The importance of ultrahigh pressure processing over the quality of the extracted oil from peony seeds (Paeonia suffruticosa Andr.)

Wang, Chengzhong; Lin, Xu; Wu, Qiu Jue; Zhou, Zhongkai; Ren, Xiaochong; Yang, Rui

doi:10.1016/j.indcrop.2015.08.021

Cited by 19 publications

(10 citation statements)

References 12 publications

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“…Therefore, the PSO extraction conditions achieved by RSM were reliable and practical. Moreover, the optimised yield of PSO via MAE was higher than 25% of the oil yield obtained via ultrahigh pressure‐assisted extraction (Wang et al ., ).…”

Section: Resultsmentioning

confidence: 98%

“…Nowadays, the extraction methods for PSO mainly include organic solvent extraction, ultrasonic extraction, squeezing, microwave-assisted extraction (MAE) and super-critical carbon dioxide-assisted extraction (Balasubramanian et al, 2010;Wang et al, 2015;Franco-Vega et al, 2016). MAE is widely used and easy to operate with low-energy consumption.…”

Section: Introductionmentioning

confidence: 99%

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Process optimisation of microwave‐assisted extraction of peony (Paeonia suffruticosa Andr.) seed oil using hexane–ethanol mixture and its characterisation

Sun

et al. 2016

Int J of Food Sci Tech

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Summary Ethanol and hexane mixture agent microwave‐assisted extraction (MAE) method was conducted to extract peony (Paeonia suffruticosa Andr.) seed oil (PSO). The aim of the study was to optimise the extraction for both yield and energy consumption in mixture agent MAE. The highest oil yield (34.49%) and lowest unit energy consumption (14 125.4 J g−1) were obtained under optimum extraction condition: solid‐liquid ratio 0.37 g mL−1, extraction time 3.72 min, extraction temperature 80.92 °C, ethanol ratio 20.00%. GC–MS results showed that unsaturated fatty acids (UFAs) accounted for 88.60% of total fatty acids in PSO. Moreover, linolenic acid content of 37.35% was the highest UFA and caused PSO to possess good nutrition. PSO in DPPH radical scavenging experiment showed that IC50 value of 28.80 ± 2.13 mg mL−1 exhibited strong antioxidant property. All experiments proved that mixed solvent MAE is an efficient and promising method to extract PSO. This method can effectively reduce the energy consumption and extraction time.

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Section: Resultsmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Process optimisation of microwave‐assisted extraction of peony (Paeonia suffruticosa Andr.) seed oil using hexane–ethanol mixture and its characterisation

Sun

et al. 2016

Int J of Food Sci Tech

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“…Fatty acids (FA) were transformed to their methyl esters (FAME) following the method of Wang et al (2015). The FAME samples were analyzed by a gas chromatograph mass spectrometer (GC7890A-5975C, Agilent) equipped with a 7683 autosampler tray module and a 7683 autoinjector module (Agilent).…”

Section: Fatty Acid Methylation and Gc-ms Analysismentioning

confidence: 99%

Nutrients, fatty acid composition and antioxidant activity of the flowers and seed oils in wild populations of Paeonia ludlowii

Wang²

2019

Emir J Food Agric

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Wild Paeonia ludlowii is considered as a traditional ornamental plant, but its flowers and seed oils are edible with important economic values, and the variation of nutrients, fatty acid composition in wild populations is scarcely known. Flowers and seeds of P. ludlowii were collected from two wild populations for evaluating the nutrients in flowers, composition of fatty acids in seed oils and the antioxidant activity. The flowers contained high composition of proteins, carbohydrates, amino acids, total flavonoids, phenolic compounds and essential minerals. Seed oil yield reached up to 21.95% using supercritical CO2 fluid extraction, and it contained 14 fatty acids (up to 93.35 g/100g seed oil), especially the unsaturated fatty acids (oleic acid, linoleic acid and α-linolenic acid) was up to 88.69% with low ω6/ω3 ratios of 0.58. The antioxidant capacity can be arranged in the order of trolox > flower extracts > seed oil according to the DPPH and ABTS free radical assay. Contents of nutrient in flowers and fatty acids in seed oils were significantly different between two wild populations due to the impact of different growing environments. These results indicate that flowers and seed oils of P. ludlowii are potential food resources in human diets.

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“…Fatty acid profile was determined as fatty acid methyl esters (FAME) by gas chromatography. The methyl esters were prepared according to Wang et al [18] and Sanchez-Salcedo et al [6] with some modifications. Twenty milligram of oil was added to a test tube, followed by the addition of 2 mL of n-hexane and 5 mL of methanol-potassium hydroxide solution (1 M).…”

Section: Determination Of Fatty Acidsmentioning

confidence: 99%

Qualitative and Quantitative Assessment of Fatty Acids of Hazelnut by GC-TOF/MS

Ding¹,

Ruan²,

Guan³

et al. 2018

Breeding and Health Benefits of Fruit and Nut Crops

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On the basis of gas chromatography coupled with time-of-flight mass spectrometry, we assessed the constituents and relative quantities of fatty acids extracted by supercritical carbon dioxide in seeds of hazelnut. Hazelnut seeds contain four fatty acids (palmitic, stearic, oleic, and linoleic acids). The content of unsaturated fatty acids is more than 92.9% in hazelnut seed oil. Oleic acid, which constitutes 76.1%, has a high boiling point and low volatility. Hazelnut oil has good storage stability and is recommended as senior edible oil for health and the food industry. Our study reveals the important contribution of hazelnut in the production of bioactive oils and compounds that prevent obesity, cancer, coronary disease, and many other human health as well as pharmaceutical challenges.

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The importance of ultrahigh pressure processing over the quality of the extracted oil from peony seeds (Paeonia suffruticosa Andr.)

Cited by 19 publications

References 12 publications

Process optimisation of microwave‐assisted extraction of peony (Paeonia suffruticosa Andr.) seed oil using hexane–ethanol mixture and its characterisation

Process optimisation of microwave‐assisted extraction of peony (Paeonia suffruticosa Andr.) seed oil using hexane–ethanol mixture and its characterisation

Nutrients, fatty acid composition and antioxidant activity of the flowers and seed oils in wild populations of Paeonia ludlowii

Qualitative and Quantitative Assessment of Fatty Acids of Hazelnut by GC-TOF/MS

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