Muhammad Hazwan Hamzah, Olivia Janam Dani Lalo, Adila Fazliyana Aili Hamzah, Hasfalina Che Man, Mohd Salahuddin Mohd Basri, Rosnah Shamsudin, Abd Halim Md Ali, Izzah Farhana Ab Aziz, Sukardi Gatuk Abdulloh
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引用次数: 0
Abstract
The process for extracting oil from dabai pulp using ohmic heated extraction is optimized by response surface methodology. The effects of ohmic heated extraction parameters on both the quantity and quality of oil yield were investigated. A central composite design was employed, focusing on factors such as voltage (40–60 V), temperature (70–90 ℃), and extraction time (15–30 min), with the production of dabai oil being the goal response. Optimized ohmic heated extraction for dabai pulp oil using response surface methodology achieved optimal conditions at 40 V, 70 °C, and 15 min with a predicted oil yield of 22.07% and an experimental yield of 23.12 ± 0.46%. The ohmic heated extraction process outperformed Soxhlet extraction in energy efficiency by requiring only 0.060 ± 0.004 kWh compared to 0.122 ± 0.056 kWh by Soxhlet extraction for a higher oil yield. The refractive index of the ohmic heated and Soxhlet extracted oil samples ranged from 0.623 to 0.625. The specific gravity ranged from 1.010 to 1.020. Both methods yielded oils with a yellowish color, indicating similar oil quality. The oil extracted via ohmic heating, containing pentadecane, (E)-2-heptanal, and terpinen-4-ol, was identified through gas chromatography-mass spectrometry. Scanning electron microscopy analysis highlighted significant structural changes in dabai pulp under ohmic heated extraction supporting the method’s efficiency. Overall, ohmic heated extraction presents a viable and sustainable alternative to traditional extraction methods for dabai pulp oil, offering improved efficiency and quality for industrial applications.
期刊介绍:
Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.