Comparison of the compounds and characteristics of pepper seed oil by pressure-assisted, ultrasound-assisted and conventional solvent extraction
文献类型： 外文期刊
作者： Ma, Yan 1 ; Wu, Xiaomeng 1 ; Zhao, Liang 1 ; Wang, Yongtao 1 ; Liao, Xiaojun 1 ;
作者机构： 1.China Agr Univ, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Natl Engn Res Ctr Fruit & Vegetable Proc,Coll Foo, Key Lab Fruit & Vegetable Proc,Minist Agr & Rural, Beijing 100083, Peoples R China
2.Xinjiang Acad Agr Sci, Inst Agroprod Storage & Proc, Xinjiang Deeper Proc & Engn Technol Res Ctr Main, Urumqi 830091, Peoples R China
关键词： Pepper seed oil; Pressure-assisted extraction; Response surface methodology; Chemical composition; Antioxidant capacity
期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：5.916； 五年影响因子：6.159 ）
ISSN： 1466-8564
年卷期： 2019 年 54 卷
页码：
收录情况： SCI
摘要： The aim of this study was to optimize pressure-assisted (PAE) parameters for using response surface methodology (RSM) and compare the chemical composition and characteristics of pepper (Capsicum annum L.) seed oil (PSO) by pressure-assisted, ultrasound-assisted (UAE) and conventional solvent extraction (CSE). The oil extraction efficiency extracted from the optimized extraction parameters (pressure 370 MPa, temperature 50 degrees C, and time 5.7 min) achieved the highest of 83.0%, and PSO by PAE could retain higher level of unsaturated fatty acids (82.36%), gamma-tocopherol (8.04 mg/100 g), characterized with lower acid value (3.89 mg KOH/g), peroxide value (1.47 mmol/kg) and higher iodine value (130.80 gI/100 g), and displayed superior antioxidant capacity. Industrial relevance: This research paper has not yet been discussed. The available data are provided for evaluation and application of PAE in oils extraction industry and PAE could be a more efficient and time-saving technique to extract higher quality for the commercial PSO production.
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