Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunf...

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Autores principales:	Jan Bárta, Veronika Bártová, Markéta Jarošová, Josef Švajner, Pavel Smetana, Jaromír Kadlec, Vladimír Filip, Jan Kyselka, Markéta Berčíková, Zbyněk Zdráhal, Marie Bjelková, Marcin Kozak
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	oilseed cake flour protein antioxidant activity hemp flax milk thistle Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/ae8bb34216734d85820f422fb82cba44
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spelling	oai:doaj.org-article:ae8bb34216734d85820f422fb82cba442021-11-25T17:35:23ZOilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences10.3390/foods101127662304-8158https://doaj.org/article/ae8bb34216734d85820f422fb82cba442021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2766https://doaj.org/toc/2304-8158Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.Jan BártaVeronika BártováMarkéta JarošováJosef ŠvajnerPavel SmetanaJaromír KadlecVladimír FilipJan KyselkaMarkéta BerčíkováZbyněk ZdráhalMarie BjelkováMarcin KozakMDPI AGarticleoilseed cake flourproteinantioxidant activityhempflaxmilk thistleChemical technologyTP1-1185ENFoods, Vol 10, Iss 2766, p 2766 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	oilseed cake flour protein antioxidant activity hemp flax milk thistle Chemical technology TP1-1185
spellingShingle	oilseed cake flour protein antioxidant activity hemp flax milk thistle Chemical technology TP1-1185 Jan Bárta Veronika Bártová Markéta Jarošová Josef Švajner Pavel Smetana Jaromír Kadlec Vladimír Filip Jan Kyselka Markéta Berčíková Zbyněk Zdráhal Marie Bjelková Marcin Kozak Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences
description	Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm. The chemical composition, SDS-PAGE profiles, colour, functional properties and antioxidant activities of these flours were evaluated. The B250 fractions were evaluated as being protein and ash rich, reaching crude protein and ash content ranging from 31.78% (milk thistle) to 57.47% (pumpkin) and from 5.0% (flax) to 11.19% (poppy), respectively. A high content of carbohydrates was found in the flours of hemp, milk thistle and safflower with a significant increase for the A250 fraction, with a subsequent relation to a high water holding capacity (WHC) for the A250 fraction (flax, poppy, pumpkin and sunflower). The A250 milk thistle flour was found to have the richest in polyphenols content (TPC) (40.89 mg GAE/g), with the highest antioxidant activity using an ABTS•+ assay (101.95 mg AAE/g). The A250 fraction for all the species exhibited lower lightness than the B250 fraction. The obtained results indicate that sieving oilseed flour with the aim to prepare flours with specific functional characteristics and composition is efficient only in combination with a particular species.
format	article
author	Jan Bárta Veronika Bártová Markéta Jarošová Josef Švajner Pavel Smetana Jaromír Kadlec Vladimír Filip Jan Kyselka Markéta Berčíková Zbyněk Zdráhal Marie Bjelková Marcin Kozak
author_facet	Jan Bárta Veronika Bártová Markéta Jarošová Josef Švajner Pavel Smetana Jaromír Kadlec Vladimír Filip Jan Kyselka Markéta Berčíková Zbyněk Zdráhal Marie Bjelková Marcin Kozak
author_sort	Jan Bárta
title	Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences
title_short	Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences
title_full	Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences
title_fullStr	Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences
title_full_unstemmed	Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences
title_sort	oilseed cake flour composition, functional properties and antioxidant potential as effects of sieving and species differences
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/ae8bb34216734d85820f422fb82cba44
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Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences

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