Preparation And Anti-inflammatory Activity Of Pine Nut Oil And Its Blend Oil

In this study,the effects of solvent,ultrasonic,microwave and light wave extraction methods on the extraction efficiency,physicochemical indexes,fatty acid composition and antioxidant activity of pine nut oil were investigated.Pine nut oil was extracted by different extraction methods and the yield variation was studied.The physicochemical properties of oil were determined according to national standard method.Fatty acid composition was determined by gas chromatography-mass spectrometry(GC-MS).DPPH· and ABTS+·scavenging abilities of oils were determined by spectrophotometry.A mathematical model was established to fit and calculate the simulation formula of the blend oil in accordance with the recommended fatty acid proportion of the Chinese Nutrition Society.The proliferation capacity of macrophages in RAW264.7 mice in each group was measured by CCK-8(Cell Counting Kit-8)method.The in vitro inflammation model was constructed by LPS(Lipopolysaccharides)induction.The NO content was detected by nitric oxide Kit.The contents of TNF-?(interleukin-6)and IL-10(interleukin-10)were determined by enzymatic linked immunosorbent assay(ELISA)to evaluate the anti-inflammatory effects of pine nut oil and its blend.The results showed that the yield of pine nut oil extracted by ultrasonic method was the highest,which was 67.63±0.56%.The physicochemical indexes of pine nut oil extracted by four methods all met the relevant standards.GC-MS results showed that linoleic acid,oleic acid and pinolenic acid were the top three fatty acid mass fractions.Among them,the ultrasonic extraction of pine nut oil has the best scavenging effect on DPPH·,and the solvent extraction of pine nut oil has the best scavenging effect on ABTS+·.The blend oil was composed of 31.10%pine nut oil,51.96%palm oil,16.27%corn oil and 0.74%rapeseed oil.The fatty acid composition and content of blend oil changed significantly after different temperature treatment(P<0.05),and the types and contents of trans fatty acids increased with the increase of temperature.With the increase of temperature,the iodine value and saponification value decreased gradually,the acid value and carbonyl value increased continuously,and the peroxide value increased first and then decreased.And the physical and chemical indexes of the blending oil meet the national and enterprise edible oil standards.Therefore,the upper limit of the cooking temperature of the blend oil is 160?.0.2 mg/mL,0.5 mg/mL and 0.8 mg/mL were determined as the safe dose group.To investigate the effects of different concentrations of LPS on cell activity and NO secretion.Pine nut oil and its blend oil inhibited NO secretion,IL-6 and TNF-? pro-inflammatory cytokines in different degrees,and promoted IL-10 anti-inflammatory cytokines obviously.he results showed that both pine nut oil and blend oil could inhibit inflammation in LPS-induced RAW264.7 macrophages.