Optimisation of microwave-assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions

被引：18

作者：

Kha, Tuyen C. ^{[1
,2
]}

Nguyen, Minh H. ^{[1
,3
]}

Phan, Dong T. ^{[2
]}

Roach, Paul D. ^{[1
]}

Stathopoulos, Costas E. ^{[1
]}

机构：

[1] Univ Newcastle, Sch Environm & Life Sci, Ourimbah, NSW 2258, Australia

[2] Nong Lam Univ, Fac Food Sci & Technol, Ho Chi Minh City, Vietnam

[3] Univ Western Sydney, Sch Hlth & Sci, Penrith, NSW 2751, Australia

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2013年 / 48卷 / 07期

关键词：

Carotenoids; Gac oil; microwave; pressing; response surface optimisation; steaming; PROCESSING PARAMETERS; NATURAL-PRODUCTS; BETA-CAROTENE; FRUIT; PRETREATMENT; EXPRESSION; YIELD; ARIL;

D O I：

10.1111/ijfs.12109

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The study aimed to optimise Gac (Momordica cochinchinensis Spreng) oil extraction conditions, including microwave time, steaming time and hydraulic pressure, for maximising extraction efficiency (EE), and -carotene and lycopene contents, using response surface methodology. Results indicated that the data were adequately fitted into three second-order polynomial models for EE, -carotene and lycopene with R2 values of 0.93, 0.85 and 0.86, respectively. It was predicted that the optimum extraction conditions within the experimental ranges would be the microwaving time of 62min, steaming time of 22min and hydraulic pressure of 175kgcm-2. Under such parameters, the maximum EE of 86%, -carotene content of 186mg per 100mL oil and lycopene content of 518mg per 100mL oil were achieved as predicted.

引用

页码：1436 / 1444

页数：9

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