文献类型： 外文期刊

作者： Jiao, Jiao ¹ ; Li, Zhu-Gang ³ ; Gai, Qing-Yan ² ; Li, Xiao-Juan ³ ; Wei, Fu-Yao ² ; Fu, Yu-Jie ¹ ; Ma, Wei ¹ ;

作者机构： 1.Northeast Forestry Univ, State Key Lab Tree Genet & Breeding, Harbin 150040, Peoples R China

2.Northeast Forestry Univ, State Engn Lab Bioresource Ecoutilizat, Harbin 150040, Peoples R China

3.Heilongjiang Acad Agr Sci, Biotechnol Res Ctr, Harbin 150086, Peoples R China

4.Heilongjiang Acad Agr Sci, Sch Pharmaceut, Harbin 150086, Peoples R China

关键词： Microwave-assisted aqueous enzymatic;extraction;Pumpkin {Cucurbita maxima) seed oil;Physicochemical properties;Fatty acid compositions;Antioxidant activities

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

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收录情况： SCI

摘要： 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 ℃), time (66 min) and irradiation power (419 W). 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 IC_(50) values 123.93 and 152.84, mg/mL, according to DPPH radical scavenging assay and p-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.