Cite Article

Enzyme-Assisted Aqueous Extraction Of Cashew Nut (Anacardium occidentale L.) Oil

Choose citation format

BibTeX

@article{IJASEIT695,
   author = {Phuong Huynh Nhu Nguyen and Tuan Quoc Dang},
   title = {Enzyme-Assisted Aqueous Extraction Of Cashew Nut (Anacardium occidentale L.) Oil},
   journal = {International Journal on Advanced Science, Engineering and Information Technology},
   volume = {6},
   number = {2},
   year = {2016},
   pages = {175--179},
   keywords = {Cashew nut oil; enzyme-assisted aqueous extraction; fatty acid profile; free fatty acid; peroxide value},
   abstract = {Enzyme-assisted aqueous extraction method was applied to extract oil from cashew nut (Anacardium occidentale L.). The commercial enzyme (Viscozyme cassava C) was tested for effectiveness in releasing oil during the aqueous extraction. The effect of several parameters such as material/water ratio, enzyme concentration and duration for enzyme incubation on the oil yield was investigated. The conditions for maximum oil release were found with the material/water ratio of 1:9, enzyme concentration of 1% (v/w E/S), and in 3 h of enzyme incubation at 50oC with constant shaking. The maximum oil yield obtained at those conditions (38.88 % raw material) was significantly (p <0.05) higher than that of the control (without enzyme) (35.92 %), and it represented 86.28 % recovery of the total oil in seed. No hexane and other organic solvents were needed for this process. The cashew nut oil by enzyme-assisted aqueous extraction was relatively stable. Both peroxide value and free fatty acid value were lower than those in the oil obtained by Soxhlet method. Total un-saturated fatty acid in the cashew nut oil was about 84.43 %, in which the most abundant was oleic acid (65.0 %), followed by linoleic acid (18.53%). Cashew nut oil is a good dietary source of un-saturated fatty acids.},
   issn = {2088-5334},
   publisher = {INSIGHT - Indonesian Society for Knowledge and Human Development},
   url = {http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=695},
   doi = {10.18517/ijaseit.6.2.695}
}

EndNote

%A Nguyen, Phuong Huynh Nhu
%A Dang, Tuan Quoc
%D 2016
%T Enzyme-Assisted Aqueous Extraction Of Cashew Nut (Anacardium occidentale L.) Oil
%B 2016
%9 Cashew nut oil; enzyme-assisted aqueous extraction; fatty acid profile; free fatty acid; peroxide value
%! Enzyme-Assisted Aqueous Extraction Of Cashew Nut (Anacardium occidentale L.) Oil
%K Cashew nut oil; enzyme-assisted aqueous extraction; fatty acid profile; free fatty acid; peroxide value
%X Enzyme-assisted aqueous extraction method was applied to extract oil from cashew nut (Anacardium occidentale L.). The commercial enzyme (Viscozyme cassava C) was tested for effectiveness in releasing oil during the aqueous extraction. The effect of several parameters such as material/water ratio, enzyme concentration and duration for enzyme incubation on the oil yield was investigated. The conditions for maximum oil release were found with the material/water ratio of 1:9, enzyme concentration of 1% (v/w E/S), and in 3 h of enzyme incubation at 50oC with constant shaking. The maximum oil yield obtained at those conditions (38.88 % raw material) was significantly (p <0.05) higher than that of the control (without enzyme) (35.92 %), and it represented 86.28 % recovery of the total oil in seed. No hexane and other organic solvents were needed for this process. The cashew nut oil by enzyme-assisted aqueous extraction was relatively stable. Both peroxide value and free fatty acid value were lower than those in the oil obtained by Soxhlet method. Total un-saturated fatty acid in the cashew nut oil was about 84.43 %, in which the most abundant was oleic acid (65.0 %), followed by linoleic acid (18.53%). Cashew nut oil is a good dietary source of un-saturated fatty acids.
%U http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=695
%R doi:10.18517/ijaseit.6.2.695
%J International Journal on Advanced Science, Engineering and Information Technology
%V 6
%N 2
%@ 2088-5334

IEEE

Phuong Huynh Nhu Nguyen and Tuan Quoc Dang,"Enzyme-Assisted Aqueous Extraction Of Cashew Nut (Anacardium occidentale L.) Oil," International Journal on Advanced Science, Engineering and Information Technology, vol. 6, no. 2, pp. 175-179, 2016. [Online]. Available: http://dx.doi.org/10.18517/ijaseit.6.2.695.

RefMan/ProCite (RIS)

TY  - JOUR
AU  - Nguyen, Phuong Huynh Nhu
AU  - Dang, Tuan Quoc
PY  - 2016
TI  - Enzyme-Assisted Aqueous Extraction Of Cashew Nut (Anacardium occidentale L.) Oil
JF  - International Journal on Advanced Science, Engineering and Information Technology; Vol. 6 (2016) No. 2
Y2  - 2016
SP  - 175
EP  - 179
SN  - 2088-5334
PB  - INSIGHT - Indonesian Society for Knowledge and Human Development
KW  - Cashew nut oil; enzyme-assisted aqueous extraction; fatty acid profile; free fatty acid; peroxide value
N2  - Enzyme-assisted aqueous extraction method was applied to extract oil from cashew nut (Anacardium occidentale L.). The commercial enzyme (Viscozyme cassava C) was tested for effectiveness in releasing oil during the aqueous extraction. The effect of several parameters such as material/water ratio, enzyme concentration and duration for enzyme incubation on the oil yield was investigated. The conditions for maximum oil release were found with the material/water ratio of 1:9, enzyme concentration of 1% (v/w E/S), and in 3 h of enzyme incubation at 50oC with constant shaking. The maximum oil yield obtained at those conditions (38.88 % raw material) was significantly (p <0.05) higher than that of the control (without enzyme) (35.92 %), and it represented 86.28 % recovery of the total oil in seed. No hexane and other organic solvents were needed for this process. The cashew nut oil by enzyme-assisted aqueous extraction was relatively stable. Both peroxide value and free fatty acid value were lower than those in the oil obtained by Soxhlet method. Total un-saturated fatty acid in the cashew nut oil was about 84.43 %, in which the most abundant was oleic acid (65.0 %), followed by linoleic acid (18.53%). Cashew nut oil is a good dietary source of un-saturated fatty acids.
UR  - http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=695
DO  - 10.18517/ijaseit.6.2.695

RefWorks

RT Journal Article
ID 695
A1 Nguyen, Phuong Huynh Nhu
A1 Dang, Tuan Quoc
T1 Enzyme-Assisted Aqueous Extraction Of Cashew Nut (Anacardium occidentale L.) Oil
JF International Journal on Advanced Science, Engineering and Information Technology
VO 6
IS 2
YR 2016
SP 175
OP 179
SN 2088-5334
PB INSIGHT - Indonesian Society for Knowledge and Human Development
K1 Cashew nut oil; enzyme-assisted aqueous extraction; fatty acid profile; free fatty acid; peroxide value
AB Enzyme-assisted aqueous extraction method was applied to extract oil from cashew nut (Anacardium occidentale L.). The commercial enzyme (Viscozyme cassava C) was tested for effectiveness in releasing oil during the aqueous extraction. The effect of several parameters such as material/water ratio, enzyme concentration and duration for enzyme incubation on the oil yield was investigated. The conditions for maximum oil release were found with the material/water ratio of 1:9, enzyme concentration of 1% (v/w E/S), and in 3 h of enzyme incubation at 50oC with constant shaking. The maximum oil yield obtained at those conditions (38.88 % raw material) was significantly (p <0.05) higher than that of the control (without enzyme) (35.92 %), and it represented 86.28 % recovery of the total oil in seed. No hexane and other organic solvents were needed for this process. The cashew nut oil by enzyme-assisted aqueous extraction was relatively stable. Both peroxide value and free fatty acid value were lower than those in the oil obtained by Soxhlet method. Total un-saturated fatty acid in the cashew nut oil was about 84.43 %, in which the most abundant was oleic acid (65.0 %), followed by linoleic acid (18.53%). Cashew nut oil is a good dietary source of un-saturated fatty acids.
LK http://ijaseit.insightsociety.org/index.php?option=com_content&view=article&id=9&Itemid=1&article_id=695
DO  - 10.18517/ijaseit.6.2.695