当前位置: X-MOL 学术J. Am. Oil Chem. Soc. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Optimization of the Degumming Process for Aqueous‐Extracted Wild Almond Oil
The Journal of the American Oil Chemists’ Society ( IF 2 ) Pub Date : 2020-03-18 , DOI: 10.1002/aocs.12347
Niloufar Nekouei 1 , Karamatollah Rezaei 1
Affiliation  

Wild almond (Amygdalus scoparia ) oil is rich in oleic acid and, considering both nutritional and stability points of view, it can be utilized for future food applications. In the current study, acid degumming was investigated based on a method by response surface methodology using four degumming parameters, namely the amount of phosphoric acid (0.0–0.2%, w/w), the amount of water (1.0–5.0%, w/w), degumming temperature (30–70 °C), and degumming time (10–50 min). Optimum conditions for the minimum phosphorus level in the oil were found to be 0.15% phosphoric acid, 3.0% water, 40 °C degumming temperature, and 28 min degumming time, resulting in an almost complete removal of phosphorus. The final degummed wild almond oil had less than 1 mg kg−1 phosphorus (reduced from an original value of 206 mg kg−1). The experimental value of phosphorus reduction at optimum conditions agreed well with that predicted by the model. Peroxide value, anisidine value, iron, copper, and lead contents, phytosterols, unsaponifiable matter, and color of the oil decreased significantly during the degumming process; however, the fatty acid composition did not change. Also, degumming did not significantly impact the free fatty acid level, refractive index, density, iodine value, and the saponification value of the oil. However, tocopherols and the oxidative stability of the oil increased during degumming. Crude wild almond oil contained a trace level of amygdalin, which was completely eliminated during the degumming process.

中文翻译:

水提取野生杏仁油脱胶工艺的优化

野生杏仁(Amygdalus scoparia)油富含油酸,并且从营养和稳定性的角度考虑,它可用于未来的食品应用。在当前的研究中,基于响应表面方法的方法使用了四个脱胶参数对酸脱胶进行了研究,即四个参数:磷酸的量(0.0-0.2%,w / w),水的量(1.0-5.0%,w) / w),脱胶温度(30–70°C)和脱胶时间(10–50分钟)。发现油中最低磷含量的最佳条件是0.15%磷酸,3.0%水,40°C脱胶温度和28分钟脱胶时间,从而几乎完全去除了磷。最终脱胶的野生杏仁油的含量低于1 mg kg -1磷(从206 mg kg -1的原始值降低)。在最佳条件下的磷还原实验值与模型预测的吻合得很好。在脱胶过程中,过氧化物值,茴香胺值,铁,铜和铅含量,植物甾醇,不皂化物和油的颜色明显降低;但是,脂肪酸组成没有变化。同样,脱胶对油中的游离脂肪酸水平,折射率,密度,碘值和皂化值也没有显着影响。但是,脱胶过程中生育酚和油的氧化稳定性增加。原始野生杏仁油中含有微量的苦杏仁苷,在脱胶过程中完全消除了苦杏仁苷。
更新日期:2020-03-18
down
wechat
bug