ASSESSMENT OF THE ENZYMATIC EXTRACTION OF RAPESEED OIL AND THE EFFECTS ON THE QUANTITY AND QUALITY CHARACTERISTICS OF THE OIL

Introduction: Enzymatic extraction of the oil is a method that the cell wall degradationoccurs by the enzyme and the components of the cell are transferred to the aqueous phase thatfacilities pure separation by centrifugation. Cell wall complex structure of different varietiesand regions has caused the suitable enzymatic extraction conditions to be different. The aimof the present study is to evaluate and assess the enzymatic extraction of rapeseed oil and itseffect on the extracted oil.Materials and Methods: In this study for the enzymatic extraction of oil, pectinex ultra SPLand protease were employed. The statistical analyses were carried out using factorialexperiment with three levels of enzyme concentrations (1, 2 and 3%), temperatures (35 ,45and 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 tobe investigated.Results: The results indicated that the enzyme concentration, temperature and time, hadsignificant 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 ofincubation for 4 and 5 hours showed to be the most suitable conditions. There were nosignificant differences (p<0.05) between mean values of acidity and peroxide at differentextraction conditions. The changes of acidity and peroxide values under different enzymaticextractions were not statistically significant and they were low at all conditions.Conclusion: The enzyme concentration of 2% and the temperature of 45 oC and time of 4hours incubation were selected as the optimum conditions for the enzymatic extraction ofcanola oil.