Absorption enhancement of peach kernel oil on hydroxysafflor yellow A in safflower extracts and its mechanisms

Ye, Taiwei; Tang, Dongyun; Tao, Chunxiao; Chen, Xiuping; Wang, Xinhong; Xie, Yan

doi:10.1016/j.foodchem.2024.140218

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.140218

|View full text |Cite

Absorption enhancement of peach kernel oil on hydroxysafflor yellow A in safflower extracts and its mechanisms

Taiwei Ye,

Dongyun Tang,

Chunxiao Tao

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

References 48 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Evaluation of the Thermal Behavior of Commercial Cold-Pressed Oils Obtained from Apricot and Peach By-Products

Wirkowska-Wojdyła,

Ostrowska-Ligęza,

Górska

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

Fruit kernels are bio-waste in the food industry and can be managed as oil raw materials. The aim of the study was to investigate the stability, oxidation resistance, profile of fatty acids, and their distribution at the triacylglycerol positions of commercially available cold-pressed oils from apricot (A1 and A2) and peach kernels (P1 and P2). Additionally, the melting profiles of the oils were recorded. It was found that the tested oils were a good source of unsaturated fatty acids, especially oleic and linoleic acid. The apricot kernel oils differed significantly regarding the contents of oleic acid and linoleic acid, while the peach kernel oils did not differ in the content of fatty acids. Saturated palmitic and stearic acids mainly occupied the external sn-1,3 positions, while linoleic acid was esterified in the internal position in all the analyzed oils. The occurrence of endothermic peaks at low temperatures was recorded on the melting curves, indicating the presence of triacylglycerol fractions with high proportions of poly- and monounsaturated fatty acids. The apricot kernels of the A1 oil were characterized by the highest oxidative stability measured by the maximum oxidation time at the tested temperatures. The activation energy of the oxidation reaction was at a similar level in all the studied oils. Due to the oils’ characteristics, it is worth considering the use of apricot and peach kernel oils in the food industry.

show abstract

Evaluation of the Thermal Behavior of Commercial Cold-Pressed Oils Obtained from Apricot and Peach By-Products

Wirkowska-Wojdyła,

Ostrowska-Ligęza,

Górska

et al. 2024

Applied Sciences

View full text Add to dashboard Cite

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

customersupport@researchsolutions.com

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Absorption enhancement of peach kernel oil on hydroxysafflor yellow A in safflower extracts and its mechanisms

Cited by 1 publication

References 48 publications

Evaluation of the Thermal Behavior of Commercial Cold-Pressed Oils Obtained from Apricot and Peach By-Products

Evaluation of the Thermal Behavior of Commercial Cold-Pressed Oils Obtained from Apricot and Peach By-Products

Contact Info

Product

Resources

About