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Ciesielska-Figlon K, Wojciechowicz K, Wardowska A, Lisowska KA. The Immunomodulatory Effect of Nigella sativa. Antioxidants (Basel) 2023; 12:1340. [PMID: 37507880 PMCID: PMC10376245 DOI: 10.3390/antiox12071340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2023] [Revised: 06/21/2023] [Accepted: 06/22/2023] [Indexed: 07/30/2023] Open
Abstract
BACKGROUND For thousands of years till nowadays, Nigella sativa (NS) has served as a common spice and food preservative. Its seed extracts, seed oil, and essential oil in traditional medicine have been used to remedy many ailments such as headaches, fever, gastric complaints, and even rheumatism. In addition, the antibacterial, virucidal, fungicidal, and antiparasitic properties of NS are well known. However, studies on the possible immunomodulatory effects of black cumin are relatively scarce. This article discusses in vitro and in vivo research supporting the immunomodulatory role of NS. METHODS The review is based on articles, books, and conference papers printed until September 2022, found in the Web of Science, PubMed, Wiley Online Library, and Google Scholar databases. RESULTS Experimental findings were reported concerning the ability of NS to modulate inflammation and immune responses or cytotoxic activity. CONCLUSIONS All results suggest that NS can potentially be employed in developing effective therapeutic agents for regulating immune reactions.
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Affiliation(s)
- Klaudia Ciesielska-Figlon
- Department of Physiopathology, Faculty of Medicine, Medical University of Gdańsk, 80-210 Gdańsk, Poland
| | - Karolina Wojciechowicz
- Department of Physiopathology, Faculty of Medicine, Medical University of Gdańsk, 80-210 Gdańsk, Poland
| | - Anna Wardowska
- Department of Physiopathology, Faculty of Medicine, Medical University of Gdańsk, 80-210 Gdańsk, Poland
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Riaz T, Iqbal MW, Mahmood S, Yasmin I, Leghari AA, Rehman A, Mushtaq A, Ali K, Azam M, Bilal M. Cottonseed oil: A review of extraction techniques, physicochemical, functional, and nutritional properties. Crit Rev Food Sci Nutr 2023; 63:1219-1237. [PMID: 34387525 DOI: 10.1080/10408398.2021.1963206] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Seed oils are the richest source of vitamin-E-active compounds, which contribute significantly to antioxidant activities. Cottonseed oil (CS-O) is attaining more consideration owing to its high fiber content and stability against auto-oxidation. CS-O has gained a good reputation in the global edible oil market due to its distinctive fatty acid profile, anti-inflammatory, and cardio-protective properties. CS-O can be extracted from cottonseed (CS) by microwave-assisted extraction (MAE), aqueous/solvent extraction (A/SE), aqueous ethanol extraction (A-EE), subcritical water extraction, supercritical carbon dioxide extraction (SC-CO2), and enzyme-assisted extraction (E-AE). In this review, the importance, byproducts, physicochemical characteristics, and nutritional profile of CS-O have been explained in detail. This paper also provides a summary of scientific studies existing on functional and phytochemical characteristics of CS-O. Its consumption and health benefits are also deliberated to discover its profitability and applications. CS-O contains 26-35% saturated, 42-52% polyunsaturated, and 18-24% monounsaturated FA. There is approximately 1000 ppm of tocopherols in unprocessed CS-O, but up to one-third is lost during processing. Moreover, besides being consumed as cooking oil, CS-O discovers applications in many fields such as biofuel, livestock, cosmetics, agriculture, and chemicals. This paper provides a comprehensive review of CS-O, its positive benefits, fatty acid profile, extraction techniques, and health applications.HighlightsCS-O is a rich source of exceptional fatty acids.Various techniques to extract the CS-O are discussed.Numerous physicochemical properties of CS-O for the potential market are assessed.It has a wide range of functional properties.Nutritional quality and health benefits are also evaluated.
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Affiliation(s)
- Tahreem Riaz
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Muhammad Waheed Iqbal
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
- Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University Faisalabad
| | - Shahid Mahmood
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Iqra Yasmin
- Center of Excellence for Olive Research & Training (CEFORT), Barani Agricultural Research Institute (BARI), Chakwal
| | - Ali Ahmad Leghari
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Abdur Rehman
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Anam Mushtaq
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Khubaib Ali
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Muhammad Azam
- Riphah College of Rehabilitation and Allied Health Sciences, Riphah International University Faisalabad
| | - Muhammad Bilal
- Jiangsu Provincial Engineering Laboratory for Biomass Conversion and Process Integration, School of Life Science and Food Engineering, Huaiyin Institute of Technology, Huaian, China
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3
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Ismail N, Abd Ghafar SA, Abu Bakar MZ. Antioxidant activity and phenolic content of black cumin seeds. BIOCHEMISTRY, NUTRITION, AND THERAPEUTICS OF BLACK CUMIN SEED 2023:169-188. [DOI: 10.1016/b978-0-323-90788-0.00006-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
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4
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Extraction Methods of Oils and Phytochemicals from Seeds and Their Environmental and Economic Impacts. Processes (Basel) 2021. [DOI: 10.3390/pr9101839] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Over recent years, the food industry has striven to reduce waste, mostly because of rising awareness of the detrimental environmental impacts of food waste. While the edible oils market (mostly represented by soybean oil) is forecasted to reach 632 million tons by 2022, there is increasing interest to produce non-soybean, plant-based oils including, but not limited to, coconut, flaxseed and hemp seed. Expeller pressing and organic solvent extractions are common methods for oil extraction in the food industry. However, these two methods come with some concerns, such as lower yields for expeller pressing and environmental concerns for organic solvents. Meanwhile, supercritical CO2 and enzyme-assisted extractions are recognized as green alternatives, but their practicality and economic feasibility are questioned. Finding the right balance between oil extraction and phytochemical yields and environmental and economic impacts is challenging. This review explores the advantages and disadvantages of various extraction methods from an economic, environmental and practical standpoint. The novelty of this work is how it emphasizes the valorization of seed by-products, as well as the discussion on life cycle, environmental and techno-economic analyses of oil extraction methods.
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5
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Cervantes-Paz B, Yahia EM. Avocado oil: Production and market demand, bioactive components, implications in health, and tendencies and potential uses. Compr Rev Food Sci Food Saf 2021; 20:4120-4158. [PMID: 34146454 DOI: 10.1111/1541-4337.12784] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 05/06/2021] [Accepted: 05/17/2021] [Indexed: 12/30/2022]
Abstract
Avocado is a subtropical/tropical fruit with creamy texture, peculiar flavor, and high nutritional value. Due to its high oil content, a significant quantity of avocado fruit is used for the production of oil using different methods. Avocado oil is rich in lipid-soluble bioactive compounds, but their content depends on different factors. Several phytochemicals in the oil have been linked to prevention of cancer, age-related macular degeneration, and cardiovascular diseases and therefore have generated an increase in consumer demand for avocado oil. The aim of this review is to critically and systematically analyze the worldwide production and commercialization of avocado oil, its extraction methods, changes in its fat-soluble phytochemical content, health benefits, and new trends and applications. There is a lack of information on the production and commercialization of the different types of avocado oil, but there are abundant data on extraction methods using solvents, centrifugation-assisted aqueous extraction, mechanical extraction by cold pressing (varying concentration and type of enzymes, temperature and time of reaction, and dilution ratio), ultrasound-assisted extraction, and supercritical fluid to enhance the yield and quality of oil. Extensive information is available on the content of fatty acids, although it is limited on carotenoids and chlorophylls. The effect of avocado oil on cancer, diabetes, and cardiovascular diseases has been demonstrated through in vitro and animal studies, but not in humans. Avocado oil continues to be of interest to the food, pharmaceutical, and cosmetic industries and is also generating increased attention in other areas including structured lipids, nanotechnology, and environmental care.
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Affiliation(s)
- Braulio Cervantes-Paz
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, México.,Instituto de Investigación de Zonas Desérticas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México
| | - Elhadi M Yahia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Juriquilla, México
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Kaseke T, Fawole OA, Mokwena L, Opara UL. Effect of cultivar and blanching of pomegranate seeds on physicochemical properties, nutritional qualities and antioxidant capacity of extracted oil. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00615-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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7
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Liu C, Hao LH, Chen FS, Zhu TW. The Mechanism of Extraction of Peanut Protein and Oil Bodies by Enzymatic Hydrolysis of the Cell Wall. J Oleo Sci 2020; 69:1467-1479. [PMID: 33055446 DOI: 10.5650/jos.ess20148] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Degradation of the peanut cell wall is a critical step in the aqueous enzymatic extraction process to extract proteins and oil bodies. Viscozyme® L, a compound cell wall degrading enzyme, has been applied as an alternative to protease in the process of aqueous enzymatic extraction, but the mechanism of cell wall enzymolysis remains unclear. The present study aims to investigate the changes in cellulose, hemicellulose, and pectin content of the peanut cell wall hydrolyzed by Viscozyme® L. The degree to which the main components of the peanut cell wall, such as trans-1, 2-cyclohexanediamine-N,N,N',N'-acetic acid-soluble pectin (CDTA-soluble pectin), Na2CO3-soluble pectin, cellulose, and hemicellulose, are degraded is closely related to the extraction of oil bodies and peanut protein at different solid-liquid ratio of powered peanut seed in distilled water, enzyme concentration, enzyme hydrolysis temperature, and enzyme hydrolysis time. The key sites of Viscozyme® L activity on cell wall polysaccharides were explored by comparing the changes in chemical bonds under different extraction conditions using Fourier-transform infrared spectroscopy (FT-IR) absorption bands and principal component analysis (PCA). Viscozyme® L acted on the C-O stretching, C-C stretching, and CH2 symmetrical bending of cellulose, the C-O stretching and O-C-O asymmetrical bending of hemicellulose, and the C-O stretching and C-C stretching of pectin.
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Affiliation(s)
- Chen Liu
- College of Food Science and Technology, Henan University of Technology
| | - Li-Hua Hao
- Henan Institute of Product Quality Supervision and Inspection
| | - Fu-Sheng Chen
- College of Food Science and Technology, Henan University of Technology
| | - Ting-Wei Zhu
- College of Food Science and Technology, Henan University of Technology
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8
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Study on Extraction of Peanut Protein and Oil Bodies by Aqueous Enzymatic Extraction and Characterization of Protein. J CHEM-NY 2020. [DOI: 10.1155/2020/5148967] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Cell wall degrading enzymes break down the cell wall by degrading the main cell wall components and destroying structure of the cell wall without influencing the protein. Effects of various enzymes (Viscozyme® L, cellulase, hemicellulase, and pectinase) on the molecular weight distribution of peanut protein and yield of peanut protein and oil bodies during an aqueous enzymatic extraction process were investigated in this study. The molecular weight distribution of peanut protein was not changed, and Viscozyme® L was selected to assist peanut protein and oil bodies extraction by the aqueous extraction process. The aqueous enzymatic extraction process was optimized by a signal factor experiment and response surface methodology, and the optimal condition was enzyme hydrolysis temperature of 52°C, solid-liquid ratio of 1 : 4, enzyme concentration of 1.35%, and enzyme hydrolysis time of 90 min. A peanut protein yield of 78.60% and oil bodies yield of 48.44% were achieved under the optimal condition. Compared with commercial peanut protein powder (CPPP), the solubility and foaming properties of peanut protein powder obtained by aqueous enzymatic extraction (AEEPPP) were a little lower. However, the functional properties of foam stability, emulsifying activity, emulsifying stability, water holding capacity, and oil holding capacity of AEEPPP were better than that of CPPP.
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9
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Zhou LZ, Chen FS, Hao LH, Du Y, Liu C. Peanut Oil Body Composition and Stability. J Food Sci 2019; 84:2812-2819. [PMID: 31546282 DOI: 10.1111/1750-3841.14801] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2019] [Revised: 07/27/2019] [Accepted: 08/14/2019] [Indexed: 12/15/2022]
Abstract
This study was aimed to assess the effect of membrane structure on the stability of peanut oil bodies extracted by enzyme-assisted extraction. The influence of pH, NaCl concentration, and temperature on the physicochemical properties of peanut oil bodies was characterized using ζ-potential and particle size. The results indicated that the peanut oil bodies had strong stability (ζ-potential, >20 mV) at pH values away from the isoelectric point (pH 4.8), at a low salt concentration (NaCl concentration, <10 mM), and in a certain temperature range (35 to 55 °C). The stable structure of the oil body was closely related to its structure. Phospholipids, along with membrane proteins, were major components of the oil body membrane. Therefore, the phospholipid composition and content were measured and the types of membrane proteins of the oil bodies were identified. The results showed that phosphatidylcholine and phosphatidylserine were major components of the oil body phospholipids. Two-dimensional electrophoresis showed that the oil bodies contained both intrinsic proteins and extrinsic proteins, which might play an important role in the stability of oil bodies during enzyme-assisted extraction processing.
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Affiliation(s)
- Long-Zheng Zhou
- College of Food Science and Technology, Henan Univ. of Technology, Zhengzhou, 450001, China
| | - Fu-Sheng Chen
- College of Food Science and Technology, Henan Univ. of Technology, Zhengzhou, 450001, China
| | - Li-Hua Hao
- College of Food Science and Technology, Henan Univ. of Technology, Zhengzhou, 450001, China.,Henan Institute of Product Quality Supervision and Inspection
| | - Yan Du
- College of Food Science and Technology, Henan Univ. of Technology, Zhengzhou, 450001, China
| | - Chen Liu
- College of Food Science and Technology, Henan Univ. of Technology, Zhengzhou, 450001, China
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10
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Aquino DS, Fanhani A, Stevanato N, Silva C. Sunflower oil from enzymatic aqueous extraction process: Maximization of free oil yield and oil characterization. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13169] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Denise Silva Aquino
- Departamento de TecnologiaUniversidade Estadual de Maringá Umuarama Paraná Brazil
| | - Anastassia Fanhani
- Departamento de TecnologiaUniversidade Estadual de Maringá Umuarama Paraná Brazil
| | - Natália Stevanato
- Departamento de Engenharia QuímicaUniversidade Estadual de Maringá Maringá Paraná Brazil
| | - Camila Silva
- Departamento de TecnologiaUniversidade Estadual de Maringá Umuarama Paraná Brazil
- Departamento de Engenharia QuímicaUniversidade Estadual de Maringá Maringá Paraná Brazil
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11
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Flores García M, Vergara CE, Forero-Doria O, Guzman L, Perez-Camino MDC. Chemical evaluation and thermal behavior of Chilean hazelnut oil (Gevuina avellana Mol) a comparative study with extra virgin olive oil. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3206-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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12
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Meng X, Ge H, Ye Q, Peng L, Wang Z, Jiang L. Efficient and Response Surface Optimized Aqueous Enzymatic Extraction of Camellia oleifera
(Tea Seed) Oil Facilitated by Concurrent Calcium Chloride Addition. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12009] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Xianghe Meng
- Ocean College; Zhejiang University of Technology; No. 18, Chaowang Road, Xiacheng District, Hangzhou 310018 China
| | - Hangli Ge
- Ocean College; Zhejiang University of Technology; No. 18, Chaowang Road, Xiacheng District, Hangzhou 310018 China
| | - Qin Ye
- Ocean College; Zhejiang University of Technology; No. 18, Chaowang Road, Xiacheng District, Hangzhou 310018 China
| | - Li Peng
- Ocean College; Zhejiang University of Technology; No. 18, Chaowang Road, Xiacheng District, Hangzhou 310018 China
| | - Zhongjiang Wang
- College of Food Science; Northeast Agricultural University; Harbin 150038 China
| | - Lianzhou Jiang
- College of Food Science; Northeast Agricultural University; Harbin 150038 China
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13
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Baiano A, Del Nobile MA. Antioxidant Compounds from Vegetable Matrices: Biosynthesis, Occurrence, and Extraction Systems. Crit Rev Food Sci Nutr 2017; 56:2053-68. [PMID: 25751787 DOI: 10.1080/10408398.2013.812059] [Citation(s) in RCA: 39] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Natural antioxidants such as vitamin C, tocopherols and tocotrienols, carotenoids, and phenolic compounds are largely distributed in plant products. Most of them are not synthesized by human and need to be introduced with diet according to the Recommended Daily Intake (RDI). This work was aimed to give a comprehensive overview on the occurrence of these antioxidants in plants, in particular in plant foods, on the mechanisms of biosynthesis, and on conventional (liquid-liquid or solid-liquid extraction, Soxhlet) and innovative (enzymatic-assisted, pressurized fluid, supercritical fluid, ultrasound-assisted, microwave-assisted, pulsed electric field) extraction systems.
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Affiliation(s)
- Antonietta Baiano
- a Dipartimento di Scienze Agrarie , degli Alimenti e dell'Ambiente, University of Foggia , Foggia , Italy
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14
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Kumar SPJ, Prasad SR, Banerjee R, Agarwal DK, Kulkarni KS, Ramesh KV. Green solvents and technologies for oil extraction from oilseeds. Chem Cent J 2017; 11:9. [PMID: 28123451 PMCID: PMC5258651 DOI: 10.1186/s13065-017-0238-8] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2016] [Accepted: 01/04/2017] [Indexed: 11/25/2022] Open
Abstract
Oilseeds are crucial for the nutritional security of the global population. The conventional technology used for oil extraction from oilseeds is by solvent extraction. In solvent extraction, n-hexane is used as a solvent for its attributes such as simple recovery, non-polar nature, low latent heat of vaporization (330 kJ/kg) and high selectivity to solvents. However, usage of hexane as a solvent has lead to several repercussions such as air pollution, toxicity and harmfulness that prompted to look for alternative options. To circumvent the problem, green solvents could be a promising approach to replace solvent extraction. In this review, green solvents and technology like aqueous assisted enzyme extraction are better solution for oil extraction from oilseeds. Enzyme mediated extraction is eco-friendly, can obtain higher yields, cost-effective and aids in obtaining co-products without any damage. Enzyme technology has great potential for oil extraction in oilseed industry. Similarly, green solvents such as terpenes and ionic liquids have tremendous solvent properties that enable to extract the oil in eco-friendly manner. These green solvents and technologies are considered green owing to the attributes of energy reduction, eco-friendliness, non-toxicity and non-harmfulness. Hence, the review is mainly focussed on the prospects and challenges of green solvents and technology as the best option to replace the conventional methods without compromising the quality of the extracted products.
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Affiliation(s)
- S P Jeevan Kumar
- ICAR-Indian Institute of Seed Science, Maunath Bhanjan, Uttar Pradesh 721302 India
| | - S Rajendra Prasad
- ICAR-Indian Institute of Seed Science, Maunath Bhanjan, Uttar Pradesh 721302 India
| | - Rintu Banerjee
- Microbial Biotechnology and Downstream Processing Laboratory, Indian Institute of Technology, Kharagpur, West Bengal 721302 India
| | - Dinesh K Agarwal
- ICAR-Indian Institute of Seed Science, Maunath Bhanjan, Uttar Pradesh 721302 India
| | - Kalyani S Kulkarni
- ICAR-Indian Institute of Rice Research, Rajendra Nagar, Hyderabad, 500030 India
| | - K V Ramesh
- ICAR-Indian Institute of Seed Science, Maunath Bhanjan, Uttar Pradesh 721302 India
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15
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Aqueous enzymatic extraction of Moringa oleifera oil. Food Chem 2016; 211:400-8. [DOI: 10.1016/j.foodchem.2016.05.050] [Citation(s) in RCA: 61] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2015] [Revised: 05/08/2016] [Accepted: 05/09/2016] [Indexed: 11/23/2022]
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16
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The Effects of Different Extraction Methods on Antioxidant Properties, Chemical Composition, and Thermal Behavior of Black Seed (Nigella sativa L.) Oil. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2016; 2016:6273817. [PMID: 27642353 PMCID: PMC5015008 DOI: 10.1155/2016/6273817] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/08/2016] [Revised: 07/22/2016] [Accepted: 07/25/2016] [Indexed: 11/17/2022]
Abstract
The Nigella sativa L. popularly referred to as black seeds are widely used as a form of traditional nutrition and medicine. N. sativa seeds were used for the extraction of their oil by way of supercritical fluid extraction (SFE) and cold press (CP) to determine the physicochemical properties, antioxidant activity, and thermal behavior. The GC-MS results showed the primary constituents in the Nigella sativa oil (NSO) were Caryophyllene (17.47%) followed by thymoquinone (TQ) (11.80%), 1,4-Cyclohexadiene (7.17%), longifolene (3.5%), and carvacrol (1.82%). The concentration of TQ was found to be 6.63 mg/mL for oil extracted using SFE and 1.56 mg/mL for oil extracted by CP method. The antioxidant activity measured by DPPH and the IC50 was 1.58 mg/mL and 2.30 mg/mL for SFE oil and cold pressed oil, respectively. The ferric reducing/antioxidant power (FRAP) activity for SFE oil and CP oil was 538.67 mmol/100 mL and 329.00 mmol/100 mL, respectively. The total phenolic content (TPC) of SFE oil was 160.51 mg/100 mL and 94.40 mg/100 mL for CP oil presented as gallic acid equivalents (GAE). This research showed that a high level of natural antioxidants could be derived from NSO extracted by SFE.
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Effect of enzyme pretreatment on yield and quality of fresh green chilli ( Capsicum annuum L) oleoresin and its major capsaicinoids. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2016. [DOI: 10.1016/j.bcab.2016.05.010] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Liu JJ, Gasmalla MAA, Li P, Yang R. Enzyme-assisted extraction processing from oilseeds: Principle, processing and application. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.05.002] [Citation(s) in RCA: 51] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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19
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Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.09.003] [Citation(s) in RCA: 111] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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21
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Chandran J, Amma KPP, Menon N, Purushothaman J, Nisha P. Effect of enzyme assisted extraction on quality and yield of volatile oil from black pepper and cardamom. Food Sci Biotechnol 2012. [DOI: 10.1007/s10068-012-0214-y] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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22
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Zhang WG, Jin GM. Microwave puffing-pretreated extraction of oil from Camellia oleifera seed and evaluation of its physicochemical characteristics. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02779.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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23
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Luo J, Tian C, Xu J, Sun Y. Studies on the antioxidant activity and phenolic compounds of enzyme-assisted water extracts from Du-zhong (Eucommia ulmoides Oliv.) leaves. J Enzyme Inhib Med Chem 2009; 24:1280-7. [DOI: 10.3109/14756360902829741] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Jiyang Luo
- Department of Food Engineering, Shaanxi Normal University, Xi’an, P. R. China
| | - Chengrui Tian
- Department of Food Engineering, Shaanxi Normal University, Xi’an, P. R. China
| | - Jianguo Xu
- Department of Food Science, Shanxi Teachers University, Linfen, P. R. China
| | - Ye Sun
- Department of Food Engineering, Shaanxi Normal University, Xi’an, P. R. China
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FRANCO DANIEL, SINEIRO JORGE, NÚÑEZ MARÍAJOSÉ. ANALYSIS OF VARIABLES AND MODELING OFGEVUINA AVELLANAOIL EXTRACTION WITH ETHANOL NEAR AZEOTROPE CONDITIONS. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2007.00237.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Dandjouma AKA, Tchiégang C, Kapseu C, Linder M, Parmentier M. Enzyme-assisted hexane extraction of Ricinodendron heudelotii (Bail.) Pierre ex Pax seeds oil. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2007.01583.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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LATIF SAJID, ANWAR FAROOQ, ASHRAF MUHAMMAD. CHARACTERIZATION OF ENZYME-ASSISTED COLD-PRESSED COTTONSEED OIL. ACTA ACUST UNITED AC 2007. [DOI: 10.1111/j.1745-4522.2007.00097.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Rojas-Molina M, Campos-Sánchez J, Analla M, Muñoz-Serrano A, Alonso-Moraga A. Genotoxicity of vegetable cooking oils in the Drosophila wing spot test. ENVIRONMENTAL AND MOLECULAR MUTAGENESIS 2005; 45:90-95. [PMID: 15611939 DOI: 10.1002/em.20078] [Citation(s) in RCA: 18] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
Seven vegetable oils consumed by humans were tested for genotoxic activity in the Drosophila somatic mutation and recombination test. The oils included five seed oils (sesame, sunflower, wheat germ, flax, and soy oil) and both first-class extra-virgin and low-grade (refined) olive oil. Larvae of the standard (STD) and highly bioactive (NORR) crosses of Drosophila melanogaster were fed medium containing 6% and 12% of each of the oils. Flax oil produced the strongest response, while sesame, wheat germ, and soy oil showed some genotoxic activity. Sunflower and the low-grade olive oil gave inconclusive results, and extra-virgin olive oil was clearly nongenotoxic. It is argued that the genotoxicity is probably due to the fatty acid composition of the oils, which after peroxidation can form specific DNA-adducts.
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Soto CG, Chamy R, Zúñiga ME. Effect of Enzymatic Application on Borage (Borago officinalis) Oil Extraction by Cold Pressing. JOURNAL OF CHEMICAL ENGINEERING OF JAPAN 2004. [DOI: 10.1252/jcej.37.326] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Carmen G. Soto
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso
| | - Rolando Chamy
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso
| | - María Elvira Zúñiga
- Escuela de Ingeniería Bioquímica, Pontificia Universidad Católica de Valparaíso
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