Ezeh Onyinye, Niranjan Keshavan, Gordon Michael H
Department of Food and Nutritional Sciences, University of Reading, Whiteknights, PO Box 226, Reading, RG6 6AP UK.
J Am Oil Chem Soc. 2016;93(11):1541-1549. doi: 10.1007/s11746-016-2883-9. Epub 2016 Aug 26.
Tiger nut oil is a novel oil that requires more research data on its characteristics. In this study, the oil was extracted using both enzyme-aided pressing (EAP) and aqueous enzymatic extraction (AEE) methods. Using enzymes as a pre-treatment prior to mechanical pressing increased the concentration of some phenolic acids and tocopherols present in extracted oils compared to controls. High pressure processing as a pre-treatment before aqueous enzymatic extraction also enhanced tocopherols and total polyphenolic content in oils. The percentage free fatty acid and peroxide values indicated that under the initial extraction parameters, the oils were stable and they all met the standards for virgin olive oil set by the International Olive Oil Council. Residual meals from both extraction processes contained low protein contents ranging from 2.4 to 4.6 %. Additionally, EAP and AEE meals contained low DP (degree of polymerisation) sugars that appeared as 1-kestose (DP3) and nystose (DP4). EAP had the highest total DP3 and DP4 sugar content of 82.5 mg/g. These sugars would need further assessment to verify their identity and determine their suitability as a potential food.
虎坚果油是一种新型油脂，其特性需要更多的研究数据。在本研究中，采用酶辅助压榨（EAP）和水酶法提取（AEE）两种方法提取油脂。与对照相比，在机械压榨前使用酶作为预处理提高了提取油中一些酚酸和生育酚的浓度。在水酶法提取前进行高压处理也提高了油中生育酚和总多酚含量。游离脂肪酸百分比和过氧化值表明，在初始提取参数下，这些油是稳定的，并且它们均符合国际橄榄油理事会设定的初榨橄榄油标准。两种提取工艺的残余粕中蛋白质含量较低，范围为2.4%至4.6%。此外，EAP粕和AEE粕含有低聚合度（DP）的糖类，以1-蔗果三糖（DP3）和蔗果四糖（DP4）形式出现。EAP的总DP3和DP4糖含量最高，为82.5 mg/g。这些糖类需要进一步评估以确认其身份，并确定它们作为潜在食品的适用性。
