Composition, characteristics and antioxidant activities of fruit oils from Idesia polycarpa using homogenate-circulating ultrasound-assisted aqueous enzymatic extraction

Abstract

An efficient approach to isolate fruit oil from Idesia polycarpa using homogenate-circulating ultrasound-assisted aqueous enzymatic extraction (H-CUAEE) was developed. An enzyme cocktail comprising cellulase, hemicellulase, and pectinase proved to be the most effective in extracting oils. Nine potential variables that possibly affected the extraction yields – the liquid-solid ratio, incubation temperature, incubation time, amount of enzyme, homogenate time, ultrasound irradiation power, mark-space ratio of ultrasound irradiation, rate of agitation, and pH – were investigated using a Plackett–Burman design in order to screen out the significant variables. The liquid-solid ratio, incubation temperature, and incubation time were significant on a statistical basis and these three parameters were studied through a Box–Behnken design for the prediction of the best experimental conditions that maximize extraction yield of the fruit oil. A maximum fruit oil recovery of 79.36% with an error of 0.17% was achieved under the optimal extracting conditions: liquid-solid ratio of 7.13, the incubation time of 2.94 h, and the incubation temperature of 48.74 °C. The H-CUAEE process has expansive prospects for the preparation of oils from oil plants.