Cold-pressed milk thistle seed oil: physico-chemical properties, composition and sensory analysis

IF 1 4区农林科学 Q4 CHEMISTRY, APPLIED

Grasas y Aceites Pub Date : 2022-12-15 DOI:10.3989/gya.0894211

A. Ayduğan, S. Ok, E. Yılmaz

引用次数: 2

Abstract

Cold pressed oil was produced from milk thistle seeds, and its composition and sensorial properties were determined. The seeds were found to contain 14.98% oil, 17.31% protein and 4.14% ash. The peroxide value of the oil (11.39 meqO2/kg oil) was within acceptable limits according to codex, but the free fatty acidity value (3.45%) exceeded the limit. The oil melted at -20.18 °C and crystallized at -3.71 °C. Linoleic acid (51.97%), β-sitosterol (67.56 mg/100 g oil) and γ-tocopherol (53.60 mg/kg oil) were determined as the main components, respectively. Six sensory descriptive terms (sweet, spicy, raw vegetable, straw, roasted and throat-catching) were described for the oil. Consumer tests proved that cold-pressed milk thistle seed oil had intermediate acceptance scores and consumer satisfaction was moderate. In conclusion, it is thought that milk thistle seeds could be used for the production of edible gourmet oil. Further studies regarding the composition of the bio-active molecules in the oil are anticipated.

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冷榨乳蓟籽油的理化性质、成分及感官分析

以乳蓟种子为原料制备了冷榨油，并对其成分和感官特性进行了测定。种子含油量14.98%，蛋白质17.31%，灰分4.14%。根据法典，油的过氧化值（11.39meqO2/kg油）在可接受的限度内，但游离脂肪酸值（3.45%）超过了限度。油在-20.18°C下熔化，在-3.71°C下结晶。亚油酸（51.97%）、β-谷甾醇（67.56mg/100g油）和γ-生育酚（53.60mg/kg油）分别被测定为主要成分。描述了油的六个感官描述术语（甜、辣、生蔬菜、稻草、烤和喉咙痛）。消费者测试证明，冷榨乳蓟籽油的验收得分中等，消费者满意度中等。综上所述，认为乳蓟种子可用于食用油脂的生产。预计将对油中生物活性分子的组成进行进一步研究。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Grasas y Aceites 工程技术-食品科技

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： Grasas y Aceites is a peer-reviewed journal devoted to the publication of original articles concerning the broad field of lipids, especially edible fats and oils from different origins, including non acyl lipids from microbial origin relevant to the food industry. It publishes full research articles, research notes, reviews as well as information on references, patents, and books. Grasas y Aceites publishes original articles on basic or practical research, as well as review articles on lipid related topics in food science and technology, biology, (bio)chemistry, medical science, nutrition, (bio)technology, processing and engineering. Topics at the interface of basic research and applications are encouraged. Manuscripts related to by-products from the oil industry and the handling and treatment of the wastewaters are also welcomed. Topics of special interest to Grasas y Aceites are: -Lipid analysis, including sensory analysis -Oleochemistry, including lipase modified lipids -Biochemistry and molecular biology of lipids, including genetically modified oil crops and micro-organisms -Lipids in health and disease, including functional foods and clinical studies -Technical aspects of oil extraction and refining -Processing and storage of oleaginous fruit, especially olive pickling -Agricultural practices in oil crops, when affecting oil yield or quality