Aqueous enzymatic extraction and demulsification of camellia seed oil (Camellia oleifera Abel.) and the oil's physicochemical properties

An aqueous enzymatic extraction method was developed to extract oil from camellia seed ( Camellia oleifera Abel.). Individual enzymes and combinations of enzymes, pH, the ratio of material to water, reaction time and methods of demulsification were studied. The effects of hexane and aqueous enzymatic extraction on the oil's physicochemical properties (acid value, peroxide value, fatty acid profile, phenolics, and phospholipids content) were compared. The combination of protease/cellulase yielded significantly more oil than did other combinations. Under the optimal reaction conditions, a free oil yield of 82.37% was obtained. Four types of demulsification methods were compared. After demulsification with 20% ethanol (v/v), the highest total free oil yield of 91.38% was achieved. Compared with hexane‐extracted oil, aqueous enzymatic‐extracted oil was more acidic; had a higher percentage of monounsaturated fatty acid and contents of vitamin E and squalene; and had lower peroxide values, percentage of total saturated fatty acid, polyunsaturated acid, and content of both total phenolics and total phospholipids. Practical applications: The current work will contribute to an efficient enzymatic extraction method for camellia seed oil and help with the develop a method to demulsify the emulsion. An aqueous enzymatic extraction method was developed to extract oil from camellia seed ( Camellia oleifera Abel.). Individual enzymes and combinations of enzymes, pH, the ratio of material to water, reaction time and methods of demulsification were studied. The effects of hexane and aqueous enzymatic extraction on the oil's physicochemical properties (acid value, peroxide value, fatty acid profile, phenolics, and phospholipids content) were compared. The combination of protease/cellulase yielded significantly more oil than did other combinations. Under the optimal reaction conditions, a free oil yield of 82.37% was obtained. Four types of demulsification methods were compared. After demulsification with 20% ethanol (v/v), the highest total free oil yield of 91.38% was achieved. Compared with hexane‐extracted oil, aqueous enzymatic‐extracted oil was more acidic; had a higher percentage of monounsaturated fatty acid and contents of vitamin E and squalene; and had lower peroxide values, percentage of total saturated fatty acid, polyunsaturated acid, and content of both total phenolics and total phospholipids.