I. Rabeh, K. Telahigue, T. Hajji, S. Kheriji, A. Besbes, R. Besbes, M. El Cafsi
This study was conducted to elucidate the effects of rearing conditions on the composition of different phospholipid (PLs) classes and triacylglycerols (TAG) of the thick-lipped grey mullet (Chelon labrosus), a muscle originating from seawater and geothermal water. The major fatty acids in the examined lipid classes of the two fish groups were palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n-9), linoleic acid (C18:2n-6), arachidonic acid (C20:4n-6), eicosapentaenoic acid (C20:5n-3), and docosahexaenoic acid (C22:6n-3). The analyses demonstrated that the fatty acid profiles of the PL classes in the seawater fish group were characterized by the predominance of n-3 polyunsaturated fatty acids (PUFA). By contrast, in geothermal fish, the distribution of PUFA series proportions differed between the phospholipid fractions. It was found PUFA n-3 was particularly abundant in PS and PI, while the n-6 series dominated the PC and PE PUFA group. Nonetheless, it was found that neutral lipid fatty acids were characterized by saturated fatty acids (SFA) followed by monounsaturated fatty acids (MUFA) in the seawater fish and by PUFA in the geothermal fish. The results presented here give useful information on the role of lipid classes in the physiological adaptation of C. labrosus which can serve for the optiminzation of these aquaculture systems.
{"title":"Fatty acid composition of phospholipids and triacylglycerols in the flesh of the thick-lipped grey mullet (Chelon labrosus) living in Tunisian geothermal water and seawater: A comparative study","authors":"I. Rabeh, K. Telahigue, T. Hajji, S. Kheriji, A. Besbes, R. Besbes, M. El Cafsi","doi":"10.3989/gya.1127202","DOIUrl":"https://doi.org/10.3989/gya.1127202","url":null,"abstract":"This study was conducted to elucidate the effects of rearing conditions on the composition of different phospholipid (PLs) classes and triacylglycerols (TAG) of the thick-lipped grey mullet (Chelon labrosus), a muscle originating from seawater and geothermal water. The major fatty acids in the examined lipid classes of the two fish groups were palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n-9), linoleic acid (C18:2n-6), arachidonic acid (C20:4n-6), eicosapentaenoic acid (C20:5n-3), and docosahexaenoic acid (C22:6n-3). The analyses demonstrated that the fatty acid profiles of the PL classes in the seawater fish group were characterized by the predominance of n-3 polyunsaturated fatty acids (PUFA). By contrast, in geothermal fish, the distribution of PUFA series proportions differed between the phospholipid fractions. It was found PUFA n-3 was particularly abundant in PS and PI, while the n-6 series dominated the PC and PE PUFA group. Nonetheless, it was found that neutral lipid fatty acids were characterized by saturated fatty acids (SFA) followed by monounsaturated fatty acids (MUFA) in the seawater fish and by PUFA in the geothermal fish. The results presented here give useful information on the role of lipid classes in the physiological adaptation of C. labrosus which can serve for the optiminzation of these aquaculture systems.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44519744","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}
A. Mnari Bhouri, H. Ghnimi, Z. Amri, N. Koubaa, M. Hammami
The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the calculated total oxidation value (TOTOX). Polyphenol (TPC) and ortho-diphenol (TOPC) contents as well as the antioxidant activity of each oil sample were evaluated before and after heating. PPE showed a significant inhibitory effect on lipid oxidation. Heating samples for 8 hours supplemented by PPE to a level of 1000 ppm resulted in the highest significant decreases in investigated indices compared to the control and BHT values. It was concluded that the antioxidant activity of PPE delayed oxidation and can be used in the food industry to prevent and reduce lipid deterioration in oil.
{"title":"Effect of tunisian pomegranate peel extract on the oxidative stability of corn oil under heating conditions","authors":"A. Mnari Bhouri, H. Ghnimi, Z. Amri, N. Koubaa, M. Hammami","doi":"10.3989/gya.1010202","DOIUrl":"https://doi.org/10.3989/gya.1010202","url":null,"abstract":"The effect of pomegranate peel extract (PPE) on the oxidative stability of corn oil during heating was studied. Oxidation was followed by determining peroxide value (PV), p-anisidine value (p-AV), free fatty acid value (FFA), conjugated dienes (CD), conjugated trienes hydroperoxides (CT) and the calculated total oxidation value (TOTOX). Polyphenol (TPC) and ortho-diphenol (TOPC) contents as well as the antioxidant activity of each oil sample were evaluated before and after heating. PPE showed a significant inhibitory effect on lipid oxidation. Heating samples for 8 hours supplemented by PPE to a level of 1000 ppm resulted in the highest significant decreases in investigated indices compared to the control and BHT values. It was concluded that the antioxidant activity of PPE delayed oxidation and can be used in the food industry to prevent and reduce lipid deterioration in oil.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43551675","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 effects of a moderate electrical field application and two different blanching methods (conventional and ultrasound) on the frying (deep-frying in oil at 180 °C for 6 minutes and compared to the microwave (400W)) of zucchini slices were investigated. Microwave-fried samples presented a lower moisture content than deep fried ones. The moderate electrical field significantly reduced the oil content before the microwave frying. Greenness (–a*), which is important for the zucchini samples, was found at its best (-3.25) in the combination group of moderate electrical field pre-treated, ultrasound blanched, and microwave fried. Gumminess, cohesiveness, and fracturability of the zucchini slices decreased while chewiness, springiness, and resilience increased after microwave frying. The scores of the sensory test were higher for the ultrasonic blanching and microwave fried sample groups. Besides, these electrical methods were found more advantageous in terms of energy consumption.
{"title":"The effects of electrical and ultrasonic pretreatments on the moisture, oil content, color, texture, sensory properties and energy consumption of microwave-fried zucchini slices","authors":"A. Rayman Ergün","doi":"10.3989/gya.1126202","DOIUrl":"https://doi.org/10.3989/gya.1126202","url":null,"abstract":"In this study, the effects of a moderate electrical field application and two different blanching methods (conventional and ultrasound) on the frying (deep-frying in oil at 180 °C for 6 minutes and compared to the microwave (400W)) of zucchini slices were investigated. Microwave-fried samples presented a lower moisture content than deep fried ones. The moderate electrical field significantly reduced the oil content before the microwave frying. Greenness (–a*), which is important for the zucchini samples, was found at its best (-3.25) in the combination group of moderate electrical field pre-treated, ultrasound blanched, and microwave fried. Gumminess, cohesiveness, and fracturability of the zucchini slices decreased while chewiness, springiness, and resilience increased after microwave frying. The scores of the sensory test were higher for the ultrasonic blanching and microwave fried sample groups. Besides, these electrical methods were found more advantageous in terms of energy consumption.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43667875","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 the first phase of this study, inedible olive oil with different initial free fatty acid concentrations (2.5, 5.0, and 10.0%) was processed through acid-catalyzed esterification. Various heating methods were used for this purpose. The ultrasound-assisted esterification and traditional magnetic stirrer-assisted esterification methods were similar to each other in terms of their effects on free fatty acid reduction. However, the ultrasound reaction time was significantly shorter than that of the traditional magnetic stirrer. In the second phase of this study, biodiesel production was carried out through the ultrasound-assisted transesterification of inedible olive oil. Independent variables were, namely, ultrasound power level (30, 90, and 150 W), methanol/oil mole ratio (3, 9, and 15), catalyst concentration (0.5, 1.0, and 1.5%), ultrasound time (15, 30, and 45 min), and reaction temperature (45, 55, and 65 °C), which affected the yield indices and physicochemical constants of the produced biodiesel. The purest biodiesel (98.95%) and the highest amount of yield (92.69%) were observed when using an ultrasound power level of 90 W, a methanol/oil mole ratio of 9, a catalyst concentration of 1.0%, an ultrasound time of 30 min, and a reaction temperature of 55 °C. Optimizing the reaction conditions of the ultrasound operation can effectively increase the biodiesel yield (92.69%), while reducing the energy consumption (4.775 kWh/kg) and shortening the reaction time (30 min), compared to the traditional magnetic stirrer (77.28%, 2.17 kWh/kg, and 120 min, respectively). Therefore, ultrasound-assisted transesterification can serve as an effective alternative because of its fast and economic operation for making biodiesel out of inedible olive oil.
{"title":"Biodiesel production enhanced by ultrasound-assisted esterification and transesterification of inedible olive oil","authors":"M. Golmakani, L. Dehghan, N. Rahimizad","doi":"10.3989/gya.1233202","DOIUrl":"https://doi.org/10.3989/gya.1233202","url":null,"abstract":"In the first phase of this study, inedible olive oil with different initial free fatty acid concentrations (2.5, 5.0, and 10.0%) was processed through acid-catalyzed esterification. Various heating methods were used for this purpose. The ultrasound-assisted esterification and traditional magnetic stirrer-assisted esterification methods were similar to each other in terms of their effects on free fatty acid reduction. However, the ultrasound reaction time was significantly shorter than that of the traditional magnetic stirrer. In the second phase of this study, biodiesel production was carried out through the ultrasound-assisted transesterification of inedible olive oil. Independent variables were, namely, ultrasound power level (30, 90, and 150 W), methanol/oil mole ratio (3, 9, and 15), catalyst concentration (0.5, 1.0, and 1.5%), ultrasound time (15, 30, and 45 min), and reaction temperature (45, 55, and 65 °C), which affected the yield indices and physicochemical constants of the produced biodiesel. The purest biodiesel (98.95%) and the highest amount of yield (92.69%) were observed when using an ultrasound power level of 90 W, a methanol/oil mole ratio of 9, a catalyst concentration of 1.0%, an ultrasound time of 30 min, and a reaction temperature of 55 °C. Optimizing the reaction conditions of the ultrasound operation can effectively increase the biodiesel yield (92.69%), while reducing the energy consumption (4.775 kWh/kg) and shortening the reaction time (30 min), compared to the traditional magnetic stirrer (77.28%, 2.17 kWh/kg, and 120 min, respectively). Therefore, ultrasound-assisted transesterification can serve as an effective alternative because of its fast and economic operation for making biodiesel out of inedible olive oil.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42942831","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}
A. Göçeri, I. Demirtaş, M. Alma, Ş. Adem, Z. Kasra, F. Gül, A. Uzun
The essential and fatty oils were investigated and a quantitative analysis of the root, green and stem parts of F. Longipedunculata was performed by GC-MS and HPLC-TOF/MS and their antioxidant (DPPH method) activities and potential binding of phytochemicals against SARS-CoV-2 nucleocapsid were determined using Molegro Virtual Docker software. In the root part of the plant, the prominent components of oil were β-phellandrene (53.46%), ocimene (6.79%), 4-terpineol (5.94%) and santalol (5.03%). According to the quantitative results, vanillic acid (141.35 mg/kg), ferulic acid (126.19 mg/kg) and 4-hydroxybenzoic acid (119.92 mg/kg) were found in the roots; quercetin-3-β-O-glycoside (1737.70 mg/kg), quercetin (531.35 mg/kg) and ferulic acid (246.22 mg/kg) were found in the in the green part; and fumaric acid (2100.21 mg/kg), quercetin-3-β-O-glycoside (163.24 mg/kg), vanillic acid (57.59 mg/kg) were detected in the stem part. The antioxidant activity of all parts of the plant was higher than the control with BHT. Silibinin, rutin, and neohesperidin exhibited a stronger affinity than nucleotides. In the silico analysis, many of the phytochemicals were attached with strong hydrogen-bonds and electrostatic effects to the amino acids to which nucleotides are bound. The results indicated that the plant showed antioxidant effects and can be effective against SARS-CoV-2 thanks to the different phytochemical compounds it contains.
{"title":"Investigation on chemical composition, antioxidant activity and SARS-CoV-2 nucleocapsid protein of endemic Ferula longipedunculata Peşmen","authors":"A. Göçeri, I. Demirtaş, M. Alma, Ş. Adem, Z. Kasra, F. Gül, A. Uzun","doi":"10.3989/gya.0107211","DOIUrl":"https://doi.org/10.3989/gya.0107211","url":null,"abstract":"The essential and fatty oils were investigated and a quantitative analysis of the root, green and stem parts of F. Longipedunculata was performed by GC-MS and HPLC-TOF/MS and their antioxidant (DPPH method) activities and potential binding of phytochemicals against SARS-CoV-2 nucleocapsid were determined using Molegro Virtual Docker software. In the root part of the plant, the prominent components of oil were β-phellandrene (53.46%), ocimene (6.79%), 4-terpineol (5.94%) and santalol (5.03%). According to the quantitative results, vanillic acid (141.35 mg/kg), ferulic acid (126.19 mg/kg) and 4-hydroxybenzoic acid (119.92 mg/kg) were found in the roots; quercetin-3-β-O-glycoside (1737.70 mg/kg), quercetin (531.35 mg/kg) and ferulic acid (246.22 mg/kg) were found in the in the green part; and fumaric acid (2100.21 mg/kg), quercetin-3-β-O-glycoside (163.24 mg/kg), vanillic acid (57.59 mg/kg) were detected in the stem part. The antioxidant activity of all parts of the plant was higher than the control with BHT. Silibinin, rutin, and neohesperidin exhibited a stronger affinity than nucleotides. In the silico analysis, many of the phytochemicals were attached with strong hydrogen-bonds and electrostatic effects to the amino acids to which nucleotides are bound. The results indicated that the plant showed antioxidant effects and can be effective against SARS-CoV-2 thanks to the different phytochemical compounds it contains.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49332897","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}
N. E. Buitimea‐Cantúa, S. Serna-Saldívar, E. Pérez‐Carrillo, T. Jordânia-Silva, D. Barrera-Arrellano, G. V. Buitimea-Cantúa
Organogels have emerged as an alternative to the intake of saturated fats. Organogels of soybean oil (SBO) structured with polyglycerol esters (PGE) or propylene glycol esters (PPGE) at different concentrations (0.5, 1.0, 2.0, 3.0, or 4.0%) were formulated. Both emulsifiers at 4% (w/w) concentrations were able to form solid-like organogels and showed thixotropy and low mechanical resistance when compression forces were applied. However, the SBO/PGE (4%) organogels presented lower values for flow curves and micrographs showed a more organized network compared to the SBO/PPGE at 4%. However, higher flow curve values, larger crystals, and mechanical resistance on compression were observed after a two-month storage period of SBO/PPGE compared to SBO/PGE organogels. Both organogels have the potential to be used for diverse food applications although the SBO/PGE was more stable throughout storage.
{"title":"Textural and rheological properties of soybean oil organogels structured with polyglycerol and propylene glycol esters during storage","authors":"N. E. Buitimea‐Cantúa, S. Serna-Saldívar, E. Pérez‐Carrillo, T. Jordânia-Silva, D. Barrera-Arrellano, G. V. Buitimea-Cantúa","doi":"10.3989/gya.1001202","DOIUrl":"https://doi.org/10.3989/gya.1001202","url":null,"abstract":"Organogels have emerged as an alternative to the intake of saturated fats. Organogels of soybean oil (SBO) structured with polyglycerol esters (PGE) or propylene glycol esters (PPGE) at different concentrations (0.5, 1.0, 2.0, 3.0, or 4.0%) were formulated. Both emulsifiers at 4% (w/w) concentrations were able to form solid-like organogels and showed thixotropy and low mechanical resistance when compression forces were applied. However, the SBO/PGE (4%) organogels presented lower values for flow curves and micrographs showed a more organized network compared to the SBO/PPGE at 4%. However, higher flow curve values, larger crystals, and mechanical resistance on compression were observed after a two-month storage period of SBO/PPGE compared to SBO/PGE organogels. Both organogels have the potential to be used for diverse food applications although the SBO/PGE was more stable throughout storage.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46140119","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. Abreu, E. Carvalho, Eduardo Valério de Barros Vilas Boas, E. Asquieri, C. Damiani
The ultrasound-assisted method was used to extract oil from the red mombin seed, mainly aiming to analyze yield. A multivariate analysis served to define optimized parameters (6.46 minutes and S/S ratio of 1:23.10 mass:volume) for ultrasound-assisted extraction (UAE) with the objective of maximizing yield, using the response surface methodology (RSM) and desirability graph with central variables and axial points determined by the central composite rotatable design (CCRD). In addition to the optimization of oil extraction, oil was chemically characterized in terms of antioxidant capacity and nutritional aspects to test the quality and chemical characteristics of red mombin seed oil extraction residue (cake). Analyses showed 32% unsaturated fatty acids, such as palmitoleic acid, linolelaidic acid, and α-linolenic acid, and the presence of phenolic compounds, especially catechin. High dietary fiber content and the presence of phenolic compounds, such as chlorogenic acid, vanillin, and gallic acid, were found in the cake, which allows the possibility of incorporating this material into food products.
{"title":"Ultrasound-assisted extraction of red mombin seed oil (Spondias purpurea L.): phenolic profile, fatty acid profile and chemical characterization of the cake, residue from the oil extraction","authors":"D. Abreu, E. Carvalho, Eduardo Valério de Barros Vilas Boas, E. Asquieri, C. Damiani","doi":"10.3989/gya.0110211","DOIUrl":"https://doi.org/10.3989/gya.0110211","url":null,"abstract":"The ultrasound-assisted method was used to extract oil from the red mombin seed, mainly aiming to analyze yield. A multivariate analysis served to define optimized parameters (6.46 minutes and S/S ratio of 1:23.10 mass:volume) for ultrasound-assisted extraction (UAE) with the objective of maximizing yield, using the response surface methodology (RSM) and desirability graph with central variables and axial points determined by the central composite rotatable design (CCRD). In addition to the optimization of oil extraction, oil was chemically characterized in terms of antioxidant capacity and nutritional aspects to test the quality and chemical characteristics of red mombin seed oil extraction residue (cake). Analyses showed 32% unsaturated fatty acids, such as palmitoleic acid, linolelaidic acid, and α-linolenic acid, and the presence of phenolic compounds, especially catechin. High dietary fiber content and the presence of phenolic compounds, such as chlorogenic acid, vanillin, and gallic acid, were found in the cake, which allows the possibility of incorporating this material into food products.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43865587","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.S. De Aquino, C. Roders, A.M. Vessoni, N. Stevanato, C. Da Silva
The aim of this work was to maximize the enzymatic aqueous extraction (EAE) of sunflower seed oil using protease enzymes from the evaluation of various temperatures, pH and enzyme concentrations, using a Box-Behnken experimental design. The effect of a thermal pre-treatment of sunflower seeds on free oil yield (FOY) and oil quality was also determined. In the experimental range adopted, a lower temperature (40 °C) provided higher FOY values, as well as the intermediate pH (8.00) and maximum enzyme concentration (9% v/v). Thermal pre-treatment provided an increase in FOY in the initial extraction times (60 to 180 min) and decreased of the extraction time of 4 to 3 h to obtain the highest FOY value (~16%). The fatty acid composition of the oils obtained showed a predominance of oleic (~47.5%) and linoleic acids (~39.5%). The total phytosterol content in the samples was hardly affected by the heat pre-treatment of the seeds, while the fatty acid profile, tocopherol content and oxidative stability were not altered.
{"title":"Assessment of obtaining sunflower oil from enzymatic aqueous extraction using protease enzymes","authors":"D.S. De Aquino, C. Roders, A.M. Vessoni, N. Stevanato, C. Da Silva","doi":"10.3989/gya.0323211","DOIUrl":"https://doi.org/10.3989/gya.0323211","url":null,"abstract":"The aim of this work was to maximize the enzymatic aqueous extraction (EAE) of sunflower seed oil using protease enzymes from the evaluation of various temperatures, pH and enzyme concentrations, using a Box-Behnken experimental design. The effect of a thermal pre-treatment of sunflower seeds on free oil yield (FOY) and oil quality was also determined. In the experimental range adopted, a lower temperature (40 °C) provided higher FOY values, as well as the intermediate pH (8.00) and maximum enzyme concentration (9% v/v). Thermal pre-treatment provided an increase in FOY in the initial extraction times (60 to 180 min) and decreased of the extraction time of 4 to 3 h to obtain the highest FOY value (~16%). The fatty acid composition of the oils obtained showed a predominance of oleic (~47.5%) and linoleic acids (~39.5%). The total phytosterol content in the samples was hardly affected by the heat pre-treatment of the seeds, while the fatty acid profile, tocopherol content and oxidative stability were not altered.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-03-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41927457","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}
A. Goharian, A. S. Shirani Rad, P. Moaveni, H. Mozafari, B. Sani
The sowing date is an important factor for expanding the cultivated area of rapeseed and affects seed yield, oil content, and fatty acid compounds. Micronutrient elements play an important role in improving the vegetative and reproductive growth of the plant, especially under conditions of biological and environmental stresses. A two-year experiment (2014-2016) was performed to study the response of rapeseed genotypes to foliar application of micronutrients on different sowing dates. The treatments were arranged as a factorial-split plot in a randomized complete block design with three replicates. Three sowing dates of 7 (well-timed sowing date), 17, and 27 (delayed sowing dates) October and two levels of foliar application with pure water (control), selenium (1.5%), zinc (1.5%), and selenium+zinc (1.5%) were factorial in the main plots and five genotypes of SW102, Ahmadi, GKH2624, GK-Gabriella, and Okapi were randomized in the subplots (a total of 30 treatments). Seed yield, oil yield and content, oleic acid, and linoleic acid were reduced when rapeseeds were cultivated on 17 and 27 October, while the contents in palmitic, linolenic, and erucic acids, and glucosinolate increased (p < 0.01). a selenium+zinc treatment improved seed yield, oil content and yield (p < 0.01). The oil quality increased due to increased contents of oleic and linoleic acids under the selenium+zinc treatment (p < 0.01). The GK-Gabriella and GKH2624 genotypes are recommended to be sown on well-timed (7 October) and delayed sowing dates (17 and 27 October) and treated with selenium+zinc due to the higher oil yield, linoleic and oleic acids.
{"title":"Effect of selenium and zinc foliar application to increase the quantitative and qualitative yields of rapeseed at different sowing dates","authors":"A. Goharian, A. S. Shirani Rad, P. Moaveni, H. Mozafari, B. Sani","doi":"10.3989/gya.0783201","DOIUrl":"https://doi.org/10.3989/gya.0783201","url":null,"abstract":"The sowing date is an important factor for expanding the cultivated area of rapeseed and affects seed yield, oil content, and fatty acid compounds. Micronutrient elements play an important role in improving the vegetative and reproductive growth of the plant, especially under conditions of biological and environmental stresses. A two-year experiment (2014-2016) was performed to study the response of rapeseed genotypes to foliar application of micronutrients on different sowing dates. The treatments were arranged as a factorial-split plot in a randomized complete block design with three replicates. Three sowing dates of 7 (well-timed sowing date), 17, and 27 (delayed sowing dates) October and two levels of foliar application with pure water (control), selenium (1.5%), zinc (1.5%), and selenium+zinc (1.5%) were factorial in the main plots and five genotypes of SW102, Ahmadi, GKH2624, GK-Gabriella, and Okapi were randomized in the subplots (a total of 30 treatments). Seed yield, oil yield and content, oleic acid, and linoleic acid were reduced when rapeseeds were cultivated on 17 and 27 October, while the contents in palmitic, linolenic, and erucic acids, and glucosinolate increased (p < 0.01). a selenium+zinc treatment improved seed yield, oil content and yield (p < 0.01). The oil quality increased due to increased contents of oleic and linoleic acids under the selenium+zinc treatment (p < 0.01). The GK-Gabriella and GKH2624 genotypes are recommended to be sown on well-timed (7 October) and delayed sowing dates (17 and 27 October) and treated with selenium+zinc due to the higher oil yield, linoleic and oleic acids.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47305820","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}
Oils are commonly used in cooking as a frying medium which has been constantly subjected to different levels of heating. In this work, we have considered the most commonly used oils namely peanut oil and corn oil. Quality analyses of corn and peanut oils were made by relating macroscopic properties (ultrasonic velocity, viscosity, and density) to microscopic parameters (intermolecular free length, adiabatic compressibility etc.,) by subjecting them to six cycles of heating (190 ˚C). Variation in the mentioned property indexes, the degree of degradation and reusability for the next heating cycle that could be used in the food industry and processing were monitored. Using Newton-Laplace and Wood’s equation, the adiabatic compressibility, acoustic impedance, and intermolecular free length of the oil were estimated from the experimental data. Ultrasonic velocity was observed linearly as related to viscosity with the dependency factor (R2 = 0.932). With the aid of experiential data, the physical thermodynamic parameters, particularly particle size, packing factor, chemical potential, and L-J potential were computed. A high correlation factor was observed by fitting ultrasonic velocity, viscosity, and density to Parthasarathy and Bakshi, and Rodenbush equations. In the study, ultrasonic velocity, a macroscopic parameter, could be decoded to determine the microscopic variations in oil subjected to different temperatures in an industrial application.
{"title":"Computational studies on physico-chemical properties in the quality analysis of corn and peanut oil","authors":"S. Rubalya Valantina, K. Arockia Jayalatha","doi":"10.3989/gya.0663201","DOIUrl":"https://doi.org/10.3989/gya.0663201","url":null,"abstract":"Oils are commonly used in cooking as a frying medium which has been constantly subjected to different levels of heating. In this work, we have considered the most commonly used oils namely peanut oil and corn oil. Quality analyses of corn and peanut oils were made by relating macroscopic properties (ultrasonic velocity, viscosity, and density) to microscopic parameters (intermolecular free length, adiabatic compressibility etc.,) by subjecting them to six cycles of heating (190 ˚C). Variation in the mentioned property indexes, the degree of degradation and reusability for the next heating cycle that could be used in the food industry and processing were monitored. Using Newton-Laplace and Wood’s equation, the adiabatic compressibility, acoustic impedance, and intermolecular free length of the oil were estimated from the experimental data. Ultrasonic velocity was observed linearly as related to viscosity with the dependency factor (R2 = 0.932). With the aid of experiential data, the physical thermodynamic parameters, particularly particle size, packing factor, chemical potential, and L-J potential were computed. A high correlation factor was observed by fitting ultrasonic velocity, viscosity, and density to Parthasarathy and Bakshi, and Rodenbush equations. In the study, ultrasonic velocity, a macroscopic parameter, could be decoded to determine the microscopic variations in oil subjected to different temperatures in an industrial application.","PeriodicalId":12839,"journal":{"name":"Grasas y Aceites","volume":" ","pages":""},"PeriodicalIF":1.4,"publicationDate":"2022-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49355012","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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