Optimisation of microwave‐assisted extraction of Gac oil at different hydraulic pressure, microwave and steaming conditions

International Journal of Food Science and Technology - Tập 48 Số 7 - Trang 1436-1444 - 2013
Tuyen C. Kha1,2, Minh H. Nguyen2,3, Dong T. Phan1, Paul D. Roach2, Costas E. Stathopoulos2
1Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Viet Nam
2School of Environmental and Life Sciences, University of Newcastle, Ourimbah, New South Wales 2258, Australia
3School of Health and Science, University of Western Sydney, Penrith, New South Wales 2751 Australia

Tóm tắt

Summary

The study aimed to optimise Gac (Momordica cochinchinensis Spreng) oil extraction conditions, including microwave time, steaming time and hydraulic pressure, for maximising extraction efficiency (EE), and β‐carotene and lycopene contents, using response surface methodology. Results indicated that the data were adequately fitted into three second‐order polynomial models for EE, β‐carotene and lycopene with R2 values of 0.93, 0.85 and 0.86, respectively. It was predicted that the optimum extraction conditions within the experimental ranges would be the microwaving time of 62 min, steaming time of 22 min and hydraulic pressure of 175 kg cm−2. Under such parameters, the maximum EE of 86%, β‐carotene content of 186 mg per 100 mL oil and lycopene content of 518 mg per 100 mL oil were achieved as predicted.

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Thông tin
Thông tin xuất bản

International Journal of Food Science and Technology

Tập 48 Số 7

1436-1444

Thông tin tác giả