Effect of Drying Pre-treatments on the Yield and Bioactive Content of Oil Extracted from Gac Aril

Abstract Gac fruit (Momordica cochinchinensis Spreng) aril contains high levels of bioactive compounds including β-carotene, lycopene and fatty acids. Therefore, it is important to find an extraction method of Gac oil resulting in the highest content of bioactive compounds. The effects of microwave and air-drying pre-treatments of Gac aril prior to hydraulic pressing and Soxhlet extraction on the oil yield, nutrients and chemical properties of the oil were compared. Results showed that the highest oil yield could be obtained when the aril was microwave-dried before Soxhlet extraction. This finding was explained by microstructural changes of the dried arils. Microwave-drying prior to pressing resulted in the highest content of β-carotene (174 mg/100 mL) and lycopene (511 mg/100 mL) in the oil extract. Oleic acid (48%) and linoleic acid (18%) were found to be the dominant fatty acids in the oil extracts. Gac oil with the lowest acid (0.69 mg KOH/g) and peroxide values (1.80 meq O2/kg) was extracted when microwave-drying was applied prior to pressing. It can be concluded that the microwave drying pre-treatment before pressing was better than the air-drying pre-treatment for extracting Gac oil of high quality.

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DETERMINATION OF CHEMICAL PROPERTIES, COMPOSITION OF FATTY ACID, CAROTENOIDS AND TOCOPHEROLS OF DEGUMMED AND NEUTRALIZED RED FRUIT (Pandanus conoideus) OIL

Jurnal Teknologi ◽

10.11113/jurnalteknologi.v82.14820 ◽

2020 ◽

Vol 82 (6) ◽

pp. 71-78

Author(s):

Zita Letviany Sarungallo ◽

Budi Santoso ◽

Risma Uli Situngkir ◽

Mathelda Kurniaty Roreng ◽

Meike Meilan Lisangan

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Water Content ◽

Acid Composition ◽

Unsaturated Fatty Acids ◽

Chemical Properties ◽

Carotenoid Content ◽

Fruit Oil ◽

Β Carotene

Refining of crude red fruit oil (CRFO) through the degumming and neutralization steps intended to produce oil free of impurities (non triglycerides) such as phospholipids, proteins, residues and carbohydrates, and also reducing the amount of free fatty acids (FFA). This study aims to determine the effect of red fruit oil purification through degumming and neutralization stages on chemical properties, fatty acid composition, carotenoid content and tocopherol of red fruit oil (RFO). The results showed that degumming of CRFO did not affect the decrease in water content, FFA levels, peroxide numbers, iodine values, carotenoids and tocopherols content; but decrease in levels of phosphorus, β-carotene and α-tocopherol. Neutralization of degummed-RFO (DRFO) did not affect the decrease in water content, iodine value, carotenoid, tocopherol and α-tocopherol; but the FFA levels, peroxide number, phosphorus and β-carotene levels decreased significantly. The fatty acid composition of RFO was dominated by unsaturated fatty acids (± 75%), which increases through degumming and neutralization stages. β-carotene is more sensitive than α-tocopherol during refining process of crude oil, but in general, this process can improve the RFO quality.

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Chromatographic profile and bioactive compounds found in the composition of pupunha oil (Bactris gasipaes Kunth): implications for human health

Revista de Nutrição ◽

10.1590/1678-9805202033e190146 ◽

2020 ◽

Vol 33 ◽

Cited By ~ 1

Author(s):

Orquídea Vasconcelos dos SANTOS ◽

Stephanie Dias SOARES ◽

Pamela Cristina Sodré DIAS ◽

Samanta de Paula de Almeida DUARTE ◽

Mayara Priscila Lima dos SANTOS ◽

...

Keyword(s):

Fatty Acids ◽

Human Health ◽

Bioactive Compounds ◽

Palm Oil ◽

Fatty Acid Content ◽

Soxhlet Extraction ◽

Bioactive Compound ◽

Total Carotenoids ◽

Fatty Acids Profile ◽

Chromatographic Profile

ABSTRACT Objective The presence of dietary bioactive compounds in the human diet becomes a major factor in combating the etiology of different pathologies. Thus, the aim of this investigation was to evaluate the fatty acids profile, cardiovascular functionality indices, bioactive compounds and spectroscopic pattern of peach palm oil (pupunha oil) and their impact on human health. Methods The oil was obtained by soxhlet extraction; the oil yield and qualities were determined according to the standards of the Association of Official Analytical Chemists. For the fatty acids profile, the practical recommendations of the American Oil Chemists’ Society and of the International Organization for Standardization were followed. Total carotenoids and polyphenols were determined by spectrophotometry; the composition of the chemical groups was determined by infrared spectroscopy. The anti-atherogenic, antithrombogenic and hypocholesterolemic indices were obtained using mathematical models. Results The results showed good quality oil based on acid and peroxyde indices (2.45±0.33mg KOH g-1 and 5.47±1.05mEq kg-1). The main fruit bioactive compound was β-carotene (832.4±0.64µg/100g). The chromatographic profile showed a high saturated fatty acid content (53.74%); unsaturated (46.25%); fats were monounsaturated (39.66%) and polyunsaturated (6.59%). The antiatherogenic, antithrombogenic and hypocholesterolemic indices were, on average, 1.10, 2.04 and 0.84, respectively. The spectroscopic profile exhibited bands with variation from 2918.8cm-1 to 714cm-1. Conclusion The results indicate that the consumption of isolated lipid content of the pupunha palm oil provides health protection with emphasis on the prevention of cardiovascular diseases.

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Cucurbita maxima Pumpkin Seed Oil: from the Chemical Properties to the Different Extracting Techniques

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha46211129 ◽

2018 ◽

Vol 46 (2) ◽

pp. 663-669 ◽

Cited By ~ 12

Author(s):

Leila REZIG ◽

Moncef CHOUAIBI ◽

Rosa Maria OJEDA-AMADOR ◽

Sergio GOMEZ-ALONSO ◽

Maria Desamparados SALVADOR ◽

...

Keyword(s):

Fatty Acids ◽

Bioactive Compounds ◽

Seed Oil ◽

Unsaturated Fatty Acids ◽

Chemical Properties ◽

Seed Oils ◽

Cucurbita Maxima ◽

Pumpkin Seed ◽

Pumpkin Seed Oil ◽

Cold Pressed

Pumpkin seed oils are rich in bioactive compounds such as tocopherols, sterols, β-carotene, and lutein that have, along with some fatty acids, high nutritional value factors. In addition, it has so far been proven that these compounds have a positive effect on human health. The present study mainly aimed at evaluating the chemical composition and the bioactive compounds of pumpkin (Cucurbita maxima) seed oil of the ‘Béjaoui’ Tunisian cultivar using both cold pressing and solvent extraction methods. The seed oils contained substantial amounts of unsaturated fatty acids, particularly oleic and linoleic acids, with values ranging respectively from 28.19% for cold pressed pumpkin seed oil to 30.56% for pumpkin seed oil extracted by pentane and from 43.86% for pumpkin seed oil extracted by pentane to 46.67% for cold pressed pumpkin seed oil of the total amount of fatty acids. Investigations of different seed oils revealed that extraction techniques had significant effects on the antioxidant activity and the γ-tocopherol. Cold pressed pumpkin seed oil revealed the highest γ-tocopherol content (599.33 mg kg-1) and the highest oxidative stability (3.84 h). However, the chloroform/methanol extracted pumpkin seed oil, which is rich in total phenolics (54.41 mg Gallic Acid Equivalent kg-1), was a more effective scavenger of DPPH radicals (250 µmoles Trolox kg-1) than the poor phenolic pumpkin seed oils extracted by hexane and pentane (110 µmoles Trolox kg-1 vs 100 µmoles Trolox kg-1). Based on its unique seed oil features, cold press extracted pumpkin seed may add great value to product innovation in the industrial, nutritional, cosmetic, and pharmaceutical fields.

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Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils

Journal of Food Science and Technology ◽

10.1007/s13197-018-3244-5 ◽

2018 ◽

Vol 55 (8) ◽

pp. 3163-3173 ◽

Cited By ~ 11

Author(s):

Fahad Al Juhaimi ◽

Mehmet Musa Özcan ◽

Kashif Ghafoor ◽

Elfadıl E. Babiker ◽

Shahzad Hussain

Keyword(s):

Fatty Acids ◽

Bioactive Compounds ◽

Antioxidant Properties ◽

Soxhlet Extraction ◽

Cold Pressing

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A Method of Preserving and Testing the Acceptability of Gac Fruit Oil, A Good Source of β-Carotene and Essential Fatty Acids

Food and Nutrition Bulletin ◽

10.1177/156482650302400216 ◽

2003 ◽

Vol 24 (2) ◽

pp. 224-230 ◽

Cited By ~ 13

Author(s):

L. T. Vuong ◽

J. C. King

Keyword(s):

Fatty Acids ◽

Essential Fatty Acids ◽

Nutritional Composition ◽

Daily Consumption ◽

Momordica Cochinchinensis ◽

Total Fat ◽

High Concentrations ◽

Village Women ◽

Fruit Oil ◽

Β Carotene

Gac fruit (Momordica cochinchinensis Spreng) is indigenous to Vietnam and other countries in Southeast Asia. Its seed pulp contains high concentrations of carotenoids, especially the provitamin A, β-carotene. In northern Vietnam, gac fruits are seasonal and are mainly used in making a rice dish called xoi gac. The purpose of this study was to develop a method to collect and preserve gac fruit oil, to evaluate the nutritional composition of the oil, and to assess the acceptability of the gac oil by typical Vietnamese homemakers. One hundred women participated in training to learn how to prepare the fruits and operate the oil press. The women also participated in a survey of gac fruit use and their habitual use of animal fat and vegetable oil. Among all the participants in the training and surveys, 35 women actually produced oil from gac fruits grown in the village, using manual oil presses and locally available materials. The total carotene concentration in gac fruit oil was 5,700 μg/ml. The concentration of β-carotene was 2,710 μg/ml. Sixty-nine percent of total fat was unsaturated, and 35% of that was polyunsaturated. The average daily consumption of gac fruit oil was estimated at 2 ml per person. The daily β-carotene intake (from gac fruit oil) averaged approximately 5 mg per person. It was found that gac oil can be produced locally by village women using manual presses and locally available materials. The oil is a rich source of β-carotene, vitamin E, and essential fatty acids. Although the β-carotene concentration declines with time without a preservative or proper storage, it was still high after three months. The oil was readily accepted by the women and their children, and consumption of the oil increased the intake of β-carotene and reduced the intake of lard.

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Modeling of Rice Bran Oil Yield and Bioactive Compounds Obtained Using Subcritical Carbon Dioxide Soxhlet Extraction (SCDS)

Industrial & Engineering Chemistry Research ◽

10.1021/acs.iecr.5b01621 ◽

2015 ◽

Vol 54 (34) ◽

pp. 8546-8553 ◽

Cited By ~ 2

Author(s):

Siew Lian Chia ◽

Rabiha Sulaiman ◽

Huey Chern Boo ◽

Kharidah Muhammad ◽

Fizreena Umanan ◽

...

Keyword(s):

Carbon Dioxide ◽

Bioactive Compounds ◽

Rice Bran ◽

Rice Bran Oil ◽

Soxhlet Extraction ◽

Oil Yield

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Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies

Italian Journal of Food Science ◽

10.15586/ijfs.v33i4.2095 ◽

2021 ◽

Vol 33 (4) ◽

pp. 84-97

Author(s):

Youkabed Zarroug ◽

Jazia Sriti ◽

Dorra Sfayhi ◽

Bechir Slimi ◽

Wafa Allouch ◽

...

Keyword(s):

Fatty Acids ◽

Fourier Transform ◽

Infrared Spectroscopy ◽

Thermogravimetric Analysis ◽

Fourier Transform Infrared Spectroscopy ◽

Bioactive Compounds ◽

Antioxidant Activities ◽

Chemical Properties ◽

Bioactive Components ◽

Sensory Qualities

Zizyphus lotus, which belongs to Rhamnaceae family, has been widely used to formulate many healthy food products. The aim of this work was to formulate new functional cookies enriched with different amounts of Zizyphus lotus powder (ZLP; 15%, 30%, 45% and 100%). The chemical properties of ZLP were also determined. The formulated cookies were evaluated for their physicochemical, textural and sensory characteristics. Results revealed that ZLP contained various bioactive components, fatty acids, and antioxidants. ZLP-added cookies demonstrated higher phytochemical and antioxidant activities than control cookies prepared without ZLP. The activity of ZLP cookies was enhanced with increase of ZLP level. Hardness and fracturability (brittleness) of cookies increased with increasing amount of ZLP. Results of Fourier-transform infrared spectroscopy and thermogravimetric analysis also revealed the presence of many bioactive compounds in formulated cookies. All cookie samples were generally accepted, but the panelists indicated a higher preference for cookies containing 15% ZLP.

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APPLICATION OF THE CATALYST KI-MCM-41 IN THE OTERTIC OIL ESTERIFICATION REACTION (licania rigida Benth)

Periódico Tchê Química ◽

10.52571/ptq.v16.n31.2019.856_periodico31_pgs_846_859.pdf ◽

2019 ◽

Vol 16 (31) ◽

pp. 846-859

Author(s):

Marília Gabriela Araújo PEREIRA ◽

Antônio Alex de Lima SILVA ◽

Luiz Gonzaga de Oliveira MATIAS ◽

Vinicius Patrício da Silva CALDEIRA ◽

Anne Gabriella Dias SANTOS ◽

...

Keyword(s):

Fatty Acids ◽

Market Competition ◽

Methyl Esters ◽

Chemical Properties ◽

Textural Properties ◽

Esterification Reaction ◽

Food Market ◽

Pre Treatment ◽

Acid Esterification ◽

Mcm 41

The Biodiesel is renewable fuel constituted for monoalkyls esters of fatty acids, can be produced by vegetable oil, animal fat and even residual oils from food industry. However the most used oleaginous to produce is soy, being necessary search for another king of oleaginous that do not enter the food market competition. A research about oleaginous is necessary to evaluate the physical-chemical properties. The Oiticica Tree is a typical species from riparian forests of the caatinga. Its fruit is composed 70 % for a nut and content between 60 and 63% of oil in its chemical composition, presently mainly the licorice fatty acids (70 up to 80%) and linolenic (10 up to 12%). This study analyzed the physicochemical properties of the extracted oil from Oiticica Tree green nut in comparison with extracted oil from mature nuts in available studies. The Biodiesel from green nut was produced using as catalysts MCM-41 impregnated with potassium iodide (KI) in the concentrations 2,5 and 7,5%. The impregnation with KI slightly disorganized the structure and altered the textural properties of MCM-41 increasing the pore diameter and reducing pore volume and surface area, but the main typical peaks of MCM-41 were not destroyed. Before the application, the oil was hydrolyzed for the elimination of unsaponifiable materials after that a fatty acid esterification with different proportions of KI. The result was conversion of fatty acids preferably in acid esters, but also had the formation of materials of higher molar mass not identified in this study. In this way we can see that the oil from green seed in comparation with matures seed have different properties being necessary the pre-treatment for biodiesel reaction and the used catalysts provides different percentages of conversion to methyl esters.

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Physico-Chemical Properties and Oxidative Stability of Fixed Oil from Plum Seeds (Prunus domestica Linn.)

Biomolecules ◽

10.3390/biom10020294 ◽

2020 ◽

Vol 10 (2) ◽

pp. 294

Author(s):

Ivan Savic ◽

Ivana Savic Gajic ◽

Dragoljub Gajic

Keyword(s):

Antioxidant Activity ◽

Phenolic Compounds ◽

Ethyl Acetate ◽

Oxidative Stability ◽

Seed Oil ◽

Chemical Properties ◽

Soxhlet Extraction ◽

Hplc Method ◽

Physico Chemical ◽

Β Carotene

Storage of a great amount of plum kernel waste becomes a challenge for food industry. In this work, the plum seed was used as a source of fixed oil that can be an ingredient of commercial products. Soxhlet extraction was carried out using the different solvents, such as n-hexane, n-heptane, ethyl acetate, acetone, or chloroform:methanol mixture (2:1 v/v). The highest yield of oil (about 30%) was obtained using n-heptane and n-hexane, while the lowest yield was obtained using ethyl acetate. The analysis of physico-chemical parameters indicated that all samples of plum seed oil have an exceptional quality. Schaal oven test indicated that the fixed oil of plum seed exhibited satisfactory oxidative stability at moderate storage temperatures (up to 65 °C). The composition of phenolic compounds in the oil samples was determined using HPLC method. The most abundant compound of seven identified and quantified phenolic compounds was vanillic acid. The highest content of β-carotene (1.67 mg 100 g−1 fixed oil) spectrophotometrically determined was in the oil extracted with n-hexane. The lowest content of β-carotene (1.26 mg 100 g−1 fixed oil) was determined in the oil extracted with a mixture of chloroform:methanol (2:1 v/v). This oil had the highest antioxidant activity (IC50 value of 4.35 mg mL−1) compared to other oil samples. The antioxidant activity was probably caused by the presence of phenolic compounds. The investigated physico-chemical properties demonstrated that the plum seed oil has a potential for application in the food, cosmetics, and pharmaceutical industry.

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