MODELING THE EXTRACTION PROCESS OF OIL FROM SEEDS OF WHITE MUSTARD (Sinapis alba)

Abstract

White mustard (Sinapis white) is an annual plant of the Cruciferae family originating from the Mediterranean region and is cultivated in Europe and Asia, mainly for its seeds, but also for animal feed or crop rotation. White mustard seed is also an important source of vegetable oil that can be used as fuel. The chemical composition of mustard seed (Sinapis alba) includes glucosinolate (sinalbozida, sinapina free), essential oils, fatty oils (glycerides of oleic acid, linoleic, linolenic, palmitic, stearic, arachidonic, erucic), phytosterols and polysaccharides. This paper presents the one step modeling extraction process of oil from the seeds of white mustard (Sinapis alba) using hexane as extraction solvent. Starting from the mathematical model describing the oil process extraction from the seeds of white mustard, optimum conditions for maximum efficiency were determined. The optimization process was performed using Generalized Reduced Gradient method (GRG).

White Mustard (Sinapis alba L.) Oil in Biodiesel Production: A Review

“…Ciubota-Rosie et al (2013) reported that pressing followed by solvent extraction using n-hexane (for 2 h) yielded >41% oil and produced a press cake with low oil content (<2%). The continuous single-stage extraction recovers 78% oil from ground white mustard seeds using n-hexane (Ciubota-Rosie et al, 2009). This extraction was modeled using the generalized reduced gradient method to determine the optimum conditions for maximum efficacy.…”

“…For solvent extraction, white mustard seeds are dried, ground, and then subjected to extraction. Various solvents and extraction techniques are used, including the Soxhlet extraction with petroleum ether (Ali and McKay, 1982;Yaniv et al, 1994) or n-hexane (Seal et al, 2008;Ciubota-Rosie et al, 2013;Singh et al, 2014;Kozlowska et al, 2016;Sáez-Bastante et al, 2016;Stamenković et al, 2018), Smalley-Butt extraction (Seal et al, 2008), traditional maceration with n-hexane (Stamenković et al, 2018), shaking extraction using chloroform/methanol (Kozlowska et al, 2016), continuous one-step maceration with n-hexane (Ciubota-Rosie et al, 2009), ultrasonic extraction with diethyl ether, ethyl acetate, and petroleum ether (Peng et al, 2013), supercritical CO 2 extraction (Barthet and Daun, 2002;Seal et al, 2008), aqueous extraction (Ataya Pulido, 2010;Jung and Diosady, 2012;Diosady, 2012, 2013;Tabtabaei et al, 2014), and enzymatic aqueous extraction . After extraction, the solvent is usually removed from the oil by evaporation under reduced pressure.…”

Sinapis alba seed as a prospective biodiesel source

“…Environmental factors such as temperature and light may also affect the composition of the constituent fatty acids of seed lipids. Low temperatures generally favour the accumulation of polyunsaturated fatty acids such as C18:3 [5]. High temperatures improve the maturity process of the seeds, increasing the C22:1 content instead of the more highly unsaturated fatty acids [7,17].…”

“…Mustard has been grown as an herb in Asia, North Africa, and Europe for thousands of years. Currently, white mustard is cultivated for its seeds, as a spice and for its high oil content [5].…”

Phenolics of mustard seeds: A review on composition, processing effect and their bioactvities

“…It is indigenous to North and South America, Northwestern Europe, China, Japan, Australia, New Zealand, the Middle East, and India. Yellow mustard seeds are famous as condiments and spices, as well as providing an edible oil for salad dressing and emulsifiers for meat products (Ciubota‐Rosie et al, 2009), and as food preservatives (Rahman et al, 2018). Furthermore, research has demonstrated S. alba 's beneficial biological activities on human health, including chemo‐protective (Zhu et al, 2012), antimicrobial (Boscaro et al, 2018), anticancer (Eskin et al, 2007), Its antioxidant activity includes its ability to enhance the natural antioxidant enzymes as superoxide dismutase, catalase, and glutathione peroxidase and their radical scavenging activity (Boscaro et al, 2018; Martinović et al, 2020; Terpinc et al, 2012).…”