Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction-Reference-Cited by-同舟云学术

Evaluation of yield and quality properties of Elaeagnus mollis oil produced by ultrasound-assisted solvent enzymatic extraction

Published:2021-11-17 Issue:12 Volume:17 Page:999-1008
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Lu Xiao-rui¹,Wu Dan²,Wang Yong³,Li Dong¹,Wang Li-jun⁴

Affiliation:

1. College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University , P. O. Box 50, 17 Qinghua Donglu , Beijing 100083 , China

2. Beijing Products Quality Supervision and Inspection Institute , Beijing 101300 , China

3. School of Chemical Engineering, UNSW , Sydney , NSW 2052 , Australia

4. College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University , Beijing , China

Abstract

Abstract To improve the extraction efficiency and quality, ultrasound-assisted solvent enzymatic extraction (UASEE) method was applied to extract oil from Elaeagnus mollis Diels. The soxhlet extraction (SE) and cold pressing (CP) were carried out to be compared with UASEE. The optimal UASEE conditions were liquid–solid ratio of 11.6 mL/g, enzyme amount of 1.1%, and ultrasound power of 583 W, which gave by Plackett–Burman and Box–Behnken design. Under optimum conditions, the oil yield of 43.35 ± 0.26% was reached, which was similar to that of SE (43.02 ± 0.77%). The oil obtained by UASEE is more desirable than that of SE, but similar with CP, especially on unsaturated fatty acids content and total tocopherol content. Overall, UASEE is a potential alternative to traditional methods for the efficient extraction of E. mollis oil for its higher oil yield and better quality.

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2021-0288/pdf

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