Abstract
Abstract A variety of wheat flours and ground oilseeds was subjected to continuous extraction for 6 h with each of 4 solvents (anhydrous diethyl ether, hexane, pentane, and petroleum ether). Hexane and diethyl ether were equally superior (P < 0.05) to the other 2 solvents In extracting crude oil from all-purpose flour and from ground peanuts, soybeans, cottonseeds, and canola seeds. Hexane yielded higher crude oil values (P < 0.05) than the other solvents in the case of ground safflower and sunflower seeds. Diethyl ether produced higher values (P < 0.05) from ground corn germ and bread flour. No differences (P < 0.05) were found among solvents when extracting whole wheat flour.
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