Fatty Acids Composition of Apple and Pear Seed Oils

In this study, oil content and fatty acid composition of apple and pear seeds were analyzed. Apple (cv. red Fuji) seeds and pear (cv. Dangshan Suli) seeds contained a large quantity of oils (apple seed oil, 291 g/kg seed; pear seed oil, 179 g/kg seed). Eleven types of fatty acids were identified in apple and pear seed oil; c16:0, c16:1, c18:0, c18:1, c18:2, c18:3, c20:0, c20:1, c20:2, c22:0, and c24:0. The dominant fatty acids in apple seed oil were c18:1 (43.03 g/100g oil), c18:0 (26.47 g/100g oil), and c16:0 (5.60 g/100g oil). The same three fatty acids were also dominant in pear oil (c18:1, 56.80 g/100g oil; c18:0, 20.28 g/100g oil; and c16:0, 6.39 g/100g oil). Compared with previous research, an additional six fatty acids were found in apple seed oil (c16:1, c18:3, c20:1, c20:2, c22:0, and c24:0). Unsaturated fatty acids comprised 70.598 g/100g oil of apple seed oil and 77.846 g/100g oil of pear seed oil. In conclusion, apple seeds and pear seeds contain a large quantity of oil comprised of many fatty acids, especially unsaturated fatty acids. These data suggest that apple and pear seeds could be new sources of edible oils.     

奇亚籽营养成分分析及其饮料工艺优化

为开发奇亚籽的营养价值,对黑、白两种奇亚籽的营养成分进行测定,并将其应用在饮料中。采用国标的方法测定基本营养成分,利用氨基酸自动分析仪、气相色谱-质谱联用仪(Gas Chromatography-Mass Spectrometer,GC-MS)分别测定氨基酸及脂肪酸含量,通过单因素实验和响应面试验优化奇亚籽柠檬汁饮料工艺配方。结果表明:黑、白奇亚籽粗蛋白质、粗脂肪、膳食纤维含量分别为16.40%、28.32%、34.67%和29.10%、30.48%、26.65%;二者水分和灰分含量均低于10%。共检出16种氨基酸,黑、白奇亚籽中必需氨基酸含量分别为7.37和7.77 g/100 g,占氨基酸总量的32.92%、38.39%。以氨基酸评分、化学评分为标准,第一限制性氨基酸均为蛋氨酸+半胱氨酸。黑、白奇亚籽中多不饱和脂肪酸分别占脂肪酸总量的82.82%和84.89%,其中omega-3占63.18%~68.37%,具有较高的食用价值。饮料最佳工艺配方:浓缩柠檬汁添加量10%、麦芽糖醇添加量14%、结冷胶添加量0.15%、奇亚籽添加量3%和甜蜜素添加量0.02%。在此条件下,饮料感官评分为(88.5±0.71)分,可制得口感好、色泽明亮、体系稳定均一的奇亚籽柠檬汁饮料。综合分析奇亚籽作为一种新食品原料,其营养价值丰富,并通过优化饮料制作工艺,为其在饮料深加工领域提供理论依据。     

Batis maritima (Saltwort/Beachwort): a nutritious,halophytic, seed bearings,perennial shrub for cultivation and recovery of otherwise unproductive agricultural land affected by salinity

To date, this study constitutes the first scientific investigation into the elucidation of the chemical/physical and nutritional composition and characteristics of the seed of Batis maritima (Saltwort or Beachwort) a C₃ perennial, dioecious, high seed bearing, halophytic succulent shrub commonly habitating salt-marshes and salt-flats worldwide. It was found that the small (<1.00 mm and <0.5 mg) lenticular shaped oil seed was both a rich source of nutritionally important protein as well as oil (17.3 and 25.0%, respectively). Of the total seed protein, 87.3% was found to be composed of a unique, highly soluble globulin storage protein rich in such essential amino acids as lysine and methionine. Little trypsin inhibitor activity was detected in this protein rich seed. The oil fraction of the seed was found to be both of high quality as well as highly nutritious, based upon it possessing one of the highest degrees of unsaturation (i.e., circa 93%) of any oil studied. Its fatty acid profile of: C16:0, 5.5%, C16:1, 1.1%, C18:0, 1.2%, C18:1, 17.8%, C18:2, 73.0% and C18:3, 1.4% makes it almost identical to that of safflower oil and its high C18:2 an important essential precursor in humans for longer chain fatty acids like arachidonic acid. Although it has such a highly desirable unsaturated fatty acid profile and triglyceride profile comparable to safflower, it is much richer in lipid soluble antioxidants such as α,δ,γ- tocopherols (526.4, 117.5 and 27.4 mg/kg oil, respectively) which would give added oxidative stability to this oil. Carbohydrate was found to be the single most abundant component within the seed characterized by an extremely small uni-modal size distribution of starch granules of <1.19 μm (one of the smallest starch granule sizes known). Such extremely small starch granules could provide unique functional properties in such food and non-food applications as food thickeners, paper coatings, laundry starch, dusting powders, cosmetics, fat replacers, thickeners in the printing of textiles and biodegradable plastics.     

Fatty acid profile of goat milk in diets supplemented with chia seed (Salvia hispanica L.)

Chia seed (Salvia hispanica L.) is the greatest known plant source of n-3 α-linolenic acid. The present study evaluated the effects of 3 inclusion levels of chia seed [zero (control); low, 2.7% (CLow); and high, 5.5% (CHigh)] in diets of dairy goats on milk yield and fatty acid profile. Nine Saanen dairy goats in the last third of lactation period, live weight 38 ± 8.7 kg, housed in metabolic cages, were fed iso-proteic and iso-energetic (160 g of crude protein/d and 11 MJ of metabolizable energy/d) diets. Gas chromatography was used to analyze fatty acid profile and total conjugated linoleic acid (CLA). Silver ion HPLC was used to analyze the isomeric profile of CLA. The results were subjected to variance analysis using a Latin square design repeated 3 × 3. The CHigh treatment was higher for dry matter, neutral detergent fiber, and acid detergent fiber intake compared with CLow and control diets. Digestibility was not affected by the inclusion of chia seeds. The CHigh diet improved N intake with respect to the control and CLow diet. Milk yield and chemical composition were not affected by the treatment. The milk fatty acid profile of C18:0, C18:1, C18:2, and C:20 was higher for CHigh than the other treatments. The in vitro gas production (mL of gas/g of dry matter) was lower in CHigh than the control diet. In conclusion, the addition of chia seeds at the CHigh level in dairy goat diets negatively affected in vitro rumen fermentation, but increased the milk fatty acid profile of C18:0, C18:1n-9 cis, and C:20, monounsaturated fatty acids, and polyunsaturated fatty acids. The total CLA content increased from 0.33 to 0.73% with the supplementation of chia to the diet, as well as the isomers cis-9,trans-11, trans-7,cis-9, trans-11,cis-13, and trans-12,trans-14.     

Omega‐3 Fatty Acid Profile of Eggs from Laying Hens Fed Diets Supplemented with Chia,Fish Oil,and Flaxseed

The aim of this study was to investigate the effect of diets supplemented with fish oil, flaxseed, and chia seed on the omega‐3 fatty acid composition and sensory properties of hens’ eggs. No significant difference in yolk fat content was found between treatments. The fatty acid composition of egg yolk was significantly affected by the dietary treatments. Inclusion of chia at 300 g/kg into the diet produced eggs with the highest concentration of omega‐3 fatty acid. Eicosapentaenoic acid and docosahexaenoic acid were only detected in eggs from laying hens fed the diet supplemented with fish oil. Diet had a significant effect on color, flavor and overall acceptability of eggs. Types and levels of omega‐3 fatty acids in feed influence the level of yolk omega‐3 fatty acids in egg yolk. Inclusion of chia into the hens’ diet significantly increased the concentration of yolk omega‐3 fatty acid without significant change in sensory properties.     

Yield,selected chemical composition and nutritive value of 14 selections of amaranth grain representing four species

A set of 14 selections of four amaranth species were studied. Six yielded over 10 kg 36 m^?2, and three below 5 kg 36 m^?2. Grain size varied from 1.55 to 2.14 mm, and seed weight from 0.46 to 1.18 mg seed^?1. There was no relationship between seed weight and yield. Protein content varied from 12.5 to 16.0%, while fat varied from 7.7 to 12.8%. The content of P, K, Ca, Mg, Na, Fe, Cu, Mn and Zn was similar among all selections. Trace amounts of C14 fatty acids were found, while C16 acids varied from 16.83 to 23.83% of the oil. The C18:0 fatty acids varied from 1.86 to 4.11%, the C18:1 from 20.29 to 35.46%, while the C18:2 fatty acids varied from 38.25 to 57.86%. Lysine varied from 0.73 to 0.84%, with tryptophan values ranging from 0.18 to 0.28%. Seeds from all selections were processed by hot-water soaking for 20 min followed by drum-drying, for protein quality evaluation. The three A. caudatus had an average protein efficiency ratio (PER) of 2.45; A. hybridus a PER of 2.34; A. cruentus 2.36 and A. hypo-chondriacus 2.33. Differences were not statistically different. Light and dark coloured seeds had the same average value of 2.36, the study showed important genetic differences in chemical composition.     

一种新型油料作物——奇亚籽北大核心CSCD

为了更好地开发、利用奇亚籽资源,主要从奇亚籽的生物学性状、物候学特性及生长习性、种植分布及育种情况、营养成分、奇亚籽油的脂肪酸组成及活性物质,以及其在食品、保健品和化妆品行业中的应用研究进展进行综述。奇亚籽具有丰富的营养成分及富含不饱和脂肪酸的特性,作为一种新型食品原料和新型油料作物,其在食品、保健品等行业具有广阔的发展前景。     

Essential fatty acids of pitaya (dragon fruit) seed oil

Hylocereus undatus and Hylocereus polyrhizus are two varieties of the commonly called pitaya fruits. The seeds were separated and the oil was extracted and analysed. Essential fatty acids, namely, linoleic acid and linolenic acid form a significant percentage of the unsaturated fatty acids of the seed oil extract. Both pitaya varieties exhibit two oleic acid isomers. Essential fatty acids are important acids that are necessary substrates in animal metabolism and cannot be synthesised in vivo. Both pitaya varieties contain about 50% essential fatty acids (C18:2 (48%) and C18:3 (1.5%)). This paper details the process of recovering the pitaya seeds and determining the composition of the oil extracted from the seeds.     

Chia Seed (Salvia hispanica L.) as a Source of Proteins and Bioactive Peptides with Health Benefits: A Review

The consumption of chia seed (Salvia hispanica L.) has increased in recent years due its high content of omega‐3 fatty acids and dietary fiber. This seed also has a high concentration of proteins and essential amino acids, becoming a promising source of bioactive peptides. The objective of this review was to identify the composition and the beneficial effects of chia seeds (S. hispanica L.), their proteins, peptides, and their potential impact on human health. The UniProt database was used to identify the chia proteins and their amino acid sequences. The BIOPEP database was used to analyze the peptides's bioactive potential. A total of 20 proteins were cataloged in chia seed, 12 of those were involved in the regular metabolic processes of the plant cells. However, eight proteins were specifically related to production and storage of plant lipids, thus explaining the high concentration of lipids in chia seeds (around 30%), especially omega‐3 fatty acids (around 20%). The analyses of amino acid sequences showed peptides with bioactive potential, including dipeptidyl peptidase‐IV inhibitors, angiotensin‐converting enzyme inhibitors, and antioxidant capacity. These results correlated with the main health benefits of whole chia seed in humans such as antioxidant capacity, and hypotensive, hypoglycemic, and anticholesterolemic effects. Such relation can be associated with chia protein and peptide compositions and therefore needs further investigation in vitro and in vivo.     

Fabrication of chia (Salvia hispanica L.) seed oil nanoemulsions using different emulsifiers

In this study, the quality of spiral cold press chia seed oil was evaluated and four types of O/W chia seed oil nanoemlusion systems were prepared, including chia seed oil nanoemulsion stabilized with Tween 80 and Span 80 by spontaneous emulsification and microfluidization, sodium caseinate by microfluidization, and sucrose monopalmitate by microfluidization. All these optimized samples exhibited good storage stability for at least two weeks when stored at 4 °C or ambient temperature. The nanoemulsion stabilized with sodium caseinate was labeling friendly, and enough energy‐input facilitated the achievement of small particle size around 160 nm. The chia seed oil nanoemulsion fabricated with sucrose monopalmitate could get best transparency with smallest droplet diameter (around 47 nm). Chia seed oil nanoemulsion stabilized with Tween 80 and Span 80, as one model case diluted 500× into water system, had constant transparency after fortnight's storage.

Practical applications

Consumers are increasingly aware of nutrition as well as sensory properties of food products. Chia seed oil is a good source of n‐3 polyunsaturated fatty acids, yet difficult to be added directly into water‐based liquid food or beverages. The information given in this work might be useful for designing O/W chia seed oil nanoemulsion delivery system, facilitating the further application of chia seed oil in beverages and functional food industry which required only slightly turbid or even transparent appearance.     

In vitro digestion of whole chia seeds (Salvia hispanica L.): Nutrient bioaccessibility,structural and functional changes

Dietary chia seed (Salvia hispanica L.) has significant health-related benefits due to its high nutrient contents. However, few studies reported the fate of whole seeds in the gastrointestinal tract. Herein, we explored the digestive characteristics in terms of hydrolysis of nutrients, structural and functional properties with a static in vitro digestion method. After gastrointestinal digestion, the digestibility of lipid and protein was 0.46% and 11.38%, respectively. The release rates of tryptophan, tyrosine and lysine were greater than 20%, whereas the glutamic acid and aspartic acid were less than 5%. The microscopic results (optical microscopy (OM), laser scanning confocal microscopy (LSCM) and scanning electron microscopy (SEM)) demonstrated that the seeds remained intact, and the mucilage adhered tightly to the seed coat during digestion. The water holding capacity and oil holding capacity of seeds accounted for 6.37 and 3.28 g/g after intestinal digestion, which were significantly lower than gastric digestion endpoints (P < 0.05). And there were no significant differences in Fourier transform infrared spectroscopy of G-Mucilage and I-Mucilage. In general, preprocessing before being consumed is necessary for chia seeds to take full advantage of rich polyunsaturated fatty acids and proteins.     

Nutritional, fatty acid and oil characteristics of different agricultural seeds

Recently increased attention has been given to the utilization of agricultural waste products to produce food, feed, fertilizer and as a raw material in certain industries. Such utilization could not only help maximize available resources but at the same time minimize waste disposal problems. Nutritional and oil characteristics of different seeds were investigated. On a dry basis protein contents of 43, 34, 16.1 and 36.9% and oil contents of 19, 50.6, 35.9 and 25.7% were found in maple, pumpkin, citrus and apple seeds, respectively. Determined food energy values averaged 626 kcal/100 g (26.2 kJ/g). The seeds were found to have valuable amounts of essential minerals. The major fatty acid composition was 18 : 2 (linoleic) at concentrations of 39.1, 58.9, 31.9 and 45.6% and total saturated fatty acids of 16.8, 19.7, 42.8 and 12.4% and cis, cis -PUFA contents were 34.1, 46.8, 19.8 and 45.6%, respectively, for maple, pumpkin, citrus and apple; no measurable amounts of trans fatty acids were found.     

关于几种甜瓜籽油的特性分析

本文对巴西3种甜瓜籽Honey Dew、Hymark和Orange Flesh,用已烷浸出得到浸出甜瓜籽油。分析表明:它们含油在25.7%~27.0%,含蛋白质在15.2%~19.2%,进一步对它们的物化性质进行确定。另外,从3种甜瓜籽油的气相色谱分析看,除C11和C21-C23外,它们含有C6到C24所有的脂肪酸。其中,C18-2是最主要的脂肪酸,以下依次是C18-1、C16-0和C18-0脂肪酸。     

Composition and Properties of Seeds of the Tree Legume Tamarindus indica

Seeds of the tree legume Tamarindus indica were evaluated as a potential source of food or food ingredients. Crude protein and nitrogen-free extract comprised 15.5% and 59% of the seed, respectively. Pentose sugars constituted approximately 20% of the soluble sugars. The lipid contained a relatively large proportion of unsaturated fatty acids with linoleic acid as the predominant fatty acid. The macronutrients Ca, Mg, K, and P were low in comparison to cultivated legumes. Alkaline extraction of the seeds showed that about 70% of the proteins were extractible. The protein isolated was relatively high in lysine (406 mg/g N), phenylalanine and tyrosine (520 mg/g N) and leucine (496 mg/g N).     

Monitoring of seed composition of prickly pear (Opuntia ficus‐indica L) fruits during maturation period

Prickly pear fruit seeds were subjected to a range of chemical analyses during their 15 week maturation period. Seeds contained on average 71.5 g kg^?1 dry matter, 61.9 g kg^?1 crude oil, 9.4 g kg^?1 protein, 507.4 g kg^?1 crude fibre, 12.3 g kg^?1 ash and 409.0 g kg^?1 carbohydrate. The fatty acid composition of prickly pear seed oil consisted of 1.3–1.9 g kg^?1 myristic (14:0), 132.1–156.0 g kg^?1 palmitic (16:0), 14.4–18.5 g kg^?1 palmitoleic (16:1), 33.1–47.9 g kg^?1 stearic (18:0), 210.5–256.0 g kg^?1 oleic (18:1), 522.5–577.6 g kg^?1 linoleic (18:2), 2.9–9.7 g kg^?1 linolenic (18:3), 4.2–6.6 g kg^?1 arachidic (20:0) and 2.1–3.0 g kg^?1 behenic (22:0) acids, which is comparable with that of corn oil. No statistical difference in seed weight ratio was determined during the maturation period, whereas changes in the saturated fatty acids of the seed oil were observed. From this study it can be concluded that the seeds of prickly pear are suitable as animal feed. Copyright © 2003 Society of Chemical Industry     

Fatty acids,tocopherols and proanthocyanidins in bramble seeds

Studies were conducted on the fatty acids, tocopherols and proanthocyanidins in the seeds of 10 bramble varieties from China. The oil yields from these seeds vary from 4.81% to 15.72%. The main fatty acids in bramble seed oils are C18:2 n-6 (51.0–66.1%), C18:3 n-3 (9.70–35.6%), C18:1 n-9 (9.85–16.3%), and C16:0 (2.01–5.73%). The major tocopherol in all seed oils of 10 varieties was γ-tocopherol. The composition (mg/100 g) was as follows: α-tocopherol 7.65–52.6, γ-tocopherol 46.9–106, δ-tocopherol 3.1–9.50, and the active vitamin E 15.9–61.5 among the varieties. The total proanthocyanidin content varies from 6.81 to 17.6 mg/g. The main oligomers in total proanthocyanidins are dimers, and the least are trimers. The contents and composite proportions of fatty acids, tocopherols and proanthocyanidins are different according the varieties, which should be taken into account when the bramble seeds are exploited.     

3种芍药属植物种子不同部位成分分析

目的：分析3 种芍药属植物种子不同部位化学成分,探索3 种芍药属植物种子开发及综合利用前景。方法：采用高效液相色谱、气相色谱-质谱联用及其他多种测试手段测定3 种芍药属植物种子的千粒质量、籽壳和籽仁含量、籽粕含量、籽油含量及组成、籽壳及籽饼粕中主要化学组成及含量。结果：凤丹籽、紫斑籽和芍药籽3 种芍药属植物种子千粒质量分别为280.16、263.64 g和187.68 g;3 种芍药属植物种子籽壳含量占种子质量31%以上,籽饼粕含量占种子质量37%以上;饼粕中均含有大量的蛋白质和单萜苷类化合物,籽壳中均含有较多的纤维素、半纤维素和木质素以及低聚茋类化合物。结论：芍药籽油组成和主要不饱和脂肪酸含量与牡丹籽油非常近似,可开发为高级食用油;3 种芍药属植物种子籽壳和籽饼粕中均含有多种活性成分,具有重要的研究开发价值;油用牡丹籽饼粕和籽壳开发利用对于油用牡丹产业的健康发展具有重要作用。     

Chia seeds: Microstructure, mucilage extraction and hydration

Microstructural features of the chia seeds (Salvia hispanica L.) were studied by light and scanning electron microscopy. The study reports the effect of temperature (4-80 °C), pH (4-8) and seed:water ratio (1:20 and 1:40) on extraction of the mucilage of chia seeds and the effect of temperature (20-80 °C), pH (3-9) and ionic strength (0-1%) on hydration of the extracted mucilage. The mucilage was localized in cellular structures in the first three layers of the seed coat and upon full hydration filaments (mucilage fibers) became apparent and conformed to a transparent “capsule” attached to the seed. During extraction, temperature and seed:water ratio were found to have a significant effect on yield. Hydration of the extracted mucilage was significantly increased at high pH values, and was higher when salt concentration decreased, being maximal when the temperature reached values close to 80 °C.     

Incorporation of chia seed flour into gluten-free rice layer cake: Effects on nutritional quality and physicochemical properties

The purpose of this research was to incorporate 0% to 30% chia seed flour into rice flour gluten-free layer cake and evaluate its effect on nutritional qualities and physicochemical properties. The supplement of chia seed flour resulted in higher batter viscosity, hardness of gluten free layer cake, crude protein, fat, ash, α-linolenic acid (increase up to 10.2% of total fatty acid), total phenolics content, and reducing power but the lower crust, crumb white index, cohesiveness, and resilience of gluten-free layer cake was found. Substitution of rice flour with 10% prehydrated chia seed flour can achieve a higher center height and volume index of gluten-free layer cakes. Higher carosine and angiotension I-converting enzyme (ACE) inhibitory activity was observed in the supplement of 10% chia seed flour when compared to a rice flour layer cake. Gluten-free layer cake with 10% prehydrated chia seeds flour had similar overall acceptability, texture, flavor, and odor scores except for lower appearance score to those of gluten-free layer cake made with 100% rice flour and layer cake made with 100% wheat flour. Incorporation of 10% prehydrated chia seed flour results in more desirable volume index of gluten-free layer cake and it is feasible for gluten-free layer cake application. Gluten-free layer cakes with improved quality characteristics and high nutritional value can be manufactured by the incorporation of chia seed flour.     

Short communication: Chia seed extract enhances physiochemical and antioxidant properties of yogurt

Yogurt is a healthy dairy food fermented by lactic acid bacteria (LAB). Because consumers demand healthier and more nutritious yogurt, numerous substances have been used to supplement yogurt. Chia seed has been reported to contain abundant phenolic compounds, dietary fiber, and n-3 fatty acids and therefore is a potential functional food additive. The aim of this study was to investigate the influence of chia seed extracts on the physicochemical and bioactive properties of set-type yogurt. Yogurt was fortified with chia seed water extract (CSWE) or chia seed ethanol extract (CSEE) at 0.05 or 0.1% (vol/vol). Results showed that supplementation with CSWE or CSEE significantly accelerated the fermentation rate and growth of LAB. Both CSWE and CSEE improved the viscosity, syneresis, and water-holding capacity of yogurt. The radical scavenging activity of yogurt was increased with both extracts, and the 0.1% CSEE yogurt exhibited the highest radical scavenging activity. Furthermore, 0.1% CSEE yogurt significantly inhibited lipopolysaccharide-induced production of hydrogen peroxide in human colon cells. Addition of chia seed extract improves the growth of LAB, the physiochemical properties, and the health-beneficial effects of set-type yogurt.