Edible Oil Extraction Research Articles

A novel process for extraction of edible oils: Enzyme assisted three phase partitioning (EATPP)

Three phase partitioning (TPP), a technique used in protein purification has been evaluated, for extraction of oil from three different plant sources viz: mango kernel, soybean and rice bran. The process consists of simultaneous addition of t-butanol (1:1, v/v) and ammonium sulphate (w/v) to a crude preparation/slurry. Under optimized condition, the protein appears as an interfacial precipitate between upper t-butanol containing oil and lower aqueous phase. Pretreatment of the slurries with a commercial enzyme preparation of proteases, Protizyme™, followed by three phase partitioning resulted in 98%, 86% and 79% (w/w) oil yields in case of soybean, rice bran and mango kernel, respectively. The efficiency of the present technique is comparable to solvent extraction with an added advantage of being less time consuming and using t-butanol which is a safer solvent as compared to n-hexane used in conventional oil extraction process.

Microwave ‘dry’ distillation as an useful tool for extraction of edible essential oils

Microwave “Dry” Distillation or microwave accelerated distillation (MAD) is proposed as a method for “green” extraction of edible essential oils extensively used in the fragrance, flavour, and pharmaceutical industries and also in aromatherapy. It is a combination of microwave heating and dry distillation, performed at atmospheric pressure without adding any solvent or water. Isolation and concentration of volatile compounds is performed by a single stage. Rosemary was extracted with MAD at atmospheric pressure and 100 °C for 30 min. The extracted compounds were removed from the aqueous extract by simple decantation, determined by gas chromatography-flame ionisation (GC-FID) and identified by gas chromatography–mass spectrometry (GC/MS). Hydrodistillation of rosemary was performed with 2 L of water for 3 h for comparison of the results with those provided by the proposed method: extraction time, yields, chemical composition and quality of the essential oil, efficiency and costs of the process. Extraction of essential oils from rosemary with MAD was better in terms of energy saving, extraction time (30 min versus 3 h), oxygenated fraction (59% versus 46%), exact product yield (0.6% versus 0.6%) and product quality. MAD is a green technology and appears as a good alternative for the extraction of edible essential oils from aromatic plants used in aromatherapy and the food industry.

Liquid chromatographic-mass spectrometric method for detection of estrogen in commercial oils and in fruit seed oils

A fast, simple and sensitive liquid chromatography-mass spectrometry (LC-MS) method has been developed for the determination of estrogen in selected edible oils, pomegranate seeds and date palm seeds. The technique uses an acetone solution of the edible oil and acetone extraction of the seed sample for concentration and purification by gel permeation chromatography, followed by LC-MS analysis. The detection limit for estrone in oil is 0.3 ng/g with recoveries of between 70% and 80% with standard deviations of <7%.

Quality Comparison of Rice Bran Oil Extracted with d‐Limonene and Hexane

ABSTRACTd‐Limonene, a safe agricultural by‐product, was used to extract rice bran oil and compared against hexane, a petroleum product widely used as a solvent for extracting edible oil. The yield of crude rice bran oils extracted with both solvents in percentage by weight was obtained. The quality of crude rice bran oil was analyzed. The yield and quality of crude rice bran oil from the limonene‐based solvent extraction were almost equivalent to those from the hexane‐based operation. The optimum solvent‐to‐rice bran ratio and extraction time required for d‐limonene extraction of oil, based primarily on crude rice bran oil yield, have been determined to be 5:1 and 0.5 hr, respectively. Despite the absence of antioxidants during the limonene recovery step with vacuum evaporation, the quantity of the oxidation products in the recovered limonene was &lt;1% (wt) of the original limonene solvent. The application of d‐limonene solvent as an alternative to hexane in edible oil extraction could potentially eliminate the safety, environmental, and health issues associated with the use of hexane.

Supercritical fluids: technology and application to food processing

Supercritical fluids (SCFs) are substances at pressures and temperatures above their critical values. It is characteristic that properties of SCFs can be changed in a wide range. Their solvent power is the highest for non-polar or slightly polar components and decreases with increasing molecular weight. They can easily be removed from the solutes by mere expansion to ambient pressure. Carbon dioxide (CO 2) is particularly advantageous for processing food materials. SCFs are used for batch extractions of solids, for multi-stage counter-current separation (fractionation) of liquids, and for adsorptive and chromatographic separations. State of the art design for commercial plants is available, and a number of installed plants are working. Special applications to food processing include decaffeination of green coffee beans, production of hops extracts, recovery of aromas and flavours from herbs and spices, extraction and fractionation of edible oils, and removal of contaminants, among others. The application of SCFs is now extended to new areas like formulation or specific chemical reactions. Costs of SCF extraction (SCFE) processes are competitive. In certain cases SCFE processing is the only way to meet product specifications.

First approach on rice bran oil extraction using limonene

AbstractEdible oil extraction with petroleum derivatives as solvents has caused safety, health, and environmental concerns everywhere. Thus, finding a safe alternative solvent will have a strong and positive impact on environments and general health of the world population, considering the scale of oil extraction operations worldwide. The extraction of oil from rice bran by d‐limonene and hexane (for comparison) has been carried out at their respective boiling points at various solvent‐to‐meal ratios and for various extraction times. The preliminary data suggested that the optimum solvent‐to‐meal ratio and extraction time required for d‐limonene extraction of rice bran oil to be 5:1 and 1 h respectively. The initial quality characteristics (free fatty acid content, oil color, phospholipid content) of crude oil extracted under these optimum conditions were analyzed using various analytical methods based on the standard methods of AOCS and were found to be comparable to the oil extracted with hexane. The initial positive result has paved the way for further studies on issues related to meal qualities as well as to a scale‐up of the method in the near future.

Revision: Extracción con CO2 a alta presión. Fundamentos y aplicaciones en la industria de alimentos / Review: High pressure CO2 extraction. Fundamentals and applications in the food industry

Supercritical extraction (SFE) is a unit operation that exploits the dissolving power of supercritical fluids (SF) under conditions above their critical temperature and pressure. It is possible to obtain solvent-free extracts using SF and the extraction is faster than using conventional organic solvents. These advantages are due to the high volatility of SF (gases under normal environmental conditions) and improved transport properties (i.e., high diffusivity and low viscosity). When using carbon diox ide (CO,) in particular, moderate-temperature processing and high selectivity towards valuable microconstituents in natural products can be achieved. This article presents a review of transport properties and solubilities in SF, particularly CO2, as well as other underlying factors that are respon sible for the kinetics and phase equilibrium in SFE processes. It also describes the selective CO 2 ex traction of essential oils, pungent principles, carotenoid pigments, antioxidants, antimicrobials, and related substances to be used as ingredients for the food, drug and perfume industries, from spices, herbs and other plant materials. These very important applications are discussed from the point of view of the potential applications of SFE in Latin America. The two most important commercial ap plications of SFE in the food industry, namely hop extraction and coffee decaffeination, are reviewed to a limited extent. Some other potential applications briefly described include extraction and frac tionation of edible fats and oils, purification of solid matrices, and concentration of fermentation broths, fruit juices and other extracts. In most cases CO2 extracts are compared with counterparts obtained using conventional methods.

Phase behaviour of the binary system propane and tristearin

This study reports on experimental data of binary mixtures of near-critical propane with tristearin (SSS). The measurements were carried out in a temperature region from 300 K up to 460 K and pressures up to 16 MPa were applied. Various two- and three-phase equilibria, including those in the presence of solid tristearin, have been determined. This study was part of an investigation to test the possibility of describing the phase behaviour of propane with edible oils and fats in terms of a limited number of ‘key-binaries’. As an additional feature, this research also contributes to our knowledge of extraction and/or fractionation of edible oils and fats, using propane as the near-critical solvent.

Process-induced compositional changes of flaxseed.

Flaxseed has been used as an edible grain in different parts of the world since ancient times. However, use of flaxseed oil has been limited due to its high content of polyunsaturated fatty acids. Nonetheless, alpha-linolenic acid, dietary fiber and lignans of flaxseed have regained attention. New varieties of flaxseed containing low levels of alpha-linolenic acid are available for edible oil extraction. Use of whole flaxseed in foods provides a means to utilise all of its nutrients and require minimum processing steps. However, the presence of cyanogenic glucosides and diglucosides in the seeds is a concern as they may release cyanide upon hydrolysis. In addition, the polyunsaturated fatty acids may undergo thermal or autooxidation when exposed to air or high temperatures that are used in food preparation. Studies todate on oxidation products of intact flaxseed lipids have not shown any harmful effects when flaxseed is included, up to 28%, in the baked products. Furthermore, cyanide levels produced as a result of autolysis are below the harmful limits to humans. However, the meals left after oil extraction require detoxification but, by solvent extraction, to reduce the harmful effects of cyanide when used in animal rations. Flaxseed meal is a good source of proteins; these could be isolated by complexation with sodium hexametaphosphate without changing their nutritional value or composition. In addition, the effect of germination on proteins, lipids, cyanogenic glycosides, and other minor constituents of flaxseed is discussed.

Choice of Techniques: A Case Study of the Cottonseed Oil-extraction Industry in Pakistan

This paper analyses the choice of techniques at the product level with a view to evaluating the claim made by Stewart [17] and others that "choice of technique is eliminated once choice of product is made". We consider the extraction of edible oil from cottonseed as a case study. Use is made of engineering data, coupled with product and factor price data from Pakistan, to examine the possibilities of factor substitution at the micro level for a reasonably well-defined product. The product in this case is well defined, although there are some qualitative differences associated with different methods of extraction.

Rice Bran Stabilization by Extrusion Cooking for Extraction of Edible Oil

ABSTRACTAn extrusion cooking procedure was developed which produces stabie rice bran which shows no significant increase in free fatty acid content for at least 30–60 days. In the optimum process, 500 kg/hr of 12 ‐ 13% moisture bran was extruded at 130°C and held 3 min at 97 ‐ 99°C before cooling. Stabilized bran contained 6 ‐ 7% moisture and was in the form of small flakes with 88% larger than 0.7 mm (25 mesh). Energy required to extrude the bran was 0.07 ‐ 0.08 kW‐hr/lcg bran, and wear on the extrusion surface indicated a life of 500 hr for the cone and 1000 ‐ 2000 hr for other wearing parts.

Industrial and domestic energy consumption in Nellore villages

The paper deals with the determination of energy consumption for work like brick-burning, pottery-making, rice milling, flour milling, edible oil extraction and hand-digging of borewells; and for domestic tasks like cooking, water heating, lighting, etc. The energy consumption is evaluated by physically measuring the fuel and labour inputs and monitoring the area for a month.

Polycyclic aromatic hydrocarbons in solvents used in extraction of edible oils

ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTPolycyclic aromatic hydrocarbons in solvents used in extraction of edible oilsJohn W. Howard, Thomas. Fazio, and Richard Henry. WhiteCite this: J. Agric. Food Chem. 1968, 16, 1, 72–76Publication Date (Print):January 1, 1968Publication History Published online1 May 2002Published inissue 1 January 1968https://doi.org/10.1021/jf60155a011RIGHTS & PERMISSIONSArticle Views112Altmetric-Citations13LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (448 KB) Get e-Alerts Get e-Alerts