Process optimization in the extract of perilla seed oil with plant protein hydrolysate complex enzyme

CHEN, Xiaodan; HUANG, Wenwen; WANG, Liang

doi:10.1590/fst.54722

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.54722 copy

Process optimization in the extract of perilla seed oil with plant protein hydrolysate complex enzyme

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Perilla seed oil riched in the ω-3 fatty acid especially α-linolenic acid, is associated with a beneficial role in human health. In the present study, Aqueous Enzymatic Extraction (AEE) of crude oil from Perilla seeds was investigated. The extraction parameters of Perilla seed oil including enzyme type, solid-to-water ratio, pH, temperature, enzyme loading and hydrolysis time were determined by Response Surface Methodology (RSM). The RSM results showed the optimum extraction enzyme for Perilla oil was plant protein hydrolysate complex enzyme. The optimized values of solid-to-water ratio, pH, temperature, enzyme loading, and hydrolysis time for extracting oil from perilla seeds respectively were 1:4, 6, 55 °C, 2% and 4.5 h. Under the conditions, the maximum oil recovery of perilla oil was 88.52%, perilla seed oil extracted by AEE possessed a high extraction yield.

Keywords:
perilla seed oil; aqueous enzymatic extraction; Response Surface Methodology (RSM)

A. Box-Behnken design and extraction yield of oil
Run	Factor 1a: enzyme dosage (%)	Factor 2b: pH	Factor 3c: enzymolysis temperature (°C)	Extraction yield of oil (%)
Run	Factor 1a: enzyme dosage (%)	Factor 2b: pH	Factor 3c: enzymolysis temperature (°C)	Actual value	Predicted value
1	2.5	6	45	54.08	51.79
2	2	6	55	85.56	86.09
3	2.5	6	65	62.27	64.38
4	2	8	65	60.70	58.53
5	2.5	8	55	47.69	47.76
6	2	4	65	56.24	54.00
7	2.5	4	55	46.70	46.81
8	2	8	45	36.46	38.69
9	1.5	8	55	34.35	34.24
10	1.5	4	55	39.77	39.71
11	2	6	55	88.53	86.09
12	2	6	55	88.52	86.09
13	2	6	55	83.32	86.09
14	1.5	6	45	43.13	41.01
15	2	6	55	84.52	86.09
16	2	4	45	45.57	47.74
17	1.5	6	65	52.23	54.53
B. The response surface methodology test results
Source	Sum of squares	df	Mean square	F value	p-value probe > F
Model	5916.13	9	657.35	75.32	< 0.0001
a	212.71	1	212.71	24.37	0.0017
b	10.27	1	10.27	1.18	0.3139
c	340.68	1	340.68	39.04	0.0004
ab	10.29	1	10.29	1.18	0.3136
ac	0.21	1	0.21	0.024	0.8805
bc	46.08	1	46.08	5.28	0.0552
a²	1750.08	1	1750.08	200.54	< 0.0001
b²	2339.93	1	2339.93	268.13	< 0.0001
c²	687.29	1	687.29	78.75	< 0.0001
Residual	61.09	7	8.73
Lack of fit	38.88	3	12.96	2.33	0.2153
Pure error	22.21	4	5.55
Cor total	5977.21	16
R²	0.9898
Adj.R²	0.9766

Enzyme	Perilla seed weight/g	Enzyme dosage/%	pH	Enzymatic hydrolysis temperature/°C	Time/h	Perilla oil weight/g	Extraction rate of oil/%
A	5.0024	2	5	55	4.5	0.5365	35.75
B	4.9936	2	5	55	4.5	1.2629	84.30
C	5.0001	2	5	55	4.5	1.2400	82.66
2%A + 2%B	4.9956	2	5	55	4.5	1.0166	67.86
2%A + 2%C	5.0008	2	5	55	4.5	0.8442	56.35
2%B + 2%C	5.0019	2	5	55	4.5	1.0136	67.66
2%A + 2%B + 2%C	4.9987	2	5	55	4.5	1.0981	73.30

Physicochemical properties	The actual value by plant proteolytic mixed enzyme extracted	Scope of state regulation
Lead (mg/Kg)	not detected	≤ 0.1
Total arsenic (mg/Kg)	not detected	≤ 0.1
Benzoa-(α)-pyrene ( $μ$ g/Kg)	not detected	≤ 10
Acid value (In fat) (KOH) (mg/g)	1.5	≤ 3
Peroxide value (In fat) (g/100 g)	0.055	≤ 0.25
Leaching residual oil solvent (mg/Kg)	not detected	≤ 50
Colour and lustre (Lovibond color slot)	yellow 20 red 8	Yellow ≤ 40 Red ≤ 15
Impurities (g/100 g)	0.03	≤ 0.1
Moisture (g/100 g)	0.012	≤ 0.3
AFTB1( $μ$ g/Kg)	< 10	≤ 10
Linolenic acid (g/100 g)	63.2	≥ 50

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[1] *Corresponding author: pjwlyx@163.com