Comparative study of enzyme activity and fat concentration from different types of dehydrated oilseeds

In this paper, a comparative study was carried out between samples of raw grains rich in fats that are frequently used as food. The samples taken in the study were dehydrated organic soybean powder and also hazelnut, walnut, sunflower and pumpkin grains. In the first experiment they were used to obtain an enzyme extract in ether, and the enzyme activity was followed in the hydrolysis reaction of fats from an olive oil sample. Following this experiment, the enzyme activity decreased in the order: walnuts > pumpkin > soybean > peanut > sunflower. In the case of determining the total fats content by the extracts in ethyl ether using Soxhlet method, for this was founded to decrease in the next sequence: walnuts > sunflower > peanut > pumpkin > soybean. The last determined parameter was the saponification index, which varied in the same way as total fats