Proximate, mineral, amino acid composition, phenolic profile, antioxidant and functional properties of oilseed cakes
Manpreet Kaur, Balwinder Singh, Amritpal Kaur, Narpinder Singh
Abstract
Summary Proximate, minerals, amino acids (AAs), phenolic composition, antioxidant and functional properties of flaxseed (FSC), sesame (SSC), mustard (MSC), nigella (NSC) and groundnut (GSC) seedcakes were studied. SSC exhibited higher ash and fat contents while GSC and FSC had more protein and mineral contents (P, Mg, Mn and Cu), respectively. The total flavonoids, phenolics and antioxidant activity were higher in NSC (18.60 mg QE g −1 ), MSC (5.12 mg GAE g −1 ) and FSC (12.28 µmol TE g −1 ), respectively. NSC exhibited the highest oil absorption capacity (2.10 g g −1 ) and emulsifying activity index (89.52 m 2 g −1 ). Twenty‐one AAs including citrulline and ɣ‐aminobutyric acid were detected in oilseed cakes (OSC). MSC had more essential AAs (methionine, isoleucine, tryptophan, threonine and lysine) while GSC had more total hydrophobic, acidic and basic AAs. Syringic acid and rutin were identified as major phenolic compounds in GSC and MSC, respectively. The total free phenolic acids were more in GSC while FSC had high total bound phenolic acids and flavonoids. OSC can be utilised in food products as a supplement to improve nutritional properties.