EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
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2025
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IF 1.8
Run-Yang Zhang,Jing-Ru Jia,Peng-Xiao Chen,Wen-Xue Zhu,Hua-Min Liu
Tiger nut ( Cyperus esculentus L.) is a promising oilseed for its high-oleic oil with superior oxidative stability. However, the oxidative stability of crude tiger nut oil varies significantly between extraction batches, a phenomenon hypothesized to correlate with the raw material's moisture content. In this study, tiger nut oil (labeled as TO-4, TO-8, TO-12, TO-16, and TO-20) was obtained by solvent extraction from tiger nuts with varying moisture contents (4%–20%). All oils exhibited no obvious difference in the major triacylglycerol and fatty acids, with low acid values (1.30–1.35 mg/g) and peroxide values (0.14–0.15 mmol/kg). Phospholipids (0.71–8.61 mg/g) and phenolic compounds (24.34–70.83 mg/kg) exhibited significant inter-sample variations, whereas tocopherols, carotenoids, and sterols showed no significant differences. Notably, phospholipids and phenolic compounds demonstrated a significant positive correlation with oxidative stability as measured by induction period (21.9–105.2 h), with TO-12 displaying the longest induction period (105.2 h). Centrifugation of oils confirmed phospholipid and phenolic removal decreased induction periods. Therefore, targeted moisture adjustment for tiger nuts enhanced the oxidative stability of solvent-extracted oil through elevated levels of phospholipids and phenolic compounds in the oil. This work provides a green strategy for improving oil quality of tiger nut. Practical Applications : In this study, how the moisture content of tiger nuts influences the oxidative stability of tiger nut oil was explored, offering guidance for selecting the optimal moisture parameters during oil processing. Employing tiger nuts with 12% moisture content during oil extraction produces crude oil exhibiting optimal oxidative stability. This moisture adjustment strategy not only enhances oil quality through an environmentally benign process but also reduces production and refining expenditures.
研究领域:
食品科学
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农产品加工
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油脂技术
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绿色化学
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植物生物化学
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产品关联
DOI
高影响因子
Food Bioscience
·
2026
·
IF 6.2
Yushuang Chen,Kedian Wang,Yuyuan Hu,Talha Ashfaq,Shangde Sun
In this study, tiger nut oil (TNO) was innovatively used as a novel, sustainable feedstock for cocoa butter equivalent (CBE) synthesis via enzymatic acidolysis. The catalytic activity of different enzymes was screened, and the reaction conditions were optimized using response surface methodology. The product was purified via molecular distillation and solvent fractionation. Meanwhile, the physicochemical properties of the purified product were systematically characterized. The results of the enzyme screening indicated that the low-cost immobilized Lipase 7000Pro demonstrated the superior catalytic activity to the immobilized Novozym 435. The optimal reaction conditions for preparing CBE using Lipase 7000Pro were 1.3:1 molar ratio of stearic acid to palmitic acid, 12.4:1 molar ratio of acid to TNO, 5.8 wt% enzyme loading at 70 °C for 5.7 h. Under these conditions, the CBE yield reached 90.63%. The physicochemical properties of the purified CBE, such as, total fatty acid composition (P: 24.14%, St: 35.58%, O: 33.79%), crystal form, were similar to that of cocoa butter (CB). Both CBE and CB predominantly exhibited the desired β crystal form. Triglyceride composition analysis revealed that the POP and POSt contents of CBE were similar to those of CB, but the StOSt content of CBE was lower than that of CB. Additionally, solid fat content analysis showed that CBE was soft than CB.
✓ 已验证
DOI
高影响因子
JOURNAL OF STORED PRODUCTS RESEARCH
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2025
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IF 2.8
Jia-Ke Li,Deng-Ju Cai,Hang-Yu Zhao,Yu-Xiang Ma,Xiao-Shuang Cai,Hua-Min Liu,Run-Yang Zhang
Tiger nut is a valuable source of vegetable oil. Storage is a crucial factor that influences the retention of its quality during industrial processing. This study aims to investigate the effects of storage (0–180 days, and 15 °C–35 °C) on lipids in tiger nut. Results indicated that oil yield remained stable (18 %–19 %) throughout the storage period. At higher temperatures (35 °C), the content of phospholipids decreased more significantly. Overall, the levels of endogenous compounds, i.e., phospholipids, tocopherols and total phenols, in the tiger nut slightly declined during storage. The oil extracted from stored tiger nut retained strong physicochemical properties and exhibited high oxidative stability (induction period: 51.04–58.50 h). These findings provide a valuable data foundation for comprehensively understanding the lipid profile of tiger nut and oxidative stability in tiger nut oil.
研究领域:
食品科学
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油脂化学
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采后技术
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植物生物化学
✓ 已验证
DOI
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Zheng-Kai Zhang,Meng-Chen Xie,Jun-Chao Zhang,Lu-Han Sun,Xiao-Shuang Cai,Run-Yang Zhang,Guo-Qiang Zhang,Hua-Min Liu
Profiled free polyphenols in tiger nut oil (TNO). • Quercetin/catechin/eriodictyol enhanced the oxidative stability of stripped TNO. • Quercetin/catechin/eriodictyol possessed excellent radical scavenging activity • The structure-activity relationship of key polyphenols in TNO was represented. • Hydroxyl number/position and C-ring structure regulate polyphenol activity. Tiger nut oil (TNO) is a promising edible oil with remarkable oxidative stability. This study aimed to elucidate the structure-activity features of endogenous free polyphenols in TNO associated with its oxidative stability. UPLC-ESI-Q TRAP-MS/MS analysis revealed 36 flavonoids, 14 phenolic acids, and 4 lignans in TNO. The major polyphenols covering the main skeletons were then added to stripped tiger nut oil (STNO) without any antioxidants. A combination of multi-method, including Rancimat assay and quantum chemical computations based on density functional theory was employed. Notably, quercetin, catechin, and eriodictyol showed the strongest antioxidant effect. The bond dissociation energy (75.69–100.89 kcal/mol) of the test polyphenol is significantly lower than its ionization potential and proton affinity. These differences were related to the structural characteristics of the polyphenols. This work improves our understanding of the key role of free polyphenols in the oxidative stability of TNO. Download: Download high-res image (216KB) Download: Download full-size image
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）