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• Digestibility of Different Plant-derived Oils and their Influence on Fatty Acid Composition in the Liver and Muscle of Juvenile Common Carp (Cyprinus Carpio)

  Nguyen Thi Mai, Kestemont Patrick, Mellery Julie, Larondelle Yvan, N.M. Mandiki Syaghalirwa, Nang Thu Tran Thi

  Received: Oct 30, 2021 / Published: Sep 30, 2022

   Abstract PDF

  We evaluated the digestibility of plant oils and their influence on the growth of and fatty acid composition in common carp. Apparent digestibility coefficients (ADC) of lipids were determined in carp (200.2 ± 40.0g) fed with cod liver oil (CLO), linseed oil (LO), sunflower oil (SFO), or sesame oil (SO). A 96-day growth trial was then conducted using six isolipidic (from 100 to 101 g/kg diet) diets, namely CLO, LO, SFO, SO, and two blends of plant oils (SLO = SO + LO; SSFO = SO + SFO). Lipid ADC values (0.920-0.972) were similar or slightly lower in the plant oil-based diets than in the CLO-based diet. Growth and feed efficiency (FE) were not influenced by dietary lipids. The fatty acid profile in the liver and muscle reflected those of the dietary lipids. The EPA and DHA proportions were higher in the liver and muscle of the LO and SLO-fed fish than in the other plant oil groups, and lower than in CLO-fed fish (P <0.05). Higher EPA, DHA, and n3/n6 ratio levels in the muscle of fish fed on the linseed oil (LO) diet, as compared to those in fish fed on the other plant oil-based diets, were ideal for human health and suggest that it can be used as a suitable alternative to fish oil.

• Investigating the Potential of Vietnamese Tea Seed Oil (Camellia sinensis O.Kuntze) for the Enhancement of Oxidative Stability in Vegetable Oils

  Phan Thi Phuong Thao, Tran Thi Thu Hang, Pham Le Nguyet Anh, Vu Hong Son

  Received: Mar 06, 2020 / Published: Jun 18, 2021

   Abstract PDF

  This study examined the effectiveness of different antioxidative compounds, namely 0.2% BHA (Butylated hydroxyanisole) + BHT (butylated hydroxytoluene), 0.03% α – tocopherol, and 3% and 6% tea seed oil (TSO) on the oxidative stability of vegetable oils. Four commonly used oils, viz. rapeseed oil (RSO), peanut oil (PNO), sunflower oil (SFO),  and soybean oil (SBO), were assessed by the Schall Oven test method and monitored during the 12-day preservation period under 60°C. The total oxidation values (TOTOX) of the samples treated with 6% TSO were lower than those treated with 0.2% BHA+BHT. The results indicated the potential of TSO as a novel natural antioxidant for dietary vegetable oils. Our study also suggested that TSO could serve as an effective substitution for currently used synthetic antioxidants such as BHA and BHT.

• Chemical Compositions and Food Preservation Ability of White Turmeric Rhizomes Essential Oil

  Ngo Thi Thuong, Truong Minh Luong, Luu Thi Hue, Vu Thi Thuy Linh, Nguyen Thi Bich Thuy, Le Thi Thu Huong

  Received: Apr 14, 2020 / Published: Nov 30, 2020

   Abstract PDF

  White turmeric (Curcuma aromatica Salisb.) has been widely used as a traditional herbal drug both in Vietnam and other Asian countries. In this study, the essential oil of white turmeric rhizomes (collected from Dien Bien province) was extracted and evaluated for its chemical composition and antibacterial potential against E. coli and S. aureus. The raw material was 82.48% in moisture and was steam distilled within 3 days from collection at a 0.4 kg L-1 ratio of raw material/equipment volume for 180 minutes. Under these conditions, the essential oil accounted for about 0.3% of the raw material. The GC-MS analysis showed that the composition of the essential oil consisted of more than 46 substances including a-zingiberene, 17.85%; β-sesquiphellandrene, 13.28%; and ar-curcumene, 9.45%. The white turmeric essential oil exhibited antibacterial activity against gram-positive strains of S. aureus with an inhibition zone diameter of 8.0mm but did not inhibit gram-negative strains of E. coli. Importantly, white turmeric essential oil at a concentration of 0.25% could extend the shelf life of mangoes by at least 5 days more than the control samples.

• Exploitation of Catechin Extract from Pruned Tea Leaves as a Promising Food Preservative Against Lipid Oxidation

  Lai Thi Ngoc Ha, Tran Thi Hoai, Hoang Lan Phuong, Nguyen Van Lam

  Received: Jun 19, 2023 / Published: Mar 29, 2024

   Abstract PDF

  In Vietnam, a tea-producing country, the tea buds and top three leaves are normally used for tea production while older leaves are pruned and discarded as agricultural waste in the winter. The present study aimed to exploit catechins from pruned tea leaves and use them as natural antioxidants for applications in the food industry. Catechins were analyzed using the guideline of ISO 14502-2-2005 by HPLC-MWD. The contents of catechins in pruned tea leaves of ten popular tea varieties were relatively high, ranging from 65.57 to 136.88 mg/g dry weight. The optimized conditions for catechin extraction from Phuc Van Tien pruned tea leaves (one of the varieties with a high catechin content) were found using response surface methodology as follows: a liquid-to-solid ratio of 21.6/1 at 70oC for 31 minutes. The catechin-rich extract powder was added to sesame oil to inhibit lipid oxidation. During oil accelerated oxidation at 60oC, the catechin-rich extract powder inhibited the increase of the peroxide value compared with the negative and positive controls (no preservative and added tert-butylhydroquinone, respectively). Significant positive correlations between the decrease of catechin content and the inhibition of peroxide formation (r = 0.91, 0.94, 0.95, 0.97, and 0.96 for catechin, epigallocatechin gallate, epigallocatechin, epicatechin gallate, and epicatechin, respectively, P <0.05) proved that the inhibition of peroxide formation in the sesame oil was essentially due to the antioxidant capacity of the catechins in the pruned tea leaf extract. Catechin extracts from pruned tea leaves are potential sources of natural antioxidants for oil preservation.

• Green Solvent Extraction and Quality Characteristics of Passion Fruit Seed Oil (Passiflora edulis Sims var. edulis)

  Nguyen Thi Thu Nga, Nguyen Xuan Bac, Lai Thi Ngoc Ha

  Received: May 14, 2020 / Published: May 15, 2020

   Abstract PDF

  The extraction of oil from passion fruit seeds with acetone, ethanol, ethyl acetate, isopropanol, and hexane was studied. The effects of the variables, namely type of solvent, material to solvent ratio, temperature, and extraction time, were investigated. The highest extraction yield was 78.52%, which was obtained using ethyl acetate with a material to solvent ratio of 1/10 at room temperature (28oC) for 4h using a shaker. This yield was similar to that obtained when using hexane as a solvent. Our results indicate that ethyl acetate can replace the conventional hexane solvent in the extraction of oil from passion fruit seeds. The high content of polyunsaturated fatty acids in passion fruit seed oil suggests that this product has good potential for use in the human food, cosmetic, and pharmaceutical industries.