Jahurul M H A, Shian O K, Sharifudin M S, Hasmadi M, Lee J S, Mansoor A H, Jumardi R, Khan M Firoz, Jinap S, Omar A K Mohd, Zaidul I S M
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah Malaysia.
Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia.
J Food Sci Technol. 2021 Mar;58(3):902-910. doi: 10.1007/s13197-020-04604-1. Epub 2020 Jun 26.
The objective of this study was to optimize the extraction of oil from pre-dried roselle seeds using response surface methodology (RSM). We also determined the oxidative stability of oil extracted from oven and freeze-dried roselle seed in terms of iodine value (IV), free fatty acid (FFA) value, peroxide value (PV), P-anisidine and total oxidation values (TOTOX value). The RSM was designated based on the central composite design with the usage of three optimum parameters ranged from 8 to 16 g of sample weight, 250-350 mL of solvent volume, and 6-8 h of extraction time. The highest oil yielded from roselle seed using the optimization process was 22.11% with the parameters at sample weight of 14.4 g, solvent volume of 329.70 mL, and extraction time of 7.6 h. Besides, the oil extracted from the oven dried roselle seed had the values of 89.04, 2.11, 4.13, 3.76 and 12.03 for IV, FFA, PV, P-anisidine, and TOTOX values, respectively. While for the oil extracted from freeze-dried roselle seed showed IV of 90.31, FFA of 1.64, PV of 2.47, P-anisidine value of 3.48, and TOTOX value of 8.42. PV and TOTOX values showed significant differences whereas; IV, FFA, and P-anisidine values showed no significant differences between the oven and freeze-dried roselle seed oils.
本研究的目的是使用响应面法（RSM）优化从预干燥的玫瑰茄种子中提取油脂的工艺。我们还根据碘值（IV）、游离脂肪酸（FFA）值、过氧化值（PV）、对茴香胺值和总氧化值（TOTOX值）测定了从烘干和冻干的玫瑰茄种子中提取的油脂的氧化稳定性。RSM是基于中心复合设计确定的，使用了三个最佳参数，样品重量范围为8至16克，溶剂体积为250 - 350毫升，提取时间为6至8小时。使用优化工艺从玫瑰茄种子中获得的最高出油率为22.11%，参数为样品重量14.4克、溶剂体积329.70毫升和提取时间7.6小时。此外，从烘干的玫瑰茄种子中提取的油脂的IV、FFA、PV、对茴香胺值和TOTOX值分别为89.04、2.11、4.13、3.76和12.03。而从冻干的玫瑰茄种子中提取的油脂的IV为90.31、FFA为1.64、PV为2.47、对茴香胺值为3.48、TOTOX值为8.42。PV和TOTOX值显示出显著差异，而烘干和冻干的玫瑰茄种子油的IV、FFA和对茴香胺值没有显著差异。
