Repository logo
 
Publication

Valorization Potential of Oilseed Cakes by Subcritical Water Extraction

2020Journal article Open access
Simple item page
dc.contributor.authorŠvarc-Gajić, Jaroslava
dc.contributor.authorMorais, Simone
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorVieira, Elsa F.
dc.contributor.authorSpigno, Giorgia
dc.date.accessioned2021-09-27T10:53:43Z
dc.date.available2021-09-27T10:53:43Z
dc.date.issued2020
dc.description.abstractThe oil industry generates great quantities of oilseed cakes that remain after oil extraction. New technologies are required for their valorization, owing to their high nutritional value. Pumpkin, flax and hemp seed cakes were extracted by subcritical water under different conditions that included different gas atmospheres and homogenous catalysis, and for the first time their properties were directly compared. Extracts obtained in a nitrogen atmosphere, nitrogen atmosphere with the addition of a catalyst, and carbon dioxide atmosphere were chemically and nutritionally characterised. In the aqueous extracts obtained under different extraction conditions, the content of lipids, proteins and selected minerals (calcium, potassium, sodium and phosphorus) were determined. A detailed amino acid profile was determined by chromatographic analysis. The highest relative content of essential amino acids was observed in pumpkin seed extracts (51.49 ± 0.47 to 58.58 ± 0.45 mg/100 g dry extract), whereas hemp seed extracts were the richest in flavour amino acids aspartic acid, glutamic acid and alanine. Extraction in a carbon dioxide atmosphere or in nitrogen atmosphere with a HCl modifier released generally more minerals into the aqueous phase. Aqueous oilseed cake extracts demonstrated a favorable chemical composition and great nutritional value, opening new possibilities for exploitation of this biowaste. Based on the obtained results, oilseed cake extracts obtained by subcritical water have great potential to be used for the fortification of different food products, as well as in cosmeticspt_PT
dc.description.sponsorshipThis research was funded by the Ministry of education, science and technological development of the Republic of Serbia, grant number 451-03-68/2020-14/200134 and from project 5537 DRI, Sérvia 2020/21–Development of functional foods incorporating a chestnut shells extract obtained by subcritical water, supported by Portuguese Foundation for Science and Technology and by FCT/MCTES through national funds. Further, this work received financial support from FEDER (through COMPETE funds), Fundação para a Ciência e Tecnologia (by project UIDB/50006/2020), and through FCT/MCTES—CEEC Individual 2018 Program Contract (CEECIND/03988/2018; Elsa F. Vieira). Funding acknowledgement is also given to the Italian Ministry of University (MIUR) call PRIN 2017, project 2017LEPH3M “PANACEA: A technology PlAtform for the sustainable recovery and advanced use of NAnostructured CEllulose from Agro-food residues.”pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/app10248815pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.22/18558
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation.publisherversionhttps://www.mdpi.com/2076-3417/10/24/8815pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectPumpkin seed cakept_PT
dc.subjectHemp seed cakept_PT
dc.subjectFlax seed cakept_PT
dc.subjectSubcritical water extractionpt_PT
dc.subjectValorizationpt_PT
dc.subjectNutritional propertiespt_PT
dc.subjectLipid contentpt_PT
dc.subjectMineral contentpt_PT
dc.subjectAmino acid profilept_PT
dc.titleValorization Potential of Oilseed Cakes by Subcritical Water Extractionpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/157669/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POCTI/6710/PT
oaire.citation.issue24pt_PT
oaire.citation.startPage8815pt_PT
oaire.citation.titleApplied Sciencespt_PT
oaire.citation.volume10pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamPOCTI
person.familyNameMorais
person.familyNameDelerue-Matos
person.familyNameelsa
person.givenNameSimone
person.givenNameCristina
person.givenNamevieira
person.identifier1598822
person.identifier.ciencia-idB111-BBFB-F200
person.identifier.ciencia-id9A1A-43FB-5C27
person.identifier.ciencia-idD41C-E7B7-92F1
person.identifier.orcid0000-0001-6433-5801
person.identifier.orcid0000-0002-3924-776X
person.identifier.orcid0000-0003-0301-6182
person.identifier.ridD-4990-2013
person.identifier.ridO-6135-2016
person.identifier.scopus-author-id7007053747
person.identifier.scopus-author-id6603741848
person.identifier.scopus-author-id24167217900
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication7a9c7d63-a6c7-4159-b12d-b049b8c5c8f9
relation.isAuthorOfPublication09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isAuthorOfPublication33d008c0-bcff-4d0e-8386-a41af9166bb7
relation.isAuthorOfPublication.latestForDiscovery09f6a7bd-2f15-42b0-adc5-04bd22210519
relation.isProjectOfPublicationf0e57b94-d574-42d2-b8f3-5780816fcd7c
relation.isProjectOfPublication14fc5dcb-e6be-4a9b-93cd-703f4625e696
relation.isProjectOfPublication.latestForDiscoveryf0e57b94-d574-42d2-b8f3-5780816fcd7c

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
ART_GRAQ_applsci_2020.pdf
Size:
270.24 KB
Format:
Adobe Portable Document Format
Download

Collections

ISEP – GRAQ – Artigos