H.A. Liu, J. Huang, T. M. Olajide, Tianyu Liu, Z.M. Liu, X. Liao, X. Weng
1,3-Dioleoyl-2-palmitoylglycerol (OPO) was synthesized by enzymatic interesterification using palm stearin rich in tripalmitin (PPP) and ethyl oleate. Enzymatic interesterification parameters such as temperature, water content, enzyme load, and substrate molar ratio were optimized. High contents of C52 (primarily OPO and its isomeric compounds) production (46.7%) and sn-2 palmitic acid (PA) content of 75.3% were detected. In addition, OPO-human milk fat substitute (HMFS) was blended with coconut, soybean, algal and microbial oils at a weight ratio of 0.70:0.18:0.11:0.004:0.007 to simulate fatty acids in human milk fat (HMF) according to the mathematical model. The main and important fatty acids in the Final-HMFS were within the ranges of those present in HMF. The Final-HMFS could promote the absorption of fats and minerals and the development of retina tissues in infants. The mixture of L-ascorbyl palmitate (L-AP) and vitamin E (VE) resulted in a synergistic antioxidant effect both in OPO-HMFS and OPO-HMFS emulsions. This finding has great significance in improving the quality and extending shelf-life of HMFS.
{"title":"Preparation of human milk fat substitute and improvement of its oxidative stability","authors":"H.A. Liu, J. Huang, T. M. Olajide, Tianyu Liu, Z.M. Liu, X. Liao, X. Weng","doi":"10.3989/gya.0444211","DOIUrl":"https://doi.org/10.3989/gya.0444211","url":null,"abstract":"1,3-Dioleoyl-2-palmitoylglycerol (OPO) was synthesized by enzymatic interesterification using palm stearin rich in tripalmitin (PPP) and ethyl oleate. Enzymatic interesterification parameters such as temperature, water content, enzyme load, and substrate molar ratio were optimized. High contents of C52 (primarily OPO and its isomeric compounds) production (46.7%) and sn-2 palmitic acid (PA) content of 75.3% were detected. In addition, OPO-human milk fat substitute (HMFS) was blended with coconut, soybean, algal and microbial oils at a weight ratio of 0.70:0.18:0.11:0.004:0.007 to simulate fatty acids in human milk fat (HMF) according to the mathematical model. The main and important fatty acids in the Final-HMFS were within the ranges of those present in HMF. The Final-HMFS could promote the absorption of fats and minerals and the development of retina tissues in infants. The mixture of L-ascorbyl palmitate (L-AP) and vitamin E (VE) resulted in a synergistic antioxidant effect both in OPO-HMFS and OPO-HMFS emulsions. This finding has great significance in improving the quality and extending shelf-life of HMFS.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2023-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44232601","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In this study, the effect of various drying methods (fresh plant, shade-drying, sun-drying, and oven-drying at 30 and 60 °C) on the essential oil (EO) composition of rose-scented geranium were determined. Essential oil samples were extracted by hydrodistillation and analyzed by GC and GC-MS systems. The highest EO contents were obtained in the fresh plant (1.98%), followed by shade-drying (1.34 %) and oven-drying at 30 °C (1.20 %). The main components were citronellol (23.99-39.87%), geraniol (4.15-17.09%), menthone (4.48-8.34%), linalool (1.96-7.42%), β-caryophyllene (2.63-4.32%), geranyl tiglate (0.99-4.52%), citronellyl butyrate (0.53-5.31%) and cis-rose oxide (0.71-3.15%). The drying methods showed a marked impact on the constituents of the EO samples. The results demonstrated that drying the aerial parts of fresh geranium, and shade-drying and oven-drying at 30 °C were the best optimal methods to obtain the highest oil yield, and citronellol, geraniol, and linalool contents in the oil.
{"title":"Changes in the essential oil content and composition of pelargonium graveolens l’hér with different drying methods","authors":"S. Akçura, R. Çakmakçı, Z. Ürüşan","doi":"10.3989/gya.0226221","DOIUrl":"https://doi.org/10.3989/gya.0226221","url":null,"abstract":"In this study, the effect of various drying methods (fresh plant, shade-drying, sun-drying, and oven-drying at 30 and 60 °C) on the essential oil (EO) composition of rose-scented geranium were determined. Essential oil samples were extracted by hydrodistillation and analyzed by GC and GC-MS systems. The highest EO contents were obtained in the fresh plant (1.98%), followed by shade-drying (1.34 %) and oven-drying at 30 °C (1.20 %). The main components were citronellol (23.99-39.87%), geraniol (4.15-17.09%), menthone (4.48-8.34%), linalool (1.96-7.42%), β-caryophyllene (2.63-4.32%), geranyl tiglate (0.99-4.52%), citronellyl butyrate (0.53-5.31%) and cis-rose oxide (0.71-3.15%). The drying methods showed a marked impact on the constituents of the EO samples. The results demonstrated that drying the aerial parts of fresh geranium, and shade-drying and oven-drying at 30 °C were the best optimal methods to obtain the highest oil yield, and citronellol, geraniol, and linalool contents in the oil.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2023-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49335064","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Rodríguez, V. Cornejo, G. Rodríguez-Gutiérrez, P. Monetta
Hydrophilic phenols are the main bioactive compounds in alperujo. Among them, 3,4-Dihydroxyphenylglycol (DHPG), Hydroxytyrosol (HT) and Tyrosol (Ty), are the most relevant and deeply studied. These compounds exhibit high antioxidant capacity and a wide range of health benefits as well as technologically promising properties. Given that, their recovery represents an attractive opportunity to valorize this by-product. In this work low thermal treatments were applied to alperujo in order to obtain phenol-enriched liquid fractions. Optimization assays combining different levels of temperature (30 to 90 ºC), time (60 to 180 min) and water content (70 to 90%), followed by response surface methodologies were performed. The results indicated that by applying optimal conditions, is possible to obtain theoretical yields of Total phenols, DHPG, HT and Ty of 2.4, 957.8, 3.4 and 6.4 times greater, respectively, than raw dry alperujo. Interestingly, all the evaluated conditions can be reproduced with low investment in a standard olive oil industry.
{"title":"Optimization of low thermal treatments to increase hydrophilic phenols in the Alperujo liquid fraction","authors":"M. Rodríguez, V. Cornejo, G. Rodríguez-Gutiérrez, P. Monetta","doi":"10.3989/gya.0227221","DOIUrl":"https://doi.org/10.3989/gya.0227221","url":null,"abstract":"Hydrophilic phenols are the main bioactive compounds in alperujo. Among them, 3,4-Dihydroxyphenylglycol (DHPG), Hydroxytyrosol (HT) and Tyrosol (Ty), are the most relevant and deeply studied. These compounds exhibit high antioxidant capacity and a wide range of health benefits as well as technologically promising properties. Given that, their recovery represents an attractive opportunity to valorize this by-product. In this work low thermal treatments were applied to alperujo in order to obtain phenol-enriched liquid fractions. Optimization assays combining different levels of temperature (30 to 90 ºC), time (60 to 180 min) and water content (70 to 90%), followed by response surface methodologies were performed. The results indicated that by applying optimal conditions, is possible to obtain theoretical yields of Total phenols, DHPG, HT and Ty of 2.4, 957.8, 3.4 and 6.4 times greater, respectively, than raw dry alperujo. Interestingly, all the evaluated conditions can be reproduced with low investment in a standard olive oil industry.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41411275","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Hossen, M. Abbas Ali, N. Hidayu Othman, A. Md Noor
The present work evaluated the impact of microwave pre-treatment on the storage stability, fatty acids and triacylglycerol contents in black cumin seed oil (BCO) during storage at 62 ºC. During storage, the oxidative indicator values (free acidity, peroxide value, p-anisidine value, TOTOX, specific extinctions and thiobarbituric acid) for the oils increased faster in untreated oil samples than in the microwaved samples. The degradation rate of polyunsaturated fatty acids (PUFAs) and triacylglycerol species (LLL and OLL) during storage were higher in untreated samples compared to treated ones, indicating that oxidation proceeded more slowly in the treated samples. During storage, the generation of hydroperoxides, their degradation and the formation of secondary oxidation products as investigated by FTIR, were lower in the treated oils. In conclusion, microwave pre-treatment prior to oil extraction reduced the oxidative degradation of oil samples, thereby increasing the storage stability of BCO.
{"title":"Oxidative stability and compositional characteristics of oil from microwave irradiated black cumin seed under accelerated oxidation condition","authors":"J. Hossen, M. Abbas Ali, N. Hidayu Othman, A. Md Noor","doi":"10.3989/gya.0908212","DOIUrl":"https://doi.org/10.3989/gya.0908212","url":null,"abstract":"The present work evaluated the impact of microwave pre-treatment on the storage stability, fatty acids and triacylglycerol contents in black cumin seed oil (BCO) during storage at 62 ºC. During storage, the oxidative indicator values (free acidity, peroxide value, p-anisidine value, TOTOX, specific extinctions and thiobarbituric acid) for the oils increased faster in untreated oil samples than in the microwaved samples. The degradation rate of polyunsaturated fatty acids (PUFAs) and triacylglycerol species (LLL and OLL) during storage were higher in untreated samples compared to treated ones, indicating that oxidation proceeded more slowly in the treated samples. During storage, the generation of hydroperoxides, their degradation and the formation of secondary oxidation products as investigated by FTIR, were lower in the treated oils. In conclusion, microwave pre-treatment prior to oil extraction reduced the oxidative degradation of oil samples, thereby increasing the storage stability of BCO.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47817045","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Da Silva, F. B. de Carvalho-Guimarães, I.P. Valente, N. Cunha, S.C. Da C. Sanches, D. A. da Silva, J. S. Silva Junior, L. D. da Silva, A. M. da C Rodrigues
Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30:70, 50:50, and 70:30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier Transform Infrared) spectra, and rheological behavior were evaluated. ASO increased the content of polyunsaturated fatty acids in the blends; whereas CSF conferred higher contents of monounsaturated fatty acids. The blends exhibited low atherogenicity and thrombogenicity indices, suggesting nutritional advantages. The Newtonian fluid behavior and FTIR results suggested that mixing ASO and CSF at different proportions did not affect the functional groups. ASO showed an activation energy value which indicated that this fat viscosity was more sensitive to temperature changes. The Newtonian model proved to be suitable to describe the behavior of samples, according to statistical fit parameters R2, χ2, and RSS. The resulting blends presented improved physicochemical properties and nutritional attributes, indicating their feasibility for the development of new products.
{"title":"Fatty acid profile and rheological behavior of annatto seed oil (Bixa orellana), cupuassu seed fat (Theobroma grandiflorum), and their blends","authors":"D. Da Silva, F. B. de Carvalho-Guimarães, I.P. Valente, N. Cunha, S.C. Da C. Sanches, D. A. da Silva, J. S. Silva Junior, L. D. da Silva, A. M. da C Rodrigues","doi":"10.3989/gya.1122212","DOIUrl":"https://doi.org/10.3989/gya.1122212","url":null,"abstract":"Annatto seed oil (ASO) and cupuassu seed fat (CSF) were combined at the ratios: 30:70, 50:50, and 70:30 (% w/w). Their fatty acid profile, nutritional quality, FTIR (Fourier Transform Infrared) spectra, and rheological behavior were evaluated. ASO increased the content of polyunsaturated fatty acids in the blends; whereas CSF conferred higher contents of monounsaturated fatty acids. The blends exhibited low atherogenicity and thrombogenicity indices, suggesting nutritional advantages. The Newtonian fluid behavior and FTIR results suggested that mixing ASO and CSF at different proportions did not affect the functional groups. ASO showed an activation energy value which indicated that this fat viscosity was more sensitive to temperature changes. The Newtonian model proved to be suitable to describe the behavior of samples, according to statistical fit parameters R2, χ2, and RSS. The resulting blends presented improved physicochemical properties and nutritional attributes, indicating their feasibility for the development of new products.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48611949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. BARRIGA-SÁNCHEZ, G. Sanchez-Gonzales, M. A. Varas Condori, M.N. Sanjinez Alvites, M.E. Ayala Galdos De Valenzuela
A huge volume of Engraulis ringens (Peruvian anchoveta) is caught together with the species Pleuroncodes monodon (munida), whose potential bioactive lipids are not commercially exploited. In the present study, lipid with carotenoid pigment (astaxanthin) and essential fatty acids (EPA+DHA) were obtained from munida lipids extracted with hexane:isopropyl alcohol (He-I), acetone (Ac), ethanol (Et) and supercritical CO2 + ethanol (SC-CO2-Et). The functional quality of the fatty acids was determined by atherogenicity index (AI), thrombogenicity index (TI) and the hypocholesterolemia:hypercholesterolemia (H:H) ratio. The highest astaxanthin (ASTX) contents (4238.65 and 4086.71 µg/g lipid) corresponded to extractions using Ac and SC-CO2-Et. EPA+DHA ranged from 31.15 to 31.85% and the functional quality ranges were between 0.56-0.61 (AI), 0.19-0.21 (TI) and 1.73-1.81 (H:H). Consequently, SC-CO2-Et extraction would be advisable because of its low environmental impact. The IA and IT quality indexes suggest that the consumption of munida lipids would be healthy, although the H:H ratio shows the opposite.
{"title":"Extraction of bioactive lipids from Pleuroncodes monodon using organic solvents and supercritical CO2","authors":"M. BARRIGA-SÁNCHEZ, G. Sanchez-Gonzales, M. A. Varas Condori, M.N. Sanjinez Alvites, M.E. Ayala Galdos De Valenzuela","doi":"10.3989/gya.0104221","DOIUrl":"https://doi.org/10.3989/gya.0104221","url":null,"abstract":"A huge volume of Engraulis ringens (Peruvian anchoveta) is caught together with the species Pleuroncodes monodon (munida), whose potential bioactive lipids are not commercially exploited. In the present study, lipid with carotenoid pigment (astaxanthin) and essential fatty acids (EPA+DHA) were obtained from munida lipids extracted with hexane:isopropyl alcohol (He-I), acetone (Ac), ethanol (Et) and supercritical CO2 + ethanol (SC-CO2-Et). The functional quality of the fatty acids was determined by atherogenicity index (AI), thrombogenicity index (TI) and the hypocholesterolemia:hypercholesterolemia (H:H) ratio. The highest astaxanthin (ASTX) contents (4238.65 and 4086.71 µg/g lipid) corresponded to extractions using Ac and SC-CO2-Et. EPA+DHA ranged from 31.15 to 31.85% and the functional quality ranges were between 0.56-0.61 (AI), 0.19-0.21 (TI) and 1.73-1.81 (H:H). Consequently, SC-CO2-Et extraction would be advisable because of its low environmental impact. The IA and IT quality indexes suggest that the consumption of munida lipids would be healthy, although the H:H ratio shows the opposite.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2023-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46287983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The present study has determined that the crude-oil refining process from the Cephalaria syriaca (CS) seed, which could be a new vegetable oilseed source, changed its physical and chemical quality properties (except specific gravity and refractive index). It was also determined that the dominant saturated and unsaturated fatty acids in the crude and refined oils were myristic (21.06-11.80%), palmitic (10.8-8.91%), stearic (2.26-2.70%), oleic (29.17-34.24%) and linoleic (35.56-40.57%). The vitamin E values of the crude and refined CS seed oils were 51.95-50.90 mg/kg, respectively. The oxidative stability values for crude and refined CS seed oils were 2.32-2.69 h, respectively. β-sitosterol and campesterol were the predominant sterols. As a result of the refining process, although magnesium, potassium, iron and copper decreased, the ratios of sodium, aluminum, calcium, chromium, strontium, rubidium, and barium increased. The results provide preliminary data for the future consumption of CS oil in particular for refined CS seed oil.
{"title":"Changes in the quality parameters of Cephalaria syriaca L. seed oil after the refining process","authors":"E. Duman","doi":"10.3989/gya.1123212","DOIUrl":"https://doi.org/10.3989/gya.1123212","url":null,"abstract":"The present study has determined that the crude-oil refining process from the Cephalaria syriaca (CS) seed, which could be a new vegetable oilseed source, changed its physical and chemical quality properties (except specific gravity and refractive index). It was also determined that the dominant saturated and unsaturated fatty acids in the crude and refined oils were myristic (21.06-11.80%), palmitic (10.8-8.91%), stearic (2.26-2.70%), oleic (29.17-34.24%) and linoleic (35.56-40.57%). The vitamin E values of the crude and refined CS seed oils were 51.95-50.90 mg/kg, respectively. The oxidative stability values for crude and refined CS seed oils were 2.32-2.69 h, respectively. β-sitosterol and campesterol were the predominant sterols. As a result of the refining process, although magnesium, potassium, iron and copper decreased, the ratios of sodium, aluminum, calcium, chromium, strontium, rubidium, and barium increased. The results provide preliminary data for the future consumption of CS oil in particular for refined CS seed oil.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44716468","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. El Harkaoui, S. Gharby, B. Kartah, H. El Monfalouti, M. El-sayed, M. Abdin, M. A. Salama, Z. Charrouf, B. Matthäus
The fatty acids, sterol, tocopherol and volatile compositions of Moroccan cold-pressed cactus (Opuntia ficus-indica) seed oil were studied. The most abundant fatty acid, tocopherol and sterol were linoleic acid (60.6%), γ-tocopherol (533 mg/kg) and β-sitosterol (6075 mg/kg), respectively. In this study, 23 volatile compounds were identified with perceivable odor attributes for 14 compounds. The oxidative quality of cactus seed oil was monitored over 4 weeks at 50 °C. Increases in PV, K232 and FFA were detected during the first two weeks as well as a decrease in the induction time; whereas no change was reported for the K270 values. The amount of total phenolic content increased until it reached 0.3 mg/kg and then decreased by the end of the storage period; while tocopherols started to decrease after the first week. The fat-free residue extracts showed a very strong effect to reduce the oxidation of linoleic acid. Consequently, the extracts were significantly more effective to bleach β-carotene in the β-carotene-linoleic acid assay in comparison with the control.
{"title":"Lipid profile, volatile compounds and oxidative stability during the storage of Moroccan Opuntia ficus-indica seed oil","authors":"S. El Harkaoui, S. Gharby, B. Kartah, H. El Monfalouti, M. El-sayed, M. Abdin, M. A. Salama, Z. Charrouf, B. Matthäus","doi":"10.3989/gya.1129212","DOIUrl":"https://doi.org/10.3989/gya.1129212","url":null,"abstract":"The fatty acids, sterol, tocopherol and volatile compositions of Moroccan cold-pressed cactus (Opuntia ficus-indica) seed oil were studied. The most abundant fatty acid, tocopherol and sterol were linoleic acid (60.6%), γ-tocopherol (533 mg/kg) and β-sitosterol (6075 mg/kg), respectively. In this study, 23 volatile compounds were identified with perceivable odor attributes for 14 compounds. The oxidative quality of cactus seed oil was monitored over 4 weeks at 50 °C. Increases in PV, K232 and FFA were detected during the first two weeks as well as a decrease in the induction time; whereas no change was reported for the K270 values. The amount of total phenolic content increased until it reached 0.3 mg/kg and then decreased by the end of the storage period; while tocopherols started to decrease after the first week. The fat-free residue extracts showed a very strong effect to reduce the oxidation of linoleic acid. Consequently, the extracts were significantly more effective to bleach β-carotene in the β-carotene-linoleic acid assay in comparison with the control.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48060719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was conducted to determine how the intensity of the cluster drop effects nut traits, bioactive compounds, and fatty acid composition in Tombul, Palaz and Kalınkara hazelnut cultivars. The cluster drop significantly affected bioactive compounds and fatty acid composition while it did not affect the traits of the nuts. As cluster drop intensity increased, nut traits and bioactive compounds in all cultivars increased. Strong cluster drop intensity determined the highest total phenolics, total flavonoids, and antioxidant activity. Except for the Kalınkara cultivar, a low amount of linoleic acid was detected while high amounts of oleic and stearic acid were determined in slight cluster drop intensity. As cluster drop intensity increased, palmitic acid increased. Principal component analysis showed that the slight and intermediate drop intensity were generally associated with kernel length, oleic, linoleic, stearic, palmitoleic, 11-eicosenoic and arachidic acids. In contrast, strong intensity was associated with nut and kernel weight, kernel ratio, kernel width, kernel thickness, kernel size, bioactive compounds, and palmitic acid. As a result, the bioactive compounds and fatty acid composition, which are important for human health, was significantly affected by cluster drop intensity.
{"title":"The intensity of the cluster drop affects the bioactive compounds and fatty acid composition in hazelnuts","authors":"O. Karakaya","doi":"10.3989/gya.1127212","DOIUrl":"https://doi.org/10.3989/gya.1127212","url":null,"abstract":"This study was conducted to determine how the intensity of the cluster drop effects nut traits, bioactive compounds, and fatty acid composition in Tombul, Palaz and Kalınkara hazelnut cultivars. The cluster drop significantly affected bioactive compounds and fatty acid composition while it did not affect the traits of the nuts. As cluster drop intensity increased, nut traits and bioactive compounds in all cultivars increased. Strong cluster drop intensity determined the highest total phenolics, total flavonoids, and antioxidant activity. Except for the Kalınkara cultivar, a low amount of linoleic acid was detected while high amounts of oleic and stearic acid were determined in slight cluster drop intensity. As cluster drop intensity increased, palmitic acid increased. Principal component analysis showed that the slight and intermediate drop intensity were generally associated with kernel length, oleic, linoleic, stearic, palmitoleic, 11-eicosenoic and arachidic acids. In contrast, strong intensity was associated with nut and kernel weight, kernel ratio, kernel width, kernel thickness, kernel size, bioactive compounds, and palmitic acid. As a result, the bioactive compounds and fatty acid composition, which are important for human health, was significantly affected by cluster drop intensity.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49003843","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study was conducted to investigate the effects of processing aids and techniques such as talcum powder (2% w/w), calcium carbonate (2% w/w), warm water dipping (45 °C), combined treatment (warm water dipping+2% calcium carbonate) and control (without adding processing aid) on extractability and quality of ‘Tarom 7’ olive oil as randomized complete block design with three replicates. The results showed that there were no significant differences in the carotenoid content, K232, fatty acid profile or the Cox’s value in the oil obtained from untreated and treated fruits with processing aids. The highest chlorophyll content (0.84 mg/kg), total phenolic content (236.94 mg/kg), paste extractability (8.5%) and the lowest peroxide values (0.32 meqO2/kg), K270 (0.38) were obtained from the oil extracted with 2% talc powder. According to the results, it can be suggested that the 2% talc powder treatment could have a positive effect on olive oil quality and paste extractability.
{"title":"The effects of processing aids and techniques on olive oil extractability and oil quality índices","authors":"E. Khaleghi, H. Norozi Moghadam, S. Mortazavi","doi":"10.3989/gya.0217221","DOIUrl":"https://doi.org/10.3989/gya.0217221","url":null,"abstract":"This study was conducted to investigate the effects of processing aids and techniques such as talcum powder (2% w/w), calcium carbonate (2% w/w), warm water dipping (45 °C), combined treatment (warm water dipping+2% calcium carbonate) and control (without adding processing aid) on extractability and quality of ‘Tarom 7’ olive oil as randomized complete block design with three replicates. The results showed that there were no significant differences in the carotenoid content, K232, fatty acid profile or the Cox’s value in the oil obtained from untreated and treated fruits with processing aids. The highest chlorophyll content (0.84 mg/kg), total phenolic content (236.94 mg/kg), paste extractability (8.5%) and the lowest peroxide values (0.32 meqO2/kg), K270 (0.38) were obtained from the oil extracted with 2% talc powder. According to the results, it can be suggested that the 2% talc powder treatment could have a positive effect on olive oil quality and paste extractability.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":null,"pages":null},"PeriodicalIF":1.4,"publicationDate":"2023-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46050379","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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