Optimization of process parameters for degossypolisation of de-oiled cottonseed cake by response surface methodology (RSM)

Kadam, Dattatreya M.; Kasara, Akansha; Parab, Sayali S.; Mahawar, Manoj Kumar; Kumar, Manoj; Arude, V.G.

doi:10.1016/j.foohum.2023.05.013

Cited by 4 publications

(4 citation statements)

References 27 publications

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“…A total of 17 experimental runs in random order were needed. The quadratic regression model was stated in its general form as follows (Kadam et al, 2023):…”

Section: Box-behnken Design (Bbd) For Phlorizin-zn (ⅱ) Complexmentioning

confidence: 99%

Optimization of Preparation Procedures of Phlorizin-Zn (Ⅱ) Complex and Its Antioxidant Activity Study in vitro

Zhang,

Li,

Yang

et al. 2023

American Journal of Biochemistry and Biotechnology

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Flavonoid metal complexes possess more effective antioxidant properties than flavonoids. However, the preparation of the phlorizin-Zn (Ⅱ) complex and its antioxidant activity has not been reported. In this research, the preparation procedures of the phlorizin-Zn (Ⅱ) complex were enhanced using by single factor test and Response Surface Methodology (RSM). The optimal preparation procedures of the phlorizin-Zn (II) complex were as follows: The time of 4.1 h, the pH of 5.9, the temperature of 48.7°C and the molar ratio (phlorizin: Zn 2+ ) of 1:1. Under these conditions, the predicted preparation yield of phlorizin-Zn (Ⅱ) complex was 79.052%. Additionally, the antioxidant activity of the phlorizin-Zn (Ⅱ) complex was analyzed in this research. 1, 1-Diphenyl-2-Picrylhydrazyl (DPPH), 2, 2'-Azinobis (3-Ethylbenzothiazoline-6-Sulfonic acid) (ABTS), hydroxyl free radical and Ferric ion Reducing Antioxidant Power (FRAP) experiments revealed that phlorizin-Zn (Ⅱ) complex had significant DPPH, ABTS and hydroxyl free radical scavenging abilities and exhibited substantial reducing power in a dose-dependent manner. Moreover, the phlorizin-Zn (Ⅱ) complex displayed stronger in vitro antioxidant capacity compared with phlorizin. The findings demonstrated that the phlorizin-Zn (Ⅱ) complex had great potential in antioxidant applications in the future.

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“…A total of 17 experimental runs in random order were needed. The quadratic regression model was stated in its general form as follows (Kadam et al, 2023):…”

Section: Box-behnken Design (Bbd) For Phlorizin-zn (ⅱ) Complexmentioning

confidence: 99%

Optimization of Preparation Procedures of Phlorizin-Zn (Ⅱ) Complex and Its Antioxidant Activity Study in vitro

Zhang,

Li,

Yang

et al. 2023

American Journal of Biochemistry and Biotechnology

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“…Cotton (Gossypium) is a globally cultivated annual non-edible crop. Its cultivation is expansive, covering an area that exceeds 80 countries globally and accounts for 2.3% of the world's arable land [1,2]. Cotton is classified in the Gossypium genus, which belongs to the Malvaceae family.…”

Section: Introductionmentioning

confidence: 99%

“…Additionally, storage conditions decrease gossypol's concentration, which is reduced upon a long period of storage [16]. Finally, it must be noted that according to the UN Food Agriculture Organization (FAO), the permitted concentration of FG must not exceed 0.045% when it is used for human nutrition, whereas according to FSSAI guidelines, the maximum presence of TG and FG is 0.6% and 1.2%, respectively [2]. From the abovementioned limitations emerge the necessity of applying specific strategies to monitor gossypol's presence.…”

Section: Introductionmentioning

confidence: 99%

Solid-State Fermentation Initiated by Pleurotus ostreatus of a Cottonseed Cake and Lathyrus clymenum Pericarp Mixture: Impact on Nutritional Profile and Gossypol Content

Eliopoulos,

Langousi,

Kougia

et al. 2024

Applied Sciences

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Solid-State fermentation (SSF) is a valuable process used for the enhancement of the nutritional profile of agro-industrial by-products. The main objective of the present study concerns the exploitation of a mixture consisting of Cottonseed Cake (CSC) and Lathyrus clymenum pericarp (LCP) at a ratio of 80–20% w/w, which was utilized as substrate for the initiated by Pleurotus ostreatus SSF process. The final goal is the improvement of their nutritional value and the parallel reduction in their gossypol content. The obtained results revealed a statistically significant increase (p < 0.05) in protein content by 34.91%, while 1,3-1,6 β-glucans exceeded a 5-fold statistically significant increment (p < 0.05) at Day 11. Furthermore, lignin was reduced significantly (−26.71%) at Day 11. Free gossypol’s presence was lowered by 12.45%, while SSF presented a profound effect concerning the total gossypol level since the latter underwent a statistically significant reduction (p < 0.05) that exceeded 9-fold at Day 11. The study herein highlights SSF’s efficiency as a potential means to reduce free and total gossypol content with a parallel upgrade of its nutritional value. The fermentation outcome reveals its potential as a feed supplement and contributes to the reduction in the environmental footprint within the framework of a circular economy.

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“…On the other hand, the allergic degrees of cottonseed proteins are lower than peanut and tree nuts [11][12][13]. However, traditional cottonseed and its meal products are not suitable for human consumption due to the presence of a toxic polyphenolic chemical (gossypol) in its pigment glands, meaning that this type of cottonseed is also named glanded cottonseed [3,14], unless the gossypol content is lowered [15].…”

Section: Introductionmentioning

confidence: 99%

The Effects of Oil Content on the Structural and Textural Properties of Cottonseed Butter/Spread Products

He,

Rogers,

Nam

et al. 2023

Foods

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Plant-based butters from nuts and seeds have steadily increased in consumer popularity due to their unique flavors and healthy nutritional properties. Oil content is a critical parameter to measure the proper consistency and stability of plant butter and spread products. Previous work has shown that glandless cottonseed can be used to formulate cottonseed butter products to increase the values of cottonseed. As part of the efforts made in the valorization of cottonseed, this work evaluated the effects of oil content on the microstructural and textural properties of cottonseed butter/spread products. While the oil content in the raw cottonseed kernels was 35% of the kernel biomass, additional cottonseed oil was added to make cottonseed butter products with six oil content levels (i.e., 36, 43, 47, 50, 53, and 57%). The values of three textural parameters, firmness, spreadability, and adhesiveness, decreased rapidly in an exponential mode with the increasing oil content. The particle size population in these butter samples was characterized by similar trimodal distribution, with the majority in the middle mode region with particle sizes around 4.5–10 μm. Higher oil content decreased the butter particle size slightly but increased oil separation during storage. The oxidation stability with a rapid oxygen measurement was gradually reduced from 250 min with 36% oil to 65 min with 57% oil. The results of this work provide information for the further optimization of formulation parameters of cottonseed butter products.

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Optimization of process parameters for degossypolisation of de-oiled cottonseed cake by response surface methodology (RSM)

Cited by 4 publications

References 27 publications

Optimization of Preparation Procedures of Phlorizin-Zn (Ⅱ) Complex and Its Antioxidant Activity Study in vitro

Optimization of Preparation Procedures of Phlorizin-Zn (Ⅱ) Complex and Its Antioxidant Activity Study in vitro

Solid-State Fermentation Initiated by Pleurotus ostreatus of a Cottonseed Cake and Lathyrus clymenum Pericarp Mixture: Impact on Nutritional Profile and Gossypol Content

The Effects of Oil Content on the Structural and Textural Properties of Cottonseed Butter/Spread Products

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