Contents of phytochemicals and antinutritional factors in commercial protein-rich plant products

Mattila, Pirjo; Pihlava, Juha‐Matti; Hellström, Jarkko; Nurmi, Markus; Eurola, Merja; Mäkinen, Sari; Jalava, Taina; Pihlanto, Anne

doi:10.1093/fqsafe/fyy021

Cited by 56 publications

(65 citation statements)

References 47 publications

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“…As observed from the previous results (Figure , , and ), the significant coloration of aqueous extracts at alkaline pH and the formation of high molecular weight aggregates at pH 11 and 12, suggested the presence of phenolic compounds. Indeed, hemp seeds are rich in phenolic compounds especially in hemp hull, which is part of the hemp press‐cake (Mattila et al., ; Multari et al., ; Pihlanto, Mattila, Mäkinen, & Pajari, ; Pojić et al., ).…”

Section: Resultsmentioning

confidence: 99%

Hemp (Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality

Potin

Lubbers

Husson

et al. 2019

Journal of Food Science

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The purpose of this paper was to study the extraction conditions of hemp proteins from undelipidated presscakes. The effects of different hydration conditions on protein recovery yield and polypeptide profile were evaluated: pH (2 to 12), ionic strength (0 to 500 mM NaCl) and press-cake/liquid weight ratio (2% to 22%). pH was the most impacting factor. At acidic pH (2 to 7) the extraction yields were low and quite constant (<7%), corresponding mainly to hemp albumins solubilization. The extraction of globulins started to increase significantly from pH 8, with protein extraction yield varying from 8.3% at pH 8 to 67.1% at pH 12 for a 10% press-cake/liquid weight ratio. The addition of NaCl in press-cake suspensions did not increase the total nitrogen content in aqueous extracts at alkaline pH while the lowest press-cake/liquid weight ratios (5% to 10%) were revealed optimal regarding protein recovery rate. The intense coloration observed on the aqueous extracts above pH 8 was assigned to solubilization and oxidation of phenolic compounds whose concentration increased about sevenfolds from pH 2 to 12. At the highest applied pH (11 to 12), the formation of covalent complexes between phenolic compounds and some hemp polypeptides was hypothesized. Aqueous extraction at strong alkaline pH (>9) without salt addition and respecting a 10% press-cake/liquid weight ratio should be retained to optimize protein extraction yield. However, further purification steps are required to evaluate the nutritional, organoleptic, and techno-functional properties of hemp proteins extracted in such conditions. Practical Application: The traditional extraction process of hemp proteins by alkaline solubilization and isoelectric precipitation, mostly from delipidated hemp press-cake, leads to limited quantity and poor solubility of extracted proteins, and data related to extraction conditions are insufficiently available to optimize this process. This article aims to find optimal hydration conditions (pH, ionic strength, press-cake to liquid ratio) for protein extraction from undelipidated hemp press-cake, allowing high protein recovery and preserving protein quality. The results obtained represent very useful data for developing an economically viable and sustainable extraction process of proteins from raw hemp press-cake.

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Section: Resultsmentioning

confidence: 99%

Hemp (Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality

Potin

Lubbers

Husson

et al. 2019

Journal of Food Science

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“…Condensed tannin, i.e., proanthocyanidins, was determined by HPLC after thiolytic degradation according to Mattila et al [ 42 ]. Briefly, freeze-dried samples were weighed (20–30 mg) into 1.5 mL Eppendorf vials and 1 mL of depolymerization reagent (3 g cysteamine/4 mL 13 M HCl/56 mL methanol) was added.…”

Section: Methodsmentioning

confidence: 99%

Fate of Antioxidative Compounds within Bark during Storage: A Case of Norway Spruce Logs

et al. 2020

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Softwood bark is an important by-product of forest industry. Currently, bark is under-utilized and mainly directed for energy production, although it can be extracted with hot water to obtain compounds for value-added use. In Norway spruce (Picea abies [L.] Karst.) bark, condensed tannins and stilbene glycosides are among the compounds that comprise majority of the antioxidative extractives. For developing feasible production chain for softwood bark extractives, knowledge on raw material quality is critical. This study examined the fate of spruce bark tannins and stilbenes during storage treatment with two seasonal replications (i.e., during winter and summer). In the experiment, mature logs were harvested and stored outside. During six-month-storage periods, samples were periodically collected for chemical analysis from both inner and outer bark layers. Additionally, bark extractives were analyzed for antioxidative activities by FRAP, ORAC, and H2O2 scavenging assays. According to the results, stilbenes rapidly degraded during storage, whereas tannins were more stable: only 5–7% of the original stilbene amount and ca. 30–50% of the original amount of condensed tannins were found after 24-week-storage. Summer conditions led to the faster modification of bark chemistry than winter conditions. Changes in antioxidative activity were less pronounced than those of analyzed chemical compounds, indicating that the derivatives of the compounds contribute to the antioxidative activity. The results of the assays showed that, on average, ca. 27% of the original antioxidative capacity remained 24 weeks after the onset of the storage treatment, while a large variation (2–95% of the original capacity remaining) was found between assays, seasons, and bark layers. Inner bark preserved its activities longer than outer bark, and intact bark attached to timber is expected to maintain its activities longer than a debarked one. Thus, to ensure prolonged quality, no debarking before storage is suggested: outer bark protects the inner bark, and debarking enhances the degradation.

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“…Raw materials and the optimized SW extracts were analyzed for the content of major phenolics (i.e., phenolic acids and condensed tannins in BL extract, and ellagitannins and condensed tannins in SBL extract) using previously published high performance liquid chromatographic (HPLC) methods [17][18][19].…”

Section: Subcritical Water Extraction Of Berry Leaves and Determinatimentioning

confidence: 99%

Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

Mäkinen

Hellström

Mäki

et al. 2020

Foods

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The aim of this study was to find new sustainable, Nordic natural antioxidant sources, develop subcritical water extraction (SWE) process for recovering the antioxidant compounds from the most potential raw materials, and to test their antioxidative effects in meat products. The antioxidant capacities of water and 50% ethanol (aq) extracts of 13 berry, grain, and horticultural plant materials as well as hexane/ethanol extracted stilbene fractions from pine heartwood and spruce inner bark were measured in hydrophilic and lipophilic systems. Tree, bilberry leaf (BL), and sea buckthorn leaf (SBL) extracts showed the highest antioxidant capacities. BL and SBL were selected for the development of SWE. The optimal conditions for recovering maximal antioxidative capacities were 110 °C/1 min for SBL and 120 °C/1 min for BL. Dried BL and SBL and the respective optimized subcritical water extracts were applied in chicken slices and pork sausage, and their ability to prevent lipid oxidation was evaluated during 8 and 20 days storage, respectively, at 6 °C. All tested plant ingredients effectively prevented lipid oxidation in the products compared to the control samples. Sensory acceptance of the plant ingredients was good, especially in the chicken product. To our knowledge, this is the first study to assess the antioxidant effects of SW extracted berry leaves in meat products.

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Contents of phytochemicals and antinutritional factors in commercial protein-rich plant products

Cited by 56 publications

References 47 publications

Hemp (Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality

Hemp (Cannabis sativa L.) Protein Extraction Conditions Affect Extraction Yield and Protein Quality

Fate of Antioxidative Compounds within Bark during Storage: A Case of Norway Spruce Logs

Bilberry and Sea Buckthorn Leaves and Their Subcritical Water Extracts Prevent Lipid Oxidation in Meat Products

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