从夏威夷果油中高效富集棕榈油酸的新方法：优化及抗氧化活性评价

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-09-18 DOI:10.1016/j.lwt.2025.118512

Wenting Xu , Shangxuan Ma , Jiarong Fu , Kechang Huang , Xiuhua Lan , Yuanmiao Wei , Yuexue Yang , Yuanda Li , Gangjun Guo

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引用次数: 0

摘要

棕榈油酸（PA）是一种具有生物活性的omega-7脂肪酸，已被证明对健康有益。然而，其天然丰度低且易氧化，对工业提取提出了挑战。介绍了一种结合低温溶剂结晶（LTSC）、尿素络合（UC）和分子蒸馏（MD）的新型夏威夷果油综合加工方法。评价了脂肪酸组成、总酚和类黄酮含量以及抗氧化活性。结果表明，LTSC-UC-MDcom方法效果显著，其含量由18.99%提高到61.99%。总酚、类黄酮和抗氧化活性随脂肪酸浓度的增加而增加，但随PA含量的增加而降低。这项工作为工业PA生产提供了一种创新的方法和理论框架。尽管酚含量降低，纯化PA保留生物活性，提示潜在的营养保健和化妆品应用。

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A novel integrated approach for high-efficiency enrichment of palmitoleic acid from macadamia oil: optimization and antioxidant activity evaluation

Palmitoleic acid (PA) is a bioactive omega-7 fatty acid with proven health benefits. However, its low natural abundance and susceptibility to oxidation present challenges for industrial extraction. This study introduces a novel integrated approach to macadamia oil processing, combining low-temperature solvent crystallization (LTSC), urea complexation (UC), and molecular distillation (MD). Fatty acid composition, total phenol and flavonoid content, and antioxidant activity were evaluated. The results showed that the LTSC-UC-MD_com method achieved remarkable, increasing its content from 18.99 % to 61.99 %. Total phenolic, flavonoid, and antioxidant activity increased with increasing fatty acid concentration but decreased as PA content increased. This work provides an innovative methodology and theoretical framework for industrial PA production. Despite reduced phenolic content, purified PA retained bioactivity, suggesting potential for nutraceutical and cosmetic applications.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.