Central Food Technological Research Institute
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Exploring the lipidome, nutraceutical profile, anti-oxidant activity and physico-chemical properties of fixed oil derived from fenugreek (Trigonella foenum-graecum L.) seed fractions: a comparative analysis
No full textSelective extraction is an improved method applied to fenugreek seeds to isolate specific bioactive compounds from dif-
ferent seed fractions. This process leads to the recovery of two fixed oils (FO) from husk (HK) and cotyledon (CT) as
by-products of the defatting process. The main objective of this study is to investigate and compare the properties obtained
from these fractions FO. A comprehensive analysis of the extracted FO was performed, including lipid class distribution,
fatty acid analysis, molecular species of triacylglycerols, nutraceutical profile (sterol and tocopherol content), antioxidant
activity (polyphenol content) and physicochemical properties. The percentage oil yield of the husk and cotyledon frac-
tions was 2.625 ± 0.2% and 11.6 ± 0.69%, respectively. In addition, nutrient profiling identified β-sitosterol, 1340.31 ± 1.01
and 1670.28 ± 1.22 and α-tocopherol, 0.17 and 0.13 mg/100 g in HK and CT, respectively. Fatty acid analysis revealed
a higher proportion of linoleic acid (50.17 μmol %) in HK FO and α-linolenic acid (15.28 μmol %) in CT FO as major
fatty acids. The Husk FO exhibited significant antioxidant activity due to its high polyphenol content. Other parameters
related to the physical and chemical properties determine the quality, stability and characteristics of the fixed oils from
both fractions. The results provide valuable insights into the specific properties of FO obtained from these fractions and
shed light on differences in the composition of bioactive compounds such as sterols, tocopherols and fatty acids. This
research contributes to the understanding of the constituents of fenugreek seeds and their potential applications in the
food and pharmaceutical industries
Pre and post milling fortification of iron and zinc on physical, nutrition, rheological and storage properties of wheat flour
No full textAn alternative pre milling approach of micronutrient (with Fe and Zn) fortification was explored for wheat along
with conventional post milling approach. Wheat grains were fortified before roller milling with different level of
micronutrients. The mineral content analysis indicated that the coarse bran fraction had the highest mineral
levels, while the endosperm had the lowest in the control milled products. Pre milling fortification of wheat
results showed Fe and Zn content of 1.18 and 0.73 mg/100g respectively which was increased to 1.82 and 1.18
mg/100g respectively for PRMF3. As the fortification levels increased, the coarse bran fraction exhibited a more
substantial increase in iron and zinc content. The addition of higher levels of fortification did not result in
significant differences in the protein, fat, gluten, or sedimentation values of the wheat flours. Similarly both
fortification approaches, had no discernible impact on the rheological properties of the wheat flour. The grain
staining analysis revealed higher retention of Fe and Zn in embryo and aleurone layers of fortified grains
Quality Assessment of Banana Juice concentrate and its application in the preparation of Food products
No full text
