{"title":"Sorghum oleoresins: Effect of extraction on compositional and structural characteristics","authors":"Eda Ceren Kaya, Umut Yucel, Shantha Peiris, Fadi Aramouni","doi":"10.1002/aocs.12748","DOIUrl":null,"url":null,"abstract":"<p>Oleoresins are resin-like viscous materials obtained from plants, oilseeds, or spices with functional properties. The objectives of this study were to obtain oleoresins from waxy burgundy sorghum grain, and to characterize the effects of extraction process and solvents on their composition and functional properties. Oleoresins were obtained by using the following solvents with and without ball milling: two types of novel ionic liquids (IL<sub>1</sub>: 1-n-Hexyl-3-methylimidazoliumchloride, IL<sub>2</sub>: 1-Ethyl-3-methylimidazoliumchloride), ethanol and dichloromethane. The effects of processing were evaluated for the extraction yield, protein, fat and total phenolic content, fatty acid composition, particle size and zeta potential, and FTIR spectra. The use of ILs and ball mill process significantly (<i>p <</i> 0.05) affected the extraction yield and physicochemical properties. The highest extraction yields increased (31.35% ± 0.58) when ball milling used with IL2 in comparison to the lowest (18.37% ± 0.77) obtained by traditional ethanol extraction. In a similar way, protein concentration and phenolic content were the highest (1.37% ± 0.05 and 0.57% ± 0.01, respectively) with ball milling extraction and IL1. The FTIR spectra indicated higher phospholipids (at 1200 cm<sup>−1</sup>) and protein-phospholipid bonding (at 1700 cm<sup>−1</sup>) by ILs, and ball milling as compared to traditional extraction. Overall, wet milling-assisted extraction by using a ball mill and ILs provided control over the composition of the oleoresins important for value-added food applications and higher extraction efficiencies as compared to traditional techniques.</p>","PeriodicalId":17182,"journal":{"name":"Journal of the American Oil Chemists Society","volume":"101 1","pages":"123-132"},"PeriodicalIF":1.9000,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the American Oil Chemists Society","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/aocs.12748","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
引用次数: 0
Abstract
Oleoresins are resin-like viscous materials obtained from plants, oilseeds, or spices with functional properties. The objectives of this study were to obtain oleoresins from waxy burgundy sorghum grain, and to characterize the effects of extraction process and solvents on their composition and functional properties. Oleoresins were obtained by using the following solvents with and without ball milling: two types of novel ionic liquids (IL1: 1-n-Hexyl-3-methylimidazoliumchloride, IL2: 1-Ethyl-3-methylimidazoliumchloride), ethanol and dichloromethane. The effects of processing were evaluated for the extraction yield, protein, fat and total phenolic content, fatty acid composition, particle size and zeta potential, and FTIR spectra. The use of ILs and ball mill process significantly (p < 0.05) affected the extraction yield and physicochemical properties. The highest extraction yields increased (31.35% ± 0.58) when ball milling used with IL2 in comparison to the lowest (18.37% ± 0.77) obtained by traditional ethanol extraction. In a similar way, protein concentration and phenolic content were the highest (1.37% ± 0.05 and 0.57% ± 0.01, respectively) with ball milling extraction and IL1. The FTIR spectra indicated higher phospholipids (at 1200 cm−1) and protein-phospholipid bonding (at 1700 cm−1) by ILs, and ball milling as compared to traditional extraction. Overall, wet milling-assisted extraction by using a ball mill and ILs provided control over the composition of the oleoresins important for value-added food applications and higher extraction efficiencies as compared to traditional techniques.
期刊介绍：
The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate.
JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of yeartoyear, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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