Effect of processing on the antinutritive factors and nutritive value of rapeseed products

E. H. Mansour, E. Dworschák, A. Lugasi, Ö Gaál, É Barna, A. Gergely

Research output: Contribution to journalArticle

46 Citations (Scopus)

Abstract

The antinutritive factors and nutritive value of rapeseed products were evaluated. The reductions in antinutritional factors by heat processing ranged from 47 to 94% for glucosinolates, from 9 to 43% for phytic acid and from 41 to 67% for tannic acid after toasting and autoclaving treatments. Isolation of proteins eliminated 72-95% of glucosinolates, 74-92% of phytic acid and 100% of tannic acid for protein concentrate and isolate. All processes destroyed trypsin inhibitor activity completely. Rapeseed products have a balanced amino acid composition and their proteins are relatively high in sulphur-containing amino acids and lysine. The chemical score and limiting amino acids of rapeseed products varied considerably, depending on the type of process. Heat treatment and isolation of proteins improved the in-vitro digestibility of rapeseed proteins. The essential amino acid index of rapeseed products ranged from 66 to 81%. Rapeseed meal has high levels of riboflavin, niacin and pyridoxine. Riboflavin and niacin are more stable to the heat process than thiamine, pyridoxine and pantothenic acid. Many of these vitamins are lost during isolation of proteins. The meals are rich in Ca, K, P and Mg. Some minerals increased and others decreased during the processing.

Original languageEnglish
Pages (from-to)247-252
Number of pages6
JournalFood Chemistry
Volume47
Issue number3
DOIs
Publication statusPublished - 1993

Fingerprint

rapeseed products
Brassica rapa
antinutritional factors
Nutritive Value
nutritive value
niacin
pyridoxine
glucosinolates
riboflavin
Processing
phytic acid
Glucosinolates
tannins
Pyridoxine
Phytic Acid
Proteins
proteins
Riboflavin
Hot Temperature
Niacin

ASJC Scopus subject areas

  • Food Science

Cite this

Effect of processing on the antinutritive factors and nutritive value of rapeseed products. / Mansour, E. H.; Dworschák, E.; Lugasi, A.; Gaál, Ö; Barna, É; Gergely, A.

In: Food Chemistry, Vol. 47, No. 3, 1993, p. 247-252.

Research output: Contribution to journalArticle

Mansour, E. H. ; Dworschák, E. ; Lugasi, A. ; Gaál, Ö ; Barna, É ; Gergely, A. / Effect of processing on the antinutritive factors and nutritive value of rapeseed products. In: Food Chemistry. 1993 ; Vol. 47, No. 3. pp. 247-252.
@article{f6ad6b9b34914695982579e7d84188b0,
title = "Effect of processing on the antinutritive factors and nutritive value of rapeseed products",
abstract = "The antinutritive factors and nutritive value of rapeseed products were evaluated. The reductions in antinutritional factors by heat processing ranged from 47 to 94{\%} for glucosinolates, from 9 to 43{\%} for phytic acid and from 41 to 67{\%} for tannic acid after toasting and autoclaving treatments. Isolation of proteins eliminated 72-95{\%} of glucosinolates, 74-92{\%} of phytic acid and 100{\%} of tannic acid for protein concentrate and isolate. All processes destroyed trypsin inhibitor activity completely. Rapeseed products have a balanced amino acid composition and their proteins are relatively high in sulphur-containing amino acids and lysine. The chemical score and limiting amino acids of rapeseed products varied considerably, depending on the type of process. Heat treatment and isolation of proteins improved the in-vitro digestibility of rapeseed proteins. The essential amino acid index of rapeseed products ranged from 66 to 81{\%}. Rapeseed meal has high levels of riboflavin, niacin and pyridoxine. Riboflavin and niacin are more stable to the heat process than thiamine, pyridoxine and pantothenic acid. Many of these vitamins are lost during isolation of proteins. The meals are rich in Ca, K, P and Mg. Some minerals increased and others decreased during the processing.",
author = "Mansour, {E. H.} and E. Dworsch{\'a}k and A. Lugasi and {\"O} Ga{\'a}l and {\'E} Barna and A. Gergely",
year = "1993",
doi = "10.1016/0308-8146(93)90156-A",
language = "English",
volume = "47",
pages = "247--252",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier Limited",
number = "3",

}

TY - JOUR

T1 - Effect of processing on the antinutritive factors and nutritive value of rapeseed products

AU - Mansour, E. H.

AU - Dworschák, E.

AU - Lugasi, A.

AU - Gaál, Ö

AU - Barna, É

AU - Gergely, A.

PY - 1993

Y1 - 1993

N2 - The antinutritive factors and nutritive value of rapeseed products were evaluated. The reductions in antinutritional factors by heat processing ranged from 47 to 94% for glucosinolates, from 9 to 43% for phytic acid and from 41 to 67% for tannic acid after toasting and autoclaving treatments. Isolation of proteins eliminated 72-95% of glucosinolates, 74-92% of phytic acid and 100% of tannic acid for protein concentrate and isolate. All processes destroyed trypsin inhibitor activity completely. Rapeseed products have a balanced amino acid composition and their proteins are relatively high in sulphur-containing amino acids and lysine. The chemical score and limiting amino acids of rapeseed products varied considerably, depending on the type of process. Heat treatment and isolation of proteins improved the in-vitro digestibility of rapeseed proteins. The essential amino acid index of rapeseed products ranged from 66 to 81%. Rapeseed meal has high levels of riboflavin, niacin and pyridoxine. Riboflavin and niacin are more stable to the heat process than thiamine, pyridoxine and pantothenic acid. Many of these vitamins are lost during isolation of proteins. The meals are rich in Ca, K, P and Mg. Some minerals increased and others decreased during the processing.

AB - The antinutritive factors and nutritive value of rapeseed products were evaluated. The reductions in antinutritional factors by heat processing ranged from 47 to 94% for glucosinolates, from 9 to 43% for phytic acid and from 41 to 67% for tannic acid after toasting and autoclaving treatments. Isolation of proteins eliminated 72-95% of glucosinolates, 74-92% of phytic acid and 100% of tannic acid for protein concentrate and isolate. All processes destroyed trypsin inhibitor activity completely. Rapeseed products have a balanced amino acid composition and their proteins are relatively high in sulphur-containing amino acids and lysine. The chemical score and limiting amino acids of rapeseed products varied considerably, depending on the type of process. Heat treatment and isolation of proteins improved the in-vitro digestibility of rapeseed proteins. The essential amino acid index of rapeseed products ranged from 66 to 81%. Rapeseed meal has high levels of riboflavin, niacin and pyridoxine. Riboflavin and niacin are more stable to the heat process than thiamine, pyridoxine and pantothenic acid. Many of these vitamins are lost during isolation of proteins. The meals are rich in Ca, K, P and Mg. Some minerals increased and others decreased during the processing.

UR - http://www.scopus.com/inward/record.url?scp=0027302349&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=0027302349&partnerID=8YFLogxK

U2 - 10.1016/0308-8146(93)90156-A

DO - 10.1016/0308-8146(93)90156-A

M3 - Article

AN - SCOPUS:0027302349

VL - 47

SP - 247

EP - 252

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 3

ER -