Bárta Jan, Bártová Veronika, Jarošová Markéta, Švajner Josef, Smetana Pavel, Kadlec Jaromír, Filip Vladimír, Kyselka Jan, Berčíková Markéta, Zdráhal Zbyněk, Bjelková Marie, Kozak Marcin
Department of Plant Production, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic.
Department of Food Biotechnology and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia, 370 05 České Budějovice, Czech Republic.
Foods. 2021 Nov 11;10(11):2766. doi: 10.3390/foods10112766.
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.
油籽饼是榨油的副产品，主要用作饲料。将其用于人类消费是因其功能特性以及对人体健康的益处。在此，将8种油籽饼粉（亚麻、大麻、水飞蓟、罂粟、南瓜、油菜籽、红花、向日葵）筛分为粒径大于250 µm（A250）和小于250 µm（B250）的组分。对这些粉的化学成分、SDS - PAGE图谱、颜色、功能特性和抗氧化活性进行了评估。结果表明，B250组分富含蛋白质和灰分，粗蛋白含量范围为31.78%（水飞蓟）至57.47%（南瓜），灰分含量范围为5.0%（亚麻）至11.19%（罂粟）。在大麻、水飞蓟和红花的粉中发现碳水化合物含量较高，且A250组分显著增加，这与A250组分（亚麻、罂粟、南瓜和向日葵）的高持水能力相关。发现A250水飞蓟粉的多酚含量（TPC）最丰富（40.89 mg GAE/g），使用ABTS•+法测定时抗氧化活性最高（101.95 mg AAE/g）。所有物种的A250组分的亮度均低于B250组分。所得结果表明，旨在制备具有特定功能特性和组成的粉而对油籽粉进行筛分，只有与特定物种相结合才有效。
