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The Effect of Solvent Extraction Techniques on Fatty Acid Composition of Pistachio Oil

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The Effect of Solvent Extraction Techniques on Fatty Acid Composition of Pistachio Oil The Effect of solvent extraction techniques on fatty acid composition of pistachio oil Anna Abdolshahi, seyed ali Mortazavi, sahar Anna Abdolshahi, Ali Akbar Shaebani naibandi Biotechnology research center Department of Food Science and Technology Semnan University of Medical Sciences Ferdowsi university of Mashhad Semnan, Iran Mashhad, Iran [email protected] [email protected] [email protected] Abstract— Pistachio oil has important nutritional and triglycerids, LDL-cholesterol, total cholesterol and glycemic therapeutic properties because of high concentration of index (Specher, 1981). Also the increase in stability over essential fatty acids. The extraction method used to obtain oxidation of vegetable oil (Morrison and Boyd, 1981, natural compounds from row matter is critical for product IUPAC, 2007) is attributed to oleic acid. Essential fatty quality and especially for protection of their nutrition value. acids are necessary in human diet for growth maintenance This study was conducted to compare fatty acid composition of and reproduction. The linoleic acids is an essential fatty acid pistachio oil extracted by two conventional procedures: soxhlet from omega-3 group (turatti, 2000) and it is very important extraction (Sox) and maceration. Different solvents: n-Hexan for development and maintenance of the nervous system and (Hx), dichloromethane (DCM), ethyl acetate (EtAc) and the physiological functions in humans, since it reduces total ethanol (EtOH) in term of polarity index were used. The and LDL-cholesterol levels (Fagundes, 2002). highest unsaturated fatty acid content (88.493%) was obtained The extraction techniques used to obtain high aggregate by Sox with EtAc. Sox method extracted the most value compounds from natural products are critical for concentration of oleic and linolenic acids (51.99% and 0.385% respectively). Although linoleic acid had higher concentration product quality (Mezzomo et al, 2010).There are several well established conventional organic solvent extraction (36.32%) in mac method. procedures, such as Folch, Bligh & Dyer, Soxhlet (Sox), maceration (Mac), Pont, pentane digestion, supercritical fluid extraction. Authors studied the influence of extraction Keywords: fatty acid composition, gas chromatography, time, polarity of solvent, amount of sample, flushing pistachio oil, solvent extraction. volume and extraction temperature in the extraction yield and fatty acid composition. Results obtained indicated that the solvent polarity was the most significant variable in I. INTRODUCTION these studies (Ruiz-Rodriguez et al, 2010). The Evaluation Pistachio nut (Pictacia vera L.) now serve as one of the of extraction techniques on fatty acid composition in most popular tree nuts in the world (Kashani nejad et al, different food matrices have been studied (table1). 2003). It is known to have high nutritional value. The pistachio kernels are good source of fat, especially low in Table 1 . Some extraction techniques employed in the extraction of fatty saturated fatty acids (SFAs) and high in unsaturated fatty acids from different food matrices. Food lipid Extraction Refernces acids (UFAs) that are essential in the human diet. Essential techniques fatty acids include linolenic, linoleic and oleic acids which have been shown to reduce the level of cholesterol in the Cereal, egg yolk Sox, AHE, Folch Toschi et al, 2003 blood and have cardioprotective effects (Satil et al, 2003). According to the California Pistachio Commission, the Pistachio Sox, PFE Sheibani and Ghaziaskar, pistachio contains more magnesium and copper than milk, 2008 bread and potatoes. Iran is the largest importer and exporter of pistachio nuts. In 2011 Iran produced more than 220,000 tons Peach almond Sox,Mac, SFE, HD Mezzomo et al, 2010 pistachio nuts (Agriculture ministry of Iran). While a part of the harvested pistachios has no or only low marketable appearance and quality, it still has nutrition value. The oil of Fish Sox, SFE Sahena et al, 2010 this kind of pistachio nut has a good market and can be extracted and sold to increase the added value of pistachio cultivation (Sheibani and Ghaziaskar, 2008). Chicken ASE, Folch Schafer, 1998 The pistachio kernel oil extraction results in an oil rich in oleic and linolenic acids so it has important therapeutic Alga Blight&Dyer, Kumari et al, 2011 properties and it is nutritionally attractive due to the fatty Folch acid composition. Oleic acid is mono unsaturated fatty acid (MUFA), essential in human nutrition and helps reducing Oleaginous seed SFE, Sox Suo & Cao, 2010 D. Separation of the mixture oil/solvent The extract obtained by two methods were separated at Different foods Soxhlet, HD, Mac Riverchon, 2006.,Weinhold, reduced pressure by pressure evaporating the solvents used 2008 a rotary evaporator (Buchi ,R-210/215,Switzerland) with vacuum control and thermostatic bath (Buchi,V- Soxhlet(Sox), Automated acid hydrolysis extraction (AHE), Pressurized fluid 700,Switzerland) . extraction (PFE), Hydro distillation (HD), Supercritical fluid extraction (SFE). Accurate determination of fatty acid composition in oil E. Fatty acid composition extracted by different extraction techniques could evaluate The fatty acid composition of the pistachio oil was the efficiency of extraction techniques in obtaining high determined by gas chromatography–flame ionization essential fatty acids. Therefore, the aim of this work was the detector (GC-FID) according the Ce1f-96 Method of AOCS extraction of pistachio oil by means of two conventional (2002). The oil samples were converted to methyl esters by extraction techniques including Sox and Mac using different vigorous shaking of a solution of oil in n-hexan (7ml) with 2 solvents (in term of polarity index) and the efficiency of ml methanolic potassium hydroxide. The tube of solution extraction methods were evaluated through fatty acid was placed in a water bath (55) for 20 min and was shacked composition. each 5 minutes. After decantation during final 5 min, the 1 of upper layer was injected on the GC-FID (6890N, Agilent, US) equipped with BPX70 capillary column (120m × 0.25 II. METHODS AND MATERIALS mm × 0.25m). The analysis followed the conditions: initial A. Chemicals and sample temperature of 16 and final temperature of 220 , with heating rate of 18 /min, detector temperature of 250, injector n- Hexan, dichloromethane, ethyl acetate, ethanol, temperature of 230, nitrogen as carrier gas at pressure of methanol, potassium hydroxide (GC grade) were supplied 42.12 psi. by Merck Co, Darmstadt, Germany. The Pistachio (pistacia vera L.) in Akbari cultivar was obtained from Pistachio Research Institute of Damghan area in Iran. All experiments F. Statistical analysis were done in food quality control laboratory of Semnan The results were statistically evaluated by a one–way University of medical sciences in Iran during January to analysis (ANOVA) on completely randomized design by March in 2011. SPSS program version 17.0.1 . The significant difference at level of 5% (p<0.05) were analyzed by the Dunkan test. B. Sample preparation for extraction III. RESULTS The dry pistachio kernels were milled and passed The chromatogram of one pistachio oil sample is shown through a sieve with mesh size of 16 and dried at 70 to a in fig1. Obviously, in pistachio oil, oleic, linoleic and constant weight. They were kept within a sealed bag in a palmitic acids have higher concentration rather than other refrigerator until they were used. The pistachio kernel fatty acids. particle size is important to facilitate analyses mass transfer during the extraction process and to obtain reproducible extraction yield. C. Extraction techniques Soxhlet extraction (sox) was performed according to Mezzomo et al (2010). In this regard 5 g of sample (pistachio powder) were packed in a cartridge placed inside the 250 ml extractor device. The sample was submitted to Sox for 6 h at the solvent boiling point temperature. The proportion of solvent was 150 ml in a 250 ml soxhlet flask. Fig.1. Chromatogram of fatty acids presented on pistachio oil obtained by The extraction was performed at least in duplicate, with different solvent: n-hexan (Hx) , dichloromethane (DCM), GC-FID ethyl acetate (EtAc) and ethanol (EtOH ) with polarities of 0 The composition profiles for saturated and unsaturated , 3.1 , 4.4 , and 5.2 respectively (Byers ,2007). fatty acids of pistachio oil obtained by two extraction The maceration (Mac) method consists of a cold methods (Sox and Mac) detected by GC-FID analysis, are Maceration of 50 g of the pistachio kernel particles in 200 presented in tables 1 and 2 respectively. The saturated fatty ml of each solvent Hx, DCM, EtAc and EtOH as described acids (SFA) represent a great variety of total fatty acid by Mezzomo et al (2010) with some modifications and was content (relative concentration) for pistachio oil extracts, carried out at least in duplicate . ranging from 11.506 % for Sox-EtAc sample to 13.70 Mac- EtOH sample . From table 2 it is possible to determine that palmitic and acid the obtained range was 41.756 % in Mac-EtoH sample stearic acids are the most representative saturated fatty acids and 33.948 % in Sox-EtAc sample. the Palmitoleic and for pistachio oil, in relative concentration. Myristic and linolenic acids were presented in low quantities (less than arachidic acids are present only in traces, for all extracts 0.96 %) for all samples studied. handling, allowing the studied, with relative concentration lower than 0.9 (except influence of solvent polarity for oil fractionation. for arachidic acid content of Sox-Hx). Table 3, shows that pistachio oil contains mainly unsaturated fatty acids (UFA), with relative concentration ranging from 86.366% for oil sample obtained by Mac- As it can be seen Sox and Mac methods respectively EtOH, to 88.493% for Sox-EtAc, sample. obtained the highest UFA and SFA contents. The UFA profiles indicated that oleic and linoleic acids This can be explained by the use of high temperature and were the major UFAS in all oil pistachio samples obtained reflux in Sox extraction overcoming the polarity effect for by two methods.
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