Effect of Different Extraction Methods on Physicochemical Properties of Gac Fruit (Momordica Cochinchinensis) Pulp and Peel Oil

Abstract

Gac fruit (Momordica cochinchinensis) is an underutilized fruit where its pulp and peel are often discarded as compared to its aril and seeds. Fewer studies were conducted on its pulp and peel as compared to its arils and seeds. This study provides insights into the comparison for crude oil yield and compositions of palmitic and steric acid of the crude oil extracted using three different extractions, including maceration, ultrasound-assisted extraction (UAE) and enzymatic-assisted extraction (EAE). The pH, refractive index, colour measurement, total phenolic content (TPC), DPPH radical scavenging activity and iron reducing antioxidant power of FRAP assay were also studied.