Microwave Drying of Sacha Inchi (Plukenetia Volubilis L.) Seed for Improving Oil Yield Extract
DOI:
https://doi.org/10.11113/bioprocessing.v2n2.29Keywords:
Sacha Inchi, Microwave Oven, Aqueous Enzymatic Extraction, Oil Yield, Total Phenolic Compound, Fatty AcidAbstract
Sacha inchi oil became a popular edible oil due to its fatty acid profile. Due to the good fatty acid nutrient, sacha inchi was chosen to be investigated to get the high oil yield by maintaining the quality of the oil. The purpose of this study was to investigate the effect of drying power and drying time on the oil yield extracted using aqueous enzymatic extraction. Besides, the extracted oil colour and total phenolic content at different drying power and drying time also were determined. The fatty acid of the highest oil yield was investigated. The drying method used was microwave oven drying while the extraction method used was aqueous enzymatic extraction. The total phenolic content was analyzed using the Folin-ciocalteu reagent while the analysis of fatty acid was conducted using High-Performance Liquid Chromatography (HPLC). The result showed that drying power and drying time during drying process have affected the moisture content of the seed which later influenced the yield of sacha inchi oil. The oil yield that extracted from the set of seed dried at medium drying power is the highest. The total phenolic compound increased with the rising of the drying power and drying time, but the results might be affected by another chemical compound, 5-hydroxymethylfurfural in the oil. However, the highest sacha inchi oil yield resulting negative value of fatty acid. To obtain a better yield, de-emulsification was recommended to be include in the extraction method. The other factors which are particle size and concentration of the enzymes also need to be considered.
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