Oil quality characteristics of irradiated sunflower and maize seed

Yaqoob, Nazia; Bhatti, Ijaz Ahmed; Anwar, Farooq; Asi, Muhammad Rafique

doi:10.1002/ejlt.200900148

Cited by 16 publications

(8 citation statements)

References 32 publications

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“…Meanwhile, j-and ô-tocopherols were detected in small amounts with contributions of 8.81-8.95 mg kg"^ and 2.32-2.80 mg kg"\ respectively in both the varieties of almond oils. Overall, the tocopherol values were decreased by increasing the irradiation dose and the trend was in accordance with the studies of Bhatti et al (2010) and Yaqoob et al, (2010) who studied a decreasing trend in the amounts of total tocopherols of irradiated sunflower, maize and peanut oil up to absorbed doses of 10 kGy. The decreasing trend in the tocopherol contents of irradiated oil samples might be linked to the degradation of these antioxidant componenets during irradiation.…”

Section: Resultssupporting

confidence: 89%

“…The decreasing trend in the tocopherol contents of irradiated oil samples might be linked to the degradation of these antioxidant componenets during irradiation. Furthermore, due to the thermal oxidation of the oil, the tocopherol values may also decrease (Yaqoob et al, 2010). The effect of gamma radiations on the tocopherol contents of the oils from both almond varieties was similar.…”

Section: Resultsmentioning

confidence: 85%

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Quality characteristics and microbiological safety evaluation of oils extracted from gamma irradiated almond (Prunus dulcis Mill.) seeds

Bhatti¹,

Iqbal²,

Anwar³

et al. 2013

Grasas y Aceites

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The physicochemical attributes and microbial decontamination of oils extracted from gamma-irradiated almond (Mission and Price varieties) seeds, to the absorbed doses of 2-10 kGy, have been evaluated. Gamma irradiation exerted no considerable effect on the proximate seed composition. The physicochemical properties such as density and refractive index of the oils, extracted from gammairradieted seeds, were almost unaffected; the iodine value decreased while saponification value, unsaponifiable matter and free fatty acids increased. The oxidative status and tocopherol content of almond oils were negatively affected while the fatty acid profile slightly changed due to irradiation stress. Interestingly, these effects on the oil quality attributes were more pronounced at higher irradiation doses (> 6 kGy). Besides, microbial contamination was completely eliminated in the oils irradiated to an absorbed dose of 6.0 kGy. It could be concluded from the present findings that irradiation has a considerably positive or negative effect on some attributes of the almond oil. Therefore, an appropriate magnitude of gamma irradiation should be exercised to treat almond seeds in order to retain maximum nutritive benefits.

Se ha evaluado las caracteristicas fisico-químicas y la descontaminación microbiana de aceites extraídos de semillas de almendras (variedades Misión y Price) gamma-irradiadas a dosis absorbidas de 2-10 kGy. La radiación gamma no ejerce ningún efecto considerable en la composición próximal de las semillas. Las características fisico-químicas tales como la densidad y el índice de refracción de los aceites, extraídos a partir de semillas gamma-irradiadas, permanecieron casi sin afectar; el índice de yodo disminuye mientras que el valor de saponificación, la materia insaponificable y los ácidos grasos libres aumentan. El estado oxidativo y el contenido de tocoferoles de los aceites de almendra se vieron afectados negativamente, mientras que el perfil de ácidos grasos se modifica ligeramente debido al estrés de la radiación. Curiosamente, los efectos sobre los atributos de calidad del aceite fueron más pronunciados a dosis de radiación más altas (> 6 kGy). Además, la contaminación microbiana se eliminó por completo en los aceites irradiados a una dosis absorbida de 6,0 kGy. Se puede concluir a partir de los presentes hallazgos que la radiación tiene un efecto positivo o negativo considerable en algunos atributos de la aceite de almendras. Por lo tanto, se debe aplicar una magnitud apropiada de radiación gamma para el tratamiento de semillas de almendra con el fin de retener los máximos beneficios nutritivos

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Section: Resultssupporting

confidence: 89%

Section: Resultsmentioning

confidence: 85%

Quality characteristics and microbiological safety evaluation of oils extracted from gamma irradiated almond (Prunus dulcis Mill.) seeds

Bhatti¹,

Iqbal²,

Anwar³

et al. 2013

Grasas y Aceites

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show abstract

“…The effects of irradiation on edible vegetable oils depend on the chemical composition of oils and irradiation conditions such as irradiation dose, dose rate, etc . Lately, research has focused on quantifying the levels of phytochemicals found in vegetable oils after irradiation processing . Our preliminary tests on irradiation of sea buckthorn oil showed that the antioxidant activity can be affected by increasing the irradiation dose while the antimicrobial activity was unaffected.…”

Section: Introductionmentioning

confidence: 92%

“…Also, the irradiation doses appropriate for a food are a compromise between several objectives and constraints. The effects of irradiation on edible vegetable oils depend on the chemical composition of oils and irradiation conditions such as irradiation dose, dose rate, etc . Lately, research has focused on quantifying the levels of phytochemicals found in vegetable oils after irradiation processing .…”

Section: Introductionmentioning

confidence: 99%

Impact of electron beam irradiation on quality of sea buckthorn (Hippophae rhamnoides L.) oil

Nemţanu

Braşoveanu

2015

J Sci Food Agric

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“…No previous data were available on the effect of microwave treatment on the fatty acid composition of oil for comparison. However, Yaqoob et al reported that the effect of gamma irradiation on the fatty acid composition of oil extracted from irradiated sunflower seeds was significant (Yaqoob, et al, 2010). …”

Section: Fatty Acid Composition Analysismentioning

confidence: 99%

Aqueous Extraction and Nutraceuticals Content of Oil Using Industrial Enzymes from Microwave Puffing-pretreated Camellia oleifera Seed Powder

Zhang

2016

FSTR

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The objective of this study was to extract the oil from Camellia oleifera seeds by aqueous enzymatic oil extraction (AEOE). A novel process for extraction of oil using industrial enzymes from microwave puffingpretreated Camellia oleifera seed powder was described. The results indicated that the free oil extraction efficiency obtained with microwave-assisted extraction was very high, which the recovery yield was up to 55% (dry weight of Camellia oleifera seed). Besides, microwave pretreatment of Camellia oleifera seed increased the tocopherols (by 22.2%_ 39.4%), squalene(by 6.3% _ 29.2%) and phytosterols (by 6.7% _ 14.8%) of the oils extracted by AEOE.Moreover, a very low acid value and peroxide value of oil superior to those of oils obtained by previous works was obtained. From the obtained results, this novel process may prove to be an environment-friendly alternative to solvent extraction.Keywords: Camellia oleifera seed oil, aqueous extraction, enzyme, microwave puffing IntroductionCamellia oleifera (Theaceae) is one of the widely cultivated and important oilseed crops in China. C. oleifera seed oil is the main cooking oil in China's southern provinces, especially Hunan and Jiangxi. C. oleifera seed oil is composed mainly of unsaturated fatty acids with oleic acid (C18:1) being the predominant fatty acid (Zhang, et al., 2011). Due to its high oleic acid content and to high levels of natural antioxidants (phenols and tocopherol), C. oleifera seed oil is very resistant to peroxidation, forming few free radicals (Ye, et al., 2001). Industrial processes for the extraction of edible oil fromCamellia oleifera seeds generally involve a solvent extraction step preceded by pressing. Mechanical pressing is often associated with lower yield and more energy consumption, while the use of hexane, generally employed for oilseed extraction is being questioned because of its toxicity and flammability (Latif, et al., 2009). Safety considerations on the use of organic solvents prompted attempts in the past to develop aqueous extraction but these were unsuccessful mainly due to the low oil yields (Hagenmaier, et al., 1975).Aqueous enzymatic oil extraction (AEOE) is becoming an important alternative to hexane oil extraction, which offers many advantages compared to conventional oil extraction. With this process we can eliminate not only the use of hexane but some refining steps can also be omitted. Many papers have been published on the effects of enzymes on the extraction and characteristics of olive oil (Najafian, et al., 2009;Tabtabaei, et al., 2013). One disadvantage associated with AEOE is still a low free oil yield and a high production cost in this process,which limits industrial application of AEOE . In order to effectively increase the oil yield, some pretreatment approaches have been utilized based on aqueous enzymatic oil extraction. Sharma et al. (2006) reported that the ultrasonic pre-irradiation enhanced the oil yield from 77%to 95% (w/w) using aqueous enzymatic oil extraction from almond.Proteases improved oil extr...

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Oil quality characteristics of irradiated sunflower and maize seed

Cited by 16 publications

References 32 publications

Quality characteristics and microbiological safety evaluation of oils extracted from gamma irradiated almond (<i>Prunus dulcis</i> Mill.) seeds

Quality characteristics and microbiological safety evaluation of oils extracted from gamma irradiated almond (<i>Prunus dulcis</i> Mill.) seeds

Impact of electron beam irradiation on quality of sea buckthorn (Hippophae rhamnoides L.) oil

Aqueous Extraction and Nutraceuticals Content of Oil Using Industrial Enzymes from Microwave Puffing-pretreated <i>Camellia oleifera</i> Seed Powder

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