Solvent extraction of oil from three cultivars of Nigerian mango seed kernel: Process modeling, GA - optimization, nonlinear kinetics and comparative characterization

Ohale, Paschal Enyinnaya; Nwajiobi, Ogonna Joachin; Onu, Chijioke Elijah; Madiebo, Emeka Michael; Ohale, Nonye Jennifer

doi:10.1016/j.afres.2022.100227

Cited by 14 publications

(5 citation statements)

References 43 publications

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“…Iodine value refers to how much iodine it would take to saturate 100 g of the MSK extract with iodine (g). It reflects the resistance of the extract to oxidation and correlates directly with the number of covalent bonds found in long-chain fatty acid monoesters [36]. As seen from the results, the extract produced by the SCWE technique showed the lowest iodine value compared to extracts produced by USAE and CHWE approaches.…”

Section: Physicochemical Characteristics and Fatty Acid Profilementioning

confidence: 82%

“…Additionally, the geometric features of the isolines show the degree of interaction between the two factors (under consideration) on the response yield. Accordingly, circular isolines characterize the combination conditions of the factors that are less influential on MSK yield, while elliptical contours indicate the strong influence of the combination conditions of the factors [36]. Thus, by observing the results in Figure 4, it can be concluded that the interaction effects of T and t (Figure 4c) and L/S ratio and t (Figure 4b) more strongly impacted the extract yield of the SCWE process than L/S ratio and T (Figure 4a).…”

Section: Interaction Effects Of the Extraction Variablesmentioning

confidence: 99%

“…Table 5 presents the results of physicochemical properties and fatty acids profile for all the MSK extracts prepared using different techniques. MSK extract's physicochemical quality is mostly determined by its saponification, peroxide, iodine, and acidity values [36]. Combined with all the fatty acids that contribute to the glyceride molecules, the acid value gives a measure of the total lipid acidity.…”

Section: Physicochemical Characteristics and Fatty Acid Profilementioning

confidence: 99%

“…All extracts showed similar profiles and contained significant amounts of saturated fatty acids (myristic, palmitic, and stearic) ranging between 66 and 75%. Consequently, the MSK extract can primarily be used as reaction intermediates to produce alkali salts that can be used as emulsifiers, emollients, or lubricants in a wide variety of industrial applications [36]. Additionally, the high palmitic acid content in the extract indicated its suitability for cosmetics production.…”

Section: Physicochemical Characteristics and Fatty Acid Profilementioning

confidence: 99%

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Subcritical Water Extraction of Mango Seed Kernels and Its Application for Cow Ghee Preservation

2023

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Mango seed kernel (MSK) extract contains phytochemicals, bioactives, and fatty acids that are of interest to food and nutritional scientists. The subcritical water extraction process (SCWE) can be effective in extracting valuable bioactives from MSK. In this study, SCWE was investigated and optimized for the extraction of bioactives from MSK using Box–Behnken experimental design. The extract yield was examined as a function of various process variables, namely, solvent-to-feed (L/S) ratio, extraction temperature (T), and extraction time (t). Analysis of variance (ANOVA) for experimental results showed that extraction temperature was the most significant variable that impacted the extract yield. A maximum yield of 52.3% was obtained at optimized extraction conditions of L/S ratio = 20.7, T = 116.5 °C, and t = 45 min. Antioxidant assessment of the SCWE extract obtained at the optimized conditions showed higher total phenolic content (19.2 mg GAE/g), and DPPH and ABTS radical scavenging activity (>91%), than the extracts obtained by conventional hot water extraction and ultra-sound assisted extraction. Furthermore, an assessment of the MSK extract as a natural preservative showed that its inclusion (20% v/v) improved the oxidative stability of cow ghee with a par performance to synthetic butylated hydroxyanisole antioxidant (0.02% w/v). Thus, the study demonstrated SCWE as an effective green method for the production of MSK extract that could be applied for the preservation of oxidative food products.

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Section: Physicochemical Characteristics and Fatty Acid Profilementioning

confidence: 82%

Section: Interaction Effects Of the Extraction Variablesmentioning

confidence: 99%

Section: Physicochemical Characteristics and Fatty Acid Profilementioning

confidence: 99%

Section: Physicochemical Characteristics and Fatty Acid Profilementioning

confidence: 99%

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Subcritical Water Extraction of Mango Seed Kernels and Its Application for Cow Ghee Preservation

2023

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“…Table 5 demonstrates that SE yielded an oil with a significantly higher acid value (4.90 ± 0.10 mg KOH/g) than AEUCE (4.61 ± 0.08 mg KOH/g), illustrating that the S. sebiferum seed kernel oil extracted by AEUCE is an ideal raw oil for the production of biodiesel compared to that obtained from SE. The iodine value signifies the unsaturation levels and the chain length of the fatty acid in the triacylglycerols [48] , [49] . No significant differences were found between the iodine values of the oils obtained from AEUCE and SE, indicating that the two oils had similar unsaturated fatty acid levels in triacylglycerols.…”

Section: Resultsmentioning

confidence: 99%

Application of an aqueous enzymatic–ultrasound cavitation method for the separation of Sapium sebiferum seed kernel oil

Liu,

Liao,

Wei

et al. 2023

Ultrasonics Sonochemistry

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A comprehensive review on the composition, processing methods, and sustainable utilization of tropical fruit seeds in food industry

Zhang,

Liang,

Lin

et al. 2024

Food Frontiers

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The global consumption of tropical fruits has been increasing gradually, due to their high nutritional value and desirable sensory profile that can meet diverse consumer demands. In the fruit industry, the seeds of tropical fruits are often part of the by‐products that are commonly generated from the processing and manufacture of fresh whole fruits, ready‐to‐eat fruit salads, juices, concentrates, and dried fruit products. Currently, most of the fruit seed by‐products are subject to direct disposal or recycle in the form of the ingredients for animal feed and agricultural fertilizer. However, considering they are still rich in nutritional and bioactive components, tropical fruit seeds are hidden jewelry that can be more extensively utilized in the food industry, such as in food processing, food preservation, and the formulation of functional foods. In this review, the main components of different representative tropical fruit seeds are summarized, and the corresponding functions are elucidated. The methods on processing such fruit by‐products and the extraction of value‐adding substances from fruit seeds are compared. The potential application pathways in food industry are discussed accordingly, with further demonstration of current opportunities and main hurdles. This comprehensive review aims to capture the interests of food scientists, fruit manufacturers, and other stakeholders in the food supply chain, in order to explore the possibilities for reutilizing the functional components from tropical fruit by‐products in a broader spectrum.

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Solvent extraction of oil from three cultivars of Nigerian mango seed kernel: Process modeling, GA - optimization, nonlinear kinetics and comparative characterization

Cited by 14 publications

References 43 publications

Subcritical Water Extraction of Mango Seed Kernels and Its Application for Cow Ghee Preservation

Subcritical Water Extraction of Mango Seed Kernels and Its Application for Cow Ghee Preservation

Application of an aqueous enzymatic–ultrasound cavitation method for the separation of Sapium sebiferum seed kernel oil

A comprehensive review on the composition, processing methods, and sustainable utilization of tropical fruit seeds in food industry

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