This study aimed to improve the extraction efficiency of Moringa oleifera seed oil and reveal the mechanisms for different pretreatment methods. The Moringa oleifera powder was pretreated by microwave, high pressure, and ultrasound, respectively, followed by aqueous enzymatic extraction. The structures of Moringa oleifera powder with and without pretreatments were examined by scanning electron microscopy. The results showed that compared with traditional aqueous enzymatic extraction method, microwave, high pressure, and ultrasonic pretreatments increased the oil extraction rate by 5.64%, 9.03%, and 9.90%, respectively. Moreover, it was found that all these three pretreatments could severely damage the structure of Moringa oleifera seeds to different degrees. In particular, ultrasonic treatment led to smaller fragments and obvious holes in Moringa oleifera seed particles, while high pressure treatment resulted in homogeneous tablet-structure. In conclusion, high pressure and ultrasound can effectively destroy Moringa oleifera seed cell walls to improve the extraction efficiency of oil, which provides a new idea for extracting oils in food industries.
SUN Yan
,
QIN Xiaoli
,
ZHONG Jinfeng
,
LIU Xiong
. Effects of different pretreatments on extracting Moringa Oleiferaseed oil and relevant mechanisms[J]. Food and Fermentation Industries, 2019
, 45(11)
: 179
-184
.
DOI: 10.13995/j.cnki.11-1802/ts.019592
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