RU2629276C1 - Method for enriching vegetable oil with fucoxanthine - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: method of enriching vegetable oil with fucoxanthine involves the use of an alcohol extract derived from raw C. closterium biomass with the high fucoxanthine content (15-17 mg⋅g^-1 of dry weight). The alcoholic extract saturated with fucoxanthine, previously obtained from the raw biomass of C. closterium, is mixed with oil in at the component ratio of alcohol extract: oil 1:5, then the mixture is held for 60 minutes, with the subsequent separation of the oil from the undissolved alcohol fraction.

EFFECT: invention allows to obtain vegetable oil enriched with fucoxanthine, which can be used both in the pure form and in the manufacturing of food products.

2 cl, 1 dwg,1 tbl, 1 ex

Description

The invention relates to the food industry and biotechnology and is intended to produce functional and specialized food products, namely vegetable oils, with a high content of fucoxanthin (FC), the source of which is the raw biomass of diatom Cylindrotheca closterium.

C.closterium microalgae is a valuable raw material for the production of biologically active substances. In the composition of the photosynthetic apparatus, the content of fucoxanthin reaches 78% of the total amount of carotenoids [7], which is 1.7% of dry weight. The fatty acid content reaches 40%, of which PUFAs comprise 22% of the total amount of fatty acids [2].

The closest is a method of obtaining enriched vegetable oil with zeaxanthin and lutein (RU 2424722 C1), comprising the following steps [9]:

- drying and grinding of plant materials;

- extraction of diesters of lutein and zeaxanthin from plant materials by extraction with hot ethanol;

- removing ethanol residues by drying and adding the obtained lutein and zeaxanthin diesters to vegetable oils in such quantities as to bring their content from 1 to 10 mg per 100 ml of vegetable oil. The invention allows to obtain vegetable oils enriched with lutein and zeaxanthin, with an extended shelf life.

The disadvantage of this method is that it does not allow to obtain functional products enriched in fucoxanthin.

In common with the prototype is that the pigment isolated from plant material saturates the vegetable oil.

The objective of the invention "Method for the enrichment of vegetable oil with fucoxanthin" is the saturation of vegetable oil with fucoxanthin Fc as a biologically active substance and obtaining a functional product based on natural plant materials.

The technical result consists in the fact that the method allows to obtain a functional product in which the content of FC is from 0.2 to 0.5 mg per 1 ml of oil.

This is achieved by mixing vegetable oils in a certain ratio, in particular olive oil, and an alcoholic extract, enriched with FC, the mixture is infused for 60 minutes, and then the oil fraction is separated.

When alcohol extract saturated with fucoxanthin is added to vegetable oil, the process of redistribution of carotenoids between the two fractions takes place. At the same time, the oil and the alcohol extract do not mix; only a part of FC in the alcohol extract passes into the oil fraction. The process of redistributing fucoxanthin between oil and an alcoholic extract depends on the volumetric ratio of the oil: alcoholic extract and lasts for an hour.

The redistribution of fucoxanthin between the oil and the alcohol extract was fixed using TCS. The resulting mixture is divided into two layers: the upper one is an alcoholic extract, the content of FC in which has decreased, and the lower one is oil enriched with FC. Then, the oil fraction is separated from the alcohol using a separatory funnel.

As vegetable oil, use sunflower or olive oil. The resulting oil can be recommended for direct consumption in food, as well as as a prescription component in the production of functional food products.

In recent studies, mainly by Japanese scientists, it has been shown that the pigment fucoxanthin (FC), which belongs to the group of oxygen-containing carotenoids of xanthophylls, has the following properties: reduces excess weight, reduces blood glucose. Of particular note is the antitumor effect of FC on human cells affected by leukemia, prostate and breast cancer, with low toxicity of the drug itself [1, 7]. Fucoxanthin was previously extracted with various solvents from the following diatoms: Chaetoseros sp. [3, 4], Cylindrotheca closterium [8], Odontella aurita [5] and Phaeodactylum tricornutum [6].

In the inventive method, an alcoholic extract enriched in fucoxanthin is preliminarily obtained from the raw biomass of C.closterium diatom with a high content of fucoxanthin (15-17 mg ⋅ ^-1 dry weight).

In order to determine the optimal ratio and obtain olive oil with the highest concentration of fucoxanthin, an alcoholic extract with a high content of FC was mixed with olive oil in different volume ratios (Fig. 1). To obtain an alcoholic extract, the biomass of C.closterium diatom with a concentration of fucoxanthin 15 mg ^{-1 -1} dry weight was used.

From table 1 it is seen that to obtain oil enriched in fucoxanthin, the optimal ratio of two substances - vegetable oil, for example olive oil that does not contain carotenoids, and alcoholic extracts enriched in fucoxanthin, is 5: 1. When combining oil and alcoholic extract, the components do not mix, the process of redistribution of fucoxanthin between the alcoholic extract and oil occurs. With a volume ratio of 5: 1 oil: alcoholic extract, respectively, 73% of fucoxanthin goes into oil.

Example

In order to maximize the saturation of olive oil with fucoxanthin (FC), an alcoholic extract with a concentration of 0.3 mg / ml FC obtained from the crude biomass of C. Closterium diatom was mixed with olive oil in a volume ratio of 1: 5 alcoholic extract: oil. To obtain an alcoholic extract, 50 g of raw C. Closterium biomass with a concentration of fucoxanthin of 11 mg ⋅ ^-1 dry weight was used. The total content of FC in the alcohol extract was 30 mg. To 100 ml of alcohol extract was added 500 ml of olive oil. The redistribution of fucoxanthin between the oil fraction and the alcohol extract took place for an hour, then the alcohol fraction was separated from the olive oil using a separatory funnel. The resulting oil tasted like olives, transparent, odorless, brown with a reddish tint.

The result was 500 ml of olive oil enriched in fucoxanthin. Under these conditions, 75% of fucoxanthin passed from the alcohol fraction to olive oil. The concentration of fucoxanthin in olive oil was 0.05 mg / ml, the total content of FC in the final volume of oil (500 ml) was 25 mg. The content of fucoxanthin FC in olive oil was determined by thin layer chromatography (TLC). The oil extract was separated on chromatographic glass plates with a fixed layer of silica gel with a thickness of 0.5 mm in a 3: 7 acetone-hexane system. The silica gel fraction containing FC was extracted with alcohol, followed by centrifugation.

The concentration of FC (mg · g ^-1 ) was determined on an SF-2000 spectrophotometer at a wavelength of 450 nm.

The oil meets the following specifications:

Color number - no more than 6 mg of iodine;

Acid number - not more than 0.30 mg KOH / g;

Mass fraction of non-greasy impurities and phosphorus-containing substances is absent;

Mass fraction of moisture and volatile substances - not more than 0.10%;

Peroxide value - 2.0 mol of active oxygen / kg;

Anisidine number - not more than 3.0.

The resulting oil is characterized by good organoleptic characteristics - a pleasant taste and aroma, brown with a reddish tint; high in fucoxanthin, which increases the biological value, and vegetable oil increases its energy value. The method can be implemented on standard equipment in the food industry.

Information sources

1. Das S.K., Hashimoto T., Kanazawa K. Growth inhibition of human hepatic carcinoma HepG2 cells by fucoxanthin is associated with down regulation of cyclin D // Biochim. Biophys. Acta. - 2008. - 4. - P. 743-749.

2. Dunstan G.A., Volkman J.K., Barrett S.M., Leroil J.-M., Jeffrey S.W. Essential polyunsaturated fatty acids from 14 species of diatom (Bacillariophyceae) // Phytochemistry. - 1994. - V. 35. - P. 155-161.

3. Lio K., Okada Y., Ishikura M. Single and 13-week oral toxicity study of fucoxanthin oil from microalgae in rats // Food Hyg. Sac. Jpn. - 2011a. - 52. - P. 183-189.

4. Lio K., Okada Y., Ishikura M. Bacterial reverse mutation test and micronuclcus test of fucoxanthin oil from microalgae // Shokuhin Eiseigaku Zasshi. - 2011b. - 52. - P. 190-193.

5. Moreau D., Tomasoni C., Jacquot C., Kaas R., Le Guedes R., Cadoret JP, Muller-Feuga A., Kontiza I., Vagias C., Roussis V., Roussakis C. Cultivated microalgae and the carotenoid fucoxanthin from Odontella aurita as potent anti-proliferative agents in bronchopulmonary and epithelial cell lines // Environ. Toxicol. Pharmcol. - 2006. - 22. - P. 97-103.

6. Nomura T., Kikuchi M., Kubodera A., Kawakami Y. Proton-donative antioxidant activity of fucoxanthin with l, l-diphenyl-2-picrylhydrazyl (DPPH) // Biochem. Mol. Biol. Inf. - 1997. - 42. - P. 361-370.

7. Peng J., Yuan J., Wu C., Wang J. Fucoxanthin a Marine Carotenoid Present in Brown Seaweeds and Diatoms: Metabolism and Bioactivities Relevant to Human Health // Mar. Drugs - 2011. - 9. - P. 1806-1828.

8. Rijstenbil J.W. Effects of UVB radiation and salt stress on growth, pigments and antioxidative defense of the marine diatom Cylindrotheca closterium // Mar Ecol Prog Ser. - 2003. - 254. - P. 37-48.

9. A method of obtaining vegetable oils enriched with diesters of lutein and zeaxanthin: US Pat. 2424722 RF: IPC A23D 7/00 / L.A. Deineka; V. I. Deineka; M. Yu. Tretyakov; I.A. Gostischev; T.Yu. Semkin; applicant and patent holder State educational institution of higher professional education "Belgorod State University". - No. 2010110710/13 decl. 03/23/2010; publ. July 27, 2011, Bull. No. 21. - 7 p.

Claims (2)

1. A method of enriching vegetable oil with fucoxanthin, comprising saturating the vegetable oil with a pigment isolated from plant material, characterized in that the alcohol extract enriched with pigment fucoxanthin obtained from raw biomass of C. closterium diatom is mixed with vegetable oil in the ratio alcohol extract: oil 1 : 5 and maintain the mixture for 60 minutes, followed by separation of the oil from the insoluble alcohol fraction. 2. The method according to p. 1, characterized in that as a vegetable oil use sunflower or olive oil.

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