Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils
A commercial enzyme preparation consisting of pectolytic, cellulotic and hemicellulotic enzymes was applied to the oil extraction by cold pressing from apricot kernel, flaxseed and grape seed. The effects of enzyme pre-treatment varied depending on the different oil seed used as raw material. Althou...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
2021-12-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1900 |
| _version_ | 1818980878979694592 |
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| author | A. Candan D. Arslan |
| author_facet | A. Candan D. Arslan |
| author_sort | A. Candan |
| collection | DOAJ |
| description | A commercial enzyme preparation consisting of pectolytic, cellulotic and hemicellulotic enzymes was applied to the oil extraction by cold pressing from apricot kernel, flaxseed and grape seed. The effects of enzyme pre-treatment varied depending on the different oil seed used as raw material. Although the increase in free fatty acidity can be considered as a negative effect (from 0.37 to 0.52), the decrease in peroxide number and p-anisidine values, increase in oil yield (22.75%), higher levels of total carotenoids and tocopherols, as well as a remarkable increase in phenolic content (x1.68) and radical scavenging effect (including hydrophilic and lipophilic-induced and total antioxidant capacity) showed that the use of enzyme application in the cold pressing of apricot kernel oil would be beneficial. Many of these positive results could not be achieved in the pressing of flaxseed or grape seed oils under the same conditions. A high negative correlation (r=-92.2) was found between p-anisidine value and δ-tocopherol for grapeseed oil. Hydrophilic and lipophilic antioxidant capacity, total phenolics, and total carotenoids negatively correlated well (r values above 80) with peroxide values for apricot seed oil. Correlation results showed that carotenoids play an important role in the oxidative stability of the oils, where it was much more evident for apricot seed oil (r=-97.5). |
| first_indexed | 2024-12-20T17:22:26Z |
| format | Article |
| id | doaj.art-2bff7b77f5b14eb5a47cf6f068aefbc2 |
| institution | Directory Open Access Journal |
| issn | 0017-3495 1988-4214 |
| language | English |
| last_indexed | 2024-12-20T17:22:26Z |
| publishDate | 2021-12-01 |
| publisher | Consejo Superior de Investigaciones Científicas |
| record_format | Article |
| series | Grasas y Aceites |
| spelling | doaj.art-2bff7b77f5b14eb5a47cf6f068aefbc22022-12-21T19:31:43ZengConsejo Superior de Investigaciones CientíficasGrasas y Aceites0017-34951988-42142021-12-0172410.3989/gya.0891201Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oilsA. Candan0D. Arslan1Division of Food Sciences, Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan UniversityDivision of Food Sciences, Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan UniversityA commercial enzyme preparation consisting of pectolytic, cellulotic and hemicellulotic enzymes was applied to the oil extraction by cold pressing from apricot kernel, flaxseed and grape seed. The effects of enzyme pre-treatment varied depending on the different oil seed used as raw material. Although the increase in free fatty acidity can be considered as a negative effect (from 0.37 to 0.52), the decrease in peroxide number and p-anisidine values, increase in oil yield (22.75%), higher levels of total carotenoids and tocopherols, as well as a remarkable increase in phenolic content (x1.68) and radical scavenging effect (including hydrophilic and lipophilic-induced and total antioxidant capacity) showed that the use of enzyme application in the cold pressing of apricot kernel oil would be beneficial. Many of these positive results could not be achieved in the pressing of flaxseed or grape seed oils under the same conditions. A high negative correlation (r=-92.2) was found between p-anisidine value and δ-tocopherol for grapeseed oil. Hydrophilic and lipophilic antioxidant capacity, total phenolics, and total carotenoids negatively correlated well (r values above 80) with peroxide values for apricot seed oil. Correlation results showed that carotenoids play an important role in the oxidative stability of the oils, where it was much more evident for apricot seed oil (r=-97.5).https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1900Apricot kernelBioactive compoundsCold pressingEnzymesFlaxseedGrapeseed |
| spellingShingle | A. Candan D. Arslan Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils Grasas y Aceites Apricot kernel Bioactive compounds Cold pressing Enzymes Flaxseed Grapeseed |
| title | Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils |
| title_full | Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils |
| title_fullStr | Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils |
| title_full_unstemmed | Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils |
| title_short | Enzymatic pre-treatment in cold pressing: Influence on flaxseed, apricot kernel and grape seed oils |
| title_sort | enzymatic pre treatment in cold pressing influence on flaxseed apricot kernel and grape seed oils |
| topic | Apricot kernel Bioactive compounds Cold pressing Enzymes Flaxseed Grapeseed |
| url | https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1900 |
| work_keys_str_mv | AT acandan enzymaticpretreatmentincoldpressinginfluenceonflaxseedapricotkernelandgrapeseedoils AT darslan enzymaticpretreatmentincoldpressinginfluenceonflaxseedapricotkernelandgrapeseedoils |