Dynamic Accumulation of Volatile Compounds Between Olive Pulps and Stones and Its Relation with the Fatty Acids Content During the Oil Extraction Process of Ouslati and Chemlali Olive Fruits

2019 ◽  
Vol 122 (2) ◽  
pp. 1900197
Author(s):  
Faouzi Sakouhi ◽  
Chaima Saadi ◽  
Cioni Pier Luigi ◽  
Sadok Boukhchina
Keyword(s):  
Fatty Acids ◽  
Volatile Compounds ◽  
Extraction Process ◽  
Oil Extraction

“Biosynthesis of volatile compounds by hydroperoxide lyase enzymatic activity during virgin olive oil extraction process”

2018 ◽  
Vol 111 ◽  
pp. 220-228 ◽  
Author(s):  
Araceli Sánchez-Ortiz ◽  
Mohamed Aymen Bejaoui ◽  
Angélica Quintero-Flores ◽  
Antonio Jiménez ◽  
Gabriel Beltrán
Keyword(s):  
Enzymatic Activity ◽  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction ◽  
Hydroperoxide Lyase

scholarly journals Enzymatic technology for Sea buckthorn oil extraction and its biochemical analysis

2014 ◽  
Vol 15 ◽  
pp. 62-65
Author(s):  
D Munkhbayar ◽  
J Ariuntungalag ◽  
G Delgersuuri ◽  
D Badamkhand
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Central Zone ◽  
Extraction Process ◽  
Oil Extraction ◽  
Sea Buckthorn ◽  
High Yield ◽  
Enzymatic Extraction ◽  
Total Fatty Acids ◽  
Sea Buckthorn Oil

A research was conducted  mix five Sea buckthorn berries harvested Mongolian Central Zone, and an integrated processing composed of an enzymatic unit operation and pulp oil and raw juice have been produced by centrifugal technology. For the extraction of Sea buckthorn oil, pectinase were used simultaneously hydrolyze Sea buckthorn berry pulp. In this study, the following commercial enzymes were evaluated in the enzymatic extraction of oil and raw juice from Sea buckthorn berry: Pectinase. Pectinase dose of 0.5 %, extraction time 120 minutes, hydrolysis temperature 55°C were found optimum, and maximum oilyieldof 5.0 - 5.1 % was achieved under these conditions, and the recovery of the optimized extraction process was calculated to 95.7 – 98.0 % based on 5.2 %theoreticaloil content of sea buckthorn fruit. In addition, physical and biochemical compositions of Sea buckthorn pulp oil was analyzed modern methods as HPLC, Spectrophotometer, Gravimeter, Pycnometer and Refractometers. Fatty acids by HPLC were identified in Pulp oil, mainly including 42,5% palmitoleic acid, 11.2 % linoleic acid, 1.2 % linolenic acid, 12.3% oleic acid, and unsaturated fatty acids occupied 70.9% of the total fatty acids. In conclusion, the enzymatic extraction process has thebenefitsof mild conditions, safe, fast for oil extraction, high yield, and pure juice after oil extraction.DOI: http://doi.dx.org/10.5564/mjc.v15i0.325 Mongolian Journal of Chemistry 15 (41), 2014, p62-65

scholarly journals Extraction and Characterization of Coffee Silverskin Oil and Its Valorization by Enzymatic Hydrolysis

2021 ◽  
Vol 4 (1) ◽  
pp. 17-23
Author(s):  
Danyelle A. Mota ◽  
Anna Paula R. Silva ◽  
Jefferson Cleriston B. Santos ◽  
Milson S. Barbosa ◽  
Lays C. Almeida ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Enzymatic Hydrolysis ◽  
Physicochemical Properties ◽  
Hydrolytic Activity ◽  
Extraction Process ◽  
Oil Extraction ◽  
Porcine Pancreatic Lipase ◽  
Industry Waste ◽  
Coffee Silverskin

This study investigated the coffee silverskin (CS) crude oil extraction process and characterization of physicochemical properties and enzymatic hydrolysis for fatty acids production. The soxhlet and ultrasonic extractions showed CS oil yield similar to 3.8% and 3.1%, respectively. CS oil extracted by soxhlet presented favorable physicochemical properties with the quality and was used as the feedstock for fatty acids production by enzymatic hydrolysis. The porcine pancreatic lipase showed hydrolytic activity of 1156 U.g-1 ± 13.4. Therefore, we verified the potential of application in biotransformation reactions of oils with biocatalyst with fatty acids production and valorization of coffee industry waste.  

Innovative technologies in virgin olive oil extraction process: influence on volatile compounds and organoleptic characteristics

2019 ◽  
Vol 99 (12) ◽  
pp. 5594-5600 ◽  
Author(s):  
Francesco Caponio ◽  
Alessandro Leone ◽  
Giacomo Squeo ◽  
Antonia Tamborrino ◽  
Carmine Summo
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction ◽  
Innovative Technologies ◽  
Organoleptic Characteristics

scholarly journals A Mechanism for Rancidity Retardation by Partial Oil Extraction of Pecans

HortScience ◽  
1998 ◽  
Vol 33 (4) ◽  
pp. 604e-604
Author(s):  
Ravindranath V. Kanamangala ◽  
Neils O. Maness ◽  
Michael W. Smith ◽  
Gerald H. Brusewitz ◽  
Sue Knight
Keyword(s):  
Carbon Dioxide ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Shelf Life ◽  
Lipid Class ◽  
Extraction Process ◽  
Oil Extraction ◽  
Agricultural Experiment Station ◽  
Agricultural Experiment

Shelf life is a major problem in the marketing of pecans, particularly at the retail level. A procedure to extend the shelf life of pecans was described. The full-oil and supercritical carbon dioxide extracted (22% and 27% reduced-oil) native pecan kernels packaged in standard air mixture (21% O2, 79% N2), stored for up to 37 weeks at 25 °C and 55% RH, were subjected to hexanal analysis, sensory analysis, and determination of lipid class changes, that occur as the pecans age. Hexanal concentration of reduced-oil pecans was negligible throughout the storage, while full-oil pecans reached excessive levels by 22 weeks. Hexanal analysis was in agreement with the sensory scores. Free fatty acid lipid class was selectively extracted during the partial oil extraction process. Reduction in free fatty acids, and an overall reduction in lipid content on a per kernel basis, decreased the sites for oxidative deterioration and contributed to enhanced shelf-life of pecans. Work was supported by OCAST grant AR4-044 and the Oklahoma Agricultural Experiment Station.

scholarly journals Proses Ekstraksi Minyak Alga Chlorella.sp menggunakan Metode Sokhletasi

2020 ◽  
Vol 5 (1) ◽  
pp. 12
Author(s):  
Yustia Wulandari Mirzayanti ◽  
Dian Yanuarita Purwaningsih ◽  
Siti Nur Faida ◽  
Nurza Istifara
Keyword(s):  
Fatty Acids ◽  
Linoleic Acid ◽  
Solvent Extraction ◽  
Oil Content ◽  
Extraction Process ◽  
Oil Extraction ◽  
Reproductive Rate ◽  
Acid Number ◽  
Extraction Time ◽  
Algae Oil

 Chlorella.sp is a type of green algae and has no flagella. One of the advantages of algae Chlorella.sp is that it has a high reproductive rate. Chlorella.sp algae is one of the algae that has oil content from its body mass. This study aims to determine the effect of the amount of solvent, extraction time on the Chlorella.sp algae oil extraction process using methanol solvent through the sokhletation method. Also, knowing the composition of fatty acids and acid numbers from algae oil Chlorella.sp. The ratio of Chlorella.sp algae: the amount of methanol solvent used are 1: 6; 1: 9 and 1:12 gr/ml. Then for the extraction time variation are 4; 4,5; 5; 5.5 and 6 hours. Chlorella.sp algae oil extraction process using sokhletation method is carried out at 70oC. The best results through the% yield and number parameters obtained by 17.98% Chlorella.sp algae oil yield ratio of 1:12 and the extraction time for 5.5 hours. Chlorella.sp algae oil has an acid number of 3.14 mg NaOH/g. Based on the results of the GC-MS test it is known that Chlorella.sp algae are dominated by linoleic acid by 55.01%area. ABSTRAKChlorella.sp merupakan jenis alga berwarna hijau dan tidak memiliki flagella. Salah satu kelebihan dari alga Chlorella.sp yaitu memiliki tingkat reproduksi yang tinggi. Alga Chlorella.sp merupakan salah satu alga yang memiliki kandungan minyak dari massa tubuhnya. Penelitian ini bertujuan untuk mengetahui pengaruh jumlah pelarut, waktu ekstraksi pada proses ekstraksi minyak alga Chlorella.sp menggunakan pelarut methanol melalui metode sokhletasi. Selain itu, mengetahui komposisi asam lemak dan bilangan asam dari minyak alga Chlorella.sp. Variasi rasio perbandingan antara alga Chlorella.sp : jumlah pelarut metanol yang digunakan yaitu 1:6; 1:9 dan 1:12 gr/ml. kemudian untuk variasi waktu ekstraksi adalah 4; 4,5; 5; 5,5 dan 6 jam. Proses ekstraksi minyak alga Chlorella.sp menggunakan metode sokhletasi dilakukan pada temperatur 70oC. Hasil terbaik melalui parameter %yield dan bilangan diperoleh sebesar 17,98% yield minyak alga Chlorella.sp dengan ratio perbandingan 1:12 dan waktu ekatraksi selama 5,5 jam. Minyak alga Chlorella.sp memiliki bilangan asam sebesar 3,14 mgNaOH/g. Berdasarkan hasil uji GC-MS diketahui bahwa untuk alga jenis Chlorella.sp didominasi oleh asam linoleat sebesar 55,01%area.

Synthesis of Volatile Compounds of Virgin Olive Oil Is Limited by the Lipoxygenase Activity Load during the Oil Extraction Process

2012 ◽  
Vol 60 (3) ◽  
pp. 812-822 ◽  
Author(s):  
Araceli Sánchez-Ortiz ◽  
Carmen Romero-Segura ◽  
Carlos Sanz ◽  
Ana G. Pérez
Keyword(s):  
Olive Oil ◽  
Volatile Compounds ◽  
Virgin Olive Oil ◽  
Extraction Process ◽  
Oil Extraction ◽  
Lipoxygenase Activity

scholarly journals Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

Processes ◽  
2020 ◽  
Vol 8 (8) ◽  
pp. 1000
Author(s):  
Anamaria Călugăr ◽  
Teodora Emilia Coldea ◽  
Carmen Rodica Pop ◽  
Tiberia Ioana Pop ◽  
Anca Cristina Babeș ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Ageing Time ◽  
Extraction Process ◽  
White Wine ◽  
Economic Benefits ◽  
Volatile Components ◽  
Least Squares Regression ◽  
Oak Chips ◽  
Level Method ◽  
Scientific Results

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines.

Optimization of a coconut oil extraction process with supercritical CO2 considering economical and thermal variables

2021 ◽  
pp. 105160
Author(s):  
E. Torres-Ramón ◽  
C.M. García-Rodríguez ◽  
K.H. Estévez-Sánchez ◽  
I.I. Ruiz-López ◽  
G.C. Rodríguez-Jimenes ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Coconut Oil ◽  
Extraction Process ◽  
Oil Extraction
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