ผลของวิธีการสกัดต่อปริมาณผลผลิตน้ำมัน คุณสมบัติทางเคมีและฤทธิ์ต้านอนุมูลอิสระจากน้ำมันเมล็ดมะละกอ EFFECT OF EXTRACTION METHODS ON RECOVERY OF OIL CHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF PAPAYA SEED OIL
Keywords:
Papaya Seeds Oil, Ultrasound-Assisted Extraction, Chemical Property of Oil, Antioxidant ActivityAbstract
Extraction method was an important factor affecting quality and antioxidant activity of oil recovery. Ultrasound-assisted extraction is an alternative method to traditional approaches because it reduces extraction temperature and time. The objective of this research was to compare the effect of different extraction methods on recovery of oil, chemical properties associated with quality of oil (Acid Value; AV or Free Fatty Acid; FFA, Peroxide Value; PV, p-Anisidine Value; p-AV and Iodine Value; IV) and antioxidant activity (total phenolic compounds, DPPH and ABTS). Extraction method include maceration at 30๐C (ML), maceration at 58๐C, reflux (RE) and ultrasound-assisted extraction (UAE). The results revealed that MH gave the highest oil yield, followed by ML, RE and UAE, respectively. Chemical properties and antioxidant activities of oil extracted from different methods were significantly different. Oil obtained from UAE was the most superior to the others in terms of chemical properties while refluxed oil showed the highest antioxidant activities. The result leaded to conclude that UAE was the most effective method in terms of oil yield, chemical qualities and antioxidant activities of the oil recovered.
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References
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[37] Zuzana, Reblova. (2012). Effect of Temperature on the antioxidant activity of phenolic acids. Journal of Food Science. 2: 171–177.
[2] Siew-Teng, O.; Shiau-Ping, Y.; Pei-Sin, K.; and Siew-Ling, L. (2012). Papaya (carica papaya) seed as a low-cost sorbent for zinc removal. African Journal of Agricultural Research. 7(5): 810-819.
[3] Dakare, M.A.; Ameh, D.A.; and Agbaji, A.S. (2011). Biochemical assessment of ‘daddawa’ foodseasoning produced by fermentation of pawpaw (carica papaya) seeds. Nutrition. 10(3): 220-223.
[4] Salvador, M. (2001). Simple and hydrolysable compound in virgin olive oil. Food Chemistry. 248: 95-112.
[5] Sidney, J.; and Smith, A.H. (1972). Soybeans: Chemistry and Technology. Singapore: Avi Publishing.
[6] Syed, H.M.; Kunte, S.P.; Jadhav, B.A.; and Salve, R.V. (2012). The extraction and properties of carica papaya seeds oil. International Journal of Applied, Physical and Bio-Chemistry Research. 2: 33-43.
[7] Xiang, C.; Xu, Z.; Liu, J.; Li, T.; Yang, Z.; and Ding, C. (2016). Quality, composition and antioxidant activity of virgin olive oil from introduced varieties at Liangshan. Food Science and Technology. 78: 18-19.
[8] Malacrida, C.R.; Kimura, M.; and Jorge, N. (2011). Characterization of a high oleic oil extracted from Papaya (carica papaya L.). Journal of Nutrition. 31(4): 929-934.
[9] Yilamaz, M.T.; and Karakaya, M. (2009). Differential scanning calorimetry analysis of goat fats: Comparison of chemical composition and thermal properties. Journal of the American Oil Chemists' Society. 86(9): 877-883.
[10] Bitar, A.; Ghaddar, T.; Malek, A.; and Am, J. (2008). Sensory thresholds of selected phenolic constituents from thyme and their antioxidant potential in sunflower oil. Journal of the American Oil Chemists Society. 85: 641-646.
[11] Bimakr, M.; Abdul Rahman, R.; Taip, F.S.; Adzahan, N.M.; and Sarker, M.Z.I. (2012). Optimization of ultrasound-assisted extraction of crude oil from winter melon (benincasa hispida) seed using response surface methodology and evaluation of its antioxidant activity, total phenolic content and fatty acid composition. Molecules. 17: 11748–11762.
[12] Briones-Labraca, V.; Plaza-Morales, M.; Giovagnoli-Vicuna, C.; and Jamett, F. (2014). High hydrostatic pressure and ultrasound extraction of antioxidant compounds, sulforaphane and fatty acids from Chileam papaya (vasconcellea pubescens) seeds: Effect of extraction conditions and methods. Food Science and Technology. 60: 525-634.
[13] Ulu, H. (2004). Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products. Meat Science. 67: 683-687.
[14] Liu, L.; Liu, Z.; Tang, G.; and Tan, W. (2014). Esterification of free fatty acids in waste cooking oilby heterogeneous catalysts. Transactions of Tianjin University. 20: 266-272.
[15] AOAC. (2011). Official method of analysis of the association of official analytical chemists. 19th ed. Virginia.
[16] AOCS. (1997). Official methods and recommended practices of the american oil chemists’ Society. 5th ed. USA.
[17] AOCS. (2009). Official methods and recommended practices of the american oil chemists’ society.6th ed. USA.
[18] Hrncirik, K.; and Fritsche, S. (2004). Comparability and reliability of difference techniques for the determination of phenolic compounds in virgin olive oil. European Journal of Lipid Science and Technology. 106: 540-549.
[19] Lee, J.; Chang, P.S.; and Lee, J. (2007). Development of a method predicting the oxidative stability of edible oils using 2,2-diphenyl-1-1-picrylhydrazyl (DPPH). Food Chemistry. 103: 662-669.
[20] Pellegrini, N.; Visioli, F.; Buratti, S.; and Brighenti, F. (2011). Direct analysis of total antioxidant activity of olive oil and studies on the influence. Journal of Agricultural Food Chemistry. 49: 2532-2538.
[21] Puangsri, T.; Abdulkarim, S.M.; and Ghazali, H.M. (2005). Properties of carica papaya L. (Papaya) seed oil following extraction using solvent and aqueous enzymatic methods. Journal of Food Lipids. 12: 62–67.
[22] Samaram, S.; Mirhosseini, H.; Tan, C.P.; and Ghazali, H.M. (2013). Ultrasound-assisted extraction (UAE) and solvent extraction of papaya seed oil: Yield, fatty acid composition and triacylglycerol profile. Molecules. 18: 12474-12487.
[23] Zhang, Z.S.; Wang, L.J.; Li, D.; Jiao, S.S.; Chena, X.D.; and Mao, Z.H. (2008). Ultrasound-assisted extraction of oil from flaxseed. International Food Research Journal. 62: 192–198.
[24] Samaram, S.; Mirhosseini, H.; Tan, C.P.; Ghazali, H.M.; Bordbar, S.; and Serjouie, A. (2015). Optimization of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability. Food Chemistry. 172: 7–17.
[25] Tamzid, H.M.; Alam, M.T.; and Islam, M.A.U. (2007). Physico-chemical and nutritional studies ofTerminalia belerica Roxb. seed oil and seed kernel. Journal of Bioscience. 15: 117-126.
[26] Ulu, H. (2004). Evaluation of three 2-thiobarbituric acid methods for the measurement of lipid oxidation in various meats and meat products. Meat Science. 67: 683-687.
[27] Atinafu, D.G.; and Bedemo, B. (2011). Estimation of total free fatty acid and cholesterol content in some commercial edible oils in Ethiopia, Bahir DAR. Journal of Cereals and Oil Seeds. 2: 71-76.
[28] Fernandes, D.M.; Serqueira, D.S.; Portela, F.M.; Assuncao, R.; Munoz, R.A.; and Terrones, M.G.
(2012). Preparation and characterization of methylic and ethylic biodiesel from cottonseed oil and effect of tert-butylhydroquinone on its oxidative stability. Fuel. 97: 658-661.
[29] Babalola, T.O.O.; and Apata, D.F. (2011). Chemical and quality evaluation of some alternative lipid sources for aqua feed production. Agriculture and Biology Journal of America. 2(6): 935-943.
[30] Dawodu, M.O.; Olutona G.O.; and Obimakinde, S.O. (2015). Effect of temperature on the chemical characteristics of vegetable oils consumed in ibadan. Journal of Nutrition. 14(10): 698-707.
[31] Guillermo, H.C.; Marta, I.V.; and Amalia, A.C. (1999). Oxidation of sunflower oil during storage. Journal of the American Oil Chemists' Society. 76(12): 1437-1443.
[32] Aberounmand, A. (2010). Identification and quantification of some iranian fishes oils properties. Journal of Fishes and Marine Science. 2: 78-81.
[33] Sanli, H.; Canakci, M.; and Alptekin, E. (2014). Predicting the higher heating values of waste frying oils as potential biodiesel feedstock. Fuel. 115: 850-854.
[34] Onyeike, E.N.; and Acheru, G.N. (2002). Chemical composition of selected Nigerian oil seeds andphysicochemical properties of the oil extracts. Food Chemistry. 77: 431-437.
[35] Okogeri, O.; and Okoro, B. (2014). Storage stability and sensory attributes of crude palm oil adulterated with red dye. Journal of Agriculture and Forestry Science. 2: 10-17.
[36] Moreno, A.O.; Dorantes, L.; Galíndez, J.; and Guzmán, R.I. (2003). Effect of different extraction methods on fatty acids, volatile compounds, and physical and chemical properties of avocado (persea americana mill.) oil. Journal of Agric Food Chemistry. 8: 16-21.
[37] Zuzana, Reblova. (2012). Effect of Temperature on the antioxidant activity of phenolic acids. Journal of Food Science. 2: 171–177.
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Published
2019-02-06
How to Cite
หนุนยศ ห., สุวพานิช ร., & บรรจง ก. (2019). ผลของวิธีการสกัดต่อปริมาณผลผลิตน้ำมัน คุณสมบัติทางเคมีและฤทธิ์ต้านอนุมูลอิสระจากน้ำมันเมล็ดมะละกอ EFFECT OF EXTRACTION METHODS ON RECOVERY OF OIL CHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF PAPAYA SEED OIL. Srinakharinwirot University Journal of Sciences and Technology, 10(20, July-December), 140–152. Retrieved from https://ph02.tci-thaijo.org/index.php/swujournal/article/view/170526
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