OPTIMIZATION OF ULTRASOUND ASSISTED OIL EXTRACTION FROM CHIA SEEDS

Abstract

In this study, chia seed oil was obtained in ultrasound assisted extraction technique and extraction parameters (ultrasound power, extraction temperature and extraction time) was optimized by using response surface method. According to the results of statistical analysis, it was found that the model was only effective on extraction yield it did not affect the number of peroxides and free fatty acid values. In addition, according to experimental design used in the study, it was determined that extraction yield, peroxide and free fatty acid value were 49.45/100 g oil, 0.33-7.33 mEqnO2/kg and 1.13-2.26%, respectively. As a result of the optimization, the highest oil yield was 49.45% and this value could be ensured at 75% ultrasound power and at the temperature of 55°C for 25 minutes. 

Keywords

• Chia,omega-3,ultrasound,optimization,response surface method

ÇİYA TOHUMUNDAN ULTRASON DESTEKLİ YAĞ EKSTRAKSİYONUNUN OPTİMİZASYONU

Abstract

Bu çalışmada çiya tohum yağının, ultrason destekli ekstraksiyon sisteminde eldesi ve uygulama sırasındaki ekstraksiyon parametrelerinin (ultrason gücü, ekstraksiyon sıcaklığı ve ekstraksiyon süresi) cevap yüzey metodu kullanılarak optimizasyonu gerçekleştirilmiştir. Yapılan istatistiksel analiz sonucuna göre, modelin sadece ekstraksiyon verimi üzerine etkili olduğu ancak peroksit sayısı ve serbest yağ asitliği değerleri üzerinde etkili olmadığı tespit edilmiştir. Çalışmada kullanılan deneme desenine göre elde edilen ekstraksiyon verimi, peroksit değeri ve serbest yağ asitliği değerlerinin sırasıyla 36.19-49.45/100 g yağ, 0.33-7.33 mEqnO₂/kg ve %1.13-2.26 arasında değiştiği belirlenmiştir. Optimizasyon sonucunda ise en yüksek yağ verimi olan %49.45 değerine; yaklaşık %75 ultrason gücünde, 25 dakikalık ekstraksiyon süresinde ve 55°C ekstraksiyon sıcaklığında ulaşılabileceği tespit edilmiştir. 

Keywords

• Çiya,omega-3,ultrason,optimizasyon,cevap yüzey metodu

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