Effects of Viscozyme L on the Yield of Oil Obtained from Fresh Avocado Fruit Pulp (Persea americana Mill.) by Three-Phase Partitioning Extraction Method

Journal of Food Research Pub Date : 2023-12-18 DOI:10.5539/jfr.v13n1p43

Nhi T. Nguyen, T. Q. Dang

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Abstract

The applicability of Viscozyme L in extraction for recovery of avocado oil from fresh fruit pulp was studied. The effects of enzyme concentration, incubation temperature and time on the yield of avocado oil extracted by enzyme-assisted three-phase partitioning (EATPP) extraction method were investigated and the physicochemical properties of the final oil were evaluated. The highest oil yield obtained by EATPP using Viscozyme L was 39.79 ± 1.02 % on the dry basis of material, significantly higher than that extracted by TPP without enzyme (18.5 ± 0.76 %). The best conditions were 1.5 % (v/w) enzyme concentration, incubation at 50 °C for 1 h. Meanwhile, the yield of oil extracted by Soxhlet method was 58.10 ± 0.65 %, obviously higher than EATPP. However, EATPP gave better oil in terms of quality. The free fatty acid value of oil extracted by EATPP (0.87 ± 0.08 %) showed no significant difference compared to the oil extracted by Soxhlet method. Besides, oil extracted by EATPP had lower peroxide value (6.75 ± 0.29 meq O2/kg oil) and higher total phenolic content (63.60 ± 2.73 mg GAE/100 g oil) than that by Soxhlet method. The fatty acid compositions of the oil extracted by EATPP mainly consist of palmitic acid, palmitoleic acid, oleic acid, and linoleic acid. The extraction of oil from fresh avocado fruit pulp utilizing EATPP can be used as an efficient method to reduce the avocado loss, thus saving cost, and increasing the product varieties from this kind of fruit.

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Viscozyme L 对三相分离萃取法从新鲜牛油果果肉（Persea americana Mill.）中萃取的油产量的影响

研究了从新鲜果肉中提取牛油果油的 Viscozyme L 的适用性。研究了酶浓度、培养温度和时间对酶辅助三相分离（EATPP）萃取法提取的鳄梨油产量的影响，并对最终油的理化性质进行了评估。使用 Viscozyme L 的 EATPP 法萃取出的油产量最高，为材料干基的 39.79 ± 1.02%，明显高于不使用酶的 TPP 法萃取出的油产量（18.5 ± 0.76%）。最佳条件是酶浓度为 1.5 %（v/w），温度为 50 °C，培养 1 小时。然而，EATPP 的油质更好。EATPP 法萃取的油的游离脂肪酸值（0.87 ± 0.08 %）与索氏法萃取的油相比没有显著差异。此外，与索氏提取法相比，EATPP 法提取的油的过氧化值（6.75 ± 0.29 meq O2/kg 油）更低，总酚含量（63.60 ± 2.73 mg GAE/100 g 油）更高。EATPP 法萃取的油的脂肪酸组成主要包括棕榈酸、棕榈油酸、油酸和亚油酸。利用 EATPP 从新鲜牛油果果肉中萃取油是一种有效的方法，可减少牛油果的损耗，从而节约成本，并增加此类水果的产品种类。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Journal of Food Research

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