Simultaneous extraction of sunflower oil and active compounds from olive leaves using pressurized propane

Jaski, Jonas Marcelo; Abrantes, Karen Keli Barbosa; Zanqui, Ana Beatriz; Stevanato, Natália; Silva, Camila da; Barão, Carlos Eduardo; Bonfim-Rocha, Lucas; Cardozo‐Filho, Lúcio

doi:10.1016/j.crfs.2022.03.002

Cited by 20 publications

(15 citation statements)

References 74 publications

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“…Meanwhile, total unsaturated fatty acids in sunflower were 43.22%, It could be observed that oleic acid (C18:1n9c) (40.83%) is the most predominant unsaturated fatty acid in sunflower seeds oil. Jaski et al, (2022) Total saturated fatty acids ranged from 42.31% in control sample to 64.83% in pan bread sample fortified with 5% sunflower seeds powder (Blend 1), it could be observed that stearic acid (C18:0) is the predominant saturated fatty acid, it ranged from 28.92% in control sample to 43.14% in pan bread sample fortified with 5% sunflower seeds powder (Blend 1).…”

Section: Fatty Acids Composition Of Raw Materials and Studied Pan Bre...mentioning

confidence: 95%

Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

Albahlol

Khalil

Ghoniem

et al. 2022

Journal of Food and Dairy Sciences

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The main goal of such work was to study the effect of adding sunflower seeds powder in different ratios (5, 10, 15 and 20%) on chemical composition, amino acids contents, fatty acids composition, rheological properties, physical features, bioactive compounds and sensory evaluation of pan bread samples. The obtained results indicated that sunflower seeds powder contained 12.79% crude protein, 24.98% oil, 35.98% crude fibers and 3.53% ash contents. Also, sunflower seeds powder were rich in Ca (191.16 mg/100g), P (103.21 mg/100g) and K (181.74 mg/100g). While, sunflower seeds powder contained cysteine (7.50 mg/g), lysine (19.91 mg/g), methionine (33.62 mg/g), aspartic acid (75.73 mg/g) and proline (154.59 mg/g). There were no significant differences between control pan bread sample and pan bread sample fortified with 10% sunflower seeds powder in appearance, taste, odor, color and overall acceptability. Studied pan bread samples contained high amounts of crude protein, oil, crude fibers, ash and a good source of minerals, total phenolic and total flavonoids compounds. So, it could be advisable to add sunflower seeds powder up to (10%) for producing high quality pan bread and excellent acceptance.

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Section: Fatty Acids Composition Of Raw Materials and Studied Pan Bre...mentioning

confidence: 95%

Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

Albahlol

Khalil

Ghoniem

et al. 2022

Journal of Food and Dairy Sciences

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“…Moreover, both CSE and UAE reached to a certain extraction rate in only 1 min and remained nearly stable afterwards, indicating that ultrasound could indeed increase the extraction rate of CSE, which is in consistency with most UAE studies. Nevertheless, it is worthy to note that the structure of L. cubeba kernels seems much softer than other soft oilseeds [ 24 , 25 ], which was favorable to lipid extraction using hexane no matter which extraction method used. Hence, UAE might be a good alternative to conventional extraction method for L. cubeba kernel oils.…”

Section: Resultsmentioning

confidence: 99%

Sustainable Valorization of Litsea cubeba (Lour.) Pers. Residue as the New Lauric Oil Source Using Alternative Green Extraction and Refining Methods

Zhuang

et al. 2022

Foods

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Litsea cubeba is an ethnic woody oil plant, in which essential oil rather than oil has been the main foreign trade product through the decades. Concerning large amounts of residue generated from L. cubeba essential oil processing, a sustainable valorization pathway of these biowastes is proposed in this study. First, such biowastes have been systematically investigated for the first time regarding their oils extracted by three extraction methods, where ultrasound-assisted extraction (UAE) could significantly improve the extraction rate of traditional pressing and solvent extraction without any changes in oil quality. Moreover, the composition of acylglycerols and fatty acids in L. cubeba fruit, kernel, and peel oils were also first identified, which further proved that peels with abundant free fatty acids could lead to high acid value of L. cubeba fruit oils. Compared to virgin coconut oils, L. cubeba kernel oils have a more balanced fatty acid composition with a high lauric acid level, which could be applied as a promising lauric oil resource. Considering the high acid value in L. cubeba kernel oils, both decoloration using activated clay and alkali deacidification were attempted, where the combination of alkali deacidification and 10% of activated clay performed the best considering both quality and cost.

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“…A fat-rich source is often used as an entrainer to extract bioactives from another source, as the lipid extracted from the fat-rich source will act as a cosolvent. For instance, Jaski et al (2022) coextracted sunflower grains and olive leaves simultaneously to obtain antioxidant-enriched sunflower oil. The process was found to be highly economical, "green" and sustainable, reducing the amount of solvent used.…”

Section: Coextraction Of Oils and Bioactivesmentioning

confidence: 99%

The potential of coextraction as an emerging trend in the development of new functional food ingredients

Basak,

Singhal

2024

eFood

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The search for new functional ingredients that meet the nutritional and technological requirements from the available resources cost‐effectively has been an ongoing activity by both academia and industry. In this respect, coextraction of the ingredients is a promising approach for valorization of food wastes as can be seen from reports that have been emerging since the last decade. The process can be used for the coextraction of all major food ingredients, namely, lipids, proteins, and polysaccharides. The approach being presented in this review is based on using two or more resources to obtain ingredients through a single process. This review looks into some of these possibilities, presents future perspectives, and calls for attention from the scientific community to explore this area of research with high translational capabilities. Coextraction offers an opportunity for valorization of wastes with energy conservation and minimizing solvent usage, wherein the bioactives present therein can be coextracted with a major food ingredient and used in the formulations, while using the principles of circular economy. Apart from the processing advantage it provides, coextraction from different sources has been reported to positively influence the structural, nutritional, and functional properties of food ingredients.

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Simultaneous extraction of sunflower oil and active compounds from olive leaves using pressurized propane

Cited by 20 publications

References 74 publications

Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

Evaluation of Pan Bread Fortified with Sunflower Seeds Powder

Sustainable Valorization of Litsea cubeba (Lour.) Pers. Residue as the New Lauric Oil Source Using Alternative Green Extraction and Refining Methods

The potential of coextraction as an emerging trend in the development of new functional food ingredients

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