Food Science and Technology Vol. 1(3), pp. 37 - 43
DOI: 10.13189/fst.2013.010301
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Optimization of Enzymatic Extraction of Oil from Pistacia Khinjuk Seeds by Using Central Composite Design

Ahmadi Mojtaba ^*, Karimi Fardin
Chemical Engineering Department, Faculty of Engineering, Razi University, Kermanshah, Iran

ABSTRACT

The central composite design (CCD) technique was used to study the enzymatic extraction of oil from pistacia khinjuk seeds by protease and α-amylase. The Temperature (A) (i.e., 40, 50 and 60℃), pH (B) (i.e., 4, 6.5 and 9) and reaction time (C) (i.e., 4, 12 and 20) were considered as independent variables. The influence of these three regressors on percentage of oil recovery from seed was evaluated using second-order polynomial multiple regression model. Analysis of variance (ANOVA) showed a high coefficient of determination (R2) value of 0.99, thus ensuring a satisfactory adjustment of the regression model with the experimental data. The positive sign for the coefficient of pH and time in the model indicated that the percentage of oil recovery increased with increased levels of those factors. The negative effect of temperature on the oil recovery indicated that the response levels decreased as A increased. The positive sign for the coefficient of the interaction between two factors B and C on the response indicated that a simultaneous increase in the pH and the reaction time led to an increase in that response. An Optimum condition for this process was obtained based on the enzymatic extraction of pistacia khinjuk seeds by protease in the experiment where the temperature was 59.5℃ and the pH and time reaction were at high level and oil extraction recovery 58.79% and the optimum parameters for oil extraction with α-amylase are as follows: temperature 52.43℃, pH 7.5, reaction time 20 h and oil extraction recovery 66.83%.

KEYWORDS
Pistacia Khinjuk, Seed Oil, Enzymatic Extraction, Protease, Central Composite Design and Response Surface Methodology

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Ahmadi Mojtaba , Karimi Fardin , "Optimization of Enzymatic Extraction of Oil from Pistacia Khinjuk Seeds by Using Central Composite Design," Food Science and Technology, Vol. 1, No. 3, pp. 37 - 43, 2013. DOI: 10.13189/fst.2013.010301.

(b). APA Format:
Ahmadi Mojtaba , Karimi Fardin (2013). Optimization of Enzymatic Extraction of Oil from Pistacia Khinjuk Seeds by Using Central Composite Design. Food Science and Technology, 1(3), 37 - 43. DOI: 10.13189/fst.2013.010301.