Samira HAJI HEIDARI, Somayeh TAGHIAN DINANI; Evaluation of iodine and saponification values of peanut oil extracted by ultrasound-assisted enzymatic method; Recent Advances in Food Science; 2018; 1(1): 1-10

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Samira HAJI HEIDARI, Somayeh TAGHIAN DINANI; Evaluation of iodine and saponification values of peanut oil extracted by ultrasound-assisted enzymatic method; Recent Advances in Food Science; 2018; 1(1): 1-10

The current study evaluates the influence of combination of ultrasound pretreatment and cellulase enzymatic extraction using n-hexane solvent on iodine and saponification values of extracted peanut oil. To obtain this goal, the effects of ultrasonic time in the range of 0 to 70 min, cellulase enzyme concentration in the range of 0 to 2 % and pH in the range of 4 to 5.5 were investigated on iodine and saponification values of peanut oil using response surface methodology (RSM). It was found that the iodine and saponification values of the extracted oil were very sensitive to the changes in the ultrasonic time; and the most iodine and saponification values were obtained at ultrasonic pretreatment time of 70 min. In summary, the ultrasound-assisted enzymatic process provides an efficient technique for extraction of peanut oil with high iodine and saponification values for application in various industries such as cosmetic, pharmaceutical and food.