EXTRACTION AND EVALUATION OF EDIBLE OIL FROM SCHIZOCHYTRIUM SP. USING AN AQUEOUS ENZYMATIC METHOD
文献类型： 外文期刊
第一作者： Xue, Zhaohui
作者： Xue, Zhaohui;Wan, Fang;Gao, Xin;Kou, Xiaohong;Yu, Wancong;Zhang, Zhijun;Liu, Jing
作者机构：
关键词： antioxidant activity; aqueous enzymatic extraction; edible microalgal oil; fatty acid composition; physicochemical properties
期刊名称：FRONTIERS OF AGRICULTURAL SCIENCE AND ENGINEERING （ 影响因子：3.7； 五年影响因子：2.7 ）
ISSN： 2095-7505
年卷期： 2021 年 8 卷 4 期
页码：
收录情况： SCI
摘要： Schizochytrium sp., a marine microalga, is a potential source of edible oil due to its short growth cycle and rapid lipid accumulation, especially of docosahex aenoic acid. An approach to isolate edible microalgal oil from Schizochytrium sp. using aqueous enzymatic extraction (AEE) was developed. Parameters were optimized by single-factor experiments followed by Box-Behnken design. Proteases were effective in extracting oil. The maximum free oil recovery (49.7%+/- 0.58%) and total oil recovery (68.1%+/- 0.94%) were obtained under optimum conditions of liquid-to-solid ratio of 4.8:1, a 2.5% enzyme concentration of papain and an extraction time of 2.2 h. There was a significant difference (P < 0.05) in polyunsaturated fatty acid composition between microalgal oil obtained by AEE and by Soxhlet extraction, with the former having superior physiochemical properties and higher concentrations of bioactive components including total phenolic compounds and total tocopherols. These findings indicate a potential application of AEE for extraction of oil from Schizochytrium sp. (C) The Author(s) 2021 Published by Higher Education Press.
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