Targeted analysis of sea buckthorn oil extracted by accelerated solvent extraction technique using green and conventional solvents

Acord transformatiu CRUE-CSICSea buckthorn oil (SBO) was extracted using accelerated solvent extraction with two green solvents (ethanol and 2-methyltetrahydrofuran), and two petroleum-based solvents (hexane and diethyl ether) at four different temperatures (60, 90, 120 and 150 °C), using one extraction cycle at 103.42 bar, 10 min static time, 5 min preheating and 30% flushing volume. β-carotene and α-tocopherol were quantified jointly using HPLC-UV/VIS and the fatty acid profile was analyzed using GC-MS. Extraction yield was also measured and the data was compared to a conventional extraction using Soxhlet. The extraction with ethanol achieved significantly higher concentrations of β-carotene in the final oil (1.67 mg/g oil) compared to the results of any other solvent (e.g. 1.23 mg/g oil for hexane ASE) or to the conventional extraction (1.27 mg/g oil). However, the use of green solvents led to the dragging of unwanted polar compounds (sugars), leading to lower oil yield values after purification

Sea buckthorn (Hippophae rhamnoides) oil extracted with hexane, ethanol, diethyl ether and 2-MTHF at different temperatures - An individual assessment

Sea buckthorn oil (SBO) has been individually extracted using two green solvents (2-methyltetrahydrofuran (2-MTHF) and ethanol) and two conventional solvents (hexane and diethyl ether) using accelerated solvent extraction at four different temperatures (60, 90, 120 and 150 ºC). The efficiency of the extraction was evaluated in terms of oil yield by weight difference, the quantification of α-tocopherol and β-carotene by HPLC and the evaluation of fatty acid profile by GC-FID/MS. The results were treated separately so any effect of the temperature was clearly seen for each solvent, and the fatty acid profile data was further treated jointly using a principal component analysis, as it is one of the most valued parts of sea buckthorn oil. All solvents revealed different optimal extraction temperature when in terms of oil yield; for ethanol was observed at 90 ºC (21.75%), for hexane was at 60 ºC (23.25%), for 2-MTHF was at 150 ºC (14.65%) and for diethyl ether was at 120 ºC (24.98%). The present work shows the optimal extraction temperature for SBO for each solvent studied depending on aim of the extraction

Potential of sea buckthorn-based ingredients for the food and feed industry - a review

Food industries seek to incorporate nutritious ingredients as they could bring added value to the final food products. One of the most interesting options is that sea buckthorn contains high concentrations of vitamin C, carotenoids, tocopherols, and other bioactive compounds, in addition to the unique lipid profile in the berry pulp, seed, and peel. This review summarizes the state-of-the-art of potential applications of sea buckthorn within the food and feed industry based on previously described applications. Products such as cheese, yoghurt or beverages already benefit from its application. Moreover, using sea buckthorn in feed products also derives into higher quality final products (e.g. meat quality, egg quality). Poultry, pig, and fish farming have been studied for that purpose. Despite all the accumulated articles depicted in the present review, the use of this fruit in food product formulation is nowadays scarce. New options for food product development with sea buckthorn are herein discussed

Formatges baixos en greix

Títol del póster : Low fat cheese.Es tracta d'un treball de revisió bibliogràfica sobre els formatges baixos en greix.Es pretén englobar una visió general d'aquest producte, els mètodes de fabricació utilitzats i els seus efectes. Es destaca l'ús de mimètics del greix, centrant-me en l'ús de l'inulina en la producció d'aquests tipus de productes

Different polyphenol excretion between two populations following a 40th parallel diet

Podeu consultar el III Workshop anual INSA-UB complet a: http://hdl.handle.net/2445/118993Sessió 1. Pòster núm.

Effects of the Non-Alcoholic Fraction of Beer on Abdominal Fat, Osteoporosis, and Body Hydration in Women

Abstract: Several studies have shown that binge drinking of alcoholic beverages leads to non-desirable outcomes, which have become a serious threat to public health. However, the bioactive compounds in some alcohol-containing beverages might mitigate the negative effects of alcohol. In beer, the variety and concentration of bioactive compounds in the non-alcoholic fraction suggests that its consumption at moderate levels may not only be harmless but could also positively contribute to an improvement of certain physiological states and be also useful in the prevention of different chronic diseases. The present review focuses on the effects of non-alcoholic components of beer on abdominal fat, osteoporosis, and body hydration in women, conditions selected for their relevance to health and aging. Although beer drinking is commonly believed to cause abdominal fat deposition, the available literature indicates this outcome is inconsistent in women. Additionally, the non-alcoholic beer fraction might improve bone health in postmenopausal women, and the effects of beer on body hydration, although still unconfirmed seem promising. Most of the health benefits of beer are due to its bioactive compounds, mainly polyphenols, which are the most studied. As alcohol-free beer also contains these compounds, it may well offer a healthy alternative to beer consumers. Keywords: hops; malt; health; menopause; polyphenol; phytoestrogen; prenylnarigenin; humulones; ethanol; bioactive

Development and characterization of products derived from sea buckthorn (Hippophae rhamnoides) berries

Les baies d'arç groc (Hippophae rhamnoides) es poden processar fàcilment per obtenir fraccions diferents. Cada fracció té el seu propi perfil nutricional excepcional, amb el suc que mostra grans concentracions de vitamina C i l'oli de llavors i oli de polpa que contenen alts nivells d'àcid linolènic i palmitoleic, respectivament. Així, l'arç groc emergeix com una gran font natural de diversos compostos bioactius. El present treball de tesi doctoral es podria considerar com un manual de processament de baies d'arç groc, on no només es produeix la comprensió completa del perfil fitoquímic de les seves baies, sinó també la investigació de l'aplicabilitat de diferents tècniques de processament d'aliments destinades a l'obtenció de productes a base d'arç groc amb perfils nutricionals millorats.Las bayas de espino amarillo (Hippophae rhamnoides) se pueden procesar fácilmente para obtener diferentes fracciones. Cada fracción tiene su propio perfil nutricional excepcional, con el zumo que muestra grandes concentraciones de vitamina C y el aceite de semilla y aceite de pulpa que contienen altos niveles de ácido linolénico y palmitoleico, respectivamente. Consecuentemente, el espino amarillo emerge como una gran fuente natural de varios compuestos bioactivos. El presente informe de tesis podría considerarse como un manual de procesamiento de bayas de espino amarillo, donde no solo tiene lugar el conocimiento completo del perfil fitoquímico de las bayas de espino amarillo, sino también la investigación de la aplicabilidad de diferentes técnicas de procesamiento de alimentos dirigidas a la obtención de productos a base de espino amarillo con perfiles nutricionales mejorados.Sea buckthorn (Hippophae rhamnoides) berries can be easily processed to obtain different fractions. Each fraction has its own outstanding nutritional profile, with the juice showing great vitamin C concentrations and the seed oil and pulp oil containing high levels of linolenic and palmitoleic acid, respectively. Subsequently, sea buckthorn emerges as a great natural source of several bioactive compounds. The present thesis report could be considered as a handbook of sea buckthorn berries processing, where not only takes place the full understanding of the phytochemical profile of sea buckthorn berries, but also the investigation of the applicability of different food processing techniques aimed at the obtention of sea buckthorn-based products with improved nutritional profiles

Sea buckthorn (Hippophae rhamnoides) oil extracted with hexane, ethanol, diethyl ether and 2-MTHF at different temperatures – An individual assessment

Sea buckthorn oil (SBO) has been individually extracted using two green solvents (2-methyltetrahydrofuran (2-MTHF) and ethanol) and two conventional solvents (hexane and diethyl ether) using accelerated solvent extraction at four different temperatures (60, 90, 120 and 150 ºC). The efficiency of the extraction was evaluated in terms of oil yield by weight difference, the quantification of α-tocopherol and β-carotene by HPLC and the evaluation of fatty acid profile by GC-FID/MS. The results were treated separately so any effect of the temperature was clearly seen for each solvent, and the fatty acid profile data was further treated jointly using a principal component analysis, as it is one of the most valued parts of sea buckthorn oil. All solvents revealed different optimal extraction temperature when in terms of oil yield; for ethanol was observed at 90 ºC (21.75%), for hexane was at 60 ºC (23.25%), for 2-MTHF was at 150 ºC (14.65%) and for diethyl ether was at 120 ºC (24.98%). The present work shows the optimal extraction temperature for SBO for each solvent studied depending on aim of the extraction