Quality of corn germ oil obtained by aqueous enzymatic extraction

Bocevska, Mirjana; Karlović, Djerdj; Turkulov, J.; Peričin, Draginja

doi:10.1007/bf02564241

Cited by 65 publications

(44 citation statements)

References 10 publications

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“…Olsen (23) established that coconut oil obtained through enzyme-assisted extraction had lower acidity and better organoleptic properties than oil extracted by conventional methods. Bocevska et al (6) established that FFA levels of corn oil extracted through an aqueous process, with enzymatic pretreatment, were slightly higher than in control oil samples. Table 1 also shows the all-trans-retinoic acid content of Rosa aff.…”

Section: Resultsmentioning

confidence: 97%

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Effect of rosehip extraction process on oil and defatted meal physicochemical properties

Concha

Soto

Chamy

et al. 2006

J Americ Oil Chem Soc

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The physicochemical properties of oil from Rosa affinis rubiginosa seeds were analyzed after extraction by (i) organic solvent, (ii) cold pressing, and (iii) cold pressing assisted by enzymatic pretreatment using a mixture of the Novo-Nordisk A/S products Cellubrix (cellulase and hemicellulase activities) and Olivex (pectinase, cellulase, and hemicellulase activities). There were no significant differences in oil quality parameters, such as iodine value, refractive index, saponification value, unsaponifiable matter, and FA profile, when applying any of the three extraction processes. Although significant variations were observed in FFA content (acid value) and PV of the oil obtained by both of the cold-pressing oil extraction processes, these results were lower than the maximum value established from the Codex Alimentarius Commission. All-trans-retinoic acid content improved by 700% in rosehip oil obtained through cold pressing, with and without enzymatic pretreatment, in comparison with organic solvent extraction. This result is quite important for cosmetic oil because all-trans-retinoic acid is the main bioactive component responsible for the regenerative properties of this oil.Paper no. J11343 in JAOCS 83, 771-775 (September 2006).

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Section: Resultsmentioning

confidence: 97%

“…Cold-pressing the seeds, i.e., never exceeding 40°C, to obtain the oil is the safest, most natural extraction process. Applying enzymes during the oil extraction process increases product qualities, and cell wall polymer degradation enhances oil extractability and improves the nutritional quality of residual meal (6)(7)(8).…”

mentioning

confidence: 99%

Effect of rosehip extraction process on oil and defatted meal physicochemical properties

Concha

Soto

Chamy

et al. 2006

J Americ Oil Chem Soc

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“…The data of the oil characteristic were very close in term of specific gravity, refractive index and iodine value. However, the FFA content and phosphatides content of oil obtained by AEE were significantly lower than n-hexane extracted oil, which suggested a lower cost in the refining stage for edible and the possibility of employing physical refining (Bocevska et al, 1993). Although the peroxide value of AEE oil is higher than n-hexane extraction oil, it was below the threshold value of the commercial edible oil.…”

Section: Determination Of the Enzyme Concentration Of Alcalase 24lmentioning

confidence: 85%

Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Peanut

Wang

Cheng

et al. 2008

FSTR

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Aqueous enzymatic extraction (AEE) is a safe and efficient vegetable-oil extraction process that may also result in edible protein hydrolysates. In this study, an AEE process was developed to recover oil and protein hydrolysates from blanched peanut. The enzyme type and enzyme concentration for the most efficient extraction were selected. Under the condition of pH8.50, 60oC, an enzyme level of 1.5% and 8 h incubation, peanut protein hydrolysates (PPH) yield of 82.5% and oil yield of 92.2% were achieved when using alcalase2.4L. The fatty acid composition of oil obtained by AEE vs. hexane-extraction was very similar. The good oil quality could save the refine cost for edible. The functional properties of PPH were first investigated and they showed good effects of scavenging DPPH (α-dipheny -β-picrylhydrazyl) free radical and inhibiting the angiotensin-I-convertine enzyme (ACE).

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“…Cabe destacar el bajo contenido en fosfolípidos del aceite Qbteoi^jQRpxptpcesad^^^ y el ligeramente menor contenido en clorofila. Este comportamiento también fue observado por Bocevska et al, (1993) con aceite de germen de maíz. Tano-Debnah y Ohta (1995b) observaron que el contenido en A.G.L.…”

Section: Aceite De Frutos Y Semillasunclassified

Influencia del tratamiento enzimático en la calidad de aceites vegetales

Sineiro¹,

Domı́nguez²,

Núñez³

1998

Grasas y Aceites

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RESUMEN Influencia del tratamiento enzimático en la calidad de aceites vegetalesEn este estudio se revisan los efectos del tratamiento enzimá-tico, aplicado con el fin de mejorar la extractabilidad del aceite, sobre la calidad y pureza de aceites comestibles extraídos de vegetales. Se presentan aspectos relativos a la estabilidad y refinabilidad de aceites de semillas y de aceite de oliva y otros frutos, así como la valoración organoléptica de este último. Los aceites obtenidos por aplicación de tecnología enzimática muestran composición y características similares a los obtenidos de materiales sin tratar. PALABRAS-CLAVE: Aceite vegetal -Calidad -EnzimaRevisión (artículo). SUMMARY Influence of the enzymatic treatment on the quality of vegetable oilsIn this paper the effects of the enzymatic treatment on the quality and composition of vegetable edible oils are revised. Stability and refinability related aspects of oils from seeds, olive and other fruits are presented, so as an organoleptic valoration of the olive oil. Oils from enzyme aided processes show composition and characteristics similar to the ones from oils obtained from raw materials. KEY-WORDS: Enzyme• Vegetable oil. INTRODUCCIÓNQuality -Review (paper) -La aplicación del tratamiento enzimático durante los procesos de extracción de aceites vegetales permite elevar los rendimientos de extracción y mejorar la calidad nutricional de las harinas. El empleo de enzimas como auxiliares tecnológicos en la extracción de aceites vegetales podría representar una nueva perspectiva de desarrollo para las industrias del sector debido a las condiciones suaves durante el procesado, lo que mantiene la calidad del aceite y la proteína (Garagay, 1983; Graille et ai, 1988; Domínguez et ai, 1994).Para lograr la extracción de aceite, que se encuentra en vacuolas intracelulares, han de romperse las paredes y membranas celulares. El tratamiento mecánico y térmico causa esta rotura de las estructuras celulares, pero en ocasiones no es suficiente y parte del aceite permanece sin extraer. Las actividades celulolítica y hemicelulolítica son las más adecuadas para degradar la pared vegetal, pues éstos son los polisacáridos mayoritarios de la misma; las pectinasas también son efectivas puesto que las sustancias pécticas son componentes estructurales de materiales vegetales, responsables de la coherencia e integridad de los tejidos. Las mezclas de enzimas.,y los complejos de actividad múltiple son más eficaces que los enzimas purificados Olsen, 1986; Bathnagary Johari, 1987; Montedoro y Petmccioli, 1974) aunque el efecto resultante no es la suma de los individuales (Dusterhoftefa/.,1993).Las principales fuentes vegetales de aceite son las semillas y frutos oleaginosos. La diferente composición y estructura de ambas condiciona el distinto procesado al que se someten con el fin de extraer el aceite. Por el desarrollo que ha alcanzado la industria procesadora y por la calidad del aceite obtenido merece destacarse, sobre todo en el área mediterrá-nea la extracción del aceite de oliva.E...

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Quality of corn germ oil obtained by aqueous enzymatic extraction

Cited by 65 publications

References 10 publications

Effect of rosehip extraction process on oil and defatted meal physicochemical properties

Effect of rosehip extraction process on oil and defatted meal physicochemical properties

Aqueous Enzymatic Extraction of Oil and Protein Hydrolysates from Peanut

Influencia del tratamiento enzimático en la calidad de aceites vegetales

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