Hypolipidemic effects of hickory nut oil using cold pressure extraction

Yan Zhang; Liying Wu; Zhixin Yao; Zhongsu Ma; Jingbo Liu

doi:10.1007/s10068-016-0096-5

Hypolipidemic effects of hickory nut oil using cold pressure extraction

Food Sci Biotechnol. 2016 Mar 31;25(Suppl 1):41-46. doi: 10.1007/s10068-016-0096-5. eCollection 2016.

Authors

Yan Zhang¹, Liying Wu¹, Zhixin Yao¹, Zhongsu Ma¹, Jingbo Liu¹

Affiliation

¹ Laboratory of Nutrition and Functional Food, Jilin University, Changchun, 130062 PR China.

Abstract

Optimal conditions of hickory nut oil cold press technology were studied. L₉(3⁴) orthogonal experiment results showed that optimal conditions were a pressing pressure of 15 MPa, pressing temperature of 50°C, pressing cycle of 4 s, and stop cycle of 9 s. Fatty acid compositions were determined using GC-MS and hypolipidemic effects in mice were investigated. Compared to a high fat diet group, hickory nut oil administration decreased serum and visceral total cholesterol, triacylglycerol, and serum low density lipoprotein cholesterol levels. Serum high density lipoprotein cholesterol values were increased. Hickory nut oil can be used as a valuable bioactive source of natural hypolipidemic compounds.

Keywords: cold press technology; hickory nut oil; hypolipidemic effect.