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Leaves of Croton argyrophyllus contain essential oil with promising active components for the development of drugs and botanical insecticides. In this study, we evaluated the enzymatic pretreatment process to increase the extraction of essential oil from fresh and dried leaves of C. argyrophyllus. Pretreatment was carried out using a crude multienzymatic extract obtained via solid‐state fermentation of forage palm by Aspergillus niger, and the extraction was performed by hydrodistillation. A Doehlert matrix was used to optimize the enzymatic pretreatment variables temperature and enzymatic extract. The effect of pretreatment time was also investigated. At optimum experimental conditions, 41.34°C, 140 min, and 130.73 mL of enzyme in 369.27 mL of water, the essential oil yield from fresh leaves subjected to enzymatic pretreatment increased by 9.35% and that from dry leaves by 6.77%. Based on chromatographic analysis (GC–MS), no compound was degraded in the extraction process. Micromorphological analysis confirmed the rupture of the glandular trichomes, favoring essential oil release. Therefore, enzymatic pretreatment associated with hydrodistillation increased the essential oil yield and is a promising application to obtain essential oil for therapeutic purposes without altering its composition. [ABSTRACT FROM AUTHOR]

High‐temperature pretreatment that is currently used in camellia oil extraction can have negative effects on the quality of camellia oil. In this study, the enzymatic pretreatment of camellia seeds is explored as an alternative to high‐temperature pretreatment. The main conditions for enzymatic pretreatment of camellia seeds including enzyme, pH, temperature, time, and buffer solution are optimized using the response surface methodology. Under the optimal conditions of enzymatic pretreatment, the oil recovery is close to 75%. Moreover, residual oil recovery from camellia seeds subjected to 1398 neutral protease pretreatment (4 g per kg seeds) and high‐temperature pretreatment are 5.62 ± 0.08% and 9.97 ± 0.18%, respectively. The enzymatic pretreatment is further applied to pre‐pressing solvent extraction of camellia oil, the cake oil recovery from camellia seeds subjected to enzymatic pretreatment is higher than that from high‐temperature pretreatment. These results show that enzymatic pretreatment of camellia seeds has potential for application in the oil industry. Practical Applications : This study suggests that enzymatic pretreatment can replace high‐temperature pretreatment and improve oil recovery and oil quality. Ultimately, this method can be used to extract camellia oil. [ABSTRACT FROM AUTHOR]

Sago starch extracted from the pith of sago palm using a traditional method has a low extraction yield. In this study, an effective extraction method for sago starch production with high extraction yield and acceptable starch quality was investigated using various pretreatment techniques, that is, ultrasonic, microwave, and enzymatic pretreatments, as well as combined pretreatment methods. The sago pith slurry was pretreated before subjecting to the normal process of sago starch extraction. The extracted sago starch was analyzed for extraction yield and physicochemical properties. Sago pith had high starch content of 82.0% (db). The highest extraction yields obtained using ultrasonic, microwave, enzymatic, and combined ultrasonic-enzymatic pretreatment methods were 71.5, 63.7, 71.4, and 72.5%, respectively, while the control method (without pretreatment) provided 61.0% extraction yield. The peak viscosity and color L* value of all extracted sago starches met the requirements of edible sago starch. Concerning the effective pretreatment method in terms of reduced time and energy consumption, while providing high extraction yield and acceptable starch quality, the ultrasonic pretreatment was recommended. The highest yielding ultrasonic pretreatment conditions were found to be 10% w/w sago pith slurry, 160W power input, and 7 min pretreatment time. [ABSTRACT FROM AUTHOR]

The aim of this research was to investigate the extraction yield and physicochemical properties of sago starch extracted after enzymatic pretreatment. Sago pith was enzymatic-pretreated by varying enzyme (cellulase enzyme complex) concentration, pretreatment time, and sago pith slurry concentration. The extracted sago starch was analyzed for its properties, e.g., extraction yield, pasting and thermal properties, and in vitro starch digestibility. Sago pith contained 82% (db) starch. The extraction yield and reducing sugar released increased with enzyme concentration and pretreatment time. The optimum enzymatic pretreatment conditions were 10% (w/w) sago pith slurry, enzyme concentration of 0.25 mL (618 carboxymethylcellulose unit and 139 p-nitrophenyl-β-D-glucopyranoside unit)/g substrate, and 24 h pretreatment time, β-D-providing the highest extraction yield of 71.36% (w/w sago pith, db), while control metho without enzymatic pretreatment, provided 61.01% extraction yield. Results from pasting and thermal properties confirmed that the granular stability, resistance to shear, and crystalline perfection of sago starch were improved due to hydrothermal effect of annealing during enzymatic pretreatment. The enzymatic-pretreated sago starch also had lower retrogradation but higher starch digestibility than the control sago starch. The enzymatic pretreatment enhanced the extraction yield of sago starch and also improved its quality by the effect of annealing. [ABSTRACT FROM AUTHOR]