The effect of preultrasonic process on oil content and fatty acid composition of hazelnut,peanut and black cumin seeds |
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| Authors: | Fahad Al Juhaimi Nurhan Uslu Mehmet Musa Özcan |
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| Affiliation: | 1. Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia;2. Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey |
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| Abstract: | In this study, the effect of different sonication times (10, 20, and 30 min) on oil yields, extracted by using soxhlet together with preultrasonic treatment, and fatty acid composition of seed/kernels were investigated. The sonication of samples for 30 min caused the highest increase in oil yield of hazelnut (from 62.38 to 63.60%) and black cumin (from 27.90 to 31.80%) (p < .05). The appropriate sonication time for oil yield of peanut was 10 min, with the range of 51.50%. After sonication process, the dominant fatty acid contents of all samples showed a change and the major decrease in oleic acid amount of hazelnut (from 75.20 to 74.27%) and peanut oils (from 57.10 to 56.69%) and linoleic acid content of black cumin (from 58.38 to 57.50%) were determined when samples sonicated for 30 min (p < .05). Sonication process caused a decreasing in black cumin oil, and the reduction increased with sonication time. Practical applications Ultrasound‐assisted extraction method can be used as an alternative extraction method for conventional extraction. Ultrasonic‐assisted extraction has some advantages as being efficiency, speed and using low temperatures, which prevents thermal damage. The ultrasound process enables to greater influence of solvent into the sample matrix and increases mass transfer. Thereby, the higher extract yield, almost 23%, provided with ultrasonic‐assisted extraction in comparison to soxhlet extraction. |
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| Keywords: | black cumin fatty acid composition hazelnut oil content peanut sonication |
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