying. Furthermore, it has been reported that 2,4‐decadienal has cytotoxic and genotoxic effects and promotes LDL oxidation. In the present work trans,trans‐2,4‐decadienal was detected directly in fried potatoes (french‐fries). Moreover, the influence of frying conditions (deep‐frying, pan‐frying), the oil type (olive oil, sunflower oil, cottonseed oil, palm oil and a vegetable shortening) and the degree of thermal deterioration (eight successive frying sessions without replenishment) on the production of 2,4‐decadienal in oil and potatoes was studied. The isolation of the aldehyde was performed by methanol extraction, while the identification and quantification was performed by RP‐HPLC. The quantity of trans,trans‐2,4‐decadienal produced during successive pan‐frying demonstrated a peak at the third and fourth frying session. The highest concentration of trans,trans‐2,4‐decadienal was detected in potatoes fried in sunflower oil, and the lowest in olive oil. The quantity of trans,trans‐2,4‐decadienal in fried potatoes decreased during successive deep‐frying at the seventh frying session or remained stable, except for cottonseed oil. The quantity of trans,trans‐2,4‐decadienal in fried potatoes was considered to be dependent on the oil used, on the frying process and, to a lesser extent, on the oil deterioration. In all cases tested, the highest concentration of trans,trans‐2,4‐decadienal was detected during deep‐frying. The unsaturation degree of the frying oil was considered to promote the formation of trans,trans‐2,4‐decadienal. Considering the quantity of 2,4‐decadienal found in french‐fries and in the respective frying medium, direct quantification of 2,4‐decadienal is required in order to make an estimation of intake from french‐fries.     

Phenolic composition and antioxidant activity of Rocha pear and other pear cultivars – A comparative study

The phenolic profile and the antioxidant activity of Rocha pear, a Portuguese pear cultivar, were determined and compared with the commercially available pear varieties Comice, Abate, General Leclerc and Passe Crassane. Phenolic composition of the methanolic extracts of these pears was determined by high performance liquid chromatography with diode array detection (HPLC-DAD), while antioxidant activities were evaluated using three complementary test systems: DPPH radical scavenging activity, ferric reducing power capacity and β-carotene/linoleic acid bleaching assay. When compared to the studied varieties, Rocha pear (peel and flesh) presented the highest content of total phenolics. Among them, chlorogenic, syringic, ferulic and coumaric acids, arbutin and (?)-epicatechin were detected as major components. In addition, among the tested varieties, Rocha pear presented the best antioxidant activities in the DPPH and ferric reducing power assays.     

Retention and distribution of polyphenols after pan-frying of French fries in oils enriched with olive leaf extract

ABSTRACT:  Palm oil, olive oil, and sunflower oil were supplemented with an extract rich in polyphenols obtained from olive tree ( Olea europaea ) leaves at levels of 120 and 240 mg total polyphenols per kilogram of oil. Pan-frying of potatoes was performed in both the enriched and the nonsupplemented oils under domestic frying conditions. Total polyphenol content was estimated by the Folin–Ciocalteau assay, oleuropein was determined by HPLC analysis, while other individual polyphenols by GC/MS analysis. Fourteen polyphenol species were identified in the olive leaf extract, among which oleuropein predominated (1.25 g/kg olive leaves). All the enriched oils contained oleuropein before and after frying. Oleuropein as well as other polyphenol species were detected in all French fries cooked in enriched oils. Polyphenol intake by consuming French fries pan-fried in the enriched oils was calculated to be 6 to 31 times higher than that in the case of French fries fried in commercial oils, being dependent on the frying oil type.     

Pan-frying of French fries in three different edible oils enriched with olive leaf extract: Oxidative stability and fate of microconstituents

Sunflower oil, olive oil, and refined palm oil were enriched with an extract - rich in polyphenols - obtained from olive tree (Olea europaea) leaves at levels of 120 and 240 mg total polyphenols per kg oil. Potatoes were pan-fried in both the enriched and the non-supplemented oils under domestic frying conditions. Total polyphenols were estimated by Folin-Ciocalteu and antioxidant capacity was assessed by the DPPH radical scavenging assay. Tocopherols' content was determined by HPLC analysis, phytosterols and squalene by GC, and oxidative stability by Rancimat. Supplemented frying oils had higher total polyphenols and tocopherols' content, oxidative stability, and antioxidant capacity, while phytosterols and squalene content were not affected by the supplementation. French fries prepared in supplemented oils had higher total polyphenols, tocopherols, phytosterols, and squalene content and exhibited higher antioxidant capacity than those fried in non-supplemented oils. By consuming French fries pan-fried in enriched oils, up to 1.4-, 2.2-, and 1.5-fold increase of tocopherols, phytosterols, and squalene intake could be achieved as compared to those prepared in the non-supplemented oils.     

Characterization of two Roman coins from an archaeological site in Portugal

This paper reports a study carried out on two Roman coins found in the archaeological site of São Pedro, in Fronteira (Alentejo, Portugal). One coin was in a quite well preserved state, allowing its reading and historical identification, while the other was quite deteriorated and its reading difficult. The coins have been identified as: an Antoninianus of Galilenus (267–268 A.D.) and an AE 3 (337–340 A.D.) in which is impossible to identify the emperor. Energy dispersive spectroscopy (EDS) has given the following average composition: 42%C + 30%O + 12%Cu + 1%Ag + 2%Sn + 4%Pb + 6%Si and 17%C + 31%O + 5%Cu + 7%Pb + 27%Fe + 5%Si, for the outer layers of the Antoninianus and of the AE 3, respectively. The exact substrate composition of the AE 3 could be determined: 84%Cu + 10%Pb + 2%Ag + 2%Sn + 2%Fe. The chemical composition found for the AE 3 is consistent with historical investigations, since silver‐plated Cu–Pb–Sn alloys was the material used in the production of the AE 3. X‐ray powder diffraction spectroscopy (XRD) has identified as possible crystalline compounds: a mixture of two silicates, namely the lead aluminium silicate, Pb₄Al₄Si₃O₁₆, and the lead copper silicate, Pb₈Cu(Si₂O₇)₃, pyromorphite, Pb₅(PO₄)₃Cl, on the Antoninianus and only oxides, namely Cu₂O, and iron oxides, Fe₂O₃ and/Fe₃O₄, on the AE 3 outer layer. The chemical composition of the corrosion products is related with the soil composition, a sandy neutral soil, rich in P, Mn, Si, K, Fe and organic matter (9%). The hydrogeological context plays also its role on the formation of the corrosion products.     

Migration of health promoting microconstituents from frying vegetable oils to French fries

Fried foods, especially French fries, are consumed worldwide with sustainable popularity, correlated to their unique sensory properties. During frying the oil is absorbed by the food and becomes part of our diet. Concerns regarding the fried foods quality due to the accumulation of by-products resulting from frying oil deterioration are adequately justified. Given the consumers’ preference it is however worth exploiting the presence of health promoting components in fried foods and worth studying factors that might increase those microconstituents content. French fries contain vitamin E, phytosterols and depending on the oil used, polyphenols, squalene, triterpenes, and carotenoids. Tocopherols and phytosterols content of French fries comply with the respective oil content; polyphenols seem to survive better inside the food tissue than in the oil, thus presenting higher concentrations in the former. The concentrations of these compounds in French fries are mainly affected by the oil type, oil quality, and the frying procedure adopted.     

Anti-Biofilm Performance of Three Natural Products against Initial Bacterial Attachment

Marine bacteria contribute significantly towards the fouling consortium, both directly (modern foul release coatings fail to prevent “slime” attachment) and indirectly (biofilms often excrete chemical cues that attract macrofouling settlement). This study assessed the natural product anti-biofilm performance of an extract of the seaweed, Chondrus crispus, and two isolated compounds from terrestrial sources, (+)-usnic acid and juglone, against two marine biofilm forming bacteria, Cobetia marina and Marinobacter hydrocarbonoclasticus. Bioassays were developed using quantitative imaging and fluorescent labelling to test the natural products over a range of concentrations against initial bacterial attachment. All natural products affected bacterial attachment; however, juglone demonstrated the best anti-biofilm performance against both bacterial species at a concentration range between 5–20 ppm. In addition, for the first time, a dose-dependent inhibition (hormetic) response was observed for natural products against marine biofilm forming bacteria.     

Distribution and retention of phytosterols in frying oils and fried potatoes during repeated deep and pan frying

The retention and distribution of phytosterols in fried oils and French-fries during eight successive pan- and deep-frying sessions of pre-fried potatoes in sunflower oil, palm oil, cottonseed oil, virgin olive oil and a vegetable shortening were evaluated. Phytosterols (β-sitosterol, campesterol, stigmasterol, Δ⁵-avenasterol) were determined in the unsaponifiable fraction of frying oils and lipids extracted from French-fries by GC/FID after derivatization to trimethylsilyl ethers. French-fries were enriched with phytosterols due to the absorption of frying oil, with β-sitosterol predominating in both fried oils and potatoes. The amount of phytosterols decreased during frying, their overall retentions reaching 9.5–22.8% and 29.4–51.2% after eight successive pan- and deep-frying sessions, respectively, while their deterioration was found to be affected by frying time, frying technique, being more prolonged during pan-frying, and by the oils’ unsaturation, being more extended in polyunsaturated oils. Phytosterols were more or less uniformly distributed between the fried oil and the fried potatoes. The phytosterols dietary intake by consuming potatoes fried in the oils tested is discussed.     

Corrosion behaviour of innovative stainless steels in mortar

The main problem of the building sector is the limited durability of reinforcing concrete structures under highly aggressive environments due to the corrosion of reinforcements. In order to demonstrate that stainless steels are the adequate solution to avoid corrosion of reinforced concrete structures by contained chlorides, the corrosion behaviour of AISI 304 and AISI 316L stainless steels in mortar with two chloride doses is compared with the corrosion behaviour of three new stainless steels of low Ni content and reduced cost, and with the traditional carbon steel. The lowest chloride contamination (2% Cl⁻) has been used in this research to provoke corrosion in an active state of reinforcing carbon steel, whereas the highest one (5% Cl⁻) exceeds all expected levels found in the natural environment, including sea water. The new stainless steels remain in the passive state in mortar specimens with both chloride contents.