Enzyme Assisted Extraction of GAC Oil (<i>Momordica cochinchinensis Spreng</i>) from Dried Aril

Tran Thi Yen Nhi; Dang Quoc Tuan

doi:doi:10.11648/j.jfns.20160401.11

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Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril

Tran Thi Yen Nhi, Dang Quoc Tuan

Published in Journal of Food and Nutrition Sciences (Volume 4, Issue 1)

Received: 31 December 2015 Accepted: 12 January 2016 Published: 25 January 2016

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Abstract

The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40 - 120 min), dried at a certain temperature (40 -70°C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60°C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO₂/kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.

Published in	Journal of Food and Nutrition Sciences (Volume 4, Issue 1)
DOI	10.11648/j.jfns.20160401.11
Page(s)	1-6
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2016. Published by Science Publishing Group

Keywords

Enzyme-Assisted Extraction, Free Fatty Acid, Gac Oil, Peroxide Value, Total Carotenoid

References

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APA Style

Tran Thi Yen Nhi, Dang Quoc Tuan. (2016). Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril. Journal of Food and Nutrition Sciences, 4(1), 1-6. https://doi.org/10.11648/j.jfns.20160401.11

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ACS Style

Tran Thi Yen Nhi; Dang Quoc Tuan. Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril. J. Food Nutr. Sci. 2016, 4(1), 1-6. doi: 10.11648/j.jfns.20160401.11

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AMA Style

Tran Thi Yen Nhi, Dang Quoc Tuan. Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril. J Food Nutr Sci. 2016;4(1):1-6. doi: 10.11648/j.jfns.20160401.11

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@article{10.11648/j.jfns.20160401.11,
  author = {Tran Thi Yen Nhi and Dang Quoc Tuan},
  title = {Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.jfns.20160401.11},
  url = {https://doi.org/10.11648/j.jfns.20160401.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160401.11},
  abstract = {The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40 - 120 min), dried at a certain temperature (40 -70°C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60°C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO2/kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.},
 year = {2016}
}

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TY  - JOUR
T1  - Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril
AU  - Tran Thi Yen Nhi
AU  - Dang Quoc Tuan
Y1  - 2016/01/25
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160401.11
DO  - 10.11648/j.jfns.20160401.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160401.11
AB  - The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40 - 120 min), dried at a certain temperature (40 -70°C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60°C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO2/kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.
VL  - 4
IS  - 1
ER  -

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Author Information

Tran Thi Yen Nhi

Department of Food Technology, International University, Vietnam National University -Ho Chi Minh City, Vietnam
Dang Quoc Tuan

Department of Food Technology, International University, Vietnam National University -Ho Chi Minh City, Vietnam

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Tran Thi Yen Nhi, Dang Quoc Tuan. (2016). Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril. Journal of Food and Nutrition Sciences, 4(1), 1-6. https://doi.org/10.11648/j.jfns.20160401.11

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ACS Style

Tran Thi Yen Nhi; Dang Quoc Tuan. Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril. J. Food Nutr. Sci. 2016, 4(1), 1-6. doi: 10.11648/j.jfns.20160401.11

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AMA Style

Tran Thi Yen Nhi, Dang Quoc Tuan. Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril. J Food Nutr Sci. 2016;4(1):1-6. doi: 10.11648/j.jfns.20160401.11

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@article{10.11648/j.jfns.20160401.11,
  author = {Tran Thi Yen Nhi and Dang Quoc Tuan},
  title = {Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {4},
  number = {1},
  pages = {1-6},
  doi = {10.11648/j.jfns.20160401.11},
  url = {https://doi.org/10.11648/j.jfns.20160401.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20160401.11},
  abstract = {The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40 - 120 min), dried at a certain temperature (40 -70°C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60°C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO2/kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.},
 year = {2016}
}

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TY  - JOUR
T1  - Enzyme Assisted Extraction of GAC Oil (Momordica cochinchinensis Spreng) from Dried Aril
AU  - Tran Thi Yen Nhi
AU  - Dang Quoc Tuan
Y1  - 2016/01/25
PY  - 2016
N1  - https://doi.org/10.11648/j.jfns.20160401.11
DO  - 10.11648/j.jfns.20160401.11
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 1
EP  - 6
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20160401.11
AB  - The purpose of this study was to improve the oil yield extracted from Gac fruit aril (Momordica cochinchinensis Spreng) by applying hydrolytic enzyme and to evaluate functional properties of the extracted Gac oil as influenced by different enzyme concentrations, incubation times and drying temperatures. Fresh Gac aril was treated with commercial enzyme (Viscozyme L) (0-0.2%) for a period of time (40 - 120 min), dried at a certain temperature (40 -70°C) and then extracted with hexane for oil recovery. The best conditions for Gac aril extraction were 0.15% enzyme concentration, 100 min incubation time and drying temperature 60°C. Under these conditions, the oil recovery rate was of 96.39% with the total carotenoid content of 196.47 mg/100g. The resulted oil recovery rate (89.74%) and total carotenoid content (132.16 mg/100g) were significantly higher than those from the oil without enzymatic treatment. The peroxide value (8.73 meqO2/kg) and free fatty acid value (3.58 mg KOH/g oil) of the extracted Gac oil was comparable with oil by other methods. The Gac oil was rich in un-saturated fatty acids (oleic acid 48.99%, linoleic acid 21.09% and linolenic acid 0.86%), high in palmitic acid (24.18%) but low in stearic acid (3.52%). Application of Viscozyme L helped to increase significantly the oil recovery yield and total carotenoid content in oil, meanwhile, the oil was of good quality in terms of oxidative stability.
VL  - 4
IS  - 1
ER  -

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