a Food Science and Technology ISSN 0101-2061 DDOI http://dx.doi.org/10.1590/1678-457X.29116 Ultrasound-assisted aqueous enzymatic extraction of oil from perilla seeds and determination of its physicochemical properties, fatty acid composition and antioxidant activity Huizhen LI1, Zhijun ZHANG1*, Dongliang HE1, Yaoyao XIA1, Qingye LIU1, Xiaojun LI1 Abstract Response surface methodology (RSM) was used to optimize ultrasound-assisted aqueous enzymatic extraction (UAAEE) conditions for perilla seed oil. Under the optimum conditions—which were a liquid-to-solid ratio of 4.4:1, a hydrolysis time of 2.66 h, a hydrolysis temperature of 50.87 °C and an ultrasound treatment time of 24.74 min—an oil yield of 31.34% was obtained. Comparisons of the physicochemical characteristics of oil obtained using UAAEE with those of oil obtained by solvent extraction (SE oil) and cold pressing extraction (CPE oil) revealed similar refractive indices and saponification values, but UAAEE oil had a higher iodine value and better stability against oxidation, with a low peroxide value. UAAEE oil contained higher levels of beneficial α-linolenic acid and phenolics than SE oil or CPE oil, and it also had superior efficiency in scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. Keywords: perilla seed oil; ultrasound-assisted aqueous enzymatic extraction; physical and chemical characteristics; fatty acid composition; antioxidant activities. Practical Application: Based on its physical and chemical properties, perilla oil obtained using UAAEE would be suitable as high quality edible oil and could also have applications in the cosmetic and pharmaceutical industries. 1 Introduction Perilla (Perilla frutescens) is an annual herb that is widely transmission effect, which is mainly caused by cavitational effects used for cooking and medicinal purposes in several Asian (Chemat et al., 2011), could be used to enhance the extraction countries (Igarashi & Miyazaki, 2013), including China, efficiency of AEE for edible oils. Ultrasound-assisted extraction Japan and Korea. Perilla seed oil is rich in omega-3 fatty acids (UAE) has many advantages, including high extraction yields, (53.6%-64%), especially α-linolenic acid (ALA, 18:3, n-3, high reproducibility, low solvent use, short extraction times, low 52.58%-61.98%) (Zhou et al., 2014). ALA is metabolized to running costs, limited environment impact and easy adaptation long-chain polyunsaturated fatty acids (LC-PUFA) such as to industrial scale use (Vuong et al., 2014). eicosapentaenoic acid (EPA, 20:5, n-3) and docosahexaenoic acid (DHA, 22:6, n-3), which are especially important during In the present study, optimal conditions for ultrasound-assisted human brain development (Lee & Song, 2012). Because of its aqueous enzymatic extraction (UAAEE) of oil from perilla seeds high omega-3 fatty acid content, perilla seed oil also has the were investigated using response surface methodology (RSM). potential to lower the risk of many chronic diseases. It may The fatty acid composition, physicochemical properties and reduce inflammation, prevent abnormal clotting, relax blood antioxidant activities of perilla seed oil extracted by UAAEE were vessels, and have anticancer properties (Asif, 2011; Li et al., 2014). evaluated and compared with those of mechanically pressed oil and oil extracted using organic solvent. Perilla seed oil is typically obtained either by mechanical pressing or by extraction using organic solvents. However, the yield obtained by mechanical pressing is quite low and the use 2 Materials and methods of organic solvents causes unacceptable contamination of the 2.1 Plant materials and reagents environment and residues in the oil may be harmful to human health (Zhang et al., 2010). Aqueous enzymatic extraction P. frutescens seeds (oil content 37.8%) were collected in (AEE) has been successfully used for the extraction of oils from Dctober 2014 from the North University of China (Taiyuan, a variety of oil-bearing seeds, including olive (Najafian et al., Shanxi Province, China). The dried seeds were milled to 2009) and peanut (Jiang et al., 2010). Ultrasound has been approximately 250 µm and stored in airtight containers at 4 °C shown to accelerate heat and mass transfer and is a powerful until use. Chemical reagents were supplied by Beijing Chemical alternative to conventional extraction techniques. The strong mass Reagents Co. (Beijing, China). Received 21 Nov., 2016 Accepted 30 Apr., 2017 1School of Chemical Engineering and Environment, North University of China, Taiyuan, China *Corresponding author: [email protected] Food Sci. Technol, Campinas, 37(Suppl. 1): 71-77, Dec. 2017 71 Extraction and determination of perilla seed oils 2.2 Soxhlet extraction (SE) and cold pressing extraction and 0.5 M HCl. After the extraction process, the mixture was (CPE) centrifuged at 8000 g for 20 min at room temperature, giving three layers (oil, cream and skim). The uppermost oil layer was Perilla seeds (dried and milled, 5 g) were extracted with carefully removed using a micropipette. The oil yield per seed n-hexane (250 mL) in a Soxhlet extractor at 90 °C for 7 h. sample (100 g), on a dry-weight basis, was determined using The n-hexane was removed at 50 °C under reduced pressure the Equation 1: using a rotary evaporator (SHZ-95B, Yuhua Ltd., Gongyi, Henan, China). SE gave an extraction yield of 35.2% (w/w). An oil sample Oil yield (%) = ( weight of extracted oil/ weight of seeds)×100% (1) was also prepared by CPE. The oil samples were stored in glass vials at 4 °C prior to physical and chemical characterization. 2.4 RSM design and statistical analysis 2.3 Ultrasound-assisted aqueous enzymatic extraction Based on the results of a preliminary mono-factor test (data not shown), a Box-Behnken design (BBD) was used to determine (UAAEE) the effects of four independent variables, i.e., liquid/solid ratio X( 1), Powdered perilla seeds (15 g) were pretreated with water hydrolysis time (X2), hydrolysis temperature (X3) and ultrasound (water/seed ratio, 3:1 to 7:1 mL/g) in a tunable ultrasonic bath treatment time (X4), on perilla oil yield (Y). The independent (TH-400BQG, 50Hz; Tianhua Ultrasonic Electronic Equipment variables were coded at three levels (–1, 0, and 1). The complete Co., Ltd., Jining, Shandong, China) at 30 °C for 20 min-30 min at design consisted of 29 experimental points, including five a power of 400 W. An enzyme cocktail (cellulase (5.5%) / neutral replicates of the central points (all variables were coded as zero). proteinase (4.5%) / pectinase (7.5%)) was then added and A randomized experimental order was used to reduce the effect the mixture was incubated in a water bath at 45 °C-55 °C for of unexplained variability on the observed responses. The run 2 h-3 h with constant stirring. Before adding the enzymes, order, variable conditions, and experimental and predicted the pH of the mixture was adjusted to 7.0 using 0.5 M NaDH values are shown in Table 1. A regression analysis was carried Table 1. Box-Behnken design and observed responses of perilla oil yield using UAAEE. Hydrolysis Ultrasonic Dil yield (%) Liquid-solid ratio Hydrolysis ttime Run temperature time X (mL:g) X (h) Experimental 1 2 X (°C) X (min) predicted values 3 4 values 1 5:1 2.0 50 30 27.53 26.67 2 5:1 2.5 55 30 28.33 28.42 3 7:1 2.5 50 20 25.13 25.32 4 7:1 2.0 50 25 24.67 24.48 5 7:1 2.5 45 25 25.67 25.74 6 5:1 3.0 45 25 28.53 28.03 7 5:1 3.0 50 30 27.93 27.28 8 5:1 2.0 55 25 26.07 26.36 9 5:1 3.0 50 20 28.13 28.75 10 3:1 2.5 45 25 28.47 28.42 11 5:1 2.5 50 25 31.33 30.96 12 5:1 2.5 50 25 31.27 30.96 13 5:1 2.5 50 25 29.33 30.96 14 5:1 2.5 50 25 31.40 30.96 15 5:1 2.5 45 20 27.73 28.09 16 5:1 2.0 45 25 27.93 27.09 17 3:1 2.0 50 25 24.47 25.66 18 7:1 2.5 50 30 24.13 24.99 19 5:1 3.0 55 25 28.87 29.50 20 5:1 2.5 45 30 26.93 27.89 21 5:1 2.5 55 20 28.80 28.29 22 3:1 3.0 50 25 28.60 29.23 23 3:1 2.5 50 30 28.40 28.00 24 7:1 3.0 50 25 25.73 24.99 25 5:1 2.5 50 25 31.47 30.96 26 7:1 2.5 55 25 26.27 26.08 27 3:1 2.5 55 25 29.13 28.82 28 5:1 2.0 50 20 24.87 25.28 29 3:1 2.5 50 20 28.80 27.74 72 Food Sci. Technol, Campinas, 37(Suppl. 1): 71-77, Dec. 2017 Li et al. out to evaluate the response function as a quadratic polynomial 2.7 Determination of total tocopherols (TT) and total (Equation 2): phenolics (TP) 4 4 34 The TT contents of perilla seed oils were determined using 2 YXX=++ββ0 ∑i i ∑ β ii i + ∑∑ βijXX i j (2) the colorimetric method described by Wong et al. (1988). The TP i=11 i= i=1 ji = +1 contents were determined using the Folin-Ciocalteu method (Capannesi et al., 2000). where Y is the response variable (oil yield); β0 is the offset term, βi is the linear effect, iiβ is the squared effect, ijβ is the interaction 2.8 DPPH scavenging activity effect and Xi, and Xj are independent variables.