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Chen X, Li Z, Smith SA, Chen M, Liu H, Zhang J, Tang L, Li J, Liu Q, Wu X. Optimization of Supercritical CO2 Extraction of Moringa oleifera Seed Oil Using Response Surface Methodological Approach and Its Antioxidant Activity. Front Nutr 2022; 8:829146. [PMID: 35127800 PMCID: PMC8814622 DOI: 10.3389/fnut.2021.829146] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2021] [Accepted: 12/23/2021] [Indexed: 12/29/2022] Open
Abstract
Moringa (Moringa oleifera) seed oil is an edible vegetable oil rich in unsaturated fatty acids. In this study, the supercritical CO2 fluid extraction method was employed to obtain the maximum yield of moringa seed oil. The effects of temperature, time, and pressure, three characteristics of extractions, on the extraction rate of Moringa seed oil were investigated by single factor test and response surface methodological approach. The optimal process conditions of supercritical CO2 fluid extraction of moringa seed oil were determined as extraction temperature of 45°C, extraction time of 2.5 h, extraction pressure of 50 MPa, and CO2 flow rate of 240 L/h, resulting in a maximum yield of 38.54%. Composition analysis shows that the extracted moringa seed oil is rich in unsaturated fatty acids, including oleic acid, octadecanoic acid, palmitic acid, stearic acid, eicosanoic acid, etc. Furthermore, we found that Moringa seed oil exerted potent antioxidant activities on DPPH and hydroxyl radicals, and its efficacy was comparable to commercial peanut oil and tea oil. Overall, this novel extraction method of moringa seed oil may increase its potential value and application in the food and nutraceutical industries.
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Affiliation(s)
- Xuexiang Chen
- School of Public Health, Guangzhou Medical University, Guangzhou, China
- *Correspondence: Xuexiang Chen
| | - Zhuobin Li
- School of Public Health, Guangzhou Medical University, Guangzhou, China
| | - Sarah A. Smith
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH, United States
| | - Mingxiu Chen
- School of Public Health, Guangzhou Medical University, Guangzhou, China
| | - Hanbin Liu
- School of Public Health, Guangzhou Medical University, Guangzhou, China
| | - Jing Zhang
- School of Public Health, Guangzhou Medical University, Guangzhou, China
| | - Lirong Tang
- School of Public Health, Guangzhou Medical University, Guangzhou, China
| | - Jie Li
- School of Public Health, Guangzhou Medical University, Guangzhou, China
| | - Qishan Liu
- School of Public Health, Guangzhou Medical University, Guangzhou, China
| | - Xian Wu
- Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, OH, United States
- Xian Wu
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Shin DM, Yune JH, Kim TK, Kim YJ, Kwon HC, Kim DH, Jeong CH, Choi YS, Han SG. Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil. Food Chem 2021; 363:130260. [PMID: 34120047 DOI: 10.1016/j.foodchem.2021.130260] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2021] [Revised: 05/04/2021] [Accepted: 05/30/2021] [Indexed: 10/21/2022]
Abstract
Soybean oil (SBO) and fully hydrogenated soybean oil (FHSBO) have been used for margarine production. However, SBO-based margarine requires a considerable amount of trans fatty acid-containing FHSBO due to its low melting point. We aimed to reduce the FHSBO content in margarine by employing duck fat, which has a higher melting point than SBO. Margarines were prepared using different ratios of duck fat and reduced levels of SBO and FHSBO. Physicochemical, sensory, and oxidative properties of the margarines were evaluated. The quality characteristics of margarine improved when duck fat replaced SBO and FHSBO. Furthermore, the lipid oxidation parameters were lower in duck fat-added margarines than the control during storage at 60 °C for 28 days. The margarine containing 80% duck fat showed the best sensory properties. Collectively, duck fat can replace SBO in margarine while reducing the use of FHSBO and maintaining desirable physicochemical properties, oxidative stability, and sensory properties.
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Affiliation(s)
- Dong-Min Shin
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Jong Hyeok Yune
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Yea Ji Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Hyuk Cheol Kwon
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Do Hyun Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea
| | - Chang Hee Jeong
- Microbiology and Functionality Research Group, World Institute of Kimchi, Gwangju 61755, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju 55365, Republic of Korea
| | - Sung Gu Han
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea.
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