Ultrasound assisted extraction of oils from apple seeds: A comparative study with supercritical fluid and conventional solvent extraction |
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| Affiliation: | 1. Free University of Bozen-Bolzano, Faculty of Science and Technology, Piazza Università 1, 39100 Bolzano, Italy;2. VOG Products Gen. landw. Ges./Soc. agricola coop, A. Nobel 1, Laives (BZ), Italy;1. College of Food and Biological Engineering, Qiqihar University, Qiqihar, Heilongjiang 161006, China;2. Department of Plant, Food, and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada;3. School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, Ontario K1H 8M5, Canada;4. Zhejiang SDM Research Institute, Hangzhou, Zhejiang 310020, China;5. Department of Chemistry and Biomolecular Sciences, University of Ottawa, Ottawa, Ontario K1N 6N5, Canada;1. College of Engineering, China Agricultural University, P.O. Box 194, 17 Qinghua Donglu, Beijing 100083, China;2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, China;3. Faculty of Mechanical and Power Engineering, Wroclaw University of Science and Technology, Wroc?aw, Poland;4. Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha 769008, India;5. Love Nest Biotechnology (Changzhou) Co., LTD, Changzhou 213017, Jiangsu, China;6. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;1. College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China;2. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021, China;3. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China;4. Xiamen Ocean Vocational College, Xiamen, Fujian 361102, China.;1. Department of Biosystems Engineering, Faculty of Agriculture, University of Kurdistan, Sanandaj, Kurdistan, Iran;2. Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agriculture, Urmia University, Urmia, Iran;1. Food, Nutrition and Health, Faculty of Land and Food Systems, The University of British Columbia, 2205 East Mall, Vancouver BC V6T-1Z4, Canada;2. Natural Health Products Research Group, Centre for Applied Research and Innovation (CARI), British Columbia Institute of Technology, Burnaby BC V5G 458, Canada |
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| Abstract: | The aim of this study was to optimize the processing conditions for the extraction of apple seed oil by applying ultrasounds (UAE) using hexane as solvent. A response surface methodology with a central composite design identified the following optimized parameters: 56 W of power (64% amplitude), 30 min at 30 °C. The obtained oil presented a fatty acids profile rich in linoleic acid (35.5 ± 2.8 g/100 g) with an antioxidant activity equal to 0.22 ± 0.1 mg Trolox/g oil and a total phenolic content of 0.16 ± 0.1 mg GAE/o oil. The chemical characteristics of the UAE oil were then compared with those obtained for the oils extracted with Soxhlet (SE) and supercritical fluid (SFE). UAE gave similar yields (17.20 ± 2.3%) compared to SFE (19.3 ± 2.1%), and SE (19.1 ± 1.5%). Fatty acid profiles were also not significantly different (p < 0.05). The UAE oil was richer in antioxidants like phloretin and phloridzin. Amygdalin was detected in UAE and SE oils but not in SFE oil. The comparison among the processes showed that the UAE was a more efficient and time-saving technique, while SFE was able to provide an oil free from amygdalin suitable for possible further food applications. |
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