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

被引：72
作者：
Li, Ji [1 ,2 ]
Zu, Yuan-Gang [1 ,2 ]
Luo, Meng [1 ,2 ]
Gu, Cheng-Bo [1 ,2 ]
Zhao, Chun-Jian [1 ,2 ]
Efferth, Thomas [3 ]
Fu, Yu-Jie [1 ,2 ]
机构：
[1] Northeast Forestry Univ, Minist Educ, Engn Res Ctr Forest Biopreparat, Harbin 150040, Peoples R China
[2] Northeast Forestry Univ, Minist Educ, Key Lab Forest Plant Ecol, Harbin 150040, Peoples R China
[3] Johannes Gutenberg Univ Mainz, Inst Pharm & Biochem, Dept Pharmaceut Biol, D-55099 Mainz, Germany
来源：
FOOD CHEMISTRY | 2013年 / 138卷 / 04期
关键词：
Yellow horn oil; Aqueous enzymatic process; Response surface methodology; Chemical composition; Physicochemical property; Antioxidant activity; ANTIOXIDANT ACTIVITY; PROTEIN; OLIVE;
D O I：
10.1016/j.foodchem.2012.12.011
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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. (C) 2012 Elsevier Ltd. All rights reserved.
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收藏
页码：2152 / 2158
页数：7
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