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Ethanol‐Assisted Aqueous Enzymatic Extraction of Peony Seed Oil
Author(s) -
Song Yuanyuan,
Zhang Wenbin,
Wu Jing,
Admassu Habtamu,
Liu Junjun,
Zhao Wei,
Yang Ruijin
Publication year - 2019
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12204
Subject(s) - pectinase , extraction (chemistry) , chemistry , chromatography , aqueous solution , enzymatic hydrolysis , aqueous two phase system , ethanol , yield (engineering) , hydrolysis , materials science , biochemistry , enzyme , organic chemistry , metallurgy
An ethanol‐assisted aqueous enzymatic extraction was performed for peony seed oil (content of 30%). This method included cooking pretreatment, pectinase hydrolysis, and aqueous ethanol extraction, and the corresponding variables in each step were investigated. The changes in viscosity and dextrose equivalent values of the reaction medium as a function of changing enzymatic hydrolysis time were compared to the oil yield. The microstructures of peony seeds were analyzed using confocal laser scanning microscopy to understand the process of oil release as a result of cooking and grinding. The highest oil yield of 92.06% was obtained when peony seeds were cooked in deionized water with a solid–liquid ratio of 1:5 (w/v) at 110°C for 1 hour, ground to 31.29 μm particle size, treated with 0.15% (w/w) pectinase (temperature 50°C, pH 4.5, time 1 hour), and then extracted with 30% (v/v) aqueous ethanol (temperature 60°C, pH 9.0, time 1 hour). After processing with pectinase followed by ethanol extraction, the residual oil content in water and sediment phase decreased to 5% and 3%, respectively. The quality of the oil obtained by ethanol‐assisted aqueous enzymatic extraction was good, complying with the Chinese standard.