Optimisation of microwave-assisted extraction of pomegranate (Punica granatum L.) seed oil and evaluation of its physicochemical and bioactive properties

Food Technology and Biotechnology

Volumn 55, Issue 1, 2017, Pages 86-94

  çavdar, Hasene Keskin ^a   Yanik, Derya Koçak ^a   Gok, Ugur ^a   Gogus, Fahrettin ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Bioactive properties; Extraction optimisation; Microwave assisted solvent extraction; Pomegranate seed oil

Indexed keywords

ANTIOXIDANTS; MICROWAVES; OILS AND FATS; PARTICLE SIZE; PLANTS (BOTANY); SOLVENTS;

ANTIOXIDANT ACTIVITIES; BIOACTIVE PROPERTIES; EXTRACTION OPTIMIZATIONS; EXTRACTION YIELD; MICROWAVE ASSISTED SOLVENT EXTRACTIONS; OPTIMISATIONS; PARTICLES SIZES; PHYSICOCHEMICAL PROPERTY; POMEGRANATE SEED OIL; TOTAL PHENOLIC CONTENT;

SOLVENT EXTRACTION;

EID: 85019063282     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: 10.17113/ftb.55.01.17.4638     Document Type: Article

References (43)

1. Abbasi H, Rezaei K, Rashidi L. Extraction of essential oils form the seeds of pomegranate using organic solvents and supercritical CO2. J Am Oil Chem Soc. 2008;85:83-9. http://dx.doi.org/10.1007/s11746-007-1158-x
2. Abbasi H, Rezaei K, Emamdjomeh Z, Mousavi SME. Eff ect of various extraction conditions on the phenolic contents of pomegranate seed oil. Eur J Lipid Sci Tech. 2008;110:435-40. http://dx.doi.org/10.1002/ejlt.200700199
3. Azadmard-Damirchi S, Habibi-Nodeh F, Hesari J, Nemati M, Achachlouei BF. Eff ect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed. Food Chem. 2010;121:1211-5. http://dx.doi.org/10.1016/j.foodchem.2010.02.006
4. Amarni F, Kadi H. Kinetics study of microwave-assisted solvent extraction of oil from olive cake using hexane: comparison with the conventional extraction. Innov Food Sci Emerg. 2010;11:322-7. http://dx.doi.org/10.1016/j.ifset.2010.01.002
5. Camel V. Microwave-assisted solvent extraction of environmental samples. Trac-Trend Anal Chem. 2000;19:229-48. http://dx.doi.org/10.1016/S0165-9936(99)00185-5
6. Taghvaei M, Jafari SM, Assadpoor E, Nowrouzieh S, Alishah O. Optimization of microwave-assisted extraction of cott onseed oil and evaluation of its oxidative stability and physicochemical properties. Food Chem. 2014;160:90-7. http://dx.doi.org/10.1016/j.foodchem.2014.03.064
7. Clodoveo ML, Hbaieb RH. Beyond the traditional virgin olive oil extraction systems: Searching innovative and sustainable plant engineering solutions. Food Res Int. 2013;54: 1926-33. http://dx.doi.org/10.1016/j.foodres.2013.06.014
8. Tsukui A, Santos Júnior HM, Oigman SS, de Souza ROMA, Bizzo HR, Rezende CM. Microwave-assisted extraction of green coff ee oil and quantifi cation of diterpenes by HPLC. Food Chem. 2014;164:266-71. http://dx.doi.org/10.1016/j.foodchem.2014.05.039
9. Ho KKHY, Ferruzzi MG, Liceaga AM, San Martín-González MF. Microwave-assisted extraction of lycopene in tomato peels: Eff ect of extraction conditions on all-trans and cis-isomer yields. LWT - Food Sci Technol. 2015;62:160-8. http://dx.doi.org/10.1016/j.lwt.2014.12.061
10. Drosou C, Kyriakopoulou K, Bimpilas A, Tsimogiannis D, Krokida M. A comparative study on diff erent extraction techniques to recover red grape pomace polyphenols from vinifi - cation byproducts. Ind Crop Prod. 2015;75:141-9. http://dx.doi.org/10.1016/j.indcrop.2015.05.063
11. Li Y, Skouroumounis GK, Elsey GM, Taylor DK. Microwave- -assistance provides very rapid and effi cient extraction of grape seed polyphenols. Food Chem. 2011;129:570-6. http://dx.doi.org/10.1016/j.foodchem.2011.04.068
12. Wu T, Yan J, Liu R, Marcone MF, Aisa HA, Tsao R. Optimization of microwave-assisted extraction of phenolics from potato and its downstream waste using orthogonal array design. Food Chem. 2012;133:1292-8. http://dx.doi.org/10.1016/j.foodchem.2011.08.002
13. Balu AM, Budarin V, Shuttleworth PS, Pfaltzgraff LA, Waldron K, Luque R, Clark JH. Valorisation of orange peel residues: waste to biochemicals and nanoporous materials. Chem- SusChem. 2012;5:1694-7. http://dx.doi.org/10.1002/cssc.201200381
14. Pereira de Melo IL, Teixeira de Carvalho EB, Mancini-Filho J. Pomegranate seed oil (Punica granatum L.): a source of punicic acid (conjugated a-linolenic acid). J Hum Nutr Food Sci. 2014;2:1024-35.
15. Orak HH, Yagar H, Isbilir SS. Comparison of antioxidant activities of juice, peel, and seed of pomegranate (Punica granatum L.) and inter-relationships with total phenolic, tannin, anthocyanin, and fl avonoid contents. Food Sci Biotechnol. 2012;21:373-87. http://dx.doi.org/10.1007/s10068-012-0049-6
16. özgul-Yücel S. Determination of conjugated linolenic acid content of selected oil seeds grown in Turkey. J Am Oil Chem Soc. 2005;82:893-7. http://dx.doi.org/10.1007/s11746-005-1161-7
17. Liu G, Xu X, Hao Q, Gao Y. Supercritical CO2 extraction optimization of pomegranate (Punica granatum L.) seed oil using response surface methodology. LWT - Food Sci Technol. 2009;42:1491-5. http://dx.doi.org/10.1016/j.lwt.2009.04.011
18. Verardo V, Garcia-Salas P, Baldi E, Segura-Carretero A, Fernandez- Gutierrez A, Caboni MF. Pomegranate seeds as a source of nutraceutical oil naturally rich in bioactive lipids. Food Res Int. 2014;65:445-52. http://dx.doi.org/10.1016/j.foodres.2014.04.044
19. Teixeira de Carvalho EB, Pereira de Melo IL, Mancini-Filho J. Chemical and physiological aspects of isomers of conjugated fatt y acids. Ciênc Tecnol Aliment. 2010;30:295-307. http://dx.doi.org/10.1590/S0101-20612010000200002
20. Eikani MH, Golmohammad F, Homami SS. Extraction of pomegranate (Punica granatum L.) seed oil using superheated hexane. Food Bioprod Process. 2012;90:32-6. http://dx.doi.org/10.1016/j.fb p.2011.01.002
21. Tian Y, Xu Z, Zheng B, Lo YM. Optimization of ultrasonicassisted extraction of pomegranate (Punica granatum L.) seed oil. Ultrason Sonochem. 2013;20:202-8. http://dx.doi.org/10.1016/j.ultsonch.2012.07.010
22. Fadavi A, Barzegar M, Azizi MH. Determination of fatt y acids and total lipid content in oilseed of 25 pomegranates varieties grown in Iran. J Food Compos Anal. 2006;19:676-80. http://dx.doi.org/10.1016/j.jfca.2004.09.002
23. Sadeghi H. Physical and chemical characteristics of four native pomegranate cultivars in Mazandaran province of Iran. J Food Agric Environ. 2010;8:570-2.
24. Jiao J, Li ZG, Gai QY, Li XJ, Wei FY, Fu YJ, Ma W. Microwave- -assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatt y acid compositions and antioxidant activities. Food Chem. 2014;147:17-24. http://dx.doi.org/10.1016/j.foodchem.2013.09.079
25. Keskin H, Koçak Yanik D, Mucuk HN, Gögüs F, Fadiloglu S. Valorization of olive pomace oil with enzymatic synthesis of 2-monoacylglycerol. J Food Sci. 2016;81:C841-8. http://dx.doi.org/10.1111/1750-3841.13246
26. Ciftçi ON, Fadiloglu S, Gögüs F. Conversion of olive pomace oil to cocoa butt er-like fat in a packed-bed enzyme reactor. Bioresour Technol. 2009;100:324-9. http://dx.doi.org/10.1016/j.biortech.2008.05.035
27. AOCS Official Method Ca 5a-40. Free fatt y acids. In: Firestone D, editor. Official methods and recommended practices of the AOCS. Champaign, IL, USA: American Oil Chemist's Society (AOCS); 1998.
28. AOCS Official Method Cd 8-53. Peroxide value. In: Firestone D, editor. Official methods and recommended practices of the AOCS. Champaign, IL, USA: American Oil Chemist's Society (AOCS); 1997.
29. Gutfinger T. Polyphenols in olive oils. J Am Oil Chem Soc. 1981;58:966-8. http://dx.doi.org/10.1007/BF02659771
30. Kalantzakis G, Blekas G, Pegklidou K, Boskou D. Stability and radical-scavenging activity of heated olive oil and other vegetable oils. Eur J Lipid Sci Tech. 2006;108:329-35. http://dx.doi.org/10.1002/ejlt.200500314
31. Kwon JH, Lee GD, Bélanger JMR, Jocelyn Paré JR. Eff ect of ethanol concentration on the effi ciency of extraction of ginseng saponins when using a microwave-assisted process (MAP™). Int J Food Sci Tech. 2003;38:615-22. http://dx.doi.org/10.1046/j.1365-2621.2003.00688.x
32. Singh N, Shrivastava P, Shah M. Microwave-assisted extraction of lemongrass essential oil: study of the infl uence of extraction method and process parameters on extraction process. J Chem Pharm Res. 2014;6:385-9.
33. Nde DB, Boldor D, Astete C. Optimization of microwave assisted extraction parameters of neem (Azadirachta indica A. Juss) oil using the Doehlert's experimental design. Ind Crop Prod. 2015;65:233-40. http://dx.doi.org/10.1016/j.indcrop.2014.12.015
34. Gai QY, Jiao J, Mu PS, Wang W, Luo M, Li CY, et al. Microwave- assisted aqueous enzymatic extraction of oil from Isatis indigotica seeds and its evaluation of physicochemical properties, fatt y acid compositions and antioxidant activities. Ind Crop Prod. 2013;45:303-11. http://dx.doi.org/10.1016/j.indcrop.2012.12.050
35. Wang Y, You J, Yu Y, Qu C, Zhang H, Ding L, et al. Analysis of ginsenosides in Panax ginseng in high pressure microwave- assisted extraction. Food Chem. 2008;110:161-7. http://dx.doi.org/10.1016/j.foodchem.2008.01.028
36. Veggi PC, Martinez J, Meireles MAA. Fundamentals of microwave extraction. In: Farid Chemat F, Cravott o G, editors. Microwave-assisted extraction for bioactive compounds: theory and practice. Food engineering series 4. New York, NY, USA: Springer; 2013. pp. 15-52.
37. Spigno G, De Faveri DM. Microwave-assisted extraction of tea phenols: A phenomenological study. J Food Eng. 2009; 93:210-7. http://dx.doi.org/10.1016/j.jfoodeng.2009.01.006
38. Sumi T, Horikoshi S. Microwave synthesis, extraction, improvement and degradation in oil chemistry. J Oleo Sci. 2013; 62:443-51. http://dx.doi.org/10.5650/jos.62.443
39. Khoddami A, Man YBC, Roberts TH. Physico-chemical properties and fatt y acid profi le of seed oils from pomegranate (Punica granatum L.) extracted by cold pressing. Eur J Lipid Sci Tech. 2014;116:553-62. http://dx.doi.org/10.1002/ejlt.201300416
40. Bayramoglu B, Sahin S, Sumnu G. Solvent-free microwave extraction of essential oil from oregano. J Food Eng. 2008;88: 535-40. http://dx.doi.org/10.1016/j.jfoodeng.2008.03.015
41. Haddadi-Guemghar H, Janel N, Dairou J, Remini H, Madani K. Optimisation of microwave-assisted extraction of prune (Prunus domestica) antioxidants by response surface methodology. Int J Food Sci Tech. 2014;49:2158-66. http://dx.doi.org/10.1111/iifs.12526
42. He L, Xu H, Liu X, He W, Yuan F, Hou Z, Gao Y. Identifi cation of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC-ABTS+ assay. Food Res Int. 2011; 44:1161-7. http://dx.doi.org/10.1016/j.foodres.2010.05.023
43. Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA. Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing. J Agric Food Chem. 2000;48:4581-9. http://dx.doi.org/10.1021/jf000404a