Performance of microwave assisted aqueous enzymatic technique for elateriospermum tapos seed oil extraction

Green, sustainable and effective extraction method is currently in demand for extraction of valuable compounds from natural resources. In this study, microwave assisted aqueous enzymatic extraction (MAAEE) which uses an electromagnetic wave as heating medium incorporated with non-toxic enzymatic aqueous solution as solvent was applied to extract omega-3 (ω-3) rich oil from Elateriospermum tapos seed. The effect of parameters in the MAAEE process including optimization, oil characterization, and mass transfer models relationship were investigated. In this study, experiments were carried out based on the design of experiment by central composite design using the design expert software. The optimization of extraction was analyzed by the response surface methodology and mass transfer models which were correlated with the models of the modified Fick’s law, Patricelli’s model and mass balance based on broken and intact cells. The results revealed that low microwave power (110 W) and small particle size (0.5 mm) gave significant effect on the extraction yield whereas increasing concentration of enzyme cocktail from 1 to 3% significantly increased the concentration of extracted ω-3 fatty acid. The optimum conditions were determined to be 110 W microwave power, 30 second extraction time, 1% enzyme cocktail concentration and 0.5 mm particle size, resulted in 46.12 ± 1.48% recovery of extraction. Meanwhile, the optimum ω-3 fatty acid concentration was achieved at microwave power of 550 W, extraction time of 75 second, enzyme cocktail concentration of 3% and particle size of 0.5 mm resulted into 348.96 ± 24.88 mg ω-3/g extracted oil compared to 106.57 ± 4.32 mg ω-3/g of oil from Soxhlet extraction. The modeling study indicated mass balance model based on broken and intact cells as the best fitted model which gave the highest value of R2 (0.9932) and lower value of absolute average relative deviation (3.7983) at 550 W of microwave power. Thus, it was proven that MAAEE was able to accelerate the extraction process and provided high quality of ω-3 rich oil extract at the same time

Perah Oil: A Potential Substitute for Omega-3 Oils and its Chemical Properties

Abstract: The perah seed oil is a potential source for high unsaturated and omega 3 oil. It can be an alternative choice for regular vegetable oil. The chemical and physical properties need to be investigated and evaluated for it to be used feasibly in the food industries and health care products. Modern day's faster and sophisticated instruments and techniques are used to evaluate the physicochemical properties of edible or vegetable oils. This study includes FTIR spectroscopy GC-MS and GC to evaluate the chemical properties of it while colour was used to study the physical property. The peaks by FTIR were found at 3300-3000 cm-1, 2960-2850 cm-1, 1760-1670 cm-1, 1650-1580 cm-1, and 1340-1020 cm-1. The GC-MS discover the potential beneficial compounds that available in extracted perah oil which are squalene, Vitamin E,and L.beta.-sitosterol. The GC data demonstrate about the free fatty acid profile which showed the high unsaturation in all oil samples extracted by different solvents. However, the colour measure for the visual suitable acceptability use for food or cosmetic application

Optimization of protein extraction from fermented and non fermented Perah seed by using response surface methodology

The optimum protein extraction from fermented and non-fermented Perah seed (Elateriospermumtapos) was investigated using the response surface methodology (RSM). A box-behnken design with three independent variables which are NaOH concentration (6, 8 and 10%), extraction time (10, 20 and 30 minutes) and solvent/meal ratio (50:1, 100:1 and 150:1, v/w) was used to study the response of protein yield. A second-degree equation for independent and response variables was produced from simulation to obtain the contour plot graphs. The best protein extraction procedure from both fermented and non-fermented Perah seed was obtained at 5.5% of solvent extraction, 40:1 ratio of solvent/meal and at 32 minutes of reaction time. Surface concentration and ratio of solvent/meal were found to influence the protein yield from fermented seed; meanwhile only the solvent concentration influenced protein yield from non-fermented seed. The maximum protein yields for both fermented and non-fermented Perah seeds were 18.0 g/100g and 5.0 g/100g seed meal respectivel

The effect of solvents on the Soxhlet extraction of omega 3 from perah oil

This study aims to investigate the influence of solvent on the Soxhlet extraction of omega 3 in perah seed oil. Three types of extraction solvent include hexane, hexane: methanol (90:10) and methanol: ethanol (70:30) were investigated. The concentration of extracted omega 3 was measured using Gas chromatography (GC), the colour of extracted oil was classified using colormeter and the total phenolic content (TPC) by Folin-Ciocalteau colorimetry. Based on the total yield extraction of the oil, the result shows that hexane solvent (57.5%) shows better performance compared to hexane-methanol (53.42%) and ethanol-methanol (34.52%). For the omega 3 concentration, hexane-methanol solvent provided highest yield at 1.41g ω-3/g oil followed by ethanol-methanol and hexane at 1.32 ω-3/g oil and 1.15 ω-3/g oil respectively. On the other hand, the extracted oil using hexane as extraction solvent was appeared to be lighter in colour as compared to other solvents studied. In addition, total phenolics content of perah oil was high with hexane solvent. As conclusion, the polar solvent of methanol and ethanol promoted the extraction of omega 3; however, it may cause a darker appearance of the extract as well as reducing the content of phenolic compounds