LC-PUFA Vegetable Oil Oxidation Control via Seed Processing
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Solution Overview
Problem
Polyunsaturated fatty acids (PUFAs) with at least 20 carbon atoms (LC-PUFAs) are highly sensitive to oxidation, leading to oil of insufficient quality due to increased sensitivity with the number of double bonds and content, which existing methods fail to adequately address.
Innovation Solution
A process for obtaining a vegetable oil with LC-PUFAs, characterized by an anisidine value < 25, peroxide value < 10, triglyceride content > 90%, and an Oil Stability Index (OSI) > 5 hours at 80 °C, involving seed selection, drying at low temperatures, controlled storage, and extraction methods to enhance oil quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If the content of LC-PUFAs is increased in the oil, then the nutritional value and health benefits are improved, but the oxidation sensitivity and quality degradation increase
Solution Approach 1:
The patent applies preliminary action by selecting and processing seeds before oil extraction to prevent oxidation during storage and processing. The seeds are dried at controlled temperatures and stored under specific conditions before extraction, preparing them in advance to minimize oxidation sensitivity in the final oil product.
Solution Approach 2:
The patent changes physical and chemical parameters of the oil through controlled processing. Specifically, the oil is processed to achieve specific anisidine values (<25), peroxide values (<10), and triglyceride content (>90%), transforming the oil's properties to reduce oxidation sensitivity while maintaining high LC-PUFA content.
2Quantity of substance
If the number of double bonds in LC-PUFAs is increased, then the polyunsaturated fatty acid content is improved, but the oxidation sensitivity increases
Solution Approach 1:
The patent employs inert atmosphere principles by controlling the processing environment to minimize exposure to oxygen during oil extraction and storage. This creates a protective environment that reduces oxidation of the highly unsaturated fatty acids with multiple double bonds.
Solution Approach 2:
The patent uses intermediary substances and controlled processing conditions as mediators between the LC-PUFA-rich seeds and the final oil product. This includes using specific solvents, controlled temperatures, and processing intermediaries that protect the unsaturated fatty acids from direct oxidation during extraction.
3Productivity
If conventional oil extraction methods are used, then the extraction efficiency is maintained, but the oil quality and stability are insufficient
Solution Approach 1:
The patent changes the parameters of the extraction process to achieve both efficiency and quality. Specific parameters include controlled temperature ranges, solvent selection, and processing speeds that are optimized to extract oil while maintaining anisidine value <25, peroxide value <10, and triglyceride content >90%.
Solution Approach 2:
The patent implements feedback mechanisms by monitoring oil quality parameters during the extraction process. The anisidine value, peroxide value, and triglyceride content are measured and used to adjust processing conditions in real-time to ensure the oil meets the required quality standards while maintaining extraction efficiency.
Data Source
AI summary
The present invention describes a vegetable oil comprising a polyunsatured fatty acid having at least 20 carbon atoms (LC-PUFA), which oil has (a) an anisidine value (An V) of less than 25; (b) a peroxide value (POV) of less than 10; (c) a triglyceride content of greater than 90%; and/or (d) an Oil Stability Index (OSI) of greater than 5 hours at 80 ºC.