The Study of Ultrasound‐Assisted Enzymatic Extraction of Oil From Peanut Seeds Using Response Surface Methodology

Abstract

The present study evaluates the suitability of ultrasound pretreatment in n‐hexane solvent as well as enzymatic treatment with cellulase enzyme to extract oil from peanut seed powders. To optimize this process, the effects of ultrasonic time (0–70 min), cellulase enzyme concentration (0–2%) and pH (4–5.5) are investigated on peanut oil extraction yield (EY) as well as the quality attributes of the extracted oil containing total phenolic content (TPC), peroxide value (PV), and color parameters of L, a, and b using response surface methodology (RSM). The optimum condition of ultrasound‐assisted enzymatic extraction using n‐hexane solvent (UAEE) is found as ultrasonic pretreatment time of 33.23 min, cellulase concentration of 1.47%, and pH of 4.61 before incubation process at temperature of 56 °C for 120 min. Scanning electronic microscopy (SEM) represented considerable interspaces, holes, and porous structure of peanut meal after optimal UAEE treatment compared to that after shaking incubation extraction using n‐hexane solvent (SIE). It is found that the peanut oil extracted by optimal UAEE treatment had considerable high levels of L color parameter and TPC and significantly more EY and b color parameters than those extracted by SIE, ultrasound‐assisted aqueous enzymatic extraction (UAAEE), and aqueous shaking incubation extraction (ASIE) treatments. Practical Applications: This paper describes an innovative oil extraction method of ultrasound‐assisted enzymatic process using n‐hexane solvent. This new extraction technique makes it possible to increase the extraction yield, total phenolic content, and yellowness of extracted peanut oil. The results illustrated that ultrasound‐assisted enzymatic extraction using n‐hexane solvent method was a far more efficient extracting technique than the individual shaking incubation extraction using n‐hexane solvent, ultrasound‐ assisted aqueous enzymatic extraction and aqueous shaking incubation extraction treatments and would be a promising alternative for conventional oil extraction techniques. Comparison of two treatments of optimal ultrasound‐enzymatic extraction and individual shaking incubation extraction of oil from peanut seed powders.

Optimization of ultrasonic‐assisted enzymatic extraction of β‐carotene from orange processing waste

“…The a * color parameter specifies the green–red color of the sample and ranges from − a * (greenness) up to + a * (redness). The b * color parameter shows the blue–yellow color of the specimen and lies in the range of − b * (blueness) up to + b * (yellowness) (Haji Heidari, Taghian Dinani, Journal, & Science, ; Karabulut, Topcu, Duran, Turan, & Ozturk, ). It should be noted that BI index shows the color change of the product to the brown color and Equation was used to calculate this index (Taghian Dinani & Havet, ): …”

Advances in green processing of seed oils using ultrasound‐assisted extraction: A review

“…Furthermore, some oils such as peanut oils play an important role in the human diet, as it is rich in protein, mono, and polyunsaturated fatty acids (Haji Heidari & Taghian Dinani, 2018). Different ultrasonic cavitation fields were observed in real‐time during UAE of the peanut oils, which provided more information about the voltage amplitude and cavitation intensity.…”

“…These phytonutrients are responsible for many health benefits including the decrease in the risk of occurrence of some chronic diseases (i.e., diabetes, cardiovascular diseases) as well as improvement in the immune function, lipid metabolism, and protection against nephrotoxicity (Sarwar, Sarwar, Sarwar, Qadri, & Moghal, 2013). These beneficial effects have been attributed to some important seed oils such as sunflower (Moradi, Rahimi, Moeini, & Parsamoghadam, 2018), canola (Jalili, Jafari, Emam‐Djomeh, Malekjani, & Farzaneh, 2018), peanuts (Haji Heidari & Taghian Dinani, 2018), rapeseed (Perrier et al., 2017), and raspberry (Teng et al., 2016).…”

“…There has been an increased recognition that more attention needs to be paid to UAE application and its benefits over conventional methods including a decrease of the energy consumption, low required solvent amount, and reduction of time and temperature of extraction (Chemat et al., 2017; Koubaa et al., 2016). Recently, typical strategies used to achieve the extraction of different oils from several food commodities such as canola (Jalili et al., 2018), sunflower (Moradi et al., 2018), rapeseed (Perrier et al., 2017), papaya seed (Samaram et al., 2015), pumpkin seed (Hernández‐Santos et al., 2016), grapeseed (Da Porto et al., 2013), pomegranate seed (Goula, Papatheodorou, Karasavva, & Kaderides, 2018), passion fruit seed (Perrier et al., 2017), raspberry seed (Teng et al., 2016), peanut seed (Haji Heidari & Taghian Dinani, 2018), and walnut seed (Ghasemi & Taghian Dinani, 2018) oils.…”

Canola Oil with High Antioxidant Content Obtained by Combining Emerging Technologies: Microwave, Ultrasound, and a Green Solvent

“…studied the extraction of canola oil with ethanol in a stirred batch device from microwave‐pretreated seeds, also reaching the same oil yield to that obtained with hexane. Ultrasound is an emerging technology used for the extraction of various compounds from different matrices . Ultrasonic waves applied to a liquid medium can produce micro cavitation bubbles whose collapse releases energy at localized points, causing the rupture of biological structures and facilitating the release of compounds within the solution …”