scholarly journals EXTRAÇÃO A BAIXA PRESSÃO DO ÓLEO DE SEMENTES DE LINHAÇA UTILIZANDO ETANOL COMO SOLVENTE

e-xacta ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 1
Author(s):  
Carolina De Paula Laidens ◽  
Najla Postaue ◽  
Natália Stevanato ◽  
Camila Da Silva

A presença do ácido linolênico e compostos ativos, como fitosteróis e tocoferóis, no óleo de linhaça o torna benéfico para a saúde humana. A extração a baixa pressão utilizando etanol como solvente é uma alternativa atrativa para obtenção deste óleo, uma vez que pode ser caracterizada como tecnologia ambientalmente limpa e eficiente. O objetivo deste trabalho foi investigar a extração a baixa pressão do óleo de sementes de linhaça utilizando o etanol como solvente. Os experimentos foram conduzidos em agitador orbital, avaliando o efeito da razão solvente/semente (3 a 15 mL g-1), temperatura (40 °C e 60 °C), tempo (5 a 180 min), pureza do etanol (95,5% e 99,9%) e co-extração sobre rendimento em óleo. A extração clássica foi conduzida para efeito comparativo em termos de rendimento em óleo, composição de ácidos graxos e teores de fitosteróis e tocoferóis. Os resultados obtidos mostraram que a razão de solvente/sementes, temperatura e tempo que apresentaram melhor desempenho foram 12 mL g-1, 60 ºC e 120 min, respectivamente.  Ainda, o óleo apresentou maior solubilidade em etanol absoluto e o processo de co-extração permitiu o aumento do rendimento em óleo. A extração por agitação orbital atingiu até ~70% da eficiência da extração clássica. Os óleos obtidos apresentaram predominância de ácidos graxos insaturados (~92,4%), com os ácidos linolênico e oléico como majoritários. O principal fitosterol determinado no óleo foi o β- sitosterol (~63%) e o conteúdo total não foi afetado pelo método de extração, entretanto a extração em agitador orbital forneceu um óleo com maior conteúdo de β-tocoferol.AbstractThe presence of linolenic acid and active compounds, such as phytosterols and tocopherols, in flaxseed oil makes it beneficial to human health. The low pressure extraction using ethanol as solvent is an attractive alternative to obtain this oil, since it can be characterized as environmentally clean and efficient technology. The objective of this work was investigate the low pressure extraction of flaxseed oil using ethanol as solvent. The experiments were conducted on an orbital shaker, evaluating the effect of solvent / seed ratio (3 to 15 mL g -1), temperature (40 ° C and 60 ° C), time (5 to 180 min), purity of ethanol (95.5% and 99.9%) and co-extraction on oil yield. Classical extraction was conducted for comparative purposes in terms of oil yield, fatty acid composition and phytosterols and tocopherols contents. The results obtained showed that the ratio of solvent / seeds, temperature and time that presented the best performance were 12 mL g -1, 60 º C and 120 min, respectively. Furthermore, the oil presented higher solubility in absolute ethanol and the co-extraction process allowed an increase in oil yield. The extraction by orbital agitation reached up to ~70% of the efficiency of the classical extraction. The oils obtained showed a predominance of unsaturated fatty acids (~92.4%), with linolenic and oleic acids as the majority. The main phytosterol determined in the oil was β-sitosterol (~63%) and the total content was not affected by the extraction method, however the extraction in an orbital shaker provided an oil with higher β-tocopherol content.

Author(s):  
Marta Elvia Rosas-Mendoza ◽  
Jonathan Coria-Hernández ◽  
Rosalía Meléndez-Pérez ◽  
José Luis Arjona-Román

The aims of this work were to evaluate the effect of Ultrasound- Assisted Extraction (UAE) in oil yield, as well as in the physicochemical and chemical characteristics of Chia seed oil. The seeds were cryo ground before extraction; ultrasonic bath at 40 kHz was used during 90 min extraction process. The UEA resulted in intensification of the extraction, with 79.3% oil yield, while 69.2% were for stirring extraction. Diffusion coefficient´s values were 1.04x10<sup>-11</sup> m<sup>2</sup>s<sup>-1</sup> and 9.16x10<sup>-12</sup>m<sup>2</sup>s<sup>-1</sup>, respectively. From thermal analysis, made with MDSC, the main triacylglycerols (TAG´s) transitions were obtained. By ATR-FTIR, changes in the 987 and 968 cm<sup>-1</sup> wave numbers, corresponding to the outside plane deformation of C-H bonds in unsaturated fatty acids, were obtained . The UEA could change the material properties by cavitation that enhances the mass transfer, but no oil composition.


Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1049
Author(s):  
José M. Roncero ◽  
Manuel Álvarez-Ortí ◽  
Arturo Pardo-Giménez ◽  
Adrián Rabadán ◽  
José E. Pardo

Almond is the most cultivated nut throughout the world. The oil content of almonds in most varieties exceeds 50%, which encourages the oil extraction to be used in gastronomy or in the cosmetic industry. The preferred system to extract almond oil is by means of pressure, which leads to obtaining a virgin oil ready for consumption. In this work, almond oil has been obtained using two pressure systems: screw press (SP) and hydraulic press (HP). The performance of both methods, as well as their influence on quality and composition characteristics of the almond oils obtained are analyzed from both a physical-chemical and sensory point of view. From an industry perspective, the highest oil yield is obtained with the SP when it operates at temperatures of 100–150 °C. Regarding the quality and chemical composition, the oils obtained by HP showed better quality indices, as they are subjected to a less aggressive treatment without influence of temperature, but lower content in total sterols. Fatty acid pattern, characterized by the predominance of unsaturated fatty acids (>90%), was not affected by the pressing system. The different operational conditions tested did not greatly affect the performance or composition of the oils obtained, but sensory tests showed two clearly differentiated products, the oil obtained by HP and that obtained by SP, according to consumer preferences. The defatted almond flours obtained as a by-product of the oil extraction process are characterized by a high content in protein and fiber, and a higher content in fat when the flour is produced from the pressing cake of HP.


Author(s):  
Sula M. V. Feleti ◽  
Renê L. Aleluia ◽  
Suiany V. Gervásio ◽  
Jean Carlos V. Dutra ◽  
Jessica R. P. Oliveira ◽  
...  

The study was designed to investigate the chemical composition and the biological effects of G. parviflora and V. polyanthes ethanolic extracts in vitro. Total content of phenols, flavonoids and tannins was quantified by spectrophotometry; chemical characterization was permed by mass spectrometry (ESI (-) FT-ICR MS and APCI (+) FT-ICR MS analysis). Antioxidant activities were determined by FRAP and Fe2+ chelating methods. Extracts cytotoxicity was evaluated in human lymphocytes, sarcoma-180 (S-180) and human gastric adenocarcinoma (AGS) cells, by MTT assay. V. polyanthes presented higher total content of tannins and G. parviflora presented higher amount of phenols and flavonoids. Chemical characterization showed the presence of flavonoids, phenolic acids and sesquiterpene lactones in V. polyanthes extract, and steroids, phenolic acids and fatty acids (Poly Unsaturated Fatty Acids - PUFA) in G. parviflora extract. V. polyanthes extract stood out in the Fe2+ chelation test. G. parviflora extract did not present outstanding antioxidant results in the tested protocols. Both species showed a tendency to promote cytotoxicity in human lymphocyte cells. Regarding the antiproliferative effect, both species were able to reduce S-180 cell viability and G. parviflora extract showed high antiproliferative potential in the assay with AGS cells. These findings reinforce the medicinal use of these plants, as well as suggest their potential use for the development of new drugs and for the treatment of cancers.


2009 ◽  
Vol 38 (9) ◽  
pp. 1243-1252 ◽  
Author(s):  
Myoung-Hoon Jeong ◽  
Seung-Seop Kim ◽  
Ji-Hye Ha ◽  
Ling Jin ◽  
Hak-Ju Lee ◽  
...  

2014 ◽  
Vol 3 (2) ◽  
pp. 27 ◽  
Author(s):  
Jian-xue Lu ◽  
Yang-yang Gong ◽  
Yan-qing Huang ◽  
Hong-yu Ma ◽  
Xiong Zou ◽  
...  

<p>Three wild populations of crucifix crab<em> Charybdis feriatus</em> were sampled and muscle was analyzed for proximate composition, amino acid and fatty acid composition, aimed to quantify and compare the nutritional quality from three different locations in China. Results showed that crude protein content in muscle of female crucifix crab<em> C. feriatus</em> from Zhoushan (ZS) and Xiapu (XP) (84.84%-88.35%) were significantly higher than that of crucifix crab<em> C. feriatus</em> from Qionghai (QH) (74.33%), while there was no significant difference in terms of crude fat content (3.82%-4.07%). The highest content of ash was found in muscle of crucifix crab<em> C. feriatus</em> from QH (5.36%). The muscle of crucifix crab<em> C. feriatus</em> from ZS and XP had significantly higher contents of total amino acids, essential amino acids, non-essential amino acids and delicious amino acids than those of QH group (<em>P </em>&lt; 0.05). The total saturated and unsaturated fatty acid content in the muscle of crucifix crab<em> C. feriatus </em>from three wild populations showed significant difference (<em>P </em>&lt; 0.05). The ZS group had highest content of poly-unsaturated fatty acids (33.64%) and total content of EPA and DHA (22.85%) as well, followed by XP and QH group (<em>P </em>&lt; 0.05). Overall, the differences in chemical composition in muscle of <em>C. feriatus </em>from different locations<em> </em>could be attributed to environmental variables and maturation stage.</p>


Pharmacia ◽  
2019 ◽  
Vol 66 (4) ◽  
pp. 201-207 ◽  
Author(s):  
Olena O. Iosypenko ◽  
Viktoriia S. Kyslychenko ◽  
Zinaida I. Omelchenko ◽  
Iryna S. Burlaka

The qualitative composition and quantitative content of fatty acids in leaves of vegetable marrows (Cucurbita pepo L. var. giromontina Alef.), zucchini (Cucurbita pepo L. var. cylindrica Paris) yellow- and green-fruits varieties were determined by using GC/MS. 14 fatty acids were identified as the result of the experiment. Unsaturated fatty acids were found to be dominated in the raw plant material. The total content of unsaturated fatty acids amounted to 60.47% in vegetable marrows leaves, 64.35% yellow zucchini leaves and 68.85% green zucchini leaves, among which linoleic and linolenic acid dominated. The related health lipid indices (IA, atherogenicity, IT, thrombogenicity and IH, health) were determined. It is shown that the use of such biological resources is actual and expedient for the purpose of alimentary correction of the physiological condition of a person.


2018 ◽  
Vol 7 (3.32) ◽  
pp. 147
Author(s):  
Enjarlis . ◽  
Sri Handayani ◽  
Yenny Anwar

Cocozone Oil (CCO) is one of the ozonated oils, obtained by the ozonation process of Virgin Coconut Oil (VCO), that can be used as a material for skin care products. The purpose of this study was to determine: (1) the optimum time and ozone dose for CCO synthesis from VCO using ozonation; (2) the changes in physico-chemical properties of the oil; (3) the change in saturated-unsaturated fatty acids content and the existence any new substances in the CCO. The ozonation of VCO was carried out for 25 hours, with monitoring at the intervals of 4, 8, 12, 16, 20 and 25 hours, at a constant temperature (25 °C) with an ozone flow of 0.25 g/hr. From this study it can be concluded that: (1) The optimal time or dose of ozone required for the synthesis of CCO from VCO through the ozonation process was 25 hours or equivalent to 0.0208 gr O3/ml VCO, (2) Physico-chemical characteristics of the CCO produced: resulting acid value (AV) was 2.71 mg/gram i.e. an increase of 630%; the peroxide value (PV) obtained was 238,77 mgrek/kg i.e. increase  of 3,453 %; the Iodine value (IV) was 0 (zero) i.e. a decrease of 100%; and, the viscosity was 13.30 centipoice i.e. it rose 116%; (3) the total content of saturated fatty acid increased by 3.34%  whereas the unsaturated fatty acid decreased by 98.83; and based on the analysis results of 13C and 1H NMR spectra, the resultant CCO contains a new substance, that is aldehydes.  


Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 678
Author(s):  
Karolina Östbring ◽  
Kajsa Nilsson ◽  
Cecilia Ahlström ◽  
Anna Fridolfsson ◽  
Marilyn Rayner

One of the functional proteins in rapeseed—the amphiphilic protein oleosin—could be used to stabilize emulsions. The objectives of this study were to extract oleosins from cold-pressed rapeseed press-cake, optimize the extraction process, and investigate their emulsifying and anti-oxidative capacity. The proteins were recovered from industrially cold-pressed rapeseed press-cake at different alkali pHs. Emulsifying properties and oxidation rates were assessed. Oleosin extracted at pH 9 stabilized smaller emulsion droplets than oleosin extracted at pH 12, although the protein yield was higher at pH 12. Emulsions were formulated from flaxseed oil and corn oil and were stabilized by oleosin, bovine serum albumin, de-oiled lecithin and Tween 20 h and the emulsions were stored in accelerated conditions (30 °C) for 12 days. Oleosin stabilized emulsions to the same extent as commercial food-grade emulsifiers. Flaxseed oil emulsions stabilized by oleosin had a significantly lower concentration of malondialdehyde (MDA) which indicates a lower oxidation rate compared to BSA, de-oiled lecithin and Tween 20. For corn oil emulsions, oleosin and BSA had a similar capacity to delay oxidation and were significantly more efficient compared to de-oiled lecithin and Tween 20. Rapeseed oleosin recovered from cold-pressed rapeseed press-cake could be a suitable natural emulsifier with anti-oxidation properties.


2017 ◽  
Vol 205 ◽  
pp. 34-46 ◽  
Author(s):  
Antonia Tamborrino ◽  
Giacomo Squeo ◽  
Alessandro Leone ◽  
Vito Michele Paradiso ◽  
Roberto Romaniello ◽  
...  

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