Al-Amrousi Eman F, Badr Ahmed N, Abdel-Razek Adel G, Gromadzka Karolina, Drzewiecka Kinga, Hassanein Minar M M
Department of Fats and Oils, National Research Center, Dokki, Cairo 12622, Egypt.
Department of Food Toxicology and Contaminants, National Research Centre, Dokki, Cairo 12622, Egypt.
Plants (Basel). 2022 Sep 2;11(17):2301. doi: 10.3390/plants11172301.
The present investigation aimed to study the impact of roasting on the chemical composition and biological activities of sweet and bitter lupin seed oils. Lupin oils were extracted using petroleum ether (40-60) with ultrasonic assisted method. Lupin Fatty acids, phytosterols, carotenoids, and total phenolic contents were determined. In addition, antioxidant, antimicrobial, and antifungal activities were evaluated. The results showed a ratio between 7.50% to 9.28% of oil content in lupin seed. Unroasted (bitter and sweet) lupin oil contained a high level of oleic acid ω9 (42.65 and 50.87%), followed by linoleic acid ω6 (37.3 and 34.48%) and linolenic acid ω3 (3.35 and 6.58%), respectively. Concerning phytosterols, unroasted (bitter and sweet lupin) seed oil reflected high values (442.59 and 406.18 mg/100 g oil, respectively). Bitter lupin oil contains a high amount of phenolics, although a lower antioxidant potency compared to sweet lupin oil. This phenomenon could be connected with the synergistic effect between phenolics and carotenoids higher in sweet lupin oil. The results reflected a more efficiently bitter lupin oil against anti-toxigenic fungi than sweet lupin oil. The roasting process recorded enhances the antimicrobial activity of bitter and sweet lupin seed oil, which is linked to the increment in bioactive components during the roasting process. These results concluded that lupin oil deems a novel functional ingredient and a valuable dietary fat source. Moreover, lupin oil seemed to have antifungal properties, which recommended its utilization as a carrier for active-antifungal compounds in food products.
本研究旨在探讨烘焙对甜、苦羽扇豆籽油化学成分和生物活性的影响。采用石油醚（40 - 60）超声辅助法提取羽扇豆油。测定了羽扇豆脂肪酸、植物甾醇、类胡萝卜素和总酚含量。此外，还评估了抗氧化、抗菌和抗真菌活性。结果表明，羽扇豆种子的含油率在7.50%至9.28%之间。未烘焙的（苦和甜）羽扇豆油中油酸ω9含量较高（分别为42.65%和50.87%），其次是亚油酸ω6（分别为37.3%和34.48%）和亚麻酸ω3（分别为3.35%和6.58%）。关于植物甾醇，未烘焙的（苦和甜羽扇豆）种子油含量较高（分别为442.59和406.18毫克/100克油）。苦羽扇豆油含有大量酚类物质，但其抗氧化能力低于甜羽扇豆油。这种现象可能与甜羽扇豆油中酚类物质和类胡萝卜素之间的协同作用有关。结果表明，苦羽扇豆油对产毒真菌的抑制作用比甜羽扇豆油更有效。烘焙过程增强了苦、甜羽扇豆籽油的抗菌活性，这与烘焙过程中生物活性成分的增加有关。这些结果表明，羽扇豆油被认为是一种新型功能成分和有价值的膳食脂肪来源。此外，羽扇豆油似乎具有抗真菌特性，这建议将其用作食品中抗真菌活性化合物的载体。
