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Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability.
Food Chem. 2015 Apr 01; 172:7-17.FC

Abstract

The present study aimed to investigate the effects of ultrasound-assisted extraction (UAE) condition on the yield, antioxidant activity and stability of the oil from papaya seed. The studied ultrasound variables were time, temperature, ultrasound power and solvent to sample ratio. The main goal was to optimise UAE condition providing the highest recovery of papaya seed oil with the most desirable antioxidant activity and stability. The interaction of ultrasound variables had the most and least significant effects on the antioxidant activity and stability, respectively. Ultrasound-assisted extraction provided a relatively high oil recovery (∼ 73%) from papaya seed. The strongest antioxidant activity was achieved by the extraction at the elevated temperature using low solvent to sample ratio. The optimum ultrasound extraction was set at the elevated temperature (62.5 °C) for 38.5 min at high ultrasound power (700 W) using medium solvent to sample ratio (∼ 7:1 v/w). The optimum point was practically validated.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Samaram S
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia.
Mirhosseini H
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia. Electronic address: hamedmi@food.ump.edu.my.
Tan CP
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia.
Ghazali HM
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia.
Bordbar S
Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia.
Serjouie A
Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia.

MeSH

CaricaChemical FractionationFree Radical ScavengersOxidation-ReductionPlant OilsSeedsTemperatureUltrasonics

Pub Type(s)

Evaluation Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25442517

Citation

Samaram, Shadi, et al. "Optimisation of Ultrasound-assisted Extraction of Oil From Papaya Seed By Response Surface Methodology: Oil Recovery, Radical Scavenging Antioxidant Activity, and Oxidation Stability." Food Chemistry, vol. 172, 2015, pp. 7-17.
Samaram S, Mirhosseini H, Tan CP, et al. Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability. Food Chem. 2015;172:7-17.
Samaram, S., Mirhosseini, H., Tan, C. P., Ghazali, H. M., Bordbar, S., & Serjouie, A. (2015). Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability. Food Chemistry, 172, 7-17. https://doi.org/10.1016/j.foodchem.2014.08.068
Samaram S, et al. Optimisation of Ultrasound-assisted Extraction of Oil From Papaya Seed By Response Surface Methodology: Oil Recovery, Radical Scavenging Antioxidant Activity, and Oxidation Stability. Food Chem. 2015 Apr 1;172:7-17. PubMed PMID: 25442517.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability. AU - Samaram,Shadi, AU - Mirhosseini,Hamed, AU - Tan,Chin Ping, AU - Ghazali,Hasanah Mohd, AU - Bordbar,Sara, AU - Serjouie,Alireza, Y1 - 2014/09/06/ PY - 2013/07/31/received PY - 2014/07/22/revised PY - 2014/08/15/accepted PY - 2014/12/3/entrez PY - 2014/12/3/pubmed PY - 2015/7/2/medline KW - Extraction yield KW - Oil stability KW - Papaya seed oil KW - Radical scavenging antioxidant activity KW - Ultrasound-assisted extraction SP - 7 EP - 17 JF - Food chemistry JO - Food Chem VL - 172 N2 - The present study aimed to investigate the effects of ultrasound-assisted extraction (UAE) condition on the yield, antioxidant activity and stability of the oil from papaya seed. The studied ultrasound variables were time, temperature, ultrasound power and solvent to sample ratio. The main goal was to optimise UAE condition providing the highest recovery of papaya seed oil with the most desirable antioxidant activity and stability. The interaction of ultrasound variables had the most and least significant effects on the antioxidant activity and stability, respectively. Ultrasound-assisted extraction provided a relatively high oil recovery (∼ 73%) from papaya seed. The strongest antioxidant activity was achieved by the extraction at the elevated temperature using low solvent to sample ratio. The optimum ultrasound extraction was set at the elevated temperature (62.5 °C) for 38.5 min at high ultrasound power (700 W) using medium solvent to sample ratio (∼ 7:1 v/w). The optimum point was practically validated. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25442517/Optimisation_of_ultrasound_assisted_extraction_of_oil_from_papaya_seed_by_response_surface_methodology:_oil_recovery_radical_scavenging_antioxidant_activity_and_oxidation_stability_ DB - PRIME DP - Unbound Medicine ER -