Physical-chemical characteristics and oxidative stability of oil obtained from lyophilized raspberry seed
Само за регистроване кориснике
2009
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
Fresh raspberry (Rubus idaeus), cultivar Willamette, was freeze-dried (lyophilization). A byproduct of lyophilization is "fine dust" of raspberry consisting of finely ground raspberry fruit body and seed. The seeds were separated. The seed oil was isolated and its physical and chemical characteristics were determined. Parameters that characterize the seed and quality of the oil were examined, including fatty acid composition, oxidative stability under different storage conditions, and radical-scavenging activity. The fatty acid composition was determined by GC/FID and the contents of the dominant fatty acids were found as: oleic 16.92%, linoleic 54.95%, and alpha-linolenic acid 23.97%. The oxidative stability of the oil was poor. The induction period by Rancimat test at 100 degrees C was 5.2 h. The radical-scavenging activity is similar to that of resveratrol [1,3-benzenediol 5-(1(E)-2-4-hydroxy-phenyl-ethyl)]. Although this product is used in the candy industry, it would be far more u...seful if raspberry oil of satisfactory quality could be extracted. This paper demonstrates that sifted lyophilized seeds can be used for the extraction of oils. This process allows for maximal usage of the byproducts, reduces losses and it increases the development of new products.
Кључне речи:
Antioxidant activity / Lyophilization / Omega fatty acids / Oxidative stability / Raspberry (Rubus idaeus) seed oilИзвор:
European Journal of Lipid Science and Technology, 2009, 111, 11, 1133-1141Издавач:
- Wiley-V C H Verlag Gmbh, Weinheim
DOI: 10.1002/ejlt.200900022
ISSN: 1438-7697
WoS: 000272474400010
Scopus: 2-s2.0-76749140417
Колекције
Институција/група
Hemijski fakultet / Faculty of ChemistryTY - JOUR AU - Sucurovic, Aleksandra AU - Vukelic, Nikola AU - Ignjatovic, Ljubisa AU - Brčeski, Ilija AU - Jovanović, Dušan PY - 2009 UR - https://cherry.chem.bg.ac.rs/handle/123456789/1036 AB - Fresh raspberry (Rubus idaeus), cultivar Willamette, was freeze-dried (lyophilization). A byproduct of lyophilization is "fine dust" of raspberry consisting of finely ground raspberry fruit body and seed. The seeds were separated. The seed oil was isolated and its physical and chemical characteristics were determined. Parameters that characterize the seed and quality of the oil were examined, including fatty acid composition, oxidative stability under different storage conditions, and radical-scavenging activity. The fatty acid composition was determined by GC/FID and the contents of the dominant fatty acids were found as: oleic 16.92%, linoleic 54.95%, and alpha-linolenic acid 23.97%. The oxidative stability of the oil was poor. The induction period by Rancimat test at 100 degrees C was 5.2 h. The radical-scavenging activity is similar to that of resveratrol [1,3-benzenediol 5-(1(E)-2-4-hydroxy-phenyl-ethyl)]. Although this product is used in the candy industry, it would be far more useful if raspberry oil of satisfactory quality could be extracted. This paper demonstrates that sifted lyophilized seeds can be used for the extraction of oils. This process allows for maximal usage of the byproducts, reduces losses and it increases the development of new products. PB - Wiley-V C H Verlag Gmbh, Weinheim T2 - European Journal of Lipid Science and Technology T1 - Physical-chemical characteristics and oxidative stability of oil obtained from lyophilized raspberry seed VL - 111 IS - 11 SP - 1133 EP - 1141 DO - 10.1002/ejlt.200900022 ER -
@article{ author = "Sucurovic, Aleksandra and Vukelic, Nikola and Ignjatovic, Ljubisa and Brčeski, Ilija and Jovanović, Dušan", year = "2009", abstract = "Fresh raspberry (Rubus idaeus), cultivar Willamette, was freeze-dried (lyophilization). A byproduct of lyophilization is "fine dust" of raspberry consisting of finely ground raspberry fruit body and seed. The seeds were separated. The seed oil was isolated and its physical and chemical characteristics were determined. Parameters that characterize the seed and quality of the oil were examined, including fatty acid composition, oxidative stability under different storage conditions, and radical-scavenging activity. The fatty acid composition was determined by GC/FID and the contents of the dominant fatty acids were found as: oleic 16.92%, linoleic 54.95%, and alpha-linolenic acid 23.97%. The oxidative stability of the oil was poor. The induction period by Rancimat test at 100 degrees C was 5.2 h. The radical-scavenging activity is similar to that of resveratrol [1,3-benzenediol 5-(1(E)-2-4-hydroxy-phenyl-ethyl)]. Although this product is used in the candy industry, it would be far more useful if raspberry oil of satisfactory quality could be extracted. This paper demonstrates that sifted lyophilized seeds can be used for the extraction of oils. This process allows for maximal usage of the byproducts, reduces losses and it increases the development of new products.", publisher = "Wiley-V C H Verlag Gmbh, Weinheim", journal = "European Journal of Lipid Science and Technology", title = "Physical-chemical characteristics and oxidative stability of oil obtained from lyophilized raspberry seed", volume = "111", number = "11", pages = "1133-1141", doi = "10.1002/ejlt.200900022" }
Sucurovic, A., Vukelic, N., Ignjatovic, L., Brčeski, I.,& Jovanović, D.. (2009). Physical-chemical characteristics and oxidative stability of oil obtained from lyophilized raspberry seed. in European Journal of Lipid Science and Technology Wiley-V C H Verlag Gmbh, Weinheim., 111(11), 1133-1141. https://doi.org/10.1002/ejlt.200900022
Sucurovic A, Vukelic N, Ignjatovic L, Brčeski I, Jovanović D. Physical-chemical characteristics and oxidative stability of oil obtained from lyophilized raspberry seed. in European Journal of Lipid Science and Technology. 2009;111(11):1133-1141. doi:10.1002/ejlt.200900022 .
Sucurovic, Aleksandra, Vukelic, Nikola, Ignjatovic, Ljubisa, Brčeski, Ilija, Jovanović, Dušan, "Physical-chemical characteristics and oxidative stability of oil obtained from lyophilized raspberry seed" in European Journal of Lipid Science and Technology, 111, no. 11 (2009):1133-1141, https://doi.org/10.1002/ejlt.200900022 . .