• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.3 s.58
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• pp.149-152
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• 2006

Natural safflower oleosomes are small ($1{\sim}3{\mu}m$) spherical shaped "reservoir", inside which the seed stores triglycerides for use as a future energy source. The surface of the oleosome is covered with a high molecular weight ($20{\sim}24$ KDa) oleosin protein which has been demonstrated to have emulsification properties. Traditionally, oleosomes from oil bearing seeds such as safflower were simply crushed to liberate the oil within. Our patented DermaSphere technology allows for the isolation of oleosomes in the intact state. Once isolated, these materials can be used in skin care formulations to deliver the emolliency, occlusivity, and anti-oxidant effects typically associated with safflower oil. However, because of the presence of the emulsifying oleosin protein covering the spherical oil body, oleosomes have self-emulsification property as well as can emulsify other oil phase in typical oil-in-water (O/W) emulsion. The oleosomes can literally serve as the entire non-active portion of the oil phase of a typical skin care product. Most importantly, natural oleosomes can be loaded with other oil-soluble active materials and can therefore be used as delivery systems for improved cosmetic efficacies. Oleosomes can be loaded with various actives, such as fragrances, vitamins, inset repellents, and UV chromophores. The loaded oleosomes can be utilized to either protect the active ingredients within the formulation itself or to allow for control release of those actives over time.

• Food Science and Preservation
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• v.15 no.4
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• pp.556-561
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• 2008

This study was carried out to identify the cause of benzo(a)pyrene[B(a)P] production during the manufacture of sesame oil and perilla oil, and to minimize such B(a)P synthesis. The distribution of B(a)P in sesame seed and perilla seed differed with seed-growing district, the range was $0.06{\sim}0.31{\mu}g/kg$ in domestic seed and $0.12{\sim}0.47{\mu}g/kg$ in imported seed. B(a)P contents after roasting at $220^{\circ}C$ for 20 min in sesame seed and perilla seed were $1.87{\sim}2.47{\mu}g/kg$ and $2.12{\sim}2.43{\mu}g/kg$, respectively, and levels in oils obtained from the roasted seeds were $3.68{\mu}g/kg$ and $4.64{\mu}g/kg$, respectively. These data refer to seeds subjected to codsed roasting. With open roasting, the levels were $0.63{\mu}g/kg$ and $0.56{\mu}g/kg$, respectively. Closed roasting resulted in absorption of B(a)P, with consequent high levels in oils. We introduced forced ventilation during closed roasting. We tested various methods to remove B(a)P from sesame oil and perilla oil. Neither centrifugation nor filtering with diatomite and diatomiteactive carbon removed B(a)P. A filtering method using active carbon was effective. But this method adversely affected the color and flavor of sesame oil and perilla oil.

• Food Science and Preservation
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• v.12 no.6
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• pp.600-607
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• 2005

This study was conducted to prepare high quality grape seed oils by solvent extraction and chemical refining process. Additionally, quantitative analysis of several functional components in grope seed was carried out to compare quality characteristics of grape seeds from grapes grown by conventional and organic agricultural practices. There are no significant differences in several functional constituents of grape seeds between conventionally cultivated- and organically cultivated-grapes, although some functional compositions of grape seeds are different between two cultivation methods. The dried grape seed was pretreated with roasting heating for 5 min, milled and then extracted twice with n-hexane under reflux at $50^{\circ}C$ for overnight, followed by filtration and evaporation. The crude grape seed oil was successively purified by degumming with $0.1\%\;H_3PO_4$, deaciding with $20\%\;NaOH$, and then decoloring and deodorization by a steam distillation, and thereby producing purified grape seed oil(yield: $5.0\%/dried$ grape seed). Physicochemical characteristics of the purified grape seed oil were comparable to those of the imported grape seed oils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.785-789
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• 1995

In order to optimize the batch expression of sesame oil, recovery of expressed oil(REO) from roasted and unroasted sesame seeds were observed at different temperature, pressure, pressing duration and moisture content, and relatinship between REO and effects of expression factors were analysed. REO was high at 2.5~4.5% moisture content, 30~$50^{\circ}C$ and 30~50MPa, and decreased abruptly with increasing moisture content above 4.5%. The optimum temperature, pressure, pressing duration and moisture content were $40.1^{\circ}C$, 54.4MPa, 21.7min and 1.3% for unroasted seeds and $44.4^{\circ}C$, 37.8MPa, 14.4min and 2.52% for roasted seeds, respectively. REO in optimum condition was 84.6% in unroasted seed and 81.7% in roasted seed. From the statistic analysis between effects of expression factors and REO, importance of their effects was decreased in the order of moisture content, pressure, temperature and pressing duration. And also interaction effects were high in $pressure{\times}moisture$ content, $temperature{\times}moisture$ content and temperature pressure. The multiple regression equation between REO(Y) and temperature(T), pressure(P), moisture content(M), and pressing duration(D) were as follows ; $Y=18.20$ $35.66P$＋$24.52M-4.45P^{2}-1.20TM-4.02PM-6.62M^{2},\;r^{2}=0.89$, for unrosated sesame seed, $Y=117.93$＋$16.40P-58.61M-2.75P^{2}$＋$1.79TM-1.65PM$＋$7.16M^{2},\;r^{2}$$=0.91$ for roasted sesame seed.

• The Korean Journal of Food And Nutrition
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• v.35 no.1
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• pp.62-73
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• 2022

Omija seed oil was extracted from Omija seeds, a by-product of Omija, using an eco-friendly pressed extraction method. Physicochemical properties and antioxidant activities of 12 extracts using different combinations of seed moisture content (5, 7.5, and 10%) and extraction temperature (25, 49, 75, and 100℃) were then investigated. The highest extraction yield was 31.33% at moisture of 5% and temperature of 75℃. The lowest acid value was 4.18±0.25 at moisture of 5% and temperature of 49℃or moisture of 7.5% and temperature of 25℃. Peroxide value, iodine value, and saponification value were the lowest at 0.64±0.56 meq/kg, 159.38± 6.03, and 57.60±9.40, respectively, at moisture of 5% and temperature of 25℃. The content of total polyphenolics was the highest at 4,413±125 mg TAE/100 g when the moisture content was 10% and the extraction temperature was 25℃. DPPH radical scavenging activities of oil extracts at 20~100 mg/mL were 28.68±7.30~87.65±2.20%. The maximum antioxidant activity and IC₅₀ were 87.65±2.20% and <20 mg/mL, respectively, for extract obtained at moisture of 10% and temperature at 100℃. As a result, the extraction yield, acid value, peroxide value, iodine value, saponification value, and so on were excellent at moisture content of 5% and extraction temperature of 25℃ or 49℃. However, the content of total polyphenolic compounds and antioxidant activity were the highest at moisture of 10% and extraction temperature of 100℃. In conclusion, extracting Omija seed oil from Omija seeds, a by-product of Omija, is effective with a pressed extraction method.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.4
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• pp.429-434
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• 1997

The most typical morphological characteristics of seeds of eight species in Umbelliferae are summarized as follows: 1. The common characteristics of seeds in Umbelliferae were bi-partite fruits, compound of 2-seeds, (fruitlet) oil canals and funiculus or carpaphore. 2. Seed shape of Umbelliferae were oblong or elliptic and ovate; seed colors were yellow, pale yellow or brown, dark brown or black. 3. Seed size ranged from 2 to 7mm in length and 2∼5mm in width. Angelica dahurica bore the largest seed while Ligusticum acutilobum showed the smallest. The 1000-seed weight ranged from 1. 7g in Bupleurum falcatum to 3.9g in Angelica gigas.

• Applied Biological Chemistry
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• v.41 no.3
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• pp.240-246
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• 1998

Geographical origin of the Korean, Chinese and Japanese sesame seeds were identified very high accuracy by NIR spectroscopy. The NIR instrument of filter type showed the same accuracy of the monochromator scanning type to identify the geographical origin of the sesame seeds. In case of adulteration between the Korean and Chinese sesame seeds, the ratio of addition could be determined about 10% error level. The reason of identification of geographical origin by NIR spectroscopy, it was supposed to the difference, of oil cake substance.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.280-285
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• 1991

This study was undertaken to measure the degree of browning and mutagenicity by Ames test using Salmonella typhimurium TA 98 and TA 100 strains for roasted barley and sesame seeds used as food materials. The degree of browning of roasted barley for barley tea on the market showed a wide variation; barley for restaurant-use was heavily roasted (5 times) in comparison with homeuse barley. Sesame seeds for oil extraction were more roasted (4 times) than those for seasoning. Water-, ethanol- and ether-soluble fractions from roasted barley and sesame seeds did not show any signs of mutagenicity, even at the extremely high concentrations of the extracts.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2023.04a
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• pp.69-69
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• 2023

Safflower seeds, classified as a member of the Asteraceae family, a dicotyledonous plant, contain linoleic acid as a major component, known for its pharmacological effect of strengthening bones. Additionally, safflower seeds have been reported to have pharmacological effects on vascular diseases such as atherosclerosis. In this study, we investigated the anti-obesity effect of safflower seed extract by examining its impact on adipocyte differentiation using Oil Red O staining, triglyceride quantification, and GPDH activity measurement. The results showed that safflower seed extract significantly inhibited adipocyte differentiation. Furthermore, we confirmed that safflower seed extract improved body weight, liver weight, adipose tissue size, glucose, and triglyceride levels in a high-fat diet-induced mouse model. These findings suggest that safflower seed extract exhibits potent anti-obesity activity both in vitro and in vivo and has the potential to be developed as a material for future anti-obesity therapies.

• Journal of Biosystems Engineering
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• v.41 no.3
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• pp.177-183
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• 2016

Purpose: Mee (Madhuca longifolia) is an economically important tree growing throughout Sri Lanka. Its importance is mainly attributed to its oil with high nutritional and medicinal values. However, an inefficient extraction method limits its use. This study revealed the possibility of extracting oil from mee seeds by using a screw-type oil expeller. Methods: A popular screw-type oil expeller was used in the experiment. Extract bar clearance and speeds of the main spiral shaft were altered to increase the oil expelling efficiency of the machine. The quality of refined oil at the optimum oil yield was determined by measuring the refractive index, saponification value, iodine value, unsaponifiable matter, free fatty acid, and specific gravity. Results: An optimum yield of 35% oil was obtained when the machine capacity was 30 kg/h and energy consumption was 0.13 kWh/kg. This optimum machine condition was observed at an extract bar clearance of 0.5 mm and a main spiral shaft speed of 90 rpm. The refractive index, saponification value, iodine value, unsaponifiable matter, free fatty acid, and specific gravity of the oil were 1.4, 203, 59, 3.5%, 0.2%, and 0.907 g/cm3 respectively. Color of the mee oil was closer to yellow, which is revealed by the lightness value (L) of 24.93 and positive value (b) of 11.81. Conclusion: The screw-type oil expeller can be used for economically extracting mee oil on a commercial scale.