Journal
FOOD CHEMISTRY
Volume 153, Issue -, Pages 450-456Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.12.079
Keywords
Pine nuts; Inositols; Glycosyl-inositols; Pressurized liquid extraction; Saccharomyces cerevisiae
Funding
- Ministerio de Ciencia e Innovacion [AGL2009-11909]
- Ministerio de Economia y Competitividad [CTQ2012-32957]
- Comunidad Autonoma of Madrid (Spain)
- FEDER program [S2009/AGR-1464, ANALISYC-II]
- CSIC
- European Social Fund (ESF)
Ask authors/readers for more resources
Pressurized liquid extraction (PLE) has been used for the first time to extract bioactive inositols from pine nuts. The influence of extraction time, temperature and cycles of extraction in the yield and composition of the extract was studied. A quadratic lineal model using multiple linear regression in the stepwise mode was used to evaluate possible trends in the process. Under optimised PLE conditions (50 degrees C, 18 min, 3 cycles of 1.5 mL water each one) at 10 MPa, a noticeable reduction in extraction time and solvent volume, compared with solid-liquid extraction (SLE; room temperature, 2 h, 2 cycles of 5 mL water each one) was achieved; 5.7 mg/g inositols were extracted by PLE, whereas yields of only 3.7 mg/g were obtained by SLE. Subsequent incubation of PLE extracts with Saccharomyces cerevisiae (37 degrees C, 5 h) allowed the removal of other co-extracted low molecular weight carbohydrates which may interfere in the bioactivity of inositols. (C) 2014 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available