The Effects of Different Extraction Temperatures of the Screw Press on Proximate Compositions, Amino Acid Contents and Mineral Contents of Nigella sativa Meal

Silvia, Devi; Markom, Masturah; Aris, Y. Tajul; Nadiah, Wan; Bhat, Rajeev

doi:10.3923/ajft.2012.180.191

Cited by 10 publications

(5 citation statements)

References 26 publications

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“…Similar trends were reported by Mridula et al (2015) and Singh et al (2002) during the screw-pressing oil extraction from, respectively, linseed (moisture 6-10% wb; 50-90°C) and crambe seeds (moisture 3.6-9.2% dm; 120°C). Similarly, Silvia et al (2012) observed an increase of OR from nigella seeds with a pressing temperature decrease from 100 to 50°C. According to Martínez et al (2017) and constant (8.314 J/mol K), and T is the absolute temperature (K).…”

Section: Optimization Trials For Oil Screw-press Extractionmentioning

confidence: 75%

Goldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability

et al. 2021

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In order to optimize the screw-press extraction conditions of oil from goldenberry (Physalis peruviana L.) seeds obtained from nectar processing waste, a face centered design was applied. The oil was extracted at different temperatures (60, 80, and 100°C) and seed moisture contents (8, 10, and 12%). Oil recovery (OR) increased and residual oil in the cake decreased significantly as moisture content and temperature were reduced; oil moisture and volatile matter as well as acid value, K232, K268, and p-anisidine, respectively, decreased proportionally with the moisture extraction. Thus, the highest OR (86.4%) and the best quality were obtained at 8% moisture content and 60°C pressing temperature. Under these conditions, the extracted oil presented high linoleic acid (76.0%), iodine value (140.0 mg I2/g), and refractive index (1.4769). The oil stability index, measured by Rancimat, varied from 3.65 h (120°C) to 14.87 h (100°C); the predicted shelf life at 25°C was 120.4 days and the activation energy was 85.6 kJ/mol. The results highlighted that screw-pressing of goldenberry seeds provides quality oil without employing polluting and hazardous solvents.

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Section: Optimization Trials For Oil Screw-press Extractionmentioning

confidence: 75%

Goldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability

et al. 2021

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“…Unroasted black seeds had an ash content of 4.21 ± 0.05%, well within the ash content range 2.72%–6.5% from previous studies (Jan et al, 2019 ; Sharma et al, 2011 ; Suri et al, 2019 ). Ash content indicates minerals that are not affected by heating or roasting at these experimental temperatures (Jan et al, 2019 ; Kour et al, 2021 ; Silvia et al, 2012 ). In the present study, a significant increase in ash content was observed in roasted black seeds and when roasting temperatures were increased.…”

Section: Resultsmentioning

confidence: 99%

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

Harivaindaran,

Hữu Tiến,

Nguyễn Song Đinh

et al. 2023

Food Science & Nutrition

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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.

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“…Al-Harthi et al (2018) also evaluated the essential amino acid composition of P. juliflora and detected arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine in the percentage of 0.67, 0.20, 0.54, 1.03, 0.46, 0.12, 0.40, 0.47, 0.44 and 0.67, respectively. The differences in Prosopis pod amino acid composition between studies are most likely attributable to differing origins, agricultural and environmental conditions and measurement tools or methodologies (Silvia et al, 2012). Moreover, the amino acid composition of Prosopis pod meal is comparable to those of conventional feedstuffs such as corn meal, rice bran and wheat bran (NRC, 2011).…”

Section: Nutritional Composition Of Prosopis Pod Mealmentioning

confidence: 99%

Prosopis Pod Meal as an Alternative Aquafeed Ingredient

Garg

Meena

2023

ResBio

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The expanding human population raises the demand for nutritionally-rich food, and fish is the cheapest and best way to meet this requirement. Currently, the stagnation of capture fisheries encourages aquaculture as a means of providing quality proteins to a growing population. A successful aquaculture enterprise incurs a high expenditure of 50-60% on feed costs. Therefore, reducing feed costs by identifying alternative feed ingredients will improve the economic condition of the aquaculture business. Currently, the conventional ingredients used in aquafeed are becoming more expensive, raising the aquafeed's price and thus the overall cost of fish production. Hence, there is a need to transition to low-cost unconventional aquafeed ingredients, and Prosopis pod meal has excellent potential in this context. Prosopis pod meal has a high nutritional value, and it could be substituted conventional ingredients for instance corn meal, wheat flour, rice bran, etc., in aquafeed. This technical review comprises the scope and constraints of employing Prosopis pod meal as an ingredient in aquafeed.

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The Effects of Different Extraction Temperatures of the Screw Press on Proximate Compositions, Amino Acid Contents and Mineral Contents of Nigella sativa Meal

Cited by 10 publications

References 26 publications

Goldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability

Goldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability

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

Prosopis Pod Meal as an Alternative Aquafeed Ingredient

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