LOGIN TO YOUR ACCOUNT

Username
Password
Remember Me
Or use your Academic/Social account:

CREATE AN ACCOUNT

Or use your Academic/Social account:

Congratulations!

You have just completed your registration at OpenAire.

Before you can login to the site, you will need to activate your account. An e-mail will be sent to you with the proper instructions.

Important!

Please note that this site is currently undergoing Beta testing.
Any new content you create is not guaranteed to be present to the final version of the site upon release.

Thank you for your patience,
OpenAire Dev Team.

Close This Message

CREATE AN ACCOUNT

Name:
Username:
Password:
Verify Password:
E-mail:
Verify E-mail:
*All Fields Are Required.
Please Verify You Are Human:
fbtwitterlinkedinvimeoflicker grey 14rssslideshare1
Ezeh, Onyinye; Gordon, Mike; Niranjan, Keshavan (2015)
Publisher: Elsevier
Languages: English
Types: Article
Subjects:

Classified by OpenAIRE into

mesheuropmc: food and beverages, fungi
Tiger nut (Cyperus esculentus) tuber contains oil that is high in monounsaturated fatty acids, and this oil makes up about 23% of the tuber. The study aimed at evaluating the impact of several factors and enzymatic pre-treatment on the recovery of pressed tiger nut oil. Smaller particles were more favourable for pressing. High pressure pre-treatment did not increase oil recovery but enzymatic treatment did. The highest yield obtained by enzymatic treatment prior to mechanical extraction was 33 % on a dry defatted basis, which represents a recovery of 90 % of the oil. Tiger nut oil consists mainly of oleic acid; its acid and peroxide values reflect the high stability of the oil.
  • The results below are discovered through our pilot algorithms. Let us know how we are doing!

    • Adeeko, K., & Ajibola, O. (1990). Processing factors affecting yield and quality of mechanically expressed groundnut oil. Journal of Agricultural Engineering Research, 45, 31-43.
    • Ajibola, O. O., Eniyemo, S. E., Fasina, O. O., & Adeeko, K. A. (1990). Mechanical expression of oil from melon seeds. Journal of Agricultural Engineering Research, 45(0), 45-53.
    • Ali Rehab, F. M., & El Anany, A. M. (2012). Physicochemical studies on sunflower oil blended with cold pressed tiger nut oil during deep frying process. Grasas y Aceites, 63(4), 455-465.
    • Baiano, A., Gambacorta, G., Terracone, C., Previtali, M., Lamacchia, C., & La Notte, E. (2009). Changes in Phenolic C A A I EV O O S Journal of Food Science 74(2), C177-C183.
    • Boskou, D. (2008). Olive Oil: Minor Constituents and Health: CRC Press.
    • Concha, J., Soto, C., Chamy, R., & Zúñiga, M. E. (2004). Enzymatic pretreatment on rose-hip oil extraction: Hydrolysis and pressing conditions. Journal of the American Oil Chemists' Society, 81(6), 549-552.
    • Costa, P. A. d., Ballus, C. A., Teixeira-Filho, J., & Godoy, H. T. (2010). Phytosterols and tocopherols content of pulps and nuts of Brazilian fruits. Food Research International, 43(6), 1603-1606.
    • De Roeck, A., Sila, D. N., Duvetter, T., Van Loey, A., & Hendrickx, M. (2008). Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue. Food Chemistry, 107(3), 1225-1235.
    • Dieffenbacher, A., & Pocklington, W. D. (1992). Standard Methods for the Analysis of Oils, Fats and Derivatives (7 ed.): Wiley.
    • Eteshola, E., & Oraedu, A. C. I. (1996). Fatty acid compositions of tigernut tubers (Cyperus esculentus L.), baobab seeds (Adansonia digitata L.), and their mixture. Journal of the American Oil Chemists' Society, 73(2), 255-257.
    • Firestone, D. (1998). Official methods and recommended practices of the AOCS: American Oil Chemists' Society.
    • Gonzalez, M., Jernstedt, J., Slaughter, D., & Barrett, D. (2010). Influence of cell integrity on textural properties of raw, high pressure, and thermally processed onions. Journal of Food Science, 75(7), E409-E416.
    • Gutfinger, T. (1981). Polyphenols in olive oils. Journal of the American Oil Chemists' Society, 58(11), 966-968.
    • Jung, S., Maurer, D., & Johnson, L. A. (2009). Factors affecting emulsion stability and quality of oil recovered from enzyme-assisted aqueous extraction of soybeans. Bioresource Technology, 100(21), 5340-5347.
    • Lasekan, O., & Abdulkarim, S. M. (2012). Extraction of oil from tiger nut (Cyperus esculentus L.) with supercritical carbon dioxide (SC-CO2). LWT Food Science and Technology 47(2), 287-292.
    • Linssen, J. P. H., Kielman, G. M., Cozijnsen, J. L., & Pilnik, W. (1988). Comparison of chufa and olive oils. Food Chemistry, 28(4), 279-285.
    • Ly-Nguyen, B., Van Loey, A. M., Smout, C., ErenÖzcan, S., Fachin, D., Verlent, I., Truong, S. V., Duvetter, T., & Hendrickx, M. E. (2003). Mild-Heat and High-Pressure Inactivation of Carrot Pectin Methylesterase: A Kinetic Study. Journal of Food Science, 68(4), 1377-1383.
    • M R G R M O B P R R H J A M M C Vique, C. (2011). Determination of polyphenols, tocopherols, and antioxidant capacity in virgin argan oil (Argania spinosa, Skeels). European Journal of Lipid Science and Technology, 113(7), 886-893.
    • Mat Yusoff, M., Gordon, M. H., & Niranjan, K. (2015). Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: A review. Trends in Food Science & Technology, 41(1), 60-82.
    • Moore, K., & Knauft, D. (1989). The inheritance of high oleic acid in peanut. Journal of Heredity, 80(3), 252-253.
    • Mwithiga, G., & Sifuna, M. M. (2006). Effect of moisture content on the physical properties of three varieties of sorghum seeds. Journal of Food Engineering, 75(4), 480-486.
    • Nelson, A. I., Wijeratne, W. B., Yeh, S. W., Wei, T. M., & Wei, L. S. (1987). Dry extrusion as an aid to mechanical expelling of oil from soybeans. Journal of the American Oil Chemists' Society, 64(9), 1341-1347.
    • Parker, M. L., Ng, A., Smith, A. C., & Waldron, K. W. (2000). Esterified phenolics of the cell walls of chufa (Cyperus esculentus L.) tubers and their role in texture. Journal of Agricultural and Food Chemistry 48(12), 6284-6291.
    • Pellegrini, N., Visioli, F., Buratti, S., & Brighenti, F. (2001). Direct analysis of total antioxidant activity of olive oil and studies on the influence of heating. Journal of Agricultural and Food Chemistry 49(5), 2532-2538.
    • Q J L R -Tortosa, M. C., Gómez, J. A., Huertas, J. R., & Mataix, J. (2002). Role of vitamin E and phenolic compounds in the antioxidant capacity, measured by ESR, of virgin olive, olive and sunflower oils after frying. Food Chemistry, 76(4), 461-468.
    • Rosenthal, A., Pyle, D., & Niranjan, K. (1998). Simultaneous aqueous extraction of oil and protein from soybean: mechanisms for process design. Food and Bioprocess Technology, 76(4), 224- 230.
    • Rosenthal, A., Pyle, D. L., & Niranjan, K. (1996). Aqueous and enzymatic processes for edible oil extraction. Enzyme and Microbial Technology 19(6), 402-420.
    • Sánchez-Zapata, E., Fernández-López, J., & Angel Pérez-Alvarez, J. (2012). Tiger nut (Cyperus esculentus) commercialization: Health aspects, composition, properties, and food applications. Comprehensive Reviews in Food Science and Food Safety, 11(4), 366-377.
    • Savoire, R., Lanoisellé, J.-L., & Vorobiev, E. (2013). Mechanical Continuous Oil Expression from Oilseeds: A Review. Food and Bioprocess Technology, 6(1), 1-16.
    • S J D H N M J L J M O treatment during aqueous oil extraction from sunflower seeds. Food Chemistry, 61(4), 467- 474.
    • Smith, D. D., Agrawal, Y. C., Sarkar, B. C., & Singh, B. P. N. (1993). Enzymatic hydrolysis pretreatment for mechanical expelling of soybeans. Journal of the American Oil Chemists' Society, 70(9), 885-890.
    • Sorin-Stefan, B., Ionescu, M., Voicu, G., Ungureanu, N., & Vladut, V. (2013). Calculus Elements for Mechanical Presses in Oil Industry. Marrubium peregrinum L. extracts. Kragujevac Journal of Science, 33, 63-72.
    • Uhm, J. T., & Yoon, W. B. (2011). Effects of high-pressure process on kinetics of leaching oil from soybean powder using hexane in batch systems. Journal of Food Science 76(6), E444-449.
    • Valavanidis, A., Nisiotou, C., Papageorgiou, Y., Kremli, I., Satravelas, N., Zinieris, N., & Zygalaki, H. (2004). Comparison of the radical scavenging potential of polar and lipidic fractions of olive oil and other vegetable oils under normal conditions and after thermal treatment. Journal of Agricultural and Food Chemistry 52(8), 2358-2365.
    • Yeboah, S. O., Mitei, Y. C., Ngila, J. C., Wessjohann, L., & Schmidt, J. (2012). Compositional and structural studies of the oils from two edible seeds: Tiger nut, Cyperus esculentus, and asiato, Pachira insignis, from Ghana. Food Research International, 47(2), 259-266.
  • No related research data.
  • No similar publications.

Share - Bookmark

Cite this article