Characterisation of fatty acids and bioactive compounds of kachnar (Bauhinia purpurea L.) seed oil

Information concerning the exact composition of kachnar (Bauhinia purpurea) seed oil is scare. In the present contribution, a combination of CC, GC, TLC and normal-phase HPLC were performed to analyse lipid classes, fatty acids and fat-soluble bioactives of kachnar seed oil. n-Hexane extract of kachnar oilseeds was found to be 17.5%. The amount of neutral lipids in the crude seed oil was the highest (ca. 99% of total lipids), followed by glycolipids and phospholipids, respectively. Linoleic, followed by palmitic, oleic and stearic, were the major fatty acids in the crude seed oil and its lipid classes. The ratio of unsaturated fatty acids to saturated fatty acid, was higher in neutral lipid classes than in the polar lipid fractions. The oil was characterised by a relatively high amount of phytosterols, wherein the sterol markers were β-sitosterol and stigmasterol. β-Tocopherol was the major tocopherol isomer with the rest being δ-tocopherol. In consideration of potential utilisation, detailed knowledge of the composition of kachnar (B. purpurea) seed oil is of major importance.     

Profile and levels of fatty acids and bioactive constituents in mahua butter from fruit-seeds of buttercup tree [Madhuca longifolia (Koenig)]

Madhuca longifolia Syn. M. indica (Sapotaceae) is an important economic tree growing throughout the subtropical region of the Indo-Pak subcontinent. Information regading the exact composition of mahua butter (also known as mowrah butter) from fruit-seeds of buttercup or mahua tree (Madhuca longifolia) is scare. In the present contribution, lipid composition and characteristics of mahua butter from the Indian buttercup tree were determined. A combination of different chromatographic techniques were performed to analyze lipid classes, fatty acids, and fat-soluble bioactives of mahua fat. n-Hexane extract of finely-ground buttercup fruit-seed meal was found to be about 58%. This observation confirmed the fact that the buttercup fruit-seeds is a rich source of fat. The extracted fat was yellow in color and solid at room temperature. The amount of neutral lipids in the crude mahua fat was the highest (ca. 95.4% of total lipids), followed by glycolipids and phospholipids, respectively. Oleic, stearic, palmitic, and linoleic were the major fatty acids in mahua fat and its’ lipid classes. The ratio of unsaturates to saturates was higher in the neutral lipid subclasses than in the polar lipid fractions. Mahua butter being characterized by a relatively high amount of phytosterols, wherein the sterol markers were Δ5-avenasterol and β-sitosterol. γ-Tocopherol was the major tocopherol isomer while the rest being β and α isomers. When mahua butter and extra-virgin olive oil were compared upon their radical scavenging activity (RSA) toward the stable 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, mahua butter exhibited stronger RSA. In consideration of potential utilization, detailed knowledge on the composition of mahua butter is of major importance. The diversity of applications to which mahua butter can be put gives this substance great industrial importance.     

Impact of enzymatic treatment on chemical composition,physicochemical properties and radical scavenging activity of goldenberry (Physalis peruviana L.) juice

Tropical pulpy juices play an important role in nutrition as an excellent base for low‐calorie and dietetic products. Goldenberry (Physalis peruviana L.) is one of the most promising exotic fruits and many interesting functional products could be developed from these berries. In this work we are reporting, for the first time, on the chemical composition and some physicochemical parameters of the goldenberry fruit juice. We have also investigated how some of these properties are affected by enzymatic treatment and pasteurisation. By enzymation, not only is the yield of juice increased, but also the macro‐ and micro‐components. Application of enzymes, moreover, leads to juices with higher pulp content, higher acidity and higher total soluble solids. On the other side, enzyme‐treated juices were characterised by lower alcohol‐soluble solids and pH values. Water‐ and fat‐soluble bioactives were estimated in appreciable amounts in the juice. The antioxidative potential of different processed juices was assessed by means of bleaching of the stable 1,1‐diphenyl‐2‐picrylhydrazyl radicals and the resulting values were correlated with each of the antioxidant compounds. The results obtained can be considered very satisfactory and the juice could be widely appreciated when compared with other products commonly available on the market. The data are helpful for the optimisation of goldenberry juice production. It was the purpose to present a comprehensive assessment of the goldenberry juice and to address the potential for its delivery in functional drinks. Copyright © 2006 Society of Chemical Industry     

Solvent and enzyme-aided aqueous extraction of goldenberry (<Emphasis Type="Italic">Physalis peruviana</Emphasis> L<Emphasis Type="Italic">.</Emphasis>) pomace oil: impact of processing on composition and quality of oil and meal

Goldenberry pomace (seeds and skins) represent the waste obtained during juice processing (ca. 27.4% of fruit weight). In the present contribution, the potential of goldenberry pomace for use as a substrate for the production of edible oil was evaluated. Toward developing goldenberry as a commercial crop, the results provide important data for the industrial application of goldenberry. Three extraction methods were checked for the best oil yield. The n-hexane-extractable oil (expressed as SE) content of the raw by-products was estimated to be 19.3%. Enzymatic treatment with pectinases and cellulases followed by centrifugation in aqueous system (expressed as EAE) or followed by solvent extraction (expressed as ESE) was also investigated for recovery of oil from pomace fruit. Enzymatic hydrolysis of pomace followed by extraction with n-hexane reduced the extraction time and enhanced oil extractability up to a maximum of ca. 7.60%. Moreover, enzymation followed by solvent extraction increased the levels of protein, carbohydrates, fiber and ash in the remaining meal. The study covers also the chemical composition and some fractional properties of different pomace extracts (EAE, SE and ESE). Concerning the oil composition, there were relatively no changes noted in the fatty acid pattern of the oils extracted with different techniques. Slight alterations in the amounts of other fat-soluble bioactives (i.e., sterols, tocopherols and phenolics) were recorded. The different pomace oils obtained were tested for their radical scavenging activity toward the stable 1,1-diphenyl-2-picrylhydrazyl radical and their oxidative stability. Generally, the quality of solvent extracted oils (ESE and SE) manifested higher radical scavenging activity and oxidative stability than the enzyme-extracted oil (EAE). The levels of polar lipids, unsaponifiables, peroxides and phenolics in different extracts were associated with oxidative stability and radical scavenging activity.     

Synergistic effect of lecithins for tocopherols: lecithin-based regeneration of α-tocopherol

Phospholipids synergistically enhance the antioxidant effect of phenolic antioxidants. Mixtures of lecithins, ascorbic acid and tocopherols are known as strong antioxidants. In our study, the mechanism of the synergistic effect of phospholipids with tocopherols was investigated. The oxidative deterioration and the degradation of tocopherols were analyzed in degummed rapeseed oil or in mixtures with ethyl linoleate at 25 or 110?°C. It was shown that lecithins reduce the degradation of tocopherols in rapeseed oil or in ethyl linoleate model system at 25 or 110?°C. It was found that phosphatidylethanolamine (PE) and phosphatidylserine (PS) can regenerate α-tocopheryl quinone (α-TQ) to α-tocopherol at elevated temperatures. The regeneration could be catalyzed by acetic acid. The synergistic effect of PE or PS with α-tocopherol and l-ascorbic acid resulted from the regeneration of α-TQ to α-tocopherol, because PE, l-ascorbic acid and α-tocopherol show the same stabilization effect upon ethyl linoleate as PE, l-ascorbic and α-TQ. Phosphatidylcholine as a non-amine phospholipid does not regenerate α-TQ. However, it improves the regeneration of α-tocopherol from α-tocopheroxyl radicals with l-ascorbic acid in ethyl linoleate through its ability to acts as a phase transfer catalyst between the polar l-ascorbic acid and the unpolar α-tocopheroxyl radicals. A mechanism for the regeneration of α-TQ by PE or PS is suggested. The activation of α-TQ by PE or PS and the formation of α-tocopherones are the key steps of the mechanism.     

Oil extractability from enzymatically treated goldenberry (Physalis peruviana L.) pomace: range of operational variables

Goldenberry pomace (seeds and skins) represents a large portion of the waste generated during juice processing (ca. 27.4% of fruit weight). The potential of goldenberry agro‐industrial wastes for use as raw material for production of edible oil was evaluated. Fruit pomace, contained 6.6% moisture, 17.8% protein, 3.10% ash, 28.7% crude fibre and 24.5% carbohydrates. The n‐hexane‐extractable oil content of the raw by‐products was estimated to be 19.3%. Aqueous enzymatic extraction was investigated for recovery of oil from the fruit pomace. The most significant factors affecting extraction were enzyme concentration, the time of digestion with enzymes, substrate concentration in water and the particle size of substrate. A broad variation in oil recovery was obtained depending on the operational conditions during the enzyme‐aided aqueous extraction. The optimum and economical values were those obtained for 4:0.02:1 water:enzyme:substrate ratio. Generally, enzymatic treatment increased the extraction yield. The more than 42% yield by enzymation compared with the nearly 3% yield in the control process (without enzyme) implies a significant increase in yield by about 92.8%. In single‐enzyme trials, cellulase EC gave the best yield. Although proteases slightly improve yield, the enhancement values are much lower than those obtained with Cellulase EC and Pektinace L40. Rapid increase in oil yield occurred as the enzyme concentration increased from 1 to 2 g/100 g substrate. Yield increased with dilution, but it began to fall when the substrate became more diluted. Moreover, extractability increased significantly when particle size reduced. Concerning the oil composition, there were no great changes in the fatty acid pattern of the oils extracted with different hydrolytic enzymes when compared with each other or to the solvent extracted oil. The main purpose of this study was to maximise the efficiency of the enzymatic treatment for oil recovery from goldenberry pomace. As a first step toward developing goldenberry as a commercial crop, the results provide important information for the industrial application of the fruit.