Microwave-Assisted Enzymatic Green Solvent Technology for the Extraction and Characterization of Sesame Seed Oil
DOI:
https://doi.org/10.52151/jae2024615.1879Keywords:
extraction efficiency, free fatty acid, green solvent, oil yield, physicochemical properties, saponification valueAbstract
Traditional methods of extracting oil with organic solvents raise issues related to health, safety, and the environment. Microwave-assisted enzymatic green solvent extraction (MAEGSE) technology is environment friendly because it involves less hazardous chemical synthesis, utilizes renewable feedstock, and decreases the chemical load and emissions produced by organic solvents. The solvents methanol, ethanol, and various cell wall degrading enzymes such as hemicellulose, viscozyme L, pectinase, xylanase, and cellulase were used in this study. The MAEGSE process of sesame oil was conducted, and the results indicated that, unlike the controlled group, no enzymes were used during the process. Among all the combinations a higher oil extraction efficiency was obtained with combination of pectinase and ethanol (37.27%) followed by the xylanase with ethanol (36.75%) from sesame seed without compromising the quality of oil. Among the enzymes tested, pectinase resulted in the highest oil extraction efficiency, followed by xylanase. Use of pectinase improved the oil extraction efficiency in both ethanol and methanol mediums. The outcomes suggested that the application of pectinase enzymes plays a significant role in increasing the oil yield in comparison with the control without compromising quality of oil. Oil extracted without the use of enzyme (control) had a lower free fatty acid (FFA) concentration than the oils extracted with MAEGSE. Even though the specific gravity (SG) and refractive index (RI) of extracted oils were not significantly different in the solvents, the saponification value (SV), peroxide value (PV), iodine value (IV), and free fatty acid (FFA) were found to have minor differences among the extraction techniques.
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