Oilseeds Testing

Bakhytkyzy, Inal, Weronika Hewelt-Belka, and Agata Kot-Wasik. Journal of Food Composition and Analysis 116 (2023): 105037.

Oilseeds are high-value agricultural products used for the extraction of plant oils. Increased public health awareness has increased the demand for naturally-derived products with positive health benefits. Plant oils containing omega-3 fatty acids (FAs), such as α-linolenic acid (ALA), are considered potential sources of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Dispersive micro-solid-phase extraction (D-μ-SPE) combined with liquid chromatography quadrupole time-of-flight mass spectrometry (LC-Q-TOF-MS) can be used to perform a comprehensive lipidomic analysis and comparison of seven oilseeds, including flaxseed, chia, hemp, black cumin, white sesame, black sesame, and poppy.

Crestani, P. C., Pereira, T. C., Larruscain, E. T., Laureano, C. R., Flores, E. M., & Duarte, F. A. (2023). Food Chemistry, 429, 136916.

Legume seeds and oilseeds can be used as meat substitutes due to their high protein content, for the production of vegetarian, vegan, and strict religious dietary foods. The increased consumption of alternative protein sources and the heightened awareness of health for disease prevention require food quality control of legume seeds and oilseeds, particularly the determination of halogens.

Fluoride is a ubiquitous element in the environment, as it is widely used in water treatment to prevent dental caries. However, excessive intake of fluoride can lead to health issues such as fluorosis, enzyme inhibition, and hormonal imbalance.

Fluoride in samples of legume seeds and oilseeds can be determined using an ion-selective electrode (ISE), with microwave-induced combustion (MIC-DV) in disposable containers as a simple and fast sample preparation procedure.

Lang, H., Yang, R., Dou, X., Wang, D., Zhang, L., Li, J., & Li, P. (2019). Lwt, 107, 221-227.

Oilseeds can be used directly as food or as sources of edible vegetable oils such as canola oil, sesame oil, peanut oil, and soybean oil. Oilseeds contain a rich variety of phenolic compounds, making them a popular nutritional food. Appropriate concentrations of phenolic compounds are beneficial to health due to their good antioxidant, anti-inflammatory, antimicrobial, anti-anxiety, and anti-cancer properties. Therefore, the analysis of these phenolic compounds in oilseeds is of great importance.

A method using liquid chromatography-tandem mass spectrometry (LC-MS/MS) combined with magnetic solid-phase extraction (M-SPE) was developed to simultaneously determine 19 phenolic compounds in oilseeds.