1
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Huang M, Xu H, Zhou Q, Xiao J, Su Y, Wang M. The nutritional profile of chia seeds and sprouts: tailoring germination practices for enhancing health benefits-a comprehensive review. Crit Rev Food Sci Nutr 2024:1-23. [PMID: 38622873 DOI: 10.1080/10408398.2024.2337220] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/17/2024]
Abstract
Chia seeds have gained significant attention due to their unique composition and potential health benefits, including high dietary fibers, omega-3 fatty acids, proteins, and phenolic compounds. These components contribute to their antioxidant, anti-inflammatory effects, as well as their ability to improve glucose metabolism and dyslipidemia. Germination is recognized as a promising strategy to enhance the nutritional value and bioavailability of chia seeds. Chia seed sprouts have been found to exhibit increased essential amino acid content, elevated levels of dietary fiber and total phenols, and enhanced antioxidant capability. However, there is limited information available concerning the dynamic changes of bioactive compounds during the germination process and the key factors influencing these alterations in biosynthetic pathways. Additionally, the influence of various processing conditions, such as temperature, light exposure, and duration, on the nutritional value of chia seed sprouts requires further investigation. This review aims to provide a comprehensive analysis of the nutritional profile of chia seeds and the dynamic changes that occur during germination. Furthermore, the potential for tailored germination practices to produce chia sprouts with personalized nutrition, targeting specific health needs, is also discussed.
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Affiliation(s)
- Manting Huang
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Hui Xu
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
| | - Qian Zhou
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
| | - Jianbo Xiao
- Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo, Vigo, Spain
| | - Yuting Su
- Institute for Advanced Study, Shenzhen University, Shenzhen, China
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
| | - Mingfu Wang
- Shenzhen Key Laboratory of Food Nutrition and Health, Shenzhen University, Shenzhen, China
- College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
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2
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Leonard W, Zhang P, Ying D, Nie S, Tindal E, Fang Z. Transformation of hempseed (Cannabis sativa L.) oil cake proteome, structure and functionality after extrusion. Food Chem 2022; 384:132499. [DOI: 10.1016/j.foodchem.2022.132499] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2021] [Revised: 12/22/2021] [Accepted: 02/15/2022] [Indexed: 11/15/2022]
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3
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Luo J, Li M, Wu H, Liu Z, Barrow C, Dunshea F, Suleria HAR. Bioaccessibility of phenolic compounds from sesame seeds (
Sesamum indicum
L.) during in vitro gastrointestinal digestion and colonic fermentation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16669] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jiani Luo
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | - Minhao Li
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | - Hanjing Wu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | - Ziyao Liu
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
| | - Colin Barrow
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences Deakin University Waurn Ponds Victoria Australia
| | - Frank Dunshea
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
- Faculty of Biological Sciences The University of Leeds Leeds UK
| | - Hafiz A. R. Suleria
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria Australia
- Centre for Chemistry and Biotechnology, School of Life and Environmental Sciences Deakin University Waurn Ponds Victoria Australia
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4
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Kouighat M, Nabloussi A, Adiba A, Fechtali ME, Hanine H. First Study of Improved Nutritional Properties and Anti-Oxidant Activity in Novel Sesame Mutant Lines as Compared to Their Wild-Types. PLANTS 2022; 11:plants11091099. [PMID: 35567100 PMCID: PMC9105725 DOI: 10.3390/plants11091099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 01/18/2022] [Accepted: 01/19/2022] [Indexed: 11/16/2022]
Abstract
Sesame seed represents a reservoir of nutritional components with many medicinal properties. With the current trend to increase both seed yield and nutritional quality, the cultivation of new high-quality sesame varieties is a necessity to improve human health and promote the economic efficiency of this crop. However, research efforts for the development of cultivars of high nutritional quality are too scarce. In this study, we evaluated the nutritional value and antioxidant activity of seeds of selected M3 sesame mutants, in comparison with their two wild-type cultivars. The measurements included ash, proteins, crude fibers, sugars, total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC), lignans and free radical scavenging activity (FRSA). The results show higher FRSA, TPC, TAC and lignans in the mutant “US2-6”, compared to the wild type “US06”. Besides this, seeds of the mutant “US1-DL” are rich in ash and sugars, while high protein and fiber contents were found in the mutants “ML2-5” and “US2-7”, respectively. This work highlights the possibility of improving the nutritional value of sesame germplasm through mutagenesis. The valuable germplasm obtained will be used in the sesame breeding program to develop cultivars with high nutritional quality and antioxidant activity, which could contribute to the prevention of diseases related to free radicals and nutritional deficiencies.
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Affiliation(s)
- Mohamed Kouighat
- Research Unit of Plant Breeding and Plant Genetic Resources Conservation, Regional Agricultural Research Center of Meknes, National Institute of Agricultural Research, Avenue Ennasr, P.O. Box 415, Rabat 10090, Morocco; (M.K.); (A.A.); (M.E.F.)
- Laboratory of Bioprocess and Biointerfaces, Department of Biology, Faculty of Sciences and Technics, University Moulay Slimane, P.O. Box 523, Beni-Mellal 23000, Morocco
| | - Abdelghani Nabloussi
- Research Unit of Plant Breeding and Plant Genetic Resources Conservation, Regional Agricultural Research Center of Meknes, National Institute of Agricultural Research, Avenue Ennasr, P.O. Box 415, Rabat 10090, Morocco; (M.K.); (A.A.); (M.E.F.)
- Correspondence: (A.N.); (H.H.)
| | - Atman Adiba
- Research Unit of Plant Breeding and Plant Genetic Resources Conservation, Regional Agricultural Research Center of Meknes, National Institute of Agricultural Research, Avenue Ennasr, P.O. Box 415, Rabat 10090, Morocco; (M.K.); (A.A.); (M.E.F.)
- Laboratory of Bioprocess and Biointerfaces, Department of Biology, Faculty of Sciences and Technics, University Moulay Slimane, P.O. Box 523, Beni-Mellal 23000, Morocco
| | - Mohamed El Fechtali
- Research Unit of Plant Breeding and Plant Genetic Resources Conservation, Regional Agricultural Research Center of Meknes, National Institute of Agricultural Research, Avenue Ennasr, P.O. Box 415, Rabat 10090, Morocco; (M.K.); (A.A.); (M.E.F.)
| | - Hafida Hanine
- Laboratory of Bioprocess and Biointerfaces, Department of Biology, Faculty of Sciences and Technics, University Moulay Slimane, P.O. Box 523, Beni-Mellal 23000, Morocco
- Correspondence: (A.N.); (H.H.)
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5
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Di Y, Li X, Chang X, Gu R, Duan X, Liu F, Liu X, Wang Y. Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112651] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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6
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Hou L, Chen L, Song P, Zhang Y, Wang X. Comparative assessment of the effect of pretreatment with microwave and roast heating on the quality of black sesame pastes. J Food Sci 2021; 86:5353-5374. [PMID: 34888858 DOI: 10.1111/1750-3841.15976] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2021] [Revised: 10/12/2021] [Accepted: 10/19/2021] [Indexed: 01/13/2023]
Abstract
Heating is a key procedure in producing sesame paste. The effects of microwave heating and conventional roasting on the physicochemical features, protein profiles, and volatile compounds of black sesame pastes made of black sesame seeds from Burma and China were evaluated in this study. All heating treatments decreased the moisture contents of black sesame pastes, and roasting yielded lower moisture levels, although with similar chroma (p < 0.05). The samples subjected to microwave heating had remarkably lower peroxide values than those heated with roasting (p < 0.05). Chinese microwave-heated samples had a higher nitrogen solubility index than roasting (p < 0.05). Both microwave and roasting increased the contents of the volatiles notably. SDS-PAGE showed that the intensity of the 2-15 kDa band decreased markedly after heating and nearly diminished for roasting samples, suggesting that roasting was more remarkable for the promotion to the protein aggregation. The results indicated that the quality traits of black sesame paste not only depend on the heating methods, but also the heating power/temperature and duration, and the source of the materials.
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Affiliation(s)
- Lixia Hou
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Liyan Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Pinqing Song
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Yujin Zhang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Xuede Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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7
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Garduño-Félix KG, Ramirez K, Salazar-Salas NY, Amabilis-Sosa LE, Rochín-Medina JJ. Phenolic profile in black sesame sprouts biostimulated with Bacillus clausii. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01115-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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8
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Melo D, Álvarez-Ortí M, Nunes MA, Costa ASG, Machado S, Alves RC, Pardo JE, Oliveira MBPP. Whole or Defatted Sesame Seeds ( Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality. Foods 2021; 10:foods10092108. [PMID: 34574218 PMCID: PMC8466230 DOI: 10.3390/foods10092108] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 08/26/2021] [Accepted: 09/03/2021] [Indexed: 01/16/2023] Open
Abstract
Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatted flour that can be incorporated into the human diet, contributing to the valorisation of this product. The nutritional comparison between the whole seeds and the press cake reveals the potential of this by-product to be incorporated in the formulation of diverse foodstuff, since it is richer than the seeds in proteins (30%) and fibre (25%) and still contains a proportion of oil (32%) with a fatty acid pattern characterized by the abundance of unsaturated fatty acids. The protein fraction of both the seeds and the cake shows a balanced composition regarding amino acid composition, with all the essential amino acids included. On the other hand, the oil obtained by cold pressing is shown as a high-quality oil, where the predominant fatty acids are oleic (42.66%) and linoleic (41.25%), which are essential fatty acids because they are not synthetised in the organism and must be obtained through the diet. In addition, it is rich in vitamin E, especially in γ-tocopherol, that was the main isomer found. Regarding these results, all products (sesame seeds, oil and press cake) are components suitable to be included in a healthy diet.
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Affiliation(s)
- Diana Melo
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Manuel Álvarez-Ortí
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain;
| | - Maria Antónia Nunes
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Anabela S. G. Costa
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Susana Machado
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Rita C. Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - José E. Pardo
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain;
- Correspondence:
| | - Maria Beatriz P. P. Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
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9
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Li C, Duan Y, Miao H, Ju M, Wei L, Zhang H. Identification of Candidate Genes Regulating the Seed Coat Color Trait in Sesame ( Sesamum indicum L.) Using an Integrated Approach of QTL Mapping and Transcriptome Analysis. Front Genet 2021; 12:700469. [PMID: 34422002 PMCID: PMC8371934 DOI: 10.3389/fgene.2021.700469] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Accepted: 07/05/2021] [Indexed: 11/13/2022] Open
Abstract
Seed coat color is an important seed quality trait in sesame. However, the genetic mechanism of seed coat color variation remains elusive in sesame. We conducted a QTL mapping of the seed coat color trait in sesame using an F2 mapping population. With the aid of the newly constructed superdense genetic linkage map comprised of 22,375 bins distributed in 13 linkage groups (LGs), 17 QTLs of the three indices (i.e., L, a, and b values) of seed coat color were detected in seven intervals on four LGs, with a phenotype variance explanation rate of 4.46-41.53%. A new QTL qSCa6.1 on LG 6 and a QTL hotspot containing at least four QTLs on LG 9 were further identified. Variants screening of the target intervals showed that there were 84 genes which possessed the variants that were high-impact and co-segregating with the seed coat color trait. Meanwhile, we performed the transcriptome comparison of the developing seeds of a white- and a black-seeded variety, and found that the differentially expressed genes were significantly enriched in 37 pathways, including three pigment biosynthesis related pathways. Integration of variants screening and transcriptome comparison results suggested that 28 candidate genes probably participated in the regulation of the seed coat color in sesame; of which, 10 genes had been proved or suggested to be involved in pigments biosynthesis or accumulation during seed formation. The findings gave the basis for the mechanism of seed coat color regulation in sesame, and exhibited the effects of the integrated approach of genome resequencing and transcriptome analysis on the genetics analysis of the complex traits.
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Affiliation(s)
- Chun Li
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China.,Henan Key Laboratory of Specific Oilseed Crops Genomics, Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Yinghui Duan
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China.,Henan Key Laboratory of Specific Oilseed Crops Genomics, Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Hongmei Miao
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China.,Henan Key Laboratory of Specific Oilseed Crops Genomics, Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Ming Ju
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China.,Henan Key Laboratory of Specific Oilseed Crops Genomics, Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Libin Wei
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Haiyang Zhang
- Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China.,Henan Key Laboratory of Specific Oilseed Crops Genomics, Henan Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou, China
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10
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Ikram A, Saeed F, Afzaal M, Imran A, Niaz B, Tufail T, Hussain M, Anjum FM. Nutritional and end-use perspectives of sprouted grains: A comprehensive review. Food Sci Nutr 2021; 9:4617-4628. [PMID: 34401108 PMCID: PMC8358358 DOI: 10.1002/fsn3.2408] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2021] [Revised: 04/20/2021] [Accepted: 04/25/2021] [Indexed: 12/21/2022] Open
Abstract
Scientific literature is evident that the germinated seeds possess a promising potential for essential nutrients, flavors, and textural attributes over nongerminated grain. In recent decades, sprouting has also been investigated as a potential green food engineering technique to boost the nutritive profile of grains. Sprouting grains have multifold applications in different fields such as baking, pharmaceutical, and cosmetic industries. During sprouting, shifting of molecular structures to macroscopic takes place. Sprouting reactivates the grain metabolism which leads to the catabolism and degradation of antinutrient and macronutrient compounds. These modifications have an effect on human health and on the nutritional content of the foodstuffs. Sprouting grains have high bioactivity against diabetes and cancer. Germination is also an outstanding green food development technique to increase the seed nutritive profile in terms of quality. The present review focuses on the sprouting of grains, changes in nutritional profile, and the technological exploration of sprouted grains.
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Affiliation(s)
- Ali Ikram
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Ali Imran
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Bushra Niaz
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Tabussam Tufail
- University Institute of Diet & Nutritional SciencesThe University of LahoreLahorePakistan
| | - Muzzamal Hussain
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
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11
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Yu Q, Ma YX, Qin Z, Luo XR, Liu HM, Wang XD. Using solid acid catalysts to improve the oxidative stability of cold-pressed sesame oil. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Zeb A. A comprehensive review on different classes of polyphenolic compounds present in edible oils. Food Res Int 2021; 143:110312. [PMID: 33992331 DOI: 10.1016/j.foodres.2021.110312] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 02/25/2021] [Accepted: 03/11/2021] [Indexed: 12/14/2022]
Abstract
Edible oils are used as a frying medium and in the preparation of several food products. They are mainly constituting triacylglycerols as major components, while other compounds are classified as minor constituents, which include polyphenols. This class of compounds plays an important role in the thermal stability and quality attributes of the finished industrial food products. In addition to other antioxidants, the desired thermal stability of edible is achieved by either fortification or mixing of edible oils. This comprehensive review was therefore aimed to review the different classes of polyphenolic compounds present in commonly consumed edible oils. The edible oils reviewed include soybean, olive, rapeseed, canola, sunflower, flaxseed, sesame, cottonseed, palm, almond, peanut, chestnut, coconut, and hazelnut oils. The identified classes of polyphenolic compounds such as simple phenols, hydroxybenzoic acids, phenylethanoids, hydroxycinnamic acid, esters of hydroxycinnamic acids, coumarins & chromans, stilbenes, flavonoids, anthocyanins, and lignans were discussed. It was observed that a single edible from different origins showed the varied composition of the different classes of phenolic compounds. Among the oils, soybean, sunflower, olive, and brassica oils received higher attention in terms of polyphenol composition. Some classes of phenolic compounds were either not reported or absent in one edible oil, while present in others. Among the different classes of phenolics, hydroxybenzoic acids, hydroxycinnamic acid and flavonoids were the most widely present compounds. Phenolic compounds in edible oils possess several health benefits such as antioxidant, antibacterial, anti-viral, anti-inflammatory, anti-tumour, antioxidants, cardioprotective, neuroprotective, anti-diabetic properties and anti-obesity.
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Affiliation(s)
- Alam Zeb
- Department of Biochemistry, University of Malakand, Khyber Pakhtunkhwa, Pakistan.
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13
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Sesame water-soluble proteins fraction contains endopeptidases and exopeptidases with high activity: A natural source for plant proteases. Food Chem 2021; 353:129519. [PMID: 33740507 DOI: 10.1016/j.foodchem.2021.129519] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 02/26/2021] [Accepted: 03/01/2021] [Indexed: 11/22/2022]
Abstract
Recently, the interest in the plant proteases has greatly increased. However, only a few of proteases are isolated from the hugely produced oilseeds for the practical utilizations. In this study, the raw sesame milk prepared from peeled sesame seeds was separated into floating, skim, and precipitate fractions by centrifugation. The predominant aspartic endopeptidases and serine carboxypeptidases, which exerted high synergetic activity at pH 4.5-5 and 50-60 °C, were identified in the skim by the liquid chromatography tandem mass spectrometry, Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis, protease inhibitor assay, trichloroacetic acid-nitrogen soluble index (TCA-NSI), and free amino acid analyses. By incubating the mixture (protein content, 2%) of skim and precipitate at pH 4.5 and 50 °C for 6 h, the TCA-NSI and free amino acids achieved to 38.42% and 3148 mg/L, respectively. Moreover, these proteases efficiently degraded the proteins from soybean, peanut, and bovine milk.
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14
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Li X, Dong S, Bai W, Jia J, Gu R, Zhao C, Liu X, Wang Y. Metabolic and transcriptional regulation of phenolic conversion and tocopherol biosynthesis during germination of sesame ( Sesamum indicum L.) seeds. Food Funct 2020; 11:9848-9857. [PMID: 33090159 DOI: 10.1039/d0fo01706j] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
This study aims to evaluate the changes in phenolic acids, lignans and tocopherols of sesame seeds during 0-6 days of germination by monitoring the activities of phenolic metabolism-related enzymes and the expression of key genes in the tocopherol synthesis pathway. Sesamol, which is the most active lignan antioxidant, greatly increased, and most of the phenolic acid contents increased to varying degrees after germination. Correspondingly, the related enzymes, including phenylalanine ammonia-lyase (PAL), cinnamate-4-hydroxylase (C4H), and 4-coumarate:coenzyme A ligase (4CL), were activated. Germination also promoted the conversion of γ-tocopherol to α-tocopherol with the expression of related genes changed. Additionally, there was a high correlation between the tocopherol content and the relative expression levels of key genes. The germination process also increased the bio-accessibility of lignans and tocopherols. Therefore, germination can be utilized to improve the nutritional value of sesame-related products.
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Affiliation(s)
- Xiang Li
- College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, PR China.
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15
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Wang D, Zhang L, Huang X, Wang X, Yang R, Mao J, Wang X, Wang X, Zhang Q, Li P. Identification of Nutritional Components in Black Sesame Determined by Widely Targeted Metabolomics and Traditional Chinese Medicines. Molecules 2018; 23:E1180. [PMID: 29762486 PMCID: PMC6100530 DOI: 10.3390/molecules23051180] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 05/09/2018] [Accepted: 05/10/2018] [Indexed: 11/22/2022] Open
Abstract
Chemical composition of secondary metabolites is of great importance for quality control of agricultural products. Black sesame seeds are significantly more expensive than white sesame seeds, because it is thought that black sesame seeds are more beneficial to human health than white sesame seeds. However, the differences in nutrient composition between black sesame seeds and white sesame seeds are still unknown. The current study examined the levels of different metabolites in black and white sesame seeds via the use of a novel metabolomics strategy. Using widely targeted metabolomics data, we obtained the structure and content of 557 metabolites, out of which 217 metabolites were identified, and discovered 30 metabolic pathways activated by the secondary metabolites in both black and white sesame seeds. Our results demonstrated that the main pathways that were differentially activated included: phenylpropanoid biosynthesis, tyrosine metabolism, and riboflavin metabolism. More importantly, the biomarkers that were significantly different between black seeds and white sesame seeds are highly related to the functions recorded in traditional Chinese medicine. The results of this study may serve as a new theoretical reference for breeding experts to promote the genetic improvement of sesame seeds, and therefore the cultivation of higher quality sesame varieties.
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Affiliation(s)
- Dandan Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, China.
| | - Liangxiao Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture, Wuhan 430062, China.
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, China.
- Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture, Wuhan 430062, China.
- Hubei Collaborative Innovation Center for Green Transformation of Bio-Resources, Wuhan 430062, China.
| | - Xiaorong Huang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, China.
| | - Xiao Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
- Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture, Wuhan 430062, China.
| | - Ruinan Yang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
- Key Laboratory of Biology and Genetic Improvement of Oil Crops, Ministry of Agriculture, Wuhan 430062, China.
| | - Jin Mao
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
- Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture, Wuhan 430062, China.
| | - Xuefang Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
- Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture, Wuhan 430062, China.
| | - Xiupin Wang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
- Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture, Wuhan 430062, China.
| | - Qi Zhang
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, China.
| | - Peiwu Li
- Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China.
- Laboratory of Quality and Safety Risk Assessment for Oilseed Products (Wuhan), Ministry of Agriculture, Wuhan 430062, China.
- Key Laboratory of Detection for Mycotoxins, Ministry of Agriculture, Wuhan 430062, China.
- Quality Inspection and Test Center for Oilseed Products, Ministry of Agriculture, Wuhan 430062, China.
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