Oils and Oilseeds in the Nutraceutical and Functional Food Industries

Suárez, Manuel; Gual‐Grau, Andreu; Ávila-Román, Javier; Torres‐Fuentes, Cristina; Mulero, Miquel; Aragonès, Gerard; Bravo, Francisca Isabel; Muguerza, Begoña

doi:10.1002/9781119575313.ch11

Cited by 3 publications

(2 citation statements)

References 118 publications

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“…It is one of the earliest-known crop-based oils in which about 50% of the oil content in seed contains high protein 9 . Sesame is considered "queen of oilseeds" due to the presence of rich polyunsaturated fatty acids (omega-3 and omega-6) and natural phenolic compounds such as lignans, sesamol, and sesaminol 10 . The sesame seed and oil possess nutraceutical, antioxidant, hepatic and cardio protection, cancer and tumor prevention, and antibacterial, antiviral, and anti-inflammatory properties.…”

Section: Physiological and Biochemical Alterations Inmentioning

confidence: 99%

“…Determination of root infecting fungi. Different dosages (10,25,50, and 100 ug/mL) of the sesame extract were used for soil amendment. Surface sterilized seeds were sown in 8 cm diameter plastic pots, each containing 300 g soil, and watered regularly to maintain sufficient moisture required for the growth of V. radiata plants.…”

Section: Seed Germination Test and Seedling Measurement Of V Radiata ...mentioning

confidence: 99%

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Physiological and biochemical alterations in Vigna rdiate L. triggered by sesame derived elicitors as defense mechanism against Rhizoctonia and Macrophomina infestation

Kalaivani,

Senthil-Nathan,

Stanley‑Raja

et al. 2023

Sci Rep

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Improving agricultural products by the stimulation of plant growth and defense mechanisms by priming with plant extracts is needed to attain sustainability in agriculture. This study focused to consider the possible improvement in Vigna radiata L. seed germination rate, plant growth, and protection against the natural stress by increasing the defense mechanisms through the incorporation of Sesamum indicum phytochemical compounds with pre-sowing seed treatment technologies. The gas chromatography coupled with mass spectroscopy (GC–MS) analysis revealed that the methanol extract of S. indicum leaf extract contained eight major bioactive compounds, namely, 2-ethylacridine (8.24%), tert-butyl (5-isopropyl-2-methylphenoxy) dimethylsilane (13.25%), tris(tert-butyldimethylsilyloxy) arsane (10.66%), 1,1,1,3,5,5,5-heptamethyltrisiloxane (18.50%), acetamide, N-[4-(trimethylsilyl) phenyl (19.97%), 3,3-diisopropoxy-1,1,1,5,5,5-hexamethyltrisiloxane (6.78%), silicic acid, diethyl bis(trimethylsilyl) ester (17.71%) and cylotrisiloxane, hexamethyl-(4.89%). The V. radiata seeds were treated with sesame leaf extract seeds at concentrations 0, 10, 25, 50, and 100 mg/L. Sesame leaf extract at 50 and 100 mg/L concentrations was effective in increasing the germination percentage and the fresh and dry weights of roots and shoots. The increased peroxidase activity was noticed after treatment with S. indicum extract. In addition, disease percentage (< 60%) of both fungal pathogens (Rhizoctonia and Macrophomina) was significantly reduced in V. radiata plants treated with 100 mg/L of sesame leaf extract. These results revealed that physiochemical components present in S. indicum mature leaf extract significantly enhanced growth and defense mechanism in green gram plants.

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Section: Physiological and Biochemical Alterations Inmentioning

confidence: 99%

Section: Seed Germination Test and Seedling Measurement Of V Radiata ...mentioning

confidence: 99%

Physiological and biochemical alterations in Vigna rdiate L. triggered by sesame derived elicitors as defense mechanism against Rhizoctonia and Macrophomina infestation

Kalaivani,

Senthil-Nathan,

Stanley‑Raja

et al. 2023

Sci Rep

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Investigation into the Reduction of Palm Oil in Foods by Blended Vegetable Oils through Response Surface Methodology and Oxidative Stability Tests

Athanasiadis,

Kalompatsios,

Mantiniotou

et al. 2024

Antioxidants

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Recently, there has been a significant transition in the dietary preferences of consumers toward foods containing health-promoting compounds. In addition, as people’s environmental awareness increases, they are increasingly looking for sustainable solutions. Palm oil, an oil used extensively by the food industry, does not fit these criteria. This study investigated the development of a complex oil blend consisting of commonly used vegetable oils such as corn, rapeseed, sunflower, and palm oil. The aim was to find the optimal blended oil and compare this combination with palm oil in terms of its oxidative stability, antioxidant capacity, and the composition of bioactive compounds (i.e., fatty acids, tocopherols, and carotenoids). Palm oil was found to have greater oxidative stability as a result of its increased concentration of saturated fatty acids. The optimal blended oil, which consisted of corn and rapeseed oil at a ratio of 4:3 w/w, inhibited the superior antioxidant activity, showing a ~33% increase in DPPH• inhibition activity. ATR-FTIR spectra further verified the existence of a significant quantity of saturated fatty acids in palm oil and unsaturated fatty acids in the blended oil. Finally, several correlation analyses revealed interesting connections between oil samples and investigated parameters. This work has the potential to establish a basis for the mass production of oil blends that possess high concentrations of antioxidant compounds and reduce the use of palm oil.

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Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

Shtonda

Semeniuk

2021

Potr. S. J. F. Sci.

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This work evidences the expediency of marinade application based on blends of refined vegetable oils in the technology of natural marinated semi-finished meat products. Formulations of natural marinated semi-finished meat products using blends of refined vegetable oils (rapeseed, olive, and sunflower) enriched with the enzyme bromelain were developed in this work. Such formulations can provide the human body with the necessary amount of protein, released by enzymatic hydrolysis of the connective tissue proteins collagen and elastin catalyzed by the plant-based enzyme bromelain, as well as the necessary ω-3 and ω-6 polyunsaturated fatty acids, which are not synthesized in the human body but sourced from food and are one of the main structural units for many vital processes. The article presents the results of a study of organoleptic and physicochemical parameters of natural marinated semi-finished meat products from beef and pork. It is confirmed that the use of rapeseed oil and rapeseed:sunflower oil blend in a ratio of 70:30 produce the best organoleptic characteristics in both semi-finished beef and semi-finished pork: a tender, juicy texture, a pleasant taste and aroma, and an attractive appearance. It has been proven that the use of marinades based on blends of refined vegetable oils reduces the free moisture content and moisture-retaining capacity of the product, due to the presence of refined vegetable oils in the marinade, which contributes to the binding of moisture. The use of marinades based on refined vegetable oils can increase product yield. Vegetable oil, when used in meat marinade, mitigates the ill effects of acid inclusion. It dissolves well the aromas of added spices, and as it seeps through the structure of the meat, the oil gently envelops it, sealing in moisture and preventing drying out during cooking.

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Oils and Oilseeds in the Nutraceutical and Functional Food Industries

Cited by 3 publications

References 118 publications

Physiological and biochemical alterations in Vigna rdiate L. triggered by sesame derived elicitors as defense mechanism against Rhizoctonia and Macrophomina infestation

Physiological and biochemical alterations in Vigna rdiate L. triggered by sesame derived elicitors as defense mechanism against Rhizoctonia and Macrophomina infestation

Investigation into the Reduction of Palm Oil in Foods by Blended Vegetable Oils through Response Surface Methodology and Oxidative Stability Tests

Aspects of the influence of vegetable-oil-based marinade on organoleptic and physicochemical indicators of the quality of semi-finished natural marinated meat products

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