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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Jiao J,Li ZG,Gai QY,Li XJ,Wei FY,Fu YJ,Ma Wdoi
10.1016/j.foodchem.2013.09.079subject
Has Abstractpub_date
2014-03-15 00:00:00pages
17-24eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01344-7journal_volume
147pub_type
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