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Comparison of the compounds and characteristics of pepper seed oil by pressure-assisted, ultrasound-assisted and conventional solvent extraction

Author:
Ma, Yan, Wu, Xiaomeng, Zhao, Liang, Wang, Yongtao, Liao, Xiaojun
Source:
Innovative food science & emerging technologies 2019 v.54 pp. 78-86
ISSN:
1466-8564
Subject:
Capsicum annuum, acid value, antioxidants, chemical composition, gamma-tocopherol, iodine value, pepper, peroxide value, potassium hydroxide, response surface methodology, seed oils, solvents, temperature, ultrasonic treatment, unsaturated fatty acids
Abstract:
The aim of this study was to optimize pressure-assisted (PAE) parameters for using response surface methodology (RSM) and compare the chemical composition and characteristics of pepper (Capsicum annum L.) seed oil (PSO) by pressure-assisted, ultrasound-assisted (UAE) and conventional solvent extraction (CSE). The oil extraction efficiency extracted from the optimized extraction parameters (pressure 370 MPa, temperature 50 °C, and time 5.7 min) achieved the highest of 83.0%, and PSO by PAE could retain higher level of unsaturated fatty acids (82.36%), γ-tocopherol (8.04 mg/100 g), characterized with lower acid value (3.89 mg KOH/g), peroxide value (1.47 mmol/kg) and higher iodine value (130.80 gI/100 g), and displayed superior antioxidant capacity.This research paper has not yet been discussed. The available data are provided for evaluation and application of PAE in oils extraction industry and PAE could be a more efficient and time-saving technique to extract higher quality for the commercial PSO production.
Agid:
6359684