Introduction. The aim of the present study was to evaluate the effect of enzyme mixture on the cell integrity, oil yield of cold-pressing and dynamics of solvent extraction of pumpkin seeds oil. Materials and Methods. Protolad, Alkaline, acid proteases and Cellulad (ENZIME, Ukraine) were used for pumpkin seeds pretreatment. The cells integrity was evaluated by the method of immediate "shaking". The cold pressing was carried out on the laboratory screw press. The solvent oil extraction rate was estimated using a Soxhlet extractor as oil quantity extracted after one extraction cycle. Results and discussion. It was detected that main increase of pumpkin seed cells integrity destruction comparing with a control sample had been happened after 2-hour of enzyme pretreatment. Further incubation of ground seeds with enzymes did not lead to significant increase of "open" cells content in the mixture. It was shown that using of different kind of proteolitic enzymes for pumpkin seeds pretreatment resulted in increase of destroyed cells quantity from 3 to 10.4%. Using of proteases and cellulase mixture for pumpkin seeds pretreatment had resulted in further increase of level of pumpkin seed cells "revealing" by 10%. The oil yield of cold pressed pumpkin oil after enzyme pretreatment with protease (70%.) and cellulase (30%) mixture was increased from 62.3 (control sample) to 70.0%. from total oil content of seeds. The rate of solvent extraction of oil from pumpkin seeds had increased after enzyme pretreatment, that means 25.4 and 17.7% of oil were extracted after 80 min extraction from mass of enzyme pretreated and control seeds, respectively. There was no difference of peroxide content between enzyme pretreated sample and control. Conclusions. Using of proteases and cellulases mixture for pumpkin seeds pretreatment had resulted in increase of destroyed cells quantity, following by increase of cold pressed pumpkin oil as well as rate of solvent extraction of oil from pumpkin seeds.
The work is devoted to the study of the biologically active components and the oxidation stability of oils made from non-traditional raw materials such as walnuts and pumpkin seeds. The characteristics that have been determined are the content of phospholipids, carotenoids, chlorophylls, tocopherols, and sterols, the composition of fatty acids and tocopherol homologues, the acidity and oxidation stability of walnut and pumpkin-seed oils. Walnut and pumpkin-seed oils contain a significant amount of polyunsaturated fatty acids, in particular, walnut oil contains linolenic acid and has the ratio ω-3:ω-6 of polyunsaturated fatty acids, which is close to the recommended ratio. The linoleic (polyunsaturated, ω-6) and oleic (monounsaturated) fatty acids dominated in the fatty acid composition of pumpkin-seed oil, and the sum of saturated fatty acids was three times as high as that in walnut oil. An important property of walnut oil is a very high ratio of ω-3:ω-6 polyunsaturated fatty acids, 1:5, which is almost what is recommended by dietitians for the human diet. The difference in the total tocopherol content of the two oil samples was slight, but the composition of tocopherol homologues was very distinctive, i. e. β-tocopherol was the main homo;ogue in the walnut oil and α-tocopherol in the pumpkin-seed oil, respectively. The acidity of the oil samples increased quite rapidly, reaching the value close to 4 mg KOH/g of in 63 days for walnut oil, and in 70 days for pumpkin-seed oil. The oxidative stability of the two oil samples was estimated by changes of the peroxide value during 98 days of oil storage. It has been shown that the induction period of walnut oil oxidation, defined as the start of an increase of the peroxide index, was 56 days, in spite of a high content of polyunsaturated fatty acids, particularly, linolenic acid. The duration of the induction period of pumpkin-seed oil oxidation and the shelf life of this oil were 70 and 98 days, respectively, while the shelf life of walnut oil was about 90 days. The higher resistance of pumpkin-seed oil to oxidative damage is primarily due to the fatty acid composition of this oil, namely to a high content of saturated and monounsaturated fatty acids and almost twice as low a content of polyunsaturated fatty acids compared to that of walnut oil. Both oils can be recommended as a valuable source of polyunsaturated fatty acids, antioxidants, and vitamins for human nutrition.
Amino acid content of proteins, fatty acid composition of oil, glucosinolate content, nutritive value of protein products and functional properties of protein isolates from rape seeds of spring and winter varieties of modern selection were studied in this work. Investigated rape samples had low glucosinolate and low erucic acid content. Tetrachimena piriformis was used for estimation of relative toxicity of protein products. These values were compared with the same value of casein. Suffi ciently high nutritive values (90.1-95.9%) of winter rape cake, both samples of rape meal and protein isolates were detected. Rape seed protein isolates had high oil binding, emulsifying and foaming capacities. At the same time, water holding capacity of rape seed protein isolates was lower than that of soy protein isolates. We have concluded that protein products from rape seeds of modern selection are important sources of feed and food proteins. Unauthenticated Download Date | 5/8/18 8:09 AM
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.