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Epimedium is used in traditional Chinese medicine. Epimedium polysaccharides have a variety of physiological properties. This study compared three different processes for the extraction of polysaccharides from Epimedium spp., including ultrasonic, aqueous enzymatic, and microwave extraction, to optimize the extraction conditions and determine the optimal extraction method. The optimal parameters for each method were analyzed. The results showed that the optimal process for ultrasonic extraction was an ultrasonic power of 250 W, an extraction time of 60 min, a temperature of 50 °C, and a solid–liquid ratio of 1:35. The optimal conditions for the aqueous enzymatic method were a papain concentration of 70 U/mL, extraction time of 70 min, a temperature of 50 °C, and a material-to-liquid ratio of 1:30, while those for microwave extraction were a microwave power of 650 W, an extraction time of 50 min, a temperature of 40 °C, and a material-to-liquid ratio of 1:25. The polysaccharide yields were 4.85%, 4.72%, and 3.98% for the three methods, respectively, indicating that ultrasonic extraction resulted in the highest yield of polysaccharides from Epimedium brevicornum. After purification with DEAE-cellulose, the polysaccharide yields were 4.13%, 3.67%, and 3.12%, respectively. A comprehensive comparison demonstrated the superiority of the ultrasonic extraction method in terms of both extraction yield and purification efficiency. Characterization of the extracted Epimedium polysaccharides showed the presence of five monosaccharides, i.e., glucose, galactose, mannose, galacturonic acid, and rhamnose, and a number average molecular weight Mn of 1.65 × 105 Da and weight average molecular weight Mw of 6.61 × 105 Da. These results provide a scientific basis for the in-depth study and application of Epimedium polysaccharides. [ABSTRACT FROM AUTHOR]

The objective of this research was to evaluate the efficiency of aqueous enzymatic extraction (AEE) to obtain oil from hemp seeds (Cannabis sativa L.) grown in northern Morocco. Optimisation of AEE extraction parameters, including pH, enzyme concentration (hemicellulase, protease and pectinase), temperature and incubation time, to maximize oil yield was achieved using response surface methodology with a central composite design. For comparison, the solvent extraction (Soxhlet) (SE) method was also used. Optimized hydrolysis conditions involved incubation for 4 hours at 60°C with a pH of 6.5, using a multi-enzyme preparation comprising protease, hemicellulase and pectinase at concentrations of 55, 202.5 and 234 U/mg, respectively. Referring to the conventional Soxhlet extraction (SE), Aqueous Enzymatic Extraction (AEE) achieved a 30.65% oil recovery rate under the optimized parameters mentioned above. The use of enzymes produced an oil that was more stable against oxidation than the solvent-extracted oil, with a peroxide value (PV) of 19.54 and 47.87 meq O2/kg, respectively. Furthermore, HPLC-DAD analysis of tocopherol content indicated a higher total tocopherol content (547.2 mg/kg) in Aqueous Enzymatic Extraction (AEE) compared to Soxhlet Extraction (SE) (513.51 mg/kg), with γ-tocopherol being the predominant form. No significant differences in fatty acid composition were observed between the two extraction methods with linoleic acid and alpha-linolenic acid being the predominant constituents. [ABSTRACT FROM AUTHOR]

Rich in unsaturated fatty acids, walnut oil provides a number of physiological benefits, including a reduction in the risk of cardiovascular disease and a delay in the aging process. In this work, walnut oil was prepared using the aqueous enzyme process and cold pressing method, and it was then analyzed using HPLC and FTIR. The characterization results show that the walnut oil extracted by the aqueous enzyme method outperformed the pressing oil in content of LLL by 11.64%, LLLn by 9.16% and OLL by 4.08%. But this oil had significantly less OLnLn (‐) than the pressing oil (7.90%). The Morris water maze and shuttle box tests of ICR mice revealed a notable improvement in the memory of the animals administered walnut oil. Among them, mice fed the walnut oil extracted by aqueous enzyme method showed a much shorter escape latency and a significantly higher rate of active avoidance reaction (p < 0.05, p < 0.01) than mice fed cold pressing method. With the prolongation of time, the mice even performed better than the positive control PIR group in all aspects. In summary, the quality of walnut oil extracted by aqueous enzyme method is better than that by cold pressing method. Practical Applications: Walnut oil prepared by aqueous enzymatic extraction can improve learning ability, is healthy and pollution‐free, and can be utilized as a dietary supplement in ordinary life. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Gardenia jasminoides Ellis, a representative for "homology of medicine and food", can be used to produce pigment and edible oil. Here, aqueous enzymatic extraction (AEE) combined with puffing pre-treatment was explored to prepare oil from gardenia seeds. Both wet-heating puffing (WP) at 90 °C and dry-heating puffing (DP) at 1.0 MPa facilitated the release of free oil by AEE, resulting in the highest free oil yields (FOY) of 21.8% and 23.2% within 3 h, much higher than that of un-puffed group. Additionally, active crocin and geniposide were also completely released. The FOY obtained was much higher than mechanical pressing method (10.44%), and close to solvent extraction (25.45%). Microstructure analysis indicated that gardenia seeds expanded by dry-heating puffing (1.0 MPa) had a larger, rougher surface and porous structure than other groups. Overall, AEE coupled with puffing pre-treatment developed is an eco-friendly extraction technology with high efficiency that can be employed to oil preparation. [ABSTRACT FROM AUTHOR]

Oil body emulsions (OBEs) affect the final oil yield as an intermediate in the concurrent peanut oil and protein extraction process using an aqueous enzyme extraction (AEE) method. Roasting temperature promotes peanut cell structure breakdown, affecting OBE composition and stability and improving peanut oil and protein extraction rates. Therefore, this study aimed to investigate the effects of pretreatment at different roasting temperatures on peanut oil and protein yield extracted through AEE. The results showed that peanut oil and protein extraction rates peaked at 90 °C, 92.21%, and 77.02%, respectively. The roasting temperature did not change OBE composition but affected its stability. The OBE average particle size increased significantly with increasing temperature, while at 90 °C, the zeta potential peaked, and the interfacial protein concentration hit its lowest, indicating OBE stability was the lowest. Optical microscopy and confocal laser scanning microscopy confirmed the average particle size findings. The oil quality obtained after roasting treatment at 90 °C did not differ significantly from that at 50 °C. The protein composition remained unaffected by the roasting temperature. Conclusively, the 90 °C roasting treatment effectively improved the yield of peanut oil extracted using AEE, providing a theoretical basis for choosing a suitable pretreatment roasting temperature. [ABSTRACT FROM AUTHOR]

This study aimed to assess the nutritional properties of dietary lipids obtained through the modification of aqueous enzymatically extracted pumpkin seed (Cucurbita pepo. L) oil. The optimal growth conditions for producing pectinase using strain Aspergillus sp. 391 were determined, and partial characterization of pectinase and commercial cellulase was conducted. The enzymatic extraction was performed at pH 4.0, 50 °C, for 24 h, using a combination of pectinase and cellulase for optimum effectiveness. The crude oil obtained was analyzed for acid, peroxide, and fatty acid composition. The study found a high amount of unsaturated fatty acids, mainly linoleic acid (C18:2), and a 59% oil recovery rate. Subsequently, this oil was subjected to enzymatic acidolysis with capric acid in solvent-free media, catalyzed by lipase Lipozyme RM IM®, resulting in a product with a higher incorporation degree (48.39 ± 0.5 mol%), observed after 24 h at 60 °C using molar ratio oil:acid capric of 1:9 (run 4). The nutritional properties of this oil were improved. [ABSTRACT FROM AUTHOR]

Peanut oil body emulsion occurs during the process of aqueous enzymatic extraction (AEE). The free oil is difficult to release and extract because its structure is stable and not easily destroyed. Demulsification can release free oil in an oil body emulsion, so various fatty acids were selected for the demulsification. Changes in the amount of heptanoic acid added, solid–liquid ratio, reaction temperature, and reaction time were adopted to investigate demulsification, and the technological conditions of demulsification were optimized. While the optimal conditions were the addition of 1.26% of heptanoic acid, solid–liquid ratio of 1:3.25, reaction temperature of 72.7 °C, and reaction time of 55 min, the maximum free oil yield was (95.84 ± 0.19)%. The analysis of the fatty acid composition and physicochemical characterization of peanut oils extracted using four methods were studied during the AEE process. Compared with the amount of oil extracted via other methods, the unsaturated fatty acids of oils extracted from demulsification with heptanoic acid contained 78.81%, which was significantly higher than the other three methods. The results of physicochemical characterization indicated that the oil obtained by demulsification with heptanoic acid had a higher quality. According to the analysis of the amino acid composition, the protein obtained using AEE was similar to that of commercial peanut protein powder (CPPP). However, the essential amino acid content of proteins extracted via AEE was significantly higher than that of CPPP. The capacity of water (oil) holding, emulsifying activity, and foaming properties of protein obtained via AEE were better than those for CPPP. Overall, heptanoic acid demulsification is a potential demulsification method, thus, this work provides a new idea for the industrial application of simultaneous separation of oil and proteins via AEE. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Aqueous enzymatic extraction (AEE) of oil from Acer truncatum Bunge seed kernel was investigated. The effects of enzyme type on the extraction yield of oil were studied, and the results showed that the oil yield obtained with pentosanase was higher than that obtained with the other enzymes. The combination of pentosanase and cellulase showed better extraction performance than a single enzyme, and the operation parameters of the AEE method were optimized. A maximum oil yield of 37.94% was obtained. The analysis results of chemical compositions of the extracted oils showed that the content of unsaturated fatty acids in the oil extracted by the AEE method was 90.28%, and the content of nervonic acid was about 5.59%. In addition, the main physical and chemical properties of A. truncatum Bunge seed oil were measured. The oil obtained by the AEE method met the China National Standard of A. truncatum Bunge oil. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this research, we aimed to compare the biological activities related to cosmeceutical applications of glutinous rice husk extracted by aqueous enzymatic extraction (AEE) and conventional solvent extraction. Cellulase enzymes were used to assist the extraction process. The vanillic and ferulic acid contents of each extract were investigated by high-performance liquid chromatography, and their antioxidant and anti-aging activities were investigated by spectrophotometric methods. The irritation effects of each extract were investigated by the hen's egg test on chorioallantoic membrane. The rice husk extract from AEE using 0.5% w/w of cellulase (CE0.5) contained the significantly highest content of vanillic and ferulic acid (p < 0.05), which were responsible for its biological activities. CE0.5 was the most potent antioxidant via radical scavenging activities, and possessed the most potent anti-skin wrinkle effect via collagenase inhibition. Aside from the superior biological activities, the rice husk extracts from AEE were safer than those from solvent extraction, even when 95% v/v ethanol was used. Therefore, AEE is suggested as a green extraction method that can be used instead of the traditional solvent extraction technique given its higher yield and high quality of bioactive compounds. Additionally, CE0.5 is proposed as a potential source of natural antioxidants and anti-aging properties for further development of anti-wrinkle products. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Schizochytrium sp., a marine microalga, is a potential source of edible oil due to its short growth cycle and rapid lipid accumulation, especially of docosahexaenoic acid. An approach to isolate edible microalgal oil from Schizochytrium sp. using aqueous enzymatic extraction (AEE) was developed. Parameters were optimized by single-factor experiments followed by Box-Behnken design. Proteases were effective in extracting oil. The maximum free oil recovery (49.7%±0.58%) and total oil recovery (68.1%±0.94%) were obtained under optimum conditions of liquid-to-solid ratio of 4.8:1, a 2.5% enzyme concentration of papain and an extraction time of 2.2 h. There was a significant difference (P < 0.05) in polyunsaturated fatty acid composition between microalgal oil obtained by AEE and by Soxhlet extraction, with the former having superior physiochemical properties and higher concentrations of bioactive components including total phenolic compounds and total tocopherols. These findings indicate a potential application of AEE for extraction of oil from Schizochytrium sp. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The development of a sustainable product using natural resources will gain much attention nowadays. This work aimed to study the effect of aqueous enzymatic extraction (AEE) using a different ratio of enzyme cocktails HEL1 and X7 towards the production of Momordica charantia L. (M. charantia) seed oil and to identify the composition of the seeds' lignocellulosic biomass (extracted-free materials, EFM). The M. charantia seed oil contained omega-3 fatty acids, such as stearidonic acid, that possess hypotriglyceridemic properties. The oil obtained was derivatized to fatty acid methyl esters (FAMEs) before biochemical quantification using gas chromatography (GC). The EFM was subjected to Soxhlet extraction and further analyzed to identify lignin, acid-soluble sugars, and hemicellulose composition. The results showed that the highest seed oil percentage, (6.26±0.53 %) was extracted from M2 sample using a combination of 5 % HEL1 to 1.25 % X7 enzyme cocktails, as compared to the extraction without enzyme (3.32±0.38 %). The percentage of stearidonic acid in the seed oil increased from 13.55 % (without enzyme) to 19.43 % (M2), proving that there were some change in terms of fatty acid composition in the seed oil. [ABSTRACT FROM AUTHOR]

Effects of comminution on peanut particle size and yield of peanut oil and protein were analyzed. Additionally, the emulsion properties (surface protein concentration, particle size, and ξ-potential) were compared. Moreover, different demulsification methods were used to investigate the emulsion stability. Results showed that the yield of peanut oil and protein was highest (87.23% and 82.05%, respectively) after dry comminution for 72 s. Upon wet comminution for 120 s, the yields of peanut oil and protein were 89.91% and 84.70%, respectively, which were both significantly higher than that obtained after dry comminution (p < 0.05). The surface protein concentration and ξ-potential of emulsion made by dry comminution (DCE) were 7.02 mg/m² and 12.08 mV, respectively, and those of emulsion made by wet comminution (WCE) were 10.71 mg/m² and 15.25 mV, respectively, which were significantly higher than that of DCE (p < 0.05). The volume average particle size of DCE was 3.41 μm, which was significantly higher than that of WCE (3.18 μm, p < 0.05). Collectively, these results indicated that WCE was more stable than DCE. Further, the demulsification rate of DCE was significantly higher than that of WCE when treated by freeze-thawing, pH, papain, and phospholipase A2 (p < 0.05). Demulsification effect of Alcalase 2.4L was the best among these five demulsification methods treated, and the demulsification rate of DCE reached 92.77%, which was slightly higher than that of WCE (92.67%), further illustrating the higher stability of WCE. [ABSTRACT FROM AUTHOR]

Degradation of the peanut cell wall is a critical step in the aqueous enzymatic extraction process to extract proteins and oil bodies. Viscozyme® L, a compound cell wall degrading enzyme, has been applied as an alternative to protease in the process of aqueous enzymatic extraction, but the mechanism of cell wall enzymolysis remains unclear. The present study aims to investigate the changes in cellulose, hemicellulose, and pectin content of the peanut cell wall hydrolyzed by Viscozyme® L. The degree to which the main components of the peanut cell wall, such as trans-1, 2-cyclohexanediamine-N,N,N',N'-acetic acid-soluble pectin (CDTA-soluble pectin), Na2CO3-soluble pectin, cellulose, and hemicellulose, are degraded is closely related to the extraction of oil bodies and peanut protein at different solid-liquid ratio of powered peanut seed in distilled water, enzyme concentration, enzyme hydrolysis temperature, and enzyme hydrolysis time. The key sites of Viscozyme® L activity on cell wall polysaccharides were explored by comparing the changes in chemical bonds under different extraction conditions using Fourier-transform infrared spectroscopy (FTIR) absorption bands and principal component analysis (PCA). Viscozyme® L acted on the C-O stretching, C-C stretching, and CH2 symmetrical bending of cellulose, the C-O stretching and O-C-O asymmetrical bending of hemicellulose, and the C-O stretching and C-C stretching of pectin. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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The sesame was used as raw material to extract sesame oil by ultrasonic-assisted aqueous enzymatic method. The effects of ultrasonic treatment conditions (treatment time and treatment temperature) and enzymatic hydrolysis conditions ( material-to-liquid ratio, acid protease mass fraction, enzymatic hydrolysis pH, temperature and time) on sesame oil yield were discussed. The results showed that the optimal extraction conditions for sesame oil were as follows: ultrasonic treatment time was 15 min, ultrasonic treatment temperature was 50 °C ; material-to-liquid ratio was 1 : 10, acid protease mass fraction was 0. 16%, enzymatic hydrolysis pH was 3.0, hydrolysis temperature was 45 °C, hydrolysis time was 5 h. The seasame oil extraction verification test was carried out under these conditions, the yield of sesame oil could reach 43. 28%, and the obtained seasame oil had good oil quality and less pollution, which indicated that it was feasible to extract sesame oil by ultrasonic-assisted aqueous enzymatic extraction and superior to many conventional methods. [ABSTRACT FROM AUTHOR]

Copyright of Academic Food Journal / Akademik GIDA is the property of Sidas Medya Ajans Tanitim Danismanlik Ltd. Sti and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the relationship between protein hydrolysis and oil release was studied by fluorescence microscopy and Fourier Transform Infrared (FTIR) spectroscopy, respectively. Five commercial proteases (Flavourzyme 1000L, Neutrase 1.5MG, Protamex, Alcalase 2.4L, and Thermolysin) were evaluated for oil extraction from rapeseed, and Alcalase 2.4L was found to be the best enzyme for highest free oil yield (81.81%). When use this enzyme, the results showed that parts of proteins restricted the release of oil, and the oil released almost completely was achieved after hydrolysis for 3.0 h. To further reveal the relationship between oil release and protein hydrolysis, the effects of hydrolysis time on the degree of hydrolysis of protein, and free oil yield were studied. The results showed that the release of oil was only related to the hydrolysis of parts of proteins, and when the degree of hydrolysis of protein was more than 17.05%, the effect of protein hydrolysis on oil release was greatly reduced. The intrinsic relationship between the structural changes of proteins and the release of oil in the hydrolysis process was analyzed by comparing protein secondary structure of different hydrolysis time, and the results showed that the transition of protein structure from order to disorder was an important factor for oil release. [ABSTRACT FROM AUTHOR]

Pomegranate seed oil presents nutraceutical properties. Industrial processes for extraction of edible oils from seeds generally involve a solvent extraction step. Safety considerations on the use of organic solvents prompted attempts to develop aqueous extraction. However, aqueous extraction processes are usually characterized by low oil yields. The objective of this work was to overcome these low yields by using enzymes. The pomegranate seeds were treated with two enzymes-cellulase and Peclyve V. The extraction temperature, the time, the enzyme concentration, and the water/seeds ratio were varied between 35 and 55 °C, 2 and 8 h, 2 and 4 % w/w, and 2/1 and 6/1 mL/g, respectively. The optimum yield accomplished (15.33 g oil/100 g dry seeds at 2 h or 81 % oil recovery) was comparable to the yields obtained by other extraction methods, such as normal stirring, cold pressing, superheated fluid extraction, indirect ultrasound-assisted extraction and supercritical extraction, (4.29-25.11 g oil/100 g seeds) at similar or longer extraction times (10 min-72 h). In addition, this work studies the enhancement of aqueous enzymatic extraction of pomegranate seed oil by ultrasound probe. It was found that only 10 min in water are needed to recover oil with a yield of 18.15 g oil/100 g dry seeds, a value similar to or higher than those of the conventional procedures. Thus, the use of ultrasounds increased the yield of enzymatic extraction by 18.4 % and reduced the extraction time by 91.7 %. [ABSTRACT FROM AUTHOR]

Abstract: This paper reports an efficient aqueous enzymatic extraction (AEE) method for Camellia oleifera seed oil with the aid of response surface analysis. A maximum oil recovery of ~93.5% was obtained when a 2‐step AEE process was performed using 0.80% cellulase (v/w) solution at pH 6.0 maintained at 50 °C for 1 h followed by a solution of 0.70% Alcalase® with pH 9.2 at 57 °C for 4.1 h. It was found that the addition of Ca2+ during the proteolysis stage improved the free oil yield from ~62.1 to ~86.6%. This was attributed to the removal of tea saponins, cross‐linkage of anionic polysaccharides, and destabilization of cream emulsion by Ca2+. This was verified by decreased tea saponin and polysaccharide levels in the cream emulsion and bulk solution as well as lowering of the emulsion fraction. It was determined that addition of CaCl2 solution in continuous flow to the proteolysate is superior to one‐time or batch addition in inhibiting emulsion formation. The addition of CaCl2 may provide a means of replacing the more laborious, time‐consuming demulsification process otherwise required. [ABSTRACT FROM AUTHOR]

An aqueous enzymatic extraction method was developed to extract oil from camellia seed ( Camellia oleifera Abel.). Individual enzymes and combinations of enzymes, pH, the ratio of material to water, reaction time and methods of demulsification were studied. The effects of hexane and aqueous enzymatic extraction on the oil's physicochemical properties (acid value, peroxide value, fatty acid profile, phenolics, and phospholipids content) were compared. The combination of protease/cellulase yielded significantly more oil than did other combinations. Under the optimal reaction conditions, a free oil yield of 82.37% was obtained. Four types of demulsification methods were compared. After demulsification with 20% ethanol (v/v), the highest total free oil yield of 91.38% was achieved. Compared with hexane-extracted oil, aqueous enzymatic-extracted oil was more acidic; had a higher percentage of monounsaturated fatty acid and contents of vitamin E and squalene; and had lower peroxide values, percentage of total saturated fatty acid, polyunsaturated acid, and content of both total phenolics and total phospholipids. Practical applications: The current work will contribute to an efficient enzymatic extraction method for camellia seed oil and help with the develop a method to demulsify the emulsion. An aqueous enzymatic extraction method was developed to extract oil from camellia seed ( Camellia oleifera Abel.). Individual enzymes and combinations of enzymes, pH, the ratio of material to water, reaction time and methods of demulsification were studied. The effects of hexane and aqueous enzymatic extraction on the oil's physicochemical properties (acid value, peroxide value, fatty acid profile, phenolics, and phospholipids content) were compared. The combination of protease/cellulase yielded significantly more oil than did other combinations. Under the optimal reaction conditions, a free oil yield of 82.37% was obtained. Four types of demulsification methods were compared. After demulsification with 20% ethanol (v/v), the highest total free oil yield of 91.38% was achieved. Compared with hexane-extracted oil, aqueous enzymatic-extracted oil was more acidic; had a higher percentage of monounsaturated fatty acid and contents of vitamin E and squalene; and had lower peroxide values, percentage of total saturated fatty acid, polyunsaturated acid, and content of both total phenolics and total phospholipids. [ABSTRACT FROM AUTHOR]

To understand the influence of different extraction methods on properties of Camellia seed oil, the physicochemical properties, fatty acid composition, bioactive compounds content of camellia seed oil extracted by aqueous enzymatic extraction, expeller pressing, organic solvent extraction and supercritical CO2 extraction were investigated. No significant differences were found among acid values of extracted oils. The peroxide value of hexaneextracted oil and expeller-pressed oil was significant higher than aqueous enzymatic-extracted oil and supercritical CO2-extracted oil. The major fatty acids present in camellia seed oil were palmitic acid, stearic acid, oleic acid, and linoleic acid. No significant differences were found in the amounts of the major fatty acids in the oils. The aqueous enzymatic-extracted oil had a higher content of total monounsaturated fatty acids, a-tocopherol, p-carotene, squalene and phytosterol than hexane-extracted and expeller-pressed oils. Nine phenolic acids were detected in camellias seed oils, and 3-hydroxytyrosol, benzoic acid, catechins, 4-hydroxybenzoic acid and chlorogenic acid were the predominant compounds. The content of phenolic compounds in the aqueous enzymatic-extracted camellia seed oil was lower than that of other extracted oils. The phospholipid content of the aqueous enzymatic-extracted oil and the supercritical CO2-extracted oil was significantly lower than that of hexane extracted oil and expeller pressed oil. [ABSTRACT FROM AUTHOR]

The present work aimed to optimize the extraction of milk and oil from coconut by an aqueous enzymatic extraction process using the enzyme Viscozyme-L. The combine effect of grinding time (2-4min), amount of Viscozyme-L (60-180FBGU) and incubation time (2-7h), were optimized using Response Surface Methodology. The selected method provides the best yield of coconut milk (73.88± 0.5%, w/w) and Virgin Coconut Oil (21.57± 0.4%, w/w) with percentage recovery of oil was 86.14% of fat present in the fresh coconut kernel at grinding time (3min), the amount of enzyme (120FBGU) and incubation time (4.5h). The experimental results were significantly (P< 0.05) comparable to the predicted yield of coconut milk (73.33%) and oil (21.12%). A validation model that performed within the selected range of variation confirmed these results, microscopic image of cell wall and particle distribution in coconut milk, suggested that the use of the Viscozyme-L treatment could enhance the extraction of oil. [ABSTRACT FROM AUTHOR]

A one-step method was developed to extract oil from a mixture of soybeans, peanuts, linseeds, and tea seeds using an aqueous enzymatic method. The proportion of the four seeds was targeted in accordance with a fatty acid ratio of 0.27 (SFA, saturated fatty acid(s)): 1 (MUFA, monounsaturated fatty acid(s)): 1 (PUFA, polyunsaturated fatty acid(s)), and the oil extraction yield was maximized by applying the simplex-centroid mixture design method. Three models were developed for describing the relationship between the proportion of the individual seeds in the mixture, the fatty acid ratio in the extracted oil, and the oil extraction yield, respectively. The developed models were then analyzed using an ANOVA and were found to fit the data quite well, with R values of 0.98, 0.93, and 0.93, respectively. The three models were validated experimentally. The results indicated that the ratio of fatty acids in the oil ranged between 0.98 and 1.12 (MUFA:PUFA) and between 0.26 and 0.28 (SFA:MUFA), which were quite close to the target values of 1 and 0.27, respectively. The oil extraction yield of 62.13 % was slightly higher than the predicted value (60.32 %). [ABSTRACT FROM AUTHOR]

The oil and protein of dehulled cold-pressed double-low rapeseed cake was extracted by an aqueous enzymatic process. The rapeseed cake was treated by the chosen combined enzymes of Viscozyme L and Alcalase 2.4L (VLA,1:1,w/w). Preliminary experiments and Response Surface Methodology (RSM) were used to study the effects of enzyme concentration, incubation time and water-to-cake ratio on the extraction yield of oil and protein. This is how the desirable conditions were obtained. Transmissive electron microscope photo showed that after cold-pressing the cell structure of rapeseed was partly damaged while dehulling had little effect on the cell structure of rapeseed. In RSM experiments water-to-cake ratio showed significant effects on the extraction of oil and protein (P<0.05),while incubation time only showed significant effects on protein yield (P<0.05).The desirable conditions were as follows: 1.0% concentration (w/w) of VLA; water-to-cake ratio(w/w),6:1; 80 min incubation time. Under this condition, the extraction yield of protein and oil were 82.10% and 71.89%, respectively. Through combining both the cold-press and the aqueous enzymatic processes together, the total oil yield reached 91.6%, which is higher than the normal cold-press process or the aqueous enzymatic extraction process alone. [ABSTRACT FROM AUTHOR]

In this study enzymatic extraction of oil from wheat germ (WG) was investigated. Four enzymes (Viscozyme L, Multifect CX 13L, Multifect CX GC and Alcalase 2.4L FG) were screened for their efficacy to release oil from WG. Alcalase 2.4L FG treatment of WG improved oil extraction yield as compared to a control (aqueous extraction without enzyme). Alcalase 2.4L FG, which resulted in significantly higher oil yield than the other three enzymes, was chosen for optimization of the enzymatic oil extraction process by using Response Surface Methodology (RSM). Three processing parameters, liquid/solid ratio, extraction time and enzyme concentration, were investigated as the independent variables. Based on the experimental results, the highest oil yield, 66.5% (w/w), was obtained under the following conditions; liquid/solid ratio 16.5, enzyme concentration 1.1% and extraction time 19.25 h. A cubic model with R of 0.91 was developed to describe the enzymatic extraction process. Although the cubic model predicted WG oil extraction yields well within the processing conditions studied in this study it was not effective beyond the experimental range. Further research focusing on high liquid/solid ratio, 16-20, and extraction time in 18-24 h and 0.5-5 h ranges is necessary to improve the model developed in this study. [ABSTRACT FROM AUTHOR]

process of aqueous enzymatic extraction of wheat germ was carried out by a multi-enzyme preparation consisting of cellulase, pentosanase, neutrase and fungal amylase (CPNF, 2:1:2:1 w/w/w/w). Hydro-thermal heating (at 112 °C for 60 min) was more effective than oven-drying regarding emulsified oil yield. Wheat germ was ground with a rate of 10,000 rpm for 90 s. The adding level (w/w) of multi-enzyme preparation of CPNF was 1.6%. Response surface methodology was used to obtain the desired data in the process optimization. The optimal set of variables was water to wheat germ ratio (v/wt, mL/g) of 3.46, pH of 5.24, temperature of 48.49 °C and time of 6 h. The emulsified oil yield was 86.74% at the optimal levels of the tested factors. Compared with organic solvent extracted oil, the content of free fatty acid of AEE extracted oil was higher and the color was slightly darker, while the peroxide value was lower and the oxidative stability was higher owing to high content of α-tocopherol. This technique for recovering oil from fresh wheat germ with enzymes is a significant improvement in both oil yield and quality over the traditional organic solvent process. [ABSTRACT FROM AUTHOR]

To evaluate the effects of the roasting process on the extraction yield and oil quality, peanut seeds were roasted at different temperatures (130-220 °C) for 20 min prior to the aqueous extraction of both oil and protein hydrolysates with Alcalase 2.4 L. Roasting temperatures did not significantly affect the yields of free oil, whereas the temperature of 220 °C led to a reduced recovery of protein hydrolysates. The color and acid values of peanut oils did not change significantly with roasting temperatures. The enzyme-extracted oil with roasting at 190 °C had a relatively low peroxide value, a strong oxidative stability, and the best flavor score. Using the same seed-roasting temperature (190 °C), quality attributes such as color, acid and peroxide values, phosphorus content and oxidative stability of the enzyme-extracted oil were better than those of the oil obtained by an expeller. After the peanut seeds were roasted at 190 °C for 20 min, with a seeds-to-water ratio of 1:5, an enzyme concentration of 2%, and an incubation time of 3 h, the yields of free oil and protein hydrolysates were 78.6 and 80.1%, respectively. After demulsification of the residual emulsion by a freezing and thawing method, the total free oil yield increased to 86-90%. [ABSTRACT FROM AUTHOR]

More than 9 billion gallons of ethanol were produced in 2008, mostly from dry grind corn fermentation plants. These plants are a potential source of substantial amounts of corn oil, if an economical method of separating it can be developed. In this work, oil was separated from corn germ by aqueous enzymatic extraction (AEE). Batches of wet-milled corn germ in water were preheated in a pressure cooker, ground in a colloid mill, and churned in a vertical column/mixing vessel system, after the addition of enzyme. Nitrogen gas was then bubbled through the column removing an overflowing foam fraction which was subsequently centrifuged to separate free oil. Using a newly commercialized enzyme complex it was found that 80% of the oil could be recovered using a w/w ratio of enzyme solution to germ of 1:80. The low dose and low price of the enzyme complex leads to a cost estimate of AEE of corn oil from germ, similar to the wet-milled germ extracted, cost competitive with expelled oil (with the separation and drying of the foam protein), and feasible for commercialization in a dry grind plant retrofitted to separate germ. [ABSTRACT FROM AUTHOR]

An aqueous enzymatic extraction method was developed to obtain free oil and protein hydrolysates from dehulled rapeseeds. The rapeseed slurry was treated by the chosen combination of pectinase, cellulase, and β-glucanase (4:1:1, v/v/v) at concentration of 2.5% (v/w) for 4 h. This was followed by sequential treatments consisting of alkaline extraction and an alkaline protease (Alcalase 2.4L) hydrolysis to both produce a protein hydrolysate product and demulsify the oil. Response surface methodology (RSM) was used to study and optimize the effects of the pH of the alkaline extraction (9.0, 10.0 and 11.0), the concentration of the Alcalase 2.4L (0.5, 1.0 and 1.5%, v/w), and the duration of the hydrolysis (60, 120, and 180 min). Increasing the concentration of Alcalase 2.4L and the duration of the hydrolysis time significantly increased the yields of free oil and protein hydrolysates and the degree of protein hydrolysis (DH), while the alkaline extraction pH had a significant effect only on the yield of the protein hydrolysates. Following an alkaline extraction at pH 10 for 30 min, we defined a practical optimum protocol consisting of a concentration of 1.25-1.5% Alcalase 2.4L and a hydrolysis time between 150 and 180 min. Under these conditions, the yields of free oil and protein hydrolysates were 73-76% and 80-83%, respectively. The hydrolysates consisted of approximately 96% of peptides with a MW less than 1500, of which about 81% had a MW less than 600 Da. [ABSTRACT FROM AUTHOR]

Pumpkin seed oil is a by-product, abundant in nutrients and bioactive components that promote several health benefits. This study aimed to compare chemical compositions, antioxidant, and pharmacological activities of pumpkin seed oils extracted from Cucurbita moschata Duch. Ex Poir. (PSO1) and Cucurbita moschata (Japanese pumpkin) (PSO2) by aqueous enzymatic extraction. An enzyme mixture consisting of pectinase, cellulase, and protease (1:1:1) was used in the enzymatic extraction process. Fatty acid composition of the oils was determined using fatty acid methyl ester/gas chromatographic-mass spectrometry. Antioxidant activity assays were measured by using stable free radical diphenylpicrylhydrazyl, radical cation 2,2′-azinobis-(3-ethylbenzothiazoline-6-sulfonate, ferric reducing/antioxidant power, and ferric thiocyanate assay. Inhibition of enzymes involving skin aging and whitening process was investigated. Linoleic acid was a major component of all pumpkin seed oils. Additionally, there was also a significant amount of oleic acid, palmitic acid, and stearic acid detected. PSO2 possessed the highest antioxidant activities compared to PSO1 and commercial pumpkin seed oils (COM1 and COM2). Both PSO1 and PSO2 exhibited higher inhibitory effects on hyaluronidase, collagenase, and tyrosinase than the commercials. Therefore, aqueous enzymatic extraction could yield pumpkin seed oils with higher antioxidant, anti-aging, and whitening activities. This is beneficial for further pharmacological studies and can be used as a functional food for skin benefits. [ABSTRACT FROM AUTHOR]

Aqueous enzymatic extraction of corn germ oil was investigated. By applying hydrothermal pretreatment of corn germ, it was possible to inactivate native enzymes present in the germ and to loosen its structure. The corn was then ground and treated with enzymes. After the oil had been released by the enzyme reaction, it was separated by centrifugation. The quality of oil obtained by enzymatic extraction (Pectinex Ultra SP-L at 37°C, pH 5.2, for 6 h) was good. The oil had 1.5% free fatty acids; a total content of oxidation product value of 8.1; light yellow color (AOCS photometric color, 12.7; dominant wavelength λ=575 nm); 0.022% phosphatides; 1350 mg/kg total tocopherol; and an oxidative stability value (Rancimat test, 100°C) of 14.6 h. [ABSTRACT FROM AUTHOR]

Almond and plum kernel oils were analyzed for volatile flavor components by headspace sampling, gas chromatography and mass spectrometry. The most important volatiles at 37°C, from both fruit oils, are derivatives of benzene, n-alkanes, cycloalkanes, aromatics and furan compounds. The structures were established mainly by interpretation of mass spectral data in comparison with literature data. [ABSTRACT FROM AUTHOR]

Aqueous enzymatic extraction (AEE) is an environmentally friendly edible‐oil‐extraction process that can also provide edible protein. However, the AEE process may form a stable emulsion in most cases, which seriously limits the large‐scale industry applications for producing vegetable oils. In this study, the salt‐assisted microwave radiation demulsification of the oil‐rich emulsion prepared with AEE from peanuts is investigated. The microwave demulsification method is compared with other conventional demulsification methods, including heating, and freezing–thawing. The salt‐assisted microwave demulsification of the emulsions shows a greater free oil yield than conventional heating demulsification. Moreover, the microwave demulsification shows a similar free oil yield in less time than freezing–thawing method. Under the optimal operating conditions of demulsification, the free oil yield can reach 92.3% with CaCl2‐assisted microwave demulsification for only 2 min. In addition, the oxidative properties and the fatty acid compositions of the demulsified peanut oil are investigated. No significant difference in the fatty acid composition is observed among salt‐assisted microwave, freezing–thawing, and heating demulsified oil. The oxidative properties of the salt‐assisted microwave demulsified peanut oil is better than the conventional heating demulsified oil. Thus, salt‐assisted microwave demulsification provides a quick and effective demulsification method to obtain vegetable oils with high quality. Practical Applications: Aqueous enzymatic extraction (AEE) is an environmentally friendly edible‐oil‐extraction process. To solve the problem of stable emulsion formed during AEE process, the salt‐assisted microwave demulsification of the oil‐rich emulsion prepared with AEE is developed with high efficiency (demulsification for 2 min). In addition, the oxidative properties of the microwave demulsified oil is better than the conventional heating demulsified oil. [ABSTRACT FROM AUTHOR]