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The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7

Juliana Romero-Guzm�n, Maria; Petris, Vasileios; De Chirico, Simone; di Bari, Vincenzo; Gray, David; Boom, Remko M.; Nikiforidis, Constantinos V.

The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7 Thumbnail


Authors

Maria Juliana Romero-Guzm�n

Vasileios Petris

Simone De Chirico

VINCENZO DI BARI Vincenzo.DiBari@nottingham.ac.uk
Assistant Professor in Food Structure

DAVID GRAY david.gray@nottingham.ac.uk
Professor of Applied Lipid Science

Remko M. Boom

Constantinos V. Nikiforidis



Abstract

Oleosomes are storage vehicles of TAGs in plant seeds. They are protected with a phospholipid-protein monolayer and extracted with alkaline aqueous media; however, pH adjustment intensifies the extraction process. Therefore the aim of this work was to investigate the extraction mechanism of rapeseed oleosomes at pH 7 and at the presence of monovalent and divalent cations (Na+, K+, Mg2+, and Ca+2). The oleosome yield at pH 9.5 was 64 wt%, while the yield at pH 7 with H2O was just 43 wt%. The presence of cations at pH 7, significantly enhanced the yield, with K+ giving the highest yield (64 wt%). The cations affected the oleosome interface and their interactions. The presence of monovalent cations resulted in aggregation and minor coalescence, while divalent cations resulted in extensive coalescence. These results help to understand the interactions of oleosomes in their native matrix and design simple extraction processes at neutral conditions.

Citation

Juliana Romero-Guzmán, M., Petris, V., De Chirico, S., di Bari, V., Gray, D., Boom, R. M., & Nikiforidis, C. V. (2020). The effect of monovalent (Na+, K+) and divalent (Ca2+, Mg2+) cations on rapeseed oleosome (oil body) extraction and stability at pH 7. Food Chemistry, 306, Article 125578. https://doi.org/10.1016/j.foodchem.2019.125578

Journal Article Type Article
Acceptance Date Sep 22, 2019
Online Publication Date Oct 4, 2019
Publication Date Feb 15, 2020
Deposit Date Oct 11, 2019
Publicly Available Date Mar 28, 2024
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 306
Article Number 125578
DOI https://doi.org/10.1016/j.foodchem.2019.125578
Keywords Oil bodies; Extraction; Natural emulsion; Rapeseed; Oleosomes
Public URL https://nottingham-repository.worktribe.com/output/2803442
Publisher URL https://www.sciencedirect.com/science/article/pii/S0308814619317029?via%3Dihub

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