| dc.description.abstract | This study has thoroughly investigated how enzymatic treatment effects in
enzyme-assisted aqueous extraction (EAAE) of oil from fresh avocado fruit flesh
(Persea americana M.). Cellulase were screened for determine their effectiveness
in releasing oil. The process conditions including enzyme concentration,
temperature, incubation duration and the ratio of solid to water were
investigated in term of their effect on oil yield. The highest oil yield was obtained
as 25.27 ± 0.64% with 1.5% cellulase, incubation at 55oC for 2h with constant
shaking and 1:6 of solid and water. While enzymes enhance the oil extraction
process, the oil yield obtained by EAAE (25.27 ± 0.64%) was significantly lower
than that by Soxhlet method (53,69 ± 5.40%) and significantly higher than that
by ultrasound-assisted aqueous methods (15.13 ± 0.23%). The free fatty acid
(FFA) values of oil extracted by EAAE method and oil extracted by Soxhlet was
similarly 0.8±0.08% and 0.75±0.14%. Meanwhile, the peroxide value (PV)
values of oil extracted by EAAE method (7.4±0.25 meqO2 kg−1
) was lower than
oil extracted by Soxhlet (9.8±0.9 meqO2 kg−1
). In contrast, the total phenolic
content (TPC) of oil extracted by EAAE method was 76.75±2.1 mg GAE/100g oil
which was higher than oil extracted by Soxhlet method of 55.02±5.2 mg
GAE/100g oil. Similarly, the DPPH radical scavenging activity of oil extracted by
EAAE (30.45±0.519%) also higher than oil extracted by Soxhlet method
(24.09±0.057%). The avocado oil obtained through the EAAE method displayed
a high concentration of oleic acid (66.76%), accompanied by notable levels of
linoleic acid (9.65%) and palmitic acid (14.21%). With the shorter extraction
duration, enzyme-assisted aqueous extraction was an environment-friendly and
safe method which enhanced the oil yield and improved quality of the final oil. | en_US |
