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Vol. 25 No. 11 (2013): Vol 25 Issue 11

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Effect of Microwave-Assisted Enzymatic Aqueous Extraction on the Quality Attributes of Maize (Zea mays L.) Seed Oil

https://doi.org/10.14233/ajchem.2013.14365
Farooq Anwar
Department of Chemistry, University of Sargodha, Sargodha-40100, Pakistan ; Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad-38040, Pakistan
Ammara Yaqoub
Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad-38040, Pakistan
Shaukat Ali Shahid
Department of Physics, University of Agriculture, Faisalabad-38040, Pakistan
Maleeha Manzoor
Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad-38040, Pakistan

Corresponding Author(s) : Farooq Anwar

fqanwar@yahoo.com

Asian Journal of Chemistry, Vol. 25 No. 11 (2013): Vol 25 Issue 11

Abstract

The present work evaluates and compares the quality characteristics of microwave-assisted enzymatic aqueous extracted maize (Zea mays L.) seed oil with those of hexane-extracted oil and control oil. The oil content from microwave-assisted enzymatic aqueous extracted maize seeds was found to be 2.52-3.60 % compared with 2.22-3.32 % in control seeds, revealing an increment of 10-11 % in the oil extraction yield due to microwave enzymatic treatment. The physicochemical parameters such as density, refractive index, free fatty acid, iodine value, colour, saponification number and unsaponifiable matter and fatty acids composition of the microwave-assisted enzymatic aqueous extracted maize oil were quite comparable with those of hexane-extracted oil and control oil, showing no significant (p > 0.05) differences among the extraction methods. The oxidative stability of the microwave-assisted enzymatic aqueous extracted oil was found to be considerably improved in comparison to the control oil and hexane- extracted oil as evident by the determinations of conjugated dienes, conjugated trienes, peroxide and p-anisidine values. It was concluded that microwave-enzymatic adjuvant improved the oil extraction yield as well as the oxidation properties of the oil produced without altering its other quality attributes.

Keywords

Maize seed oil Microwaves Enzymatic pretreatment Aqueous extraction Fatty acids composition
Anwar, F., Yaqoub, A., Ali Shahid, S., & Manzoor, M. (2013). Effect of Microwave-Assisted Enzymatic Aqueous Extraction on the Quality Attributes of Maize (Zea mays L.) Seed Oil. Asian Journal of Chemistry, 25(11), 6280–6284. https://doi.org/10.14233/ajchem.2013.14365
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