Silica gel 60 removes bitterness from cold‐press produced grapefruit seed oil by adsorption principle

The aim of this study was to remove bitterness from cold‐press produced grapefruit seed oil by adsorption principle. The 14 different materials and 5 different metal–organic frameworks (MOFs) were tested for this purpose. Best performing adsorbents were selected based on the analyses of sensory bitt...

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Bibliographic Details
Published in:Flavour and fragrance journal 2022-01, Vol.37 (1), p.52-62
Main Authors: Yilmaz, Emin, Deviren, Ayten
Format: Article
Language:English
Subjects:
Acidity
Adsorbents
Adsorption
Bitter taste
Bitterness
Cold pressing
Color
Fatty acids
Flavonoids
Grapefruit
grapefruit seed oil
Menthol
Metal-organic frameworks
MIL‐101 MOF
Neohesperidin dihydrochalcone
Oils & fats
removal
Sensory evaluation
Silica
Silica gel
silica gel 60
Silicon dioxide
Tocopherols
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Summary:The aim of this study was to remove bitterness from cold‐press produced grapefruit seed oil by adsorption principle. The 14 different materials and 5 different metal–organic frameworks (MOFs) were tested for this purpose. Best performing adsorbents were selected based on the analyses of sensory bitterness measurements, as well as oil loss, free fatty acidity (FFA), peroxide value (PV), and color measurements. The silica gel 60 and MIL‐101 MOF were selected as the best performing adsorbents and tested against control oil. There were some changes in oil color. Oil FFA and unsaponifiable matter values were decreased, and PV and turbidities were enhanced after the treatments. Similarly, unsaturated fatty acid content and tocopherols were decreased expectedly. Although MIL‐101 caused great sterol losses, it was in fewer quantities with silica gel 60 treatment. Silica gel 60 treatment resulted in the complete removal of the bitter‐tasting flavonoids: naringin and neohesperidin. The non‐bitter flavonoids were also decreased after both treatments. Most importantly, sensory descriptive analysis proved that after silica gel 60 treatment, the bitter taste was totally removed, and the astringent, menthol, and raw vegetable attributes significantly reduced compared with the control sample. Overall, the silica gel 60 treatment provided total success in removing bitterness from the oil. Further studies for the reusability of the silica gel 60 and possibly other similar adsorbents for the same purpose were suggested. Cold‐press produced grapefruit seed oils were treated with various adsorbent materials to remove its bitterness. Silica gel 60 was quite successful to remove the bitter taste
ISSN:0882-5734
1099-1026
DOI:10.1002/ffj.3683