Microwave-Assisted vs. Conventional Extraction of Moringa oleifera Seed Oil: Process Optimization and Efficiency Comparison
This study aims to evaluate the effectiveness of microwave-assisted and conventional extraction using ethanol, hexane, and petroleum ether as solvents, and to optimize the process for extracting oil from Lam. seeds, with a focus on improving food-grade oil production. Response surface methodology (R...
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Published in: | Foods Vol. 13; no. 19; p. 3141 |
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Main Authors: | , , , , , , , |
Format: | Journal Article |
Language: | English |
Published: |
Switzerland
MDPI AG
01-10-2024
MDPI |
Subjects: | |
Online Access: | Get full text |
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Summary: | This study aims to evaluate the effectiveness of microwave-assisted and conventional extraction using ethanol, hexane, and petroleum ether as solvents, and to optimize the process for extracting oil from
Lam. seeds, with a focus on improving food-grade oil production. Response surface methodology (RSM) was applied to enhance the extraction process of the oil. Central composite rotational design (CCRD) was used to analyze the impact of solid-liquid ratio (x
), power (x
), and temperature (x
) on oil yield. The optimization identified the optimal conditions as a solid/liquid ratio of 1:38, power of 175 W, and temperature of 50 °C, achieving a 42% oil yield. Notably, the microwave-assisted extraction reduced the processing time from 8 h (using conventional Soxhlet extraction) to just 1 h. Conventional extraction with hexane and petroleum ether was also performed for comparison, resulting in similar oil content and fatty acid profiles, predominantly, oleic acid. FTIR analysis confirmed that the microwave-extracted oil contained fatty acids and had similar characteristics to the conventionally extracted oil. Thus, the use of ethanol as a green solvent in the microwave has shown significant improvement in terms of time and energy savings compared to the Soxhlet method with toxic solvents. This study concludes that microwave-assisted extraction with ethanol provides a more energy efficient, environmentally friendly, and time-saving alternative for food-grade oil production, aligning with advancements in food engineering and production. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 2304-8158 2304-8158 |
DOI: | 10.3390/foods13193141 |