Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation

作者：Li Ji; Zu Yuan Gang; Luo Meng; Gu Cheng Bo; Zhao Chun Jian; Efferth Thomas; Fu Yu Jie^*

来源：Food Chemistry, 2013, 138(4): 2152-2158.

DOI：10.1016/j.foodchem.2012.12.011

• Yellow horn oil
• Aqueous enzymatic process
• Response surface methodology
• Chemical composition
• Physicochemical property
• Antioxidant activity

In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase) for AEP. The main factors of ME were also studied. A maximal oil extraction yield of 55.8% was achieved under optimal conditions. Moreover, scanning electron microscope (SEM) was applied to characterise the extraction process. Analysing chemical composition of the extracted oil by GC-MS showed that the content of unsaturated fatty acids by this emerging method (91.18%) was similar to that by conventional organic solvent extraction (88.76%). In addition, the main physicochemical properties and antioxidant activities of yellow horn oil were measured to evaluate its quality. The present research supported necessary data for the green extraction method of edible oil in food industry.

• 出版日期2013-6-15
• 单位东北林业大学