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An efficient and clean extraction approach for hazelnut oil with high ceramide: Enhanced biological properties and
Fan Zhang1,2, Lichen Zhang1,2, Xujiao Zheng1,2
1College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China.
Abstract:
This study optimized the extraction of hazelnut oil (HO) using subcritical water extraction (SWE), achieving a maximum yield of 42.80% under conditions of 210 °C, 30 min, and a solid-to-liquid ratio of 1:10 g/mL. SWE-derived HO (SW-HO) was compared with commercial (P-HO), cold-pressed (CP-HO), and Soxhlet-extracted (S-HO) oils. All HO types contained over 92% unsaturated fatty acids (UFAs), with SW-HO showing the highest contents of palmitoleic and oleic acids. SW-HO exhibited distinct caramelized flavor, which was attributed to abundant furans and pyrazines. Lipidomics revealed significantly higher ceramide (Cer) content in SW-HO, which demonstrated superior antioxidant activity and significantly enhanced RAW264.7 macrophage proliferation at 400 μg/mL. These findings suggest that SWE effectively produces high-quality HO with elevated bioactive components (Cer, total phenol, and UFAs), enhancing functional properties and sensory attributes. This work provides both technical and theoretical support for the functional preparation and development of HO.
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