Grasas y Aceites

Palm-based oils as milk fat alternatives in Mozzarella cheese analogue

2024-02-23T13:45:52+01:00

This research featured the noteworthy properties of a Mozzarella cheese analogue composed of palm oil (PO) and palm olein (POo) as milk fat alternatives. The objective of this study was to examine the properties of a palm-based Mozzarella cheese analogue (P-MCA) in comparison to a fat-free Mozzarella cheese analogue (FF-MCA) and a commercial Mozzarella cheese sample (C-MC) containing 68% palm-based Mozzarella cheese analogue. Mozzarella cheese samples were analyzed for compositional properties, color, functional properties (stretchability and meltability) and sensory evaluation. The stretchability and meltability of both P-MCA and FF-MCA were desirably and significantly (p < 0.05) higher than the C-MC. Moreover, the P-MCA had the significantly highest (p < 0.05) acceptance score for all sensory attributes in both raw form and as a pizza topping. In conclusion, the P-MCA showed superior performance in terms of functionality and sensory acceptance.

Immunomodulation as the main characteristic of vegetable oils: a review

2024-04-12T11:31:50+02:00

Known for being a functional food, vegetable oil is widely used because of its nutraceutical activity. It notable that one third of all traditional medicines are intended to treat inflammatory disorders. Vegetable oils are basically composed of linoleic and alpha-linolenic acids, which are polyunsaturated fatty acids (PUFA) classified as essential, and monounsaturated fatty acids (MUFA) such as oleic acid, are classified as non-essential. Olive, sunflower, flaxseed, and chia oil are rich in these fatty acids, and their benefits are directly linked to these fatty acid contents. The benefits in their consumption by the population worldwide is proven, mainly promoting the balance of the lipid profile, cardiovascular aspects, decrease in blood pressure, and healing effects when used topically. Most of these benefits come from the immunomodulatory effects of vegetable oils, mainly the anti-inflammatory activities triggered by the unsaturated fatty acids present in these oils.

Influence of thermal processing on physicochemical properties and fatty acid composition of grape seed oils

2024-05-08T08:40:03+02:00

In this study, the oils from four different grape seed varieties were heat-treated at 40 and 80 °C for 30 minutes to determine the changes in physicochemical properties and fatty acid composition. Overall, the heat treatments increased the peroxide value and free fatty acids in the oils. The highest total phenolic content values (from 259.67 to 524.77 mg GAE/kg) for all varieties were detected at the control temperature and decreased after both heat treatment applications. Likewise, to total phenolic content and antioxidant activity of the grape seed oils decreased significantly as the temperature applied increased. The dominant fatty acid in all varieties was detected as linoleic acid (from 71.10 to 72.09%), followed by oleic (from 14.55 to 16.64%) and palmitic (from 7.45 to 8.64%) acids. Considering the effect of heat treatment on the major fatty acids, the increase in temperature caused a small decrease in linoleic acid values and a more significant increase in oleic acid values.

Kinetic modelling of combined ultrasonication and Soxhlet based extraction of lipids from passion fruit seed using ethanol as solvent

2024-04-22T11:20:22+02:00

The aim of this study was to understand the extraction phenomena of oil from passion fruit seeds (PFS) using Soxhlet, ultrasonic-assisted extraction (UAE), and combined UAE-Soxhlet (UAES) methods and to investigate the physicochemical properties of the oil. The effect of solid-liquid ratio, temperature, and time of the UAE treatment on PFS oil (PFSO) yield was investigated and optimized. Phenomenological model parameters, viz. washing constant (0,807–1,139×10^–1min^–1) was faster than the diffusion constant parameter (5.0–5.4×10^–3min^–1) throughout the extraction process, and the washing constant was the highest for UAES. The composition of phenolics and fatty acids in the optimized oil extract was investigated by HPLC and GC, respectively. The comparison of the quality parameters of the extracted oils revealed that the combination of ultrasound and Soxhlet extraction is a viable alternative extraction procedure for obtaining better quality. The phenomenological model with combined extraction could be recommended for modelling extraction kinetics for better quality products and could be used for industrial purposes.

Volatile profile, phenolic content and antioxidant activity of chia seed (Salvia hispanica L.) essential oils obtained by different extraction methods

2024-04-12T12:10:44+02:00

This investigation aims to reveal the physico-chemical properties and volatile profiles of essential oils derived from chia seeds (Salvia hispanica L.) by employing both hydrodistillation (HDE) and microwave-assisted hydrodistillation (MAHDE) approaches. Microwaves are preferred for seed pre-treatment in HDE, whereas MAHDE uses microwaves directly. Each extraction technique showed different effects on the oil yield, physico-chemical quality parameters, antioxidant capacity and total phenolic content, as well as the volatile profiles of the essential oils. Although chia essential oils extracted by HDE have three and five times more total phenolic (30.6 mg GAE/kg oil) and antioxidant capacity (62.7 μM Trolox/100 g oil) values than these of MAHDE, chia essential oils extracted by MAHDE had a higher distinct effect on the yield (4.20%) of essential oils and prevented the loss of volatile compounds. Both essential oils were subjected to GC-MS analysis, which identified 40 and 48 volatile compounds (mainly as linalool, mesitylene, anethol, cumene, eugenol, β-ocimene, eugenol acetate) in HDE and MAHDE, respectively. The results of this study contribute to the potential use of chia essential oil as a valuable raw material in the food & nutrition, pharmaceutical and cosmetic industries. This research represents the first documentation of the volatile profile of chia seed essential oil.

Analysis of oxidative stability and fatty acids profile of coconut oil and flaxseed oil blends

2025-01-14T13:46:01+01:00

This study aimed to analyze the oxidative stability of flaxseed oil and coconut oil blends. Coconut oil: flaxseed oil was mixed at different ratios on weight basis (95:5, 90:10, 85:15, 80:20, and 75:25). The oxidative stability was measured using acid value, iodine value, peroxide value, and saponification value under accelerated oven storage and frying conditions. The fatty acid profile was determined by gas-liquid chromatography. According to the results, all blends showed acceptable oxidative stability under both conditions. They showed storage stability up to 14 months under ambient conditions. Blended oils had a more balanced SFA: MUFA: PUFA ratio than the original oils. Blending the oils at the ratio of 80:20 (coconut oil: flaxseed oil) showed the desirable omega-3 and omega-6 fatty acid composition before and after frying. Therefore, the blending of flaxseed oil with coconut oil could widen the applicability of flaxseed oil.

The effect of sunflower wax and carnauba wax on the storage stability and sensory evaluation of palm-based chocolate spread

2024-07-05T12:29:26+02:00

This study investigates the storage properties and sensory evaluation of palm-based chocolate spreads formulated with sunflower wax (SFW) and carnauba wax (CW) in a wide range of temperatures. Hardness, spreadability and stability assessments of chocolate spreads with 3.5% SFW and 3.5% CW were made over a 24-week storage period. The hardness, spreadability and stability of the chocolate spreads were analyzed by means of Texture Analyzer, observation and LUMiFuge Stability Analyzer, respectively. A sensory evaluation of these chocolate spreads was conducted using a 7-point hedonic scale. The hardness of both chocolate spreads was influenced by low temperatures of 5-10 °C during the storage study. Decreasing and increasing trends were observed for samples stored at 5 and 10 °C, respectively. However, both palm-based chocolate spreads remained spreadable at 5 °C even after 24 weeks of storage. Both chocolate spreads demonstrated stability at 40 °C after 24 weeks of storage. The sensory evaluation revealed that chocolate spread with 3.5% CW was the most widely accepted by sensory panelists. Therefore, chocolate spread with 3.5% CW has the potential to be utilized over a wide range of temperature applications of 5-40 °C.

Bioactive compounds and composition of Elaeis oleifera mesocarp oil extracted by hydraulic pressing

2024-07-08T08:08:36+02:00

Elaeis oleifera oil has stood out for its high contents of carotenoids, tocochromanols, oleic and linoleic acids and low content of saturated fatty acids. The content of these bioactive compounds depends on the oil extraction process and the data available is related to solvent extraction. Pressing is the current industrial oil extraction process for palm fruits. E. oleifera bunches were harvested on two different days at an interval of two months. They were then sterilized and the fruits were submitted to hydraulic pressing and the oil from the mesocarp was evaluated. The main fatty acids of two samples were C18:1 (54.72 – 55.69%), C16:0 (23.72 – 24.23%) and C18:2 (15.47 – 16.95%). The alpha- and beta-carotene contents were 620-725 μg/g and 1,358– 1,403 μg/g, respectively. Gamma-tocotrienol accounted for 799 and 1,066 μg/g. The oil is a concentrate of pro-vitamin A and rich in gamma-tocotrienol and its low oil acidity allows for the consumption of the crude oil.

Physicochemical characteristics of Moringa peregrina seeds and oil obtained by solvent and cold-press extraction

2025-01-27T08:45:47+01:00

This study evaluated the quality of oil extracted from Moringa peregrina (MP) seeds. The seeds oil was extracted by Soxhlet and cold-press methods and named MPSO and MPCO, respectively. The physicochemical properties of the extracted oil were determined and the results showed that the Soxhlet technique had higher extraction efficacy than the cold-press technique (41.24 % vs. 22.5 %). In general, MPSO had higher acidity, oxidative stability, smoke point, and refractive index, with lower peroxide, iodine index, Cox index, and density than MPCO (p < 0.05). The antioxidant activity of MPSO was higher than MPCO (19.36 % vs. 12.88 %) (p < 0.05). In general, oleic acid and palmitic acid were found to be prominent in both samples with a 78 % omega-9 fatty acid content. The most abundant sterol compounds in the MP oil were stigmasterol, Δ⁵-avenasterol, and campesterol. In addition, γ-, α- and, δ-tocopherol were the most abundant tocopherols, respectively.

Influence of the extraction method on the yield and quality of bacaba palm oil from southwestern Amazonia

2024-09-04T13:44:50+02:00

This study evaluated the extraction, yield and physicochemical quality of the oil extracted from the fruit mesocarp of the bacaba palm using the artisanal, mechanical pressing and artisanal reheating methods. The oil was stored at 26 °C and 81% RH for 365 days and analyzed for free fatty acids, peroxide value and refractive index. Artisanal extraction resulted in low oil yield and quality. Cold pressing was the most advantageous method, resulting in a higher yield per harvest and an oil with lower acidity. Prolonged storage, even in amber packaging, did not maintain the quality of the oil after 180 days. The acidity of the oil was high from all three extraction methods, indicating its unsuitability for food use. This, however, may have been the result of improper handling of the fruits during the experiment.

Effects of cooking mahi-mahi (Coryphaena hippurus) fish fillets with different techniques on their phospholipid and triacylglycerol fatty acid composition

2024-10-23T13:59:19+02:00

In this study, the fatty acid (FA) composition in phospholipid (PL) and triacylglycerol (TAG) fractions of mahi-mahi fish fillets cooked with different methods was investigated. Compared to the triacylglycerol fraction, 16:0, 18:0, 20:4ω6, 20:5ω3, 22:5ω3, 22:6ω3, ƩSFA and Ʃω-3 PUFA were found to be higher in the phospholipid fraction. However, 18:1ω9, 18:2ω6 and Ʃω-6 PUFA were found to be low. The ω-3/ω-6 ratio in the phospholipid fraction of mahi-mahi fillets, both raw and cooked using different methods (frying with sunflower oil, frying with olive oil, frying with corn oil, frying with hazelnut oil, oven, grill, microwave and steamed), was found to be significantly higher than triacylglycerol. 22:6ω3, ∑PUFA and ∑ω-3PUFA levels were higher in the phospholipid fraction of oven-cooked fillets compared to the control fillets. In the triacylglycerol fraction, the ω-3/ω-6 value, one of the important nutritional parameters, was found to be higher in the microwave-cooked fillets than in oven-cooked, grilled or steamed fillets.