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Optimization of ultrasonic-assisted solvent extraction process for sea buckthorn (Hippophae rhamnoids L.) oil using response surface methodology

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Abstract

The ultrasound-assisted extraction technique is an innovative technology used for higher oil yield. Sea buckthorn oil is used for various purposes in many industries. However, the low yield and poor quality adversely affect the sea buckthorn oil industry. Therefore, the present study was undertaken to optimize the ultrasonic-assisted solvent extraction (UASE) method to extract oil from dried sea buckthorn berries using response surface methodology. The impact of three extraction variables (time, pulse interval, and solvent to sample ratio) was analyzed on the oil yield by the UASE method. The optimized conditions were a 3 s pulse interval at 15.09 min with a solvent-sample ratio of 5.22 mL/g, which provided a 17.43% oil yield. Moreover, the physicochemical and quality parameters of oil were also assessed. The Soxhlet extracted oil had a high acid value (7.13 ± 0.20 mg/KOH) and peroxide value (6.4 ± 0.10 meq/kg) than the UASE oil whereas, the iodine value (136 ± 2.00 g I2/100 g) and density (0.91 ± 0.01 g/cm3) was found more in UASE oil than Soxhlet extracted oil. It indicates that UASE oil had a better quality in comparison to Soxhlet extracted oil. Gas chromatography revealed that palmitic acid, oleic acid, palmitoleic acid, and linoleic acid were the predominant fatty acids in the extracted oil.

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Funding

This research received a grant from the National Institute of Food Technology Entrepreneurship and Management, Kundli, Sonipat, Haryana, India.

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Ramanpreet Kaur: Conceptualization, formal analysis, methodology, validation, visualization. Narashans Alok Sagar: Methodology, writing-original draft. Sunil Pareek: Conceptualization, data curation, methodology, project administration, resources, supervision, writing - review & editing.

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Correspondence to Sunil Pareek.

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Kaur, R., Sagar, N.A. & Pareek, S. Optimization of ultrasonic-assisted solvent extraction process for sea buckthorn (Hippophae rhamnoids L.) oil using response surface methodology. Food Measure (2024). https://doi.org/10.1007/s11694-024-02422-z

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