Comparative Study Concerning the Composition of

Certain Oil Cakes with Phytotherapeutical Potential

ANDREEA COZEA1*, NATALITA IONESCU (BORDEI)2, MARIANA POPESCU3, MIHAELA NEAGU3, ROMULUS GRUIA1
Transilvania University of Brasov, Faculty of Food and Tourism Brasov, 148 Castelului Str., 500014, Brasov, Romania
2
Politehnica University Bucharest, Faculty of Applied Chemistry and Materials Science, 1 Polizu Str., 011060, Bucharest, Romania
3
S.C.HOFIGAL EXPORT IMPORT SA, Research and Development Departament, 2 Intrarea Serelor, 042124, Bucharest, Romania

Oil cake remaining after oil extraction from fatty seed caught the attention lately due to its valuable biologically
active substances. This comparative study aims the characterization of oilseed cakes, such as Thistle (Milk
thistle), Soybean (Glycine max), pumpkin (Cucurbita pepo), Sea Buckthorn (Hippophae rhamnoides), Rape
(Brassica napus), Flax (Linum usitatissimum), Hemp (Cannabis sativa), safflower (Carthamus tinctorius).
Comparative analysis of plant material was done after removing fatty oil from seeds. In this context the
obtained cakes were characterized for the content of bioactive compounds: flavones, polyphenols, sugars,
proteins and digestive enzymes such as amylase, protease lipase. Metals like: manganese, potassium, iron,
zinc, calcium, magnesium were quantified. The existence / absence of heavy metals: lead, cadmium was
noticed, too. Modern methods for plant material characterization such as atomic absorption spectrometry
(AAS), UV-VIS spectrophotometery, and also standard biochemical methods in determining enzymes were
used. The performed analyses of these oil cakes can be used in order to obtain food supplements.
Keywords: biologically-active compounds, oil cakes, biochemical methods, UV-Vis, AAS

In order to achieve rebalancing of the metabolic system,

affected by various environmental harmful factors and
unhealthy nutrition, studies were carried on concerning the
natural organic oil cakes.
It is well known that cakes are by-products obtained
after the extraction of oil from seeds. There are two cake
types, edible and inedible. Edible cakes have a high
nutritional value: especially having a protein content from
15 to 50%. Composition varies depending on the variety
and the extraction methods [1].
The recent literature shows the composition of pumpkin
seed cakes (Cucurbita pepo) compared to the soybean
cakes (Glycine max). The pure proteins of soybean cakes
was found in quantity of 59% compared to 12.4% in
pumpkin cakes. Small amounts of polyphenols soybean
cakes 0.2% compared to the pumpkin cakes 6.4%. In the
soybean cakes was identified the existence of antinutritional factors and it is therefore recommended this
product only in the mixture [2,3].
The main products of processing seabuckthorn fruits
(Hippophae rhamnoides) are: sea buckthorn juice cold
pressing fruit, sea buckthorn seed oil, sea buckthorn
powder obtained after drying and crushing fruits, and the
cakes left after pressing fruit. Seabuckthorn cakes contain
about 15% protein and residues in fruits. Seeds contain
over 190 valuable biologically active compounds in varying
concentrations. These compounds include the fat soluble
vitamins (A, K, and E), fatty acids, lipids, organic acids,
amino acids, carbohydrates, vitamins C, B1, B2, folic acid,
tocopherol, and flavonoids, phenols, terpenes and tannins.
[4, 5]. The seeds and pulp of sea buckthorn contain oils
what are considered the most valuable components due
to composition soluble vitamins, and plant sterols [6-10]
It was noticed that the cakes of milk thistle (Milk thistle)
have hepatoprotective effects, and are used in various food
supplements or mixtures used for animal feed. The mixture
of active compounds: silymarin flavolignans: silybin A,
silybin B, isosilibin, silicristin, silidianin are responsible for

effects. The hepatoprotective antioxidant properties,

neuroprotective and anti-cancer [11]. The cakes obtained
after removing oil contain 2.95 % silymarin and to a 18%
protein concentration of cakes [6].
The chemical composition that gives the nutritional
value of the rapeseed cakes (Brassica napus) is influenced
by factors that are closely related to the processing
technology and working conditions (type of oil press,
temperature, humidity during the extraction process, etc.)
and origin of the raw material. Therefore, the results of
different studies are often controversial. Average in dry
matter content of various samples was between 89.6%
and 95.3%. Crude protein content ranged from 30.2 to
37.8%. Crude fat content varied from 10.3 to 15.1% [5, 6].
The seeds of the hemp plant (Cannabis sativa) contain
carbohydrates, fat, fibers, calcium, magnesium,
phosphorus, potassium, A, B1, B2, B3, B6, C, D, vitamins,
especially vitamin E. The hemp protein has a complex
structure very similar to proteins from the blood, which
makes them easiesr to digest. This makes that in a mixture
the hemp seed cake to be a valuable source of protein
[12].
Flax seed cake ( Linum usitatissimum ) (before
degreasing) showed 21.78% fat and 27.78% protein. The
reported values from the literature regarding flax seed
composition differs [13].
Safflower cake (Carthamus tinctorius) is mainly used
as a protein ingredient for animal feed. Husking seeds
improves crushing efficiency. Shelled seed cakes contain
more than 40% protein. The safflower cakes quality is highly
variable because it depends on the amount of foreign
matter and the degree of extraction of oil [14].
It is known that enzymes are catalysts of biochemical
compounds that speed up chemical reactions behaving
like real ,,life drops. Current research studies have enabled
the development of cellular molecular level, emphasizing
the importance of enzymes in living organisms essential
processes [15-19]. Oil cakes with high enzyme content

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REV.CHIM.(Bucharest) 67 No.3 2016

represents a raw cheap material for dietary supplements

industry.
This work proposes a comparative study concerning the
biologically active compounds in existing oil cakes in order
to obtain valuable natural food supplements.
Experimental part
The seeds of Thistle, Soybeans, Pumpkin, Seabuckthorn,
Rapeseads, Flax, Hemp Safflower were obtained from
organic cultures, constant dry weight and then cold-pressed
by extrusion, resulting vegetable oil and oilseed cakes. The
extraction of oil from the seeds by cold pressing took place
under controlled temperature of 40C, major constituents
in particular plant enzymes from cakes being kept
unaltered.
The total polyphenol acids content is expressed as
caffeic acid equivalents and flavonoid derivatives expressed
in rutin equivalent was determined by UV-VIS
spectrophotometer using a JASCO 530. phosphotungstate
reaction was used to determine total polyphenol acids and
reading absorbance at 660 nm wavelength. For the
determination of the flavone derivatives has been applied
the method based on reaction with AlCl3, at a wavelength
of 430 nm and 10 mm glass cell [7, 8].
The sugars, fatty substances and proteins were
determined by the usual standardized methods [21-22].
The determination of minerals was made by
spectrometry absorption and the emission in flame
technique using a spectrophotometer GBS Avanta PM
equipped with computer and cathode lamp specific at each
element. The samples were processed and analyzed by
digestion with nitric acid, hydrogen peroxide and
hydrochloric acid using a microwave Berghof MWS-2
digestion pressure system [21].
The enzymes present in plant material (amylase,
protease, lipase) were highlighted by biochemical methods
such as Wortington colorimetric methods of analysis.
-Amylase was determined by the -amylase method
dosage. The starch is hydrolyzed by the action of -amylase
in fragments with reducing groups which can be
determined by the 3,5-dinitrosalicylic acid. The
nitroaminosalicilic acid concentration is colorimetric
measured at a wavelength of 540 nm, corresponding to
enzyme activity. A unit consists of one micromole of
reducing groups (calculated in equivalent maltose) per
minute at 37 C [18, 19].
-Protease is dosed according to the endoproteinase
classical method of dosing. This method consists in the
determination of enzymatic activity in the cleavage of
casein and is used as a substrate. One unit is the amount
of enzyme which liberates acidosolubile fragments
measured colorimetrically at a wavelength of 280 nm,
which correspond to the enzyme activity per minute at 37
C and pH 7.8 [16-18].

-Lipase is volumetric dosed. Fatty acids resulting from

the hydrolysis of triglycerides from olive oil used as a
substrate in the lipase presence extracted with organic
solvents is titrimetrically dosed with an alcoholic solution
of NaOH in the presence of phenolphthalein - as indicator.
A lipolytic activity unit is defined as the amount of enzyme
which under the reaction conditions indicated 1mol fatty
acid per minute at 37 C [20,21].
Results and discussions
The plant material obtained after removal of the fatty oil
was analyzed for the protein content, residual lipids,
polyphenols, flavones, enzymes-biological interest
compounds (table 1).
The data obtained are remarkable for the high protein
content of analysed cakes between (14-30%), which
makes these by products to be edible and which allow
various combinations and associations for the food industry.
In combination with different medicinal and aromatic plant
extracts the cakes can be used to obtain new natural
supplements with certain phytotherapic properties. Such
combinations can diversify the types of proteins and amino
acids from the diet, helping to stimulate and support
biosynthetic processes in liver cells and thus cell
regeneration process.
Residual fatty substances cakes analysed after
extraction of oil from seeds from selected plant, shows
values between 3.61% at thistle to 7.18% at rape seed. The
studies reveal that there is a close correlation between
proteins and lipids, due to the ability to facilitate the transfer
of proteins from phospholipids cell membranes. It is
therefore important to have a equilibrate ratio between
proteins and lipids, and one considered to be optimal for
the human body is 20-25% protein and 3-5% fat [23].
In terms of content in polyphenol acids (in caffeic acid
equivalent) it were observed amounts ranging from 0.01%
for pumpkin cake to 1.05% and hemp cake. They were
identified amounts of flavones (expressed in rutin
equivalent) 0.90% for rape seed cake and the absence (0%)
in soybean cake.
The obtained results were identified conservative values
regarding carbohydrate content of analyzed cakes between
9.61% at safflower cake to 24.92% at soybean cake. The
largest amount of flavonoid derivatives (expressed as rutin)
is found in rapeseed cake (0.9%), followed by the
seabuckthorn and milk thistle (0.34% and 0.32%), and
below 02% at hemp and flax seeds.
Small amounts of the flavonoid compounds are found
in pumpkin and safflower cakes and were not found in
soybeen cake.
From analyses we can see that by their complex
composition in bioavailable substances, the analysed
cakes satisfy both nutritional properties and cell
regeneration, representing a cheap raw material.

Table 1
BIOLOGICALLY ACTIVE
COMPOUNDS IN OIL CAKES

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Table 2
MINERAL CONTENT IN VARIOUS
OIL CAKES

Fig. 1 Enzymatic activity in the oil seed cakes

studied

The cakes containing a balanced ratio between the fat

and protein were selected for mineral analyses (table 2).
Experimental study using the atomic absorption
spectrometry (AAS), doesnt identify heavy metals (lead,
cadmium) in studied cakes. The metals have a harmful
effect on the body by blocking the enzyme reactions and
accelerating the oxidation of fats and of the fat-soluble
vitamins from food.
Also it was shown that all byproducts can bring a
beneficial mineral intake in the body, such as manganese,
potassium, iron, zinc, calcium, magnesium. From the
obtained results it was observed that the greatest amount
of calcium is found in milk thistle cake and the lowest
value was found in safflower cake. The largest amount of
magnesium was found in hemp and the lowest value to
soybean cake. The greatest value for sodium was found in
soybean cake and the lowest at safflower cake. The
greatest value for potassium was found in soybean cake
and the smallest to thistle cake. Manganese greatest value
was found in hemp cake and the smallest soybean cake.
Iron greatest value was found in pumpkin seed cake and
the smallest cake at the hemp seed cake; It have been
identified small amounts of zinc and copper in all analysed
cakes. [24,25]
There have been done a number of enzymatic
determinations including, specific amylase for hydrolysis
of starch, glycogen, polysaccharides, specific lipase for
lipid hydrolysis and proteolytic enzymes characteristic for
breaking peptide bonds. The results are shown in figure 1.
The following results indicate enzymatic activity in
decreasing order:
- tlax seeds cake> Pumpkin seeds cake> Thistle seeds
cake> Hemp seeds cake> Safflower seeds cake
- for protease enzyme activity the values are low.
Conclusions
The study performed the main composition of some
products obtained from food industry (oil cakes) for their
superior capitalization in food industry and phytotherapy.
-The oil cakes, obtained after removal of oil, were
analysed for the content of protein, residual fat acids,
polyphenol acids, flavones, enzymes, and mineral complex.
- In food industry it can be used as a valuable source of
protein in the different mixtures, taking into account the
overall composition of the analysed plant material.
424

It was identified a high protein content in analysed plant

material that range between 14-30%, which makes that
cakes to be edible and which allow various combinations
and associations for the food industry and in combination
with different herbs and extracts with phithoterapeutic
properties, getting new herbal supplements.
The determinations have highlighted the presence of
remarkable quantities of polyphenols and flavanols
(especially in seabuckthorn, hemp and rapeseed, thistle
cakes) which recommende them in dietary supplements
with antioxidants and hepatoprotective properties.
Acknowledgement: This paper is supported by the Sectorial
Operational Programme Human Resources Development (SOP HRD),
financed from the European Social Fund and by the Romanian
Government under the project number POSDRU/159/1.5/S/134378. And
by the Sectorial Operational Programme Human Resources
Development 2007-2013 of the Ministry of European Funds through
the Financial Agreement POSDRU/159/1.5/S/132397.

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Manuscript received: 12.09.2014

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