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Niu Z, Zhu Z, Zhou J, Xu C, Wei C, Liu W, Liu Z, Wang T, Xiao H. Effect of Roasting on the Chemical Composition and Oxidative Stability of Tomato ( Solanum lycopersicum L.) Seed Oil. Foods 2024; 13:1682. [PMID: 38890911 PMCID: PMC11171918 DOI: 10.3390/foods13111682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 05/23/2024] [Accepted: 05/24/2024] [Indexed: 06/20/2024] Open
Abstract
In this study, tomato seed (TS) samples were subjected to different roasting conditions (90-170 °C and 10-30 min) to compare their effects on the chemical composition and oxidative stability of tomato seed oil (TSO). Unroasted TS was considered as a control sample. Our results revealed that moderate roasting (130 °C/20 min) can significantly increase the content of linoleic acid (54.01-54.89%), linolenic acid (2.17-2.41%), phytosterols (2789.56-3037.31 mg/kg), squalene (5.06-13.10 mg/kg), total phenols (22.37-22.67 mg GAE/100 g), and other functional components (p < 0.05) in TSO, while the antioxidant activity (via DPPH, ABTS, and FRAP assays) also increased. In addition, the tocopherol content decreased significantly (758.53-729.50 mg/kg). Accelerated oxidation experiments showed that roasting (170 °C/30 min) increased the oxidative stability index (OSI) of TSO from 5.35 to 7.07 h (p < 0.05). Furthermore, roasting gradually increased the content of 5-hydroxymethylfurfural (HMF) (0-1.74 mg/kg), which indicates that the oxidative stability and the degree of the Maillard reaction increased upon roasting. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed that moderate roasting (130 °C/20 min) improved the chemical composition, antioxidant activity, and oxidative stability of TSO. Furthermore, this work provides a useful theoretical basis for the processing and wide application of TSO in the pharmaceutical and food industries.
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Affiliation(s)
- Zhiya Niu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Zhongyan Zhu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Jing Zhou
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Chengjian Xu
- Department of Food Science, College of Food Science and Technology, Sichuan Tourism University, Chengdu 610100, China; (Z.N.); (Z.Z.)
| | - Changqing Wei
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
- Key Laboratory of Xinjiang Phytomedicine Resource and Utilization of Ministry of Education, Shihezi University, Shihezi 832000, China
| | - Wenyu Liu
- School of Food Science and Technology, Shihezi University, Shihezi 832000, China
| | - Zhanxia Liu
- Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
| | - Ting Wang
- Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China
| | - Hang Xiao
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA
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Ji J, Zhang Y, Wang Y, Wang D, Jie H. Influence of seed-roasting degree on quality attributes of sunflower oil. J Food Sci 2023; 88:4028-4045. [PMID: 37589301 DOI: 10.1111/1750-3841.16735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 07/07/2023] [Accepted: 07/26/2023] [Indexed: 08/18/2023]
Abstract
To facilitate the typical flavor of sunflower oil, seed roasting is widely applied. In this study, the effects of seed-roasting degree (160, 180, 200°C for 0-25 min) on the quality attributes of sunflower oil were assessed, particularly tocopherols, sterols, total phenolics, fatty acids, and triglycerides composition as essential compounds for the nutritional value of the sunflower oil. Roasting seeds at a high temperature can significantly raise oxidative stability by 1.5-1.8 times, the content of carotenoids by 2.0-5.5 times, chlorophyll by 7.5-17.0 times, as well as increase the browning index by 4.0-10.0 times and deepen the color of the sunflower oil. However, the fatty acid and triglyceride profiles of sunflower oils have little change under distinct seed-roasting degrees. Synthetically considering the various indicators measured in the current study. It is recommended that the seed roasts at 160-180°C for about 20 min to ameliorate the oxidative stability and quality. Practical Application: A well-defined roasting process is very important for the food industry to be able to produce sunflower oil with desirable nutrition, unique flavor produced by the Maillard reaction and chemical properties of sunflower oil, which changes during the roasting. Considering the flavor, peroxide values, oxidation stability, and other quality attributes of oil obtained from the roasted seed, we found that sunflower seed oil better quality is obtained when roasted at 160- -180°C for about 20 min (e.g., 160°C for 20-25 min or 180°C for 15-20 min).
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Affiliation(s)
- Junmin Ji
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Yan Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Yan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Dan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Hou Jie
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
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3
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Dragoun M, Klausová K, Šimicová P, Honzíková T, Stejskal J, Navrátilová K, Hajšlová J, Bárta J, Bártová V, Jarošová M, Bjelková M, Filip V, Kyselka J. Formation of Previously Undescribed Δ 7-Phytosterol Oxidation Products and Tocopherylquinone Adducts in Pumpkin Seed Oil during Roasting, Screw-Pressing, and Simulated Culinary Processing at Elevated Temperatures. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:11689-11703. [PMID: 36094395 DOI: 10.1021/acs.jafc.2c03292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
The influence of pumpkin seed roasting conditions (110-140 °C) and screw-pressing on the formation of previously undescribed Δ7-phytosterol oxidation products and tocopherylquinone adducts with nucleophilic phosphatidylethanolamine species was investigated. The roasting process of pumpkin seed paste at a temperature above 120 °C for 30 min considerably enhanced the formation of Δ7-oxysterols. Targeted analysis [electron impact mass spectrometry (MS), 1D-nuclear magnetic resonance] led to the identification of five novel markers of pumpkin paste roasting, among which (3β,5α,22E,24S)-stigmasta-7,22-dien-6-one-3-ol (6-oxo-α-spinasterol), stereoisomers of (3β,5α,22E)-7,8-epoxystigmast-22-en-3-ol (7,8-epoxy-α-spinasterol), and (3β,5α)-22,23-epoxystigmast-7-en-3-ol (7,8-epoxy-α-spinasterol) were reported in edible oils for the first time. Simulated culinary processing provided novel stereoisomers of (3β,5α,22E)-stigmasta-7,22-dien-3,6-diol, unusual (3β,5α,22E)-stigmasta-7,22-dien-6,15-dione-3-ol, and (5α,22E)-stigmasta-7,22-dien-3-one accompanied by minor stereoisomers of (3β,5α)-7,8;22,23-diepoxystigmastan-3-ol. Moreover, a clear relationship between the pumpkin seed oil stability index and synergistic effect of glycerophospholipids with present tocochromanols was found. High-resolution atmospheric pressure chemical ionization-MS experiments clearly demonstrated the formation of various γ-tocopherylquinone adducts with primary amines, namely, octylamine. The mitigation strategy of potentially detrimental oxysterols from pumpkin seed oil included optimization of processing parameters while maintaining the formation of desirable sensory-active compounds.
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Affiliation(s)
- Miroslav Dragoun
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Kateřina Klausová
- Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Petra Šimicová
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Tereza Honzíková
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Jiří Stejskal
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Klára Navrátilová
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Jana Hajšlová
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Jan Bárta
- Plant Production Group, Faculty of Agriculture, University of South Bohemia, Na Sádkách 1780, České Budějovice 370 05, Czechia
| | - Veronika Bártová
- Plant Production Group, Faculty of Agriculture, University of South Bohemia, Na Sádkách 1780, České Budějovice 370 05, Czechia
| | - Markéta Jarošová
- Plant Production Group, Faculty of Agriculture, University of South Bohemia, Na Sádkách 1780, České Budějovice 370 05, Czechia
| | - Marie Bjelková
- Agritec Plant Research s.r.o., Zemědělská 2520/16, Šumperk 787 01, Czechia
| | - Vladimír Filip
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Technická 3, Prague 166 28, Czechia
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4
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Microwave and Roasting Impact on Pumpkin Seed Oil and Its Application in Full-Fat Mayonnaise Formula. Foods 2022; 11:foods11182732. [PMID: 36140861 PMCID: PMC9498099 DOI: 10.3390/foods11182732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2022] [Revised: 09/01/2022] [Accepted: 09/01/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, ‘Béjaoui’ Cucurbita maxima seeds variety were exposed to both microwave and roasting prior to oil cold press extraction. In addition, full-fat mayonnaise formula from untreated and treated pumpkin seed oils was prepared and assessed for their physical stabilities and bioactive properties in 28-day storage at 25 ± 1 °C. A mayonnaise sample prepared with unrefined sunflower seed oil served as a control. The results showed that the microwave pretreatment of seeds greatly enhanced the oxidative stability of the pumpkin seed oil, which increased from 3 h 46 min ± 10 min in the untreated sample to 4 h 32 min ± 14 min in the microwave cold press pumpkin seed oil. The sterol content increased from 4735 ± 236.75 mg/kg oil in the untreated cold press pumpkin seed oil to 5989 ± 299.45 mg/kg oil and 7156 ± 357.8 mg/kg in the microwave cold press pumpkin seed oil and the roasted cold press pumpkin seed oil, respectively. The mayonnaise prepared with microwave cold press pumpkin seed oil exhibited the lowest creaming index and was more stable to droplet growth when compared to the other mayonnaise samples. All mayonnaise samples prepared with pumpkin seed oils exhibited higher total phenolic contents and antioxidant activities during storage when compared to the mayonnaise sample prepared with unrefined sunflower seed oil. Among pumpkin seed oil mayonnaise samples, the highest values were, however, observed in the one prepared with microwave cold press pumpkin seed oil. Thanks to its high nutraceuticals, the latter could be confidently regarded as a natural fat substitute for commercial stable vegetable oils mayonnaise type emulsions.
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5
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Šamec D, Loizzo MR, Gortzi O, Çankaya İT, Tundis R, Suntar İ, Shirooie S, Zengin G, Devkota HP, Reboredo-Rodríguez P, Hassan STS, Manayi A, Kashani HRK, Nabavi SM. The potential of pumpkin seed oil as a functional food-A comprehensive review of chemical composition, health benefits, and safety. Compr Rev Food Sci Food Saf 2022; 21:4422-4446. [PMID: 35904246 DOI: 10.1111/1541-4337.13013] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 07/04/2022] [Accepted: 07/06/2022] [Indexed: 02/06/2023]
Abstract
The growing interest in foods that can be beneficial to human health is bringing into focus some products that have been used locally for centuries but have recently gained worldwide attention. One of these foods is pumpkin seed oil, which has been used in culinary and traditional medicine, but recent data also show its use in the pharmaceutical and cosmetic industries. In addition, some sources refer to it as a potential functional food, mainly because it is obtained from pumpkin seeds, which contain many functional components. However, the production process of the oil may affect the content of these components and consequently the biological activity of the oil. In this review, we have focused on summarizing scientific data that explore the potential of pumpkin seed oil as a functional food ingredient. We provide a comprehensive overview of pumpkin seed oil chemical composition, phytochemical content, biological activity, and safety, as well as the overview of production processes and contemporary use. The main phytochemicals in pumpkin seed oil with health-related properties are polyphenols, phytoestrogens, and fatty acids, but carotenoids, squalene, tocopherols, and minerals may also contribute to health benefits. Most studies have been conducted in vitro and support the claim that pumpkin seed oil has antioxidant and antimicrobial activities. Clinical studies have shown that pumpkin seed oil may be beneficial in the treatment of cardiovascular problems of menopausal women and ailments associated with imbalance of sex hormones.
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Affiliation(s)
- Dunja Šamec
- Department of Food Technology, University Center Koprivnica, University North, Koprivnica, Croatia
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, CS, Italy
| | - Olga Gortzi
- School of Agricultural Sciences, Department of Agriculture Crop Production and Rural Environment, University of Thessaly, Volos, Greece
| | - İrem Tatlı Çankaya
- Department of Pharmaceutical Botany, Faculty of Pharmacy, Hacettepe University, Ankara, Turkey
| | - Rosa Tundis
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, Rende, CS, Italy
| | - İpek Suntar
- Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara, Turkey
| | - Samira Shirooie
- Pharmaceutical Sciences Research Center, Health Institute, Kermanshah University of Medical Sciences, Kermanshah, Iran
| | - Gokhan Zengin
- Department of Biology, Science Faculty, Selcuk University, Konya, Turkey
| | - Hari Prasad Devkota
- Graduate School of Pharmaceutical Sciences, Kumamoto University, Chuo-ku, Kumamoto, Japan
| | | | - Sherif T S Hassan
- Department of Applied Ecology, Faculty of Environmental Sciences, Czech University of Life Sciences Prague, Prague, Czech Republic
| | - Azadeh Manayi
- Medicinal Plants Research Centre, Faculty of Pharmacy, University of Medical Sciences, Tehran, Iran
| | | | - Seyed Mohammad Nabavi
- Applied Biotechnology Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran
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6
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Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods. Foods 2022; 11:foods11152261. [PMID: 35954028 PMCID: PMC9368678 DOI: 10.3390/foods11152261] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 07/18/2022] [Accepted: 07/25/2022] [Indexed: 11/30/2022] Open
Abstract
Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100 g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm−1) between the roasting methods used. The finding of the current investigation of roasting methods was that the fatty acid profiles were across methods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting method for the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.
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7
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Tan M, Chen C, Fu X, Cui FJ, Zhang HB, Ye PP, Zhang W, Shu XQ, Shi JC, Chen ZW. Roasting Treatments Affect Physicochemical, Aroma and Nutritional Quality of Strong Fragrant Rapeseed Oil. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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8
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Vigor C, Züllig T, Eichmann TO, Oger C, Zhou B, Rechberger GN, Hilsberg L, Trötzmüller M, Pellegrino RM, Alabed HBR, Hartler J, Wolinski H, Galano JM, Durand T, Spener F. α-Linolenic acid and product octadecanoids in Styrian pumpkin seeds and oils: How processing impacts lipidomes of fatty acid, triacylglycerol and oxylipin molecular structures. Food Chem 2022; 371:131194. [PMID: 34600364 DOI: 10.1016/j.foodchem.2021.131194] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 09/06/2021] [Accepted: 09/16/2021] [Indexed: 12/13/2022]
Abstract
Styrian pumpkin seed oil is a conditioned green-colored oil renowned for nutty smell and taste. Due to α-linolenic acid (ALA) contents below 1% of total fatty acids and the prospect of nutritional health claims based on its potential oxidation products, we investigated the fate of ALA and product oxylipins in the course of down-stream processing of seeds and in oils. Lipidomic analyses with Lipid Data Analyzer 2.8.1 revealed: Processing did not change (1) main fatty acid composition in the oils, (2) amounts of triacylglycerol species, (3) structures of triacylglycerol molecular species containing ALA. (4) Minor precursor ALA in fresh Styrian and normal pumpkins produced 6 product phytoprostanes in either cultivar, quantitatively more in the latter. (5) In oil samples 7 phytoprostanes and 2 phytofurans were detected. The latter two are specific for their presence in pumpkin seed oils, of note, quantitatively more in conditioned oils than in cold-pressed native oils.
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Affiliation(s)
- Claire Vigor
- Institute of Biomolecules Max Mousseron, UMR 5247, CNRS, University of Montpellier, ENSCM, 34093 Montpellier, France
| | - Thomas Züllig
- Core Facility Mass Spectrometry, Medical University of Graz, Stiftingtalstr. 24, 8010 Graz, Austria
| | - Thomas O Eichmann
- Department of Molecular Biosciences, University of Graz, Heinrichstr. 31/II, 8010 Graz, Austria
| | - Camille Oger
- Institute of Biomolecules Max Mousseron, UMR 5247, CNRS, University of Montpellier, ENSCM, 34093 Montpellier, France
| | - Bingqing Zhou
- Institute of Biomolecules Max Mousseron, UMR 5247, CNRS, University of Montpellier, ENSCM, 34093 Montpellier, France
| | - Gerald N Rechberger
- Department of Molecular Biosciences, University of Graz, Heinrichstr. 31/II, 8010 Graz, Austria
| | | | - Martin Trötzmüller
- Core Facility Mass Spectrometry, Medical University of Graz, Stiftingtalstr. 24, 8010 Graz, Austria
| | - Roberto M Pellegrino
- Department of Chemistry, Biology and Biotechnology, University of Perugia, via del Giochetto, Building B, 06126 Perugia, Italy
| | - Husam B R Alabed
- Department of Chemistry, Biology and Biotechnology, University of Perugia, via del Giochetto, Building B, 06126 Perugia, Italy
| | - Jürgen Hartler
- Institute of Pharmaceutical Sciences, University of Graz, Universitätsplatz 1/I, 8010 Graz, Austria; Field of Excellence BioHealth - University of Graz, Humboldtstraße 50, 8010 Graz, Austria
| | - Heimo Wolinski
- Department of Molecular Biosciences, University of Graz, Heinrichstr. 31/II, 8010 Graz, Austria
| | - Jean-Marie Galano
- Institute of Biomolecules Max Mousseron, UMR 5247, CNRS, University of Montpellier, ENSCM, 34093 Montpellier, France
| | - Thierry Durand
- Institute of Biomolecules Max Mousseron, UMR 5247, CNRS, University of Montpellier, ENSCM, 34093 Montpellier, France
| | - Friedrich Spener
- Department of Molecular Biosciences, University of Graz, Heinrichstr. 31/II, 8010 Graz, Austria; Division of Molecular Biology and Biochemistry, Gottfried Schatz Research Center, Medical University of Graz, Neue Stiftingtalstr. 6/6, 8010 Graz, Austria.
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BASDOGAN H, AKMAN PK, YILDIRIM RM, SAGDIC O, GECGEL U, TEKIN-CAKMAK ZH, KARASU S. The effect of press temperature on the total tocopherols, sterol, fatty acid, phenolic profile, in-vitro cytotoxicity assay, and anti-inflammatory activity. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.20621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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An J, Adelina NM, Zhang L, Zhao Y. Effect of roasting pre‐treatment of two grafted pine nuts (
Pinus koraiensis
) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16145] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Jiayi An
- Department of Food Science School of Forestry Northeast Forestry University Harbin People’s Republic of China
| | - Nadya Mara Adelina
- Department of Food Science School of Forestry Northeast Forestry University Harbin People’s Republic of China
| | - Ligang Zhang
- College of Food Science Northeast Agricultural University Harbin People’s Republic of China
| | - Yuhong Zhao
- Department of Food Science School of Forestry Northeast Forestry University Harbin People’s Republic of China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin People’s Republic of China
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11
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Zhang Y, Li X, Lu X, Sun H, Wang F. Effect of oilseed roasting on the quality, flavor and safety of oil: A comprehensive review. Food Res Int 2021; 150:110791. [PMID: 34865806 DOI: 10.1016/j.foodres.2021.110791] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 10/19/2021] [Accepted: 10/24/2021] [Indexed: 11/28/2022]
Abstract
Roasting is widely applied in oil processing and employs high temperatures (90-260 °C) to heat oilseeds evenly. Roasting improves the extraction yield of oil by the generation of pores in the oilseed cell walls, which facilitates the movement of oil from oilseed during subsequent extraction. It also affects the nutritional value and palatability of the prepared oil, which has attracted consumers' attention. An appropriate roasting process contributes to better extraction of bioactive compounds, particularly increasing the total polyphenol content in the oil. Correspondingly, extracted oil exhibits higher antioxidant capacity and oxidative stability after roasting the oilseeds due to better extraction of endogenous antioxidants and the generation of Maillard reaction products. Furthermore, roasting process is critical for the formation of aroma-active volatiles and the improvement of desired sensory characteristics, so it is indispensable for the production of fragrant oil. However, some harmful components are inevitably generated during roasting, including oxidation products, polycyclic aromatic hydrocarbons, and acrylamide. Monitoring and controlling the concentrations of harmful compounds in the oil during the roasting process is important. Therefore, this review updates how roasting affect the quality and safety of oils and provides useful insight into regulation of the roasting process based on bioactive compounds, sensory characteristics, and safety of oils. Further research is required to assess the nutritional value and safety of roasted oils in vivo and to develop a customized roasting process for various oilseeds to produce good-quality oils.
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Affiliation(s)
- Yu Zhang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xiaolong Li
- COFCO Nutrition & Health Research Institute, No.4 Road, Future Science and Technology Park South, Beiqijia, Changping, Beijing 102209, PR China
| | - Xinzhu Lu
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Hao Sun
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China
| | - Fengjun Wang
- Department of Food Science and Engineering, College of Biological Sciences and Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, No.35 Tsinghua East Road, Haidian District, Beijing 100083, PR China.
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12
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Zhang Y, Zhou Y, Song Z, Jin J, Tang J, Wang X, Huang J, Jin Q. A chemometrics approach comparing characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oils obtained from seeds and cakes with different extraction methods. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5359-5367. [PMID: 33650118 DOI: 10.1002/jsfa.11184] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 02/19/2021] [Accepted: 03/01/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Flax oil, a nutritive vegetable oil, is a rich natural source of the essential C18:3 α-linolenic acid and trace nutrients (tocopherol, phytosterol, polyphenol, flavonoid, etc.). In most small- and medium-sized facilities, the oil content in pressed cake is as high as 10%, which is not fully extracted and utilized. These cannot be neglected since they account for a considerable proportion. Characteristics and free radical scavenging capacity of flax (Linum usitatissimum L.) oil obtained from seeds and cakes with different extraction methods - cold-pressing, hot-pressing (120 and 160 °C) and solvent extraction (oil extracted with solvent from flaxseed, cold-pressed cake, and hot-pressed cake) - were evaluated and analyzed using chemometrics methods. RESULTS The composition of C18:3 α-linolenic acid of flax oil was not affected by the extraction methods in this work. Flax oils extracted with solvent from pressed cakes had lower content of bioactive minor components (tocopherols and phytosterols) compared with pressed and solvent-extracted seed oils. The former also showed poorer oxidative stability and free radical scavenging capacity (polar fraction) when compared with the latter. Flax oils could be distinguished with principal component analysis and hierarchical cluster analysis. Tocopherols and phytosterols exhibited significant contributions to the antioxidant capacity of flax oils via correlation analysis and multiple linear regression analysis. CONCLUSION Tocopherols and phytosterols were appropriate and potent indicators for evaluating the antioxidant capacity of flax oil. Results have important implications for the industrial production and nutritional value of flax oil, especially for flax oils from the cakes after pressing. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Youfeng Zhang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yang Zhou
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhihua Song
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jun Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Junjun Tang
- Jiangsu Xingfumen Grain and Oil Co. Ltd, Taizhou, China
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jianhua Huang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qingzhe Jin
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
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Mikołajczak N, Tańska M, Ogrodowska D. Phenolic compounds in plant oils: A review of composition, analytical methods, and effect on oxidative stability. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.046] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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14
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Tekin‐Cakmak ZH, Karasu S, Kayacan‐Cakmakoglu S, Akman PK. Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15388] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Salih Karasu
- Department of Food Engineering Yildiz Technical University Istanbul Turkey
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15
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Hudson da Silva Souza I, Nogueira JP, Rajan M, Santos Leite Neta MT, Narain N. Babassu Oil (
Orbynia phalerata
), an Artisanal Product: Process Optimization of Seed Roasting on Yield, Phenolic Compounds, and Antioxidant Capacity. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000163] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Affiliation(s)
- Iago Hudson da Silva Souza
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | - Juliete Pedreira Nogueira
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | - Murugan Rajan
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
| | | | - Narendra Narain
- Laboratory of Flavor and Chromatographic Analysis PROCTA Federal University of Sergipe São Cristóvão SE 49100‐000 Brazil
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16
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Characterization of Phenolic Compounds Extracted from Cold Pressed Cactus ( Opuntia ficus-indica L.) Seed Oil and the Effect of Roasting on Their Composition. Foods 2020; 9:foods9081098. [PMID: 32796773 PMCID: PMC7465185 DOI: 10.3390/foods9081098] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2020] [Revised: 08/03/2020] [Accepted: 08/05/2020] [Indexed: 12/26/2022] Open
Abstract
Phenolic compounds extracted from cactus seed oil were identified for the first time by HPLC-ESI-qToF-MS and subsequently quantified by HPLC-DAD. A total of 7 compounds were identified, vanillin, syringaldehyde, and ferulaldehyde were found to be the most abundant ones. The effect of geographical origin and roasting process of cactus seeds was evaluated. Differences between different locations were not found, however the roasting process had a significant effect on the amount of phenolic compounds. The amount of syringaldehyde, p-coumaric acid, p-coumaric acid ethyl ester, and ferulaldehyde increased during the roasting process. Nevertheless, the concentration of vanillin was not influenced by roasting. It was demonstrated that the increase of those compounds was due to the thermal degradation of lignin from the seeds during the roasting process of seeds.
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18
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Comparative characteristics of oil composition in seeds of 31 Cucurbita varieties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-019-00339-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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19
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Balbino S, Dorić M, Vidaković S, Kraljić K, Škevin D, Drakula S, Voučko B, Čukelj N, Obranović M, Ćurić D. Application of cryogenic grinding pretreatment to enhance extractability of bioactive molecules from pumpkin seed cake. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13300] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Sandra Balbino
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Martina Dorić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Silvija Vidaković
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Klara Kraljić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Dubravka Škevin
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Saša Drakula
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Bojana Voučko
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Nikolina Čukelj
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Marko Obranović
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
| | - Duška Ćurić
- Faculty of Food Technology and BiotechnologyUniversity of Zagreb Zagreb Croatia
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20
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Ji J, Liu Y, Shi L, Wang N, Wang X. Effect of roasting treatment on the chemical composition of sesame oil. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.008] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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22
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Effects of roasting on composition of chili seed and storage stability of chili seed oil. Food Sci Biotechnol 2019; 28:1475-1486. [PMID: 31695946 DOI: 10.1007/s10068-019-00578-9] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 01/29/2019] [Accepted: 02/04/2019] [Indexed: 10/27/2022] Open
Abstract
This work focused on how roasting changed the chemical components of chili (Capsicum annuum L.) seeds and how it affected the stability of chili seed oils during storage. The oils from chili seeds before and after roasting treatments were stored at 63 °C for 30 days and then analyzed. Results showed that roasting changed the main sugars compositions and amino acid compositions (total content decreased from 15.9 to 7.4%), which confirmed that it could form brown pigments and volatile flavor compounds in pepper seeds after roasting. Compared with oil from unroasted seeds, oils from roasted seeds had greater oxidative stability and maintained greater antioxidant capacity during storage. These effects were possibly due to the synergistic of the neo-formed products by Maillard reaction, vitamin E, and other bioactive components. This investigation showed that roasting treatment could be considered as an appropriate method for extending the storage stability of chili seed oils.
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23
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Gao P, Cao Y, Liu R, Jin Q, Wang X. Phytochemical Content, Minor-Constituent Compositions, and Antioxidant Capacity of Screw-Pressed Walnut Oil Obtained from Roasted Kernels. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201800292] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Pan Gao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Yi Cao
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Ruijie Liu
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Qingzhe Jin
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
| | - Xingguo Wang
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, National Engineering Research Center for Functional Food, School of Food Science and Technology, Jiangnan University; 1800 Lihu Road Wuxi 214122 P. R. China
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24
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Zhou B, Sun Y, Li J, Long Q, Zhong H. Effects of Seed Coat on Oxidative Stability and Antioxidant Activity of Apricot ( Prunus armeniacaL.) Kernel Oil at Different Roasting Temperatures. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Bo Zhou
- School of Food Science and Engineering; Central South University of Forestry and Technology, Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Ministry of Education; Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
| | - Yajuan Sun
- School of Food Science and Engineering; Central South University of Forestry and Technology, Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
| | - Jingbo Li
- Department of Engineering, Faculty of Science; Aarhus University; Gustav Wieds Vej 10, Aarhus C 8000 Denmark
| | - Qizhi Long
- School of Food Science and Engineering; Central South University of Forestry and Technology, Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
| | - Haiyan Zhong
- School of Food Science and Engineering; Central South University of Forestry and Technology, Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
- Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Ministry of Education; Shaoshan South Road 419; Changsha City, Hunan Province, 410004 P.R. China
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25
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Effects of Roasting Temperature and Time on the Chemical Composition of Argan Oil. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2018; 2018:7683041. [PMID: 29977905 PMCID: PMC6011059 DOI: 10.1155/2018/7683041] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Revised: 04/25/2018] [Accepted: 05/14/2018] [Indexed: 11/18/2022]
Abstract
This work aimed at assessing the effects of roasting temperature and duration on chemical composition of argan oil. Thus, argan oils extracted from almonds roasted at different temperatures (75-175°C) and times (10-30 min) were analyzed and compared to a control. The physicochemical parameters (acidity, peroxide value, and absorbance at 232, 270 nm) increased slightly and the fatty acid composition did not show significant variation, regardless of roasting temperature and duration. The browning index increased significantly for temperatures greater than or equal to 100°C. The tocopherols content significantly decreased with roasting temperature and time (from 977.9 to 305.2 mg/kg after roasting at 175°C for 10 min). However, fluctuations are noted as a function of temperature. The phospholipids content increased with roasting temperature and time (from 0.198 % to 1.370 % after roasting at 175°C for 30 min). The decrease in the tocopherols content would be due to their thermolability. The increase in phospholipids and tocopherols content could be explained by better extractability. The results obtained make it possible to conclude that a roasting at 125-150°C / 10 min would allow the development of the organoleptic properties of the oil, notably its hazelnut flavour, without compromising its oxidative stability.
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26
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27
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Rękas A, Wroniak M. Oxidation kinetics of rapeseed oil pressed from microwave pre-treated seeds during long-term storage. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Agnieszka Rękas
- Department of Food Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Nowoursynowska St. 159c; 02-787 Warsaw Poland
| | - Małgorzata Wroniak
- Department of Food Technology, Faculty of Food Sciences; Warsaw University of Life Sciences, Nowoursynowska St. 159c; 02-787 Warsaw Poland
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28
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Potočnik T, Rak Cizej M, Košir IJ. Influence of seed roasting on pumpkin seed oil tocopherols, phenolics and antiradical activity. J Food Compost Anal 2018. [DOI: 10.1016/j.jfca.2018.01.020] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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29
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Demnati D, Pacheco R, Martínez L, Sánchez S. Effect of Roasting Temperature and Time on the Chemical Composition and Oxidative Stability of Argan (Argania spinosa
L.) Oils. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700136] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Dalila Demnati
- Department of Chemical, Environmental and Materials Engineering, University of Jaen; 23071 Jaen Spain
| | - Rafael Pacheco
- Department of Chemical, Environmental and Materials Engineering, University of Jaen; 23071 Jaen Spain
| | - Leopoldo Martínez
- Department of Chemical, Environmental and Materials Engineering, University of Jaen; 23071 Jaen Spain
| | - Sebastián Sánchez
- Department of Chemical, Environmental and Materials Engineering, University of Jaen; 23071 Jaen Spain
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30
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Rękas A, Siger A, Wroniak M. The effect of microwave pre-treatment of rapeseed on the degradation kinetics of lipophilic bioactive compounds of the oil during storage. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0670171] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
This study examined the storage stability of tocochromanols and carotenoids in the oils prepared from microwave pre-treated (MV) rapeseeds (2-10 min, 800W) during storage at 20 °C for 12 months. In line with lipophilic antioxidant degradation throughout the storage period, changes in the antioxidant capacity of the oil were monitored. Microwaving significantly affected the concentration of lipophilic antioxidants in the oil. After 10 min of MV pre-treatment the highest content of total tocochromanols (76.64 mg/100g) was achieved, whereas a maximum carotenoid concentration (861.28 μg/100g) was obtained following 6 min seed MV pre-treatment. The degradation kinetics for the tocochromanols and carotenoids followed a zero-order kinetic model. From the kinetic analysis, it was shown that the degradation rate constant (k) of both tocochromanols and carotenoids decreased with longer seed exposure to MV radiation. The kinetics of antioxidant capacity degradation during the storage of oils followed a zero-order reaction. The rate of antioxidant capacity degradation in the control oil was higher (k=9.1 x 10-2 mmol TEAC/l/month) compared with oils prepared from MV pre-treated seeds (k=6.8-8.0 x 10-2 mmol TEAC/l/month).
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31
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Sulaiman HA, Ahmad EE, Mariod AA, Mathäus B, Salaheldeen M. Effect of pretreatment on the proximate composition, physicochemical characteristics and stability of Moringa peregrina oil. GRASAS Y ACEITES 2018. [DOI: 10.3989/gya.0444171] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The present research work was intended to study the influence of roasting and germination of the kernel seeds of Sudanese Moringa peregrina on the physicochemical characteristics and the oxidative stability of the extracted oil. Roasting was carried out at 180 ˚C for 25 minutes, whereas germination was done at ambient conditions in a wet jute bag for 5–7 days. The oil was extracted using n-hexane in a Soxhlet extraction apparatus. The results show that the oil contains α-tocopherols (152mg/kg) and oleic acid (above 70%) as the major tocols and fatty acids, respectively. Germination reduced the peroxide value and increased the acid value in a significant way (p < 0.05) whereas the opposite trend was noticed in the case of roasting. It is crucial to note that, with the exception of the acid value of the germinated sample, peroxide and acid values remained below one meq O2/Kg of oil and one mg KOH/g of oil, respectively. The oxidative stability of the oil from the roasted sample was increased almost by 80% compared to the raw one. Roasting of the kernels prior to oil extraction is imperative for improving its oxidation resistance and the physicochemical characteristics.
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32
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Witayaudom P, Klinkesorn U. Effect of surfactant concentration and solidification temperature on the characteristics and stability of nanostructured lipid carrier (NLC) prepared from rambutan (Nephelium lappaceum L.) kernel fat. J Colloid Interface Sci 2017; 505:1082-1092. [DOI: 10.1016/j.jcis.2017.07.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2017] [Revised: 06/27/2017] [Accepted: 07/02/2017] [Indexed: 11/16/2022]
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33
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Rękas A, Siger A, Wroniak M, Ścibisz I. Phytochemicals and Antioxidant Activity Degradation Kinetics During Long‐Term Storage of Rapeseed Oil Pressed From Microwave‐Treated Seeds. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700283] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Agnieszka Rękas
- Faculty of Food SciencesDepartment of Food TechnologyWarsaw University of Life SciencesNowoursynowska St. 159c02‐787 WarsawPoland
| | - Aleksander Siger
- Faculty of Food Sciences and NutritionDepartment of Food Biochemistry and AnalysisPoznań University of Life SciencesWojska Polskiego St. 2860‐637 PoznańPoland
| | - Małgorzata Wroniak
- Faculty of Food SciencesDepartment of Food TechnologyWarsaw University of Life SciencesNowoursynowska St. 159c02‐787 WarsawPoland
| | - Iwona Ścibisz
- Faculty of Food SciencesDepartment of Food TechnologyWarsaw University of Life SciencesNowoursynowska St. 159c02‐787 WarsawPoland
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Van Hoed V, Sampaio KA, Felkner B, Bavec F, Scippo M, Brose F, Bavec M, Verhé R. Tocopherols and Polyphenols in Pumpkin Seed Oil Are Moderately Affected by Industrially Relevant Roasting Conditions. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700110] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Vera Van Hoed
- Faculty of Bioscience EngineeringDepartment of Organic ChemistryGhent UniversityCoupure Links 6539000GhentBelgium
| | - Klicia A. Sampaio
- Faculty of Bioscience EngineeringDepartment of Organic ChemistryGhent UniversityCoupure Links 6539000GhentBelgium
- Faculty of Food EngineeringDepartment of Food EngineeringUniversity of CampinasRua Monteiro Lobato 80, 13083‐862Campinas‐São PauloBrazil
| | - Barbara Felkner
- Faculty of Bioscience EngineeringDepartment of Organic ChemistryGhent UniversityCoupure Links 6539000GhentBelgium
- Faculty of Food SciencesUniversity of Warmia and MazuryCieszyński Square 1 (bl.43)10‐726OlsztynPoland
| | - Franc Bavec
- Faculty of Food EngineeringDepartment of Food EngineeringUniversity of CampinasRua Monteiro Lobato 80, 13083‐862Campinas‐São PauloBrazil
| | - Marie‐Louise Scippo
- Faculty of Veterinary MedicineDepartment of Food SciencesUniversity of LiègeBd de Colonster 20 (bât B 43 bis)4000LiègeBelgium
| | - François Brose
- Faculty of Veterinary MedicineDepartment of Food SciencesUniversity of LiègeBd de Colonster 20 (bât B 43 bis)4000LiègeBelgium
| | - Martina Bavec
- Faculty for Agriculture and Life SciencesUniversity of MariborPivola 10, 2311 HoceMariborSlovenia
| | - Roland Verhé
- Faculty of Bioscience EngineeringDepartment of Organic ChemistryGhent UniversityCoupure Links 6539000GhentBelgium
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35
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Rabadán A, Álvarez-Ortí M, Gómez R, Alvarruiz A, Pardo JE. Optimization of pistachio oil extraction regarding processing parameters of screw and hydraulic presses. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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36
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Zeb A, Ahmad S. Changes in Acylglycerols Composition, Quality Characteristics and In vivo Effects of Dietary Pumpkin Seed Oil upon Thermal Oxidation. Front Chem 2017; 5:55. [PMID: 28798910 PMCID: PMC5526836 DOI: 10.3389/fchem.2017.00055] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2017] [Accepted: 07/14/2017] [Indexed: 11/14/2022] Open
Abstract
This study was aimed to determine the acylglycerols composition, quality characteristics, and protective role of dietary pumpkin seed oil (PSO) in rabbits. PSO was thermally oxidized and analyzed for quality characteristics and acylglycerols composition using reversed phase high performance liquid chromatography with diode array detection (HPLC-DAD). Oxidized and un-oxidized oil samples were fed to the rabbits in different doses for 2 weeks. The changes in the serum biochemistry, hematology, and liver histology were studied. The levels of quality parameters such peroxide value (PV), anisidine value (AV), total phenolic contents (TPC), thiobarbituric acid reactive substances (TBARS), conjugated dienes (CD) and conjugated trienes (CT) significantly increased with thermal treatment. HPLC analyses revealed 10 individual triacylglycerols (TAGs), total di-acylglycerols (DAGs), mono-acylglycerols (MAGs), and total oxidized TAGs. Trilinolein (LLL), 1-oleoyl-2,3-dilinolinoyl glycerol (OLL), triolein (OOO) and 1,2-distearoyl-3-palmitoyl glycerol (SSP) were present in higher amounts and decreased with thermal treatment. Animal's studies showed that oxidized oils decreased the whole body weight, which was ameliorated by the co-administration of un-oxidized oils. The levels of serum biochemical parameters were improved by co-administration of pumpkin seed oils. There were no significant effects of both oxidized and un-oxidized PSO on the hematological and histological parameters of rabbits. In conclusion, nutritionally important triacylglycerols were present in PSO with protective role against the toxicity of its corresponding oxidized oils.
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Affiliation(s)
- Alam Zeb
- Laboratory of Biochemistry, Department of Biotechnology, University of MalakandLower Dir, Pakistan
| | - Sultan Ahmad
- Laboratory of Biochemistry, Department of Biotechnology, University of MalakandLower Dir, Pakistan
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Ali MA, Nargis A, Othman NH, Noor AF, Sadik G, Hossen J. Oxidation stability and compositional characteristics of oils from microwave roasted pumpkin seeds during thermal oxidation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1244544] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- M. Abbas Ali
- Department of Chemistry, Rajshahi University of Engineering & Technology, Rajshahi, Bangladesh
| | - Ayesha Nargis
- Department of Chemistry, Rajshahi University of Engineering & Technology, Rajshahi, Bangladesh
| | - Noor Hidayu Othman
- Department of Processing Technology, Oils & Fats, Sime Darby Research Sdn. Bhd., Carey Island, Selangor, Malaysia
| | - Ahmadil Fitri Noor
- Department of Processing Technology, Oils & Fats, Sime Darby Research Sdn. Bhd., Carey Island, Selangor, Malaysia
| | - Golam Sadik
- Department of Pharmacy, Rajshahi University, Rajshahi, Bangladesh
| | - Jewel Hossen
- Department of Chemistry, Rajshahi University of Engineering & Technology, Rajshahi, Bangladesh
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Rękas A, Wroniak M, Ścibisz I. Microwave radiation and conventional roasting in conjunction with hulling on the oxidative state and physicochemical properties of rapeseed oil. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600501] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Agnieszka Rękas
- Faculty of Food Sciences, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Małgorzata Wroniak
- Faculty of Food Sciences, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
| | - Iwona Ścibisz
- Faculty of Food Sciences, Department of Food Technology; Warsaw University of Life Sciences; Warsaw Poland
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Enhanced prevention of progression of non alcoholic fatty liver to steatohepatitis by incorporating pumpkin seed oil in nanoemulsions. J Mol Liq 2017. [DOI: 10.1016/j.molliq.2016.10.138] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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40
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Sena-Moreno E, Pardo JE, Pardo-Giménez A, Gómez R, Alvarez-Ortí M. Differences in Oils from Nuts Extracted by Means of Two Pressure Systems. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1144068] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Estela Sena-Moreno
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM), Albacete, Spain
| | - José E. Pardo
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM), Albacete, Spain
| | - Arturo Pardo-Giménez
- Centro de Investigación, Experimentación y Servicios del Champiñón (CIES), Cuenca, Spain
| | - Ricardo Gómez
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM), Albacete, Spain
| | - Manuel Alvarez-Ortí
- Escuela Técnica Superior de Ingenieros Agrónomos y de Montes (ETSIAM), Albacete, Spain
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41
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Potočnik T, Košir IJ. Influence of roasting temperature of pumpkin seed on PAH and aroma formation. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500593] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Tanja Potočnik
- Department for Agriculture and Brewing; Slovenian Institute of Hop Research and Brewing; Žalec Slovenija
| | - Iztok Jože Košir
- Department for Agriculture and Brewing; Slovenian Institute of Hop Research and Brewing; Žalec Slovenija
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42
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HERCHI W, AMMAR KBEN, BOUALI I, ABDALLAH IBOU, GUETET A, BOUKHCHINA S. Heating effects on physicochemical characteristics and antioxidant activity of flaxseed hull oil (Linum usitatissimum L). FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0109] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Wahid HERCHI
- Taibah University, Saudi Arabia; Faculté des Sciences de Tunis, Tunisia
| | | | | | | | - Arbi GUETET
- National Institute of Applied Sciences and Technology, Tunisia
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Impact of Roasting on Fatty Acids, Tocopherols, Phytosterols, and Phenolic Compounds Present inPlukenetia huayllabambanaSeed. J CHEM-NY 2016. [DOI: 10.1155/2016/6570935] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The effect of roasting ofPlukenetia huayllabambanaseeds on the fatty acids, tocopherols, phytosterols, and phenolic compounds was evaluated. Additionally, the oxidative stability of the seed during roasting was evaluated through free fatty acids, peroxide, andp-anisidine values in the seed oil. Roasting conditions corresponded to 100, 120, 140, and 160°C for 10, 20, and 30 min, respectively. Results indicate that roasting temperatures higher than 120°C significantly affect the content of the studied components. The values of acidity, peroxide, andp-anisidine in the sacha inchi oil from roasted seeds increased during roasting. The treatment of 100°C for 10 min successfully maintained the evaluated bioactive compounds in the seed and quality of the oil, while guaranteeing a higher extraction yield. Our results indicate thatP. huayllabambanaseed should be roasted at temperatures not higher than 100°C for 10 min to obtain snacks with high levels of bioactive compounds and with high oxidative stability.
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Naziri E, Mitić MN, Tsimidou MZ. Contribution of tocopherols and squalene to the oxidative stability of cold-pressed pumkin seed oil (Cucurbita pepoL.). EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500261] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Eleni Naziri
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki Greece
| | - Milan N. Mitić
- Department of Chemistry; Faculty of Sciences and Mathematics; University of Nis; Nis Serbia
| | - Maria Z. Tsimidou
- Laboratory of Food Chemistry and Technology; School of Chemistry; Aristotle University of Thessaloniki; Thessaloniki Greece
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Kostadinović Veličkovska S, Brühl L, Mitrev S, Mirhosseini H, Matthäus B. Quality evaluation of cold-pressed edible oils from Macedonia. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400623] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Ludger Brühl
- Max Rubner-Institut; Working Group for Lipid Research; Detmold Germany
| | - Saša Mitrev
- Faculty of Agriculture; University “Goce Delčev”; Štip Macedonia
| | - Hamed Mirhosseini
- Department of Food Technology; Faculty of Food Science and Technology; Universiti Putra Malaysia; Selangor Malaysia
| | - Bertrand Matthäus
- Max Rubner-Institut; Working Group for Lipid Research; Detmold Germany
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46
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Sena-Moreno E, Pardo JE, Catalán L, Gómez R, Pardo-Giménez A, Alvarez-Ortí M. Drying temperature and extraction method influence physicochemical and sensory characteristics of pistachio oils. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400366] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Estela Sena-Moreno
- Escuela Técnica Superior de Ingenieros Agrónomoy de Montes; Universidad de Castilla-La Mancha; Campus Universitario; Albacete Spain
| | - José Emilio Pardo
- Escuela Técnica Superior de Ingenieros Agrónomoy de Montes; Universidad de Castilla-La Mancha; Campus Universitario; Albacete Spain
| | - Luis Catalán
- Delegación de Agricultura de la Junta de Comunidades de Castilla-La Mancha; C/ Tesifonte Gallego Albacete Spain
| | - Ricardo Gómez
- Escuela Técnica Superior de Ingenieros Agrónomoy de Montes; Universidad de Castilla-La Mancha; Campus Universitario; Albacete Spain
| | - Arturo Pardo-Giménez
- Centro de Investigación; Experimentación y Servicios del Champiñón (C.I.E.S); C/Peñicas Quintanar del Rey Cuenca Spain
| | - Manuel Alvarez-Ortí
- Escuela Técnica Superior de Ingenieros Agrónomoy de Montes; Universidad de Castilla-La Mancha; Campus Universitario; Albacete Spain
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Shrestha K, De Meulenaer B. Effect of seed roasting on canolol, tocopherol, and phospholipid contents, Maillard type reactions, and oxidative stability of mustard and rapeseed oils. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:5412-9. [PMID: 24884309 DOI: 10.1021/jf500549t] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
This work was carried out to study the effect of roasting on different compositional parameters and oil oxidative stability of three Brassica species (Brassica juncea (BJ), B. juncea var. oriental (BJO), and Brassica napus (rapeseed, RS)). After 10 min of roasting at 165 °C, canolol contents of BJ, BJO, and RS oil reached 297.8, 171.6, and 808.5 μg/g, and the phospholipid phosphorus contents reached 453.6, 342.6, and 224.2 μg/g oil, respectively. The BJ and BJO seeds showed more prominent browning reactions than RS, due to the presence of higher amounts of reducing sugars, lysine, arginine and the occurrence of Maillard type browning reactions of phospholipids. The UV-visible spectra, fluorescence, and pyrrole content showed the presence of browning reaction products in the roasted seed oils. Roasting increased the oxidative stability of all varieties. Canolol formation could only partially explain such observations. Other roasting effects such as phospholipid extraction and Maillard type browning reaction products were also responsible for the increased stability.
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Affiliation(s)
- Kshitij Shrestha
- NutriFOODchem Unit, Department of Food Safety and Food Quality (Partner in Food2Know), Faculty of Bioscience Engineering, Ghent University , Coupure Links 653, B-9000 Ghent, Belgium
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Radočaj O, Vujasinović V, Dimić E, Basić Z. Blackberry (Rubus fruticosusL.) and raspberry (Rubus idaeusL.) seed oils extracted from dried press pomace after longterm frozen storage of berries can be used as functional food ingredients. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400014] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Olga Radočaj
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
| | - Vesna Vujasinović
- College of Professional Studies in Business Management and Communications; Sremski Karlovci Serbia
| | - Etelka Dimić
- Faculty of Technology; University of Novi Sad; Novi Sad Serbia
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Rabrenović BB, Dimić EB, Novaković MM, Tešević VV, Basić ZN. The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.019] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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50
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Shrestha K, Gemechu FG, De Meulenaer B. A novel insight on the high oxidative stability of roasted mustard seed oil in relation to phospholipid, Maillard type reaction products, tocopherol and canolol contents. Food Res Int 2013. [DOI: 10.1016/j.foodres.2013.07.043] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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