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A Comprehensive Study of Lupin Seed Oils and the Roasting Effect on Their Chemical and Biological Activity

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cris.virtual.author-orcid0000-0002-7496-0325
cris.virtual.author-orcid0000-0002-8658-2691
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cris.virtualsource.author-orcida2287f7b-73f4-4e60-9df6-9b6ddac0d546
cris.virtualsource.author-orcid06037d89-952e-49ca-8b05-a2d4fb672ae9
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dc.abstract.enThe present investigation aimed to study the impact of roasting on the chemical composition and biological activities of sweet and bitter lupin seed oils. Lupin oils were extracted using petroleum ether (40–60) with ultrasonic assisted method. Lupin Fatty acids, phytosterols, carotenoids, and total phenolic contents were determined. In addition, antioxidant, antimicrobial, and antifungal activities were evaluated. The results showed a ratio between 7.50% to 9.28% of oil content in lupin seed. Unroasted (bitter and sweet) lupin oil contained a high level of oleic acid ω9 (42.65 and 50.87%), followed by linoleic acid ω6 (37.3 and 34.48%) and linolenic acid ω3 (3.35 and 6.58%), respectively. Concerning phytosterols, unroasted (bitter and sweet lupin) seed oil reflected high values (442.59 and 406.18 mg/100 g oil, respectively). Bitter lupin oil contains a high amount of phenolics, although a lower antioxidant potency compared to sweet lupin oil. This phenomenon could be connected with the synergistic effect between phenolics and carotenoids higher in sweet lupin oil. The results reflected a more efficiently bitter lupin oil against anti-toxigenic fungi than sweet lupin oil. The roasting process recorded enhances the antimicrobial activity of bitter and sweet lupin seed oil, which is linked to the increment in bioactive components during the roasting process. These results concluded that lupin oil deems a novel functional ingredient and a valuable dietary fat source. Moreover, lupin oil seemed to have antifungal properties, which recommended its utilization as a carrier for active-antifungal compounds in food products.
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorAl-Amrousi, Eman
dc.contributor.authorBadr, Ahmed
dc.contributor.authorAbdel-Razek, Adel
dc.contributor.authorHoppe, Karolina
dc.contributor.authorDrzewiecka, Kinga
dc.contributor.authorHassanein, Minar
dc.date.access2026-01-09
dc.date.accessioned2026-01-09T11:35:30Z
dc.date.available2026-01-09T11:35:30Z
dc.date.copyright2022-09-02
dc.date.issued2022
dc.description.abstract<jats:p>The present investigation aimed to study the impact of roasting on the chemical composition and biological activities of sweet and bitter lupin seed oils. Lupin oils were extracted using petroleum ether (40–60) with ultrasonic assisted method. Lupin Fatty acids, phytosterols, carotenoids, and total phenolic contents were determined. In addition, antioxidant, antimicrobial, and antifungal activities were evaluated. The results showed a ratio between 7.50% to 9.28% of oil content in lupin seed. Unroasted (bitter and sweet) lupin oil contained a high level of oleic acid ω9 (42.65 and 50.87%), followed by linoleic acid ω6 (37.3 and 34.48%) and linolenic acid ω3 (3.35 and 6.58%), respectively. Concerning phytosterols, unroasted (bitter and sweet lupin) seed oil reflected high values (442.59 and 406.18 mg/100 g oil, respectively). Bitter lupin oil contains a high amount of phenolics, although a lower antioxidant potency compared to sweet lupin oil. This phenomenon could be connected with the synergistic effect between phenolics and carotenoids higher in sweet lupin oil. The results reflected a more efficiently bitter lupin oil against anti-toxigenic fungi than sweet lupin oil. The roasting process recorded enhances the antimicrobial activity of bitter and sweet lupin seed oil, which is linked to the increment in bioactive components during the roasting process. These results concluded that lupin oil deems a novel functional ingredient and a valuable dietary fat source. Moreover, lupin oil seemed to have antifungal properties, which recommended its utilization as a carrier for active-antifungal compounds in food products.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,5
dc.description.number17
dc.description.points70
dc.description.versionfinal_published
dc.description.volume11
dc.identifier.doi10.3390/plants11172301
dc.identifier.issn2223-7747
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/6679
dc.identifier.weblinkhttps://www.mdpi.com/2223-7747/11/17/2301
dc.languageen
dc.relation.ispartofPlants
dc.relation.pagesart. 2301
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.ensweet and bitter lupin oils
dc.subject.enroasting lupin seeds
dc.subject.enantioxidant
dc.subject.enantimicrobial and antifungal activity
dc.subject.entoxigenic fungi
dc.subject.ennontraditional oil
dc.titleA Comprehensive Study of Lupin Seed Oils and the Roasting Effect on Their Chemical and Biological Activity
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue17
oaire.citation.volume11