Optimization of Pumpkin Oil Recovery by Using Aqueous Enzymatic Extraction and Comparison of the Quality of the Obtained Oil with the Quality of Cold-Pressed Oil

Abstract

The study was carried out to optimize pumpkin oil recovery in the process of aqueous extraction preceded by enzymatic maceration of seeds, as well as to compare the quality of the obtained oil to the quality of cold-pressed pumpkin seed oil. Hydrated pulp of hulless pumpkin seeds was macerated using a 2% (by mass) cocktail of commercial pectinolytic, cellulolytic and proteolytic preparations (Rohapect UF, Rohament CL and Colorase 7089). The optimization procedure utilized response surface methodology based on Box- -Behnken plan of experiment. The optimized variables of enzymatic pretreatment were pH, temperature and maceration time. The results showed that the pH value, temperature and maceration time of 4.7, 54 °C and 15.4 h, respectively, were conducive to maximize the oil yield up to 72.64%. Among these variables, the impact of pH was crucial (above 73% of determined variation) for oil recovery results. The oil obtained by aqueous enzymatic extraction was richer in sterols, squalene and tocopherols, and only slightly less abundant in carotenoids than the cold-pressed one. However, it had a lower oxidative stability, with induction period shortened by approx. 30% in relation to the cold-pressed oil.

Seed Lipid Composition of New Hybrids of Styrian Oil Pumpkin Grown in Poland

“…The sterol content was affected mostly by genotype impact (42.9-83.8% of the determined variation), followed by the significant impact of the year (only one exception for ∆7,22,25-stigmastatrienol) and interaction of these traits (Table 2). The content and composition of sterols determined in the current study were in range of 225-343 mg/100 g reported in the previous studies [49][50][51]. Significantly more abundant in sterols are, for example, rapeseed oil (ca.…”

“…Although sterol content in pumpkin seed oil is not distinctive, this oil is unique considering its sterol composition. β-sitosterol prevails in the majority of typical plant oils [53], while ∆7-sterols dominate in pumpkin oil, accounting for at least 91% [14,50]. A lower level of these ∆7-sterols detected in commercial pumpkin oil can indicate its adulteration [54].…”

Fatty acids and quality criteria of avocado oil obtained by three solvent-free extraction systems

“…Tradicionalmente el aceite de palta solía obtenerse triturando la pulpa en presencia de agua, posteriormente se procedía a calentar y separar el aceite sobrenadante; sin embargo, por las características del mesocarpio, algunos métodos de extracción requieren una reducción del contenido de humedad, lo que permite inactivar las actividades enzimáticas y microbianas, aumentando su vida útil (Dorantes et al, 2004). Esto permite el uso del prensado hidráulico, el prensado por expeller y la extracción con solvente; aunque sólo los métodos mecánicos, como el prensado, permiten obtener aceite de uso directo (Konopka et al, 2016), el método Soxhlet utiliza hexano para la extracción del aceite por solvente, por su fácil recuperación (Satriana et al, 2019). Desafortunadamente el hexano es un solvente muy cuestionado desde el punto de vista toxicológico y ambiental (Fernández et al, 2018).…”

Recovery of Functional Ingredients from Antarctic Krill (Euphausia superba) Using an Improved Aqueous Enzymatic Extraction Method with Soybean Oil as Co‐Solvent

“…During the AEE procedure, cellular structure and non‐soluble proteins around the oil micelles are hydrolyzed by carbohydrases and proteases, respectively, and the oil is released into the aqueous media . Enzymatic pretreatment may be considered as a basic operation for AEE, but it results in a disadvantage due to relatively high cost of enzymes . A known character of krill is the very efficient digestion system, which is based on a combination of enzymes, especially trypsin‐like proteinases .…”

“…[7] Enzymatic pretreatment may be considered as a basic operation for AEE, but it results in a disadvantage due to relatively high cost of enzymes. [8] A known character of krill is the very efficient digestion system, which is based on a combination of enzymes, especially trypsin-like proteinases. [9] The degradation efficiency of the trypsin-like proteinases is found to be %12 times higher than bovine trypsin at 37 C. [9] In our previous work, the strong endogenous proteases of krill were efficiently utilized to hydrolyze kill proteins, [1] and it was found that the oils were released from krill organisms during autolysis of krill.…”