Goldenberry (Physalis peruviana L.) seed oil: press extraction, optimization, characterization, and oxidative stability

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2021-12-26 DOI:10.15586/ijfs.v33i4.2123

Pedro P. Ugarte-Espinoza, Victor Delgado-Soriano, Lorenzo Estivi, A. Hidalgo, Gloria Pascual-Chagman

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引用次数: 4

Abstract

In order to optimize the screw-press extraction conditions of oil from goldenberry (Physalis peruviana L.) seeds obtained from nectar processing waste, a face centered design was applied. The oil was extracted at different temperatures (60, 80, and 100°C) and seed moisture contents (8, 10, and 12%). Oil recovery (OR) increased and residual oil in the cake decreased significantly as moisture content and temperature were reduced; oil moisture and volatile matter as well as acid value, K232, K268, and p-anisidine, respectively, decreased proportionally with the moisture extraction. Thus, the highest OR (86.4%) and the best quality were obtained at 8% moisture content and 60°C pressing temperature. Under these conditions, the extracted oil presented high linoleic acid (76.0%), iodine value (140.0 mg I2/g), and refractive index (1.4769). The oil stability index, measured by Rancimat, varied from 3.65 h (120°C) to 14.87 h (100°C); the predicted shelf life at 25°C was 120.4 days and the activation energy was 85.6 kJ/mol. The results highlighted that screw-pressing of goldenberry seeds provides quality oil without employing polluting and hazardous solvents.

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金浆果（Physalis peruviana L.）籽油：压榨提取、优化、表征和氧化稳定性

为了优化从花蜜加工废料中提取的金浆果（Physalis peruviana L.）种子油脂的螺旋压榨提取条件，采用面心设计法。在不同的温度（60、80和100°C）和种子水分含量（8%、10%和12%）下提取油。随着水分含量和温度的降低，油回收率（OR）增加，滤饼中的残余油显著减少；油的水分和挥发性物质以及酸值K232、K268和对茴香胺分别随着水分的提取而成比例地降低。因此，在8%的水分含量和60°C的压制温度下，获得了最高的OR（86.4%）和最佳的质量。在这些条件下，提取的油具有高亚油酸（76.0%）、碘值（140.0mg I2/g）和折射率（1.4769）。Rancimat测得的油稳定性指数在3.65h（120°C）至14.87h（100°C）之间变化；在25°C下的预测保质期为120.4天，活化能为85.6kJ/mol。研究结果强调，在不使用污染和危险溶剂的情况下，用螺丝按压金浆果种子可以提供高质量的油。

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

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.