Valorization of mustard and sesame oilseed cakes for food application through eco‐innovative technologies
Abstract Agricultural waste valorization is currently getting attention across the world owing to its environmental impact and rich phytochemistry. The mandate of the current investigation was the extraction and characterization of bioactive moieties from the mustard oilseed cake/meal MOC and sesame...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-04-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3214 |
| _version_ | 1797849350408241152 |
|---|---|
| author | Ifrah Usman Ali Imran Muhammad Umair Arshad Farhan Saeed Muhammad Afzaal Saima Sana Fakhar Islam Ayesha Siddiqua Usman Naeem Saiful Islam |
| author_facet | Ifrah Usman Ali Imran Muhammad Umair Arshad Farhan Saeed Muhammad Afzaal Saima Sana Fakhar Islam Ayesha Siddiqua Usman Naeem Saiful Islam |
| author_sort | Ifrah Usman |
| collection | DOAJ |
| description | Abstract Agricultural waste valorization is currently getting attention across the world owing to its environmental impact and rich phytochemistry. The mandate of the current investigation was the extraction and characterization of bioactive moieties from the mustard oilseed cake/meal MOC and sesame oilseed cake/meal SOC through ultrasound extraction (UE) techniques due to its higher yield and less burden on the environment as compared to conventional extraction (CE). Purposely, the MOC and SOC were initially subjected to compositional analysis. Thereafter, bioactive moieties were extracted by using different solvents, that is, ethanol and distilled water, and by applying conventional and ultrasonic extraction techniques. The outcomes indicated that among the techniques, ultrasound exhibited the highest results, and in solvents, ethanol performed better. The treatment extracted with ethanol with UE at 10 min showed the best result for total phenolic contents (TPC) as (6.07 ± 0.03 09 g GAE/100 g MOC) and (7.09 ± 0.04 g GAE/100 g SOC), DPPH radical scavenging activity (67.3 ± 1.9 TE/100 g MOC) & (72.68 ± 1.9 TE/100 g SOC), and FRAP was recorded as (2.83 ± 0.02 g TE/100 g MOC) & (3.56 ± 0.03 g TE/100 g SOC). The higher antioxidant potential showed that the mustard and sesame waste holds significant therapeutic potential owing to its rich antioxidant profile and thus should be utilized for the development of functional products against lifestyle‐related disorders. In conclusion, ultrasound is a better technique for maximum as well as accurate extraction, with ethanol exhibiting as a better solvent for this process with more yields as compared to distilled water. |
| first_indexed | 2024-04-09T18:42:32Z |
| format | Article |
| id | doaj.art-12e8c0f928ad4fe994c6fcfa965519cb |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-04-09T18:42:32Z |
| publishDate | 2023-04-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-12e8c0f928ad4fe994c6fcfa965519cb2023-04-10T17:14:36ZengWileyFood Science & Nutrition2048-71772023-04-011141818182510.1002/fsn3.3214Valorization of mustard and sesame oilseed cakes for food application through eco‐innovative technologiesIfrah Usman0Ali Imran1Muhammad Umair Arshad2Farhan Saeed3Muhammad Afzaal4Saima Sana5Fakhar Islam6Ayesha Siddiqua7Usman Naeem8Saiful Islam9Department of Food Sciences Government College University Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad PakistanDepartment of Food Sciences Government College University Faisalabad PakistanDepartment of Biochemistry Government College University Faisalabad PakistanUniversity Institute of Diet & Nutritional Sciences University of Lahore Lahore PakistanInstitution of Nutrition and Food Science University of Dhaka Dhaka BangladeshAbstract Agricultural waste valorization is currently getting attention across the world owing to its environmental impact and rich phytochemistry. The mandate of the current investigation was the extraction and characterization of bioactive moieties from the mustard oilseed cake/meal MOC and sesame oilseed cake/meal SOC through ultrasound extraction (UE) techniques due to its higher yield and less burden on the environment as compared to conventional extraction (CE). Purposely, the MOC and SOC were initially subjected to compositional analysis. Thereafter, bioactive moieties were extracted by using different solvents, that is, ethanol and distilled water, and by applying conventional and ultrasonic extraction techniques. The outcomes indicated that among the techniques, ultrasound exhibited the highest results, and in solvents, ethanol performed better. The treatment extracted with ethanol with UE at 10 min showed the best result for total phenolic contents (TPC) as (6.07 ± 0.03 09 g GAE/100 g MOC) and (7.09 ± 0.04 g GAE/100 g SOC), DPPH radical scavenging activity (67.3 ± 1.9 TE/100 g MOC) & (72.68 ± 1.9 TE/100 g SOC), and FRAP was recorded as (2.83 ± 0.02 g TE/100 g MOC) & (3.56 ± 0.03 g TE/100 g SOC). The higher antioxidant potential showed that the mustard and sesame waste holds significant therapeutic potential owing to its rich antioxidant profile and thus should be utilized for the development of functional products against lifestyle‐related disorders. In conclusion, ultrasound is a better technique for maximum as well as accurate extraction, with ethanol exhibiting as a better solvent for this process with more yields as compared to distilled water.https://doi.org/10.1002/fsn3.3214bioactive compoundsextractionmustardpolyphenolsesame |
| spellingShingle | Ifrah Usman Ali Imran Muhammad Umair Arshad Farhan Saeed Muhammad Afzaal Saima Sana Fakhar Islam Ayesha Siddiqua Usman Naeem Saiful Islam Valorization of mustard and sesame oilseed cakes for food application through eco‐innovative technologies Food Science & Nutrition bioactive compounds extraction mustard polyphenol sesame |
| title | Valorization of mustard and sesame oilseed cakes for food application through eco‐innovative technologies |
| title_full | Valorization of mustard and sesame oilseed cakes for food application through eco‐innovative technologies |
| title_fullStr | Valorization of mustard and sesame oilseed cakes for food application through eco‐innovative technologies |
| title_full_unstemmed | Valorization of mustard and sesame oilseed cakes for food application through eco‐innovative technologies |
| title_short | Valorization of mustard and sesame oilseed cakes for food application through eco‐innovative technologies |
| title_sort | valorization of mustard and sesame oilseed cakes for food application through eco innovative technologies |
| topic | bioactive compounds extraction mustard polyphenol sesame |
| url | https://doi.org/10.1002/fsn3.3214 |
| work_keys_str_mv | AT ifrahusman valorizationofmustardandsesameoilseedcakesforfoodapplicationthroughecoinnovativetechnologies AT aliimran valorizationofmustardandsesameoilseedcakesforfoodapplicationthroughecoinnovativetechnologies AT muhammadumairarshad valorizationofmustardandsesameoilseedcakesforfoodapplicationthroughecoinnovativetechnologies AT farhansaeed valorizationofmustardandsesameoilseedcakesforfoodapplicationthroughecoinnovativetechnologies AT muhammadafzaal valorizationofmustardandsesameoilseedcakesforfoodapplicationthroughecoinnovativetechnologies AT saimasana valorizationofmustardandsesameoilseedcakesforfoodapplicationthroughecoinnovativetechnologies AT fakharislam valorizationofmustardandsesameoilseedcakesforfoodapplicationthroughecoinnovativetechnologies AT ayeshasiddiqua valorizationofmustardandsesameoilseedcakesforfoodapplicationthroughecoinnovativetechnologies AT usmannaeem valorizationofmustardandsesameoilseedcakesforfoodapplicationthroughecoinnovativetechnologies AT saifulislam valorizationofmustardandsesameoilseedcakesforfoodapplicationthroughecoinnovativetechnologies |