Effect of thermal and photo oxidation on the stability of cold-pressed plum and apricot kernel oils

Kıralan, Mustafa; Kayahan, Mustafa; Kıralan, Sündüz Sezer; Ramadan, Mohamed Fawzy

doi:10.1007/s00217-017-2932-0

Cited by 26 publications

(18 citation statements)

References 49 publications

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“…The oleic and linoleic acids were predominant in PKO in both cold pressed and ScCO 2 extracts. These results are consistent with the ones from a published study by Kiralan et al 25 where oleic acid was predominant, followed by linoleic and palmitic acids. Kamel and Kakuda 26 also reported oleic and linoleic acids as prevailing fatty acids in peach kernel oil.…”

Section: Composition Of Fatty Acidssupporting

confidence: 93%

“…27 The PKO is characterized with a high content of oleic acid (68.66% in PKO obtained by ScCO 2 , 65.86% in PKO obtained by cold pressing) and a significantly lower amount of saturated fatty acids like palmitic acid and stearic acid (5.80% and 1.92% in PKO obtained by ScCO 2 , respectively; 5.79% and 1.62% in PKO obtained by cold pressing, respectively). Similar results were obtained by Kiralan et al 25 where the content of oleic acid was higher (75.43%), the content of palmitic acid was slightly higher (5.83%), and the content of stearic acid was slightly lower (1.35%) in P. domestica oil. The oleic (55-83%) and palmitic (7.5-20%) acids were the prevailing fatty acids in olive oils, followed by stearic acid (0.5-5.0%).…”

Section: Composition Of Fatty Acidssupporting

confidence: 90%

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Alternative to Conventional Edible Oil Sources: Cold Pressing and Supercritical CO2 Extraction of Plum (Prunus domestica L.) Kernel Seed

Vladić¹,

Gavarić²,

Jokić³

et al. 2020

ACSi

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Plum (Prunus domestica L.) is a fruit widely cultivated across Europe and its processing generates a considerable amount of waste in form of discharged plum kernels. This creates a new opportunity to exploit plum kernels in order to provide an alternative to conventional edible oils. The main aim of this study was to obtain high-quality oil from plum kernel seeds by applying traditional cold pressing (CP) and supercritical carbon dioxide (ScCO 2) extraction as a modern technology. The obtained oils were characterized based on the chemical composition of fatty acids and tocopherols. In obtained oils, twelve fatty acids were identified. The oleic acid was the most dominant in both oils (68.66% in oil obtained by ScCO 2 , 65.86% in oil obtained by CP), followed by linoleic acid (22.24-25.44%). While total tocopherols content in oil obtained by ScCO 2 was 4 to 5.8-fold higher than CP. The results proved that the utilization of plum kernel seeds possess high potential as an alternative oil source due a high amount of oleic acid and tocopherols and a low amount of saturated fatty acids and amygdalin.

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Section: Composition Of Fatty Acidssupporting

confidence: 93%

Section: Composition Of Fatty Acidssupporting

confidence: 90%

Alternative to Conventional Edible Oil Sources: Cold Pressing and Supercritical CO2 Extraction of Plum (Prunus domestica L.) Kernel Seed

Vladić¹,

Gavarić²,

Jokić³

et al. 2020

ACSi

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“…The essential fatty acids (linoleic and α-linolenic acid) play an important role in brain function, proper growth, and development, reduction of inflammation and risk factors for the development of heart disease, as well as cancer and arthritis therapy [2][3][4]. The plum seeds have significant amounts of oil (about 30%) [5] that contains various bioactive compounds, including tocols, phenolic compounds [6], proteins, and lipids [7]. Kayano et al [8] investigated the contribution of some phenolic compounds, caffeoylquinic acid isomers, to the antioxidant activity of Prunus domestica Linn.…”

Section: Introductionmentioning

confidence: 99%

“…Thanks to this chemical composition, the plum seed oil can be used in food products, but it is also an excellent base for cosmetic products for dry and mature skin. It is easy smeared on the skin without greasy traces and can help the skin damaged by burns [6]. In addition to the commonly used Soxhlet extraction technique, there is an effort to isolate the oil using the ultrasound-assisted and supercritical extraction [5,12].…”

Section: Introductionmentioning

confidence: 99%

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

Savić

Gajić

2020

Biomolecules

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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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“…The solvent-extracted oil showed a longer induction period (20.1 h) than the cold-pressed (15.1 h). Comparing oxidative stability of cold-pressed plum kernel oil and apricot kernel oil during thermal and photooxidation, Kiralan et al, (2018) found plum kernel oil to be more stable than apricot kernel oil.…”

Section: Oxidative Stabilitymentioning

confidence: 94%

Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil

et al. 2021

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Plum kernels of the “Čačanska rodna” variety, by-products from plum brandy production, were collected before and after fermentation and distillation, and used for cold-pressed oil production. Fatty acid and tocopherol contents were determined by capillary GC and HPLC, while the oxidation stability of the resulting cold-pressed oils was tested by the Rancimat method. The results showed that oleic fatty acid was dominant in the oil samples with a content of 56.6 to 61.8%, regardless of the plum kernels’ origin. The fermentation and distillation processes had a pronounced effect on the tocopherol content and oxidative stability of the resulting kernel oils. Tocopherol contents were 61.8 mg·100g-1, 87.4 mg·100g-1, 79.6 mg·100g-1 of oil, while the induction periods were 38.7, 44.4 and 33.6 hours for samples before fermentation, after fermentation and distillation, respectively. Based on the results, it could be concluded that the fermentation process increased the content of tocopherols in kernel oil whereas the high temperature during the distillation process adversely affected the tocopherol content and oxidative stability of the obtained kernel oil.

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Effect of thermal and photo oxidation on the stability of cold-pressed plum and apricot kernel oils

Cited by 26 publications

References 49 publications

Alternative to Conventional Edible Oil Sources: Cold Pressing and Supercritical CO2 Extraction of Plum (Prunus domestica L.) Kernel Seed

Alternative to Conventional Edible Oil Sources: Cold Pressing and Supercritical CO2 Extraction of Plum (Prunus domestica L.) Kernel Seed

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

Impact of plum processing on the quality and oxidative stability of cold-pressed kernel oil

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