Naslov
Fatty Acid Profile of Spice Seed Oils: Effect of Seed Type and Extraction Method

Autori
Obranović, Marko ; Repajić, Maja ; Kruk, Valentina ; Tonković, Petra ; Medved, Ana Marija ; Balbino, Sandra ; Dragović-Uzelac, Verica

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 10th Central European Congress on Food / Mujčinović, Alen - Sarajevo, 2021, 88-89

Skup
10th Central European Congress on Food (CEFood)

Mjesto i datum
Sarajevo, Bosna i Hercegovina; online, 10.06.2021. - 11.06.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
spice seed oils ; fatty acids ; petroselenic fatty acid ; lauric fatty acid ; oil extraction

Sažetak
Recent advancement in extraction methods are opening wide possibilities in utilizing different plant materials as a basis for the production of cosmetic and pharmaceutical ingredients. This study aimed to compare the yield of total oil extracted using three methods with hexane as a solvent - Accelerated Solvent Extraction (ASE) at 25 and 100 °C, Soxhlet Extraction (SE) and Extraction by Agitation at room temperature (EA). Also, fatty acid profiles and differences between the spice seeds were investigated. Four different spice seeds were analyzed - fennel (Foeniculum vulgare), caraway (Carum carvi), coriander (Coriandrum sativum) and star anise (Illicum verum). Using Soxhlet method the highest yield of oil was found in coriander seed (18.8%), followed by caraway (13.4%), star anise (11.6%) and fennel (9.0%). Dominant fatty acid in seed oils from Apiaceae family (fennel, caraway and coriander) was petroselenic acid (C18:1n12), ranging from 80.2% in fennel by EA to 32.0% in caraway with ASE/100 °C. Type of seed and extraction method had a significant influence on its quantity (p≤0.01). Interesting results were noticed regarding fennel oil and to lesser extent caraway oil – during oxidation processes petroselenic acid degrades in lauric (C12:0) and caproic (C6:0) fatty acids with relatively stable sum of them between 82-85% of total fatty acids in fennel and 64-74% in caraway. The highest levels of C12:0 (32.8%) were determined using ASE/25°C and C6:0 (1.0%) with EA method. Other dominant fatty acids in fennel oil were linoleic (C18:2, avg. 8.4%) and palmitic (C16:0, avg. 3.1%). Dominant fatty acid in coriander oil (avg. 80.0%) and caraway oil (avg. 38.6%) was C18:1n12, followed by C18:2 (coriander avg. 13.5% ; caraway avg. 25.6%), C16:0 (coriander avg. 3.3% ; caraway avg. 2.2%), C12:0 (coriander avg. 0.3%, caraway avg. 17.3%) and C6:0 (coriander avg. 0.2%, caraway avg. 7.0%). Monounsaturated fatty acids dominated in all Apiaceae family samples with avg. 44.8% in caraway oil, 60.8% in fennel oil and 80.4% in coriander oil. In oils from star anise samples dominant fatty acid was lauric with avg. of 60.7%, followed by C18:2 (13.0%), C18:1n9 (12.2%) and C16:0 (8.2%). 89 Dominant group of fatty acids in star anise oil were saturated (71.7%). Statistically significant differences (p≤0.01) in oil yield were observed between the extraction methods: twofold higher results were achieved for star anise (11.9%) using ASE/100 °C and fennel (10.4%) with EA, while most of the other results were lower: 4.3-9.0% for ASE/25°C, 4.8-8.4% for ASE/100 °C and 6.8-12.2% for EA.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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