Journal
FOOD CHEMISTRY
Volume 147, Issue -, Pages 17-24Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.09.079
Keywords
Microwave-assisted aqueous enzymatic extraction; Pumpkin (Cucurbita maxima) seed oil; Physicochemical properties; Fatty acid compositions; Antioxidant activities
Funding
- Special Fund of National Natural Science Foundation of China [31270618]
- Project for Distinguished Teacher Abroad, Chinese Ministry of Education [MS2010DBLY031]
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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 degrees C), 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 IC50 values 123.93 and 152.84, mg/mL, according to DPPH radical scavenging assay and beta-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. (C) 2013 Elsevier Ltd. All rights reserved.
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