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Enzymatic and Mechanical Extraction of Virgin Coconut Oil
European Journal of Lipid Science and Technology ( IF 1.8 ) Pub Date : 2020-04-06 , DOI: 10.1002/ejlt.201900220
Pooi‐Pooi Soo 1 , Yassoralipour Ali 1 , Oi‐Ming Lai 2, 3 , Chee‐Hao Kuan 4 , Teck‐Kim Tang 3 , Yee‐Ying Lee 5 , Eng‐Tong Phuah 1
Affiliation  

The effect of different processing methods namely enzymatic method using crude protease extract (CPE) from overripe pineapple, microwave‐assisted extraction (MAE) and ultrasound‐assisted extraction (UAE) methods on the recovery yield of virgin coconut oil (VCO) is evaluated. The physicochemical properties of VCOs namely color, iodine value (IV), refractive index, saponification value, moisture content, free fatty acid, p‐anisidine value, lipid peroxidation, fatty acid composition, triacylglycerol (TAG) composition, melting and crystallization profile are compared. The total phenolic compounds and scavenging activity of the extracted VCOs are also examined. Results reveal that enzymatic approach exhibits the highest VCO yield (77.7% ± 0.38) at 50 °C for 2 h, followed by MAE (58.6%±0.07), control without enzyme (24.1%±0.19) and UAE (24.1%±0.12). The physicochemical properties of the VCOs extracted are found to conform to APCC standards established except IV. The antioxidant activity of VCO extracted with CPE shows no significant difference with MAE and UAE methods (p > 0.05). Lauric acid appears to be the most abundant fatty acid detected in all VCO samples. Similar exotherms and endotherms are observed in both melting and crystallization profiles with two distinct peaks exhibited. The TAG compositions of the extracted VCOs are mainly LaLaLa, LaLaM, CLaLa, CCLa, and LaMM (C = Capric acid; La = Lauric acid; M = Myristic acid).

中文翻译:

酶和机械提取初榨椰子油

评估了不同加工方法的影响,即使用熟菠萝中的粗蛋白酶提取物(CPE)进行酶法,微波辅助提取(MAE)和超声辅助提取(UAE)方法对原始椰子油(VCO)回收率的影响。VCO的物理化学性质为颜色,碘值(IV),折射率,皂化值,水分含量,游离脂肪酸,对茴香胺值,脂质过氧化作用,脂肪酸组成,三酰甘油(TAG)组成,熔融和结晶曲线为比较。还检查了提取的VCO的总酚类化合物和清除活性。结果表明,酶法在50°C下持续2 h的VCO产量最高(77.7%±0.38),其次是MAE(58.6%±0.07),无酶的对照(24.1%±0.19)和UAE(24.1%±0.12) )。发现提取的VCO的理化性质符合建立的IV的APCC标准。用CPE萃取的VCO的抗氧化活性与MAE和UAE方法没有显着差异(p  > 0.05)。月桂酸似乎是所有VCO样品中检测到的最丰富的脂肪酸。在熔融和结晶曲线中均观察到相似的放热和吸热,并显示出两个不同的峰。提取的VCO的TAG成分主要为LaLaLa,LaLaM,CLaLa,CCLa和LaMM(C =癸酸; La =月桂酸; M =肉豆蔻酸)。
更新日期:2020-04-06
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