Abstract：
: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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Li J,Zu YG,Luo M,Gu CB,Zhao CJ,Efferth T,Fu YJdoi
10.1016/j.foodchem.2012.12.011subject
Has Abstractpub_date
2013-06-15 00:00:00pages
2152-8issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(12)01895-Xjournal_volume
138pub_type
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