Health oil preparation from gardenia seeds by aqueous enzymatic extraction combined with puffing pre-treatment and its properties analysis

Abstract

Gardenia jasminoides Ellis, a typical representative for "homology of medicine and food", can be used to produce gardenia yellow and edible oil. Here, aqueous enzymatic extraction (AEE) combined with pu ng pre-treatment was explored to prepare oil from gardenia seeds. Free oil yield (FOY) by AEE was evaluated in term of selection of enzyme, enzyme combination, as well as pu ng ways and conditions. Results suggested that seeds taken as raw materials were better than whole fruit, sequential hydrolysis was superior to single enzymatic hydrolysis. Both wetheating pu ng at 90℃ and dry-heating pu ng at 1.0MPa facilitated the release of free oil by AEE, while FOY produced the highest oil yields of 21.8% and 23.2% within 3h, and 58.3%, 68.4% higher than that of un-puffed group, active crocin and geniposide were also completely released. The FOY obtained in this study was far higher than pressing method (10.44%), and close to solvent extraction (25.45%). Also, microstructure analysis indicated that gardenia seeds expanded by dry-heating pu ng (1.0MPa) had larger and rougher surface and porous structure than other groups. Moreover, there was no signi cant difference between oils prepared by various methods in term of nutritional and safety characteristics. AEE coupled with pu ng pre-treatment developed is an eco-friendly extraction technology with high e ciency that can be employed to oil preparation enriched with active crocin and geniposide from gardenia seeds.

Green synthesis of gardenia seeds-based carbon dots for bacterial imaging and antioxidant activity in aqueous and oil samples

“…Additionally, GCDs displayed notable scavenging activities against DPPH˙ free radicals, while their composites with palmitate demonstrated improved oxidative stability. 42 The chemical reagents in the kit catalyzed the formation of palmitate-GCDs composites, increasing fluorescence intensity. The inset in Fig.…”