Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo) |
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| Institution: | 1. Coordinación de Posgrado e Investigación, Instituto Tecnológico de Tuxtepec, Calz. Dr. Víctor Bravo Ahuja s/n, Col. 5 de Mayo, Tuxtepec, Oax., Mexico;2. UNIDA-Instituto Tecnológico de Veracruz, Miguel Ángel de Quevedo s/n, Col. Formando Hogar, 91860 Veracruz, Veracruz, Mexico;1. Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran;2. Department of Applied Biosciences, Ghent University, 9000 Ghent, Belgium;3. Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz, Iran;1. School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, China;2. Faculty of Agriculture, University of Zalingei, P.O. Box: 06, Zalingei, Sudan;3. Department of Mathematics and Statistics, Mississippi State University, Starkville, MS 39762, USA;1. Université d’Avignon et des Pays de Vaucluse, INRA, UMR408, GREEN Extraction Team, 84000 Avignon, France;2. Terres Inovia, Technical institute for oilseed crops, grain legumes and industrial hemp, 11 rue Monge, 33600 Pessac, France;3. CREOL, 11 rue Monge, 33600 Pessac, France;4. SAIPOL, boulevard Maritime, 76530 Grand-Couronne, France;1. Sorbonne universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (TIMR EA 4297), Centre de Recherche de Royallieu, B.P. 20529-60205 Compiègne Cedex, France;2. OLEAD, Pilot Plant for Oil and Protein Crop Products, 11 rue Gaspard Monge, 33600 Pessac, France;1. Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;2. Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia |
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| Abstract: | The effects of amplitude and time of ultrasound-assisted extraction on the physicochemical properties and the fatty acid profile of pumpkin seed oil (Cucurbita pepo) were evaluated. Ultrasound time (5–30 min) and the response variables amplitude (25–100%), extraction yield, efficiency, oxidative stability in terms of the free fatty acids (FFA) of the plant design comprising two independent experiments variables, peroxide (PV), p-anisidine (AV), totox value (TV) and the fatty acid profile were evaluated. The results were analyzed by multiple linear regression. The time and amplitude showed significant differences (P < 0.05) for all variables. The highest yield of extraction was achieved at 5 min and amplitude of 62.5% (62%). However, the optimal ultrasound-assisted extraction conditions were as follows: ultrasound time of 26.34 min and amplitude of 89.02%. All extracts showed low FFA (2.75–4.93% oleic acid), PV (1.67–4.68 meq/kg), AV (1.94–3.69) and TV (6.25–12.55) values. The main fatty acids in all the extracts were oleic and linoleic acid. Therefore, ultrasound-assisted oil extraction had increased performance and reduced extraction time without affecting the oil quality. |
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| Keywords: | Yield Pumpkin seed Ultrasound |
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