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OPTIMIZATION OF ULTRASOUND ASSISTED OIL EXTRACTION FROM CHIA SEEDS

Year 2018, Volume: 43 Issue: 3, 393 - 402, 04.04.2018
https://doi.org/10.15237/gida.GD18013

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. 

References

  • Abdullah, M., Koc, A.B. (2013). Kinetics of ultrasound-assisted oil extraction from black seed (Nigella sativa). J Food Proces Pre, 37(5): 814-823.
  • Ayerza, R. (1995). Oil content and fatty-acid composition of chia (Salvia hispanica L.) from 5 northwestern locations in Argentina. J Am Oil Chem Soc, 72(9): 1079-1081.
  • Barizao, E.O., Boeing, J.S., Martins, A.C., Visentainer, J.V., Almeida, V.C. (2015). Application of response surface methodology for the optimization of ultrasound-assisted extraction of pomegranate (Punica granatum L.) seed oil. Food Anal Method, 8(9): 2392-2400.
  • Bimakr, M., Rahman, R.A., Taip, F.S., Adzahan, N.M., Sarker, M.Z.I., Ganjloo, A. (2012). Optimization of ultrasound-assisted extraction of crude oil from winter melon (Benincasa hispida) seed using response surface methodology and evaluation of its antioxidant activity, total phenolic content and fatty acid composition. Molecule, 17(10): 11748-11762.
  • Bodoira, R.M., Penci, M.C., Ribotta, P.D., Martinez, M.L. (2017). Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants. Lwt-Food Science and Technology, 75: 107-113.
  • Castejon, N., Luna, P., Senorans, F.J. (2018). Alternative oil extraction methods from Echium plantagineum L. seeds using advanced techniques and green solvents. Food Chem, 244: 75-82.
  • Dabrowski, G., Konopka, I., Czaplicki, S., Tanska, M. (2017). Composition and oxidative stability of oil from Salvia hispanica L. seeds in relation to extraction method. Eur J Lipid Sci Technol, 119(5).
  • De Mello, B.T.F., Dos Santos Garcia, V.A., Da Silva, C. (2017). Ultrasound-assisted extraction of oil from chia (Salvia hispanica L.) Seeds: optimization extraction and fatty acid profile. J Food Proc Eng, 40(1).
  • Goula, A.M. (2013). Ultrasound-assisted extraction of pomegranate seed oil-Kinetic modeling. J Food Eng, 117(4): 492-498.
  • Gölükçü, M. (2006). Bazı avocado (Persea americana mill.) çeşitlerinin püre üretimine uygunluklarının belirlenmesi ve ürün stabilitesi üzerine depolama sıcaklığının etkisi. , Akdeniz Üniversitesi, Antalya.
  • Hernandez-Santos, B., Rodriguez-Miranda, J., Herman-Lara, E., Torruco-Uco, J.G., Carmona-Garcia, R., Juarez-Barrientos, J.M., Chavez-Zamudio, R., Martinez-Sanchez, C.E. (2016). Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo). Ultrason Sonochem, 31: 429-436.
  • Imran, M., Nadeem, M., Manzoor, M.F., Javed, A., Ali, Z., Akhtar, M.N., Ali, M., Hussain, Y. (2016). Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds. Lipid Health Dis, 15.
  • Isi (2017). Citation report. (Son erişim tarihi: 29.12.2017)
  • Koç, B., Kaymak-Ertekin, F. (2009). Yanit yüzey yöntemi ve gida işleme uygulamalari. GIDA, 35(1): 1-8.
  • Li, H.-Z., Zhang, Z.-J., Hou, T.-Y., Li, X.-J., Chen, T. (2015). Optimization of ultrasound-assisted hexane extraction of perilla oil using response surface methodology. Ind Crop Prod, 76: 18-24.
  • Magali Alvarez-Chavez, L., De Los Angeles Valdivia-Lopez, M., De Lourdes Aburto-Juarez, M., Tecante, A. (2008). Chemical characterization of the lipid fraction of Mexican chia seed (Salvia hispanica L.). Int J Food Prop, 11(3): 687-697.
  • Magdalena Julio, L., Yanet Ixtaina, V., Alejandra Fernandez, M., Torres Sanchez, R.M., Ricardo Wagner, J., Maria Nolasco, S., Cristina Tomas, M. (2015). Chia seed oil in water emulsions as potential delivery systems of omega-3 fatty acids. J Food Eng, 162: 48-55.
  • Martinez, M.L., Marin, M.A., Salgado Faller, C.M., Revol, J., Penci, M.C., Ribotta, P.D. (2012). Chia (Salvia hispanica L.) oil extraction: Study of processing parameters. Lwt-Food Science and Technology, 47(1): 78-82.
  • O’ Dwyer, S.P., O’ Beirne, D., Eidhin, D.N., O’ Kennedy, B.T. (2013). Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil in water emulsions. Food Chem, 138(2): 1145-1152.
  • Oliveira-Alves, S.C., Vendramini-Costa, D.B., Betim Cazarin, C.B., Marostica, M.R.J., Borges Ferreira, J.P., Silva, A.B., Prado, M.A., Bronze, M.R. (2017). Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil. Food Chem, 232: 295-305.
  • Samaram, S., Mirhosseini, H., Tan, C.P., Ghazali, H.M. (2013). Ultrasound-assisted extraction (uae) and solvent extraction of papaya seed oil: yield, fatty acid composition and triacylglycerol profile. Molecule, 18(10): 12474-12487.
  • Samaram, S., Mirhosseini, H., Tan, C.P., Ghazali, H.M., Bordbar, S., Serjouie, A. (2015). Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability. Food Chem, 172: 7-17.
  • Shalmashi, A. (2009). Ultrasound-assisted extraction of oil from tea seeds. Journal of Food Lipids, 16(4): 465-474.
  • Smutna, M., Kruzikova, K., Marsalek, P., Kopriva, V., Svobodova, Z. (2009). Fish oil and cod liver as safe and healthy food supplements. Neuroendocrinol Lett, 30: 156-162.
  • Timilsena, Y.P., Vongsvivut, J., Adhikari, R., Adhikari, B. (2017). Physicochemical and thermal characteristics of Australian chia seed oil. Food Chem, 228: 394-402.
  • Tontul, İ. (2011). Keten tohumu yağinin püskürterek kurutmayla mikroenkapsülasyonu üzerine farkli taşiyici madde ve emülsiyon uygulamalarinin etkilerinin araştirilmasi, Akdeniz Üniversitesi, Antalya.
  • Zhang, Z.-S., Wang, L.-J., Li, D., Jiao, S.-S., Chen, X.D., Mao, Z.-H. (2008). Ultrasound-assisted extraction of oil from flaxseed. Sep Purif Technol, 62(1): 192-198.

ÇİYA TOHUMUNDAN ULTRASON DESTEKLİ YAĞ EKSTRAKSİYONUNUN OPTİMİZASYONU

Year 2018, Volume: 43 Issue: 3, 393 - 402, 04.04.2018
https://doi.org/10.15237/gida.GD18013

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 mEqnO
2/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. 

References

  • Abdullah, M., Koc, A.B. (2013). Kinetics of ultrasound-assisted oil extraction from black seed (Nigella sativa). J Food Proces Pre, 37(5): 814-823.
  • Ayerza, R. (1995). Oil content and fatty-acid composition of chia (Salvia hispanica L.) from 5 northwestern locations in Argentina. J Am Oil Chem Soc, 72(9): 1079-1081.
  • Barizao, E.O., Boeing, J.S., Martins, A.C., Visentainer, J.V., Almeida, V.C. (2015). Application of response surface methodology for the optimization of ultrasound-assisted extraction of pomegranate (Punica granatum L.) seed oil. Food Anal Method, 8(9): 2392-2400.
  • Bimakr, M., Rahman, R.A., Taip, F.S., Adzahan, N.M., Sarker, M.Z.I., Ganjloo, A. (2012). Optimization of ultrasound-assisted extraction of crude oil from winter melon (Benincasa hispida) seed using response surface methodology and evaluation of its antioxidant activity, total phenolic content and fatty acid composition. Molecule, 17(10): 11748-11762.
  • Bodoira, R.M., Penci, M.C., Ribotta, P.D., Martinez, M.L. (2017). Chia (Salvia hispanica L.) oil stability: Study of the effect of natural antioxidants. Lwt-Food Science and Technology, 75: 107-113.
  • Castejon, N., Luna, P., Senorans, F.J. (2018). Alternative oil extraction methods from Echium plantagineum L. seeds using advanced techniques and green solvents. Food Chem, 244: 75-82.
  • Dabrowski, G., Konopka, I., Czaplicki, S., Tanska, M. (2017). Composition and oxidative stability of oil from Salvia hispanica L. seeds in relation to extraction method. Eur J Lipid Sci Technol, 119(5).
  • De Mello, B.T.F., Dos Santos Garcia, V.A., Da Silva, C. (2017). Ultrasound-assisted extraction of oil from chia (Salvia hispanica L.) Seeds: optimization extraction and fatty acid profile. J Food Proc Eng, 40(1).
  • Goula, A.M. (2013). Ultrasound-assisted extraction of pomegranate seed oil-Kinetic modeling. J Food Eng, 117(4): 492-498.
  • Gölükçü, M. (2006). Bazı avocado (Persea americana mill.) çeşitlerinin püre üretimine uygunluklarının belirlenmesi ve ürün stabilitesi üzerine depolama sıcaklığının etkisi. , Akdeniz Üniversitesi, Antalya.
  • Hernandez-Santos, B., Rodriguez-Miranda, J., Herman-Lara, E., Torruco-Uco, J.G., Carmona-Garcia, R., Juarez-Barrientos, J.M., Chavez-Zamudio, R., Martinez-Sanchez, C.E. (2016). Effect of oil extraction assisted by ultrasound on the physicochemical properties and fatty acid profile of pumpkin seed oil (Cucurbita pepo). Ultrason Sonochem, 31: 429-436.
  • Imran, M., Nadeem, M., Manzoor, M.F., Javed, A., Ali, Z., Akhtar, M.N., Ali, M., Hussain, Y. (2016). Fatty acids characterization, oxidative perspectives and consumer acceptability of oil extracted from pre-treated chia (Salvia hispanica L.) seeds. Lipid Health Dis, 15.
  • Isi (2017). Citation report. (Son erişim tarihi: 29.12.2017)
  • Koç, B., Kaymak-Ertekin, F. (2009). Yanit yüzey yöntemi ve gida işleme uygulamalari. GIDA, 35(1): 1-8.
  • Li, H.-Z., Zhang, Z.-J., Hou, T.-Y., Li, X.-J., Chen, T. (2015). Optimization of ultrasound-assisted hexane extraction of perilla oil using response surface methodology. Ind Crop Prod, 76: 18-24.
  • Magali Alvarez-Chavez, L., De Los Angeles Valdivia-Lopez, M., De Lourdes Aburto-Juarez, M., Tecante, A. (2008). Chemical characterization of the lipid fraction of Mexican chia seed (Salvia hispanica L.). Int J Food Prop, 11(3): 687-697.
  • Magdalena Julio, L., Yanet Ixtaina, V., Alejandra Fernandez, M., Torres Sanchez, R.M., Ricardo Wagner, J., Maria Nolasco, S., Cristina Tomas, M. (2015). Chia seed oil in water emulsions as potential delivery systems of omega-3 fatty acids. J Food Eng, 162: 48-55.
  • Martinez, M.L., Marin, M.A., Salgado Faller, C.M., Revol, J., Penci, M.C., Ribotta, P.D. (2012). Chia (Salvia hispanica L.) oil extraction: Study of processing parameters. Lwt-Food Science and Technology, 47(1): 78-82.
  • O’ Dwyer, S.P., O’ Beirne, D., Eidhin, D.N., O’ Kennedy, B.T. (2013). Effects of sodium caseinate concentration and storage conditions on the oxidative stability of oil in water emulsions. Food Chem, 138(2): 1145-1152.
  • Oliveira-Alves, S.C., Vendramini-Costa, D.B., Betim Cazarin, C.B., Marostica, M.R.J., Borges Ferreira, J.P., Silva, A.B., Prado, M.A., Bronze, M.R. (2017). Characterization of phenolic compounds in chia (Salvia hispanica L.) seeds, fiber flour and oil. Food Chem, 232: 295-305.
  • Samaram, S., Mirhosseini, H., Tan, C.P., Ghazali, H.M. (2013). Ultrasound-assisted extraction (uae) and solvent extraction of papaya seed oil: yield, fatty acid composition and triacylglycerol profile. Molecule, 18(10): 12474-12487.
  • Samaram, S., Mirhosseini, H., Tan, C.P., Ghazali, H.M., Bordbar, S., Serjouie, A. (2015). Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability. Food Chem, 172: 7-17.
  • Shalmashi, A. (2009). Ultrasound-assisted extraction of oil from tea seeds. Journal of Food Lipids, 16(4): 465-474.
  • Smutna, M., Kruzikova, K., Marsalek, P., Kopriva, V., Svobodova, Z. (2009). Fish oil and cod liver as safe and healthy food supplements. Neuroendocrinol Lett, 30: 156-162.
  • Timilsena, Y.P., Vongsvivut, J., Adhikari, R., Adhikari, B. (2017). Physicochemical and thermal characteristics of Australian chia seed oil. Food Chem, 228: 394-402.
  • Tontul, İ. (2011). Keten tohumu yağinin püskürterek kurutmayla mikroenkapsülasyonu üzerine farkli taşiyici madde ve emülsiyon uygulamalarinin etkilerinin araştirilmasi, Akdeniz Üniversitesi, Antalya.
  • Zhang, Z.-S., Wang, L.-J., Li, D., Jiao, S.-S., Chen, X.D., Mao, Z.-H. (2008). Ultrasound-assisted extraction of oil from flaxseed. Sep Purif Technol, 62(1): 192-198.
There are 27 citations in total.

Details

Primary Language Turkish
Other ID GD18013
Journal Section Articles
Authors

Sultan Arslan Tontul

Ceren Mutlu

Andaç Koç This is me

Mustafa Erbaş

Publication Date April 4, 2018
Published in Issue Year 2018 Volume: 43 Issue: 3

Cite

APA Arslan Tontul, S., Mutlu, C., Koç, A., Erbaş, M. (2018). ÇİYA TOHUMUNDAN ULTRASON DESTEKLİ YAĞ EKSTRAKSİYONUNUN OPTİMİZASYONU. Gıda, 43(3), 393-402. https://doi.org/10.15237/gida.GD18013
AMA Arslan Tontul S, Mutlu C, Koç A, Erbaş M. ÇİYA TOHUMUNDAN ULTRASON DESTEKLİ YAĞ EKSTRAKSİYONUNUN OPTİMİZASYONU. The Journal of Food. May 2018;43(3):393-402. doi:10.15237/gida.GD18013
Chicago Arslan Tontul, Sultan, Ceren Mutlu, Andaç Koç, and Mustafa Erbaş. “ÇİYA TOHUMUNDAN ULTRASON DESTEKLİ YAĞ EKSTRAKSİYONUNUN OPTİMİZASYONU”. Gıda 43, no. 3 (May 2018): 393-402. https://doi.org/10.15237/gida.GD18013.
EndNote Arslan Tontul S, Mutlu C, Koç A, Erbaş M (May 1, 2018) ÇİYA TOHUMUNDAN ULTRASON DESTEKLİ YAĞ EKSTRAKSİYONUNUN OPTİMİZASYONU. Gıda 43 3 393–402.
IEEE S. Arslan Tontul, C. Mutlu, A. Koç, and M. Erbaş, “ÇİYA TOHUMUNDAN ULTRASON DESTEKLİ YAĞ EKSTRAKSİYONUNUN OPTİMİZASYONU”, The Journal of Food, vol. 43, no. 3, pp. 393–402, 2018, doi: 10.15237/gida.GD18013.
ISNAD Arslan Tontul, Sultan et al. “ÇİYA TOHUMUNDAN ULTRASON DESTEKLİ YAĞ EKSTRAKSİYONUNUN OPTİMİZASYONU”. Gıda 43/3 (May 2018), 393-402. https://doi.org/10.15237/gida.GD18013.
JAMA Arslan Tontul S, Mutlu C, Koç A, Erbaş M. ÇİYA TOHUMUNDAN ULTRASON DESTEKLİ YAĞ EKSTRAKSİYONUNUN OPTİMİZASYONU. The Journal of Food. 2018;43:393–402.
MLA Arslan Tontul, Sultan et al. “ÇİYA TOHUMUNDAN ULTRASON DESTEKLİ YAĞ EKSTRAKSİYONUNUN OPTİMİZASYONU”. Gıda, vol. 43, no. 3, 2018, pp. 393-02, doi:10.15237/gida.GD18013.
Vancouver Arslan Tontul S, Mutlu C, Koç A, Erbaş M. ÇİYA TOHUMUNDAN ULTRASON DESTEKLİ YAĞ EKSTRAKSİYONUNUN OPTİMİZASYONU. The Journal of Food. 2018;43(3):393-402.

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