Abstract
The seeds of wild almond, Amygdalus scoparia, contain a relatively high quantity of oil. In the current study, aqueous enzymatic extraction of the oil from Iranian wild almond was investigated using a protease and a cellulase to assist the extraction process. The effects of temperature, incubation time and pH on the oil recovery were evaluated using Box−Behnken design from response surface methodology (RSM). A 77.3 % recovery was predicted for oil using aqueous enzymatic extraction procedure at the optimized conditions of RSM (pH 5.76; 50 °C/5 h) when both enzymes were used at 1.0 % level (v/w). In practice, when both enzymes were used, a maximum of 77.8 % oil recovery was achieved at pH 5; 50 °C/4 h. Fatty acid profile, refractive index and saponification value of the aqueous enzymatic extracted oil in the current study were similar to those of the oil extracted with hexane. However, acid value, unsaponifiable matter and p-anisidine value were higher when compared to those with hexane extracted oil. Peroxide value of the aqueous enzymatic oil was lower than that of oil extracted by hexane. Aqueous enzymatic extraction can be suggested as an environmentally-friendly method to obtain oil from wild almond.
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Acknowledgments
The authors would like to acknowledge the support provided by the Ministry of Science, Research and Technology, the Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks and the Research Council of the University of Tehran (Tehran, Iran) and also the Research Council of the College of Agriculture and Natural Resources of the University of Tehran (Karaj, Iran). Also, the support provided by Novo Nordisk A/S (Bagsvaerd, Denmark) for supplying the enzymes is greatly appreciated.
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Balvardi, M., Rezaei, K., Mendiola, J.A. et al. Optimization of the Aqueous Enzymatic Extraction of Oil from Iranian Wild Almond. J Am Oil Chem Soc 92, 985–992 (2015). https://doi.org/10.1007/s11746-015-2671-y
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DOI: https://doi.org/10.1007/s11746-015-2671-y