Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity

Detalhes bibliográficos
Autor(a) principal: LI,Huizhen
Data de Publicação: 2017
Outros Autores: ZHANG,Zhijun, HE,Dongliang, XIA,Yaoyao, LIU,Qingye, LI,Xiaojun
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500071
Resumo: Abstract Response surface methodology (RSM) was used to optimize ultrasound-assisted aqueous enzymatic extraction (UAAEE) conditions for perilla seed oil. Under the optimum conditions—which were a liquid-to-solid ratio of 4.4:1, a hydrolysis time of 2.66 h, a hydrolysis temperature of 50.87 °C and an ultrasound treatment time of 24.74 min—an oil yield of 31.34% was obtained. Comparisons of the physicochemical characteristics of oil obtained using UAAEE with those of oil obtained by solvent extraction (SE oil) and cold pressing extraction (CPE oil) revealed similar refractive indices and saponification values, but UAAEE oil had a higher iodine value and better stability against oxidation, with a low peroxide value. UAAEE oil contained higher levels of beneficial α-linolenic acid and phenolics than SE oil or CPE oil, and it also had superior efficiency in scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals.
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spelling Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activityperilla seed oilultrasound-assisted aqueous enzymatic extractionphysical and chemical characteristicsfatty acid compositionantioxidant activitiesAbstract Response surface methodology (RSM) was used to optimize ultrasound-assisted aqueous enzymatic extraction (UAAEE) conditions for perilla seed oil. Under the optimum conditions—which were a liquid-to-solid ratio of 4.4:1, a hydrolysis time of 2.66 h, a hydrolysis temperature of 50.87 °C and an ultrasound treatment time of 24.74 min—an oil yield of 31.34% was obtained. Comparisons of the physicochemical characteristics of oil obtained using UAAEE with those of oil obtained by solvent extraction (SE oil) and cold pressing extraction (CPE oil) revealed similar refractive indices and saponification values, but UAAEE oil had a higher iodine value and better stability against oxidation, with a low peroxide value. UAAEE oil contained higher levels of beneficial α-linolenic acid and phenolics than SE oil or CPE oil, and it also had superior efficiency in scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500071Food Science and Technology v.37 suppl.1 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.29116info:eu-repo/semantics/openAccessLI,HuizhenZHANG,ZhijunHE,DongliangXIA,YaoyaoLIU,QingyeLI,Xiaojuneng2018-05-17T00:00:00Zoai:scielo:S0101-20612017000500071Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2018-05-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
title Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
spellingShingle Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
LI,Huizhen
perilla seed oil
ultrasound-assisted aqueous enzymatic extraction
physical and chemical characteristics
fatty acid composition
antioxidant activities
title_short Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
title_full Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
title_fullStr Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
title_full_unstemmed Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
title_sort Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity
author LI,Huizhen
author_facet LI,Huizhen
ZHANG,Zhijun
HE,Dongliang
XIA,Yaoyao
LIU,Qingye
LI,Xiaojun
author_role author
author2 ZHANG,Zhijun
HE,Dongliang
XIA,Yaoyao
LIU,Qingye
LI,Xiaojun
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv LI,Huizhen
ZHANG,Zhijun
HE,Dongliang
XIA,Yaoyao
LIU,Qingye
LI,Xiaojun
dc.subject.por.fl_str_mv perilla seed oil
ultrasound-assisted aqueous enzymatic extraction
physical and chemical characteristics
fatty acid composition
antioxidant activities
topic perilla seed oil
ultrasound-assisted aqueous enzymatic extraction
physical and chemical characteristics
fatty acid composition
antioxidant activities
description Abstract Response surface methodology (RSM) was used to optimize ultrasound-assisted aqueous enzymatic extraction (UAAEE) conditions for perilla seed oil. Under the optimum conditions—which were a liquid-to-solid ratio of 4.4:1, a hydrolysis time of 2.66 h, a hydrolysis temperature of 50.87 °C and an ultrasound treatment time of 24.74 min—an oil yield of 31.34% was obtained. Comparisons of the physicochemical characteristics of oil obtained using UAAEE with those of oil obtained by solvent extraction (SE oil) and cold pressing extraction (CPE oil) revealed similar refractive indices and saponification values, but UAAEE oil had a higher iodine value and better stability against oxidation, with a low peroxide value. UAAEE oil contained higher levels of beneficial α-linolenic acid and phenolics than SE oil or CPE oil, and it also had superior efficiency in scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals.
publishDate 2017
dc.date.none.fl_str_mv 2017-12-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500071
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500071
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-457x.29116
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.37 suppl.1 2017
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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