Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from &lt;i&gt;Clanis bilineata&lt;/i&gt;

Sun, Mingmei; Xu, Xinglian; Zhang, Qiuqin; Wu, Junjun

doi:10.5650/jos.ess17108

Cited by 30 publications

(22 citation statements)

References 39 publications

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“…The oil from aqueous extraction had a higher proportion of unsaturated fatty acids when compared to the oils extracted with hexane (Table 3). The same was observed for the aqueous extraction of pomegranate seed oil (Ghorbanzadeh and Rezaei, 2017) and Clanis bilineata oil (Sun et al, 2018). A higher proportion of short-chain saturated fatty acids (C6:0) and a proportion modestly lower of medium-chain saturated fatty acids (C8:0 and C10:0) were also verified.…”

Section: Fatty Acid Composition and Oxidative Stabilitysupporting

confidence: 72%

Effect of process variables on the yield and quality of jerivá (<em>Syagrus romanzoffiana</em>) kernel oil from aqueous extraction

et al. 2020

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The fruit from jerivá (Syagrus romanzoffiana) has a kernel which is rich in oil, and has a pleasant smell that reminds one of coconut. It is rich in monounsaturated and saturated fatty acids, in addition to bioactive compounds. In this work, the effect of process variables on the yield and quality of jerivá kernel oil from aqueous extraction was evaluated using response surface methodology. The variables pH, time and temperature influenced the yield and the quality of the oil. High pH and time, along with mild temperature were suitable conditions to extract jerivá kernel oil by aqueous extraction, but excessively high pH, temperature and time negatively impacted the oil's quality. pH was the only variable that significantly influenced free acidity, with a decrease in free acidity with the increase in pH. On the other hand, the increase in pH, time and temperature increased the peroxide value, which limited some conditions for obtaining jerivá kernel oil by aqueous extraction. The optimal conditions were found to be an extraction at pH 12, 25 °C and 60 minutes, which resulted in a yield of 39%, free acidity of 0.2% and a peroxide value of 5.8 meqO 2 ·kg −1 . Aqueous extraction yielded more unsaturated oil than that extracted with hexane, in addition to a higher proportion of caproic, oleic and linoleic acids, thus improving its nutritional characteristics and health benefits, despite decreasing its oxidative stability. RESUMEN: Efecto de las variables del proceso sobre el rendimiento y la calidad del aceite de almendra de yerivá (Syagrus romanzoffiana) mediante extracción acuosa. La fruta de yerivá (Syagrus romanzoffiana) tiene un grano rico en aceite, que tiene un olor agradable que recuerda al coco, es rico en ácidos grasos monoinsaturados y saturados, además de compuestos bioactivos. En este trabajo, se evaluó el efecto de las variables del proceso sobre el rendimiento y la calidad del aceite de grano de yerivá a partir de la extracción acuosa utilizando la metodología de superficie de respuesta. Las variables pH, tiempo y temperatura influyeron en el rendimiento y la calidad del aceite. pH alto, elevado tiempo y temperatura suave fueron las condiciones adecuadas para extraer el aceite de grano de yerivá mediante extracción acuosa. Sin embargo, el pH, la temperatura y el tiempo excesivamente altos impactaron negativamente en la calidad del aceite. El pH fue la única variable que influyó significativamente en la acidez libre, con una disminución de la acidez con el aumento del pH. Por otra parte, el aumento del pH, el tiempo y la temperatura aumentaron el valor del peróxido, lo que limitó algunas condiciones para obtener aceite de grano de yerivá por extracción acuosa. Se encontró que la condición óptima fue una extracción a pH 12, 25 °C y 60 minutos, lo que resultó en un rendimiento del 39%, una acidez libre del 0,2% y un valor de peróxido de 5,8 meqO 2 ·kg −1 . La extracción acuosa produjo más aceite insaturado que el extraído con hexano, además de una mayor proporción de caproico, oleico y linoleico, mejorand...

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Section: Fatty Acid Composition and Oxidative Stabilitysupporting

confidence: 72%

Effect of process variables on the yield and quality of jerivá (<em>Syagrus romanzoffiana</em>) kernel oil from aqueous extraction

et al. 2020

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“…Ultrasound‐assisted aqueous extraction was used to extract oil from Clanis bilineata , an edible Lepidoptera species consumed in China, and compared with Soxhlet extraction (Sun et al., ). The highest oil yield (19.47%) was obtained with the ultrasound technique at 400 W ultrasonic power, 40 °C extraction temperature, and 2 s intervals for 50 min of extraction.…”

Section: Processing Technologiesmentioning

confidence: 99%

“…Another area of interest consists of the development of functional ingredients for food, feed, pharmaceutical, and industrial applications. Ingredients of interest such as chitin (Song et al., ), oleic acid (Purschke, Stegmann, Schreiner, & Jäger, ; Sun et al., ), proteins (Bußler, Rumpold, Jander, Rawel, & Schlüter, ; Huang et al., ; Ndiritu, Kinyuru, Kenji, & Gichuhi, ), and bioactive peptides (Montowska, Kowalczewski, Rybicka, & Fornal, ; Nongonierma & FitzGerald, ; Zielińska, Karaś, & Jakubczyk, ) have been partially or totally extracted and purified. Nonetheless, scaling up these processes to the industrial level would still be too costly (Lamsal, Wang, Pinsirodom, & Dossey, ).…”

Section: Introductionmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

283

216

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Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.

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“…No studies on human subjects were available. Table 1 (6)(7)(8)(9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20)(21)(22)(23)(24) shows the studies investigating the in vitro antioxidant activity of edible insects and invertebrate fractions. Several methods were taken into account: the most used was the 1,1-diphenyl-2-picrylhydrazyl (DPPH), performed in 14 papers (7-15, 18-20, 23, 24), while 2,2 ′ -azino-bis(3ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ferric reducing Abbreviations: 8-OHdG, 8-hydroxy-2 ′ -deoxyguanosine; ABTS, 2,2 ′ -azino-bis(3ethylbenzothiazoline-6-sulfonic acid); CAT, catalase; DPPH, 1,1-diphenyl-2picrylhydrazyl; CP, compound; FRAP, ferric reducing antioxidant power; GHG, greenhouse gas emissions; GPx, glutathione peroxidase; GST, glutathione Stransferase; LS, lipo-soluble extract; MDA, malondialdehyde; NO, nitric oxide; Nrf2, Nuclear factor erythroid 2-related factor; ORAC, oxygen radical absorbance capacity; PH, protein hydrolysates; RNS, reactive nitrogen species; ROS, reactive oxygen species; SAHR, scavenging activity on hydroxyl radicals; SOD, superoxide dismutase; SRSC, superoxide radical scavenging capacity; TAC, total antioxidant capacity; TEAC, Trolox equivalent antioxidant capacity; TOS, total oxidant status; WI, whole insect; WS, water-soluble extract.…”

Section: Search Strategymentioning

confidence: 99%

“…Nineteen studies were carried out, involving 30 species of insects; of these, the most studied was Tenebrio molitor, cited in nine papers (6-10, 13-16), followed by Acheta domesticus (6,8,9) and Gryllodes sigillatus (7,19,20), tested in three papers, and Bombyx mori (6,11), Hermetia illucens (21,22), and Lethocerus indicus (6,24) in two papers. Water-soluble fractions were tested in 12 papers (6, 9-15, 17, 18, 20, 24), protein hydrolysates were evaluated in 6 research articles (7,8,16,19,21,22), while lipo-soluble fractions were reported in 2 papers only (6,23). Interestingly, all tested fractions showed a significant antioxidant activity with the only exception of the cricket Gryllus sigillatus protein hydrolysates that did not show any positive results using the FRAP method, while an antioxidant capacity was recorded using ABTS, DPPH, and metal ion chelating activity methods (19).…”

Section: In Vitro Antioxidant Activities Of Edible Insectsmentioning

confidence: 99%

Dietary Modulation of Oxidative Stress From Edible Insects: A Mini-Review

2021

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Edible insects are proposed as a nutritious and environmentally sustainable alternative source to animal proteins, due to their numerous advantages in terms of reduced ecological impact and high nutritional value. However, the novelty for edible insects relies on the content of bioactive ingredients potentially able to induce a functional effect in the body. The present review summarizes the main findings on the antioxidant properties of edible insects available in the literature. A total of 30 studies involving animals, cell cultures, or in vitro experimental studies evaluating the antioxidant effect of edible insects are presented in this work. When the antioxidant activity was investigated, using a wide variety of in vitro tests and in cellular models, positive results were shown. Dietary supplementation with edible insects was also able to counteract dietary oxidative stress in animal models, restoring the balance of antioxidant enzymes and reducing the formation of oxidation damage markers. On the basis of the reviewed evidences, edible insects might represent a source of novel redox ingredients at low ecological impact able to modulate oxidative stress. However, due to the fact that majority of these evidences have been obtained in vitro and in cellular and animal models, dietary intervention trials are needed to assess the efficacy of edible insect consumption to modulate redox status in humans.

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Ultrasonic-assisted Aqueous Extraction and Physicochemical Characterization of Oil from <i>Clanis bilineata</i>

Cited by 30 publications

References 39 publications

Effect of process variables on the yield and quality of jerivá (<em>Syagrus romanzoffiana</em>) kernel oil from aqueous extraction

Effect of process variables on the yield and quality of jerivá (<em>Syagrus romanzoffiana</em>) kernel oil from aqueous extraction

Edible Insects Processing: Traditional and Innovative Technologies

Dietary Modulation of Oxidative Stress From Edible Insects: A Mini-Review

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