Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting

Durmaz, Gökhan; Gökmen, Vural

doi:10.1016/j.foodchem.2011.03.044

Cited by 94 publications

(95 citation statements)

References 26 publications

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“…The fatty acid composition of the terebinth extracts was in accordance with the results reported by several authors (Özcan, 2004;Durmaz and Gökmen, 2011;Orhan et al, 2012). Regarding saturated and unsaturated composition, the fatty acid profiles of the terebinth extracts were more similar to the fatty acid composition of olive oil than those of other vegetable oils (hazelnut, cottonseed, canola, soybean, sunflower, and corn) investigated in previous studies (Yalcin et al, 2012a(Yalcin et al, , 2012b.…”

Section: Fatty Acid Compositionsupporting

confidence: 90%

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Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

Durak¹,

Uçak²

2015

Turk J Agric For

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The present study investigated 12 different Pistacia terebinthus L. (terebinth) fruits, harvested or purchased in Turkey, for fatty acid composition, radical scavenging, antimicrobial activity, and total phenolic content. Solvent optimization for the samples was prepared by using a simplex lattice mixture design prior to the analysis. The optimum solvent mixture was 39% water and 61% acetone, based on the maximization of extraction yield of phenolic compounds. Total phenolic contents (TPCs) of the extracts varied from 12,189 mg GAE/1000 g extract to 36,392 mg GAE/1000 g extract. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities of the extracts varied over a wide range (8.86%-64.43%) and were highly correlated with TPCs. Agar diffusion was used to determine the antibacterial activity of the terebinth extracts against 2 gram-positive (Staphylococcus aureus and Listeria monocytogenes) and 2 gram-negative (Escherichia coli O157:H7 and Salmonella enterica subsp. enterica serovar Typhimurium) bacteria. L. monocytogenes and Salmonella Typhimurium were more susceptible to the extracts than E. coli O157:H7 and S. aureus. Considering the fatty acid composition of the extracts, palmitic acid, oleic acid, and linoleic acid were the dominant saturated, monounsaturated, and polyunsaturated fatty acids, respectively. In conclusion, this study confirmed the terebinth fruits' strong bioactive and antimicrobial properties and established their fatty acid profiles, indicating their potential for a variety of applications.

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Section: Fatty Acid Compositionsupporting

confidence: 90%

“…Durmaz and Gökmen (2011) determined tocopherols, lutein, and β-carotene in the terebinth fruit's oil in their respective amounts of 297.82 mg/kg of oil, 14.27 mg/kg of oil, and 8.75 mg/kg of oil. In the same study the TPC was 237.15 mg GAE eq/g.…”

Section: Total Phenolic Content and Antiradical Activitymentioning

confidence: 99%

Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

Durak¹,

Uçak²

2015

Turk J Agric For

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“…The decrease in oxidative stability (increase in peroxide value) is as a result of reduction in the anti-oxidants present. This reduction could be as a result of thermal degradation or microstructural changes in seeds that take place at elevated temperatures, while increase in oxidative stability is generally attributed to the increase in extractability of tocopherols (or other anti-oxidants) by the thermal degradation of cellular structure (Durmaz and Gokmen, 2011). Another possible reason for the variation of oxidative stability with temperature increase is generation and accumulation of anti-oxidants activity which could develop antagonistic or synergistic effects among themselves or with other constituents in oil (Miranda et al, 2010).The obtained peroxide values in this work showed that hexane extracted oils are more stable to oxidation/rancidity.…”

Section: Peroxide Valuementioning

confidence: 99%

Effect of roasting temperature on the physicochemical properties of Jatropha curcas Kernel oil extracted with cold hexane and hot water

Nwokocha¹,

Adegbuyiro²

2017

Afr. J. Pure Appl. Chem.

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The industrial application of a vegetable oil is determined by the oil properties. This work was undertaken to alter the properties of Jatropha curcas Kernel oil and possibly find new applications for it. The seed kernels were roasted to different temperatures (140 to 230°C) and the physicochemical properties of the cold hexane and hot water extracted oils were studied. The oil yield, saponification, iodine, acid and peroxide values were affected by roasting temperature and method of extraction and these showed significant difference (p < 0.05). The calculated fuel properties: cetane number and calorific value were improved upon roasting, with cold hexane extracted oils yielding better results. Roasting improved the properties of the oil as diesel substitute but its suitability for use in paints and surface coatings formulation was reduced. The hot water extracted oil showed improved properties for soap production.

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“…However, terebinth fruit oil was found more resistant than margarine to oxidative deterioration, even though it contained a high percentage of unsaturated fatty acids such as oleic and linoleic acids. The possible reason for this could be high phenolic and tocopherol contents (Durmaz and Gökmen 2011). The higher percentages of unsaturated fatty acids with higher oxidative rancidity were also reported by Tan et al, (2002) ;Pardauil et al, (2011).…”

Section: Oxidative Stabilitymentioning

confidence: 55%

Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

et al. 2016

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SUMMARY:The acidolysis reaction of terebinth fruit oil with caprylic and palmitic acid has been investigated. The reaction was catalyzed by lipase (Lipozyme IM from Rhizomucormiehei) and carried out in recirculating packed bed reactor. The effects of reaction parameters have been analyzed using response surface methodology. Reaction time (3.5-6.5 h), enzyme load (10-20%), substrate flow rate (4-8 mL·min −1 ) and substrate mole ratios (Terebinth oil : Palmitic acid : Caprylic acid, 1:1.83:1.22-1:3.07:2.05) were evaluated. The optimum reaction conditions were 5.9 h reaction time, 10% enzyme load, 4 mL·min −1 substrate flow rate and 1:3.10:2.07 substrate mole ratio. The structured lipid obtained at these optimum conditions had 52.23% desired triacylglycerols and a lower caloric value than that of terebinth fruit oil. The melting characteristics and microstructure of the structured lipid were similar to those of commercial margarine fat extracts. The results showed that the structured lipid had the highest oxidative stability among the studied fats. KEYWORDS: Caprylic acid; Palmitic acid; Pistaciaterebinthus L.; Response surface methodology; Structured lipidRESUMEN: Acidolisis de aceite de pistacho con los ácidos palmítico y caprílico en un reactor de recirculación de lecho compacto: optimización mediante metodología de superficie de respuesta. Se ha investigado la reacción de acidolisis del aceite de pistacho con los ácidoscaprílico y palmítico. La reacción fue catalizada por la lipasa Lipozyme IM de Rhizomucormiehei y realizada mediante recirculación del reactor de lecho compacto. Los efectos de los parámetros de la reacción han sido analizados mediante el uso de la metodología de superficie de respuesta. El tiempo de reacción (3.5 hasta 6.5 h), la carga de enzima (10-20%), el caudal de sustrato (4-8 mL·min −1 ) relaciones molares de los sustrato (aceite de pistacho: ácido palmítico: ácido caprílico, 1: 1,83: 1,22-1: 3,07: 2,05) fueron evaluados. Las condiciones óptimas de reacción fueron 5,9 h de tiempo de reacción, el 10% de carga de la enzima, 4 mL·min −1 de caudal de sustrato y 1: 3,10: 2,07 de relación molar de sustratos. Los lípidos estructurados obtenidos en las condiciones óptimas tenías 52,23% de triacilgliceroles deseados y un valor calórico menor que la de encina aceite de la fruta. Características de fusión y microestructura de lípido estructurado fueron similares a las de los extractos de grasa margarina comerciales. Los resultados mostraron que el lípido estructurado tenía una estabilidad oxidativa más alta entre las grasas estudiadas.

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Changes in oxidative stability, antioxidant capacity and phytochemical composition of Pistacia terebinthus oil with roasting

Cited by 94 publications

References 26 publications

Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

Solvent optimization and characterization of fatty acid profile and antimicrobial and antioxidant activities of Turkish Pistacia terebinthus L. extracts

Effect of roasting temperature on the physicochemical properties of Jatropha curcas Kernel oil extracted with cold hexane and hot water

Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

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