Ultrasound- and Homogenization-Assisted Extraction of Cottonseed Oil Using Ethyl Acetate: Optimization and Evaluation of Oil Quality and Energy Aspect

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-09-09 DOI:10.1007/s11947-024-03582-y

Ezgi Kalkan, Medeni Maskan

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Abstract

Combining ultrasound and homogenization methods with ethyl acetate as a green solvent, this research designed and optimized an environmentally friendly protocol for cottonseed oil extraction. The extraction parameters were as follows: extraction time (30–90 min), extraction temperature (30–60 °C), and solvent to solid ratio (3:1–6:1 ml/g). The best extraction parameters were determined using the RSM and BBD: 65.67 min, 30.10 °C, and a solvent to solid ratio of 5.6:1. The optimized procedure resulted in 80.44% oil recovery, 80.22% radical scavenging activity, and 5.75% FFA as oleic acid. The most profound terms with the lowest P-values were linear terms of solvent to solid ratio for oil recovery, linear terms of temperature for radical scavenging activity, and linear terms of time and temperature for FFA and PV. This approach promises an effective, green option that enhances oil recovery and oxidative stability while lowering environmental impact, energy consumption, and operational risks with only a tenth of the energy required per gram of oil compared to hexane-based solvent extraction.

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使用乙酸乙酯超声波和均质化辅助提取棉籽油：油质和能源方面的优化与评估

本研究结合超声波和均质法，以乙酸乙酯为绿色溶剂，设计并优化了一种环境友好型棉籽油萃取方案。萃取参数如下：萃取时间（30-90 分钟）、萃取温度（30-60 °C）和溶剂与固体的比例（3:1-6:1 毫升/克）。使用 RSM 和 BBD 确定的最佳萃取参数为：65.67 分钟，30.10 °C，溶剂与固体的比例为 5.6:1。优化后的程序使油脂回收率达到 80.44%，自由基清除活性达到 80.22%，油酸中的饱和脂肪酸含量达到 5.75%。P值最低的影响最大的因素是溶剂与固体比率对油类回收率的线性影响，温度对自由基清除活性的线性影响，以及时间和温度对 FFA 和 PV 的线性影响。与正己烷溶剂萃取法相比，这种方法是一种有效的绿色选择，可提高油类回收率和氧化稳定性，同时降低对环境的影响、能耗和操作风险，每克油类所需的能量仅为正己烷溶剂萃取法的十分之一。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.