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| Effect of microwave and oven baking to inactivate enzyme on the extraction of pumpkin seed oil with new aqueous method |
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| KeyWord:pumpkin seed oil new aqueous method microwave oven baking oil extraction rate oil quality |
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| Abstract: |
| In order to compare the effects of different enzyme inactivation methods in the oil extraction by the new aqueous method, pumpkin seed kernels were treated with microwave (different microwave power and microwave time) and oven (different baking temperature and baking time), and they were used to extract pumpkin seed oil with the new aqueous method. The activities of lipase in pumpkin seeds, extraction rate of pumpkin seed oil, protein solubility of pumpkin seed meal and physicochemical indexes of pumpkin seed oil were determined. The results showed that the optimal conditions for microwave treatment were 480 W and 60 s, and the extraction rate of pumpkin seed oil was 95.51%, while the optimal conditions for oven baking were 110 ℃ and 10 min, and the extraction rate of pumpkin seed oil was 94.13%, both of which were significantly higher than that without enzyme inactivation treatment(90.54%). Compared with the oven baking treatment, the pumpkin seed oil obtained by microwave treatment had a lower peroxide value and higher flavonoid content, total phenol content, and DPPH radical scavenging rate. In addition, the protein solubility of the defatted meal obtained by microwave treatment was higher, and the power consumption was only 6.15% of that obtained by oven baking treatment. Microwave inactivation was superior to oven baking in the extraction of pumpkin seed oil using the new aqueous method. |
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