Quality and chemistry of niger seeds (Guizotia abyssinica) grown in the United States

Fatima, Anam; Villani, Thomas S.; Komar, Stephen; Simon, James E.; Juliani, H. Rodolfo

doi:10.1016/j.indcrop.2015.07.031

Cited by 8 publications

(11 citation statements)

References 6 publications

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“…Thermal stability of the oils used in this study was studied by thermogravimetric analyzer TGA, SDTA 851, Mettler Toledo, Columbus, Ohio, USA) using a heating rate of 20 • C/min under nitrogen atmosphere. [19][20][21], NO [22,23] and NTO [24].…”

Section: Methodsmentioning

confidence: 99%

New Vegetable Oils with Different Fatty Acids on Natural Rubber Composite Properties

et al. 2021

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Owing to the toxicity of polycyclic aromatic (PCA) oils, much attention has been paid to the replacement of PCA oils by other nontoxic oils. This paper reports comparative study of the effects of new vegetable oils, i.e., Moringa oil (MO) and Niger oil (NO), on rheological, physical and dynamic properties of silica–filled natural rubber composite (NRC), in comparison with petroleum–based naphthenic oil (NTO). The results reveal that MO and NO exhibit higher thermal stability and better processability than NTO. Cure characteristics of the rubber compounds are not significantly affected by the oil type. It is also found that the NRCs containing MO or NO have better tensile strength and lower dynamic energy loss than the NRCs containing NTO. This may be because both MO and NO improve filler dispersion to a greater extent than NTO as supported by storage modulus and scanning electron microscopy results. Consequently, the present study suggests that MO and NO could be used as the alternative non–toxic oils for NRC without any loss of the properties evaluated.

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Section: Methodsmentioning

confidence: 99%

New Vegetable Oils with Different Fatty Acids on Natural Rubber Composite Properties

et al. 2021

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“…are characterized by high oil content (between 30 and 50% of seed mass: GELETA et al, 2011). In addition to providing an edible oil characterized by high rates of linoleic and oleic acid, which confer stability and nutritional value (YADAV et al, 2012), the seeds also contain some 28% protein by weight (FATIMA et al, 2015). The species adapts well to Brazilian soils and climatic conditions, being used mainly as soil cover in the autumn/winter, allowing an increase of organic matter (CARNEIRO et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…são caracterizados pelo alto teor de óleo, cerca de 30 a 50% da massa do grão (GELETA et al, 2011). Além de fornecer um óleo comestível, caracterizado por elevados índices de ácido linoleico e oleico, que conferem estabilidade e valor nutricional (YADAV et al, 2012), os grãos ainda possuem cerca de 28% de proteínas em sua composição (FATIMA et al, 2015). A espécie se adapta bem às condições edafoclimáticas brasileiras, sendo utilizada principalmente para cobertura do solo no outono/inverno, permitindo acréscimo de matéria orgânica (CARNEIRO et al, 2008).…”

Section: Introductionunclassified

Desorption isotherms and isosteric heat of niger grains (Guizotia abyssinica (L. f.) Cass.)

Siqueira¹,

Silva²,

Quequeto³

et al. 2018

AGRO@MBIENTE ON-LINE

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Niger seed oil has excellent quality and quantity (30-50%) and is rich in polyunsaturated fatty acids, mainly linoleic acid (about 70%). Thus, control of environmental temperature and relative humidity, and of seed moisture content is essential to maintain seed oil quality during storage. Thus, the objective of this study was to determine the desorption isotherms of niger seeds under different temperature and water activity conditions, to test the experimental data with different mathematical models, and discover which best represents the phenomenon, as well as calculate the isosteric heat value for the product. Hygroscopicity was determined by the static gravimetric method, at temperatures of 30, 35 and 40 ºC, and water activity between 0.07 and 0.79 (decimal). For the experimental data, mathematical models commonly used to test hygroscopicity in agricultural products were evaluated. From the results obtained, it was concluded that: water activity increases as moisture content rises; based on the statistical parameters, the models of Chung and Pfost, modified Henderson, Oswin, Sabbah, Sigma Copace, Halsey, Smith and Copace appropriatrely represented the desorption phenomenon of niger seeds; total isosteric desorption heat increased with reduction of moisture content, with values varying from 2539.62 to 3081.48 kJ kg -1 , within the range of equilibrium moisture content of 2.4 to 12.2 (% dry basis).Resumo: O niger é diferenciado pelo óleo dos grãos apresentar ótima qualidade e quantidade (30 a 50%) e por ser rico em ácidos graxos poli-insaturados, principalmente, o ácido linoleico, cerca de 70%. Com isso, o controle da temperatura e da umidade relativa do ambiente e do teor de água dos grãos é necessário para a manutenção da qualidade dos grãos de espécies oleaginosas durante o armazenamento. Assim, objetivou-se com o presente trabalho determinar as isotermas de dessorção dos grãos de niger para diferentes condições de temperatura e atividades de água, ajustar diferentes modelos matemáticos aos dados experimentais, selecionando aquele que melhor representa o fenômeno, bem como calcular o calor isostérico para o produto. A higroscopicidade foi determinada pelo método estático gravimétrico, nas temperaturas de 30, 35 e 40 ºC e atividades de água entre 0,07 e 0,79 (decimal). Aos dados experimentais, foram ajustados os modelos matemáticos frequentemente utilizados para representação da higroscopicidade de produtos agrícolas. A partir dos resultados obtidos, concluiu-se que: a atividade de água aumenta conforme é elevado o teor de água; com base nos parâmetros estatísticos, os modelos de Chung e Pfost, Henderson modificado, Oswin, Sabbah, Sigma Copace, Halsey modificado, Smith e Copace foram satisfatórios para representação do fenômeno de dessorção dos grãos de niger; o calor isostérico integral de dessorção aumenta de acordo com a redução do teor de água, e seus valores apresentaram variação de 2539,62 a 3081,48 kJ kg -1 , na faixa de teor de água de equilíbrio de 2,4 a 12,2 (% base seca). Palavras-chave:Equilíbrio h...

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“…The results obtained were confirmed by other studies, which carried out the quantification of fatty acids in niger seeds from other regions of the world. The results also highlighted linoleic, palmitic and stearic acids as the majority acids [46,47]. For millet seeds, however, the literature cites linoleic acid as the major acid, followed by oleic and palmitic acids, but still confirms the same major acids [47].…”

Section: Nutritional Profile and Chemical Composition Of The Three Flour Seeds Samplesmentioning

confidence: 75%

“…Despite the lack of activity for the OxHLIA assay in the millet sample, this seed is very promising, having been described by Park et al [54] with a high antioxidant potential in the DPPH assay. Likewise, as discussed by Fatima et al [46], the use of niger seeds is also auspicious, as they have the ability to be a source of antioxidants in the human diet.…”

Section: Bioactivities and Phenolic Profile Of The Three Flours Hydroethanolic Extractsmentioning

confidence: 98%

Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry

et al. 2021

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Consumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties, chemical and bioactive potentiality. The present work aimed to study the granulometry and water absorption index of three seeds of unconventional food plants: niger, millet and birdseed, followed by their nutritional value, content in free sugars, fatty acids, organic acids, tocopherols and phenolic compounds by chromatographic methods and, also, the evaluation of the antioxidant, hepatotoxic and antimicrobial potential in their hydroethanolic extracts. Bakery products were developed with a partial replacement of wheat flour, using the centroid simplex method to understand the effect of applying NCFP flours in the final physical–chemical characteristics. The high granulometry associated with the high water absorption index indicates that the use of NCFP flours would have to be complemented with other flours for baking. The chemical composition of niger seed stood out the most; however, all seeds presented relatively low IC50 and MIC values for the inhibition of lipid peroxidation and antimicrobial activity, respectively. Finally, breads made with a mixture of millet and birdseed flour showed the greatest similarity to the control bread. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial health effects for the final consumer.

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Quality and chemistry of niger seeds (Guizotia abyssinica) grown in the United States

Cited by 8 publications

References 6 publications

New Vegetable Oils with Different Fatty Acids on Natural Rubber Composite Properties

New Vegetable Oils with Different Fatty Acids on Natural Rubber Composite Properties

Desorption isotherms and isosteric heat of niger grains (Guizotia abyssinica (L. f.) Cass.)

Characterization of Nonconventional Food Plants Seeds Guizotia abyssinica (L.f.) Cass., Panicum miliaceum L., and Phalaris canariensis L. for Application in the Bakery Industry

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