Impact of extraction method on yield of lipid oxidation products from oxidized and unoxidized walnuts |
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Authors: | Tammy D Crowe Troy W Crowe Lawrence A Johnson Pamela J White |
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Affiliation: | (1) Center for Crops Utilization Research, Iowa State University, 50011 Ames, Iowa;(2) Present address: Kraft Foods, 49016 Battle Creek, MI;(3) Food Science and Human Nutrition Dept., Iowa State University, 2312 Food Sciences Bldg., 50011-1060 Ames, IA |
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Abstract: | The objective of this study was to measure and compare differences in oxidized products of oil extracted from unoxidized and
oxidized walnuts using five different extraction methods: (i) mechanical pressing, or solvent extraction with (ii) hexane,
(iii) methylene chloride, (iv) chloroform/methanol, or (v) supercritical carbon dioxide (SC−CO2). Of the extraction methods evaluated, only chloroform/methanol and methylene chloride provided reasonable results for all
parameters measured (total lipid yield, FA profile, PV, conjugated dienes, FFA content, and volatile content); however, chloroform/methanol
extracted significantly greater levels of volatile compounds. The SC−CO2 extraction with purified gas was simple and accurate for all data except collection of volatile compounds, as these materials
are lost during the lipid extraction. Pressing was neither quantitative nor qualitative, and hexane extraction retrieved significantly
lower levels of volatiles than the other methods, except for SC−CO2. |
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Keywords: | Extraction method extraction of oxidized products lipid oxidation oxidized products solvent extraction of walnuts supercritical fluid extraction of walnuts volatile compounds in walnuts walnut oxidation |
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