The Extraction And Antimicrobial Activities Of Celery Seed Oil

Celery seed oil is the oil of Apium graveolens L. dicotyledon Apiales seed.Celery seed oil is not effectively used, although there are huge amounts of resources in our country. The extraction process of celery seed oil was studied and the composition of the oil was analysized. The antimicrobial activity and oxidation stability were investigated. The bread added with celery seed residue after cold pressing extraction was made which was rich in nutrition. The main content and results were as follows:Cold pressing(CP) method was used to extract celery seed oil. The celery seed oil yield as an index for investigation targets and the optimum technology for the extraction were determined: 4% moisture content, 56 °C and 18.00 rpm rotation speed. The results showed the celery seed oil yield was 22.98% in the real condition and the extraction rate was 80.92%.The celery seed oil was produced using aqueous enzymatic(AE) method. Based on the single factor experiment, the orthogonal test was produced to optimize aqueous enzymatic oil extraction process. The optimal process was as follows: Neutral protease and medium temperature alpha-amylase(1:1), 1.5% enzyme dosage, 1:6solid-to-liquid rate, 55 °C temperature and pH of 6.4. The oil yield was 13.22%.Anlysis by GC-MS showed that celery seed oil on AE was identified 19 chemical compounds which contained 26.50% volatile oil and 37.74% PUFA; The celery seed oil on CP was identified 24 chemical compounds which contained 54.00%volatile oil and 35.10% PUFA; The celery seed oil on SE was identified 18 chemical compounds which contained 13.13% volatile oil and 82.55% PUFA.Celery seed oil had different degrees of antibacterial activity for 8 bacterias in the experiment. Antibacterial effect of E. coli was the best. The antibacterial effect of the celery seed oil with 60°C, 80°C, 100°C and 121°C for 15 min respectively was slightly decreased, but still had good antibacterial activity. pH was an important effect for antibacterial activity especially in acidic condition. The MIC of E. coli, S. aureus and B. subtilis were 0.47, 0.23 and 0.23 μL/mL, respectively. Celery seed oil had agreat deal of damage for the cellular structure of E. coli and S. aureus by SEM.The antioxidant effect order was AP > TBHQ > VE and the optimal added quantity was 0.02%, 0.03% and 0.03%, respectively. The mixed use of antioxidants could enhance oxidation resistance: 0.02% AP + 0.02% VE > 0.02% TBHQ + 0.02% AP >0.02% VE + 0.02% TBHQ. The storage time of celery seed oil with 0.02% AP +0.02% VE could extend to 234 d from 119 d, while the storage time of celery seed oil with synergist(0.02% AP + 0.005% CA) could extend to 345 d.The bread with celery seed residue was developed. The results showed that the bread in the 500 g flour with 20 g celery seed residue had the best form, color, smell,taste and texture.