Effects of processing techniques on oxidative stability of <em>Prunus pedunculatus</em> seed oil

J. Yan; M. M. Guo; Y. H. Shen; Y. Y. Wang; X. Luan; C. Li

doi:10.3989/gya.0215171

Autores/as

J. Yan Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, Northwest University - Lipids Group, Academy of State Administration of Grain https://orcid.org/0000-0001-8831-3068
M. M. Guo Lipids Group, Academy of State Administration of Grain https://orcid.org/0000-0003-4533-0786
Y. H. Shen Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, Northwest University https://orcid.org/0000-0003-1757-0475
Y. Y. Wang Lipids Group, Academy of State Administration of Grain https://orcid.org/0000-0001-6296-0742
X. Luan Lipids Group, Academy of State Administration of Grain https://orcid.org/0000-0002-6239-3909
C. Li Key Laboratory of Synthetic and Natural Functional Molecule Chemistry of Ministry of Education, College of Chemistry and Materials Science, Northwest University https://orcid.org/0000-0003-4325-3326

DOI:

https://doi.org/10.3989/gya.0215171

Palabras clave:

Aceite, Almendra, Microondas, Tostado, Vapor

Resumen

Se investigó los efectos del pretratamiento de las semillas de Prunus pedunculatus, incluyendo microondas (M), tostado (R), cocción al vapor (S) y torrefacción más vapor (RS), sobre la calidad del aceite crudo, el rendimiento, cambio de color, composición en ácidos grasos y estabilidad oxidativa. Los resultados mostraron un aumento en el contenido de ácidos grasos monoinsaturados y en la estabilidad oxidativa de los aceites obtenidos con diferentes tratamientos de procesamiento en comparación con el aceite obtenido a partir de semillas crudas (RW) sin procesamiento. Los aceites obtenidos a partir de semillas pretratadas presentaron mayores valores de dienos conjugados (CD) y de ácido 2-tiobarbitúrico (2-TBA), comparado con el obtenido de RW cuando se almacenaron en horno a 65 °C durante 168 h. Sin embargo, el contenido de polifenoles y tocoferoles disminuyó en todas las muestras de aceites, procesadas o no procesadas. El efecto del pretratamiento de las semillas fue más destacado en la muestra de aceite obtenida mediante la técnica RS, mostrando mayor estabilidad oxidativa que los otros aceites procesados y que el aceite de RW.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Abou-Gharbia HA, Shahidi F, Adel A, Shehata Y, Youssef MM. 1997. Effects of processing on oxidative stability of sesame oil extracted from intact and dehulled seeds. J. Am. Oil Chem. Soc. 74, 215–221. https://doi.org/10.1007/s11746-997-0126-9

American Oil Chemists' Society (AOCS). Official Methods and Recommended Practices, 5 th ed.; AOCS Press: Champaign, IL, 1998.

Bimakr M, Rahman RA, Taip FS, Adzahan NM, Sarker MZI, Ganjloo A. 2013. Supercritical carbon dioxide extraction of seed oil from winter melon (Benincasa hispida) and its antioxidant activity and fatty acid composition. Molecules 18, 997–1014. https://doi.org/10.3390/molecules18010997 PMid:23322066

Broadbent CJ, Pike OA. 2003. Oil stability index correlated with sensory determination of oxidative stability in canola oil. J. Am. Oil Chem. Soc. 80, 59–63. https://doi.org/10.1007/s11746-003-0651-y

Chandrasekara N, Shahidi F. 2011. Oxidative stability of cashew oils from raw and roasted nuts. J. Am. Oil Chem. Soc. 88, 1197–1202. https://doi.org/10.1007/s11746-011-1782-3

Chu J, Xu X, Zhang Y. 2013. Production and properties of biodiesel produced from Amygdalus pedunculata pall. Bioresource Technol. 134, 374–376. https://doi.org/10.1016/j.biortech.2012.12.089 PMid:23489561

Cisneros FH, Paredes D, Arana A, Cisneros-Zevallos L. 2014. Chemical composition, oxidative stability and antioxidant capacity of oil extracted from roasted seeds of sacha-inchi (Plukenetia volubilis L.). J. Agric. Food Chem. 62, 5191–5197. https://doi.org/10.1021/jf500936j PMid:24823227

Fatemi SH, Hammond EG. 1980. Analysis of oleate, linoleate, and linolenate hydroperoxides in oxidized ester mixtures. Lipids 15, 379–385. https://doi.org/10.1007/BF02533555

Frankel EN. 1987. Secondary products of lipid oxidation. Chem. Phys. Lipids 44, 75–85. https://doi.org/10.1016/0009-3084(87)90045-4

Gunstone FD. 1984. Reaction of oxygen and unsaturated fatty acids. J. Am. Oil Chem. Soc. 61, 441–445. https://doi.org/10.1007/BF02678811

IUPAC, Standard Methods for the Analysis of Oils, Fats and Derivatives, 7th edn., edited by C. Paquot and A. Hautfenne, International Union of Pure and Applied Chemistry, Blackwell Scientific Publications, United Kingdom 1987, pp. 210–211.

Jung MY, Bock JY, Baik SO, Lee JH, Lee TK. 1999. Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction. J. Agric. Food Chem. 47, 1700–1704. https://doi.org/10.1021/jf981028l PMid:10564041

Kim IH, Kim CJ, You JM, Lee KW, Kim CT, Chung SH, Tae BS. 2002. Effect of roasting temperature and time on the chemical composition of rice germ oil. J. Am. Oil Chem. Soc. 79, 413–418. https://doi.org/10.1007/s11746-002-0498-2

Li H, Li C, Zhang C, Chen B, Hui L, Shen Y. 2015. Compositional and gastrointestinal prokinetic studies of Pugionium (L.). Food Chem. 186, 285–291. https://doi.org/10.1016/j.foodchem.2015.03.146 PMid:25976823

Logani MK, Davies RE. 1980. Lipid Oxidation: Biologic Effects and Antioxidants—A Review. Lipids 15, 485–495. https://doi.org/10.1007/BF02534079 PMid:7401947

Parry J, Su L, Luther M, Zhou K, Yurawecz MP, Whittaker P, Yu L. 2005. Fatty acid composition and antioxidant properties of cold-pressed marionberry, boysenberry, red raspberry, and blueberry seed oils. J. Agric. Food Chem. 53, 566–573. https://doi.org/10.1021/jf048615t PMid:15686403

Reynolds JF, Smith DMS, Lambin EF, Turner BL, Michael M, Batterbury SPJ. 2007. Global desertification: building a science for dryland development. Science 316, 847–851. https://doi.org/10.1126/science.1131634 PMid:17495163

Rossi M, Alamprese C, Ratti S. 2007. Tocopherols and tocotrienols as free radical-scavengers in refined vegetable oils and their stability during deep-fat frying. Food Chem. 102, 812–817. https://doi.org/10.1016/j.foodchem.2006.06.016

Salunkhe DK, Chavan JK, Adsule RN, Kadam SS. 1991. Sesame. In World oilseeds. History, technology and utilization (pp. 371–402). New York: Van Nostrand Reinhold.

Sowbhagya HB, Lohith DH, Anush SM, Rao LJM. 2015. Microwave Impact on the Flavour Compounds of Cinnamon Bark (Cinnamomum Cassia) Volatile Oil and Polyphenol Extraction. Current Microwave Chem. 2.

Togashi S, Obana S, Watanabe S, Horaguchi S, Yashima M, Inubushi K. 2013. Collection screening and evaluation of terrestrial cyanobacterial strains for the bioreclamation of arid soils. Soil Microorganisms 67, 3–9.

Yan J, Shen Y, Wang Y, Luan X, Guo M, Li C. 2016. The effects of different extraction methods on the physicochemical property and antioxidant activity of Amygdalus pedunculatus seed oil. J. App. Botany Food Quality 89, 135–141.

Yoshida H, Takagi S, Mitsuhashi S. (1999). Tocopherol distribution and oxidative stability of oils prepared from the hypocotyls of soybeans roasted in microwave oven. J. Am. Oil Chem. Soc. 76, 915–920. https://doi.org/10.1007/s11746-999-0106-3