Extraction method affects seed oil yield, composition, and antioxidant properties of European cranberrybush (Viburnum opulus)


Dursun Çapar T. , Dedebaş T., Yalçın H. , Ekici L.

Industrial Crops And Products, vol.168, pp.113632, 2021 (Journal Indexed in SCI)

  • Publication Type: Article / Article
  • Volume: 168
  • Publication Date: 2021
  • Doi Number: 10.1016/j.indcrop.2021.113632
  • Title of Journal : Industrial Crops And Products
  • Page Numbers: pp.113632

Abstract

European cranberrybush (Viburnum opulus) seed oil is generating considerable interest in terms of rich nutrient composition and health benefits. Seed oil can be used in food, medicine as well as in cosmetics. Previous work has only focused on lipid content and composition by a conventional method. Our knowledge of V. opulus seed oil extraction and characteristics are largely based on very limited data. This paper presents a new approach on the impact of extraction techniques on oil yield, oil composition, antioxidant properties, and phenolic content of V. opulus seed oil. Physicochemical analyses, Fourier transfer infrared analysis (FTIR), and thermal behavior of oil extracts obtained through these techniques were also evaluated. The oil yield is optimized by using response surface methodology (RSM) design. The maximum oil yield was found as 77.7 % ultrasonic power, 5 g/100 mL solid/solvent ratio, and 10 min extraction time for ultrasound-assisted extraction (USAE). Besides, the highest yield of 7.35 %, was observed at the microwave power of 460, solid to solvent ratio of 10 g/100 mL and extraction time of 5 min for microwave-assisted extraction (MWAE). The strength of the FTIR band at 1743 cm−1 indicated that the total lipid content was found to be higher in MWAE compared with other extraction types. The extraction type did not alter the fatty acid composition and oil quality significantly but increased the oil yield. MWAE and USAE could be used as an alternative green extraction technique with increased oil yield without oil deterioration.