A method for extracting oil from cherry seed by ultrasonic-microwave assisted aqueous enzymatic process and evaluation of its quality

In order to increase the utilization of cherry seeds, ultrasonic-microwave assisted aqueous enzymatic extraction (UMAAEE) was used to extract cherry seed oil. Parameters of UMAAEE were optimized by Plackett-Burman design followed by Box-Behnken design. The oil recovery of 83.85 +/- 0.78% was obtained under optimum extraction conditions of a 2.7% concentration of enzyme cocktail comprising cellulase, hemicellulase and pectinase (1/1/1, w/w/w), ultrasonic power of 560 W, microwave power of 323 W, extraction time of 38 min, extraction temperature of 40 degrees C, enzymolysis temperature of 40 degrees C, pH of 3.5, liquid to solid ratio of 12 mL/g, enzymolysis time of 240 min and particle size less than 0.425 mm. There were no significant differences in the fatty acid compositions of cheery seed oil by UMAAEE and Soxhlet extraction, and oil by UMAAEE possessed superior physicochemical properties and higher content of bioactive constituents. Scanning electron microscopy illustrated that enzyme hydrolysis and ultrasonic microwave treatment causing the structural degradation of cherry seed was the main driving force for extraction. In this study, all results suggest that UMAAEE is an effective method to extract cherry seed oil. (C) 2018 Elsevier B.V. All rights reserved.