•Roasting temperature can affect the quality attributes of chia seed and oil.•Higher roasting temperatures decrease the nutritional contents of chia seed and oil.•Both the individual phenolics and ...fatty acids in chia seed are heat sensitive.•Lower chia seed roasting temperature can result in better retention of nutrients.
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.
•Chia seed is an excellent source of dietary fat, essential fatty acid and polyphenols.•Microwave heating is one of the main processing operations applied to edible seeds.•The roasting can cause ...significant changes in physico-chemical properties of foods.•Microwave heating is considered relatively new technique.
This study was conducted to investigate the impacts of microwave heating treatments at different powers (0, 180, 360, 540, 720 and 900Watts) on the quality attributes of chia seed oil. Linoleic acid contents of the chia seed oil heated in microwave oven changed between 19.21% (900 W) and 21.17% (control), respectively (p < 0.05). Linolenic acid contents of heated chia seed oils varied between 66.84% (900 W) and 68.71% (control). α-Tocopherol and β-tocopherol contents of the chia oil samples varied between 47.71 mg/100 g (900 W) and 51.17 mg/100 g (control) to 62.58 mg/100 g (900 W) and 67.81 mg/100 g (control), respectively. While caffeic acid contents of the oils change between 0.27 mg/g (900 W) and 3.84 mg/g (control), rosmarinic acid contents of chia seed oils were found between 1.32 mg/g (900 W) and 3.17 mg/g (control). Results reflect a change in the chemical structures of the chia oil. Overall, much care should be taken when roasting chia seeds in microwave to avoid lossess in the bioactive components of chia oil.
The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated ...with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.
•Mango by-products are major source of natural bioactive compounds.•The recovery of bioactive compounds from mango by-products.•Antioxidant and antimicrobial activities of mango by-products.•The ...physico-chemical properties of mango seed fats.•Cocoa butter alternative fats from mango by-products.
The large amount of waste produced by the food industries causes serious environmental problems and also results in economic losses if not utilized effectively. Different research reports have revealed that food industry by-products can be good sources of potentially valuable bioactive compounds. As such, the mango juice industry uses only the edible portions of the mangoes, and a considerable amount of peels and seeds are discarded as industrial waste. These mango by-products come from the tropical or subtropical fruit processing industries. Mango by-products, especially seeds and peels, are considered to be cheap sources of valuable food and nutraceutical ingredients. The main uses of natural food ingredients derived from mango by-products are presented and discussed, and the mainstream sectors of application for these by-products, such as in the food, pharmaceutical, nutraceutical and cosmetic industries, are highlighted.
A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic ...acid in both roasted and unroasted walnut oils. Linoleic acid contents of unroasted walnut oil varied from 46.44 (Type 9) and 63.59% (Type 7), while the linoleic acid contents of roasted walnut oils at 120℃/h ranged from 55.95% (Type 3) to 64.86% (Type 10). Interestingly, linolenic acid contents of both roasted and unroasted oils changed between 9.43 (Type 10) and 16.29% (Type 8) to 9.64 (Type 10) and 16.58% (Type 8), respectively and were significant (p < 0.05) different. γ-tocopherol content of unroasted walnut oils varied between 6.3 (Type 3) and 11.4 mg/100g (Type 1) and γ-tocopherol contents of roasted walnut oils ranged between 28.1 (Type 8) and 38.2 mg/100g (Type 3). The oil could be useful for industrial applications owing to good physicochemical properties. Fatty acid values for oil obtained from roasted walnut were slightly higher than those reported for unroasted walnut oils.
Summary In this study, the effect of bread enriched with fermented green olive pulp at different concentrations (control (0%), 5%, 10%, 20%) on bioactive properties, phenolics and sensory properties ...were investigated. Total phenol and flavonoid quantities of the wheat bread incorporated with fermented green olive pulp were assigned between 41.79 (control) and 81.31 mg GAE/100 g (with 20% olive pulp) to 57.38 (control) and 139.76 mg/100 g (with 20% olive pulp), respectively. The antioxidant capacity results of the breads fortified with olive pulp ranged from 0.24 (control) to 2.45 mmol kg −1 (with 20% olive pulp). L * results of bread varied between 58.34 and 66.79. Gallic acid and 3,4‐dihydroxybenzoic acid results of the bread enriched with olive pulp were assessed within the range of 10.46 (control) and 51.91 mg/100 g (with 20% olive pulp). Also, while catectin values of the bread fortified with olive pulp varied between 6.00 (control) and 68.03 mg/100 g (with 20% olive pulp), rutin values of the bread ranged from 11.52 (control) to 22.45 mg/100 g (with 20% olive pulp). While the concentrations of oleic acid in the bread change between 46.27 (control) and 69.07% (with 20% olive pulp), linoleic acid results of the bread enriched with olive pulp ranged from 7.00% (with 5% olive pulp) to 31.63% (control). In general, as a result of the sensory evaluation, the 20% olive‐added bread sample was most appreciated by the panellists, followed by the control, 5% and 10% olive‐added bread samples in descending order. Since olive pulp is rich in phenolic compounds, they are potentially promising ingredients for valuable food applications by adding them to bakery products. The bread enriched with olive pulps showed the highest firmness and crunchiness compared to the control.
Summary Total phenol and flavonoid amounts of breads with poppy paste at different concentrations were established between 41.94 (control) and 56.71 mg GAE per 100 g (poppy paste 20%) to 72.14 ...(control) and 379.29 mg per 100 g (poppy paste 30%), respectively. Antioxidant capacity values of breads varied between 0.08 (control) and 1.04 mmol kg −1 (poppy paste 30%). L * results of breads were determined between 64.86 and 75.07, while a * and b * results vary between 0.51 and 5.47; 20.97 and 25.96, respectively. Gallic acid and 3,4‐dihydroxybenzoic acid contents of breads were determined between 13.00 (poppy paste 30%) and 63.21 mg per 100 g (poppy paste 20%) to 23.71 (poppy paste 10%) and 36.57 mg per 100 g (poppy paste 20%), respectively. Oleic and linoleic acid values of the bread oils were determined between 34.44% (control) and 40.06% (poppy paste 30%) to 34.945 (control) and 46.69% (poppy paste 10%), respectively. As a result, the most popular bread samples were enriched with 20% poppy paste, followed by 30%, control and 10% poppy paste added bread samples in decreasing order.
•Prickly pear fruits are also used for the manufacturing of juices and jams.•The pressed fruit juices of Opuntia ficus–indica are rich in phenolic compounds.•Pulp was the edible part of Opuntia ...ficus-indica fruit.•Prickly pear seed oil has essential fatty acids.
In the study, the impact of harvest time on total phenolic content, antioxidant activity, and phenolic compounds of prickly pear (Opuntia ficus-barbarica A. Berger) fruit pulp and the oil content and fatty acids profile of the seed were investigated. The highest total phenolic content was determined as 156.77 mg/100 g in July 1 harvest, while the maximum antioxidant activity and total oil content were found as 9.81% and 6.80% at the last stage of maturation (15 August), respectively. The highest oleic (28.51%), palmitic (22.61%) and stearic acid contents (9.20%) in seed oil were observed in June 15 harvest. The highest value for linoleic acid (57.50%) was detected in August 15 harvest. Prickly pear is a vital source of bioactive constituents such as phenolic and antioxidant substances in terms of being useful for human health and the optimum harvesting time to retain high quantities of most phenolic compounds is 1st July.
Wheat germ is a by‐product of wheat milling from which wheat germ oil (WGO) can be obtained using different techniques. For a better quality WGO, techniques such supercritical fluid fractionation, ...molecular distillation, and other innovative methods can be adopted. WGO is composed of nonpolar lipids, glycolipids, phospholipids, alcohols, esters, alkene, aldehydes, tocopherols, n‐alkanols, sterols, 4‐methyl sterols, triterpenols, hydrocarbons, pigments, and volatile components. The most abundant WGO fatty acid is linoleic acid which composes 42–59% of total triglycerides followed by palmitic (16:0) and oleic acids (18:1). The stearic acid, a saturated fatty acid, is usually less than 2%. WGO is rich in tocopherols particularly vitamin E. It contains α‐tocopherol and β‐tocopherol which gives various health benefits to it. It is being used in medicine, cosmetic, agricultural, and food industry. Some of its applications include production of vitamins and food supplements, animal feed and biological insect control and for treating circulatory/cardiac disorders and weaknesses. More studies are required for producing better quality WGO such as application of more innovative and optimized techniques that can increase its health benefits and hence utilization. More mechanistic approaches for extraction, evaluation, and utilization of WGO can help in making this by‐product of wheat processing more valuable.
Practical application: Wheat is a major food crop around the globe and produced and processed in large quantities. Its by‐products such as wheat germ can be used to obtain value added products. Oil obtained from wheat germ is found to be a good source of various nutritionally beneficial constituents and carry important health benefits and functional properties. The review will help researchers to carry out further research to improve processing and the quality of oil besides emphasizing on its beneficial aspects. It will also assist in better utilization of this wheat by‐product to develop value added products and nutraceuticals after carrying out further studies.
Wheat germ oil is a valuable by‐product from wheat grain which is a good source of important nutraceuticals such as α‐ and β‐tocopherol. Extraction of this oil from wheat germ is important for the effective utilization of its various potential nutraceuticals that have reported health benefits. This review also explains detailed chemical composition, processing, functional activities, and potential utilization of wheat germ oil.
Wheat germ oil is a valuable by‐product from wheat grain which is a good source of important nutraceuticals such as α‐ and β‐tocopherol. Extraction of this oil from wheat germ is important for the effective utilization of its various potential nutraceuticals that have reported health benefits. This review also explains detailed chemical composition, processing, functional activities, and potential utilization of wheat germ oil.
Summary In this study, the changes in oil content, bioactive components, radical scavenging activity, phenolic profiles, fatty acid components and sensory characteristics of ‘Ayvalık’ olive fruits ...fermented in brine thyme, sage and rosemary hydrosols were investigated. Total carotenoid and total phenolic results of olives were recorded between 0.02 (thyme hydrosol) and 0.24 μg g −1 (control (only brine 10%)) to 213.92 (rosemary hydrosol) and 432.54 mg GAE per 100 g (fresh ‘Ayvalık’ olive), respectively. Total flavonoids of olive fruits fermented in different hydrosols were reported between 755.87 mg per 100 g (rosemary hydrosol) and 1404.76 mg per 100 g (fresh ‘Ayvalık’ olive). Radical scavenging capacity of fermented ‘Ayvalık’ olive fruits was reported between 10.20 (control) and 10.55 mmol kg −1 (rosemary hydrosol). Verbascoside results of fresh and fermented ‘Ayvalık’ olive fruits in brine and hydrosols were identified between 107.00 mg per 100 g (sage hydrosol) and 167.20 mg per 100 g (fresh ‘Ayvalık’ olive). Oleic and linoleic acid values of olive oils changed to be between 67.07% (rosemary hydrosol) and 68.71% (control) to 10.89% (control) and 11.86% (rosemary hydrosol), respectively. Overall, ‘Ayvalık’ olive fruit fermented in brine was most appreciated by the panellists, followed in descending order by olives fermented in thyme, sage, and rosemary hydrosols.
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