Effect of rosehip extraction process on oil and defatted meal physicochemical properties

Abstract

The physicochemical properties of oil from Rosa affinis rubiginosa seeds were analyzed after extraction by (i) organic solvent, (ii) cold pressing, and (iii) cold pressing assisted by enzymatic pretreatment using a mixture of the Novo-Nordisk A/S products Cellubrix (cellulase and hemicellulase activities) and Olivex (pectinase, cellulase, and hemicellulase activities). There were no significant differences in oil quality parameters, such as iodine value, refractive index, saponification value, unsaponifiable matter, and FA profile, when applying any of the three extraction processes. Although significant variations were observed in FFA content (acid value) and PV of the oil obtained by both of the cold-pressing oil extraction processes, these results were lower than the maximum value established from the Codex Alimentarius Commission. All-trans-retinoic acid content improved by 700% in rosehip oil obtained through cold pressing, with and without enzymatic pretreatment, in comparison with organic solvent extraction. This result is quite important for cosmetic oil because all-trans-retinoic acid is the main bioactive component responsible for the regenerative properties of this oil.Paper no. J11343 in JAOCS 83, 771-775 (September 2006).

Physicochemical studies of hemp (Cannabis sativa) seed oil using enzyme‐assisted cold‐pressing

“…The analysis of the hempseed residues remaining after cold-pressing (with or without enzymes) revealed no signifi- cant (p .0.05) variation in protein, fiber and ash contents from those of control. These results were in agreement with those of Concha et al [28] who reported that enzyme-assisted extraction had no noticeable effects on the amounts of protein, crude fiber, and ash in rosehip seeds. The hempseed meal, due to its important amino acid and carbohydrate profiles, may be explored as a potential source of protein and other nutrients for human and poultry diets [5].…”

Characterization of chia seed oils obtained by pressing and solvent extraction

“…This fact may be attributed to a greater ability of the organic solvent (compared to pressing) to extract most of the lipid components. The results obtained for FA composition were in agreement with those recorded by Brevedan et al (2000) and Concha et al (2006) for sunflower and rosehip oil, respectively. A significant negative correlation (r = À0.91; p = 0.0015) was found between PUFAs and SFAs, which is according to the information reported about the synthesis of both types of FAs (Belitz and Grosch, 1999).…”

Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Peanut

“…The FA profile of oil is not modified when using different processes and they are comparable. This result is similar to one in which enzymatic extraction were used (Concha et al, 2006 predominant fatty acids are stearic, oleic, linoleic, palmitic, arachidonic, arachidic, behenic and lignocerane acids and oleic acid was the most prominent FA.…”