ผลของวิธีการสกัดต่อปริมาณผลผลิตน้ำมัน คุณสมบัติทางเคมีและฤทธิ์ต้านอนุมูลอิสระจากน้ำมันเมล็ดมะละกอ EFFECT OF EXTRACTION METHODS ON RECOVERY OF OIL CHEMICAL PROPERTIES AND ANTIOXIDANT ACTIVITIES OF PAPAYA SEED OIL
คำสำคัญ:
น้ำมันเมล็ดมะละกอ, การสกัดแบบใช้คลื่นเสียงความถี่สูงช่วยสกัด, สมบัติทางเคมีของน้ำมัน, ฤทธิ์ต้านอนุมูลอิสระบทคัดย่อ
วิธีการสกัดเป็นปัจจัยสำคัญที่สามารถส่งผลต่อคุณภาพและฤทธิ์ต้านอนุมูลอิสระในน้ำมันที่สกัดได้ การสกัดแบบใช้คลื่นเสียงความถี่สูงช่วยสกัดเป็นวิธีการสกัดทางเลือกที่ช่วยลดอุณหภูมิและเวลาในการสกัด งานวิจัยนี้จึงมีวัตถุประสงค์เพื่อเปรียบเทียบผลของวิธีการสกัดที่แตกต่างกันต่อปริมาณ สมบัติทางเคมีที่แสดงถึงคุณภาพของน้ำมัน (Acid Value; AV หรือ Free Fatty Acid; FFA, Peroxide Value; PV, p-Anisidine Value; p-AV และ Iodine Value; IV) และฤทธิ์ต้านอนุมูลอิสระในน้ำมันเมล็ดมะละกอที่สกัดได้ (ปริมาณสารประกอบฟีนอล, การทดสอบฤทธิ์ต้านอนุมูลอิสระโดยวิธี DPPH และ ABTS) โดยวิธีการสกัดที่ทำการศึกษา ได้แก่ การสกัดแบบแช่ที่ 30๐C (ML) การสกัดแบบแช่ที่ 58๐C (MH) การสกัดแบบรีฟลักซ์ (RE) และการสกัดแบบใช้คลื่นเสียงความถี่สูงช่วยสกัด (UAE) จากการทดลองพบว่า วิธีการสกัดแบบ MH ให้ผลผลิตน้ำมันสูงที่สุด ตามด้วยวิธีการสกัดแบบ ML, RE และ UAE วิธีการสกัดที่แตกต่างกันส่งผลให้น้ำมันที่ได้มีคุณภาพทางเคมีและฤทธิ์ต้านอนุมูลอิสระที่แตกต่างกันอย่างมีนัยสำคัญทางสถิติ (p≤0.05) ยกเว้นค่า Iodine Value (IV) โดยวิธีการสกัดแบบ UAE ให้น้ำมันที่มีคุณภาพทางเคมีดีที่สุด ฤทธิ์ต้านอนุมูลอิสระของน้ำมันที่สกัดด้วยวิธีต่างๆ มีความแตกต่างอย่างมีนัยสำคัญทางสถิติ (p≤0.05) ในขณะที่วิธีการสกัดแบบ RE ให้น้ำมันที่มีฤทธิ์ต้านอนุมูลอิสระสูงที่สุด จากการทดลองพบว่าวิธีการสกัดแบบ UAE เป็นวิธีการสกัดที่มีประสิทธิภาพสูงสุด เมื่อพิจารณาจากปริมาณน้ำมันที่สกัดได้ คุณภาพและฤทธิ์ต้านอนุมูลอิสระในน้ำมันที่สกัดได้
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References
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[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.
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(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.
[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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เผยแพร่แล้ว
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. วารสารมหาวิทยาลัยศรีนครินทรวิโรฒ สาขาวิทยาศาสตร์และเทคโนโลยี, 10(20, July-December), 140–152. สืบค้น จาก https://ph02.tci-thaijo.org/index.php/swujournal/article/view/170526
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