Roasted Seeds Research Articles

Composition of raw and roasted runner, Spanish and Valencia market type peanuts

Spanish, Valencia, and runner are three peanut market-types which have distinct physical and chemical profiles that can affect flavor and industry uses. Market-type and roast treatment (raw/roasted) were evaluated for physical and chemical differences between raw (skin removed) and dry roasted seeds. Samples were analyzed for seed weight, moisture content, water activity, total oil, fatty acid profiles, tocopherols, protein, sugars, and free amino acids. Runner-types had the largest seed weight relative to Spanish and Valencia seeds. Roasting significantly affected moisture content and water activity. Total oil ranged from 49.66 % to 55.63 % with the runner samples having the highest content. Oleic, palmitic, and linoleic fatty acids were the most abundant in the samples and significantly differed between market-types with ranges between 54.74 % and 82.65 %, 5.82–9.04 %, and 2.63–3.06 % respectively. Samples were discriminated by market-type for alpha, beta, and gamma tocopherols. The Valencia-types were highest in protein. Sucrose was the major sugar quantified, but market-type and roasting had no effect on the content. Glucose and fructose levels significantly decreased after roasting. Several free amino acids were differentiated by market-type, but glutamic acid and phenylalanine were the most abundant in all the samples. Roasting demonstrated a significant effect on several free amino acids.

INVESTIGATION OF CONVENTIONAL AND MICROWAVE COMBINED ROASTING EFFECT ON THE PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF SUNFLOWER SEED

In this study, conventional, microwave, and also a combination of these two methods were applied to compare the quality properties of sunflower seeds. Alternative to conventional roasting at 160°C, microwave roasting at two different powers (300W and 600W) and also microwave with conventional roasting treatment (300 W+160°C, 600 W+160°C) were applied to raw sunflower seeds during 5 and 10 min. for each group. The moisture content of roasted seeds was found to be lower than 6%. The results show that the highest protein and fat content were found in the group of combined methods as 21.09±6.64 and 40.55±0.345% respectively. Additionally, the color values were found to be higher, and hardness and sensory characteristics were protected better after roasting compared to the control (unroasted) group. Roasting of microwave at 600W power for 5 min at 160°C was found to be advantageous for the roasting process of sunflower seed via these properties.

Effect of Packaging Material and Storage Period on Popping Behaviour of Roasted Makhana Seeds

The effect of storage period and type of packaging material on the popping behaviour of roasted makhana seeds was studied. Raw makhana seeds with a diameter of 9-10 mm were roasted using a batch-type primary roasting machine and tempered for 48 hours to bring the roasted seed moisture content to about 16% dry basis (d.b.). The roasted seeds were stored in 15, 25, and 80 µm Low-Density Polyethylene (LDPE), 110 µm Polypropylene (PP), 140 µm Biaxially Oriented Polypropylene (BOPP), and 60 μm Silver Laminate (SL) packets for six months. Popping of the stored seeds was conducted at 15-day intervals, and observations were made on popped makhana recovery, popping efficiency, colour of popped makhana, and expansion characteristics. The expansion ratio, expansion index, popped makhana recovery and popping efficiencies prior to storage were 2.37±0.22, 13.64±4.04, 48.53±0.50, and 82.89±0.78%, respectively. Duncan’s multiple range tests showed that the seeds packed in 15 µm LDPE packages maintained the quality and recovery up to 60 days only. The 80 μm LDPE packets, BOPP, PP, and SL packets were found effective in maintaining popping efficiency, recovery of popped makhana, and expansion ratio more than 81.44±0.70%, 47.95±0.43%, and 2.14±0.14, respectively with no significant colour change up to 135 days storage of the roasted seeds. Significant changes in colour values of popped makhana were observed after 135 days of storage and a* value increased whereas L* and b* values decreased. This study showed that makhana seeds may be popped effectively with >47% popped makhana recovery, >16 mm average diameter and acceptable colour values up to 120 days when the roasted seeds are stored at 15.53±0.49% (d.b.) in airtight packaging material, which was not possible until now.

The role of pan‐roasting on changes in bioactive compounds, phenolic and fatty acid composition of chia (Salvia hispanica L.) seeds

SummaryIn this study, the effect of roasting on the oil quantities, bioactive properties, colour, fatty acids and polyphenols of seeds roasted in pan at roasting times was investigated. Total phenolic and flavonoid quantities of roasted seeds are assayed among 186.59 (control) and 429.29 mgGAE/100 g (20 min) to 810.00 (10 min) and 903.33 mg/100 g (5 min), respectively. The heat treatment increased the oil and total phenol quantities of the chia seeds compared to the control, depending on the increase in roasting time. In addition, the antioxidant effect of the seeds in the 5‐min roasting process was the same as in the control, but it showed differences with other roasting times. As the roasting time increased, a significant increase was observed in the L* values of the seeds and this reduced the brightness of the seeds. The 3,4‐dihydroxybenzoic acid and catechin quantities of the chia seeds roasted for 15 and 20 min were higher than the 3,4‐dihydroxybenzoic acid and catechin amounts of control and chia seeds roasted for 5 and 10 min. Linolenic acid was found to be the highest in chia oils, and its amount changed between 63.66 (20 min) and 66.88% (control).

Effect of roasting on the total polyphenol content and antioxidant activity of sesame (Sesamum indicum L.) seeds grown in Ethiopia

Consumers prioritize safe and high-quality foods, underscoring the importance of ensuring the quality of agricultural products to meet their expectations. Sesame (Sesamum indicum L.) is the most widely grown food crops, cultivated in different cultivars and types throughout the world. It is the second most valuable crop next to coffee in Ethiopia's foreign exchange earnings. The present study aimed to determine the total phenolic content and antioxidant activity of raw and roasted sesame seeds from seven major sesame-producing areas in Ethiopia. The total phenolic and flavonoid contents of raw seeds ranged from 67 to 154 mg GAE/100 g DW and 19–43 mg CE/100 g DW, with DPPH scavenging activity between 0.55 and 0.85 mg AAE/g. Conversely, roasted seeds had average phenolic and flavonoid levels, as well as antioxidant activity, averaging 56–97 mg GAE/100 g DW, 14–21 mg CE/100 g DW, and 0.63–1.04 AAE/g, respectively. Significant differences (p < 0.05) were observed between the raw and roasted seeds in these parameters. The roasting process led to a decline in polyphenol and flavonoid contents, likely due to heat-induced degradation and/or alteration of these compounds. However, the roasted seeds exhibited enhanced antioxidant properties, probably ascribed to the formation of new substances having antioxidant activities. The study suggests further investigation into optimal roasting conditions to minimize polyphenol loss.

The effects of superheated steam roasting on proximate analysis, antioxidant activity, and oil quality of black seed (Nigella sativa).

Nigella sativa, commonly known as the black seed, is a culinary spice therapeutic against many ailments. Common preparation practice of roasting or heating the seeds often deteriorates bioactive compounds, which can be remedied with superheated steam (SHS). With roasting temperatures of 150, 200, and 250°C and roasting times of 10, 15, and 20 min, convection and SHS roasting media were tested, and their effects on proximate analysis, antioxidant assays, and oil quality were evaluated. For proximate content, moisture significantly decreased from 9.08% in unroasted seeds to 4.18%-1.04% in roasted seeds, while fat increased to as high as 44.76% from 32.87% in unroasted seeds. Roasting only slightly increased ash content and had no significant impact on protein and carbohydrate content. SHS roasted black seeds had better DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical scavenging capacity (RSC) than convection roasted seeds. DPPH RSC decreased with elevated roasting time and temperature, conversely related to total phenolic content, which increased with increased roasting time and temperature. Oil of roasted seeds developed an increasingly intense brown color from an initial light, yellow, unroasted oil with better extraction efficiency in SHS roasting. For oil quality analysis, free fatty acid values were significantly lower in both roasted samples. Peroxide value was initially recorded at 84 in convection and 48 (meq O2/kg of oil) in SHS roasted samples. In contrast, p-anisidine values were initially recorded at 28.36 in convection roasted samples compared to 23.73 in SHS roasted samples. Based on all quality analyses, SHS showed better potential in black seed quality preservation.

How do cultivar origin and stepwise industrial processing impact Sesamum indicum seeds’ metabolome and its paste and in relation to their antioxidant effects? A case study from the sesame industry

Sesame is a valuable crop recognized for its rich composition and myriad of health benefits. The current study attempts to characterize sesame seeds’ metabolome in relation to geographical origins i.e., Egypt, Sudan, Nigeria, in addition to samples from paste production lines along its different steps. UPLC-PDA-ESI-qTOF-MS was employed for untargeted profiling and in correlation to antioxidant capacity using DPPH, FRAP and β-carotene-lineolate assays. 139 Peaks were identified, including novel phospholipids and catechol lignan in sesame. Furthermore, discriminatory markers belonging to coumarins, lignans, phenolic and organic acids were revealed among raw accessions, whereas roasted and unroasted seeds were distinguished by sugar, peptide/amino acid, and organic acid contents. Negative processing impact was observed in the loss of lignans during dehulling and decreased antioxidant capacity in sesame paste. However, malic acid in roasted seeds and verbascoside in Nigerian sesame could account for their improved antioxidant effects as revealed using chemometrics.

Comparative study of seed roasting effects on Sesamum radiatum Schumach. &amp; Thonn and Sesamum indicum L. oils quality

Several species of sesame have been extensively studied but little is known about Sesamum radiatum (SR). In this work, seeds roasting impact on two Sesamum spp, SR and S. indicum (SI) oils quality was studied. Physicochemical parameters (PP), fatty acids profile (FAL) and antioxidant activities were evaluated using spectrophotometry methods and gas chromatography coupled to mass spectrometry (GC-MS). Unroasted seeds (US) of SR oil extraction showed a yield of 40.26 ± 0.86% while roasted seeds (RS) at different temperatures (145-200°C) demonstrated a yield of 40.11 ± 1.36%. Evaluation of PP of oils according to the French Standardization Association (AFNOR) standards showed the following results: refractive index: 1.47435-1.47665 for SR and 1.46660-1.47065 for SI; acid number: 2.01-3.35 for RS against 10.04±0.53 mg KOH/g for US; saponification number: 186.82-191.53 for SR and 189.74-190.42 mg KOH/g for SI. Iodine value: 100.31-127.74 for SR against 117.96-128.04 g I2/100 g for SI; peroxide value: 1.19-4.00 for SR against 1.66-2.58 meq/Kg active O2 for SI. FAL was slightly modified during roasting showing that SR oil is an oleic-linoleic oil. More, SR oil demonstrated twice antioxidant activity than SI. These results demonstrated that roasting has positive effects on SR oil nutritional quality. SR oil could be recommended in food after toxicity studies.

Physical and Functional Properties of Raw and Roasted Garden Cress Seeds (Lepidium sativum L.) Flour

Background: Garden cress is one of the traditional medicinal plants packed with nutrients. In India, garden cress seeds are consumed either raw or in processed forms. The different processes employed such as roasting may provide palatability, acceptable colour and texture and raise the content of carbohydrates along with retention of minerals. Methods: The present study was conducted to assess the physical and functional properties of raw and roasted garden cress seeds flour. Raw garden cress seed flour was developed by drying the seeds in oven at 60°C for 45 minutes, followed by grinding and sieving through 60 mesh sieve. Roasted flour was developed by initial roasting of seeds in iron vessel followed by similar procedure as for raw flour. Both flours were stored in air tight containers for further research analysis. Physical properties assessed were thousand seed weight, seed volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index. Functional properties included water and oil absorption capacity, gel consistency, gelation capacity and flour solubility. Result: The result for physical properties showed that thousand seed weight, volume, seed density, bulk density, hydration capacity, hydration index, swelling capacity and swelling index of raw garden cress seeds were 1.95 g, 2.6 ml, 0.77, 0.76 g/ml, 7.95, 4.05, 0.82 and 0.32, respectively, whereas, in roasted garden cress seeds, these were 1.81 g, 2.83 ml, 0.64, 0.69 g/ml, 7.21 g/100 g, 3.98, 0.88 ml/100 g and 0.31, respectively. Both raw and roasted garden cress seeds flour were found to have good functional properties. Data on functional properties showed that raw garden cress seed flour had significantly higher water absorption capacity (4.9 g/ml), oil absorption capacity (2.69 g/ml), gelation capacity (7.9%) and flour solubility (21.2%), while roasted seed flour had higher gel consistency (70.33%) than its counterpart. The study concluded thatboth types of flour i.e. raw and roasted garden cress seed flour were having good physical and functional properties implying that these can be incorporated into different food products so as to improve nutritional quality. The high flour solubility of garden cress flour makes it suitable for incorporating in different infant formulas.

Characterizing the Bioactive Ingredients in Sesame Oil Affected by Multiple Roasting Methods.

Roasting is an important step in sesame (Sesamum indicum L.) processing. The current research was undertaken to evaluate the oil content, fatty acid (FA) profiles, and physicochemical characteristics of oil recovered from sesame roasted by different methods (cooker oven, stovetop pan, microwave, and electric frying pan). Roasting sesame seeds changed their oil content according to the roasting method used, with content ranging from 49.83% in control to 59.85% in the roasting by microwave. In oils recovered from raw or roasted seeds, seven fatty acids were obtained through gas chromatography. Changes in the fatty acid profiles occurred in all the treatments, and the total unsaturated fatty acid content was higher than that of saturated fatty acids. The obtained peroxide number of sesame oils was inside the rate of 3.90 meq/kg oil for microwave treatment versus 1.59 meq/kg oil for unroasted. The highest acid value was with the stovetop pan treatment at 3.78 mg/g, followed by the microwave treatment at 3.24 mg/g; the oven treatment gave the lowest value at 1.66 mg/g. The lowest iodine value was observed with the electric frying pan treatment (102.30/100 g oil), and phytosterols were most abundant with the microwave treatment. Moreover, the phenolic and flavonoid contents and antioxidant activity were the highest with the microwave roasting. The FTIR spectrum illustrated slight differences in peaks intensity (1738, 1454, 1151, 710 cm−1) between the roasting methods used. The finding of the current investigation of roasting methods was that the fatty acid profiles were across methods. As is clear from the obtained results, the microwave roasting treatment is the favoured roasting method for the healthiest sesame seed oil contents. Sesame seeds are considered a significant and abundant resource with numerous beneficial nutrients that positively affect human health.

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications.

Roasting is a key step for preparing sesame oil that leads to important changes in its organoleptic properties and quality. In this study, white sesame seeds were roasted for 20 min in an electric oven at different temperatures (120, 150, 180, 210, 250 and 300 °C). The oils extracted from unroasted and roasted seeds were compared for their chemical composition: fatty acids (including trans isomers), phytosterols, lignans (sesamin and sesamolin), tocopherols and total phenolic compounds, as well as their oxidative stability and antiradical capacity. There were no obvious differences in the oil densities, refractive indexes or iodine values, but the saponification values were affected by temperature. Relevant primary and secondary lipid oxidation were observed at T > 250 °C, resulting in a higher p-anisidine value and K232 as well as K268 values. Roasting improved oil yield (from 33.5 to 62.6%), increased its induction period (from 5.5 to 10.5 h) and enhanced the total phenolic content (from 152 to 194 mg/100 g) and antiradical activity of the extracted oil. Depending on roasting temperature, a gradual decline was recorded in total amounts of phytosterols (up to 17.4%), γ-tocopherol (up to 10.6%), sesamolin (maximum of 27.5%) and sesamin (maximum of 12.5%). All the investigated oils presented a low quantity in triglyceride polymers, clearly below the maximum tolerated quantity according to the European regulation. The optimal roasting temperature for obtaining high nutritional grade oil within the permissible values was 210 °C. The unsaponifiable components (including lignans and sterols) extracted from roasted seeds have been shown to be natural additives to fresh meatball products to extend shelf life. The results of this study may help to boost the nutritional content of plant-based diets by allowing for the use of roasted sesame seed oil and its components.

Roasting's Effects on Proximate and Amino Acid Content of Maize

The main objective of this research is to compare the amino acid and proximate compositions of raw and roasted maize samples. Complete randomized experimental design with triplicates replications was applied. From the analysis, we were able to obtain the following values: total carbohydrates (78.28-79.85 percent), crude protein (7.32-7.05 percent), crude fat (2.70-2.20 percent), crude fiber (2.40-2.10 percent) and ash (2.10-2.50 percent) for both raw and roasted maize seeds. Prolonged exposure to the heat from roasting altered the amino acid content as obtained from the result. The concentration of amino acids in the seeds was reduced by the heat effect. The highest concentration of leucine was contained in seeds, with a value of 1.30 g/16 g N and 0.95 g/16 g N in the case of the raw and roasted seeds, respectively. Lysine and tryptophan concentrations were low, but they contain equal quantities of amino acids containing sulphur, which are methionine and cystine.

Nutritional composition of Raw and Roasted Garden Cress Seed (Lepidium sativum L.) Flour

Background: Garden cress is one of the traditional medicinal plants packed with nutrients. In India, garden cress seeds are consumed either raw or in processed forms. The different processes employed such as roasting may provide palatability, acceptable colour, and texture and raise the nutritional composition. Methods: The present study was conducted to assess the nutritional composition of raw and roasted garden cress seed flour. Raw garden cress seed flour was developed by drying the seeds in oven at 600C for 45 minutes, followed by grinding and sieving through 60 mesh sieve. Roasted flour was developed by initial roasting of seeds in iron vessel followed by similar procedure as for raw flour. Both flours were stored in air tight containers for further research analysis. In nutritional composition moisture, total ash, crude protein, crude fat, crude fibre, total carbohydrate and physiological energy were assessed for both raw and roasted seed flour. Results: The result of the nutritional composition for raw and roasted seed flour showed that roasted flour has a higher nutritional composition than raw seed flour. It can be concluded that processing not only improves the shelf life and acceptability but also improves the nutritional composition of flour, which can be helpful to maintain and improve health and nutritional status.

Biological Potentials and Phytochemical Constituents of Raw and Roasted Nigella arvensis and Nigella sativa.

Nigella species are widely used to cure various ailments. Their health benefits, particularly from the seed oils, could be attributed to the presence of a variety of bioactive components. Roasting is a critical process that has historically been used to facilitate oil extraction and enhance flavor; it may also alter the chemical composition and biological properties of the Nigella seed. The aim of this study was to investigate the effect of the roasting process on the composition of the bioactive components and the biological activities of Nigella arvensis and Nigella sativa seed extracts. Our preliminary study showed that seeds roasted at 50 °C exhibited potent antimicrobial activities; therefore, this temperature was selected for roasting Nigella seeds. For extraction, raw and roasted seed samples were macerated in methanol. The antimicrobial activities against Streptococcus agalactiae, Streptococcus epidermidis, Streptococcus pyogenes, Candida albicans, Escherichia coli, Enterobacter aerogenes, Klebsiella pneumoniae, and Klebsiella oxytoca were determined by measuring the diameter of the zone of inhibition. The cell viability of extracts was tested in a colon carcinoma cell line, HCT-116, by using a microculture tetrazolium technique (MTT) assay. Amino acids were extracted and quantified using an automatic amino acid analyzer. Then, gas chromatography–mass spectrometry (GC–MS) analysis was performed to identify the chemical constituents and fatty acids. As a result, the extracts of raw and roasted seeds in both Nigella species showed strong inhibition against Klebsiella oxytoca, and the raw seed extract of N. arvensis demonstrated moderate inhibition against S. pyogenes. The findings of the MTT assay indicated that all the extracts significantly decreased cancer cell viability. Moreover, N. sativa species possessed higher contents of the measured amino acids, except tyrosine, cystine, and methionine. The GC–MS analysis of extracts showed the presence of 22 and 13 compounds in raw and roasted N. arvensis, respectively, and 9 and 11 compounds in raw and roasted N. sativa, respectively. However, heat treatment decreased the detectable components to 13 compounds in roasted N. arvensis and increased them in roasted N. sativa. These findings indicate that N. arvensis and N. sativa could be potential sources of anticancer and antimicrobials, where the bioactive compounds play a pivotal role as functional components.

Experimental investigation on materialistic attributes of Ocimum basilicum seed supplementation on diabetic subjects

Ocimum basilicum seeds known widely as basil or sabja seeds in raw and processed forms were supplemented to randomly selected subjects with diabetes and dyslipidemia for a period of 45 days. The body mass index, fasting and post-prandial blood sugar levels, glycated haemoglobin level, blood lipid profile levels before and after the supplementation periods were assessed. The clinical trials showed that the Body Mass Index has significantly reduced on supplementation with 20% raw seed. The results of the supplementation of 20% of raw, roasted and steamed O. basilicum seed on blood glucose levels depicted that the raw seed supplementation has benefited more, while the lipid levels have depicted that the raw seeds have decreased the triglyceride levels to a great extent, the roasted seeds have reduced the levels of cholesterol and the steamed seed supplementation has reduced the levels of Low Density Lipoprotein and increased the levels of High Density Lipoprotein. The difference in the lipid values with the raw, roasted and steamed seeds was significant at 1% level.

Comparative evaluation of seed size and growing regions on the chemical compositions of raw and roasted NC‐7 peanut cultivars

This study examined the impact of seed size, roasting process, growing region and their interactions on chemical composition of NC-7 peanut cultivar from Turkey. Peanut seeds obtained from Osmaniye, and Adana regions of Turkey were sized into two market grades as 7 and 11 mm and roasted until a uniform skin color was obtained. It was found that the moisture, stachyose, raffinose, sucrose and amino acid values of small sized samples were generally significantly higher than the larger ones. Larger seeds especially in Osmaniye region had higher oleic/linoleic (O/L) acid ratio. In Osmaniye region, raw samples showed higher concentration for detected sugars thauikn Adana region. It was determined that roasting process generally caused a decrease in the amount of amino acids. It was elucidated that seed size, growing regions and roasting process were crucial factors for the chemical compositions of peanut seed samples. Novelty impact statement As far as we know, this study is the first detailed approach to elucidate the sugar and amino acid contents of two different size types and growing regions (Adana and Osmaniye)-in which one has a Geographical Indication Patent owing to its kernel quality and unique flavor in roasted seeds. Based on these results, peanut seeds should be handled in chemical composition regarding its specific market grades by consumers and peanut industry. In view of the complexity of peanut seed composition depend on seed size and growing location, the changes in the raw material that occur during roasting process can give a clue for different food materials also.

Changes in volatile compound profiles of cold-pressed berry seed oils induced by roasting

This study aimed to compare the volatile compounds of cold-pressed oils obtained from unroasted and roasted chokeberry, raspberry, blackcurrant, and strawberry seeds using comprehensive gas chromatography–mass spectrometry coupled to time of flight mass spectrometry (GC × GC-ToFMS). It is found that the seed type used and chemical composition affected the final aroma of berry oils. The volatile profiles of all berry oils from both unroasted and roasted seeds were dominated by nonheterocyclic chemical class (89% of the total volatiles) with esters predominant (32% of total nonheterocyclic compounds). Unroasted raspberry and blackcurrant cold-pressed seed oils had a less complex volatile profile, and showed similarities between them and differences to chokeberry and strawberry seed oils. Chokeberry seed oil was characterized by the highest levels in ethyl propanoate, methylbutyl acetate, benzaldehyde, (E,E)-2,4-decadienal, acetoin, 3-penten-2-one, benzyl alcohol and strawberry seed oil by methyl acetate, isobutyl acetate, methyl 2-methylbutanoate, ethyl 2-hydroxypropanoate, ethyl 2-methylbutanoate, ethyl 3-methylbutanoate, (E,E)-2,4-heptadienal, 1-penten-3-one, and 3,7-dimethyl-1,6-octadien-3-ol. N-containing and furanic-containing compounds contributed about 5% and 4%–16%, respectively, of total amount of volatiles after seed roasting. Roasting was critical for increasing the concentration of compounds derived from lipid peroxidation, especially in blackcurrant seed oils. Profiling volatiles using SPME-GC × GC-ToFMS might be helpful in evaluating oils quality.

Nutritional and Antioxidant Study of Seeds of A Folk Plant - Gnetum ula Brongn

Journal of Ayurveda Medical Sciences,2019,4,1,467-469.DOI:10.5530/jams.2019.4.4Published:December 2020Type:Short CommunicationAuthors:Ramya Krishna Koliyat Valappil, Tandrady Shridhara Bairy, Koppala Narayana Sunil Kumar, and Sudhakar Author(s) affiliations:Ramya Krishna Koliyat Valappil, Tandrady Shridhara Bairy1, Koppala Narayana Sunil Kumar2, Sudhakar3 Department of Dravyaguna, Government Ayurveda College, Kannur, Pariyaram - 670503, Kerala, INDIA. 1Department of PG Studies in Dravyaguna, SDM College of Ayurveda, Kuthpady, Udupi - 574118, Karnataka, INDIA. 2Department of Pharmacognosy, Siddha Central Research Institute, Siddha Central Research Institute (CCRS, Ministry of AYUSH, Govt of India), Chennai - 600106, Tamil Nadu, INDIA. 3SDM Center for Research in Ayurveda and Allied Sciences, Kuthpady, Udupi - 574118, Karnataka, INDIA. Abstract:Background: Ayurveda opines that every plant has its own medicinal values, but there are many less explored plants which are not popular though beneficial either as food or as medicine. But this knowledge is passed from tradition to tradition in folklore practices but within a few groups of a society. One such plant from gymnosperm group is Gnetum ula Brongn. (Gnetaceae) found commonly in and around Udupi. Locally known as Kumti beeja. Seeds are roasted or boiled and consumed as food and the seed oil is used in rheumatism and also as krimighna by folk practitioners. The present work aimed in such less explored plants for its nutritional assessment and antioxidant study. Methods: The study conducted was to reveal preliminary nutritional value of seeds of G.ula in which total fat was done in Soxhlet apparatus, total protein taking Bovine serum as standard and total carbohydrates, taking glucose as standard. Antioxidant study was done comparing between aqueous extract of fresh nuts and roasted nuts of G. ula taking Vitamin C as standard by DPPH method. Results: Study revealed seeds of G.ula in which total fat was 2.15%, total protein was 1.26% and total carbohydrates was 0.057% and seeds proved to be nutritious. Antioxidant activity comparing between fresh and roasted seeds revealed that fresh seeds are having more antioxidant property. Conclusion: Folklore medicine has tremendous source of information regarding the utility of locally available plants for both as food and as medicines. Such plants have to be properly explored and scientifically documented before putting it into use. Keywords:Folklore, Gnetum ula, Kumti beejaView:PDF (679.44 KB)

Influence of fluidized‐bed roasting conditions of white sesame seeds on the physico‐chemical properties and sensory acceptability of the cold‐pressed oils

Sesame seeds have economic interest owing to their oil content (45%–60%, dry basis). A multilevel factorial design was created in order to analyze the effects of air temperature (120, 150, and 180°C) and roasting time (20, 25, and 30 min) in a laboratory-scale fluidized-bed dryer. All treatments showed oil recovery values higher than 70%, except for roasting at 180°C for 25 and 30 min. The roasting treatment at 180°C for 20 min yielded oils with the best sensory properties and with acceptable values for chemical quality parameters: acid value (1.82 mg KOH/g oil), peroxides (not detected), oxidative stability index (11.58 hr), and antioxidants' content (total tocopherols: 410 ppm; total lignans: 9.54 g/kg oil). The combination of the seeds' roasting by fluidized-bed drying and oil extraction by screw-pressing, allowed obtaining high oil recoveries and products with high oxidative stability and sensory acceptability. Practical applications Sesame oil is popular among healthy-food consumers given its bioactive components, mainly tocopherols and lignans, which confer a relatively high oxidative stability. Sesame seeds are roasted to change their microstructure for oil accumulation, to intensify flavor, and to increase the levels of antioxidants in the oil. Regarding the production of high-quality roasted oil, the roasting of sesame seeds in fluidized-bed dryers and the subsequent oil extraction in screw-presses have never been reported together. High oil recoveries and roasted sesame oils with a healthy physico-chemical composition, great oxidative stability, and sensory acceptability would be achieved by the oilseed industry through the use of two widely known technologies. First, fluidized-bed drying offers a high degree of mixing, and uniform heat and mass transfer over conventional direct heating methods for seed roasting. Second, screw-pressing of roasted seeds represents a green alternative to solvent extraction, mainly for specialty oils, because only mechanical power input is necessary to expel the oil.

The Effect of Roasting on the Protein Profile and Antiradical Capacity of Flaxseed Meal.

Roasting is more and more often used as a pre-treatment of flaxseeds. However, the process can influence flaxseed proteins that may be crucial for their properties. The aim of this research was to study changes in the electrophoretic protein profile (SDS-PAGE) and the antiradical capacity of flaxseed meals after roasting. The roasting temperature (160, 180, and 200 °C) and flaxseed cultivars (golden and brown seed) were factors including in the study. The free (F-MRP) and bound-to-protein (B-MRP) Maillard reaction products were also analyzed. The most significant changes in the SDS-PAGE protein profiles of roasted seeds of each of the tested flax cultivars were observed for the 13 kDa protein fraction (decrease) and for the 19 kDa and 17 kDa fractions (increase). The research revealed a significant correlation between the roasting temperature and B-MRP content, and changes in the percentage share of those three protein fractions. The antiradical capacity of roasted flaxseeds decreased, as compared with untreated seeds. After roasting at 200 °C the antiradical capacity of flaxseeds improved slightly, probably due to the MRP formation, but it was still significantly lower than that of the raw seeds. The research provides novel information about key protein fractions that seem to be important changing during heat treatment.