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Jarošová M, Lorenc F, Bedrníček J, Petrášková E, Bjelková M, Bártová V, Jarošová E, Zdráhal Z, Kyselka J, Smetana P, Kadlec J, Stupková A, Bárta J. Comparison of Yield Characteristics, Chemical Composition, Lignans Content and Antioxidant Potential of Experimentally Grown Six Linseed (Linum usitatissimum L.) Cultivars. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2024; 79:159-165. [PMID: 38236453 DOI: 10.1007/s11130-023-01136-9] [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] [Accepted: 12/23/2023] [Indexed: 01/19/2024]
Abstract
Linseed represents a rich source of nutritional, functional and health-beneficial compounds. Nevertheless, the chemical composition and content of bioactive compounds may be quite variable and potentially affected by various factors, including genotype and the environment. In this study, the proximate chemical composition, lignans content and antioxidant potential of six experimentally grown linseed cultivars were assessed and compared. A diagonal cultivation trial in the University of South Bohemia Experimental Station in České Budějovice, Czech Republic, was established in three subsequent growing seasons (2018, 2019 and 2020). The results showed that the cultivar and growing conditions influenced most studied parameters. The lack of precipitation in May and June 2019 negatively affected the seed yield and the level of secoisolariciresinol diglucoside but did not decrease the crude protein content, which was negatively related to the oil content. The newly developed method for lignans analysis allowed the identification and quantification of secoisolariciresinol diglucoside and matairesinol. Their content correlated positively with the total polyphenol content and antioxidant assays (DPPH and ABTS radical scavenging activity), indicating the significant contribution to the biofunctional properties of linseed. On the other hand, we did not detect minor linseed lignans, pinoresinol and lariciresinol. The results of this study showed the importance of cultivar and growing conditions factors on the linseed chemical composition and the lignans content, determining its nutritional and medicinal properties.
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Affiliation(s)
- Markéta Jarošová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, České Budějovice, 370 05, Czech Republic
| | - František Lorenc
- Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská, České Budějovice, 1668, 370 05, Czech Republic.
| | - Jan Bedrníček
- Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská, České Budějovice, 1668, 370 05, Czech Republic
| | - Eva Petrášková
- Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská, České Budějovice, 1668, 370 05, Czech Republic
| | - Marie Bjelková
- Department of Legumes and Technical Crops, Agritec Plant Research, Ltd. Zemědělská 2520, Šumperk, 787 01, Czech Republic
| | - Veronika Bártová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, České Budějovice, 370 05, Czech Republic
| | - Eva Jarošová
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, České Budějovice, 370 05, Czech Republic
| | - Zbyněk Zdráhal
- Mendel Centre of Plant Genomics and Proteomics, Central European Institute of Technology, Masaryk University, Brno, 625 00, Czech Republic
| | - Jan Kyselka
- Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology Prague, University of Chemistry and Technology, Technická 5, Prague, 166 28, Czech Republic
| | - Pavel Smetana
- Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská, České Budějovice, 1668, 370 05, Czech Republic
| | - Jaromír Kadlec
- Department of Food Biotechnologies and Agricultural Products' Quality, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Studentská, České Budějovice, 1668, 370 05, Czech Republic
| | - Adéla Stupková
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, České Budějovice, 370 05, Czech Republic
| | - Jan Bárta
- Department of Plant Production, Faculty of Agriculture and Technology, University of South Bohemia in České Budějovice, Na Sádkách 1780, České Budějovice, 370 05, Czech Republic
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Zhang X, Zhang Y, Sun P, Su W, Qu Z, Dong Y, Du S, Yu X. Effect of germination pretreatment on the physicochemical properties and lipid concomitants of flaxseed oil. RSC Adv 2023; 13:3306-3316. [PMID: 36756417 PMCID: PMC9869659 DOI: 10.1039/d2ra07458c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Accepted: 01/16/2023] [Indexed: 01/25/2023] Open
Abstract
This study investigated the effects of germination pretreatment on the physicochemical properties, lipid concomitants, and antioxidant activity of flaxseed oil in three varieties. The results indicated that the oil content of flaxseed decreased by 2.29-7.40% during the 5 days germination period. Germinated flaxseed oil showed a significantly higher acid value and lower peroxide value. The unsaturated fatty acid content was slightly increased by germination. Germination pretreatment resulted in significant increases in the α-tocopherol, stigmasterol, pigments, total phenols, and antioxidant activity. As germination time progressed to 5 days, α-tocopherol which was traditionally recognized as having the highest antioxidant activity form of vitamin E in humans increased from 3.07-6.82 mg kg-1 to 258.11-389.78 mg kg-1. Germinated oil had 1.63 to 2.05 times higher stigmasterol content than non-germinated oil. The chlorophyll and carotenoid also increased exponentially. The total phenol content of flaxseed oil increased from 64.29-75.85 mg kg-1 to 236.30-297.78 mg kg-1. Germinated flaxseed oil showed important antioxidant activity. Compared with other varieties during germination, the oil from Gansu showed a higher level of α-linolenic acid, tocopherols, and carotenoid, and a maximum increase level of tocopherols and phytosterols. The comprehensive evaluation of germination time by correlation and principal component analysis showed that when germination time exceeded 2 days, the lipid concomitants and antioxidant capacity of flaxseed oil were significantly improved.
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Affiliation(s)
- Xuping Zhang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Yan Zhang
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Pengda Sun
- Ningxia Xingling Grain and Oil Co., LtdYinchuan 751400NingxiaP. R. China
| | - Weidong Su
- Ningxia Xingling Grain and Oil Co., LtdYinchuan 751400NingxiaP. R. China
| | - Zhihao Qu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Yaoyao Dong
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Shuangkui Du
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Xiuzhu Yu
- Shaanxi Union Research Center of University and Enterprise for Functional Oil Engineering Technology, College of Food Science and Engineering, Northwest A&F University Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
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Zhang S, Chen Y, McClements DJ, Hou T, Geng F, Chen P, Chen H, Xie B, Sun Z, Tang H, Pei Y, Quan S, Yu X, Deng Q. Composition, processing, and quality control of whole flaxseed products used to fortify foods. Compr Rev Food Sci Food Saf 2023; 22:587-614. [PMID: 36529880 DOI: 10.1111/1541-4337.13086] [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: 06/15/2022] [Revised: 10/10/2022] [Accepted: 11/15/2022] [Indexed: 12/23/2022]
Abstract
Whole flaxseed (flour) as a good source of omega-3 fatty acid and phytochemicals with excellent nutritional and functional attributes has been used to enrich foods for health promotion and disease prevention. However, several limitations and contemporary challenges still impact the development of whole flaxseed (flour)-enriched products on the global market, such as naturally occurring antinutritional factors and entrapment of nutrients within food matrix. Whole flaxseed (flour) with different existing forms could variably alter the techno-functional performance of food matrix, and ultimately affect the edible qualities of fortified food products. The potential interaction mechanism between the subject and object components in fortified products has not been elucidated yet. Hence, in this paper, the physical structure and component changes of flaxseed (flour) by pretreatments coupled with their potential influences on the edible qualities of multiple fortified food products were summarized and analyzed. In addition, several typical food products, including baked, noodle, and dairy products were preferentially selected to investigate the potential influencing mechanisms of flaxseed (flour) on different substrate components. In particular, the altered balance between water absorption of flaxseed protein/gum polysaccharides and the interruption of gluten network, lipid lubrication, lipid-amylose complexes, syneresis, and so forth, were thoroughly elucidated. The overall impact of incorporating whole flaxseed (flour) on the quality and nutritional attributes of fortified food products, coupled with the possible solutions against negative influences are aimed. This paper could provide useful information for expanding the application of whole flaxseed (flour) based on the optimal edible and nutritional properties of fortified food products.
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Affiliation(s)
- Shan 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, Wuhan, China.,Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yashu Chen
- 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, Wuhan, China
| | | | - Tao Hou
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Peng Chen
- 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, Wuhan, China
| | - Hongjian Chen
- 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, Wuhan, China
| | - Bijun Xie
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Zhida Sun
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hu Tang
- 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, Wuhan, China
| | - Yaqiong Pei
- Department of Food Technology, Wuhan Business University, Wuhan, Hubei, China
| | - Shuang Quan
- 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, Wuhan, China
| | - Xiao Yu
- 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, Wuhan, China.,College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan Province, China
| | - Qianchun Deng
- 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, Wuhan, China
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Hu Y, Tse TJ, Shim YY, Purdy SK, Kim YJ, Meda V, Reaney MJT. A review of flaxseed lignan and the extraction and refinement of secoisolariciresinol diglucoside. Crit Rev Food Sci Nutr 2022; 64:5057-5072. [PMID: 36448088 DOI: 10.1080/10408398.2022.2148627] [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] [Indexed: 12/05/2022]
Abstract
Lignan is a class of diphenolic compounds that arise from the condensation of two phenylpropanoid moieties. Oilseed and cereal crops (e.g., flaxseed, sesame seed, wheat, barley, oats, rye, etc.) are major sources of plant lignan. Methods for commercial isolation of the lignan secoisolariciresinol diglucoside (SDG) are not well reported, as most publications describing the detection, extraction, and enrichment of SDG use methods that have not been optimized for commercial scale lignan recovery. Simply scaling up laboratory methods would require expensive infrastructure to achieve a marketable yield and reproducible product quality. Therefore, establishing standard protocols to produce SDG and its derivatives on an industrial scale is critical to decrease lignan cost and increase market opportunities. This review summarizes the human health benefits of flaxseed lignan consumption, lignan physicochemical properties, and mammalian lignan metabolism, and describes methods for detecting, extracting, and enriching flaxseed lignan. Refining and optimization of these methods could lead to the development of inexpensive lignan sources for application as an ingredient in medicines, dietary supplements, and other healthy ingredients.
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Affiliation(s)
- Yingxue Hu
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Timothy J Tse
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Youn Young Shim
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
- Department of Integrative Biotechnology, Biomedical Institute for Convergence at SKKU (BICS), Sungkyunkwan University, Suwon, Korea
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
| | - Sarah K Purdy
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Young Jun Kim
- Department of Food and Biotechnology, Korea University, Sejong, Korea
| | - Venkatesh Meda
- Department of Chemical and Biological Engineering, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - Martin J T Reaney
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
- Guangdong Saskatchewan Oilseed Joint Laboratory, Department of Food Science and Engineering, Jinan University, Guangzhou, Guangdong, China
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Švarc-Gajić J, Rodrigues F, Moreira MM, Delerue-Matos C, Morais S, Dorosh O, Silva AM, Bassani A, Dzedik V, Spigno G. Chemical composition and bioactivity of oilseed cake extracts obtained by subcritical and modified subcritical water. BIORESOUR BIOPROCESS 2022; 9:114. [PMID: 38647757 PMCID: PMC10991149 DOI: 10.1186/s40643-022-00603-6] [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: 07/11/2022] [Accepted: 10/18/2022] [Indexed: 11/10/2022] Open
Abstract
Recovery of bioactive compounds from biowaste is gaining more and more interest in circular economy models. The oilseed cakes are usually insufficiently exploited by most technologies since they represent valuable matrices abundant in proteins, minerals, and phytochemicals, but their use is mostly limited to feed ingredients, fertilizers or biofuel production. This study was thus focused on the exploration of new valorization pathways of oilseed cakes by subcritical water, representing a safe and economic alternative in the creation of value chains. Pumpkin, hemp, and flax seed cakes were treated with subcritical water in nitrogen and carbon-dioxide atmospheres, as well as in nitrogen atmosphere with the addition of acid catalyst. The degradation of carbohydrate fraction was studied by quantifying sugars and sugar degradation products in the obtained extracts. The extracts obtained under different conditions were further compared chemically with respect to total phenols and flavonoids, as well as to the content of individual phenolic compounds. Furthermore, the effects of subcritical water treatment conditions on antioxidant, antiradical and cytotoxic properties of thus obtained extracts were defined and discussed.
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Affiliation(s)
- Jaroslava Švarc-Gajić
- Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000, Novi Sad, Serbia.
| | - Francisca Rodrigues
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Manuela M Moreira
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Cristina Delerue-Matos
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Simone Morais
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Olena Dorosh
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Ana Margarida Silva
- REQUIMTE-LAQV, Instituto Superior de Engenharia Do Porto, Rua Dr. António Bernardino de Almeida, 431, 4249-015, Porto, Portugal
| | - Andrea Bassani
- DiSTAS, Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122, Piacenza, Italy
| | - Valentin Dzedik
- Volgograd State University, 100 Prospect Universitetsky, Volgograd, 400062, Russia
| | - Giorgia Spigno
- DiSTAS, Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122, Piacenza, Italy
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Polyphenol content and antioxidant activity of phytoestrogen containing food and dietary supplements: DPPH free radical scavenging activity by HPLC. ACTA PHARMACEUTICA (ZAGREB, CROATIA) 2022; 72:375-388. [PMID: 36651542 DOI: 10.2478/acph-2022-0031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 02/18/2022] [Indexed: 01/26/2023]
Abstract
Soy, red clover, chaste tree, hop and flax have all been found to contain a wide range of phytoestrogenic compounds, and a large number of dietary supplements contain their extracts as principal ingredients. This study is aimed to evaluate the total polyphenolic content and antioxidant activity of phytoestrogen-containing food and formulated dietary supplements. The HPLC-DPPH method was applied for DPPH free radical scavenging activity testing of various phytoestrogen-containing samples. Polyphenol content and antioxidant activity in dietary supplements were higher than in functional food samples; multiple-botanical-source preparations showed higher polyphenol content and antioxidant activity than the mono-botanical counterparts. Furthermore, the correlation between polyphenol content and anti-oxidant activity was strongly statistically significant, so it might be concluded that antioxidant activity is proportional to the content of these secondary metabolites. The most striking batch-to-batch deviations were represented by one chaste berry-based product (RSD 41.3 %) and one red clover derived product (RSD 57.9 %). The results of this study contribute to a better understanding of the phenolic profile and antioxidant properties of phytoestrogen containing food and dietary supplements.
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Ghosh S, Ghosh M, Bhattacharyya DK. Comparative Study of Chemical Characteristic Analysis of Different Solvent-Extracted Solanum lycopersicum (Tomato Seed) Oil. Appl Biochem Biotechnol 2022; 195:2149-2157. [PMID: 35778626 DOI: 10.1007/s12010-022-04062-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/24/2022] [Indexed: 11/28/2022]
Abstract
Tomato seeds are large waste byproducts from the processing of tomato into various food products like juice, sauce, and puree. One of the most potential uses of these tomato seeds is as a source of edible vegetable oil. The present study investigated the chemical characteristics including antioxidant activity, oxidative stability, and fatty acid composition of tomato seed extracted oil by aqueous and nonpolar (hexane) solvent. Fatty acid composition of tomato seed oils was determined by gas chromatography. Tomato seed oils were found to contain huge amount of linoleic acid, followed by oleic acid, palmitic acid, stearic acid, and linolenic acid. Polyunsaturated fatty acid and monounsaturated fatty acid content of the oil is near about 58% and 24%, respectively. Oxidative stability test of oil samples were evaluated by acid value, peroxide value, anisidine test, and TBA value. Antioxidant activity based on DPPH, FRAP, and ABTS assay of tomato seed oils was analyzed. The oil showed higher antioxidant activity-DPPH value (72-75%), FRAP value (9-11 µ mol/ml), and ABTS (37-39%). The results indicate hardly any difference in the fatty acid composition and antioxidant activity between aqueous and extracted and solvent-extracted tomato seed oil.
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Affiliation(s)
- Satarupa Ghosh
- Indian Institute of Engineering Science and Technology, Howrah, Shibpur, India.
| | - Minakshi Ghosh
- Indian Institute of Engineering Science and Technology, Howrah, Shibpur, India
| | - D K Bhattacharyya
- Indian Institute of Engineering Science and Technology, Howrah, Shibpur, India
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Qin X, Li L, Yu X, Deng Q, Xiang Q, Zhu Y. Comparative Composition Structure and Selected Techno-Functional Elucidation of Flaxseed Protein Fractions. Foods 2022; 11:foods11131820. [PMID: 35804636 PMCID: PMC9265867 DOI: 10.3390/foods11131820] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Revised: 05/31/2022] [Accepted: 06/16/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to comparatively elucidate the composition structure and techno-functionality of flaxseed protein isolate (FPI), globulin (FG), and albumin (FA) fractions. The results showed that FA possessed smaller particle dimensions and superior protein solubility compared to that of FG (p < 0.05) due to the lower molecular weight and hydrophobicity. FA and FG manifested lamellar structure and nearly spherical morphology, respectively, whereas FPI exhibited small lamellar strip structure packed by the blurring spheres. The Far-UV CD, FTIR spectrum, and intrinsic fluorescence confirmed more flexible conformation of FA than that of FG, followed by FPI. The preferential retention of free phenolic acids was observed for FA, leading to excellent antioxidant activities compared with that of FG in FPI (p < 0.05). FA contributed to the foaming properties of FPI, relying on the earlier interfacial adsorption and higher viscoelastic properties. FA displayed favorable emulsifying capacity but inferior stability due to the limited interfacial adsorption and deformation, as well as loose/porous interface. By comparison, an interlayer anchoring but no direct interface coating was observed for lipid droplets constructed by FG, thereby leading to preferable emulsion stability. However, FPI produced lipid droplets with dense interface owing to the effective migration of FA and FG from bulk phase, concomitant with the easy flocculation and coalescence. Thus, the techno-functionality of flaxseed protein could be tailed by modulating the retention of albumin fraction and specific phenolic acids.
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Affiliation(s)
- Xiaopeng Qin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (X.Q.); (L.L.); (Q.X.); (Y.Z.)
| | - Linbo Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (X.Q.); (L.L.); (Q.X.); (Y.Z.)
| | - Xiao Yu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (X.Q.); (L.L.); (Q.X.); (Y.Z.)
- Correspondence: (X.Y.); (Q.D.)
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
- Correspondence: (X.Y.); (Q.D.)
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (X.Q.); (L.L.); (Q.X.); (Y.Z.)
| | - Yingying Zhu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450002, China; (X.Q.); (L.L.); (Q.X.); (Y.Z.)
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Novel Gluten-Free Bread with an Extract from Flaxseed By-Product: The Relationship between Water Replacement Level and Nutritional Value, Antioxidant Properties, and Sensory Quality. Molecules 2022; 27:molecules27092690. [PMID: 35566041 PMCID: PMC9103911 DOI: 10.3390/molecules27092690] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2022] [Revised: 04/14/2022] [Accepted: 04/20/2022] [Indexed: 11/16/2022] Open
Abstract
The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers content, and the presence of bioactive phytochemicals. Gluten-free breads (GFBs) are products that have disadvantages such as unsatisfactory texture, low nutritional value, and short shelf life, so natural additives containing proteins and hydrocolloids are in demand to increase GFBs value. In this study, extract from flaxseed by-product (FOCE-Flaxseed Oil Cake Extract) was used to replace water (25-100%) in GFBs formulations and their nutritional value, antioxidant properties, and sensory features were investigated. The results showed that GFBs with FOCE had an elevated nutritional and nutraceutical profile (up to 60% more proteins, significantly increased K, Mg, and P levels). Moreover, the addition of FOCE improved the technological parameters (increased specific volume, number of cells and height/width ratio, reduced density, average size, and perimeter of cells), antioxidant potential, and overall sensory quality of GFBs. This study showed an encouraging way of using a by-product that, due to its high content of proteins, polysaccharides, minerals, and antioxidants, can add value to GFBs.
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Sant’Ana CT, Amorim ADD, Gava AP, Aguilar CM, Silva NG, Machado LD, Viana ML, Oliveira DDS, Silva PI, Costa NMB, Costa AGV. Brown and golden flaxseed reduce intestinal permeability and endotoxemia, and improve the lipid profile in perimenopausal overweight women. Int J Food Sci Nutr 2022; 73:829-840. [DOI: 10.1080/09637486.2022.2052820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Cíntia Tomaz Sant’Ana
- Postgraduate Program in Food Science and Technology, Center of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), Alegre, Brazil
| | - Ariane Dias de Amorim
- Postgraduate Program in Food Science and Technology, Center of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), Alegre, Brazil
| | - Ana Paula Gava
- Postgraduate Program in Food Science and Technology, Center of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), Alegre, Brazil
| | - Carla Mora Aguilar
- Postgraduate Program in Food Science and Technology, Center of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), Alegre, Brazil
| | - Nayana Garcia Silva
- Postgraduate Program in Food Science and Technology, Center of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), Alegre, Brazil
| | - Líllian Duarte Machado
- Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, UFES, Alegre, Brazil
| | - Mirelle Lomar Viana
- Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, UFES, Alegre, Brazil
| | - Daniela da Silva Oliveira
- Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, UFES, Alegre, Brazil
| | - Pollyanna Ibrahim Silva
- Postgraduate Program in Food Science and Technology, Center of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), Alegre, Brazil
- Department of Food Science and Technology, Center of Agricultural and Engineering Sciences, UFES, Alegre, Brazil
| | - Neuza Maria Brunoro Costa
- Postgraduate Program in Food Science and Technology, Center of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), Alegre, Brazil
- Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, UFES, Alegre, Brazil
| | - André Gustavo Vasconcelos Costa
- Postgraduate Program in Food Science and Technology, Center of Agricultural and Engineering Sciences, Federal University of Espírito Santo (UFES), Alegre, Brazil
- Department of Pharmacy and Nutrition, Center of Exact, Natural and Health Sciences, UFES, Alegre, Brazil
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11
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Nie C, Qin X, Duan Z, Huang S, Yu X, Deng Q, Xiang Q, Geng F. Comparative structural and techno-functional elucidation of full-fat and defatted flaxseed extracts: implication of atmospheric pressure plasma jet. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:823-835. [PMID: 34232506 DOI: 10.1002/jsfa.11418] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 06/27/2021] [Accepted: 07/07/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The relatively inferior techno-functionality of flaxseed protein/polysaccharide complexes, especially regarding emulsifying and antioxidant activities, has partially limited their implication in the health food system. The present study aimed to investigate the effects of an atmospheric pressure plasma jet (APPJ) on the physicochemical, structural and selected techno-functional properties of flaxseed extracts. RESULTS The results obtained showed that the full-fat and defatted flaxseed extract solutions (5 mg mL-1 ) displayed a sustainable decline in pH (-54.06%, -48.80%, P < 0.05) and zeta potential values (-29.42%, -44.28%, P < 0.05), but a gradual increase in particle sizes, as visualised by an optical microscope, during 0-120 s of APPJ treatment. Moreover, the APPJ led to initial decrease but subsequent increase in protein carbonyls and secondary lipid oxidation products, and concurrently changed the spatial conformation and microstructure of flaxseed extracts, as indicated by endogenous fluorescence properties and scanning electron microscopy (SEM). Additionally, the protein subunit remodeling and gum polysaccharides depolymerization were different for full-fat and defatted flaxseed extracts after 30 s of APPJ exposure. Importantly, the emulsifying and antioxidant activities of defatted flaxseed extract were particularly improved, as assessed by cyro-SEM and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity following 15-30 s of APPJ treatment, as a result of the changing interactions between protein and gum polysaccharides, as well as the release of specific phenolic compounds. CONCLUSION APPJ could serve as a promising strategy for tailoring the specific techno-functionality of flaxseed extracts based on mild structural modification. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Chengzhen Nie
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Xiaopeng Qin
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Ziqiang Duan
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Shasha Huang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Xiao Yu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Qianchun Deng
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Wuhan, China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
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12
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Liang K, Zhu H, Zhao S, Liu H, Zhao Y. Determining the geographical origin of flaxseed based on stable isotopes, fatty acids and antioxidant capacity. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:673-679. [PMID: 34213038 DOI: 10.1002/jsfa.11396] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 06/15/2021] [Accepted: 07/02/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Flaxseed is an economically important oilseed crop whose geographic origin is of significant interest to producers and consumers because every region may exhibit particular quality characteristics. The lipid/fatty acid method of determining the geographic origin of flaxseed has not been found to be adequate. RESULTS To improve the discrimination rate and the geographical traceability of this crop, the chemical profiles of the flaxseed samples were characterized via lipids/fatty acids, stable isotopes, and antioxidant capacity. Principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA) were also performed. A satisfactory discrimination rate of 98.6% was obtained after combining fatty acids, stable isotopes, and antioxidant capacity to trace the origin of flaxseed from five regions in northern China. CONCLUSION This study provides an effective method for distinguishing the geographic origin of flaxseed. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Kehong Liang
- Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing, China
| | - Hong Zhu
- Institute of Food and Nutrition Development, Ministry of Agriculture, Beijing, China
| | - Shanshan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Haijin Liu
- Tibet Autonomous Region Agricultural and Livestock Product Quality and Safety Inspection Testing Center, Lhasa, China
| | - Yan Zhao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing, China
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13
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Huang S, Zhang H, Qin X, Nie C, Yu X, Deng Q. The quality and antioxidant elucidation of germinated flaxseed treated with acidic electrolyzed water. Food Sci Nutr 2021; 9:6031-6046. [PMID: 34760235 PMCID: PMC8565247 DOI: 10.1002/fsn3.2538] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2020] [Revised: 07/28/2021] [Accepted: 07/30/2021] [Indexed: 12/18/2022] Open
Abstract
The endogenous fortification of antioxidant lipid concomitants in flaxseed was imperative to improve the oxidative stability of α-linolenic acid (ALA) in flaxseed and flaxseed oil upon processing, storage and gastrointestinal digestion. The comparative effects of acidic electrolyzed water (ACEW) and tap water (TW) on the triglyceride configuration, typical lipid concomitants, and antioxidant properties of flaxseed were conducted during 0-5 days of germination. The results showed that ACEW enhanced the germination rate of flaxseed by 18.25% and simultaneously suppressed the dynamic depletion of ALA by 5.32% when compared with TW (p < .05). The total phenolic acids, lignans, and flavonoids were effectively accumulated in flaxseed following ACEW-mediated germination with the further increase by 4.82%, 15.48%, and 8.22% in comparison with those induced by TW (p < .05). The total contents of cyclolinopeptides in flaxseed progressively dropped following either ACEW or TW treatment, a slighter decrease by 5.59% for flaxseed treated by ACEW than that by TW. Notably, the maximum accumulation of tocopherols and phytosterols had been early obtained for flaxseed treated with ACEW for 2-3 days due to the de novo synthesis or intermolecular conformational transition (p < .05). Most importantly, ACEW-mediated germination led to higher increment of the thermal oxidative stability and antioxidant properties of flaxseed and flaxseed oil in comparison to TW. In brief, the initial oxidation temperature increased by 7.09% and 3.06% (p < .05), and the antioxidant activities as evaluated by DPPH, ABTS, and FRAP values raised by 3.86%-28.07% and 4.21%-9.18% (p < .05), respectively. These findings clarify that the germination especailly mediated by ACEW could be an effective method to further optimize the nutritional and functional properties of flaxseed through reconstructing the endogenous antioxidant system.
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Affiliation(s)
- Shasha Huang
- College of Food and BioengineeringZhengzhou University of Light IndustryHenan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center for Food Production and SafetyZhengzhouChina
| | - Haicheng Zhang
- College of Food and BioengineeringZhengzhou University of Light IndustryHenan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center for Food Production and SafetyZhengzhouChina
| | - Xiaopeng Qin
- College of Food and BioengineeringZhengzhou University of Light IndustryHenan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center for Food Production and SafetyZhengzhouChina
| | - Chengzhen Nie
- College of Food and BioengineeringZhengzhou University of Light IndustryHenan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center for Food Production and SafetyZhengzhouChina
| | - Xiao Yu
- College of Food and BioengineeringZhengzhou University of Light IndustryHenan Key Laboratory of Cold Chain Food Quality and Safety Control, and Collaborative Innovation Center for Food Production and SafetyZhengzhouChina
| | - Qianchun Deng
- Oil Crops Research InstituteChinese Academy of Agricultural SciencesHubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of AgricultureWuhanChina
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14
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Emulgel Loaded with Flaxseed Extracts as New Therapeutic Approach in Wound Treatment. Pharmaceutics 2021; 13:pharmaceutics13081107. [PMID: 34452071 PMCID: PMC8399585 DOI: 10.3390/pharmaceutics13081107] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2021] [Revised: 07/09/2021] [Accepted: 07/13/2021] [Indexed: 11/21/2022] Open
Abstract
Dry (D.E.) and liquid (L.E.) extracts were prepared from flaxseeds and their application in health field was evaluated. The chemical analysis showed that D.E. is rich in the lignan secoisolariciresinol diglucoside and L.E. in unsaturated triglycerides containing linolenic acid. Mainly, D.E. showed reducing (15.73 μmol Fe2+/g) and radical scavenging capacities (5.25 mg TE/g) and ability to down-regulate the expression of the pro-inflammatory cytokines NO (IC50 = 0.136 ± 0.009 mg/mL) and IL-6 (IC50 = 0.308 ± 0.103 mg/mL), suggesting its use in wound treatment. D.E. and L.E. were active against S. pyogenes and D.E. also against S. aureus. The two extracts were combined in a novel O/W emulgel in which the water phase was viscosized using a low molecular weight and highly deacetylated chitosan (1% wt./v). The presence of this polymer in the emulgel decreased the MIC values of the extracts. In fact, MIC shifted from 0.59 mg/mL to 0.052 mg/mL for D.E. and from 0.22 mg/mL to 0.036 mg/mL for L.E., concentrations safe both for keratinocytes and macrophages. Moreover, the emulgel demonstrated to inhibit S. aureus, P. aeruginosa, S. pyogenes, E. coli, and K. pneumoniae growth (inhibition halos 24–36 mm), strains often responsible for diabetic foot ulcer infection.
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15
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Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11114791] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.
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16
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Wu Y, Wang H, Wang Y, Brennan CS, Anne Brennan M, Qiu C, Guo X. Comparison of lignans and phenolic acids in different varieties of germinated flaxseed (
Linum usitatissimum
L.). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14619] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Yixin Wu
- School of Food Science and Engineering Ministry of Education Engineering Research Centre of Starch & Protein Processing Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) South China University of Technology Guangzhou510640China
| | - Hong Wang
- School of Food Science and Engineering Ministry of Education Engineering Research Centre of Starch & Protein Processing Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) South China University of Technology Guangzhou510640China
| | - Yufu Wang
- Institute of Bast Fiber Crops Chinese Academy of Agricultural Sciences Changsha410205China
| | - Charles Stephen Brennan
- School of Food Science and Engineering Ministry of Education Engineering Research Centre of Starch & Protein Processing Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) South China University of Technology Guangzhou510640China
- Department of Wine Food Molecular Biosciences Lincoln University Lincoln7647New Zealand
| | - Margaret Anne Brennan
- Department of Wine Food Molecular Biosciences Lincoln University Lincoln7647New Zealand
| | - Caisheng Qiu
- Institute of Bast Fiber Crops Chinese Academy of Agricultural Sciences Changsha410205China
| | - Xinbo Guo
- School of Food Science and Engineering Ministry of Education Engineering Research Centre of Starch & Protein Processing Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center) South China University of Technology Guangzhou510640China
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17
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Kaseke T, Opara UL, Fawole OA. Fatty acid composition, bioactive phytochemicals, antioxidant properties and oxidative stability of edible fruit seed oil: effect of preharvest and processing factors. Heliyon 2020; 6:e04962. [PMID: 32995635 PMCID: PMC7502582 DOI: 10.1016/j.heliyon.2020.e04962] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2020] [Revised: 08/12/2020] [Accepted: 09/14/2020] [Indexed: 12/11/2022] Open
Abstract
Fruit seed is a by-product of fruit processing into juice and other products. Despite being treated as waste, fruit seed contains oil with health benefits comparable or even higher than the conventional seed oil from field crops. In addition to essential fatty acids, the fruit seed oil is a rich source of bioactive compounds such as tocopherols, carotenoids, flavonoids, phenolic acids and phytosterols, which have been implicated in the prevention of chronic and degenerative diseases such as cancer, diabetes and cardiovascular diseases. The emerging potential of fruit seed oil application in food and nutraceuticals has prompted researchers to study the effect of preharvest and processing factors on the seed oil quality with respect to nutritional qualities, antioxidant compounds and properties. Herein, the effect of cultivar, fruit-growing region, seeds pretreatment, seeds drying and seed oil extraction on tocopherols, polyphenols, phytosterols, carotenoids, fatty acids, antioxidant activity and oxidative stability of the fruit seed oil is critically discussed. Understanding the influence of these factors on seed oil bioactive phytochemicals, nutritional qualities and antioxidant properties is critical not only for genetically improving the oilseeds plants with desired characteristics, but also in seed oil processing and value addition. Therefore, preharvest and processing factors are essential considerations when determining the application of fruit seed oil.
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Affiliation(s)
- Tafadzwa Kaseke
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Umezuruike Linus Opara
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Food Science, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
- Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa
| | - Olaniyi Amos Fawole
- Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, Faculty of Science, University of Johannesburg, P.O. Box 524, Johannesburg 2006, South Africa
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18
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Yu X, Huang S, Nie C, Deng Q, Zhai Y, Shen R. Effects of atmospheric pressure plasma jet on the physicochemical, functional, and antioxidant properties of flaxseed protein. J Food Sci 2020; 85:2010-2019. [PMID: 32529640 DOI: 10.1111/1750-3841.15184] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 04/23/2020] [Accepted: 04/24/2020] [Indexed: 01/01/2023]
Abstract
The aim of this study was to explore the effect of atmospheric pressure plasma jet (APPJ) on the physicochemical, functional, and antioxidant properties of flaxseed protein following APPJ treatment (0 to 240 s). The results showed that the pH value continuously dropped with the minimum value of 3.45 ± 0.15 after 240 s of APPJ treatment (-61.7%, P < 0.05). The relative protein solubility significantly declined after 15 s of APPJ treatment (-43.1%, P < 0.05), which was accompanied by the evident increase in mean particle size of flaxseed protein in aqueous solution (+157%, P < 0.05). Moreover, the surface hydrophobicity and contents of disulfide bonds gradually raised when the APPJ exposure time extended from 30 to 240 s. Notably, the foaming, emulsifying, and in vitro antioxidant properties of flaxseed protein were significantly improved following short time of APPJ treatment (5 to 15 s), which was paralleled with the changes of spatial conformation, mild protein oxidation, as well as the release of phenolic acids and flavonoids from naturally occurring protein-phenolic complex. Our findings elucidated that APPJ may be considered as an effective strategy to improve the functionality and antioxidant activities of flaxseed protein. PRACTICAL APPLICATION: We had evaluated the effect of APPJ treatment on the physicochemical, functional, and antioxidant properties of flaxseed protein, which was conducive to tailor flaxseed protein with the optimal techno-functionality and antioxidant activities as a potential nano-delivery vehicle.
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Affiliation(s)
- Xiao Yu
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, 450002, China
| | - Shasha Huang
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, 450002, China
| | - Chengzhen Nie
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, 450002, China
| | - Qianchun Deng
- Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oil seeds Processing, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Wuhan, 430062, China
| | - Yafei Zhai
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, 450002, China
| | - Ruiling Shen
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, 450002, China
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19
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Yasmeen A, Arshad MS, Ahmad RS, Saeed F, Imran A, Anjum FM, Suleria HAR. Formulation and biochemical evaluation of designer diet enriched with botanicals for bone health. Food Sci Nutr 2020; 8:2984-2992. [PMID: 32566216 PMCID: PMC7300062 DOI: 10.1002/fsn3.1680] [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: 12/18/2019] [Revised: 05/08/2020] [Accepted: 05/13/2020] [Indexed: 12/04/2022] Open
Abstract
The study designed to evaluate the role of sesame, fenugreek flax, and nuts seeds as best alternatives for therapeutic agents to improve bone mineral status. Effect of these plant seeds on proximate composition, antioxidant potential, mineral, fatty acid, and amino acid profile of supplements was studied. The sesame, fenugreek, and flaxseeds were incorporated with nuts at level of 35% to develop supplement. Improved contents of protein, fat, and NFE were recorded in range of 25.72-32.23, 18.92-23.15, and 34.25%-39.59%, correspondingly. The antioxidant potential of supplements is high (450.56 mg GAE/ 100g) prepared with fenugreek followed by flaxseeds and sesame seeds. Calcium as fundamental bone mineral found greater (525.15%-790.21%) in seed-based supplement. Enhanced contents of Oleic, linoleic, and linolenic acids ranged 17.32-41.78, 21.72-44.23, and 1.00%-47.12%, respectively. Nutritional enriched supplements may be best alternatives for improving bone health by lowering osteoclast and increasing osteoblast mechanism in bone development.
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Affiliation(s)
- Ammara Yasmeen
- Institute of Home and Food Sciences, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
- Pakistan Council of Scientific and Industrial Research Lahore Laboratories ComplexLahorePakistan
| | - Muhammad Sajid Arshad
- Institute of Home and Food Sciences, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Rabia Shabir Ahmad
- Institute of Home and Food Sciences, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
| | - Ali Imran
- Institute of Home and Food Sciences, Faculty of Life SciencesGovernment College UniversityFaisalabadPakistan
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20
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Shirazi SA, Nia AP, Asl MRS, Naghipour F, Tavakolipour H. Antioxidant activity of aqueous and alcohol extracts of Salvia leriifolia L. and Linum usitalissmum L. subjected to a pulsed electric field. FOODS AND RAW MATERIALS 2020. [DOI: 10.21603/2308-4057-2020-1-186-195] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. More attention has been paid in recent decades to extracts and essential oils from various plants as natural antioxidant sources due to their positive effects on food oxidation reactions. Our study aimed to compare the antioxidant activity of aqueous and alcoholic extracts from Salvia leriifolia L. and Linum usitalissmum L.The extracts were subjected to a pulsed electric field with intensities of zero (without pretreatment), 3 and 6 kV·cm–1, and a constant pulse number of 30. For this purpose, parameters such as total phenolic compounds and antioxidant activity were investigated by DPPH and TEAC methods.
Results and discussion. Our results showed that a higher intensity of a pulsed electric field pretreatment and the use of an alcoholic solvent significantly raised total phenolic compounds in the extracts and their antioxidant activity at a 95% confidence level. We found significant effects of the plant source (Linum usitalissmum and Salvia leriifolia), pretreatment (pulse electric field at intensities of 0.3 and 6 kV·cm–1), and a solvent (aqueous and alcohol) on the extracts’ antioxidant activity (P < 0.05). In addition, there was a significant correlation between the results of the DPPH and the TEAC antioxidant activities (P < 0.01 and r = 0.932).
Conclusion. The total antioxidant activity (based on both TEAC and DPPH methods) and total phenolic compounds extracted from Salvia leriifolia were higher than those from Linum usitalissmum (P < 0.05). Based on the results, the extract obtained from Salvia leriifolia with an alcoholic solvent and a pulsed electric field pretreatment (at 6 kV·cm–1 and 30 pulses) was selected as possessing desired antioxidant properties.
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Affiliation(s)
- Shohreh Arab Shirazi
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University
| | - Ahmad Pedram Nia
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University
| | | | - Fariba Naghipour
- Seed and Plant Improvement Institute, Agriculture Research, Education and Extension Organization
| | - Hamid Tavakolipour
- Department of Food Science & Technology, Sabzevar Branch, Islamic Azad University
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21
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Tang ZX, Shi LE, Wang XM, Dai GW, Cheng LA, Wan ZX, He H, Wu Q, Wang YB, Jin XY, Ying RF, Huang LH. Whole Flaxseed-based Products and Their Health Benefits. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Lu-E Shi
- School of Life and Environmental Sciences, Hangzhou Normal University
| | - Xiao-Min Wang
- Department of Culinary Art, Tourism College of Zhejiang
| | - Guo-Wei Dai
- Department of Culinary Art, Tourism College of Zhejiang
| | - Li-An Cheng
- Department of Culinary Art, Tourism College of Zhejiang
| | | | - Hong He
- Department of Culinary Art, Tourism College of Zhejiang
| | - Qiang Wu
- Department of Culinary Art, Tourism College of Zhejiang
| | - Yu-Bao Wang
- Department of Culinary Art, Tourism College of Zhejiang
| | - Xiao-Yang Jin
- Department of Culinary Art, Tourism College of Zhejiang
| | - Rui-Feng Ying
- College of Light Industry Science and Engineering, Nanjing Forestry University
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22
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Phytosterols Suppress Phagocytosis and Inhibit Inflammatory Mediators via ERK Pathway on LPS-Triggered Inflammatory Responses in RAW264.7 Macrophages and the Correlation with Their Structure. Foods 2019; 8:foods8110582. [PMID: 31744147 PMCID: PMC6915509 DOI: 10.3390/foods8110582] [Citation(s) in RCA: 48] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 10/08/2019] [Accepted: 11/13/2019] [Indexed: 01/24/2023] Open
Abstract
Phytosterols, found in many commonly consumed foods, exhibit a broad range of physiological activities including anti-inflammatory effects. In this study, the anti-inflammatory effects of ergosterol, β-sitosterol, stigmasterol, campesterol, and ergosterol acetate were investigated in lipopolysaccharide (LPS)-induced RAW264.7 macrophages. Results showed that all phytosterol compounds alleviated the inflammatory reaction in LPS-induced macrophage models; cell phagocytosis, nitric oxide (NO) production, release of tumor necrosis factor-α (TNF-α), and expression and activity of pro-inflammatory mediator cyclooxygenase-2 (COX-2), inducible nitric oxide synthase (iNOS), and phosphorylated extracellular signal-regulated protein kinase (p-ERK) were all inhibited. The anti-inflammatory activity of β-sitosterol was higher than stigmasterol and campesterol, which suggests that phytosterols without a double bond on C-22 and with ethyl on C-24 were more effective. However, inconsistent results were observed upon comparison of ergosterol and ergosterol acetate (hydroxy or ester group on C-3), which suggest that additional research is still needed to ascertain the contribution of structure to their anti-inflammatory effects.
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Cheng C, Yu X, McClements DJ, Huang Q, Tang H, Yu K, Xiang X, Chen P, Wang X, Deng Q. Effect of flaxseed polyphenols on physical stability and oxidative stability of flaxseed oil-in-water nanoemulsions. Food Chem 2019; 301:125207. [PMID: 31377621 DOI: 10.1016/j.foodchem.2019.125207] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 07/05/2019] [Accepted: 07/18/2019] [Indexed: 12/12/2022]
Abstract
Recent studies have shown that the high susceptibility of flaxseed oil nanoemulsions to lipid oxidation limits their incorporation into functional foods and beverages. For this reason, the impact of various flaxseed phenolic extracts on the physical and oxidative stability of flaxseed oil nanoemulsions was investigated. Flaxseed lignan extract (FLE) and secoisolariciresinol (SECO) exhibited antioxidant activity whereas secoisolariciresinol diglucoside (SDG) and p-coumaric acid (CouA) exhibited prooxidant activity in the flaxseed oil nanoemulsions. The antioxidant potential of flaxseed phenolics in the nanoemulsions was as follows: SECO < CouA < SDG ≈ FLE. Moreover, the antioxidant/prooxidant activity of the phenolics was also related to their free radical scavenging activity and partitioning in the nanoemulsions. Our results suggested that both SECO and FLE were good plant-based antioxidants for improving the stability of flaxseed oil nanoemulsions.
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Affiliation(s)
- Chen Cheng
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xiao Yu
- College of Food and Biological Engineering, Henan Collaborative Innovation Center for Food Production and Safety, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou 450002, China
| | | | - Qingde Huang
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Hu Tang
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Kun Yu
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xia Xiang
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Peng Chen
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Xintian Wang
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute, Hubei Key Laboratory of Lipid Chemistry and Nutrition, and Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
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Abstract
Interest in the content of natural antioxidants in plant-based foods can be from the human health perspective, in terms of how these compounds might help promote one's health and wellness, or from the storage point-of-view, as the endogenous antioxidant constituents aid to extend a foodstuff's shelf-life. This chapter reports essential information about the mechanism of antioxidant action and methods employed for determination of their activity, classes of phenolic compounds (phenolic acids, flavonoids, lignans, stilbenes, tannins), sources of plant antioxidants (oil seeds, cereals, legumes, plants of the Lamiaceae family, tea and coffee, tree nuts, fruits, and berries), extraction strategies of phenolic compounds from plant material, and the influence of processing and storage on the content of natural antioxidants in foods and their antioxidant activity. Thermal processing, if not releasing bound phenolics from the structural matrices of the food, tends to decrease the antioxidant potential or, in the best case scenario, has no significant negative impact. Gentler sterilization processes such as high-pressure processing tend to better retain the antioxidant potential of a foodstuff than thermal treatments such as steaming, boiling, or frying. The impact of processing can be assessed by determining the antioxidant potential of foodstuffs either at the point of formulation or after different periods of storage under specified conditions.
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Affiliation(s)
- Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland.
| | - Ronald B Pegg
- Department of Food Science & Technology, The University of Georgia, Athens, United States
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