scholarly journals Improved rapeseed oil extraction yield and quality via cold separation of ethanol miscella

OCL ◽  
2018 ◽  
Vol 25 (2) ◽  
pp. D207 ◽  
Author(s):  
Morgane Citeau ◽  
Sara Albe Slabi ◽  
Florent Joffre ◽  
Patrick Carré
Keyword(s):  
Rapeseed Oil ◽  
Oil Extraction ◽  
Extraction Yield ◽  
Extraction Condition ◽  
Natural Diet ◽  
Rich Phase ◽  
Yield And Quality ◽  
Two Phases ◽  
Kinetics Of

In the extraction of vegetable oils, the idea of using ethanol as a solvent, allowing solvent recycling without distillation, can be attested as early as 1948 (Beckel), yet it is now seldom envisaged. The development of organic farming and a growing demand for a more natural diet prompted us to revisit this approach, which takes advantage of the relatively low affinity of ethanol for lipids to produce pure crude oils and meal with higher protein content. This method is based on the change of oil solubility in ethanol with temperature. Rapeseed oil extraction was carried out by hot pressurized ethanol (subcritical extraction condition). Oil was then recovered by cooling the miscella and demixing of two phases, an oil-rich phase and a solvent-rich phase. This study, after verifying the kinetics of extraction, focused on the optimization of the demixing temperature based on the amount and quality of recovered oil. The results show that ethanol extraction followed by cold demixing of the miscella makes it possible to obtain a high quality oil, free of free fatty acids and phospholipids.

scholarly journals Effect of Talc Addition on the Extraction Yield and Quality of Extra Virgin Olive Oils from Coratina Cultivar after Production and during Storage

2014 ◽  
Vol 63 (11) ◽  
pp. 1125-1132 ◽  
Author(s):  
Francesco Caponio ◽  
Julieta I. Monteleone ◽  
Giovanni Martellini ◽  
Carmine Summo ◽  
Vito M. Paradiso ◽  
...  
Keyword(s):  
Extraction Yield ◽  
Virgin Olive Oils ◽  
Olive Oils ◽  
Yield And Quality

scholarly journals The Effect of Microwave Pretreatment on Micronutrient Contents, Oxidative Stability and Flavor Quality of Peanut Oil

Molecules ◽  
2018 ◽  
Vol 24 (1) ◽  
pp. 62 ◽  
Author(s):  
Hui Hu ◽  
Hongzhi Liu ◽  
Aimin Shi ◽  
Li Liu ◽  
Marie Fauconnier ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Acid Value ◽  
Oil Extraction ◽  
Extraction Yield ◽  
Peanut Oil ◽  
Flavor Quality ◽  
Untreated Sample ◽  
Codex Standard ◽  
Cold Pressed

The purpose of the present study is to investigate the changes in extraction yield, physicochemical properties, micronutrients content, oxidative stability and flavor quality of cold pressed peanut oil extracted from microwave (MW) treated seeds (0, 1, 2, 3, 4, 5 min, 700 W). The acid value and peroxide value of extracted oil from MW-treated peanuts were slightly increased but far below the limit in the Codex standard. Compared with the untreated sample, a significant (p < 0.05) increase in extraction yield (by 33.75%), free phytosterols content (by 32.83%), free tocopherols content (by 51.36%) and induction period (by 168.93%) of oil extracted from 5 min MW-treated peanut were observed. MW pretreatment formed pyrazines which contribute to improving the nutty and roasty flavor of oil. In conclusion, MW pretreatment is a feasible method to improve the oil extraction yield and obtain the cold pressed peanut oil with longer shelf life and better flavor.

Effect of Solvent Types on Gaharu (Aqualaria malaccensis) Extract Quality and its Chemical Compound

2019 ◽  
Vol 797 ◽  
pp. 202-210
Author(s):  
Sulaiman Ngadiran ◽  
Ida Idayu Muhamad ◽  
Ramlan Aziz ◽  
Harisun Yaakob ◽  
Nor Farahiyah Aman Nor ◽  
...  
Keyword(s):  
Essential Oil ◽  
Chemical Compounds ◽  
Oil Extraction ◽  
Extraction Yield ◽  
Polar Solvents ◽  
Effect Of Solvent ◽  
Environmental Friendly ◽  
Soxhlet Method ◽  
Aroma Characteristics

Gaharu oleoresin is a mixture of wood resin and essential oil substances that naturally accumulates in the gaharu plants species. The aim of this study was to determine the appropriate solvent types and the contents of oleoresin and oil as well as the chemical compounds present in the gaharu extracts. Gaharu oleoresin can be extracted from gaharu powder using polar solvents and the essential oil can be separated using non-polar solvents. The extraction was done by Soxhlet method using methanol and ethanol for oleoresin extraction, and n-hexane and toluene for oil extraction from which the most appropriate solvents, extraction yields and the extracts quality were determined. The percentage of oleoresin extraction yield was found highest in methanol (6.97 %) followed by ethanol (6.85 % w/w). Meanwhile, the gaharu oil was found higher in toluene extract (1.06 %) compared to n-hexane (0.38 % w/w). The GC-MS results showed the extracts from ethanol and n-hexane solvents are the best quality due to the present of key compounds of 4-phenyl-2-butanone, β-guaiene, agarospirol, α–bisabolene, alloaromadendrene oxide, γ-Gurjunen and aromadenderene oxide. Different chemical component in gaharu oil determines the characteristic or quality of the gaharu. Meanwhile, the sesquiterpene compounds in gaharu produce its specialty aroma characteristics. Therefore, ethanol and n-hexane solvents are suitable to be used for oleoresin and oil extraction beside less expensive and more environmental-friendly.

scholarly journals EFFECT OF ULTRASOUND ON PRETREATMENT OF TUNA SKIN FOR GELATIN PRODUCTION

2018 ◽  
Vol 54 (4A) ◽  
pp. 55
Author(s):  
Dang Minh Nhat
Keyword(s):  
Lipid Content ◽  
Acid Treatment ◽  
Treatment Method ◽  
Alkaline Treatment ◽  
Extraction Yield ◽  
Gel Strength ◽  
Yield And Quality

This paper presents the result of study on the effect of ultrasound on extraction yield and quality of gelatin obtained from tuna skins using alkaline treatment method and alkaline-acid treatment method with ultrasound assistance. The results showed that ultrasound could shorten the time of alkaline treatment, while ensured the yield and the quality of obtained gelatin. Accordingly, the appropriate parameters of ultrasound mode that gave the best yield and quality of gelatin were determined as follows: for alkaline treatment method: amplitude of 80 %, period of 0.8s and ultrasound time of 90 min; for the alkaline-acid treatment method: amplitude of 8 0%, period of 0.8s and ultrasound time of 30 min. The former method produced gelatin with better yield and gel strength compared to the latter one (22.7 % and 143.3 g in comparison with 15.8 % và 122.4 g, respectively). The method with ultrasound support gave the gelatin with better quality in term of lipid content and gel strength in comparison with the traditional alkaline treatment method without ultrasound assistance.

scholarly journals EFEITO DAS CONDIÇÕES DE EXTRAÇÃO NO RENDIMENTO E QUALIDADE DO LEITE DE CASTANHA-DO-BRASIL DESPELICULADA

2002 ◽  
Vol 20 (1) ◽  
Author(s):  
ILANA FERBERG ◽  
LAIR CHAVES CABRAL ◽  
ELISABETH BORGES GONÇALVES ◽  
ROSIRES DELIZA
Keyword(s):  
Preference Test ◽  
Extraction Yield ◽  
Point Of View ◽  
Basic Process ◽  
Yield And Quality ◽  
Sensorial Evaluation

O objetivo deste trabalho foi avaliar os efeitos das condições de extração no rendimento e qualidade do leite de castanhado- Brasil despeliculada. O processo básico para elaboração do referido leite incluiu as etapas de despeliculação das amêndoas das castanhas, desintegração das castanhas despeliculadas e centrifugação do produto. Na etapa de desintegração foram estudadas 4 temperaturas (25, 50, 75 e 100 ºC) com uma ou duas extrações. As amostras experimentais obtidas foram avaliadas quanto à composição, rendimento em extração e avaliação sensorial de doçura. Os leites de castanha obtidos a 75 ºC com 1 e 2 extrações apresentaram rendimento em sólidos, proteínas e óleo significativamente (p = 0,05) superiores aos demais. O leite de castanha elaborado a 75 ºC com uma extração, considerado o melhor sob o ponto de vista tecnológico, foi formulado com diferentes concentrações de açúcar (2, 3 e 4%) e submetido ao teste de preferência. O leite de castanha, com 3% de açúcar foi preferido por 78% dos consumidores que avaliaram o produto. EFFECT OF EXTRACTION CONDITIONS IN YIELD AND QUALITY OF SKINNED BRAZILIAN NUTS MILK Abstract The objective of the present work was to evaluate the extraction conditions in yield and quality of skinned brazilian nuts milk. The basic process for the elaboration of such milk included the stages of skinning the brazilian nuts, desintegration of the skinned nuts and centrifugation of the product. In the stage of desintegration 4 temperatures were studied (25, 50, 75, and 100 ºC) with one or two extractions. The experimental samples obtained were evaluated for composition, extraction yield and sensorial evaluation of sweetness. The nut milks obtained at 75 ºC with 1 or 2 extractions presented solid yield, proteins and oil significantly superior to the others. The nut milk elaborated at 75ºC with one extraction considered the best in the technological point of view, was formulated with different concentrations of sugar (2, 3 e 4%) and submitted to preference test. The nut milk with 3% of sugar was prefered by 78% of consumers that evaluated the product.

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