Effect of Extraction Method on the Oxidative Stability of Camelina Seed Oil Studied by Differential Scanning Calorimetry

Belayneh, Henok D.; Wehling, Randy L.; Cahoon, Edgar B.; Ciftci, Ozan N.

doi:10.1111/1750-3841.13652

Cited by 11 publications

(8 citation statements)

References 33 publications

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“…For all the samples tested, the increase in heating rate from 4 to 15 °C min −1 led also to an increase in t ON values. Similar observations were made for oxidation of camelina seed oils obtained by different extraction methods and for oxidation of fat extracted from cookies fortified with green, nettle and black currant seeds extracts (Belayneh et al 2017 ; Zbikowska et al 2018 ). After 7 and 14 days of cakes storage at 63 °C, a large decrease of t ON for the lipid fractions without additives was observed.…”

Section: Resultssupporting

confidence: 69%

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

et al. 2019

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Oxidative stability of lipid fractions extracted from sponge-fat cakes enriched with green tea extracts and synthetic antioxidant (BHA) directly after baking and after 28 days of storage was investigated. This was achieved by the determination of peroxide (PV), p -anisidine ( p -AnV) and acid values (AV), and using Rancimat test or differential scanning calorimetry method, respectively. The results showed that the lipid fractions extracted from sponge-fat cakes containing the addition of BHA (0.02%) and green tea extract at concentrations of 1% exhibited a greater resistance to oxidation than those from cakes without additives. AV values were the lowest for lipids extracted from sponge-fat cakes enriched with 1% green tea extract up to the end of storage. The incorporation of BHA and green tea extract (1%) into cakes caused a gradual increase of PV and p -AnV values during 21 days of sample storage. The values of these parameters increased significantly for samples without any additives, especially in regard to PV. What is more, thermal analysis showed that samples enriched with 1% green tea extract and with BHA were characterized by higher onset temperature (t ON ), activation energy, and induction time (τ) than samples without any additives, especially during 21 days of storage. The increase of green tea extract concentration to 1% in cookies reduced L * (from 63.85 to 51.15) and b * (from 34.64 to 29.11) values, while a * value showed an increase from 8.43 to 11.17.

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Section: Resultssupporting

confidence: 69%

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

et al. 2019

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“…Such a behavior was reported for the extraction of camelina seed where modifying SC‐CO 2 with ethanol increased the total extract yield due to coextraction of phenolic compounds and phospholipids . In a follow up study , it was shown that even though the purity of the extracted camelina oil decreased, coextraction of phenolic compounds increased the oxidative stability of the highly unsaturated camelina seed oil. A similar beneficial effect was reported by Baldino et al.…”

Section: Resultsmentioning

confidence: 54%

Optimization of artemisinin extraction from Artemisia annua L. with supercritical carbon dioxide + ethanol using response surface methodology

et al. 2018

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Malaria is a high priority life-threatening public health concern in developing countries, and therefore there is a growing interest to obtain artemisinin for the production of artemisinin-based combination therapy products. In this study, artemisinin was extracted from the Artemisia annua L. plant using supercritical carbon dioxide (SC-CO ) modified with ethanol. Response surface methodology based on central composite rotatable design was employed to investigate and optimize the extraction conditions of pressure (9.9-30 MPa), temperature (33-67°C), and co-solvent (ethanol, 0-12.6 wt.%). Optimum SC-CO extraction conditions were found to be 30 MPa and 33°C without ethanol. Under optimized conditions, the predicted artemisinin yield was 1.09% whereas the experimental value was 0.71 ± 0.07%. Soxhlet extraction with hexane resulted in higher artemisinin yields and there was no significant difference in the purity of the extracts obtained with SC-CO and Soxhlet extractions. Results indicated that SC-CO and SC-CO +ethanol extraction is a promising alternative for the extraction of artemisinin to eliminate the use of organic solvents, such as hexane, and produce extracts that can be used for the production of antimalarial products.

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“…Hebishy and others () studied sunflower and olive oil emulsions stabilized with WPI and produced by ultrahigh‐pressure homogenization, and reported that phase separation was observed after about 3 weeks for the most stable emulsion. The higher physical stability of WPI‐stabilized camelina seed oil emulsion was attributed to the phospholipids available in the camelina seed oil; major phospholipid in camelina seed oil is phosphatidylinositol (Belayneh, Wehling, Cahoon, & Ciftci, ). The results suggested that phosphatidylinositol‐rich phospholipid originally present in the oil synergistically improved the stability of the emulsions.…”

Section: Resultsmentioning

confidence: 99%

“…separation was observed after about 3 weeks for the most stable emulsion. The higher physical stability of WPI-stabilized camelina seed oil emulsion was attributed to the phospholipids available in the camelina seed oil; major phospholipid in camelina seed oil is phosphatidylinositol(Belayneh, Wehling, Cahoon, & Ciftci, 2017). The results suggested that T A B L E 1 Particle size distribution, zeta (ζ)-potential, and polydispersity index (PDI) of camelina seed oil emulsions…”

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confidence: 99%

Development of omega‐3‐rich Camelina sativa seed oil emulsions

Belayneh

Wehling

Zhang

et al. 2017

Food Science & Nutrition

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Camelina sativa seed is an underutilized oil source rich in omega‐3 fatty acids; however, camelina oil is not fully explored for food applications. Its high omega‐3 content makes it susceptible to oxidation, which may limit food applications. Therefore, the main objective of this study was to investigate the potential of camelina seed oil to form physically and oxidatively stable emulsions as a potential delivery system for omega‐3 fatty acids. Effects of homogenization conditions, namely, pressure (15 MPa‐30 MPa), number of passes (1,3,5, and 7), and type of homogenizers (high pressure and high shear) on the structural properties and stability of camelina seed oil emulsions stabilized with whey protein isolate were studied. High homogenization pressure (30 MPa) and number of passes (>3) reduced the particle size (278 nm) and formed more physically and oxidatively stable emulsions compared to high shear homogenization; high shear homogenization generated bigger oil particles (~2,517 nm). Apparent viscosity and consistency index (k) decreased with increasing pressure, number of passes, and shear rate. Emulsions prepared with high pressure homogenization at both 15 and 30 MPa with 3 and more passes did not exhibit any peroxide formation over 28 days. Results indicated that camelina seed oil is a promising alternative oil source to form stable omega‐3‐rich emulsions for food applications.

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Effect of Extraction Method on the Oxidative Stability of Camelina Seed Oil Studied by Differential Scanning Calorimetry

Cited by 11 publications

References 33 publications

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

Optimization of artemisinin extraction from Artemisia annua L. with supercritical carbon dioxide + ethanol using response surface methodology

Development of omega‐3‐rich Camelina sativa seed oil emulsions

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