{"title":"硅胶60通过吸附原理去除冷榨葡萄柚籽油中的苦味","authors":"Emin Yilmaz, Ayten Deviren","doi":"10.1002/ffj.3683","DOIUrl":null,"url":null,"abstract":"<p>The aim of this study was to remove bitterness from cold-press produced grapefruit seed oil by adsorption principle. The 14 different materials and 5 different metal–organic frameworks (MOFs) were tested for this purpose. Best performing adsorbents were selected based on the analyses of sensory bitterness measurements, as well as oil loss, free fatty acidity (FFA), peroxide value (PV), and color measurements. The silica gel 60 and MIL-101 MOF were selected as the best performing adsorbents and tested against control oil. There were some changes in oil color. Oil FFA and unsaponifiable matter values were decreased, and PV and turbidities were enhanced after the treatments. Similarly, unsaturated fatty acid content and tocopherols were decreased expectedly. Although MIL-101 caused great sterol losses, it was in fewer quantities with silica gel 60 treatment. Silica gel 60 treatment resulted in the complete removal of the bitter-tasting flavonoids: naringin and neohesperidin. The non-bitter flavonoids were also decreased after both treatments. Most importantly, sensory descriptive analysis proved that after silica gel 60 treatment, the bitter taste was totally removed, and the astringent, menthol, and raw vegetable attributes significantly reduced compared with the control sample. Overall, the silica gel 60 treatment provided total success in removing bitterness from the oil. Further studies for the reusability of the silica gel 60 and possibly other similar adsorbents for the same purpose were suggested.</p>","PeriodicalId":170,"journal":{"name":"Flavour and Fragrance Journal","volume":null,"pages":null},"PeriodicalIF":2.1000,"publicationDate":"2021-11-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Silica gel 60 removes bitterness from cold-press produced grapefruit seed oil by adsorption principle\",\"authors\":\"Emin Yilmaz, Ayten Deviren\",\"doi\":\"10.1002/ffj.3683\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The aim of this study was to remove bitterness from cold-press produced grapefruit seed oil by adsorption principle. The 14 different materials and 5 different metal–organic frameworks (MOFs) were tested for this purpose. Best performing adsorbents were selected based on the analyses of sensory bitterness measurements, as well as oil loss, free fatty acidity (FFA), peroxide value (PV), and color measurements. The silica gel 60 and MIL-101 MOF were selected as the best performing adsorbents and tested against control oil. There were some changes in oil color. Oil FFA and unsaponifiable matter values were decreased, and PV and turbidities were enhanced after the treatments. Similarly, unsaturated fatty acid content and tocopherols were decreased expectedly. Although MIL-101 caused great sterol losses, it was in fewer quantities with silica gel 60 treatment. Silica gel 60 treatment resulted in the complete removal of the bitter-tasting flavonoids: naringin and neohesperidin. The non-bitter flavonoids were also decreased after both treatments. Most importantly, sensory descriptive analysis proved that after silica gel 60 treatment, the bitter taste was totally removed, and the astringent, menthol, and raw vegetable attributes significantly reduced compared with the control sample. Overall, the silica gel 60 treatment provided total success in removing bitterness from the oil. Further studies for the reusability of the silica gel 60 and possibly other similar adsorbents for the same purpose were suggested.</p>\",\"PeriodicalId\":170,\"journal\":{\"name\":\"Flavour and Fragrance Journal\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.1000,\"publicationDate\":\"2021-11-27\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Flavour and Fragrance Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3683\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Flavour and Fragrance Journal","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/ffj.3683","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Silica gel 60 removes bitterness from cold-press produced grapefruit seed oil by adsorption principle
The aim of this study was to remove bitterness from cold-press produced grapefruit seed oil by adsorption principle. The 14 different materials and 5 different metal–organic frameworks (MOFs) were tested for this purpose. Best performing adsorbents were selected based on the analyses of sensory bitterness measurements, as well as oil loss, free fatty acidity (FFA), peroxide value (PV), and color measurements. The silica gel 60 and MIL-101 MOF were selected as the best performing adsorbents and tested against control oil. There were some changes in oil color. Oil FFA and unsaponifiable matter values were decreased, and PV and turbidities were enhanced after the treatments. Similarly, unsaturated fatty acid content and tocopherols were decreased expectedly. Although MIL-101 caused great sterol losses, it was in fewer quantities with silica gel 60 treatment. Silica gel 60 treatment resulted in the complete removal of the bitter-tasting flavonoids: naringin and neohesperidin. The non-bitter flavonoids were also decreased after both treatments. Most importantly, sensory descriptive analysis proved that after silica gel 60 treatment, the bitter taste was totally removed, and the astringent, menthol, and raw vegetable attributes significantly reduced compared with the control sample. Overall, the silica gel 60 treatment provided total success in removing bitterness from the oil. Further studies for the reusability of the silica gel 60 and possibly other similar adsorbents for the same purpose were suggested.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.