Improvement of Crude Hazelnut Oil Yield and Quality by Aqueous Enzymatic Extraction

Year 2018, Volume: 16 Issue: 3, 301 - 306, 29.10.2018

Özge Ermiş Caner Kazma Duygu Kıbıcı Derya Kahveci

https://doi.org/10.24323/akademik-gida.475359

Abstract

In the last decade, search for healthier methods that can minimize the loss of oil quality has increased instead of a solvent extraction method, which is commonly used in the production of edible oils in food industry. Aqueous enzymatic extraction is a potential alternative to solvent extraction. In this study, hazelnut oil was extracted from raw hazelnuts at 50°C by using 2% Pectinex®, 2% Viscozyme® or their equal mixture (2% based on hazelnut weight). The oil yield and the quality characteristics of extracted oils were compared with oils obtained by solvent extraction (chloroform:methanol). For this purpose, free acidity and peroxide values of extracted oils were determined. Results indicated that methods used for crude oil extraction had a significant effect on crude oil yield and the free acidity and peroxide values of extracted oils (p<0.05). The highest yield (70.74±2.68%) was obtained in the extraction containing equal mixtures of Pectinex® and Viscozyme®. The lowest free acidity and peroxide values were determined in oils obtained by Viscozyme® enzyme alone.

Keywords

Oil extraction, Aqueous enzymatic extraction, Cellulase, Pectinase

Sulu Enzimatik Ekstraksiyon ile Fındık Yağında Verim ve Kalitenin Geliştirilmesi

Abstract

Son on yılda, endüstriyel yemeklik yağ
üretiminde yaygın olarak kullanılan çözgen ekstraksiyon yöntemi yerine daha sağlıklı
ve yağda kalite kaybını en aza indirebilecek yöntemlerin arayışı hız
kazanmıştır. Sulu enzimatik ekstraksiyon, çözgen ekstraksiyon yöntemine
alternatif olarak öne çıkan yöntemlerdendir. Bu çalışmada, ham fındıktan 50°C’de
fındığın kütlesine göre %2 Pectinex® ya da %2 Viscozyme® enzimleri ile bu iki
enzimin eşit oranda karışımı eklenerek ham yağ elde edilmiştir. Sulu enzimatik
ekstraksiyon yönteminin yağ verimi ve elde edilen yağın kalite özellikleri çözgen
ektraksiyon (kloroform:metanol) yöntemi kullanılarak elde edilen yağ ile
karşılaştırılmıştır. Bu amaçla yağların serbest asitlik ve peroksit değeri
belirlenmiştir. Ham yağ ekstraksiyonu için kullanılan farklı yöntemlerin ham
yağ verimi ile elde edilen yağların serbest asitlik ve peroksit değerleri üzerinde
önemli bir etkisi olduğu gözlemlenmiştir (p<0.05).
Bu denemeler sonucunda en yüksek verim %70.74±2.68 ile Pectinex® ve Viscozyme®
enzimlerinin ikili karışımı ile yapılan ekstraksiyonda sağlanmıştır. En düşük
serbest asitlik ve peroksit sayısı değerleri ise Viscozyme® enzimi tek başına
kullanılarak elde edilen yağlarda belirlenmiştir.

Keywords

Yağ ekstraksiyonu, Sulu enzimatik ekstraksiyon, Selülaz, Pektinaz

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