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Ultrasonic-Assisted Extraction of Raspberry Seed Oil and Evaluation of Its Physicochemical Properties, Fatty Acid Compositions and Antioxidant Activities.
PLoS One. 2016; 11(4):e0153457.Plos

Abstract

Ultrasonic-assisted extraction was employed for highly efficient separation of aroma oil from raspberry seeds. A central composite design with two variables and five levels was employed and effects of process variables of sonication time and extraction temperature on oil recovery and quality were investigated. Optimal conditions predicted by response surface methodology were sonication time of 37 min and extraction temperature of 54°C. Specifically, ultrasonic-assisted extraction (UAE) was able to provide a higher content of beneficial unsaturated fatty acids, whereas conventional Soxhlet extraction (SE) resulted in a higher amount of saturated fatty acids. Moreover, raspberry seed oil contained abundant amounts of edible linoleic acid and linolenic acid, which suggest raspberry seeds could be valuable edible sources of natural γ-linolenic acid products. In comparison with SE, UAE exerted higher free radical scavenging capacities. In addition, UAE significantly blocked H2O2-induced intracellular reactive oxygen species (ROS) generation.

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Authors+Show Affiliations

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

Food and Bio-Industry Research Institute, Kyungpook National University, Daegu 702-701, Republic of Korea. School of Food Science and Bio-Technology, Kyungpook National University, 1370-Sankyunk Dong, Puk Gu, Daegu 702-701, Korea.

College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.

MeSH

AntioxidantsFatty AcidsFree Radical ScavengersOxidation-ReductionPlant ExtractsPlant OilsReactive Oxygen SpeciesRubusSeedsSonicationTemperatureUltrasonics

Pub Type(s)

Journal Article

Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

27120053

Citation

Teng, Hui, et al. "Ultrasonic-Assisted Extraction of Raspberry Seed Oil and Evaluation of Its Physicochemical Properties, Fatty Acid Compositions and Antioxidant Activities." PloS One, vol. 11, no. 4, 2016, pp. e0153457.

Teng H, Chen L, Huang Q, et al. Ultrasonic-Assisted Extraction of Raspberry Seed Oil and Evaluation of Its Physicochemical Properties, Fatty Acid Compositions and Antioxidant Activities. PLoS One. 2016;11(4):e0153457.

Teng, H., Chen, L., Huang, Q., Wang, J., Lin, Q., Liu, M., Lee, W. Y., & Song, H. (2016). Ultrasonic-Assisted Extraction of Raspberry Seed Oil and Evaluation of Its Physicochemical Properties, Fatty Acid Compositions and Antioxidant Activities. PloS One, 11(4), e0153457. https://doi.org/10.1371/journal.pone.0153457

Teng H, et al. Ultrasonic-Assisted Extraction of Raspberry Seed Oil and Evaluation of Its Physicochemical Properties, Fatty Acid Compositions and Antioxidant Activities. PLoS One. 2016;11(4):e0153457. PubMed PMID: 27120053.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Ultrasonic-Assisted Extraction of Raspberry Seed Oil and Evaluation of Its Physicochemical Properties, Fatty Acid Compositions and Antioxidant Activities. AU - Teng,Hui, AU - Chen,Lei, AU - Huang,Qun, AU - Wang,Jinli, AU - Lin,Qiyang, AU - Liu,Mingxin, AU - Lee,Won Young, AU - Song,Hongbo, Y1 - 2016/04/27/ PY - 2015/12/20/received PY - 2016/03/30/accepted PY - 2016/4/28/entrez PY - 2016/4/28/pubmed PY - 2017/2/18/medline SP - e0153457 EP - e0153457 JF - PloS one JO - PLoS One VL - 11 IS - 4 N2 - Ultrasonic-assisted extraction was employed for highly efficient separation of aroma oil from raspberry seeds. A central composite design with two variables and five levels was employed and effects of process variables of sonication time and extraction temperature on oil recovery and quality were investigated. Optimal conditions predicted by response surface methodology were sonication time of 37 min and extraction temperature of 54°C. Specifically, ultrasonic-assisted extraction (UAE) was able to provide a higher content of beneficial unsaturated fatty acids, whereas conventional Soxhlet extraction (SE) resulted in a higher amount of saturated fatty acids. Moreover, raspberry seed oil contained abundant amounts of edible linoleic acid and linolenic acid, which suggest raspberry seeds could be valuable edible sources of natural γ-linolenic acid products. In comparison with SE, UAE exerted higher free radical scavenging capacities. In addition, UAE significantly blocked H2O2-induced intracellular reactive oxygen species (ROS) generation. SN - 1932-6203 UR - https://www.unboundmedicine.com/medline/citation/27120053/Ultrasonic_Assisted_Extraction_of_Raspberry_Seed_Oil_and_Evaluation_of_Its_Physicochemical_Properties_Fatty_Acid_Compositions_and_Antioxidant_Activities_ DB - PRIME DP - Unbound Medicine ER -