Détail de la notice
Titre du Document
Some physico-chemical properties of Moringa oleifera seed oil extracted using solvent and aqueous enzymatic methods
Auteur(s)
ABDULKARIM S. M. ; LONG K. ; LAI O. M. ; ...
Résumé
The physico-chemical properties of oil from Moringa oleifera seed were determined following extraction either with petroleum ether or 2% Neutrase 0.8L (a neutral bacterial protease from Bacillus amyloiquefaciens, Novozyme Bagsvaerd Denmark). The enzyme was chosen following a preliminary study conducted on the enzymatic extraction of M. oleifera seed oil using four commercial enzymes that showed Neutrase to be the best enzyme with the highest oil recovery value. The enzymes used were Termamyl 120L, Type L (α-Amylase), Neutrase® 0.8L (Neutral protease), Celluclast® 1.5 L FG (Cellulase) and Pectinex® Ultra SP-L (Pectinase), all from Novozyme, Denmark. The fatty acid compositions of solvent and enzyme-extracted oil from M. oleifera seed were determined. Results showed that the solvent-extracted oil has 67.9% oleic acid compared to 70.0% in enzyme-extracted oil. Results obtained following analysis of extracted oil showed that the oil is highly unsaturated because of the high percentage of oleic acid. Apart from oleic acid, other prominent fatty acids were palmitic (7.8% and 6.8%), stearic (7.6% and 6.5%), and behenic (6.2% and 5.8%) acids for solvent and enzyme-extracted oils, respectively. It was liquid at room temperature and pale-yellow in colour (0.7R + 5.9Y and 0.7R + 3.0Y for solvent and enzyme-extracted oils, respectively). Electronic nose analysis showed that it had flavor similar to that of peanut oil. The melting points estimated by differential scanning calorimetry
Editeur
Elsevier
Identifiant
ISSN : 0308-8146 CODEN : FOCHDJ
Source
Food chemistry A. 2005, vol. 93, n° 2, pp. 253-263 [11 pages] [bibl. : 41 ref.]
Langue
Anglais
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