Assessment of the Enzymatic Extraction of Rapeseed Oil and the Effects on the Quantity and Quality Characteristics of the Oil

Enzymatic extraction of the oil is a method that the cell wall degradation occurs by the enzyme and the components of the cell are transferred to the aqueous phase that facilities pure separation by centrifugation. Cell wall complex structure of different varieties and regions has caused the suitable enzymatic extraction conditions to be different. The aim of the present study is to evaluate and assess the enzymatic extraction of rapeseed oil and its effect on the extracted oil. In this study for the enzymatic extraction of oil, pectinex ultra SPL and protease were employed. The statistical analyses were carried out using factorial experiment with three levels of enzyme concentrations (1, 2 and 3%), temperatures (3, 45 and 55ºC) and times (3, 4 and 5 h) on the oil extraction yield, phosphorous content, acidity, peroxide and protein contents of meal where Okapi variety of Khorasan region was chosen to be investigated. The results indicated that the enzyme concentration, temperature and time, had significant effects (p<0.01) on the extracted yield, phosphorous content and protein of meal. The enzyme concentration at 2 and 3 %, with temperature at 44 and 55 and time of incubation for 4 and 5 hours showed to be the most suitable conditions. There were no significant differences (p<0.05) between mean values of acidity and peroxide at different extraction conditions. The changes of acidity and peroxide values under different enzymatic extractions were not statistically significant and they were low at all conditions. The enzyme concentration of 2% and the temperature of 45 ºC and time of 4 hours incubation were selected as the optimum conditions for the enzymatic extraction of canola oil.