Preliminary Characterisation of Wastes Generated from the Rapeseed and Sunflower Protein Isolation Process and Their Valorisation in Delaying Oil Oxidation
| Autor: | Dasha Mihaylova, Vesela I. Chalova, Anna Lante, Miluska Cisneros-Yupanqui, Albert Krastanov, Hristo Kalaydzhiev |
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| Přispěvatelé: | Dasha Mihaylova, MILUSKA ALEXANDRA CISNEROS YUPANQUI, ANNA LANTE, Hristo Kalaydzhiev, Albert Krastanov, Vesela Chalova |
| Rok vydání: | 2021 |
| Předmět: |
Food waste valorisation · Sunflower meal · Rapeseed meal · Antioxidants · Phenolic profile · Oil stability · Functional food
Rapeseed food.ingredient Antioxidant medicine.medical_treatment Antioxidants Industrial and Manufacturing Engineering Protocatechuic acid Soybean oil chemistry.chemical_compound food Lipid oxidation Caffeic acid medicine Food science Phenols Safety Risk Reliability and Quality Phenolic profile Process Chemistry and Technology Functional food Sunflower chemistry Rapeseed meal Oil stability Sunflower meal Food waste valorisation Food Science |
| Zdroj: | Food and Bioprocess Technology. 14:1962-1971 |
| ISSN: | 1935-5149 1935-5130 |
| Popis: | Since rapeseed and sunflower meals are two of the most representative oilseed crops in the world, this study was focused on ethanol-wash solutes (EWS) obtained as wastes from the protein isolation process of rapeseed and sunflower meals. These meals have been previously valorised; however, the use of the EWS is unexplored. The present study is aimed at the characterisation of their phenolic profile, and antioxidant capacity for preventing lipid oxidation in rapeseed, sunflower, and soybean oil, which has been used as a reference oil. The sunflower EWS exhibited more total phenolic compounds (TPC) and antioxidant activity (119.39 ± 1.13 mg GA/g and 193.97 ± 9.77 mg TE/g, respectively) than the rapeseed one (103.44 ± 5.94 mg GA/g and 89.51 ± 3.17 mg TE/g). The phenolic identification showed hydroxybenzoic and protocatechuic acid in the rapeseed EWS, and pyrogallol and caffeic acid in the sunflower EWS, as the main representative phenols. Both EWS at 15% increased significantly (p < 0.05) the oxidative stability of the oils in the Rancimat equipment with values of antioxidant activity index (AAI) from 1.01 to 1.20, depending on the type of oil employed. In conclusion, the rapeseed and sunflower EWS showed great potential, and they could be used as a source of natural antioxidants within the food industry, replacing the synthetic ones, and promoting the circular economy since they are agro-food wastes. |
| Databáze: | OpenAIRE |
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