An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods
Keywords:Optimizing parameters, Comparing methods, Water, Bioactive compounds, Green technology
The optimal process conditions of the advanced aqueous method for recovering oil and de-oiled meal from pumpkin seed kernels were: baking the kernels at 110 °C for 1 min, grinding them to pass through a sieve of 150 μm pore size, adding 1.60 ml brine to 10.00 g ground kernels, stirring for 30 min at 30 °C, centrifuging at 4000 r/min for 30 min and cold-pressing the residue from centrifugation. This method recovered > 94% oil. Its oil recovery rate was comparable to that of solvent extraction and higher than that of enzyme-assisted aqueous method or hot-pressing. It recovered edible oil with higher quality and level of coenzyme Q10, tocopherols, carotenoids, total phytosterols and squalene as compared to solvent extraction or hot-pressing and requirements of China’s national standard. It is superior to enzyme-assisted aqueous method or hot-pressing for recovering de-oiled meal which is suitable for making texturized protein.
Asgar MA, Fazilah A, Huda N, Bhat R, Karim AA. 2010. Nonmeat protein alternatives as meat extenders and meat analogs. Compreh. Rev. Food Sci. Food Saf. 9, 513-529. https://doi.org/10.1111/j.1541-4337.2010.00124.x PMid:33467834
Chinese National Standard Analytical Methods, Jointly Published by General Administration of Quality Supervision. Inspection and Quarantine of PRC and Standardization Administration of PRC.
CNS. LS/T3250-2017, Pumpkin seed oil, published by State Administration of Grain, PRC.
Crowea TW, Johnson LA. 2001. Twin-screw extrusion texturization of extruded-expelled soybean flour. J. Am. Oil Chem. Soc. 78, 781-786. https://doi.org/10.1007/s11746-001-0342-8
DeFrates KG, Moore R, Borgesi J, Lin G, Mulderig T, Beachley V, Hu X. 2018. Protein-based fiber materials in medicine: A Review. Nanomat. 8 (7), 457. https://doi.org/10.3390/nano8070457 PMid:29932123 PMCid:PMC6071022
Dickinson E. 2006. Interfacial particles in food emulsions and foams. In B. P. Binks (Ed.), Colloidal particles at liquid interfaces (pp. 298-327). Cambridge, United Kingdom: Cambridge University Press. https://doi.org/10.1017/CBO9780511536670.009
Environmental Protection Agency. 1999. Integrated risk information system (IRIS) on n-hexane. Washington DC: National Center for Environmental Assessment, Office of Research and Development.
Fu S, Wu W. 2019. Optimization of conditions for producing high quality oil and deoiled meal from almond seeds by water. J. Food Proc. Preserv. 43 (8), e14050. https://doi.org/10.1111/jfpp.14050
Jiao J, Li Z, Gai Q, Li X, Wei F, Fu Y, Ma W. 2014. Microwave-assisted aqueous enzymatic extraction of oil from pumpkin seeds and evaluation of its physicochemical properties, fatty acid compositions and antioxidant activities. Food Chem. 147, 17-24. https://doi.org/10.1016/j.foodchem.2013.09.079 PMid:24206680
Hu W, Zou Y. 2013. Optimization of enzyme-assisted extraction processing of oil from pumpkin seed by response surface methodology. Sci. Technol. Food Ind. 34 (3), 277-280.
Konopka I, Roszkowska B, Czaplicki S, Tańska M. 2016. Optimization of pumpkin oil recovery by using aqueous enzymatic extraction and comparison of the quality of the obtained oil with the quality of cold-pressed oil. Food Technol. Biotechnol. 54 (4), 413-420. https://doi.org/10.17113/ftb.54.04.16.4623 PMid:28115898 PMCid:PMC5253991
Kumar A, Sharma A, Upadhyaya KC. 2016. Vegetable oil: Nutritional and industrial perspective. Curr. Genom. 17 (3), 230-240. https://doi.org/10.2174/1389202917666160202220107 PMid:27252590 PMCid:PMC4869010
Li X, Li Z, Wang X, Han J, Zhang B, Fu Y, Zhao C. 2016. Application of cavitation system to accelerate aqueous enzymatic extraction of seed oil from Cucurbita pepo L. and evaluation of hypoglycemic effect. Food Chem. 212, 403-410. https://doi.org/10.1016/j.foodchem.2016.05.185 PMid:27374549
LS/T6120-2017, Inspection of grain and oils-Determination of squalene in vegetable oil-Gas chromatography, published by State Administration of Grain, PRC.
Lv M, Wu W. 2019a. Development of a new aqueous procedure for efficiently extracting high quality Camellia oleifera oil. Ind. Crop. Prod. 138, 111583. https://doi.org/10.1016/j.indcrop.2019.111583
Lv M, Wu W. 2019b. An advanced aqueous method of extracting rapeseed oil with high quality. J. Food Proc. Engin. 42, e12957. https://doi.org/10.1111/jfpe.12957
Lv M, Wu W. 2020. Optimization of an improved aqueous method for production of high quality white sesame oil and de-oiled meal. Grasas Aceites 71 (2), e349. https://doi.org/10.3989/gya.0231191
Ma Y, Shi L, Liu Y, Lu Q. 2017. Effects of neutralization, decoloration, and deodorization on polycyclic aromatic hydrocarbons during laboratory-scale oil refining process. J. Chem. 2017, Article ID 7824761, 9 pages. https://doi.org/10.1155/2017/7824761
OECD/FAO. 2020. OECD-FAO Agricultural Outlook 2020-2029. FAO, Rome/OECD Publishing, Paris.
Stenton M, Houghton JA, Kapsali V, Blackburn RS. 2021. The potential for regenerated protein fibres within a circular economy: Lessons from the past can inform sustainable innovation in the textiles industry. Sustain. 13, 2328. https://doi.org/10.3390/su13042328
Tu J, Wu W. 2019a. Establishment of an aqueous method of extracting soy oils assisted by adding free oil. Grasas Aceites 70 (3), e313. https://doi.org/10.3989/gya.0711182
Tu J, Wu W. 2019b. An advanced pilot method of separating peanut oils with high quality based on aqueous extraction. Sep. Sci. Technol. 55 (4), 739-751. https://doi.org/10.1080/01496395.2019.1569691
Tu J, Wu W, Yang J, Li J, Ma X. 2017. A method of producing edible oils with high quality by water. J. Food Proc. Preserv. 41, e13280. https://doi.org/10.1111/jfpp.13280
Veronezi CM, Jorge N. 2012. Bioactive compounds in lipid fractions of pumpkin (Cucurbita sp) seeds for use in food. J. Food Sci. 77 (6), C653-C657. https://doi.org/10.1111/j.1750-3841.2012.02736.x PMid:22671521
Wong ML, Timms RE, Goh EM. 1988. Colorimetric determination of total tocopherols in palm oil, olein and stearin. J. Am. Oil Chem. Soc. 65, 258-261. https://doi.org/10.1007/BF02636412
Yusoff MM, Gordon M, Niranjan K. 2014. Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: a review. Trend. Food Sci. Technol. 41 (1), 60-82. https://doi.org/10.1016/j.tifs.2014.09.003
Zhang G, Yang H, Yue X, Liu Z, Xu C. 2018. Study on enzymatic combined chemical demulsification process of emulsion from enzyme-assisted aqueous extraction of pumpkin seed oil. Food Mach. 34 (10), 139-144, 178.
How to Cite
Copyright (c) 2022 Consejo Superior de Investigaciones Científicas (CSIC)
This work is licensed under a Creative Commons Attribution 4.0 International License.© CSIC. Manuscripts published in both the printed and online versions of this Journal are the property of Consejo Superior de Investigaciones Científicas, and quoting this source is a requirement for any partial or full reproduction.
All contents of this electronic edition, except where otherwise noted, are distributed under a “Creative Commons Attribution 4.0 International” (CC BY 4.0) License. You may read here the basic information and the legal text of the license. The indication of the CC BY 4.0 License must be expressly stated in this way when necessary.
Self-archiving in repositories, personal webpages or similar, of any version other than the published by the Editor, is not allowed.