An advanced aqueous method of recovering pumpkin seed kernel oils and de-oiled meal: Optimization and comparison with other methods

J.  Fu; W.  Wu

doi:10.3989/gya.0106211

Authors

J. Fu College of Food Science, Southwest University, No. 2 Tian Shengqiao https://orcid.org/0000-0001-6140-8577
W. Wu College of Food Science, Southwest University, No. 2 Tian Shengqiao https://orcid.org/0000-0002-4000-5709

DOI:

https://doi.org/10.3989/gya.0106211

Keywords:

Optimizing parameters, Comparing methods, Water, Bioactive compounds, Green technology

Abstract

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.

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