期刊
CATALYSTS
卷 11, 期 6, 页码 -出版社
MDPI
DOI: 10.3390/catal11060748
关键词
mamey sapote seed oil; Viscozyme L; fatty acid composition; oxidative stability
资金
- Programa para el Desarrollo Profesional Docente (PRODEP) from Mexican Government
- Ministerio de Ciencia e Innovacion-Spanish Government [CTQ2017-86170-R]
This study evaluated the aqueous enzymatic extraction method for obtaining oil from mamey sapote seed, finding that the oil obtained by AEE had higher oxidative stability compared to conventional solvent extraction. The optimal conditions for AEE were determined, leading to a higher quality oil with enhanced oxidative stability.
In this study, aqueous enzymatic extraction (AEE) was evaluated during the process of obtaining oil from mamey sapote seed (OMSS). Viscozyme L enzyme complex was used at pH 4 and 50 degrees C during the optimization of the extraction process by central composite design and response surface methodology. Optimal conditions were: 3.5% (w/w) of enzyme (regarding the seed weight), 5.5 h of incubation time, 235 rpm of agitation rate, and 1:3.5 of solid-to-liquid ratio. These conditions enabled us to obtain an OMSS yield of 66%. No statistically significant differences were found in the fatty acid profile and physicochemical properties, such as the acid and iodine values and the percentage of free fatty acids, between the oil obtained by AEE or by the conventional solvent extraction (SE). However, the oxidative stability of the oil obtained by AEE (11 h) was higher than that obtained by SE (9.33 h), therefore, AEE, in addition to being an environmentally friendly method, produces a superior quality oil in terms of oxidative stability. Finally, the high oil content in mamey sapote seed, and the high percentage of oleic acid (around 50% of the total fatty acid) found in this oil, make it a useful edible vegetable oil.
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