Effects of various oil extraction methods on the structural and functional properties of starches isolated from tigernut (Cyperus esculentus) tuber meals

Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity

“…A small amount (5.0 μL) of the extracted oil sample was deposited between the two well-polished KBr pellets, and a Pasteur pipette was used to create a thin film. Pure spectroscopic grade KBr was used to correct for the background noise [24] . The spectra were baseline-corrected and deconvoluted using Omnic software.…”

Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake

“…Tigernut tubers harvested from a farm in Baoding, China were peeled using a previously published method (Liu et al ., 2019), and then processed into flour by high‐speed pulverizer and passed through a 0.3 mm sieve. The obtained tigernut tuber flour was divided into five samples of 800 g. One group was named NF as a control, and the other four groups were cold‐pressed as described below.…”

“…It is grown in tropical, subtropical and temperate regions such as Spain, Egypt, Nigeria and north‐central China. Tigernut tuber is rich in fat and starch (21–25 wt% and 26–30 wt%, respectively; Liu et al ., 2019). Tigernut oil contains abundant monounsaturated fatty acids (>60%) and vitamin E (especially α‐tocopherol), in levels comparable to hazelnut and olive oils (Koubaa et al ., 2015; Liu et al ., 2019).…”

“…Tigernut tuber is rich in fat and starch (21–25 wt% and 26–30 wt%, respectively; Liu et al ., 2019). Tigernut oil contains abundant monounsaturated fatty acids (>60%) and vitamin E (especially α‐tocopherol), in levels comparable to hazelnut and olive oils (Koubaa et al ., 2015; Liu et al ., 2019). The starch content of tigernut tuber is almost twice that of potato tuber (about 18%), while tigernut starch has greater binding and compatibility as well as better freeze‐thaw stability than maize and potato starches (Builders et al ., 2013; Li et al ., 2017).…”

“…Conventionally, vegetable oils are extracted using organic solvents such as n‐hexane; often pretreatments, including roasting, microwave and extruded expansion, are performed before extraction (Rai et al ., 2015; Liu et al ., 2019). However, solvent extraction can leave residual organic solvents or toxic chemicals in the oil, which, if consumed, will harm public health and, when disposed of as waste, cause unacceptable pollution of the environment.…”