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Effect of Basil Seed Gum and Tracaganth Gum as Fat Replacers on Physicochemical, Antioxidant and Sensory Properties of Low Fat Mayonnaise
Abstract
In present study, application of basil seed gum (BSG) and tracaganth gum (TG) as fat replacers were studied in low fat mayonnaise formulation. Hence, sesame seed oil (SSO) was substituted common vegetable oils at the levels of 20 and 30%. Fat was partially substituted by BSG at levels of 2.5 and 4.5% and TG at levels of 1.6 and 2.5%. FF (full fat or control with 78% oil), F1 (30% SSE, 1.6% TG), F2 (20% SSE, 2.5% TG), F3 (30% SSE, 1.6% TG and 2.5% BSG), F4 (20% SSE, 2.5% TG and 2.5% BSG), F5 (30% SSE, 1.6% TG and 2.5% BSG) and F6 (20% SSE, 2.5% TG and 4.5% BSG) are treatment used in this study. Physicochemical, antioxidant and sensory analysis of FF and Low fat treatments were evaluated. Results indicated that BSG and TG beside fat replacer and low calorie content roles can improve the viscoelastic behavior and consistency of low fat mayonnaise with their suitable water absorption properties. Also, incorporation of SSO can improves the antioxidant and anti-rancidity traits and brings health-promoting attributes to the final product because of the presence of phenolic compounds and their antioxidant properties. In view of sensory attributes, F4 showed similar textural characteristics as those of control. Likewise, all treatments have acceptable pH and acidity and no creaming was observed. According to the results of present study, it can be concluded that BSG, TG and SSOare suitable substitutions for conventional high fat mayonnaise without any adverse effects on quality attributes of mayonnaise. Nearby, employing SSE can both prevent rancidity and include antioxidant effects to mayonnaise, so that such mayonnaise can be accounted as a functional food.
... They reported that there were no significant differences in pH values between control and low-fat mayonnaise [34]. Similar results were obtained by Choonhahirun, (2008) and Johary et al. (2015) [35,36]. Furthermore, in this study, pH values showed a gradual decreasing manner in all mayonnaise samples during 90 days storage and pH of control sample was lower than low-fat sample at the end of storage. ...
... They reported that there were no significant differences in pH values between control and low-fat mayonnaise [34]. Similar results were obtained by Choonhahirun, (2008) and Johary et al. (2015) [35,36]. Furthermore, in this study, pH values showed a gradual decreasing manner in all mayonnaise samples during 90 days storage and pH of control sample was lower than low-fat sample at the end of storage. ...
... It has been reported that formation of carboxylic groups due to the breakdown of ester groups in the structure of hydrocolloids has contributed to pH decrease and acidity increase. Furthermore, due to the presence of fat replacer in the low-fat mayonnaise and higher water content, it seems that acid tolerant microorganisms such as lactic acid bacteria might grow and due to the activity of lactic acid bacteria, the drop in pH may occur during storage [36,39,40]. Although pH and acidity had a slight change, the values were in the range established by Iranian National Standard [33]. ...
Nowadays, obesity, hypertension and cardiovascular diseases are increasing because of using foodstuffs with high fat
content. Therefore, attention has been drawn to produce low calorie foods by reducing or eliminating fat through application of fat
replacers. Different levels of corn bran as a fat replacer were utilized to manufacture low-fat mayonnaise. Four treatments were prepared
including control without corn bran (IZ1), low-fat with 25% corn bran (IZ2), low-fat with 50% corn bran (IZ3) and low-fat with 75%
corn bran (IZ4). Finally, the effect of this replacement on chemical composition, viscosity, color, total phenolic content and sensory
properties were investigated. Physicochemical analysis showed that the low-fat mayonnaise samples had higher water activity and acid
value during storage and lower pH values in storage time than the full-fat samples. The apparent viscosity of samples containing corn
bran increased by increasing the level of corn bran. Also, sensory evaluation indicated that IZ1 obtained the highest scores in some
properties such as texture, mouth feel, viscosity and intent to purchase compared to other sample. Moreover, the lightness value (L*) of
low-fat mayonnaise decreased by increasing the level of corn bran. It can be concluded that corn bran can be used in the formulation of
low-fat mayonnaise as a fat replacer with acceptable physicochemical and sensory properties.
... They reported that there were no significant differences in pH values between control and low-fat mayonnaise [34]. Similar results were obtained by Choonhahirun, (2008) and Johary et al. (2015) [35,36]. Furthermore, in this study, pH values showed a gradual decreasing manner in all mayonnaise samples during 90 days storage and pH of control sample was lower than low-fat sample at the end of storage. ...
... They reported that there were no significant differences in pH values between control and low-fat mayonnaise [34]. Similar results were obtained by Choonhahirun, (2008) and Johary et al. (2015) [35,36]. Furthermore, in this study, pH values showed a gradual decreasing manner in all mayonnaise samples during 90 days storage and pH of control sample was lower than low-fat sample at the end of storage. ...
... It has been reported that formation of carboxylic groups due to the breakdown of ester groups in the structure of hydrocolloids has contributed to pH decrease and acidity increase. Furthermore, due to the presence of fat replacer in the low-fat mayonnaise and higher water content, it seems that acid tolerant microorganisms such as lactic acid bacteria might grow and due to the activity of lactic acid bacteria, the drop in pH may occur during storage [36,39,40]. Although pH and acidity had a slight change, the values were in the range established by Iranian National Standard [33]. ...
Background: Nowadays, obesity, hypertension and cardiovascular diseases are increasing because of using foodstuffs with high fat content. Therefore, attention has been drawn to produce low calorie foods by reducing or eliminating fat through application of fat replacers. Different levels of corn bran as a fat replacer were utilized to manufacture low-fat mayonnaise. Four treatments were prepared including control without corn bran (IZ1), low-fat with 25% corn bran (IZ2), low-fat with 50% corn bran (IZ3) and low-fat with 75% corn bran (IZ4). Finally, the effect of this replacement on chemical composition, viscosity, color, total phenolic content and sensory properties were investigated. Physicochemical analysis showed that the low-fat mayonnaise samples had higher water activity and acid value during storage and lower pH values in storage time than the full-fat samples. The apparent viscosity of samples containing corn bran increased by increasing the level of corn bran. Also, sensory evaluation indicated that IZ1 obtained the highest scores in some properties such as texture, mouth feel, viscosity and intent to purchase compared to other sample. Moreover, the lightness value (L*) of low-fat mayonnaise decreased by increasing the level of corn bran. It can be concluded that corn bran can be used in the formulation of low-fat mayonnaise as a fat replacer with acceptable physicochemical and sensory properties.
... The results revealed significant (p < 0.02) difference among control and treatments for all physico-chemical properties, except pH and thickness. Johary et al. (2015) also reported no significant difference in pH of low-fat mayonnaise incorporated with basil seed gum and tragacanth gum as compared to full-fat mayonnaise. Cooking yield increased significantly (p < 0.04) in GT3 than control; however, values were comparable up to 1 per cent incorporation of guar gum. ...
... Laguna et al. (2013) also observed higher moisture content of low-fat biscuits prepared by incorporation of inulin powder as a fat replacer due to more water retention capacity. Johary et al. (2015) observed higher moisture and ash percentage at 50 per cent fat reduction in low-fat mayonnaise by incorporation of tragacanth gum and basil seed flour as fat replacers, but they did not find any significant effect on protein content. In agreement to present study, Aggrawal et al. (2016) also observed significant (p < 0.05) difference in ash content as well as 30 per cent fat reduction in multi grain low calorie biscuits prepared with incorporation of poly dextrose. ...
... Zahra and Ahmed (2014) observed increased redness and decreased yellowness values of low-fat high-protein biscuits prepared with the incorporation of tiger nut flour at different levels. Johary et al. (2015) also observed darker color with higher a * values and lower b * values of low-fat mayonnaise incorporated with basil seed gum and tragacanth gum as compared to control. ...
Purpose
This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum.
Design/methodology/approach
Meat cookies were incorporated with 0.5, 1.0 and 1.5 per cent guar gum powder to replace 20, 30 and 40 per cent hydrogenated vegetable fat, respectively. The formulation of low-fat carabeef cookies was maintained by addition of water.
Findings
There was a significant difference (p < 0.02) between control and treatments for all physico-chemical properties, except pH and thickness. The cooking yield increased significantly (p < 0.04) at 1.5 per cent level of guar gum. Moisture, protein and ash percentage increased significantly (p < 0.02) while there was significant (p < 0.00) reduction in fat percentage. The diameter and spread ratio of cookies decreased significantly (p < 0.03) with incorporation of guar gum. The sensory scores were not significantly affected with respect to color and appearance, flavor, texture, crispiness, aftertaste and overall acceptability at 1.5 per cent level. There was no significant difference in hardness and adhesiveness values, as well as color parameters.
Research limitations/implications
The experiment can be further carried out to evaluate complete product profile and storage stability of product under different packaging conditions.
Originality/value
Fat imparts richness and tenderness, improving flavor and mouth feel to processed meat products, but higher fat consumption may lead to various life style diseases. Reducing fat content with fat replacers in meat cookies without affecting the sensory characteristics may be a significant challenge. Guar gum powder may be an excellent option at 1.5 per cent level to replace 40 per cent of hydrogenated vegetable fat without compromising quality attributes.
... Mayonnaise was made based on Johary et al. (2015) method, which includes three mixtures. The first mixture which was made according to the standard method for manufacturing mayonnaise with the standard ingredients for mayonnaise is considered as a control sample C. Next in the treatment, the eggs were partially replaced (50%) with whey protein concentrates, which are in treatment T1. ...
... This may be due to the presence of a portion representing 50% of the egg component with a high emulsification ability due to the presence of phospholipids in it, which increases this ability. On the contrary, the total replacement of the egg component with whey protein concentrates led to a decrease in the emulsification ability of the T2 treatment to the control specimen as an effect of the decrease in the emulsification ability of whey proteins compared to eggs, a result conforms to that of Johary et al. (2015) which states an increase in the heat stability of the emulsion for lowcalorie mayonnaise models manufactured by replacing the emulsifying agent egg yolk with some types of gums Basil Seed Gum and Tracaganth Gum, and indicated that the use of emulsifiers, including gums, proteins, and polysaccharides, leads to an increase in viscosity, which slows down It reduces the rate of migration of oil droplets by reducing the repulsion between those droplets. This leads to increasing the stability of the colloidal system and providing emulsions with a smaller and more stable particle size. ...
There is a worldwide demand for healthier foods. One common practice is the production of reduced-fat products in several
categories. Whey proteins are popular as important food ingredients due to their essential amino acid content. This work intends
to investigate the ability of whey proteins to be used to produce a low-fat mayonnaise. The present study aims to evaluate
wholly or partially replacing eggs with whey protein concentrates as emulsifiers in low-fat mayonnaise and its impact on rheological,
physicochemical, and sensory characteristics. To accomplish this aim, the researchers followed a quantitative approach
by using the SPSS program to sort the findings based on the percentage and the frequency of the mayonnaise model .As a
result, the moisture, ash, and fat percentages, along with the pH values for transactions (T1: the eggs were partially replaced
(50%) with whey protein concentrates, T2: the eggs were completely replaced 100% with whey protein concentrates) when
compared to those of the control treatment have been decreased while the protein and carbohydrates have been increased.
This fact has been found in both treatments of partial and total replacement of the egg component with whey protein concentrates.
Moreover, the texture study revealed that the properties of viscosity, hardness, adhesiveness, and fluctuation of susceptibility
were increased. Additionally, the sensory evaluation scores of some of the studied characteristics in the replacement
treatments decreased compared to those of the control.
... Further, it served as a novel vegan hydrocolloid source of dietary fiber, fat replacer, emulsifier, thickener, stabilizer, texture improver, gelling, and foaming agent in foods (Shahrajabian et al., 2020). Johary et al. (2015) reported that the addition of 5% of a mixture of basil seed gum and tragacanth gum in 1:1 reduced the requirement of oil from 75% to 20% in the formulation without affecting the textural characteristics of mayonnaise. ...
... n mayonnaises with high fat (≥80%) content as the droplets were tightly packed together and could not move. However, in low-fat or reduced-fat mayonnaises, creaming was common and generally prevented by the addition of thickening agents such as mucilage, gum, starch, etc., to the aqueous phase to slow down the movement of droplets (Mun et al., 2009). Johary et al. (2015 reported that the utilization of basil seed gum and tragacanth gum as fat replacers improved the emulsion stability of mayonnaise. Taheri et al. (2021) showed that the addition of garden cress seed mucilage improved the freeze-thaw stability of oil in water emulsions. Cacciatore et al. (2022) showed that the mayonnaises with chia seed m ...
The seeds of clove basil (Ocimum gratissimum) and sweet basil (O. basilicum) produce mucilage upon hydration that can be utilized as a substitute in several foods. In the present study, reduced‐fat eggless mayonnaises were developed by substituting 30% of the oil content in the formulation with clove basil and sweet basil seed mucilages. The developed mayonnaises exhibited a similar appearance and better texture with ideal firmness, thick consistency, spreadable texture, lesser stickiness, and adhesiveness than the control eggless mayonnaise. The replacement of oil with basil seed mucilages significantly (p ≤ 0.01) improved the emulsion, freeze‐thaw, and heat stability of mayonnaises as mucilages acted as emulsifying and stabilizing agents. Further, the mayonnaises with clove basil and sweet basil seed mucilages exhibited significantly (p ≤ 0.01) high ash (0.78, 0.69 g), carbohydrate (36.55, 38.37 g), soluble dietary fiber (0.21, 0.22 g), total dietary fiber (0.22, 0.23 g) contents and less fat (33.07, 38.37 g), energy (304, 305 Kcal) contents per 100 g than control. Also, they exhibited significantly (p ≤ 0.01) higher total phenols content (90.57, 83.35 mg gallic acid equivalent (GAE)/100 g) and total antioxidant capacity (268.28, 259.94 mg TE/100 g) than the control. Thus, the utilization of clove basil seed and sweet basil seed mucilages aided in the development of eggless mayonnaises with reduced fat content and enriched with bioactive ingredients such as polyphenols and antioxidants. The technology of development of reduced fat mayonnaises can be taken up by the food industries and the product can be popularised further to meet the rising demand for eggless mayonnaises with reduced fat content by health‐conscious lacto‐vegetarian consumers.
... Rubbing it into mayonnaise produces a darker and reddish colour. The presence of hydrocolloids in mayonnaise produces a yellowish colour (Johary et al., 2015). The greater the amount of apple peel flour added to RFM, the further the average b* colour value of the mayonnaise will decrease; the apple peel flour grows darker and will thus produce a bluish colour. ...
... The greater the amount of apple peel flour added to RFM, the further the average b* colour value of the mayonnaise will decrease; the apple peel flour grows darker and will thus produce a bluish colour. This finding aligns with Johary et al. (2015), who stated that mayonnaise with added hydrocolloids would become darker and the b* value would decrease. ...
Introduction: Mayonnaise is popular throughout the world and contains various types of processed products. While reduced-fat mayonnaise (RFM) contains less than 50% oil, the drawback is the potential to reduce the physical quality of mayonnaise. The use of apple peel in the form of flour added to mayonnaise is predicted to enhance its physicochemical quality. Methods: The research comprised laboratory experiments using randomised design with four treatments and six repetitions. Apple peel flour was added to the treatments in the following proportions: 0% (RFA0), 1% (RFA1), 2% (RFA2), and 3% (RFA3). Analysis of variance (ANOVA) was used to obtain average values and standard deviations. Results: Addition of 3% apple peel flour to RFM showed highly significant effect (p≤0.01) on droplet size (2.15–9.49µm), viscosity (3965.00cP), colours L (71.93), a* (15.75), and b* (50.65), protein content (1.44%), and fat content (50.93%). It also produced an organoleptic quality that was acceptable to semi-trained panellists and fatty acid profiles containing various types of fatty acids. Conclusion: The use of 3% apple peel flour in RFM represented the best treatment, with potential for further improvement.
... The necessary ingredients for manufacturing mayonnaise were provided, including guava seed oil, sunflower oil, whole eggs, table salt, sugar, and vinegar, sourced from the local market in Baghdad. Mayonnaise was prepared according to the method described by Johary et al. (2015) using the ingredients listed in Table (2). The salt, sugar, vinegar, and water were mixed with the whole eggs at medium speed in a blender for 5 seconds. ...
... The results indicate that the pH values for treatments supplemented with guava seed oil were slightly higher than those for the control treatment (T0). This slight increase can be attributed to the strong antioxidant effectiveness present in guava seed oil, which is consistent with a study by Johary et al. (2015), which found that pH values for mayonnaise did not exceed 4.1. ...
... The acidity of mayonnaise with pectin content results in several 0.7-0.8 (Johary, et al. 2015). ...
... Apple peel flour also contains several secondary metabolites that are antioxidative, including alkaloids, phenols, terpenoids, steroids, and flavonoids. Materials containing vitamin E can also increase antioxidant activity (Johary, et al. 2015). Types of antioxidant content in apple peels are procyanidin, catechin, epicatechin, chlorogenic acid, phloridzin, and quercetin conjugates (Gunathilake and Considine, 2018). ...
Reduced fat mayonnaise products have an unstability of the emulsion, so a stabilizer is needed to improve quality of mayonnaise. Apple peel flour can be used as a stabilizer to improve the quality of mayonnaise. The materials used in this study were vegetable oil, egg yolk, vinegar, apple peel flour and other optional ingredients. The research treatment was without the addition of apple peel flour as a control, the use of 1%, 2% and 3% apple peel flour. The objective of this research was to determine the best percentage of apple peel flour as a stabilizer in reduced fat mayonnaise. The research method used is a laboratory experiment method. The design used was a completely randomized design with 4 treatments and 4 replications. Analysis of variance was used to analyze the resulting data, if there was a difference in the effect, it was continued with Duncan's Multiple Range Test.This study resulted that the use of apple peel flour used as a stabilizer resulted gave highly significant difference in reduced fat mayonnaise. The average acidity is 0.66-0.90, the emulsion stability is 96.92- 99.18%, the antioxidant activity is 8.37-19.38%, the carbohydrate content is 2.63-5.81% and ash by 1.72-1.92%. It could be concluded that the use of 3% apple peel flour can produce the best quality reduced fat mayonnaise product and is close to the characteristics of full fat mayonnaise.
... As can be observed, the application of the hydrocolloids at various concentrations (0.25, 0.5, 0.75, and 1 g/100 g) caused no significant difference in pH as compared with the control samples. The results of this study are consistent with the findings of other researchers examining the properties of fresh mayonnaise over time [28][29][30]. According to Table 2, the highest acidity was observed in the control sample while the lowest acidity was for the hazelnut sauce containing 1 g/100 g xanthan. ...
... Further increase of these hydrocolloids, however, led to a significant reduction in the acidities. A study by Johary et al. [29] on the effect of basil seed and tragacanth hydrocolloid on properties of low-fat mayonnaise reported no significant variations in the sauce acidity. ...
Nut sauce can be used as a functional food substitute for mayonnaise. This study is thus aimed to investigate the effects of xanthan, guar and tragacanth hydrocolloids on the physicochemical properties and sensory characteristics of hazelnut sauce. For this purpose, various contents of the mentioned compounds (0, 0.25. 0.5, 0.75 and 1 g/100 g) were employed in the hazelnut sauce formulation. The moisture content, pH, acidity, viscosity, texture parameters, sensory specifications, and stability of the samples were evaluated during 90 days of storage. The results indicated a significant decline in the acidity of the samples upon increasing the hydrocolloid level. The moisture content (47.46–53.93 g/100 g), hardness (0.32–4.07 N), adhesiveness (0.1–2.14 N.s), and viscosity (0.0007–7.554 Pa.s) of the samples were also significantly increased by the addition of hydrocolloids. Among hydrocolloid-containing samples, the highest and the lowest stability were observed in the samples treated with xanthan (93.41%) and guar (93.13%). The sensory analysis indicated that the incorporation of the hydrocolloids significantly enhanced all the sensory aspects of the hazelnut sauce compared to the control. Pearson’s correlation and principal component analysis (PCA) provided a better understanding of the relationships between underlying features. The partial least squares regression (PLSR) models were applied to find the relationships between instrumental and sensory descriptive data.
... to the attractive and repulsive forces between the polar and nonpolar groups of hydrocolloids and protein. It has been reported that formation of carboxylic groups due to the breakdown of ester groups present in the structure of hydrocolloids contributed to decrease in pH [2]. ...
Commercial mayonnaise contains 70-80% oil that becomes the reason of many health problems. This study was conducted by
keeping in view the most recent trend and its problems. The principal objective of this research was to establish stable mayonnaise with low fat by using hydrocolloid gums (xanthan gum, corn starch) as a fat replacer with olive oil which are also cost effective. So due to health and economic concerns, the formulation of healthier versions of mayonnaise are developing that have low fat with same stability and price like their counterparts. It is also important to properly choose the concentration of your food gum in terms of the consistency of LF mayonnaise, which can result in an elastic gum if you add too much gum. If you add too little gum and the whole
water is not bound permanently then, the mayonnaise can appear as a fluffy, airy mass. Treatments T2 (0.50% XG), T3 (0.75% XG), T4 (1% CS) and T7 (XG:CS) showed the better results as compare to traditional full-fat mayonnaise in terms of physical and sensory characteristics. With the increased level of hydrocolloid, calorie contents decreased but high level of gum can also affect overall acceptability of low-fat mayonnaise. This research has significant effect in industrial/commercial level.
Keywords: Xanthan Gum (XG); Corn Starch (CS), Olive Oil; Low-fat Mayonnaise
... As a result, the pH and acidity levels were satisfactory in all treatments that did not include creaming. Apart from that, Sesame seed oil has been proven to be beneficial to prevent mayonnaise rancidity [50]. ...
Gum is a plant-based substance that, when combined with water, creates a thick, sticky solution or gel. Chemically, they are polysaccharides. Some of their characteristics, including plentiful abundance, biodegradability, nontoxicity, and low price, make them more useful in the commercial food and pharmaceutical industries than synthetic polymers. Holy basil (Ocimum sanctum) is a culinary herb of the Labiatae family, with over 150 species in the genus Ocimum. The seed-gum of Ocimum is a complex polysaccharide. It is mostly constituted of d-xylose (35%), d-galacturonic acid (28%), l-arabinose (21%), and l-rhamnose (16%), with traces of galactose and glucose. It has a lengthy, branched (1 → 4) linked xylan backbone in its polysaccharide chain. Protein solubility, syneresis, foaming efficiency, foaming stability, emulsification efficiency, emulsification stability, pH, total dietary fiber, insoluble dietary fiber, soluble dietary fiber, viscosity, and sticking temperature are all physical parameters that have been reported. The qualities of emulsification action, sticky properties, foaming stability, gel formation, viscosity, surface-active activity, and high stabilization demonstrate their usefulness in the processing of functional foods and dairy-derived products. Its capacity to disintegrate and entrap drugs as a polymer matrix is important for innovative drug delivery methods. As a fat substitute, basil seed gum (BSG) is employed in dairy and functional foods to retain their stability, texture, taste, and other organoleptic features. According to a thorough analysis of the literature, basil seed gum has several biological actions such as antibacterial, prebiotic, antioxidant, shelf-life enhancer, antidiabetic, cholesterol, and bile acid-binding. The most recent scientific research on basil seed gum’s chemical, physical, and biological characteristics and uses is gathered from a range of research papers in this study.
... As a result, the pH and acidity levels were satisfactory in all treatments that did not include creaming. Apart from that, Sesame seed oil has been proven to be beneficial to prevent mayonnaise rancidity [50]. ...
... The results of the study concluded that Basil Seed Gum is a suitable fat substitution for high fat or full fat mayonnaise without leaving any adverse effects on the sensory as well as quality attributes of mayonnaise. (Garavand et al. 2015). The second recipe developed by using Basil Seed Gum was Semolina dessert. ...
Basil Seeds, being a healthier fat, replaces the fat content of the recipe and in turn enhances its taste, flavor, mouth feel as well as nutritive quality. In total, 4 numbers of recipes selected from different food groups were modified and standardized by incorporating Basil Seed Gum (BSG) and Basil Seed Powder (BSP) separately in different ratios. These modified recipes were evaluated by the panelists to select the most appropriate one, then standardized and later consumer feedback were noted on basis of sensory parameters. Modifications and standardization trial improved the sensorial quality gradually to acceptable level. The mean overall acceptability scores for the final standardization of mix vegetables cooked with 30% replacement of fat by using basil seed gum were 8.0, semolina dessert (30% BSG) were 9.0, chicken gravy (30% BSG) were 8.5 and chickpea lentils(30% BSG) were 8.0. While those made from BSP mix vegetables (30% BSP) got 8.7 and chicken gravy (10% BSP) got 8.4. Whereas, semolina dessert and chickpea lentils (20% BSP) secured 8.6 and 8.2, respectively. This research was performed to develop and standardize selected traditional recipes in which Basil Seed Gum and Basil Seed Powder had been incorporated as a healthy fat replacer in different ratios.
... acetic acid (Mihov et al., 2012). If the finished product is lower than this range, the risk of microbial growth greatly increase and also resulted in sour taste (Johari et al., 2015). The highest titratable acidy were observed in control sample (T0), whereas the low-fat samples, particularly at 40% of oil replacement with fish gelatin had the lowest acidity index. ...
The objective of this study was to produce a low-fat mayonnaise containing gelatin from bighead carp by-products as a fat replacer. Low-fat mayonnaise samples were made by substituting the oil with fish gelatin at 0% (T0), 10% (T10), 25% (T25), and 40% (T40). Also, some physiochemical properties and sensory qualities of reduced fat mayonnaises were investigated. T40 had the lowest caloric value while, the lowest whiteness was measured in T40 (46.12%) compared to the control group (79.58%) (P < 0.05). The reduced fat in T40 samples presented high values of texture properties as well as the highest hardness, adhesiveness and resilience (P < 0.05). Also, the highest level of emulsion stability was reached in T40 treatment (P < 0.05). The highest and the lowest titratable acidity were recorded in T0 (0.85%) and T40 (0.60%) treatments, respectively. The results of sensory evaluation in term of overall acceptability showed that T40 had the highest score compared to other treatments. This study revealed a good potential usage of the fish gelatin as a fat mimetic in low-fat mayonnaise formulation up to 40%. © 2019 Journal of Microbiology, Biotechnology and Food Sciences.
... These contents did not influence the composition of LFSs. In case of mayonnaise, there is no difference in the chemical composition (except the moisture content) between treatments with or without BSG as fat replacement (Johary et al., 2015). In the microbial counts, total bacteria counts and Enterobacteriaceae were not detected in the sausages (<10 2 cells g À1 ) (data not shown). ...
Dairy products such as yogurt are nutritious food sources. Propolis is formed by mixing tree secretions with pollen and bee enzymes and has some functional properties. Basil seed is a rich source of hydrocolloids with outstanding functional properties. It gum has excellent potential for use as a fat substitute in yogurt. Pasteurized milk containing 2% w/v starter was investigated with different propolis extract and basil seed mixtures. Then, on days 1, 3, 6, 14, and 21, the yogurt samples’ physiological, rheological, sensory, and antioxidant properties were investigated. Propolis significantly increased (p < 0.05) the antioxidant activity, phenolic compounds, and color index; nonetheless, it reduced sensory acceptability. The basil seed gum significantly increased (p < 0.05) textural and rheological characteristics, acidity, brightness, and sensory acceptability. The sample containing propolis and basil gum exhibited the highest water-holding capacity, the highest level of antioxidant activity and phenolic compounds, and the lowest acidity.
Mayonnaise is one of the most popular seasonings and well-established sauces globally, which is considered a high-fat and high-calorie product due to its high oil content. However, excessive consumption of fat (especially saturated fatty acids) leads to an increased risk of various chronic diseases including cardiovascular disease, coronary artery disease, type 2 diabetes, Covid-19, and obesity. Therefore, the demand for low-fat, low-calorie food products is increasing. Fat replacers (FR) have recently been employed to decrease fat content while ensuring consumer acceptability. Production of low-fat mayonnaise without significant quality changes is challenging from an industrial point of view. In this review, the fat replacement approach in the low/or reduced-fat mayonnaise and salad dressing systems is conferred in various aspects, including functional, technological, and sensorial properties. The type and source of used FRs, their benefits and drawbacks, and their nutritional effects are also discussed. Due to the unique functional role of fat, the development of low-fat dressing products that meet consumer demands is more complex than those provided by FRs. Also, although fat and calories are effectively reduced, due to the lack of human intervention studies, future research should focus on the safety of these fat substitutes.
The formation of an emulsion with reduced lipid content can cause instability in the product during storage, requiring adaptations in the formulation. The objective of this work was to analyze the stability of the creamy sauce of cryoconcentrated soymilk stored for 60 days. The creamy sauce was prepared and packed in polyethylene bottles, sealed with aluminum seals and kept at room temperature. In physicochemical analyzes was noticed that the proteins and ashes were similar in all the samples and small differences in moisture and lipids contents, the pH remained below 4.0 and the beginning of the lipid oxidation was not verified in the follow-up period. The color of sauce showed slight differences during storage, but it remained a clear food, with yellow and green color. The microstructure of creamy sauce stored for two months was not altered, presenting polydisperse structures, packed and very close. Thus, the efficiency of the associated use of soy proteins and xanthan gum in the formation and stabilization of the emulsion for 60 days was proven. Therefore, this creamy sauce can be an alternative to increase the consumption of soy proteins, in food with half the lipid level when compared to the traditional ones.
This study aimed to determine the optimal conditions for
extracting basil seed gum in addition to determine the chemical
components of basil seeds. Additionally, the study aimed to
investigate the effect of the mixing ratio of gum to ethanol when
deposited on the basis of the gum yield which was1:1, 1:2, 1:3 (v/v)
respectively. The best mixing ratio was one size of gum to two sizes
of ethanol, which recorded the highest yield. Based on the earlier,
the optimal conditions for extracting basil seed gum in different
levels which included pH, temperature, mixing ratio seeds: water
and the soaking duration were studied. The optimal conditions
were: pH 8, temperature of 60°C, mixing ratio seeds: water 1:65
(w/v) and soaking duration of 30 minutes. The gum viscosity was
determined by Centipoise (cP).
This study aimed to determine the optimal conditions for
extracting basil seed gum in addition to determine the chemical
components of basil seeds. Additionally, the study aimed to
investigate the effect of the mixing ratio of gum to ethanol when
deposited on the basis of the gum yield which was1:1, 1:2, 1:3 (v/v)
respectively. The best mixing ratio was one size of gum to two sizes
of ethanol, which recorded the highest yield. Based on the earlier,
the optimal conditions for extracting basil seed gum in different
levels which included pH, temperature, mixing ratio seeds: water
and the soaking duration were studied. The optimal conditions
were: pH 8, temperature of 60°C, mixing ratio seeds: water 1:65
(w/v) and soaking duration of 30 minutes. The gum viscosity was
determined by Centipoise (cP).
Poor organoleptic and physicalproperties of Low Fat Cheese (LFC) suggest the use of some hydrocolloids in its production. In this study, the effect of addition of Basil Seed Gum (BSG (into the structure of low-fat white brined cheese was investigated. To obtain a good view about the protein and polysaccharide interactions in cheese, Differential Scanning Calorimetry (DSC) and Fourier Transform Infrared (FTIR) spectroscopy were also used. The results indicated that the incorporation of BSG into the cheese matrix and the creation of new interactions caused some changes in the cheese properties. There was considerable slump in the hardness value of the cheese samples containing BSG throughout ripening. The addition of BSG in the cheese matrix weakened its microstructure due to a decrease in the electrostatic attraction between the macromolecules, which was mainly a result of high salt concentration. Thermal properties and FTIR spectra of cheese samples were altered with polysaccharide incorporation as well as the ripening period.
The main objective of this study is to develop a new formula for a diet mayonnaise-like sauce without cholesterol. Emulsifying power is provided by the use of soy lecithin and the total fat content was limited to 16%. Droplet size measurement of employed mayonnaise samples at different times show that the largest diameter of fat does not exceed 18.5 µm with a yield stress of 56.1 Pa. Results of stability to centrifugation reveal that the absence of the supernatant oily layer ensures the stability of the emulsion. Using the experimental design method, the number of trials can be limited to a number of 16 experiments, and best formulation of the mayonnaise (without cholesterol) was obtained.
The aim of this study was to optimize the mixture
proportion of low cholesterol mayonnaise containing wheat
germ protein isolate (WGPI) and xanthan gum (XG), as
emulsifying agents in mayonnaise preparation. The mayonnaise
prepared with different combinations ofWGPI, egg yolk
(0–9%of each component) and XG (0–0.5 %). The optimized
mixture proportions of low cholesterol mayonnaise were determined
by applying the optimal mixture design method to
acquire the mayonnaise with proper stability, texture, rheological
properties and sensory scores. Optimum values of WGPI,
XG and egg yolk in the mixture were found to be 7.87 %,
0.2 % and 0.93 %, respectively (of 9 % egg yolk). TheWGPI,
due to unique functional properties, had the greatest effect on
properties of mayonnaise samples. Moreover, combination of
XG andWGPI, improved the stability, heat stability, viscosity,
consistency coefficient and textural properties of product.
However, the overall acceptance was maximum in a mixture
contained high amount of WGPI and XG and low amount of
egg yolk. The results of this research showed the feasibility of
preparation a low cholesterol mayonnaise by application a
desirable combination of WGPI, XG, and egg yolk, with
comparable properties those of the conventional mayonnaise.
The work presents the application of β-glucan prepared from spent brewer’s yeast as a fat
replacer in mayonnaise. Fat was partially substituted by β-glucan at levels of 25, 50, 75 %.
Physicochemical, rheological and microbiological analyses of mayonnaises obtained were performed.
The results indicated that all mayonnaises containing β-glucan had higher water content and
lower caloric value (244-597 kcal/100g) than the control sample without β-glucan (778 kcal/100g) and
these differences increased with increasing substitution levels of β-glucan. The pH values of the
mayonnaise samples (3.85-3.88) decreased in time at room temperature or at 4-60C temperature
storage with increasing substitution levels of β-glucan. Microbial loadings of all analyzed mayonnaises
were in the acceptable limit throughout the storage time that was min.63 days at 25-300C and min. 91
days at 4-60C. All mayonnaises exhibited thixotropic shear thinning behavior under steady shear tests
and were rheologically classified as more solid – like gels. The mayonnaise with 50 % β-glucan showed
higher storage stability than the other samples. It has been demonstrated that spent brewer’s yeast β-
glucan can be used as a fat replacer in mayonnaise as well as an emulsion stabilizer.
In present study, application of Isfarzeh seed (Plantago ovate L.) mucilage as fat replacer was studied in mayonnaise formulation. Fat was partially substituted by mucilage gels (2 and 3 % suspensions) at levels of 30, 40 and 50 % which were referred to as FM2-30 % (2 % gel and 30 % substitution level), FM2-40 %, FM2-50 %, FM3-30 %, FM3-40 %, and FM3-50 % formulations, respectively and the full fat (Ff) mayonnaise with 78 % oil was used as control. Physicochemical, texture and sensory analysis of Ff and Low fat (Lf) treatments were evaluated. Results indicated that Lf samples had considerably lower energy content compared with control, but higher water content than their Ff counterpart. In view of texture, FM3-30 % showed similar textural characteristics as those of control. Both Ff and Lf samples exhibited thixotropic and shear thinning behavior through rheological studies and all samples followed the power law model except FM3-40 % and FM3-50 %. Sensory evaluation demonstrated that all of mayonnaise samples, containing 3 % mucilage, were more acceptable. It was concluded that Isfarzeh seed mucilage can be used as a suitable fat replacer in mayonnaise formulation.
Five different hydrocolloids (tragacanth gum, guar gum, carboxy methyl cellulose, xanthan gum and locust bean gum) were added, at levels of 0, 0.5, and 1 g/100 g (w/w), respectively, to three different formulated ketchups which were processed from cold-break tomato paste dilutions, having total soluble solid (TSS) contents of 7.5, 10, and 12.5 g/100 g (w/w), in sequence, and the effect of these hydrocolloids on the rheological properties of tomato ketchups was investigated using a viscometer with smooth surface wide-gap coaxial cylinders. All hydrocolloids increased the consistency of the tested samples; however, guar gum and locust bean gum caused the maximum increase, followed by xanthan gum, tragacanth gum and carboxy methyl cellulose (CMC). Both the ketchup formulation and the hydrocolloid concentration were found to affect the consistency of ketchups. The highest consistency index was obtained by processing dilutions with a TSS content of 12.5%, and the addition of hydrocolloids at the level of 1%. The fluidity of the ketchups decreased with both the addition of all hydrocolloids and the increase in hydrocolloids concentration. Furthermore, the fluidity of the ketchups was also affected by ketchup formulation, and it was found to be the lowest for the samples prepared from the tomato paste dilutions having a TSS content of 12.5%.
Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds have received considerable attention for being potentially protective factors against cancer and heart diseases, in part because of their potent antioxidative properties and their ubiquity in a wide range of commonly consumed foods of plant origin. The Brassicaceae family includes a wide range of horticultural crops, some of them with economic significance and extensively used in the diet throughout the world. The phenolic composition of Brassica vegetables has been recently investigated and, nowadays, the profile of different Brassica species is well established. Here, we review the significance of phenolic compounds as a source of beneficial compounds for human health and the influence of environmental conditions and processing mechanisms on the phenolic composition of Brassica vegetables.
Low calorie salad dressings are oil-in-water emulsion products, in which the oil content has been substantially decreased. This decrease, however, is accompanied by reduction in the viscosity hence, an undesirable texture. To overcome this, oil replacers are generally used. In this research, maltodextrin and xanthan gum were used to replace part of the oil in the production of two kinds of salad dressings mayonnaise and three Italian salad dressing. Various formulations of these products with varying amounts of oil, maltodextrin and gum at different temperatures were produced. Viscosities in the range of 50-140 Pa.s for mayonnaise and 2-15 Pa.s for Italian dressing were accepted as positive criteria and samples in these ranges were chosen for organoleptic and microbial tests.
The results showed that in the formulation of mayonnaise, simultaneous increase in the amount of oil, maltodextrin and gum created a high viscosity, but the temperature did not play any significant role. In the Italian salad dressing, the increase in the amount of gum was accompanied by development of pseudoplastic characteristics which was not desirable, hawever, the effect of temperature on providing acceptable texture was found to be important. Although the formulated mayonnaise enjoyed a fairly acceptable quality, the Italian salad dressing samples, were ranked superior to the common Italian salad dressing available in the Iranian market.
.
The total free radical scavenger capacity (RSC) of 57 edible oils from different sources was studied: olive (24 brands of oils), sunflower (6), safflower (2), rapeseed (3), soybean (3), linseed (2), corn (3), hazelnut (2), walnut (2), sesame (2), almond (2), mixture of oils for salad (2), "dietetic" oil (2), and peanut (2). Olive oils were also studied according to their geographical origins (France, Greece, Italy, Morocco, Spain, and Turkey). RSC was determined spectrophotometrically by measuring the disappearance of the radical 2,2-diphenyl-1-picrylhydrazyl radical (DPPH(*)) at 515 nm. The disappearance of the radical followed a double-exponential equation in the presence of oils and oil fractions, which suggested the presence of two (fast and slow) groups of antioxidants. RSC was studied for the methanol-soluble phase ("methanolic fraction", MF) of the oil, the fraction nonsoluble in methanol ("lipidic fraction", LF), and the nonfractionated oil ("total oil"; TF = MF + LF). Only olive, linseed, rapeseed, safflower, sesame, and walnut oils showed significant RSC in the MF due to the presence of phenolic compounds. No significant differences were found in the RSC of olive oils from different geographical origins. Upon heating at 180 degrees C the apparent constant for the disappearance of RSC (k(T)) and the half-life (t1/2) of RSC for MF, LF, and TF were calculated. The second-order rate constants (k2) for the antiradical activity of some phenolic compounds present in oils are also reported.
Reducing fat and cholesterol content is currently one of the primary trends in food product innovation. Fat plays an important role in maintaining food quality, particularly the texture, flavor, and stability of food emulsion products. The food industry faces major challenges in seeking to produce reduced-fat and low-cholesterol mayonnaise and dressings that have attributes similar to full-fat products. Efficient monitoring of products to ensure desirable quality requires knowledge of their physicochemical characteristics, including appearance, rheology, emulsion stability, microstructure, and flavor, as well as particle size and charge distribution. The purpose of this paper is to provide a comprehensive overview of trends in the development of reduced-fat and low-cholesterol dressings. The effects of reducing fat content or using various fat replacers on the physicochemical properties of dressing and mayonnaise products are detailed with supporting experimental results. The possibility of using plant-based ingredients or reduced-cholesterol egg yolk in the formulation of such products is also examined.
This study was aimed primarily at determining the suitability of two Iranian sources of hydrocolloid, Balangu seed and palmate-tuber salep (PTS), for the production of ice cream mix. For this purpose, the effect of these gums and carboxymethylcellulose (CMC) on some physicochemical and sensory characteristics of a typical soft ice cream was investigated. In comparison with carboxymethylcellulose, Balangu seed did not make a significant difference (P > 0.05) to most characteristics and could be used as a suitable stabiliser. Although products prepared using only the palmate-tuber salep showed more differences from the corresponding ones with carboxymethylcellulose, the variations were not significant.
The total phenolic content (TPC), total antioxidant status (TAS), free radical scavenging capacity, inhibition of low density lipoprotein (LDL) cholesterol and metal chelating capacity of extracts of whole black and whole white sesame seeds and their hull fractions in 80% aqueous ethanol were investigated. The TPC of whole black sesame seeds and hull extracts were 29.9±0.6 and 146.6±0.6mgcatechinequivalents/g crude ethanolic extract, respectively. The corresponding values for white sesame were 10.6±1.6 and 29.7±0.9mgcatechinequivalents/g crude ethanolic extract. The TAS as determined by Trolox equivalent antioxidant capacity assay and expressed as Trolox equivalents was highest for black sesame hulls (65.9±1.7) while white seeds showed the lowest (4.4±0.6). Free radical scavenging capacity of sesame extracts (5–40μg/mL) was measured using 2,2-diphenyl-1-picrylhydrazyl radical. The highest scavenging capacity was obtained at 40μg/mL and was 94.9±0.8, 25.1±0.4, 14.4±0.9 and 2.5±0.4 for black sesame hulls, black sesame seeds, white sesame hulls and white sesame seeds, respectively. Inhibition of LDL oxidation at 100ppm level was highest for black sesame hulls (96.7%) followed by those for white sesame hulls (84.6%), black sesame (78.4%) and white sesame seeds (57.3%). Sesame products displayed good ferrous ion chelating capacities, which ranged from 12% to 46% and 17% to 62% at 50 and 100ppm levels, respectively. Results demonstrated considerable antioxidant activity of sesame products tested especially black sesame hulls.
Application of whey protein isolate and low-methoxy pectin-based fat mimetics in mayonnaise was studied. Fat was partially substituted by different fat mimetics at levels of 50%, respectively, which the fat mimetics were referred to as PFM1 (microparticulate pectin gel), PFM2 (pectin weak-gel), and PFM3 (microparticulated combination of WPI and pectin). The full fat (Ff) (100% oil) mayonnaise without fat mimetic was used as a control experiment. Physicochemical, rheological, texture analysis, and sensory evaluation of the Ff and low fat (Lf) mayonnaises were performed. The results indicated that all Lf mayonnaises had significantly lower energy content, but higher water content than their Ff counterpart. In terms of texture, the formulation with pectin weak-gel as fat mimetic showed similar texture values as those of the Ff sample. Both Ff and Lf mayonnaises exhibited thixothopic shear thinning behaviour under steady shear tests and were rheologically classified as weak gels under small amplitude oscillatory shear tests. Sensory evaluation demonstrated that mayonnaises substituted with low-methoxy pectin were acceptable. This study shows good potential for pectin weak-gel and microparticulated pectin gel to be used as a fat mimetic in mayonnaise.
Application of β-glucan prepared from spent brewer's yeast as a fat replacer in mayonnaise was studied. Fat was partially substituted by β-glucan at levels of 25, 50, and 75% which were referred to as 25B, 50B, or 75B formulations, respectively. The full fat (FF) (100% oil) mayonnaise without β-glucan substitution was used as a control experiment. Physicochemical, rheological, and microbiological analyses, and sensory evaluation of the FF and reduced fat (RF) mayonnaises were performed. The results indicated that all RF mayonnaises had significantly lower energy content, but higher water content than their FF counterpart and these differences increased with increasing substitution levels of β-glucan. With regard to pH, there were no significant differences between the FF and RF mayonnaises after one-day storage. However, pH values of the RF samples decreased with an increasing degree of substitution after 2 months storage. In terms of texture, the 50B and 75B formulations showed similar firmness and adhesiveness values as those of the FF sample. Microstructure analysis showed close packing structures of large droplets for the FF and 25B and loose structures of a network of aggregated small droplets for the 50B and 75B samples. Both FF and RF mayonnaises exhibited thixothopic shear thinning behaviour under steady shear tests and were rheologically classified as weak gels under small amplitude oscillatory shear tests. Microbial loadings of all mayonnaises tested were in the acceptable limit throughout the storage time. The RF mayonnaises exhibited higher storage stability than the FF sample. Sensory evaluation demonstrated that mayonnaises substituted with β-glucan of not more than 50% were acceptable. This study shows good potential for spent brewer's yeast β-glucan to be used as a fat replacer in mayonnaise.
Natural antioxidants have gained considerable interest in recent years for their role in preventing the auto oxidation of fats, oils and fat containing food products. In the present study, three plant foods viz., amla (Emblica officianalis), drumstick leaves (Moringa oleifera) and raisins (Vitis vinifera) were used as sources of natural antioxidants. All the three extracts exhibited a high percentage of antioxidant activity evaluated using β-carotene–linoleic acid in vitro system, compared to synthetic antioxidants. Biscuits prepared by addition of natural extracts were subjected to sensory studies and chemical analysis. Biscuits treated with natural antioxidants, extracted from raisins (B4) and drumstick leaves (B5) received higher (P ⩽ 0.05) panel scores during storage period of 6 weeks, than control (B1), butylated hydroxyl anisole (BHA) (B2) and amla (B3) extract incorporated biscuits. Addition of plant extracts from the three plant foods gave an excellent antioxidant effect on the biscuit compared with the effect of BHA, as the % increase in both peroxide and acid values after 6 weeks were lower than that of the control and BHA treated samples. Extracts from drumstick leaves and amla were more effective in controlling lipid oxidation during storage.
An important field of research today is the control of ‘redox’ status with the properties of food and food components. Natural antioxidants present in the diet increase the resistance toward oxidative damages and they may have a substantial impact on human health.Dietary antioxidants such as ascorbates, tocopherols and carotenoids are well known and there is a surplus of publications related to their role in health. Plant phenols have not been completely studied because of the complexity of their chemical nature and the extended occurrence in plant materials.Extensively studied sources of natural antioxidants are fruits and vegetables, seeds, cereals, berries, wine, tea, onion bulbs, olive oil and aromatic plants. Attempts are also made to identify and evaluate antioxidants in agricultural by-products, ethnic and traditional products, herbal teas, cold pressed seed oils, exudates resins, hydrolysis products, not evaluated fruits and edible leaves and other raw materials rich in antioxidant phenols that have nutritional importance and/or the potential for applications in the promotion of health and prevention against damages caused by radicals.
Incluye bibliografía e índice
Resveratrol, sesamol, sesame oil and sunflower oil are known natural dietary components with intrinsic cancer chemopreventive potentials. As a part of our study of dietary constituents as potential cancer chemopreventive agents, we have assessed the anti-cancer potentials of these products in the promotion stage of cancer development employing the in vitro Epstein-Barr virus early antigen activation assay induced by the tumor promoter 12-O-tetradecanoylphorbol 13-acetate (TPA). Further, we studied the activities of these compounds in the brine shrimp cytotoxicity assay as well as on the stable 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging bioassay with a view to comparing some of the mechanisms of their anti-cancer activity. Finally, we compared the observed chemoprotective capabilities of the four products in the in vivo 7,12 dimethylbenz(a)anthracene initiated and TPA-promoted mouse skin two-stage carcinogenesis protocols. All the products tested showed a profound inhibitory effect on the Epstein-Barr virus early antigen induction using Raji cells. Comparatively, sesame oil was the most potent followed by sesamol and then resveratrol. Only sesamol and resveratrol showed a remarkable cytotoxic activity in the brine shrimp lethality assays as well as profound free radical scavenging activity in the DPPH bioassay. In both test systems, sesamol exhibited a more remarkable activity than resveratrol while sesame oil and sunflower oil did not exhibit any appreciable activity even at the highest concentrations tested (4000 microg ml(-1) ). In our in vivo assay at a 50-fold molar ratio to TPA, sesamol offered 50% reduction in mouse skin papillomas at 20 weeks after promotion with TPA. Under an identical molar ratio to TPA, resveratrol offered a 60% reduction in the papillomas in mouse at 20 weeks. Thus sesamol seems to be an almost equally potent chemopreventive agent. Sesame oil and sunflower oil offered 20 and 40% protection, respectively, in the mouse skin tumor model. The anti-oxidant capabilities of these compounds could not solely explain the observed anti-cancer characteristics. Resveratrol is present in grapes. Sesamol, a constituent of sesame oil and sunflower oil are regularly consumed dietary natural products. The observed chemopreventive effect of these products particularly warrants more attention since they already exist in the population with no known adverse effects.
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