Simple item page
 

Cold Pressed Oil from Japanese Quince Seeds (Chaenomeles japonica): Characterization Using DSC, Spectroscopic, and Monolayer Data

cris.lastimport.scopus2025-10-23T06:56:39Z
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0001-8398-7143
cris.virtual.author-orcid0000-0001-7519-6085
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0003-3964-8093
cris.virtualsource.author-orcid3de84092-57c9-4fb3-93be-feddc2b8e9cb
cris.virtualsource.author-orcid09fe1169-f98e-494b-8c1b-b7dfa3e4d510
cris.virtualsource.author-orcid755be52f-6095-4872-8816-5d2179651fb3
cris.virtualsource.author-orcidfed489b5-7ef7-4613-b7b3-5b86268b3f0b
cris.virtualsource.author-orcide2cdc4d2-9df9-458f-87ff-76bb71cfa6dc
dc.abstract.enThe cold-pressed oil from Japanese quince seeds (JQSO) is notable for its favorable fatty acid profile, low oxidation rate, and bioactive compounds like antioxidants, sterols, and carotenoids. This study offers a detailed molecular-level physical characterization of JQSO and its minor components using differential scanning calorimetry (DSC), Langmuir monolayer studies, and various spectroscopic methods, including UV–vis absorption, fluorescence, and FTIR. DSC analysis identified five peaks related to triglyceride (TG) fractions and provided insights into the melting and crystallization behavior of JQSO. The Langmuir monolayer studies revealed high compressibility, indicative of superior emulsification properties. Viscoelastic modulus measurements suggested strong intermolecular interactions, contributing to the oil’s resilience under stress—an attribute typical of oils high in saturated or monounsaturated fatty acids. Spectroscopic methods confirmed the presence of phenolic acids, tocopherols, carotenoids, and their derivatives. The total fluorescence spectra highlighted prominent peaks at 290 nm/330 nm and 360 nm/440 nm, while the total synchronous fluorescence spectra revealed key excitation–emission regions (10–50 nm/300 nm and 40–140 nm/360 nm), corroborating the presence of tocopherols, phenols, polyphenols, flavones, and carotenoids. No evidence of chlorophyll was detected. The ATR-FTIR spectra validated the presence of fatty acids and triacylglycerols, emphasizing a high degree of esterification and the dominance of unsaturated fatty acids in oil structures. The methods used provided the opportunity to perform a label-free, fast, and reliable determination of the properties of JQSO. The findings confirmed that crude, cold-pressed JQSO retains its valuable bioactive components, aligning with previous research on its chemical and physical properties.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.affiliation.instituteKatedra Zarządzania Jakością i Bezpieczeństwem Żywności
dc.contributor.authorKamińska, Wiktoria
dc.contributor.authorNeunert, Grażyna
dc.contributor.authorSiejak, Przemysław
dc.contributor.authorPolewski, Krzysztof
dc.contributor.authorTomaszewska-Gras, Jolanta
dc.date.access2025-09-30
dc.date.accessioned2025-10-02T07:37:58Z
dc.date.available2025-10-02T07:37:58Z
dc.date.copyright2025-01-22
dc.date.issued2025
dc.description.abstract<jats:p>The cold-pressed oil from Japanese quince seeds (JQSO) is notable for its favorable fatty acid profile, low oxidation rate, and bioactive compounds like antioxidants, sterols, and carotenoids. This study offers a detailed molecular-level physical characterization of JQSO and its minor components using differential scanning calorimetry (DSC), Langmuir monolayer studies, and various spectroscopic methods, including UV–vis absorption, fluorescence, and FTIR. DSC analysis identified five peaks related to triglyceride (TG) fractions and provided insights into the melting and crystallization behavior of JQSO. The Langmuir monolayer studies revealed high compressibility, indicative of superior emulsification properties. Viscoelastic modulus measurements suggested strong intermolecular interactions, contributing to the oil’s resilience under stress—an attribute typical of oils high in saturated or monounsaturated fatty acids. Spectroscopic methods confirmed the presence of phenolic acids, tocopherols, carotenoids, and their derivatives. The total fluorescence spectra highlighted prominent peaks at 290 nm/330 nm and 360 nm/440 nm, while the total synchronous fluorescence spectra revealed key excitation–emission regions (10–50 nm/300 nm and 40–140 nm/360 nm), corroborating the presence of tocopherols, phenols, polyphenols, flavones, and carotenoids. No evidence of chlorophyll was detected. The ATR-FTIR spectra validated the presence of fatty acids and triacylglycerols, emphasizing a high degree of esterification and the dominance of unsaturated fatty acids in oil structures. The methods used provided the opportunity to perform a label-free, fast, and reliable determination of the properties of JQSO. The findings confirmed that crude, cold-pressed JQSO retains its valuable bioactive components, aligning with previous research on its chemical and physical properties.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.number3
dc.description.points140
dc.description.versionfinal_published
dc.description.volume30
dc.identifier.doi10.3390/molecules30030477
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5144
dc.identifier.weblinkhttp://www.mdpi.com/1420-3049/30/3/477
dc.languageen
dc.pbn.affiliationfood and nutrition technology
dc.relation.ispartofMolecules
dc.relation.pagesart. 477
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enUV–vis
dc.subject.enexcitation–emission fluorescence
dc.subject.enFTIR
dc.subject.enDSC
dc.subject.enmonolayer studies
dc.subject.enDSC deconvolution
dc.titleCold Pressed Oil from Japanese Quince Seeds (Chaenomeles japonica): Characterization Using DSC, Spectroscopic, and Monolayer Data
dc.title.volumeSpecial Issue Analyses and Applications of Phenolic Compounds in Food—2nd Edition
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue3
oaire.citation.volume30