Oxidative stabilities of mango kernel fat fractions produced by three-stage fractionation

Jin, Jun; Wang, Yue; Warda, Pembe; Xie, Dan; Liu, Yijun; Wang, Xiaosan; Huang, Jianhua; Jin, Qingzhe

doi:10.1080/10942912.2016.1253096

Cited by 14 publications

(11 citation statements)

References 40 publications

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“…Stearin fractions contained 58.3%–61.7%, 36.1%–33.8%, and 4.4%–5.52% of SFA, MUFA, and PUFA, while these contents in olein were 38.2%–40.9%, 48.2%–50.2%, and 10.9%–11.54%, respectively. The fatty acids contents in BKF fractions were in agreement with mango seed fat fractions reported by Jin, Zheng, et al (2017), Jin, Mu, et al (2017), Jin, Wang, et al (2017). The stearin fraction with significantly high level of SFA has higher melting point than the olein fraction and solid at room temperature.…”

Section: Resultssupporting

confidence: 89%

“…Fractionation of BKF resulted in significant decreased in palmitic and oleic acid contents from 8.4% to 7.73% and 44.5 to 36.02% in stearin (Fraction I and III), whereas the content of stearic acid was increased from 36.0% to 44.72%. Similar findings for mango kernel fat fractions are reported by Jin, Zheng, et al (2017), Jin, Mu, et al (2017), Jin, Wang, et al (2017). Moreover, the contents of palmitic, oleic, and linolenic acids increased, whereas stearic acid decreased in olein fractions.…”

Section: Resultssupporting

confidence: 88%

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Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Norazlina

Jahurul

Mamat

et al. 2020

J Food Process Preserv

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Given the demand for new fats and oils, and the limited research on bambangan kernel fat (BKF), this study aimed to fractionate BKF and to determine its physicochemical properties such as fatty acids, iodine value (IV), acid value, peroxide value, slip melting point (SMP), and solid fat content (SFC). The major fatty acids of stearin fractions were palmitic, stearic, and oleic acids, with the first stearin having a higher stearic acid (48.50%) but lower oleic acid (33.76%) content than the second stearin. High SMP (36.3°C) and low IV (39.9 g iodine/100g) values were found in Fraction‐III compared to Fraction‐I. The SFC did not drop to 0% at body temperature, which was shifted to 0% above 40°C for both the stearin fractions, which indicates it is heat‐resistant. This study shows that the BKF‐stearins fractions could be used as suitable raw materials for developing new fatty products in the food industry, especially the confectionery industries. Practical applications This study showed the effects of fractionation of BKF on their technological properties. Fractionation of fats and oils provides an opportunity to extend their application as well as to replace, fully or partially, the chemical modification processes. Suitability of high‐melting fractions of vegetable fats and oils in the formulation of various food products is already established. The results of this study provide new information, showing that certain fractions of BKF could be suitable for developing new fatty products in the food industry.

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Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 88%

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Norazlina

Jahurul

Mamat

et al. 2020

J Food Process Preserv

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“…Fatty acid composition of CSO was detected as methyl esters by the following method [45]. Briefly, 100 mg CSO was dissolved in 2 mL potassium hydroxide solution (KOH, 10% w / v in MeOH) and placed in water at 85 °C for 45 min.…”

Section: Methodsmentioning

confidence: 99%

Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

et al. 2018

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The purpose of this research was to investigate the chemical profile, nutritional quality, antioxidant and hypolipidemic effects of Mexican chia seed oil (CSO) in vitro. Chemical characterization of CSO indicated the content of α-linolenic acid (63.64% of total fatty acids) to be the highest, followed by linoleic acid (19.84%), and saturated fatty acid (less than 11%). Trilinolenin content (53.44% of total triacylglycerols (TAGs)) was found to be the highest among seven TAGs in CSO. The antioxidant capacity of CSO, evaluated with ABTS•+ and DPPH• methods, showed mild antioxidant capacity when compared with Tocopherol and Catechin. In addition, CSO was found to lower triglyceride (TG) and low-density lipoprotein-cholesterol (LDL-C) levels by 25.8% and 72.9%respectively in a HepG2 lipid accumulation model. As CSO exhibits these chemical and biological characteristics, it is a potential resource of essential fatty acids for human use.

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“…Oxidative stability is a very important index to estimate the quality of oils, and it can also be used to evaluate the oil stability through correlations with physicochemical indices and selected oil components. Several research studies have shown the relationships between the fatty-acid composition, antioxidant components, and the oxidative stability of different vegetable oils (Jin et al, 2017;Prescha, Grajzer, Dedyk, & Grajeta, 2014). However, there are few reports (Gharibzahedi, Mousavi, Hamedi, & Khodaiyan, 2014) about antioxidant components that play a major role in the walnut oil stability.…”

Section: Introductionmentioning

confidence: 99%

Chemical Compositions of Walnut (Juglans regia L.) Oils from Different Cultivated Regions in China

Gao

Jin

Liu

et al. 2018

J Americ Oil Chem Soc

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This study is a comprehensive report on the quality of Chinese walnut oil, which enriches the research of oil resources. A total of 16 walnut samples from China were selected, and walnut oils were obtained using the pressing process. The lipid compositions and micronutrient contents were analyzed. The fatty acids corresponded to palmitic acid (3.05–8.25%), oleic acid (12.56–26.03%), linoleic acid (51.21–68.97%), and linolenic acid (6.83–15.01%), and the main triacylglycerols were trilinolein (27.87–39.47%), followed by oleoyl‐linoleoyl‐linolenoyl‐glycerol (17.07–24.18%), dilinoleoyl‐oleoyl‐glycerol (9.65–15.46%), palmitoyl‐dilinoleoyl‐glycerol (5.96–14.98%), and dilinoleoyl‐linolenoyl‐glycerol (6.42–12.43%). In addition, high amounts of micronutrients, including phytosterol, squalene, tocopherol, and total phenolic content, were found in walnut oils ranging from 540 to 1594, 17 to 131, 345 to 1280, and 1.04 to 20.39 mg kg−1 among different samples, respectively. The differences in the geographical location and climate caused different regions of cultivation, which resulted in the differences in the chemical composition of walnut oil. Further multiple linear regression analyses between oxidative stability indices, fatty‐acid compositions, and micronutrients revealed that linoleic acid (R = −0.891; P < 0.05), α‐tocopherol (R = 0.713; P < 0.05), and total phenolic content (R = 0.369; P < 0.05) were the main factors that affect the oxidative stability of the walnut oil.

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Oxidative stabilities of mango kernel fat fractions produced by three-stage fractionation

Cited by 14 publications

References 40 publications

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Phytochemical and Biological Characteristics of Mexican Chia Seed Oil

Chemical Compositions of Walnut (Juglans regia L.) Oils from Different Cultivated Regions in China

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