Effect of Ultrasound-Assisted Solvent Enzymatic Extraction on Fatty Acid Profiles, Physicochemical Properties, Bioactive Compounds, and Antioxidant Activity of Elaeagnus mollis Oil.

Xiaorui Lu,Hongmiao Du,Yong Wang,Lijun Wang,Dong Li,Yuanyuan Liu

doi:10.3390/foods11030359

Abstract

Elaeagnus mollis oil extracted from the nuts of Elaeagnus mollis Diels can be used in food and pharmaceutical applications due to its excellent nutritional value. An ultrasound-assisted solvent enzymatic extraction (UASEE) method was used to extract oil from Elaeagnus mollis Diels with n-hexane solvent (1:11.6 g/mL) and 1.1% (w/w) mixed enzymes (neutral protease:hemicellulase:pectinase = 1:1:1, w/w/w). The physicochemical properties, fatty acid profile, bioactive compounds, antioxidant activity, morphology, and thermal stability of UASEE oil were investigated and compared with soxhlet extraction (SE) oil and cold pressing (CP) oil. The UASEE oil exhibited a higher content of unsaturated fatty acids (93.96 ± 0.28%), total tocopherols and tocotrienols (147.32 ± 2.19 mg/100 g), total phytosterols (261.78 ± 5.74 mg/100 g), squalene (96.75 ± 0.31 mg/100 g), total phenolic content (84.76 ± 2.37 mg GAE/kg), and antioxidant activity (12.52 ± 0.28 mg/mL) than SE and CP oil. The lower peroxide value and acid value in UASEE oil indicated its better quality and lower likelihood of rancidity. The oil obtained using UASEE had higher thermal stability as well, as indicated by thermogravimetric analysis. Scanning electron microscopy (SEM) showed that the UASEE process causes damage to cell walls, and the leakage of substances in the cells facilitates extraction in the following step. Thus, UASEE is a promising processing method for the extraction of Elaeagnus mollis oil.

Highlights

Health-conscious consumers drive demand for safer and higher-quality products in the global marketplace
The linoleic acid and polyunsaturated fatty acid content of the E. mollis oil obtained by the ultrasound-assisted solvent enzymatic extraction (UASEE) process (53.1% and 59.78%) was higher than that obtained by the soxhlet extraction (SE) (48.4% and 55.3%) and cold pressing (CP) (46.4% and 53.62%) methods
We compared the effects of UASEE and conventional processing methods (SE and CP) on the fatty acid content profiles, physicochemical properties, bioactive compounds, antioxidant activity, and thermal behavior of E. mollis oil

Summary

Introduction

Health-conscious consumers drive demand for safer and higher-quality products in the global marketplace. Oil extracted from plant species which have medical and health functions is gaining increased attention [1]. The extracted plant-based oils are generally used in cooking, cosmetics, health supplement capsules, and other purposes [6]. Elaeagnus mollis (E. mollis) oil is a new commercial product with excellent nutritional value. The oleic and linoleic acid contents in E. mollis oil are over 80%. E. mollis oil is described as being rich in tocopherols, tocotrienols, squalene, phytosterol, and phenolic content [7,8]. E. mollis oil is considered a nutritional food and has attracted the interest of health-conscious consumers because of its pharmacological activities [9,10,11]

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Results

Conclusion