Process Optimization and Quality Research of Oil Extraction from Tiger Nut (<i>Cyperus esculentus</i> L.) Using Ultrasonic-assisted Extraction

QUAN Yu; LIU Xueqiang; ZHAO Dandan; RAO Huan; WU Tongjiao; HAO Jianxiong

doi:10.13386/j.issn1002-0306.2023070077

Volume 45 Issue 10

May 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(10): 207-216. > DOI: 10.13386/j.issn1002-0306.2023070077

QUAN Yu, LIU Xueqiang, ZHAO Dandan, et al. Process Optimization and Quality Research of Oil Extraction from Tiger Nut (Cyperus esculentus L.) Using Ultrasonic-assisted Extraction[J]. Science and Technology of Food Industry, 2024, 45(10): 207−216. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023070077.

Citation:

PDF (2130 KB)

Process Optimization and Quality Research of Oil Extraction from Tiger Nut (Cyperus esculentus L.) Using Ultrasonic-assisted Extraction

College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050000, China

More Information

Received Date: July 10, 2023
Available Online: March 12, 2024

Graphical Abstract

Abstract

Abstract

In order to improve the yield and quality of tiger nut oil, the strategy of ultrasonic-assisted n-hexane was studied by response surface methodology. In this study, the total phenolic content, total flavonoid content, free radical scavenging rate, fatty acid composition, and 1,1-diphenyl-2-trinitrophenylhydrazine (DPPH) clearance rate in oil samples were investigated at three temperatures including 25 ℃ (room temperature), 47 ℃ (optimal temperature for ultrasound assisted extraction), and 60 ℃ (high temperature). The results showed that a high tiger nut oil extraction yield of 25.01%±0.03% was obtained at a solid-liquid ratio of 1:15 (g/mL), ultrasonic time of 20 min, ultrasonic temperature of 47 ℃, and particle size of 70 mesh. The obtained oil sample was yellow-orange and slightly turbid with a unique aroma of beans. Besides, tiger nut oil had a certain scavenging effect on DPPH free radicals. Ultrasound could better dissolve the nutrients in tiger nut, but it had a large destruction effect on tiger nut flavonoids, while the content of phenolic acids significantly (P<0.05) decreased at high temperatures. Ultrasonic treatment and temperature showed slight effect on the types and contents of fatty acids between 25 ℃ and 60 ℃, and the highest content of oleic acid (C18:1) was about 73.81%~74.00%. These results provide a theoretical basis for the development and utilization of oil from tiger nut.
- tiger nut oil,
- ultrasound assisted extraction,
- process optimization,
- antioxidant activity,
- gas chromatography,
- flavone,
- polyphenol,
- fatty acid composition

FullText(HTML)

References (40)

References

[1]	王志成, 李双寿, 梁雄, 等. 中国油莎豆产业发展现状与前景展望[J]. 科技和产业,2022,22(1):62−67. [WANG Zhicheng, LI Shuangshou, LIANG Xiong, et al. Development status and prospects of chinese tiger nut industry[J]. Science and Technology and Industry,2022,22(1):62−67.] doi: 10.3969/j.issn.1671-1807.2022.01.009 WANG Zhicheng, LI Shuangshou, LIANG Xiong, et al. Development status and prospects of chinese tiger nut industry[J]. Science and Technology and Industry, 2022, 22（1）: 62−67. doi: 10.3969/j.issn.1671-1807.2022.01.009
[2]	HU Bin, LI Yi, SONG Jiaxing, et al. Oil extraction from tiger nut (Cyperus esculentus L.) using the combination of microwave-ultrasonic assisted aqueous enzymatic method-design, optimization and quality evaluation[J]. Journal of Chromatography A,2020,1627:461380. doi: 10.1016/j.chroma.2020.461380
[3]	段蕾. 油莎豆油提取及其氧化稳定性研究[D]. 长春:长春大学, 2020. [DUAN Lei. Extraction and oxidative stability of tiger nut oil[D]. Changchun:Changchun University, 2020.] DUAN Lei. Extraction and oxidative stability of tiger nut oil[D]. Changchun: Changchun University, 2020.
[4]	师茜, 田丽萍, 薛琳, 等. 油莎豆油与其他植物油主要脂肪酸的分析比较[J]. 食品工业,2016,37(1):52−54. [SHI Qian, TIAN Liping, XUE Lin, et al. Analysis and comparison of main fatty acids of tiger nut oil and other vegetable oils[J]. Food Industry,2016,37(1):52−54.] SHI Qian, TIAN Liping, XUE Lin, et al. Analysis and comparison of main fatty acids of tiger nut oil and other vegetable oils[J]. Food Industry, 2016, 37（1）: 52−54.
[5]	YU Yali, LU Xiaoyu, ZHANG Tiehua, et al. Tiger nut (Cyperus esculentus L.):Nutrition, processing, function and applications[J]. Foods,2022,11(4):601. doi: 10.3390/foods11040601
[6]	SHANTRELL W, CYDNEY J, MARTHA V. Effects of processing on antioxidant capacity and metabolizing enzyme inhibition of tiger nut tubers[J]. Food and Nutrition Sciences,2019,10(9):1132−1142. doi: 10.4236/fns.2019.109082
[7]	JING Siqun, OUYANG Weiqi, REN Zhiyan, et al. The in vitro and in vivo antioxidant properties of Cyperus esculentus oil from Xinjiang[J]. Journal of the Science of Food and Agriculture,2013,96(3):1505−1509.
[8]	刘蕾, 陈丽娜, 陈星. 超声波辅助提取油莎豆油脂工艺研究[J]. 粮油加工,2009,377(11):40−42. [LIU Lei, CHEN Lina, CHEN Xing. Ultrasonic assisted extraction technology of tiger nut oil[J]. Grain and Oil Processing,2009,377(11):40−42.] LIU Lei, CHEN Lina, CHEN Xing. Ultrasonic assisted extraction technology of tiger nut oil[J]. Grain and Oil Processing, 2009, 377（11）: 40−42.
[9]	SENRAYAN J, VENKATACHALAM S. Ultrasonic acoustic-cavitation as a novel and emerging energy efficient technique for oil extraction from kapok seeds[J]. Innovative Food Science & Emerging Technologies,2020,62:102347.
[10]	TIAN Yuting, XU Zhenbo, ZHENG Baodong, et al. Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum L.) seed oil[J]. Ultrasonics sonochemistry,2013,20(1):202−208. doi: 10.1016/j.ultsonch.2012.07.010
[11]	国家质量监督检验检疫总局. GB/T 5525-2008 植物油脂透明度、气味、滋味鉴定法[S]. 北京:中国标准出版社, 2008:1−3. [General administration of quality supervision, inspection and quarantine of the People's Republic of China. GB/T 5525-2008 method for determining the transparency, odor, and taste of vegetable oils[S] Beijing:China Standards Publishing House, 2008:1−3.] General administration of quality supervision, inspection and quarantine of the People's Republic of China. GB/T 5525-2008 method for determining the transparency, odor, and taste of vegetable oils[S] Beijing: China Standards Publishing House, 2008: 1−3.
[12]	安珈怡. 烘烤作用对红松籽油品质影响及其变化规律研究[D]. 哈尔滨:东北林业大学, 2022. [AN Jiayi. Effects of roasting on the quality of Korean pine nut oil and its variation[D]. Harbin:Northeast Forestry University, 2022.] AN Jiayi. Effects of roasting on the quality of Korean pine nut oil and its variation[D]. Harbin: Northeast Forestry University, 2022.
[13]	谭晓舒, 吴建文, 梨贵卿, 等. 火麻仁油总酚含量福林酚测定法的优化[J]. 食品研究与开发,2021,42(2):166−173. [TAN Xiaoshu, WU Jianwen, LI Guiqing, et al. Optimization of folinol determination method for total phenol content in hemp seed oil[J]. Food Research and Development,2021,42(2):166−173.] TAN Xiaoshu, WU Jianwen, LI Guiqing, et al. Optimization of folinol determination method for total phenol content in hemp seed oil[J]. Food Research and Development, 2021, 42（2）: 166−173.
[14]	高妮娜, 刘鸿铖, 邹岩, 等. 提取方法对奇亚籽油品质特性的影响[J]. 食品工业科技,2020,41(6):284−291. [GAO Nina, LIU Hongcheng, ZOU Yan, et al. Effects of extraction methods on the quality characteristics of chia seed oil[J]. Food Industry Science and Technology,2020,41(6):284−291.] GAO Nina, LIU Hongcheng, ZOU Yan, et al. Effects of extraction methods on the quality characteristics of chia seed oil[J]. Food Industry Science and Technology, 2020, 41（6）: 284−291.
[15]	吴修利, 徐雷, 谢英, 等. 超声波辅助提取油莎豆粕水溶性多糖及其抗氧化性[J]. 食品研究与开发,2022,43(16):81−87. [WU Xiuli, XU Lei, XIE Ying, et al. Ultrasonic assisted extraction of water-soluble polysaccharides from tiger nut meal and its antioxidative activity[J]. Food Research and Development,2022,43(16):81−87.] WU Xiuli, XU Lei, XIE Ying, et al. Ultrasonic assisted extraction of water-soluble polysaccharides from tiger nut meal and its antioxidative activity[J]. Food Research and Development, 2022, 43（16）: 81−87.
[16]	张方洁, 高文婕, 查云盛, 等. 不同制油工艺对酸木瓜籽油成分及氧化稳定性的影响[J]. 食品安全质量检测学报,2023,14(4):32−40. [ZHANG Fangjie, GAO Wenjie, ZHA Yunsheng, et al. Effects of different oil production processes on the composition and oxidation stability of sour papaya seed oil[J]. Journal of Food Safety and Quality Inspection,2023,14(4):32−40.] ZHANG Fangjie, GAO Wenjie, ZHA Yunsheng, et al. Effects of different oil production processes on the composition and oxidation stability of sour papaya seed oil[J]. Journal of Food Safety and Quality Inspection, 2023, 14（4）: 32−40.
[17]	国家卫生和计划生育委员会, 国家食品药品监督管理总局. GB 5009.168-2016 食物中脂肪酸的测定[S]. 北京:中国标准出版社, 2016. [National Health and Family Planning Commission, National Medical Products Administration. GB 5009.168-2016 Determination of fatty acids in food[S]. Beijing:Standards Press of China, 2016.] National Health and Family Planning Commission, National Medical Products Administration. GB 5009.168-2016 Determination of fatty acids in food[S]. Beijing: Standards Press of China, 2016.
[18]	AMIRI S, SHAKERI A, SOHRABI M R, et al. Optimization of ultrasonic assisted extraction of fatty acids from Aesculus hippocastanum fruit by response surface methodology[J]. Food Chemistry,2019,271:762−766. doi: 10.1016/j.foodchem.2018.07.144
[19]	DE MELLO B T F, DOS SANTOS GARCIA V A, DA SILVA C. Ultrasound-assisted extraction of oil from chia (Salvia his pânica L.) seeds:Optimization extraction and fatty acid profile[J]. Journal of Food Process Engineering,2017,40(1):12298. doi: 10.1111/jfpe.12298
[20]	袁传勋, 赵圣圣, 金日生. 响应面法优化超声辅助混合溶剂提取油茶饼残油的研究[J]. 粮食与油脂,2022,35(12):79−83. [YUAN Chuanxun, ZHAO Shengsheng, JIN Risheng. Optimizing ultrasonic-assisted mixed solvent extraction of camellia camellia cake residual oil by response surface method[J]. Food and Oils,2022,35(12):79−83.] YUAN Chuanxun, ZHAO Shengsheng, JIN Risheng. Optimizing ultrasonic-assisted mixed solvent extraction of camellia camellia cake residual oil by response surface method[J]. Food and Oils, 2022, 35（12）: 79−83.
[21]	HEMWIMOL S, PAVASANT P, SHOTIPRUK A. Ultrasound-assisted extraction of anthraquinones from roots of Morinda citrifolia[J]. Ultrasonics Sonochemistry,2006,13(6):543−548. doi: 10.1016/j.ultsonch.2005.09.009
[22]	麻成金, 吴竹青, 黄伟, 等. 侧柏籽油的超声辅助提取及其脂肪酸组成分析[J]. 食品科学,2010,31(24):50−55. [MA Chengjin, WU Zhuqing, HUANG Wei, et al. Ultrasonic-assisted extraction of orientalis seed oil and analysis of its fatty acid composition[J]. Food Science,2010,31(24):50−55.] MA Chengjin, WU Zhuqing, HUANG Wei, et al. Ultrasonic-assisted extraction of orientalis seed oil and analysis of its fatty acid composition[J]. Food Science, 2010, 31（24）: 50−55.
[23]	JOVEN J M O, GADIAN JR J T, PEREZ M A, et al. Optimized ultrasonic-assisted oil extraction and biodiesel production from the seeds of Maesopsis eminii[J]. Industrial Crops and Products,2020,155:112772. doi: 10.1016/j.indcrop.2020.112772
[24]	胡炜东, 蔡永敏, 杨俊峰. 超声波辅助提取油莎豆油工艺的研究[J]. 食品与机械,2013,29(2):109−112,129. [HU Weidong, CAI Yongmin, YANG Junfeng. Research on ultrasonic assisted extraction of tiger nut oil[J]. Food and Machinery,2013,29(2):109−112,129.] doi: 10.3969/j.issn.1003-5788.2013.02.025 HU Weidong, CAI Yongmin, YANG Junfeng. Research on ultrasonic assisted extraction of tiger nut oil[J]. Food and Machinery, 2013, 29（2）: 109−112,129. doi: 10.3969/j.issn.1003-5788.2013.02.025
[25]	高芳芳, 田丽萍, 薛琳. 超声波辅助水酶法提取油莎豆油[J]. 农垦医学,2013,35(6):493−497. [GAO Fangfang, TIAN Liping, XUE Lin. Ultrasonic assisted aqueous enzymatic extraction of oil from tiger nut[J]. Journal of Nongken Medicine,2013,35(6):493−497.] GAO Fangfang, TIAN Liping, XUE Lin. Ultrasonic assisted aqueous enzymatic extraction of oil from tiger nut[J]. Journal of Nongken Medicine, 2013, 35（6）: 493−497.
[26]	KEMERLI-KALBARAN T OZDEMIR M. Multi-response optimization of oil extraction from pine nut (Pinus pinea L.) by response surface methodology:Extraction efficiency, physicochemical properties and antioxidant activity[J]. LWT, 2019, 103:34−43.
[27]	张峰, 仇农学. 响应面法优化超声波辅助提取辣椒籽油及脂肪酸组成分析[J]. 中国油脂, 2008, 33(11):38−43. [ZHANG Feng, QIU Nongxue. Optimization of ultrasonic-assisted extraction of capsicum seed oil and analysis of fatty acid composition by response surface method[J]. Food Science, 2008, 33(11):38−43.] ZHANG Feng, QIU Nongxue. Optimization of ultrasonic-assisted extraction of capsicum seed oil and analysis of fatty acid composition by response surface method[J]. Food Science, 2008, 33（11）: 38−43.
[28]	ZHANG Runyang, LIU Huamin, MA Yuxiang, et al. Characterization of fragrant oil extracted from pepper seed during subcritical propane extraction[J]. LWT,2019,110:110−116. doi: 10.1016/j.lwt.2019.04.072
[29]	ZHANG Qingan, ZHANG Zhiqi, YUE Xuanfeng, et al. Response surface optimization of ultrasound-assisted oil extraction from autoclaved almond powder[J]. Food Chemistry,2009,116(2):513−518. doi: 10.1016/j.foodchem.2009.02.071
[30]	许晖, 孙兰萍, 李善菊, 等. 超声波辅助提取亚麻籽油的工艺条件优化[J]. 中国粮油学报,2009,24(7):54−58. [XU Hui, SUN Lanping, LI Shanju, et al. Optimizing the process conditions of ultrasonic assisted extraction of linseed oil[J]. Chinese Journal of Cereals and Oils,2009,24(7):54−58.] XU Hui, SUN Lanping, LI Shanju, et al. Optimizing the process conditions of ultrasonic assisted extraction of linseed oil[J]. Chinese Journal of Cereals and Oils, 2009, 24（7）: 54−58.
[31]	唐琳琳. 红树莓籽油提取及体外抗氧化、降血脂活性研究[D]. 哈尔滨:东北林业大学, 2020. [TANG Linlin. Extraction of red raspberry seed oil and its in vitro antioxidant and hypolipidemic activities[D]. Harbin:Northeast Forestry University, 2020.] TANG Linlin. Extraction of red raspberry seed oil and its in vitro antioxidant and hypolipidemic activities[D]. Harbin: Northeast Forestry University, 2020.
[32]	刘花花, 康健, 欧荣, 等. 新疆石榴籽油的超声辅助提取工艺及GC-MS分析[J]. 中国油脂,2015,40(1):6−9. [LIU Huahua, KANG Jian, OU Rong, et al. Ultrasonic-assisted extraction and GC-MS analysis of pomegranate seed oil in Xinjiang[J]. China Oils and Fats,2015,40(1):6−9.] LIU Huahua, KANG Jian, OU Rong, et al. Ultrasonic-assisted extraction and GC-MS analysis of pomegranate seed oil in Xinjiang[J]. China Oils and Fats, 2015, 40（1）: 6−9.
[33]	蒋汇川, 姚静阳, 张思瑶, 等. 树莓籽油的超声辅助正己烷法提取工艺优化和理化性质研究[J]. 云南大学学报(自然科学版),2021,43(5):1004−1011. [JIANG Huichuan, YAO Jingyang, ZHANG Siyao, et al. Ultrasonic-assisted n-hexane extraction process optimization and physicochemical properties of raspberry seed oil[J]. Journal of Yunnan University (Natural Science Edition),2021,43(5):1004−1011.] JIANG Huichuan, YAO Jingyang, ZHANG Siyao, et al. Ultrasonic-assisted n-hexane extraction process optimization and physicochemical properties of raspberry seed oil[J]. Journal of Yunnan University （Natural Science Edition）, 2021, 43（5）: 1004−1011.
[34]	郑伊琦, 张安强, 张小军, 等. 响应面优化猪苓菌核多糖超声辅助提取工艺及抗氧化活性分析[J]. 食品工业科技,2023,44(16):255−263. [ZHENG Yiqi, ZHANG Anqiang, ZHANG Xiaojun, et al. Optimizing ultrasonic-assisted extraction process and antioxidant activity analysis of sclerotinia polysaccharides from polyporus polysaccharides by response surface method[J]. Food Industry Science and Technology,2023,44(16):255−263.] doi: 10.13386/j.issn1002-0306.2022110343 ZHENG Yiqi, ZHANG Anqiang, ZHANG Xiaojun, et al. Optimizing ultrasonic-assisted extraction process and antioxidant activity analysis of sclerotinia polysaccharides from polyporus polysaccharides by response surface method[J]. Food Industry Science and Technology, 2023, 44（16）: 255−263. doi: 10.13386/j.issn1002-0306.2022110343
[35]	MIAO Jingnan, SHI Wang, ZHANG Junqing, et al. Response surface methodology for the fermentation of polysaccharides from Auricularia auricula using Trichoderma viride and their antioxidant activities[J]. International Journal of Biological Macromolecules,2020,155:393−402. doi: 10.1016/j.ijbiomac.2020.03.183
[36]	WEN Yao, ZENG Xiang, TIAN Hongyu, et al. Optimization of extraction process of total flavonoids from Cortex lycii and its biological activities[J]. Biomass Conversion and Biorefinery, 2023:1−14.
[37]	YANG Rifu, GENG Linlin, LU Haiqin, et al. Ultrasound-synergized electrostatic field extraction of total flavonoids from Hemerocallis citrina baroni[J]. Ultrasonics Sonochemistry,2017,34:571−579. doi: 10.1016/j.ultsonch.2016.06.037
[38]	宋二立, 刘玉兰, 朱文学, 等. 原料品质和制油方法对油莎豆油综合品质的影响[J]. 粮食与油脂,2022,35(3):99−103,126. [SONG Erli, LIU Yulan, ZHU Wenxue, et al. Effects of raw material quality and oil making method on the comprehensive quality of tiger nut oil[J]. Grain and Oil,2022,35(3):99−103,126.] SONG Erli, LIU Yulan, ZHU Wenxue, et al. Effects of raw material quality and oil making method on the comprehensive quality of tiger nut oil[J]. Grain and Oil, 2022, 35（3）: 99−103,126.
[39]	田瑜. 油莎豆油生产工艺及产品质量研究[D]. 郑州:河南工业大学, 2016. [TIAN Yu. Research on production process and product quality of tiger nut oil[D]. Zhengzhou:Henan University of Technology, 2016.] TIAN Yu. Research on production process and product quality of tiger nut oil[D]. Zhengzhou: Henan University of Technology, 2016.
[40]	靳俊莹. 水酶法提取油莎豆油及其副产物的开发利用[D]. 郑州:河南工业大学, 2021. [JIN Junying. Development and utilization of aqueous tiger nut oil and its byproducts extracted by aqueous enzyme method[D]. Zhengzhou:Henan University of Technology, 2021.] JIN Junying. Development and utilization of aqueous tiger nut oil and its byproducts extracted by aqueous enzyme method[D]. Zhengzhou: Henan University of Technology, 2021.

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(4)

1.	熊鑫龙，刘宇，孙迪，宋诗军，董芮娟，姜维. 甲基-β-环糊精高效脱除鱼油中胆固醇. 食品安全质量检测学报. 2025(01): 74-80 .
2.	付尧，张东举，别海. 油莎豆油提取技术及其生物活性研究进展. 食品安全质量检测学报. 2025(06): 151-160 .
3.	伍欣雨，章传奇，姚峥，钟比真，彭斌，余诚玮，胡明明，涂宗财，李金林. 超声辅助提取黑鱼内脏鱼油工艺优化及其品质分析. 食品工业科技. 2025(07): 169-177 . 本站查看
4.	刘贵涛，权煜，饶欢，赵丹丹，赵霞，郝建雄，刘学强. 亚麻籽粕蛋白多肽的制备及其抗氧化性. 食品研究与开发. 2024(24): 84-91 .