Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities
•A green MAAEE method is performed for the extraction of oil from pumpkin seeds.•MAAEE process with enzyme cocktail is optimised by response surface methodology.•MAAEE-oil reveals similar physicochemical properties with Soxhlet extraction-oil.•MAAEE-oil has higher contents of valuable PUFA, tocopher...
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Published in | Food chemistry Vol. 147; pp. 17 - 24 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
Kidlington
Elsevier Ltd
15.03.2014
Elsevier |
Subjects | |
Online Access | Get full text |
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Summary: | •A green MAAEE method is performed for the extraction of oil from pumpkin seeds.•MAAEE process with enzyme cocktail is optimised by response surface methodology.•MAAEE-oil reveals similar physicochemical properties with Soxhlet extraction-oil.•MAAEE-oil has higher contents of valuable PUFA, tocopherols and phenolics.•MAAEE-oil shows stronger antioxidant activities than Soxhlet extraction-oil.
Microwave-assisted aqueous enzymatic extraction (MAAEE) of pumpkin seed oil was performed in this study. An enzyme cocktail comprised of cellulase, pectinase and proteinase (w/w/w) was found to be the most effective in releasing oils. The highest oil recovery of 64.17% was achieved under optimal conditions of enzyme concentration (1.4%, w/w), temperature (44°C), time (66min) and irradiation power (419W). Moreover, there were no significant variations in physicochemical properties of MAAEE-extracted oil (MAAEEO) and Soxhlet-extracted oil (SEO), but MAAEEO exhibited better oxidation stability. Additionally, MAAEEO had a higher content of linoleic acid (57.33%) than SEO (53.72%), and it showed stronger antioxidant activities with the IC50 values 123.93 and 152.84, mg/mL, according to DPPH radical scavenging assay and β-carotene/linoleic acid bleaching test. SEM results illustrated the destruction of cell walls and membranes by MAAEE. MAAEE is, therefore, a promising and environmental-friendly technique for oil extraction in the food industry. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2013.09.079 |