Seed Flour Research Articles

Preparation and Evaluation of Healthy Biscuits Using Germinated Wheat Flour and Germinated Pumpkin Seed Flour

The current study aimed to manufacture healthy biscuits by replacing local wheat flour (Bhouhouth class 22) Wheat flour 80% extraction rates (soft) with germinated wheat flour and germinated pumpkin seeds flour in the following proportions (5% germinated wheat flour and 5% germinated pumpkin flour) treatment A2 and (10% germinated wheat flour and 10 % germinated pumpkin flour) treatment A3, (15% germinated wheat flour and 15% germinated pumpkin flour) treatment A4 and (20% germinated wheat flour and 20% germinated pumpkin flour) treatment 5A respectively, in addition to the control treatment A1 (non- germinated wheat flour). The results of the chemical analysis showed an increase in the percentages of moisture, protein, Fat, ash and fiber in the different biscuit treatments compared to the control treatment and a decrease in the percentage of carbohydrates. The results showed an increase in the values of zinc, iron, phosphor, potassium, magnesium, sodium and calcium for the manufactured biscuits. The results also showed an increase in Fatty acids palmtic, stearic, oleic and linolenic to (18.57, 16.26, 58.3,72.78) mg/100gm for A4treatment, as for amino acids, no values of aspartic acid were observed in the control treatment, which amounted to 3.1, 4.1 and 5.1 for each of the treatments A2,A3,A4 respectively. Also, the values of vitamin C in all biscuit treatments increased to (3.6, 5.2, 6.7) mg/100g, respectively, after it was 2.4 mg/100g in the control treatment, and the sensory evaluation showed that the treatment of A2, A3, and A4 was significantly (p<0.05) superior to A1 treatment (control); as for A5treatment, it got the lowest scores in the sensory evaluation due to the appearance of bitterness in the taste due to the polyphenols that became apparent when the replacement percentages increased, so it was excluded. As for the diffusion rate of biscuits, it increased with the increase in the replacement rates to reach the highest percentage for A5 treatment, which amounted to 7.4 compared to the control treatment 6.5, and through these results, it can be said that the biscuits produced are healthy biscuits due to their high content of the required nutrients.

Preparation and analysis of Jatropha curcas seed flour‐based plywood bonding adhesives by oxidation methods

AbstractJatropha seeds flour is by‐product from the production of biomass diesel, which mainly composed of proteins and oligomeric carbohydrates. To create an environmentally friendly, low‐cost, and well performance adhesive for plywood bonding, the Jatropha seeds flour was used to prepare a protein‐based adhesives by oxidized with sodium periodate (NaIO4) and potassium permanganate (KMnO4) at room temperature in this present work. The effect of two oxidizing agents on the bonding strength and water resistance were investigated. Differential scanning calorimetry, and dynamic thermomechanical analysis were combined to study the thermal performance of this bio‐based adhesives, and Fourier transform infrared spectroscopy was to characterize structural changes in the reaction process. The results show that the Jatropha protein adhesives oxidized by NaIO4 exhibited a good dry strength, but not on the 24 h cold water soaking wet strength and 3 h hot water (63°C) soaking wet strength. While the performance of the adhesive with KMnO4 oxidation treatment has significantly improved, especially the wet strength of 24 h cold water soaking and 3 h hot water (63°C) soaking as high as 0.84 MPa, 0.77 MPa respectively, which conformed to the standard requirement of GB/T9846‐2015 (≥0.7 MPa). Thus, the Potassium permanganate (KMnO4) oxidant was favored for Jatropha protein oxidation to prepare a protein adhesives, and its preparation process has been studied also in this work, meanwhile, the optimal oxidant addition ratio was confirmed as 12% based on the protein flour.

Date Seeds Flour Used as Value-Added Ingredient for Wheat Sourdough Bread: An Example of Sustainable Bio-Recycling.

Our study proposed date seeds flour (DSF) as an innovative ingredient for sourdough bread production through sustainable bio-recycling. We isolated autochthonous lactic acid bacteria and yeasts from DSF and DSF-derived doughs to build up a reservoir of strains from which to select starters ensuring rapid adaptation and high ecological fitness. The screening based on pro-technological criteria led to the formulation of a mixed starter consisting of Leuconostoc mesenteroides, Lactiplantibacillus plantarum, and Saccharomyces cerevisiae strains, which allowed obtaining a mature type I sourdough after consecutive refreshments, in which an aliquot of the durum wheat flour (DWF) was replaced by DSF. The resulting DSF sourdough and bread underwent an integrated characterization. Sourdough biotechnology was confirmed as a suitable procedure to improve some functional and sensory properties of DWF/DSF mixture formulation. The radical scavenging activity increased due to the consistent release of free phenolics. Perceived bitterness and astringency were considerably diminished, likely because of tannin degradation.

Influence of Roasting on the Proximate, Functional and Sensory Properties of Jackfruit Seeds and Amaranth Grain Composite Complementary Flours

This study evaluated the effects of roasting on jackfruit seeds (JFS) and amaranth grain composite complementary flours. Eleven formulations were used for the study. The moisture, crude protein, crude fat, crude fibre, crude ash and carbohydrate contents varied from 6.5 to 8.7%, 10.66 to 20.9%, 0.93 to 5.98%, 4.46 to 10.2%, 2.6 to 3.76% and 51.3 to 71.7%, respectively. The water absorption capacity (WAC), water solubility index (WSI), oil absorption capacity, swelling power (SP) and bulk density (BD) ranged from 238.9 to 360.5%, 3.9 to 12%, 107.4 to 200.6%, 13.3 to 45.9%, and 0.5 to 0.7 g/mL, respectively. Increasing amaranth flour and roasting JFS increased the WSI and SP but decreased the WAC and BD. The peak viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time and pasting temperature varied from 326.5 to 1292 RVU, 15 to 417 RVU, 432 to 1334.5 RVU, 138.5 to 4595 RVU, 4.09 to 7 minutes and 79 to 90.1 °C, respectively. Viscosity of the flours increased with increase in grain amaranth. The porridges made with roasted JFS yielded higher sensory scorers, hence suitable for complementary feeding.
 Keywords: Jackfruit seeds; Amaranth; Composite flour.

Nutraceutical Potential of Sweetened chips Prepared by Gluten-Free Composite Flour

Gluten free composite flour based chips was evaluated in this study for their nutritional, phytochemical and antioxidant properties of all ratios. The composite flour is made up of the mix of proso millet flour (PF), adzuki bean flour (AF) and basil seeds flour (BF). The composite flour is prepared in three ratios that are, A being (PF:AF:BF=50:45:5), B being (PF:AF:BF=60:35:5) and C being (PF:AF:BF=70:25:5) respectively. The macronutrients such as moisture, ash, fat, fiber, protein and carbohydrate were analyzed along with the assessment of micronutrients calcium, iron, phosphorus and zinc. The result of macronutrient and micronutrient of C ratio were moisture (6.21±0.2), ash (3.9±0.0), protein (12.0±0.0), fat (9.0±0.0), fiber (4.2±0.1) and carbohydrate (69.5±0.1g/100g) respectively.

Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties.

Background: This study aimed to determine the effect of poppy seed flour (PF) on the physicochemical and spectroscopic properties of low-carbohydrate, high-protein, and gluten-free bread. Methods: The changes at the molecular level were assessed in bread using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR). Bread prepared with buckwheat, flaxseed, and pea protein was enriched with PF at a concentration of 5–15%. Results: The results showed that the pasting parameters of dough supplemented with PF were significantly decreased compared to the control sample. The obtained bread samples were characterized by good quality and had 14.6% of carbohydrate, 16.3% of protein, 10.2% of fiber, and 4.0% of fat, with a caloric value of 177 kcal/100 g. The addition of PF had little influence on crumb mechanical properties. The ATR-FTIR analyses revealed spectral changes in the region related to protein and carbohydrate structures, as well as changes in band intensity characteristic of α-1,4-glycoside and α-1,6-glycoside bonds. The analyses showed that the main starch skeleton remained clearly visible. Conclusions: PF up to 10% can be potentially applied as a functional ingredient in the production of bread based on buckwheat and linseed flour. Such low-carbohydrate bread can be particularly useful to diabetics.

Valorization of a Threatened by Extinction Species: Consumers’ Perception, Expectation, and Sensorial Analysis of Araucaria Angustifolia Seed (Pinhão) Flour

ABSTRACT The aim of the present work was to evaluate consumers’ perception and sensory analysis of pinhão and pinhão-based products. Social representation theory was used to explore the main associations of 75 volunteers and sensory acceptance of cookies made of pinhão flour concentration in the range of 0%–100%. Pinhão was related to hedonic and daily consumption words and with pinhão to traditional dishes and innovation, although these feelings are not perceptions solidified. Consumers presented high expectation for products with pinhão flour, but incorporating more than 50% of pinhão flour in the formulation can negatively impact the acceptance of the product.

Physicochemical characteristics, protein analysis, and antioxidant properties of defatted Lagenaria siceraria (Molina) Standley and Cucumeropsis mannii (Naudin) seed kernel flours

Defatted Lagenaria siceraria seeds and those of Cucumeropsis mannii, obtained after lipid extraction using food-grade hexane, were converted into flours (defatted Lagenaria siceraria seeds flours, LSDSF; defatted Cucumeropsis mannii seed flours, CMDSF), and analysed for their chemical and amino acid (AA) compositions, protein fractions, protein molecular weight distribution, granular surface morphology by scanning electron microscopy, and thermal properties by differential scanning calorimetry. In addition, their antioxidant activities were evaluated using DPPH radical scavenging and phosphomolybdate reducing power assays. LSDSF and CMDSF contained mainly globular shaped proteins with high thermal stability. Composition wise, these proteins primarily consisted of globulins, glutelins, and albumin. AA analysis of the total protein identified 18 amino acids including all the essential AA. These flours thus could be potential sources of antioxidant compounds with higher activity in aqueous than in methanolic extract. Based on their composition and physicochemical characteristics, LSDSF and CMDSF are potentially good ingredients usable in food systems with low lipid oxidation.

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.

Effect of soaking, germination, and roasting on the proximate composition, antinutrient content, and some physicochemical properties of defatted Moringa oleifera seed flour

The effect of soaking, germination, and roasting on some physicochemical properties of defatted Moringa seeds flour was studied using a 23 complete factorial design. Soaking was operated for 24 hr in water (1/10, w/v) with changing of water every 4 hr. Germination consisted of soaking seeds previously for 6 hr in water and sprouting for 8 days. Roasting was done at 140°C/50 min. A total of eight treatments were then applied to the seeds which were then dehulled, finely ground, and defatted, and the resulting flours were submitted to physicochemical analysis. The results showed that particle size of defatted flour was bimodal (13 and 300 µm). The whiteness index varied from 66.9 for the soaked–germinated–unroasted (S.G.UR) sample to 79.8 for the nonsoaked–germinated–unroasted (NS.G.UR) sample. The moringa flours (treated or untreated) were concentrated in proteins (57.21–70.45 g/100 g DW). While the protein and crude fiber (3.11–5.20 g/100 g DW) contents significantly increased with the treatment, the carbohydrate (14.56–24.67 g/100 g DW) and total dietary fibers (22.99–38.28 g/100 g DW) diminished. The antinutrients/toxicants as saponins, oxalates, phytates, and trypsin inhibitors were significantly (p < .05) reduced with treatment. While most of the antinutrients were at low level in the flour, the glucosinolates were at remarkably higher levels which may induce toxicity if consumed. Glucosinolates ranged 5.84–7.95 g/100 g DW and were not reduced above the tolerance limit (0.79 g/100 g DW). In overall, the treatments induced important improvement of the nutritional quality of the flour with combined treatment being more efficient. Novelty impact statement The combined treatments (S.G.UR., S.NG.R, NS.G.R, and S.G.R) were more efficient compared to single treatments (S.NG.UR, NS.G.UR, and NS.NG.R) with raw (untreated) sample (NS.NG.UR) as a reference. The most efficient combined treatment was S.G.R. followed by S.G.UR, NS.G.R., and S.NG.R because they promote the best increasing protein contents of defatted Moringa seed flour with 20% of increase for S.G.R., 10% for S.G.UR., and 6% for NS.G.R and S.NG.R. The maximum antinutrients reduction was observed with combined treatments; thus, the reduction rate of glucosinolates was −18% and −28% for S.G.R and S.NG.R, saponins was −37% and −66% for S.NG.R and S.G.UR., alkaloids was −71% and −66% for S.G.R and NS.G.R, oxalates was −51% and −57% for S.NG.R and S.G.UR, respectively, and trypsin inhibitor was −100% for almost all combined treatments.

NUTRACEUTICAL POTENTIAL OF VERMICELLI PREPARED BY GLUTEN-FREE COMPOSITE FLOUR

Objective: Nutritional, phytochemical and antioxidant properties of all ratios of gluten free composite flour-based Vermicelli was evaluated in this study. The blend of proso millet flour (PF), adzuki bean flour (AF) and basil seeds flour (BF) was used in composite flour.&#x0D; Methods: The variations of three composite flours were prepared as, A being (PF: AF: BF=50:45:5), B being (PF: AF: BF=60:35:5) and C being (PF: AF: BF=70:25:5), respectively. The macronutrients like moisture, ash, fat, fiber, protein and carbohydrate were assessed in this study. Minerals such as calcium, iron, phosphorus and zinc were analyzed in micronutrients.&#x0D; Results: The result of macronutrient and micronutrient of a ratio were moisture (5.2±0.1), ash (2.1±0.2), protein (13.0±0.0), fat (1.6±0.0), fiber (3.0±0.0) and carbohydrate (60.0±0.2g/100g) respectively. Calcium (150.0±0.3), iron (3.5±0.1), zinc (2.0±0.3) and phosphorus (250.6±0.6 mg/100g) were also there in gluten-free Pasta. The current study revealed that various macro and micronutrients were present in gluten-free Vermicelli. In the prepared products, flavonoids, saponins, tannin, glycocides, alkaloids and steroids are the few phytochemicals present. The study results also show that gluten-free Vermicelli has good antioxidant activity. In the A ratio, overall, all nutrients are found. It was found by the sensory evaluation Vermicelli on a 9 point hedonic scale that A ratio was more acceptable than the B and C ratio.&#x0D; Conclusion: Therefore, it can be useful for celiac diseases as well as patients suffering from diseases like hypertension, anemia and diabetes.

KINETICS OF HEATING OF CAKE PRODUCTS WITH PUMPKIN SEEDS AND BUCKWHEAT FLOUR

The use of non-traditional raw materials to give flour confectionery new consumer properties and to increase it nutritional and biological value enables a change of the rheological properties of dough semi-finished products and the need to adjust the technological parameters of the production. The purpose of the work is to study the influence of the use of non-traditional raw materials, in particular, pumpkin seeds and buckwheat flour on the kinetics of heating of cake products and to establish rational parameters for baking dough semi-finished products. The change in temperature of the samples during the heat treatment was measured by means of chromel-droplet thermocouples. To measure the temperature of different layers of dough semi-finished products, thermocouples were placed at different height of the dough semi-finished product. The results of the study showed that the use of non-traditional raw materials (pumpkin seeds and buckwheat flour) causes a change in the kinetics of heating of dough semi-finished products. Therefore, this non-traditional raw material affects the processes that occur during the baking of semi-finished dough. A study of cake products with pumpkin seeds and buckwheat flour revealed that they need 3 minutes longer of baking time than products using traditional technology. At the same time, it might be useful to reduce the temperature in the working oven by 5°C to ensure better height formation of the products and to avoid their burning. Thus, a slight increase in baking time will not cause excessive energy consumption. Based on the obtained results, the recommended parameters for baking of cake products with pumpkin seeds and buckwheat flour are determined as the following: baking time – 28 minutes at 205 … 210ºС.

Investigation on the 3d Printability of Horse Gram (Macrotyloma Uniflorum) and Chia Seed (Salvia Hispanica L.) Flours in Engineering Soft and Bite-Sized Dysphagia Food

Investigation on the 3d Printability of Horse Gram (Macrotyloma Uniflorum) and Chia Seed (Salvia Hispanica L.) Flours in Engineering Soft and Bite-Sized Dysphagia Food

Effects of Combinations of Nano-Fountain Clerodendrum and Avocado Seed Flour on Growth Performance, Intestinal Profile, and Microbial Population of Lohmann Broiler Chickens

Effects of Combinations of Nano-Fountain Clerodendrum and Avocado Seed Flour on Growth Performance, Intestinal Profile, and Microbial Population of Lohmann Broiler Chickens

Improving Health Benefits, Nutritional Value and Quality Attributes of Low Fat Ice Milk Made from Camel ’s Milk And Defatted Chia Seeds Flour

Defatted chia seeds flour (DCSF) was prepared and its chemical composition and some functional properties were assessed. Nine chocolate ice milk batches were prepared to study the effect of replacing milk fat with DCSF. Control ice milk contained 4% fat, while the other 8 batches were prepared by replacing 25, 50, 75 and 100% of milk fat with DCSF either at the rate of 50 and 100% of substituted fat. Replacement of milk fat with the same amount of DCSF increased specific gravity, weight per gallon and viscosity, while decreased the freezing point of ice milk mixes. On the other hand substitution of milk fat with DCSF increased melting resistance, total protein, ash content and titratable acidity of ice milk treatments. This increase was more obvious by replacing with fat with the same amount of DCSF than those of ice milk treatments made by replacing milk fat with DCSF at the rate of 50% of substituted fat. Total solids, total protein and ash content and acidity of ice milk treatments did not change significantly during storage period. Replacing milk fat up to 50% with the same amount of DCSF increased the overrun and total scores of organoleptic properties, while increasing the rate of replacement above 50% reduced the overrun and scores of organoleptic properties. Ice milk treatment T22 that made with replacing 50% of milk fat with the same amount of DCSF gained the highest total score of organoleptic properties and was most acceptable ice milk treatment. Treatment T31 that made with replacing 75% of milk fat with 37.5% of DCSF exhibited higher total score than control ice milk. Therefore, it is possible to milk a good quality low fat ice milk by decreasing 50% of milk fat with 50% of DCSF and / or reducing 75% of milk fat with 37.5% of DCSF.

Development of jackfruit (&lt;i&gt;Artocarpus heterophyllus&lt;/i&gt;) bulb and seed flour-based pasta

Jackfruit (<em>Artocarpus heterophyllus</em>) is one of the major edible foodstuffs rich in carbohydrates and fiber. This study investigated the reduction of postharvest losses of jackfruits by value addition. Jack fruit seeds (JFS) flour and Jackfruit bulbs (JFB) flour were used as raw material. JFB and JFS were subjected to mechanical drying, grinding and sieving (particle size &lt;200μm) to yield the JFS flour and JFB flour. The composite flour consists of different ratio of JFS, JFB, and cassava flour (CF), corn flour and semolina. The proximate composition, physical properties and cooking characteristics of developed pasta were determined. Sensory attributes of the pasta were evaluated using Hedonic scale (7-points) with 36 semi-trained panelists. The best composite flour formulation was JFS: JFB: semolina: CF: corn flour, at the ratio of 40:40:10:5:5. Crude protein (13.26±0.18%), crude fiber (4.91±0.61%) and ash (3.35±0.04%) were higher in the best selected composite flour than the other treatments. Carbohydrate content (71.28%) was the lowest in T3 formulation. However, there was no significant difference (p&gt;0.05) in moisture content among the treatments, whereas, hardness and water activity differed significantly (p&lt;0.05) among the treatments. The best selected formulation exhibited higher water absorption (1.20±0.02 g/g) and cooking time (8.6±0.2 min) than the other treatments while cooking loss (13.3±0.4%) was lower than the other treatments except the control. Lightness value of pasta was decreased with increasing the amount of JFS and JFB flour. In conclusion, value added jackfruit flour pasta has a higher potential for commercialization as a convenient food for the consumers with busy lifestyles.

Proximate composition, pasting and functional properties of composite flour blends from cassava and chia seeds flour.

The study established the proximate composition, pasting, and functional properties of cassava flour (CF) blended with chia seeds flour (CSF). Composite flour was prepared by blending CF with CSF in the ratios of 95:05, 90:10, 85:15, 80:20, and 75:25 with CF and CSF used as controls, respectively. The effect of blending significantly (p < 0.05) increased protein, fat, fibre, and ash contents as CSF increased. On other hand, moisture and carbohydrate contents decreased significantly. Pasting properties of composite flour blends decreased significantly (p < 0.05) as the incorporation of CSF increased and a noticeable change was observed for composite flour (75:25) except for peak time and pasting temperature. Functional properties of water absorption capacity (WAC) of CSF were significantly different with CF and composite flour blends. Oil absorption capacity (OAC) of CF and CSF were significantly different, while the composite flour blends had varied OAC due to the inclusion of the different amounts of CSF. The swelling capacity (SC) of CF and CSF were not significantly different, but composite flour blends were significantly different from both CSF and CF. The least gelation concentration (LGC) and bulk density (BD) increased significantly as chia seeds increased. Increased concentration of chia CSF in the composite flour blends showed to alter the functional properties. This study recommends composite flour 75:25 for processing semiliquid products like porridge due to reduced pasting properties values that may be associated with increased energy density compared to CF.

Utilization of Durian Seed Flour in Making High Energy and Protein Cupcakes

Chronic energy deficiency is the cause of an imbalance between energy intake and expenditure. Efforts that can be made to overcome SEZ are by providing energy-rich foods. There must be innovative foods given to SEZ youth, such as cupcakes that use durian seed flour substitution. This study aims to determine the best formulation and acceptability and utilization of durian seed flour in the manufacture of high energy and protein cupcakes through proximate and fiber analysis. This research was conducted in March 2021. This study used an experimental research method with a non-factorial completely randomized design (CRD). The results of this study produced the selected cupcake, namely F2 with the formulation (75 g wheat flour and 75 g durian seed flour) and produced 328.92 kcal of energy (Per 100 g) of protein 12.23%, fat 12.60%, and carbohydrates 41, 65%. Further research is needed on the effect of giving durian seed flour cupcakes to KEK adolescents.

Acute Toxicological Assessment and Investigation of Cardioprotective Potential of Processed Pumpkin (Cucurbita Maxima) Seed Flour

Pumpkin seeds (Cucurbita maxima) are medicinally useful. It has pharmacological activities such as anti-diabetic, anti-fungal, anti-bacterial, anti-inflammation activities, antioxidant effects. The in vitro antioxidant capacity of the processed pumpkin seed flour was investigated. In addition, the acute toxicological assay was carried out by grouping experimental male rats (150 - 200 g) into four groups (n=5). Each of the groups were fed with each of the processed samples (100%) respectively, except control that was fed normal rat chow for two weeks. The cardioprotective property of the processed sample was further investigated. The experimental animals were divided into nine groups (n=5) each and at the end of two weeks, the heart, liver, and blood were obtained for biochemical parameters. Fermented C. maxima seed flour exhibited the highest antioxidant properties. The acute toxicological result revealed that processed seeds flour caused significant alteration in the activities/levels of serum biochemical indices and the antioxidant parameters in the heart and liver as compared with the control. In addition, the cardioprotective study revealed that doxorubicin intoxication caused significant alterations in the cardiac serum biochemical indices, lipid profile, electrolytes, and cardiac antioxidant parameters Also, doxorubicin caused a dose-dependent elevation in the atherogenic indices. However, pretreatment with processed C. maxima seed flour significantly prevented most of these derangement in a comparable manner to that of induced group. This study revealed that processed C. maxima seed flour especially fermented sample at 60% diet supplement offered protection against doxorubicin-induced cardiotoxicity probably via antioxidative and antihyperlipidemic mechanisms.

Caferana seeds (Bunchosia glandulifera) as a new source of nutrients: Evaluation of the proximal composition, solvent extraction, bioactive compounds, and δ-lactam isolation

The proximal composition, amino acid, carbohydrate, and volatile profiles of caferana (Bunchosia glandulifera) seeds flour were here assessed. Seeds were also subjected to the following extraction processes: one with pressurized ethanol (PLE) and two with ethanol + supercritical CO2 mixture at different temperatures and pressures (SC1 and SC2). Extracts were characterized in terms of caffeine, total phenolic, and δ-lactam. The characterization of caferana seed and its extracts is unprecedented in terms of carbohydrate and volatiles profiles, besides the δ-lactam identification/isolation. SC2 extract exhibited a higher caffeine (9.3 mg/g) and δ-lactam (29.4 mg/g) content, whereas the PLE extract contained a higher total phenolic amount (3.0 mgGAE/g). Caferana is regionally associated to protective effects on mental health. Its byproduct (seed) revealed to be a promising source of bioactive compounds, and a potential raw material of nutritive extracts and flours that can be incorporated into pharmaceutical, nutraceutical, cosmetic, and food products.