Ultrasonic-Assisted Extraction of Raspberry Seed Oil and Evaluation of Its Physicochemical Properties, Fatty Acid Compositions and Antioxidant Activities

Teng, Hui; Chen, Lei; Huang, Qun; Wang, Jinli; Lin, Qiyang; Liu, Mingxin; Lee, Won Y.; Song, Hongbo

doi:10.1371/journal.pone.0153457

Cited by 55 publications

(35 citation statements)

References 25 publications

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“…According to the fitted polynomial model, a response surface plot is generated to determine the optimal conditions and maximal extraction yields. Compared to other statistical methods such as orthogonal design method and single factor experiment method, RSM can reduce the number of experimental trials and determine the interactive effects of process variables [40]. …”

Section: Common Methods For the Extraction Of Antioxidants From Rementioning

confidence: 99%

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

2017

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Red fruits, as rich antioxidant foods, have gained over recent years capital importance for consumers and manufacturers. The industrial extraction of the phenolic molecules from this source has been taking place with the conventional solvent extraction method. New non-conventional extraction methods have been devised as environmentally friendly alternatives to the former method, such as ultrasound, microwave, and pressure assisted extractions. The aim of this review is to compile the results of recent studies using different extraction methodologies, identify the red fruits with higher antioxidant activity, and give a global overview of the research trends regarding this topic. As the amount of data available is overwhelming, only results referring to berries are included, leaving aside other plant parts such as roots, stems, or even buds and flowers. Several researchers have drawn attention to the efficacy of non-conventional extraction methods, accomplishing similar or even better results using these new techniques. Some pilot-scale trials have been performed, corroborating the applicability of green alternative methods to the industrial scale. Blueberries (Vaccinium corymbosum L.) and bilberries (Vaccinium myrtillus L.) emerge as the berries with the highest antioxidant content and capacity. However, several new up and coming berries are gaining attention due to global availability and elevated anthocyanin content.

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Section: Common Methods For the Extraction Of Antioxidants From Rementioning

confidence: 99%

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

2017

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“…The use of less toxic solvents such as ethanol in seed oil extraction has been studied. As a polar solvent, ethanol extracts polar antioxidant compounds that improve the functionality of the seed oil [23,24]. Furthermore, ethanol is cheaper, readily available, bio-renewable [25] and has been approved for food extraction by the European Directive 2009/32/EC [26].…”

Section: Introductionmentioning

confidence: 99%

Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil

2020

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This study investigated the effect of blanching pomegranate seeds (PS) on oil yield, refractive index (RI), yellowness index (YI), conjugated dienes (K232), conjugated trienes (K270), total carotenoid content (TCC), total phenolic compounds (TPC) and DPPH radical scavenging of the extracted oil. Furthermore, phytosterol and fatty acid compositions of the oil extracted under optimum blanching conditions were compared with those from the oil extracted from unblanched PS. Three different blanching temperature levels (80, 90, and 100 °C) were studied at a constant blanching time of 3 min. The blanching time was then increased to 5 min at the established optimum blanching temperature (90 °C). Blanching PS increased oil yield, K232, K270, stigmasterol, punicic acid, TPC and DPPH radical scavenging, whereas YI, β-sitosterol, palmitic acid and linoleic acid were decreased. The RI, TCC, brassicasterol, stearic acid, oleic acid and arachidic acid of the extracted oil were not significantly (p > 0.05) affected by blanching. Blanching PS at 90 °C for 3 to 5 min was associated with oil yield, TPC and DPPH. Blanching PS at 90 °C for 3 to 5 min will not only increase oil yield but could also improve functional properties such as antioxidant activity, which are desirable in the cosmetic, pharmaceutical, nutraceutical and food industries.

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“…However, it may lead to changes in the structure or conformation of the DF, resulting in the loss of some nutritional qualities. Moreover, traditional chemical processing often produces secondary pollution (Qu et al, ; Tejada‐Ortigoza, Garcia‐Amezquita, Serna‐Saldívar, & Welti‐Chanes, ; Teng et al, ). Therefore, the development direction of DF extraction is optimizing the traditional chemical extraction process, and replacing it by a mild and environmentally friendly method.…”

Section: Introductionmentioning

confidence: 99%

Optimization of microwave‐assisted extraction of soluble dietary fiber from potato pulp and its properties

Chen

Huang

Jian

et al. 2019

J Food Process Preserv

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In this study, the microwave‐assisted sodium hexametaphosphate (SHMP) method was applied for soluble dietary fiber (SDF) extraction from potato pulp; the extraction conditions were optimized by response surface methodology (RSM). The water holding capacity (WHC), swelling capacity (SC), oil binding capacity (OBC), adsorption capacity for cholesterol (ACC), and DPPH and ABTS free radical scavenging capacities of potato pulp SDF were then evaluated. The optimal extraction conditions were 1.0% SHMP, liquid to solid (L:S) ratio; 40:1, and microwave time; 1.26 min. The WHC and SC were 2.66 g/g and 4.47 ml/g, respectively. Adsorption capacities for unsaturated fatty acid (UFA) and saturated fatty acid (SFA) were 1.405 and 1.302 g/g, respectively. At pH 2 and 7, the ACC was 1.87 and 1.33 mg/g, respectively. The free radical scavenging assays show that potato pulp SDF has moderate antioxidative activity. This study serves as a reference for the full processing of potatoes and the comprehensive utilization of potato pulp. Practical applications Potato pulp is often thrown away in starch manufacture, which not only causes waste of resources but also environmental pollution. Extracting functional components such as SDF is one direction for the comprehensive utilization of potato pulp. Compared to traditional methods, microwave‐assisted technology is more efficient and environment‐friendly. In this study, the optimal microwave‐assisted extraction conditions were obtained by single‐factor experiments and RSM, which provides a reference for the application of microwave‐assisted technology in the potato‐processing industry. Moreover, compared with other sources of SDF, the property assays reveal that SDF from potato pulp has good SC, as well as moderate WHC, OBC, and antioxidative activity, which suggest that it has potential for applications in the functional food industry.

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Ultrasonic-Assisted Extraction of Raspberry Seed Oil and Evaluation of Its Physicochemical Properties, Fatty Acid Compositions and Antioxidant Activities

Cited by 55 publications

References 25 publications

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

Red Fruits: Extraction of Antioxidants, Phenolic Content, and Radical Scavenging Determination: A Review

Effect of Blanching Pomegranate Seeds on Physicochemical Attributes, Bioactive Compounds and Antioxidant Activity of Extracted Oil

Optimization of microwave‐assisted extraction of soluble dietary fiber from potato pulp and its properties

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