Extraction of pomegranate seed oil by low-temperature continuous phase transition and the analysis of its fatty acid

Authors

DU Jie, Guangzhou Beiertai Biotechnology Co. Ltd, Guangzhou, Guangdong 510000, China; College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
CAO Yong, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China
DAI Weijie, Guangzhou Beiertai Biotechnology Co. Ltd, Guangzhou, Guangdong 510000, China
YANG Guohang, Guangzhou Beiertai Biotechnology Co. Ltd, Guangzhou, Guangdong 510000, China

Abstract

It was mainly elaborated the in this study grease extraction from pomegranate seed by using the technology of continuous phase transition extraction at low temperature. The extraction technology was optimized through the orthogonal experiment L₉(3⁴) based on the index of grease yield.Moreover, pomegranate seed oil physicochemical properties and the fatty acid composition werealso analyzed. It turned out that the best process conditions for the continuous phase transition extraction at low temperature of the pomegranate seed oil included raw material granularity containing 60 mesh, extracted under about 0.5 MPa for 70 min, extracting at 45 ℃ and parsing at 70 ℃. The yield of pomegranate seed oil is 15.94% under the above conditions. The content of the raw oil from pomegranate seeds was 16.31%, and its extraction recovery rate was as high as 97.6%. Pomegranate seed oil extracted through continuous phase transition at low temperature presented light yellow semisolid paste with acid value 3.26 mg KOH/g and peroxide value 0.1 g/100 g. The main fatty acid compositions of pomegranate seed oil was found to be linoleic acid (68.09%), methyl linoleate(9.13%), oleic acid methyl ester(6.91%), methyl palmitate(4.73%), and methyl stearate(3.33%).

Publication Date

2-28-2017

First Page

148

Last Page

151

DOI

10.13652/j.issn.1003-5788.2017.02.032

Recommended Citation

Jie, DU; Yong, CAO; Weijie, DAI; and Guohang, YANG (2017) "Extraction of pomegranate seed oil by low-temperature continuous phase transition and the analysis of its fatty acid," Food and Machinery: Vol. 33: Iss. 2, Article 32.
DOI: 10.13652/j.issn.1003-5788.2017.02.032
Available at: https://www.ifoodmm.cn/journal/vol33/iss2/32

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