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

Figures & data

Figure 1. Effect of ultrasonic power on oil yield.

Figure 1. Efecto de la potencia ultrasónica en el rendimiento de aceite.

Figure 2. Effect of ultrasonic time on oil yield.

Figure 2. Efecto del tiempo de ultrasonidos en el rendimiento de aceite.

Figure 3. Effect of ultrasonic temperature on oil yield.

Figure 3. Efecto de la temperatura ultrasónica sobre el rendimiento de aceite.

Figure 4. Effects of enzymes on oil yield.

Figure 4. Efectos de las enzimas en el rendimiento de aceite.

Table 1. Fatty acid composition of control, hexane, and enzyme extracted oils*.

Table 1. Composición de ácidos grasos de los aceites control y extraídos con hexano y enzimas.

Fatty acid	Hexane extracted	Control	Enzyme extracted
			Cellulase	Viscozyme L	Alcalase 2.4L	Protex 6L	Protex 7L
C16:0	7.42 ± 0.28^b	7.15 ± 0.25^a	7.13 ± 0.08^ab	7.27 ± 0.19^ab	7.00 ± 0.07^a	7.01 ± 0.01^a	7.23 ± 0.10^ab
C18:0	3.73 ± 0.07^e	3.09 ± 0.11^cd	2.93 ± 0.07^ab	2.95 ± 0.01^ab	2.85 ± 0.07^a	2.99 ± 0.03^bc	3.15 ± 0.02^d
C18:1	21.16 ± 0.82^b	20.53 ± 0.39^ab	20.56 ± 0.07^ab	20.36 ± 0.03^a	20.19 ± 0.16^a	20.21 ± 0.12^a	20.50 ± 0.06^a
C18:2	12.64 ± 0.66^a	13.72 ± 0.43^b	13.66 ± 0.10^b	13.62 ± 0.10^b	13.41 ± 0.16^b	13.37 ± 0.16^b	13.72 ± 0.02^b
C18:3	51.58 ± 1.35^a	51.69 ± 1.42^a	52.30 ± 0.30^a	52.03 ± 0.31^a	52.27 ± 0.13^a	51.09 ± 0.05^a	51.87 ± 0.85^a
C20:0	0.20 ± 0.02^a	0.21 ± 0.03^a	0.20 ± 0.04^a	0.20 ± 0.02^a	0.27 ± 0.04^b	0.21 ± 0.01^a	0.23 ± 0.05^ab

Notes: *Values are means ± SD for three oils analyzed individually in triplicate.

Mean values in the same row followed by the same superscript letters are not significantly different (P > 0.05)

Table 2. Physicochemical properties of extracted perilla seed oils* and other edible oils.

Table 2. Propiedades físico-químicas de los aceites extraídos de semillas de perilla y otros aceites comestibles.

Physicochemical properties			Enzyme extracted					Other edible oils**
	Hexane extracted	Control	Cellulase	Viscozyme L	Alcalase 2.4L	Protex 6L	Protex 7L	Soybean oil	Sunflower seed oil	Canola oil
Iodine value (g I/100 g oil)	193 ± 1.2^bc	190 ± 1.7^a	192 ± 1.8^abc	194 ± 1.1^c	191 ± 1.3^ab	193 ± 1.4^bc	192 ± 1.2^abc	124–139	118–141	105–126
Refractive index (40ºC)	1.4778 ± 0.01^a	1.4781 ± 0.01^a	1.4778 ± 0.03^a	1.4776 ± 0.03^a	1.4777 ± 0.01^a	1.4780 ± 0.03^a	1.4773 ± 0.04^a	1.466–1.470	1.461–1.468	1.465–1.467
Unsaponifiable matter (wt. %)	1.3 ± 0.1^a	1.2 ± 0.2^a	1.3 ± 0.2^a	1.4 ± 0.1^a	1.2 ± 0.1^a	1.3 ± 0.2^a	1.4 ± 0.1^a	≤ 1.5	≤ 1.5	≤ 2.0
Saponification value (mg KOH/g oil)	194 ± 2.1^a	193 ± 1.8^a	192 ± 2.0^a	195 ± 2.6^a	194 ± 2.4^a	193 ± 2.2^a	191 ± 2.3^a	189–195	188–194	182–193
Peroxide value (mmol/kg)	3.6 ± 0.4^a	3.5 ± 0.5^a	3.7 ± 0.6^a	3.5 ± 0.2^a	3.6 ± 0.4^a	3.5 ± 0.7^a	3.6 ± 0.5^a	ND	ND	ND
Acid value	4.4 ± 0.2^ab	4.6 ± 0.1^b	4.3 ± 0.2^ab	4.5 ± 0.2^ab	4.4 ± 0.2^ab	4.2 ± 0.1^a	4.3 ± 0.2^ab	ND	ND	ND

Notes: *Values are means ± SD for three oils analyzed individually in triplicate.

**Data was adopted from CODEX STAN 210 (1999).

ND: not determined.

Mean values in the same row followed by the same superscript letters are not significantly different (P > 0.05)