Effect of refinement and production technology on the molecular composition of edible cottonseed oils from a large industrial scale production

Yongxin Ye; Jaloliddin Khushvakov; Akmaljon Boboev; Rano Akramova; Obidjon Yunusov; Dilbar Dalimova; Shahlo Turdikulova; Sharafitdin Mirzaakhmedov; Søren Balling Engelsen; Bekzod Khakimov

doi:10.1016/j.jff.2022.105326

Effect of refinement and production technology on the molecular composition of edible cottonseed oils from a large industrial scale production

Yongxin Ye, Jaloliddin Khushvakov, Akmaljon Boboev, Rano Akramova, Obidjon Yunusov, Dilbar Dalimova, Shahlo Turdikulova, Sharafitdin Mirzaakhmedov, Søren Balling Engelsen, Bekzod Khakimov^*

^*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

6 Citationer (Scopus)

25 Downloads (Pure)

Abstract

Unrefined, refined and refined-deodorized cottonseed oils from pressing or extraction technologies were screened using proton (1H) nuclear magnetic resonance (NMR) spectroscopy and gas chromatography-mass spectrometry (GC-MS). GC–MS of derivarized and non-derivatized (intact oil) cottonseed oils allowed detection of nearly 100 compounds. These included fatty acids (FA), linoleic (relative percentage concentration of 51–58%), palmitic (21–24%), oleic (18–23%) and stearic acids (1.8–2.2%) in hydrolysed oils, and β-sitosterol (31–43%), linoleic acid (7–29%), γ- and α-tocopherol (11–22%), and squalene (2–4%) in intact oils. NMR spectra of intact oils contained 91 resonances and were dominated by methylene (40.7–41.4%), methyl (14.1–14.2%), and methine (6.7–6.8%) protons of FA and triglycerides. Analysis of the molecular profiles revealed a dominating effect of the processing followed by the production technology. Oil refinement reduced undesirable free FA, diglycerides and gossypol, but increased hydrocarbons and aldehydes. The refined press oil contained higher levels of steroids and less free FA compared to refined extract oil. Thus, the study showed the potential of foodomics to evaluate the in-depth molecular quality of edible oils.

Originalsprog	Engelsk
Artikelnummer	105326
Tidsskrift	Journal of Functional Foods
Vol/bind	99
Antal sider	11
ISSN	1756-4646
DOI	https://doi.org/10.1016/j.jff.2022.105326
Status	Udgivet - 2022

Bibliografisk note

Funding Information:
This research was funded by the University of Copenhagen , Data + strategic project funding . We also thank Erasmus+International Credit Mobility Project funded by European Union and El-yurt umidi foundation in Uzbekistan for sponsoring this research.

Publisher Copyright:
© 2022 The Author(s)

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10.1016/j.jff.2022.105326Licens: CC BY-NC-ND

FulltextForlagets udgivne version, 2,14 MBLicens: CC BY-NC-ND

Citationsformater

Ye, Y., Khushvakov, J., Boboev, A., Akramova, R., Yunusov, O., Dalimova, D., Turdikulova, S., Mirzaakhmedov, S., Engelsen, S. B., & Khakimov, B. (2022). Effect of refinement and production technology on the molecular composition of edible cottonseed oils from a large industrial scale production. Journal of Functional Foods, 99, [105326]. https://doi.org/10.1016/j.jff.2022.105326

Effect of refinement and production technology on the molecular composition of edible cottonseed oils from a large industrial scale production. / Ye, Yongxin; Khushvakov, Jaloliddin; Boboev, Akmaljon; Akramova, Rano; Yunusov, Obidjon; Dalimova, Dilbar; Turdikulova, Shahlo; Mirzaakhmedov, Sharafitdin; Engelsen, Søren Balling ; Khakimov, Bekzod.

I: Journal of Functional Foods, Bind 99, 105326, 2022.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

Ye, Y, Khushvakov, J, Boboev, A, Akramova, R, Yunusov, O, Dalimova, D, Turdikulova, S, Mirzaakhmedov, S, Engelsen, SB & Khakimov, B 2022, 'Effect of refinement and production technology on the molecular composition of edible cottonseed oils from a large industrial scale production', Journal of Functional Foods, bind 99, 105326. https://doi.org/10.1016/j.jff.2022.105326

Ye, Yongxin ; Khushvakov, Jaloliddin ; Boboev, Akmaljon ; Akramova, Rano ; Yunusov, Obidjon ; Dalimova, Dilbar ; Turdikulova, Shahlo ; Mirzaakhmedov, Sharafitdin ; Engelsen, Søren Balling ; Khakimov, Bekzod. / Effect of refinement and production technology on the molecular composition of edible cottonseed oils from a large industrial scale production. I: Journal of Functional Foods. 2022 ; Bind 99.

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title = "Effect of refinement and production technology on the molecular composition of edible cottonseed oils from a large industrial scale production",

abstract = "Unrefined, refined and refined-deodorized cottonseed oils from pressing or extraction technologies were screened using proton (1H) nuclear magnetic resonance (NMR) spectroscopy and gas chromatography-mass spectrometry (GC-MS). GC–MS of derivarized and non-derivatized (intact oil) cottonseed oils allowed detection of nearly 100 compounds. These included fatty acids (FA), linoleic (relative percentage concentration of 51–58%), palmitic (21–24%), oleic (18–23%) and stearic acids (1.8–2.2%) in hydrolysed oils, and β-sitosterol (31–43%), linoleic acid (7–29%), γ- and α-tocopherol (11–22%), and squalene (2–4%) in intact oils. NMR spectra of intact oils contained 91 resonances and were dominated by methylene (40.7–41.4%), methyl (14.1–14.2%), and methine (6.7–6.8%) protons of FA and triglycerides. Analysis of the molecular profiles revealed a dominating effect of the processing followed by the production technology. Oil refinement reduced undesirable free FA, diglycerides and gossypol, but increased hydrocarbons and aldehydes. The refined press oil contained higher levels of steroids and less free FA compared to refined extract oil. Thus, the study showed the potential of foodomics to evaluate the in-depth molecular quality of edible oils.",

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author = "Yongxin Ye and Jaloliddin Khushvakov and Akmaljon Boboev and Rano Akramova and Obidjon Yunusov and Dilbar Dalimova and Shahlo Turdikulova and Sharafitdin Mirzaakhmedov and Engelsen, {S{\o}ren Balling} and Bekzod Khakimov",

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AU - Ye, Yongxin

AU - Khushvakov, Jaloliddin

AU - Boboev, Akmaljon

AU - Akramova, Rano

AU - Yunusov, Obidjon

AU - Dalimova, Dilbar

AU - Turdikulova, Shahlo

AU - Mirzaakhmedov, Sharafitdin

AU - Engelsen, Søren Balling

AU - Khakimov, Bekzod

PY - 2022

Y1 - 2022

N2 - Unrefined, refined and refined-deodorized cottonseed oils from pressing or extraction technologies were screened using proton (1H) nuclear magnetic resonance (NMR) spectroscopy and gas chromatography-mass spectrometry (GC-MS). GC–MS of derivarized and non-derivatized (intact oil) cottonseed oils allowed detection of nearly 100 compounds. These included fatty acids (FA), linoleic (relative percentage concentration of 51–58%), palmitic (21–24%), oleic (18–23%) and stearic acids (1.8–2.2%) in hydrolysed oils, and β-sitosterol (31–43%), linoleic acid (7–29%), γ- and α-tocopherol (11–22%), and squalene (2–4%) in intact oils. NMR spectra of intact oils contained 91 resonances and were dominated by methylene (40.7–41.4%), methyl (14.1–14.2%), and methine (6.7–6.8%) protons of FA and triglycerides. Analysis of the molecular profiles revealed a dominating effect of the processing followed by the production technology. Oil refinement reduced undesirable free FA, diglycerides and gossypol, but increased hydrocarbons and aldehydes. The refined press oil contained higher levels of steroids and less free FA compared to refined extract oil. Thus, the study showed the potential of foodomics to evaluate the in-depth molecular quality of edible oils.

AB - Unrefined, refined and refined-deodorized cottonseed oils from pressing or extraction technologies were screened using proton (1H) nuclear magnetic resonance (NMR) spectroscopy and gas chromatography-mass spectrometry (GC-MS). GC–MS of derivarized and non-derivatized (intact oil) cottonseed oils allowed detection of nearly 100 compounds. These included fatty acids (FA), linoleic (relative percentage concentration of 51–58%), palmitic (21–24%), oleic (18–23%) and stearic acids (1.8–2.2%) in hydrolysed oils, and β-sitosterol (31–43%), linoleic acid (7–29%), γ- and α-tocopherol (11–22%), and squalene (2–4%) in intact oils. NMR spectra of intact oils contained 91 resonances and were dominated by methylene (40.7–41.4%), methyl (14.1–14.2%), and methine (6.7–6.8%) protons of FA and triglycerides. Analysis of the molecular profiles revealed a dominating effect of the processing followed by the production technology. Oil refinement reduced undesirable free FA, diglycerides and gossypol, but increased hydrocarbons and aldehydes. The refined press oil contained higher levels of steroids and less free FA compared to refined extract oil. Thus, the study showed the potential of foodomics to evaluate the in-depth molecular quality of edible oils.

KW - Cottonseed

KW - Foodomics

KW - GC–MS

KW - NMR

KW - Vegetable oil

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DO - 10.1016/j.jff.2022.105326

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JO - Journal of Functional Foods

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