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akaturk Akademik ölçüm

Makale detayı · 2025

Optimization of Sonication and Homogenization‐Assisted Solvent Extraction of Cottonseed Oil Using RSM: Oil Recovery, Antioxidant Properties, and Oxidative Stability

Journal of Food Process Engineering

YÖKSİS OpenAlex Açık erişim · hybrid SJR Q2 JCR Q2 Atıf 12 Üst %10 Yüzdelik 96.7% FWCI 6.28
Yıl
2025
ISSN
0145-8876
Tür
article

Veri kaynağı ayrımı

  • YÖKSİS YÖKSİS makale kaydı
  • OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)

Özet

İngilizce (OpenAlex)

ABSTRACT The present investigation assesses the effectiveness of ultrasound technology coupled with homogenization for cottonseed oil hexane extraction by optimizing the operation circumstances using response surface methodology (RSM). In this work, 17 experimental trials developed by Box–Behnken Design (BBD) were conducted to investigate the impact of sonication time, extraction temperature, and solvent‐to‐solid ratio on oil recovery, radical‐scavenging activity (RSA), total phenolics content (TPC), free fatty acid (FFA), and peroxide value (PV). Numerical optimization estimated 89.29 min, 59.99°C, and 3.14:1 mL/g solvent‐to‐solid ratio for maximum oil recovery, maximum RSA, and minimum FFA. This optimum setting resulted in 86.40% oil recovery, 92.5% RSA, and 5.12% FFA as oleic acid. The response variables were significantly influenced by the extraction conditions, particularly the solvent‐to‐solid ratio, which was critically important to all responses. The response models exhibited strong predictive capability, with R2 values ranging from 0.99 to 0.82. While the conventional method necessitates prolonged extraction duration, extensive solvent usage, and generates inferior oil quality due to higher operational conditions, the current study's findings reveal an innovative oil extraction procedure employing hexane, emphasizing the synergistic effect of sonication and homogenization on oil recovery and the antioxidative properties of cottonseed oil.

Konular

  • Food Chemistry and Fat Analysis
  • Edible Oils Quality and Analysis
  • Phytochemicals and Antioxidant Activities

Birincil konu Food Chemistry and Fat Analysis

Yazarlar

  1. EZGİ KALKAN
  2. MEDENİ MASKAN GAZİANTEP ÜNİVERSİTESİ