A novel strategy for preparing lignan-rich sesame oil from cold-pressed sesame seed cake by combining enzyme-assisted treatment and subcritical fluid extraction

文献类型： 外文期刊

第一作者： Qin, Zhi

作者： Qin, Zhi;Chang, Yun-Long;Fan, Wei;Qin, Zhao;Liu, Hua-Min;Wang, Xue-De;Qin, Zhi;Chang, Yun-Long;Fan, Wei;Qin, Zhao;Liu, Hua-Min;Wang, Xue-De;Chen, Zi-Meng;Wang, Ying-Ge;Gu, Ling-Biao;Zhu, Xin-Liang;Mei, Hong-Xian

作者机构：

关键词： Enzyme-assisted; Subcritical dimethyl ether; Sesame lignans; Sesaminol

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：6.2； 五年影响因子：6.2 ）

ISSN： 0926-6690

年卷期： 2024 年 218 卷

页码：

收录情况： SCI

摘要： Sesame cake is a by-product of cold-pressed sesame oil production. The residual oils and lignans in it have potential nutritional and economic value. If they can be extracted, the value of sesame cake is enhanced. In this study, enzyme-assisted treatment and subcritical fluid extraction were combined to recover lignan-rich oil from sesame cake, and the oils' qualities were comprehensively analyzed. The results showed that ME2, a multienzyme mixture of cellulase, pectinase, xylanase and beta-glucosidase, was effective in hydrolyzing cellular structure while also catalyzing the conversion of sesaminol triglucoside to sesaminol better than any of the enzyme combinations tested. Of the three subcritical fluids tested, dimethyl ether (DME) showed the best selectivity for bioactive compounds. ME2 and DME significantly increased the lignan and phenol content and oxidative stability of sesame oil. Using ME2 and DME to recover lignan-rich oil from sesame cake can enhance the economic value of cold-pressed sesame cake.

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