Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation

Publication type:
Journal article
Metadata:
Autoren
  • Ji Li
  • Yuan-Gang Zu
  • Meng Luo
  • Cheng-Bo Gu
  • Chun-Jian Zhao
  • Thomas Efferth
  • Yu-Jie Fu
Autoren-URL
https://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=fis-test-1&SrcAuth=WosAPI&KeyUT=WOS:000317159900011&DestLinkType=FullRecord&DestApp=WOS_CPL
DOI
10.1016/j.foodchem.2012.12.011
eISSN
1873-7072
Externe Identifier
  • Clarivate Analytics Document Solution ID: 120GX
  • PubMed Identifier: 23497870
ISSN
0308-8146
Ausgabe der Veröffentlichung
4
Zeitschrift
FOOD CHEMISTRY
Schlüsselwörter
  • Yellow horn oil
  • Aqueous enzymatic process
  • Response surface methodology
  • Chemical composition
  • Physicochemical property
  • Antioxidant activity
Paginierung
2152 - 2158
Datum der Veröffentlichung
2013
Status
Published
Titel
Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (<i>Xanthoceras sorbifolia</i> Bunge.) seed kernels and its quality evaluation
Sub types
  • Article
Ausgabe der Zeitschrift
138

Data source: Web of Science (Lite)

Other metadata sources:
Autoren
  • Ji Li
  • Yuan-Gang Zu
  • Meng Luo
  • Cheng-Bo Gu
  • Chun-Jian Zhao
  • Thomas Efferth
  • Yu-Jie Fu
DOI
10.1016/j.foodchem.2012.12.011
ISSN
0308-8146
Ausgabe der Veröffentlichung
4
Zeitschrift
Food Chemistry
Sprache
en
Paginierung
2152 - 2158
Datum der Veröffentlichung
2013
Status
Published
Herausgeber
Elsevier BV
Herausgeber URL
http://dx.doi.org/10.1016/j.foodchem.2012.12.011
Datum der Datenerfassung
2022
Titel
Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation
Ausgabe der Zeitschrift
138

Data source: Crossref

Abstract
In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase) for AEP. The main factors of ME were also studied. A maximal oil extraction yield of 55.8% was achieved under optimal conditions. Moreover, scanning electron microscope (SEM) was applied to characterise the extraction process. Analysing chemical composition of the extracted oil by GC-MS showed that the content of unsaturated fatty acids by this emerging method (91.18%) was similar to that by conventional organic solvent extraction (88.76%). In addition, the main physicochemical properties and antioxidant activities of yellow horn oil were measured to evaluate its quality. The present research supported necessary data for the green extraction method of edible oil in food industry.
Addresses
  • Engineering Research Center of Forest Bio-Preparation, Ministry of Education, Northeast Forestry University, Harbin 150040, PR China.
Autoren
  • Ji Li
  • Yuan-Gang Zu
  • Meng Luo
  • Cheng-Bo Gu
  • Chun-Jian Zhao
  • Thomas Efferth
  • Thomas Efferth
  • Yu-Jie Fu
DOI
10.1016/j.foodchem.2012.12.011
eISSN
1873-7072
Externe Identifier
  • PubMed Identifier: 23497870
Open access
false
ISSN
0308-8146
Ausgabe der Veröffentlichung
4
Zeitschrift
Food chemistry
Schlüsselwörter
  • Sapindaceae
  • Seeds
  • Glycoside Hydrolases
  • Plant Oils
  • Chemical Fractionation
  • Microwaves
  • Quality Control
  • Gas Chromatography-Mass Spectrometry
Sprache
eng
Medium
Print-Electronic
Online publication date
2012
Paginierung
2152 - 2158
Datum der Veröffentlichung
2013
Status
Published
Datum der Datenerfassung
2013
Titel
Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation.
Sub types
  • Research Support, Non-U.S. Gov't
  • Evaluation Study
  • Journal Article
Ausgabe der Zeitschrift
138

Data source: Europe PubMed Central

Abstract
In this study, aqueous enzymatic process (AEP) assisted by microwave extraction (ME) of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernel was investigated. Central composite design (CCD) and response surface methodology (RSM) were used to optimise an enzyme cocktail (cellulase, hemicellulase, pectinase) for AEP. The main factors of ME were also studied. A maximal oil extraction yield of 55.8% was achieved under optimal conditions. Moreover, scanning electron microscope (SEM) was applied to characterise the extraction process. Analysing chemical composition of the extracted oil by GC-MS showed that the content of unsaturated fatty acids by this emerging method (91.18%) was similar to that by conventional organic solvent extraction (88.76%). In addition, the main physicochemical properties and antioxidant activities of yellow horn oil were measured to evaluate its quality. The present research supported necessary data for the green extraction method of edible oil in food industry.
Date of acceptance
2012
Autoren
  • Ji Li
  • Yuan-Gang Zu
  • Meng Luo
  • Cheng-Bo Gu
  • Chun-Jian Zhao
  • Thomas Efferth
  • Yu-Jie Fu
Autoren-URL
https://www.ncbi.nlm.nih.gov/pubmed/23497870
DOI
10.1016/j.foodchem.2012.12.011
eISSN
1873-7072
Ausgabe der Veröffentlichung
4
Zeitschrift
Food Chem
Schlüsselwörter
  • Chemical Fractionation
  • Gas Chromatography-Mass Spectrometry
  • Glycoside Hydrolases
  • Microwaves
  • Plant Oils
  • Quality Control
  • Sapindaceae
  • Seeds
Sprache
eng
Country
England
Paginierung
2152 - 2158
PII
S0308-8146(12)01895-X
Datum der Veröffentlichung
2013
Status
Published
Datum, an dem der Datensatz öffentlich gemacht wurde
2013
Titel
Aqueous enzymatic process assisted by microwave extraction of oil from yellow horn (Xanthoceras sorbifolia Bunge.) seed kernels and its quality evaluation.
Sub types
  • Evaluation Study
  • Journal Article
  • Research Support, Non-U.S. Gov't
Ausgabe der Zeitschrift
138

Data source: PubMed

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