Effect of enzyme treatment on oil recovery and quality parameters from wild apricot kernel cake

The spent cake obtained after oil extraction using all methods except solvent extraction contains oil upto 8–10 per cent. An experiment was conducted to evaluate and standardize the protocol for enhancing recovery of oil from spent cake by using various enzymes. The Spent cake obtained after oil extraction of wild apricot kernels were ground into powder in a grinder. Different lots of 3 kg powdered spent cake were prepared and treated with different concentrations of enzyme solutions viz. Pectazyme (Pectinase), Mashzyme (Cellulase) and Pectazyme + Mashzyme. Kernel powder mixed with enzyme solutions were kept for 2 h at 50(±2)°C temperature for enzymatic treatment before its use for oil extraction through oil expeller. The mixed enzyme formulation consisting of pectinase + cellulase (1: 1) @ 0.30 per cent concentration brought about significant increase in oil yield over control (no enzyme). Pectinase + cellulase resulted in maximum oil recovery (4.94%) thereby accounting for 3.34 per cent increase in oil recovery over control (1.60%). However, the pectinase and cellulase enzymes alone could release 4.33 and 3.94 per cent oil from the treated cake. The exhausted cake oil extracted exhibited I.V. and SV out of the prescribed range for almond oil except control. Conclusively it emerges that the use of enzymes significantly improved the oil recovery from apricot kernels spent cake but the quality of the oil obtained may not be very good for consumption. The cake oil may be also used in various cosmetic and pharmaceutical preparations such as massage oil, lotions etc.