Impact of Enzymatic Aqueous Extraction Mango Seed Oil on Physicochemical Properties and Oxidative Stability | ||
| Journal of Food and Dairy Sciences | ||
| Article 4, Volume 12, Issue 8, August 2021, Pages 195-201 PDF (484.71 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2021.87487.1023 | ||
| Author | ||
| Abul-Hamd El Sayed MEHANNI | ||
| Food Sci. Dep. Fac. of Agric. Sohag Univ., Sohag, Egypt.re, | ||
| Abstract | ||
| The goal of this research was to attempt to evaluate the enzymatic aqueousextraction (EAE) of Mango seed oil compared with standard hexan method. Physicochemical properties and oxidative stability of extracted oil were investigated. So the solvent is safe and does not offer the danger of a lightning strike, the EAE is preferable to solvent extraction procedures. Viscozyme L, Celluclast 1.5 L, Nutrase 0.8L, and Alcalase 2.4l FG enzymes were assayed. The oil extraction yield was improved by using ternary enzyme mixes, although it was still considerably (p0.05) lower than that achieved with hexane . Furthermore, The most common types of enzymes employed for EAE are cellulases, proteases, and pectinases. In comparison to those extracted with hexane, oils extracted using (65:25:10 % from Alcalase : Neutrase : Viscozyme) showed a larger buildup of induction time, indicating improved oxidative stability. As a result, we may visualize future industrialization of EAE techniques and promote them as clean technology using this method. The quantity and quality of the extracted mango seed oils compared to hexane extraction for the above-said variables have been researched. | ||
| Keywords | ||
| Mango-seed oil; hexane; enzymatic aqueous; oxidative stability | ||
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