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Frontiers of Agricultural Science and Engineering

ISSN 2095-7505

ISSN 2095-977X(Online)

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Front. Agr. Sci. Eng.    2021, Vol. 8 Issue (4) : 623-634    https://doi.org/10.15302/J-FASE-2021400
RESEARCH ARTICLE
EXTRACTION AND EVALUATION OF EDIBLE OIL FROM SCHIZOCHYTRIUM SP. USING AN AQUEOUS ENZYMATIC METHOD
Zhaohui XUE1, Fang WAN1, Xin GAO1, Wancong YU2, Zhijun ZHANG2, Jing LIU3, Xiaohong KOU1()
1. School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, China.
2. Tianjin Academy of Agricultural Science, Tianjin 300381, China.
3. College of Ecology Environment and Resource, Qinghai University for Nationalities, Qinghai, Xining 810000, China.
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Abstract

• Aqueous enzymatic extraction (AEE) is performed for oil extraction from Schizochytrium sp.

• AEE process is optimized by response surface methodology.

• Microalgal oil extracted by AEE has high contents of PUFA, tocopherols and phenolics.

• AEEO exhibits considerable antioxidant activity as compared with SEO.

Schizochytrium sp., a marine microalga, is a potential source of edible oil due to its short growth cycle and rapid lipid accumulation, especially of docosahexaenoic acid. An approach to isolate edible microalgal oil from Schizochytrium sp. using aqueous enzymatic extraction (AEE) was developed. Parameters were optimized by single-factor experiments followed by Box-Behnken design. Proteases were effective in extracting oil. The maximum free oil recovery (49.7%±0.58%) and total oil recovery (68.1%±0.94%) were obtained under optimum conditions of liquid-to-solid ratio of 4.8:1, a 2.5% enzyme concentration of papain and an extraction time of 2.2 h. There was a significant difference (P<0.05) in polyunsaturated fatty acid composition between microalgal oil obtained by AEE and by Soxhlet extraction, with the former having superior physiochemical properties and higher concentrations of bioactive components including total phenolic compounds and total tocopherols. These findings indicate a potential application of AEE for extraction of oil from Schizochytrium sp.
Keywords antioxidant activity      aqueous enzymatic extraction      edible microalgal oil      fatty acid composition      physicochemical properties     
Corresponding Author(s): Xiaohong KOU   
Just Accepted Date: 25 May 2021   Online First Date: 21 June 2021    Issue Date: 19 November 2021
 Cite this article:   
Zhaohui XUE,Fang WAN,Xin GAO, et al. EXTRACTION AND EVALUATION OF EDIBLE OIL FROM SCHIZOCHYTRIUM SP. USING AN AQUEOUS ENZYMATIC METHOD[J]. Front. Agr. Sci. Eng. , 2021, 8(4): 623-634.
 URL:  
https://academic.hep.com.cn/fase/EN/10.15302/J-FASE-2021400
https://academic.hep.com.cn/fase/EN/Y2021/V8/I4/623
Plant species Enzyme type Water-to-sample ratio (mL·g−1) Enzyme concentration (%, w/w) Reaction time (h) Total oil recovery (%, based on SE*) Reference
Soybean Protex 51FP 10.00 0.50 1.50 93.0 [14]
Peanut Alcalase 2.4L 5.00 1.50 5.00 79.3 [15]
Sesame Alcalase 2.4L 6.00 2.00 2.00 57.4 [16]
Bayberry Cellulase/neutral protease
(1:1, w/w)		 4.91 3.17 4.00 49.4 [17]
Pine kernel Alcalase endo-protease 5.00 1.97 3.00 89.1 [18]
Sacha inchi Papain 4.45 4.46 4.95 95.6 [19]
Idesia polycarpa fruit Cellulase/hemicellulose/
pectinase (1:1:1, w/w/w)		 7.13 2.00 2.94 79.4 [20]
Yellow mustard flour Protex 6 L 4.00 2.50 3.00 86.5 [21]
Tab.1  Aqueous enzymatic extraction processing parameters for various plant sources
Fig.1  Effects of (a) individual enzyme treatment, (b) liquid-to-solid ratio, (c) enzyme concentration, and (d) reaction time on the free and emulsified oil recovery by aqueous enzymatic extraction. Different letters above the bars indicate significant differences at P<0.05.
Fig.2  Response surfaces for free oil recovery by aqueous enzymatic extraction (AEE): (a) varying liquid-to-solid ratio and enzyme concentration, (b) varying liquid-to-solid ratio and reaction time, and (c) varying enzyme concentration and reaction time. Response surfaces for total oil recovery by AEE: (d) varying liquid-to-solid ratio and enzyme concentration, (e) varying liquid-to-solid ratio and reaction time, and (f) varying enzyme concentration and reaction time.
Fatty acid Extraction method
AEE SE
C14:0 0.77±0.02a 0.81±0.02a
C16:0 27.91±0.82b 31.09±0.76a
C18:0 1.48±0.04b 1.64±0.02a
C20:0 0.68±0.03b 0.77±0.02a
C22:0 0.58±0.03b 0.75±0.01a
Total SFA 31.42±0.94b 35.06±0.75a
C14:1 0.25±0.01b 0.32±0.01a
C18:1n9c 0.55±0.02a 0.56±0.02a
Total MUFA 0.80±0.03a 0.88±0.03a
C20:3n6 0.64±0.03a 0.68±0.02a
C20:3n3 0.84±0.01b 0.92±0.03a
C22:2n6 1.19±0.02a 1.21±0.02a
C20:5n3 0.89±0.02a 0.90±0.02a
C22:6n3 64.22±0.91a 60.35±0.67b
Total PUFA 67.78±0.96a 64.06±0.72b
Tab.2  Fatty acid composition (g·(100 g)−1) of total oil by aqueous enzymatic extraction (AEE) and Soxhlet extraction (SE).
Property AEE SE
Density (20°C) (g·mL−1) 0.92±0.01a 0.92±0.01a
Acid value (mg·g−1, oil) 3.26±0.05a 2.82±0.06b
Peroxide value (mmol·kg−1, oil) 0.69±0.03b 4.48±0.14a
Iodine value (g·(100 g)−1 I2, oil) 213.81±0.04a 183.92±0.83b
Saponification value (mg·g−1 KOH, oil) 196.84±0.63a 194.35±0.78a
Carotenoids (mg·kg−1, oil) 21.03±1.20b 36.24±1.30a
Phenolic compounds (mg·kg−1, oil) 561.84±7.31a 490.15±7.02b
Tocopherols (mg·kg−1, oil) 219.98±9.84a 203.11±3.61a
Tab.3  Physicochemical properties, carotenoids, polyphenols, and tocopherols of total oil by aqueous enzymatic extraction (AEE) and Soxhlet extraction (SE).
Fig.3  Antioxidant activity of microalgal oils assessed by (a) DPPH radical scavenging assay and (b) ABTS radical scavenging assay.
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