Table 2.
Effect of cellulase treatment on oil recovery and quality parameters during extraction from 3 kg wild apricot kernels
| Parameter | Control | Enzyme concentration (%) | CD 0.05 | SE | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| 0.1 | 0.2 | 0.3 | 0.4 | 0.5 | 0.6 | 0.7 | ||||
| Volume of oil obtained (ml) | 970.0 | 1.14 | 1.16 | 1.23 | 1.24 | 1.17 | 1.15 | 1.15 | 56.97 | 26.87 |
| Wt of cake obtained (kg) | 1.60 | 1.52 | 1.51 | 1.49 | 1.50 | 1.53 | 1.52 | 1.52 | 0.02 | 0.01 |
| Wt of residue (g) | 438.3 | 349.0 | 333.3 | 217.7 | 271.0 | 315.3 | 337.0 | 340.0 | 72.92 | 34.40 |
| Oil recovery from kernel% (v/w) | 32.33 | 37.89 | 38.88 | 41.22 | 41.33 | 39.00 | 38.55 | 38.55 | 1.86 | 0.88 |
| % increase in oil recovery over control | – | 5.56 | 6.55 | 8.89 | 9.00 | 6.67 | 6.22 | 6.22 | ||
| Oil recovery from cake (%) wet basis (w/w) | 10.95 | 7.80 | 7.13 | 6.13 | 6.37 | 7.06 | 7.42 | 7.35 | 1.16 | 0.54 |
| Oil recovery from cake (%) dry basis (w/w) | 12.37 | 8.56 | 7.67 | 6.51 | 6.74 | 7.82 | 8.02 | 7.91 | 0.43 | 0.66 |
| Oil content in residue% (w/w) | 11.69 | 9.30 | 8.88 | 7.58 | 7.22 | 8.40 | 8.98 | 8.06 | 0.90 | 0.42 |
| Iodine value (g I2/100 g) | 101.20 | 96.10 | 94.75 | 93.90 | 93.05 | 92.72 | 92.04 | 91.02 | 0.1 | 0.47 |
| Acid value (mg KOH/g) | 3.77 | 3.95 | 3.99 | 4.18 | 4.40 | 4.66 | 5.04 | 5.30 | 0.02 | 0.09 |
| Saponification value (mg KOH/g) | 191.7 | 191.1 | 189.2 | 187.9 | 187.9 | 186.1 | 185.5 | 184.8 | 1.74 | 0.82 |
| Refractive Index 40 °C | 1.471 | 1.471 | 1.470 | 1.470 | 1.470 | 1.469 | 1.469 | 1.468 | NS | 0.0004 |
CD critical difference, SE standard error (n = 3)