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Cordero-Clavijo LM, Mejía-Valdez D, Antunes-Ricardo M, Lazo-Vélez MA, Guajardo-Flores D. Evaluating sacha inchi (Plukenetia volubilis) oil stability and physicochemical properties: A comparison between conventional extraction and supercritical fluids. Food Chem 2024; 463:141132. [PMID: 39243616 DOI: 10.1016/j.foodchem.2024.141132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2024] [Revised: 08/12/2024] [Accepted: 09/02/2024] [Indexed: 09/09/2024]
Abstract
This study aimed to compare the effects of two extraction techniques (conventional n-hexane and supercritical CO2) on the oil extraction yields, fatty acids profile, anti-hyaluronidase activity, oxidative stability, and in vitro bioactivities of oils from Sacha Inchi (Plukenetia volubilis). Higher oil extraction yield (99 %) was achieved using the SC-CO2, although similar fatty acids profiles were depicted between both treatments (p < 0.05). The SC-CO2 oil presented higher anti-hyaluronidase (31 %) activity, but lower oxidative stability (5.05 h) compared to the solvent extraction (10 %, and 5.3 h, respectively). In vitro assays further revealed that the best human normal colon cells (FHC) cell viability (100 %), anti-inflammatory (50 % lower NO production), and antioxidant (20 % ROS reduction) activities were consistently observed in both extraction treatments at concentrations of 50 μg/mL and higher. These findings highlight the potential of supercritical CO2 extraction in yielding Sacha Inchi oil with enhanced bioactive properties without the disadvantages of the use of organic solvents extraction.
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Affiliation(s)
- L Mateo Cordero-Clavijo
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, Nuevo Leon, Mexico; Universidad del Azuay, NutriOmics Research Group: Av. 24 de mayo 7-77 y Hernán Malo, Apartado 01.01.981, Cuenca, Ecuador
| | - Daniel Mejía-Valdez
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, Nuevo Leon, Mexico
| | - Marilena Antunes-Ricardo
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, Nuevo Leon, Mexico
| | - Marco A Lazo-Vélez
- Universidad del Azuay, NutriOmics Research Group: Av. 24 de mayo 7-77 y Hernán Malo, Apartado 01.01.981, Cuenca, Ecuador.
| | - Daniel Guajardo-Flores
- Tecnologico de Monterrey, Escuela de Ingenieria y Ciencias, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, Nuevo Leon, Mexico.
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2
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Sorita GD, Favaro SP, Rodrigues DDS, Silva Junior WPD, Leal WGDO, Ambrosi A, Di Luccio M. Aqueous enzymatic extraction of macauba (Acrocomia aculeata) pulp oil: A green and sustainable approach for high-quality oil production. Food Res Int 2024; 182:114160. [PMID: 38519185 DOI: 10.1016/j.foodres.2024.114160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 02/04/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Aqueous enzymatic extraction (AEE) of macauba pulp oil (MPO) was performed in this study with five commercial enzymatic pools. The chemical, nutritional, and thermal properties of the oils with high oil efficiency by AEE were evaluated and compared with mechanical pressing (MP) and organic solvent extraction (SE). Among the AEE processes, the pectinase pool (at pH 5.5 and 50 °C) exhibited the highest process efficiency (88.6 %). The oils presented low acidity values (0.4-3.1 %) and low molar absorptivities, indicating minimal oil degradation. Bioactive compounds, such as carotenoids, were found in MPO. The iodine index and the fatty acid profile of the oils revealed a high content of unsaturated fatty acids, particularly oleic and linoleic acids, with excellent nutritional scores, as evidenced by anti-atherogenicity and anti-thrombogenicity indices. These findings emphasized that AEE is an eco-friendly approach for extracting high-quality MPO with beneficial health compounds for food products.
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Affiliation(s)
- Guilherme Dallarmi Sorita
- Laboratory of Membrane Processes (LABSEM), Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Trindade, 88040-900 Florianópolis, Santa Catarina, Brazil; Empresa Brasileira de Pesquisa Agropecuária - Embrapa, PqEB, W3 Norte - Asa Norte, Brasília, DF, Brazil
| | - Simone Palma Favaro
- Empresa Brasileira de Pesquisa Agropecuária - Embrapa, PqEB, W3 Norte - Asa Norte, Brasília, DF, Brazil
| | | | | | | | - Alan Ambrosi
- Laboratory of Membrane Processes (LABSEM), Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Trindade, 88040-900 Florianópolis, Santa Catarina, Brazil
| | - Marco Di Luccio
- Laboratory of Membrane Processes (LABSEM), Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC), Trindade, 88040-900 Florianópolis, Santa Catarina, Brazil.
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3
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Nguyen HC, Ngo KN, Tran HK, Barrow CJ. Enzyme-Assisted Coextraction of Phenolics and Polysaccharides from Padina gymnospora. Mar Drugs 2024; 22:42. [PMID: 38248667 PMCID: PMC10817698 DOI: 10.3390/md22010042] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 12/27/2023] [Accepted: 01/09/2024] [Indexed: 01/23/2024] Open
Abstract
Brown seaweed is a promising source of polysaccharides and phenolics with industrial utility. This work reports the development of a green enzyme-assisted extraction method for simultaneously extracting polysaccharides and phenolics from the brown seaweed Padina gymnospora. Different enzymes (Cellulast, Pectinex, and Alcalase), individually and in combination, were investigated, with Alcalase alone showing the highest efficiency for the simultaneous extraction of polysaccharides and phenolics. Yields from Alcalase-assisted aqueous extraction were higher than those obtained using either water alone or conventional ethanol extraction. Alcalase-assisted extraction was subsequently optimized using a response surface methodology to maximize compound recovery. Maximal polysaccharide and phenolic recovery was obtained under the following extraction conditions: a water-to-sample ratio of 61.31 mL/g, enzyme loading of 0.32%, temperature of 60.5 °C, and extraction time of 1.95 h. The extract was then fractionated to obtain alginate-, fucoidan-, and phenolic-rich fractions. Fractions exhibited potent 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity with IC50 values of 140.55 µg/mL, 126.21 µg/mL, and 48.17 µg/mL, respectively, which were higher than those obtained from conventional extraction methods. The current work shows that bioactive polysaccharides and phenolics can be obtained together in high yield through a single aqueous-only green and efficient Alcalase-assisted extraction.
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Affiliation(s)
- Hoang Chinh Nguyen
- Centre for Sustainable Bioproducts, Deakin University, Geelong, VIC 3216, Australia
| | - Kim Ngan Ngo
- Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City 700000, Vietnam; (K.N.N.); (H.K.T.)
| | - Hoai Khang Tran
- Faculty of Applied Sciences, Ton Duc Thang University, Ho Chi Minh City 700000, Vietnam; (K.N.N.); (H.K.T.)
| | - Colin J. Barrow
- Centre for Sustainable Bioproducts, Deakin University, Geelong, VIC 3216, Australia
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Jin C, Wang L, Liu X, Lu Y, Yu N, Nie X, Ye Q, Meng X. Health oil preparation from gardenia seeds by aqueous enzymatic extraction combined with puffing pre-treatment and its properties analysis. Food Sci Biotechnol 2023; 32:2043-2055. [PMID: 37860735 PMCID: PMC10581964 DOI: 10.1007/s10068-023-01319-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 03/31/2023] [Accepted: 04/17/2023] [Indexed: 10/21/2023] Open
Abstract
Gardenia jasminoides Ellis, a representative for "homology of medicine and food", can be used to produce pigment and edible oil. Here, aqueous enzymatic extraction (AEE) combined with puffing pre-treatment was explored to prepare oil from gardenia seeds. Both wet-heating puffing (WP) at 90 °C and dry-heating puffing (DP) at 1.0 MPa facilitated the release of free oil by AEE, resulting in the highest free oil yields (FOY) of 21.8% and 23.2% within 3 h, much higher than that of un-puffed group. Additionally, active crocin and geniposide were also completely released. The FOY obtained was much higher than mechanical pressing method (10.44%), and close to solvent extraction (25.45%). Microstructure analysis indicated that gardenia seeds expanded by dry-heating puffing (1.0 MPa) had a larger, rougher surface and porous structure than other groups. Overall, AEE coupled with puffing pre-treatment developed is an eco-friendly extraction technology with high efficiency that can be employed to oil preparation. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s10068-023-01319-9.
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Affiliation(s)
- Chengyu Jin
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Lingyun Wang
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Xiaoying Liu
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Yuanchao Lu
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Ningxiang Yu
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Xiaohua Nie
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
| | - Qin Ye
- College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou, 310015 Zhejiang China
| | - Xianghe Meng
- College of Food Science and Technology, Zhejiang University of Technology, No. 18, Road Chaowang, District Gongshu, Hangzhou, 310014 Zhejiang China
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Lu WC, Chiu CS, Chan YJ, Mulio AT, Li PH. New perspectives on different Sacha inchi seed oil extractions and its applications in the food and cosmetic industries. Crit Rev Food Sci Nutr 2023:1-19. [PMID: 37950645 DOI: 10.1080/10408398.2023.2276882] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2023]
Abstract
Sacha inchi oil is growing in demand worldwide owing to its high fatty acid content of linolenic acid (44.30%-51.62%) and linoleic acid (34.08%-36.13%). In addition, Sacha inchi oil also contains phytosterols, such as stigmasterols (346- 456 μg/g), sitosterols (435-563 μg/g), and campesterols (10.47% ± 4.36%). Its main tocopherol is gamma-tocopherol (120.41-125.69 mg/100 g). The antinutrients in Sacha inchi seeds can be reduced by roasting prior to extraction. Various extractions, including both conventional and novel methods, have been used to extract Sacha inchi oil. However, the variety of extraction methods and origins of the seeds change the nutrient profiles, antinutrient content, and physicochemical properties. Incorporation of Sacha inchi oil into food products can increase its nutritional value, and it works as a moisturizing agent in cosmetic products. To obtain Sacha inchi oil with the desired properties and nutritional profile, this review summarizes the effects of different Sacha inchi seed oil extraction methods and processes on chemical compounds, antinutrient content, and physicochemical properties, including their potential and recent applications in food and cosmetic industries.
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Affiliation(s)
- Wen-Chien Lu
- Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, Chia-Yi City, Taiwan
| | - Chien-Shan Chiu
- Department of Dermatology, Taichung Veterans General Hospital, Taichung city, Taiwan
| | - Yung-Jia Chan
- College of Biotechnology and Bioresources, Da-Yeh University, Changhua county, Taiwan
| | | | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, Taichung City, Taiwan
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Zhang Y, Sun S. Tiger nut ( Cyperus esculentus L.) oil: A review of bioactive compounds, extraction technologies, potential hazards and applications. Food Chem X 2023; 19:100868. [PMID: 37780245 PMCID: PMC10534246 DOI: 10.1016/j.fochx.2023.100868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 08/18/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023] Open
Abstract
Tiger nut is a tuber of a plant native in the Mediterranean coastal countries, which is of great interest in food industry due to its richness in carbohydrates, lipids, starches, minerals, etc. Recent studies have focused on the analysis of the phytochemical composition of tiger nut, including six essential nutrients, polyphenols, and the extraction of proteins, starches, and phenolic compounds from the by-products of tiger nut milk 'horchata'. Few works were focused on the possibility of using tiger nut oil, a nutritious oil comparable to olive oil, as an edible oil. Therefore, this review discussed some extraction technologies of tiger nut oil, and their effects on the properties of oil, such as bioactive compounds, oxidative stability and potential hazards. The information on the emerging applications of tiger nut oil was summarized and an outlook on the utilization of tiger nut oil by-products were also reviewed.
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Affiliation(s)
- Yiming Zhang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, PR China
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Li T, Yang C, Liu K, Zhu T, Duan X, Xu Y. Demulsification of Emulsion Using Heptanoic Acid during Aqueous Enzymatic Extraction and the Characterization of Peanut Oil and Proteins Extracted. Foods 2023; 12:3523. [PMID: 37835176 PMCID: PMC10572140 DOI: 10.3390/foods12193523] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2023] [Revised: 09/14/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
Peanut oil body emulsion occurs during the process of aqueous enzymatic extraction (AEE). The free oil is difficult to release and extract because its structure is stable and not easily destroyed. Demulsification can release free oil in an oil body emulsion, so various fatty acids were selected for the demulsification. Changes in the amount of heptanoic acid added, solid-liquid ratio, reaction temperature, and reaction time were adopted to investigate demulsification, and the technological conditions of demulsification were optimized. While the optimal conditions were the addition of 1.26% of heptanoic acid, solid-liquid ratio of 1:3.25, reaction temperature of 72.7 °C, and reaction time of 55 min, the maximum free oil yield was (95.84 ± 0.19)%. The analysis of the fatty acid composition and physicochemical characterization of peanut oils extracted using four methods were studied during the AEE process. Compared with the amount of oil extracted via other methods, the unsaturated fatty acids of oils extracted from demulsification with heptanoic acid contained 78.81%, which was significantly higher than the other three methods. The results of physicochemical characterization indicated that the oil obtained by demulsification with heptanoic acid had a higher quality. According to the analysis of the amino acid composition, the protein obtained using AEE was similar to that of commercial peanut protein powder (CPPP). However, the essential amino acid content of proteins extracted via AEE was significantly higher than that of CPPP. The capacity of water (oil) holding, emulsifying activity, and foaming properties of protein obtained via AEE were better than those for CPPP. Overall, heptanoic acid demulsification is a potential demulsification method, thus, this work provides a new idea for the industrial application of simultaneous separation of oil and proteins via AEE.
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Affiliation(s)
| | - Chenxian Yang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; (T.L.); (K.L.); (T.Z.); (X.D.); (Y.X.)
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Piseskul J, Suttisansanee U, Chupeerach C, Khemthong C, Thangsiri S, Temviriyanukul P, Sahasakul Y, Santivarangkna C, Chamchan R, Aursalung A, On–nom N. Optimization of Enzyme-Assisted Mechanical Extraction Process of Hodgsonia heteroclita Oilseeds and Physical, Chemical, and Nutritional Properties of the Oils. Foods 2023; 12:foods12020292. [PMID: 36673384 PMCID: PMC9858557 DOI: 10.3390/foods12020292] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Revised: 01/03/2023] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Hodgsonia heteroclita subsp. Indochinensis W.J.de Wlide & Duyfjes (or Making in Thai) is a neglected and underutilized crop (NUC) with high fat containing nuts. In this study, the enzyme-assisted mechanical extraction of H. heteroclita seed oil was investigated using response surface methodology (RSM) to predict the optimal fat extraction conditions. The most efficient enzyme used in the experiment was a mixture of Flavourzyme® and Viscozyme® (1:1, w/w). The predicted maximum oil yield was 46.44%, using the following extraction conditions: 2.98% (w/w) enzyme loading, 48 °C incubation temperature and 76 min of incubation time. H. heteroclita seed oil obtained from heat and enzymatic pretreatments exhibited the highest lightness and viscosity. The chemical properties of this seed oil, including water and volatile compounds (≤0.2% w/w), acid value (≤4.0 mg KOH/g), peroxide value (≤15 mEq of active oxygen/kg) and soap content (≤0.005% w/w), were within the acceptable levels specified by the Codex Alimentarius (2019). H. heteroclita seed oil obtained from heat and enzymatic pretreatments contained the highest content of δ-tocopherol (88.29 mg/100 g) and omega-6 fatty acids (48.19 g/100 g). This study is the first to report on the enzyme-assisted mechanical extraction of H. heteroclita oilseeds as a promising plant material for vegetable oil production.
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Rodríguez-Cortina A, Rodríguez-Cortina J, Hernández-Carrión M. Obtention of Sacha Inchi ( Plukenetia volubilis Linneo) Seed Oil Microcapsules as a Strategy for the Valorization of Amazonian Fruits: Physicochemical, Morphological, and Controlled Release Characterization. Foods 2022; 11:foods11243950. [PMID: 36553691 PMCID: PMC9777982 DOI: 10.3390/foods11243950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2022] [Revised: 11/30/2022] [Accepted: 12/05/2022] [Indexed: 12/12/2022] Open
Abstract
Sacha inchi seed oil (SIO) is a promising ingredient for the development of functional foods due to its large amount of high-value compounds; however, it is prone to oxidation. This work aimed to obtain SIO microcapsules using conventional and ultrasound probe homogenization and using spray- and freeze-drying technologies as effective approaches to improve the long-term stability of functional compounds. The application of ultrasound probe homogenization improved the rheological and emulsifying properties and decreased the droplet size and interfacial tension of emulsions. The microcapsules obtained by both drying technologies had low moisture (1.64-1.76) and water activity (0.03-0.11) values. Spray-dried microcapsules showed higher encapsulation efficiency (69.90-70.18%) compared to freeze-dried ones (60.02-60.16%). Thermogravimetric analysis indicated that heat protection was assured, enhancing the shelf-life. Results suggest that both drying technologies are considered effective tools to produce stable microcapsules. However, spray-drying technology is positioned as a more economical alternative to freeze-drying.
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Affiliation(s)
- Aureliano Rodríguez-Cortina
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
| | - Jader Rodríguez-Cortina
- Centro de Investigación Tibaitatá, Corporación Colombiana de Investigación Agropecuaria—Agrosavia, Mosquera 250047, Colombia
| | - María Hernández-Carrión
- Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical and Food Engineering, Universidad de los Andes, Bogotá 111711, Colombia
- Correspondence: ; Tel.: +57-1339-49-49 (ext. 1802)
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Norhazlindah MF, Jahurul MHA, Norliza M, Shihabul A, Islam S, Nyam KL, Zaidul ISM. Techniques for extraction, characterization, and application of oil from sacha inchi (Plukenetia volubilis L.) seed: a review. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01663-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Characteristics and Antioxidant Activity of Walnut Oil Using Various Pretreatment and Processing Technologies. Foods 2022; 11:foods11121698. [PMID: 35741896 PMCID: PMC9222277 DOI: 10.3390/foods11121698] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 06/06/2022] [Accepted: 06/07/2022] [Indexed: 12/04/2022] Open
Abstract
This study was the first time the effects of pretreatment technology (microwave roasting, MR; oven roasting, OR; steaming roasting, SR) and processing technology (screw pressing, SP; aqueous enzymatic extraction, AEE; subcritical butane extraction, SBE) on the quality (physicochemical properties, phytochemical content, and antioxidant ability) of walnut oil were systematically compared. The results showed that the roasting pretreatment would reduce the lipid yield of walnut oil and SBE (59.53−61.19%) was the processing method with the highest yield. SR-AEE oil provided higher acid value (2.49 mg/g) and peroxide value (4.16 mmol/kg), while MR-SP oil had the highest content of polyunsaturated fatty acid (73.69%), total tocopherol (419.85 mg/kg) and total phenolic compounds (TPC, 13.12 mg/kg). The DPPH-polar and ABTS free radicals’ scavenging abilities were accorded with SBE > AEE > SP. SBE is the recommended process for improving the extraction yield and antioxidant ability of walnut oil. Hierarchical cluster analysis showed that processing technology had a greater impact on walnut oil than pretreatment technology. In addition, multiple linear regression revealed C18:0, δ-tocopherol and TPC had positive effects on the antioxidant ability of walnut oil, while C18:1n-9, C18:3n-3 and γ-tocopherol were negatively correlated with antioxidant activity. Thus, this a promising implication for walnut oil production.
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Santos WOD, Rodrigues AMDC, Silva LHMD. Chemical properties of the pulp oil of tucumã-i-da-várzea (Astrocaryum giganteum Barb. Rodr.) obtained by enzymatic aqueous extraction. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113534] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Nguyen TCV, Trinh LTT, Nguyen KL, Nguyen HC, Tran TD. Optimization of Phenolics Extraction from Strobilanthes cusia Leaves and their Antioxidant Activity. Pharm Chem J 2022. [DOI: 10.1007/s11094-022-02646-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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Optimization of Phenolics Extraction from Strobilanthes cusia Leaves and Their Antioxidant Activity. Pharm Chem J 2022. [DOI: 10.1007/s11094-022-02604-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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15
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Jitpinit S, Siraworakun C, Sookklay Y, Nuithitikul K. Enhancement of omega-3 content in sacha inchi seed oil extracted with supercritical carbon dioxide in semi-continuous process. Heliyon 2022. [DOI: 10.1016/j.heliyon.2022.e08780
expr 943747481 + 956878117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023] Open
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16
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Jitpinit S, Siraworakun C, Sookklay Y, Nuithitikul K. Enhancement of omega-3 content in sacha inchi seed oil extracted with supercritical carbon dioxide in semi-continuous process. Heliyon 2022; 8:e08780. [PMID: 35097230 PMCID: PMC8783124 DOI: 10.1016/j.heliyon.2022.e08780] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/03/2021] [Accepted: 01/13/2022] [Indexed: 11/19/2022] Open
Abstract
Sacha inchi seed oil is a promising substance for applications in food, pharmaceutical, and nutraceutical industries because of its valuable components, particularly omega-3. In this research, sacha inchi oil was extracted from the seed kernels using supercritical carbon dioxide (CO2) extraction compared with Soxhlet extraction. The influences of extraction time, type of solvents (hexane, ethanol, butanol, and i-propanol), and solvent volume on the oil yield and compositions were investigated in the Soxhlet. In the supercritical CO2 extraction, the effects of extraction time, temperature, and pressure were evaluated. The physicochemical properties of sacha inchi oils extracted with supercritical CO2 were characterized. Scanning electron microscopy (SEM) equipped with energy dispersive X-ray analysis (EDX), Fourier transform infrared (FTIR) spectroscopy, thermogravimetric analysis (TGA), and differential scanning calorimetry (DSC) were also carried out. The results showed the advantage of using supercritical CO2 extraction to increase the omega-3 content in the extracted oil within a shorter extraction time. The omega-3 content of 46.08% was obtained from the supercritical CO2 extraction at 400 bar and 60 °C. Supercritical CO2 extraction is a safe and environmentally friendly method that yields a toxic-free oil.
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Affiliation(s)
- Sarawut Jitpinit
- Department of Chemical and Materials Engineering, Faculty of Engineering, Rajamangala University of Technology Thanyaburi, Pathum Thani, 12110, Thailand
| | - Chaiyapop Siraworakun
- Department of Chemical and Materials Engineering, Faculty of Engineering, Rajamangala University of Technology Thanyaburi, Pathum Thani, 12110, Thailand
| | - Yanyong Sookklay
- Department of Chemical and Materials Engineering, Faculty of Engineering, Rajamangala University of Technology Thanyaburi, Pathum Thani, 12110, Thailand
| | - Kamchai Nuithitikul
- Biomass and Oil Palm Center of Excellence, School of Engineering and Technology, Walailak University, Nakhon Si Thammarat, 80160, Thailand
- Corresponding author.
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Current trends and next generation of future edible oils. FUTURE FOODS 2022. [DOI: 10.1016/b978-0-323-91001-9.00005-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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18
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Goyal A, Tanwar B, Kumar Sihag M, Sharma V. Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals. Food Chem 2021; 373:131459. [PMID: 34731811 DOI: 10.1016/j.foodchem.2021.131459] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 10/20/2021] [Accepted: 10/20/2021] [Indexed: 12/30/2022]
Abstract
Sacha inchi (Plukenetia volubilis) (SI) is an oleaginous plant producing oil and protein-rich seeds. It has been cultivated for centuries and is native to the tropical rainforest of the Amazon region of South America including parts of Peru and northwestern Brazil. At present, SI seeds are emerging as a potential source of macro- and micronutrients, α-linolenic acid and phytochemicals. This review attempts to elucidate the nutrients, phytonutrients, safety, toxicity, health benefits and food applications of SI seed. Recent scientific studies have associated the consumption of SI seed/oil with reduced risk of chronic inflammatory diseases. However, lack of awareness and in-depth understanding has resulted in it being neglected both at the consumer and industrial level. In all, SI is an underutilized and undervalued oleaginous crop which not only has the potential to mitigate food and nutritional insecurity but also offers humongous opportunities for the development of novel value-added food products.
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Affiliation(s)
- Ankit Goyal
- Department of Dairy Chemistry, Mansinhbhai Institute of Dairy and Food Technology, Mehsana 384002, Gujarat, India.
| | - Beenu Tanwar
- Department of Dairy Technology, Mansinhbhai Institute of Dairy and Food Technology, Mehsana 384002, Gujarat, India.
| | - Manvesh Kumar Sihag
- Department of Dairy Chemistry, College of Dairy Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana 141001, Punjab, India.
| | - Vivek Sharma
- Dairy Chemistry Division, National Dairy Research Institute (ICAR-NDRI), Karnal, Haryana, India.
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19
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Gao Y, Liu C, Yao F, Chen F. Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2021. [DOI: 10.1515/ijfe-2021-0226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Abstract
Abstract
Aqueous enzymatic extraction (AEE) is a new technology for extracting vegetable oil body which has the advantages of low energy consumption, product safety, mild reaction conditions, and simultaneous separation of oil and protein. Among the enzymes tested in the present work, Viscozyme L (compound plant hydrolase) exhibited the highest extraction activity during peanut oil extraction. Extraction was optimized using response surface methodology, and optimal conditions were enzymatic temperature 51.5 °C, material-to-liquid ratio 1:3.5, enzymatic concentration 1.5%, and enzymatic time 90 min, yielding total oil body and protein of 93.67 ± 0.59% and 76.84 ± 0.68%, respectively. The fatty acid composition and content, and various quality indicators were not significantly different from those of cold-pressed oil, hence peanut oil produced by AEE met the same standards as cold-pressed first-grade peanut oil. Additionally, the functional properties of peanut protein produced by AEE were superior to those of commercially available peanut protein.
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Affiliation(s)
- Yuhang Gao
- College of Food Science and Technology, Henan University of Technology , No. 100 Lian Hua Rd. , Zhengzhou 450001 , Henan , China
| | - Chen Liu
- College of Food Science and Technology, Henan University of Technology , No. 100 Lian Hua Rd. , Zhengzhou 450001 , Henan , China
| | - Fei Yao
- College of Food Science and Technology, Henan University of Technology , No. 100 Lian Hua Rd. , Zhengzhou 450001 , Henan , China
| | - Fusheng Chen
- College of Food Science and Technology, Henan University of Technology , No. 100 Lian Hua Rd. , Zhengzhou 450001 , Henan , China
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20
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Aqueous Extraction of Seed Oil from Mamey Sapote (Pouteria sapota) after Viscozyme L Treatment. Catalysts 2021. [DOI: 10.3390/catal11060748] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
In this study, aqueous enzymatic extraction (AEE) was evaluated during the process of obtaining oil from mamey sapote seed (OMSS). Viscozyme L enzyme complex was used at pH 4 and 50 °C during the optimization of the extraction process by central composite design and response surface methodology. Optimal conditions were: 3.5% (w/w) of enzyme (regarding the seed weight), 5.5 h of incubation time, 235 rpm of agitation rate, and 1:3.5 of solid-to-liquid ratio. These conditions enabled us to obtain an OMSS yield of 66%. No statistically significant differences were found in the fatty acid profile and physicochemical properties, such as the acid and iodine values and the percentage of free fatty acids, between the oil obtained by AEE or by the conventional solvent extraction (SE). However, the oxidative stability of the oil obtained by AEE (11 h) was higher than that obtained by SE (9.33 h), therefore, AEE, in addition to being an environmentally friendly method, produces a superior quality oil in terms of oxidative stability. Finally, the high oil content in mamey sapote seed, and the high percentage of oleic acid (around 50% of the total fatty acid) found in this oil, make it a useful edible vegetable oil.
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21
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Bioactive Compounds, Antioxidants, and Health Benefits of Sweet Potato Leaves. Molecules 2021; 26:molecules26071820. [PMID: 33804903 PMCID: PMC8038024 DOI: 10.3390/molecules26071820] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/18/2021] [Accepted: 03/22/2021] [Indexed: 02/07/2023] Open
Abstract
Sweet potato (Ipomoea batatas) is one of the most important food crops worldwide and its leaves provide a dietary source of nutrients and various bioactive compounds. These constituents of sweet potato leaves (SPL) vary among varieties and play important roles in treating and preventing various diseases. Recently, more attentions in health-promoting benefits have led to several in vitro and in vivo investigations, as well as the identification and quantification of bioactive compounds in SPL. Among them, many new compounds have been reported as the first identified compounds from SPL with their dominant bioactivities. This review summarizes the current knowledge of the bioactive compositions of SPL and their health benefits. Since SPL serve as a potential source of micronutrients and functional compounds, they can be further developed as a sustainable crop for food and medicinal industries.
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22
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Nguyen HC, Nguyen HNT, Huang M, Lin K, Pham D, Tran YB, Su C. Optimization of aqueous enzyme‐assisted extraction of rosmarinic acid from rosemary (
Rosmarinus
officinalis
L.) leaves and the antioxidant activity of the extract. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15221] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Hoang Chinh Nguyen
- Faculty of Applied Sciences Ton Duc Thang University Ho Chi Minh City Vietnam
| | | | - Meng‐Yuan Huang
- Department of Life Sciences National Chung Hsing University Taichung City Taiwan
| | - Kuan‐Hung Lin
- Department of Horticulture and Biotechnology Chinese Culture University Taipei Taiwan
| | - Dinh‐Chuong Pham
- Faculty of Applied Sciences Ton Duc Thang University Ho Chi Minh City Vietnam
| | - Yen Binh Tran
- Faculty of Applied Sciences Ton Duc Thang University Ho Chi Minh City Vietnam
| | - Chia‐Hung Su
- Graduate School of Biochemical Engineering Ming Chi University of Technology New Taipei City Taiwan
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