Publications by authors named "A Siger"
Background: The oils obtained from the seeds of , also named black cumin, are rich in bioactive compounds that strengthen immunity and support human health. This study aimed to compare oils pressed from Egyptian (Eg-NSSO), Ethiopian (Et-NSSO), and Syrian (Sy-NSSO) seeds.
Methods: The analyzed oils were obtained from a local company.
The physicochemical characterization of fresh, undiluted, cold-pressed oil from elderberry seeds (EO) is presented. The results showed EO's uniqueness for the 93 % presence of essential fatty acids, including linoleic n-6 (41 %), α-linolenic n-3 (38 %), and oleic n-9 (13 %) acids with favorable ratios for human nutrition, n-3/n-6 = 0.93.
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- A study examined how adding soybean and lupine to hen diets affected the protein and amino acid content in eggs.
- The lowest protein content in egg albumen was found with a 25% lupine diet, while yolk protein was highest in the same scenario.
- Certain amino acids remained consistent across diets, but the overall protein and amino acid levels were significantly better in eggs from hens fed standard diets versus those with high lupine additions.
Sprouting of stored oilseeds due to improper storage can lead to quality defects of cold-pressed oils obtained from them. This study aimed to evaluate the effect of seed sprouting on volatile organic compounds (VOCs), aroma-active compounds, and the content of nonvolatile metabolites in cold-pressed false flax oil obtained from sprouted seeds. In this study, 88 unique VOCs were detected in sprouted oils, whereas only 42 were found in the control oils.
View Article and Find Full Text PDFThe Effect of High-Temperature Heating on Amounts of Bioactive Compounds and Antiradical Properties of Refined Rapeseed Oil Blended with Rapeseed, Coriander and Apricot Cold-Pressed Oils.
Foods
July 2024
Cold-pressed oils are rich sources of bioactive substances, which may protect triacylglycerols from degradation during frying. Nevertheless, these substances may decompose under high temperature. This work considers the content of bioactive substances in blends and their changes during high-temperature heating.
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