Green Extraction of Fennel and Anise Edible Oils Using Bio-Based Solvent and Supercritical Fluid: Assessment of Chemical Composition, Antioxidant Property, and Oxidative Stability
| Autor: | Tierry Kenny, Ibtissem Hamrouni Sellami, Wissem Aidi Wannes, Riadh Ksouri, Pauline Detry, Marie-Laure Fauconnier, Soumaya Bourgou, Iness Bettaieb Rebey |
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| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Petroselinic acid Antioxidant Foeniculum biology Process Chemistry and Technology medicine.medical_treatment Extraction (chemistry) 04 agricultural and veterinary sciences biology.organism_classification 040401 food science 01 natural sciences Industrial and Manufacturing Engineering Supercritical fluid Solvent chemistry.chemical_compound 0404 agricultural biotechnology chemistry 010608 biotechnology Pimpinella anisum medicine Petroleum Food science Safety Risk Reliability and Quality Food Science |
| Zdroj: | Food and Bioprocess Technology. 12:1798-1807 |
| ISSN: | 1935-5149 1935-5130 |
| Popis: | The aim of this study was to evaluate the replacement aspects of conventional methods (petroleum-based solvent and Folch assay) by alternative methods (bio-based and biodegradable solvent 2-methyltetrahydrofuran (MeTHF) and supercritical CO2 (SC-CO2)) for seed oil extraction from anise (Pimpinella anisum L.) and fennel (Foeniculum vulgare Mill.). Results showed that the highest oil yield of aniseeds was obtained by using Folch (24.07%) and MeTHF (23.65%) extraction methods whereas fennel seeds had 20.02% and 18.72%, respectively. Fatty acid composition of both seed oils obtained by the two green extraction methods was similar to the conventional ones with the predominance of petroselinic acid (54.22–61.25% in fennel and 42.39–48.97% in anise). Besides, SC-CO2 method allowed to obtain the maximum of sterol content in anise (3.85 mg/g of oil) and fennel (4.64 mg/g of oil) seed oils. Furthermore, anise and fennel seed oils extracted with MeTHF method significantly showed higher total phenolic content (2.43 and 1.32 mg GA/g oil, respectively), stronger antioxidant activity (9.23 and 5.04 μmol TEAC/g oil, respectively), and oxidative stability (8.23 and 10.15 h, respectively) than the other methods (p |
| Databáze: | OpenAIRE |
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