Abstract
The aqueous enzymatic method was applied to extract the common pistache oil and the optimal extraction process conditions were identified. By observing the effect of enzymatic hydrolysis time, pH value, temperature on aqueous enzymatic extraction process and performing the orthogonal experiment based on the single factor test, the optimal process parameters were obtained, namely, the optimal time, temperature, and pH value were respectively 3 h, 50℃, and 7 with a final extraction rate of 25.38 %.
Highlights
Common pistache represents one of the four dominant nuts in the world and has been viewed as a precious variety among nuts thanks to its high nutritional value and pharmacological action[1]
3.1.1 Effect of Enzymatic Hydrolysis Time on Oil Extraction Rate. This test was conducted at a temperature of 50°C, 3% volume of enzyme, pH value 7, and 1:4 sample to liquid ratio to examine the effect of different enzymatic hydrolysis time (2 h, 2.5 h, 3 h, 3.5 h, 4 h) on the oil extraction rate
It can be concluded that 3 h was the optimal enzymatic hydrolysis time for the sake of saving resources
Summary
Common pistache represents one of the four dominant nuts in the world and has been viewed as a precious variety among nuts thanks to its high nutritional value and pharmacological action[1]. The kernel of common pistache contains ingredients such as fat, vitamin E, resveratrol, lutein, and quercetin. The bright greenish oil of common pistache is costly and classified as a high-end product, which can nourish the bowel to relieve constipation[2]. Modern oil extraction technique, the aqueous enzymatic extraction technology boasts its eco-friendliness, safety, and low energy consumption, and is capable of realizing the simultaneous production of oil and protein with few damaged be made to proteins[3]
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