Green solvent 2-methyltetrahydrofuran (2-MeTHF) improves recovery of bioactive molecules from oilseeds and prevents lipid peroxidation in oils

ERDOĞAN Ü., ÖNDER D., ÖNDER S., TONGUÇ M., Ince R. E.

Food Chemistry, cilt.478, 2025 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 478
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.foodchem.2025.143659
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, MEDLINE
  • Anahtar Kelimeler: Antioxidant, Black cumin, Fig, Lipid peroxidation, Rosehip
  • Isparta Uygulamalı Bilimler Üniversitesi Adresli: Evet

Özet

The study compared the effects of hexane and 2-methyltetrahydrofuran (MeTHF) on oil yield, stability and bioactive compounds in fig, black cumin and rosehip oils. MeTHF increased oil yield in fig (11.7 %), black cumin (28.3 %) and rosehip (13.2 %). Solvent type did not change fatty acid and tocopherol composition and 18 fatty acids were identified. MeTHF increased number of phenolic compounds from 9 to 16 and amount of total tocopherol, phenolics, chlorophylls and carotenoids in oils. The antioxidant activity of oils was measured by CUPRAC and DPPH assays and MeTHF extracted oils had significantly higher antioxidant capacity. Oxidative stability test revealed that hexane-extracted oils peroxide value (PV) increased dramatically in fig (182.7 %) and rosehip (221.1 %) oils, while PV of MeTHF extracted oils was not significant in fig and rosehip oils. Black cumin oil was stable for both solvents. Results show that MeTHF is more efficient for obtaining oils with bioactive molecules to improve stability and quality.