Heating Quality and Stability of Aqueous Enzymatic Extraction of Fatty Acid-Balanced Oil in Comparison with Other Blended Oils (original) (raw)
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Vegetable oil such as sacha inchi oil and peanut oil contains unsaturated fatty acid. It is susceptible to oxidation. Medium chain saturated fatty acid is often used to protect and inhibit oxidation of vegetable oil. Coconut oil contains high medium chain saturated fatty acid such as lauric acid (C12). The objectives of this work were to ( 1 ) p r o d u c e blended oils containing coconut oil and sacha inchi oil and coconut oil and peanut oil by cold extraction and (2) to study chemical properties of blended oil. T h e b lended oils was produced by incubating the mixture of coconut milk and emulsion of sacha inchi seed or peanut seed at room temperature for 24 hr. The stability of blended oil was evaluated with free fatty acid, peroxide value and rancimat induction time. Induction time, peroxide value and free fatty acid of blended oil were lower than pure sacha inchi oil and peanut oil. The antioxidant activity of blended oil was assayed with DPPH. It was found that blended oil con...
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Three phase partitioning (TPP), a technique used in protein puriWcation has been evaluated, for extraction of oil from three diVerent plant sources viz: mango kernel, soybean and rice bran. The process consists of simultaneous addition of t-butanol (1:1, v/v) and ammonium sulphate (w/v) to a crude preparation/slurry. Under optimized condition, the protein appears as an interfacial precipitate between upper t-butanol containing oil and lower aqueous phase. Pretreatment of the slurries with a commercial enzyme preparation of proteases, Protizyme™, followed by three phase partitioning resulted in 98%, 86% and 79% (w/w) oil yields in case of soybean, rice bran and mango kernel, respectively. The eYciency of the present technique is comparable to solvent extraction with an added advantage of being less time consuming and using t-butanol which is a safer solvent as compared to n-hexane used in conventional oil extraction process.
The adverse effect of excess intake of trans-fatty acids on human health, mainly on cardiovascular system is a growing concern worldwide. Edible oils, which are a part of human diet have shown significant changes in the quantity of trans-fat while giving the heat treatment (cooking or multiple cooking). During the process of cooking, oxidation degrades the organoleptic quality of oils and reduces their nutritional value. Therefore, the objective of this study was to evaluate any change that occurs on fatty acid composition, while giving heat treatment to the edible oils. Soybean, Olive, Almond and Rice bran oils were investigated in this study by giving heat treatment up to their respective boiling points for 0, 15, 30 and 60 minutes respectively. The results showed that among all oils tested, Rice bran, Olive and Almond oil showed an increase in trans-fat (2.05, 1.13 and 1.11%), while Soybean oil showed no changes in trans fat content for heat treatment of 60 minutes respectively.
Effect of Aqueous Enzymatic Processes on Sunflower Oil Quality
Journal of the American Oil Chemists' Society, 2009
The use of enzymes in aqueous vegetable oilseed extraction for simultaneous recovery of high quality oil and protein is gaining recognition. In the present work, five enzyme preparations [Protex 7L by Genencor (Rochester, NY USA), Alcalase 2.4L, and Viscozyme L by Novozymes (Bagsvaerd, Denmark), Natuzyme by Bioproton Pty Ltd (Australia) and Kemzyme by Kemin Europa NÁV. (Belgium)] were studied to evaluate their effects on the extraction of oil and protein from sunflower seeds. Preliminary experiments were conducted for the selection of enzymes, optimum enzyme concentration, incubation time and pH. Maximum oil yield (87.25% of the total oil in the seed) was obtained with Viscozyme L, whereas, Protex 7L offered the highest level of protein in the aqueous phase. The comparison of the quality attributes of enzyme-assisted aqueous extracted (EAAE) oil with those of solventextracted and control (oils extracted without enzyme treatment) oils revealed no significant (P [ 0.05) variations for iodine value, density, refractive index, unsaponifiable matter, and fatty acid composition among the extraction methods. The control and EAAE oils also exhibited a better oxidation state. The tocopherol concentration for the oils, produced with the enzymes, was noted to be quite improved relative to the control and solvent-extracted oils. A higher antioxidant activity in terms of total phenolic contents, 2,2 0 -diphenyl-1-picrylhydrazyl scavenging capacity and inhibition of linoleic acid peroxidation was also observed for the EAAE oils as against control and the solventextracted oils.
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This research investigates the impact of extraction methods on sesame seed oil, specifically comparing traditional Soxhlet extraction (SE) with the relatively newer Microwave-Assisted Enzymatic Extraction (MAEE). While SE exhibited a higher oil yield (46.13%) compared to MAEE (45.20%), the difference was not statistically significant, suggesting MAEE as a viable alternative to conventional methods. These findings align with prior research, emphasizing SE's efficiency in oil extraction. SE, involving solvent circulation, yielded a darker oil due to increased pigment extraction. Specific gravity values showed a slight decrease in MAEE (0.915) compared to SE (0.917), yet the difference was not significant. The refractive index (RI) of MAEE-extracted oil (1.463) was significantly higher, indicating potential advantages in oil quality. MAEE's transparency to monochromatic light suggests a preference for obtaining high-quality oil from sesame seeds. Free Fatty Acid (FFA) values were higher in MAEE (1.33%) than SE (1.19%), signifying potential benefits in oil quality and stability. The use of enzymes in MAEE may mitigate oxidation and degradation during extraction, contributing to lower FFA values. Saponification values were significantly higher in SE (197.34) compared to MAEE (192 mg KOH/g), attributed to solvents extracting a wider range of fatty acids. The degree of saturation, determined by iodine value, was significantly higher in MAEE (111.19) than SE (107.6), possibly due to enzymatic hydrolysis resulting in a higher yield of unsaturated fatty acids. Peroxide values were nonsignificantly different between MAEE (1.79 meqO2/kg) and SE (1.72 meqO2/kg), suggesting oxidation in sesame oil is influenced more by intrinsic factors than extraction technique. MAEE's potential advantage lies in improved shelf-life and stability, attributed to its higher antioxidant content. MAEE presented as a promising alternative with potential benefits in terms of oil quality, transparency, and stability.
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Different methods of fish oil extraction could be effective on the yield and chemical composition of obtained oil. The purpose of the present study was the evaluation of the effect of 2 methods, namely wet pressing (WP) and enzymatic extraction (EE) on the yield of extracted oil from tuna fish by-products, as well as the amount of moisture and chemical parameters like neutral lipids (Wax esters: WE, Triacylglycerides: TAG, Free fatty acids: FFA, and Cholesterol: CHOL), fatty acid profiles and acid value. The yield rate showed that the amount of obtained oil by EE method was significantly higher than the WP method (p < 0.05). The moisture content of the oils did not show a significant difference in the two methods (p > 0.05). In neutral lipids, there was a significant difference between WE, TAG and FFA levels in EE and WP treatments (p < 0.05). Cholesterol levels in obtained oils from the two methods did not show significant differences (p > 0.05). The analyzed fatty acid...
Current Science
The repeated processing and over-cooking of food may adversely affect the oil quality, causing various physiological and chemical changes in it. Isomerization of the double bond is one such process which may generate trans fatty acids (TFAs) in food. In the present study, we analysed the effect of thermal processing (frying, heating and microwave treatment) on trans fat formation in selected oils/fats with reference to their fatty acids bond length and double-bond position. It was observed that frying and microwave treatment significantly affected the TFA content in oils/fats.