Oil extraction from almond, apricot and rice bran by three-phase partitioning after ultrasonication

2004 ◽  
Vol 106 (3) ◽  
pp. 183-186 ◽  
Author(s):  
Aparna Sharma ◽  
Munishwar Nath Gupta
Keyword(s):  
Rice Bran ◽  
Oil Extraction ◽  
Phase Partitioning ◽  
Three Phase

Three phase partitioning for simultaneous extraction of oil, protein and polysaccharide from rice bran

2020 ◽  
Vol 65 ◽  
pp. 102447 ◽  
Author(s):  
Hong Wang ◽  
Haoyuan Geng ◽  
Jun Chen ◽  
Xu Wang ◽  
Dan Li ◽  
...  
Keyword(s):  
Rice Bran ◽  
Simultaneous Extraction ◽  
Phase Partitioning ◽  
Three Phase

scholarly journals Use of a Combined Technology of Ultrasonication, Three-Phase Partitioning, and Aqueous Enzymatic Oil Extraction for the Extraction of Oil fromSpirogyrasp.

2014 ◽  
Vol 2014 ◽  
pp. 1-6 ◽  
Author(s):  
Adisheshu Reddy ◽  
Abir B. Majumder
Keyword(s):  
Cell Wall ◽  
Soxhlet Extraction ◽  
Dry Weight ◽  
Oil Extraction ◽  
Phase Partitioning ◽  
Algal Oil ◽  
Operational Temperature ◽  
Three Phase ◽  
Algal Suspension ◽  
Optimized Conditions

Algal oil fromSpirogyrasp. was extracted using a combined technology of ultrasonication, three-phase partitioning, and aqueous enzymatic oil extraction. Ultrasonication was done to rupture the cell wall and papain was used for an easier release of the trapped oil. The salt concentration for three-phase partitioning, preincubation period with (or without) the protease, and its operational temperature were optimized for a maximum possible yield of the oil and the effect of ultrasonication, and three-phase partitioning with (or without) the protease were studied. It was found that under optimized conditions at 50% ammonium sulphate concentration usingtert-butanol (in 1 : 1, v/v ratio) a presonicated and papain treated algal suspension could produce 24% (w/w, dry weight) oil within few hours which was ten times higher as compared to the oil obtained by Soxhlet extraction using hexane and two times higher than the oil obtained without using the protease.

scholarly journals Enzyme-assisted three-phase partitioning: An efficient alternative for oil extraction from Sesame (Sesamum indicum L.)

2020 ◽  
Vol 71 (1) ◽  
pp. 346 ◽  
Author(s):  
P. Juvvi ◽  
S. Debnath
Keyword(s):  
Oil Recovery ◽  
Oil Quality ◽  
Oil Extraction ◽  
Sesamum Indicum ◽  
Optimum Conditions ◽  
Phase Partitioning ◽  
Saponification Value ◽  
Peroxide Values ◽  
Three Phase ◽  
Efficient Alternative

Three-phase partitioning (TPP) was explored for oil extraction from Sesamum indicum L. seeds. The process parameters, namely the salt concentration, slurry/t-butanol ratio and system pH were standardized. The optimum conditions for maximum oil recovery using TPP were an ammonium sulphate concentration of 40% (w/v), slurry/t-butanol ratio of 1:1 (v/v) and system pH of 5.0. The powdered seeds were subjected to enzyme-assisted three-phase partitioning (EATPP) which was pre-treated with pectinase, protease and a mixture of ɑ-amylase and amylo-glucosidase (1:1 ratio) followed by TPP (as standardized conditions) and its efficacy in recovering oil was compared with TPP and solvent extraction (SE). Out of all the enzymes studied, EATPP with pectinase resulted in the highest oil recovery (86.12%), which was higher than that of TPP (78.24%). The free fatty acids, saponification value and peroxide values were observed to be lower in the case of TPP and EATPP when compared to SE, indicating better oil quality.

Quality Analysis of Fresh Cheese Prepared Using Wrightia tinctoria Proteases

2020 ◽  
Vol 16 (9) ◽  
pp. 1309-1317
Author(s):  
Anusha Rajagopalan ◽  
Bindhu O. Sukumaran
Keyword(s):  
Textural Properties ◽  
Artemia Salina ◽  
Quality Analysis ◽  
Human Consumption ◽  
Cheese Making ◽  
Phase Partitioning ◽  
Milk Clotting ◽  
Three Phase ◽  
Fresh Cheese ◽  
Wrightia Tinctoria

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.

Extraction and three-phase partitioning behavior of proteases from papaya peels

2010 ◽  
Vol 45 (7) ◽  
pp. 1172-1175 ◽  
Author(s):  
Phanuphong Chaiwut ◽  
Punyawatt Pintathong ◽  
Saroat Rawdkuen
Keyword(s):  
Phase Partitioning ◽  
Three Phase ◽  
Partitioning Behavior

Three-phase partitioning of hydrophobic organic compounds in Great Lakes waters

Chemosphere ◽  
1990 ◽  
Vol 20 (1-2) ◽  
pp. 161-178 ◽  
Author(s):  
Brian J. Eadie ◽  
Nancy R. Morehead ◽  
Peter F. Landrum
Keyword(s):  
Great Lakes ◽  
Organic Compounds ◽  
Hydrophobic Organic Compounds ◽  
Phase Partitioning ◽  
Three Phase
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