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Phytochemical characterization of oil and protein fractions isolated from Japanese quince (Chaenomeles japonica) wine by-product

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dc.contributor.authorBen-Othman, Sana
dc.contributor.authorBleive, Uko
dc.contributor.authorKaldmäe, Hedi
dc.contributor.authorAluvee, Alar
dc.contributor.authorRätsep, Reelika
dc.contributor.authorKarp, Kadri
dc.contributor.authorMaciel, Larissa Silva
dc.contributor.authorHerodes, Koit
dc.contributor.authorRinken, Toonika
dc.date.accessioned2023-10-18T07:13:52Z
dc.date.available2023-10-18T07:13:52Z
dc.date.issued2023
dc.description.abstractThe wine industry generates large quantities of by-products each year. Therefore, this work aimed to isolate and evaluate the oil and protein fractions of Japanese quince (Chaenomeles japonica, JQ) press residue, offering a partial utilization of valuable bioactive compounds of wine industry by-products. To study the JQ oil extract yield, composition and oxidation stability, we modified the co-solvent composition during the supercritical CO2 (SC–CO2) extraction of oil by adding different ethanol content. The remaining defatted material was used for the isolation of proteins. The SC-CO2 extraction yielded oil rich in polyunsaturated fatty acids, tocopherols, and phytosterols. The use of ethanol as a co-solvent increased the oil yield but did not enhance its oxidative stability or content of antioxidants. We recovered protein isolate after removing tannins with 70% ethanol extraction in the next step. The JQ protein isolate contained all essential amino acids. In addition to its balanced amino acid composition, the protein isolate exhibited excellent emulsifying properties highlighting its potential as a food additive. In conclusion, JQ wine by-products can be utilized for the extraction of oil and protein fractions which can be used in food or cosmetic product formulation.eng
dc.description.abstractThis research was funded by the European Union’s Horizon 2020 Research and Innovation Program project VALORTECH under grant agreement No. 810630 and the Mobilitas Pluss ERA Chair support (no. MOBEC006). European Regional Development Fund is acknowledged for providing research collaboration.eng
dc.description.sponsorshipThis research was funded by the European Union’s Horizon 2020 Research and Innovation Program project VALORTECH under grant agreement No. 810630 and the Mobilitas Pluss ERA Chair support (no. MOBEC006). European Regional Development Fund is acknowledged for providing research collaboration.eng
dc.identifier.issn0023-6438
dc.identifier.publicationLWT - Food Science and Technology 178 (2023) 114632eng
dc.identifier.urihttp://hdl.handle.net/10492/8809
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2023.114632
dc.publisherElsevier
dc.rightsAttribution 4.0 International (CC BY 4.0)eng
dc.rightsinfo:eu-repo/semantics/openAccesseng
dc.rights© 2023 The Authors.eng
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/eng
dc.subjectJapanese quinceeng
dc.subjectby-product valorisationeng
dc.subjectsupercritical CO2 extractioneng
dc.subjectoil fractioneng
dc.subjectprotein isolateeng
dc.subjectarticleseng
dc.titlePhytochemical characterization of oil and protein fractions isolated from Japanese quince (Chaenomeles japonica) wine by-producteng
dc.typeinfo:eu-repo/semantics/articleeng

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