Characterization of oil extracted from wild apricot seeds kernel using submerged alcoholic fermentation and its quality characteristics

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62690094%3A18470%2F24%3A50023074" target="_blank" >RIV/62690094:18470/24:50023074 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S1359511324001193?via%3Dihub" target="_blank" >https://www.sciencedirect.com/science/article/pii/S1359511324001193?via%3Dihub</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.procbio.2024.04.024" target="_blank" >10.1016/j.procbio.2024.04.024</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Characterization of oil extracted from wild apricot seeds kernel using submerged alcoholic fermentation and its quality characteristics

Popis výsledku v původním jazyce

The current study investigated the impact of Saccharomyces cerevisiae fermentation on apricot kernel oil extraction and the resulting quality characteristics of the oil. The seed kernels underwent physicochemical and antioxidant studies after being separated, gelatinized, and fermented. The results revealed 43.6 % of oil yield by fermentation. The extracted oil had a lower acid value (3.74 mg KOH/g), and peroxide value (4.25 meq/kg). The investigation of additional oil properties was included, like iodine value (100.26 mg KOH/g), saponification value (190.5 mg KOH/g), specific gravity (0.919), viscosity (4.62), moisture content (0.592 %), and refractive index (1.4836), which signifies optimum physicochemical parameters of oil. As per the FTIR data, some distinct functional groups like C-H stretch and C--O, C--C, CH3, OH, and R-O-R esters were found in the extracted oil. The oil&apos;s fatty acid composition, with 50.47 % saturated, 22.23 % mono-unsaturated, and 35.13 % polyunsaturated fatty acids, enhances stability, oxidative resistance, and nutritional value, justifying its favorable physicochemical properties. The DPPH radical scavenging activity of the oil showed to have good antioxidant activity. Metabolic modeling of S. cerevisiae provided information about compounds received after fermentation. Hence, it can be concluded that fermentation is a suitable approach to extract apricot seed kernel oil with beneficial properties.

Název v anglickém jazyce

Characterization of oil extracted from wild apricot seeds kernel using submerged alcoholic fermentation and its quality characteristics

Popis výsledku anglicky

The current study investigated the impact of Saccharomyces cerevisiae fermentation on apricot kernel oil extraction and the resulting quality characteristics of the oil. The seed kernels underwent physicochemical and antioxidant studies after being separated, gelatinized, and fermented. The results revealed 43.6 % of oil yield by fermentation. The extracted oil had a lower acid value (3.74 mg KOH/g), and peroxide value (4.25 meq/kg). The investigation of additional oil properties was included, like iodine value (100.26 mg KOH/g), saponification value (190.5 mg KOH/g), specific gravity (0.919), viscosity (4.62), moisture content (0.592 %), and refractive index (1.4836), which signifies optimum physicochemical parameters of oil. As per the FTIR data, some distinct functional groups like C-H stretch and C--O, C--C, CH3, OH, and R-O-R esters were found in the extracted oil. The oil&apos;s fatty acid composition, with 50.47 % saturated, 22.23 % mono-unsaturated, and 35.13 % polyunsaturated fatty acids, enhances stability, oxidative resistance, and nutritional value, justifying its favorable physicochemical properties. The DPPH radical scavenging activity of the oil showed to have good antioxidant activity. Metabolic modeling of S. cerevisiae provided information about compounds received after fermentation. Hence, it can be concluded that fermentation is a suitable approach to extract apricot seed kernel oil with beneficial properties.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

20902 - Bioprocessing technologies (industrial processes relying on biological agents to drive the process) biocatalysis, fermentation

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

PROCESS BIOCHEMISTRY

ISSN

1359-5113

e-ISSN

1873-3298

Svazek periodika

142

Číslo periodika v rámci svazku

July

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

9

Strana od-do

175-183

Kód UT WoS článku

001221586400001

EID výsledku v databázi Scopus

2-s2.0-85190947663