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.
The extreme bitterness of virgin olive oil (VOO) is undesirable for many consumers. This study aimed to optimize the bitterness of VOO via using natural aqueous solutions. The efficacy of pure water and different concentrations from water solutions contained sodium chloride or citric acid or their mixtures (10 and 20% wt/ v) was studied. The bitterness intensity was evaluated via determination of total phenol content (TPC), chloroplast pigments, radical scavenging activity, the bitterness compounds (K 225), the intensity of bitterness (IB), and oxidative stability. The co-relationship between TPC with each K 225 , IB and induction period (IP) were studied. The results declared that the natural washing treatment of extreme bitterness in VOO by different water solutions optimized the TPC and IB to be acceptable by consumers. The pure water treatment kept the unique properties of VOO such as TPC, oxidative stability, chloroplast pigments and consequently preserving its virginity. This study reached to a simple and approved treatment, to mitigate the extreme bitterness in VOO using pure water. Also, used simple, quick and easy analytical methods to estimate the VOO bitterness, which can be applicable in olive oil factories.
Biodiesel is an alternative to fossil fuels and it's known by its low stability. Natural antioxidants attract researcher interest as safe replacement of the toxic synthetic ones to improve the oxidative stability. The aim of this work is to evaluate the antioxidant activity of natural extracts from wheat industry by products (wheat germ and defatted wheat germ) using low cost, safe and eco-friendly solvents. Loading the more active aqueous extract in liposome nanocapsules to overcome on its solubility problem in lipid then using it to enhance the stability of biodiesel is the novelty of this work. The antioxidant activity of different extracts was measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH• ) and β-carotene-linoleic acid oxidation method (Coupled autoxidation). Total phenolic content and total flavonoid content were also determined for the different extracts. The oxidation and storage stability of biodiesel treated with defatted wheat germ aqueous extract loaded in liposome, in comparison with control sample and biodiesel treated with synthetic antioxidant were evaluated using accelerated oven test.Water extracts of wheat germ and defatted wheat germ gave higher bioactive content and higher antioxidant activity than other solvents extracts. Moreover, biodiesel treated with liposome nanocapsules of aqueous extract gave higher stability than both control and samples treated with synthetic antioxidants. These results concluded that natural antioxidants from wheat industry by-products are a promising alternative to synthetic antioxidants and attract attention to more research about using liposome nanocapsulation in improving biodiesel stability.
Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined shea stearin, olein and their mixture (1:1 w/w) were analyzed for fatty acids, triacylglycerol composition, peroxide value (PV), free fatty acids (FFA), phenolic (TPC), flavonoid (TFC), unsaponifiable matter (USM), tocopherol and phytosterol content. Additionally, the oxidative stability, radical scavenging activity (RSA), antibacterial and antifungal activities were evaluated. The two main fatty acids in the shea butter samples were stearic and oleic. The refined shea stearin showed lower PV, FFA, USM, TPC, TFC, RSA, tocopherol and sterol content than crude shea butter. A higher EC50 was observed, but antibacterial activity was much lower. The refined olein fraction was characterized by lower PV, FFA and TFC in comparison with crude shea butter, but USM, TPC, RSA, EC50, tocopherol and sterol content was unchanged. The antibacterial activity was higher, but the antifungal activity was lower than those of crude shea butter. When both fractions were mixed, their fatty acid and triacylglycerol composition were similar to those of crude shea butter, but other parameters were different.
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