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Zhou B.,Central South University of forestry and Technology | Zhou B.,National Engineering Laboratory for Rice and By products Processing | Zhou B.,Hunan Province Key Laboratory of Grain | Wang Y.,Central South University of forestry and Technology | And 9 more authors.
European Journal of Lipid Science and Technology | Year: 2016

Quality parameters and volatile profiles were determined for Longwangmo apricot (Prunus armeniaca L.) kernel oil prepared by cold pressing, heat pressing, and refining of sun-dried and baked apricot kernels. Quality parameters determined included peroxide value, acid value, fatty acids, and UV absorbance. The tested oils showed absorbance values at 232 and 268nm of 0.70-0.85 and 0.20-0.38, respectively; peroxide values were 2.09-5.62mmol O2/kg and acid values were 0.36-1.40mg KOH/g. The major fatty acid composition found in the oils was oleic acid (70.29-71.25%) followed by linoleic (22.31-23.00%), palmitic (4.57-4.87%), stearic acids (4.57-4.87%), palmitoleic acid (0.62-0.71%), and α-linolenic acid (0.15-0.18%). The numbers and concentrations of volatile compounds in the oils ranged from 19-52 to 6172-23871μg/g, respectively. Nine compounds were present, in different amounts, in all apricot kernel oils studied: benzaldehyde, 2-methyl-propanal, 2-methyl-butyl aldehyde, furfural, nonanal, methylpyrazine, 2,5-dimethyl-pyrazine, methoxy pyrazine, and 3-ethyl-2,5-dimethyl-pyrazine. The results of our present investigation revealed that the oil-producing process had significant influence on the volatile profiles of apricot kernel oil. In particular, the baked-pretreatment process may enhance the aroma of apricot kernel oil by increasing the number and quantity of volatile compounds. Practical applications: Apricot kernel oil has recently received attention because of its health and nutritional properties, with favorable fatty acid composition and biologically active compounds. The results showed that Longwangmo apricot kernel oil is suitable as an edible food oil and the baked-pretreatment process with cold pressing may lead to an oil with enhanced flavor. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.


Zhou B.,Central South University of forestry and Technology | Zhou B.,National Engineering Laboratory for Rice and By products Processing | Zhou B.,Hunan Province Key Laboratory of Grain | Wang Y.,Central South University of forestry and Technology | And 8 more authors.
Chiang Mai Journal of Science | Year: 2014

This work characterized the fermentation and Monascus pigments production of Monascus anka mutant in a 5L bioreactor under the different ammonium salt conditions: ammonium chloride, ammonium sulfate or ammonium nitrate. All the experimental results obtained in this work suggest that not the pH environment established by ammonium salts but ammonium salts itself played a critical role on the production of Monascus pigments and the growth of Monascus anka mutant. ammonium ion could inhibits the activity of some key enzyme for Monascus pigments synthesis and the inhibition effect on some key enzyme for Monascus red pigments synthesis is stronger than on some key enzyme for Monascus yellow pigments synthesis. Key enzyme for inhibited Monascus pigments production would be researched clearly by experiments in our future researching. © 2014, Chiang Mai University. All rights reserved.

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