Aqueous enzymatic extraction of Moringa oleifera oil

作者：Yusoff Masni Mat; Gordon Michael H; Ezeh Onyinye; Niranjan Keshavan

来源：Food Chemistry, 2016, 211: 400-408.

DOI：10.1016/j.foodchem.2016.05.050

• Moringa oleifera
• Oil
• Optimization
• Enzyme
• Emulsion
• De-emulsification

This paper reports on the extraction of Moringa oleifera (MO) oil by using aqueous enzymatic extraction (AEE) method. The effect of different process parameters on the oil recovery was discovered by using statistical optimization, besides the effect of selected parameters on the formation of its oil-in-water cream emulsions. Within the pre-determined ranges, the use of pH 4.5, moisture/kernel ratio of 8:1 (w/w), and 300 stroke/min shaking speed at 40 degrees C for 1 h incubation time resulted in highest oil recovery of approximately 70% (g oil/g solvent-extracted oil). These optimized parameters also result in a very thin emulsion layer, indicating minute amount of emulsion formed. Zero oil recovery with thick emulsion were observed when the used aqueous phase was re-utilized for another AEE process. The findings suggest that the critical selection of AEE parameters is key to high oil recovery with minimum emulsion formation thereby lowering the load on the de-emulsification step.

• 出版日期2016-11-15