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Zhu D, Han J, Liu C, Zhang J, Qi Y. Modeling of flaxseed protein, oil content, linoleic acid, and lignan content prediction based on hyperspectral imaging. FRONTIERS IN PLANT SCIENCE 2024; 15:1344143. [PMID: 38410736 PMCID: PMC10895056 DOI: 10.3389/fpls.2024.1344143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Accepted: 01/24/2024] [Indexed: 02/28/2024]
Abstract
Protein, oil content, linoleic acid, and lignan are several key indicators for evaluating the quality of flaxseed. In order to optimize the testing methods for flaxseed's nutritional quality and enhance the efficiency of screening high-quality flax germplasm resources, we selected 30 flaxseed species widely cultivated in Northwest China as the subjects of our study. Firstly, we gathered hyperspectral information regarding the seeds, along with data on protein, oil content, linoleic acid, and lignan, and utilized the SPXY algorithm to classify the sample set. Subsequently, the spectral data underwent seven distinct preprocessing methods, revealing that the PLSR model exhibited superior performance after being processed with the SG smoothing method. Feature wavelength extraction was carried out using the Successive Projections Algorithm (SPA) and the Competitive Adaptive Reweighted Sampling (CARS). Finally, four quantitative analysis models, namely Partial Least Squares Regression (PLSR), Support Vector Regression (SVR), Multiple Linear Regression (MLR), and Principal Component Regression (PCR), were individually established. Experimental results demonstrated that among all the models for predicting protein content, the SG-CARS-MLR model predicted the best, with and of 0.9563 and 0.9336, with the corresponding Root Mean Square Error Correction (RMSEC) and Root Mean Square Error Prediction (RMSEP) of 0.4892 and 0.5616, respectively. In the optimal prediction models for oil content, linoleic acid and lignan, the R p 2 was 0.8565, 0.8028, 0.9343, and the RMSEP was 0.8682, 0.5404, 0.5384, respectively. The study results show that hyperspectral imaging technology has excellent potential for application in the detection of quality characteristics of flaxseed and provides a new option for the future non-destructive testing of the nutritional quality of flaxseed.
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Affiliation(s)
- Dongyu Zhu
- College of Information Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Junying Han
- College of Information Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Chengzhong Liu
- College of Information Science and Technology, Gansu Agricultural University, Lanzhou, China
| | - Jianping Zhang
- Crop Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China
| | - Yanni Qi
- Crop Research Institute, Gansu Academy of Agricultural Sciences, Lanzhou, China
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2
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Kara HH, Araiza-Calahorra A, Rigby NM, Sarkar A. Flaxseed oleosomes: Responsiveness to physicochemical stresses, tribological shear and storage. Food Chem 2024; 431:137160. [PMID: 37604004 DOI: 10.1016/j.foodchem.2023.137160] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 08/04/2023] [Accepted: 08/13/2023] [Indexed: 08/23/2023]
Abstract
This study aimed to extract oleosomes (OLs) from flaxseeds and assess their response to environmental conditions during storage (pH and ionic strengths), shear and tribological stresses. Our hypothesis was that a shear-induced instability will enable OLs to exhibit favourable lubrication performance. During storage, OLs exhibited resistance to droplet aggregation for up to 6 weeks owing to the proteins (3.5-152.8 kDa molecular weights) stabilizing the OL droplets. However, presence of divalent (Ca2+) ions induced destabilization with marked increase in droplet size (p < 0.05). OLs demonstrated shear thinning behaviour, displaying an order of magnitude higher viscosity than flaxseed oil (FSO) at low shear rates (<10 s-1). Strikingly, OLs mirrored the frictional profile of FSO regardless of entrainment speeds, due to droplet coalescence, validating the hypothesis. Such kinetic stability with shear-induced coalescing feature of OLs hold strong potential for future plant-based food development, particularly in achieving desired mouthfeel characteristics.
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Affiliation(s)
- Hasan H Kara
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK; Nutrition and Dietetics Department, Faculty of Health Sciences, Necmettin Erbakan University, 42090 Meram, Konya, Turkiye
| | - Andrea Araiza-Calahorra
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Neil M Rigby
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| | - Anwesha Sarkar
- Food Colloids and Bioprocessing Group, School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK.
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Al-Naqeb G, Kalmpourtzidou A, De Giuseppe R, Cena H. Beneficial Effects of Plant Oils Supplementation on Multiple Sclerosis: A Comprehensive Review of Clinical and Experimental Studies. Nutrients 2023; 15:4827. [PMID: 38004221 PMCID: PMC10674509 DOI: 10.3390/nu15224827] [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: 10/23/2023] [Revised: 11/10/2023] [Accepted: 11/16/2023] [Indexed: 11/26/2023] Open
Abstract
Multiple sclerosis disease (MS) is a 38.5 chronic neurological autoimmune disease that affects the nervous system, and its incidence is increasing globally. At present, there is no cure for this disease, and with its severity and disabling variety, it is important to search for possibilities that could help to slow its progression. It is recognized that the mechanisms of MS pathology, its development and degree of activity can be affected by dietary factors. In this review, the beneficial health effects of 10 plants oils-mainly seed oils, including pomegranate seed oil, sesame oil, acer truncatum bunge seed oil, hemp seeds oil, evening primrose seed oil, coconut oil, walnut oil, essential oil from Pterodon emarginatus seeds, flaxseed oil and olive oil-on MS are discussed. The literature data indicate that plant oils could be effective for the treatment of MS and its related symptoms primarily through reducing inflammation, promoting remyelination, immunomodulation and inhibiting oxidative stress. Plant oils may potentially reduce MS progression. Longitudinal research including a larger sample size with a longer duration is essential to confirm the findings from the selected plant oils. Moreover, new plant oils should be studied for their potential MS benefit.
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Affiliation(s)
- Ghanya Al-Naqeb
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (A.K.); (R.D.G.); (H.C.)
- Department of Food Sciences and Nutrition, Faculty of Agriculture Food and Environment, University of Sana’a, Sana’a P.O. Box 1247, Yemen
| | - Aliki Kalmpourtzidou
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (A.K.); (R.D.G.); (H.C.)
| | - Rachele De Giuseppe
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (A.K.); (R.D.G.); (H.C.)
| | - Hellas Cena
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, 27100 Pavia, Italy; (A.K.); (R.D.G.); (H.C.)
- Clinical Nutrition Unit, General Medicine, ICS Maugeri IRCCS, 27100 Pavia, Italy
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Effect of Ferulic Acid and Its Derivatives on Cold-Pressed Flaxseed Oil Oxidative Stability and Bioactive Compounds Retention during Oxidation. Foods 2023; 12:foods12051088. [PMID: 36900605 PMCID: PMC10000395 DOI: 10.3390/foods12051088] [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: 02/01/2023] [Revised: 02/27/2023] [Accepted: 03/01/2023] [Indexed: 03/08/2023] Open
Abstract
Ferulic acid (FA) is a naturally occurring phenolic antioxidant that is widely used in the food, pharmaceutical, and cosmetic industries due to its low toxicity. Its derivatives also find numerous industrial applications and may have even higher biological activity than ferulic acid. In this study, the effect of the addition of FA and its derivatives-including vanillic acid (VA), dihydroferulic acid (DHFA), and 4-vinylguaiacol (4-VG)-on the oxidative stability of cold-pressed flaxseed oil and the degradation of bioactive compounds during oxidation was investigated. The results showed that FA and its derivatives affected the oxidative stability of flaxseed oil, but their antioxidant activity depended on the concentration (25-200 mg/100 g oil) and temperature of treatment (60-110 °C). Based on Rancimat test results, flaxseed oil oxidative stability predicted at 20 °C increased linearly with ferulic acid concentration, while its derivatives effectively prolonged the induction time at lower concentrations (50-100 mg/100 g oil). The addition of phenolic antioxidants (80 mg/100 g) generally showed a protective effect against polyunsaturated fatty acids (DHFA and 4-VG), sterols (4-VG), tocols (DHFA), squalene, and carotenoids (FA). The exception was VA, which increased the degradation of most bioactive compounds. It is believed that adding properly composed mixtures of FA and its derivatives (DHFA and 4-VG) can extend the shelf life of flaxseed oil and provide nutritional benefits.
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Hasanov J, Salikhov S, Oshchepkova Y. TECHNO-ECONOMIC EVALUATION OF SUPERCRITICAL FLUID EXTRACTION OF FLAXSEED OIL. J Supercrit Fluids 2023. [DOI: 10.1016/j.supflu.2023.105839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Yetgin S, Egbuchunam T. Thermal Behavior of the Divalent Metal Soaps of Flax, Hemp, and Safflower Seed Oils. Ind Eng Chem Res 2022. [DOI: 10.1021/acs.iecr.2c02076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Senem Yetgin
- Food Engineering Department, Kastamonu University, Kastamonu37210, Turkey
| | - Theresa Egbuchunam
- Department of Chemistry, Federal University of Petroleum Resources, Effurun330102, Delta State, Nigeria
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Mueed A, Shibli S, Korma SA, Madjirebaye P, Esatbeyoglu T, Deng Z. Flaxseed Bioactive Compounds: Chemical Composition, Functional Properties, Food Applications and Health Benefits-Related Gut Microbes. Foods 2022; 11:3307. [PMCID: PMC9602266 DOI: 10.3390/foods11203307] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
Abstract
Flaxseed (Linum usitatissimum L.) has gained worldwide recognition as a health food because of its abundance in diverse nutrients and bioactive compounds such as oil, fatty acids, proteins, peptides, fiber, lignans, carbohydrates, mucilage, and micronutrients. These constituents attribute a multitude of beneficial properties to flaxseed that makes its use possible in various applications, such as nutraceuticals, food products, cosmetics, and biomaterials. The importance of these flaxseed components has also increased in modern times because of the newer trend among consumers of greater reliance on a plant-based diet for fulfilling their nutritional requirements, which is perceived to be hypoallergenic, more environmentally friendly, sustainable, and humane. The role of flaxseed substances in the maintenance of a healthy composition of the gut microbiome, prevention, and management of multiple diseases has recently been elucidated in various studies, which have highlighted its importance further as a powerful nutritional remedy. Many articles previously reported the nutritive and health benefits of flaxseed, but no review paper has been published reporting the use of individual flaxseed components in a manner to improve the techno-functional properties of foods. This review summarizes almost all possible applications of flaxseed ingredients in food products from an extensive online literature survey; moreover, it also outlines the way forward to make this utilization even better.
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Affiliation(s)
- Abdul Mueed
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Sahar Shibli
- National Agriculture Research Center, Food Science Research Institute, Islamabad 44000, Pakistan
| | - Sameh A. Korma
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Philippe Madjirebaye
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Tuba Esatbeyoglu
- Department of Food Development and Food Quality, Institute of Food Science and Human Nutrition, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167 Hannover, Germany
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
- Correspondence: (T.E.); (Z.D.); Tel.: +49-5117625589 (T.E.); +86-791-88304402 (Z.D.)
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Szabo K, Teleky BE, Ranga F, Roman I, Khaoula H, Boudaya E, Ltaief AB, Aouani W, Thiamrat M, Vodnar DC. Carotenoid Recovery from Tomato Processing By-Products through Green Chemistry. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27123771. [PMID: 35744898 PMCID: PMC9231286 DOI: 10.3390/molecules27123771] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 06/02/2022] [Accepted: 06/10/2022] [Indexed: 01/18/2023]
Abstract
The recovery of bioactive compounds from agro-industry-derived by-products sustains circular economy principles by encouraging maximized recycling and minimized waste. Tomato processing by-products are abundant in carotenoids, which have several health-promoting properties, and their reintegration into functional food products represents a major interest for scientists and manufacturers. In the present study, carotenoids were recovered from tomato processing by-products based on the principles of green chemistry by using generally recognized as safe (GRAS) solvents, freeze-drying as pretreatment, and ultrasound in the recovery procedure. Spectrophotometric measurements and HPLC were used to identify and quantify total and individual carotenoids from the extracts. The highest values for lycopene (1324.89 µg/g dw) were obtained when ethyl lactate was applied as a solvent, followed by ethyl acetate with slightly smaller differences (1313.54 µg/g dw). The extracts obtained from freeze-dried samples presented significantly lower amounts of lycopene, indicating that carotenoids are highly susceptible to degradation during lyophilization. Flaxseed, grape seed, and hempseed oils were enriched with carotenoids and their rheological measurements showed favorable viscoelastic properties, especially hempseed and flaxseed oil, with viscosity under 50 mPa·s. Considering the results and the economic perspective of carotenoid recovery from tomato processing by-products, ethyl acetate is suitable, sustainable, and environmentally friendly for carotenoid extraction.
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Affiliation(s)
- Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania; (K.S.); (B.-E.T.); (F.R.); (I.R.)
| | - Bernadette-Emőke Teleky
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania; (K.S.); (B.-E.T.); (F.R.); (I.R.)
| | - Floricuta Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania; (K.S.); (B.-E.T.); (F.R.); (I.R.)
| | - Ioana Roman
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania; (K.S.); (B.-E.T.); (F.R.); (I.R.)
| | - Hattab Khaoula
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia; (H.K.); (E.B.); (A.B.L.); (W.A.)
| | - Emna Boudaya
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia; (H.K.); (E.B.); (A.B.L.); (W.A.)
| | - Amina Ben Ltaief
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia; (H.K.); (E.B.); (A.B.L.); (W.A.)
| | - Wael Aouani
- Institute of Biotechnology of Sfax, University of Sfax, 90 Ave Mohamed V, Tunis 1002, Tunisia; (H.K.); (E.B.); (A.B.L.); (W.A.)
| | - Mangkorn Thiamrat
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand;
| | - Dan Cristian Vodnar
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Manastur 3-5, 400372 Cluj-Napoca, Romania; (K.S.); (B.-E.T.); (F.R.); (I.R.)
- Correspondence:
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Bio-Refinery of Oilseeds: Oil Extraction, Secondary Metabolites Separation towards Protein Meal Valorisation—A Review. Processes (Basel) 2022. [DOI: 10.3390/pr10050841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
Edible oil extraction is a large and well-developed sector based on solvent assisted extraction using volatile organic compounds such as hexane. The extraction of oil from oilseeds generates large volumes of oilseed by-products rich in proteins, fibres, minerals and secondary metabolites that can be valued. This work reviews the current status and the bio-macro-composition of oilseeds, namely soybean, rapeseed, sunflower and flaxseed, and the refining process, comprising the extraction of oil, the valorisation and separation of valuable secondary metabolites such as phenolic compounds, and the removal of anti-nutritional factors such as glucosinolates, while retaining the protein in the oilseed meal. It also provides an overview of alternative solvents and some of the unconventional processes used as a replacement to the conventional extraction of edible oil, as well as the solvents used for the extraction of secondary metabolites and anti-nutritional factors. These biologically active compounds, including oils, are primordial raw materials for several industries such as food, pharmaceutical or cosmetics.
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Kakabouki I, Mavroeidis A, Tataridas A, Roussis I, Katsenios N, Efthimiadou A, Tigka EL, Karydogianni S, Zisi C, Folina A, Bilalis D. Reintroducing Flax (Linum usitatissimum L.) to the Mediterranean Basin: The Importance of Nitrogen Fertilization. PLANTS 2021; 10:plants10091758. [PMID: 34579291 PMCID: PMC8467716 DOI: 10.3390/plants10091758] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/18/2021] [Accepted: 08/23/2021] [Indexed: 11/16/2022]
Abstract
An increasing interest has been reported regarding the reintroduction of flax in the Mediterranean region. The aim of this present study was to evaluate the effects of nitrogen (N) fertilization on the performance of flax cv. Everest, under Mediterranean climate conditions. A two-year study was carried out in 2018–2019, in Western Greece. The experiment was set-up in a randomized complete block design with four replications and six treatments of different N fertilization rates (0, 20, 30, 40, 50, and 60 kg N ha−1). Measurements included plant biomass, the leaf area index (LAI), the yield, and the Growth Degree Days (GDDs) required for full seed maturity. The N uptake of flax was also evaluated utilizing the Nitrogen Harvesting (NHI) and Nitrogen Utilization Efficiency (NUtE) indices. Although the highest fertilization rate (60N) increased the yield by 35.4% (2018) and 23.1% (2019), a GDDs and N indices assessment revealed that it noted the lowest efficiency and may lead to significant yield losses, as it significantly prolonged the crop cycle. On the contrary, even though fertilization rates of 20 and 30 kg N ha−1 increased the yield only by 7% and 15% (on average), they were more efficient, and prolonged the crop cycle less (compared to 60N).
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Affiliation(s)
- Ioanna Kakabouki
- Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (A.M.); (A.T.); (I.R.); (S.K.); (C.Z.); (A.F.); (D.B.)
- Correspondence:
| | - Antonios Mavroeidis
- Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (A.M.); (A.T.); (I.R.); (S.K.); (C.Z.); (A.F.); (D.B.)
| | - Alexandros Tataridas
- Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (A.M.); (A.T.); (I.R.); (S.K.); (C.Z.); (A.F.); (D.B.)
| | - Ioannis Roussis
- Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (A.M.); (A.T.); (I.R.); (S.K.); (C.Z.); (A.F.); (D.B.)
| | - Nikolaos Katsenios
- Institute of Soil and Water Resources, Department of Soil Science of Athens, Hellenic Agricultural Organization DEMETER, Sofokli Venizelou 1, 14123 Lykovrissi, Greece; (N.K.); (A.E.); (E.L.T.)
| | - Aspasia Efthimiadou
- Institute of Soil and Water Resources, Department of Soil Science of Athens, Hellenic Agricultural Organization DEMETER, Sofokli Venizelou 1, 14123 Lykovrissi, Greece; (N.K.); (A.E.); (E.L.T.)
| | - Evangelia L. Tigka
- Institute of Soil and Water Resources, Department of Soil Science of Athens, Hellenic Agricultural Organization DEMETER, Sofokli Venizelou 1, 14123 Lykovrissi, Greece; (N.K.); (A.E.); (E.L.T.)
| | - Stella Karydogianni
- Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (A.M.); (A.T.); (I.R.); (S.K.); (C.Z.); (A.F.); (D.B.)
| | - Charikleia Zisi
- Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (A.M.); (A.T.); (I.R.); (S.K.); (C.Z.); (A.F.); (D.B.)
| | - Antigolena Folina
- Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (A.M.); (A.T.); (I.R.); (S.K.); (C.Z.); (A.F.); (D.B.)
| | - Dimitrios Bilalis
- Laboratory of Agronomy, Department of Crop Science, Agricultural University of Athens, 11855 Athens, Greece; (A.M.); (A.T.); (I.R.); (S.K.); (C.Z.); (A.F.); (D.B.)
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Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Comprehensive Thermal Characteristics of Different Cultivars of Flaxseed Oil ( Linum usittatissimum L.). Molecules 2021; 26:molecules26071958. [PMID: 33807192 PMCID: PMC8036527 DOI: 10.3390/molecules26071958] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/21/2021] [Accepted: 03/27/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to describe the thermal properties of selected cultivars of flaxseed oil by the use of the differential scanning calorimetry (DSC) technique. The crystallization and melting profiles were analyzed depending on different scanning rates (1, 2, 5 °C/min) as well as oxidative induction time (OIT) isothermally at 120 °C and 140 °C, and oxidation onset temperatures (Ton) at 2 and 5 °C/min were measured. The crystallization was manifested as a single peak, differing for a cooling rate of 1 and 2 °C/min. The melting curves were more complex with differences among the cultivars for a heating rate of 1 and 2 °C/min, while for 5 °C/min, the profiles did not differ, which could be utilized in analytics for profiling in order to assess the authenticity of the flaxseed oil. Moreover, it was observed that flaxseed oil was highly susceptible to thermal oxidation, and its stability decreased with increasing temperature and decreasing heating rate. Significant negative linear correlations were found between unsaturated fatty acid content (C18:2, C18:3 n-3) and DSC parameters (OIT, Ton). Principal component analysis (PCA) also established a strong correlation between total oxidation value (TOTOX), peroxide value (PV) and all DSC parameters of thermo-oxidative stability.
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In-vitro digestion of flaxseed oil encapsulated in phenolic compound adducted flaxseed protein isolate-flaxseed gum complex coacervates. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106325] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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The Influence of Flaxseed Oil Cake Extract on Oxidative Stability of Microencapsulated Flaxseed Oil in Spray-Dried Powders. Antioxidants (Basel) 2021; 10:antiox10020211. [PMID: 33535522 PMCID: PMC7912727 DOI: 10.3390/antiox10020211] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Revised: 01/22/2021] [Accepted: 01/26/2021] [Indexed: 12/18/2022] Open
Abstract
The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall material (maltodextrin and starch Capsul®) were produced by spray-drying process at 180 °C. The oxidative stability of FO was monitored during four weeks of storage at 4 °C by peroxide value (PV) and thiobarbituric acid-reactive substances (TBARS) measurements. Additionally, the fatty acids content (especially changes in α-linolenic acid content), radical scavenging activity, total polyphenolics content, color changes and free amino acids content were evaluated. Obtained results indicated that FOCE could be an adequate antioxidant dedicated for spray-dried emulsions, especially with a high content of FO (20%). These results have important implications for the flaxseed oil encapsulation with natural antioxidant agents obtained from plant-based agro-industrial by product, meeting the goals of circular economy and the idea of zero waste.
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Ganna S, Gutturu R, Borelli DP, Rao KM, Mallikarjuna K, Nannepaga JS. Formulation, optimization, and in vitro characterization of omega-3-rich binary lipid carriers for curcumin delivery: in vitro evaluation of sustained release and its potential antioxidant behavior. Polym Bull (Berl) 2021. [DOI: 10.1007/s00289-020-03494-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Rheological and physicochemical properties of novel low-fat emulgels containing flaxseed oil as a rich source of ω-3 fatty acids. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110107] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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17
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Fruehwirth S, Steinschaden R, Woschitz L, Richter P, Schreiner M, Hoffmann B, Hoffmann W, Pignitter M. Oil-assisted extraction of polyphenols from press cake to enhance oxidative stability of flaxseed oil. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110006] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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18
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Pham LB, Wang B, Zisu B, Truong T, Adhikari B. Microencapsulation of flaxseed oil using polyphenol-adducted flaxseed protein isolate-flaxseed gum complex coacervates. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105944] [Citation(s) in RCA: 35] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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19
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Punia S, Bala Dhull S, Kumar Siroha A, Kumar M. Effect of shortening substitution with olive (
Olea europaea)
oil on textural properties, sensorial characteristics, and fatty acid composition of muffins. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14839] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sneh Punia
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India
| | - Sanju Bala Dhull
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India
| | - Anil Kumar Siroha
- Department of Food Science and Technology Chaudhary Devi Lal University Sirsa Haryana India
| | - Manoj Kumar
- Chemical and Biochemical Processing Division ICAR‐Central Institute for Research on Cotton Technology Mumbai India
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20
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Zhang ZS, Xie QF, Che L. Synergistic effects of ultrasound and extraction solvent on the bioactive compound in kenaf seed oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:2118-2128. [PMID: 32431338 DOI: 10.1007/s13197-020-04247-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/31/2019] [Accepted: 01/08/2020] [Indexed: 10/25/2022]
Abstract
Kenaf seed oil was extracted with 3 different solvents, i.e. hexane, ethanol and aqueous enzymatic medium with or without ultrasonic assistance. The synergistic effects of ultrasound and extraction solvent on the content of bioactive compound in kenaf seed oil was investigated. Results show that ultrasound-assisted extraction with hexane obtained the highest yield (84.71%), while yield with aqueous enzymatic medium was the lowest (51.12%). Two endothermic peaks exhibited on the melting curve of kenaf seed oil at the temperature range - 37 to - 25 °C and - 12 to - 2 °C, respectively. Linoleic, oleic and palmitic acid are the major fatty acids, accounting for above 96% of the total fatty acids. The content of vitamin E, phosphatide, total phenols and sterol are 92.38-105.01 mg/100 g oil, 0.38-22.28 g/kg, 0.51-71.02 mg GAE/100 g and 161.79-533.12 mg/100 g, respectively. The solvent employed has significant effect (p < 0.05) on the thermal property, fatty acid composition and bioactive constituents of the extracted kenaf seed oil. The oil extracted with ethanol contained more nervonic acid and bioactive components such as β-carotene, phosphatide, total phenols and sterols. The introduction of ultrasound reduced the extraction time remarkably. The results demonstrate that extraction with ethanol combined with ultrasound is an effective method to extract kenaf seed oil, as more reasonable fatty acid composition and higher content of bioactive components can be achieved.
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Affiliation(s)
- Zhen-Shan Zhang
- 1College of Food Science and Technology, Henan University of Technology, No. 100, Lianhua Street, Zhengzhou, 45001 People's Republic of China
| | - Qing-Fang Xie
- 1College of Food Science and Technology, Henan University of Technology, No. 100, Lianhua Street, Zhengzhou, 45001 People's Republic of China
| | - Liming Che
- 2Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, 361005 People's Republic of China
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21
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Manufacturing and Characterization of Green Composites with Partially Biobased Epoxy Resin and Flaxseed Flour Wastes. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10113688] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
In the present work, green-composites from a partially biobased epoxy resin (BioEP) reinforced with lignocellulosic particles, obtained from flax industry by-products or wastes, have been manufactured by casting. In this study, the flaxseed has been crushed by two different mechanical milling processes to achieve different particle sizes, namely coarse size (CFF), and fine size (FFF) particle flaxseed flour, with a particle size ranging between 100–220 µm and 40–140 µm respectively. Subsequently, different loadings of each particle size (10, 20, 30, and 40 wt%) were mixed with the BioEP resin and poured into a mold and subjected to a curing cycle to obtain solid samples for mechanical, thermal, water absorption, and morphological characterization. The main aim of this research was to study the effect of the particle size and its content on the overall properties of composites with BioEP. The results show that the best mechanical properties were obtained for composites with a low reinforcement content (10 wt%) and with the finest particle size (FFF) due to a better dispersion into the matrix, and a better polymer-particle interaction too. This also resulted in a lower water absorption capacity due to the presence of fewer voids in the developed composites. Therefore, this study shows the feasibility of using flax wastes from the seeds as a filler in highly environmentally friendly composites with a wood-like appearance with potential use in furniture or automotive sectors.
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22
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Punia S, Sandhu KS, Dhull SB, Kaur M, Siroha AK. Kinetic, rheological and thermal studies of flaxseed ( Linum usitatissiumum L.) oil and its utilization. Journal of Food Science and Technology 2020; 57:4014-4021. [PMID: 33071323 DOI: 10.1007/s13197-020-04434-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2020] [Accepted: 04/08/2020] [Indexed: 11/30/2022]
Abstract
In present study kinetic, thermal and rheological characteristics of oil isolated from flaxseed were studied and because of high content of α-linolenic acid (essential omega-3 fatty acid), flaxseed oil was incorporated in muffins by replacing fat/shortening at different levels (10%, 20%, 30% and 40%). To evaluate rheological behaviour, the experimental data of flow behaviour for flaxseed oil was fitted to Power law model, consistency index (K) and flow behaviour index (n) and Arrhenius parameters (activation energy and frequency factor) were evaluated. The n value of the oil treated at 10, 15, 20, 25 and 30 °C were found between 0.8 to 0.9, which suggested the non-Newtonian fluid behaviour of flaxseed oil. Thermal properties of flaxseed oil was evaluated using DSC (differential scanning calorimetry). The flaxseed oil possessed three endothermic and one shoulder peak. Gas chromatography revealed the fatty acids composition qualitatively and quantitatively and flaxseed oil is dominated by unsaturated fatty acids. Saturated oil was replaced with flaxseed unsaturated fat and results showed that substituting oil with flaxseed fat at level upto 20% produced muffins possessed the better texture, colour, aroma, mouth feel and overall quality score. Practical application: Modern diet lifestyle demands of healthy natural foods represent a challenge for food manufacturers to lead towards the healthy new trends. Fats imparts lubrication, texture, flavour and acceptability therefore used as major ingredients in bakery goods. Fats contains saturated fatty and dietary intake of saturated fatty acids in excess amount leads to many health disorders. Therefore, substitution of saturated fatty acid with PUFAs (omega-3 and omega-6) for the protection against diseases and metabolic disorders may be a solution for healthy and nutritious product development.
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Affiliation(s)
- Sneh Punia
- Department of FST, Chaudhary Devi Lal University, Sirsa, India
| | - Kawaljit Singh Sandhu
- Department of FST, Chaudhary Devi Lal University, Sirsa, India.,Department of FST, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | | | - Maninder Kaur
- Department of FST, Guru Nanak Dev University, Amritsar, India
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23
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Pham LB, Wang B, Zisu B, Adhikari B. Complexation between flaxseed protein isolate and phenolic compounds: Effects on interfacial, emulsifying and antioxidant properties of emulsions. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.007] [Citation(s) in RCA: 60] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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24
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Zhang ZS, Liu YL, Che LM. Characterization of a New α-Linolenic Acid-Rich Oil: Eucommia ulmoides Seed Oil. J Food Sci 2018; 83:617-623. [PMID: 29355957 DOI: 10.1111/1750-3841.14049] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2017] [Accepted: 12/20/2017] [Indexed: 12/14/2022]
Abstract
Eucommia ulmoides seed oil is the main byproduct of E. ulmoides cultivation. To better understand its functions, E. ulmoides seed oil is characterized comprehensively in this work. The composition of E. ulmoides seed, physicochemical properties, thermal properties, fatty acid composition, triacylglycerol (TAG) composition and Vitamin E composition of E. ulmoides seed oil were determined. The results show that the E. ulmoides seed contained about 34.63% oil. The excellent physicochemical properties of E. ulmoides seed oil ensured it has a potential to be developed as an edible oil. The main fatty acids in E. ulmoides seed oil were linolenic acid (61.36%), oleic acid (17.02%), and linoleic acid (12.04%). HPLC-ELSD method determined that LnLnLn (37.99%), LnLnO (22.62%), LnLnL (14.5%), and LnLnP (8.78%) were the oil's major TAG components. The oil exhibited a unique thermal curve which contained 2 melting peaks at -38.45 and -22.22 °C, respectively. The total content of vitamin E in E. ulmoides seed oil was 190.96 mg/100g, which exist mainly in γ-tocopherol and δ-tocopherol isomer. Overall, the results indicated that E. ulmoides seed oil is a promising oil in food, pharmaceutics, cosmetics and other nonfood industries.
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Affiliation(s)
- Zhen-Shan Zhang
- Coll. of Food Science and Technology, Henan Univ. of Technology, NO.100, Lianhua Street, Zhengzhou 45001, P. R. China
| | - Yu-Lan Liu
- Coll. of Food Science and Technology, Henan Univ. of Technology, NO.100, Lianhua Street, Zhengzhou 45001, P. R. China
| | - Li-Ming Che
- Dept. of Chemical and Biochemical Engineering, Xiamen Univ., No.422, Siming South Road, Xiamen 361005, P. R. China
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25
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Kamila PK, Ray A, Sahoo A, Nayak S, Mohapatra PK, Panda PC. Physicochemical characteristics of the Lasiococca comberi Haines seeds. Nat Prod Res 2017; 32:2352-2355. [DOI: 10.1080/14786419.2017.1408091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Pradeep Kumar Kamila
- Taxonomy & Conservation Division, Regional Plant Resource Centre, Bhubaneswar, India
| | - Asit Ray
- Centre of Biotechnology, Siksha O Anusandhan University, Ghatikia, Bhubaneswar, India
| | - Ambika Sahoo
- Centre of Biotechnology, Siksha O Anusandhan University, Ghatikia, Bhubaneswar, India
| | - Sanghamitra Nayak
- Centre of Biotechnology, Siksha O Anusandhan University, Ghatikia, Bhubaneswar, India
| | | | - Pratap Chandra Panda
- Taxonomy & Conservation Division, Regional Plant Resource Centre, Bhubaneswar, India
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26
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Sodeifian G, Sajadian SA, Honarvar B. Mathematical modelling for extraction of oil from Dracocephalum kotschyi seeds in supercritical carbon dioxide. Nat Prod Res 2017; 32:795-803. [PMID: 28783956 DOI: 10.1080/14786419.2017.1361954] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Extraction of oil from Dracocephalum kotschyi Boiss seeds using supercritical carbon dioxide was designed using central composite design to evaluate the effect of various operating parameters including pressure, temperature, particle size and extraction time on the oil yield. Maximum extraction yield predicted from response surface method was 71.53% under the process conditions with pressure of 220 bar, temperature of 35 °C, particle diameter of 0.61 mm and extraction time of 130 min. Furthermore, broken and intact cells model was utilised to consider mass transfer kinetics of extracted natural materials. The results revealed that the model had a good agreement with the experimental data. The oil samples obtained via supercritical and solvent extraction methods were analysed by gas chromatography. The most abundant acid was linolenic acid. The results analysis showed that there was no significant difference between the fatty acid contents of the oils obtained by the supercritical and solvent extraction techniques.
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Affiliation(s)
- Gholamhossein Sodeifian
- a Faculty of Engineering, Department of Chemical Engineering , University of Kashan , Kashan , Iran.,b Laboratory of Supercriritcal Fluids and Nanotechnology , University of Kashan , Kashan , Iran
| | - Seyed Ali Sajadian
- a Faculty of Engineering, Department of Chemical Engineering , University of Kashan , Kashan , Iran
| | - Bizhan Honarvar
- c Department of Chemical Engineering, Marvdasht Branch , Islamic Azad University , Marvdasht , Iran
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27
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Characterization of Linum usitatissimum L. used in Tunisia as food crop. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-016-9449-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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28
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Effect of extraction process on composition, oxidative stability and rheological properties of purslane seed oil. Food Chem 2017; 222:61-66. [DOI: 10.1016/j.foodchem.2016.11.150] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2016] [Revised: 11/26/2016] [Accepted: 11/29/2016] [Indexed: 11/22/2022]
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29
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Jiang X, Wu S, Zhou Z, Akoh CC. Physicochemical Properties and Volatile Profiles of Cold-Pressed Trichosanthes kirilowii Maxim Seed Oils. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1107731] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Xiaofei Jiang
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Shanghai, China
| | - Shimin Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
- Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Shanghai, China
- Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Shanghai, China
| | - Zijing Zhou
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, China
| | - Casimir C. Akoh
- Department of Food Science and Technology, University of Georgia, Athens, Georgia, USA
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30
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Tańska M, Roszkowska B, Skrajda M, Dąbrowski G. Commercial Cold Pressed Flaxseed Oils Quality and Oxidative Stability at the Beginning and the End of Their Shelf Life. J Oleo Sci 2016; 65:111-21. [PMID: 26782307 DOI: 10.5650/jos.ess15243] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The aim of the study was to determine quality and oxidative stability of selected cold pressed flaxseed oils, fresh (after producing, the beginning of shelf life) and stored at refrigerator temperature (after three months, the end of declared shelf life). The fresh oils were characterized by organoleptic assessment, fatty acids composition and bioactive compounds content (sterols, tocols, squalene, carotenoids, and phenols). For the fresh and stored oils oxidative stability in the Rancimat test, and the hydrolytic and oxidation degrees using standard methods were determined. It was found that fresh flaxseed oils were differentiated in fatty acid composition and content of bioactive compounds. Shares of saturated fatty acids, and content of squalene and phenolic compounds were most variable in the oils. At the end of shelf life flaxseed oils were characterized by 9-26% shorter induction time in compare to the initial state, and increased content of hydrolysis (acid value by 18-40%) and oxidation products (peroxide value by 16-37%, anisidine value by 13-41%, diene content by 10-21%, triene content by 23-42%) was detected.
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Affiliation(s)
- Małgorzata Tańska
- Chair of Plant Raw Materials Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
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31
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Goyal A, Sharma V, Upadhyay N, Gill S, Sihag M. Flax and flaxseed oil: an ancient medicine & modern functional food. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2014; 51:1633-53. [PMID: 25190822 PMCID: PMC4152533 DOI: 10.1007/s13197-013-1247-9] [Citation(s) in RCA: 295] [Impact Index Per Article: 29.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2013] [Accepted: 12/26/2013] [Indexed: 02/05/2023]
Abstract
Flaxseed is emerging as an important functional food ingredient because of its rich contents of α-linolenic acid (ALA, omega-3 fatty acid), lignans, and fiber. Flaxseed oil, fibers and flax lignans have potential health benefits such as in reduction of cardiovascular disease, atherosclerosis, diabetes, cancer, arthritis, osteoporosis, autoimmune and neurological disorders. Flax protein helps in the prevention and treatment of heart disease and in supporting the immune system. As a functional food ingredient, flax or flaxseed oil has been incorporated into baked foods, juices, milk and dairy products, muffins, dry pasta products, macaroni and meat products. The present review focuses on the evidences of the potential health benefits of flaxseed through human and animals' recent studies and commercial use in various food products.
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Affiliation(s)
- Ankit Goyal
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Vivek Sharma
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Neelam Upadhyay
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
| | - Sandeep Gill
- />BITS Pilani, Hyderabad Campus Shameerpet Mandal Rangareddy District, Hyderabad, Andhra Pradesh India 500078
| | - Manvesh Sihag
- />Dairy Chemistry Division, National Dairy Research Institute, Karnal, Haryana India 132001
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32
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Yuksel F, Karaman S, Kayacier A. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties. Food Chem 2014; 145:910-7. [DOI: 10.1016/j.foodchem.2013.08.079] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2013] [Revised: 08/17/2013] [Accepted: 08/19/2013] [Indexed: 10/26/2022]
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33
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Khouryieh H, Aramouni F. Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars. FOOD SCI TECHNOL INT 2013; 19:549-56. [DOI: 10.1177/1082013212462231] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Extensive research has revealed numerous nutritional and health benefits of flaxseed due primarily to its nutrients content. The objective of this study was to evaluate the effect of flaxseed flour addition on the physical and sensory characteristics of cereal bars. Four formulations of the flaxseed cereal bars were prepared by partially replacing oats with flaxseed flour added at levels of 0 (control), 6%, 12% and 18%. There were no significant differences ( p > 0.05) in water activity, moisture and firmness values between the flaxseed bars and control. Flaxseed addition significantly ( p < 0.05) decreased lightness and increased redness of the bars. There were no significant differences ( p > 0.05) between the 12% flax cereal bars and the control with respect to sensory attributes and overall acceptability. The overall acceptability for both 12% flax bars and the control was in between ‘like moderately’ and ‘like slightly’ on the 9-point hedonic scale. The overall acceptability was most highly correlated with flavor acceptability for both control ( r = 0.80) and 12% flax ( r = 0.82) cereal bars. Flaxseed bars provided 12% dietary fiber of the daily recommended value. These results indicated that flaxseed flour incorporation up to 12% substantially enhanced the nutritional qualities of the cereal bars without affecting their sensory and quality properties.
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Affiliation(s)
- H Khouryieh
- Food Processing and Technology, Western Kentucky University, Owensboro, KY, USA
| | - F Aramouni
- Food Science Institute, Kansas State University, Manhattan, KS, USA
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