Antioxidant activity and phenolic content in three lupin species

Siger, Aleksander; Czubiński, Jarosław; Kachlicki, P.; Dwiecki, Krzysztof; Lampart‐Szczapa, E.; Nogala‐Kałucka, Małgorzata

doi:10.1016/j.jfca.2011.10.002

Cited by 129 publications

(148 citation statements)

References 22 publications

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“…Figure 4b (peaks 1 and 2) presents the UV spectra of these compounds which were identical with previously detected apigenin derivatives [23,39]. Domain phenolic compounds present in economically important lupin seeds species (narrow-leaf, yellow and white) are apigenin derivatives [39]. These compounds were identified as apigenin-6,8-di-C-β-glucopyranoside and apigenin-7-O-β-apiofuranosyl-6,8-di-C-β-glycopyranoside.…”

Section: Phenolic Compounds and Their Interaction With Lupin Seed Glosupporting

confidence: 80%

“…The presence of these compounds in lupin seeds has been confirmed in many studies [36][37][38][39]. Each time before hydrolysis, lupin seed globulins were subjected to desalting using a Sephadex G-25 media-filled column (GE Healthcare, Sweden).…”

Section: Phenolic Compounds and Their Interaction With Lupin Seed Glomentioning

confidence: 84%

“…The content of individual phenolic acids also varied between analysed lupin seed species. p-Hydroxybenzoic acid derivatives were domain phenolic acids in both analysed narrow-leaf lupin seed varieties, while yellow lupin seed contained mainly cinnamic acid derivatives [39].…”

Section: Phenolic Compounds and Their Interaction With Lupin Seed Glomentioning

confidence: 94%

“…The highest content of phenolic acids was determined in the yellow lupin seed variety Parys (82.06 mg/kg d.m.) [39]. Seeds of white lupin variety Butane were characterised by the lowest content of phenolic acids (39.96 mg/kg d.m.).…”

Section: Phenolic Compounds and Their Interaction With Lupin Seed Glomentioning

confidence: 96%

“…These compounds were identified as apigenin-6,8-di-C-β-glucopyranoside and apigenin-7-O-β-apiofuranosyl-6,8-di-C-β-glycopyranoside. Their content [39]. The content of phenolic acids in lupin seeds depends also on the analysed species.…”

Section: Phenolic Compounds and Their Interaction With Lupin Seed Glomentioning

confidence: 99%

See 4 more Smart Citations

Digestion susceptibility of seed globulins isolated from different lupin species

Czubiński

Siger

Lampart‐Szczapa

2015

Eur Food Res Technol

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Section: Phenolic Compounds and Their Interaction With Lupin Seed Glosupporting

confidence: 80%

Section: Phenolic Compounds and Their Interaction With Lupin Seed Glomentioning

confidence: 84%

Section: Phenolic Compounds and Their Interaction With Lupin Seed Glomentioning

confidence: 94%

Section: Phenolic Compounds and Their Interaction With Lupin Seed Glomentioning

confidence: 96%

Section: Phenolic Compounds and Their Interaction With Lupin Seed Glomentioning

confidence: 99%

See 3 more Smart Citations

Digestion susceptibility of seed globulins isolated from different lupin species

Czubiński

Siger

Lampart‐Szczapa

2015

Eur Food Res Technol

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Identification and antioxidant activity of sinapic acid derivatives in Brassica napus L. seed meal extracts

Siger

Czubiński

Dwiecki

et al. 2013

Euro J Lipid Sci & Tech

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Sinapic acid and its derivatives are main phenolic compounds present in rapeseed. Identification and quantitative determination of those compounds were carried out in crude extracts as well as extracts after basic and acidic hydrolysis. The total phenolic content in the crude extracts, expressed as sinapic acid equivalent, ranged from 1577 to 1705 mg/100 g for cv. Visby and Bellevue, respectively. An increase in total phenolics contents was observed in extracts after hydrolysis in comparison to crude extracts. The predominant phenolic acids in rapeseed samples were trans‐sinapic and cis‐sinapic acids. The highest concentration of sinapic acid methyl ester (2533–2702 mg/100 g) was detected in the extract after basic hydrolysis. In turn, two sinapic acid derivatives, i.e., kaempferol 3‐dihexoside‐7‐sinapoyl‐hexoside and 3‐hexoside‐7‐sinapoyl‐hexoside, were detected in the hydrolysed extracts. Total peroxyl radical‐trapping potential (TRAP) of the investigated crude extracts amounted to 20.21 and 27.05 μM Trolox Eq/g in the case of cv. Visby and Bellevue, respectively. The increase in antioxidant activity of the analyzed extracts after basic and acidic hydrolysis was probably a result of the release of free phenolic compounds from their conjugates (esters, glycosides). Practical applications: The content and qualitative composition of the phenolic compounds in rapeseed have much influence on the stability, sensory, and nutritional characteristics of the products. During oil production process phenolic compounds may be transferred into final products and inhibit lipid oxidation. Rapeseed oil, among all commercially available oils, has the highest content of phenolic compounds, especially sinapic acid and their derivatives. That is why the antioxidant activity of phenolic compounds was investigated in the presented study. Determination of polar phenolics before and after hydrolysis indicates which compounds are responsible for antioxidant effect in oils and which are available for the human organism after digestion in the digestive tract.

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Antioxidant activity and phytochemical content of cold‐pressed rapeseed oil obtained from roasted seeds

Siger

Kaczmarek

Rudzińska

2015

Euro J Lipid Sci & Tech

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104

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An analytic comparison was made of cold-pressed rapeseed oil produced from unroasted seeds and coldpressed oil produced from seeds that had previously undergone roasting at temperatures of 140 °C, 160 °C, and 180 °C for 5, 10, and 15 min. It was determined whether the duration and temperature of roasting have any qualitative and quantitative effects on the contents of the native antioxidants (tocopherol, PC-8, phenolic compounds, canolol, and phytosterols) found in rapeseed oil. At the same time, changes in the antioxidant activity of oils produced from roasted seeds were determined. It was shown that roasting has no significant effect on the quality of cold-pressed oils. The peroxide value of the oils ranged from 2.03 to 3.48 meq O 2 /kg, while the acid value did not exceed 0.68 mg KOH/g. Slight changes were observed in oils in terms of tocochromanol contents. A decrease was seen mostly in the level of the -T homologue, with an increase in the contents of -T and PC-8 (in oil from seeds roasted at 180 °C). In the oil from the unroasted seeds, the canolol content was 11.54 g/g oil. It was shown that increases both in temperature and in duration of seed roasting result in a statistically significant increase in the canolol content of cold-pressed oils. For the seed roasted at 180 °C for 15 min, this increase was fiftyfold (609.94 g canolol/g oil). The same roasting conditions also led to a twofold increase in the antioxidant activity of the oil. Practical applicationsCold-pressed oils are increasingly frequently chosen by consumers due to their reputation as good source of bioactive components. An obvious example of such a food product is cold-pressed rapeseed oil made from roasted seeds, in which the levels of canolol-a product of the decarboxylation of sinapic acid-is markedly increased. This compound is ascribed strong antioxidant properties, as well as antimutagenic and anticarcinogenic properties. Such oils truly deserve to be labeled bioactive products. www.ejlst.com European Journal of Lipid Science and Technology ccep t e d A Artic le Graphical abstractAn analytic comparison was made of cold-pressed rapeseed oil produced from unroasted seeds and coldpressed oil produced from seeds that had previously undergone roasting at temperatures of 140 °C, 160 °C, and 180 °C for 5, 10, and 15 min. It was determined whether the duration and temperature of roasting have any qualitative and quantitative effects on the contents of the native antioxidants (tocopherol, PC-8, phenolic compounds, canolol, and phytosterols) found in rapeseed oil. In the oil from the unroasted seeds, the canolol content was 11.54 g/g oil. It was shown that increases both in temperature and in duration of seed roasting result in a statistically significant increase in the canolol content of cold-pressed oils. For the seed roasted at 180 °C for 15 min, this increase was fiftyfold (609.94 g canolol/g oil). The same roasting conditions also led to a twofold increase in the antioxidant activity of the oil.

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Antioxidant activity and phenolic content in three lupin species

Cited by 129 publications

References 22 publications

Digestion susceptibility of seed globulins isolated from different lupin species

Digestion susceptibility of seed globulins isolated from different lupin species

Identification and antioxidant activity of sinapic acid derivatives in Brassica napus L. seed meal extracts

Antioxidant activity and phytochemical content of cold‐pressed rapeseed oil obtained from roasted seeds

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