Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide

Jokić, Stela; Sudar, Rezica; Svilović, Sandra; Vidović, Senka; Bilić, Mate; Velić, Darko; Jurković, Vlatka

doi:10.17221/8/2012-cjfs

Cited by 53 publications

(35 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The above-mentioned relationships could be in direct A,B different superscript letters confirm statistical significance of differences between rows at P < 0.01; LSM -Least Square Mean conflict with the EU legislation continuously emphasising and requiring an increase in the quality, health, and safety of agricultural and food products (Velčovská & Sadílek 2014). However, the human organism acquires these FA from other biological sources as well (Jokić et al 2013;Staňková et al 2013). Therefore, we can consider their decline in milk during lactation as an issue of lower importance compared to the HCFA proportion.…”

Section: Resultsmentioning

confidence: 86%

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

Duchãcek¹,

Stádník²,

Ptáček³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

Ducháček J., Stádník L., Ptáček M., Beran J., Okrouhlá M., Čítek J., Stupka R. (2014): Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk. Czech J. Food Sci., 32: 273-279.We evaluated the proportion of fatty acid groups, with an emphasis on hypercholesterolaemic fatty acids, in the milk of 25 Holstein cows during the 1 st period of lactation in relation to their negative energy balance (NEB). Sampling of each cow's milk started on the 7 th day after calving. Milk samples (n = 425) were collected at 7-day periods during the first 17 weeks of lactation. The proportion (%) of saturated (SFA), hypercholesterolaemic (HCFA), volatile (VFA), unsaturated (UFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids in the milk fat was determined. Body condition score and fat to protein ratio in milk were applied for precise determination of the NEB breakpoint during the observed period. The effects of parity, NEB, regression on lactation week and fat to protein ratio were evaluated using SAS 9.3. Milk contained a lower proportion of SFA as well as equally higher UFA (± 2.13%; P < 0.01) during the NEB period. The overcoming of NEB caused an increase in SFA, however, and simultaneously a significant decline in total HCFA (-1.86%; P < 0.01) as well as main MUFA (-1.81%, P < 0.05). The results document the necessity of increasing Holstein cow robustness to meet the production conditions in dairy farms in relation to the requirement of higher nutrient quality as well as the potential health benefits of cow's raw milk for consumers.

show abstract

Section: Resultsmentioning

confidence: 86%

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

Duchãcek¹,

Stádník²,

Ptáček³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…Limonene combined with soybean oil was selected as the oil phase. Soybean oil was used as carrier oil because it contains lots of long-chain triglycerides (LCTs) such as oleic acid, linoleic, and linolenic acid, which have high hydrophobicity that might help stabilizing formed nanoemulsion [22]. Here, the formed nanoemulsion by HPH was compared to other methods (HSH and ultrasonication) and several operating conditions (homogenization pressure, number of passes, emulsifier concentration and limonene to soybean oil ratio) were optimized in order to produce highly stable and small nanoemulsion.…”

Section: Of 12mentioning

confidence: 99%

Effective Droplet Size Reduction and Excellent Stability of Limonene Nanoemulsion Formed by High-Pressure Homogenizer

Hidajat¹,

Jo²,

Kim³

et al. 2020

Colloids and Interfaces

View full text Add to dashboard Cite

Limonene as an interesting bioactive material that has great benefits due to its antimicrobial and anti-carcinogen properties. However, it has several limitations such as its oxidative and oily nature. In order to overcome these limitations, a high-pressure homogenizer (HPH) was utilized to produce limonene nanoemulsion, which enhances its dispersibility while preventing oxidation with great stability. Limonene was pre-mixed with soybean oil as carrier oil prior to emulsification. The effect of soybean oil to limonene ratio, number of pass, homogenization pressure, emulsifier concentration and homogenization method were observed. A stability test was also conducted for 28 days at room temperature. The result revealed that soybean oil and limonene demonstrated a certain ratio to produce the most stable nanoemulsion. Meanwhile, emulsion size could be reduced from 327.8 nm to 55.5 nm in five passes at 1000 bar. Increasing the emulsifier concentration could reduce the droplet size to 40 nm. A comparison with other emulsification method showed that HPH was the best emulsification technique due to its intense emulsification power resulted from shear, cavitation, and droplet impacts. This study reveals that HPH is a great and simple way to produce stable limonene nanoemulsion for the cosmetic, pharmaceutical, and food industries.

show abstract

“…In comparison with the fatty acids, the model explain a little less variability what means that there must be other variables that have an influence also. In our previous studies (Jokić et al, 2013(Jokić et al, , 2012) the obtained oil from soybeans by supercritical CO 2 were investigated and soybean oil fractions were collected at different extraction time intervals. It was noticed that extraction temperature and pressure do not have influenced on the fatty acids compositions, while fatty acids composition differed according to different fractions collected at different time intervals.…”

Section: The Effect Of Extraction Time On Fatty Acid and Tocopherol Cmentioning

confidence: 99%

Supercritical CO2 extraction of hemp (Cannabis sativa L.) seed oil

Aladić

Jarni

Barbir

et al. 2015

Industrial Crops and Products

118

View full text Add to dashboard Cite

Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide

Abstract: Jokić S., Sudar R., Svilović S., Vidović S., Bilić M., Velić D., Jurković V. (2013): Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide. Czech J. Food Sci., 31: 116-125.

Cited by 53 publications

References 22 publications

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

Effect of cow energy status on the hypercholesterolaemic fatty acid proportion in raw milk

Effective Droplet Size Reduction and Excellent Stability of Limonene Nanoemulsion Formed by High-Pressure Homogenizer

Supercritical CO2 extraction of hemp (Cannabis sativa L.) seed oil

Contact Info

Product

Resources

About