การเปรียบเทียบวิธีการสกัดไขมันจากเมล็ดเงาะแบบบีบเย็นและร้อนต่อสมบัติทางชีวภาพและองค์ประกอบไขมัน
Comparison of Cold-pressed and Hot Extraction Methods of Rambutan Seed Fat on Bioactive Properties and Fatty Acid Composition
Abstract
งานวิจัยนี้มีวัตถุประสงค์เพื่อเปรียบเทียบประสิทธิภาพของการสกัดไขมันจากเมล็ดเงาะ (Nephelium lappaceum L.) แบบบีบเย็นและบีบร้อนด้วยวิธีซอกห์เลต โดยประเมินปริมาณสารออกฤทธิ์ทางชีวภาพ กิจกรรมการต้านอนุมูลอิสระ ศักยภาพการต้านการอักเสบ องค์ประกอบของกรดไขมัน และสเปคตรัมช่วงยูวี ผลการศึกษาพบว่าไขมันที่ได้จากการบีบเย็นมีปริมาณสารฟีนอลิกทั้งหมด (44.93 ±0.12 มิลลิกรัม GAE ต่อกรัมน้ำมัน) ความสามารถในการต้านอนุมูลอิสระ (IC50 = 371.77 ±0.24 ไมโครกรัมต่อมิลลิลิตร) กิจกรรมการคีเลตโลหะ (25.45 ±0.76%) และศักยภาพในการยับยั้งการอักเสบ (46.74 ±6.53 ไมโครกรัมต่อมิลลิลิตร) สูงกว่าไขมันแบบบีบร้อนอย่างมีนัยสำคัญทางสถิติ (p < 0.05) นอกจากนี้ไขมันที่ได้จากการบีบเย็นมีสัดส่วนของกรดไขมันไม่อิ่มตัวรวมสูงกว่าไขมันที่ได้จากการบีบร้อนอย่างมีนัยสำคัญทางสถิติ (p < 0.05) โดยเฉพาะกรดไขมันไม่อิ่มตัวเชิงเดี่ยวที่ประกอบด้วยกรดโอเลอิก (C18:1n-9) เป็นหลัก อย่างไรก็ตามไขมันที่ได้จากการบีบร้อนมีปริมาณกรดไขมันอิ่มตัวสูงโดยเฉพาะกรดปาลมิติก (C16:0) และกรดสเตียริก (C18:0) ค่าดัชนีก่อโรคหลอดเลือดแดงแข็ง (Atherogenic Index) และดัชนีก่อลิ่มเลือด (Thrombogenic Index) ของไขมันเงาะจากการบีบเย็นมีค่า 0.595 และ 1.128 ตามลำดับ นอกจากนี้การดูดกลืนแสงที่ความยาวคลื่น 290–320 นาโนเมตรของไขมันสกัดเย็น มีค่าสูงกว่าไขมันสกัดร้อน จากการทดลองนี้ชี้ให้เห็นว่าวิธีการบีบเย็นเป็นวิธีที่เหมาะสมสำหรับการสกัดไขมันจากเมล็ดเงาะเพื่อนำไปใช้เป็นส่วนผสมในผลิตภัณฑ์เครื่องสำอางหรืออาหารสุขภาพที่ต้องการคุณสมบัติต้านอนุมูลอิสระและต้านการอักเสบ
This study aimed to compare the efficiency of fat extraction from rambutan seeds (Nephelium lappaceum L.) using cold-pressing and hot-press extraction via the Soxhlet method. The extracted fats were evaluated for their bioactive compound content, antioxidant activity, anti-inflammatory potential, fatty acid composition, and UV absorption spectra. The results showed that the cold-pressed oil exhibited significantly higher total phenolic content (44.93 ±0.12 mg GAE/g oil), stronger antioxidant activity (IC50 = 371.77 ±0.24 μg/mL), metal-chelating capacity (25.45 ±0.76%), and anti-inflammatory activity (46.74 ±6.53 μg/mL) than the hot-pressed oil obtained via Soxhlet extraction (p < 0.05). Additionally, the cold-pressed fat contained a significantly higher proportion of total unsaturated fatty acids (p < 0.05), particularly monounsaturated fatty acids dominated by oleic acid (C18:1n-9). In contrast, the hot-pressed fat contained higher levels of saturated fatty acids, especially palmitic acid (C16:0) and stearic acid (C18:0). The atherogenic and thrombogenic indices of the cold-pressed rambutan fat were 0.595 and 1.128, respectively. Moreover, the cold-pressed oil exhibited greater UV absorption in the 290–320 nm range. These findings indicate that cold-press extraction is the more suitable method for obtaining rambutan seed fat intended for use in cosmetic or health food products requiring antioxidant and anti-inflammatory properties.
Keywords
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