Abstract
This study investigates an aqueous salt process (ASP) combined with microwave-assisted extraction (MAE) for the seed oil extraction from yellow horn (Xanthoceras sorbifolium Bunge). The NaCl concentration in the oil extraction process affected the oil extraction yield. Box–Behnken design (BBD) and response surface methodology (RSM) were used to optimize the extraction process. The optimal operating parameters were: 24 g/L NaCl, 300 W microwave power, 4:1 water to material ratio, an 80 min extraction time, and 45 °C extraction temperature. The chemical composition of the extracted seed oil was analyzed using gas chromatography–mass spectrometry (GC-MS). This extraction technique for yellow horn seed oil provided high throughput and high-quality oil. The present research offers a kind of green extraction method for edible oil in the food industry.
Highlights
Yellow horn (Xanthoceras sorbifolium) is a woody perennial shrub in the soapberry family, Sapindaceae
Materials were extracted by microwave-assisted extraction (MAE) at 100–500 W and oil was separated, the other invariant extraction parameters were the water to material ratio of 4:1 (v/w), NaCl concentration of g/L, and extraction duration of 60 min
When the ratios of water to material were higher than 4:1, the oil extraction yield decrease gradually, which may be due to the decrease of oil–water separation effect caused by the high ratio of water to material
Summary
Yellow horn (Xanthoceras sorbifolium) is a woody perennial shrub in the soapberry family, Sapindaceae. It is native to northwestern China, where it is well-adapted to cold, drought, salt, and starvation [1]. Yellow horn can live well below −40 ◦ C except on saline–alkali soils or waterlogged fields. It is an important oil crop in China because of its abundant seed oil content (55–65%) [2]. The high content of linoleic acid is favorable for medicinal and nutritional application due to its cardioprotective, antidiabetic, and antimicrobial properties [3]. The kernel contains nutritionally valuable substances such as carbohydrates, fats, proteins, steroids, terpenoids, coumarins, flavonoids, organic acids, anthraquinones, and other compounds [4]
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