Estudio de los cambios en perfiles lipídicos de nuevas variedades de colza durante la maduración de la semilla

Changes in lipids of three newly developed varieties of rapeseed during seed maturation were studied. Triacylglycerol molecular species, fatty acid composition, whole sterol, and four sterol lipids as well as tocopherol were determined at different maturation stages. It was found that marked variations in some lipids were observed in one variety than the other. Efficient methods of analysis employed in this investigation and the individual lipid components, even in very minor quantities, were accurately detected. Marked varietal changes in lipids compositions during seed maturation manifest themselves, to some extent, in three new rapeseed varieties. Changes in lipids of maturing seeds were interpreted in the frame of probable conversion-interconversion reactions that may occur during seed maturation.Se estudiaron los cambios en los lípidos de tres nuevas variedades desarrolladas de colza durante la maduración de la semilla. Las especies moleculares de triacilgliceroles, la composición en ácidos grasos, los esteroles totales, y cuatro esteroles lipídicos, así como tocoferol fueron determinados en diversas etapas de maduración. Se encontraron variaciones más marcadas en algunos lípidos en una variedad que en las otras. Los eficientes métodos de análisis empleados en esta investigación permitieron detectar con exactitud, incluso en cantidades muy pequeñas los componentes lipídicos individuales. Los cambios varietales marcados en las composiciones lipídicas se manifiestaron durante la maduración de la semilla en tres nuevas variedades de colza. Los cambios en lípidos de semillas durante la maduración fueron interpretados en el marco de las probables reacciones de conversión-interconversión que pueden ocurrir durante la maduración de la semilla

Evaluation of green extraction methods on the chemical and nutritional aspects of roselle seed (

Roselle is one of the valuable plants grown in some regions of Egypt, which is used to make juices or as natural food color additive. Roselle seeds are waste, which can be used as a source of non-traditional oil, nutritious or functional compound. The evaluation of green extraction methods including supercritical CO2 (SC-CO2), screw, hydraulic press comparing to traditional method on oil yield, total phenolics, antioxidant activity (DPPH) and oxidative stability of roselle seeds oil were investigated. Fatty acid composition and tocopherol of the oil were also determined. The results showed that the roselle seeds oil extracted by solvent gave the highest oil content and extraction rate (17.98 and 98.34%, respectively) and the lowest peroxide and acid value. SC-CO2 gave the higher content of alpha, gamma, and delta tocopherol comparing to the other extraction methods. Fatty acid showed that linoleic acid, an essential fatty acid, was dominant followed by oleic and palmitic acids. These fatty acids were higher amounts in oil extracted by SC-CO2, followed by cold-press comparing to solvent extraction. The maximum stability (20 h), higher TPC (22.18 mg GAE/g) and antioxidant activity (DPPH, 65.15) were observed in oil extracted by SC-CO2 followed by hydraulic-press, solvent extraction and finally screw-press. The results revealed that SC-CO2 method is more efficient in determination of total tocopherol, oxidative stability, TPC and radical scavenging activity than the other extraction methods. Cold press extraction methods gave higher oil yield than SC-CO2 and more economically than other methods

Application of lime peel oil composite nanoemulsion to prevent toxigenic fungi in nuts

Food byproduct oils may have antimicrobial impacts when used in coating and preservation. Nuts are known to suffer from toxigenic fungi and their related mycotoxins. The present study utilized lime oil emulsion to minimize fungal infection and reduce aflatoxin B1 (AFB1). Besides, it evaluated lime oil's impact on nuts' protection against oxidation and deterioration during storage. Lime oil was extracted using hydrodistillation, and gas chromatography (GC-MS) evaluated volatile constituents. Oil was loaded into a composite emulsion of whey protein, Arabic gum, gelatin, and carboxymethyl cellulose. The antimicrobial and antifungal properties of the nut-coating emulsion were evaluated. A simulated Aspergillus flavus infection experiment evaluated composite resistance for fungal infection and AFB1 production. Oxidation and acidity changes in nuts oil composition were evaluated by proximate analysis, fatty acid composition, and induction period. The oil majority was recorded for terpenes and monoterpenes, including limonene (44.69 ± 2.11%). The emulsion was characterized by zeta potential (−21.16 ± 1.28 mV), stability (99.61 ± 0.02%), and polydispersity index (0.41 ± 0.05). Antimicrobial properties recorded a high antibacterial inhibition zone (up to 28.37 ± 0.11 mm) and anti-mycotoxigenic fungi (up to 37.61 ± 0.24 mm). For the simulated experiment, fungal growth reduction ranged between 78.02% for filmed-peanut and 84.5% for filmed-almond, while AFB1 was not detected in filmed hazelnut and almond. During the one-year storage of samples, there was a slight change in nut oil composition and oxidation progress in filmed nuts, while there was a significant change in non-filmed nuts. The result recommended lime-composite as an edible nut coating that prevents aflatoxigenic contamination, oxidation changes, and improved shelf life