Oilseed Cakes Research Articles

Oilseed Cakes: A Promising Source of Antioxidant, and Anti-Inflammatory Agents-Insights from Lactuca sativa.

This study evaluated the antioxidant and antibacterial properties of methanolic extracts derived from oilseed cakes of Lactuca sativa (lettuce), Nigella sativa (black seed), Eruca sativa (rocket), and Linum usitatissimum (linseed). Lettuce methanolic extract showed the highest potential, so it was selected for further investigation. High-performance liquid chromatography (HPLC-DAD) analysis and bioassay-guided fractionation of lettuce seed cake extract led to the isolation of five compounds: 1,3-propanediol-2-amino-1-(3',4'-methylenedioxyphenyl) (1), luteolin (2), luteolin-7-O-β-D-glucoside (3), apigenin-7-O-β-D-glucoside (4), and β-sitosterol 3-O-β-D-glucoside (5). Compound (1) was identified from Lactuca species for the first time, with high yield. The cytotoxic effects of the isolated compounds were tested on liver (HepG2) and breast (MCF-7) cancer cell lines, compared to normal cells (WI-38). Compounds (2), (3), and (4) exhibited strong activity in all assays, while compound (1) showed weak antioxidant, antimicrobial, and cytotoxic effects. The anti-inflammatory activity of lettuce seed cake extract and compound (1) was evaluated in vivo using a carrageenan-induced paw oedema model. Compound (1) and its combination with ibuprofen significantly reduced paw oedema, lowered inflammatory mediators (IL-1β, TNF-α, PGE2), and restored antioxidant enzyme activity. Additionally, compound (1) showed promising COX-1 and COX-2 inhibition in an in vitro enzymatic anti-inflammatory assay, with IC50 values of 17.31 ± 0.65 and 4.814 ± 0.24, respectively. Molecular docking revealed unique interactions of compound (1) with COX-1 and COX-2, suggesting the potential for targeted inhibition. These findings underscore the value of oilseed cakes as a source of bioactive compounds that merit further investigation.

Assessment of the Nutritional Benefits and Aflatoxin B1 Adsorption Properties of Blackberry Seed Cold-Pressed Oil By-Product.

This study explores the potential valorization of blackberry seed oil cake (BBSOC), a by-product of cold-pressed blackberry seed oil (Rubus fruticosus L.), as a nutritionally valuable material with aflatoxin B1 (AFB1) adsorption properties. The chemical and mineral composition, polyphenols, and antioxidant activity of BBSOC flour were assessed. BBSOC was found to be a significant source of fiber (62.09% dry weight) and essential minerals such as Fe (123.48 mg/kg), Mg (1281.40 mg/kg), K (3087.61 mg/kg), and Ca (1568.41 mg/kg). The high polyphenol content, especially ellagic acid, highlighted its biologically active potential. Moreover, BBSOC demonstrated effective biosorption of AFB1 under in vitro conditions at 37 °C, with adsorption efficiencies of 85.36% and 87.01% at pH 3 and 7, respectively. Characterization techniques including SEM, FTIR analysis, Boehm titration, and pH zero charge determination confirmed its AFB1 adsorbing properties. This valorization process reintroduces a secondary product into the food chain, supporting the circular economy and zero-waste concepts. Thus, BBSOC is nutritionally rich and effective in AFB1 biosorption, presenting potential applications as a food or feed additive.

Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes

Exploring waste utilization potential: nutritional, functional and medicinal properties of oilseed cakes

Availability, distribution and quality of agro-industrial byproducts and compound feeds in Ethiopia

Livestock production is a major contributor to the national economy in Ethiopia, of which ruminants, particularly cattle, are the dominant and most important livestock species. Limited supply of quality feeds is a major constraint to the improvement of livestock production in Ethiopia. The expansion of agro-industries in Ethiopia, over the last three decades, has created an opportunity for an increased supply of agro-industrial byproducts as a source of feed for livestock. This study was conducted to assess the availability, distribution, and quality of agro-industrial byproducts and compound feeds in Ethiopia. About 310 flour mill factories, 194 oil factories, 13 brewery factories, 7 sugar factories, 4 malt factories, 2 meat and bone meal processing plants, 8 limestone factories, and 112 feed processing plants were surveyed to assess the availability and distributions of agro-industrial byproducts and compound feeds. A total of 757 feed samples were collected for evaluating nutritional values. The annual production of agro-industrial byproducts ranges from 18,065 tons DM/year (abattoir byproducts) to 3,092,035 tons DM/year (malt byproducts) and the total annual production of the different agro-industrial by-products amounts to 5,245,854 tons DM. The annual production of compound feeds was reported to be 5,812,608 tons DM. All agro-industries are processing under their capacity, ranging from 11.7% in sugar factories to 93% in breweries. Shortage and seasonal fluctuation of supply of raw materials (34.8%), high price and price fluctuations of raw materials (17.5%) and electric power interruptions (17.5%) were the major challenges faced by different agro-industries. The crude protein (CP) concentrations of agro-industrial byproducts ranges from 6.2% in maize grain screening to 15.9% in wheat bran for flour mill byproducts; 28% in cotton seed cake to 49.7% in groundnut cake for oilseed cakes and 14.8% in areqe atela to 24.8% in brewery spent grains for brewery and local distillery byproducts. High protein or energy contents of agro-industrial byproducts indicated their potential to be utilized in intensive livestock rations. Thus, it is necessary to create enabling conditions to allow the existing agro-industries to operate at full capacity and to attract new ones into the business to boost the production and availability of agro-industrial byproducts needed as main inputs to manufacture compound feeds.

Impact of melon seed oil cake with different particle sizes on bread quality

Melon seed oil cake (MSOC), as the secondary by-product from melon seed oil pressing process, has high potential nutritional value. The aim of this study was to assess the effect of incorporating MSOC as wheat flour substitute and its particle size on bread quality; three particle size fractions of MSOC (coarse, medium, and fine) and two substitution levels (3 and 6%, w/w) were employed. Functional properties and colour of different particle sizes of MSOC were assessed, and the physical properties of bread made with MSOC were explored and compared to control bread (100% wheat flour). Results showed that bread made with 3% MSOC had relatively satisfactory quality in terms of specific volume (2.64–2.86 mL/g), hardness (14.31–15.04 N) compared to the control bread (specific volume 2.79 mL/g and hardness 13.87 N). Bread made with fine particle size of MSOC (2.64 mL/g and 15.04 N at 3% substitution level; 2.44 mL/g and 16.03 N at 6% substitution level) had lower specific volume and higher hardness values than the bread made with medium (2.80 mL/g and 14.31 N at 3% substitution level; 2.50 mL/g and 15.50 N at 6% substitution level) and coarse (2.86 mL/g and 14.72 N at 3% substitution level; 2.52 mL/g and 15.12 N at 6% substitution level) particle sizes of MSOC. These results indicate that using 3% MSOC with larger particle size could be more suitable for making bread with relatively satisfactory quality. Overall, MSOC could be re-introduced into food chain as ingredient for bread production, which offers possibilities to develop novel sustainable foods. Future work will be conducted on sensory quality and consumer acceptance to provide a desirable quality of bread.Graphical

Technological properties and functional food potential of oilseed cakes

Technological properties and functional food potential of oilseed cakes

Synthesis and characterization of a new natural saccharide polymer (n-LTP) for adsorption of Methylene blue dye from an aqueous solution

ABSTRACT In this study, a new natural polysaccharide material, i.e., n-LTP, was synthesized by mixing Linum usitatissimum seed oil cake, Trigonella foenum-graecum and Plantago physilium husk in a 1:1:1 ratio for adsorption of Methylene blue. BET, FTIR and SEM reveal the presence of various organic and inorganic groups besides heterogeneous surfaces of the adsorbent having a surface area of 384 m2/g. It is observed that at pH values of 12, contact time of 100 min, n-LTP dose of 1.5 mg, with dye concentration of 70 ppm at 50 °C, nearly 88% of adsorption take place. Experimental data shows that the Freundlich isotherm (R2 = 0.96) and pseudo-first-order kinetic model (R2 = 0.9538) fit best to the process. A thermodynamic study showed that the process was spontaneous, endothermic and feasible. Electrostatic, π -π and hydrogen bonding interactions are involved in MB dye adsorption on n-LTP as confirmed by a surface complexation model (SCM). Overall, results of the study explored the potential f n-LTP for removal of MB dye from contaminated water. This study is novel as till now, to the best of our knowledge, no work has been reported on MB adsorption using n-LTP as Q5 an adsorbent specifically.

Solid-State Fermentation Using Bacillus licheniformis-Driven Changes in Composition, Viability and In Vitro Protein Digestibility of Oilseed Cakes

The solid-state fermentation (SSF) efficiency of Bacillus licheniformis ATCC 21424 (BL) on various agro-industrial by-products such as oilseed cakes [hemp (HSC), pumpkin (PSC), and flaxseed (FSC)] was evaluated by examining the nutritional composition, reducing sugars, and in vitro protein digestibility (IVPD) for use in animal nutrition. SSF significantly decreased crude protein, along with changes in the total carbohydrates (p < 0.05) for all substrates fermented. An increase in crude fat for HSC (1.04%) and FSC (1.73%) was noted, vs. PSC, where the crude fat level was reduced (−3.53%). Crude fiber does not differ significantly between fermented and nonfermented oilseed cakes (p > 0.05). After fermentation, neutral detergent fiber (NDF) and acid detergent fiber (ADF) significantly increased for HSC and FSC (p < 0.05), as well as for PSC despite the small increase in ADF (4.46%), with a notable decrease in NDF (−10.25%). During fermentation, pH shifted toward alkalinity, and after drying, returned to its initial levels for all oilseed cakes with the exception of PSC, which maintained a slight elevation. Further, SSF with BL under optimized conditions (72 h) increases the reducing sugar content for FSC (to 1.46%) and PSC (to 0.89%), compared with HSC, where a reduction in sugar consumption was noted (from 1.09% to 0.55%). The viable cell number reached maximum in the first 24 h, followed by a slowly declining phase until the end of fermentation (72 h), accompanied by an increase in sporulation and spore production. After 72 h, a significant improvement in water protein solubility for HSC and FSC was observed (p < 0.05). The peptide content (mg/g) for oilseed cakes fermented was improved (p < 0.05). Through gastro-intestinal simulation, the bacterial survivability rate accounted for 90.2%, 101.5%, and 85.72% for HSC, PSC, and FSC. Additionally, IVPD showed significant improvements compared to untreated samples, reaching levels of up to 65.67%, 58.94%, and 80.16% for HSC, PSC, and FSC, respectively. This research demonstrates the advantages of oilseed cake bioprocessing by SSF as an effective approach in yielding valuable products with probiotic and nutritional properties suitable for incorporation into animal feed.

Simultaneous Extraction and Hydrolysis of Pumpkin Oilseed Cake Proteins Using Active Culture of Proteolytic Bacillus subtilis

Simultaneous Extraction and Hydrolysis of Pumpkin Oilseed Cake Proteins Using Active Culture of Proteolytic Bacillus subtilis

RESEARCH OF DISPERSION PROPERTIES OF OILCAKES

This article presents the results of research on the dispersion properties of oilseed cakes after oil extraction for further use in the bakery, confectionery, and pasta industries. Soybean, pumpkin, sunflower, peanut, and flax seed cakes were used in the work. Oilseed cakes are a high-protein product and can serve as an alternative gluten-free raw material for the production of flour products. The microstructural characteristics of the oilcake's surface were determined using an electron microscope-micro analyzer JXA-8230 from JEOL at the Scientific Center for Composite Materials LLP, Almaty. Sample images were obtained at an accelerating voltage of 20 kV, an electron beam current of much less than 1 nA, and aperture diaphragms No. 3 and 4. Laser analysis of particles of the applied materials up to nanoparticles was also performed. The smallest particle distribution is in sunflower cake (D10=3.177 um, D50=6.403 um, D90=10.007 um, Dav=6.529 um), the largest is in flax cake (D10=34.127 um, D50=61.243 um, D90=89.052 um, Dav=61.519 um). The research aimed to establish the microstructure and analysis of the particles of oilseed cakes and further influence the phase transformations and technological properties of bakery, confectionery, and pasta products.

Idiosyncratic Fermentation Behaviour of Rhodosporidium toruloides NCIM 3547 in Hemicellulose Hydrolysates Derived from Neem Oilseed Cake for Lipid and β-carotene Synthesis

Idiosyncratic Fermentation Behaviour of Rhodosporidium toruloides NCIM 3547 in Hemicellulose Hydrolysates Derived from Neem Oilseed Cake for Lipid and β-carotene Synthesis

Optimization of the Process for Obtaining Antioxidant Protein Hydrolysates from Pumpkin Seed Oil Cake Using Response Surface Methodology

Pumpkin seed cake, a byproduct of cold-pressed oil production, represents a food waste material with a great potential for valorization. The objective of the present study is to optimize the papain enzymatic hydrolysis process of pumpkin seed cold-pressed oil cake (CPC) to obtain protein hydrolysates with the highest antioxidant activity. Box–Behnken Response Surface Methodology (RSM) was used to optimize the simultaneous effects of an enzyme concentration of papain, a temperature, and a reaction time on the process of enzymatic hydrolysis on pumpkin seed cold-pressed oil cake (CPC). For these three input factors, different values are used—1, 2, and 3% for papain concentration, 20, 30, and 40 °C for temperature, and 60, 120, and 180 min for hydrolysis time. Thus, the design generated a total of 21 experimental runs. The aim is to obtain protein hydrolysates with the highest antioxidant activity. The responses DPPH and ABTS were calculated and the determined regression models were statistically analyzed and validated. The results revealed that optimal conditions included a papain concentration of 1.0%, a temperature of 40 °C, and a hydrolysis time of 60 min to retrieve the highest level of bioactive compounds.

Camelina sativa Oilseed Cake as a Potential Source of Biopolymer Films: A Chemometric Approach to Synthesis, Characterization, and Optimization

In this work, the possibility of obtaining biopolymer films from Camelina sativa oilseed cake (CSoC) at different parameters of the synthesis process was investigated. The pH (values 8, 10, and 12), the temperature (60, 80, and 100 °C), and the concentration of the cake in the film-forming suspension (3, 4, and 5%) were varied. The films obtained were characterized by studying the mechanical, barrier, physico-chemical, structural, and biological properties (antioxidant and antimicrobial). The results showed moderate mechanical properties, indicating the application of these biopolymer materials as coatings. Low values of water vapor permeability (5.1–12.26 g/m2h) and very low transmission in the UV range (less than 2%) indicate good barrier properties. FTIR analysis confirmed the films’ composite structures: peaks related to proteins, polysaccharides, lipids, and cellulose were detected. The biological activity of the obtained CSoC films was pronounced so that they could be used for active packaging. All films have high antioxidant activity, which is more pronounced in samples synthesized at pH 8. The films possess antibacterial properties against S. aureus, while some had an inhibitory effect on S. typhimurium. Standard score analysis showed that the film sample synthetized at pH = 10, temperature = 100 °C, and concentration = 5% had optimal investigated properties.

Biosynthesis of Bacitracin in Solid-state Fermentation using Different Substrates

A Bacillus isolate was obtained from soil sample. It was then studied for its cultural, morphological and biochemical characteristics. The isolate was tentatively identified as Bacillus subtilis. For solid-state fermentation of bacitracin, the isolate was grown on basal medium. Fermentation was carried out SSF using three different solid substrates, wheat bran, rice husk and defatted cotton seed oil cake. Bacitracin produced was detected by TLC with standard bacitracin. The product formed in wheat bran showed greater inhibitory activity against test organism i.e. Micrococcus luteus with 20mm diameter of zone of inhibition.

Growth performance of black bengal goats by feeding different levels of mustard oilseed cake

Growth performance of black bengal goats by feeding different levels of mustard oilseed cake

Investigation of the structure of pasta

This article discusses the structure of the properties of oilseed cakes in the production of pasta. During the research, a partial replacement of premium wheat with pumpkin, soy, peanut, sunflower and linseed cake was made. The incorporation of pumpkin, soy, peanut, sunflower, and flax cakes stems from the rich variety of vitamins present in these raw materials. As part of the study, the amino acid composition of the studied cakes, the rheological and physico-chemical parameters of pasta mixtures were considered. The results obtained comply with the requirements established in the standardization documents and technical regulations of the Eurasian Economic Union. Studies have shown that the addition of oilseed cakes does not reduce the rheological and technological parameters of pasta. Quality indicators are determined in accordance with TR CU 021/2011 "On food safety", TR CU 022/2011 "Food products in terms of their labeling", TR CU 029/2012 "Safety requirements for food additives, flavorings and technological aids", regulatory and technical documents GOST 31743-2017 "Pasta products. General technical conditions", GOST 31964-2012 "Pasta products. Acceptance rules and methods for determining quality", GOST 8057-95 "Soybean meal. Technical conditions", GOST 11201-65 "Peanut cake food. Technical specifications, GOST 80-96 "Sunflower cake. Technical specifications, GOST 10974-95 "Flax cake. Technical conditions".

Lambs supplemented with Amazonian oilseed co-products: Meat quality and fatty acid profile.

The Amazon has a wide variety of oilseeds that generate a huge amount of co-products with potential for use in animal nutrition. The objective was to use alternative resources (oilseed cakes) in the feeding of lambs to assign a sustainable destination to this biomass, and evaluate its influence on the quality and fatty acid (FA) profile of the meat. Twenty-four lambs, male, castrated, crossbred Dorper × Santa Inês, weighing 30 ± 1.3 kg of initial body weight, were distributed in a completely randomized design in 4 treatments (diets) with six replications (animals). The control diet (Control) contained corn and soybean meal as main ingredients, which were partially replaced in the other diets by cupuassu cake diet (Cup), palm kernel cake diet (Palm) and tucuma cake diet (Tuc). The inclusion of Amazon cakes influences the lipid (P = 0.02) and protein (P < 0.01) composition of meat (longissimus lumborum); reduces cooking losses (P < 0.01); influences the colors (L, a, b), chroma, and Hue Angle (P < 0.01); promotes changes in total FA composition and FA profile (P < 0.05); reduces hypocholesterolemic FA (h) (P = 0.01), but does not influence hypercholesterolemic (H) and indices h:H, AI and TI (P > 0.05). The inclusion of oilseed cakes influences the chemical composition, physical parameters, composition and fatty acid profile of the meat, but does not influence the indicators of atherogenicity, thrombogenicity and cholesterolemia.

Evaluation of cold pressed oilseed cakes - A potential by-product for valorization

In a sstudy taken up to evaluate the nutritional composition of cold pressed oilseed cakes, sesame and mustard oilseed cakes were richest sources of protein, fiber and minerals. The essential amino acids content among the oilseed cakes ranged between 32.98 to 41.05gm/100gm, with highest essential amino acid content in mustard seed cake. Oleic Acid (C18:1n9cis) and linoleic Acid (C18:2n6cis) acids were found in higher quantities among all the oilseed cakes. However anti-nutrients like oxalates, phytates and saponins were also present in all seed cakes with significantly higher content in sesame and mustard seed cakes indicating the need for various pre-treatments before using the oilseed cakes for various food formulations. The oil processing industry generates a large amount of oilseed cake every year and hence efforts must be aimed at minimizing and efficiently valorizing this nutritious byproduct to support the concept of zero waste.

Physico-Chemical, Textural and Sensory Evaluation of Emulsion Gel Formulated with By-Products from the Vegetable Oil Industry.

The aim of this study was to obtain low fat mayonnaise-like emulsion gels using sesame cake and walnut cake by-products resulting from vegetable oil extraction. The ingredients used to formulate the mayonnaise like emulsion gel samples were corn starch, sesame seed cake (SSC), walnuts seed cake (WSC), lemon juice, sunflower oil, mustard, sugar, salt, gelatin and water. Five different samples were prepared: one control lab sample (M) containing only corn starch and the other ingredients (without SSC and WSC), two samples (SO1 and SO2) with 2 and 4% of SSC (without corn starch and WSC) and two samples (WO1 and WO2) with 2 and 4% of WSC (without corn starch and SSC). Also, an egg-free commercial mayonnaise (CM) was purchased and used for comparison. Physicochemical (fat, protein, moisture, ash, carbohydrate, water activity, emulsion stability, viscosity, density and color), textural (hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness), and sensory (aspect, color, texture/firmness, flavor, taste and acceptability) attributes of all samples were investigated. The results showed that carbohydrate content decreased in all four seed cakes samples compared to the control sample, while protein and fat content increased in all seed cakes samples, with the largest increases observed in the sesame seed cake samples. It was observed that the CM sample has a carbohydrate content value close to that obtained for the M sample, while the protein content has the lowest value for the CM sample compared to all samples analyzed. The stability of the emulsion gels increased from 70.73% (control sample) to 83.64% for the sample with 2% addition sesame seed cake and to 84.09% for the 2% walnut cake added, due to the coagulation capacity of the added cakes. The type and concentration of oil seeds cake added in emulsion gels affected their textural properties such as hardness, adhesiveness, gumminess, and chewiness. The hardness and adhesiveness of low-fat mayonnaise-like emulsion gels samples decreased with the addition of oil seeds cake. However, the addition of by-products improved the sensory properties of emulsion gels. This study provided a theoretical basis for the food industry's application of oilseed cakes, especially for the development of low-fat mayonnaise.

Solarized IPM Module for Biocontrol of Root-knot Nematode on Tomato at Nursery Level in District G.B Nagar, Uttar Pradesh

Background: The role of soil solarization in suppression of soil borne pathogens and weeds has been established by several researchers around the globe It involves capturing solar radiations when the soil receives the maximum sunlight in May-June using a polythene mulch. Its effectiveness depends on ambient temperature, duration of the treatments and soil moisture. This not only acts as a soil disinfectant but also as soil decontamination. It includes various changes in the soil like physical, chemical and biological properties. Methods: The field to lab and vice-versal based investigations were carried during 2021-2022 at Amity Centre for Biocontrol and Plant Disease Management, Amity University, Uttar Pradesh, Noida and identified tomato nurseries of district G B Nagar where heavy infestation (10-12 J2/cc soil) of root knot nematode, Meloidogyne incognita (Kofoid and White) Chitwood was recorded. The treatments comprised of sustainable components viz. deoiled seed cake of neem, a Arbuscular Mycorrhizal fungus Glomus intraradices and indigenous fungal strain of Trichoderma harzianum, (Th7) alone and together applied for evolving IPM module at solarized and unsolarized sets. Under microplot trials, the entire solarized treatments were carried out measuring 3 × 1 sq. meter each in which one set of all the treatments including control covered with clear transparent polythene sheet (400 ì gauge) for solarization. The treatments were replicated thrice in randomized block design. Result: The observations of solarized and unsolarized treatments clearly revealed that the soil solarization in treatments where the sun radiant energy was trapped by 400 µ transparent polysheets significantly reduced the root knot nematode Meloidogyne incognita population both in root and soil in comparison to unsolarized treatments where no solar energy trapping was done. The combined application of locally isolated Trichoderma harzianum (Th7) and VA mycorrhiza, Glomus intraredices enhanced germination and plant growth in nurseries. In the present investigation, the solarized IPM module- 4 comprising of other sustainable components viz. neem oil-seed cake, T. harzianum (Th-7) and Arbuscular Mycorrhizal (AM) fungus G. intraredices is proved to be an ideal one in root-knot nematode pest management in tomato nurseries.