Improving the nutritional value of canola seed by gamma irradiation

Abstract

a b s t r a c t This investigation aims to evaluate the effects of g-irradiation on anti-nutritional factors, in-vitro protein digestibility and functional properties of canola meal protein, physicochemical properties and fatty acid composition of canola seed oil. Irradiation at doses 10, 20, 30 KGy had no effects on the chemical composition of canola seed, while decreased the total glucosinolate content by 15.6, 30.4 and 49.4%; and phytic acid by 29, 55 and 100%, respectively. On contrary, in-vitro protein digestibility increased to 59.1, 61.4 and 71.8% by the same doses, respectively. Water absorption and fat absorption increased by increasing irradiation doses, whilst decreased foaming capacity. Refractive index was between 1.4636 and 1.4687, acid value between 0.72 and 1.10%, peroxide value between 3.40 and 7.36 meq/ kg oil. Iodine number and saponification value were 122 and 175 at dose 30 KGy, respectively. Oxidative stability decreased to 17.8, 16.4 and 14.9 h by doses 10, 20 and 30 KGy,respectively, compared to control (18.9 h). The contents of oleic and linoleinic acid were ranged between 60.44e61.69% and 21.72e22.09% respectively. So, g-irradiation considered a safe method which reduced the anti-nutritional factors and improve both nutritional value and functional properties of canola seed.

Oil Yield and Nutrients Uptake by Irradiated Canola (Brassica napus L.) in Response to Different Nitrogen and Irrigation Water Sources.

“…Similar trends, but somewhat to higher extents, were noticed in plants irrigated with wastewater. These results agree with Anwar et al (2015), who found that γ-irradiated is a safe and successful method to improve the nutritional value of canola seeds as well as the functional properties of its proteins. This might occur because of the significant increases that took place in plant roots owing to seed irradiation; consequently, N-uptake increased during the early stages (Bouchet et al 2016).…”

Crop, genotype, and field environmental conditions shape bacterial and fungal seed epiphytic microbiomes

“…Seed biochemical composition, and consequently the resources available for the seed-associated microbiota could also explain differences among crops (Sliwinska and Bewley 2014;Torres-Cortés et al 2019). T. aestivum and L. culinaris seeds are rich in carbohydrates and proteins, whereas B. napus is rich in oil and other compounds including glucosinolates, phytates, and phenols (Shewry and Halford 2002;Anwar et al 2015;United States Department of Agriculture-Nutrient Database 2019). Generation explained 10% and 15% of the variance in bacterial and fungal seed microbiomes, respectively.…”

Advances and Prospects of Phenolic Acids Production, Biorefinery and Analysis

“…However, monoacylquinic acids are the major compounds, consisting of bound caffeic and p -coumaric acids [ 127 ], which can be hydrolysed into their corresponding acids. Therefore, the free phenolic acids (gallic, sinapic, protocatechuic) were found in high concentrations only in canola seeds (52 mg/g defatted material, or up to 31 mg/g dry weight) [ 129 , 130 ]. Therefore, the seeds (sunflower seeds, chia) extracts contain the isomers of phenolic acids ( cis - and tran s-ferulic acids, and p -, o -, m -coumaric acids) [ 107 , 127 ].…”