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1
Gao, Yuhang, Chen Liu, Fei Yao, and Fusheng Chen. "Aqueous enzymatic extraction of peanut oil body and protein and evaluation of its physicochemical and functional properties." International Journal of Food Engineering 17, no. 11 (October 22, 2021): 897–908. http://dx.doi.org/10.1515/ijfe-2021-0226.
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Abstract Aqueous enzymatic extraction (AEE) is a new technology for extracting vegetable oil body which has the advantages of low energy consumption, product safety, mild reaction conditions, and simultaneous separation of oil and protein. Among the enzymes tested in the present work, Viscozyme L (compound plant hydrolase) exhibited the highest extraction activity during peanut oil extraction. Extraction was optimized using response surface methodology, and optimal conditions were enzymatic temperature 51.5 °C, material-to-liquid ratio 1:3.5, enzymatic concentration 1.5%, and enzymatic time 90 min, yielding total oil body and protein of 93.67 ± 0.59% and 76.84 ± 0.68%, respectively. The fatty acid composition and content, and various quality indicators were not significantly different from those of cold-pressed oil, hence peanut oil produced by AEE met the same standards as cold-pressed first-grade peanut oil. Additionally, the functional properties of peanut protein produced by AEE were superior to those of commercially available peanut protein.
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Saviane, Alessio, Luca Tassoni, Daniele Naviglio, Daniela Lupi, Sara Savoldelli, Giulia Bianchi, Giovanna Cortellino, et al. "Mechanical Processing of Hermetia illucens Larvae and Bombyx mori Pupae Produces Oils with Antimicrobial Activity." Animals 11, no. 3 (March 11, 2021): 783. http://dx.doi.org/10.3390/ani11030783.
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The aim of this work was to develop processing methods that safeguard the quality and antimicrobial properties of H. illucens and B. mori oils. We adopted a vegetable diet for both insects: leftover vegetables and fruit for H. illucens and mulberry leaves for B. mori. First, alternative techniques to obtain a good oil extraction yield from the dried biomass of H. illucens larvae were tested. Traditional pressing resulted to be the best system to maximize the oil yield and it was successfully applied to B. mori pupae. Oil quality resulted comparable to that obtained with other extraction methods described in the literature. In the case of B. mori pupae, different treatments and preservation periods were investigated to evaluate their influence on the oil composition and quality. Interestingly, agar diffusion assays demonstrated the sensitivity of Gram-positive Bacillus subtilis and Staphylococcus aureus to H. illucens and B. mori derived oils, whereas the growth of Gram-negative Pseudomonas aeruginosa and Escherichia coli was not affected. This study confirms that fat and other active compounds of the oil extracted by hot pressing could represent effective antimicrobials against bacteria, a relevant result if we consider that they are by-products of the protein extraction process in the feed industry.
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Ahlström, Cecilia, Johan Thuvander, Marilyn Rayner, María Matos, Gemma Gutiérrez, and Karolina Östbring. "The Effect of Precipitation pH on Protein Recovery Yield and Emulsifying Properties in the Extraction of Protein from Cold-Pressed Rapeseed Press Cake." Molecules 27, no. 9 (May 5, 2022): 2957. http://dx.doi.org/10.3390/molecules27092957.
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Rapeseed is the second most cultivated oilseed after soybean and is mainly used to produce vegetable oil. The by-product rapeseed press cake is rich in high-quality proteins, thus having the possibility of becoming a new plant protein food source. This study aimed to investigate how the precipitation pH affects the protein yield, protein content, and emulsifying properties when industrially cold-pressed rapeseed press cake is used as the starting material. Proteins were extracted under alkaline conditions (pH 10.5) with an extraction coefficient of 52 ± 2% followed by precipitation at various pH (3.0–6.5). The most preferred condition in terms of process efficiency was pH 4.0, which is reflected in the zeta potential results, where the proteins’ net charge was 0 at pH 4.2. pH 4.0 also exhibited the highest protein recovery yield (33 ± 0%) and the highest protein concentration (64 ± 1%, dry basis). Proteins precipitated at pH 6.0–6.5 stabilized emulsions with the smallest initial droplet size, although emulsions stabilized by rapeseed protein precipitated at pH 5.0–6.0 showed the highest emulsion stability at 37 °C for 21 days, with a limited layer of free oil. Overall, emulsion stabilized by protein precipitated at pH 5.0 was the most stable formulation, with no layer of free oil after 21 days of incubation.
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Kalaydzhiev, Hristo, Petya Ivanova, Galina Uzunova, Ivan Manolov, and Vesela Chalova. "Biuret and Bradford Methods Suitability for Protein Quantification in Rapeseed Meal." Contemporary Agriculture 67, no. 1 (March 1, 2018): 87–92. http://dx.doi.org/10.2478/contagri-2018-0013.
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Summary Being attractive for insects, non-genetically modified rapeseed is valuable for maintaining environmental biodiversity. Primarily, the rapeseed is an important industrial crop which is used for production of vegetable oil. Oil extraction from rapeseeds results in the generation of substantial amounts of rapeseed meal which is used either as a protein rich feed additive or as a source for preparation of protein containing ingredients for food industry. Both applications require frequent evaluation of protein content. Although Kjeldahl method is considered standard, it is not appropriate for routine evaluation of protein content in protein extracts. The aim of the study was to evaluate suitability of biuret and Bradford methods for protein quantification in rapeseed meal extracts. After consecutive triple extraction of proteins with water, 5% NaCl, 70% ethyl alcohol and 0.1 N NaOH, protein evaluation of each albumin, globulin, prolamin and glutelin extraction aliquot demonstrated overall lower protein content by Bradford method compared to biuret method. The most pronounced differences in protein content were observed with prolamin fraction where three fold higher protein concentrations in each extraction aliquot was observed when biuret method was applied for the evaluation. Comparative quantification of the total protein of each of the four fractions followed a similar trend of lower protein content evaluation by Bradford method. Overall results indicated biuret method as more suitable for protein quantification in rapeseed meal extracts which was confirmed by comparison with data obtained by Kjeldahl method.
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Ravindran, V., A. S. B. Rajaguru, and Chitra De Silva. "Evaluation of rubber (Hevea brasiliensis Muell-Arg.) seed meal in White Leghorn cockerel diets." Journal of Agricultural Science 108, no. 2 (April 1987): 505–8. http://dx.doi.org/10.1017/s0021859600079569.
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Para-rubber (Hevea brasiliensis Muell-Arg.) is a major plantation crop in South-East Asia. In addition to its economically important latex, the para-rubber tree produces seeds that serve as a source of industrial oil. Rubber seed meal (RSM), a by-product of the oil extraction, contains moderately high amounts of crude protein and is available at lower prices than most traditional vegetable protein supplements in the region. The estimated availability of RSM in South-East Asian countries is about 1·2 million tonnes.
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Citeau, Morgane, Sara Albe Slabi, Florent Joffre, and Patrick Carré. "Improved rapeseed oil extraction yield and quality via cold separation of ethanol miscella." OCL 25, no. 2 (March 2018): D207. http://dx.doi.org/10.1051/ocl/2018012.
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In the extraction of vegetable oils, the idea of using ethanol as a solvent, allowing solvent recycling without distillation, can be attested as early as 1948 (Beckel), yet it is now seldom envisaged. The development of organic farming and a growing demand for a more natural diet prompted us to revisit this approach, which takes advantage of the relatively low affinity of ethanol for lipids to produce pure crude oils and meal with higher protein content. This method is based on the change of oil solubility in ethanol with temperature. Rapeseed oil extraction was carried out by hot pressurized ethanol (subcritical extraction condition). Oil was then recovered by cooling the miscella and demixing of two phases, an oil-rich phase and a solvent-rich phase. This study, after verifying the kinetics of extraction, focused on the optimization of the demixing temperature based on the amount and quality of recovered oil. The results show that ethanol extraction followed by cold demixing of the miscella makes it possible to obtain a high quality oil, free of free fatty acids and phospholipids.
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Smith, Elwin G., H. H. Janzen, and Nathaniel K. Newlands. "Energy balances of biodiesel production from soybean and canola in Canada." Canadian Journal of Plant Science 87, no. 4 (October 1, 2007): 793–801. http://dx.doi.org/10.4141/cjps06067.
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Biodiesel is currently produced in Canada mostly from recycled oils and animal fats. If biodiesel is to supply 5% of diesel usage, a government objective, first-time vegetable, likely from canola and soybean, oil will also be required to provide adequate feedstocks. In this review, we estimate the life cycle energy balances for biodiesel produced from soybean and canola oil under Canadian conditions. The three broad areas of energy inputs were crop production, oil extraction, and transesterification of the vegetable oil into biodiesel. Per unit seed yield, farm production energy inputs for canola were about three times higher than for soybean, mostly because of higher nitrogen fertilizer requirements for canola. Energy required for processing and oil extraction, per unit oil, was higher for soybean. Energy allocation for co-products was allocated using a system expansion approach. Protein meal was assigned about 12% of the energy expended for canola to grow the crop and extract the oil, and about 37% for soybean. Glycerine produced during the transesterification process was allocated energy on a weight basis (11.4%). The ratio of biodiesel energy produced per energy input ranged from 2.08 t o 2.41. The energy ratio was similar for soybean and canola:soybean required less energy inputs, but also produced less oil than canola, for a given weight of seed. Key words: Biodiesel, energy, life cycle analysis, soybean, canola
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Maeda, Hiroshi, Takao Satoh, and Waliul Islam. "Preparation of function-enhanced vegetable oils." Functional Foods in Health and Disease 6, no. 1 (January 18, 2016): 33. http://dx.doi.org/10.31989/ffhd.v6i1.223.
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Background: Previously, we (HM) found that most commercially available edible oils, which were processed by hexane extraction followed by a number of purification steps, were extremely low in anti-peroxy radical (ROO.), or radical scavenging activity. This is a great contrast to the respective virgin oils as exemplified by extra-virgin olive oil or crude rape seed oil [1-4] (Figure 1). Therefore, such highly purified oils will became prooxidant and less desirable food components in terms of health oriented diet. Oxidized oils may eventually cause DNA cleavages, modification of proteins, RNA, and lipids, as well as cellular damage, or promote inflammation and carcinogenesis at later time [5-9]. These commercial oils of low antioxidant activity may be improved by adding functionally effective antioxidative components, by using dried vegetable-waste such as tomato-juice-waste-residues and wine-ferment-waste-residues. Their antioxiative components will be transferred into the functionally poor grade edible oils, and consequently, one can improve the quality of such functionally poor oils and thereby contributing human health [2,8,9]. The purpose of this paper is to report a practical procedure to fortify functionally low grade conventional edible oils to functionally enriched edible oils using dried vegetable-waste residues such as tomato juice waste, and wine-ferment-residues, or other vegetable-waste residues.Methods: (1) Preparation and measurements of lycopene and carotenoid enriched oils. To 5.0g or 1.0g of the dried residue of tomato juice waste, 100ml of commercial rape seed (canola) oil was added respectively. Each mixture was incubated at room temperature in dark for several weeks. Amount of lycopene and carotenoids extracted into the oil was monitored by increase of absorption (400-550nm) and fluorescence at 470nm of carotenoid. Grape-juice ferment (wine) waste was similarly prepared after hot air drying, and immersed in canola oil.(2) Evaluation of function-enriched edible oils: Preventive effect of lipid peroxidation;(a) Heat exposure: Commercial rape-seed oil and extra virgin oil were used as controls. For preparation of the test samples (function fortified oils) of tomato-juice waste-residue and grape wine- ferment waste-residues, it is described in above section (1). All oil preparations were exposed to high temperature at 150oC and peroxide value (POV), acid value and TBARS were measured at various times as described. The methods of measurements of POV, acid value and TBARS were adapted conventional standard method described elsewhere. (b) Light exposure: Similar to (a) they were exposed to excessive light using Nippon Ikaga Kikai (Tokyo), LH-200-RDS equipped with fluorescent light tube (x3), NEC FL40S-2XN, 3.2K lux at 390-730nm. Result and Discussions: (1) Extraction of carotenoids etc.Modern edible oil refining processes are highly elaborated and efficient. The most of the commercial edible oils in the market are so purified that many important antioxidant components are mostly removed during refining process. Oils became mostly colorless and odorless; and they lack are devoid of anti-oxidative or radical scavenging components. We measured anti-alkyl peroxy radical (ROO.)-scavenging activity, and found that many commercial oils have very little such activity (Figure 1).Many disposal- of tomato juice or extraction waste-residues in wine making, yet contained significant amount of functionally useful components that may be recovered by immersing the dried waste residues in the functionally poor oil, ie., low grade oils. Figure 2A, B shows it was indeed possible to recover such component like lycopene and carotenoids, and the spectrum of this oil exhibits multiple peaks correspond tomato lycopene.(2) Antioxidation activity:(a) Acid value after light and heat exposure. Commercial highly purified edible oils are vulnerable for oxidation and resulting in lipid or alkyl hydroperoxides formation (ROOH), which undergo formation lipid (alkyl) peroxyl radicals which (ROO.) in the presence of heme or other metallic compounds (ROOH à ROO.) (Figure 1) [5, 11]. This peroxyradical can break DNA/RNA or damage proteins and lead to cell death [4-7, 11].Time course of carotenoids extraction into the purified canola oil, in which 1 or 5% (dry wt/wt) of tomato juice waste-residue yielded a significantly high carotenoid values, and extraction reached a plateau in about two to three weeks (Fig. 2A). The absorption spectrum shows multiple peaks corresponding lycopene (Fig. 2B). (b) Anti-POV after heat and light exposure. Upon exposure to oxidation condition, POV was significantly suppressed to 25% after 5 hrs at 150oC and light exposure (above) to the 5% (w/w) tomato-residue-treated oil, and showed suppression of POV to about 25% (net) at 5 hrs (Fig. 3). (c) TBARS value after light and heat exposure. Figure 4C, D shows results of function fortified effect in oils treated with tomato- and wine ferment-waste-residues. They also showed significant suppression against the increase of acid value and POV (Figure 4A, B), which is consistent with absorption spectra.These results indicate antioxidant components in dried tomato juice-waste-residues and wine ferment waste-residues were extracted into commercial low functional grade rapeseed oil. The results warrant a simple procedure to convert low quality edible oils to function-enriched high grade oils. The procedure not only prevents oxidation of oils, but also beneficial in providing various functional components such as polyphenolics, flavonoids, carotenoid, or lycopene. This method and products thus obtained will ultimately benefit human health such as prevention of cancer and inflammation [8, 9, 11]. We have previously published that alkyl peroxyradical facilitates promotion step in carcinogenesis, and it was suppressed by various vegetable soup extracts, thus in suppressing promotion step in multistep carcinogenesis [2, 4, 10]. The step may be related to the suppression of inflammatory process as well via activation of cyclooxygenase I and i-NOS, as well as tumor necrosis factor [8, 9].In the manufacturing traditional Japanese rape-seed (canola) oil, the seeds were roasted at high temperature. We found during this heating process, new antioxidant component (canolol), which is a potent scavenger of alkylperoxyl radical and peroxinitrite (ONOO-), was efficiently generated, and the oil became much healthier benefit than highly purified rape seed oil in the market, which are prepared by hexane extraction and other purification steps.In these few decades’ vegetable oils are considered not healthy dietary components. This is probably due to preciously important antioxidants components, which originally did exist as intrinsic components in the seeds, were removed so effectively during manufacturing and purification processes. As a result, vegetable oils became prooxidant or procarcinogen, and thus unfavorable food staff. Now our method described herein provide easy enrichment procedure for functional components utilizing wasted residues of vegetable including wine and juice making.Keywords: antioxidative components, enrichment of edible oils, lipid oxidation, dried vegetable-waste-residues.
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Gaiya, D. D. "CHARACTERIZATION OF OIL AND CAKE FROM Spirogyra porticallis." Biotechnologia Acta 14, no. 3 (June 2021): 54–61. http://dx.doi.org/10.15407/biotech14.03.054.
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Aim. Search of healthy and edible alternative oils from algae. Such oil provides many health benefits mainly because of docosahexaenoic acid (DHA) form of omega-3 fattyacids and some other micro nutrients in smaller amounts. Methods. Soxhlet extraction method was used to extract the oil with n-hexane as the solvent. The proximate composition was determined by AOAC methods, while the mineral contents were determined by AAS. FTIR and UV-Visible spectra of the oil were run using Agilent- FTIR Spectrometer and UV-Visible Spectrophotometer respectively. Results. The oil yield was very low (1.05%). The proximate composition reveals carbohydrate as the major nutrient in the residue (79.18%), others include lipid (8.03%), crude protein (5.00%), moisture (2.78%), crude fibre (3.01%) and ash (2.00%). The mineral composition reveals high amount of potassium (1602.5 mg/100g) and calcium (632.5 mg/100g) with low levels of phosphorous (14.9 mg/100g) and sodium (12.8 mg/100g). The FTIR spectrum of algae oil is similar to the normal vegetable oil. Stretching vibrations at 2922.2 cm-1 and 2855 cm-1 are attributed to methylene (-CH2--) and methyl (-CH3) groups while absorption bands at 1710 cm-1 and 1744 cm-1 showed carboxylic groups for algae oil and vegetable oil (control) which was attributed to C=O stretching vibrations (esters). The UV-Visible spectrum of algae oil showed two peaks at 408 nm and 660 nm for carotenoids and chlorophyll A respectively, which corroborate with previous studies. Conclusions. We conclude that the oil and cake characterized from Spirogyra porticallis has great potential for medicinal and nutritional usage.
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Shumi, Lema Deme, and Ebise Getacho Bacha. "Studies on Modeling and Physicochemical Properties of Oil Extracted from Moringa stenopetala Seed." Advances in Materials Science and Engineering 2022 (February 8, 2022): 1–9. http://dx.doi.org/10.1155/2022/4539533.
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Moringa stenopetala, locally known as Shiferraw, is an indigenous vegetable tree native to southern Ethiopia and grown mainly for its food value. This study deals with the investigations of physicochemical characteristics of Moringa stenopetala seeds’ oil extracted using solvent extraction with food-grade hexane as a solvent and Analysis of Variance (ANOVA) of the extraction parameters. The seeds were collected from Adama located in Oromia, East Shewa Zone of Ethiopia, and they exhibit the average moisture, ash, fiber, protein, and oil contents of 6.3, 4.2, 2.3, 27.5, and 40.2%, respectively. Temperature, extraction time, and particle size had a significant p < 0.05 effect on the oil yield. According to the Experimental Design Response Surface Methodology (RSM) and ANOVA analysis, the optimum process parameters’ combination to find the highest oil yield was particle size of 0.83 mm, the temperature at 78.82°C, and extraction time of 5.13 hours. The model predicted oil yield was 39.7 ± 0.32%. The oil from Moringa stenopetala seed exhibits physiochemical characteristics of refractive index (40°C), 1.4625; viscosity 49.4 Cp; density at 25 °C, 0.9317 g/cm−3; saponification value, 191.4; peroxide value, 11.52 millieq O2/kg; iodine value of 89.21; and Acid Value (AV) 2.21 mg KOH/g. Fourier-transform infrared spectroscopy (FT-IR) analysis shows that the oil contains both ester carbonyl (C=O) functional groups saturated and unsaturated fatty acid. The physicochemical properties of Moringa stenopetala seeds were compared with other edible oil properties such as sesame, groundnut, olive, and sunflower seeds. The result shows that in the future Moringa stenopetala could be used as a substitute for other oil-bearing seeds sources, such as soybean, sunflower, and groundnut.
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Sayed-Ahmad, Bouchra, Evita Straumīte, Mārtiņš Šabovics, Zanda Krūma, Othmane Merah, Zeinab Saad, Akram Hijazi, and Thierry Talou. "Effect of Addition of Fennel (Foeniculum vulgare L.) on the Quality of Protein Bread." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 71, no. 6 (December 1, 2017): 509–14. http://dx.doi.org/10.1515/prolas-2017-0088.
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Abstract Fennel (Foeniculum vulgare L.) is an aromatic plant belonging to Apiaceae family widely cultivated elsewhere for its strongly flavoured leaves and seeds. Fennel seeds are of particular interest as a rich source of both vegetable and essential oils with high amounts of valuable components. However, residual cakes after oil extraction were typically considered as byproducts, in the present framework, the potential added value of these cakes was studied. The aim of this study was to investigate the effect of addition of fennel cake and seeds to protein bread quality. In the current research, a single-screw extruder, which is a solvent-free technique, was used for fennel seed oil extraction. For the protein bread making, fennel seed and cake flour in concentrations from 1 to 6% were used. Moisture, colour L*a*b*, hardness, total phenolic concentration, DPPH radical scavenging activity, and nutritional value of protein bread were determined. The addition of fennel cake and seeds had significant (p < 0.05) effect on bread crumb colour and hardness attribute, whereby the bread became darker and harder in texture than the control. Moreover, higher antioxidant activity and total phenolic concentration were observed for both protein breads enriched with fennel cake and seed flour. The overall results showed that addition of fennel cake and seed had beneficial effects on phenolic concentration, antioxidant activity and quality of protein bread. This result suggests also that added value of fennel seeds oil by-products could be increased by their utilisation in bread production.
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Hatamikia, Masoum, Amir Hossein Elhamirad, Rouhollah Heydari, Parvin Sharayei, and Elham Azarpazhooh. "Investigating the physicochemical, sensory and microbial properties of plant-based protein products (meat-free burgers) formulated using various Vicia ervilia (L.) Willd. protein isolates." Plant Science Today 6, no. 3 (July 29, 2019): 346–55. http://dx.doi.org/10.14719/pst.2019.6.3.563.
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The present study investigated the effect of using various protein isolates of Vicia ervilia (L.) Willd. (Bitter vetch; Family: Fabaceae) in formulating plant burgers on physicochemical, sensory and microbial properties of the resulting plant-based protein products. The results indicated that the plant-based protein products in the formulation of which protein isolates produced based on salt extraction methods were used, had higher rates of protein, fat and oil. On the contrary, they had lower rates of carbohydrate and moisture in contrast to the plant-based protein products formulated using protein isolates produced based on isoelectric precipitation methods. The reason for the high amount of fat and protein in these treatments can be attributed to the isolates’ production conditions, high amount of oil diffused from the product in contrast to low oil retention and absorption capacity and low level of the measured moisture in comparison with the high protein content. In the current century, due to the uneven human population growth as well as the limited growth of animal resources, the debate about protein deficiency is particularly important in developing societies. Efforts for finding abundant and cheap herbal sources of protein have led to various researches regarding the use of some such less-known legumes in developing countries. In this regard, different protein isolates of Vicia ervilia have been used in the formulation of vegetable burgers to produce a new, inexpensive and productive plant protein product in the food industry.
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Östbring, Karolina, Emma Malmqvist, Kajsa Nilsson, Ia Rosenlind, and Marilyn Rayner. "The Effects of Oil Extraction Methods on Recovery Yield and Emulsifying Properties of Proteins from Rapeseed Meal and Press Cake." Foods 9, no. 1 (December 24, 2019): 19. http://dx.doi.org/10.3390/foods9010019.
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The agricultural sector is thought to be responsible for around 30% of the anthropogenic climate change and it is well established that high meat consumption has a tremendous impact on the environment. Rapeseed is mainly used for production of vegetable oil, but press cake has high protein content with the potential for incorporation into new plant protein-based foods. Protein was recovered from press cakes generated from different oil pressing processes. Industrially cold-pressed, hot-pressed, and solvent-extracted rapeseed press cake and the effect of heat treatment in the recovery process was assessed. Protein recovery yield, protein concentration and emulsifying properties were analyzed. Cold-pressed rapeseed press cake (RPC) recovered in the absence of heat, yielded the highest protein recovery (45%) followed by hot-pressed rapeseed meal (RM) (26%) and solvent-extracted RM (5%). Exposure to heat during recovery significantly reduced the yield for cold-pressed RPC but no difference was found for hot-pressed RM. The protein recovery yield was improved for solvent-extracted RM when heat was applied in the recovery process. The ability to stabilize emulsions was highest for protein recovered from cold-pressed RPC, followed by hot-pressed RM and solvent-extracted RM, and was in the same range as commercial emulsifying agents. Heat treatment during recovery significantly reduced the emulsifying properties for all pressing methods examined. This study suggests that cold-pressed rapeseed press cake without heat in the recovery process could be a successful strategy for an efficient recovery of rapeseed protein with good emulsifying properties.
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Das Purkayastha, Manashi, Ajay Kumar Manhar, Manabendra Mandal, and Charu Lata Mahanta. "Industrial Waste-Derived Nanoparticles and Microspheres Can Be Potent Antimicrobial and Functional Ingredients." Journal of Applied Chemistry 2014 (September 17, 2014): 1–12. http://dx.doi.org/10.1155/2014/171427.
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Rapeseed oilcake or press-cake is generated as bulk waste during oil extraction from oilseeds. Owing to its high protein content, further processing of oilcakes into vegetable protein generates large quantities of fibrous residue (“oil-and-protein” spent meal) as by-product, which currently has very limited practical utility. Here, we report hydrothermal carbonization of this industrial waste to convert it into carbon nanoparticles, bestowed with multitude of functionalities. We demonstrate that these nanoparticles can be assembled into micrometer-sized spheres when precipitated from water by acetone. These microspheres, with their added feature of hemocompatibility, can be potentially utilized as an encapsulation vehicle for the protection of thermolabile compounds (such as protein); however, the secondary and tertiary features of the protein were marginally perturbed by the encapsulation process. The synthesized carbon nanoparticle was found to be an effective biocidal agent, exhibiting bacterial cellular damage and complex formation with the bacterial plasmid (evident from ethidium bromide exclusion assay), which are critical for cell survival. The results show the ability to convert industrial biowaste into useful nanomaterials for use in food industries and also suggest new scalable and simple approaches to improve environmental sustainability in industrial processes.
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Leser, Martin E., Pier Luigi Luisi, and Sandro Paimieri. "The use of reverse micelles for the simultaneous extraction of oil and proteins from vegetable meal." Biotechnology and Bioengineering 34, no. 9 (November 1989): 1140–46. http://dx.doi.org/10.1002/bit.260340904.
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Carré, Patrick. "New approach for the elucidation of the phenomena involved in the operation of vegetable oil extraction presses." OCL 29 (2022): 6. http://dx.doi.org/10.1051/ocl/2021048.
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In a context where the search for naturalness, the need to reduce the carbon footprint and the development of a decentralized crushing sector are intensifying, mechanical extraction is a technology that is regaining major importance for the industry. The performance of this technique remains far below what is desirable, while the understanding of the main phenomena involved in screw presses remains insufficient. This article, after a brief presentation of the state of the art of this discipline, presents a new model centered on the notions of pressure generation and plasticity. According to this approach, plasticity can account for parameters such as the water and oil content of oilseeds, their temperature, and their possible dehulling. Plasticity in turn would explain both the compressibility of the cake and its ability to resist the thrust of the screws, and consequently to generate pressure or to creep or flow backward depending on the geometry of the screw and the cage. The model must also incorporate the notions of compression velocity, friction, and the complexity of the interactions between these parameters and the impact of the succession of screw segments and cone rings. It has been built on observation and experience and gives an understanding of the need to work simultaneously on the conditioning and geometry of the presses to achieve improved performance in terms of energy, efficiency, and reduction of the temperatures experienced by the proteins and oils
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Ostendorf, Kolja, Julian Haerkötter, and Markus Euring. "Canola Meal Adhesive for the Production of Wood Fiber Insulation Boards Using Hot-Air/Hot-Steam-Process." Journal of Materials Science Research 10, no. 1 (June 30, 2021): 28. http://dx.doi.org/10.5539/jmsr.v10n1p28.
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Canola meal as a by-product from the vegetable oil production provides a protein-rich material which is available in large quantities but with limited areas for application. The objective of this study was to investigate the possibility of utilizing canola meal adhesive for the production of wood fiber insulation boards (WFI) using the hot-air/hot-steam-process. WFI with two different thicknesses (40/60 mm) and different densities (110/140/160/180 kg/m³) were manufactured. The testing focused on their physical-mechanical properties such as internal bond strength (IB), compressive strength (CS) and short-term water absorption (ST-WA) measured according to European standards. For a better understanding of the material and curing dynamics, the canola meal was analyzed on its protein content, lignin and pentosane content as well as its extractives content using hot water, cold water and successive extraction. Using a canola meal based adhesive resulted in promising results for IB and CS up to density of 140 kg/m³. Nonetheless, there is place for improvement for the ST-WA.
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Agudelo Cadavid, Edith Lorena, Diego Alonso Restrepo Molina, and José Régulo Cartagena Valenzuela. "Chemical, Physicochemical and Functional Characteristics of Dietary Fiber Obtained From Asparagus byproducts (Asparagus officinalis L.)." Revista Facultad Nacional de Agronomía Medellín 68, no. 1 (January 1, 2015): 7533–44. http://dx.doi.org/10.15446/rfnam.v68n1.47842.
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Due to its mechanical and biochemical properties, dietary fiber is part of a healthy diet. Containing good levels of prebiotics, asparagus (Asparagus officinalis L.) produces healthy effects when incorporated into processed foods. The objective of the current study was to obtain fiber from asparagus byproducts and determine its chemical composition [Total Dietary Fiber (TDF), protein, moisture and ash)] and physicochemical [pH, and water activity (aw)] and functional characteristics [Water Absorption Index (WAI), Water Solubility Index (WSI), Oil Absorption Index (OAI) and Swelling Volume (SV)]. The plant material was treated through extraction and dehydration thermal treatments. A response surface model was applied to evaluate the effects of extraction and drying temperatures. The TDF ranged from 60.7 to 79%. Significant differences were only observed for TDF, moisture and aw (P ≤ 0.05). The WAI, WSI, OAI and SV were found to be within the range observed for similar plant materials. Due to their functional properties and elevated TDF content, asparagus byproducts can be used as active biological components in food production. This innovative utilization will contribute to reducing the environmental impact of the industrial processing of this vegetable.
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Evon, Philippe, Virginie VanDenBossche, Pierre-Yves Pontalier, and Luc RIGAL. "Thermo-Mechanical Behaviour of the Raffinate Resulting from the Aqueous Extraction of Sunflower whole Plant in Twin-Screw Extruder: Manufacturing of Biodegradable Agromaterials by Thermo-Pressing." Advanced Materials Research 112 (May 2010): 63–72. http://dx.doi.org/10.4028/www.scientific.net/amr.112.63.
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Biorefinery of sunflower whole plant can be realized using a twin-screw extruder. Thermo-mechanical fractionation and aqueous extraction are conducted simultaneously. A filter section is outfitted along the barrel to collect continuously an extract and a raffinate (cake meal). Oil yield obtained is 53%. Proteins are partly extracted at the same time, just as pectins and hemicelluloses. Protein yield is 46%. Cake meal is relatively moist (66% for the moisture content). It is first dried to make easier its conservation. It is largely composed of lignocellulosic fibres (59% of the dry matter) from depithed stalk. Lipid content is 13% of the dry matter or 35% of the oil in whole plant. Protein content is 7% of the dry matter or 45% of the proteins in whole plant. DSC measurements indicate that denaturation of proteins is almost complete in the cake meal. DMTA spectrum of its milled powder reveals a significant peak at high temperature (between 175 and 200°C). As already observed with industrial sunflower cake meal, it can be associated with the glass transition of proteins. As a mixture of fibres and proteins, the cake meal can be considered as a natural composite. It is successfully processed into biodegradable and value-added agromaterials by thermo-pressing. As for DMTA analysis, the glass transition of proteins in the cake meal is also observed with PVT analysis at around 180°C. It makes easier the choice of the best thermo-pressing conditions to produce panels with higher mechanical properties in bending. These properties increase simultaneously with temperature, pressure and time chosen for molding operation. The highest flexural strength at break (11.5 MPa) and the highest elastic modulus (2.22 GPa) are obtained for the next molding conditions: 200°C and 320 kgf/cm2 during 60 s. Drop angle measurements show that the corresponding panel is also the most resistant to water. No significant transition is observed inside this panel above 0°C and until 200°C with DMTA analysis. Proteins ensure the agromaterial cohesion without any phase change in this temperature range, and fibres entanglement also acts like reinforcement. This panel could be used as inter-layer sheets for pallets or for the manufacturing of biodegradable containers (composters, crates for vegetable gardening) by assembly of panels.
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Onwuzuruike, U. A., C. J. Okakpu, J. Ndife, and C. I. Eke. "Production and quality assessment of mayonnaise from blends of soybean oil and african pear (Dacryodes edulis) pulp oil." Agro-Science 21, no. 1 (December 30, 2021): 88–97. http://dx.doi.org/10.4314/as.v21i1.14.
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Mayonnaise is an oil-in-water emulsion rich in calorie, micronutrients and fat-soluble vitamins which is produced from dominantly vegetable oil. African pear oil is a highly unsaturated oil, domestically and commercially underutilize with tonnage of postharvest losses. It presently, has little or no industrial attraction for use as commercial ingredient for food production and formulation. The aim therefore is to improve the commercial value of African pear pulp oil for use as a main ingredient in food applications, hence improving its utilization and reducing postharvest losses. Oil was extracted from African pear through Soxhlet extraction using n-hexane as the solvent and the extracted oil was blended with soybean oil in the following ratios: SO100:APO0 (Control), SO0:APO100, SO85:APO15, SO75:APO25, SO65:APO35, and SO50:APO50 for the production of mayonnaise. Some physicochemical properties of the oil blends were evaluated while proximate and sensory properties were also evaluated in the produced mayonnaise. Blending increased theiodine, acid and free fatty acid values of the oil blends and decreased significantly (p < 0.05) the peroxide value. The values ranged from 30.65 to 124.00 g iodine 100g–1, 6.85 to 2.57 mg KOH g–1, 5.03 to 1.91% and 2.62 to 3.50 meq O2 kg–1 for iodine, acid, free fatty acid and peroxide values, respectively. The proximate composition parameters of the mayonnaise samples increased significantly (p < 0.05) after blending. The values ranged from 32.65 to 35.04% for moisture, 1.12 to 1.44% for ash, 30.15 to 37.15% for fat, 1.93 to 2.31% for protein and 25.87 to 34.15% for carbohydrate. Significant improvement was recorded in the values of vitamin E, iodine and viscosity values of the mayonnaise samples after blending compared to the control with values ranging from 4.97 to 22.60 mg 100g–1 for vitamin E, 28.70 to 88.10 g iodine 100g–1 for iodine value and 24.70 to 30.13 Pa.s for viscosity. Sensory evaluation showed that the mayonnaise samples were generally acceptable by the panelists. Conclusively, blending soybean oil with African pear oil up to 50:50 could be used in the production of acceptable mayonnaise with higher fat, protein, ash, vitamin E, iodine value and viscosity, thereby reducing its postharvest losses through improved utilization.
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Cappellozza, Silvia, Maria Giovanna Leonardi, Sara Savoldelli, Domenico Carminati, Anna Rizzolo, Giovanna Cortellino, Genciana Terova, et al. "A First Attempt to Produce Proteins from Insects by Means of a Circular Economy." Animals 9, no. 5 (May 24, 2019): 278. http://dx.doi.org/10.3390/ani9050278.
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The worldwide growing consumption of proteins to feed humans and animals has drawn a considerable amount of attention to insect rearing. Insects reared on organic wastes and used as feed for monogastric animals can reduce the environmental impact and increase the sustainability of meat/fish production. In this study, we designed an environmentally closed loop for food supply in which fruit and vegetable waste from markets became rearing substrate for Hermetia illucens (BSF— black soldier fly). A vegetable and fruit-based substrate was compared to a standard diet for Diptera in terms of larval growth, waste reduction index, and overall substrate degradation. Morphological analysis of insect organs was carried out to obtain indications about insect health. Processing steps such as drying and oil extraction from BSF were investigated. Nutritional and microbiological analyses confirmed the good quality of insects and meal. The meal was then used to produce fish feed and its suitability to this purpose was assessed using trout. Earthworms were grown on leftovers of BSF rearing in comparison to a standard substrate. Chemical analyses of vermicompost were performed. The present research demonstrates that insects can be used to reduce organic waste, increasing at the same time the sustainability of aquaculture and creating interesting by-products through the linked bio-system establishment.
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Pizzi, Andrea, Daniele Duca, Giorgio Rossini, Sara Fabrizi, and Giuseppe Toscano. "Biofuel, Bioenergy and Feed Valorization of By-Products and Residues from Hevea brasiliensis Cultivation to Enhance Sustainability." Resources 9, no. 9 (September 17, 2020): 114. http://dx.doi.org/10.3390/resources9090114.
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In the latex production chain, rubber tree seeds (Hevea brasiliensis) represent an underutilized fraction with high potentialities, which can increase the sustainability of the whole process if rightly valorized. In the present study, the quality of all the fractions obtained from the rubber fruit were evaluated, with the aim to identify possible applications for their valorization with a circular economy perspective. Seeds from five different varieties of rubber tree were analyzed. Furthermore, a whole mass and energy balance was defined, which has allowed us to define hypothetical production scenarios. The obtained results show negligible differences among varieties. Shells and capsules have shown a composition similar to woody biomass, with high heating values (more than 16.5 MJ kg−1), low nitrogen content (below 0.5% on weight basis (w/w)) and reduced ash content (0.51% w/w and 1.90% w/w, respectively). Kernels were chemically extracted comparing two different solvents: n-hexane and ethanol. Both solvents showed similar extraction yields, i.e., 49% w/w and 46% w/w for n-hexane and ethanol, respectively. The resulting extraction flour was characterized by a high protein content (around 40% w/w) making it suitable for animal feeding. The rubber seed oil could be used in blends of different vegetable oils for biodiesel production. All this information is useful for improving the sustainability of the latex production chain and to assess the sustainability of possible bioenergy value chains.
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Nadeem Asghar, Muhammad, Javaid Akhtar, Muhammad Shafiq, Iram Nadeem, Muhammad Ashfaq, and Sammia Shahid. "GC‐MS and antioxidant capacity analyses of cowpea seeds oils." Nutrition & Food Science 43, no. 2 (March 22, 2013): 116–27. http://dx.doi.org/10.1108/00346651311313283.
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PurposeThe cowpea plant, being affordable and protein‐rich, is considered poor man's meat. The aim of this paper is to undertake a detailed investigation regarding in vitro total antioxidant capacity (TAC) and chemical constituents of the vegetable oils from seeds of this plant, taking its nutritional value into consideration.Design/methodology/approachVegetable oils of different indigenous cowpea varieties were obtained using soxhelt extraction assembly and subjected to GC‐MS analyses and various antioxidant assays including 2,2′‐azinobis(3‐ethylbenzothiazoline‐6‐sulpohonic acid) (ABTS) radical cation scavenging, ferr, 2.2′‐diphenyl‐1‐picrylhydrazil (DPPH) radical scavenging, total phenolic contents (TPC), lipid peroxidation inhibition, and iron chelation activity.FindingsVarious chemical constituents including different hydrocarbons, tocopherols, ketones, fatty esters, estragole and cedrene were identified. TPCs were found to be 5.439, 5.7279, 7.6126, 6.7573 and 10.0591 mg/L gallic acid equivalent for S.A. Dandy, Elite, White Star, CP‐386 and FBD Rawan varieties, respectively. Employing ABTS radical decoloration assay a significant linear correlation (R2=0.997, 0.996, 0.997, 0.996 and 0.997 for S.A. Dandy, Elite, White Star, CP‐386 and FBD Rawan varieties, respectively) was found between the percent inhibition of ABTS radical cation and the amount of vegetable oils. The percent inhibition of the Fe(II)‐Ferrozine complex formation was found to be 29.45, 53.76, 82.91, 86.59 and 57.87 for the same varieties, respectively.Originality/valueGC‐MS and standard in vitro antioxidative capacity analyses data clearly demonstrated the potency of the cowpea as antioxidant and radical scavenger plant which may be used as a good source of natural antioxidants. The plant seeds may prove a better and cost‐effective substitute of expensive food items.
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Mundi, M., M. H. Rawi, N. Saupi, and S. R. Sarbini. "Mini-review: phytology of Dabai (Canarium odontophyllum) as a potential functional food." Food Research 6, no. 1 (January 31, 2022): 296–303. http://dx.doi.org/10.26656/fr.2017.6(1).775.
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By having large sources of fruits and vegetables, Sarawak, Malaysia has a remarkable diversity of flora. One of the underutilised local indigenous fruits in Sarawak that come from the Burseraceae family is Dabai (Canarium odontophyllum). Dabai is highly nutritious and rich in protein, fat, energy and carbohydrate. Hence, the oil extraction of nutritive dabai has become one of the interests in this review. The chemical characteristics of the extracted oils from both the dabai flesh and the kernel were discussed. A total of approximately 75 recognised species have been found mainly in Asia, the Pacific and tropical Africa. Later led to further investigation of the possible cholesterol-lowering agent due to its high antioxidant ability. The fruit is slightly triangular in the cross-section, ovoid to ellipsoid. It is also rich in phenolic compounds and vitamin E, such as γtocopherol. The review uncovered the potentials of the dabai as nutritious fruit with promising medicinal properties.
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Anferov, Sergey, and Oleg Skul’skiy. "Mathematical modelling of vegetable oil plunger extraction." PNRPU Mechanics Bulletin 1 (March 30, 2014): 31–56. http://dx.doi.org/10.15593/2224-9893/2014.1.02.
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Koech, Alex K., Anil Kumar, and Zachary O. Siagi. "In Situ Transesterification of Spirulina Microalgae to Produce Biodiesel Using Microwave Irradiation." Journal of Energy 2020 (December 18, 2020): 1–10. http://dx.doi.org/10.1155/2020/8816296.
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The present technology of transesterification of vegetable oils to produce biodiesel, which is suited to replace petrodiesel, has economic challenges, and therefore, alternative sources are being explored. Microalgae, a renewable, third-generation biofuel resource, have the potential to become a viable feedstock due to their high oil content and environmentally friendly nature. The present study investigates the effect of microwave irradiation on the simultaneous extraction and transesterification of algae lipids to produce fatty acid methyl ester (FAME), in a batch reaction system using sulphuric acid catalyst. In situ transesterification combines the two steps of lipid extraction and transesterification into a single step. The microwave synthesis unit comprised of a 3-neck round bottom flask inside a 1300-Watt microwave oven, fitted with a quick-fit condenser and having an external stirrer. Response surface methodology (RSM) was used to analyse the influence of process variables, dry algae to methanol ratio 1 : 4 − 1 : 14 g / ml , algae biomass to catalyst ratio 1 : 0.0032 − 1 : 0.0368 wt % , and reaction time 1 − 11 min , at 500 rpm stirring rate for in situ reaction. FAME was analysed using gas chromatography (GC). The total lipid content of Arthrospira Spirulina platensis microalgae biomass was found to be 10.7 % by weight. The algae biomass also contained proteins at 51.83 % , moisture content at 7.8 % , and ash content 14.30 % by weight. RSM gave the optimum process conditions as dry algae biomass feed to methanol wt / vol ratio of 1 : 9, catalyst concentration of 2 wt % , and reaction time of 7 minutes for a maximum FAME yield of 83.43 wt % . The major fatty acid composition of FAME was palmitic 43.83 % , linoleic 38.83 % , and linolenic 19.41 % . FAME properties obtained according to European Standards (EN 14214) and American Society for Testing and Materials (ASTM D 6751) standards were as follows: flash point 16 4 o C calorific value 32,911 kJ / kg , acid value 0.475 KOH / g , viscosity 4.45 m m 2 / s , and specific gravity 0.868 . The study showed that Arthrospira Spirulina platensis microalgae lipid FAME met the biodiesel standards (EN 14214 and ASTM D 6751) and has the potential to replace petrodiesel. Microwave irradiation increased the reaction rate resulting in a reduced reaction time of 7 minutes (as compared to 8 hours for conventional heating) and therefore was found to be a superior heating mode as compared to conventional heating.
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Sovová, H., J. Kučera, and J. Jež. "Rate of the vegetable oil extraction with supercritical CO2—II. Extraction of grape oil." Chemical Engineering Science 49, no. 3 (1994): 415–20. http://dx.doi.org/10.1016/0009-2509(94)87013-6.
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Aringbangba, Oluyinka Eunice, Flora Oluwafemi, Adelodun Lawrence Kolapo, Abideen Idowu Adeogun, and Temitope O. S. Popoola. "Elimination of Aflatoxins from Two Selected Nigerian Vegetable Oils using Magnetic Chitosan Nanoparticles." Industria: Jurnal Teknologi dan Manajemen Agroindustri 10, no. 1 (April 29, 2021): 1–11. http://dx.doi.org/10.21776/ub.industria.2021.010.01.1.
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Abstract Activated charcoal and imarsil (local adsorbent) had shown significant Aflatoxin (AF) decontamination potentials in vegetable oil at a low AF contamination level of ≤ 9 ng/L. AF contamination in vegetable oils can be more than a hundred-fold of this. Therefore, it is needed to investigate the potential of other adsorbents at higher AF contamination levels. Magnetic Chitosan Nanoparticle (MCNP) was synthesized, and its aflatoxins extraction efficiency from two edible vegetable oils was investigated. MCNP exhibited extraction efficiencies of 82.80 – 100% and 94.87 – 100% in palm kernel oil and palm oil at the contamination levels of 579.6 and 964.6 ng/L respectively. Total aflatoxins cleanup of the palm oil and palm kernel oil was possible at 30 °C within 30 and 60 minutes, respectively, at the optimized condition of 4.4 mg/L MCNP. MCNP concentration, temperature of extraction, and contact time were significant (p < 0.05) in palm kernel oil, while these conditions were not significant (p > 0.05) in palm oil. The results of the present investigation depict that the AF extraction efficiency of MCNP depends on the type of vegetable oil and that MCNP could be a credible alternative for AF decontamination of the investigated vegetable oil. Keywords: aflatoxins, chitosan, contamination, nanoparticles, vegetable oils
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Snyder, J. M., and T. L. Mounts. "Analysis of vegetable oil volatiles by multiple headspace extraction." Journal of the American Oil Chemists' Society 67, no. 11 (November 1990): 800–803. http://dx.doi.org/10.1007/bf02540495.
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Busto, Mariana, and Carlos Román Vera. "Deacidification of vegetable oil by extraction with solvent recovery." Adsorption 25, no. 7 (May 9, 2019): 1397–407. http://dx.doi.org/10.1007/s10450-019-00102-9.
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Gagnon, Yancie, Houcine Mhemdi, Frederic Delbecq, and Elisabeth Van Hecke. "Extended surfactants and their tailored applications for vegetable oils extraction: An overview." OCL 28 (2021): 7. http://dx.doi.org/10.1051/ocl/2020062.
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The vegetable oil extraction process from seeds and nuts depends on mechanical and solvent (usually n-hexane) extractions. Despite the efficiency of n-hexane, its use is nowadays questioned due to health, environmental, and technological issues. As an alternative to hexane extraction, several greener solvents and extraction techniques have been developed and tested during the last decades. Among these alternatives, the Surfactant-Aqueous Extraction Process (SAEP) appears as a promising method. Initially developed for the petroleum sector, this method was then tested and optimized for vegetable oil extraction. Successful implementations at the laboratory scale led to slightly more than 90% oil yield, mainly by using so-called “extended surfactants”. Compare to conventional surfactants, these surfactants can efficiently solubilize a large amount of vegetable oil in water, despite the structural diversity and the bulkiness of vegetable oil molecules. The present review is devoted to extended surfactant applications to SAEP. This review summarizes and discusses the main findings related to the extended surfactant structures and properties, as well as the main experimental results on the SAEP, and the advantages and the current limitations towards a scaling-up of this promising process.
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Odewole, MM, MO Sunmonu, SK Oyeniyi, OA Adesoye, and PP Ikubanni. "DEVELOPMENT OF U-CHANNEL SCREW JACK FOR VEGETABLE OIL EXTRACTION." Nigerian Journal of Technology 36, no. 3 (June 30, 2017): 979–86. http://dx.doi.org/10.4314/njt.v36i3.43.
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A U-channel screw jack for extracting vegetable oil was developed through design (with Solid works–Computer Aided Design (CAD)) and fabrication processes. A factorial experiment in a Randomized Complete Block Design (RCBD) was used to investigate the effect of heating temperature (50, 60 and 70°C) and heating time (5 and 10 min) on the performance of the machine in terms of oil yield, extraction efficiency and extraction loss with groundnut as the feedstock. Results of the machine design for some of the machine components gave the following values: U-channel structural frame made of mild steel (80 x 160 x 650 mm), compression cap (70 mm) and heater band(3.5kW). Also, the performance evaluation of the machine showed that increase in heating temperature (50 to 70°C) and heating time (5 to 10 min) did not cause the oil yield, extraction efficiency and extraction loss to increase beyond 30%, 48% and 15% respectively. Generally, decrease in oil yield, extraction efficiency and extraction loss occurred at the heating temperature of 70 oC irrespective of the heating time. For future works, other machine and feedstock factors should be incorporated into the performance evaluation process. Also, automation of the machine is recommended.   http://dx.doi.org/10.4314/njt.v36i3.43
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Do, Linh D., and David A. Sabatini. "Pilot Scale Study of Vegetable Oil Extraction by Surfactant-Assisted Aqueous Extraction Process." Separation Science and Technology 46, no. 6 (March 30, 2011): 978–85. http://dx.doi.org/10.1080/01496395.2010.541401.
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Isso, Bayala, and David Ryan. "Extraction of α-tocopherolquinone from vegetable oil deodorizer distillate waste." European Journal of Lipid Science and Technology 114, no. 8 (July 18, 2012): 927–32. http://dx.doi.org/10.1002/ejlt.201100380.
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Majumdar, G. C., A. N. Samanta, and S. P. Sengupta. "Modeling solvent extraction of vegetable oil in a packed bed." Journal of the American Oil Chemists' Society 72, no. 9 (September 1995): 971–79. http://dx.doi.org/10.1007/bf02660708.
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Baümler, Erica R., Amalia A. Carelli, Guillermo H. Crapiste, and María E. Carrín. "Solvent extraction modeling of vegetable oil and its minor compounds." Journal of Food Engineering 107, no. 2 (December 2011): 186–94. http://dx.doi.org/10.1016/j.jfoodeng.2011.06.025.
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Uitterhaegen, Evelien, and Philippe Evon. "Twin-screw extrusion technology for vegetable oil extraction: A review." Journal of Food Engineering 212 (November 2017): 190–200. http://dx.doi.org/10.1016/j.jfoodeng.2017.06.006.
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Dedov, A. V. "Modeling of plasticizer extraction from polyvinyl chloride with vegetable oil." Fibre Chemistry 45, no. 2 (July 2013): 104–6. http://dx.doi.org/10.1007/s10692-013-9490-4.
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Nde, Divine, and Anuanwen Foncha. "Optimization Methods for the Extraction of Vegetable Oils: A Review." Processes 8, no. 2 (February 8, 2020): 209. http://dx.doi.org/10.3390/pr8020209.
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Most seed oils are edible while some are used generally as raw material for soap production, chocolate, margarine, and recently in biodiesel formulations as potential candidates capable of replacing fossil fuels which are costly and destructive to the environment. Oilseeds are a green and major reservoir which when properly exploited can be used sustainably for the production of chemicals at both the laboratory and industrial scales. Oil extraction is one of the most critical steps in seed oil processing because it determines the quality and quantity of oil extracted. Optimization of the extraction conditions for each extraction method enhances yield and quality meanwhile a carefully chosen optimization process equally has the potential of saving time and heat requirements with an associated consequence on cost reduction of the entire process. In this review, the techniques used to optimize oil extraction from plant materials which can be consulted by stakeholders in the field are brought to focus and the merits and demerits of these methods highlighted. Additionally, different types of optimization techniques used for various processes including modeling and the software employed in the optimization processes are discussed. Finally, the quality of the oil as affected by the methods of extraction and the optimization process used are also presented.
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Othman, Norasikin, Norul Fatiha Mohamed Noah, Ooi Zing Yi, Muhammad Bukhari Rosly, Hilmi Abdul Rahman, and Roslina Rashid. "Kinetic extraction of basic dye using vegetable oil as a solvent." Malaysian Journal of Fundamental and Applied Sciences 13, no. 4 (December 26, 2017): 685–89. http://dx.doi.org/10.11113/mjfas.v13n4.927.
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Vegetable oil such as palm oil and corn oil are more environmentally friendly and economic compared to petroleum based solvent. In this study, liquid-liquid extraction (LLE) of basic dye methylene blue (MB) from simulated textile wastewater using di(2-ethylhexyl) phosphoric acid (D2EHPA) in vegetable oil was investigated. The parameter of extraction studied included types of solvent, D2EHPA concentration, types and concentrations of stripping agent and initial pH of aqueous waste solution. D2EHPA concentration was varied in the range of 0.005 - 0.50M. The results showed that palm oil provided good potential as a solvent in the MB extraction. Almost 100% of MB was extracted at 0.1M D2EHPA in palm oil with distribution ratio of 38 which is reasonably high. The extracted MB in loaded organic phase are capable to re-extracted back for dye recovery using 0.6M of sodium bicarbonate (NaHCO3) as a stripping solution.
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Sovová, H. "Rate of the vegetable oil extraction with supercritical CO2—I. Modelling of extraction curves." Chemical Engineering Science 49, no. 3 (1994): 409–14. http://dx.doi.org/10.1016/0009-2509(94)87012-8.
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Šťastová, J., J. Jeẑ, M. Bártlová, and H. Sovová. "Rate of the vegetable oil extraction with supercritical CO2—III. Extraction from sea buckthorn." Chemical Engineering Science 51, no. 18 (September 1996): 4347–52. http://dx.doi.org/10.1016/0009-2509(96)00263-1.
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Jamil, Muhammad Fitri, Yoshimitsu Uemura, Norridah Osman, Katsuki Kusakabe, and Suzana Yusup. "Review on Extraction and Characterization of Castor Seed Oil." Applied Mechanics and Materials 625 (September 2014): 916–19. http://dx.doi.org/10.4028/www.scientific.net/amm.625.916.
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Extraction of castor oil is important in determination of the quality of castor oil extracted. The quality of castor oil being extracted has to meet the ASTM standard that has been produced. The way of extraction can be either mechanical extraction or chemical extraction that is practically used in the industry which give the highest yield of oil extracted. Castor oil is mainly composed of ricinoleic acid in high concentration. It is a unique vegetable oil that contains high content of fatty hydroxyacid.
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Mera Mendoza, César. "CARACTERIZACIÓN QUÍMICA DEL ACEITE ESENCIAL DE ORÉGANO COMO AGENTE BIOCONSERVADOR EN ALIMENTOS." Universidad Ciencia y Tecnología 24, no. 105 (October 11, 2020): 54–62. http://dx.doi.org/10.47460/uct.v24i105.381.
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Se ha analizado químicamente el aceite esencial de orégano cultivado en el cantón El Empalme en Ecuador para aplicarlo como agente bioconservador en alimentos. Para ello se empleó cromatografía de gases acoplada con espectrometría de masas. Se identificó como componente principal el carvacrol con 62,41%, seguido de β-cariofileno 8,84%, α-bergamoteno 6,75%, p-cimeno 6,24%, geraniol 4,29%; y α-humuleno, β-felandreno, 1-octen-3-ol, oxido de cariofileno, 4-terpineol, E-citral, γ-terpineno, z-citral en pequeñas cantidades. El Carvacrol le otorga al orégano múltiples propiedades antioxidantes, microbiológicas y conservantes de alimentos, además de potenciales aplicaciones en perfumería y cosmética.
Palabras Clave: Orégano, aceite esencial, cromatografía de gases, espectrometría de masas.
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Esther, Olagunju. "Extraction and Characterization of Vegetable Oil from Mango seed, Mangifera indica." IOSR Journal of Applied Chemistr 5, no. 3 (2013): 06–08. http://dx.doi.org/10.9790/5736-0530608.
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Dagde, K. K. "Extraction of vegetable oil from avocado seeds for production of biodiesel." Journal of Applied Sciences and Environmental Management 23, no. 2 (March 8, 2019): 215. http://dx.doi.org/10.4314/jasem.v23i2.3.
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Kong, Weibin, Jan Baeyens, Peiyong Qin, Huili Zhang, and Tianwei Tan. "Towards an energy-friendly and cleaner solvent-extraction of vegetable oil." Journal of Environmental Management 217 (July 2018): 196–206. http://dx.doi.org/10.1016/j.jenvman.2018.03.061.
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Sovová, Н., S. A. Aleksovski, M. Bocevska, and R. P. Stateva. "Supercritical fluid extraction of essential oils: Results of joint research." Chemical Industry and Chemical Engineering Quarterly 12, no. 3 (2006): 168–74. http://dx.doi.org/10.2298/ciceq0603168s.
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Peppermint, creeping thyme, and sage herbs, as well as yarrow flowers were extracted with supercritical and liquid carbon dioxide at 9-13 MPa and 25-60?C. Two extraction periods were distinguished except in the case of thyme extraction. Almost pure essential oil was extracted in the first, fast period. The extraction was retarded in the second period controlled by essential oil-matrix interaction, and waxes and water prevailed over the essential oil in the extract. To estimate the effect of essential oil-vegetable oil interaction during the extraction of essential oils from seeds, the limonene + vegetable oil + CO2 equilibrium was investigated using thermodynamic modeling. Changes in the composition of the essential oil in the extracts are demonstrated on the example of sage oil. Compared to hydro distillation, the extracts contained less monoterpenes, the most volatile components, because the separation of the extract from gaseous ??2 in the cold trap was incomplete. The yield of sesqui- and di-terpenes in the extracts, however, was higher than their yield by hydrodistillation. The extraction of sage essential oil was most efficient at 13 MPa and 50?C, when the yield of diterpene manool was more than two times higher than its yield by hydrodistillation.
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Kim, Lidia, Gina-Alina Catrina (Traistaru), Georgiana Cernica, Vasile Staicu, Mariana Popescu, and Cristina Ileana Covaliu. "Removal of Metals from Aqueous Solutions Using Sea Buckthorn Waste from Dietary Supplement Technology." Sustainability 13, no. 3 (January 29, 2021): 1441. http://dx.doi.org/10.3390/su13031441.
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The purpose of this study was to produce additional data for the valorization process of vegetable waste originating from dietary supplement technology. Two types of vegetable waste originating from different technological processes of sea buckthorn oil were used: vegetable waste from organic solvent extraction (P1) and vegetable waste from cold extraction (P2). Batch experiments evaluated the influence of pH, initial metal concentration, contact time, and Langmuir and Freundlich adsorption isotherms. The following pollutants—Cu, Cr, Co, Ni, Pb and Zn—from the wastewater were studied. The removal efficiency of metals from wastewater was evaluated at pH 3, 5 and 7. The highest metals removal efficiency was obtained at pH 5. It was observed that the Langmuir isotherm fits the adsorption process very well. Based on the results obtained, it can be concluded that vegetable waste resulting from the sea buckthorn oil industry could have potential applications for removing toxic metals from wastewater due to its high removal efficiency (>80%).
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Prastowo, Indro. "Oil Extraction and Production of A Biodiesel Using Vegetable Oil Derived From Algae (Scenedesmus dimorphus)." JURNAL BIOEDUKATIKA 1, no. 2 (December 9, 2013): 51. http://dx.doi.org/10.26555/bioedukatika.v1i2.4102.
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