Evidence map›Paper›PMID 42541316›Full record

ArticleFood chemistry: X2026

Upgrading sesame cake-extracted oil via enzymatic glycerolysis: Production and characterization of diacylglycerol-enriched oil.

Li Zhou, Yue Mu, Jin Zhang, Meiyu Zheng, Lei Chen, Qingyang Zhang, Jinglun Zhou, Zhengting Zhu, Shu Wang, Bin Li and 4 more

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

14 authors.

Li ZhouKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Yue MuKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Jin ZhangKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Meiyu ZhengKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Lei ChenKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Qingyang ZhangKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Jinglun ZhouKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Zhengting ZhuKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Shu WangWuhan Institute for Food and Cosmetic Control, Wuhan 430012, China.
Bin LiSchool of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Zhigang HuSchool of Mechanical Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Kangyu ZhaoKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Dongping HeKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Fenfen LeiKey Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Solvent-extracted oil from pressed sesame cake has limited value due to flavor loss. This study developed an enzymatic strategy to convert it into diacylglycerol (DAG)-enriched oil via Novozym 435-catalyzed glycerolysis. Under optimized conditions (molar ratio 1:4, enzyme loading 10%, 90 °C), efficient DAG formation was achieved by overcoming multiphase mass transfer limitations. The product was dominated by 1,3-DAG, with a significantly higher proportion than 1,2-DAG. Fourier transform infrared confirmed structural reconfiguration of glycerides, while gas chromatography analysis showed that polyunsaturated fatty acids were well preserved, indicating mild processing. Notably, the peroxide value of DAG oil was significantly lower than that of the original triacylglycerol oil, while the p-anisidine value remained stable, demonstrating enhanced oxidative stability. The product also exhibited a brighter yellowish-green appearance due to polar component formation. Overall, this study provides an effective pathway for upgrading sesame by-products into functional lipid ingredients.

Indexed as

DiacylglycerolEnzymatic glycerolysisLipid profilePhysicochemical characteristicsSesame cake solvent-extracted oil

Identifiers

PMID42541316
PMCPMC13427507

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.