Optimization of Aqueous Enzymatic Microwave Assisted Extraction of Macadamia Oil And Evaluation of Its Chemical Composition, Physicochemical Properties, and Antioxidant Activities

文献类型： 外文期刊

第一作者： Ma, Fei-Yue

作者： Ma, Fei-Yue;Zhang, Ming;Shuai, Xi-Xiang;Du, Li-Qing;Ma, Fei-Yue;Zhang, Ming;Shuai, Xi-Xiang;Du, Li-Qing;Wei, Zuo-Fu

作者机构：

关键词： antioxidant activity; aqueous enzymatic microwave assisted extraction; chemical compositions; macadamia nut oil; physicochemical properties

期刊名称：EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY （ 影响因子：2.679； 五年影响因子：2.627 ）

ISSN： 1438-7697

年卷期：

页码：

收录情况： SCI

摘要： This study presents the green and effective aqueous enzymatic process assisted microwave extraction (AEME) to preparate macadamia nut oil (MNO). The conditions of the extraction process are optimized (extraction temperature 50 degrees C, extraction time 64 min, enzyme concentration 1.60% (w/w), and irradiation power 450 W). An oil yield of 58.09 +/- 0.63% is achieved under these optimal conditions. The scanning electron micrograph (SEM) analysis of nuts before and after extraction illustrates that AEME promotes the emancipation of oil stored within the organelles. Gas chromatography-flame ionization detector (GC-FID) analysis reveals the fatty acid compositions of MNOs obtained by AEME and the Soxhlet extraction (SE) are similar and mainly dominated by monounsaturated fatty acids beneficial to human health which is higher in MNO than in any other known food. Moreover, gas chromatography-mass spectrometry (GC-MS) analysis reveals higher amounts of more odoriferous oxygenated terpenes is present in the MNO extracted by AEME in comparison with SE. The physicochemical properties of AEME oil are more excellent than those of SE oil. Moreover, AEME oil exhibits superior antioxidant capacities. In conclusion, green AEME gives relatively satisfactory yield and better retains the fragrance and functionality of MNO. Practical Applications: The present study provides a green extraction method and valuable data for the process design as well as industrial scale-up applications. In addition, compared to the nonsustainable and environmentally nonfriendly traditional method, AEME preserves the initial composition of the flavor substances and enhances the extraction of healthy beneficial compounds in MNO. Therefore, AEME oil can be used to develop functional edible oils or even in medicinal, cosmetic, and pharmaceutical preparations.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序