YU, Vina C.

OPTIMIZATION OF THE AQUEOUS ENZYMATIC EXTRACTION OF OIL

FROM IRANIAN WILD ALMOND

Source:

Balvardi, M., Rezaei, K., Mendiola, J.A. et al. J Am Oil Chem Soc (2015) 92: 985.

doi:10.1007/s11746-015-2671-y

Summary:

The seeds of wild almond, Amygdalus scoparia, are rich in mono- and

polyunsaturated fatty acids. In addition to the domestic almond cultivars, several

species of wild almond grow in Iran. For the latter, hexane is normally used as solvent

for oil extraction. Due to some disadvantages of solvent extraction including safety

and environmental concern and low efficiency of mechanical press, aqueous

enzymatic extraction can be suggested as a potential environmentally friendly method.

In the current study, aqueous enzymatic extraction of the oil from Iranian wild almond

was investigated using a protease and a cellulase to assist the extraction process.

The effects of temperature, incubation time and pH on the oil recovery were evaluated

using BoxBehnken design from response surface methodology (RSM). A 77.3 %

recovery was predicted for oil using aqueous enzymatic extraction procedure at the

optimized conditions of RSM (pH 5.76; 50 C/5 h) when both enzymes were used at

1.0 % level (v/w). In practice, when both enzymes were used, a maximum of 77.8 %

oil recovery was achieved at pH 5; 50 C/4 h. Fatty acid profile, refractive index and
saponification value of the aqueous enzymatic extracted oil in the current study were

similar to those of the oil extracted with hexane. However, acid value, unsaponifiable

matter and p-anisidine value were higher when compared to those with hexane

extracted oil. Peroxide value of the aqueous enzymatic oil was lower than that of oil

extracted by hexane.

Oil recovery by the aqueous enzymatic method was acceptable, so this method

can be used as an environmentally friendly procedure for oil extraction from wild

almond. Comparing the fatty acid profile and physiochemical characteristics of

aqueous enzymatic extracted oil showed that there were no considerable differences

between the oil extracted by this procedure and that obtained by hexane extraction.

Implications in the Food Industry:

Using the aqueous enzymatic method of extracting oil from wild almond has

many implications basically because it is an environmentally friendly procedure. We all

know for a fact that all nations around the world have exerted efforts to protect our

environment from further destructions. For the food industry, this method will ease them

of the problem in complying the environmental clearance they are required of. They

have practically no chemical wastes to dispose of in the process hence it is also cost

effective. Disposing wastes will entail additional cost of course. The food industry will

above all sell a product which is organic as the product is derived from organic

substances and knowing it is organic, consumers will of course choose it over the oil

extracted using chemical. It is a healthy alternative aside from being of high quality.