Identification of bioactive compounds and total phenol contents of cold pressed oils from safflower and camelina seeds

The compositions of fatty acids, tocopherols, polyphenols, sterols, and the total phenol contents of cold pressed oils obtained from five varieties of safflower seeds and ten varieties of camelina seeds cultivated in Turkey were determined. Total phenol contents of safflower oils were higher (272.20–525.30 mg GAE/kg) than camelina seed oils (25.90–63.70 mg GAE/kg). Apigenin, luteolin, tyrosol, syringic acid, 3-hydroxytyrosol, p-coumaric acid and sinapic acid were detected in seed oils. Camelina seed oils were rich in tocopherol (144.11–168.69 mg/100 g). γ-Tocopherol was the predominant tocopherol in camelina seed oils consisting of averagely 80% of total tocopherol, while α-tocopherol was the main compound of safflower seed oils, representing 97.85–98.53% of total tocopherols. β-Sitosterol was the major sterol in both type of seed oils. Its concentration ranged between 92.51–121.83 mg/100 g and 80.52–25.54 mg/100 g in safflower seed and camelina oils, respectively. Camelina seed oils contained 22.31–26.57% linolenic acid, 21.25–24.05% linoleic acid and 19.46–21.47% oleic acid, whereas safflower seed oils mainly consisted of linoleic (28.03–76.85%) and oleic (13.01–62.61%) acids.     

Content of bioactive compounds in pungent spice red pepper (paprika) as affected by ripening and genotype

This work was conducted to investigate changes in the bioactive nutrient content of hot (pungent) paprika as a function of ripening in four of the most important varieties cultivated in Hungary. For the quantitative determination, recent liquid chromatographic (HPLC) methods were applied. Forty carotenoids were separated, with β‐carotene and lutein of interest from the biological point of view. The major component of vitamin E was α‐tocopherol. Capsaicin, dihydrocapsaicin and nordihydrocapsaicin were the dominant pungency principles. As for vitamin C components, only ascorbic acid could be detected and determined. The results indicated that all the examined compounds were at low level in the mature green fruits, and the onset of climacteric ripening caused their content to grow. In accord with the advance in ripening, carotenoids were being formed even at the overripening stage, while tocopherols, capsaicinoids and ascorbic acid reached their maximum level at the colour break or red stage and then declined. The highest values with regard to carotenoids were estimated in SZ‐178 and F0‐3 cultivars. The best retention of ascorbic acid was found in SZ‐178, which contained 4.86 mg g^?1 dry matter in the dry pods. On the other hand, retention of α‐tocopherol during ripening and natural drying was found to depend on variety. The highest value for vitamin E was recorded in SZ‐178 followed by K‐V₂, which contained the highest level of α‐tocopherol at the red stage of ripening. © 2001 Society of Chemical Industry     

Influence of filtering of cold pressed berry seed oils on their antioxidant profile and quality characteristics

The quality, composition and colour of 11 oils from six different berries were evaluated before and after filtering of the cold-pressed oils. The filtering did not lead to significant compositional or quality differences, except a minor reduction in oxidative stability. Due to their high degree of unsaturation, the peroxide and p-anisidine values were high for all oils. However, the high level of tocopherols and tocotrienols appears to protect the oils during the oil stability test (significant correlation; r = 0.803; p = 0.003). Tocopherol contents between 138 mg/kg (kiwi seed oil, filtered) and 1639 mg/kg (blackberry seed oil, non-filtered) were found. Phenolic compounds, identified and quantified by HPLC, ranged from 90 mg/kg (blackberry seed oil, filtered) to 15,810 mg/kg (strawberry seed oil, filtered). No correlation was found between the quantified phenolic compounds and the oxidative stability of the oils, suggesting that in these oils the tocopherols were the main antioxidants protecting the lipids during storage.     

辛香料精油在食品保藏中的应用研究进展

文章综述了近年来国内外对于辛香料精油在抑菌方面的研究,以及在果蔬采后保藏及肉品保藏方面的应用性研究进展。辛香料精油对多种食源性致病细菌和真菌均具有很好的抑菌效果,是一种高效、安全的食品防腐剂来源。     

Antimicrobial and antioxidant activity of spice essential oils

Essential oils of anise, bastard cardamom, cinnamon, dill, mace, zedoary, prikhom, and bitter ginger were determined for their antimicrobial and antioxidant activities. Of all, cinnamon oil had the highest antibacterial activity. The most sensitive bacteria was Bacillus cereus (0.5mg/mL minimum inhibitory concentration, MIC). Anise, cinnamon, dill, and prikhom exhibited strong antifungal activity against Rhodotorula glutinis, Aspergillus ochraceus, and Fusarium moniliforme. Two oil combinations: i) cinnamon and mace oils and ii) cinnamon and prikhom oils showed a synergistic effect against Staphylococcus aureus, Pseudomonas fluorescens, and Salmonella Rissen (0.32–0.38 mg/mL fractional inhibitory concentration index, FICI). Cinnamon, mace, and prikhom oils had strong antioxidant activity with 0.29–5.66 mg/mL IC₅₀, 61.46–68.52% antioxidant activity, 0.22–2.19 mM/mg reducing capacity, and 78.28–84.30% inhibition by 2,2-diphenyl-1-picrylhydrazyl (DPPH), β-carotene bleaching, ferric reducing (FRAP), and superoxide anion scavenging activity assays, respectively. These oils contained high amount of total phenolics (51.54–140.9 μg gallic acid equivalents/mg oil).     

Headspace solid‐phase microextraction analysis of volatile compounds from spice essential oils in dry flavourings

The composition of volatile compounds in nine spices was analysed by means of headspace solid‐phase microextraction (HS‐SPME) from dry flavourings of the spice essential oils, to devise an effective method to determine the content of the essential oils. The HS‐SPME was combined with GC‐MS and GC‐FID for identification and quantification of the volatile compounds. The optimisation of the extraction conditions was carried out by response surface methodology. The evaluation of the analytical parameters indicated that the method had a high precision (coefficient of variations lower than 3%), it was linear (response factors were smaller than 5%) and recoveries were higher than 89%. In the ruggedness test, sample quantity and pre‐extraction time were the factors that stood out as the causing of the greater effects on the analytical results.     

苍耳籽油的制取

苍耳籽经清理、预榨、浸出、粕蒸烘等工艺流程后,即可制取苍耳籽油,苍耳籽油在工业上有广泛的用途。     

冷榨亚麻籽油的流变特性研究

通过低温压榨亚麻籽获得冷榨亚麻籽油（cold—pressed flaxseed oil,CFO）,并分析其主要理化指标,着重研究CFO的静态、动态流变特性,同时分别采用Casson、Herschel-Bulkley和Bingham模型对其流体行为进行拟合,并采用Arrhenius方程分析其粘度热动力学参数。研究结果表明：在剪切速率为0．1～200s“下,CFO由非牛顿流体逐渐转化为牛顿流体;当剪切速率大于10s^-1时,CFO呈牛顿流体;同时分析得出CFO的粘度活化能为3095．4cal／mol;CFO的粘度、剪切应力、损耗模量、塑性稠度系数、高剪切极限粘度和稠度系数随着温度升高而降低,但是温度变化对CFO的贮能模量影响不显著;另外通过比较3个流变模型得出Bingham模型适用于CFO。     

冷榨脱皮菜籽油氧化稳定性研究

油菜籽是我国最重要油料作物之一,冷榨脱皮菜籽油是绿色、无污染食用油脂产品。该研究采用Schaal烘箱加速法,以TBHQ、PG、VE为抗氧化剂、V_C为增效剂,及过氧化值为试验指标,研究光线、温度等对冷榨脱皮菜籽油抗氧化性能影响。结果表明,光线、温度对冷榨脱皮菜籽油氧化过程均有影响,且温度影响显著;TBHQ对冷榨脱皮菜籽油具有良好抗氧化效果,V_C具有协同增效作用,而PG和VE则无显著作用。     

Analysis of the aroma compounds of the essential oil of seeds of the spice plant Zanthoxylum rhetsa from southern India

 The compounds of the essential oil of seeds of the spice plant Zanthoxylum rhetsa (Rutaceae) which give the seeds their characteristic odour were analysed using GC/FID and GC/MS. Monoterpenes were identified as the main components of this oil. The monoterpene hydrocarbons sabinene, limonene, pinenes, para-cymene and terpinenes, as well as the monoterpene alcohols terpinen-4-ol and alpha-terpineol, are dominating constituents and therefore responsible for the characteristic odour of the seeds of this spice plant from southern India. Received: 20 October 1997     

The most important bioactive components of cold pressed oil from different pumpkin (Cucurbita pepo L.) seeds

The composition and content of certain bioactive components of the cold pressed oil obtained from six samples of pumpkin seeds (Cucurbita pepo L.) cultivated in Serbia were analyzed by GC and GC/MS. The composition and content of fatty acids, tocopherols and phytosterols, and the total content of squalene were determined. The results indicate oil's excellent quality, with high contents of monounsaturated fatty acids (37.1 ± 0.70–43.6 ± 0.69 g/100 g of total fatty acids), total tocopherols (38.03 ± 0.25–64.11 ± 0.07 mg/100 g of oil), sterols (718.1 ± 6.1–897.8 ± 6.8 mg/100 g of oil) and especially squalene (583.2 ± 23.6–747 ± 16 mg/100 g of oil). High content of squalene, phytosterols and monounsaturated fatty acids recommend the use of this type of the oil in the nutritional and medical purposes.     

冷榨核桃油氧化稳定性研究

选择了不同温度、光照及加入TBHQ抗氧化剂的条件下,以冷榨核桃油储存期间过氧化值和酸值变化为评价指标,对其氧化稳定性进行评价,结果表明:经50d储存,冷榨核桃油酸值和过氧化值都有不同程度的升高,不同温度下过氧化值、酸值升高变化趋势为:50℃>室温25℃避光>5℃;见光条件下的过氧化值、酸值升高变化趋势为:室温25℃见光>室温25℃避光;不同温度下加入抗氧化剂的过氧化值、酸值变化趋势为:50℃>室温25℃避光>5℃;采用Rancimat仪评价几种抗氧化剂提高核桃油的氧化稳定性值结果为:TBHQ>VE>BHT>空白样。     

冷榨花生饼制备花生多肽的研究

对影响花生蛋白水解制备花生多肽的各种影响因素,如酶制剂的筛选,酶解工艺参数等进行了系统地研究.通过正交实验,得到最佳工艺参数是pH值7.0、温度42℃、加酶量6 500 U/g原料、酶水解时间8 h、底物浓度10%.     

Bioactive compounds in spelt bread

In this study the milling and baking characteristics of ten strains of spelt wheat (Triticum aestivum ssp. spelta) originated from Polish breeding were shown. Evaluation of the grain included test weight, vitreousness and hardness. White spelt flour with extraction rate of 65–70% was characterized through the analyses of ash, protein, wet gluten and starch contents as well as Farinograph test, Amylograph test and falling number. Most of spelt wheat varieties investigated demonstrated good milling properties and high baking quality. The spelt breads were analyzed for their potential beneficial components, including total phenolic compounds (TPC) and flavonoids (TF), tocopherols (T) and tocotrienols (T3), inositol phosphates (IP) and reduced (GSH) and oxidized (GSSG) glutathione, and then compared to commercial wheat roll based on wheat flour with extraction rate of approximately 70%. The comparison of the bioactive compounds content between spelt breads and wheat showed a similar level of TPC, TF and GSH. The tocopherols and tocotrienols content in spelt bread was about twice lower when compared to wheat roll. Moreover, spelt wheat bread formulated from flour originated from STH 915 strain showed higher content of inositol phosphates when compared to wheat roll and to those breads from flour of STH 975 and STH 974 strains.     

Determination of the geographical origin of processed spice using multielement and isotopic pattern on the example of Szegedi paprika

This case study presents a fast and reliable method of combining strontium isotope ratios (⁸⁷Sr/⁸⁶Sr) with a multielement pattern (Rb, Sr, Y, Zr, Mo, Cd, Ba, Pb, Th, U, Mg, Ca, Sc, Ti, Cr, Mn, Fe, Co, Ni, Cu, Zn, As and rare earth elements) by means of inductively coupled plasma mass spectrometry (ICP-MS) to establish a unique fingerprint of authentic Szegedi Fűszerpaprika (PDO) and classify authentic and purchased paprika from different known, declared and unknown geographical origin using multivariate statistical tools (principal component and canonical discriminant analysis). Since paprika represents a processed spice, alterations in element and Sr isotopic composition throughout the production process were investigated. The Sr source in the final product was identified to stem from bioavailable Sr sources in soil. Therefore, the ammonium nitrate extract of a soil is sufficient to establish a Sr fingerprint for agricultural products of a region. As a consequence, the spice paprika can be traced back to its geographical origin even after processing.     

超临界二氧化碳提取辣椒籽油工艺的可视化分析研究

对采用超临界二氧化碳技术提取辣椒籽油进行了较为系统的研究。选择提取压力、分离压力、提取温度、提取时间4个主要影响因素,运用多因素多水平设计法安排实验,选择分离釜1、分离釜2中辣椒籽油质量之和为实验指标,用自主提出的多因素多水平实验结果可视化分析方法对多维空间实验数据进行分析。找出最佳工艺范围为:提取压力为18～35MPa,分离1压力为9.8～10.8MPa,提取温度为35～40℃和提取时间为40～60min。     

Phenolic compounds and plant extracts protect paprika against UV-induced discoloration

The efficiency of phenolic antioxidants in protecting paprika carotenoids against discoloration was studied in a model gel system that was exposed to radiation of 274 nm at 20 °C. The fading of the colour of the gel was followed over a 6‐h period. Fifty percent of the colour faded from the control after 70 min of radiation. The ability of each antioxidant to prevent discoloration was assessed by using several different concentrations. Antioxidant compounds can be ranked according to their protective effect on colour: BHT > α‐tocopherol > epigallocatechin gallate > quercetin > rosmarinic acid ≥ caffeic acid and ferulic acid > coumaric acid > catechin. The ability of rosemary and tea extracts to prevent discoloration was comparable to pure compounds and this could be explained by their polyphenol content. Mixtures of α‐tocopherol with rosemary extract revealed strong synergistic effects.     

Antibacterial efficiency of Finnish spice essential oils against pathogenic and spoilage bacteria

The antibacterial properties of 13 essential oils, derived from spices grown in Finland, were examined with an agar diffusion method against 12 bacterial strains. The organisms tested included both spoilage and pathogenic bacteria. The gram-positive bacteria appeared to be more sensitive than the gram-negative organisms, Clostridium botulinum and Clostridium perfringens being the most sensitive. Oregano, savory, and thyme showed the broadest antibacterial activity by distinctly inhibiting the growth of all the organisms tested. By gas chromatography-mass spectrometry analysis, differences were noted in the composition of oregano and thyme oils in comparison to previous reports.     

冷榨甜杏仁油及杏仁蛋白粉的开发

介绍了甜杏仁油与苦杏仁油的区别,并列出了甜杏仁油的脂肪酸组成,重点阐述了冷榨甜杏仁油及杏仁蛋白粉的生产工艺、工艺特点和质量指标.应用该生产工艺,可生产高档次的保健油和化妆品基础油,同时可生产溶解性、乳化性较好的杏仁蛋白粉.     

油菜籽脱皮冷榨制备菜籽多肽的研究

油菜籽经脱皮冷榨得到冷榨饼,再经低温浸出脱溶得到低温粕,对低温粕提取菜籽蛋白,然后用中性蛋白酶AS1.398水解菜籽蛋白得到菜籽多肽.通过正交实验得到的最佳酶解条件是:pH7.2、温度45℃、加酶量5%(酶与原料液的质量比)、酶解时间2 h,酶解后有75%左右的蛋白质转化为可溶性肽,所得到的菜籽多肽流动性好,黏度低,热稳定性较好.