Ultrasound-assisted extraction of sunflower oil from the cake after sunflower seed pressing

The influence of ultrasound application on the extraction (UE) of the cake after sunflower seed pressing was studied. Three different solvents were used for extraction in the Soxhlet apparatus: n-hexane, petroleum ether and extraction petrol. Petrol for extraction showed the highest yield. It has been shown that the using of ultrasound improved the extraction kinetics in the initial period - washing, and in the second period - the diffusion of oil from the mass of the cake. The parameters of the non-stationary diffusion model with and without the use of ultrasound were k' = 0.039 min-1, k' = 0.026 min-1 and b' = 0.713, i.e. b' = 0.589, respectively. Oil yield was also slightly higher in the ultrasonically supported extraction.

Download Full-text

Negative pressure cavitation based ultrasound-assisted extraction of main flavonoids from Flos Sophorae Immaturus and evaluation of its extraction kinetics

Separation and Purification Technology ◽

10.1016/j.seppur.2019.115805 ◽

2020 ◽

Vol 244 ◽

pp. 115805 ◽

Cited By ~ 1

Author(s):

Gen Wang ◽

Qi Cui ◽

Lu-Jun Yin ◽

Ying Li ◽

Ming-Zhu Gao ◽

...

Keyword(s):

Negative Pressure ◽

Extraction Kinetics ◽

Ultrasound Assisted Extraction ◽

Assisted Extraction ◽

Ultrasound Assisted

Download Full-text

Ultrasound-assisted extraction of natural antioxidants from betel leaves (Piper betle): Extraction kinetics and modeling

Separation Science and Technology ◽

10.1080/01496395.2018.1443137 ◽

2018 ◽

Vol 53 (14) ◽

pp. 2192-2205 ◽

Cited By ~ 7

Author(s):

Ameena Ali ◽

Xiao Yien Lim ◽

Chien Hwa Chong ◽

Siau Hui Mah ◽

Bee Lin Chua

Keyword(s):

Natural Antioxidants ◽

Piper Betle ◽

Extraction Kinetics ◽

Ultrasound Assisted Extraction ◽

Assisted Extraction ◽

Ultrasound Assisted

Download Full-text

Ultrasound-assisted extraction kinetics, fatty acid profile, total phenolic content and antioxidant activity of green solvents' extracted passion fruit oil

International Journal of Food Science & Technology ◽

10.1111/ijfs.12844 ◽

2015 ◽

Vol 50 (8) ◽

pp. 1831-1838 ◽

Cited By ~ 3

Author(s):

Sin Yee Lee ◽

Sin Yin Fu ◽

Gun Hean Chong

Keyword(s):

Antioxidant Activity ◽

Phenolic Content ◽

Total Phenolic ◽

Green Solvents ◽

Extraction Kinetics ◽

Ultrasound Assisted Extraction ◽

Assisted Extraction ◽

Ultrasound Assisted ◽

Fruit Oil ◽

Passion Fruit Oil

Download Full-text

Optimization of Ultrasound Assisted Extraction of Phenolic Compounds from Sunflower Seed Cake Using Response Surface Methodology

Waste and Biomass Valorization ◽

10.1007/s12649-017-0038-3 ◽

2017 ◽

Vol 10 (1) ◽

pp. 33-44 ◽

Cited By ~ 16

Author(s):

Ivanor Zardo ◽

Andressa de Espíndola Sobczyk ◽

Ligia Damasceno Ferreira Marczak ◽

Julia Sarkis

Keyword(s):

Response Surface Methodology ◽

Phenolic Compounds ◽

Response Surface ◽

Sunflower Seed ◽

Ultrasound Assisted Extraction ◽

Seed Cake ◽

Assisted Extraction ◽

Ultrasound Assisted

Download Full-text

Innovative Extraction Techniques for the Optimum Extraction of Phenolic Compounds from Peanut Meal and Evaluation of Their Biological Activities

Advances in Nutrition & Food Science ◽

10.33140/anfs.04.02.2 ◽

2019 ◽

Vol 4 (2) ◽

Keyword(s):

Phenolic Compounds ◽

Carcinoma Cell ◽

Biological Activities ◽

Peanut Meal ◽

Ultrasound Assisted Extraction ◽

Carcinoma Cell Lines ◽

Assisted Extraction ◽

Phenolic Extract ◽

Ultrasound Assisted ◽

Water Ratio

There is a worldwide demand for phenolic compounds (PC) because they exhibit several biological activities. This work aimed at extracting phenolic compounds from peanut meal. The methods of extraction were mainly: conventional solvent extraction (traditional methods) and ultrasound assisted extraction (recent methods) and comparing their results. Peanut meal (PM) was prepared by defatting with n-hexane, and then extracted by the two previous methods. First, the conventional solvents used were 80% methanol, ethanol, acetone, isopropanol, and distilled water. Then studied Different parameters such as meal: water ratio, also the effect of temperature and the pH on the extraction process. Second, ultrasonic assisted extractions (USAE), the parameters investigated were temperature, time and speed of sonication. Finally, all the extracts were analyzed by HPLC for their phenolic contents. Results indicated that the highest extracted PC achieved by solvents was in distilled water where 1:100, Meal: Water ratio which extracted 40 mg PC / g PM at 30& 35°C. Highest extracted PC was achieved by alkaline medium at pH 12 more than acidic and neutral medium. While (USAE) at speed 8 ultrasonication and temperature 30ᵒC, extracted 49.2mg PC /g PM. Sothe ultrasound assisted extraction exhibited great influence on the extraction of phenolic compounds from peanut meal. The ultrasonic peanut extract was examined for its antioxidant, antimicrobial and anticarcinogenic activities. The antioxidant activity of PM phenolic extract prepared by ultrasonic technique, was measured by, β-carotene, and DPPH methods, and reducing antioxidant power. Results revealed values: 84.57, 57.72 and 5960 respectively. The PM extract showed different levels of antimicrobial activity against the pathogenic bacteria used. As for the anticarcinogenic effect PM phenolic extract most effective on inhibiting colon carcinoma and lung carcinoma cell lines with IC50 = 20.7 and 20.8 µ/ml., respectively. This was followed by intestinal carcinoma and liver carcinoma cell lines with IC50= 39.6 and 40.2µ/ml.

Download Full-text