ENZYME AQUEOUS EXTRACTION OF MORINGA OLEIFERA SEED OILS AND THEIR EFFECT ON PHYSIOCHEMICAL CHARACTERISTICS AND STABILITY
Abul-Hamd El Sayed Mehanni, Wael Helmy El-Reffaei, Emmanuel Panyoo Akdowa, Armand Abdou Bouba
Strony: 34-48
Opublikowano: 1 Jan 2013
Wyświetlenia: 257
Pobrania: 17
Streszczenie: Aqueous extraction is advantageous over conventional solvent extraction methods as the solvent is neither toxic nor presents any risk of fires and explosion. Viscozyme L, Celluclast 1.5L, Nutrase 0.8L and Alcalase 2.4lFG were screened for their efficacies to extract oil from moringa oleifera and canola seeds compared to conventional hexane extraction method. The hydrolytic enzymes exhibited varying extents of effectiveness for oil extractability. The use of ternary enzyme mixtures enhanced the oil extraction yield but it was still significantly (p<0.05) lower than that obtained by hexane extraction. Cellulases, proteases and pectinases are the most types of enzymes used to be most effective for the aqueous enzymatic oil extraction. Samples of oils treated with (65% Alcalase + 25% Neutrase + 10% Viscozyme) showed the lowest accumulation of induction period and peroxide values when incubated at 63oC ( Schaal Oven test) indicating non higher oxidative stability compared with those extracted by hexane.
Słowa kluczowe: moringa oleifera, canola oil, hexane, enzyme aqueous extraction, oxidative stability
Cytowanie artykułu: Abul-Hamd El Sayed Mehanni, Wael Helmy El-Reffaei, Emmanuel Panyoo Akdowa, Armand Abdou Bouba. ENZYME AQUEOUS EXTRACTION OF MORINGA OLEIFERA SEED OILS AND THEIR EFFECT ON PHYSIOCHEMICAL CHARACTERISTICS AND STABILITY. Journal of International Scientific Publications: Agriculture & Food 1, 34-48 (2013). https://www.scientific-publications.net/en/article/1002900/
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