Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: Oil recovery, radical scavenging antioxidant activity, and oxidation stability

Abstract

The present study aimed to investigate the effects of ultrasound-assisted extraction (UAE) condition on the yield, antioxidant activity and stability of the oil from papaya seed. The studied ultrasound variables were time, temperature, ultrasound power and solvent to sample ratio. The main goal was to optimise UAE condition providing the highest recovery of papaya seed oil with the most desirable antioxidant activity and stability. The interaction of ultrasound variables had the most and least significant effects on the antioxidant activity and stability, respectively. Ultrasound-assisted extraction provided a relatively high oil recovery (∼ 73%) from papaya seed. The strongest antioxidant activity was achieved by the extraction at the elevated temperature using low solvent to sample ratio. The optimum ultrasound extraction was set at the elevated temperature (62.5 °C) for 38.5 min at high ultrasound power (700 W) using medium solvent to sample ratio (∼ 7:1 v/w). The optimum point was practically validated.

Effect of ultrasound on olive oil extraction and optimization of ultrasound-assisted extraction of extra virgin olive oil by response surface methodology (RSM)

“…For the three factors, the Box-Behnken design was chosen since it offers advantages in requiring a fewer number of runs. Results showed that the yield ranged from 3.60 to 8.25% and the maximum extraction yield of olive oil from ultrasound assisted extraction was obtained at higher temperatures and longer malaxation times as reported by several researchers (Angerosa et al, 2001;Inarejos-García et al, 2009;Samaram et al, 2015;Taticchi et al, 2013). These values were relatively lower than the values reported by Clodoveo et al, (2013) and Jimenez et al, (2007).…”

“…2d-f) 3D response surface plots were created. According to the results, a higher amount of oil was obtained by the ultrasound extraction at elevated ultrasound temperatures for longer malaxation time which could confirm that the ultrasound extraction at higher temperatures could disintegrate the cell wall and membranes, and promote the mass transfer from olive fruit (Samaram et al, 2015). However, the ultrasound time applied in the extraction had no significant effect on the yield (Figures2a and 2b).…”

“…Ultrasound, a novel technology, has been applied in several operations in food science (Kadam et al, 2015;Samaram et al, 2015). Recently, ultrasound treatment during olive oil extraction has been studied by several researchers (Bejaoui et al, 2016(Bejaoui et al, , 2015Clodoveo and Hachicha Hbaieb, 2013;Clodoveo, 2012;Clodoveo et al, 2013b;Jiménez et al, 2007;Jiménez Márquez et al, 2006).…”

Flash Extraction and Physicochemical Characterization of Oil from <i>Elaeagnus mollis</i> Diels Seeds

“…The advantage of flash extraction is rapid and efficient that the extraction time is extremely short and generally less than 3 min. The extraction time for conventional reflux extraction and ultrasonic-assisted extraction range from one to several hours and 30-60 minutes, respectively, with the extraction rate higher than 95 25 . Cold pressing provides high quality edible oil without hexane residues since its toxicity has been demonstrated 24 , but the extraction yield is only 40-80 .…”

Optimization of mango seed kernel oil extraction using response surface methodology

“…When many factors and interactions may affect a desired response, the RSM is an effective tool to find the optimal conditions for process (Stroescu et al, 2013). RSM is very popular for optimization solid-liquid extraction in recent years (Liu et al, 2009;Samaram et al, 2015). RSM is a statistical technique used to design experiments to obtain relevant information in the shortest possible time at the lowest cost.…”