Open AccessOptimization of oil extraction from giant bushel gourd seeds using response surface methodology
Author(s) -
Popoola Yetunde Yemisi,
Akinoso Rahman,
Raji Akeem Olayemi
Publication year - 2016
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.341
Subject(s) - roasting , saponification value , response surface methodology , saponification , extraction (chemistry) , food science , specific gravity , chemistry , acid value , gourd , yield (engineering) , moisture , iodine value , mathematics , botany , chromatography , materials science , mineralogy , biochemistry , biology , organic chemistry , composite material
Gourd seeds have been identified as a source of edible oil, but there is sparse literature on the effect of processing factors on the characteristics of oil extracted from any Lagenaria spp. Optimization of oil extraction with the aid of expeller was achieved by applying response surface methodology. The variables were roasting temperature (87.70–172.0°C) and roasting duration (7.93–22.07 min), while the responses were oil yield and oil quality (free fatty acid, color, specific gravity, saponification value, moisture, and refractive index). Data obtained were analyzed at P < 0.05. Roasting conditions significantly influenced all the responses at P < 0.05. The optimum roasting condition was 100°C for 20 min, which gave 27.62% oil yield with good quality attributes (free fatty acid: 0.61%, color: 3.47 abs, specific gravity: 0.90 g/mL, saponification value: 289.66 mL, and refractive index: 1.47).