Parisa Izadi Najaf Abadi, Somayeh Taghian Dinani. Optimization of ultrasonic-shaking incubation extraction of oil from Balangu (Lallemantia Royleana) seeds using response surface methodology; Recent Advances in Food Science; 2020; 3(2): 299-322

  • Version
  • Download 8
  • File Size 1.79 MB
  • File Count 1
  • Create Date 30th June 2020
  • Last Updated 30th June 2020

Parisa Izadi Najaf Abadi, Somayeh Taghian Dinani. Optimization of ultrasonic-shaking incubation extraction of oil from Balangu (Lallemantia Royleana) seeds using response surface methodology; Recent Advances in Food Science; 2020; 3(2): 299-322

Balangu oil is the main component of the Balangu seeds and has functional properties for human health. The main aim of this study was to optimize the ultrasonic-shaking incubation process for improving the quality of extracted oil and the recovery of oil extraction. To obtain this goal, the effects of sonication time (0-60 min), incubation time (20-180 min), and extraction temperature (25–55˚C) were investigated on the extraction yield (EY), peroxide value (PV), total phenolic content (TPC), and color parameters of L, a, and b of the extracted oil. The results of this study showed that the optimal treatment of the USI extraction process in order to achieve the highest values of parameters of EY, TPC, L, a and b color parameters and the lowest value of PV index, has a specification of 48h sonication time, 120min incubation time and the temperature of 42˚C.