Grasas y Aceites, Vol 64, No 4 (2013)

A novel process for the aqueous extraction of oil from Camellia oleifera seed and its antioxidant activity


https://doi.org/10.3989/gya.106412

X. Yu
College of Food Science and Engineering, Northwest A&F University, China

Q. Li
College of Food Science and Engineering, Northwest A&F University, China

S. Du
College of Food Science and Engineering, Northwest A&F University, China

R. Zhang
College of Food Science and Engineering, Northwest A&F University, China

C. Xu
College of Food Science and Engineering, Northwest A&F University, China

Abstract


Aqueous extraction is a promising green alternative to hexane extraction. This study used a salt effect-aided aqueous extraction process (AEP-SE) for extracting Camellia oleifera seed oil (COSO) to improve oil extractability and avoid emulsification in the aqueous system. The highest oil extractability rate of 88.8% was obtained under 1.48 mol L–1 sodium carbonate, a solution-to-flour ratio of 3.85, and 3.23h of extraction time with the quality of the aqueous system-extracted oil being similar to those of a commercial sample of COSO and hexane-extracted oil in terms of color, iodine value and saponifcation value, although its moisture content was higher. Furthermore, the free fatty acid content of the aqueous system-extracted oil was lower than that of the solvent-extracted oil. The values of the inibihitory concentration at 50% of oil obtained by AEP-SE and organic solvent extraction as measured by DPPH scavenging activity essay, were 2.27 mg/mL and 3.31 mg/mL. AEP-SE is therefore a promising environmentally friendly method for the large-scale preparation of COSO.

Keywords


Antioxidation activity; Aqueous process; Camellia oleifera; Seed oil

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