Enzyme-assisted aqueous extraction of safflower oil: optimisation by response surface methodology


Gibbins R. D. , Aksoy H. A. , Üstün G.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol.47, no.5, pp.1055-1062, 2012 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 47 Issue: 5
  • Publication Date: 2012
  • Doi Number: 10.1111/j.1365-2621.2012.02940.x
  • Title of Journal : INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
  • Page Numbers: pp.1055-1062

Abstract

Aqueous enzymatic oil extraction of safflower seeds was assisted by Alcalase 2.5L and Celluclast 1.5L. Enzyme type and amount, pH, time, temperature, churning rate, dilution ratios and particle size were varied to determine their influence on the oil amount. The amount of oil recovered was higher using seeds ground to a particle size of <0.6 mm. Response surface methodology was employed for the optimisation of aqueous enzymatic oil extraction conducted with Celluclast 1.5L. When the extraction was assisted by Celluclast 1.5L, the maximum oil amount and yield were 33.3 (% w/w) and 79.7 (% w/w), respectively. The optimum conditions were 48.3 degrees C; 0.25 mL enzyme g-1 substance; pH, 4.84; resulting oil amount and yield were 28.2 (% w/w) 65 (% w/w), respectively. The predicted critical values were experimentally verified, and an oil amount of 27.1 (% w/w) was achieved. The enzyme treatment did not have any determining effect on the physicochemical properties of extracted oil.