Roasting is a key step for preparing sesame oil that leads to important changes in its organoleptic properties and quality. In this study, white sesame seeds were roasted for 20 min in an electric oven at different temperatures (120, 150, 180, 210, 250 and 300 °C). The oils extracted from unroasted and roasted seeds were compared for their chemical composition: fatty acids (including trans isomers), phytosterols, lignans (sesamin and sesamolin), tocopherols and total phenolic compounds, as well as their oxidative stability and antiradical capacity. There were no obvious differences in the oil densities, refractive indexes or iodine values, but the saponification values were affected by temperature. Relevant primary and secondary lipid oxidation were observed at T > 250 °C, resulting in a higher p-anisidine value and K232 as well as K268 values. Roasting improved oil yield (from 33.5 to 62.6%), increased its induction period (from 5.5 to 10.5 h) and enhanced the total phenolic content (from 152 to 194 mg/100 g) and antiradical activity of the extracted oil. Depending on roasting temperature, a gradual decline was recorded in total amounts of phytosterols (up to 17.4%), γ-tocopherol (up to 10.6%), sesamolin (maximum of 27.5%) and sesamin (maximum of 12.5%). All the investigated oils presented a low quantity in triglyceride polymers, clearly below the maximum tolerated quantity according to the European regulation. The optimal roasting temperature for obtaining high nutritional grade oil within the permissible values was 210 °C. The unsaponifiable components (including lignans and sterols) extracted from roasted seeds have been shown to be natural additives to fresh meatball products to extend shelf life. The results of this study may help to boost the nutritional content of plant-based diets by allowing for the use of roasted sesame seed oil and its components.
The use of Nigella seeds in the food, pharmaceutical, and cosmetic fields is common, since the iniquity and the virtues of these plants are directly related to their characteristic phytochemical composition. This investigation focused on the comparative study of the botanical aspect, phenolic profile, and in vitro and in vivo biological activities of Nigella sativa L. (NS) and Nigella damascena L. (ND) seeds. The macro- and micro-morphological properties of these seeds were studied, and the key dissimilarities between them were clearly illustrated. The phytochemical contents and phenolic profiles were determined, and the in vitro antioxidant activity was assessed using four methods. The in vivo antioxidant and biochemical parameters of the blood of supplemented mice were determined. The results of the macro- and micro-structure analysis revealed differences between the two plants. Here, ND is characterized by higher phytochemical contents and the best antioxidant activities. The HPLC analysis indicated the presence of nine compounds, namely seven phenolic acids, particularly hydroxybenzoic and caffeic acids, and two flavonoids. The administration of ND extract to mice for 21 days at a concentration of 500 mg/kg allowed a substantial amelioration of plasma antioxidant properties. In addition, the extracts ameliorate blood parameters (cholesterol, triglycerides, glycemia, and urea). Furthermore, the antimicrobial activity of extracts demonstrated their effects on Staphylococcus and Aspergillus. Nigella seeds, in particular ND, expressed considerable in vitro antioxidant properties and demonstrated significant amelioration of mice blood properties. Consequently, these species can serve as a valuable source of compounds with various applications.
The beneficial effects of sesame seeds are of great interest for the conception of healthy dairy products such as probiotic stirred yogurt. We investigated the effects of adding raw or roasted sesame seeds on the probiotic viability, quality parameters and consumers acceptability of stirred yogurt during 28 days cold storage (4 °C). All yogurts were analyzed for microbial counts (starter culture and probiotic), pH, titratable acidity, proteolytic activity, syneresis and antioxidant activity. Yogurts containing sesame seeds showed the highest probiotic counts, proteolytic activity, radical scavenging activity high titratable acidity, and low pH. Raw and roasted sesame can selectively impact probiotic growth with limited effect on yogurt starter culture especially at long cold storage (14-28 days). Yogurts enriched with roasted sesame had higher sensory acceptability compared to control and probiotic yogurts. Roasted sesame can be successfully incorporated to improve probiotic viability and sensory properties of stirred yoghurt, as well as to improve the antioxidant properties.
Aim: The aim of this study was to investigate the effect of carob pulp flour addition on probiotic viability, milk fermentation (pH, acidity and syneresis) and antioxidant activity, during yogurt cold storage (4 °C, 28 days). Methods: Four types of yogurts were prepared: plain yogurt (Y); yogurt with carob pulp flour (YC); yogurt with probiotic (YP) and yogurt with carob pulp flour and probiotic (YPC). Results: Ceratonia siliqua L. pulp flour supplementation (4% w/v) increased probiotic survival (15.96 %), titratable acidity (27.65 %) and syneresis (30.13 %). Carob pulp flour improved antioxidant activity for both DPPH (62.8 %) and iron chelating test (35.81 %), where yogurt containing probiotic and carob exhibited the highest antioxidant activity. Carob pulp flour had a selective effect on probiotic growth implying its prebiotic potential. Probiotic bacteria were viable and available at high concentration (> 106 CFU/mL) at 28 day storage to sustain human health. Conclusion: Our results show that Algerian Carob can be considered as a very potential prebiotic, stimulating the growth of beneficial bacteria and exert strong antioxidant activity due to the presence of polyphenols.
Aims: The aim of this work is the evaluation the anticarcinogenic effect on HT29 cancer cells lines and antioxidant effect of three extracts from different morphological parts (leaves (LE), pink flowers (PFE) and white flowers (WFE)) of Nerium oleander lin. Methods: This research provides the anticarcinogenic activity of extracts from N. oleander white flowers. Principal Component Analysis (PCA) was applied to estimate the relationship between antioxidant and anticarcinogenic activities, and to further understand the similarities and differences between the extracts. Results: All of the extracts exhibited different antioxidant (ABTS, DPPH and FC) and anticarcinogenic activities. FTIR analysis designed the existence of various functional groups in extracts confirming the presence of alcohol, alkanes, amino, aromatic compound and primary alcohol. The PCA results show that the WFE extract exhibits a greater antioxidant activity with a potent potential for inhibiting the cell growth of colorectal cancer HT29 than the two other extracts (LE and PFE). Conclusions: Nerium oleander may therefore be an excellent source of natural antioxidant and anticancer agents, as well as a possible pharmaceutical supplement. Keywords: Nerium oleander, antioxidant activity, anticarcinogenic activity, PCA analysis, FTIR analysis.
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