Plant growth-promoting bacteria elevate the nutritional and functional properties of black cumin and flaxseed fixed oil
| Autor: | Svetolik Maksimovic, Dusan G. Antonovic, Vladimir Filipović, Snežana Dimitrijević, Marija Pavlović, Mihajlo Ristić, Suzana Dimitrijević-Branković |
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| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
0301 basic medicine Antioxidant medicine.medical_treatment Nigella sativa Biology 01 natural sciences 03 medical and health sciences Paenibacillus Functional food Botany medicine Food science Carotenoid 2. Zero hunger chemistry.chemical_classification Nutrition and Dietetics Extraction (chemistry) food and beverages biology.organism_classification 030104 developmental biology chemistry Polyphenol Agronomy and Crop Science Bacteria 010606 plant biology & botany Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 98:1584-1590 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.8631 |
| Popis: | In order to study the influence of plant growth-promoting bacteria (PGPB) belonging to Streptomyces sp., Paenibacillus sp., and Hymenobacter sp. on fixed oil content of flaxseed and black cumin, 2-year field experiments were conducted. PGPB was applied during seedtime of plants. The extraction of oil from seeds was performed using supercritical CO2 .; Results: The addition of PGPB significantly increases the content of C18:1 (from 16.06 ± 0.03% to 16.97 ± 0.03%) and C18:3 (from 42.97 ± 0.2% to 45.42 ± 0.5%) in flaxseed oil and C18:2 (from 52.68 ± 0.50% to 57.11 ± 0.40%) and C20:2 (from 4.34 ± 0.02% to 4.54 ± 0.03%) in black cumin seed oil. The contents of total polyphenols, flavonoids, and carotenoids, as well as antioxidant activity measured by ferric-reducing ability of plasma assay, were found to be greater in the oil from the seeds of plants treated with the PGPB, compared with the respective non-treated samples.; Conclusion: The use of PGPB enhances plant nutritive properties; these represent a great source for obtaining valuable functional food ingredients. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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