AI Article Synopsis
- The study focuses on extracting oil from a neglected crop called subsp. W.J.de Wlide & Duyfjes (or Making in Thai), which has nuts high in fat content.
- Using response surface methodology (RSM), researchers determined that a mixture of Flavourzyme and Viscozyme led to a maximum oil yield of 46.44% under optimal conditions (2.98% enzyme, 48°C, 76 min).
- The extracted oil demonstrated favorable chemical properties and higher levels of beneficial compounds like δ-tocopherol and omega-6 fatty acids, marking this as the first report on enzyme-assisted extraction from this plant for vegetable oil production.
Article Abstract
subsp. W.J.de Wlide & Duyfjes (or Making in Thai) is a neglected and underutilized crop (NUC) with high fat containing nuts. In this study, the enzyme-assisted mechanical extraction of seed oil was investigated using response surface methodology (RSM) to predict the optimal fat extraction conditions. The most efficient enzyme used in the experiment was a mixture of Flavourzyme and Viscozyme (1:1, /). The predicted maximum oil yield was 46.44%, using the following extraction conditions: 2.98% (/) enzyme loading, 48 °C incubation temperature and 76 min of incubation time. seed oil obtained from heat and enzymatic pretreatments exhibited the highest lightness and viscosity. The chemical properties of this seed oil, including water and volatile compounds (≤0.2% /), acid value (≤4.0 mg KOH/g), peroxide value (≤15 mEq of active oxygen/kg) and soap content (≤0.005% /), were within the acceptable levels specified by the Codex Alimentarius (2019). seed oil obtained from heat and enzymatic pretreatments contained the highest content of δ-tocopherol (88.29 mg/100 g) and omega-6 fatty acids (48.19 g/100 g). This study is the first to report on the enzyme-assisted mechanical extraction of oilseeds as a promising plant material for vegetable oil production.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9858557 | PMC |
| http://dx.doi.org/10.3390/foods12020292 | DOI Listing |
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