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Optimization of Ultrasound-Assisted Extraction of Oil from Canola Seeds with the Use of Response Surface Methodology

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Abstract

In the current study, response surface optimization of canola oil extraction assisted by 35 kHz, 800 W ultrasound waves and with the use of hexane and 3:2 hexane–isopropanol at the proportion of 3/2 as solvents was conducted. The influence of extraction temperature (35, 45, and 55°C), ultrasound treatment time (30, 60, and 90 min), and solvent-to-canola (sample) ratio (5, 10, and 15 (% v/w)) on the percentage of the extracted oil and oxidative stability of the extracted oil was analyzed through Box-Behnken design. The achieved results revealed that the optimized conditions for canola oil extraction (22.39% efficiency) by hexane was 87 min ultrasound treatment at 55°C and solvent-to-canola proportion of 6.39 (% v/w). On the other hand, the optimized conditions for canola oil extraction (30.66% efficiency) by hexane–isopropanol mixture were 69.5 min ultrasound treatment at 55°C and solvent-to-canola ratio of 9.12 (% v/w). The obtained outcomes revealed that ultrasound waves significantly improved the extraction efficiency compared to Soxhlet extraction. The extraction efficiency was improved when hexane–isopropanol mixture was applied. In optimized condition, oxidative stability of the extracted oil has been achieved at 12.55 and 40.9 h, respectively, once hexane and hexane–isopropanol were used as solvents for extraction. Oxidative stability presented considerable enhancement with an increase in ultrasound treatment. Extracted oil with the use of mixed solvent (hexane–isopropanol) presented higher value for oxidative stability compared to the extracted oil with the use of hexane as a solvent. Comparison between the ultrasound-assisted and Soxhlet extracted oils with the use of gas chromatography presented no significant difference in their fatty acid profiles.

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Authors and Affiliations

  1. Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Farshid Jalili, Seid Mahdi Jafari, Narjes Malekjani & Vahid Farzaneh

  2. Department of Food Science and Engineering, University of Tehran, Tehran, Iran

    Zahra Emam-Djomeh

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  1. Farshid Jalili
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  2. Seid Mahdi Jafari
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  3. Zahra Emam-Djomeh
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  4. Narjes Malekjani
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  5. Vahid Farzaneh
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Correspondence to Seid Mahdi Jafari.

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Farshid Jalili declares that he has no conflict of interest. Seid Mahdi Jafari declares that he has no conflict of interest. Zahra Emam-Djomeh declares that she has no conflict of interest. Narjes Malekjani declares that she has no conflict of interest. Vahid Farzaneh declares that he has no conflict of interest. Moreover, the authors declare that there is no any financing source supporting this study.

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Jalili, F., Jafari, S.M., Emam-Djomeh, Z. et al. Optimization of Ultrasound-Assisted Extraction of Oil from Canola Seeds with the Use of Response Surface Methodology. Food Anal. Methods 11, 598–612 (2018). https://doi.org/10.1007/s12161-017-1030-z

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  • DOI: https://doi.org/10.1007/s12161-017-1030-z

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