Simultaneous extraction of edible oil from avocado and capsanthin from red bell pepper using supercritical carbon dioxide as solvent

Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction

The objective of this work was to carry out a preliminary study of the fractionation by supercritical CO2 (sc-CO2) extraction of two varieties of Peruvian beans (Phaseolus vulgaris L.), white (WB) and red (RB), to obtain two novel products: an oil rich in essential fatty acids and tocopherols and a defatted flour with high nutritional value and amino acids. The extraction temperature and pressure were optimized using the response surface methodology (RSM) and the extraction kinetics were optimized using the Spline equation. The results revealed that the best extraction conditions for WB and RB were 396.36 Bar, 40.46 °C, with an efficiency of 1.65%; and 391.995 Bar, 44.00 °C, with an efficiency of 1.12%, respectively. The WB and RB oils presented a high degree of polyunsaturation (63.2 and 52.8%, respectively), with oleic, linoleic, and linolenic fatty acids prevailing. Gamma-tocopherol was the predominant antioxidant in both oils. The residual flours (WB and RB) obtained after extraction with sc-CO2 had a high average content of proteins (23%), carbohydrates (61%), and minerals (3%). The limiting amino acids of WB were: Fen + Tyr, Leu, Lys, and in RB, only Leu was limiting. The viscosity of the solutions (20%) of the WB and RB flours mainly adjusted to the Waele's Ostwald model (r = 0.988). It is concluded that both products (oil and bean flour) obtained in an optimized manner using an eco-friendly technology with sc-CO2 have high nutrient and bioactive component content and can be used in the development of new ingredients and healthy foods of plant origin.

Carotenoids and Fatty Acids Obtained from Paprika Capsicum annuum by Supercritical Carbon Dioxide and Ethanol as Co-Extractant

Paprika Capsicum annuum L. contains useful molecules such as carotenoids and polyunsaturated fatty acids, which are considered high-value functional and health ingredients. To obtain these compounds, paprika was extracted using different methods (Soxhlet, SC-CO_2, and SC-CO₂ with co-extractant) and at different parameters. The results showed that the carotenoid content decreased with the addition of the co-extractant while the fatty acid content and yield increased. It was found that the highest carotenoid content (capsanthin > β-carotene > capsorubin > zeaxanthin > β-cryptoxanthin > violaxanthin) was obtained at 50 °C/45 MPa for SC-CO₂ extraction. Paprika extract rich in polyunsaturated fatty acids (linoleic, oleic, and α-linolenic acid) was obtained at 40 °C/25 MPa for SC-CO₂ with co-extractant. The PUFA/SFA ratios for paprika extract were in agreement with the recommendations of nutritional guidelines. The use of SC-CO₂ for the extraction of Capsicum annuum allowed us to obtain a high-quality, rich in carotenoids and polyunsaturated fatty acids, extract that can be used as a substrate in the industry.

An overview on lipids in nuts and oily fruits: oil content, lipid composition, health effects, lipidomic fingerprinting and new biotechnological applications of their by-products

Tree nuts and oily fruits are used as a diet complement and are highly consumed worldwide. The production and consumption of these foods have been increasing, and an enormous global market value is forecasted for 2023. Besides their high nutritional value and lipid content, they provide health benefits to fat metabolism, heart, skin, and brain. The industrial by-products of these oily foods represent promising raw materials for many industries. However, the lipidomic analysis of nuts and oily fruits is still in its early stages. State-of-the-art analytical approaches for the lipid profiling and fingerprinting of nuts and oily fruits have been developed using high-performance liquid chromatography and high-resolution mass spectrometry for the accurate identification and structural characterization at the molecular species level. It is expected to bring a new understanding of these everyday foods' nutritional and functional value. This review comprises the oil content and lipid composition of various nuts and oily fruits, particularly those mostly consumed worldwide and having recognized beneficial health effects, biological activities associated with the lipids from different oily foodstuffs, analytical methodologies to analyze lipids in nuts and oily fruits, and the potential biotechnological applications of their industrial by-products for a lipid-based commercial valorization.

Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses

Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for the production of oil using different methods. Avocado oil is rich in lipid-soluble bioactive compounds, but their content depends on different factors. Several phytochemicals in the oil have been linked to prevention of cancer, age-related macular degeneration, and cardiovascular diseases and therefore have generated an increase in consumer demand for avocado oil. The aim of this review is to critically and systematically analyze the worldwide production and commercialization of avocado oil, its extraction methods, changes in its fat-soluble phytochemical content, health benefits, and new trends and applications. There is a lack of information on the production and commercialization of the different types of avocado oil, but there are abundant data on extraction methods using solvents, centrifugation-assisted aqueous extraction, mechanical extraction by cold pressing (varying concentration and type of enzymes, temperature and time of reaction, and dilution ratio), ultrasound-assisted extraction, and supercritical fluid to enhance the yield and quality of oil. Extensive information is available on the content of fatty acids, although it is limited on carotenoids and chlorophylls. The effect of avocado oil on cancer, diabetes, and cardiovascular diseases has been demonstrated through in vitro and animal studies, but not in humans. Avocado oil continues to be of interest to the food, pharmaceutical, and cosmetic industries and is also generating increased attention in other areas including structured lipids, nanotechnology, and environmental care.

Effects of ethephon on ethephon residue and quality properties of chili pepper during pre-harvest ripening

The application of ethephon was investigated to examine its effects on both ethephon residue and quality properties of chili peppers during pre-harvest ripening with the goal of facilitating maximum commercial harvest along with improving color and flavor. A single ethephon treatment significantly increased L* and a* values and capsanthin concentration, while decreased total chlorophyll contents. Moreover, ethephon treatment induced significant promotion of capsaicin synthesis and reduction of soluble sugar content. While repeated treatments did not increase the total capsaicin content, and the consumption of soluble sugar was accelerated. Additionally, the maximum ethephon residue in chili pepper after ethephon treatment was 21.18 mg kg^-1, which is lower than the permissible residue level of 50 mg kg^-1 for chili peppers. The ethephon residual decreased with prolonging harvest time of chili peppers. The effects of ethephon treatment on different types of chili peppers were variable. The results of this study indicated that ethephon could hasten the ripening process and increase the quality of chili peppers.

Characterization, Quantification and Quality Assessment of Avocado (Persea americana Mill.) Oils

Avocado oil is prized for its high nutritional value due to the substantial amounts of triglycerides (TGs) and unsaturated fatty acids (FAs) present. While avocado oil is traditionally extracted from mature fruit flesh, alternative sources such as avocado seed oil have recently increased in popularity. Unfortunately, sufficient evidence is not available to support the claimed health benefit and safe use of such oils. To address potential quality issues and identify possible adulteration, authenticated avocado oils extracted from the fruit peel, pulp and seed by supercritical fluid extraction (SFE), as well as commercial avocado pulp and seed oils sold in US market were analyzed for TGs and FAs in the present study. Characterization and quantification of TGs were conducted using UHPLC/ESI-MS. Thirteen TGs containing saturated and unsaturated fatty acids in avocado oils were unambiguously identified. Compared to traditional analytical methods, which are based only on the relative areas of chromatographic peaks neglecting the differences in the relative response of individual TG, our method improved the quantification of TGs by using the reference standards whenever possible or the reference standards with the same equivalent carbon number (ECN). To verify the precision and accuracy of the UHPLC/ESI-MS method, the hydrolysis and transesterification products of avocado oil were analyzed for fatty acid methyl esters using a GC/MS method. The concentrations of individual FA were calculated, and the results agreed with the UHPLC/ESI-MS method. Although chemical profiles of avocado oils from pulp and peel are very similar, a significant difference was observed for the seed oil. Principal component analysis (PCA) based on TG and FA compositional data allowed correct identification of individual avocado oil and detection of possible adulteration.

Avocado Oil: Characteristics, Properties, and Applications

Avocado oil has generated growing interest among consumers due to its nutritional and technological characteristics, which is evidenced by an increase in the number of scientific articles that have been published on it. The purpose of the present research was to discuss the extraction methods, chemical composition, and various applications of avocado oil in the food and medicine industries. Our research was carried out through a systematic search in scientific databases. Even though there are no international regulations concerning the quality of avocado oil, some authors refer to the parameters used for olive oil, as stated by the Codex Alimentarius or the International Olive Oil Council. They indicate that the quality of avocado oil will depend on the quality and maturity of the fruit and the extraction technique in relation to temperature, solvents, and conservation. While the avocado fruit has been widely studied, there is a lack of knowledge about avocado oil and the potential health effects of consuming it. On the basis of the available data, avocado oil has established itself as an oil that has a very good nutritional value at low and high temperatures, with multiple technological applications that can be exploited for the benefit of its producers.

Supercritical Fluid Extraction of Carotenoids from Vegetable Waste Matrices

The aim of this work was to evaluate a previously-developed model on supercritical fluid extraction (SFE) for carotenoid recovery from carrot peels on various carotenoid-rich fruit and vegetable wastes. To this end, 15 matrices, including flesh and peels of sweet potato, tomato, apricot, pumpkin and peach, as well as flesh and wastes of green, yellow and red peppers, were submitted to SFE under optimised conditions (59 °C, 350 bar, 15 g/min CO₂, 15.5% (v/v) ethanol as co-solvent, 30 min of extraction time). The obtained extracts were characterised for their total carotenoid content, antioxidant activity and total carotenoid recovery (TCR). TCR values were greater than 90% w/w for most samples, with β-carotene being the most successfully extracted compound (TCRs 88–100% w/w). More polar carotenoids, such as lutein and lycopene, exhibited lower TCRs. A comparison with literature data suggested that carotenoid extraction is partially dependent on the composition of vegetable matrices, specifically on polysaccharide and moisture content. The results indicated that the optimised SFE conditions can be used as a general model for carotenoid extraction from various fruit and vegetable matrices and as a viable method for adding value to these waste streams by generating carotenoid-rich extracts.

Evaluation of the oxidative stability of Chipotle chili (

Capsicum annuum L. (Chipotle chili) is a natural source of bioactive metabolites with antioxidant properties. The objective of this research was to obtain and characterize the oxidative stability under storage of Chipotle chili oleoresins extracted with cold-pressed avocado oil. The most efficient conditions obtained to extract carotenoids and phenolic compounds were at 1:3 ratio (chipotle chili: avocado oil; w:v) at room temperature in darkness during 48 h. At the end of the harshest conditions (45 °C, 30 days), the extracts were stable to lipid oxidation with a final Totox value of 27.34, a carotenoid preservation of 85.6%, antioxidant activity retention of 80.66% and a color change (ΔE) of 1.783. The kinetic constants obtained were higher for peroxide formation than for carotenoid degradation. The oleoresins obtained could be considered an economic and sustainable alternative to extract carotenoids with good oxidation stability that could be used in foodstuffs.