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

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• 作者：Jiao Jiao ; Zhu-Gang Li ; Qing-Yan Gai ; Xiao-Juan Li ; Fu-Yao Wei ; Yu-Jie Fu ; Wei Ma
• 关键词：Microwave-assisted aqueous enzymatic extraction ; Pumpkin (Cucurbita maxima) seed oil ; Physicochemical properties ; Fatty acid compositions ; Antioxidant activities
• 刊名：Food Chemistry
• 出版年：15 March, 2014
• 年：2014
• 卷：147
• 期：Complete
• 页码：17-24
• 全文大小：2343 K

文摘

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 掳C), time (66 min) and irradiation power (419 W). 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 尾-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.