PMID- 35408704
OWN - NLM
STAT- MEDLINE
DCOM- 20220413
LR  - 20230308
IS  - 1420-3049 (Electronic)
IS  - 1420-3049 (Linking)
VI  - 27
IP  - 7
DP  - 2022 Apr 1
TI  - An Efficient Deacidification Process for Safflower Seed Oil with High Nutritional 
      Property through Optimized Ultrasonic-Assisted Technology.
LID - 10.3390/molecules27072305 [doi]
LID - 2305
AB  - Safflower seed oil (SSO) is considered to be an excellent edible oil since it 
      contains abundant essential unsaturated fatty acids and lipid concomitants. 
      However, the traditional alkali-refined deacidification process of SSO results in 
      a serious loss of bioactive components of the oil and also yields massive amounts 
      of wastewater. In this study, SSO was first extracted by ultrasonic-assisted 
      ethanol extraction (UAEE), and the extraction process was optimized using random 
      centroid optimization. By exploring the effects of ethanol concentration, 
      solid-liquid ratio, ultrasonic time, and the number of deacidification times, the 
      optimum conditions for the deacidification of safflower seed oil were obtained as 
      follows: ethanol concentration 100%, solid-liquid ratio 1:4, ultrasonic time 29 
      min, and number of deacidification cycles (x2). The deacidification rate was 
      97.13% +/- 0.70%, better than alkali-refining (72.16% +/- 0.13%). The values of acid, 
      peroxide, anisidine and total oxidation of UAEE-deacidified SSO were 
      significantly lower than those of alkali-deacidified SSO (p < 0.05). The contents 
      of the main lipid concomitants such as tocopherols, polyphenols, and phytosterols 
      in UAEE-decidified SSO were significantly higher than those of the latter (p < 
      0.05). For instance, the DPPH radical scavenging capacity of UAEE-processed SSO 
      was significantly higher than that of alkali refining (p < 0.05). The Pearson 
      bivariate correlation analysis before and after the deacidification process 
      demonstrated that the three main lipid concomitants in SSO were negatively 
      correlated with the index of peroxide, anisidine, and total oxidation values. The 
      purpose of this study was to provide an alternative method for the 
      deacidification of SSO that can effectively remove free fatty acids while 
      maintaining the nutritional characteristics, physicochemical properties, and 
      antioxidant capacity of SSO.
FAU - Xin, Leyu
AU  - Xin L
AD  - College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 
      830052, China.
AD  - Institute of Agro-Products Storage and Processing, Xinjiang Academy of 
      Agricultural Sciences, Urumqi 830091, China.
AD  - Xinjiang Key Laboratory of Agro-Products Processing and Storage, Urumqi 830091, 
      China.
FAU - Guo, Limin
AU  - Guo L
AD  - Institute of Agro-Products Storage and Processing, Xinjiang Academy of 
      Agricultural Sciences, Urumqi 830091, China.
AD  - Xinjiang Key Laboratory of Agro-Products Processing and Storage, Urumqi 830091, 
      China.
FAU - Edirs, Salamet
AU  - Edirs S
AD  - Institute of Agro-Products Storage and Processing, Xinjiang Academy of 
      Agricultural Sciences, Urumqi 830091, China.
AD  - Xinjiang Key Laboratory of Agro-Products Processing and Storage, Urumqi 830091, 
      China.
FAU - Zhang, Zepeng
AU  - Zhang Z
AD  - College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 
      830052, China.
FAU - Cai, Chenyang
AU  - Cai C
AD  - College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 
      830052, China.
AD  - Institute of Agro-Products Storage and Processing, Xinjiang Academy of 
      Agricultural Sciences, Urumqi 830091, China.
FAU - Yang, Yongxing
AU  - Yang Y
AD  - College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 
      830052, China.
FAU - Lian, Yali
AU  - Lian Y
AD  - College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 
      830052, China.
FAU - Yang, Haiyan
AU  - Yang H
AD  - College of Food Science and Pharmacy, Xinjiang Agricultural University, Urumqi 
      830052, China.
LA  - eng
PT  - Journal Article
DEP - 20220401
PL  - Switzerland
TA  - Molecules
JT  - Molecules (Basel, Switzerland)
JID - 100964009
RN  - 0 (Alkalies)
RN  - 0 (Peroxides)
RN  - 0 (Plant Oils)
RN  - 3K9958V90M (Ethanol)
RN  - 8001-23-8 (Safflower Oil)
SB  - IM
MH  - Alkalies
MH  - *Carthamus tinctorius/chemistry
MH  - Ethanol/chemistry
MH  - Peroxides
MH  - Plant Oils/chemistry
MH  - Safflower Oil
MH  - Technology
MH  - Ultrasonics
PMC - PMC9000557
OTO - NOTNLM
OT  - antioxidant capacity
OT  - lipid concomitants
OT  - random centroid optimization
OT  - safflower seed oil
OT  - ultrasonic-assisted ethanol extraction deacidification
COIS- The authors declare no conflict of interest.
EDAT- 2022/04/13 06:00
MHDA- 2022/04/14 06:00
PMCR- 2022/04/01
CRDT- 2022/04/12 01:11
PHST- 2022/02/25 00:00 [received]
PHST- 2022/03/25 00:00 [revised]
PHST- 2022/03/29 00:00 [accepted]
PHST- 2022/04/12 01:11 [entrez]
PHST- 2022/04/13 06:00 [pubmed]
PHST- 2022/04/14 06:00 [medline]
PHST- 2022/04/01 00:00 [pmc-release]
AID - molecules27072305 [pii]
AID - molecules-27-02305 [pii]
AID - 10.3390/molecules27072305 [doi]
PST - epublish
SO  - Molecules. 2022 Apr 1;27(7):2305. doi: 10.3390/molecules27072305.