Oilseed Cake Flour Composition, Functional Properties and
Antioxidant Potential as Effects of Sieving and Species
Differences

J 2021

Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

BÁRTA, Jan, Veronika BÁRTOVÁ, Markéta JAROŠOVÁ, Josef ŠVAJNER, Pavel SMETANA et. al.

Základní údaje

Originální název

Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

Autoři

BÁRTA, Jan (203 Česká republika), Veronika BÁRTOVÁ (203 Česká republika), Markéta JAROŠOVÁ (203 Česká republika), Josef ŠVAJNER (203 Česká republika), Pavel SMETANA, Jaromír KADLEC (203 Česká republika), Vladimír FILIP (203 Česká republika), Jan KYSELKA (203 Česká republika), Markéta BERČÍKOVÁ (203 Česká republika), Zbyněk ZDRÁHAL (203 Česká republika, garant, domácí), Marie BJELKOVÁ (203 Česká republika) a Marcin KOZAK (616 Polsko)

Vydání

Foods, 2021, 2304-8158

Další údaje

Jazyk

angličtina

Typ výsledku

Článek v odborném periodiku

Obor

21101 Food and beverages

Stát vydavatele

Švýcarsko

Utajení

není předmětem státního či obchodního tajemství

Odkazy

fulltext

Impakt faktor

Impact factor: 5.561

Kód RIV

RIV/00216224:14740/21:00119764

Organizační jednotka

Středoevropský technologický institut

DOI

http://dx.doi.org/10.3390/foods10112766

UT WoS

000725262200001

Klíčová slova anglicky

oilseed cake flour; protein; antioxidant activity; hemp; flax; milk thistle; poppy; sunflower; rapeseed

Štítky

rivok

Změněno: 23. 2. 2022 15:11, Mgr. Pavla Foltynová, Ph.D.

Anotace

V originále

Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.

Návaznosti

QK1910302, projekt VaV

Název: Zpracování vedlejších produktů z lisování semen olejnin na nové výrobky s nutričními a zdravotními přínosy

Investor: Ministerstvo zemědělství ČR, Zpracování vedlejších produktů z lisování semen olejnin na nové výrobky s nutričními a zdravotními přínosy

Citovat

BÁRTA, Jan, Veronika BÁRTOVÁ, Markéta JAROŠOVÁ, Josef ŠVAJNER, Pavel SMETANA, Jaromír KADLEC, Vladimír FILIP, Jan KYSELKA, Markéta BERČÍKOVÁ, Zbyněk ZDRÁHAL, Marie BJELKOVÁ a Marcin KOZAK. Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences. Foods. 2021, roč. 10, č. 11, s. "2766", 17 s. ISSN 2304-8158. Dostupné z: https://dx.doi.org/10.3390/foods10112766.

@article{1823279,
   author = {Bárta, Jan and Bártová, Veronika and Jarošová, Markéta and Švajner, Josef and Smetana, Pavel and Kadlec, Jaromír and Filip, Vladimír and Kyselka, Jan and Berčíková, Markéta and Zdráhal, Zbyněk and Bjelková, Marie and Kozak, Marcin},
   article_number = {11},
   doi = {http://dx.doi.org/10.3390/foods10112766},
   keywords = {oilseed cake flour; protein; antioxidant activity; hemp; flax; milk thistle; poppy; sunflower; rapeseed},
   language = {eng},
   issn = {2304-8158},
   journal = {Foods},
   title = {Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences},
   url = {https://www.mdpi.com/2304-8158/10/11/2766},
   volume = {10},
   year = {2021}
}

TY  - JOUR
ID  - 1823279
AU  - Bárta, Jan - Bártová, Veronika - Jarošová, Markéta - Švajner, Josef - Smetana, Pavel - Kadlec, Jaromír - Filip, Vladimír - Kyselka, Jan - Berčíková, Markéta - Zdráhal, Zbyněk - Bjelková, Marie - Kozak, Marcin
PY  - 2021
TI  - Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences
JF  - Foods
VL  - 10
IS  - 11
SP  - "2766"
EP  - "2766"
SN  - 23048158
KW  - oilseed cake flour
KW  - protein
KW  - antioxidant activity
KW  - hemp
KW  - flax
KW  - milk thistle
KW  - poppy
KW  - sunflower
KW  - rapeseed
UR  - https://www.mdpi.com/2304-8158/10/11/2766
N2  - Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.
ER  -

BÁRTA, Jan, Veronika BÁRTOVÁ, Markéta JAROŠOVÁ, Josef ŠVAJNER, Pavel SMETANA, Jaromír KADLEC, Vladimír FILIP, Jan KYSELKA, Markéta BERČÍKOVÁ, Zbyněk ZDRÁHAL, Marie BJELKOVÁ a Marcin KOZAK. Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences. \textit{Foods}. 2021, roč.~10, č.~11, s.~''2766'', 17 s. ISSN~2304-8158. Dostupné z: https://dx.doi.org/10.3390/foods10112766.

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