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Abedinzadeh S, Torbati M, Azadmard‐Damirchi S, Hashempour‐Baltork F. Changes in the quality of oil extracted by hot pressing from black cumin ( Nigella sativa) seeds and by solvent from the obtained cake during refining. Food Sci Nutr 2024; 12:3563-3573. [PMID: 38726404 PMCID: PMC11077247 DOI: 10.1002/fsn3.4025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2023] [Revised: 11/03/2023] [Accepted: 01/30/2024] [Indexed: 05/12/2024] Open
Abstract
In this study, oil was extracted from black cumin (Nigella sativa) seed (BCS) by press, and oil was extracted from the obtained cake with a solvent. The changes in the quality of both crude oils obtained by pressing and by solvent were investigated during refining. Findings revealed that the p-anisidin value (p-AV) and fatty acid profile did not change significantly, but there were significant differences (p < .05) in the peroxide value (PV), reflective index, pigment contents, free fatty acid content (FFA%), and antioxidant activity (total phenol content (TPC), thymoquinone, and DPPH inhibition) of BCS oils obtained by the two different methods. PV and FFA decreased to less than 15 meqO2/kg and 0.3%, respectively, in the refined oil. The TPC (65%), thymoquinone (45-97%), carotenoids (86-89%), and chlorophyll (75-85%) were removed from BCS oil, but the DPPH value was raised by about 33%. The current study gives a clear picture of the changes during refining in BCS oil, which can be a useful guide in food applications.
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Affiliation(s)
- Solmaz Abedinzadeh
- Department of Food Science and Technology, Faculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
- Student Research CommitteeTabriz University of Medical SciencesTabrizIran
| | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition and Food ScienceTabriz University of Medical SciencesTabrizIran
| | | | - Fataneh Hashempour‐Baltork
- Halal Research Centre of IRI, Iran Food and Drug AdministrationMinistry of Health and Medical EducationTehranIran
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2
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Guo Y, Shao J, Sun J, Wang Z, Jiang B. Optimization of Extraction and Refining Parameters of Oil from Dotted Gizzard Shad ( Konosirus punctatus). Foods 2024; 13:1278. [PMID: 38672950 PMCID: PMC11049165 DOI: 10.3390/foods13081278] [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: 03/08/2024] [Revised: 04/10/2024] [Accepted: 04/16/2024] [Indexed: 04/28/2024] Open
Abstract
To address the challenges associated with resource inefficiency, low extraction rates, environmental concerns, and high energy consumption in traditional fish oil production from dotted gizzard shad (Konosirus punctatus), a novel approach is needed. This study aimed to develop and evaluate two innovative methods for fish oil extraction and refinement, focusing on their effects on fish oil quality, fatty acid profile, and volatile compound composition throughout the respective processes. The findings of the study revealed that the ethanol-assisted enzymatic extraction method surpassed the conventional enzymatic approach in extraction efficiency, achieving an optimal extraction rate of 74.94% ± 0.45% under optimized process conditions. Moreover, the ethanol-NaOH one-step degumming and deacidification method proved effective in simultaneously removing phospholipids and free fatty acids. Under optimal conditions, a notable reduction in phospholipid content in dotted gizzard shad oil, from 6.80 ± 0.01 mg/g to 1.18 ± 0.01 mg/g, and a substantial decrease in acid value, from 3.31 mg/g to 0.31 mg/g, were observed. In summary, the study analyzed the physicochemical properties, fatty acid composition, and volatile components of fish oil before and after refinement. The refining process was found to preserve the fatty acid composition while efficiently eliminating hydroperoxides and reducing unpleasant odors in the crude oil.
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Affiliation(s)
- Ying Guo
- College of Science and Technology, Hebei Agricultural University, Cangzhou 061100, China; (Y.G.); (Z.W.); (B.J.)
| | - Juanjuan Shao
- College of Science and Technology, Hebei Agricultural University, Cangzhou 061100, China; (Y.G.); (Z.W.); (B.J.)
| | - Jilu Sun
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China;
| | - Zhen Wang
- College of Science and Technology, Hebei Agricultural University, Cangzhou 061100, China; (Y.G.); (Z.W.); (B.J.)
| | - Baojie Jiang
- College of Science and Technology, Hebei Agricultural University, Cangzhou 061100, China; (Y.G.); (Z.W.); (B.J.)
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3
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Chetima A, Nde Bup D, Kewir F, Wahaboua A. Activated carbons from open air and microwave-assisted impregnation of cotton and neem husks efficiently decolorize neutral cotton oil. Heliyon 2024; 10:e24060. [PMID: 38283249 PMCID: PMC10818195 DOI: 10.1016/j.heliyon.2024.e24060] [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: 07/15/2023] [Revised: 12/06/2023] [Accepted: 01/03/2024] [Indexed: 01/30/2024] Open
Abstract
The decolorization of cottonseed oil with activated carbons (ACs) from neem and cotton husks has a dual interest: elimination of undesirable pigments in oil and valorization of the husks; by-products of neem and cottonseed processing, which would otherwise be dumped along riverbanks and farms causing environmental pollution. ACs were produced from neem and cottonseed husks after acid impregnation assisted by microwave heating and in ambient air for the decolorization of neutral cottonseed oil. The experimental data were analyzed by the intraparticle diffusion and the pseudo-second-order kinetic models as well as the Langmuir and Freundlich isotherm models. The method of impregnation and carbonization time had dramatic effects on the specific surface area (800-1500 g/m2), the quantity of burn-off (50-70 %), and methylene blue index (300-5000 mg/g) values which indicated the potential of the prepared activated carbons in the bleaching of vegetable oil and in other applications such as environmental clean-up and in agriculture. Pigment adsorption increased with temperature for all ACs indicating that the decolorization process was endothermic. The quantity of adsorbent equally had a significant effect on the pigment adsorption process for all ACs. All the activated carbons prepared in this work were 30-80 % more efficient in pigment adsorption than bleaching earth that is normally used in decolorizing neutral cotton seed oil in industries. All tested models are adequate to describe pigment adsorption by the ACs. Both methods of preparation of ACs were effective for oil decolorization, but microwave impregnation is more appealing because it requires only 1 h compared to 6 h for ambient air. Optimum decolorization conditions were 90 °C for 40min and adsorbent concentration of 2 %.
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Affiliation(s)
- Abba Chetima
- Department of Inorganic Chemistry, Faculty of Science, University of Maroua, Cameroon
| | - Divine Nde Bup
- Department of Nutrition Food and Bio-resource Technology, College of Technology, University of Bamenda, Cameroon
| | - Fannyuy Kewir
- Department of Nutrition Food and Bio-resource Technology, College of Technology, University of Bamenda, Cameroon
| | - Abdoul Wahaboua
- Department of Inorganic Chemistry, Faculty of Science, University of Maroua, Cameroon
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4
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Zhang W, Yang Y, Xie P, Ye P, Shu X, Zhang H, Chen Y, Zhang Y, Jin J. Effects of Silica Hydrogel on Degumming of Fragrant Rapeseed Oil. J Oleo Sci 2024; 73:45-53. [PMID: 38171730 DOI: 10.5650/jos.ess23095] [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] [Indexed: 01/05/2024] Open
Abstract
Hot-pressed rapeseed oils with pleasant flavor, i.e., fragrant rapeseed oils, are favored by consumers, especially people from the southwest provinces of China. Although degumming is an important section in producing edible rapeseed oils, conventional degumming techniques are generally suffered from disadvantages such as moisture control, and large losses of micronutrients and flavors. In the present paper, hot-pressed rapeseed oils were treated with silica hydrogel to remove their gums, and changes in phospholipids, acid values, peroxide values, tocopherols, total phenols, and flavor compounds were analyzed to compare the silica hydrogel-degumming with conventional methods. The optimized conditions were suggested to be carried out at 45°C for 15 min, and the silica hydrogel dosage was 1.10%. More than 97.00% of phospholipids were removed after the degumming, and more than 85.00% of micronutrients, were retained in the treated oils. The degumming efficiency was therefore significantly higher than those operated by conventional acid degumming and soft degumming techniques. It was found that the dosage of the silica hydrogel significantly affected the removal rate of phospholipids compared with degumming time and temperature. There were nearly typical volatile compounds found in the rapeseed oils, while most of them kept almost stable after the silica hydrogel-degumming. In this regard, silica hydrogel adsorption exhibited little effect on volatile compounds, making it more suitable for the production of fragrant rapeseed oils.
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Affiliation(s)
- Wei Zhang
- State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University
- Yancheng Hengxi Biotechnology Co., Ltd
| | - Yuhuang Yang
- State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University
| | - Pengkai Xie
- State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University
| | | | | | - Haibo Zhang
- Jiangsu Hefeng Grain and Oil Industry Co., Ltd
| | - Yuhang Chen
- State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University
| | - Youfeng Zhang
- Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim
| | - Jun Jin
- State Key Lab of Food Science and Resources, School of Food Science and Technology, Jiangnan University
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Cravotto C, Claux O, Bartier M, Fabiano-Tixier AS, Tabasso S. Leading Edge Technologies and Perspectives in Industrial Oilseed Extraction. Molecules 2023; 28:5973. [PMID: 37630225 PMCID: PMC10459726 DOI: 10.3390/molecules28165973] [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: 06/21/2023] [Revised: 07/15/2023] [Accepted: 07/25/2023] [Indexed: 08/27/2023] Open
Abstract
With the increase in the world's population and per capita wealth, oil producers must not only increase edible oil production but also meet the demand for a higher quality and variety of products. Recently, the focus has shifted from single processing steps to the entire vegetable oil production process, with an emphasis on introducing innovative technologies to improve quality and production efficiency. In this review, conventional methods of oilseed storage, processing and extraction are presented, as well as innovative processing and extraction techniques. Furthermore, the parameters most affecting the products' yields and quality at the industrial level are critically described. The extensive use of hexane for the extraction of most vegetable oils is undoubtedly the main concern of the whole production process in terms of health, safety and environmental issues. Therefore, special attention is paid to environmentally friendly solvents such as ethanol, supercritical CO2, 2-methyloxolane, water enzymatic extraction, etc. The state of the art in the use of green solvents is described and an objective assessment of their potential for more sustainable industrial processes is proposed.
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Affiliation(s)
- Christian Cravotto
- GREEN Extraction Team, INRAE, UMR 408, Avignon Université, F-84000 Avignon, France;
| | - Ombéline Claux
- Pennakem Europa (EcoXtract®), 224 Avenue de la Dordogne, F-59944 Dunkerque, France; (O.C.); (M.B.)
| | - Mickaël Bartier
- Pennakem Europa (EcoXtract®), 224 Avenue de la Dordogne, F-59944 Dunkerque, France; (O.C.); (M.B.)
| | | | - Silvia Tabasso
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy;
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6
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Han Y, Cao X. Research Progress of Perfluoroalkyl Substances in Edible Oil-A Review. Foods 2023; 12:2624. [PMID: 37444362 DOI: 10.3390/foods12132624] [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: 06/15/2023] [Revised: 07/03/2023] [Accepted: 07/04/2023] [Indexed: 07/15/2023] Open
Abstract
Perfluoroalkyl substances (PFASs) have been widely used in different types of consumer and industrial applications such as surfactants, household cleaning products, textiles, carpets, cosmetics, firefighting foams, and food packaging because of their good stability and special physicochemical properties of hydrophobicity, oleophobicity, high temperature resistance, etc. Meanwhile, PFASs are considered an emerging organic pollutant due to their persistence and potential toxicity to human health. PFASs occur in edible oil, an important component of the global diet, mainly in three ways: raw material contamination, process contamination, and migration from oil contact materials. Thus, the occurrence of PFAS in edible oils has drawn more and more attention in recent years. In this work, the pertinent literature of the last two decades from the Web of Science database was researched. This review systematically addressed the potential sources, the contamination levels, and the progress of the determination of PFASs in edible oil. It aims to provide a relatively whole profile of PFASs in edible oil, render assistance to minimise human exposure to PFASs, and standardise the detection methods of perfluoroalkyl substances in edible oil.
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Affiliation(s)
- Yingyi Han
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
| | - Xueli Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
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7
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Chen X, Sun S. Color Reversion of Refined Vegetable Oils: A Review. Molecules 2023; 28:5177. [PMID: 37446839 DOI: 10.3390/molecules28135177] [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: 06/12/2023] [Revised: 06/23/2023] [Accepted: 07/01/2023] [Indexed: 07/15/2023] Open
Abstract
During the transport, storage, and consumption of edible vegetable oils, the color of some freshly refined oils is gradually darkened, which is known as the color reversion. The oil industry has been plagued by the issue for a long time because the dark color of the oil is related to its poor quality and low acceptability for consumers. Color reversion of refined vegetable oils is primarily related to the processing pigments, especially tocored, which is the oxidation product of γ-tocopherol. However, the underlying molecular action mechanism of tocored is not yet fully understood due to the complex transformations of tocored in oil systems. This paper presents a brief description of oil color, followed by an overview of research progress on the mechanism of color reversion. In particular, the effect of minor components (phospholipids and metal ions) on color reversion is highlighted in an attempt to explain the remaining mysteries of color reversion. Furthermore, the measures to restrain color reversion by quality control of the oilseeds, the adjustment of technical parameters of processing, and the storage conditions of refined oils are summarized to provide some references for the oil industry.
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Affiliation(s)
- Xiaozhong Chen
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
| | - Shangde Sun
- College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
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8
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Bansal S, Sundararajan S, Shekhawat PK, Singh S, Soni P, Tripathy MK, Ram H. Rice lipases: a conundrum in rice bran stabilization: a review on their impact and biotechnological interventions. PHYSIOLOGY AND MOLECULAR BIOLOGY OF PLANTS : AN INTERNATIONAL JOURNAL OF FUNCTIONAL PLANT BIOLOGY 2023; 29:985-1003. [PMID: 37649880 PMCID: PMC10462582 DOI: 10.1007/s12298-023-01343-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2023] [Revised: 08/02/2023] [Accepted: 08/04/2023] [Indexed: 09/01/2023]
Abstract
Rice is a primary food and is one of the most important constituents of diets all around the world. Rice bran is a valuable component of rice, containing many oil-soluble vitamins, minerals, and oil. It is known for its ability to improve the economic value of rice. Further, it contains substantial quantities of minerals like potassium, calcium, magnesium, iron and antioxidants like tocopherols, tocotrienols, and γ-oryzanol, indicating that rice bran can be utilized effectively against several life-threatening disorders. It is difficult to fully utilize the necessary nutrients due to the presence of lipases in rice bran. These lipases break down lipids, specifically Triacylglycerol, into free fatty acids and glycerol. This review discusses physicochemical properties, mechanism of action, distribution, and activity of lipases in various components of rice seeds. The phylogenetic and gene expression analysis helped to understand the differential expression pattern of lipase genes at different growth phases of rice plant. Further, this review discusses various genetic and biotechnological approaches to decrease lipase activity in rice and other plants, which could potentially prevent the degradation of bran oil. The goal is to establish whether lipases are a major contributor to this issue and to develop rice varieties with improved bran stability. This information sets the stage for upcoming molecular research in this area. Supplementary Information The online version contains supplementary material available at 10.1007/s12298-023-01343-3.
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Affiliation(s)
- Sakshi Bansal
- National Agri-Food Biotechnology Institute, Sector 81, Mohali, 140306 India
| | - Sathish Sundararajan
- National Institute of Plant Genome Research (NIPGR), Aruna Asaf Ali Marg, New Delhi, 110067 India
| | | | - Shivangi Singh
- National Institute of Plant Genome Research (NIPGR), Aruna Asaf Ali Marg, New Delhi, 110067 India
| | - Praveen Soni
- Department of Botany, University of Rajasthan, JLN Marg, Jaipur, 302004 India
| | - Manas K. Tripathy
- International Centre for Genetic Engineering and Biotechnology (ICGEB), Aruna Asaf Ali Marg, New Delhi, 110067 India
| | - Hasthi Ram
- National Institute of Plant Genome Research (NIPGR), Aruna Asaf Ali Marg, New Delhi, 110067 India
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9
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Yin H, Bechtel PJ, Sathivel S. Effects of activated earth, activated alumina, and chitosan adsorption processes on thermal and rheological and chemical characteristics of menhaden oil. J Food Sci 2023. [PMID: 37122136 DOI: 10.1111/1750-3841.16563] [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: 12/08/2021] [Revised: 02/26/2023] [Accepted: 03/18/2023] [Indexed: 05/02/2023]
Abstract
The objective of this study was the effectiveness of using activated earth, activated alumina, and/or chitosan, either separately or in combination, as adsorbents to remove free fatty acids (FFA) and peroxides from unpurified menhaden oil (MO). Thermal and rheological properties of MO were also evaluated. Five different combinations of absorbents were used to purify MO: Processes 1-3 involved purifications of MO by 5% chitosan (wt/wt of oil), 5% activated earth, and 5% activated alumina, respectively, process 4 involved MO purification with a combination of 6.5% chitosan, 3.5% activated earth, and 5% activated alumina, and process 5 involved MO purification process with a combination of adsorbents of 9% chitosan, 1% activated earth, and 5% activated alumina. All the adsorption processes were conducted at 25°C. Purified MO and MO were evaluated for their fatty acid profile, FFA, peroxide value (PV), moisture content (MC), minerals, and color. Triplicate experiments were conducted, and data were statistically analyzed using α = 0.05. Processes 4 and 5 were effective in reducing PV, FFA, and MC in MO. Thermal properties indicated processes 4 and 5 produced purer MO than processes 1-3. All the oil samples became less viscous, and the flow behavior index of MO was close to 1 after the adsorption processes. This study demonstrated that adsorption processes that include chitosan, activated earth, and activated alumina could effectively improve MO quality.
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Affiliation(s)
- Huaixia Yin
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
| | - Peter J Bechtel
- USDA ARS Food Processing and Sensory Quality Research Lab, New Orleans, Louisiana, USA
| | - Subramaniam Sathivel
- School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
- Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA
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10
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Lu T, Guo Y, Zeng Z, Wu K, Li X, Xiong Y. Identification and detoxification of AFB1 transformation product in the peanut oil refining process. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109726] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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11
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Yi M, You Y, Zhang Y, Wu G, Karrar E, Zhang L, Zhang H, Jin Q, Wang X. Highly Valuable Fish Oil: Formation Process, Enrichment, Subsequent Utilization, and Storage of Eicosapentaenoic Acid Ethyl Esters. MOLECULES (BASEL, SWITZERLAND) 2023; 28:molecules28020672. [PMID: 36677730 PMCID: PMC9865908 DOI: 10.3390/molecules28020672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/14/2022] [Revised: 12/26/2022] [Accepted: 01/01/2023] [Indexed: 01/11/2023]
Abstract
In recent years, as the demand for precision nutrition is continuously increasing, scientific studies have shown that high-purity eicosapentaenoic acid ethyl ester (EPA-EE) functions more efficiently than mixed omega-3 polyunsaturated fatty acid preparations in diseases such as hyperlipidemia, heart disease, major depression, and heart disease; therefore, the market demand for EPA-EE is growing by the day. In this paper, we attempt to review EPA-EE from a whole-manufacturing-chain perspective. First, the extraction, refining, and ethanolysis processes (fish oil and ethanol undergo transesterification) of EPA-EE are described, emphasizing the potential of green substitute technologies. Then, the method of EPA enrichment is thoroughly detailed, the pros and cons of different methods are compared, and current developments in monomer production techniques are addressed. Finally, a summary of current advanced strategies for dealing with the low oxidative stability and low bioavailability of EPA-EE is presented. In conclusion, understanding the entire production process of EPA-EE will enable us to govern each step from a macro perspective and accomplish the best use of EPA-EE in a more cost-effective and environmentally friendly way.
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Affiliation(s)
- Mengyuan Yi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yue You
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Yiren Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Gangcheng Wu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Le Zhang
- Wuxi Children’s Hospital, Children’s Hospital Affiliated to Jiangnan University, Wuxi 214023, China
- Correspondence: (G.W.); (L.Z.); Tel.: +86-510-85876799 (G.W.); +86-510-85351730 (L.Z.)
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
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12
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Edible vegetable oils from oil crops: Preparation, refining, authenticity identification and application. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.11.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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13
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Shihab JM, Rashid KT, Toma MA. A review on membrane technology application for vegetable oil purification processes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Abstract
In current paper, a comprehensive review to contribute the present insight an implementations and the recent improvements through the diverse endeavor made by the researchers utilizing a membrane technique for degumming, deacidifying, dewaxing and discoloration edible vegetable oils with and without solvent availability and also the solvent recovery has been evaluated. Endeavors made with NF, UF, MF and non-porous membranes, have shown the capability of these membranes to predicate vegetable oil treatment. A membrane technique is noticeably simple and potentially provides many usefulness in vegetable oil purification. It appears that oils treatment with membranes, which carried out at low temperatures that provides saving energy, with real cancellation of stages, provides a promising alternate to conventional procedure, towards the accomplishment of eco-friendly and cost-effective operations that are technically sophisticated. Generally, the solvent (hexane-dilution) technique enhances the membrane oil flux. For dewaxing undiluted vegetable oils, the effective membrane was MF, whereas in dewaxing solvent-diluted oils process UF membranes were more energetic.
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Affiliation(s)
- Jenan M. Shihab
- Membrane Technology Research Unit, Chemical Engineering Department , University of Technology-Iraq , Alsinaa Street 52, 10066 Baghdad , Iraq
| | - Khalid T. Rashid
- Membrane Technology Research Unit, Chemical Engineering Department , University of Technology-Iraq , Alsinaa Street 52, 10066 Baghdad , Iraq
| | - M. A. Toma
- Membrane Technology Research Unit, Chemical Engineering Department , University of Technology-Iraq , Alsinaa Street 52, 10066 Baghdad , Iraq
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14
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Chandrasekar V, Arunachalam SS, Hari H, Shinkar A, Belur PD, Iyyaswami R. Probing the synergistic effects of rutin and rutin ester on the oxidative stability of sardine oil. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:4198-4209. [PMID: 36193478 PMCID: PMC9525562 DOI: 10.1007/s13197-022-05473-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2022] [Accepted: 04/15/2022] [Indexed: 06/16/2023]
Abstract
Multicomponent antioxidant mixture is proved to be highly effective in imparting oxidative stability to the edible oil. It is believed that the high efficacy of those mixtures is due to the synergistic effect exhibited by two or more components. The current study aims to analyse the synergistic effect of a flavonoid and its corresponding ester in improving the oxidative stability of n-3 PUFA rich sardine oil. The oxidative stability of rutin, esterified rutin and their combinations at three different concentrations was studied in sardine oil stored at 37 ºC for 12 days in contact with air under darkness. The combination of rutin and rutin ester showed maximum reduction of 54.2% in oxidation at 100 mg/kg and 150 mg/kg. Perhaps this is the first report on the synergistic effect of a flavonoid and its lipophilized ester for improving the oxidative stability of n-3 PUFA rich oil.
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Affiliation(s)
| | - Selva Sudha Arunachalam
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Haritha Hari
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Apurva Shinkar
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Prasanna D. Belur
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
| | - Regupathi Iyyaswami
- Department of Chemical Engineering, National Institute of Technology Karnataka, Surathkal, Srinivasnagar, Mangalore, Karnataka 575025 India
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15
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Kinetics and Thermodynamics of β-Carotene Adsorption onto Acid-Activated Clays Modified by Zero Valent Iron. J CHEM-NY 2022. [DOI: 10.1155/2022/6505556] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/07/2022] Open
Abstract
The adsorption of β-carotene from crude palm oil onto acid-activated clay and clay modified by zero valent iron (ZVI) was investigated in this work. Spectroscopic studies including FTIR, XRD, and SEM were used for its characterization. The adsorption characteristics such as kinetics, mechanism, isotherms, and thermodynamics of β-carotene were studied. The kinetic data were analyzed using the pseudo-first-order kinetic equation, pseudo-second-order kinetic equation, and intraparticle diffusion model. The pseudo-second-order kinetic model is the only one that describes the experimental data well (R2 ≥ 0.969). The chemical analysis of bulk clay showed that the predominant oxides are Al2O3 (57.91 wt%), Fe2O3 (32.54 wt%), SiO2 (3.09 wt%), K2O (2.37 wt%), and CaO2 (1.73 wt%). The adsorption capacity increases with an increase in temperature. The equilibrium data were described better by the Freundlich model for all clays. To determine the best fit kinetic model for each system, three error analysis methods, namely, chi-square (χ2), residual mean squared error (RMSE), and mean percent error (%APE) were used to evaluate the data. A thermodynamic study demonstrated that β-carotene adsorption is spontaneous, endothermic, and an entropy driven process for both forms of clay.
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16
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Mishra SK, Belur PD, Regupathi I. Comparison of efficacy of various natural and synthetic antioxidants in stabilising the fish oil. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sumit Kumar Mishra
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Prasanna D. Belur
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
| | - Iyyaswami Regupathi
- Department of Chemical Engineering National Institute of Technology Karnataka Surathkal India
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17
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Pei X, Yin F, Zhong X, Liu H, Song L, Zhao G, Wang Y, Zhou D. Effects of different antioxidants and their combinations on the oxidative stability of DHA algae oil and walnut oil. Food Sci Nutr 2022; 10:2804-2812. [PMID: 35959263 PMCID: PMC9361454 DOI: 10.1002/fsn3.2883] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 03/31/2022] [Accepted: 03/31/2022] [Indexed: 01/01/2023] Open
Abstract
Through monitoring Rancimat induction time (RIT), peroxide value (POV), and thiobarbituric acid-reactive substances (TBARS) of docosahexaenoic acid (DHA) algae oil and walnut oil during accelerated storage, the effects of the single and the combinations of seven kinds of antioxidants involving ascorbyl palmitate (AP), phytic acid (PA), vitamin E (VE), antioxidant of bamboo leaves (AOB), rosemary extract, tea polyphenols (TP), and tea polyphenol palmitate (TPP) against lipid oxidation were evaluated. RIT, POV, and TBARS results showed that the DHA algae oil sample containing 600 mg/kg TPP revealed the strongest stability and the walnut oil sample containing 450 mg/kg TPP and 100 mg/kg TP revealed the strongest stability. Then, the shelf lives of two oils were predicted from the extrapolation of the linear regression model between Log RIT and temperature. Our results indicated that the optimal antioxidant could prolong the shelf lives of DHA algae oil and walnut oil by 2.31- and 7.74-fold, respectively.
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Affiliation(s)
- Xue‐Chen Pei
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Fa‐Wen Yin
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- National Engineering Research Center of SeafoodDalianChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalianChina
| | - Xu Zhong
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | - Hui‐Lin Liu
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- National Engineering Research Center of SeafoodDalianChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalianChina
| | - Liang Song
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- National Engineering Research Center of SeafoodDalianChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalianChina
| | - Guan‐Hua Zhao
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
| | | | - Da‐Yong Zhou
- School of Food Science and TechnologyDalian Polytechnic UniversityDalianChina
- National Engineering Research Center of SeafoodDalianChina
- Collaborative Innovation Center of Seafood Deep ProcessingDalianChina
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18
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Characterization and Effect of Refining on the Oil Extracted from Durum Wheat By-Products. Foods 2022; 11:foods11050683. [PMID: 35267317 PMCID: PMC8909574 DOI: 10.3390/foods11050683] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2022] [Revised: 02/16/2022] [Accepted: 02/17/2022] [Indexed: 02/04/2023] Open
Abstract
Durum wheat is one of the most important cereal grains worldwide, used mostly for pasta making and bakery products. The by-products derived for the milling process, although very abundant, have only limited use. The aim of this work was to characterize the oils extracted from the by-products of debranning (DP) and milling processes (MP) of durum wheat and to follow the changes due to the refining process on the minor components. The results showed that DP had significantly higher oil content than MP, but it was characterized by a significantly lower amount of tocols. Polyunsaturated fatty acids content was similar (around 62% of total fatty acids). Consequently, a mixture of DP/MP (60/40 w/w) was chosen as a basis for further studies concerning the refining process. During refining, carotenoids almost disappeared while tocols were reduced by 24% on average. Free fatty acids, peroxide value, and oxidized triacylglycerols were significantly reduced by refining, while triacylglycerol oligopolymers were significantly higher than the crude oil. Durum wheat oil had an outstanding content of phytosterols and policosanols. Overall, the edible oil obtained from durum wheat after refining could be considered a good source of phytochemicals and could represent a valuable strategy to valorize the by-products from durum wheat mills.
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19
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Fatty Acid Solvent Extraction from Palm Oil using Liquid-Liquid Film Contactor: Mathematical model Including Mass Transfer Effects. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.02.004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Refining Vegetable Oils: Chemical and Physical Refining. ScientificWorldJournal 2022; 2022:6627013. [PMID: 35069038 PMCID: PMC8767382 DOI: 10.1155/2022/6627013] [Citation(s) in RCA: 36] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2020] [Revised: 11/07/2021] [Accepted: 12/16/2021] [Indexed: 01/18/2023] Open
Abstract
This review presents recent technologies involved in vegetable oil refining as well as quality attributes of crude oils obtained by mechanical and solvent extraction. Usually, apart from virgin oils, crude oils cannot be consumed directly or incorporated into various food applications without technological treatments (refining). Indeed, crude oils like soybean, rapeseed, palm, corn, and sunflower oils must be purified or refined before consumption. The objective of such treatments (chemical and physical refining) is to get a better quality, a more acceptable aspect (limpidity), a lighter odor and color, longer stability, and good safety through the elimination of pollutants while minimizing oil loss during processing. However, the problem is that refining removes some essential nutrients and often generates other undesirable compounds such as 3-MCPD-esters and trans-fatty acids. These compounds directly influence the safety level of refined oil. Advantages and drawbacks of both chemical and physical refining were discussed in the light of recent literature. Physical refining has several advantages over chemical one.
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21
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Gumus P, Decker EA, Maskan M. Optimization of neutralization parameters in minimal refining process of sunflower seed oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16272] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Pinar Gumus
- Chenoweth Laboratory, Department of Food Science University of Massachusetts Amherst Massachusetts USA
- Department of Food Engineering Faculty of Engineering Gaziantep University Gaziantep Turkey
- Department of Nutrition and Dietetics Faculty of Health Sciences Kilis 7 Aralik University Kilis Turkey
| | - Eric A. Decker
- Chenoweth Laboratory, Department of Food Science University of Massachusetts Amherst Massachusetts USA
| | - Medeni Maskan
- Department of Food Engineering Faculty of Engineering Gaziantep University Gaziantep Turkey
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22
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Suman M. Combating Olive Oil Fraud Using GC–IMS and FGC-Enose. LCGC EUROPE 2021. [DOI: 10.56530/lcgc.eu.cz9789p2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
The adulteration of high-quality foods is big business. Typical adulteration of olive oil involves the use of other types of oil, such as seed oils or pomace oils, the introduction of re-esterified oils, or the creation of mixtures with refined oils to create a lower quality product that can still be sold at a premium price. Fortunately, these processes can be easily detected using standard methods. However, fraudsters now seek more advanced methods using soft refined oils or oils with a tailored composition, making detection with existing procedures difficult. LCGC spoke to Michele Suman about novel screening and confirmatory analytical strategies he has investigated to regain the upper hand in the fight against olive oil adulteration.
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23
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Waste Cooking Oil as a Sustainable Bio Modifier for Asphalt Modification: A Review. SUSTAINABILITY 2021. [DOI: 10.3390/su132011506] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
The rising demand for non-renewable resources such as asphalt binder is a significant issue in the pavement industry. Flexible pavement consumes a significant amount of asphalt binder, which has become a major issue in terms of environmental sustainability and from an economics viewpoint. Hence, researchers strive to find other alternatives to solve these problems, to enhance the performance and lifespan of flexible pavement. Biomass-based bio-oil, such as waste cooking oil (WCO), as a modifier has illustrated favorable effects for asphalt binder and mixture. However, in the pavement industry, its adoption as a modifier is still in an empirical stage. Hence, this paper aimed to give an overview by analyzing literature in-depth to reveal the potential of WCO as a modifier in the pavement industry. The low- and intermediate-temperature performance of the WCO-modified asphalt binder are superior. However, it compromises physical properties and high-temperature performance. Hence, it can be improved by controlling the quality of WCO or by further modification by additives such as ground tire rubber (GTR) and waste plastic. This paper also attempts to review available and potential physical and chemical technologies to minimize the negative effects of free fatty acid (FFA) and water content of WCO on modified asphalt binder properties. For WCO-modified asphalt mixture, the overall performance depends on the dose, quality of WCO, and type of additive added in the WCO-modified binder. Finally, future recommendations are provided to broaden the scope of WCO as a modifier in the forthcoming sustainable pavement industry.
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24
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Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding. Animals (Basel) 2021; 11:ani11092559. [PMID: 34573526 PMCID: PMC8467598 DOI: 10.3390/ani11092559] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 08/27/2021] [Accepted: 08/27/2021] [Indexed: 11/17/2022] Open
Abstract
Simple Summary Feed producers and farmers seek alternative and economical fat ingredients to supply animals with energy and beneficial components, such as natural antioxidants. Some byproducts from the edible oil refining industry, such as acid oils (AO) and fatty acid distillates (FAD), fulfil these requirements, but differences in the animal performance have been reported as their main drawback, which might be due to their high variable composition, including their oxidation status. Therefore, the valorization of these byproducts as feed ingredients requires ensuring standardized products with adequate quality in terms of oxidation parameters. In this study, 92 AO and FAD were characterized, finding a huge variability in their oxidation status and stability. They all showed low primary oxidation values (peroxide values). The content of secondary oxidation compounds was higher in FAD (which are released from physical refining processes) than in AO (which originate from chemical refining), while polymeric compounds were higher in the latter. The fatty acid and tocol compositions that were related with the botanical origin influenced their oxidative stability. Thus, in the quality control of these products, apart from the compositional parameters, it is recommended to include the evaluation of the oxidation status, both by primary and secondary oxidation parameters. Abstract Acid oils (AO) and fatty acid distillates (FAD) are byproducts from chemical and physical refining of edible oils and fats, respectively. Their high energy value makes their upcycling interesting as alternatives to conventional fats in animal feeding. The objective of this study is to characterize their oxidative quality and to provide recommendations about their evaluation for animal feeding purposes. The oxidation status (peroxide value (PV), p-Anisidine value (p-AnV), % polymeric compounds (POL)), the oxidative stability (induction time by the Rancimat at 120 °C (IT)), the fatty acid composition (FA), and tocopherol and tocotrienol content of 92 AO and FAD samples from the Spanish market were analyzed. Both AO and FAD showed low PV (0.8 and 1 meq O2/kg); however, p-AnV was higher in FAD (36.4 vs. 16.4 in AO) and POL was higher in AO (2.5% vs. not detected in FAD) as a consequence of the type of refining process. The botanical origin of AO and FAD influenced FA and tocol composition, and they influenced IT. A high variability was observed for most analyzed parameters, reinforcing the need for standardizing AO and FAD to obtain reliable feed ingredients and to include primary and secondary oxidative parameters within their quality control.
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25
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Rangaswamy S, Kumar GS, Kuppusamy C. Membrane technology for vegetable oil processing-Current status and future prospects. Compr Rev Food Sci Food Saf 2021; 20:5015-5042. [PMID: 34431206 DOI: 10.1111/1541-4337.12825] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2021] [Revised: 07/15/2021] [Accepted: 07/19/2021] [Indexed: 11/27/2022]
Abstract
Vegetable oil processing has been identified as one of the potential nonaqueous applications of membrane technology. Membrane-based processing has been largely attempted on individual steps of the conventional refining process with reasonable success. With the advent of organic-solvent-nanofiltration, membrane desolventizing of hexane oil miscella has received greater attention, revitalizing the prospects of integrated membrane processing. A practical evaluation of membrane augmented desolventizing revealed that approximately 65% energy savings towards solvent evaporation could be achieved in an industrial environment. Further, a pragmatic appraisal advocated that an integrated membrane process with a focus on pretreatment and desolventizing along with physical refining would be a desirable approach for fortifying the benefits. The present review intends to channelize the efforts to overcome the current limitations and highlights the importance of developing better membranes, process evaluation under appropriate practical conditions, and developing suitable cleaning protocols for stable performance. In the case of alternate solvents to hexane, membrane solvent recovery would be a favorable approach to overcome the limitation of associated higher thermal energy requirements. Nevertheless, solvent selection should be based on a composite evaluation of extraction and membrane desolventizing, specific to the type of oil. Finally, a comprehensive process scheme has been proposed to realize the benefits in extraction-refining plants. In this direction, a few pilot demonstration plants need to be established and operated for 1-2 years to understand and overcome the practical difficulties and limitations of the technology, leading to its industrial adoption.
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Affiliation(s)
- Subramanian Rangaswamy
- Department of Food Engineering, Central Food Technological Research Institute, Mysuru, India.,Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Gopika S Kumar
- Department of Food Engineering, Central Food Technological Research Institute, Mysuru, India.,Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Chezhiyan Kuppusamy
- Department of Food Engineering, Central Food Technological Research Institute, Mysuru, India
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26
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Ablay ÖD, Özdikicierler O, Saygın Gümüşkesen A. Optimization of Ultrasound‐Assisted Alkali Neutralization in the Refining of Safflower Oil to Minimize the Loss of Bioactive Compounds. EUR J LIPID SCI TECH 2021. [DOI: 10.1002/ejlt.202100004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Özgür Devrim Ablay
- Food Engineering Department Faculty of Engineering Ege University İzmir 35100 Turkey
| | - Onur Özdikicierler
- Food Engineering Department Faculty of Engineering Ege University İzmir 35100 Turkey
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27
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Wang X, Wang X, Xie D. A novel method for oil deacidification: Chemical amidation with ethanolamine catalyzed by calcium oxide. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111436] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Abd Hadi HM, Tan CP, Mohamad Shah NK, Tan TB, Niranjan K, Mat Yusoff M. Establishment of an Effective Refining Process for Moringa oleifera Kernel Oil. Processes (Basel) 2021; 9:579. [DOI: 10.3390/pr9040579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/02/2023] Open
Abstract
This study systematically established the most effective refining process for Moringa oleifera (MO) kernel oil. Acid degumming (20.33 ± 1.37 ppm) removed significantly greater phosphorus than water degumming (31.18 ± 0.90 ppm). Neutralization was more effective than deodorization in decreasing the acid (0.06 mg KOH/g) and p-Anisidine (p-AV, 0.36 ± 0.03) values of the oil. Besides improving its color properties, acid-activated bleaching earth Type B was better than Types A and C in decreasing the oil’s p-AV (0.43 ± 0.02), acid value (3.96 ± 0.02 mg KOH/g), and moisture content (0.01 ± 0.00% w/w). The selected refining stages successfully produced MO kernel oil with acceptable peroxide value (PV, 1.66–3.33 meq/kg), p-AV (1.05–1.49), total oxidation value (TOTOX, 4.38–8.15), acid value (0.03 mg KOH/g), moisture content (0.01% w/w), phosphorus content (1.28–1.94 ppm), iodine value (80.79–81.03), oleic acid (79.52–79.65%), and tocopherol content (65.26–87.00 mg/kg).
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29
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Messina CM, Arena R, Manuguerra S, Renda G, Laudicella VA, Ficano G, Fazio G, La Barbera L, Santulli A. Farmed Gilthead Sea Bream ( Sparus aurata) by-Products Valorization: Viscera Oil ω-3 Enrichment by Short-Path Distillation and In Vitro Bioactivity Evaluation. Mar Drugs 2021; 19:md19030160. [PMID: 33803687 PMCID: PMC8002999 DOI: 10.3390/md19030160] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 03/03/2021] [Accepted: 03/11/2021] [Indexed: 12/27/2022] Open
Abstract
This study shows a pilot scale protocol aimed to obtain an omega 3-enriched oil after the processing of farmed gilthead sea bream viscera (SBV); this was oil was tested in vitro for bioactivity, attesting to the possibility to turn waste into profit The quality of the oil, in terms of requirements for animal and human consumption, was assessed by determining some chemical parameters, such as peroxide value (PV), thiobarbituric acid reactive substances (TBARS), ρ-anisidine (ρ-AV) content, total oxidation value (TOTOX), and phospholipids and free fatty acid (%), both in crude viscera oil (CVO) and refined viscera oil (RVO). Among the extraction conditions, the higher CVO yields were obtained at 60 °C for 10 min (57.89%) and at 80 °C for 10 min (67.5%), and the resulting oxidation levels were low when utilizing both extraction conditions. RVO, obtained from CVO extracted at 60 °C, showed the highest quality on the basis of the assessed parameters. The ethyl esters of the total fatty acid (TFA) contents extracted from RVO were enriched in the ω-3 polyunsaturated fatty acid fraction (PUFAE) up to almost 56% via short path distillation (SPD). Antioxidant activities and adipogenic properties were tested in vitro. PUFAE protected 3T3 L1 cells from oxidative stress and exerted an anti-adipogenic effect in Dicentrarchus labrax pre-adipocytes, attesting to the beneficial properties for both farmed fish and human health. These results could stimulate the adoption of solutions aimed to recover and utilize aquaculture by-products at a higher scale, turning "waste into profit" and indicating a strategy to reach more sustainable business models in aquaculture resource utilization according to the principles of the circular economy.
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Affiliation(s)
- Concetta Maria Messina
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Rosaria Arena
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Simona Manuguerra
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Giuseppe Renda
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Vincenzo Alessandro Laudicella
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
| | - Giovanna Ficano
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
| | - Gioacchino Fazio
- Dipartimento di Science Economiche, Aziendali e Statistiche, DSEAS, Università degli Studi di Palermo, Viale delle Scienze, Edificio 13, 90100 Palermo, Italy;
| | - Laura La Barbera
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
| | - Andrea Santulli
- Laboratorio di Biochimica Marina ed Ecotossicologia, Dipartimento di Scienze della Terra e del Mare DiSTeM, Università degli Studi di Palermo, Via G. Barlotta 4, 91100 Trapani, Italy; (C.M.M.); (R.A.); (S.M.); (G.R.); (G.F.)
- Istituto di Biologia Marina, Consorzio Universitario della Provincia di Trapani, Via G. Barlotta 4, 91100 Trapani, Italy; (V.A.L.); (L.L.B.)
- Correspondence:
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Highly Efficient Deacidification Process for Camelina sativa Crude Oil by Molecular Distillation. SUSTAINABILITY 2021. [DOI: 10.3390/su13052818] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Recovery and reuse of high-acidity vegetable oil waste (higher content of free fatty acids) is a major concern for reducing their effect on the environment. Moreover, the conventional deacidification processes are known to show drawbacks, such as oil losses or higher costs of wastewater treatment, for which it requires great attention, especially at the industrial scale. This work presents the design of a highly efficient and sustainable process for Camelina sativa oil deacidification by using an ecofriendly method, namely molecular distillation. Experimental studies were performed to identify operating conditions for removing of free fatty acids (FFA) by molecular distillation which involves the oil evaporation in high vacuum conditions. The experimental studies were supported by statistical analysis and technical-economic analysis. Response surface methodology (RSM) was employed to formulate and validate second-order models to predict deacidification efficiency, FFA concentration, and triacylglyceride (TAG) concentration in deodorized oil based on three parameters effects, validated by statistical p-value < 0.05. For a desirability function value of 0.9826, the optimal parameters of evaporator temperature at 173.5 °C, wiper speed at 350 rpm, and feed flowrate at 2 mL/min were selected. The results for process design at optimal conditions (using conventional and molecular distillation methods) showed an efficiency over 92%, a significant reduction in FFA (up to 1%), and an increase in TAG (up to 93%) in refined oil for both methods. From an economical point of view, the deacidification by molecular distillation of Camelina sativa oil is a sustainable process: no wastewater generation, no solvents and water consumption, and lower production costs, obtaining a valuable by-product (FFA).
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Evolution of Flavors in Extra Virgin Olive Oil Shelf-Life. Antioxidants (Basel) 2021; 10:antiox10030368. [PMID: 33671068 PMCID: PMC7997466 DOI: 10.3390/antiox10030368] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 02/20/2021] [Accepted: 02/22/2021] [Indexed: 11/17/2022] Open
Abstract
Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO's unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.
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Viana da Silva M, Santos MRC, Alves Silva IR, Macedo Viana EB, Dos Anjos DA, Santos IA, Barbosa de Lima NG, Wobeto C, Jorge N, Lannes SCDS. Synthetic and Natural Antioxidants Used in the Oxidative Stability of Edible Oils: An Overview. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2020.1869775] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Marcondes Viana da Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Mariana Romana Correia Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Izis Rafaela Alves Silva
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Eduardo Bruno Macedo Viana
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Dioneire Amparo Dos Anjos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | - Ingrid Alves Santos
- Department of Exact and Natural Sciences (DCEN), State University of Southwest Bahia, Bairro Primavera, Itapetinga, Brasil
| | | | - Carmen Wobeto
- Universidade Federal De Mato Grosso - Campus De Sinop, Universidade Federal De Mato Grosso, Sinop, BR
| | - Neuza Jorge
- Paulista State University Júlio de Mesquita Filho, Institute of Biosciences Letters and Exact Sciences, São José Do Rio Preto, SP, Brazil
| | - Suzana Caetano Da Silva Lannes
- Faculty of Pharmaceutical Sciences, Department of Pharmaceutical-Biochemical Technology, University of São Paulo, São Paulo, BR
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Marsol-Vall A, Aitta E, Guo Z, Yang B. Green technologies for production of oils rich in n-3 polyunsaturated fatty acids from aquatic sources. Crit Rev Food Sci Nutr 2021; 62:2942-2962. [PMID: 33480261 DOI: 10.1080/10408398.2020.1861426] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Fish and algae are the major sources of n-3 polyunsaturated fatty acids (n-3 PUFAs). Globally, there is a rapid increase in demand for n-3 PUFA-rich oils. Conventional oil production processes use high temperature and chemicals, compromising the oil quality and the environment. Hence, alternative green technologies have been investigated for producing oils from aquatic sources. While most of the studies have focused on the oil extraction and enrichment of n-3 PUFAs, less effort has been directed toward green refining of oils from fish and algae. Enzymatic processing and ultrasound-assisted extraction with environment-friendly solvents are the most promising green technologies for extracting fish oil, whereas pressurized extractions are suitable for extracting microalgae oil. Lipase-catalysed ethanolysis of fish and algae oil is a promising green technology for enriching n-3 PUFAs. Green refining technologies such as phospholipase- and membrane-assisted degumming deserve investigation for application in fish and algal oils. In the current review, we critically examined the currently existing research on technologies applied at each of the steps involved in the production of oils rich in n-3 PUFAs from fish and algae species. Special attention was placed on assessment of green technologies in comparison with conventional processing methods.
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Affiliation(s)
- Alexis Marsol-Vall
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Ella Aitta
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
| | - Zheng Guo
- Biological and Chemical Engineering, Department of Engineering, Aarhus University, Aarhus, Denmark
| | - Baoru Yang
- Food Chemistry and Food Development, Department of Biochemistry, University of Turku, Turku, Finland
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Varona E, Tres A, Rafecas M, Vichi S, Barroeta AC, Guardiola F. Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding. Animals (Basel) 2021; 11:196. [PMID: 33467545 PMCID: PMC7830271 DOI: 10.3390/ani11010196] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Acid oils (AO) and fatty acid distillates (FAD) are oil refining by-products rich in free fatty acids. The objective of this study is their characterization and the identification of their sources of variability so that they can be standardized to improve their use as feed ingredients. Samples (n=92) were collected from the Spanish market and the MIU value (sum of moisture, insoluble impurities, and unsaponifiable matter), lipid classes, fatty acid composition, and tocol content were analyzed. Their composition was highly variable even between batches from the same producer. As FAD originated from a distillation step, they showed higher free fatty acid amounts (82.5 vs 57.0 g/100 g, median values), whereas AO maintained higher proportions of moisture, polymers, tri-, di-, and monoacylglycerols. Overall, the MIU value was higher in AO (2.60-18.50 g/100 g in AO vs 0.63-10.44 g/100 g in FAD), with most of the contents of insoluble impurities being higher than those in the guidelines. Tocol and fatty acid composition were influenced by the crude oil's botanical origin. The calculated dietary energy values were, in general, higher for AO and decreased when a MIU correction factor was applied. The analytical control and standardization of these by-products is of the outmost importance to revalorize them as feed ingredients.
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Affiliation(s)
- Elisa Varona
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, Av Prat de la Riba, 08921 Santa Coloma de Gramenet, Spain; (E.V.); (S.V.); (F.G.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 08921 Santa Coloma de Gramenet, Spain;
| | - Alba Tres
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, Av Prat de la Riba, 08921 Santa Coloma de Gramenet, Spain; (E.V.); (S.V.); (F.G.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 08921 Santa Coloma de Gramenet, Spain;
| | - Magdalena Rafecas
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 08921 Santa Coloma de Gramenet, Spain;
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus Diagonal, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, Av. de Joan XXIII, 08028 Barcelona, Spain
| | - Stefania Vichi
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, Av Prat de la Riba, 08921 Santa Coloma de Gramenet, Spain; (E.V.); (S.V.); (F.G.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 08921 Santa Coloma de Gramenet, Spain;
| | - Ana C. Barroeta
- Animal Nutrition and Welfare Service (SNiBA), Animal and Food Science Department, Faculty of Veterinary, Universitat Autònoma de Barcelona, Edifici V, Travessera dels Turons, 08193 Bellaterra, Spain;
| | - Francesc Guardiola
- Departament de Nutrició, Ciències de l’Alimentació i Gastronomia, Campus de l’Alimentació de Torribera, Facultat de Farmàcia i Ciències de l’Alimentació, Universitat de Barcelona, Av Prat de la Riba, 08921 Santa Coloma de Gramenet, Spain; (E.V.); (S.V.); (F.G.)
- Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 08921 Santa Coloma de Gramenet, Spain;
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Damiani T, Cavanna D, Serani A, Dall'Asta C, Suman M. GC-IMS and FGC-Enose fingerprint as screening tools for revealing extra virgin olive oil blending with soft-refined olive oils: A feasibility study. Microchem J 2020. [DOI: 10.1016/j.microc.2020.105374] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Pérez-Pérez V, Alamilla-Beltrán L, Jiménez-Martínez C, Pereyra-Castro SDC, Ortiz-Moreno A, Plazola-Jacinto CP, Camacho-Díaz BH, Hernández Ortega M. Evaluación de la toxicidad aguda y composición química de aceite refinado de Moringa oleifera cultivada en México. TIP REVISTA ESPECIALIZADA EN CIENCIAS QUÍMICO-BIOLÓGICAS 2020. [DOI: 10.22201/fesz.23958723e.2020.0.264] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022] Open
Abstract
El aceite de Moringa oleifera está compuesto principalmente de ácido oleico, linoleico y α-linolénico, también contiene fosfolípidos y otros componentes minoritarios, como enzimas, alcaloides y glucosinolatos, compuestos que pueden generar características no deseadas y/o toxicidad, sin embargo, éstos pueden eliminarse mediante un proceso de refinación. El objetivo de este trabajo fue evaluar el efecto de la refinación química sobre la toxicidad aguda, la composición de ácidos grasos, y las propiedades fisicoquímicas del aceite de semilla de M. oleifera de una variedad mexicana, para ésto, el aceite se extrajo por prensado mecánico de las semillas para someterse a refinación química. Al aceite crudo y refinado se les determinó toxicidad aguda probada en un modelo murino, así como también el perfil de los ácidos grasos, los índices de yodo, saponificación y peróxido, además de la acidez, y capacidad antioxidante. Los resultados mostraron que el aceite de semilla de M. oleifera no presentó toxicidad aguda en el intervalo de 300-2,000 mg/kg; por lo que podría ser utilizado para consumo humano. El proceso de refinación no tuvo efecto significativo (p < 0.05) sobre el contenido del ácido oleico (69%), linoleico (0.74%) y α-linolénico (1.97%). Después del proceso de refinación, aumentó el valor del índice de yodo y de saponificación, mientras que el índice de peróxido, la acidez, el contenido de β-caroteno y la capacidad antioxidante disminuyeron.
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Liu Y, Ramakrishnan VV, Dave D. Lipid class and fatty acid composition of oil extracted from Atlantic salmon by-products under different optimization parameters of enzymatic hydrolysis. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101866] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Neves M, Miranda A, Lemos MFL, Silva S, Tecelão C. Enhancing oxidative stability of sunflower oil by supplementation with prickled broom (Pterospartum tridentatum) ethanolic extract. J Food Sci 2020; 85:2812-2821. [PMID: 32820553 DOI: 10.1111/1750-3841.15378] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 07/01/2020] [Accepted: 07/06/2020] [Indexed: 11/28/2022]
Abstract
This study aimed to evaluate the effect of ethanolic extract of Pterospartum tridentatum flowers in the stability of sunflower oil. The extract was characterized regarding to its antioxidant activity by the 2,2,1-diphenyl-1-picrylhydrazyl (DPPH) scavenging method (EC50 = 76.3 ± 2.6 µg/mL) and total phenolic content (200 ± 8 mg GAE/g). Extracts were added at 500 mg/L (E1) and 1,000 mg/L (E2), and after 30 days of storage at room temperature, E2 oil showed improved quality parameters, with a reduction of 22.4%, 17.2%, and 45.6% in the values of acidity, peroxide, and p-anisidine, respectively. The extract also increased oil stability at 180 °C. After 27 hr, the acidity (0.216 ± 0.016 mg KOH/g) and the total oxidation value (TOTOX) (69.30 ± 0.26) values of E2 oil were significantly lower than the control. These results showed that P. tridentatum effectively improved the shelf-life and thermal stability of sunflower oil, being a promising source of antioxidants for edible oils processing. PRACTICAL APPLICATION: Pterospartum tridentatum ethanolic extracts increased stability of sunflower oil during storage at room temperature and at 180 °C. Oil stability increased with extract concentration, being highest for 1,000 mg/L. Therefore, P. tridentatum may be a promising source of antioxidants for edible oils processing.
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Affiliation(s)
- Marta Neves
- MARE, Marine and Environmental Sciences Centre, Politécnico de Leiria, ESTM, Peniche, 2520-641, Portugal
| | - Andreia Miranda
- MARE, Marine and Environmental Sciences Centre, Politécnico de Leiria, ESTM, Peniche, 2520-641, Portugal
| | - Marco F L Lemos
- MARE, Marine and Environmental Sciences Centre, Politécnico de Leiria, ESTM, Peniche, 2520-641, Portugal
| | - Susana Silva
- MARE, Marine and Environmental Sciences Centre, Politécnico de Leiria, ESTM, Peniche, 2520-641, Portugal
| | - Carla Tecelão
- MARE, Marine and Environmental Sciences Centre, Politécnico de Leiria, ESTM, Peniche, 2520-641, Portugal.,LEAF, Linking Landscape, Environment, Agriculture and Food, Inst. Superior de Agronomia, Univ. de Lisboa, Lisboa, 1349-017, Portugal
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Pereira E, Pereira DTV, Ferreira MC, Martínez J, Meirelles AJA, Maximo GJ. Deacidification of Amazonian Pracaxi (Pentaclethra macroloba) and Patawa (Oenocarpus bataua) oils: experimental and modeling of liquid–liquid extraction using alcoholic solvents. BRAZILIAN JOURNAL OF CHEMICAL ENGINEERING 2020. [DOI: 10.1007/s43153-020-00051-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Postaue N, Mello BTF, Cardozo‐Filho L, da Silva C. Use of the Product from Low Pressure Extraction (Crambe Seed Oil and Methyl Acetate) for Synthesis of Methyl Esters and Triacetin Under Supercritical Conditions. EUR J LIPID SCI TECH 2020. [DOI: 10.1002/ejlt.202000004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Najla Postaue
- Programa de Pós‐Graduacao em Engenharia Química Universidade Estadual de Maringá (UEM) Av. Colombo 5790 Maringá Paraná 87020‐900 Brazil
| | - Bruna Tais Ferreira Mello
- Programa de Pós‐Graduacao em Engenharia Química Universidade Estadual de Maringá (UEM) Av. Colombo 5790 Maringá Paraná 87020‐900 Brazil
| | - Lúcio Cardozo‐Filho
- Programa de Pós‐Graduacao em Engenharia Química Universidade Estadual de Maringá (UEM) Av. Colombo 5790 Maringá Paraná 87020‐900 Brazil
| | - Camila da Silva
- Programa de Pós‐Graduacao em Engenharia Química Universidade Estadual de Maringá (UEM) Av. Colombo 5790 Maringá Paraná 87020‐900 Brazil
- Departamento de Tecnologia Universidade Estadual de Maringá (UEM) A. Angelo Moreira da Fonseca 180 Umuarama Paraná 87506‐370 Brazil
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Mitrović PM, Stamenković OS, Banković-Ilić I, Djalović IG, Nježić ZB, Farooq M, Siddique KHM, Veljković VB. White Mustard ( Sinapis alba L.) Oil in Biodiesel Production: A Review. FRONTIERS IN PLANT SCIENCE 2020; 11:299. [PMID: 32300349 PMCID: PMC7142246 DOI: 10.3389/fpls.2020.00299] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Accepted: 02/28/2020] [Indexed: 05/07/2023]
Abstract
White mustard (Sinapis alba L.) seed oil is used for cooking, food preservation, body and hair revitalization, biodiesel production, and as a diesel fuel additive and alternative biofuel. This review focuses on biodiesel production from white mustard seed oil as a feedstock. The review starts by outlining the botany and cultivation of white mustard plants, seed harvest, drying and storage, and seed oil composition and properties. This is followed by white mustard seed pretreatments (shelling, preheating, and grinding) and processing techniques for oil recovery (pressing, solvent extraction, and steam distillation) from whole seeds, ground seed or kernels, and press cake. Novel technologies, such as aqueous, enzyme-assisted aqueous, supercritical CO2, and ultrasound-assisted solvent extraction, are also discussed. The main part of the review considers biodiesel production from white mustard seed oil, including fuel properties and performance. The economic, environmental, social, and human health risk/toxicological impacts of white mustard-based biodiesel production and use are also discussed.
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Affiliation(s)
| | | | | | | | - Zvonko B. Nježić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Muhammad Farooq
- Department of Crop Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Al-Khoud, Oman
- Department of Agronomy, University of Agriculture, Faisalabad, Faisalabad, Pakistan
- UWA School of Agriculture and Environment, The UWA Institute of Agriculture, The University of Western Australia, Perth, WA, Australia
| | - Kadambot H. M. Siddique
- UWA School of Agriculture and Environment, The UWA Institute of Agriculture, The University of Western Australia, Perth, WA, Australia
| | - Vlada B. Veljković
- Faculty of Technology, University of Niš, Leskovac, Serbia
- Serbian Academy of Sciences and Arts, Belgrade, Serbia
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Zearalenone Removal from Corn Oil by an Enzymatic Strategy. Toxins (Basel) 2020; 12:toxins12020117. [PMID: 32069863 PMCID: PMC7076758 DOI: 10.3390/toxins12020117] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2020] [Revised: 02/08/2020] [Accepted: 02/11/2020] [Indexed: 02/01/2023] Open
Abstract
The estrogen-like mycotoxin zearalenone (ZEN) is one of the most widely distributed contaminants especially in maize and its commodities, such as corn oil. ZEN degrading enzymes possess the potential for counteracting the negative effect of ZEN and its associated high safety risk in corn oil. Herein, we targeted enhancing the secretion of ZEN degrading enzyme by Pichia pastoris through constructing an expression plasmid containing three optimized expression cassettes of zlhy-6 codon and signal peptides. Further, we explored various parameters of enzymatic detoxification in neutralized oil and analyzed tocopherols and sterols losses in the corn oil. In addition, the distribution of degraded products was demonstrated as well by Agilent 6510 Quadrupole Time-of-Flight mass spectrometry. P. pastoris GSZ with the glucoamylase signal was observed with the highest ZLHY-6 secretion yield of 0.39 mg/mL. During the refining of corn oil, ZEN in the crude oil was reduced from 1257.3 to 13 µg/kg (3.69% residual) after neutralization and enzymatic detoxification. Compared with the neutralized oil, no significant difference in the total tocopherols and sterols contents was detected after enzymatic detoxification. Finally, the degraded products were found to be entirely eliminated by washing. This study presents an enzymatic strategy for efficient and safe ZEN removal with relatively low nutrient loss, which provides an important basis for further application of enzymatic ZEN elimination in the industrial process of corn oil production.
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Shi GM, Davood Abadi Farahani MH, Liu JY, Chung TS. Separation of vegetable oil compounds and solvent recovery using commercial organic solvent nanofiltration membranes. J Memb Sci 2019. [DOI: 10.1016/j.memsci.2019.117202] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bodie AR, Micciche AC, Atungulu GG, Rothrock MJ, Ricke SC. Current Trends of Rice Milling Byproducts for Agricultural Applications and Alternative Food Production Systems. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2019. [DOI: 10.3389/fsufs.2019.00047] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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Abstract
Camellia oleifera, C. japonica and C. sinensis are three representative crops of the genus Camellia. In this work, we systematically investigated the lipid characteristics of these seed oils collected from different regions. The results indicated significant differences in acid value (AV), peroxide value (PV), iodine value (IV), saponification value (SV) and relative density of the above-mentioned camellia seed oils (p < 0.05). The C. japonica seed oils showed the highest AV (1.7 mg/g), and the C. sinensis seed oils showed the highest PV (17.4 meq/kg). The C. japonica seed oils showed the lowest IV (79.9 g/100 g), SV (192.7 mg/g) and refractive index (1.4633) of all the oils, while the C. sinensis seed oils showed the lowest relative density (0.911 g/cm3). The major fatty acids in the camellia seed oils were palmitic acid (16:0), oleic acid (18:1) and linoleic acid (18:2); the oleic acid in C. oleifera and C. japonica seed oils accounted for more than 80% of the total fatty acids. The oleic acid levels in the C. oleifera and C. japonica oils were higher than those in the C. sinensis seed oils, while the linoleic acid levels in the former were lower than those in the latter one. Differences also exist in the triacylglycerol (TAG) composition, although the most abundant TAG molecular species in the camellia seed oils was trioleoylglycerol (OOO). Seven sterol species, squalene and α-tocopherol were detected in the camellia seed oils, however, the contents of tocopherol and unsaponifiable molecules in the C. oleifera and C. japonica seed oils were significantly lower than those in the C. sinensis seed oil. These results demonstrated that the varieties of Camellia affected the seed oil lipid characteristics.
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Affiliation(s)
- Wei Zeng
- School of Bioscience and Biotechnology, Tokyo University of Technology
| | - Yasushi Endo
- School of Bioscience and Biotechnology, Tokyo University of Technology
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Sampaio K, Zyaykina N, Uitterhaegen E, De Greyt W, Verhé R, de Almeida Meirelles A, Stevens C. Enzymatic degumming of corn oil using phospholipase C from a selected strain of Pichia pastoris. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Soldo B, Šimat V, Vlahović J, Skroza D, Ljubenkov I, Generalić Mekinić I. High Quality Oil Extracted from Sardine By‐Products as an Alternative to Whole Sardines: Production and Refining. EUR J LIPID SCI TECH 2019. [DOI: 10.1002/ejlt.201800513] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Barbara Soldo
- Faculty of ScienceDepartment of ChemistryUniversity of SplitRuđera Boškovića 33HR‐21000SplitCroatia
| | - Vida Šimat
- Department of Marine StudiesUniversity of SplitRuđera Boškovića 37HR‐21000SplitCroatia
| | - Jelena Vlahović
- Department of Marine StudiesUniversity of SplitRuđera Boškovića 37HR‐21000SplitCroatia
- Sardina d.o.o.Ratac 1HR‐21410PostiraCroatia
| | - Danijela Skroza
- Faculty of Chemistry and TechnologyDepartment of Food Technology and BiotechnologyUniversity of SplitRuđera Boškovića 35HR‐21000SplitCroatia
| | - Ivica Ljubenkov
- Faculty of ScienceDepartment of ChemistryUniversity of SplitRuđera Boškovića 33HR‐21000SplitCroatia
| | - Ivana Generalić Mekinić
- Faculty of Chemistry and TechnologyDepartment of Food Technology and BiotechnologyUniversity of SplitRuđera Boškovića 35HR‐21000SplitCroatia
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Lamas DL, Massa AE. Ray Liver Oils Obtained by Different Methodologies: Characterization and Refining. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1605554] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Daniela Lorena Lamas
- Institute of Marine and Coastal Research IIMYC, UNMdP, National Council of Scientific and Technical Research, CONICET, Mar del Plata, Buenos Aires, Argentina
- National Institute of Fisheries Research and Development, INIDEP, Mar del Plata, Buenos Aires, Argentina
| | - Agueda Elena Massa
- Institute of Marine and Coastal Research IIMYC, UNMdP, National Council of Scientific and Technical Research, CONICET, Mar del Plata, Buenos Aires, Argentina
- National Institute of Fisheries Research and Development, INIDEP, Mar del Plata, Buenos Aires, Argentina
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Šimat V, Vlahović J, Soldo B, Skroza D, Ljubenkov I, Generalić Mekinić I. Production and Refinement of Omega-3 Rich Oils from Processing By-Products of Farmed Fish Species. Foods 2019; 8:foods8040125. [PMID: 31014043 PMCID: PMC6517906 DOI: 10.3390/foods8040125] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2019] [Revised: 04/08/2019] [Accepted: 04/12/2019] [Indexed: 11/18/2022] Open
Abstract
In this study, the effect of a four-stage chemical refining process (degumming, neutralization, bleaching, deodorization) on the quality parameters, fatty acid composition and volatile compounds of crude oils produced from processing by-products of farmed fish species (tuna, seabass and gilthead seabream) was evaluated. The quality of the oils was compared to commercially available cod liver oil on the basis of free fatty acid, peroxide value, p-anisidine, total oxidation (TOTOX), thiobarbituric acid reactive species (TBARS), oxidative stability at 80, 100 and 120 °C, tocopherol content, and volatile components, while the fatty acid profile and the proportion of polyunsaturated fatty acids (PUFAs) were used as an indicator of the nutritional values of fish oils. Quality parameters of the studied oils and oil oxidative stability were enhanced with refining and were within the limits recommended for fish oils without the loss of PUFAs. In tuna by-product refined oils, the proportion of PUFAs was over 40%, with 30% of eicosapentaenoic and docosahexaenoic fatty acids. The volatile compounds of the oils were quantified (in mg/kg) and major components were 2,4-heptadienal, pentadecane, 2,4-decadienal, 2,4-nonadienal and dodecane. The use of aquaculture by-products as an alternative source for fish oil production could contribute to a more sustainable and profitable aquaculture production, providing economic benefits for the producers and setting new standards for a fish by-product disposal strategy.
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Affiliation(s)
- Vida Šimat
- Department of Marine Studies, University of Split, Ruđera Boškovića 37, HR-21000 Split, Croatia.
| | - Jelena Vlahović
- Department of Marine Studies, University of Split, Ruđera Boškovića 37, HR-21000 Split, Croatia.
- Sardina d.o.o., Ratac 1, HR-21410 Postira, Croatia.
| | - Barbara Soldo
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, HR-21000 Split, Croatia.
| | - Danijela Skroza
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000 Split, Croatia.
| | - Ivica Ljubenkov
- Department of Chemistry, Faculty of Science, University of Split, Ruđera Boškovića 33, HR-21000 Split, Croatia.
| | - Ivana Generalić Mekinić
- Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, Ruđera Boškovića 35, HR-21000 Split, Croatia.
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