The production and consumption of avocado pears generates tons of wastes, mainly the pear peels which are usually discarded, although they have been reported to contain important phyto-chemicals with biological activi...The production and consumption of avocado pears generates tons of wastes, mainly the pear peels which are usually discarded, although they have been reported to contain important phyto-chemicals with biological activities. The adverse health effect associated with the consumption of saturated lipid based foods has ignited research on reformulation of lipid based foods to eliminate Trans Fatty Acids (TFAs). This study was thus aimed at the extraction and characterization of oil from Avocado Peels (APO) and evaluation of the quality of margarine produced from it. Five verities of pear were used for oil extraction by soxhlet method and physiochemical, oxidative, functional and antioxidant characterization was done. Margarines were formulated using a central composite design using oil blends of APO and Virgin Coconut Oil (VCO) with an oil ratio of 10:90, 40:60, 70:30 respectively, varied blending speed, blending time, and chitosan concentration. Samples were characterized and the effect of process parameters on the physiochemical and functional properties of the margarine studied. Optimized conditions were used to produce samples for sensory evaluation. Color, spreadability, aroma, taste and general acceptability was evaluated using ranking difference test. The results showed that the yield, density, and iodine values of APOs oils ranged from 14.91 ± 0.18 to 11.76 ± 0.46;0.93 ± 0.001 to 0.99 ± 0.1;46.63 ± 1.70 to 52.4 ± 0.63, their acid values, TBA and PV values ranged from 1.42 ± 0.39 to 1.97 ± 0.5;0.11 ± 0.002 to 0.18 ± 0.04;and 2.72 ± 0.14 to 4.43 ± 0.36 respectively, with Brogdon avocado peel variety having the overall best properties prepared blends of trans-free APO margarines showed that increase in APO ratio decreased melting point, increased oxidative stability and reduced moisture content of margarine samples. Chitosan addition leads to decrease moisture content and increase functional properties. VCO lead to increase in phenolic and flavonoid content of the margarines. Samples were spreadable and palatable with R20 being most palatable and the most accepted being R26 with a mean score of 7.07 ± 0.70. Decrease in color intensity increased acceptability. This study therefore demonstrated that avocado peel waste biomass can be valorized by using it as raw material for oil extraction, which can serve as good material for the production of trans-free margarines with good oxidative stability, functional and antioxidant properties.展开更多
【目的】分析不同含油量油梨果肉的转录组、生理生化和细胞学水平差异,为挖掘油梨果肉脂肪酸合成过程的相关基因及油梨新品种选育提供参考依据。【方法】以3个油梨品种Hass、RL-1和RL-2成熟果肉为试验材料,采用IlluminaHiSeq2500测序平...【目的】分析不同含油量油梨果肉的转录组、生理生化和细胞学水平差异,为挖掘油梨果肉脂肪酸合成过程的相关基因及油梨新品种选育提供参考依据。【方法】以3个油梨品种Hass、RL-1和RL-2成熟果肉为试验材料,采用IlluminaHiSeq2500测序平台完成测序,以|log2FoldChange|>1和P<0.05为标准,通过DEGseq(v2)获得差异表达Unigenes,通过韦恩图和火山图分析3个比较组(RL-1vsHass、RL-2vsHass和RL-2vsRL-1)差异表达Unigenes,并进行GO功能注释、KEGG信号通路富集和聚类分析,采用实时荧光定量PCR验证转录组测序结果,测定3个油梨品种的含油量,采用激光共聚焦技术在40倍物镜下观察油梨成熟果肉中的油体。【结果】3个油梨品种成熟果肉的转录本中,在至少2个样品间有显著差异的Unigenes共19007条(P<0.05,下同);在3个比较组间相对表达量有明显差异的Unigenes共3000个。在RL-2 vs Hass比较组中有9个功能条目显著富集,RL-1 vs Hass比较组中只有细胞组分类别下的3个功能条目显著富集;仅2个KEGG信号通路在RL-2 vs Hass比较组中显著富集。筛选到32条参与油梨果肉脂肪酸合成的差异表达Unigenes;聚类分析结果显示,差异表达Unigenes表达模式分为2组。实时荧光定量PCR验证结果表明转录组测序数据可靠。3个油梨品种成熟果肉含油量排序为Hass>RL-2>RL-1,油梨果肉油体差异观察结果显示,Hass成熟果肉中油体较大,最大的直径达15~20μm。【结论】筛选到与油梨果肉脂肪酸成分合成相关的32条差异表达Unigenes,其中5条Unigenes[PaPDH(E1β)、PaACP4-1、PaACP4-2、PaSAD(FAB2)和PaFaTA]在3个油梨品种成熟果肉中的相对表达量较高。展开更多
文摘The production and consumption of avocado pears generates tons of wastes, mainly the pear peels which are usually discarded, although they have been reported to contain important phyto-chemicals with biological activities. The adverse health effect associated with the consumption of saturated lipid based foods has ignited research on reformulation of lipid based foods to eliminate Trans Fatty Acids (TFAs). This study was thus aimed at the extraction and characterization of oil from Avocado Peels (APO) and evaluation of the quality of margarine produced from it. Five verities of pear were used for oil extraction by soxhlet method and physiochemical, oxidative, functional and antioxidant characterization was done. Margarines were formulated using a central composite design using oil blends of APO and Virgin Coconut Oil (VCO) with an oil ratio of 10:90, 40:60, 70:30 respectively, varied blending speed, blending time, and chitosan concentration. Samples were characterized and the effect of process parameters on the physiochemical and functional properties of the margarine studied. Optimized conditions were used to produce samples for sensory evaluation. Color, spreadability, aroma, taste and general acceptability was evaluated using ranking difference test. The results showed that the yield, density, and iodine values of APOs oils ranged from 14.91 ± 0.18 to 11.76 ± 0.46;0.93 ± 0.001 to 0.99 ± 0.1;46.63 ± 1.70 to 52.4 ± 0.63, their acid values, TBA and PV values ranged from 1.42 ± 0.39 to 1.97 ± 0.5;0.11 ± 0.002 to 0.18 ± 0.04;and 2.72 ± 0.14 to 4.43 ± 0.36 respectively, with Brogdon avocado peel variety having the overall best properties prepared blends of trans-free APO margarines showed that increase in APO ratio decreased melting point, increased oxidative stability and reduced moisture content of margarine samples. Chitosan addition leads to decrease moisture content and increase functional properties. VCO lead to increase in phenolic and flavonoid content of the margarines. Samples were spreadable and palatable with R20 being most palatable and the most accepted being R26 with a mean score of 7.07 ± 0.70. Decrease in color intensity increased acceptability. This study therefore demonstrated that avocado peel waste biomass can be valorized by using it as raw material for oil extraction, which can serve as good material for the production of trans-free margarines with good oxidative stability, functional and antioxidant properties.
文摘【目的】分析不同含油量油梨果肉的转录组、生理生化和细胞学水平差异,为挖掘油梨果肉脂肪酸合成过程的相关基因及油梨新品种选育提供参考依据。【方法】以3个油梨品种Hass、RL-1和RL-2成熟果肉为试验材料,采用IlluminaHiSeq2500测序平台完成测序,以|log2FoldChange|>1和P<0.05为标准,通过DEGseq(v2)获得差异表达Unigenes,通过韦恩图和火山图分析3个比较组(RL-1vsHass、RL-2vsHass和RL-2vsRL-1)差异表达Unigenes,并进行GO功能注释、KEGG信号通路富集和聚类分析,采用实时荧光定量PCR验证转录组测序结果,测定3个油梨品种的含油量,采用激光共聚焦技术在40倍物镜下观察油梨成熟果肉中的油体。【结果】3个油梨品种成熟果肉的转录本中,在至少2个样品间有显著差异的Unigenes共19007条(P<0.05,下同);在3个比较组间相对表达量有明显差异的Unigenes共3000个。在RL-2 vs Hass比较组中有9个功能条目显著富集,RL-1 vs Hass比较组中只有细胞组分类别下的3个功能条目显著富集;仅2个KEGG信号通路在RL-2 vs Hass比较组中显著富集。筛选到32条参与油梨果肉脂肪酸合成的差异表达Unigenes;聚类分析结果显示,差异表达Unigenes表达模式分为2组。实时荧光定量PCR验证结果表明转录组测序数据可靠。3个油梨品种成熟果肉含油量排序为Hass>RL-2>RL-1,油梨果肉油体差异观察结果显示,Hass成熟果肉中油体较大,最大的直径达15~20μm。【结论】筛选到与油梨果肉脂肪酸成分合成相关的32条差异表达Unigenes,其中5条Unigenes[PaPDH(E1β)、PaACP4-1、PaACP4-2、PaSAD(FAB2)和PaFaTA]在3个油梨品种成熟果肉中的相对表达量较高。
