Influence of different thermal treatment methods on the processing qualities of sesame seeds and cold-pressed oil.

This study investigated the impact of multiple thermal treatments (explosion-puffing, microwave, and roasting) on the processing qualities of sesame seeds and cold-pressed oil. The scanning electron microscopy (SEM) showed fissures and cavities of sesame seed surface upon thermal treatments. The microwave treatment promoted the maximum conversion of sesamolin into sesamol in the sesame oil. Compared with other treatments, explosion-puffing treatment resulted in most significant increases in the multiple beneficial phytochemicals, as well as in vitro antioxidant properties determined by 2,2-dipheny1-1-picrylhydrazyl radical (DPPH) radical scavenging activity, Ferric reducing antioxidant power (FRAP) and oxidative stability index (OSI). Additionally, thermal treatment processing caused varying degrees of damage of crude protein, total amino acids (TAA) and protein structure (tertiary and second structure). In which, explosion-puffing achieved minimal reduction in the first two indicators. Collectively, explosion-puffing might be a preferable thermal treatment method for industrial sesame processing with improved quality specifications.

Oleochemical Properties for Different Fractions of Foxtail Millet Bran.

Foxtail millet (FM) is one of the oldest cultivated grain crops with a variety of nutritions, and foxtail millet bran (FMB), a by-product of FM milling process, is also rich in variety of nutrient substance. There are four classifications of FMB, namely coarse bran (FMCB), skin bran (FMSB), polished bran (FMPB) and mixed bran (FMMB). Because these nutrients are distributed within the different fractions of FMB, we compared some chemical composition and its oleochemical properties of four FMB samples. Results showed that the oil extracted from FMB is high value-added plant oil. It contains abundant unsaturated fatty acid (UFA), with the main UFAs were linoleic acid (65%~69%) and oleic acid (12~17%), which accounted for more than 80% of the lipids. The main triacylglycerols were trilinolein (LLL) and oleodilinolein (OLL). There were no evident difference on fatty acid, triacylglycerol and sterols profiles for FMSB, FMPB and FMMB, but the contents of amino acids, tocols, squalene and oryzanol were different.

Lipid Characterization of Chinese Wild Hazelnuts (Corylus mandshurica Maxim.).

To develop and use the hazelnut, the main composition, and the physicochemical characteristics, fatty acid compositions, triacylglycerol (TAG) distribution and tocol contents of Hazelnut (Corylus mandshurica Maxim.) which growing in Changbai mountain of Jilin province (HO1) and Anshan city of Liaoning province (HO2) in China were investigated, and the comparative study between the two hazelnut oils and American hazelnut / Turkish hazelnut were also explored. The content of crude lipid and protein in HO1 and HO2 were approximately 54% and 17%, 55% and 16%, respectively. The two hazelnut oils were abundant in unsaturated fatty acids, with the primary unsaturated fatty acids were oleic acid (78%-80%) and linoleic acid (14-16%), which accounted for above 90% of the oils. Therefore, both of the hazelnut oils were important sources of essential fatty acid. In addition, the main saturated fatty acid of the two hazelnut oils were palmitic acid (3%) and stearic acid (1-2%). The main triacylglycerols (TGA) profile were dioleolinolein (OOL), oleodilinolein (OLL) and triolein (OOO). The contents of tocol were 574.44 µg/g, 647.49 µg/g oil in HO1 and HO2, respectively, both of them were higher than that of grape seed oils (454 µg/g), olive oils (209 µg/g) and walnut oils (255 µg/g). The total phytosterol contents were over 2000µg/g and ß-sitosterol was the most predominant sterol in two oils.