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Sławińska N, Olas B. The current state of knowledge about thermal processing of edible seeds; a special emphasis on their bioactive constituents and antioxidant activity. Food Chem 2024; 458:140526. [PMID: 39053392 DOI: 10.1016/j.foodchem.2024.140526] [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: 01/24/2024] [Revised: 07/16/2024] [Accepted: 07/17/2024] [Indexed: 07/27/2024]
Abstract
Thermal processing can alter the biological activity of seed phytochemicals in various ways, thus improving shelf life, bioavailability, oxidative stability, and oil yield; it can also decrease the content of antinutritional compounds, reduce cytotoxic activity and increase the total phenolic content of the seeds. However, this treatment can also inactivate beneficial compounds, including phenolics. This review describes the effect of different thermal processing methods on the content, activity, and bioavailability of chemical compounds from different edible seeds. The outcome is dependent on the method, temperature, time of processing, and type of seeds. Although thermal processing has many benefits, its precise effect on different species requires further clarification to determine how it influences their phytochemical content and biological activity, and identify the optimal conditions for processing.
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Affiliation(s)
- Natalia Sławińska
- University of Lodz, Department of General Biochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236 Lodz, Poland.
| | - Beata Olas
- University of Lodz, Department of General Biochemistry, Faculty of Biology and Environmental Protection, Pomorska 141/3, 90-236 Lodz, Poland.
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2
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Zhang L, Chen J, Guo X, Cao Y, Qu G, Li Q, Gao Y, Yu X. Microwave pretreatment effects on the aroma precursors, sensory characteristics and flavor profiles of fragrant rapeseed oil. Food Chem X 2024; 22:101381. [PMID: 38665635 PMCID: PMC11043819 DOI: 10.1016/j.fochx.2024.101381] [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: 11/28/2023] [Revised: 02/14/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils (FROs). Microwave pretreatment led to decreased levels of polyunsaturated fatty acids, sugars, protein-bound amino acids, and glucosinolates. Using gas chromatography-mass spectrometry, we identified 66 volatile compounds in the oil samples. Among these, based on odor activity values (OAV ≥ 1), we found 9 aldehydes, 1 ketone, 6 pyrazines, 1 isothiocyanate, and 7 nitriles as the key aroma-active compounds, contributing fatty-like, nutty-like, and pungent-like odors, respectively. The electronic nose results highlighted W5S and W1W as primary sensors for determining the flavor profiles of FROs. Notably, aroma-active pyrazines exhibited strong negative correlations with sucrose, cysteine, lysine, and isoleucine. This research provides essential insights for enhancing the aroma of FROs.
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Affiliation(s)
- Lingyan Zhang
- Agricultural Science and Engineering School, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jia Chen
- Agricultural Science and Engineering School, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xingfeng Guo
- Agricultural Science and Engineering School, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China
| | - Yongsheng Cao
- Shaanxi Guanzhongyoufang Oil Co., Ltd, Baoji 721000, Shaanxi, PR China
| | - Guoyi Qu
- Shaanxi Guanzhongyoufang Oil Co., Ltd, Baoji 721000, Shaanxi, PR China
| | - Qi Li
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Yuan Gao
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
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Sun X, Li J, Yan S. Study on the non-enzymatic browning of lotus rhizome juice during sterilization mediated by 1,2-dicarboxyl and heterocyclic compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:362-372. [PMID: 37598410 DOI: 10.1002/jsfa.12931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/11/2023] [Accepted: 08/21/2023] [Indexed: 08/22/2023]
Abstract
BACKGROUND Lotus rhizome juice (LRJ) is susceptible to the Maillard reaction (MR) and caramelization, which tend to cause a reduction in quality and lower consumer acceptance of the product. 1,2-Dicarbonyl compounds (DCs) and heterocyclic compounds have attracted increasing attention as key intermediates responsible for the formation of brown pigments during MR and caramelization. However, little is known about the effects of these two types of compounds on brown pigments in LRJ during sterilization. This study quantified the changes in brown intensity (A420), DCs, and heterocyclic compounds before and after spiking, and identified the precursors and intermediates for brown pigment formation as well as the formation pathways of the intermediates. RESULTS The spiking experiments suggested that spiking with fructose resulted in more 3-deoxyglucosone (3-DG) and 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), while that with lysine led to more glucosone (GS) and 2,3-butanedione (2,3-BD) in LRJ. The addition of glucose, asparagine, and glutamine promoted the formation of 5-hydroxymethylfurfural (HMF) significantly, whereas the addition of glucose, lysine, and asparagine resulted in more norfuraneol. Spiking with reducing sugars and amino acids promoted both glyoxal (GO) and methylglyoxal (MGO), and the effect of glucose on GO was particularly significant. Correlation analysis showed that A420 had the highest correlation with 3-DG in the fructose- and lysine-spiked group, and with HMF in the glucose-, asparagine-, and glutamine-spiked groups. CONCLUSION This study revealed that fructose, glucose, asparagine, glutamine, and lysine were essential precursors of MR and caramelization in LRJ during sterilization. 3-Deoxyglucosone and DDMP were mainly produced by caramelization with fructose as the primary precursor, whereas GS and 2,3-BD were primarily formed via MR with lysine catalysis. The MR and caramelization were the main formation pathways of HMF (catalyzed by asparagine and glutamine) and norfuraneol (catalyzed by lysine and asparagine), with glucose as the critical precursor. Methylglyoxal was mainly produced by MR or caramelization, and caramelization was the main formation pathway of GO, with glucose as the precursor. Dor brown pigment formation from fructose and lysine, 3-DG was identified as the most crucial intermediate, while for that from glucose, asparagine, and glutamine, HMF was found to be the most important intermediate. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xianxian Sun
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Jie Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Department of Science and Technology of Hubei Province, Aquatic Vegetable Preservation & Processing Technology Engineering Center of Hubei Province, Wuhan, Hubei, China
- Engineering Research Center of the Ministry of Education, Engineering Research Center of Ministry of Education for Green Development of Aquatic Biological Industry in Yangtze River Economic Belt, Wuhan, Hubei, China
| | - Shoulei Yan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Department of Science and Technology of Hubei Province, Aquatic Vegetable Preservation & Processing Technology Engineering Center of Hubei Province, Wuhan, Hubei, China
- Engineering Research Center of the Ministry of Education, Engineering Research Center of Ministry of Education for Green Development of Aquatic Biological Industry in Yangtze River Economic Belt, Wuhan, Hubei, China
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Zhang Y, Chen Y, Liu C, Chen F, Yin L. Effects of Roasting Temperatures on Peanut Oil and Protein Yield Extracted via Aqueous Enzymatic Extraction and Stability of the Oil Body Emulsion. Foods 2023; 12:4183. [PMID: 38002240 PMCID: PMC10670177 DOI: 10.3390/foods12224183] [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: 10/25/2023] [Revised: 11/09/2023] [Accepted: 11/14/2023] [Indexed: 11/26/2023] Open
Abstract
Oil body emulsions (OBEs) affect the final oil yield as an intermediate in the concurrent peanut oil and protein extraction process using an aqueous enzyme extraction (AEE) method. Roasting temperature promotes peanut cell structure breakdown, affecting OBE composition and stability and improving peanut oil and protein extraction rates. Therefore, this study aimed to investigate the effects of pretreatment at different roasting temperatures on peanut oil and protein yield extracted through AEE. The results showed that peanut oil and protein extraction rates peaked at 90 °C, 92.21%, and 77.02%, respectively. The roasting temperature did not change OBE composition but affected its stability. The OBE average particle size increased significantly with increasing temperature, while at 90 °C, the zeta potential peaked, and the interfacial protein concentration hit its lowest, indicating OBE stability was the lowest. Optical microscopy and confocal laser scanning microscopy confirmed the average particle size findings. The oil quality obtained after roasting treatment at 90 °C did not differ significantly from that at 50 °C. The protein composition remained unaffected by the roasting temperature. Conclusively, the 90 °C roasting treatment effectively improved the yield of peanut oil extracted using AEE, providing a theoretical basis for choosing a suitable pretreatment roasting temperature.
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Affiliation(s)
- Yajing Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
| | - Yu Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
| | - Chen Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
| | - Fusheng Chen
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
- Food Laboratory of Zhongyuan, Luohe 462300, China
| | - Lijun Yin
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (Y.Z.); (Y.C.); (C.L.); (L.Y.)
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Ji J, Zhang Y, Wang Y, Wang D, Jie H. Influence of seed-roasting degree on quality attributes of sunflower oil. J Food Sci 2023; 88:4028-4045. [PMID: 37589301 DOI: 10.1111/1750-3841.16735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 07/07/2023] [Accepted: 07/26/2023] [Indexed: 08/18/2023]
Abstract
To facilitate the typical flavor of sunflower oil, seed roasting is widely applied. In this study, the effects of seed-roasting degree (160, 180, 200°C for 0-25 min) on the quality attributes of sunflower oil were assessed, particularly tocopherols, sterols, total phenolics, fatty acids, and triglycerides composition as essential compounds for the nutritional value of the sunflower oil. Roasting seeds at a high temperature can significantly raise oxidative stability by 1.5-1.8 times, the content of carotenoids by 2.0-5.5 times, chlorophyll by 7.5-17.0 times, as well as increase the browning index by 4.0-10.0 times and deepen the color of the sunflower oil. However, the fatty acid and triglyceride profiles of sunflower oils have little change under distinct seed-roasting degrees. Synthetically considering the various indicators measured in the current study. It is recommended that the seed roasts at 160-180°C for about 20 min to ameliorate the oxidative stability and quality. Practical Application: A well-defined roasting process is very important for the food industry to be able to produce sunflower oil with desirable nutrition, unique flavor produced by the Maillard reaction and chemical properties of sunflower oil, which changes during the roasting. Considering the flavor, peroxide values, oxidation stability, and other quality attributes of oil obtained from the roasted seed, we found that sunflower seed oil better quality is obtained when roasted at 160- -180°C for about 20 min (e.g., 160°C for 20-25 min or 180°C for 15-20 min).
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Affiliation(s)
- Junmin Ji
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Yan Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Yan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Dan Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
| | - Hou Jie
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, P. R. China
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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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7
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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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8
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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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9
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Free and Esterified Tocopherols, Tocotrienols and Other Extractable and Non-Extractable Tocochromanol-Related Molecules: Compendium of Knowledge, Future Perspectives and Recommendations for Chromatographic Techniques, Tools, and Approaches Used for Tocochromanol Determination. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27196560. [PMID: 36235100 PMCID: PMC9573122 DOI: 10.3390/molecules27196560] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/01/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 11/07/2022]
Abstract
Free and esterified (bound) tocopherols, tocotrienols and other tocochromanol-related compounds, often referred to "tocols", are lipophilic antioxidants of great importance for health. For instance, α-tocopherol is the only tocochromanol with vitamin E activity, while tocotrienols have a positive impact on health and are proposed in the prevention and therapy of so-called modern diseases. Tocopherols, tocotrienols and plastochromanol-8 are the most well-known tocochromanols; in turn, knowledge about tocodienols, tocomonoenols, and other rare tocochromanol-related compounds is limited due to several challenges in analytical chemistry and/or low concentration in plant material. The presence of free, esterified, and non-extractable tocochromanols in plant material as well as their biological function, which may be of great scientific, agricultural and medicinal importance, is also poorly studied. Due to the lack of modern protocols as well as equipment and tools, for instance, techniques suitable for the efficient and simultaneous chromatographical separation of major and minor tocochromanols, the topic requires attention and new solutions, and/or standardization, and proper terminology. This review discusses the advantages and disadvantages of different chromatographic techniques, tools and approaches used for the separation and detection of different tocochromanols in plant material and foodstuffs. Sources of tocochromanols and procedures for obtaining different tocochromanol analytical standards are also described. Finally, future challenges are discussed and perspective green techniques for tocochromanol determination are proposed along with best practice recommendations. The present manuscript aims to present key aspects and protocols related to tocochromanol determination, correct identification, and the interpretation of obtained results.
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Gawrysiak‐Witulska M, Siger A, Grygier A, Rusinek R, Gancarz M. Effects of Drying Conditions on the Content of Biologically Active Compounds in Winter Camelina Sativa Seeds. EUR J LIPID SCI TECH 2022. [DOI: 10.1002/ejlt.202200035] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Marzena Gawrysiak‐Witulska
- Department of Dairy and Process Engineering Poznań University of Life Sciences Wojska Polskiego 28 Poznań Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis Poznań University of Life Sciences Wojska Polskiego 28 Poznań 60‐637 Poland
| | - Anna Grygier
- Department of Technology of Food of Plant Origin Poznań University of Life Sciences ul. Wojska Polskiego 31 Poznań 60‐624 Poland
| | - Robert Rusinek
- Institute of Agrophysics Polish Academy of Sciences Doświadczalna 4 Lublin 20–290 Poland
| | - Marek Gancarz
- Institute of Agrophysics Polish Academy of Sciences Doświadczalna 4 Lublin 20–290 Poland
- Faculty of Production and Power Engineering University of Agriculture in Kraków Balicka 116B Kraków 30‐149 Poland
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11
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Nandasiri R, Eskin NAM. Canolol and its derivatives: A novel bioactive with antioxidant and anticancer properties. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 100:109-129. [PMID: 35659350 DOI: 10.1016/bs.afnr.2022.03.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The health and safety concerns associated with synthetic antioxidants has resulted in an urgent search for natural sources of antioxidants. Such antioxidants are not only convenient but may also have important therapeutic properties. Oilseed crops, for example, are rich in phenolic compounds some of which exhibit powerful antioxidant properties that have broad applications in both the food and feed industry. Often, the concentration of these phenolic compounds is affected by many processing conditions including temperature, pressure, pH, and extracting solvents. Hence it is important to optimize processing conditions to obtain maximum levels of those antioxidants with superior antioxidant activity. Oilseeds, such as canola and mustard, are rich sources of sinapates and kaempferol derivatives. When subjected to different processing conditions, including pressurized temperature, sinapates are converted to vinyl phenol derivatives, of which the major one is canolol. This chapter will focus on the nature of canolol and its applications in food and medicine.
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Affiliation(s)
- Ruchira Nandasiri
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada; Richardson Centre for Functional Foods & Nutraceuticals, Winnipeg, MB, Canada
| | - N A Michael Eskin
- Department of Food & Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada.
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12
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Zhang L, Chen J, Zhao X, Chen W, Du S, Yu X. Key volatile compound formation of rapeseed oil induced via the Maillard reaction during seed roasting. Food Chem 2022; 388:132992. [PMID: 35489174 DOI: 10.1016/j.foodchem.2022.132992] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 04/01/2022] [Accepted: 04/13/2022] [Indexed: 11/29/2022]
Abstract
This study was designed to investigate the influence of roasting (150 °C for 0-60 min) on key volatile compounds, sensory evaluation, free amino acids, sugars, and Maillard reaction products (MRPs) of five rapeseed varieties and their oils. During the roasting process, key volatile MRPs of fragrant rapeseed oils (FROs) that increased obviously in concentration were mainly pyrazines. After 60 min of roasting, the stronger nutty-like odor in oil from QH was possibly caused by the high levels of 2,5-dimethylpyrazine (21.72 mg/kg) and 3-ethyl-2,5-dimethylpyrazine (5.06 mg/kg). The 5-hydroxymethylfurfural contents and browning indices increased significantly, whereas reducing sugar and free amino acid contents decreased significantly (p < 0.05). This suggested the extent of the Maillard reaction increased with roasting time. Furthermore, the results of Maillard reaction model system demonstrated glycine, lysine, and histidine could react with glucose to generate 2,5-dimethylpyrazine. Hence, 2,5-dimethylpyrazine is identified as one of the important aroma-active MRPs for FRO.
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Affiliation(s)
- Lingyan Zhang
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Jia Chen
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xingzhong Zhao
- Hybrid Rapeseed Research Center of Shaanxi Province, 6 West Gaogangqu Road, Yangling 712100, Shaanxi, PR China
| | - Wenjie Chen
- Hybrid Rapeseed Research Center of Shaanxi Province, 6 West Gaogangqu Road, Yangling 712100, Shaanxi, PR China
| | - Shuangkui Du
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China
| | - Xiuzhu Yu
- Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.
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13
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Recent progress in the thermal treatment of oilseeds and oil oxidative stability: A review. FUNDAMENTAL RESEARCH 2021. [DOI: 10.1016/j.fmre.2021.06.022] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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14
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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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15
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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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16
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Mildner-Szkudlarz S, Różańska M, Gaca A, Jeleń HH. Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111718] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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17
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Özdemir H, Bakkalbaşı E, Javidipour I. Effect of seed roasting on oxidative stability and antioxidant content of hemp seed oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:2606-2616. [PMID: 34194096 DOI: 10.1007/s13197-020-04767-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/06/2020] [Accepted: 08/26/2020] [Indexed: 12/01/2022]
Abstract
In this study, some chemical components of hemp seed, which widely consumed as snack food in Middle East were determined. The effects of different roasting temperatures (140, 160 and 180 °C) and times (0-60 min) on the oxidative stability and antioxidant content of hemp seed oil were investigated. Hemp seed oil contained high levels of linoleic acid (54.85%), α-linolenic acid (18.13%) and γ-tocopherol (707.47 mg/kg oil). While tocopherol isomers decreased with increasing roasting time and temperature, total phenolic content and antioxidant activity showed increasing trend. The peroxide and p-anisidine values of roasted samples varied from 1.33 to 3.09 meq O2 /kg oil and 1.65 to 43.27, respectively. The peroxide and p-anisidine values of samples were simultaneously generated at the early stage of roasting. Kinetic evaluation of data showed that peroxides act as limiting factor in autocatalytic oxidation reactions. The order and rate constant regarding peroxide value were similar with those of p-anisidine value. The effects of roasting temperature and time on the oxidation parameters and antioxidant contents of samples were significant (p < 0.05). Based on peroxide and p-anisidine values, roasting at 140-160 °C for 35 min or at 180 °C for 15 min are recommended to provide good quality roasted hemp seed.
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Affiliation(s)
- Halime Özdemir
- Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, 65080 Tuşba, Van, Turkey
| | - Emre Bakkalbaşı
- Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, 65080 Tuşba, Van, Turkey
| | - Issa Javidipour
- Department of Food Engineering, Faculty of Engineering, Van Yüzüncü Yıl University, 65080 Tuşba, Van, Turkey
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18
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Yu J, Wang M, Zhang M, Liu Y, Li J. Effect of infrared ray roasting on oxidation stability and flavor of virgin rapeseed oils. J Food Sci 2021; 86:2990-3000. [PMID: 34146421 DOI: 10.1111/1750-3841.15792] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 04/13/2021] [Accepted: 04/27/2021] [Indexed: 11/27/2022]
Abstract
Effects of infrared ray roasting (IRR) on the oxidation stability and flavors of virgin rapeseed oil (VROs) at 110-170°C were investigated and compared with traditional roller roasting (TRR). Results showed that IRR samples showed lower acid and peroxides values, higher oxidation stability index, and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity than TRR ones. IRR samples displayed better thermal expansion of rapeseed for internal fragmentation from microstructures, which facilitated the release of tocophenols (652.63-748.78 mg/kg) and 4-vinylsyringol (7.54-678.19 mg/kg), compared with TRR ones with tocophenols (652.63-689.28 mg/kg) and 4-vinylsyringol (7.54-524.18 mg/kg) contributing to better oxidation stability. Moreover, important volatile compounds, including pyrazines, isothiocyanates, nitriles and aldehydes, were formed quantitatively more in IRR than TRR samples, which was attributed to better heat transfer efficiency and internal fragmentation promoting complex reactions inside rapeseed. Therefore, IRR has more positive roasting effects on VROs than TRR. PRACTICAL APPLICATION: Virgin rapeseed oil is a massively consumed flavor vegetable oil, but the traditional high-temperature roller seed roasting process can cause serious quality problems. Our work applied a novel roasting technology, infrared ray roasting to rapeseed pretreatment. The results show that this new type of roasting technology is more efficient and stable and has important applications in the production of virgin rapeseed oil with better oxidative stability and flavor.
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Affiliation(s)
- Jie Yu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mengzhu Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Mi Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jinwei Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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19
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Tekin‐Cakmak ZH, Karasu S, Kayacan‐Cakmakoglu S, Akman PK. Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15388] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Salih Karasu
- Department of Food Engineering Yildiz Technical University Istanbul Turkey
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20
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Jia X, Wang L, Zheng C, Yang Y, Wang X, Hui J, Zhou Q. Key Odorant Differences in Fragrant Brassica napus and Brassica juncea Oils Revealed by Gas Chromatography-Olfactometry, Odor Activity Values, and Aroma Recombination. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:14950-14960. [PMID: 33227196 DOI: 10.1021/acs.jafc.0c05944] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Fragrant Brassica species seed oils (FBO) produced in China are mainly obtained from rapeseed (Brassica napus: B. napus) and mustard seeds (Brassica juncea: B. juncea). The characterization and differences of aroma profiles between those two species remain unclear. In this study, the volatile compounds in FBOs were systemically extracted by headspace solid-phase microextraction and solvent-assisted flavor evaporation combined with ultrasound and identified by comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC-TOFMS) and gas chromatography-olfactometry (GC-O). Ninety-three odorants were identified as aroma-active compounds with flavor dilution (FD) factors ranging from 1 to 6561. Moreover, 63 key compounds exhibited their odor activity values (OAVs) to be greater than 1. The oils of the two species were successfully recombinated with their key odorants. B. juncea oils presented stronger pungent-like, pickled-like, and fishy like notes compared to B. napus oils. The key odor differences were primarily attributed to the concentration of 3-butenenitrile, 4-(methylsulfanyl)butanenitrile, 5-(methylsulfanyl)pentanenitrile, 3-isothiocyanato-1-propene, 3-methyl-3-butenenitrile, isothiocyanatocyclopropane, (methylsulfanyl)acetonitrile, dimethyl sulfide, dimethyl trisulfide, and 3-(methyldisulfanyl)-1-propene. This work provides a guide for the selection of raw materials and odor markers in fragrant B. napus and B. juncea oils.
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Affiliation(s)
- Xiao Jia
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseeds processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Lifeng Wang
- School of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China
| | - Chang Zheng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseeds processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Yini Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseeds processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
| | - Xiangyu Wang
- Nutrition and Health Research Institute, COFCO, Beijing 102209, China
| | - Ju Hui
- Nutrition and Health Research Institute, COFCO, Beijing 102209, China
| | - Qi Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National& Local Joint Engineering Laboratory, Key Laboratory of Oilseeds processing of Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan 430062, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 100048, China
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21
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Jing B, Guo R, Wang M, Zhang L, Yu X. Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109301] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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22
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Waszkowiak K, Siger A, Rudzińska M, Bamber W. Effect of Roasting on Flaxseed Oil Quality and Stability. J AM OIL CHEM SOC 2020. [DOI: 10.1002/aocs.12352] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Katarzyna Waszkowiak
- Faculty of Food Science and Nutrition, Department of Gastronomy Science and Functional FoodsPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Aleksander Siger
- Faculty of Food Science and Nutrition, Department of Biochemistry and Food AnalysisPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Magdalena Rudzińska
- Faculty of Food Science and Nutrition, Institute of Food Technology of Plant OriginPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
| | - Weronika Bamber
- Faculty of Food Science and Nutrition, Department of Gastronomy Science and Functional FoodsPoznan University of Life Sciences Wojska Polskiego 31, Poznan 60‐624 Poland
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23
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Gawrysiak-Witulska M, Siger A, Rudzińska M, Bartkowiak-Broda I. The effect of drying on the native tocopherol and phytosterol content of Sinapis alba L. seeds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:354-361. [PMID: 31588554 DOI: 10.1002/jsfa.10047] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 09/04/2019] [Accepted: 09/15/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Postharvest processing, including drying, has a significant effect on the processability of oil crop seeds. High drying air temperature may significantly affect the levels of bioactive compounds in plant raw materials. We decided to investigate the subject given the lack of data on the drying of mustard seeds. The aim was to determine the effect of drying temperature on free fatty acid, phytosterol and tocopherol levels in the oil obtained from white mustard seeds. Seeds were dried in a thin layer at 40, 60, 80, 100, 120 and 140 °C. Changes in phytosterol levels were assessed using gas chromatography-mass spectrometry and changes in tocopherol levels by high-performance liquid chromatography. RESULTS The analysis showed that, upon completion of air drying at 40-100 °C, losses of sterols did not exceed 5%, while upon completion of drying at 120 °C and 140 °C these losses amounted to 17-50%. Our investigation also showed that during drying of white mustard seed the total tocopherol levels increased, and the higher the drying temperature, the greater the increment. In seeds air-dried at 120 °C and 140 °C, the increase in tocopherol amounted to 7-9%. CONCLUSION We also showed that the temperature of the drying agent significantly affects the tocopherol and phytosterol levels. It was found that a maximum temperature of 100 °C provides optimal drying conditions for mustard seeds. Principal component analysis identified two subgroups of oils obtained from seeds dried at 120 °C and 140 °C, which differed considerably from the other samples in terms of their bioactive component contents. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, Poznań, Poland
| | - Magdalena Rudzińska
- Institute of Food Technology, Poznań University of Life Sciences, Poznań, Poland
| | - Iwona Bartkowiak-Broda
- The Plant Breeding and Acclimatization Institute (IHAR) - National Research Institute, Poznań, Poland
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24
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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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Hu H, Liu H, Shi A, Liu L, Fauconnier ML, Wang Q. The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil. Molecules 2018. [PMID: 30585177 DOI: 10.3390/molecules2401006224] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/01/2023] Open
Abstract
The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard. Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed. MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor.
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Affiliation(s)
- Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China.
- Laboratory of General and Organic Chemistry, University of Liege, Gembloux Agro-Bio Tech, Passage des Déportés, 2-5030 Gembloux, Belgium.
| | - Hongzhi Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China.
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China.
| | - Li Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China.
| | - Marie Laure Fauconnier
- Laboratory of General and Organic Chemistry, University of Liege, Gembloux Agro-Bio Tech, Passage des Déportés, 2-5030 Gembloux, Belgium.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, P.O. Box 5109, Beijing 100193, China.
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The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil. Molecules 2018; 24:molecules24010062. [PMID: 30585177 PMCID: PMC6337082 DOI: 10.3390/molecules24010062] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 12/20/2018] [Accepted: 12/21/2018] [Indexed: 11/16/2022] Open
Abstract
The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard. Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed. MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor.
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28
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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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29
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Kraljić K, Stjepanović T, Obranović M, Pospišil M, Balbino S, Škevin D. Influence of Conditioning Temperature on the Quality, Nutritional Properties and Volatile Profile
of Virgin Rapeseed Oil. Food Technol Biotechnol 2018; 56:562-572. [PMID: 30923453 PMCID: PMC6399711 DOI: 10.17113/ftb.56.04.18.5738] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Heating the rapeseed prior to the oil extraction is conducted to increase the oil yield but it can also induce changes of various components of the seed. These changes may affect the composition of the volatile and non-volatile compounds of produced virgin rapeseed oil. The aim of our study is to determine the impact of different conditioning temperatures (60, 80 and 100 °C) on the quality, nutritional value, aroma profile and sensory characteristics of virgin rapeseed oil. Conditioning the seeds at all three temperatures had no influence on the quality and major nutritional components (fatty acids and tocopherols) of the produced oil. However, temperature increase caused an exponential increase of canolol and significant changes in the aroma and sensory profile of the produced oil samples. The dominant volatile compounds of cold-pressed and virgin oil produced at 60 °C were enzymatic degradation products of glucosinolates (isothiocyanates and epithionitriles), responsible for pronounced seed-like flavour of these types of oil. Increasing production temperature deactivated enzymes and caused thermal decomposition of seed components and increment of nitriles, aldehydes, pyrazines and furanes, carriers of nutty and roasty flavour. These results can help producers to design virgin rapeseed oil with specific and desirable sensory characteristics.
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Affiliation(s)
- Klara Kraljić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
| | - Tatjana Stjepanović
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
| | - Marko Obranović
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
| | - Milan Pospišil
- University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, Zagreb, Croatia
| | - Sandra Balbino
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
| | - Dubravka Škevin
- University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, Zagreb, Croatia
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Masuda A, Hidaka K, Honda S, Taniguchi A, Doi S, Masuda T. Radical Scavenging Properties of Roasted Egoma (Perilla frutescens var. frutescens) Oils and Identification of Their Characteristic Scavengers. J Nutr Sci Vitaminol (Tokyo) 2018; 64:466-472. [PMID: 30606969 DOI: 10.3177/jnsv.64.466] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The radical scavenging activity of commercially available roasted (deep colored) and unroasted (light colored) egoma (Perilla frutescens var. frutescens) oils was evaluated by the DPPH radical scavenging method. The antiradical activity of roasted oils was higher than that of unroasted oils, and the activity of methanol-water extracts from the roasted egoma oils was significantly higher than that of unroasted oils. The antiradical activity of the methanol-water fractions was strongly correlated to that of whole oils (r=0.72) and the color depth of oils (r=0.93), which was an index of roasting. Fractionation of the methanol-water extract of a roasted egoma oil according to molecular size using ultra membrane filters revealed that the fraction under 3 kDa had the strongest radical scavenging activity. Subsequent preparative HPLC separation using an ODS column also revealed that the second fraction was the most active. Our HPLC analytical method for DPPH radical scavengers in complex mixtures detected four strong radical scavenger peaks in the fraction. Among the detected peaks, two peaks were determined to be derived from rosmarinic acid and luteolin by comparison with the retention times and UV spectra of the authentic samples, and the other two compounds could not be identified because no characteristic UV spectra were observed. These identified polyphenols (rosmarinic acid and luteolin) have been reported to be present in the non-oily part of egoma seeds. They probably migrated to the oily part during the egoma oil roasting process.
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Affiliation(s)
- Akiko Masuda
- Faculty of Human Life Science, Shikoku University
| | - Kayo Hidaka
- Graduate School of Human Life Science, Osaka City University
| | - Sari Honda
- Graduate School of Human Life Science, Osaka City University
| | - Asami Taniguchi
- Graduate School of Human Life Science, Osaka City University
| | - Sayaka Doi
- Graduate School of Human Life Science, Osaka City University
| | - Toshiya Masuda
- Graduate School of Human Life Science, Osaka City University
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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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Flakelar CL, Doran GS, Howitt JA, Luckett DJ, Prenzler PD. Effects of Storage Temperature and Duration on Bioactive Concentrations in the Seed and Oil of
Brassica napus
(Canola). EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700335] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Clare L. Flakelar
- School of Agricultural and Wine SciencesCharles Sturt UniversityWagga Wagga 2650NSWAustralia
- Graham Centre for Agricultural Innovation (an alliance between Charles Sturt University and NSW, Department of Primary Industries)Pugsley PlaceWagga Wagga 2795NSWAustralia
| | - Gregory S. Doran
- School of Agricultural and Wine SciencesCharles Sturt UniversityWagga Wagga 2650NSWAustralia
- Graham Centre for Agricultural Innovation (an alliance between Charles Sturt University and NSW, Department of Primary Industries)Pugsley PlaceWagga Wagga 2795NSWAustralia
| | - Julia A. Howitt
- School of Agricultural and Wine SciencesCharles Sturt UniversityWagga Wagga 2650NSWAustralia
- Institute for Land, Water and SocietyCharles Sturt UniversityWagga Wagga 2650NSWAustralia
| | - David J. Luckett
- Graham Centre for Agricultural Innovation (an alliance between Charles Sturt University and NSW, Department of Primary Industries)Pugsley PlaceWagga Wagga 2795NSWAustralia
- NSW Department of Primary IndustriesAgricultural InstitutePine Gully RoadWagga Wagga 2650NSWAustralia
| | - Paul D. Prenzler
- School of Agricultural and Wine SciencesCharles Sturt UniversityWagga Wagga 2650NSWAustralia
- Graham Centre for Agricultural Innovation (an alliance between Charles Sturt University and NSW, Department of Primary Industries)Pugsley PlaceWagga Wagga 2795NSWAustralia
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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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Rękas A, Siger A, Wroniak M, Ścibisz I, Derewiaka D, Anders A. Dehulling and microwave pretreatment effects on the physicochemical composition and antioxidant capacity of virgin rapeseed oil. Journal of Food Science and Technology 2017; 54:627-638. [PMID: 28298676 DOI: 10.1007/s13197-017-2486-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/28/2016] [Accepted: 01/02/2017] [Indexed: 11/26/2022]
Abstract
The effect of microwave heating (800 W) of whole and dehulled rapeseeds for 2 to 8 min was investigated in order to evaluate the impact of dehulling in conjunction with microwaving on the nutritional value, antioxidant activity and physicochemical properties of virgin rapeseed oil. Control oil produced from dehulled seeds (DRO) had higher amounts of bioactive compounds, such as tocochromanols and phytosterols, lower content of pigments, and higher content of primary and secondary oxidation products compared to oil pressed from whole seeds (WRO). Oils pressed from seeds that had previously undergone thermal treatment demonstrated gradual increase of oxidative stability, radical scavenging activity, moreover microwave treatment to caused darkening of oil, assessed in terms of changes in L*a*b* coordinates as well as browning index. Thermally-induced compositional changes were seen mainly in canolol, phytosterols, and carotenoids content, while only slight increase of tocopherols and phenolics was observed. The most pronounced effect of microwave pretreatment was noted for canolol formation-for 8-min MV exposure canolol quantity was approximately 7- and 23-fold higher, in comparison with control WRO and DRO samples, respectively (increase from 61.39 to 456.04 µg/g, and from 13.39 to 320.44 µg/g).
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Affiliation(s)
- Agnieszka Rękas
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Aleksander Siger
- Department of Food Biochemistry and Analysis, Faculty of Food Sciences and Nutrition, Poznań University of Life Sciences, Wojska Polskiego St. 28, 60-637 Poznań, Poland
| | - Małgorzata Wroniak
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Iwona Ścibisz
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Dorota Derewiaka
- Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 159c, 02-787 Warsaw, Poland
| | - Andrzej Anders
- Department of Machines and Research Methodology, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego St. 11, 10-736 Olsztyn, Poland
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36
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Rękas A, Wroniak M, Siger A, Ścibisz I, Derewiaka D, Anders A. Mechanical hulling and thermal pre-treatment effects on rapeseed oil antioxidant capacity and related lipophilic and hydrophilic bioactive compounds. Int J Food Sci Nutr 2017; 68:788-799. [PMID: 28276903 DOI: 10.1080/09637486.2017.1290054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
In this study, the effect of rapeseed mechanical hulling and thermal pre-treatment by microwaves (from 2 to 10 min with 2-min intervals, 800 W) and roasting (from 20 to 100 min with 20-min intervals, 165 °C) on the content of phytochemicals in the oil was investigated. Results showed that both pre-treatments applied differentiated the oils in terms of the content of bioactive compounds. In general, oils pressed from hulled and thermally pre-treated seeds contained higher content of tocopherols, PC-8 and phytosterols, while oils pressed from non-hulled and pre-processed seeds had significantly higher concentration of polyphenols. Both microwaving and roasting contributed to an increase of antioxidant capacity of studied oils. The increase of radical scavenging activity of oils was seen mainly in hydrophilic fraction of oil, which was highly positively correlated with the amount of canolol formed during seeds heating.
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Affiliation(s)
- Agnieszka Rękas
- a Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Małgorzata Wroniak
- a Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Aleksander Siger
- b Department of Food Biochemistry and Analysis, Faculty of Food Sciences and Nutrition , Poznań University of Life Sciences , Poznań , Poland
| | - Iwona Ścibisz
- a Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Dorota Derewiaka
- c Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland
| | - Andrzej Anders
- d Department of Machines and Research Methodology, Faculty of Technical Sciences , University of Warmia and Mazury in Olsztyn , Olsztyn , Poland
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37
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Rękas A, Siger A, Wroniak M, Ścibisz I, Derewiaka D, Anders A. Influence of de-hulled rapeseed roasting on the physicochemical composition and oxidative state of oil. GRASAS Y ACEITES 2017. [DOI: 10.3989/gya.0806162] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The effect of roasting time on the contents of bioactive compounds (tocopherols, phytosterols, phenolic compounds), antioxidant capacity and physicochemical properties of rapeseed oil pressed from de-hulled seeds was investigated. The de-hulled seeds were roasted at a temperature of 165 °C for 20, 40, 60, 80, and 100 min. The results of this study show that a roasting pre-treatment led to a gradual increase in canolol content (from 1.34 to 117.33 mg/100 g), total phytosterols (from 573.51 to 609.86 mg/100 g) and total carotenoids (0.82 to 2.41 mg/100 g), while only slight changes in the contents of tocopherols were noted. With the increase in roasting time a gradual increase in oxidative stability (from 4.27 to 6.85 h), and antioxidant capacity, seen mainly in the hydrophilic fraction of oil (from 0.32 to 2.30 mmol TEAC/l) was found. Although roasting resulted in the formation of primary and secondary oxidation products, the quality parameters of oils were within Codex Alimentarius limits.
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38
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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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39
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Han L, Xia X, Xiang X, Huang F, Zhang Z. Protective effects of canolol against hydrogen peroxide-induced oxidative stress in AGS cells. RSC Adv 2017. [DOI: 10.1039/c7ra08524a] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Canolol, a phenolic compound recently isolated from crude canola oil, effectively protected AGS cells against H2O2-induced oxidative stress.
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Affiliation(s)
- Ling Han
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory
- Key Laboratory of Oilseeds Processing
- Ministry of Agriculture
- Hubei Key Laboratory of Lipid Chemistry and Nutrition
| | - Xiaoyang Xia
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory
- Key Laboratory of Oilseeds Processing
- Ministry of Agriculture
- Hubei Key Laboratory of Lipid Chemistry and Nutrition
| | - Xia Xiang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory
- Key Laboratory of Oilseeds Processing
- Ministry of Agriculture
- Hubei Key Laboratory of Lipid Chemistry and Nutrition
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory
- Key Laboratory of Oilseeds Processing
- Ministry of Agriculture
- Hubei Key Laboratory of Lipid Chemistry and Nutrition
| | - Zhen Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences
- Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory
- Key Laboratory of Oilseeds Processing
- Ministry of Agriculture
- Hubei Key Laboratory of Lipid Chemistry and Nutrition
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40
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Siger A, Gawrysiak-Witulska M, Bartkowiak-Broda I. Antioxidant (Tocopherol and Canolol) Content in Rapeseed Oil Obtained from Roasted Yellow-Seeded Brassica napus. J AM OIL CHEM SOC 2016; 94:37-46. [PMID: 28163323 PMCID: PMC5243876 DOI: 10.1007/s11746-016-2921-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2015] [Revised: 10/29/2016] [Accepted: 11/11/2016] [Indexed: 11/16/2022]
Abstract
In this study, the effect of temperature (140, 160, 180 °C) and roasting time (5, 10, 15 min) on the bioactive compound content (canolol, tocopherol and plastochromanol-8) of cold-pressed oil from yellow-seeded rapeseed lines of different colors was investigated. Roasting increased the peroxide value in the seed oils compared to the oils from the control samples. However, roasting did not affect the acid values of the oils, which were 1.15–1.47 and 1.30–1.40 mg KOH/g, for line PN1 03/1i/14 (yellow seeds) and line PN1 563/1i/14 (brown seeds), respectively. In this study, the seeds of line PN1 03/1i/14 were characterized by different changes in canolol content during roasting than the seeds of PN1 563/1i/14. There was a 90-fold increase in canolol for the line PN1 03/1i/14 (768.26 µg/g) and a 46-fold increase for the line PN1 563/1i/14 (576.43 µg/g). Changes in tocopherol and PC-8 contents were also observed. There was an increase in the contents of γ-T and PC-8 in the oils obtained from the seeds roasted at 180 °C for 10 and 15 min. γ-T content increased by 17–18% after 15 min of roasting, whereas the PC-8 content increased twofold.
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Affiliation(s)
- Aleksander Siger
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Marzena Gawrysiak-Witulska
- Institute of Food Technology, Poznań University of Life Sciences, Wojska Polskiego 28, 60-637 Poznań, Poland
| | - Iwona Bartkowiak-Broda
- Plant Breeding and Acclimatization Institute, National Research Institute, Strzeszyńska 36, 60-479 Poznań, Poland
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Siger A, Michalak M, Rudzińska M. Canolol, tocopherols, plastochromanol-8, and phytosterols content in residual oil extracted from rapeseed expeller cake obtained from roasted seed. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500314] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Aleksander Siger
- Department of Biochemistry and Food Analysis; Poznań University of Life Sciences; Poznań Poland
| | - Michał Michalak
- Department of Computer Science and Statistics; Poznań University of Medical Sciences; Poznań Poland
| | - Magdalena Rudzińska
- Institute of Food Technology; Poznań University of Life Sciences; Poznań Poland
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42
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Gracka A, Jeleń HH, Majcher M, Siger A, Kaczmarek A. Flavoromics approach in monitoring changes in volatile compounds of virgin rapeseed oil caused by seed roasting. J Chromatogr A 2015; 1428:292-304. [PMID: 26592559 DOI: 10.1016/j.chroma.2015.10.088] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Revised: 10/24/2015] [Accepted: 10/27/2015] [Indexed: 11/19/2022]
Abstract
Two varieties of rapeseed (one high oleic - containing 76% of oleic acid, and the other - containing 62% of oleic acid) were used to produce virgin (pressed) oil. The rapeseeds were roasted at different temperature/time combinations (at 140-180°C, and for 5-15min); subsequently, oil was pressed from the roasted seeds. The roasting improved the flavour and contributed to a substantial increase in the amount of a potent antioxidant-canolol. The changes in volatile compounds related to roasting conditions were monitored using comprehensive gas chromatography-mass spectrometry (GC×GC-ToFMS), and the key odorants for the non-roasted and roasted seeds oils were determined by gas chromatography-olfactometry (GC-O). The most important compounds determining the flavour of oils obtained from the roasted seeds were dimethyl sulphide, dimethyltrisulfide, 2,3-diethyl-5-methylpyrazine, 2,3-butenedione, octanal, 3-isopropyl-2-methoxypyrazine and phenylacetaldehyde. For the oils obtained from the non-roasted seeds, the dominant compounds were dimethylsulfide, hexanal and octanal. Based on GC×GC-ToFMS and principal component analysis (PCA) of the data, several compounds were identified that were associated with roasting at the highest temperatures regardless of the rapeseed variety: these were, among others, methyl ketones (2-hexanone, 2-heptanone and 2-octanone).
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Affiliation(s)
- Anna Gracka
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
| | - Henryk H Jeleń
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland.
| | - Małgorzata Majcher
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
| | - Aleksander Siger
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
| | - Anna Kaczmarek
- Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Wojska Polskiego 31, Poznań 60-624 Poland
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43
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Siger A, Michalak M. The long‐term storage of cold‐pressed oil from roasted rapeseed: Effects on antioxidant activity and levels of canolol and tocopherols. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500183] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Aleksander Siger
- Department of Food Biochemistry and AnalysisPoznań University of Life SciencesPoznańPoland
| | - Michał Michalak
- Department of Computer Science and StatisticsPoznań University of Medical SciencesPoznańPoland
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44
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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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45
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Impact of Canolol-Enriched Extract from Heat-Treated Canola Meal to Enhance Oil Quality Parameters in Deep-Frying: a Comparison with Rosemary Extract and TBHQ-Fortified Oil Systems. J AM OIL CHEM SOC 2014. [DOI: 10.1007/s11746-014-2561-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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