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@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 and Marcin KOZAK. Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences. \textit{Foods}. 2021, vol.~10, No~11, p.~''2766'', 17 pp. ISSN~2304-8158. Available from: https://dx.doi.org/10.3390/foods10112766.
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