Optimization of manufacturing parameters used safflower oil obtained by solvent extraction method for determination of oil properties

Year 2017, Volume: 1 Issue: 1, 43 - 49, 30.08.2017

Hülya Karabaş Semra Boran Samet Çelebi

Abstract

In this study crude oil from Remzibey-05
safflower seeds has been breeding in Turkey, was obtained by solvent extraction
method. The maximum oil extraction rate of 30% was obtained at the end.
Safflower oil has high unsaturated fatty acid content (91.17%) and highest
fatty acids found was linoleic (C18:2) 56.82% and oleic (C18:1) acids 33.98%.
Physicochemical properties of safflower seed oil were determined with the
analysis and measurements. In addition, solvent-type (n-hexane, and
dichloromethane diethyl ether), seed, seed-to-solvent ratio: ratio of solvent
mixture (1:1, 1:2 and 1:3 (w/w)), stirring rate (200,400 and 600 rpm) and
extraction time (1, 2 and 3 hour), the parameters of fat synthesis from solvent
extraction method, which determined the effect of experimental design.
According to the results of the ANOVA analysis of variance, the parameter that
the highest degree of influence the production of safflower oil seed-to-solvent
ratio, while the lowest effective parameter was extraction time. 

Keywords

Fatty acids, Oil characteristics, Safflower seed, Solvent extraction, Taguchi method

References

• AOAC, 1990. Association of Official Analytical Chemists, Official methods of analyses. Washington, DC: Association of Official Analytical Chemists
• AOCS, 1989. Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4th edn., edited by D. Firestone, American Oil Chemists’ Society, Champaign, Method Ca 5a-40.
• AOCS, 1993. Official Methods and Recommended Practices of the American Oil Chemists’ Society, 3rd edn., edited by D. Firestone, American Oil Chemists’ Society, Champaign, Method Cd 1-25, Corrected 1991.
• AOCS, 1994. Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4th edn., edited by D. Firestone, American Oil Chemists’ Society, Champaign, Method Cc 13e-92.
• AOCS, 1997. Official Methods and Recommended Practices of the American Oil Chemists’ Society, 4th edn., edited by D. Firestone, American Oil Chemists’ Society, Champaign, Method Cd 8-53.
• Lutterodt, H., Slavin, M., Whent, M., Turner, E., & Yu, L. 2011. Fatty acid composition, oxidative stability, antioxidant and antiproliferative properties of selected cold-pressed grape seed oils and flours, Food Chemistry, 128,391–399.
• Mandal, V., Mohan, Y., & Hemalatha, S. 2008. Microwave assisted extraction of curcumin by sample–solvent dual heating mechanism using Taguchi L9 orthogonal design, Journal of Pharmaceutical and Biomedical Analysis 46, 322- 327.
• Porzucek, H., & Raznikiewicz, L. 1990. Fatty acid composition and lipoxygenase activity of flours and protein isolates from leguminous plants, Swedish Journal of Agricultural Research, 20, 31–34.
• Ross, P.J. 1989. Taguchi techniques for quality engineering, McGraw-Hill Book Company, New York.
• Weiss, E.A. 2000. Safflower In: Oilseed Crops, Blackwell Sci. Ltd, Victoria, Australia.
• Yu, L., Haley, S., Perret, J., & Harris, M. 2002. Antioxidant properties of hard winter wheat extracts. Food Chemistry. 78, 457-461.