Fernandes Carolina Di Pietro, Pott Arnildo, Hiane Priscila Aiko, Nascimento Valter Aragão do, Filiú Wander Fernando de Oliveira, Oliveira Lincoln Carlos Silva de, Sanjinez-Argandoña Eliana Janet, Cavalheiro Leandro Fontoura, Nazário Carlos Eduardo Domingues, Caires Anderson Rodrigues Lima, Michels Flavio Santana, Freitas Karine de Cássia, Asato Marcel Arakaki, Donadon Juliana Rodrigues, Bogo Danielle, Guimarães Rita de Cássia Avellaneda
Graduate Program in Health and Development in the Central-West Region of Brazil, Experimental Disease Models Laboratory (LMED-Finep), Medical School, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
Laboratory of Botany, Institute of Biosciences, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil.
Foods. 2024 Jul 20;13(14):2283. doi: 10.3390/foods13142283.
Grape seeds are rich in bioactive substances, including polyphenols, terpenoids, and phytosterols. Linseed ( L.) boasts a high concentration of polyunsaturated fatty acids (PUFAs), lignans, phytoestrogens, and soluble fibers, all contributing to its therapeutic potential. In this study, we pioneered the formulation of an oil blend (GL) combining grape seed oil (G) and golden linseed oil (GL) in equal volumes (1:1 (/)) and we evaluated in terms of the nutritional, physical, and chemical properties and their influence in an in vivo experimental model. We analyzed the oils by performing physical-chemical analyses, examining the oxidative stability using Rancimat; conducting thermal analyses via thermogravimetry/derivative thermogravimetry (TG/DTG) and differential scanning calorimetry (DSC), performing optical UV-vis absorption analyses; examining the fluorescence emission-excitation matrix, total carotenoids, and color, and conducting metabolic assessments in an in vivo experimental trial. The fatty acid profile presented a higher fraction of linoleic acid (C18:2) in G and GL and alpha-linolenic acid (C18:3) in L. The acidity and peroxide indices were within the recommended ranges. The TG/DTG, DSC, and Rancimat analyses revealed similar behaviors, and the optical analyses revealed color variations caused by carotenoid contents in L and GL. In the in vivo trial, G (G2: 2000 mg/kg/day) promoted lower total consumption, and the blend (GL: 2000 mg/kg/day) group exhibited less weight gain per gram of consumed food. The group with G supplementation (G2: 2000 mg/kg/day) and GL had the highest levels of HDL-c. The group with L supplementation (L2: 2000 mg/kg/day) had the lowest total cholesterol level. The L2, G1 (1000 mg/kg/day), and G2 groups exhibited the lowest MCP-1 and TNF-α values. Additionally, the lowest adipocyte areas occurred in G and GL. Our results suggest that this combination is of high quality for consumption and can influence lipid profiles, markers of inflammation, and antioxidant status.
葡萄籽富含生物活性物质，包括多酚、萜类化合物和植物甾醇。亚麻籽富含高浓度的多不饱和脂肪酸（PUFAs）、木脂素、植物雌激素和可溶性纤维，这些都赋予了它治疗潜力。在本研究中，我们率先将葡萄籽油（G）和金黄亚麻籽油（GL）按等体积（1:1，v/v）混合配制成一种混合油（GL），并从营养、物理和化学性质及其对体内实验模型的影响方面进行了评估。我们通过理化分析来分析这些油，使用Rancimat检测氧化稳定性；通过热重/微商热重分析（TG/DTG）和差示扫描量热法（DSC）进行热分析，进行紫外可见吸收光谱分析；检测荧光发射-激发矩阵、总类胡萝卜素和颜色，并在体内实验中进行代谢评估。脂肪酸谱显示，葡萄籽油和混合油中亚油酸（C18:2）的比例较高，亚麻籽中α-亚麻酸（C18:3）的比例较高。酸度和过氧化值均在推荐范围内。TG/DTG、DSC和Rancimat分析显示出相似的行为，光学分析揭示了亚麻籽和混合油中类胡萝卜素含量导致的颜色变化。在体内试验中，葡萄籽油组（G2：2000毫克/千克/天）的总摄入量较低，混合油组（GL：2000毫克/千克/天）每克摄入食物的体重增加较少。补充葡萄籽油组（G2：2000毫克/千克/天）和混合油组的高密度脂蛋白胆固醇（HDL-c）水平最高。补充亚麻籽组（L2：2000毫克/千克/天）的总胆固醇水平最低。L2组、G1组（1000毫克/千克/天）和G2组的单核细胞趋化蛋白-1（MCP-1）和肿瘤坏死因子-α（TNF-α）值最低。此外，葡萄籽油组和混合油组的脂肪细胞面积最小。我们的结果表明，这种组合具有很高的食用品质，并且可以影响血脂谱、炎症标志物和抗氧化状态。
