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Information × Registration Number 0223U000556, 0122U200376 , R & D reports Title Enzymatic Approaches for Sustainable Vegetable Oil Processing popup.stage_title Head Nosenko Tamara T., Доктор технічних наук Registration Date 12-01-2023 Organization National university of food technologies popup.description2 Report on the scientific-research work: 69 pp., 6 tables, 5 figures, 91 sources, 1 appendix VEGETABLE OIL, SEEDS, PUMPKINS, PROTEASES, CELLULASES, FATTY ACIDS, STEROLS The purpose of the work was to develop a method of obtaining vegetable oil using enzyme preparations. The object of research is pre-treatment of oil materials and methods of vegetable oil obtaining. The subject of research is pumpkin seeds, vegetable oils, enzyme preparations with complex activity. Research methods: the physicochemical properties of oilseeds and vegetable oils were determined by standard methods, the antioxidant capacity was determined by the kinetics of the reaction of DPPH free radicals quenching, statistical analysis calculations were carried out using the Microsoft Office Excel 2010 program. Results. In this work data were obtained on the technological parameters of pre-treatment of pumpkin seeds with enzyme preparations. It was established that the rational technological parameters of the enzymatic processing of the pumpkin seeds are pH 5.0-5.2, the complex use of enzyme preparations with proteolytic and cellulolytic activity in the ratio of 7:3, respectively, the duration of processing is 110-120 minutes, the seed moisture before pressing 7.0-7.5%. The yield of "cold" pressed oil after pretreatment with a mixture of enzyme preparations with protease (70%) and cellulase (30%) activity increased from 62.3 to 70.0% of the total oil content in the seeds. The rate of solvent extraction of oil from pumpkin seeds after enzymatic treatment increased - 25.4 and 17.7% of oil were extracted after 80 minutes from the mass of enzymatically treated seeds and control, respectively. The influence of the enzymatic pretreatment of seeds on the physico-chemical properties of pumpkin seed oil, as well as on its antioxidant capacity was established. The pumpkin oil obtained from seeds after enzymatic treatment had 68% higher content of tocopherols than the control oil. Product Description popup.authors Vovk Hanna Oleksandrivna Derbugova Galyna Lubomyrivna Zhupanova Diana Oleksandrivna Marynin Andrii Ivanovych Tavolzhan Alla Anatoliyvna popup.nrat_date 2023-01-12 Close