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Wang W, Xiao Y, Ding Y, Li Y, Zhu Y, Zhou X. Effect of microwave (MW)-subcritical extraction on oil recovery, oxidative stability, and lipid types from Katsuwonus pelamis livers. Food Chem X 2024; 22:101351. [PMID: 38623513 PMCID: PMC11016954 DOI: 10.1016/j.fochx.2024.101351] [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: 12/08/2023] [Revised: 03/19/2024] [Accepted: 04/01/2024] [Indexed: 04/17/2024] Open
Abstract
Katsuwonus pelamis is a tuna species mostly sold for canned fillets, its livers were lack of utilization. This study thus investigated an oil production method combining microwave (MW) pretreatment and subcritical dimethyl ether (SDME) in aim to reach improved efficiency and oil quality. The heating characteristics from different MW powers (400, 600, and 800 W) were evaluated, and SEM showed MW having hydrolysis effect on matrix lipoprotein, the fortified recovery rate was also found. Under the MW-SDME condition with 600 W power, 1:5 solid-to-liquid ratio, and 100 min, the recovery reached 93.21% in maximal (SDME ∼50%). To further improve quality, MW powers was noticed affecting lipid types, fatty acid composition, and oxidative stability of produced oils. 1286 lipid types (mostly glyceride and phospholipid-type) were identified, while higher MW lowered the emulsifying phospholipids prompting phase separation. Several oxidation indexes consistently increased with the rising MW power, GC-MS suggested 400 W for higher DHA.
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Affiliation(s)
- Wenjie Wang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yuliang Xiao
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yicheng Ding
- College of Biotechnology and Bioengineering, Zhejiang University of Technology, Hangzhou 310014, China
| | - Yihong Li
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
| | - Yihua Zhu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
| | - Xuxia Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China
- Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China
- National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China
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Rezvankhah A, Ghanbarzadeh B, Mirzaee H, Ahmadi Hassan Abad A, Tavakkoli A, Yarmand A. Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties. Food Sci Nutr 2024; 12:2855-2873. [PMID: 38628169 PMCID: PMC11016417 DOI: 10.1002/fsn3.3966] [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: 09/17/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 04/19/2024] Open
Abstract
Lentil protein hydrolysates (LPH) and lentil protein hydrolysates cross-linked (LPHC) were grafted with gum Arabic (GA) through a wet Maillard reaction at 100°C for 2 h and called MLPH and MLPHC. The samples were assessed for absorption, degree of grafting (DG), surface hydrophobicity, antioxidant activity, molecular weight (MW) profile, chemical alteration, volatile compounds, functional and sensory properties. Results showed that Maillard grafting led to increase in absorption and DG (maximum value: MLPHC), and led to the reduction of the surface hydrophobicity and antioxidant activity (minimum value: MLPHC). MW profiles indicated that MLPH and MLPHC formed new bands at MW >250 kDa. Regarding the Fourier transform infrared spectroscopy (FTIR), Maillard conjugation led to the occurrence of peaks at 1759 and 1765 cm-1, while the intensities of amide I bands at 1637 and 1659 cm-1 and amide II bands at 1498 and 1495 cm-1 were decreased. Hydrolysis, cross-linking, and especially Maillard grafting provided well-balanced content of volatile components. Indeed, the proportions of alcohols, ketones, aldehydes, and acids were changed, thereby, the inherent grassy and planty tastes were diminished while new umami taste was developed. Maillard grafting led to significant improvement of functional properties, while MLPH and MLPHC indicated the highest emulsifying activity at pH 10.0 (73.76 and 70.12 m2/g, respectively) and stability (369.64 and 288.22 min), foaming capacity (88.57% and 142.86%) and stability (60.57% and 72%). Sensory analysis has demonstrated that umami taste was highly developed in MLPH and MLPHC, which can be well considered as meat proteins and flavor enhancers such as monosodium glutamate (MSG).
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Affiliation(s)
- Amir Rezvankhah
- Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural ResourcesUniversity of TehranTehranIran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of AgricultureUniversity of TabrizTabrizIran
| | - Homaira Mirzaee
- Department of Food Science and Technology, Faculty of AgricultureTarbiat Modares UniversityTehranIran
| | | | - Ali Tavakkoli
- Applied Science Learning Center Sham ShamFood Science GroupShirazIran
| | - Alireza Yarmand
- Student of internal diseases of large animals, Veterinary Faculty of Research Science UnitIslamic Azad UniversityTehranIran
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3
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Frankowski J, Przybylska-Balcerek A, Graczyk M, Niedziela G, Sieracka D, Stuper-Szablewska K. The Effect of Mineral Fertilization on the Content of Bioactive Compounds in Hemp Seeds and Oil. Molecules 2023; 28:4870. [PMID: 37375430 DOI: 10.3390/molecules28124870] [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: 05/30/2023] [Revised: 06/15/2023] [Accepted: 06/18/2023] [Indexed: 06/29/2023] Open
Abstract
The popularity of hemp cultivation for industrial purposes has been steadily growing for many years. With the addition of products derived from these plants to the Novel Food Catalogue, maintained by the European Commission, a significant increase in interest in hemp food is also expected. The aim of the study was to determine the characteristics of hempseed, oil, and oil cake samples produced from experimental plots grown in different conditions. The research was conducted on the Henola variety, one of the newest and most popular varieties of hemp, recently bred for grain and oil. The content of bioactive compounds in grain and oil has been subjected to detailed chemical analyses in order to determine the effect of fertilization, the method of plant cultivation, and processing conditions on their quantity. The test results and the statistical analysis carried out showed a significant impact of the tested factors on the content of some of the tested bioactive compounds. The obtained results will help in the development of an effective method of cultivation for this hemp variety in order to maximize the content of the desired bioactive compounds per unit of cultivation area.
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Affiliation(s)
- Jakub Frankowski
- Department of Bioeconomy, Institute of Natural Fibres and Medicinal Plants-National Research Institute, Wojska Polskiego 71b, 60-630 Poznań, Poland
| | - Anna Przybylska-Balcerek
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, 60-628 Poznań, Poland
| | - Małgorzata Graczyk
- Department of Mathematical and Statistical Methods, Poznan University of Life Sciences, 60-656 Poznań, Poland
| | - Grażyna Niedziela
- Department of Mathematical and Statistical Methods, Poznan University of Life Sciences, 60-656 Poznań, Poland
| | - Dominika Sieracka
- Department of Bioeconomy, Institute of Natural Fibres and Medicinal Plants-National Research Institute, Wojska Polskiego 71b, 60-630 Poznań, Poland
| | - Kinga Stuper-Szablewska
- Department of Chemistry, Faculty of Forestry and Wood Technology, Poznań University of Life Sciences, 60-628 Poznań, Poland
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4
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Sainz Martinez A, Lanaridi O, Stagel K, Halbwirth H, Schnürch M, Bica-Schröder K. Extraction techniques for bioactive compounds of cannabis. Nat Prod Rep 2023; 40:676-717. [PMID: 36625451 DOI: 10.1039/d2np00059h] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Historically, cannabis has always constituted a component of the civilized world; archaeological discoveries indicate that it is one of the oldest crops, while, up until the 19th century, cannabis fibers were extensively used in a variety of applications, and its seeds comprised a part of human and livestock nutrition. Additional evidence supports its exploitation for medicinal purposes in the ancient world. The cultivation of cannabis gradually declined as hemp fibers gave way to synthetic fibers, while the intoxicating ability of THC eventually overshadowed the extensive potential of cannabis. Nevertheless, the proven value of certain non-intoxicating cannabinoids, such as CBD and CBN, has recently given rise to an entire market which promotes cannabis-based products. An increase in the research for recovery and exploitation of beneficial cannabinoids has also been observed, with more than 10 000 peer-reviewed research articles published annually. In the present review, a brief overview of the history of cannabis is given. A look into the classification approaches of cannabis plants/species as well as the associated nomenclature is provided, followed by a description of their chemical characteristics and their medically valuable components. The application areas could not be absent from the present review. Still, the main focus of the review is the discussion of work conducted in the field of extraction of valuable bioactive compounds from cannabis. We conclude with a summary of the current status and outlook on the topics that future research should address.
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Affiliation(s)
- Aitor Sainz Martinez
- Institute of Applied Synthetic Chemistry, TU Wien, Getreidemarkt 9/163, Vienna, Austria.
| | - Olga Lanaridi
- Institute of Applied Synthetic Chemistry, TU Wien, Getreidemarkt 9/163, Vienna, Austria.
| | - Kristof Stagel
- Institute of Applied Synthetic Chemistry, TU Wien, Getreidemarkt 9/163, Vienna, Austria.
| | - Heidi Halbwirth
- Institute of Chemical, Environmental and Bioscience Engineering, TU Wien, Getreidemarkt 9/166, Vienna, Austria
| | - Michael Schnürch
- Institute of Applied Synthetic Chemistry, TU Wien, Getreidemarkt 9/163, Vienna, Austria.
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Pawar KR, Nema PK. Apricot kernel characterization, oil extraction, and its utilization: a review. Food Sci Biotechnol 2023; 32:249-263. [PMID: 36778095 PMCID: PMC9905367 DOI: 10.1007/s10068-022-01228-3] [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: 08/03/2022] [Revised: 12/11/2022] [Accepted: 12/15/2022] [Indexed: 01/09/2023] Open
Abstract
Apricot (Prunus armeniaca L.) kernels, one of the economical stone fruit kernels, are utilized worldwide for edible, cosmetic, and medicinal purposes. Oil from the apricot kernel is valued by the richness of unsaturated fatty acids, the high proportion of oleic acids, phenols, and tocopherol content. Oil yield with quality from apricot kernel varies with region, variety, and adopted method of oil extraction. This review discusses apricot kernel characterization, different conventional and novel methods of oil extraction, their merits and demerits as reported in the literature. Novel technologies such as microwave-assisted oil extraction, ultrasound-assisted oil extraction, enzyme-assisted oil extraction, and supercritical fluid oil extraction have emerged as the most promising extraction methods that allow efficient oil recovery in very environment-friendly ways. Knowledge of the extraction technique aids in giving higher oil recovery with minimal nutritional losses while retaining the original organoleptic properties. Graphical abstract
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Affiliation(s)
- Krantidip R. Pawar
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028 India
| | - Prabhat K. Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana 131028 India
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Bitwell C, Sen IS, Luke C, Kakoma MK. A review of Modern and Conventional Extraction Techniques and their Applications for Extracting Phytochemicals from Plants. SCIENTIFIC AFRICAN 2023. [DOI: 10.1016/j.sciaf.2023.e01585] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/13/2023] Open
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Montero L, Ballesteros-Vivas D, Gonzalez-Barrios AF, Sánchez-Camargo ADP. Hemp seeds: Nutritional value, associated bioactivities and the potential food applications in the Colombian context. Front Nutr 2023; 9:1039180. [PMID: 36712539 PMCID: PMC9875026 DOI: 10.3389/fnut.2022.1039180] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Accepted: 12/26/2022] [Indexed: 01/13/2023] Open
Abstract
For many years, Colombia was one of the countries with the largest illegal cultivation of cannabis around the world. Currently, it is going through a period of transition with a new government law that recently allows the cultivation, transformation, and commercialization of such plant species. In this sense, the identification of strategies for the valorization of products or by-products from Cannabis sativa represent a great opportunity to improve the value chain of this crop. One of these products is hemp seeds, which are exceptionally nutritious and rich in healthy lipids (with high content of three polyunsaturated fatty acids: linoleic acid, alpha-linolenic acid, and gamma-linolenic acid), good quality protein, and several minerals. In addition, hemp seeds contain THC (tetrahydrocannabinol) or CBD (cannabidiol) in traces, molecules that are responsible for the psychoactive and therapeutic properties of cannabis. These low terpenophenolic contents make it more attractive for food applications. This fact, together with the constant search for proteins of vegetable origin and natural food ingredients, have aroused an important interest in the study of this biomass. Some bioactivities of phytochemical compounds (polyphenols and terpenoids, mainly) present in hemp seeds have provided antioxidant, antimicrobial, and anti-inflammatory properties. This review summarizes and discusses the context of hemp use in Latin-American and the new opportunities for hemp seeds culture in Colombia considering the valuable nutritional value, main functional bioactivities, and recent advances in food market applications of hemp seeds.
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Affiliation(s)
- Lidia Montero
- Applied Analytical Chemistry Laboratory, University of Duisburg-Essen, Duisburg, Germany,Teaching and Research Center for Separation, University of Duisburg-Essen, Duisburg, Germany
| | - Diego Ballesteros-Vivas
- Departamento de Nutrición y Bioquímica, Facultad de Ciencias, Pontificia Universidad Javeriana, Bogotá, Colombia
| | - Andrés Fernando Gonzalez-Barrios
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Faculty of Engineering, Universidad de Los Andes, Bogotá, Colombia
| | - Andrea del Pilar Sánchez-Camargo
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Faculty of Engineering, Universidad de Los Andes, Bogotá, Colombia,*Correspondence: Andrea del Pilar Sánchez-Camargo ✉
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8
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Assessment of Hemp Seed Oil Quality Pressed from Fresh and Stored Seeds of Henola Cultivar Using Differential Scanning Calorimetry. Foods 2022; 12:foods12010135. [PMID: 36613351 PMCID: PMC9818248 DOI: 10.3390/foods12010135] [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: 10/14/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 12/29/2022] Open
Abstract
Cold-pressed hemp (Cannabis Sativa L.) seed oil has become very popular amongst consumers and researchers, due to its manifold application in food and medicine industry. In this study, oils pressed from stored and fresh hemp seeds of the Henola cultivar were analyzed. Determination of the acid value (AV) and color of oil (a* parameter) revealed significant differences between the two groups of oils (fresh and stored seeds) in contrast to the peroxide value (PV), p-anisidine value (p-AV), and fatty acid composition. On the other hand, isothermal and non-isothermal assessments of the thermo-oxidative stability by differential scanning calorimetry (DSC) showed no significant differences in oxidation induction time (OIT) as well as in onset temperature (Ton) between two groups of oils (p > 0.05). The DSC isothermal test (OIT 160) showed significant correlations with mono- and polyunsaturated fatty acids as well as with values of AV and a* (p ≤ 0.05), in contrast to the non-isothermal test, for which correlations were not significant (p > 0.05). However, the best distinction of both groups of oils was obtained analyzing all results together (DSC, fatty acid and tocochromanols composition, color, and oxidative stability results) by principal component analysis (PCA).
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Extraction, Characterization, and Chitosan Microencapsulation of Bioactive Compounds from Cannabis sativa L., Cannabis indica L., and Mitragyna speiosa K. Antioxidants (Basel) 2022; 11:antiox11112103. [PMID: 36358475 PMCID: PMC9686816 DOI: 10.3390/antiox11112103] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/17/2022] [Accepted: 10/19/2022] [Indexed: 11/17/2022] Open
Abstract
The objective of the research was to investigate the bioactive compounds of herbal plant leaves by microencapsulation technique for future application as a feed additive. In this experiment, three herbal plant leaves, namely Cannabis sativa L., Cannabis indica L., and Mitragyna speiosa K., were comparatively investigated using different methods to extract their bioactive compounds. Two methods were used to extract the bioactive compounds: microwave extraction (water-heating transferred) and maceration extraction (methanol extracted). The results obtained using microwave extraction revealed that the total polyphenolic and flavonoid contents and antioxidant capacity were significantly higher and stronger, respectively, than those produced by the maceration extraction method (p < 0.05). Furthermore, the spray-drying technique was employed to enhance the extracted compounds by encapsulation with chitosan through ionic gelation properties. The physical characteristics of chitosan-encapsulated substrates were examined under a scanning electron microscope (SEM) and were as microparticle size (1.45 to 11.0 µm). The encapsulation efficiency of the bioactive compounds was found to be 99.7, 82.3, and 54.6% for microencapsulated M. speiosa, C. indica, and C. sativa, respectively. Therefore, microwave treatment prior to chitosan encapsulation of leaf extracts resulted in increased recovery of bioactive compound encroachment.
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Solaberrieta I, Mellinas AC, Espagnol J, Hamzaoui M, Jiménez A, Garrigós MC. Valorization of Tomato Seed By-Products as a Source of Fatty Acids and Bioactive Compounds by Using Advanced Extraction Techniques. Foods 2022; 11:foods11162408. [PMID: 36010408 PMCID: PMC9407203 DOI: 10.3390/foods11162408] [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: 07/17/2022] [Revised: 08/07/2022] [Accepted: 08/09/2022] [Indexed: 01/22/2023] Open
Abstract
In this work, lipids and bioactive compounds from tomato seed by-products were extracted and compared by using advanced extraction techniques, such as microwave-assisted extraction (MAE) and supercritical fluid extraction (SFE). The influence of different extraction parameters, including extraction temperature (T), time (t) and solvent volume (V) for MAE as well as extraction temperature (T), pressure (P) and flow rate (F) for SFE-CO2, was evaluated on tomato seed oil (TSO) yield and fatty acids composition using response surface methodology (RSM). Optimum extraction conditions for MAE were 56.2 °C, 29.0 min, and 67.6 mL, whereas conditions of 60.2 °C, 400.0 bar, and 64.6 g min−1 were found for SFE-CO2. Under these conditions, higher TSO extraction yields were obtained by MAE compared to SFE-CO2 (25.3 wt% and 16.9 wt%, respectively), while similar fatty acids profiles were found by GC in terms of FAMEs composition: methyl palmitate, methyl stearate, methyl oleate, and methyl linoleate, accounting for around 80 wt% of unsaturated fatty acids. TSO MAE extracts showed high DPPH• radical scavenging activity which was related to the presence of tocopherols; in particular γ-tocopherol, which was found as the dominant homologue (260.3 ± 0.6 mg kgTS−1) followed by a lower amount of α-tocopherol (6.53 ± 0.12 mg kgTS−1) by HPLC-DAD. The obtained results suggested that tomato seeds are an interesting source of bioactive compounds with potential use in a wide range of nutritional and food applications, increasing the added value of this by-product, which is currently underexploited.
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Affiliation(s)
- Ignacio Solaberrieta
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
| | - Ana Cristina Mellinas
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
| | - Jérémy Espagnol
- Biomass Valorisation Platform, Celabor s.c.r.l., Avenue du Parc 38, 4650 Herve, Belgium
| | - Mahmoud Hamzaoui
- Biomass Valorisation Platform, Celabor s.c.r.l., Avenue du Parc 38, 4650 Herve, Belgium
| | - Alfonso Jiménez
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
| | - María Carmen Garrigós
- Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, ES-03690 Alicante, Spain
- Correspondence:
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11
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Occhiuto C, Aliberto G, Ingegneri M, Trombetta D, Circosta C, Smeriglio A. Comparative Evaluation of the Nutrients, Phytochemicals, and Antioxidant Activity of Two Hempseed Oils and Their Byproducts after Cold Pressing. Molecules 2022; 27:3431. [PMID: 35684369 PMCID: PMC9181874 DOI: 10.3390/molecules27113431] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/18/2022] [Accepted: 05/24/2022] [Indexed: 11/17/2022] Open
Abstract
Recently, there has been a growing interest in the recovery of agri-food waste within the circular economy perspective. In this study, the nutritional, phytochemical, and biological features of the cold-pressed hempseed oil (HSO) and hempseed meal (HSM) of two industrial hemp varieties (USO 31 and Futura 75, THC ≤ 0.2%) were evaluated. The HSOs showed a high total phenols and flavonoid content, which were confirmed by LC-DAD-ESI-MS analysis, with rutin as the most abundant compound (56.93-77.89 µg/100 FW). They also proved to be a rich source of tocopherols (81.69-101.45 mg/100 g FW) and of a well-balanced ω-6 to ω-3 fatty acid ratio (3:1) with USO 31, which showed the best phytochemical profile and consequently the best antioxidant activity (about two times higher than Futura 75). The HSMs still retained part of the phytochemicals identified in the HSOs (polyphenols, tocopherols, and the preserved ω-6/ω-3 fatty acids ratio) and a modest antioxidant activity. Furthermore, they showed a very interesting nutritional profile, which was very rich in proteins (29.88-31.44 g/100 g FW), crude fibers (18.39-19.67 g/100 g), and essential and non-essential amino acids. Finally, only a restrained amount of anti-nutritional factors (trypsin inhibitors, phytic acid, and condensed tannins) was found, suggesting a promising re-use of these byproducts in the nutraceutical field.
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Affiliation(s)
- Cristina Occhiuto
- Foundation “Prof. Antonio Imbesi”, University of Messina, Piazza Pugliatti 1, 98122 Messina, Italy; (C.O.); (G.A.)
| | - Gianluigi Aliberto
- Foundation “Prof. Antonio Imbesi”, University of Messina, Piazza Pugliatti 1, 98122 Messina, Italy; (C.O.); (G.A.)
| | - Mariarosaria Ingegneri
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (C.C.); (A.S.)
| | - Domenico Trombetta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (C.C.); (A.S.)
| | - Clara Circosta
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (C.C.); (A.S.)
| | - Antonella Smeriglio
- Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, University of Messina, Viale Ferdinando Stagno d’Alcontres 31, 98166 Messina, Italy; (M.I.); (C.C.); (A.S.)
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Production feasibility of functional probiotic muesli containing matcha and investigation of its physicochemical, microbial, and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-021-01224-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Rezvankhah A, Emam‐Djomeh Z, Safari M, Salami M, Askari G. Investigating the effects of maltodextrin, gum arabic, and whey protein concentrate on the microencapsulation efficiency and oxidation stability of hemp seed oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Amir Rezvankhah
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
| | - Zahra Emam‐Djomeh
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
- Center of Excellence in Biothermodynamics University of Tehran Tehran Iran
| | - Mohammad Safari
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
| | - Maryam Salami
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
| | - Gholamreza Askari
- Transfer Phenomena Laboratory (TPL), Controlled Release Center, Department of Food Science, Technology and Engineering University College of Agriculture & Natural Resources, University of Tehran, Karaj Campus Karaj Iran
- Functional Food Research Core (FFRC) University of Tehran Tehran Iran
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14
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Cannabis sativa Bioactive Compounds and Their Extraction, Separation, Purification, and Identification Technologies: An Updated Review. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2022.116554] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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15
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Valorisation of plant seed as natural bioactive compounds by various extraction methods: A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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Bartkiene E, Bartkevics V, Berzina Z, Klementaviciute J, Sidlauskiene S, Isariene A, Zeimiene V, Lele V, Mozuriene E. Fatty acid profile and safety aspects of the edible oil prepared by artisans' at small-scale agricultural companies. Food Sci Nutr 2021; 9:5402-5414. [PMID: 34646511 PMCID: PMC8497834 DOI: 10.1002/fsn3.2495] [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: 03/15/2021] [Revised: 05/31/2021] [Accepted: 07/17/2021] [Indexed: 11/10/2022] Open
Abstract
The aim of this study was to analyze the fatty acid (FA) profiles and mycotoxin and polycyclic aromatic hydrocarbon (PAH) concentrations in sea buckthorn (SB1, SB2), flaxseed (FL3, FL4, FL5), hempseed (HE6, HE7, HE8), camelina (CA9, CA10), and mustard (MU11) edible oils, prepared by artisans' by artisanal at small-scale agricultural companies in Lithuania. The dominant FAs were palmitic and oleic acids in SB; palmitic, stearic, oleic, linoleic, and α-linolenic acids in FL; palmitic, stearic, oleic, linoleic, and α-linolenic acids in HE; palmitic, oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in CA; and oleic, linoleic, α-linolenic, eicosenoic, and erucic acids in MU. In SB2 oil samples, T-2 toxin and zearalenone concentrations higher than 1.0 µg/kg were found (1.7 and 3.0 µg/kg, respectively). In sample FL4, an ochratoxin A concentration higher than 1.0 µg/kg was established (1.2 µg/kg); also, in HE8 samples, 2.0 µg/kg of zearalenone was found. None of the tested edible oils exceeded the limits for PAH concentration. Finally, because of the special place of edible oils in the human diet, not only should their contamination with mycotoxins and PAHs be controlled but also their FA profile, as an important safety characteristic, must be taken into consideration to ensure higher safety standards.
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Affiliation(s)
- Elena Bartkiene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
| | - Vadims Bartkevics
- Institute of Food SafetyAnimal Health and Environment BIORRigaLatvia
| | - Zane Berzina
- Institute of Food SafetyAnimal Health and Environment BIORRigaLatvia
| | - Jolita Klementaviciute
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
| | - Sonata Sidlauskiene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
| | | | - Vaida Zeimiene
- National Food and Veterinary Risk Assessment InstituteVilniusLithuania
| | - Vita Lele
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
| | - Erika Mozuriene
- Institute of Animal Rearing TechnologiesLithuanian University of Health SciencesKaunasLithuania
- Department of Food Safety and QualityLithuanian University of Health SciencesKaunasLithuania
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Du Y, Huang P, Jin W, Li C, Yang J, Wan H, He Y. Optimization of Extraction or Purification Process of Multiple Components from Natural Products: Entropy Weight Method Combined with Plackett-Burman Design and Central Composite Design. Molecules 2021; 26:5572. [PMID: 34577043 PMCID: PMC8469851 DOI: 10.3390/molecules26185572] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 09/04/2021] [Accepted: 09/10/2021] [Indexed: 11/16/2022] Open
Abstract
In this paper, the optimization of the extraction/purification process of multiple components was performed by the entropy weight method (EWM) combined with Plackett-Burman design (PBD) and central composite design (CCD). We took the macroporous resin purification of Astragalus saponins as an example to discuss the practicability of this method. Firstly, the weight of each component was given by EWM and the sum of the product between the componential content and its weight was defined as the comprehensive score, which was taken as the evaluation index. Then, the single factor method was adopted for determining the value range of each factor. PBD was applied for screening the significant factors. Important variables were further optimized by CCD to determine the optimal process parameters. After the combination of EWM, PBD and CCD, the resulting optimal purification conditions were as follows: pH value of 6.0, the extraction solvent concentration of 0.15 g/mL, and the ethanol volume fraction of 75%. Under the optimal conditions, the practical comprehensive score of recoveries of saponins was close to the predicted value (n = 3). Therefore, the present study provided a convenient and efficient method for extraction and purification optimization technology of multiple components from natural products.
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Affiliation(s)
- Yu Du
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China; (Y.D.); (P.H.); (W.J.)
| | - Pengcheng Huang
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China; (Y.D.); (P.H.); (W.J.)
| | - Weifeng Jin
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China; (Y.D.); (P.H.); (W.J.)
| | - Chang Li
- School of Life Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China;
| | - Jiehong Yang
- School of Basic Medicine Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China;
| | - Haitong Wan
- School of Life Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China;
| | - Yu He
- School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China; (Y.D.); (P.H.); (W.J.)
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18
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Rezvankhah A, Yarmand MS, Ghanbarzadeh B, Mirzaee H. Characterization of bioactive peptides produced from green lentil (
Lens culinaris
) seed protein concentrate using Alcalase and Flavourzyme in single and sequential hydrolysis. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15932] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Amir Rezvankhah
- Department of Food Science and Technology Razi Food Chemistry Lab College of Agriculture and Natural Resources University of Tehran Tehran Iran
| | - Mohammad Saeid Yarmand
- Department of Food Science and Technology Razi Food Chemistry Lab College of Agriculture and Natural Resources University of Tehran Tehran Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology Faculty of Agriculture University of Tabriz Tabriz Iran
| | - Homaira Mirzaee
- Department of Food Science and Technology Faculty of Agriculture Tarbiat Modares University Tehran Iran
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19
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Commercial Hemp Seed Oils: A Multimethodological Characterization. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10196933] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Nine commercial hemp seed oils from different countries were studied using a multimethodological approach to obtain information about their quality and chemical composition. Due to the lack of a specific regulation for hemp seed oils, quality parameters used in the case of olive oils (free acidity, peroxides number, spectrophotometer parameters) and anisidine number were measured and compared with those reported for extra virgin olive oil (EVOO). Free acidity and peroxides number showed a great variability, ranging from 0.4 to 17.24% and from 4.32 to 22.14 meqO2/kg, respectively, whereas the anisidine number ranged from 0.11 to 3.58. K232 value turned out to be generally below the limit reported for EVOO, whereas K270 and ΔK values were higher, with respect to EVOO limits, due to the high amount of tri-unsaturated fatty chains. Colorimetric analysis showed a peculiar curve trend that could represent the fingerprint of this product. Untargeted nuclear magnetic resonance methodology allowed to measure the amount of fatty chains, ω-6:ω-3 ratio, β-sitosterol, and aldehydes. The ω-6:ω-3 ratio turned out to be, in some cases, different from that reported on the bottle labels. Finally, lipoperoxidation assays were also carried out under different storage (light and temperature) and time exposure conditions, confirming that the exposure to direct light is the condition that interferes more with the product quality.
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20
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Xu Y, Li J, Zhao J, Wang W, Griffin J, Li Y, Bean S, Tilley M, Wang D. Hempseed as a nutritious and healthy human food or animal feed source: a review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14755] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Youjie Xu
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
| | - Jun Li
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
| | - Jikai Zhao
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
| | - Weiqun Wang
- Department of Food, Nutrition, Dietetics, and Health Kansas State University Manhattan KS 66506 USA
| | - Jason Griffin
- Department of Horticulture and Natural Resources Kansas State University Manhattan KS 66506 USA
| | - Yonghui Li
- Department of Grain Science and Industry Kansas State University Manhattan KS 66506 USA
| | - Scott Bean
- Center for Grain and Animal Health Research USDA‐ARS 1515 College Ave. Manhattan KS 66502 USA
| | - Mike Tilley
- Center for Grain and Animal Health Research USDA‐ARS 1515 College Ave. Manhattan KS 66502 USA
| | - Donghai Wang
- Department of Biological and Agricultural Engineering Kansas State University Manhattan KS 66506 USA
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21
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Izzo L, Pacifico S, Piccolella S, Castaldo L, Narváez A, Grosso M, Ritieni A. Chemical Analysis of Minor Bioactive Components and Cannabidiolic Acid in Commercial Hemp Seed Oil. Molecules 2020; 25:E3710. [PMID: 32823936 PMCID: PMC7464709 DOI: 10.3390/molecules25163710] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/02/2020] [Accepted: 08/12/2020] [Indexed: 12/17/2022] Open
Abstract
Although hemp seed (HS) oil is characterized by more than 80% polyunsaturated fatty acids (PUFAs), a very high ω-6-to-ω-3 ratio is not a popular commodity. The aim of this work was to provide useful data about the bioactive components and cannabidiolic acid content in thirteen different commercial hemp seed oils. The investigated HS oils showed a good ω-6/ω-3 ratio, ranging from 1.71 to 2.27, massively differed in their chlorophylls (0.041-2.64 µg/g) and carotenoids contents (0.29-1.73 µg/g), as well as in total phenols (22.1-160.8 mg Gallic Acid Equivalents (GAE)/g) and tocopherols (3.47-13.25 mg/100 g). Since the high content of PUFAs in HS oils, photo-oxidative stability was investigated by determining the Thiobarbituric Acid Reactive Substances (TBARS) assay and extinction coefficient K232 and K270 after the photo-oxidative test. The percentage of increase in K232 and K270 ranged from 1.2 to 8.5% and from 3.7 to 26.0%, respectively, indicating good oxidative stability, but TBARS showed a 1.5- to 2.5-fold increase in oxidative behavior when compared to the initial values. Therefore, the diversity in bioactive compounds in HS oils, and their high nutritional value, suggest the need for a disciplinary booklet that well defines agronomic and post-harvest management conditions for achieving a good food objective.
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Affiliation(s)
- Luana Izzo
- Department of Pharmacy, University of Naples “Federico II”, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
| | - Severina Pacifico
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, 81100 Caserta, Italy; (S.P.); (S.P.)
| | - Simona Piccolella
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, 81100 Caserta, Italy; (S.P.); (S.P.)
| | - Luigi Castaldo
- Department of Pharmacy, University of Naples “Federico II”, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
| | - Alfonso Narváez
- Department of Pharmacy, University of Naples “Federico II”, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
| | - Michela Grosso
- Department of Molecular Medicine and Medical Biotechnology, School of Medicine, University of Naples “Federico II”, CEINGE-Biotecnologie Avanzate, 80131 Naples, Italy;
| | - Alberto Ritieni
- Department of Pharmacy, University of Naples “Federico II”, 80131 Naples, Italy; (L.C.); (A.N.); (A.R.)
- Health Education and Sustainable Development, “Federico II” University, 80131 Naples, Italy
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Farinon B, Molinari R, Costantini L, Merendino N. The seed of industrial hemp ( Cannabis sativa L.): Nutritional Quality and Potential Functionality for Human Health and Nutrition. Nutrients 2020; 12:nu12071935. [PMID: 32610691 PMCID: PMC7400098 DOI: 10.3390/nu12071935] [Citation(s) in RCA: 134] [Impact Index Per Article: 33.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 06/19/2020] [Accepted: 06/23/2020] [Indexed: 02/07/2023] Open
Abstract
Hempseeds, the edible fruits of the Cannabis sativa L. plant, were initially considered a by-product of the hemp technical fibre industry. Nowadays, following the restorationing of the cultivation of C. sativa L. plants containing an amount of delta-9-tetrahydrocannabinol (THC) <0.3% or 0.2% (industrial hemp) there is a growing interest for the hempseeds production due to their high nutritional value and functional features. The goal of this review is to examine the scientific literature concerning the nutritional and functional properties of hempseeds. Furthermore, we revised the scientific literature regarding the potential use of hempseeds and their derivatives as a dietary supplement for the prevention and treatment of inflammatory and chronic-degenerative diseases on animal models and humans too. In the first part of the work, we provide information regarding the genetic, biochemical, and legislative aspects of this plant that are, in our opinion essential to understand the difference between “industrial” and “drug-type” hemp. In the final part of the review, the employment of hempseeds by the food industry as livestock feed supplement and as ingredient to enrich or fortify daily foods has also revised. Overall, this review intends to encourage further and comprehensive investigations about the adoption of hempseeds in the functional foods field.
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