Extraction and Characterization of Montmorency Sour Cherry (Prunus cerasus L.) Pit Oil |
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Authors: | Nathan M Korlesky Lucas J Stolp Dharma R Kodali Robert Goldschmidt William C Byrdwell |
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Affiliation: | 1. , Department of Bioproducts and Biosystems Engineering, University of Minnesota, St. Paul, MN, USA;2. (612)‐626‐2687;3. Food Composition and Methods Development Lab, USDA, ARS, BHNRC, Beltsville, MD, USA |
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Abstract: | Montmorency sour cherry (Prunus cerasus L.) pit oil (CPO) was extracted and characterized by various methods including: GC, LC–MS, NMR, thermogravimetric analysis (TGA), differential scanning calorimetry (DSC) and X‐ray powder diffraction (XRD). The oil gave an acid value of 1.45 mg KOH/g, saponification value of 193 mg KOH/g and unsaponifiable matter content of 0.72 %. The oil contained oleic (O) and linoleic (l ) acids as the major components with small concentrations of α‐eleostearic acid (El, 9Z,11E,13E‐octadecatrienoic acid) and saturated fatty acid palmitic (P) acid. The CPO contained six major triacyglycerols (TAG), OOO (16.83 %), OLO (16.64 %), LLO (13.20 %), OLP (7.25 %), OOP (6.49 %) and LElL (6.16 %) plus a number of other minor TAG. The TAG containing at least one saturated fatty acid constitute 33 % of the total. The polymorphic behavior of CPO as studied by DSC and XRD confirmed the presence of α, β′ and β crystal forms. The oxidative induction time of CPO was 30.3 min at 130 °C and the thermal decomposition temperature was 352 °C. |
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Keywords: | Prunus cerasus L Sour cherry Fatty acids XRD Triacylglycerol Oxidative stability Thermal stability Eleostearic acid Polymorphism |
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