Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil

Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by...

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Autores principales: Suzuki, Daisuke, Sato, Yuko, Kamasaka, Hiroshi, Kuriki, Takashi, Tamura, Hirotoshi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7642429/
https://www.ncbi.nlm.nih.gov/pubmed/33298963
http://dx.doi.org/10.1038/s41538-020-00079-8
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author Suzuki, Daisuke
Sato, Yuko
Kamasaka, Hiroshi
Kuriki, Takashi
Tamura, Hirotoshi
author_facet Suzuki, Daisuke
Sato, Yuko
Kamasaka, Hiroshi
Kuriki, Takashi
Tamura, Hirotoshi
author_sort Suzuki, Daisuke
collection PubMed
description Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method.
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spelling pubmed-76424292020-11-06 Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil Suzuki, Daisuke Sato, Yuko Kamasaka, Hiroshi Kuriki, Takashi Tamura, Hirotoshi NPJ Sci Food Article Volatile compounds in foods are a significant factor that affects food intake and preference. However, volatile components in edible oils are poorly understood due to a strong matrix effect. In this study, we developed a method of extracting volatile compounds from extra virgin coconut oil (EVCO) by means of oiling-out assisted liquid-liquid extraction (OA-LLE). Consequently, 44 aroma compounds were isolated and identified from only 5 g of EVCO. Various aroma compounds were detected in addition to δ-lactones. The ratio of the natural abundance of the enantiomers of δ-lactones in EVCO was also revealed. Compared with the conventional methods of solvent assisted flavor evaporation (SAFE) and head-space solid-phase micro extraction (HS-SPME), OA-LLE was able to isolate a wide range and large number of volatile compounds from EVCO without leaving oil residues. Therefore, isolating aroma compounds from edible oil based on the oiling-out effect should provide an innovative extraction method. Nature Publishing Group UK 2020-11-04 /pmc/articles/PMC7642429/ /pubmed/33298963 http://dx.doi.org/10.1038/s41538-020-00079-8 Text en © The Author(s) 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.
spellingShingle Article
Suzuki, Daisuke
Sato, Yuko
Kamasaka, Hiroshi
Kuriki, Takashi
Tamura, Hirotoshi
Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil
title Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil
title_full Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil
title_fullStr Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil
title_full_unstemmed Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil
title_short Oiling-out effect improves the efficiency of extracting aroma compounds from edible oil
title_sort oiling-out effect improves the efficiency of extracting aroma compounds from edible oil
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7642429/
https://www.ncbi.nlm.nih.gov/pubmed/33298963
http://dx.doi.org/10.1038/s41538-020-00079-8
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AT kamasakahiroshi oilingouteffectimprovestheefficiencyofextractingaromacompoundsfromedibleoil
AT kurikitakashi oilingouteffectimprovestheefficiencyofextractingaromacompoundsfromedibleoil
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