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Food Chem. 2014 Mar 15;147:17-24. doi: 10.1016/j.foodchem.2013.09.079. Epub 2013 Oct 1.

Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities.

Author information

1
State Key Laboratory of Tree Genetics and Breeding, Northeast Forestry University, Harbin 150040, PR China.

Abstract

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 (66 min) 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.

KEYWORDS:

Antioxidant activities; Fatty acid compositions; Microwave-assisted aqueous enzymatic extraction; Physicochemical properties; Pumpkin (Cucurbita maxima) seed oil

PMID:
24206680
DOI:
10.1016/j.foodchem.2013.09.079
[Indexed for MEDLINE]

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