Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation

• Published in: Food chemistry Vol. 138; no. 4; pp. 2152 - 2158
• Main Authors: Li, Ji, Zu, Yuan-Gang, Luo, Meng, Gu, Cheng-Bo, Zhao, Chun-Jian, Efferth, Thomas, Fu, Yu-Jie
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 15.06.2013; Elsevier
• Subjects: analysis; Antioxidant activity; Aqueous enzymatic process; Biological and medical sciences; Chemical composition; Chemical Fractionation; Chemical Fractionation - instrumentation; Chemical Fractionation - methods; chemistry; endo-1,4-beta-glucanase; Fat industries; fatty acid composition; Food engineering; Food industries; food industry; Fundamental and applied biological sciences. Psychology; Gas Chromatography-Mass Spectrometry; General aspects; Glycoside Hydrolases; Glycoside Hydrolases - chemistry; instrumentation; isolation & purification; methods; microwave treatment; Microwaves; oils; Physicochemical property; Plant Oils; Plant Oils - analysis; Plant Oils - isolation & purification; polygalacturonase; Quality Control; research support; Response surface methodology; Sapindaceae; Sapindaceae - chemistry; scanning electron microscopes; seed quality; Seeds; Seeds - chemistry; Xanthoceras sorbifolium; Yellow horn oil; Yellow horn oil; Chemical composition; Response surface methodology; Aqueous enzymatic process; Physicochemical property; Antioxidant activity; Evaluation; Seeds; Methodology; Microwave; Antioxidant; Oil; Yellow; Quality; Response surface; Extraction; Physicochemical properties; Enzymatic reaction
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2012.12.011

► Aqueous enzymatic process (AEP) for edible oil extraction is effective and green. ► AEP using an enzyme cocktail assisted by microwave extraction is firstly studied. ► Yellow horn oil is proved to be high-quality edible oil. In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase) for AEP. The main factors of ME were also studied. A maximal oil extraction yield of 55.8% was achieved under optimal conditions. Moreover, scanning electron microscope (SEM) was applied to characterise the extraction process. Analysing chemical composition of the extracted oil by GC–MS showed that the content of unsaturated fatty acids by this emerging method (91.18%) was similar to that by conventional organic solvent extraction (88.76%). In addition, the main physicochemical properties and antioxidant activities of yellow horn oil were measured to evaluate its quality. The present research supported necessary data for the green extraction method of edible oil in food industry.