Combining Ultrasound and Microwave to Improve the Yield and Quality of Single‐Cell Oil from Mortierella isabellina NTG₁₋₁₂₁

Abstract

In this article, to increase the extraction efficiency and quality of single-cell oil (SCO) from Mortierella isabellina NTG 1-121 (MIN) in the SCO extraction, ultrasound in combination with microwave was applied. The best extraction conditions (microwave power 400 W; microwave time 3.7 min; ultrasonic time 40.5 min; ultrasonic power 500 W; and the material to solvent ratio 1:12.3 [w/v]) were achieved at room temperature of 25 AE5 C, using response surface methodology (RSM). Under these conditions, the extraction yield of SCO was up to 92.24% and the SCO yield was 178.13 AE0.17 mg g −1 (wet cell). Compared with ultrasound-assisted extraction (UAE) and acid-heating extraction (AHE), the quality and yield of SCO obtained using the ultrasonic-assisted/microwaveassisted extraction (UMAE) were improved. The present study suggests that UMAE can be an alternative for the extraction of SCO from MIN. The oil is rich in oleic acid (ca. 43.98%), linoleic acid (ca. 11.56%), and gamma linolenic acid (ca. 11.38%), which is comparable to the fatty-acid composition of several edible oils.

Comparison of the effect of extraction methods on the quality of green coffee oil from Arabica coffee beans: Lipid yield, fatty acid composition, bioactive components, and antioxidant activity

“…This phenomenon occurred because the microwave treatment obviously affected the external and internal structure of the samples, and heat was transferred by radiation, conduction, and convection during MAE. Zhou et al [43] reported that an explosion takes place at the cell level due to the quick rise in temperature caused by microwave radiation. In addition, the high temperature and high pressure of PLE also led to cell damage of the coffee power ( Fig.…”

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“…According to Zhou et al. [ 36 ] an explosion occurs at the cellular level due to the rapid temperature rise generated by microwave radiation. Thus, intracellular components can diffuse into the solvent used for extraction.…”

“…[35] In the case of MAE, some irregular cavities and holes appeared due to the destruction of cell structure (Figure 2c). According to Zhou et al [36] an explosion occurs at the cellular level due to the rapid temperature rise generated by microwave radiation. Thus, intracellular components can diffuse into the solvent used for extraction.…”

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“…The phenomena are responsible for damaging cell walls, releasing intracellular compounds. Zhou et al (2018) studied the efficiency of extraction and the quality of SCO from M. isabellina using ultrasound in combination with the microwave extraction method. It was observed that the combined extraction method improved the quality and yield of SCO.…”