Effect of some variables on oil extraction yield from Mexican pumpkin seeds

CYTA - Journal of Food

Volumn 12, Issue 1, 2014, Pages 9-15

  Rodríguez Miranda, Jesús ^a   Hernández Santos, Betsabé ^b   Herman Lara, Erasmo ^a   Gómez Aldapa, Carlos A ^b   Garcia, Hugo S ^c   Martínez Sánchez, Cecilia E ^a  

^a Instituto Tecnológico de Tuxtepec ^*  (Mexico)

^b CENTRO DE INVESTIGACIONES QUÍMICAS   (Mexico)

^c INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Cucurbita pepo; fatty acids; n hexane; oil extraction

Indexed keywords

FATTY ACIDS; HEXANE; OILS AND FATS; OLEIC ACID; ORGANIC SOLVENTS; PARTICLE SIZE; SOLVENTS; SUNFLOWER OIL; UNSATURATED FATTY ACIDS;

CUCURBITA PEPO; EXTRACTION YIELD; FATTY ACIDS PROFILES; N-HEXANE; OIL EXTRACTION; PUMPKIN SEED OIL; RESPONSE SURFACE METHODOLOGY; SOLVENT RATIOS;

EXTRACTION;

EID: 84896989359     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2013.777123     Document Type: Article

References (42)

1. Achten, W. M. J., Verchot, L., Franken, Y. J., Mathijs, E., Singh, V. P., Aerts, R., & Muys, B. (2008). Jatropha bio-diesel production and use. Biomass & Bioenergy, 32, 1063-1084. doi:dx.doi.org/10.1016/j. biombioe.2008.03.003
2. Adu-Amankwa, B. (2006). Mass transfer and leaching rates of Griffonia active ingredients in Griffonia simplicifolia biomass with ethyl alcohol as solvent. Journal of Ghana Institution of Engineers, 4(2), 17-20. Retrieved from http://www.ajol.info/index.php/jgie/issue/view/6076
3. Alfawaz, A. M. (2004). Chemical composition and oil characteristics of pumpkin (Cucurbita maxima) seed kernels. Food Science & Agriculture Research Center, King Saud University, 129, 5-18.
4. Retrieved from http://colleges.ksu.edu.sa/FoodsAndAgriculture/Documents/ Research-Papers/28.pdf
5. Al-Khalifa, A. S. (1996). Physicochemical characteristics, fatty acid composition, and lipoxygenase activity of crude pumpkin and melon seed oil. Journal of Agricultural and Food Chemistry, 44(4), 964-966. doi:10.1021/ jf950519s
6. Association of Official Analytical Chemists. (1997). Official methods of analysis. Arlington, VA: Author.
7. Atuonwu, A. C., & Akobundu, E. N. T. (2010). Nutritional and sensory quality of cookies supplemented with defatted pumpkin (Cucurbita pepo) seed meal. Pakistan Journal of Nutrition, 9(7), 672-677.
8. Retrieved from http://www.pjbs.org/pjnonline/fin1656.pdf
9. Bellma, M. A., Tillán, C. C. J., Menéndez, C. R. A., González, L. O., Carrillo, D. C., & González, S. M. L. (2006). Evaluación del extracto lipofílico de Cucurbita pepo L. sobre la hiperplasia prostática inducida por andrógenos. Revista Cubana De Plantas Medicinales, 11(2), 1-6. Retrieved from http://scielo.sld.cu/scielo.php? script=sci-abstract&pid= S1028-47962006000200006&lng=es&nrm= iso&tlng=es.
10. Bernardini, E. (1981). Tecnología de Aceites y Grasas. Madrid, Spain: Editorial Alhambra.
11. Bockish, M. (1998). Extraction of vegetable oils. In Bockish, M., (Eds.), Fats and oils handbook (p. 151). Champaign, IL: AOCS Press.
12. Caili, F. U., Huan, S. H., & Quanhong, L. I. (2006). A Review on pharmacological activities and utilization technologies of pumpkin. Plant Foods for Human Nutrition, 61, 70-77. doi:10.1007/s11130-006-0016-6
13. Calder, P. C. (2001). Polyunsaturated fatty acid, inflammation, and immunity. Lipids, 36, 1007-1024. Retrieved from http://eprints. soton.ac.uk/25318/
14. De Lorgeril, M., Renaud, S., Mamelle, N., Salen, P., Martin, J. L., Monjaud, I., Delaye, J. (1994). Mediterranean alpha-linolenic acidrich diet in secondary prevention of coronary heart disease. Lancet, 343, 1454-1459. doi:10.1016/S0140-6736(94)92580-1
15. Delaš, I. (2010). Zaboravljene vrijednosti - bučino ulje Forgotten Wealth - Pumpkin Seed Oil. Hrvatski Časopis Za Prehrambenu Tehnologiju, Biotehnologiju I Nutricionizam, 5(1-2), 38-42. Retrieved from http://hrcak.srce.hr/index.php?show=clanak&id-clanak-jezik=89575
16. El-Adaway, T. A., & Taha, K. M. (2001). Characteristics and composition of watermelon, pumpkin, and paprika seed oils and meals. Journal of Agricultural and Food Chemistry, 49, 1253-1259. doi:10.1021/jf001117
17. El-Gharbawi, M. I. (1978). The major chemical constituents and the amino acid make-up of protein in naked pumpkin seed cake (Cucurbita pepo). Lybian Journal of Agriculture, 7, 53-58.
18. Evon, P. H., Vandenbossche, V., Pontalier, P. Y., & Rigala, L. (2009). Aqueous extraction of residual oil from sunflower press cake using a twin screw extruder: Feasibility study. Industrial Crops and Products, 29(2-3), 455-465. doi:10.1016/j.indcrop.2008.09.001
19. Food and Agriculture Organization Corporate Statistical Database. (2011). Food and Agriculture Organization. FAO, Data base. Food and Agriculture Organization of the United Nations. Retrieved from http://faostat3.fao.org/home/ index.html#SEARCH-DATA
20. Giraldo, Y. H., Velásquez, J. J., & Cuartas, A. P. (2010). Extracción con solventes y purificación de aceite a partir de semillas de Jatropha curcas. Revista De Investigaciones Aplicadas, 4(2), 77-86. Retrieved from http://revistas.upb.edu.co/index.php/investigacionesaplicadas/ article/view/719
21. Hartman, I. S. (1995). Alpha-linolenic acid: A preventive in secondary coronary vents? Nutrition Reviews, 55(7), 94-201. doi:10.1111/j.1753-4887.1995. tb01550.x
22. Hernández, C., & Mieres, P. A. (2005). Extracción y purificación del aceite de la almendra del fruto de la palma de corozo (Acrocomia aculeata). Revista Ingeniería UC, 12(1), 68-75. Retrieved from http://redalyc.uaemex.mx/src/inicio/ArtPdfRed.jsp?iCve=70712108
23. Idouraine, A., Kohlhepp, E. A., & Weber, C. W. (1996). Nutrient constituents from eight lines of naked seed squash (Cucurbita pepo L). Journal of Agricultural and Food Chemistry, 44, 721-724. doi:10.1021/jf950630y
24. Kwiatkowski, J. R., & Cheryan, M. (2002). Extraction of oil from ground corn using ethanol. Journal of the American Oil Chemist's Society, 79, 825-830. doi:10.1007/s11746-002-0565-8
25. Leaf, A., & Kang, J. X. (1998). N-3 fatty acids and cardiovascular disease. World Review of Nutrition & Dietetics, 83, 24-37. doi:10.1159/000059667
26. 2 as affected by moisture content. Journal of Food Science, 64, 1084-1088. doi:10.1111/j.1365- 2621.1999.tb12287.x
27. Liauw, M. Y., Natan, F. A., Widiyanti, P., Ikasari, D., Indraswati, N., & Soetaredjo, F. E. (2008). Extraction of neem oil (Azadirachta indica A. Juss) using n-hexane and ethanol: Studies of oil quality, kinetic and thermodynamic. ARPN Journal of Engineering and Applied Science, 3(3), 49-54. Retrieved from http://www.arpnjournals.com/jeas/research-papers/rp-2008/jeas- 0608-106.pdf
28. Martínez, C. E., Vinay, J. C., Brieva, R., Hill, C. G. J., & Garcia, H. S. (2005). Preparation of mono-and diacylglycerols by enzymatic esterification of glycerol with conjugated linoleic acid in hexane. Applied Biochemistry and Biotechnology, 125(1), 63-75. doi:10.1385/ABAB:125:1:063
29. Matos, C. A., & Acuña, H. J. (2010). Influencia del Tiempo, Tamaño de Partícula y Proporción Sólido Líquido en la Extracción de Aceite Crudo de la Almendra de Durazno (Prunus persica). Revista De Investigación En Ciencia Y Tecnologia De Alimentimentos, 1(1), 1-6. Retrieved from http://papiros.upeu.edu.pe/bitstream/ handle/123456789/225/RICTAV1N110.pdf?sequence=1
30. Nkosi, C. Z., Opoku, A. R., & Terblanche, S. E. (2006). Antioxidant effects of pumpkin seeds (Cucurbita Pepo) protein isolate in CClinduced liver injury in 4 low-protein fed rats. Phytotherapy Research, 20(11), 935-940. doi:10.1002/ptr.1977
31. Patricelli, A., Assogna, A., Emmi, E., & Sodini, G. (1979). Fattori che influenzano lèstrazione del lipidi da semi decorticati di girasole. Rivista Italiana Delle Sostanze Grasse, 61, 136-142.
32. Prámparo, M., Mattea, M., & Gregory, S. (2003). Influencia del tipo de contacto sólido líquido en la extracción de aceites vegetales. Grasas Y Aceites, 53(4), 592-597.
33. Quanhong, L., Ze, T., & Tongyi, C. (2003). Study on the hypoglycemic action of pumpkin extract in diabetic rats. Acta Nutrimenta Sinica, 25, 34-36. Retrieved from http://caod.oriprobe.com/articles/5513197/STUDY-ON-THE- HYPOGLYCEMIC-ACTION-OF-PUMPKIN-EXTRACT-IN-DIABETIC-RAT.htm
34. Şaşmaz, D. A. (1996). Evaluation of the diffusion coefficient of rapeseed oil during solvent extraction with hexane. Journal of the American Oil Chemist's Society, 73(5), 669-671. doi:10.1007/BF02518126
35. Seth, S., Agrawal, Y. C., Ghosh, P. K., Jayas, D. S., & Singh, B. P. N. (2007). Oil extraction rates of soya bean using isopropyl alcohol as solvent. Biosystems Engineering, 97, 209-217. doi:10.1016/j. biosystemseng.2007.03.008
36. Shahidi, F. (2006). Tree nut oils and byproducts: Compositional characteristics and nutraceutical applications. In Shahidi, F. & Mirialiakbari, H. (Eds.), Nutraceutical and specialty lipids and their co-products (pp. 159-168). Boca Raton, FL: Taylor & Francis. doi:10.1201/9781420015911.fmatt
37. Tejeda, L. (1992). The thermal decomposition of carbohydrates. II. The decomposition of fiber. Chemistry Biochemistry, 47, 279-393.
38. Tsaknis, J., Lalas, S., & Lazos, E. (1997). Characterization of crude and purified pumpkin seed oil. Grasas Y Aceites, 48(5), 267-272. doi:10.3989/gya.1997.v48.i5.802
39. Wang, H. X., & Ng, T. B. (2003). Isolation of cucurmoschin: A novel antifungal peptide abundant in arginine, glutamate and glycine residues from black pumpkin seeds. Peptides, 24(7), 969-972. doi:10.1016/S0196-9781(03)00191-8
40. Yoshida, H., Tomiyama, Y., Hirakawa, Y., & Mizushina, Y. (2006). Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds. Journal of Food Composition and Analysis, 19, 330-339. doi:10.1016/j.jfca.2004. 10.004
41. Younis, Y. M. H., Ghirmayb, S., & Al-Shihry, S. S. (2000). African Cucurbita pepo L.: Properties of seed and variability in fatty acid composition of seed oil. Phytochemistry, 54, 71-75. doi:10.1016/S0031-9422(99)00610-X
42. Zdunczyk, Z., Minakowski, D., Frejnagel, S., & Flis, M. (1999). Comparative study of the chemical composition and nutritional value of pumpkin seed cake, soybean meal and casein. Nahrung, 43(61), 392-395. doi:10.1002/(SICI)1521-3803