Optimization of Ultrasonic-Assisted Aqueous Enzymatic Extraction of Pine Nut Oil and Its Oxidative Stability

doi:10.7506/spkx1002-6630-201622009

Abstract

Abstract: The ultrasound-assisted aqueous enzymatic extraction of pine nut oil from Korean pine (Pinus koraiensis) nuts subjected to ultrasonic pretreatment was optimized using one-factor-at-a-time method and response surface methodology. Meanwhile the effects of temperature and light on the oxidative stability of pine nut oil were also analyzed. The optimal extraction conditions were obtained as follows: ultrasonic pretreatment at an intensity of 0.28 W/cm2 for 40 min at 50 ℃, followed by 4.08 h of hydrolysis using 1 427 U/g of alcalase with a substrate to water ratio of 1:5 (g/mL) at 44 ℃. Under these conditions, the yield of pine nut oil reached 73.01%. Both temperature and light significantly influenced the oxidative stability of pine nut oil. Storage at 3 ℃ without light could markedly improve the stability of pine nut oil.

Key words: ultrasonic, aqueous enzymatic method, response surface methodology, pine nut oil

CLC Number:

TS224.4

BAO Yihong, GUO Yang. Optimization of Ultrasonic-Assisted Aqueous Enzymatic Extraction of Pine Nut Oil and Its Oxidative Stability[J]. FOOD SCIENCE, 2016, 37(22): 60-68.

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