Chemical composition and antioxidant activity of oil obtained from coconut meal by subcritical ethanol extraction
This work aimed to evaluate the efficiency of subcritical ethanol extraction for recovering oil from coconut meal. Dried coconut meal with an oil content of 19.85% (w.b.) was treated with subcritical ethanol at various ethanol concentrations (80, 90, and 100% v/v), solvent to solid ratios (5:1, 8:1,...
Gespeichert in:
| Veröffentlicht in: | Journal of food measurement & characterization 2021-10, Vol.15 (5), p.4128-4137 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 4137 |
|---|---|
| container_issue | 5 |
| container_start_page | 4128 |
| container_title | Journal of food measurement & characterization |
| container_volume | 15 |
| creator | Plangklang, Thussanee Khuwijitjaru, Pramote Klinchongkon, Khwanjai Adachi, Shuji |
| description | This work aimed to evaluate the efficiency of subcritical ethanol extraction for recovering oil from coconut meal. Dried coconut meal with an oil content of 19.85% (w.b.) was treated with subcritical ethanol at various ethanol concentrations (80, 90, and 100% v/v), solvent to solid ratios (5:1, 8:1, 10:1, and 15:1 v/w), temperatures (80, 100, and 120 °C), and holding times (0, 15, 30, and 45 min) in a batch-type vessel. The highest oil recovery (81.49%), which was obtained from the extraction with 100% ethanol and solvent-solid ratio of 8:1 (v/w) at 100 °C for 45 min did not significantly differ from those obtained at 120 °C for 15–45 min. The chemical properties, including free fatty acid content, peroxide value, saponification value, unsaponifiable matter, and fatty acid profile of the oils conformed to the standard values for crude coconut oil. Gas chromatography showed the higher ratios of caprylic and capric acids in the subcritical ethanol-extracted oils than those in hexane extracted oil, approximately 1.05–1.4 times. Additionally, the total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity of the oils extracted with the subcritical ethanol extraction were significantly higher (up to 3.5 and 6 times, respectively) than those of the oil Soxhlet-extracted with hexane. The present study showed that subcritical ethanol extraction is an effective method for extracting oil with good qualities and antioxidant properties from coconut meal. |
| doi_str_mv | 10.1007/s11694-021-00989-5 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2576143679</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2576143679</sourcerecordid><originalsourceid>FETCH-LOGICAL-c319t-cdaecdadd7444e190f16411becaefbf3d3a6ba7651acd38f013871073d08aba33</originalsourceid><addsrcrecordid>eNp9kEtPwzAQhC0EElXpH-BkiXPAGztOckQVL6kSFzhbjh_UVRO3toPaf49LENw4rGYPM9-uBqFrILdASH0XAXjLClJCQUjbtEV1hmYltLRgQNn5717yS7SIcUMIAagZ43SG9su16Z2SW6x8v_PRJecHLAedJ68Hp7NiqZL7dOmIvcXebbHvknSD0dgG3-ek8sOYcG8ypjviOHYqZNCJatJaDj7rIYUTxQ9X6MLKbTSLH52j98eHt-VzsXp9elnerwpFoU2F0tLk0To_ygy0xAJnAJ1R0tjOUk0l72TNK5BK08YSoE0NpKaaNLKTlM7RzcTdBb8fTUxi48cw5JOirGoOjPK6za5ycqngYwzGil1wvQxHAUSc2hVTuyK3K77bFVUO0SkUs3n4MOEP_U_qC1emgAo</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2576143679</pqid></control><display><type>article</type><title>Chemical composition and antioxidant activity of oil obtained from coconut meal by subcritical ethanol extraction</title><source>SpringerLink Journals - AutoHoldings</source><creator>Plangklang, Thussanee ; Khuwijitjaru, Pramote ; Klinchongkon, Khwanjai ; Adachi, Shuji</creator><creatorcontrib>Plangklang, Thussanee ; Khuwijitjaru, Pramote ; Klinchongkon, Khwanjai ; Adachi, Shuji</creatorcontrib><description>This work aimed to evaluate the efficiency of subcritical ethanol extraction for recovering oil from coconut meal. Dried coconut meal with an oil content of 19.85% (w.b.) was treated with subcritical ethanol at various ethanol concentrations (80, 90, and 100% v/v), solvent to solid ratios (5:1, 8:1, 10:1, and 15:1 v/w), temperatures (80, 100, and 120 °C), and holding times (0, 15, 30, and 45 min) in a batch-type vessel. The highest oil recovery (81.49%), which was obtained from the extraction with 100% ethanol and solvent-solid ratio of 8:1 (v/w) at 100 °C for 45 min did not significantly differ from those obtained at 120 °C for 15–45 min. The chemical properties, including free fatty acid content, peroxide value, saponification value, unsaponifiable matter, and fatty acid profile of the oils conformed to the standard values for crude coconut oil. Gas chromatography showed the higher ratios of caprylic and capric acids in the subcritical ethanol-extracted oils than those in hexane extracted oil, approximately 1.05–1.4 times. Additionally, the total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity of the oils extracted with the subcritical ethanol extraction were significantly higher (up to 3.5 and 6 times, respectively) than those of the oil Soxhlet-extracted with hexane. The present study showed that subcritical ethanol extraction is an effective method for extracting oil with good qualities and antioxidant properties from coconut meal.</description><identifier>ISSN: 2193-4126</identifier><identifier>EISSN: 2193-4134</identifier><identifier>DOI: 10.1007/s11694-021-00989-5</identifier><language>eng</language><publisher>New York: Springer US</publisher><subject>Antioxidants ; Chemical composition ; Chemical properties ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Coconut oil ; Engineering ; Ethanol ; Fatty acids ; Food Science ; Gas chromatography ; Hexanes ; Oil recovery ; Original Paper ; Phenolic compounds ; Phenols ; Scavenging ; Solvents</subject><ispartof>Journal of food measurement & characterization, 2021-10, Vol.15 (5), p.4128-4137</ispartof><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021</rights><rights>The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature 2021.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-cdaecdadd7444e190f16411becaefbf3d3a6ba7651acd38f013871073d08aba33</citedby><cites>FETCH-LOGICAL-c319t-cdaecdadd7444e190f16411becaefbf3d3a6ba7651acd38f013871073d08aba33</cites><orcidid>0000-0002-9257-1075</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11694-021-00989-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11694-021-00989-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Plangklang, Thussanee</creatorcontrib><creatorcontrib>Khuwijitjaru, Pramote</creatorcontrib><creatorcontrib>Klinchongkon, Khwanjai</creatorcontrib><creatorcontrib>Adachi, Shuji</creatorcontrib><title>Chemical composition and antioxidant activity of oil obtained from coconut meal by subcritical ethanol extraction</title><title>Journal of food measurement & characterization</title><addtitle>Food Measure</addtitle><description>This work aimed to evaluate the efficiency of subcritical ethanol extraction for recovering oil from coconut meal. Dried coconut meal with an oil content of 19.85% (w.b.) was treated with subcritical ethanol at various ethanol concentrations (80, 90, and 100% v/v), solvent to solid ratios (5:1, 8:1, 10:1, and 15:1 v/w), temperatures (80, 100, and 120 °C), and holding times (0, 15, 30, and 45 min) in a batch-type vessel. The highest oil recovery (81.49%), which was obtained from the extraction with 100% ethanol and solvent-solid ratio of 8:1 (v/w) at 100 °C for 45 min did not significantly differ from those obtained at 120 °C for 15–45 min. The chemical properties, including free fatty acid content, peroxide value, saponification value, unsaponifiable matter, and fatty acid profile of the oils conformed to the standard values for crude coconut oil. Gas chromatography showed the higher ratios of caprylic and capric acids in the subcritical ethanol-extracted oils than those in hexane extracted oil, approximately 1.05–1.4 times. Additionally, the total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity of the oils extracted with the subcritical ethanol extraction were significantly higher (up to 3.5 and 6 times, respectively) than those of the oil Soxhlet-extracted with hexane. The present study showed that subcritical ethanol extraction is an effective method for extracting oil with good qualities and antioxidant properties from coconut meal.</description><subject>Antioxidants</subject><subject>Chemical composition</subject><subject>Chemical properties</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Coconut oil</subject><subject>Engineering</subject><subject>Ethanol</subject><subject>Fatty acids</subject><subject>Food Science</subject><subject>Gas chromatography</subject><subject>Hexanes</subject><subject>Oil recovery</subject><subject>Original Paper</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Scavenging</subject><subject>Solvents</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kEtPwzAQhC0EElXpH-BkiXPAGztOckQVL6kSFzhbjh_UVRO3toPaf49LENw4rGYPM9-uBqFrILdASH0XAXjLClJCQUjbtEV1hmYltLRgQNn5717yS7SIcUMIAagZ43SG9su16Z2SW6x8v_PRJecHLAedJ68Hp7NiqZL7dOmIvcXebbHvknSD0dgG3-ek8sOYcG8ypjviOHYqZNCJatJaDj7rIYUTxQ9X6MLKbTSLH52j98eHt-VzsXp9elnerwpFoU2F0tLk0To_ygy0xAJnAJ1R0tjOUk0l72TNK5BK08YSoE0NpKaaNLKTlM7RzcTdBb8fTUxi48cw5JOirGoOjPK6za5ycqngYwzGil1wvQxHAUSc2hVTuyK3K77bFVUO0SkUs3n4MOEP_U_qC1emgAo</recordid><startdate>20211001</startdate><enddate>20211001</enddate><creator>Plangklang, Thussanee</creator><creator>Khuwijitjaru, Pramote</creator><creator>Klinchongkon, Khwanjai</creator><creator>Adachi, Shuji</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-9257-1075</orcidid></search><sort><creationdate>20211001</creationdate><title>Chemical composition and antioxidant activity of oil obtained from coconut meal by subcritical ethanol extraction</title><author>Plangklang, Thussanee ; Khuwijitjaru, Pramote ; Klinchongkon, Khwanjai ; Adachi, Shuji</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-cdaecdadd7444e190f16411becaefbf3d3a6ba7651acd38f013871073d08aba33</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Antioxidants</topic><topic>Chemical composition</topic><topic>Chemical properties</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Coconut oil</topic><topic>Engineering</topic><topic>Ethanol</topic><topic>Fatty acids</topic><topic>Food Science</topic><topic>Gas chromatography</topic><topic>Hexanes</topic><topic>Oil recovery</topic><topic>Original Paper</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Scavenging</topic><topic>Solvents</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Plangklang, Thussanee</creatorcontrib><creatorcontrib>Khuwijitjaru, Pramote</creatorcontrib><creatorcontrib>Klinchongkon, Khwanjai</creatorcontrib><creatorcontrib>Adachi, Shuji</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Access via ProQuest (Open Access)</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Plangklang, Thussanee</au><au>Khuwijitjaru, Pramote</au><au>Klinchongkon, Khwanjai</au><au>Adachi, Shuji</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Chemical composition and antioxidant activity of oil obtained from coconut meal by subcritical ethanol extraction</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2021-10-01</date><risdate>2021</risdate><volume>15</volume><issue>5</issue><spage>4128</spage><epage>4137</epage><pages>4128-4137</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>This work aimed to evaluate the efficiency of subcritical ethanol extraction for recovering oil from coconut meal. Dried coconut meal with an oil content of 19.85% (w.b.) was treated with subcritical ethanol at various ethanol concentrations (80, 90, and 100% v/v), solvent to solid ratios (5:1, 8:1, 10:1, and 15:1 v/w), temperatures (80, 100, and 120 °C), and holding times (0, 15, 30, and 45 min) in a batch-type vessel. The highest oil recovery (81.49%), which was obtained from the extraction with 100% ethanol and solvent-solid ratio of 8:1 (v/w) at 100 °C for 45 min did not significantly differ from those obtained at 120 °C for 15–45 min. The chemical properties, including free fatty acid content, peroxide value, saponification value, unsaponifiable matter, and fatty acid profile of the oils conformed to the standard values for crude coconut oil. Gas chromatography showed the higher ratios of caprylic and capric acids in the subcritical ethanol-extracted oils than those in hexane extracted oil, approximately 1.05–1.4 times. Additionally, the total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical-scavenging activity of the oils extracted with the subcritical ethanol extraction were significantly higher (up to 3.5 and 6 times, respectively) than those of the oil Soxhlet-extracted with hexane. The present study showed that subcritical ethanol extraction is an effective method for extracting oil with good qualities and antioxidant properties from coconut meal.</abstract><cop>New York</cop><pub>Springer US</pub><doi>10.1007/s11694-021-00989-5</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0002-9257-1075</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 2193-4126 |
| ispartof | Journal of food measurement & characterization, 2021-10, Vol.15 (5), p.4128-4137 |
| issn | 2193-4126 2193-4134 |
| language | eng |
| recordid | cdi_proquest_journals_2576143679 |
| source | SpringerLink Journals - AutoHoldings |
| subjects | Antioxidants Chemical composition Chemical properties Chemistry Chemistry and Materials Science Chemistry/Food Science Coconut oil Engineering Ethanol Fatty acids Food Science Gas chromatography Hexanes Oil recovery Original Paper Phenolic compounds Phenols Scavenging Solvents |
| title | Chemical composition and antioxidant activity of oil obtained from coconut meal by subcritical ethanol extraction |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-21T05%3A17%3A19IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Chemical%20composition%20and%20antioxidant%20activity%20of%20oil%20obtained%20from%20coconut%20meal%20by%20subcritical%20ethanol%20extraction&rft.jtitle=Journal%20of%20food%20measurement%20&%20characterization&rft.au=Plangklang,%20Thussanee&rft.date=2021-10-01&rft.volume=15&rft.issue=5&rft.spage=4128&rft.epage=4137&rft.pages=4128-4137&rft.issn=2193-4126&rft.eissn=2193-4134&rft_id=info:doi/10.1007/s11694-021-00989-5&rft_dat=%3Cproquest_cross%3E2576143679%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2576143679&rft_id=info:pmid/&rfr_iscdi=true |