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Optimization of solvent extracted melon seed oil using RSM
Author(s) -
Akinoso Rahman,
Oni Peter Oluwaseyi
Publication year - 2012
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.201100231
Subject(s) - roasting , citrullus lanatus , melon , response surface methodology , food science , chemistry , extraction (chemistry) , mathematics , horticulture , chromatography , biology
Effect of roasting temperature and roasting duration on oil yield (OY) and quality of melon seed ( Citrullus lanatus Thunb.) was studied using RSM. Five levels of roasting temperature (87.6, 100, 130, 160, and 172.4°C) and duration (12.9, 15, 20, 25, and 27.1 min) considered. Quality parameters determined were specific gravity (SG), color (CO), free fatty acid (FFA), and anisidine value (AV). Recorded range of OY, SG, CO, FFA, and AV were 44.0–67.5%, 0.9–1.0, and 13.1–94.0 abs, 1.7–5.3%, and 3.9–28.2 mg/L, respectively. The variables have significant effect ( p <0.05) on all the responses with exception of SG. Coefficients of determination ( $R^{2} $ ) of predictive equations for OY, CO, FFA, and AV were 0.79, 0.97, 0.95, and 0.95, respectively. Optimum roasting temperature and duration were 133.06°C and 20.19 min, respectively. These gave 63.5% OY, 0.9 SG, 13.1 abs CO, 1.7% FFA, and 3.4 mg/L AV. Practical applications: Melon seeds contain about 60% edible oil. Optimization of the process parameters (heating duration temperature) will enhance high OY with good quality. Models developed in this study can be useful for producers of oil extraction equipment and potential investors into commercial production of the oil.