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Sannino M, Vastolo A, Faugno S, Masucci F, Di Francia A, Sarubbi F, Pelosi ME, Kiatti DD, Serrapica F. The use of small diameter nozzles in temperature-controlled hemp oil extraction allows high oil yields and good quality residual hemp cake feed. Front Vet Sci 2024; 10:1322637. [PMID: 38249563 PMCID: PMC10796686 DOI: 10.3389/fvets.2023.1322637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Accepted: 12/13/2023] [Indexed: 01/23/2024] Open
Abstract
The use of two nozzle diameters (6 and 8 mm) in a cold (50°C) hemp seed oil extraction process was evaluated in terms of extraction efficiency, and chemical composition and in vitro fermentation characteristics of the residual cake. Seeds of the varieties Futura 75 and Uso 31 were pressed using a mechanical press with a cooling device. Five pressings were carried out for each variety and nozzle size, the functional parameters of the extraction processes were recorded, and sample of the residual cakes (n = 20) were analyzed. The 6 mm nozzle determined a higher oil yield (+4%) with a limited increase in temperature in the pressing chamber and in the oil (on average + 3°C compared to the 8 mm nozzle). A lower oil yield and consequently a higher fat content in the corresponding cake was observed when using the 8 mm nozzle. Despite the similar fat content, the two varieties had different oil yields and different residual cake compositions. The gas production kinetic of cakes was influenced by variety but little by nozzle size. Overall, the use of a smaller nozzle in a temperature-controlled extraction process can be a useful option to increase hemp oil yield while maintaining good fermentation characteristics of the residual cakes as ruminant feed.
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Affiliation(s)
- Maura Sannino
- Department of Agriculture, University of Naples Federico II, Portici, Italy
| | - Alessandro Vastolo
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Napoli, Italy
| | - Salvatore Faugno
- Department of Agriculture, University of Naples Federico II, Portici, Italy
| | - Felicia Masucci
- Department of Agriculture, University of Naples Federico II, Portici, Italy
| | - Antonio Di Francia
- Department of Agriculture, University of Naples Federico II, Portici, Italy
| | - Fiorella Sarubbi
- Institute for the Animal Production System in the Mediterranean Environment, National Research Council, Portici, Italy
| | | | - Dieu donnè Kiatti
- Department of Veterinary Medicine and Animal Production, University of Naples Federico II, Napoli, Italy
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Ye Z, Liu Y. Polyphenolic compounds from rapeseeds (Brassica napus L.): The major types, biofunctional roles, bioavailability, and the influences of rapeseed oil processing technologies on the content. Food Res Int 2023; 163:112282. [PMID: 36596189 DOI: 10.1016/j.foodres.2022.112282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Revised: 11/26/2022] [Accepted: 11/29/2022] [Indexed: 12/09/2022]
Abstract
The rapeseed (Brassica napus L.) are the important oil bearing material worldwide, which contain wide variety of bioactive components with polyphenolic compounds considered the most typical. The rapeseed polyphenols encompass different structural variants, and have been considered to have many bioactive functions, which are beneficial for the human health. Whereas, the rapeseed oil processing technologies affect their content and the biofunctional activities. The present review of the literature highlighted the major types of the rapeseed polyphenols, and summarized their biofunctional roles. The influences of rapeseed oil processing technologies on these polyphenols were also elucidated. Furthermore, the directions of the future studies for producing nutritional rapeseed oils preserved higher level of polyphenols were prospected. The rapeseed polyphenols are divided into the phenolic acids and polyphenolic tannins, both of which contained different subtypes. They are reported to have multiple biofunctional roles, thus showing outstanding health improvement effects. The rapeseed oil processing technologies have significant effects on both of the polyphenol content and activity. Some novel processing technologies, such as aqueous enzymatic extraction (AEE), subcritical or supercritical extraction showed advantages for producing rapeseed oil with higher level of polyphenols. The oil refining process involved heat or strong acid and alkali conditions affected their stability and activity, leading to the loss of polyphenols of the final products. Future efforts are encouraged to provide more clinic evidence for the practical applications of the rapeseed polyphenols, as well as optimizing the processing technologies for the green manufacturing of rapeseed oils.
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Affiliation(s)
- Zhan Ye
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, No. 1800, Lihu Road, Wuxi 214122, Jiangsu, PR China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, PR China.
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Tan M, Zhang HB, Ye PP, Cui FJ, Chen C, Zhou TL, Shi JC, Zhang W, Shu XQ, Chen ZW. Distinguishing strong, mellow and light fragrant rapeseed oils in China using physicochemical, nutritional and aroma profiles. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01729-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Fadairo OS, Nandasiri R, Eskin NAM, Aluko RE, Scanlon MG. Air Frying as a Heat Pre-treatment Method for Improving the Extraction and Yield of Canolol from Canola Seed Oil. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02961-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Wang M, Zhang Y, Wan Y, Zou Q, Shen L, Fu G, Gong ES. Effect of pretreatments of camellia seeds on the quality, phenolic profile, and antioxidant capacity of camellia oil. Front Nutr 2022; 9:1023711. [PMID: 36313117 PMCID: PMC9597088 DOI: 10.3389/fnut.2022.1023711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2022] [Accepted: 09/26/2022] [Indexed: 11/23/2022] Open
Abstract
Camellia oil is one of the four major woody oils in the world and has high nutritional value due to its richness in monounsaturated fatty acids (MUFAs) and bioactive substances. In order to compare the effects of pretreatments of camellia seeds on the quality, phenolic profile, and antioxidant capacity of camellia oil, three different pretreatment methods, i.e., hot air (HA), steam (ST) and puffing (PU), were used to treat the seed powder in the present study. All three pretreatments changed the internal structure of the camellia seeds. The oil yield was increased after all three pretreatments, with the highest oil yield increased by PU pretreatment (Based on the oil yield, we screened out the best conditions of the three pretreatments, HA pretreatment is 60°C for 40 min, ST pretreatment is 100°C for 15 min, PU pretreatment is 800 rpm). The fatty acids (FAs) of the oil were relatively stable, with no significant changes after three pretreatments. However, all three pretreatments had a significant effect on the acid value (AV), peroxide value (PV), and benzo(a)pyrene (Ba P) of the camellia oil. The PU and HA pretreatments could increase the tocopherol content and the total sterols content in the camellia oil. The ST and PU pretreatments significantly increased the free phenolics (FP) content, all three pretreatments reduced the contents of conjugated phenolics (CP) and insoluble-bound phenolics (IBP) in the camellia oil. The IBP made the most significant contribution to the antioxidant capacities of camellia oil. ST and PU prtreatments increased the antioxidant capacities of the total phenolics in the camellia oil. Eight phenolics in FP, CP, and IBP were significantly correlated with the antioxidant capacities of camellia oil. The results of the present study could provide some theoretical guidance for the pretreatment of camellia seeds for higher oil yield, phenolic content and enhanced antioxidant capacities of camellia oil.
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Affiliation(s)
- Mei Wang
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, China,International Institute of Food Innovation, Nanchang University, Nanchang, China,State Center of Quality Testing and Inspection for Camellia Products, Ganzhou, China,Ganzhou General Inspection and Testing Institute, Ganzhou, China
| | - Yuancong Zhang
- State Center of Quality Testing and Inspection for Camellia Products, Ganzhou, China,Ganzhou General Inspection and Testing Institute, Ganzhou, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, China
| | - Qi Zou
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China
| | - Lecheng Shen
- State Center of Quality Testing and Inspection for Camellia Products, Ganzhou, China,Ganzhou General Inspection and Testing Institute, Ganzhou, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, College of Food Science and Technology, Nanchang University, Nanchang, China,International Institute of Food Innovation, Nanchang University, Nanchang, China,*Correspondence: Guiming Fu
| | - Er Sheng Gong
- School of Public Health and Health Management, Gannan Medical University, Ganzhou, China,Er Sheng Gong
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Monitoring the quality of fortified cold-pressed rapeseed oil in different storage conditions. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04079-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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7
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Phytosterol, Tocopherol and Carotenoid Retention during Commercial Processing of Brassica napus (Canola) Oil. Processes (Basel) 2022. [DOI: 10.3390/pr10030580] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
Abstract
Brassica napus (canola) seed is a rich source of phytosterols, tocopherols and carotenoids, which all have recognized health benefits, although these are reduced or lost during crude oil refinement. Many studies are now outdated, so new research to monitor bioactive retention through current processing techniques is warranted. In this work, canola seed, in-process seed, and oil samples were collected from the major stages of five commercial canola oil processes. Analysis of phytosterols, tocopherols and carotenoids indicated seed pre-treatment enhanced bioactive concentrations in the crude oil. Although the bleaching step in each process eliminated all carotenoids, high concentrations of phytosterols and tocopherols remained in the refined oil across all processes, with losses notably lower than those found in previous reports. Moreover, crude oil samples from a two-stage cold pressing process showed greatly enriched concentrations of tocopherols (+122%), sterols (+140%) and carotenoids (+217%). The results show that modern Australian canola oil processing retains high phytosterol and tocopherol concentrations and warrants further investigation into bioactive enrichment strategies. Given the growing interest in health-enhanced foods, this study provides opportunities for nutrition and health-enhanced oil products and the potential for adding value in the edible oil industry.
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He M, Nian B, Shi J, Sun X, Du R, Tan CP, Xu YJ, Liu Y. Influence of extraction technology on rapeseed oil functional quality: a study on rapeseed polyphenols. Food Funct 2022; 13:270-279. [PMID: 34888592 DOI: 10.1039/d1fo01507a] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Extraction technology can influence the vegetable oil functional quality. Polyphenols in rapeseed oil have been proved to be beneficial for cardiovascular health. In this study, we evaluated the effect of extraction methods on the functional quality of rapeseed oil from the perspective of phenolic compounds. The results showed that hot pressing produces the highest amount of phenolic compounds in rapeseed oil. Its most abundant phenolic compound, sinapine (9.18 μg g-1), showed the highest activity in inhibiting anaerobic choline metabolism with an EC50 value of 1.9 mM, whose downstream products are related to cardiovascular diseases. Molecular docking and molecular dynamics (MD) simulations revealed that sinapine exhibits good binding affinity toward CutC, and CutC-sinapine is a stable complex with fewer conformational fluctuations and similar tightness. Taken together, hot pressing can be considered the best extraction method for rapeseed oil from the perspective of phenolic compounds.
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Affiliation(s)
- Mengxue He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
| | - Binbin Nian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
| | - Jiachen Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
| | - Xian Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
| | - Runfeng Du
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
| | - Chin Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Seri Kembangan, Malaysia
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
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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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Fadairo O, Nandasiri R, Alashi AM, Eskin NAM, Thiyam-Höllander U. Air frying pretreatment and the recovery of lipophilic sinapates from the oil fraction of mustard samples. J Food Sci 2021; 86:3810-3823. [PMID: 34342008 DOI: 10.1111/1750-3841.15861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/28/2021] [Accepted: 07/01/2021] [Indexed: 11/27/2022]
Abstract
Roasting of mustard seeds prior to oil extraction is a well-documented unit operation essential to produce canolol and other lipophilic sinapates. This study investigated the effectiveness of air frying as a seed roasting treatment operation for enhancing the recovery of lipophilic sinapates from various mustard samples and fractions/products. Air frying of seeds, powder, cake, bran, and flour from different mustard varieties was carried out at temperature-time combinations of 160, 170, and 180°C for 5, 10, 15, and 20 min, respectively. Oil was extracted using the Soxtec method. Lipophilic sinapates were extracted from the oil using equal volumes of hexane to methanol 70% (v/v) and quantified by high performance liquid chromatography-diode array detection (HPLC-DAD). The total phenolic content (TPC) and antioxidant activity of the oils were also evaluated. The results showed a time-temperature dependency for the recovery of major oil-soluble sinapates in all mustard samples and fractions. The optimum air frying condition 180°C for 15 min produced the maximum yield of canolol as well as other unidentified oil-soluble sinapates (retention time (RT)-7.7, RT-11.50, RT-14.95, and RT-16.24 min). The oil from lower grade yellow mustard seeds (LGYMS) roasted at 180°C for 20 mins specifically had the highest TPC (3402.22 ± 58.79 mg GAE/g oil), while LGYMS oils generally showed better antioxidant activities (2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric ion reducing antioxidant power (FRAP), and inhibition of linoleic acid oxidation) but were lower in metal ion chelating capacity. This information would be beneficial to the oil industry because air frying generated valuable canolol and other antioxidant lipophilic sinapates from mustard varieties and their fractions. PRACTICAL APPLICATION: A major limitation in the application of natural extracts in vegetable oils is the poor lipophilic nature of phenolic compounds. This study employed a new thermal treatment (air frying) in the recovery of canolol and other lipophilic antioxidants. Such treatments can enrich mustard-based ingredients with canolol and other lipophilic antioxidants for domestic and industrial applications.
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Affiliation(s)
- Olamide Fadairo
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Ruchira Nandasiri
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Adeola M Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - N A Michael Eskin
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Usha Thiyam-Höllander
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada.,Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada
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Oxidative Stability, Microbial Safety, and Sensory Properties of Flaxseed ( Linum usitatissimum L.) Oil Infused with Spices and Herbs. Antioxidants (Basel) 2021; 10:antiox10050785. [PMID: 34063383 PMCID: PMC8156761 DOI: 10.3390/antiox10050785] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
In our study, we assessed whether the addition of basil, fennel, oregano, rosemary, and chili can improve oxidative stability and sensory properties of flaxseed oil (FO) during 180 days of storage or induce oil contamination by microorganisms. Results showed that addition of spices and herbs in FO affected the hydrolytic changes, but far less than 2% of free fatty acids after storage, which was in line with regulations. Further, the addition of spices and herbs in FO decreased peroxide value (even up to 68.7% in FO with oregano) vs. FO whose value increased during storage, indicating increased oxidative stability and prolongation of shelf life of infused oils. The antioxidant activity of the infused oils ranged from 56.40% to 97.66%. In addition, the phenol content was higher in all infused oils (6.81-22.92 mg/kg) vs. FO (5.44 mg/kg), indicating that herbs and spices could scavenge free radicals and inhibit lipid peroxidation, while sensory analysts showed that FO infused with chili had the lowest bitterness intensity. According to the presence of certain microorganisms, results highlighted the need to develop new methods for inactivating microorganisms that would not only provide a microbial safety, but also preserve the beneficial properties of the oils/products.
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Abstract
The aim of this study was to monitor sensory quality, stability, selected nutritionally interesting properties and their changes in cold-pressed oil blends after fortification with chia and sesame seeds and seed oils during repeated thermal treatments. Rapeseed (cv. Sidney) and sunflower (cv. Velox) seeds from the Czech Republic were used to produce cold-pressed oils, which were fortified with chia and sesame seeds and seed oils in the concentrations of 1% and 5%. In all oil blends, sensory evaluation (quantitative descriptive analysis and hedonic analysis) and chemical analyses (oxidation degree, hydrolytic stability, chlorophyll and carotenoid content) were carried out in order to perform separation of samples degraded by thermal treatment. Assessors representing consumers were able to differentiate between individual thermal treatments from the viewpoint of pleasantness. Interestingly, the overall pleasantness of all fortified oil samples was still acceptable until the second thermal treatment. On the other hand, the results of the study emphasized the problematic oxidation degree of cold-pressed oil blends. The fortification of cold-pressed oils with chia and sesame seeds and oils did not unambiguously lead to better stability during thermal treatment. The application of elevated temperatures during the culinary use of these types of products should be limited to only one thermal treatment since sensory and chemical changes occur after repeated heating.
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Dordevic D, Jancikova S, Lankovova A, Tremlova B. Monitoring the stability of fortified cold-pressed sunflower oil under different storage conditions. POTRAVINARSTVO 2020. [DOI: 10.5219/1348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of the study was to evaluate the stability of cold-pressed sunflower oil mixed with different seeds and herb. The seeds and herb were added at 1% and 5% concentrations; samples were divided into 2 groups: stored in the dark and light. The primary products of oxidation and chlorophyll content were monitored during 3 months of storage. The results showed very low oxidation stability of experimentally produced cold-pressed oil mixtures/dressings, especially during storage on the light. The samples with 5% of hemp herb addition showed the best stability since they have peroxide value under 20 mekv O2.kg-1, both in the dark and on the light. Other samples, both stored in the dark and on light, were declared as not for human consumption due to high oxidative product development. The research represents an important storability evaluation of products that can be found on the market and that can be found very attractive for consumers.
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Ogrodowska D, Tańska M, Brandt W, Czaplicki S. Impact of the Encapsulation Process by Spray- and Freeze-Drying on the Properties and Composition of Powders Obtained from Cold-Pressed Seed Oils with Various Unsaturated Fatty Acids. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/120314] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Zhang Y, Zhu Y, Shi L, Guo Y, Wei L, Zhang H, Wang X, Jin Q. Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of fragrant rapeseed oils in China. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:3351-3359. [PMID: 32162691 DOI: 10.1002/jsfa.10368] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2019] [Revised: 02/12/2020] [Accepted: 03/12/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Fragrant rapeseed oil is a type of hot-pressed oil in China. In this study, physicochemical properties, oxidative stability index (OSI), tocopherols, sterols, and polycyclic aromatic hydrocarbons (PAHs) in fragrant rapeseed oils were evaluated. Additionally, the cancer risk assessment pertaining to PAHs in fragrant rapeseed oil was investigated. RESULTS Acid values (0.64-2.68 mg potassium hydroxide per gram), peroxide values (1.58-4.86 mmol kg-1 ), and color values (R = 2.6-5.8, Y = 35) of fragrant rapeseed oils were all within codex limits. Tocopherols and sterols ranged from 559.5 to 783.7 mg kg-1 and 4412.6 to 7859.8 mg kg-1 respectively. The OSI (110 °C) was between 4.8 and 15.9 h, with an average value of 10.8 h. Mean values of benzo[a]pyrene and PAH4 (chrysene, benz[a]anthracene, benzo[b]fluroranthene, and benzo[a]pyrene) were 2.32 μg kg-1 and 8.21 μg kg-1 respectively. The 95% dietary exposure of benzo[a]pyrene equivalent (BaPeq) contents from PAH4 were 0.3474 ng kg-1 day-1 , 0.3942 ng kg-1 day-1 , 1.8293 ng kg-1 day-1 , and 0.4294 ng kg-1 day-1 for male children, adolescents, adults, and seniors respectively. For females, these values were 0.3443 ng kg-1 day-1 , 0.3228 ng kg-1 day-1 , 1.8697 ng kg-1 day-1 , and 0.4084 ng kg-1 day-1 , respectively. Moreover, incremental lifetime cancer risk values at the cumulative probabilities of 91.3% and 91.6% for male adults and female adults respectively were higher than 1 × 10-5 . CONCLUSION The results imply that the potential risk of cancer with PAHs in fragrant rapeseed oil should be a concern, especially for the health of adults. Fragrant rapeseed oil is still a product subject to contamination by PAHs. Limits for PAH4 of fragrant rapeseed oil should be included in Chinese regulations to improve safety. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Youfeng Zhang
- 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, Wuxi, People's Republic of China
| | - Yun Zhu
- 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, Wuxi, People's Republic of China
| | - Longkai Shi
- 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, Wuxi, People's Republic of China
| | - Yue Guo
- 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, Wuxi, People's Republic of China
| | - Lai Wei
- 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, Wuxi, People's Republic of China
| | - Hui Zhang
- 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, Wuxi, People's Republic of 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, Wuxi, People's Republic of 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, Wuxi, People's Republic of China
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16
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Chew SC. Cold-pressed rapeseed (Brassica napus) oil: Chemistry and functionality. Food Res Int 2020; 131:108997. [DOI: 10.1016/j.foodres.2020.108997] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2019] [Revised: 12/03/2019] [Accepted: 01/08/2020] [Indexed: 01/22/2023]
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17
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Różańska MB, Kowalczewski PŁ, Tomaszewska-Gras J, Dwiecki K, Mildner-Szkudlarz S. Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils. Antioxidants (Basel) 2019; 8:E313. [PMID: 31426327 PMCID: PMC6720800 DOI: 10.3390/antiox8080313] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 08/03/2019] [Accepted: 08/14/2019] [Indexed: 11/17/2022] Open
Abstract
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, prior to pressing them, on the basic characteristics of the oils produced and their oxidative stability. The differential scanning calorimetry (DSC) technique was used to study the process of oxidation of the oil samples in an oxygen-flow cell. Chromatographic analysis revealed that roasting the seeds increased the levels of chlorophyll and β-carotene in all the cold-pressed oils. Similar results were observed for the oil's antioxidant activity, measured by the scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical method. Our results also indicated that roasting seeds prior to pressing them for oil had a positive effect on the oil's stability, as determined by the DSC method. This manifested in both the extension of oxidation induction time and the final oxidation time.
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Affiliation(s)
- Maria Barbara Różańska
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | | | - Jolanta Tomaszewska-Gras
- Department of Food Safety and Quality Management, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Krzysztof Dwiecki
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 60-623 Poznań, Poland
| | - Sylwia Mildner-Szkudlarz
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, 60-624 Poznań, Poland.
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18
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Beszterda M, Nogala‐Kałucka M. Current Research Developments on the Processing and Improvement of the Nutritional Quality of Rapeseed (
Brassica napus
L.). EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800045] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Monika Beszterda
- Department of Biochemistry and Food AnalysisPoznan University of Life SciencesMazowiecka 4860‐623PoznanPoland
| | - Małgorzata Nogala‐Kałucka
- Department of Biochemistry and Food AnalysisPoznan University of Life SciencesMazowiecka 4860‐623PoznanPoland
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19
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Mazaheri Y, Torbati M, Azadmard-Damirchi S, Savage GP. Effect of roasting and microwave pre-treatments of Nigella sativa L. seeds on lipase activity and the quality of the oil. Food Chem 2019; 274:480-486. [DOI: 10.1016/j.foodchem.2018.09.001] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2018] [Revised: 08/02/2018] [Accepted: 09/01/2018] [Indexed: 10/28/2022]
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20
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Sen R, Sharma S, Kaur G, Banga SS. Near-infrared reflectance spectroscopy calibrations for assessment of oil, phenols, glucosinolates and fatty acid content in the intact seeds of oilseed Brassica species. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:4050-4057. [PMID: 29385269 DOI: 10.1002/jsfa.8919] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Revised: 12/24/2017] [Accepted: 01/21/2018] [Indexed: 05/25/2023]
Abstract
BACKGROUND Very few near-infrared reflectance spectroscopy (NIRS) calibration models are available for non-destructive estimation of seed quality traits in Brassica juncea. Those that are available also fail to adequately discern variation for oleic acid (C18:1 ), linolenic (C18:3 ) fatty acids, meal glucosinolates and phenols. We report the development of a new NIRS calibration equation that is expected to fill the gaps in the existing NIRS equations. RESULTS Calibrations were based on the reference values of important quality traits estimated from a purposely selected germplasm set comprising 240 genotypes of B. juncea and 193 of B. napus. We were able to develop optimal NIRS-based calibration models for oil, phenols, glucosinolates, oleic acid, linoleic acid and erucic acid for B. juncea and B. napus. Correlation coefficients (RSQ) of the external validations appeared greater than 0.7 for the majority of traits, such as oil (0.766, 0.865), phenols (0.821, 0.915), glucosinolates (0.951, 0.986), oleic acid (0.814. 0.810), linoleic acid (0.974, 0.781) and erucic acid (0.963, 0.943) for B. juncea and B. napus, respectively. CONCLUSION The results demonstrate the robust predictive power of the developed calibration models for rapid estimation of many quality traits in intact rapeseed-mustard seeds which will assist plant breeders in effective screening and selection of lines in quality improvement breeding programmes. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Rahul Sen
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Sanjula Sharma
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Gurpreet Kaur
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Surinder S Banga
- Department of Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, Punjab, India
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21
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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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22
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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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23
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Sannino M, del Piano L, Abet M, Baiano S, Crimaldi M, Modestia F, Raimo F, Ricciardiello G, Faugno S. Effect of mechanical extraction parameters on the yield and quality of tobacco ( Nicotiana tabacum L.) seed oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:4009-4015. [PMID: 29085143 PMCID: PMC5643818 DOI: 10.1007/s13197-017-2865-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2017] [Accepted: 09/08/2017] [Indexed: 11/28/2022]
Abstract
The aim of this study was to investigate how the combination of extraction parameters, such as extraction temperature seeds preheating and screw rotation speed, influenced the yield and chemical quality of tobacco seed oil (TSO). For its peculiar properties, TSO can be used for several purposes, as raw material in the manufacturing of soap, paints, resins, lubricants, biofuels and also as edible oil. TSO was obtained using a mechanical screw press and the quality of the oil was evaluated by monitoring the free fatty acids (FFA), the peroxide value (PV), the spectroscopic indices K232, K270 and ΔK and the fatty acid composition. The maximum extraction yield, expressed as percent of oil mechanically extracted respect to the oil content in the seeds, determined by solvent extraction, was obtained with the combination of the highest extraction temperature, the slowest screw rotation speed and seeds preheating. Under these conditions yield was 80.28 ± 0.33% (w/w), 25% higher than the lowest yield obtained among investigated conditions. The extraction temperature and seed preheating showed a significant effect on FFA, on spectroscopic indices K232, K270 and ΔK values. The average values of these parameters slightly increased rising the temperature and in presence of preheating, the screw rotation speed did not affect the chemical characteristic tested. In the extraction conditions investigated no significant changes in PV and fatty acids composition of oil were observed.
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Affiliation(s)
- M. Sannino
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, NA Italy
- Department of Agriculture, Tuscia University, 01100 Viterbo, VT Italy
| | - L. del Piano
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, CREA-FRC, Caserta, CE Italy
| | - Massimo Abet
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, CREA-FRC, Caserta, CE Italy
| | - S. Baiano
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, CREA-FRC, Caserta, CE Italy
| | - M. Crimaldi
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, NA Italy
| | - F. Modestia
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, CREA-FRC, Caserta, CE Italy
| | - F. Raimo
- Consiglio per la ricerca in agricoltura e l’analisi dell’economia agraria, CREA-ORT, Pontecagnano, SA Italy
| | - G. Ricciardiello
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, NA Italy
| | - S. Faugno
- Department of Agriculture, University of Naples Federico II, Via Università 100, 80055 Portici, NA Italy
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24
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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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25
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Gracka A, Raczyk M, Hradecký J, Hajslova J, Jeziorski S, Karlovits G, Michalak B, Bąkowska N, Jeleń H. Volatile compounds and other indicators of quality for cold-pressed rapeseed oils obtained from peeled, whole, flaked and roasted seeds. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600328] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Anna Gracka
- Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Poznań Poland
| | - Marianna Raczyk
- Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Poznań Poland
| | - Jaromír Hradecký
- Department of Food Chemistry and Analysis; University of Chemistry and Technology; Prague Czech Republic
| | - Jana Hajslova
- Department of Food Chemistry and Analysis; University of Chemistry and Technology; Prague Czech Republic
| | | | | | | | | | - Henryk Jeleń
- Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Poznań Poland
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26
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Rękas A, Ścibisz I, Siger A, Wroniak M. The effect of microwave pretreatment of seeds on the stability and degradation kinetics of phenolic compounds in rapeseed oil during long-term storage. Food Chem 2017; 222:43-52. [DOI: 10.1016/j.foodchem.2016.12.003] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2016] [Revised: 11/07/2016] [Accepted: 12/04/2016] [Indexed: 12/20/2022]
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27
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Zhang Y, Zhai X, Gao L, Jin J, Zhong Q, Sun C, Yan L, Liu R, Akoh CC, Jin Q, Wang X. Quality of Wood-Pressed Rapeseed Oil. J AM OIL CHEM SOC 2017. [DOI: 10.1007/s11746-017-2986-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Youfeng Zhang
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Xinyu Zhai
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Li Gao
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Jun Jin
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Qianhui Zhong
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Chenchen Sun
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Linping Yan
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Ruijie Liu
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Casimir C. Akoh
- ; Department of Food Science and Technology; University of Georgia; Athens GA 30602-2610 USA
| | - Qingzhe Jin
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
| | - Xingguo Wang
- ; State Key Laboratory of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology; Jiangnan University; 1800 Lihu Road Wuxi Jiangsu 214122 People's Republic of China
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28
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McDowell D, Elliott CT, Koidis A. Characterization and comparison of UK, Irish, and French cold pressed rapeseed oils with refined rapeseed oils and extra virgin olive oils. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600327] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Daniel McDowell
- Institute for Global Food Security; Queen's University Belfast; Northern Ireland UK
| | | | - Anastasios Koidis
- Institute for Global Food Security; Queen's University Belfast; Northern Ireland UK
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29
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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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30
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Siger A, Józefiak M. The effects of roasting and seed moisture on the phenolic compound levels in cold-pressed and hot-pressed rapeseed oil. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201500249] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Aleksander Siger
- Department of Food Biochemistry and Analysis; Poznań University of Life Sciences; Poznań Poland
| | - Marta Józefiak
- Department of Food Biochemistry and Analysis; Poznań University of Life Sciences; Poznań Poland
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31
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Wroniak M, Rękas A, Siger A, Janowicz M. Microwave pretreatment effects on the changes in seeds microstructure, chemical composition and oxidative stability of rapeseed oil. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.013] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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32
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Kraljić K, Škevin D, Barišić L, Kovačević M, Obranović M, Jurčević I. Changes in 4-vinylsyringol and other phenolics during rapeseed oil refining. Food Chem 2015; 187:236-42. [DOI: 10.1016/j.foodchem.2015.04.039] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Revised: 03/13/2015] [Accepted: 04/15/2015] [Indexed: 10/23/2022]
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33
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Fine F, Brochet C, Gaud M, Carre P, Simon N, Ramli F, Joffre F. Micronutrients in vegetable oils: The impact of crushing and refining processes on vitamins and antioxidants in sunflower, rapeseed, and soybean oils. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400400] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Frederic Fine
- Technical Center for Oilseed Crops and Industrial Hemp (CETIOM); Pessac France
| | - Claire Brochet
- Technical Center for Oilseed Crops and Industrial Hemp (CETIOM); Pessac France
| | - Marie Gaud
- French Institute of oils and fats (ITERG); Pessac France
| | | | - Noemie Simon
- Organisation Nationale Interprofessionnelle des Graines et fruits oléagineux (ONIDOL); Paris France
| | - Fatiha Ramli
- Organisation Nationale Interprofessionnelle des Graines et fruits oléagineux (ONIDOL); Paris France
| | - Florent Joffre
- French Institute of oils and fats (ITERG); Pessac France
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34
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Rękas A, Wroniak M, Rusinek R. Influence of roasting pretreatment on high-oleic rapeseed oil quality evaluated by analytical and sensory approaches. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12884] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Agnieszka Rękas
- Department of Food Technology; Warsaw University of Life Sciences; Nowoursynowska St. 159c 02-787 Warsaw Poland
| | - Małgorzata Wroniak
- Department of Food Technology; Warsaw University of Life Sciences; Nowoursynowska St. 159c 02-787 Warsaw Poland
| | - Robert Rusinek
- Institute of Agrophysics; Polish Academy of Science (PAS); Doświadczalna St. 4 20-290 Lublin Poland
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35
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Rękas A, Wroniak M, Krygier K. Effects of different roasting conditions on the nutritional value and oxidative stability of high-oleic and yellow-seeded Brassica napus oils. GRASAS Y ACEITES 2015. [DOI: 10.3989/gya.1299142] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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36
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Niu Y, Rogiewicz A, Wan C, Guo M, Huang F, Slominski BA. Effect of microwave treatment on the efficacy of expeller pressing of Brassica napus rapeseed and Brassica juncea mustard seeds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3078-3084. [PMID: 25765856 DOI: 10.1021/jf504872x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
A study was conducted to evaluate the effect of microwave heating on the efficacy of expeller pressing of rapeseed and mustard seed and the composition of expeller meals in two types of Brassica napus rapeseed (intermediate- and low-glucosinolate) and in Brassica juncea mustard (high-glucosinolate). Following microwave treatment, the microstructure of rapeseed using transmission electron microscopy showed a significant disappearance of oil bodies and myrosin cells. After 6 min of microwave heating (400 g, 800 W), the oil content of rapeseed expeller meal decreased from 44.9 to 13.5% for intermediate-glucosinolate B. napus rapeseed, from 42.6 to 11.3% for low-glucosinolate B. napus rapeseed, and from 44.4 to 14.1% for B. juncea mustard. The latter values were much lower than the oil contents of the corresponding expeller meals derived from the unheated seeds (i.e., 26.6, 22.6, and 29.8%, respectively). Neutral detergent fiber (NDF) contents showed no differences except for the expeller meal from the intermediate-glucosinolate B. napus rapeseed, which increased from 22.7 to 29.2% after 6 min of microwave heating. Microwave treatment for 4 and 5 min effectively inactivated myrosinase enzyme of intermediate-glucosinolate B. napus rapeseed and B. juncea mustard seed, respectively. In low-glucosinolate B. napus rapeseed the enzyme appeared to be more heat stable, with some activity being present after 6 min of microwave heating. Myrosinase enzyme inactivation had a profound effect on the glucosinolate content of expeller meals and prevented their hydrolysis to toxic breakdown products during the expelling process. It appeared evident from this study that microwave heating for 6 min was an effective method of producing expeller meal without toxic glucosinolate breakdown products while at the same time facilitating high yield of oil during the expelling process.
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Affiliation(s)
- Yanxing Niu
- †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China
- ‡Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
| | - Anna Rogiewicz
- ‡Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
| | - Chuyun Wan
- †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China
| | - Mian Guo
- †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China
| | - Fenghong Huang
- †Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, Hubei Province 430062, People's Republic of China
| | - Bogdan A Slominski
- ‡Department of Animal Science, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
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Siger A, Kaczmarek A, Rudzińska M. Antioxidant activity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400378] [Citation(s) in RCA: 60] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Aleksander Siger
- Department of Food Biochemistry and Analysis; Poznań University of Life Sciences; Poznań Poland
| | - Aleksandra Kaczmarek
- Department of Food Biochemistry and Analysis; Poznań University of Life Sciences; Poznań Poland
| | - Magdalena Rudzińska
- Institute of Food Technology; Poznań University of Life Sciences; Poznań Poland
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Thiyam-Holländer U, Aladedunye F, Logan A, Yang H, Diehl BWK. Identification and quantification of canolol and related sinapate precursors in Indian mustard oils and Canadian mustard products. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201400222] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Usha Thiyam-Holländer
- Department of Human Nutritional Sciences; Richardson Centre for Functional Foods and Nutraceuticals, The University of Manitoba; Winnipeg MB Canada
| | - Felix Aladedunye
- Department of Human Nutritional Sciences; Richardson Centre for Functional Foods and Nutraceuticals, The University of Manitoba; Winnipeg MB Canada
| | - Amy Logan
- CSIRO Animal; Food and Health Sciences; Werribee Victoria Australia
| | - Haifeng Yang
- Department of Human Nutritional Sciences; Richardson Centre for Functional Foods and Nutraceuticals, The University of Manitoba; Winnipeg MB Canada
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Seruga Musić M, Duc Nguyen H, Cerni S, Mamula Ð, Ohshima K, Skorić D. Multilocus sequence analysis of 'Candidatus Phytoplasma asteris' strain and the genome analysis of Turnip mosaic virus co-infecting oilseed rape. J Appl Microbiol 2014; 117:774-85. [PMID: 24916721 DOI: 10.1111/jam.12567] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2014] [Revised: 05/21/2014] [Accepted: 06/02/2014] [Indexed: 12/01/2022]
Abstract
AIM Molecular characterization of a pathogenic complex infecting winter oilseed rape (Brassica napus ssp. oleifera (DC.) Metzg.) plants showing typical rape phyllody symptoms along with some atypical changes. METHODS AND RESULTS Phytoplasma ('Candidatus Phytoplasma') presence was confirmed by PCR-RFLP and 16S rRNA gene sequencing. Phylogenetic analyses of phytoplasma amp, tufB, secY, groEL and ribosomal protein genes confirmed its affiliation to the 'Ca. P. asteris' species. However, in the amp gene encoding a specific protein crucial for insect transmission specificity, significant SNPs were found. Biological and serological tests revealed the co-infection with Turnip mosaic virus (TuMV). The phylogenetic analysis of full TuMV genome sequence, the first reported from the Balkans, classified it into the world-B phylogenetic lineage. CONCLUSIONS A pathogenic complex consisting of 'Ca. P. asteris' and TuMV found to co-infect oilseed rape plants for the first time was molecularly characterized. SIGNIFICANCE AND IMPACT OF THE STUDY Rape phyllody is a serious problem in rapeseed production. The molecular information from this first multi-gene analysis of 'Ca. P. asteris' strain associated with rape phyllody as well as the first report of the complete sequence of TuMV isolate from the Balkans is a starting point for understanding the disease complexity and management.
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Affiliation(s)
- M Seruga Musić
- Department of Biology, Faculty of Science, University of Zagreb, Zagreb, Croatia
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