Enzyme-assisted three-phase partitioning: An efficient alternative for oil extraction from Sesame (<em>Sesamum indicum</em> L.)

Abstract

Three-phase partitioning (TPP) was explored for oil extraction from Sesamum indicum L. seeds. The process parameters, namely the salt concentration, slurry/t-butanol ratio and system pH were standardized. The optimum conditions for maximum oil recovery using TPP were an ammonium sulphate concentration of 40% (w/v), slurry/t-butanol ratio of 1:1 (v/v) and system pH of 5.0. The powdered seeds were subjected to enzyme-assisted three-phase partitioning (EATPP) which was pre-treated with pectinase, protease and a mixture of ɑ-amylase and amylo-glucosidase (1:1 ratio) followed by TPP (as standardized conditions) and its efficacy in recovering oil was compared with TPP and solvent extraction (SE). Out of all the enzymes studied, EATPP with pectinase resulted in the highest oil recovery (86.12%), which was higher than that of TPP (78.24%). The free fatty acids, saponification value and peroxide values were observed to be lower in the case of TPP and EATPP when compared to SE, indicating better oil quality.

Effects of Viscozyme L on the Yield of Oil Obtained from Fresh Avocado Fruit Pulp (Persea americana Mill.) by Three-Phase Partitioning Extraction Method

“…PV of oil extracted by Soxhlet method was significantly higher than that extracted by EATPP (7.84 ± 0.52 meq O 2 /kg oil and 6.75 ± 0.29 meq O 2 /kg oil, respectively) (Table 1). Similarly, in the study of Juvvi and Debnath (2020), the PV in oil from Sesamum indicum L. extracted by solvent (1.70 ± 0.1 meq O 2 /kg oil) was higher than that by EATPP utilizing pectinase (1.40 ± 0.2 meq O 2 /kg oil). The two values in this study were in the range of 5.1-12.3 meq O 2 /kg oil, which was the PV range of avocado oil reported by Indriyani et al (2016).…”

Effect of vacuum frying on quality attributes of pear ( Pyrus communis L) chips and blended oil

“…Sesame seeds and palmolein were purchased from the local store (Mysuru, Karnataka, India). These seeds were used to extract oil by the method explained elsewhere (Juvvi & Debnath, 2020). Pear fruits ( Pyrus communis L.) were purchased from the local market of Mysuru and stored under refrigerated condition (4°C ± 1°C) after cleaning with tap water and packed in polyethylene (PE, 40.3 ± 3.2 µ) bags until used further for the preparation of chips.…”