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Grahovac N, Lužaić T, Živančev D, Stojanović Z, Đurović A, Romanić R, Kravić S, Miklič V. Assessing Nutritional Characteristics and Bioactive Compound Distribution in Seeds, Oil, and Cake from Confectionary Sunflowers Cultivated in Serbia. Foods 2024; 13:1882. [PMID: 38928823 PMCID: PMC11202591 DOI: 10.3390/foods13121882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2024] [Revised: 06/10/2024] [Accepted: 06/11/2024] [Indexed: 06/28/2024] Open
Abstract
Sunflower seeds are key agricultural commodities due to their nutritional and industrial value. This study aimed to analyze the distribution of targeted bioactive compounds and assess the physical properties across 27 sunflower seed genotypes, including parental lines and F1 and F2 hybrids, cultivated in Serbia. Various analytical techniques were employed to determine the chemical composition and physical characteristics of the seeds. This research revealed significant genetic variability in fatty acid profiles, with differences in polyunsaturated and saturated fatty acid levels among the genotypes. Hybrid seeds displayed variations in 1000-seed weight and bulk density compared to parental lines, which exhibited higher essential fatty acid contents and mechanical properties advantageous for industrial processing. These insights highlight the potential for refining breeding strategies to improve seed quality for specific industrial purposes. Overall, this study emphasizes the critical role of genetic selection in enhancing the nutritional and processing qualities of sunflower seeds, offering valuable perspectives for advancing agricultural and breeding practices.
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Affiliation(s)
- Nada Grahovac
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21 000 Novi Sad, Serbia; (D.Ž.); (V.M.)
| | - Tanja Lužaić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (T.L.); (Z.S.); (A.Đ.); (R.R.); (S.K.)
| | - Dragan Živančev
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21 000 Novi Sad, Serbia; (D.Ž.); (V.M.)
| | - Zorica Stojanović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (T.L.); (Z.S.); (A.Đ.); (R.R.); (S.K.)
| | - Ana Đurović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (T.L.); (Z.S.); (A.Đ.); (R.R.); (S.K.)
| | - Ranko Romanić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (T.L.); (Z.S.); (A.Đ.); (R.R.); (S.K.)
| | - Snežana Kravić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21 000 Novi Sad, Serbia; (T.L.); (Z.S.); (A.Đ.); (R.R.); (S.K.)
| | - Vladimir Miklič
- Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21 000 Novi Sad, Serbia; (D.Ž.); (V.M.)
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Lo Verde C, Pepra-Ameyaw NB, Drucker CT, Okumura TLS, Lyon KA, Muniz JC, Sermet CS, Were Senger L, Owens CP. A highly active esterase from Lactobacillus helveticus hydrolyzes chlorogenic acid in sunflower meal to prevent chlorogenic acid induced greening in sunflower protein isolates. Food Res Int 2022; 162:111996. [PMID: 36461298 DOI: 10.1016/j.foodres.2022.111996] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 09/20/2022] [Accepted: 09/26/2022] [Indexed: 11/16/2022]
Abstract
Chlorogenic acid (CGA) is an ester between caffeic and quinic acid. It is found in many foods and reacts with free amino groups in proteins at alkaline pH, leading to the formation of an undesirable green pigment in sunflower seed-derived ingredients. This paper presents the biochemical characterization and application of a highly active chlorogenic acid esterase from Lactobacillus helveticus. The enzyme is one of the most active CGA esterases known to date with a Km of 0.090 mM and a kcat of 82.1 s-1. The CGA esterase is easily expressed recombinantly in E. coli in large yields and is stable over a wide range of pH and temperatures. We characterized CGA esterase's kinetic properties in sunflower meal and demonstrated that the enzyme completely hydrolyzes CGA in the meal. Finally, we showed that CGA esterase treatment of sunflower seed meal enables the production of pale brown sunflower protein isolates using alkaline extraction. This work will allow for more widespread use of sunflower-derived products in applications where neutrally-colored food products are desired.
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Affiliation(s)
- Christine Lo Verde
- Schmid College of Science and Technology, Chapman University, One University Drive, Orange CA 92866, USA.
| | - Nana Baah Pepra-Ameyaw
- Schmid College of Science and Technology, Chapman University, One University Drive, Orange CA 92866, USA.
| | - Charles T Drucker
- Schmid College of Science and Technology, Chapman University, One University Drive, Orange CA 92866, USA.
| | - Tracie L S Okumura
- Schmid College of Science and Technology, Chapman University, One University Drive, Orange CA 92866, USA.
| | - Katherine A Lyon
- Schmid College of Science and Technology, Chapman University, One University Drive, Orange CA 92866, USA.
| | - Julia C Muniz
- Schmid College of Science and Technology, Chapman University, One University Drive, Orange CA 92866, USA.
| | - Chloe S Sermet
- Schmid College of Science and Technology, Chapman University, One University Drive, Orange CA 92866, USA.
| | - Lilian Were Senger
- Schmid College of Science and Technology, Chapman University, One University Drive, Orange CA 92866, USA.
| | - Cedric P Owens
- Schmid College of Science and Technology, Chapman University, One University Drive, Orange CA 92866, USA.
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Lužaić T, Romanić R, Grahovac N, Jocić S, Cvejić S, Hladni N, Pezo L. Prediction of mechanical extraction oil yield of new sunflower hybrids: artificial neural network model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:5827-5833. [PMID: 33792064 DOI: 10.1002/jsfa.11234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Revised: 03/17/2021] [Accepted: 03/31/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Sunflower seeds are in the top five most abundant oilseeds in the world, as well as sunflower oil in the edible oils group. Recently, increasing attention has been paid to cold-pressed sunflower oil because less processing is involved and no solvent is used. The present study was carried out to investigate dimensions (length, width, thickness), firmness, general (moisture content and hull content, mass of 1000 seeds), gravimetric (true and bulk density, porosity) and geometric characteristics (equivalent diameter, surface area, seed volume, sphericity) of 20 new sunflower hybrid seeds. Steps to determine most of these parameters are quite simple and easy since the process does not require long time or special equipment. RESULTS Principal component analysis and cluster analysis confirmed differences in the mentioned characteristics between oily and confectionary sunflower hybrid seeds. One of the major differences between two groups of samples was in extraction oil yield. Mechanical extraction oil yield of the oily hybrid seeds was significantly (P ˂ 0.05) higher (from 68.72 ± 4.21% to 75.61 ± 1.99%) compared to confectionary hybrids (from 20.10 ± 2.82% to 39.91 ± 6.23%). Extraction oil yield values are known only after oil extraction. CONCLUSION Knowledge of the extraction oil yield value before the mechanical extraction enables better management of the process. By application of the artificial neural network approach, an optimal neural network model was developed. The developed model showed a good generalization capability to predict the mechanical extraction oil yield of new sunflower hybrids based on the experimental data, which was a main goal of this paper. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Tanja Lužaić
- Department of Food Preservation Engineering, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia
| | - Ranko Romanić
- Department of Food Preservation Engineering, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Republic of Serbia
| | - Nada Grahovac
- Sunflower Department, Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Republic of Serbia
| | - Siniša Jocić
- Sunflower Department, Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Republic of Serbia
| | - Sandra Cvejić
- Sunflower Department, Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Republic of Serbia
| | - Nada Hladni
- Sunflower Department, Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Republic of Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski trg 12/V, 11000 Belgrade, Republic of Serbia
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Moccia F, Martín MÁ, Ramos S, Goya L, Marzorati S, DellaGreca M, Panzella L, Napolitano A. A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring. Food Chem 2021; 348:129152. [PMID: 33515953 DOI: 10.1016/j.foodchem.2021.129152] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 12/11/2020] [Accepted: 01/15/2021] [Indexed: 01/10/2023]
Abstract
A red pigment was prepared by reaction of chlorogenic acid (CGA) with tryptophan (TRP) in air at pH 9 (37% w/w yield) and evaluated as food dye. The main component of pigment was formulated as an unusual benzochromeno[2,3-b]indole linked to a TRP unit, featuring a cyanine type chromophore (λmax 542, 546 nm, 1% extinction coefficient of the sodium salt = 244 ± 2). The chromophore showed a minimal pH dependence and proved stable for at least 3 h at 90 °C, both at pH 3.6 or 7.0, whereas red wine anthocyanins showed a substantial (30%) and betanin a complete abatement after 1 h at the acidic pHs. An intense coloring of different food matrices was obtained with the pigment at 0.01 % w/w. No toxicity was observed up to 0.2 mg/mL on hepatic and colonic cell lines. These data make this dye a promising alternative for red coloring of food.
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Affiliation(s)
- Federica Moccia
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia 4, I-80126 Naples, Italy.
| | - María Ángeles Martín
- Department of Metabolism and Nutrition, ICTAN, CSIC, José Antonio Novais 10, 28040 Madrid, Spain.
| | - Sonia Ramos
- Department of Metabolism and Nutrition, ICTAN, CSIC, José Antonio Novais 10, 28040 Madrid, Spain.
| | - Luis Goya
- Department of Metabolism and Nutrition, ICTAN, CSIC, José Antonio Novais 10, 28040 Madrid, Spain.
| | - Stefania Marzorati
- Department of Environmental Science and Policy, via Celoria 2, University of Milan, 20133 Milano, Italy.
| | - Marina DellaGreca
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia 4, I-80126 Naples, Italy.
| | - Lucia Panzella
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia 4, I-80126 Naples, Italy.
| | - Alessandra Napolitano
- Department of Chemical Sciences, University of Naples Federico II, Via Cintia 4, I-80126 Naples, Italy.
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Covalent modification of food proteins by plant-based ingredients (polyphenols and organosulphur compounds): A commonplace reaction with novel utilization potential. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.04.023] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Shorstkii I, Khudyakov D. Influence of pulsed electrical discharge, hydrostatic pressure and temperature on rheological properties of sunflower cake during oil pressing. Heliyon 2020; 6:e03046. [PMID: 31909248 PMCID: PMC6940644 DOI: 10.1016/j.heliyon.2019.e03046] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2019] [Revised: 09/30/2019] [Accepted: 12/11/2019] [Indexed: 11/26/2022] Open
Abstract
For the successful implementation of emerging electrical technologies in the oil pressing process, optimization of process parameters in combination with parameters from electrical process are crucial. The rheological property could be a simple and reliable efficiency indicatort of oil pressing. Knowledge of rheological properties is necessary for the design and development of appropriate equipment and process calculations. The objective of this work was to evaluate the effect of the following pre-treatments: pulsed electrical discharge (PED), temperature (28, 38 and 45 °C), overpressure (980, 1805 and 2800 Pa) and effect of initial oil content (40, 48.5 and 56%) on rheological properties of sunflower seed cake. The rheological behavior of sunflower seed cake was determined by using a rotational viscometer with a hydraulic system and thermostatic bath attached to the equipment. Using the mathematical apparatus and experimental data it was observed that the plastic viscosity of sunflower seed cake corresponds to the viscosity of the vegetable oil, which confirmed Bingham rheology assumption put forward in this work. Samples treated by PED had a modified material structure with an oil droplets and oil film on the surface. Single PED pre-treatment decreased initial shear stress from 24.36 to 22.89 Pa in samples where number of PED was 1800 per 60 s. Decrease in initial shear stress from 30.3 to 25.1 Pa was also observed when combination of temperature, pressure and PED was applied on seed cake. Reduction of the shear stress value, due to PED pre-treatment, enables to spend less energy during the oil pressing process. A positive linear relationship for overpressure and negative linear relationship for oil content and number of discharges on shear stress were obtained. The effect of temperature characterized by a decreasing of the plastic viscosity of the test material from 0.0985 to 0.0917 Pa s. The obtained parameters of the engineering rheological model allow prediction of rheological behavior of sunflower seed cake viscoplasticity flow over a wide range of shear rates in the pressing channel of the oil press.
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Affiliation(s)
- Ivan Shorstkii
- Department of Technological Equipment and Life-Support Systems, Kuban State Technical University, 2 Moskovskaya st., Krasnodar, 350072, Russian Federation
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Liang Y, Were L. Cysteine's effects on chlorogenic acid quinone induced greening and browning: Mechanism and effect on antioxidant reducing capacity. Food Chem 2019; 309:125697. [PMID: 31727513 DOI: 10.1016/j.foodchem.2019.125697] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2019] [Revised: 10/10/2019] [Accepted: 10/10/2019] [Indexed: 11/15/2022]
Abstract
Formation of green trihydroxy benzacridine (TBA) derivatives when chlorogenic acid (CGA) quinones and amino acids react can be unappealing for some consumers. Cysteine was studied as an anti-greening strategy, given that cysteine-CGA conjugates are colorless. Buffered 2.55 mM CGA: 5.09 mM lysine: (0-5.09) mM cysteine solutions at pH 8 and 9 were prepared and incubated for a maximum of 48 h at 22 C. Color intensity and conjugate formation was monitored spectrophotometrically, and by HPLC and LC-MS respectively, while antioxidant capacity was measured by Folin-Ciolcateau and Trolox equivalent antioxidant capacity assays. Green TBA formation was promoted at higher pH and inhibited as cysteine concentration increased. Concentration-dependent cysteine inhibition of CGA-lysine greening was attributed to redox diphenol regeneration and formation of cysteinyl-CGA conjugates, which also contributed to antioxidant capacity. pH had a greater effect on antioxidant capacity than added cysteine. Results suggested a potential anti-greening approach for alkaline CGA quinone-amine greening.
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Affiliation(s)
- Yundi Liang
- Food Science Program, Schmid College of Science and Technology, Chapman University, One University Drive, Orange, CA 92866, USA.
| | - Lilian Were
- Food Science Program, Schmid College of Science and Technology, Chapman University, One University Drive, Orange, CA 92866, USA.
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Wang J, Liu N, Zhang F. Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins. Food Sci Anim Resour 2019; 39:623-631. [PMID: 31508592 PMCID: PMC6728824 DOI: 10.5851/kosfa.2019.e52] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 07/03/2019] [Accepted: 07/07/2019] [Indexed: 11/06/2022] Open
Abstract
Tetramethylpyrazine (TMP), an alkaloid rich in Ligusticum wallichii and fermented products, possesses multiple pharmacological activities in antioxidant, anti-inflammatory, and antibacterial. This study aimed to investigate the effect of TMP (15 mg/L) on the physicochemical and gelation properties of rabbit myofibrillar proteins (MPs) with/without oxidative stress. Results showed that compared to the control, oxidative stress to MPs decreased free thiol content, gel yield, whiteness, water-holding capacity, bounder water, immobilized water, and endogenous tryptophan fluorescence intensity, but increased surface hydrophobicity, dityrosine content, and free water content (p<0.01). Without oxidative stress, MPs treated with TMP increased free thiol content, whiteness, and bound water, but decreased dityrosine content and free water (p<0.05). Under oxidative conditions, all parameters were conversely affected by TMP (p<0.01). The results suggest that TMP can be an antioxidant to decrease the concern on oxidative deterioration during meat processing and storage by improving the oxidative stability, water retention, and gel forming property of rabbit MPs.
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Affiliation(s)
| | - Ning Liu
- Henan University of Science and Technology, China
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Pea protein isolate-gum Arabic Maillard conjugates improves physical and oxidative stability of oil-in-water emulsions. Food Chem 2019; 285:130-138. [PMID: 30797327 DOI: 10.1016/j.foodchem.2019.01.151] [Citation(s) in RCA: 138] [Impact Index Per Article: 27.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2018] [Revised: 01/17/2019] [Accepted: 01/22/2019] [Indexed: 12/16/2022]
Abstract
The present work investigated the impact of incubation time (0, 1, 3, and 5 day) on the properties and functionalities of conjugates formed between pea protein isolate (PPI) and gum Arabic (GA). The participation of both 11S and 7S to form conjugates with GA was proved by SDS-PAGE. The degree of conjugation reaction of conjugated was characterized by measuring the formation of Maillard reaction products, the loss of free amino groups, and color changes. The results suggested that PPI intimately incorporated into GA after 1 day incubation, giving a non-homogeneous microstructure with a reduction of nearly 18% available free amino and an increase of relative solubility to 15.5%. Additionally, emulsions prepared by PPI-GA conjugates showed smaller particle size, higher surface charge, and stronger steric hindrance to stabilize the emulsion droplets against environmental stresses and lipid oxidation. The findings provide a practical means to improve the functionality of pea proteins.
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