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Naseri M, Movagharnejad K, Nanvakenari S. Comparison of the dried properties of Ganoderma lucidum produced by the convective dryer and infrared dryer. Sci Rep 2023; 13:12636. [PMID: 37537244 PMCID: PMC10400541 DOI: 10.1038/s41598-023-39883-z] [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: 04/25/2023] [Accepted: 08/01/2023] [Indexed: 08/05/2023] Open
Abstract
Ganoderma lucidum is a promising medicine with a high amount of antioxidants and calcium. The selection of appropriate drying process methods in food science has a chief role to reach the best final characteristics. This study aimed to investigate the effects of air velocity and temperature in the convective dryer, sample distance, and infrared power in infrared dryers on the drying kinetics and quality of Ganoderma lucidum slices. In addition, Response Surface Methodology based on central composition design was used to optimize and analyze drying conditions. The ranges of temperature and air velocity were 40-60 °C and 0.5-1.5 m/s, respectively in the convective drying process while the range of distance and infrared power was 4-16 cm and 500-1500 W, respectively in the infrared drying process. It is worth mentioning that antioxidant and calcium contents were greatly enhanced during the drying procedures. Moreover, the values of the total color difference ranged between 8.21 and 19.66 for the convective dryer and 8.14 and 28.85 for the infrared dryer. A kinetic study indicated that dried samples by the infrared dryer could rapidly reach equilibrium moisture content due to exposure to IR radiation. Consequently, the results indicated that the infrared dryer has better performance than the convective dryer regarding drying time, energy consumption, and amount of calcium and antioxidant.
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Affiliation(s)
- Maryam Naseri
- Faculty of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Mazandaran, Iran.
| | - Kamyar Movagharnejad
- Faculty of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Mazandaran, Iran.
| | - Sara Nanvakenari
- Faculty of Chemical Engineering, Babol Noshirvani University of Technology, Babol, Mazandaran, Iran
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2
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Rodríguez ME, Rikal L, Schneider-Teixeira A, Deladino L, Ixtaina V. Extraction method impact on the physicochemical characteristics of lipids from chia nutlets applicable to long-term storage studies. Food Chem 2023; 427:136706. [PMID: 37379750 DOI: 10.1016/j.foodchem.2023.136706] [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: 01/19/2023] [Revised: 05/08/2023] [Accepted: 06/20/2023] [Indexed: 06/30/2023]
Abstract
Lipids are relevant during the seed aging process, for which it is pertinent to choose an extraction method that does not alter their nature. Thus, three methods were applied to extract lipids from chia seeds: one used as reference (Soxhlet) and two at room temperature using hexane/ethanol (COBio) and hexane/isopropanol (COHar). The fatty acid composition and the tocopherol content of the oils were analyzed. Also, their oxidative status through the peroxide index, conjugated dienes and trienes, and malondialdehyde were determined. Besides, biophysical techniques, such as DSC and FT-IR, were applied. The extraction yield was not affected by the extraction method, while the fatty acid composition presented slight differences. Despite the high content of PUFAs, the oxidation level was low in all cases, especially in COBio, associated with the high content of α-tocopherol. DSC and FT-IR outcomes coincided with those obtained by conventional studies, resulting in efficient and fast characterization tools.
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Affiliation(s)
- María Emilia Rodríguez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina.
| | - Luis Rikal
- Núcleo TECSE, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires, Avenida del Valle 5737 (B7400), Olavarría, Argentina
| | - Aline Schneider-Teixeira
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina; YPF-TECNOLOGÍA (Y-TEC), Av. del Petróleo S/N between 129 and 143 (CP 1923), Berisso, Argentina
| | - Lorena Deladino
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina; Facultad de Ciencias Exactas- UNLP. Calle 47 and 115 (1900), La Plata, Argentina.
| | - Vanesa Ixtaina
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - (Facultad de Ciencias Exactas, UNLP - CONICET La Plata-CICBA), Calle 47 and 116 (1900), La Plata, Argentina; Facultad de Ciencias Agrarias y Forestales- UNLP, Calle 60 and 119 (1900), La Plata, Argentina.
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3
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Health-promoting approaches of the use of chia seeds. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/10/2023] Open
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4
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Chia (Salvia hispanica L.) oil supplementation ameliorates liver oxidative stress in high-fat diet-fed mice through PPAR-γ and Nrf2 upregulation. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105462] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/20/2023] Open
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5
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The quality of the fat in flaxseeds and chia seeds is not affected by their heat treatment. CZECH JOURNAL OF FOOD SCIENCES 2023. [DOI: 10.17221/159/2022-cjfs] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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6
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Khalid W, Arshad MS, Aziz A, Rahim M, Qaisrani TB, Afzal F, Ali A, Ranjha MMAN, Khalid MZ, Anjum F. Chia seeds ( Salvia hispanica L.): A therapeutic weapon in metabolic disorders. Food Sci Nutr 2022; 11:3-16. [PMID: 36655089 PMCID: PMC9834868 DOI: 10.1002/fsn3.3035] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 04/22/2022] [Accepted: 04/30/2022] [Indexed: 12/23/2022] Open
Abstract
The growth of functional components containing agricultural foods is enhancing because these components aid the human body against different chronic diseases. Currently, chia seeds basically belong to the mint family and are edible seeds of Salvia hispanica. These seeds are composed of different functional components including fiber, polyphenols, antioxidants, omega-3 fatty acid vitamins, minerals, and peptides. Besides, these seeds are also a good source of vegetable protein, unsaturated fat, carbohydrates, and ash. Chia seed components are helpful in cardiovascular disease (CVD) by reducing blood pressure, platelet aggregation, cholesterol, and oxidation. In GI-tract-related diseases like diabetes and constipation, chia fiber reduces the blood glucose level and provides bulk to stool. However, antioxidants and polyphenols are protected beta cells of the pancreas from inflammation. These components are protected from the cell damage of the different body parts, which can provide help in different types of cancer including breast, colorectal, liver, and pancreatic. Conclusively, some pervious studies approved that chia seed components are played important role in chronic diseases.
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Affiliation(s)
- Waseem Khalid
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Sajid Arshad
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Afifa Aziz
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Abdul Rahim
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Tahira Batool Qaisrani
- Department of Agricultural Engineering and TechnologyGhazi UniversityDera Ghazi KhanPakistan
| | - Fareed Afzal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Anwar Ali
- Department of Epidemiology and Health Statistics, Xiangya School of Public HealthCentral South UniversityHunanChina
| | | | | | - Faqir Muhammad Anjum
- Islamic Food and Nutrition Council of AmericaIFANCA Halal Apex, Private LimitedFaisalabadPakistan
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7
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The Effect of Salvia hispanica and Nigella sativa Seed on the Volatile Profile and Sensory Parameters Related to Volatile Compounds of Dry Fermented Sausage. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27030652. [PMID: 35163917 PMCID: PMC8838188 DOI: 10.3390/molecules27030652] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/12/2022] [Accepted: 01/15/2022] [Indexed: 12/17/2022]
Abstract
The aim of the study was to evaluate the effects of Salvia hispanica and Nigella sativa seed addition on the volatile compounds and sensory characteristics (with particular emphasis on odor and flavor) of traditionally produced dry fermented sausages with reduced nitrites. Five different sausage formulations were prepared: control sample; samples with 1% and 2% addition of chia seed; samples with 1% and 2% addition of black cumin seed. The sausages were subjected to analysis including proximate chemical composition, volatile compound determination, and sensory analysis. The sausages with chia seed in the amounts of 1% and 2% as well as the sample with 1% addition of black cumin seed were characterized by positive sensory features, and their overall quality was rated above 7 c.u. on a 10-point scale, similar to the control sausage. Sausage samples with the addition of cumin seed were characterized by the highest herbal odor and flavor. The addition of Salvia hispanica and Nigella sativa seed significantly affected the amount of volatile compounds in fermented sausages. Sausages with black cumin presented the greatest amount of total volatile compounds, mainly contributed by terpenes.
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8
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Rodríguez Lara A, Mesa-García MD, Medina KAD, Quirantes Piné R, Casuso RA, Segura Carretero A, Huertas JR. Assessment of the Phytochemical and Nutrimental Composition of Dark Chia Seed ( Salvia hispánica L.). Foods 2021; 10:3001. [PMID: 34945556 PMCID: PMC8702123 DOI: 10.3390/foods10123001] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 11/24/2021] [Accepted: 11/26/2021] [Indexed: 11/17/2022] Open
Abstract
Chia seeds are rich sources of different macro and micronutrients associated with health benefits; thus, they may be considered as a functional food. However, the composition depends on the variety, origin, climate and soil. Here, we show a comprehensive characterization of extractable and non-extractable phenolic compounds of dark chia seed Salvia hispanica L. using high-performance liquid chromatography-electrospray ionization-quadrupole time-of-flight (HPLC-ESI-QTOF) and discuss potential health benefits associated with the presence of a number of nutritional and bioactive compounds. We report that dark chia from Jalisco is a high-fiber food, containing omega-3 polyunsaturated fatty acids, essential amino acids (phenylalanine and tryptophan), and nucleosides (adenosine, guanidine and uridine), and rich in antioxidant phenolic compounds, mainly caffeic acid metabolites. Our data suggest that chia seeds may be used as ingredients for the development of functional foods and dietary supplements.
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Affiliation(s)
- Avilene Rodríguez Lara
- Department of Physiology, Biomedical Research Center, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain; (A.R.L.); (R.A.C.)
| | - María Dolores Mesa-García
- Department of Biochemistry and Molecular Biology II, Institute of Nutrition and Food Technology “José Mataix”, Biomedical Research Center, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain;
- Ibs.GRANADA, Biosanitary Research Institute of Granada, 18012 Granada, Spain
| | - Karla Alejandra Damián Medina
- University Center of Tonala, University of Guadalajara, Av 555 Ejido San José Tateposco, Nuevo Periferico Oriente, Tonala 45425, Mexico;
| | - Rosa Quirantes Piné
- Technological Centre for Research and Development of Functional Foods, Avenida del Conocimiento, 37, 18100 Granada, Spain; (R.Q.P.); (A.S.C.)
| | - Rafael A. Casuso
- Department of Physiology, Biomedical Research Center, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain; (A.R.L.); (R.A.C.)
| | - Antonio Segura Carretero
- Technological Centre for Research and Development of Functional Foods, Avenida del Conocimiento, 37, 18100 Granada, Spain; (R.Q.P.); (A.S.C.)
| | - Jesús Rodríguez Huertas
- Department of Physiology, Biomedical Research Center, Institute of Nutrition and Food Technology “José Mataix”, University of Granada, Parque Tecnológico de la Salud, Avenida del Conocimiento s/n, 18100 Granada, Spain; (A.R.L.); (R.A.C.)
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9
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Cavalli J, Freitas MA, Gonçalves ECD, Fadanni GP, Santos AA, Raposo NRB, Dutra RC. Chia oil prevents chemical and immune-mediated inflammatory responses in mice: Evidence for the underlying mechanisms. Food Res Int 2021; 149:110703. [PMID: 34600695 DOI: 10.1016/j.foodres.2021.110703] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 08/31/2021] [Accepted: 09/02/2021] [Indexed: 10/20/2022]
Abstract
Chia (Salvia hispanica L.) is an herbaceous plant used as omega-3 polyunsaturated fatty acid (ω-3 PUFA) source that presents a range of beneficial effects on human health. Herein, it was used a chia oil containing over than 62% of α-linolenic acid (ALA), a compound widely related to anti-inflammatory actions. Chia oil effect was tested using paw edema and mechanical hyperalgesia induced by carrageenan, and ear edema induced by croton oil, histamine, and capsaicin. Croton oil was used in both preventive and therapeutic treatment schedules of chia oil while histamine and capsaicin were used only in preventive treatment schedule. Chia oil mechanism of action was investigated using nociception and paw edema response induced by intraplantar injection of acidified saline (ASIC activator), PGE2 (prostaglandin pathway), cinnamaldehyde (TRPA1 activator), bradykinin (BK pathway), menthol (TRPM8 activator), and capsaicin (TRPV1 activator). Further, RT-PCR for inflammatory mediators (TRPA1, NF-κB, PPAR-γ, COX-2, IL-6, TNF, FPR2, FAAH, MAGL, and IL-12A) induced by carrageenan, NLRP3 inflammasome activation, and the cell viability were then accessed. Later, chia oil actions were evaluated in the experimental autoimmune encephalomyelitis (EAE), a multiple sclerosis (MS) model. Chia oil showed anti-edematogenic and anti-hyperalgesic effects when administered 1 h before pro-inflammatory stimulus - particularly carrageenan and croton oil. Moreover, chia oil upregulated the mRNA levels of COX-2 and formyl peptide receptor 2 (FPR2) while reduced IL-6 expression in the spinal cord of mice submitted to i.pl. injection of carrageenan. Interestingly, chia oil mediates antinociceptive effects in mice decreasing the nociceptive response induced by acidified saline, PGE2, and cinnamaldehyde, but not by bradykinin, menthol, and capsaicin. On the EAE model, chia oil preventively administered attenuated EAE-induced motor deficits and mechanical hyperalgesia in mice, suggesting a valuable effect of chia oil supplementation in regulating inflammatory responses and some immune functions during immune-mediated inflammatory disorders (IMID). Nonetheless, additional reports will need to assess the effect of chia oil in well-controlled clinical trials performed in MS patients.
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Affiliation(s)
- Juliana Cavalli
- Laboratory of Autoimmunity and Immunopharmacology, Department of Health Sciences, Campus Araranguá, Universidade Federal de Santa Catarina, 88906-072 Araranguá, SC, Brazil
| | - Mariana A Freitas
- Laboratory of Autoimmunity and Immunopharmacology, Department of Health Sciences, Campus Araranguá, Universidade Federal de Santa Catarina, 88906-072 Araranguá, SC, Brazil
| | - Elaine C D Gonçalves
- Laboratory of Autoimmunity and Immunopharmacology, Department of Health Sciences, Campus Araranguá, Universidade Federal de Santa Catarina, 88906-072 Araranguá, SC, Brazil; Post-Graduate Program of Neuroscience, Center of Biological Sciences, Universidade Federal de Santa Catarina, 88040-900 Florianópolis, SC, Brazil
| | - Guilherme P Fadanni
- Center of Innovation and Preclinical Research, 88056-000 Florianópolis, SC, Brazil
| | - Adara A Santos
- Center of Innovation and Preclinical Research, 88056-000 Florianópolis, SC, Brazil
| | - Nádia R B Raposo
- Center for Research and Innovation in Health Sciences (NUPICS), Faculty of Pharmacy, Universidade Federal de Juiz de Fora, 36036-330 Juiz de Fora, MG, Brazil
| | - Rafael C Dutra
- Laboratory of Autoimmunity and Immunopharmacology, Department of Health Sciences, Campus Araranguá, Universidade Federal de Santa Catarina, 88906-072 Araranguá, SC, Brazil; Post-Graduate Program of Neuroscience, Center of Biological Sciences, Universidade Federal de Santa Catarina, 88040-900 Florianópolis, SC, Brazil; Laboratory of Neurobiology of Pain and Inflammation, Department of Physiological Sciences, Center of Biological Sciences, Universidade Federal de Santa Catarina, 88040-900 Florianópolis, SC, Brazil.
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10
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Rashid N, Ashraf I, Kumar R, Richa R. Enrichment via chia seeds to tackle hidden hunger: A review. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15593] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Ifra Ashraf
- College of Agricultural Engineering and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus Srinagar India
| | - Rohitashw Kumar
- College of Agricultural Engineering and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus Srinagar India
| | - Rishi Richa
- College of Agricultural Engineering and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology of Kashmir Shalimar Campus Srinagar India
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11
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Ahmed IAM, Uslu N, Al Juhaimi F, Özcan MM, Osman MA, Alqah HAS, Babiker EE, Ghafoor K. Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains. Cereal Chem 2021. [DOI: 10.1002/cche.10442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Magdi A. Osman
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Hesham A. S. Alqah
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadıl E. Babiker
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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12
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Alasalvar C, Chang SK, Bolling B, Oh WY, Shahidi F. Specialty seeds: Nutrients, bioactives, bioavailability, and health benefits: A comprehensive review. Compr Rev Food Sci Food Saf 2021; 20:2382-2427. [PMID: 33719194 DOI: 10.1111/1541-4337.12730] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 01/28/2021] [Accepted: 02/02/2021] [Indexed: 02/06/2023]
Abstract
Seeds play important roles in human nutrition and health since ancient time. The term "specialty" has recently been applied to seeds to describe high-value and/or uncommon food products. Since then, numerous studies have been conducted to identify various classes of bioactive compounds, including polyphenols in specialty seeds. This review discusses nutrients, fat-soluble bioactives, polyphenols/bioactives, antioxidant activity, bioavailability, health benefits, and safety/toxicology of commonly consumed eight specialty seeds, namely, black cumin, chia, hemp, flax, perilla, pumpkin, quinoa, and sesame. Scientific results from the existing literature published over the last decade have been compiled and discussed. These specialty seeds, having numerous fat-soluble bioactives and polyphenols, together with their corresponding antioxidant activities, have increasingly been consumed. Hence, these specialty seeds can be considered as a valuable source of dietary supplements and functional foods due to their health-promoting bioactive components, polyphenols, and corresponding antioxidant activities. The phytochemicals from these specialty seeds demonstrate bioavailability in humans with promising health benefits. Additional long-term and well-design human intervention trials are required to ascertain the health-promoting properties of these specialty seeds.
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Affiliation(s)
| | - Sui Kiat Chang
- Department of Horticulture, Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou, China
| | - Bradley Bolling
- Department of Food Science, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Won Young Oh
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
| | - Fereidoon Shahidi
- Department of Biochemistry, Memorial University of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada
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13
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Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110537] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Lane KE, Wilson M, Hellon TG, Davies IG. Bioavailability and conversion of plant based sources of omega-3 fatty acids - a scoping review to update supplementation options for vegetarians and vegans. Crit Rev Food Sci Nutr 2021; 62:4982-4997. [PMID: 33576691 DOI: 10.1080/10408398.2021.1880364] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Omega-3 (n-3) fatty acids offer a plethora of health benefits with the majority of evidence showing beneficial effects from marine sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Emerging research examines the effects of n-3 dietary intakes on blood markers of vegetarians and vegans, but official guidance for plant based marine alternatives is yet to reach consensus. This scoping review provides an overview of trials investigating bioavailability of plant n-3 oils including EPA and DHA conversion. Searches of MEDLINE, PubMed, CINAHL and clinical trial registers identified randomized controlled trials from January 2010 to September 2020. The 'Omega-3 index' (EPA + DHA (O3I)), was used to compare n-3 status, metabolic conversion and bioavailability. Two reviewers independently screened articles and extracted data on outcomes. From 639 identified articles, screening and eligibility checks gave 13 articles. High dose flaxseed or echium seed oil supplements, provided no increases to O3I and some studies showed reductions. However, microalgal oil supplementation increased O3I levels for all studies. Findings indicate preliminary advice for vegetarians and vegans is regular consumption of preformed EPA and DHA supplements may help maintain optimal O3I. Further studies should establish optimum EPA and DHA ratios and dosages in vegetarian and vegan populations.
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Affiliation(s)
- Katie E Lane
- School of Sport and Exercise Sciences, Faculty of Science, Liverpool John Moores University, Research Institute for Sport and Exercise Sciences, Liverpool, UK
| | - Megan Wilson
- School of Sport and Exercise Sciences, Faculty of Science, Liverpool John Moores University, Research Institute for Sport and Exercise Sciences, Liverpool, UK
| | - Teuta G Hellon
- School of Medicine, University of Central Lancashire, Liverpool, UK
| | - Ian G Davies
- School of Sport and Exercise Sciences, Faculty of Science, Liverpool John Moores University, Research Institute for Sport and Exercise Sciences, Liverpool, UK
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15
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Hayat K, Zhang X, Abbas S, Hussain S, Hussain A, Tahir MU. Effect of microwave treatment on the nutritional profile of the citrus mandarin cultivars peels. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14791] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Khizar Hayat
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Jiangsu P. R. China
| | - Shabbar Abbas
- Department of Biosciences COMSATS University Islamabad Islamabad Pakistan
| | - Shahzad Hussain
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Abid Hussain
- Department of Soil & Environmental Sciences Muhammad Nawaz Shareef University of Agriculture Multan Pakistan
| | - Muhammad Usman Tahir
- Department of Plant Production College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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16
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Effect of oven roasting treatment on the antioxidant activity, phenolic compounds, fatty acids, minerals, and protein profile of Samh (Mesembryanthemum forsskalei Hochst) seeds. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109825] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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17
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Hayat K, Zhang X, Qamar S, Hussain A, Tahir MU, Hussain S. Microwave heating as a tool to enhance antioxidant activity and release soluble conjugates from Feutrell’s Early (citrus mandarin cultivar) peels. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14574] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Khizar Hayat
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Xiaoming Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University Wuxi P. R. China
| | - Shaista Qamar
- Faculty of Biosciences and Medical Engineering (FBME) University Technology Malaysia (UTM) Johor Bahru Malaysia
| | - Abid Hussain
- Department of Soil & Environmental Sciences Muhammad Nawaz Shareef University of Agriculture Multan Pakistan
| | - Muhammad Usman Tahir
- Department of Plant Production, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures. Food Chem 2020; 333:127531. [PMID: 32679420 DOI: 10.1016/j.foodchem.2020.127531] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 07/04/2020] [Accepted: 07/05/2020] [Indexed: 12/18/2022]
Abstract
The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic, caffeic, and gallic acids, which all decreased with increasing temperatures. Notably, myrcetin content ranged from 75.59 mg/100 g (at 100 °C) to 85.49 mg/100 g (for control). Tocopherols (ɣ and α type) were predominant nutrients and their levels ranged from 654.86 mg/100 g (at 180 °C) to 698.32 mg/100 g (for control). Concentrations of linolenic (59.84%), linoleic (20.57%), and oleic (10.09%) acids from unroasted chia seeds were higher than those from roasted ones. This study revealed that chia seeds should be heated at temperatures below or equal to 90 °C in order to preserve their nutrient profile.
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Corrigendum. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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