Ultrasound-assisted aqueous enzymatic extraction of oil from perilla (Perilla frutescens L.) seeds

Abstract

In the present study the effects of ultrasonic pretreatment and the types of enzyme on oil yield were investigated. The optimum ultrasonic pretreatment parameters were found to be 250 W of ultrasonic power, 30 min of ultrasonic time, and 50°C of ultrasonic temperature. Five types of enzyme, Cellulase, Viscozyme L, Alcalase 2.4L, Protex 6L, and Protex 7L, were evaluated for their effectiveness in releasing oil from ultrasonic pretreated perilla seeds. The highest oil yield of 81.74% was observed in cellulase treated perilla seed samples. The physicochemical properties of the control, hexane, and enzyme extracted perilla seed oils were compared. No significant (P > 0.05) differences were observed in iodine value, refractive index, unsaponifiable matter, saponification value, peroxide value, and acid value.

En el presente estudio se investigaron los efectos del pretratamiento ultrasónico y tipos de enzima en el rendimiento de aceite. Los parámetros óptimos de pretratamiento de ultrasonidos fueron 250 W de potencia ultrasónica, 30 min de tiempo de ultrasonidos, y 50°C de temperatura de ultrasonidos. Cinco tipos de enzima, celulasa, Viscozyme L, Alcalase 2.4L, Protex 6L, y 7L Protex, fueron evaluados por su eficacia en la liberación de aceite de semillas de perilla pretratadas con ultrasónicos. El mayor rendimiento de aceite de 81,74% se observó en las muestras de semillas de perilla tratadas con celulasa. Se compararon las propiedades fisicoquímicas del control y de aceites de semillas de perilla extraidas con hexano y enzimas. No se observaron diferencias significativas (P > 0,05) en el índice de yodo, índice de refracción, la materia insaponificable, valor de saponificación, el valor de peróxido y el valor ácido.

Keywords:

• perilla seed
• sonication
• enzymatic aqueous extraction
• fatty acids
• oil properties

Palabras claves:

• semilla de perilla
• sonicación
• extracción acuosa enzimática
• ácidos grasos
• propiedades de aceite

Acknowledgements

We wish to thank the support for this work by the National High-tech R&D Program of China (863 Program) (research grant number: 2013AA102104), the National Natural Science Foundation of China (research grant number: 31071493), the China Postdoctoral Science Foundation (research grant number: 2012M511433), the Northeast Agricultural University, and the National Research Center of Soybean Engineering and Technology.