A Study on the Production Process Control of Zanthoxylum bungeanum Maxim Seed Kernel Oil without Trans-Fatty Acids
The process control of the production of Zanthoxylum bungeanum Maxim seed kernel oil (ZSKO) with no trans-fatty acids (TFAs) was investigated. Results revealed that drying temperature and time had a small effect on TFA formation in ZSKO. And high concentrations of sodium hydroxide solution had some...
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| Format: | Article |
| Language: | English |
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Wiley
2016-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2016/6268506 |
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| author | Zhongyi Yin Shiyong Yao Lixia Guo Xuxu Zheng |
| author_facet | Zhongyi Yin Shiyong Yao Lixia Guo Xuxu Zheng |
| author_sort | Zhongyi Yin |
| collection | DOAJ |
| description | The process control of the production of Zanthoxylum bungeanum Maxim seed kernel oil (ZSKO) with no trans-fatty acids (TFAs) was investigated. Results revealed that drying temperature and time had a small effect on TFA formation in ZSKO. And high concentrations of sodium hydroxide solution had some effect on TFA formation in ZKSO, but there were no TFAs when the concentration of the sodium hydroxide solution was lower than 20% and even at boiling temperature for one hour. The roasting temperature and duration for Zanthoxylum bungeanum Maxim seed (ZS) should be properly controlled at 100°C for six hours or 150°C for two hours. ZS, which has a moisture content of 18%, was pressed four times (two hours) at less than 60°C, and ZSKO was obtained by collection through centrifuge separation. This contained 90.84% unsaturated fatty acids, which mainly include 32.49% α-linolenic acid, 29.88% linoleic acid, and 27.52% oleic acids; and there was no TFA. Its acidic value and peroxide value conformed to China standards for edible oil. Therefore, ZKSO could be used as a healthy food for further development. |
| format | Article |
| id | doaj-art-6c05239635734769814c7df9493baa56 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2016-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-6c05239635734769814c7df9493baa562025-02-03T07:24:08ZengWileyJournal of Chemistry2090-90632090-90712016-01-01201610.1155/2016/62685066268506A Study on the Production Process Control of Zanthoxylum bungeanum Maxim Seed Kernel Oil without Trans-Fatty AcidsZhongyi Yin0Shiyong Yao1Lixia Guo2Xuxu Zheng3Chongqing Engineering Research Center of Processing, Storage and Transportation of Characterized Agro-Products, Chongqing, ChinaChongqing Engineering Research Center of Processing, Storage and Transportation of Characterized Agro-Products, Chongqing, ChinaChongqing Engineering Research Center of Processing, Storage and Transportation of Characterized Agro-Products, Chongqing, ChinaChongqing Engineering Research Center of Processing, Storage and Transportation of Characterized Agro-Products, Chongqing, ChinaThe process control of the production of Zanthoxylum bungeanum Maxim seed kernel oil (ZSKO) with no trans-fatty acids (TFAs) was investigated. Results revealed that drying temperature and time had a small effect on TFA formation in ZSKO. And high concentrations of sodium hydroxide solution had some effect on TFA formation in ZKSO, but there were no TFAs when the concentration of the sodium hydroxide solution was lower than 20% and even at boiling temperature for one hour. The roasting temperature and duration for Zanthoxylum bungeanum Maxim seed (ZS) should be properly controlled at 100°C for six hours or 150°C for two hours. ZS, which has a moisture content of 18%, was pressed four times (two hours) at less than 60°C, and ZSKO was obtained by collection through centrifuge separation. This contained 90.84% unsaturated fatty acids, which mainly include 32.49% α-linolenic acid, 29.88% linoleic acid, and 27.52% oleic acids; and there was no TFA. Its acidic value and peroxide value conformed to China standards for edible oil. Therefore, ZKSO could be used as a healthy food for further development.http://dx.doi.org/10.1155/2016/6268506 |
| spellingShingle | Zhongyi Yin Shiyong Yao Lixia Guo Xuxu Zheng A Study on the Production Process Control of Zanthoxylum bungeanum Maxim Seed Kernel Oil without Trans-Fatty Acids Journal of Chemistry |
| title | A Study on the Production Process Control of Zanthoxylum bungeanum Maxim Seed Kernel Oil without Trans-Fatty Acids |
| title_full | A Study on the Production Process Control of Zanthoxylum bungeanum Maxim Seed Kernel Oil without Trans-Fatty Acids |
| title_fullStr | A Study on the Production Process Control of Zanthoxylum bungeanum Maxim Seed Kernel Oil without Trans-Fatty Acids |
| title_full_unstemmed | A Study on the Production Process Control of Zanthoxylum bungeanum Maxim Seed Kernel Oil without Trans-Fatty Acids |
| title_short | A Study on the Production Process Control of Zanthoxylum bungeanum Maxim Seed Kernel Oil without Trans-Fatty Acids |
| title_sort | study on the production process control of zanthoxylum bungeanum maxim seed kernel oil without trans fatty acids |
| url | http://dx.doi.org/10.1155/2016/6268506 |
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