The effects of process technology on the physicochemical properties of peony seed oil

J. Qu; F. Zhang; K. Thakur; J. J. Shi; J. G. Zhang; S. Faisal; Z. J. Wei

doi:10.3989/gya.1058162

Autores/as

J. Qu School of Food Science and Engineering, Hefei University of Technology https://orcid.org/0000-0001-6979-6623
F. Zhang School of Food Science and Engineering, Hefei University of Technology https://orcid.org/0000-0003-3639-2563
K. Thakur School of Food Science and Engineering, Hefei University of Technology https://orcid.org/0000-0001-8441-6537
J. J. Shi School of Food Science and Engineering, Hefei University of Technology https://orcid.org/0000-0002-6839-358X
J. G. Zhang School of Food Science and Engineering, Hefei University of Technology https://orcid.org/0000-0003-1978-045X
S. Faisal School of Food Science and Engineering, Hefei University of Technology https://orcid.org/0000-0001-5018-2701
Z. J. Wei School of Food Science and Engineering, Hefei University of Technology - Agricultural and forestry specialty food processing industry technological innovation strategic alliance of Anhui province https://orcid.org/0000-0003-1729-209X

DOI:

https://doi.org/10.3989/gya.1058162

Palabras clave:

Aceites de semilla de peonía, Actividad anti-α-amilasa, Actividad anti-α-glucosidasa, Actividad de barrido radical, Propiedades reológicas

Resumen

Se prepararon aceites de semillas de peonia (PSOs) utilizando CO₂ supercrítico (SC) y se compararon con los métodos de extracción en soxhlet (SE) y de extracción mecánica de tornillos (SPE). Se determinaron las composiciones en ácidos grasos y se evaluaron las propiedades fisicoquímicas de los aceites incluyendo la actividad de eliminación de radicales libres, la inhibición de α-amilasa y α-glucosidasa, las propiedades térmicas y reológicas. Los ácidos grasos insaturados en los aceites SE fueron más altos que los aceites SC y SPE debido al mayor porcentaje de protones olefínicos, metileno alílico y metino alílico en los aceites SE. Los aceites SPE también mostraron una actividad de eliminación de radicales DPPH y ABTS+ más alta a las concentraciones ensayadas. Sin embargo, los aceites SE mostraron efectos inhibidores más fuertes sobre las enzimas α-amilasa y α-glucosidasa bajo condiciones in vitro cuando se compararon con las otras muestras de aceite. Los aceites tenían puntos de fusión y cristalinos similares debido a un contenido similar de ácidos grasos (FAs). Los aceites SC tenían un E_a más bajo que los demás.

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