Microwaving plus enzymatic pretreatment of safflower seeds increases the phenolic content and oxidative stability of extracted oil

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-11-01 DOI:10.1016/j.foodchem.2024.141831

Zhi Qin , Yun-Long Chang , Zi-Cheng Yang , Wei Fan , Zi-Meng Chen , Ling-Biao Gu , Zhao Qin , Hua-Min Liu , Xin-Liang Zhu , Yu-Xiang Ma

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Abstract

In this paper, microwave-assisted (MW-AE), enzyme-assisted (Ene-AE) and microwaving plus enzymatic treatment (MW + Ene-AE) were used to explored their effects on the polyphenols in safflower seeds and safflower seed oil (SSO). The results showed that the introduction of MW-AE treatment prior to Ene-AE enhanced enzyme accessibility, resulting in MW + Ene-AE achieving the highest efficiency for polyphenol extraction from seeds, with a 67 % improvement compared to the control sample. Different treatments significantly altered the composition of polyphenols in the seeds, with a noticeable conversion of polyphenol glycosides to aglycones observed in Ene-AE and MW + Ene-AE. Characterization of SSO revealed that these aglycones migrated more readily into the oil compared to glycosides. The highest TPC in SSO (1143.56 ± 52.43 μg/g) was achieved with MW + Ene-AE, which was 7.75 times higher than that of the untreated sample (130.62 ± 2.38 μg/g). In summary, MW + Ene-AE is an effective method for polyphenol extraction and increasing the TPC of SSO.

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微波加酶预处理红花籽可提高酚含量和萃取油的氧化稳定性

本文采用微波辅助（MW-AE）、酶辅助（Ene-AE）和微波加酶处理（MW + Ene-AE）方法探讨了它们对红花籽和红花籽油（SSO）中多酚的影响。结果表明，在 Ene-AE 之前引入 MW-AE 处理可提高酶的可及性，因此 MW + Ene-AE 从种子中提取多酚的效率最高，与对照样品相比提高了 67%。不同的处理方法明显改变了种子中多酚的组成，在 Ene-AE 和 MW + Ene-AE 中观察到多酚苷明显转化为缩醛。对 SSO 的表征显示，与苷类相比，这些苷元更容易迁移到油中。MW + Ene-AE 在 SSO 中达到了最高的 TPC（1143.56 ± 52.43 μg/g），是未处理样品（130.62 ± 2.38 μg/g）的 7.75 倍。总之，MW + Ene-AE 是一种提取多酚并提高 SSO TPC 的有效方法。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.