In order to better develop and utilize the source of lemon seed oil, the parameters of the process with a combination of enzymolysis and adsorption for debittering cold-pressed lemon seed oil was optimized in this study. Meanwhile, the physicochemical properties of the debittered cold-pressed lemon was assessed, while its fatty acid compositions were simultaneously compared with the common retailed edible vegetable oils including rapeseed oil, peanut oil and corn oil. The results showed that the combination of enzymolysis and adsorption could more significantly decrease the contents of ios-limonin compounds and debittering rate, reduce the acid value, POV and content of Insoluble impurities, and maintain the VE content and iodine value. The two levels trail according to Plaktett-Burman design selected the four main factors, namely α-L-rhamnopyranoside amount, alkaline clay amount, enzymolysis temperature and time, all of which determined the debittering efficiency with the combined debittering method. With the response surface method (RSM) analysis, the optimum predicted debittering rate (97.63±2.31)% of the cold-pressed lemon seed oil by the combination of enzymolysis and adsorption were obtained by the additive amount with 0.09% of α-L-rhamnopyranoside and 4.1% of alkaline clay at 46 ℃ for 4.1 h. The contents of the unsaturated fatty acids in debittering lemon seed oil accounted for (87.37±0.13)% of the total fatty acids content, and the contents of essential fatty acid (EFA) contents were higher than those in rapeseed oil and peanut oil which indicating this debittering lemon seed oil exerted a functional value. Besides, the PCA analysis revealed that the fatty acid composition of debittering lemon seed oil was similar to rapeseed oil. However, the correlation evaluation exhibited a relatively close correlation between the contents of unsaturated and total fatty acids, indicating that the critical effects of degree of unsaturation fatty acids on the composition of fatty acid can be defined in the lemon seed oil with poor quality stability. These results provide a theoretical foundation for the exploitation of lemon seed oil.
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