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Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil.

ABSTRACT: Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.

SUBMITTER: Suzuki D

PROVIDER: S-EPMC7642429 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature

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Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil.

Suzuki Daisuke D Sato Yuko Y Kamasaka Hiroshi H Kuriki Takashi T Tamura Hirotoshi H

NPJ science of food 20201104 1

Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition ...[more]

PMID: 33298963

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Project description:Edible flowers are niche horticultural products, routinely used as cooking ingredients in the food industry. Currently, new species are required with the aim of enlarging the number of species with a long shelf-life, healthy nutraceutical compounds, and new fragrance and tastes. Ageratum houstonianum Mill, Tagetes lemmonii A. Gray, Salvia dorisiana Standl, and Pelargonium odoratissimum (L.) L'Hér "Lemon" were selected for their different morphological characteristics and color. Fresh flowers were analyzed to characterize their phytonutritional content and aroma profile. Postharvest was determined up to 6 days of cold storage at 4°C in transparent polypropylene boxes. Visual quality and cellular membrane damage were observed. The relative content of different antioxidant constituents (e.g., polyphenols, flavonoids, anthocyanins, ascorbic acid), nutritional compounds (soluble sugars, crude proteins), the antioxidant scavenging activity, and the volatile profile were determined and correlated to the quality of shelf-life of the different species. The yellow T. lemmonii freshly picked flowers showed the highest ascorbic acid and flavonoids content, which was maintained during the cold storage, as well as the best visual quality. Limited changes in metabolites were detected in the light blue A. houstonianum during postharvest, although the visual quality is severely compromised. Magenta S. dorisiana and light pink P. odoratissimum showed similar changes in antioxidant constituents during cold storage. For the first time, the volatile compounds have been identified in the four species. Sesquiterpene hydrocarbons are the main class in fresh flowers of A. houstonianum, S. dorisiana, and P. odoratissimum, while monoterpene hydrocarbons are abundant in T. lemmonii. The cold storage influenced mainly P. odoratissimum and S. dorisiana flavor initially dominated by the increase in total monoterpenes at 6 days, reaching a relative content of 90%. Both A. houstonianum and T. lemmonii conserved the prevalence of the same class of constituents in all the analyzed conditions, even though the cold storage influenced the major compound abundance. On the basis of the results, T. lemmonii was the most interesting species with the longest shelf-life due to its phytonutritional and aromatic constituents. Results indicated the peculiar metabolic and physiological attitude of flowers species to cold storage.

Project description:Liquid-liquid separation, commonly referred to as oiling-out, frequently can occurs during crystallization, especially the anti-solvent crystallization process of phosphoryl compounds, and poses potential hurdle for high-quality product. Efficiently regulating oiling-out during crystallization remains a significant challenge. Among various techniques, ultrasound emerges as a green and effective approach to enhance the crystallization process. However, there is a dearth of in-depth research exploring the microscopic mechanisms of this process. Therefore, our research focused on the fructose-1,6-diphosphate (FDP), a typical phosphoryl compound, to gain a deeper understanding of how ultrasound influences the oiling-out process. The focused beam reflectance measurement (FBRM) technology was used to investigate the oiling-out phenomenon of FDPNa3 across various solvent ratios. In addition, the influence of ultrasound on the induction time was studied and the nucleation energy barrier was calculated. Finally, to further unravel the microscopic mechanisms, we utilized molecular simulation techniques to analyze the impact of ultrasound power on the dissolution-precipitation process. Our observations revealed a consistent oiling-out process that attainted a stable state regardless of the solvent employed. Notably, the results of the oiling-out induction time experiments indicated that ultrasound significantly reduced helped lower the nucleation energy barrier of FDP3- ions, thereby dismantling FDP3-clusters in solution. Thus, in turn, shortened the reduced induction time and promoted crystallization. Furthermore, ultrasound reduced the interactions between FDP3-ions and water molecules as well as FDP3- ions themselves. As simulated field intensity increased, these interaction forces gradually diminished, the thickness of the hydration layer surrounding the FDP3- clusters facilitating the disruption of clusters, ultimately enhancing the crystallization process.

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Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil.

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Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil.

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