In this study, the physicochemical properties, fatty acid profiles, and tocopherol compositions of Pinus koraiensis L.nut oils were evaluated, and the impact of different extraction technologies on the overall quality...In this study, the physicochemical properties, fatty acid profiles, and tocopherol compositions of Pinus koraiensis L.nut oils were evaluated, and the impact of different extraction technologies on the overall quality of pine nut oil was assessed. All the pine nut oils had pleasant and characteristic odor and flavor of the pine nuts and the flavor of the oil from hot-pressing was strongest. The oils obtained by hexane extraction and sub-critical extraction had less deterioration, indicating hexane extraction and sub-critical extraction preserve the oil quality well. Gas chromatography showed that the predominant fatty acid was linoleic acid(45.36%–45.91%), followed by oleic acid(26.91%–27.10%), and pinolenic acid(13.33%–13.63%), respectively. The oils from hexane extraction of cold-pressed cake and sub-critical extraction were richer in tocopherols and tocotrienols, namely, 37.52 and 36.18 mg/100 g, respectively, with α-tocopherol most abundant. The pine nut oils from hexane extraction of cold-pressed cake,hexane extraction, cold pressing, and sub-critical extraction had better oxidation stability with the oxidation induction times of 6.91, 5.27, 4.96 and 4.93 h, respectively. Based on its features, P. koraiensis nut oil may have the multiple application in edible oil, cosmetic, and pharmaceutical industry. P. koraiensis can be one of the good woody candidates for closing the gap between the demand and production of vegetable oils.展开更多
In this study,the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical,microbiological and sensorial properties.The organic ch...In this study,the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical,microbiological and sensorial properties.The organic chicken breasts had higher fat content than the conventional chicken breasts.The protein content of organic thighs was higher than conventional thighs.Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value,cooking loss and water holding capacity.Alpha-linoleic acid,docosahexaenoic acid was found to be higher in organic chicken meat.Salmonella spp.was detected in all conventional chicken and 66.66%of organic chicken.展开更多
基金Supported by Henan Provincial Scientific and Technological Research Project(No.15210221027)
文摘In this study, the physicochemical properties, fatty acid profiles, and tocopherol compositions of Pinus koraiensis L.nut oils were evaluated, and the impact of different extraction technologies on the overall quality of pine nut oil was assessed. All the pine nut oils had pleasant and characteristic odor and flavor of the pine nuts and the flavor of the oil from hot-pressing was strongest. The oils obtained by hexane extraction and sub-critical extraction had less deterioration, indicating hexane extraction and sub-critical extraction preserve the oil quality well. Gas chromatography showed that the predominant fatty acid was linoleic acid(45.36%–45.91%), followed by oleic acid(26.91%–27.10%), and pinolenic acid(13.33%–13.63%), respectively. The oils from hexane extraction of cold-pressed cake and sub-critical extraction were richer in tocopherols and tocotrienols, namely, 37.52 and 36.18 mg/100 g, respectively, with α-tocopherol most abundant. The pine nut oils from hexane extraction of cold-pressed cake,hexane extraction, cold pressing, and sub-critical extraction had better oxidation stability with the oxidation induction times of 6.91, 5.27, 4.96 and 4.93 h, respectively. Based on its features, P. koraiensis nut oil may have the multiple application in edible oil, cosmetic, and pharmaceutical industry. P. koraiensis can be one of the good woody candidates for closing the gap between the demand and production of vegetable oils.
基金Manisa Celal Bayar University Research Project Funds, Turkey under Grant Project number 2017-186.
文摘In this study,the commercially available chicken thigh and breast meat produced by organic and conventional methods were investigated in terms of physicochemical,microbiological and sensorial properties.The organic chicken breasts had higher fat content than the conventional chicken breasts.The protein content of organic thighs was higher than conventional thighs.Organic chicken meat contains more mineral substances than conventional chicken meat and has higher pH value,cooking loss and water holding capacity.Alpha-linoleic acid,docosahexaenoic acid was found to be higher in organic chicken meat.Salmonella spp.was detected in all conventional chicken and 66.66%of organic chicken.
