Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality

Rebolleda, Sara; Beltrán, Sagrario; Sanz, Marı́a Teresa; González-SanJosé, María L.

doi:10.1002/ejlt.201300323

Cited by 13 publications

(17 citation statements)

References 42 publications

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“…To better understand the effects of by-product storage on the quality of the extracted oil, total FA composition was determined. In agreement with the literature, [11,12] PUFA were the main FA class, being mainly constituted by linoleic acid (LA, C18:2 n-6) which represented more than 50% of total FA. As reported in Table 3, the FA composition significantly changed among the analyzed by-products.…”

Section: Discussionsupporting

confidence: 90%

“…Durante et al [10] reported that durum wheat bran oil is a rich source of vitamin E forms, carotenoids, quinones, triacylglycerols (TAG), diacyglycerols (DAG), and free fatty acids (FFA). Rebolleda et al [11] and Suresh Kumar and Gopala Krishna [12] also reported a noticeable presence of alkylresorcinols and steryl ferulates in wheat bran oil extracted with diverse technologies (solvent and/or CO 2 supercritical fluid extraction). Since the by-products from durum wheat bran could represent a potential source of added-value edible oil and/or other products for diverse non-food industrial sectors, the aim of the present study was to extract and characterize the lipid and phenolic fractions obtained from different durum wheat bran by-products deriving from diverse debranning and milling steps and subjected to storage with the final purpose of further valorizing the durum wheat bran and thus improving the sustainability of the wheat chain.…”

Section: Introductionmentioning

confidence: 99%

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Durum Wheat Bran By‐Products: Oil and Phenolic Acids to be Valorized by Industrial Symbiosis

Cardenia

Sgarzi

Mandrioli

et al. 2018

Euro J Lipid Sci & Tech

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Wheat bran represents one of the main by‐products of debranning/milling of wheat and is currently used for animal feeding. To evaluate other possibilities of by‐product valorization, the lipid matter and phenols in five different fractions of durum wheat bran by‐products obtained from debranning and milling are determined during storage. The lipid content (3.6%–6.3%) significantly changes in the different by‐products, showing an increasing content of free fatty acids (FFA) during 30‐day storage, which corresponded to a consistent decrease in triacylglycerols (TAG). The lipid matter is mainly composed of polyunsaturated fatty acids (57.20% ± 0.36%–59.43% ± 0.72% of total fatty acids), of which linoleic acid is the most representative, but it significantly decreases during storage. The detected free acidity level confirms lipase activity during storage, since the highest value (65.3%) is reached after 30‐day of storage. Total phenolic content of durum wheat bran by‐products does not significantly change during storage, nor does single phenolic acids in the soluble conjugated and insoluble bound fractions (except for caffeic acid). These results suggest that high value nutritional compounds can be extracted from durum wheat bran by‐products before being supplied for animal feeding, but as requested in food chains, the presence of contaminants should be excluded. Practical Applications: The adoption of an industrial symbiosis approach to transfer and share resources between dissimilar industries reflects recent European strategies on decoupling economic growth from environmental impacts. These results demonstrate that durum wheat bran by‐products, instead of being addressed to animal feeding, could be also used as a source of defatted wheat bran and oil (bran and germ oil) for industrial use (pharmaceutical, cosmetic, etc.) or human consumption. The results demonstrate that it is of outmost importance to control the high free acidity, that is, the amount of FFA, of these by‐products; to overcome this problem, it is necessary to extract the oil from fresh material as soon as possible after debranning and/or milling, in order to reduce the need for strong refining conditions to lower free acidity within the legal requirements for refined oils (≤0.5%). A drastic refining process should possibly be avoided, and discouraged for environmental sustainability reasons, because it would reduce the process yield thus rendering it economically disadvantageous. Wheat bran is one of the main by‐products of wheat milling and is widely used for animal feeding or disposed of, which produces negative environmental and economic impacts. The lipid matter and phenols in five different fractions of durum wheat bran by‐products obtained from milling and grinding are determined during storage. On the basis of these results, it is demonstrated that wheat bran by‐products can be further valorized; therefore, instead of directly addressing the final remaining product to animal feeding or inert material for building or biomass, the wheat bran c...

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Section: Discussionsupporting

confidence: 90%

Section: Introductionmentioning

confidence: 99%

Durum Wheat Bran By‐Products: Oil and Phenolic Acids to be Valorized by Industrial Symbiosis

Cardenia

Sgarzi

Mandrioli

et al. 2018

Euro J Lipid Sci & Tech

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“…Radical scavenging capacity of the tea seed oils against ABTS•+ was measured as described by Rebolleda et al . Briefly, ABTS•+ was freshly prepared by mixing 14 mM ABTS with an equal volume of 4.95 mM potassium persulfate and kept for 16 h in the dark at room temperature.…”

Section: Methodsmentioning

confidence: 99%

“…Extraction of oils from cottonseed flakes, rapeseed cake, and wheat bran using SCF‐CO 2 method has been reported previously . However, no information is available in the extraction of oils from tea seed cake, which is still rich in oils .…”

Section: Introductionmentioning

confidence: 99%

Chemical composition, thermal stability and antioxidant properties of tea seed oils obtained by different extraction methods: Supercritical fluid extraction yields the best oil quality

Shao

Liu

Fang

et al. 2014

Euro J Lipid Sci & Tech

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A comparison study has been performed for tea seed oils (TSO) extracted from different methods and sources, which were oil from cold‐pressing of tea seeds [TSO(CP)], oil from supercritical fluid extraction of seeds [TSO(SCF)], and oil from supercritical fluid extraction of tea seed cake [TSCO(SCF)]. The chemical composition, thermal stability, antioxidant properties, and physicochemical properties of the oils were determined. The main ingredient in seed and cake was fat, fiber, total sugar, and considerable amounts of amino, 74.59 and 93.25 g/100 g protein, respectively were found. The results also indicated that oleic acid and linoleic acid were the dominant unsaturated fatty acids in tea seed oils, irrespective of extraction methods and sources. The TSO(SCF) contained the highest levels of squalene, lupeol, and total sterols whereas TSCO(SCF) and TSO(CP) had higher contents of total phenolics and α‐tocopherol. The TG/DTG curves showed TSO(CP) and TSO(SCF) were more thermally stable than TSCO(SCF), and the antioxidant activity assays demonstrated that TSO(CP) and TSCO(SCF) exhibited stronger radical scavenging ability. The overall physicochemical properties of the tested oils indicated that TSO(SCF) had the best oil quality. This work may be useful to food oil industry to produce high quality tea seed oils through utilization of suitable oil extraction methods and raw materials. Practical applications: The growing consumption of green tea promoted the increased production of tea seed, which has totaled as much as 1.6 million tons annually since 2011. As an important source of edible oil, the exploitation rate of tea seed is insufficient (≤1%) in China. This study indicates that oil extracted from tea seed as well as cold‐pressing cake can be exploited for high quality edible oil because of similar fatty acid composition and better bioactive compound composition (e.g., α‐tocopherol, total phytoterols, and lupeol) compared to olive oil. Further, the evaluation of thermal stability provides basis for oil's refining to prepare salad oil, mayonnaise, etc. TSO(SCF) and TSCO(SCF) both had good antioxidant activity, which is applicable in the industry of skincare. A comparison study has been performed for tea seed oils (TSO) extracted from different methods and sources, which were oil from cold‐pressing of tea seeds [TSO(CP)], oil from supercritical fluid extraction of seeds [TSO(SCF)], and oil from supercritical fluid extraction of tea seed cake [TSCO(SCF)]. The chemical composition, thermal stability, antioxidant properties, and physicochemical properties of the oils were determined.

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“…The five BTBOs, quenching ABTS ·+ with a narrow TE range of 5.03-6.94 μmol TE/g oil, were proven to be of better quality when compared to the recommended minimum TEAC value (2.2 μmol TE/g) [31]. The capacity of scavenging ABTS ·+ of BTBO is comparable to that of soybean oil (6.21-7.10 μmol/g), but is higher than that of corn oil (3.03-4.51 μmol/g) and sunflower oil (3.11-4.34 μmol/g) [12], and lower than wheat bran oil (0.23-0.41 mmol/g) as extracted by supercritical fluids [24].…”

Section: Antioxidant Propertiesmentioning

confidence: 81%

Seed Oils of Five Black Tartary Buckwheat Cultivars with Biochemical Characterization and Antioxidant Properties

Zhang

Zhu

et al. 2016

J Americ Oil Chem Soc

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Supercritical fluid extraction of wheat bran oil: Study of extraction yield and oil quality

Cited by 13 publications

References 42 publications

Durum Wheat Bran By‐Products: Oil and Phenolic Acids to be Valorized by Industrial Symbiosis

Durum Wheat Bran By‐Products: Oil and Phenolic Acids to be Valorized by Industrial Symbiosis

Chemical composition, thermal stability and antioxidant properties of tea seed oils obtained by different extraction methods: Supercritical fluid extraction yields the best oil quality

Seed Oils of Five Black Tartary Buckwheat Cultivars with Biochemical Characterization and Antioxidant Properties

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