Proteomic Profile of Flaxseed ( L.) Products as Influenced by Protein Concentration Method and Cultivar.

The research is focused on the quantitative evaluation of the flaxseed ( L.) proteome at the level of seed cake (SC), fine flour-sieved a fraction below 250 µm (FF)-and protein concentrate (PC). The evaluation was performed on three oilseed flax cultivars (Agriol, Raciol, and Libra) with different levels of α-linolenic acid content using LC-MS/MS (shotgun proteomics) analysis, which was finalized by database searching using the NCBI protein database for and related species.

Comparison of Yield Characteristics, Chemical Composition, Lignans Content and Antioxidant Potential of Experimentally Grown Six Linseed (Linum usitatissimum L.) Cultivars.

Linseed represents a rich source of nutritional, functional and health-beneficial compounds. Nevertheless, the chemical composition and content of bioactive compounds may be quite variable and potentially affected by various factors, including genotype and the environment. In this study, the proximate chemical composition, lignans content and antioxidant potential of six experimentally grown linseed cultivars were assessed and compared.

Effect of Field Trial on Silymarin Complex Composition and Antioxidant Assessment of Milk Thistle (Silybum marianum L. Gaertner).

Plant foods are receiving increasing attention as a valuable source of health beneficial compounds. Understanding the impact of growing conditions on the quality of milk thistle is critical for determining appropriate agro-ecological and agro-economic parameters for its production and, subsequently, food products rich in health-beneficial compounds. For this purpose, a randomized milk thistle cultivation trial was established in the experimental field of Agritec Plant Research Plc.

Milk Thistle Oilseed Cake Flour Fractions: A Source of Silymarin and Macronutrients for Gluten-Free Bread.

The utilization of plant by-products as functional food ingredients has received increasing attention in the last decade. One such by-product generated during milk thistle oil pressing is oilseed cakes, which could be used as a novel food ingredient. Therefore, the study aimed at investigating the effects of the addition of milk thistle oilseed cake (MTOC) flour fractions obtained via dry sieving, differing in particle size (unsieved; coarse: >710 µm; medium: 315−710 µm; and fine: <315 µm), on the quality of gluten-free bread and stability of silymarin during breadmaking.

Formation of Previously Undescribed Δ-Phytosterol Oxidation Products and Tocopherylquinone Adducts in Pumpkin Seed Oil during Roasting, Screw-Pressing, and Simulated Culinary Processing at Elevated Temperatures.

The influence of pumpkin seed roasting conditions (110-140 °C) and screw-pressing on the formation of previously undescribed Δ-phytosterol oxidation products and tocopherylquinone adducts with nucleophilic phosphatidylethanolamine species was investigated. The roasting process of pumpkin seed paste at a temperature above 120 °C for 30 min considerably enhanced the formation of Δ-oxysterols. Targeted analysis [electron impact mass spectrometry (MS), 1D-nuclear magnetic resonance] led to the identification of five novel markers of pumpkin paste roasting, among which (3β,5α,22,24)-stigmasta-7,22-dien-6-one-3-ol (6-oxo-α-spinasterol), stereoisomers of (3β,5α,22)-7,8-epoxystigmast-22-en-3-ol (7,8-epoxy-α-spinasterol), and (3β,5α)-22,23-epoxystigmast-7-en-3-ol (7,8-epoxy-α-spinasterol) were reported in edible oils for the first time.

Determination of T-2 and HT-2 Toxins in Seed of Milk Thistle [ (L.) Gaertn.] Using Immunoaffinity Column by UPLC-MS/MS.

Milk thistle [ (L.) Gaertn.] achieved a significant increase in interest over the past few years from local and foreign pharmaceutical corporations.

Oilseed Cake Flour Composition, Functional Properties and Antioxidant Potential as Effects of Sieving and Species Differences.

Oilseed cakes are produced as a by-product of oil pressing and are mostly used as feed. Their use for human consumption is due to the functional properties and benefits for human health. Herein, oilseed cake flours of eight species (flax, hemp, milk thistle, poppy, pumpkin, rapeseed, safflower, sunflower) were sieved into fractions above (A250) and below (B250) 250 µm.

SSR loci survey of technical hemp cultivars: The optimization of a cost-effective analyses to study genetic variability.

Our study aimed to optimize a selection of a suitable combination of SSRs (Simple Sequence Repeats) for determination of technical Cannabis cultivars and genetic variability level. We used sequences of 23 published SSR families (107 alleles) and amplified them in 28 cultivars. One of the alleles possesses no selective information (SSR family CAN1660) due to its presence in every single tested cultivar.

Easily available enzymes as natural retting agents.

Easily available commercial enzymes currently have great potential in bast fibre processing and can be modified for different end uses. There are several new technologies using enzymes that are able to modify fibre parameters, achieve requested properties, improve processing results and are more beneficial to the ecology in the area of bast fibre processing and fabrics finishing. Enzymatic methods for retting of flax, "cottonisation" of bast fibres, hemp separation, and processing of flax rovings before wet spinning, etc.