Aqueous Enzymatic Extraction of Oil from Mandarin Peels
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概要
- 論文の詳細を見る
The Mandarin (Citrus reticulata) peels were utilized for recovery of essential oil. The essential oil is one of the important ingredients widely used in various food products. The flavedo part of peels of mandarin fruit was utilized for extraction of essential oil by hydro-distillation method and cold pressing extraction method. The peels were pre-treated with enzyme by varying its concentration from 0.1% to 0.3%. Essential oil was recovered from these enzyme treated samples and yield obtained was compared with control samples. By varying the concentration of enzyme in pre-treatment the increase in the yield of essential oil as compared to control samples obtained were up to 15%. This increase in recovery may be due to rupture of oil sacs/glands by enzymatic action, resulting excess release of essential oil from oil sacs. The effect of concentration of enzyme at pH 4.5 and contact time 3 hrs on the yield obtained was studied during extraction.
- 日本油化学会の論文
著者
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Singh K.
Department of Physics, Guru Nanak Dev University
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SHUKLA A.K.
Department of Oil and Paint Technology, Harcourt Butler Technological Institute
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DIXIT A.K.
Department of Chemistry, V.S.S.D. College
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Shukla A.
Department Of Oil And Paint Technology Harcourt Butler Technological Institute
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Mishra Dheeraj
Department of Biochemical Engineering and Food Technology, Harcourt Butler Technological Institute
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Dixit A.
Department Of Chemistry V. S. S. D. College
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Singh K.
Department Of Chemistry Indian Institute Of Technology
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SINGH K.
Department of Biochemical Engineering and Food Technology, Harcourt Butler Technological Institute
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