Chemical composition, phytochemical Profile, antioxidant activity of Eruca sativa seeds, and utilization of defatted seeds in the production of functional biscuits

Abstract

E RUCA (Eruca sativa) seeds are valued as rich sources of macronutrients and phytochemicals, but their high erucic acid content may preclude their use in food applications, due to the health risks erucic acid. Therefore, this research aims to characterize the defatted Eruca seeds in terms of their chemical composition, phytochemical profile, antioxidant activity, functional properties, and the possibility of exploiting them in the production of functional biscuits with high phytochemical content and minimal erucic acid content. The results showed that defatted Eruca seeds flour (DESF) was extraordinarily rich in protein, carbohydrate, fiber, and ash contents with 38.78, 38.4, 9.13 and 5.33% (FW), respectively. The amino acids in Eruca protein were higher than those in the standard pattern except for threonine, methionine and tryptophan. Erucic acid content in Eruca oil was 39.16 g/100 fat and inDESF was 0.638 g/100 (FW). Whole Eruca seeds flour (WESF) extract showed greater antioxidant activity by about 1.24 and 1.53 times compared to DESF according to DPPH free radicalscavenging assay and FRAP assay, respectively. The most striking of phenolic compounds in both WESF and DESF is sinapic acid, which exceeds the amount of all other compounds that have been discovered. All studied functional properties were higher in DESF than in WESF. Finally, the results of the sensory evaluation indicate the possibility of replacing the DESF with up to 4% of wheat flour, with the improvement of most of the sensory acceptability parameters of the resulting biscuit, and the other sensory parameters not being negatively affected.

The Quality Evaluation of Avocado Fruits (Persea americana Mill.) of Hass Produced in Different Localities on the Island of Tenerife, Spain

“…The skin percentage was fairly constant among all localities, with a mean value of 13.6%. These values were similar to those obtained by Jiménez et al [25], Rodríguez-Carpena et al [1], Wang et al [26], Henao-Rojas et al [27], and Rozan et al [28]. The differences in fruit weights and percentage of pulp among the locations studied could have been due to a combination of factors, such as soil and edaphoclimatic conditions.…”

“…These findings are consistent with those of Jimenez et al [22], Luximon-Ramma et al [37], and Wang et al [33]. However, Rozan et al [28] (12.8 mg 100 g −1 FW) and Tesfay et al [7] (13.5-15.6 mg 100 g −1 FW) reported much higher ascorbic acid concentrations in Hass avocado pulp. In avocados, α-tocopherol predominates (the most biologically active form of vitamin E), with β-, γ-, and δ-tocopherol being found in lower amounts, and all tocopherols are potent scavengers of lipoperoxyl radicals [11,30,38].…”

“…The dry matter and fat contents of the avocado plants harvested in the SI and SA localities were high, while those harvested in the TA localities had the lowest values for these parameters of all the locations sampled. Dry matter and fat values were within the ranges described for Hass avocados [25,27,[30][31][32][33], and fat values were lower than those shown by Daiuto et al [34], Peraza-Magallanes et al [35], and Rozan et al [28]. Avocados were a good source of dietary fiber (6.3 ± 0.7%), with values ranging from 5.4% (BU) to 6.8% (SI).…”

Molecular Characteristics Study of The Plants of Two Species Form The Genus Eruca Mill of The Brassicaceae Family, Which are Growing in Iraq

“…These seed oils are full of nutrients and phytochemicals, but because of the possible health risks linked to erucic acid, their high content may make it unsuitable for use in food applications. [11].…”

Nutritional value, antioxidant activity, cooking quality, and sensory attributes of pasta enriched with cornsilk

“…Recently, the trend has grown to provide nontraditional food additives that meet the need to fill the deficit in the quantities of food available for human consumption, and provide more diversity to the prevailing food dishes, and, on the other hand, contribute to maximizing the use of agricultural production residues (Rozan & Boriy, 2022).…”