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Fadairo OS, Nandasiri R, Nguyen T, Eskin NAM, Aluko RE, Scanlon MG. Improved Extraction Efficiency and Antioxidant Activity of Defatted Canola Meal Extract Phenolic Compounds Obtained from Air-Fried Seeds. Antioxidants (Basel) 2022; 11:antiox11122411. [PMID: 36552619 PMCID: PMC9774657 DOI: 10.3390/antiox11122411] [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: 11/16/2022] [Revised: 11/30/2022] [Accepted: 12/02/2022] [Indexed: 12/12/2022] Open
Abstract
This study investigated the efficacy of roasting pre-treatment by air frying to enhance the extraction and recovery of the predominant sinapic acid derivatives (SADs) from roasted canola meal and the antioxidant potential of the methanolic extracts. Canola meal was obtained by air frying canola seed at 160, 170, 180 or 190 °C for 5, 10, 15 or 20 min. Oil was extracted using the Soxhlet method, and the de-oiled meal fraction was air-dried. Phenolic compounds were isolated using ultrasound-assisted extraction with 70% (v/v) methanol and then quantified by high-performance liquid chromatography-diode array detection. The antioxidant potential of the defatted meal methanolic extracts was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), ferric reducing antioxidant power (FRAP), and metal ion-chelating activity (MIC) assays. The highest total phenolic content of 3.15 mg gallic acid equivalent/g dry weight was recorded in the defatted meal extract from seeds pre-treated with air frying at 190 °C for 15 min. Sinapine, sinapic acid and an unknown compound at a retention time (RT) of 26.6 min were the major sinapates identified in the defatted meal with the highest concentrations of 7572 ± 479.2 µg/g DW, 727 ± 43.45 µg/g DW and 1763 ± 73.5 µg/g DW, respectively, obtained at 160 °C for 5 min. Canolol (151.35 ± 7.65 µg/g DW) was detected after air frying at a temperature of 170 °C for 20 min. The FRAP and MIC correlated positively (r = 0.85) and generally decreased with increased air frying temperature-time conditions. The highest FRAP and MIC values of 0.53 mM and 80% were obtained at 160 °C for 5 and 20 min, respectively. The outcome of this study will contribute new knowledge that could improve the value addition and by-product utilization of canola seeds.
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Affiliation(s)
- Olamide S. Fadairo
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Richardson Centre for Food Technology and Research, 196, Innovation Drive, Winnipeg, MB R3T 2N2, Canada
- Correspondence: (O.S.F.); (M.G.S.)
| | - Ruchira Nandasiri
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Richardson Centre for Food Technology and Research, 196, Innovation Drive, Winnipeg, MB R3T 2N2, Canada
- St. Boniface Hospital Albrechtsen Research Centre, 351, Tache Avenue, Winnipeg, MB R2H 2A6, Canada
| | - Thu Nguyen
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Richardson Centre for Food Technology and Research, 196, Innovation Drive, Winnipeg, MB R3T 2N2, Canada
| | - N. A Michael Eskin
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | - Rotimi E. Aluko
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Richardson Centre for Food Technology and Research, 196, Innovation Drive, Winnipeg, MB R3T 2N2, Canada
| | - Martin G. Scanlon
- Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
- Richardson Centre for Food Technology and Research, 196, Innovation Drive, Winnipeg, MB R3T 2N2, Canada
- Correspondence: (O.S.F.); (M.G.S.)
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Melo D, Álvarez-Ortí M, Nunes MA, Costa ASG, Machado S, Alves RC, Pardo JE, Oliveira MBPP. Whole or Defatted Sesame Seeds ( Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality. Foods 2021; 10:foods10092108. [PMID: 34574218 PMCID: PMC8466230 DOI: 10.3390/foods10092108] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 08/26/2021] [Accepted: 09/03/2021] [Indexed: 01/16/2023] Open
Abstract
Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatted flour that can be incorporated into the human diet, contributing to the valorisation of this product. The nutritional comparison between the whole seeds and the press cake reveals the potential of this by-product to be incorporated in the formulation of diverse foodstuff, since it is richer than the seeds in proteins (30%) and fibre (25%) and still contains a proportion of oil (32%) with a fatty acid pattern characterized by the abundance of unsaturated fatty acids. The protein fraction of both the seeds and the cake shows a balanced composition regarding amino acid composition, with all the essential amino acids included. On the other hand, the oil obtained by cold pressing is shown as a high-quality oil, where the predominant fatty acids are oleic (42.66%) and linoleic (41.25%), which are essential fatty acids because they are not synthetised in the organism and must be obtained through the diet. In addition, it is rich in vitamin E, especially in γ-tocopherol, that was the main isomer found. Regarding these results, all products (sesame seeds, oil and press cake) are components suitable to be included in a healthy diet.
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Affiliation(s)
- Diana Melo
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Manuel Álvarez-Ortí
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain;
| | - Maria Antónia Nunes
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Anabela S. G. Costa
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Susana Machado
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Rita C. Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - José E. Pardo
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain;
- Correspondence:
| | - Maria Beatriz P. P. Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
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Wang W, Yang B, Li W, Zhou Q, Liu C, Zheng C. Effects of steam explosion pretreatment on the bioactive components and characteristics of rapeseed and rapeseed products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111172] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Study on Extraction of Peanut Protein and Oil Bodies by Aqueous Enzymatic Extraction and Characterization of Protein. J CHEM-NY 2020. [DOI: 10.1155/2020/5148967] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Cell wall degrading enzymes break down the cell wall by degrading the main cell wall components and destroying structure of the cell wall without influencing the protein. Effects of various enzymes (Viscozyme® L, cellulase, hemicellulase, and pectinase) on the molecular weight distribution of peanut protein and yield of peanut protein and oil bodies during an aqueous enzymatic extraction process were investigated in this study. The molecular weight distribution of peanut protein was not changed, and Viscozyme® L was selected to assist peanut protein and oil bodies extraction by the aqueous extraction process. The aqueous enzymatic extraction process was optimized by a signal factor experiment and response surface methodology, and the optimal condition was enzyme hydrolysis temperature of 52°C, solid-liquid ratio of 1 : 4, enzyme concentration of 1.35%, and enzyme hydrolysis time of 90 min. A peanut protein yield of 78.60% and oil bodies yield of 48.44% were achieved under the optimal condition. Compared with commercial peanut protein powder (CPPP), the solubility and foaming properties of peanut protein powder obtained by aqueous enzymatic extraction (AEEPPP) were a little lower. However, the functional properties of foam stability, emulsifying activity, emulsifying stability, water holding capacity, and oil holding capacity of AEEPPP were better than that of CPPP.
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An Evaluation of the Quality and Microstructure of Biodegradable Composites as Contribution towards Better Management of Food Industry Wastes. SUSTAINABILITY 2019. [DOI: 10.3390/su11051504] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Biowastes from the food industry can be applied as a usable material after appropriate treatment (i.e., agglomeration). Biowastes are materials that could have better properties if they are mixed. Brewery and oilseed wastes were compressed and evaluated by their quality and microstructure. This article presents the influence of food wastes’ type on their biodegradable composite properties. Rapeseed cake and brewer’s threshing were used separately and mixed in three different proportions: 30:70, 50:50, 70:30. The data were obtained by mechanical testing on the Instron machine with different pressure forces of 30,000 N and 50,000 N. Strength and elasticity parameters, expansion after the test and in 24 h were estimated. The characteristics such as density, relaxation and compaction after the agglomeration process of biomass allows the selection of the best material and method for optimal composite quality. The results show an upward trend in composite density with decreasing content of brewery waste in a sample. Rapeseed cake can be considered as the material more susceptible to the compaction process. In addition to material properties and its lower density, the reason may be due to the granulometric composition of particles, density and particle size which was confirmed by SEM structure observations. Images of composites were analyzed on the basis of morphological plant tissue structures.
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McDowell D, Elliott CT, Koidis A. Pre-processing effects on cold pressed rapeseed oil quality indicators and phenolic compounds. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600357] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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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Zárate V, Perez EE, Crapiste GH, Nolasco SM, Fernández MB. Oil extraction kinetics of hydrothermally pretreated canola seeds. CAN J CHEM ENG 2015. [DOI: 10.1002/cjce.22179] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Valeria Zárate
- TECSE - Facultad de Ingeniería - Universidad Nacional del Centro de la Provincia de Buenos Aires; Av. Del Valle 5737 7400, Olavarría Argentina
| | - Ethel E. Perez
- PLAPIQUI (Universidad Nacional del Sur-CONICET); Camino La Carrindanga km.7, CC 717 8000 Bahía Blanca Argentina
| | - Guillermo H. Crapiste
- PLAPIQUI (Universidad Nacional del Sur-CONICET); Camino La Carrindanga km.7, CC 717 8000 Bahía Blanca Argentina
| | - Susana M. Nolasco
- TECSE - Facultad de Ingeniería - Universidad Nacional del Centro de la Provincia de Buenos Aires; Av. Del Valle 5737 7400, Olavarría Argentina
| | - María B. Fernández
- TECSE - Facultad de Ingeniería - Universidad Nacional del Centro de la Provincia de Buenos Aires; Av. Del Valle 5737 7400, Olavarría Argentina
- CIFICEN (Universidad Nacional del Centro de la Provincia de Buenos Aires-CONICET); Pinto 399 Tandil Argentina
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Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.09.003] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Fernández MB, Burnet MA, Perez EE, Crapiste GH, Nolasco SM. Taguchi's methodology for determining optimum operating conditions in hydrothermal pretreatments applied to canola seeds. CAN J CHEM ENG 2014. [DOI: 10.1002/cjce.21995] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- María B. Fernández
- Grupo TECSE, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires; Av. Del Valle 5737 7400 Olavarría Argentina
| | - Margarita A. Burnet
- Grupo TECSE, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires; Av. Del Valle 5737 7400 Olavarría Argentina
| | - Ethel E. Perez
- PLAPIQUI (Universidad Nacional del Sur-CONICET); Camino La Carrindanga km.7, CC 717 Bahía Blanca 8000 Argentina
| | - Guillermo H. Crapiste
- PLAPIQUI (Universidad Nacional del Sur-CONICET); Camino La Carrindanga km.7, CC 717 Bahía Blanca 8000 Argentina
| | - Susana M. Nolasco
- Grupo TECSE, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires; Av. Del Valle 5737 7400 Olavarría Argentina
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Ricochon G, Elfassy A, Pages X, Piffaut B, Girardin M, Muniglia L. Correlation between the release of sugars and uronic acid and free oil recovery following enzymatic digestion of oil seed cell walls. BIORESOURCE TECHNOLOGY 2011; 102:9599-9604. [PMID: 21873047 DOI: 10.1016/j.biortech.2011.06.097] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/15/2011] [Revised: 05/25/2011] [Accepted: 06/06/2011] [Indexed: 05/31/2023]
Abstract
Aqueous extraction of sunflower seeds and rapeseeds with mixtures of hydrolytic enzymes were carried out in 2-L reactor and uronic acid and reducing sugar concentrations were measured during digestion. The goal of the study was to determine if a correlation between those concentrations and free oil exists that would allow predicting free oil release from aqueous solution measurements. Similar concentrations of 4.5 and 4.7 g/L of reducing sugars and 43 and 55 g/L of uronic acid were found for sunflower and rapeseeds, respectively. The corresponding yields of free oil from the two seeds were 83% and 16% of total oil, and this difference was due to the formation of an emulsion in the rapeseed dispersion. Therefore, measurement of reducing sugars or uronic acid concentrations are not sufficient to predict a release of free oil from all oil seeds.
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Affiliation(s)
- Guillaume Ricochon
- Laboratoire d'Ingénierie des Biomolécules (LIBio) Nancy-Université, 2 av. de la forêt de Haye, BP 172, F-54505 Vandoeuvre lès Nancy Cedex, France
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