Ultrasound-Assisted Extraction UAE and Solvent Extraction of Papaya Seed Oil: Yield, Fatty Acid Composition and Triacylglycerol ProfileReportar como inadecuado




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1

Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia

2

Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, Serdang 43400, Selangor, Malaysia





*

Author to whom correspondence should be addressed.



Abstract The main objective of the current work was to evaluate the suitability of ultrasound-assisted extraction UAE for the recovery of oil from papaya seed as compared to conventional extraction techniques i.e., Soxhlet extraction SXE and solvent extraction SE. In the present study, the recovery yield, fatty acid composition and triacylglycerol profile of papaya seed oil obtained from different extraction methods and conditions were compared. Results indicated that both solvent extraction SE, 12 h-25 °C and ultrasound-assisted extraction UAE methods recovered relatively high yields 79.1% and 76.1% of total oil content, respectively. Analysis of fatty acid composition revealed that the predominant fatty acids in papaya seed oil were oleic 18:1, 70.5%–74.7%, palmitic 16:0, 14.9%–17.9%, stearic 18:0, 4.50%–5.25%, and linoleic acid 18:2, 3.63%–4.6%. Moreover, the most abundant triacylglycerols of papaya seed oil were triolein OOO, palmitoyl diolein POO and stearoyl oleoyl linolein SOL. In this study, ultrasound-assisted extraction UAE significantly p < 0.05 influenced the triacylglycerol profile of papaya seed oil, but no significant differences were observed in the fatty acid composition of papaya seed oil extracted by different extraction methods SXE, SE and UAE and conditions. View Full-Text

Keywords: ultrasound-assisted extraction; solvent extraction; papaya seed oil; fatty acid composition; triacylglycerol profile ultrasound-assisted extraction; solvent extraction; papaya seed oil; fatty acid composition; triacylglycerol profile





Autor: Shadi Samaram 1, Hamed Mirhosseini 1,* , Chin Ping Tan 1 and Hasanah Mohd Ghazali 2

Fuente: http://mdpi.com/



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