Physicochemical properties of Kalahari melon seed oil following extractions using solvent and aqueous enzymatic methods

Summary The physico‐chemical properties of oil from Kalahari melon seed were determined following extraction with petroleum ether and aqueous‐enzymatic methods. Two different enzymes Flavourzyme 1000 L and Neutrase 0.8 L were separately used during aqueous‐enzymatic method. The free fatty acid, pero...

Full description

Saved in:
Bibliographic Details
Published in:International journal of food science & technology 2009-04, Vol.44 (4), p.694-701
Main Authors: Nyam, Kar Lin, Tan, Chin Ping, Che Man, Yaakob B., Lai, Oi Ming, Long, Kamariah
Format: Article
Language:English
Subjects:
Aqueous-enzymatic oil extraction
Biological and medical sciences
chemical composition
Fat industries
flavourzyme
Food industries
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
Kalahari melon seed
neutrase
oil extraction
oilseeds
phenolic acid
phytosterol
thermal properties
tocopherol
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Summary The physico‐chemical properties of oil from Kalahari melon seed were determined following extraction with petroleum ether and aqueous‐enzymatic methods. Two different enzymes Flavourzyme 1000 L and Neutrase 0.8 L were separately used during aqueous‐enzymatic method. The free fatty acid, peroxide, iodine and the saponification values of the oils extracted using the methods were found to be significantly (P  0.05) difference between the oil obtained from solvent and aqueous‐enzymatic extractions was observed. Enzyme‐extracted oil tended to be light‐coloured and more yellow in colour compared with solvent‐extracted oil. The predominant fatty acids in the extracted oils were linoleic acid (62.2–63.1%), with some oleic (16.8–17.1%), palmitic (11.4–12.4%), stearic (7.5–8.1%), linolenic (0.7–1.2%) and eicosenoic (0.3%). Phenolic acids in enzyme‐extracted oils were comparable to the solvent‐extracted oil. The oils extracted with these two methods were differed in the composition of their phytosterol and tocopherol contents, but no significant (P > 0.05) difference between the two enzyme‐extracted oils was observed.
ISSN:0950-5423
1365-2621
DOI:10.1111/j.1365-2621.2008.01828.x