Abstract

  Pumpkin (Cucurbita pepo) seeds’ hydrolysis condition was investigated in order to achieve oil containing high content of phytosterol by using enzyme bromelain and amylase. For this purpose, hydrolysis conditions of bromelain and amylase including ratio of C. pepo to water, ratio of concentration of the enzyme bromelain/amylase to substance, temperature, pH, hydrolysis time were investigated.

Bromelain hydrolysis of C. pepo seeds with 1.75% enzyme at 55^oC for 7hrs at pH of 7 gave 27.83% oil and 1909.95 mg phytosterol in 100 g oil. For amylase hydrolysis these figures were 0.9%; 50^oC; 5.5 hrs and 7, respectively; and the oil yield was 14.02% with 2245.03 mg phytosterol in 100 g oil.

Although oil yield by using enzyme bromelain (27.83%) and enzyme amylase (14.02%) was lower than that by using solvent and ultrasonic methods (26.57% to 42.74%), phytosterol content inversely was as 2 to 3 times as higher (631.41 - 772.78 to 19909.95 - 2245.03 mg/100g oil). Fourteen compounds were found in phytosterol mixture obtained by amylase hydrolysis, among them three important e.g. campesterol, stigmasterol, β - sitosterol accounted for 315.460, 120.111 and 189.987 mg/100g oil respectively.

Keywords: Amylase; Bromelain; Oil of Pumpkin Seed; Phytosterol

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Citation

Citation: Nguyen Thi Minh Tu., et al. “Bromelain and Amylase Assisted Extraction of Cucurbita pepo Seed Oil Enriched with Phytosterol".Acta Scientific Nutritional Health 4.11 (2020): 50-56.

Copyright

Copyright: © 2020 Nguyen Thi Minh Tu., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.