Enrichment of edible oil with sea buckthorn by‐products using ultrasound‐assisted extraction
Identifieur interne : 000086 ( France/Analysis ); précédent : 000085; suivant : 000087Enrichment of edible oil with sea buckthorn by‐products using ultrasound‐assisted extraction
Auteurs : Farid Chemat [France] ; Sandrine Périno-Issartier [France] ; Lynda Loucif [France] ; Mohamed Elmaataoui [France] ; Timothy J. Mason [Royaume-Uni]Source :
- European Journal of Lipid Science and Technology [ 1438-7697 ] ; 2012-04.
English descriptors
- KwdEn :
Abstract
Sea buckthorn (SBT) pomace, a by‐product of juice production, has been studied as a potential carotenoids source because such compounds are of great interest in the food industry. Ultrasound‐assisted extraction (UAE) has been used to improve the direct enrichment of edible oils (sunflower, rape seed, olive, and soya) with SBT carotenoids. These oils do not naturally contain carotenoids. After a preliminary study, a RSM has been used to maximize total carotenoid content of extracts and the influence of process variables on the UAE has been investigated. The results provided by the statistical analysis revealed that the optimized conditions were: sonication power of 0.67 W/g oil and a temperature of 35°C. The optimization parameters of this “green” process provide a greatly improved enrichment of the edible oil in terms of quantity and process time from 33.83 mg/L extract in 90 min obtained by conventional extraction to 51.64 mg/L extract in only 20 min by UAE. Ultrasound‐assisted carotenoids extraction from SBT by‐products appears to be a simple, rapid, and sustainable alternative to conventional procedures.
Url:
DOI: 10.1002/ejlt.201100349
Affiliations:
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Ultrasound‐assisted extraction (UAE) has been used to improve the direct enrichment of edible oils (sunflower, rape seed, olive, and soya) with SBT carotenoids. These oils do not naturally contain carotenoids. After a preliminary study, a RSM has been used to maximize total carotenoid content of extracts and the influence of process variables on the UAE has been investigated. The results provided by the statistical analysis revealed that the optimized conditions were: sonication power of 0.67 W/g oil and a temperature of 35°C. The optimization parameters of this “green” process provide a greatly improved enrichment of the edible oil in terms of quantity and process time from 33.83 mg/L extract in 90 min obtained by conventional extraction to 51.64 mg/L extract in only 20 min by UAE. Ultrasound‐assisted carotenoids extraction from SBT by‐products appears to be a simple, rapid, and sustainable alternative to conventional procedures.</div></front></TEI><affiliations><list><country><li>France</li><li>Royaume-Uni</li></country><region><li>Provence-Alpes-Côte d'Azur</li></region><settlement><li>Avignon</li></settlement><orgName><li>Université d'Avignon</li></orgName></list><tree><country name="France"><noRegion><name sortKey="Chemat, Farid" sort="Chemat, Farid" uniqKey="Chemat F" first="Farid" last="Chemat">Farid Chemat</name></noRegion><name sortKey="Elmaataoui, Mohamed" sort="Elmaataoui, Mohamed" uniqKey="Elmaataoui M" first="Mohamed" last="Elmaataoui">Mohamed Elmaataoui</name><name sortKey="Loucif, Lynda" sort="Loucif, Lynda" uniqKey="Loucif L" first="Lynda" last="Loucif">Lynda Loucif</name><name sortKey="Perino Ssartier, Sandrine" sort="Perino Ssartier, Sandrine" uniqKey="Perino Ssartier S" first="Sandrine" last="Périno-Issartier">Sandrine Périno-Issartier</name></country><country name="Royaume-Uni"><noRegion><name sortKey="Mason, Timothy J" sort="Mason, Timothy J" uniqKey="Mason T" first="Timothy J." last="Mason">Timothy J. 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