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Free tocopherols and tocotrienols in 82 plant species’ oil: Chemotaxonomic relation as demonstrated by PCA and HCA
Comprehensive characteristic of lipid fraction as a distinguishing factor of three lupin seed species
Modification of the Protein Amino Acid Content in Hen Eggs as a Consequence of Different Concentrations of Lupine and Soy in Feed
The effect of the diet modification (soybean and lupine addition) on the content of protein and amino acids (AA) in eggs was studied. Both the sampling day and the diet influenced the total protein content. In albumen, the lowest protein content (10.6%) was noted after administering a diet containing 25% lupine; in the same egg the yolk contained the most proteins (16.7%). In the content of nonessential AA (NAA) in egg yolks, differences were noted only for cysteine, with its the highest content in the yolks of the control group. The stable content of essential yolk amino acids (EAA) was observed only for isoleucine, leucine, tryptophan and phenylalanine. The highest contents of EAA and NAA were recorded in the yolks of the control group (~47 and ~53 g/100 g of protein, respectively) and in the group with 25% additions of lupine (~42 and ~51 g/100 g of protein, respectively). AA with constant content in the tested albumens were methionine, tryptophan and alanine. The highest content of EAA (>~42 g/100 g of protein) and NAA (>~62 g/100 g of protein) were determined in albumen of eggs determined in the group with at least 20% additions of lupine. The highest content of EAA for humans delivered eggs from groups 4–6 (with the addition of soy into the diet ≤5%). The protein sources used in the hen diet significantly influenced the content of protein and individual AA in the produced eggs.
Assessment of the Quality, Bioactive Compounds, and Antimicrobial Activity of Egyptian, Ethiopian, and Syrian Black Cumin Oils
Background: The oils obtained from the seeds of Nigella sativa, also named black cumin, are rich in bioactive compounds that strengthen immunity and support human health. This study aimed to compare Nigella sativa oils pressed from Egyptian (Eg-NSSO), Ethiopian (Et-NSSO), and Syrian (Sy-NSSO) seeds. Methods: The analyzed oils were obtained from a local company. The content of phenolic compounds, tocochromanols, phytosterols, volatile compounds, triglycerides, and fatty acids composition was determined using chromatographic methods. The oxidative stability was determined by Rancimat technique as well as the determination of DPPH and ABTS scavenging activity. As an assessment of bioactivity, the antimicrobial and anti-aflatoxigenic properties of oils were evaluated. Results: Ethiopian oil had highest content of phenolic compounds, flavonoids, phytosterols, and tocochromanols and was characterized by the longest induction period (IP = 7.89 h). The share of thymoquinone was the highest in Ethiopian oil (34.84%), followed by Egyptian (27.36%), then Syrian (22.59%). Ethiopian oil recorded a high antibacterial activity, while Egyptian oil showed a unique antifungal activity against toxigenic fungi. Aflatoxins’ secretion into liquid medium containing NSSO was reduced, especially with Egyptian oil.
The effect of ultrasound-assisted maceration of selected cold-pressed oils with lyophilized mullein flowers (Verbascum thapsus L.) on their oxidative stability and chemical composition
Sea buckthorn plant as a functional food ingredient, with antioxidant and anti-inflammatory properties
Application of Machine Learning to Assess the Quality of Food Products - Case Study: Coffee Bean
Modern machine learning methods were used to automate and improve the determination of an effective quality index for coffee beans. Machine learning algorithms can effectively recognize various anomalies, among others factors, occurring in a food product. The procedure for preparing the machine learning algorithm depends on the correct preparation and preprocessing of the learning set. The set contained coded information (i.e., selected quality coefficients) based on digital photos (input data) and a specific class of coffee bean (output data). Because of training and data tuning, an adequate convolutional neural network (CNN) was obtained, which was characterized by a high recognition rate of these coffee beans at the level of 0.81 for the test set. Statistical analysis was performed on the color data in the RGB color space model, which made it possible to accurately distinguish three distinct categories of coffee beans. However, using the Lab* color model, it became apparent that distinguishing between the quality categories of under-roasted and properly roasted coffee beans was a major challenge. Nevertheless, the Lab* model successfully distinguished the category of over-roasted coffee beans.
Effect of refining and fractionation processes on minor components, fatty acids, antioxidant and antimicrobial activities of shea butter
Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 w/w) were analyzed for fatty acids, triacylglycerol composition, peroxide value (PV), free fatty acids (FFA), phenolic (TPC), flavonoid (TFC), unsaponifiable matter (USM), tocopherol and phytosterol content. Additionally, the oxidative stability, radical scavenging activity (RSA), antibacterial and antifungal activities were evaluated. The two main fatty acids in the shea butter samples were stearic and oleic. The refined shea stearin showed lower PV, FFA, USM, TPC, TFC, RSA, tocopherol and sterol content than crude shea butter. A higher EC50 was observed, but antibacterial activity was much lower. The refined olein fraction was characterized by lower PV, FFA and TFC in comparison with crude shea butter, but USM, TPC, RSA, EC50, tocopherol and sterol content was unchanged. The antibacterial activity was higher, but the antifungal activity was lower than those of crude shea butter. When both fractions were mixed, their fatty acid and triacylglycerol composition were similar to those of crude shea butter, but other parameters were different.
Rare Prenyllipids in Wild St. John’s Wort During Three Harvest Seasons
St. John’s wort (Hypericum perforatum) is a medicinal plant known for its bioactive compounds, including tocopherols and tocotrienols, which possess antioxidant and anti-inflammatory properties. These compounds play vital roles in the plant’s metabolism and have potential applications in the cosmetic and pharmaceutical industries. However, the content of these compounds in different anatomical parts of the plant, as well as the influence of environmental factors, such as the year of collection, remain underexplored. This study examined the content of tocochromanols in H. perforatum leaves, flowers, and flower buds, collected in Poland during the years 2022–2024. The results revealed that tocopherols predominantly accumulated in the leaves, while tocotrienols were more abundant in the flowers and flower buds. The year of collection had a significant effect on tocopherol levels, while tocotrienol content showed lower sensitivity to environmental fluctuations, indicating their higher stability. St. John’s wort can be considered a valuable source of biologically active compounds, especially tocotrienols, which exhibit higher stability and less susceptibility to environmental variability. The results underline the importance of considering both the plant’s anatomical parts and the year of collection when aiming to maximize the production of bioactive compounds.
Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry as a tool for tracking roasting-induced changes in the volatilome of cold-pressed rapeseed oil
AbstractThe aim of this study was to track changes in the volatilome of cold-pressed oil and press cakes obtained from roasted seeds and to combine it with the profile of non-volatile metabolites in a single study, in order to understand pathways of volatile organic compound (VOC) formation caused by thermal processing. Comprehensive two-dimensional gas chromatography-time of flight mass spectrometry was used for the analysis of VOCs in cold-pressed oils and corresponding press cakes obtained after roasting of seeds at 140 and 180 °C prior to pressing. Contents of primary metabolites (amino acids, saccharides, fatty acids) as well as selected secondary metabolites (glucosinolates, polyphenols) were determined, as many of them serve as precursors to volatile compounds formed especially in thermal reactions. After roasting, the formation of Maillard reaction products increased, which corresponded to the reduction of free amino acids and monosaccharides. Moreover, levels of the products of thermal oxidation of fatty acids, such as aldehydes and ketones, increased with the increasing temperature of roasting, although no significant changes were noted for fatty acids. Among sulphur-containing compounds, contents of the products and intermediates of methionine Strecker degradation increased significantly with the increasing temperature of roasting. Degradation of glucosinolates to nitriles occurred after thermal treatment. The results of this study confirmed that seed roasting before cold pressing has a significant effect on the volatiles, but also indicated roasting-induced changes in non-volatile metabolites of oil and press cake. Such an approach helps to understand metabolic changes occurring during rapeseed processing in cold-pressed oil production. Graphical Abstract
Effect of climate, growing region, country of origin, and post-harvest processing on the of content chlorogenic acids (CGAs) and aromatic compounds in roasted coffee beans
The Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils
Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating. Blends of refined rapeseed oil with 5% or 25% in one of three cold-pressed oils (rapeseed, coriander and apricot) were heated at 170 or 200 °C in a thin layer on a pan. All non-heated blends and cold-pressed oils were tested for fatty acid profile, content and composition of phytosterols, tocochromanols, chlorophyll and radical scavenging activity (RSA) analyzed by 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) assays. Moreover, the stability of phytosterols, tocochromanols, DPPH and ABTS values was determined in heated blends. All tocochromanols were lost during the heating process, in particular, at 200 °C. However, there were some differences between homologues. α-Tocopherol and δ-tocopherol were the most thermolabile and the most stable, respectively. Phytosterols were characterized by very high stability at both temperatures. We observed relationships between ABTS and DPPH values and contents of total tocochromanols and α-tocopherol. The obtained results may be useful in designing a new type of fried food with improved health properties and it may be the basis for further research on this topic.
Oxidative stability assessment of industrial and laboratory-pressed fresh raspberry seed oil (Rubus idaeus L.) by differential scanning calorimetry
Metabolic Changes during Sprouting of Rapeseed and Their Consequences for the Volatilome of Cold‐Pressed Oil
AbstractAll the procedures before pressing seeds have a great influence on the flavor of cold‐pressed rapeseed oil. However, the studies on the modification of aroma caused by inappropriate storage leading to sprouting are scarce. Therefore, this study aims to determine the effects of sprouting on the metabolome and volatilome of rapeseed cold‐pressed oil and press cakes. The presence of 56 and 21 nonvolatile metabolites is detected in seeds/press cakes and oil, respectively. Sprouting significantly affects the total contents of all groups of compounds, except sugars. At the same time, 375 volatile organic compounds (VOCs) are detected. The abundance of VOCs in sprouted oil is almost threefold higher compared to control oil, with the biggest contribution of sulfur‐containing compounds (dimethyl sulfide), glucosinolate derivatives (4‐isothiocyanato‐1‐butene), and aldehydes (3‐methylbutanal). A similar tendency is observed in press cake. Moreover, sprouting results in the biggest number of VOCs detected only in this oil (61). The abundance of aroma‐active compounds is much higher in sprouted products compared to corresponding controls, which has a confirmation in sensory analysis. This study shows that simultaneous volatilomics and metabolomics can be used to track the changes in the oil quality caused by the inappropriate storage of seeds. Sprouting leads to metabolic changes in seeds, which intensify the formation of new VOCs and consequently aroma of oils.Practical applications: The results of this study will help to understand the formation of volatile organic compounds (VOCs) during the processing and production of cold‐pressed rapeseed oil. The combination of VOCs with nonvolatile precursors can help to understand the pathways involved in VOCs formation. Moreover, the oil obtained from sprouted seeds is characterized by many VOCs not present in control oil, which can potentially be used to develop tools for quick evaluation if the seeds used for pressing initiated sprouting, which can lead to changes in its sensory quality.
Effect of the roasting level on the content of bioactive and aromatic compounds in Arabica coffee beans
Effect of Adverse Storage Conditions on Oil Quality and Tocochromanol Content in Yellow‐Seeded Breeding Lines of Brassica napus L.
ABSTRACTThis study evaluated the contents of tocopherols and plastochromanol‐8, as well as the acid values, in oils extracted from yellow‐seeded Brassica napus L. lines stored under adverse post‐harvest conditions. Seeds were stored at temperatures of 25°C and 30°C, with adjusted seed moisture contents of 10.5%, 12.5%, and 15.5%, corresponding to relative humidity levels of 81%, 85%, and 91%, respectively. A statistically significant reduction in total tocopherol content—up to 22% (p < 0.05)—was observed in seeds with the highest moisture content (15.5%) stored at 30°C. In contrast, seeds with 12.5% moisture stored at 25°C exhibited a smaller but still significant decrease of 11%–14% (p < 0.05). The lowest tocopherol degradation (2%–5%) occurred in seeds with 10.5% moisture stored at 25°C. Additionally, degradation rates differed between tocopherol homologues: α‐tocopherol decreased more rapidly than γ‐tocopherol, as evidenced by a significant decline in the α‐T/γ‐T ratio under high‐moisture and high‐temperature conditions. The most pronounced reduction in this ratio was recorded in seeds stored with 15.5% moisture at 30°C. Plastochromanol‐8 was also highly sensitive to storage parameters, exhibiting an even more pronounced reduction than tocopherols under high‐moisture conditions (p < 0.05). A significant increase in acid value was also observed under high temperature and moisture conditions, exceeding the acceptable threshold of 3.0 mg KOH/g in some cases, indicating advanced lipid hydrolysis during storage.
Residues of St. John’s Wort (Hypericum perforatum) Tea Infusions/Water Extracts as a Valuable Source of Tocotrienols: An Extraction Study
Hypericum perforatum L., commonly known as St. John’s wort, is a widely distributed herbaceous plant utilized in traditional and phytomedicinal applications, particularly for its hydrophilic bioactive compounds. It is often used for treating early depressive states. In this study, we focused on reporting the tocotrienols—lipophilic phytochemicals with health-promoting properties—in St. John’s wort. H. perforatum flowerheads predominantly contained tocotrienols compared with tocopherols (54 and 30 mg/100 g dry weight, respectively). The major tocotrienols (T3) were δ-T3 and α-T3 (34.0 and 17.6 mg/100 g dry weight, respectively). Tocopherols and tocotrienols are lipophilic phytochemicals that cannot be present in St. John’s wort water extracts (tea infusions), but they can be recovered from the remaining residues of H. perforatum tea infusions by using hydroethanolic solutions. A 50.0% (v/v) hydroethanolic solution was not effective in the recovery of tocochromanols. The greatest increase in the extractability of tocochromanols was observed for 70.0–80.0% (v/v) hydroethanolic extracts, while increasing the ethanol concentration from 90.0% to 96.2% (v/v) only slightly improved extractability (not statistically significant). For each ethanol concentration, the recovery was proportionally higher for tocotrienols than for tocopherols. Residues of H. perforatum tea infusions can be proposed as valuable by-products rich in tocotrienols.
The effect of the genotype-environment interaction on the concentration of carotenoids, tocochromanol, and phenolic compounds in seeds of Lupinus angustifolius breeding lines
Black Cumin Essential Oil as an Active Stabilization Component of Rapeseed Oil During Deep-Fat Model Heating
The aim of this study was to evaluate the potential of black cumin essential oils to reduce the degradation of rapeseed oil during heating. Rapeseed oil was heated without addition and with the addition of black cumin essential oil (200 ppm, 500 ppm, and 1000 ppm), and with synthetic antioxidant TBHQ (200 ppm). The heating was carried out at 170 °C ± 10 °C for 6 h, in a deep-fat heating model. In all samples, changes in fatty acid profile, lipid-nutritional quality indices (PUFA/SFA ratio, atherogenicity index, thrombogenicity index, and hypocholesterolemic/hypercholesterolemic ratio), tocopherol and phytosterol content, total polar compound content, and triacylglycerol polymers were determined. The heating process led to oil degradation, which depended on the amount and type of additive used. The greatest changes were observed in the control sample (without additives). The addition of TBHQ or 200 ppm of black cumin essential oil reduced the adverse transformations to a similar level. Higher additions of black cumin essential oil led to a significant improvement in the quality of heated oils. The best results were obtained with the addition of 1000 ppm of black cumin essential oil.
