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Ultrasound‐Assisted Extraction of Apricot Kernel Oil: Effects on Functional and Rheological Properties
Author(s) -
Gayas Bazilla,
Kaur Gagandeep,
Gul Khalid
Publication year - 2017
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12439
Subject(s) - extraction (chemistry) , rheology , yield (engineering) , ultrasound , chromatography , response surface methodology , solvent , materials science , ultrasonic sensor , dissolution , viscosity , pulp and paper industry , chemistry , composite material , organic chemistry , physics , acoustics , engineering
An ultrasound‐assisted procedure was applied to the extraction of oil from apricot kernels. The best possible combination of extraction parameters was obtained with the response surface methodology at a three‐variable, three level experiments Box‐Behnken design. The optimum extraction parameters were as follows: extraction time: 43.95 min; extraction temperature: 51.72 °C; and solvent/sample ratio: 19.8:01 at a fixed ultrasonic frequency of 40 kHz. Close agreement between experimental and predicted values were found. The viscosity values decreased with increase in the shear rate. Viscosities of samples treated with ultrasound for longer time were relatively higher due to dissolution of heavy suspended components. The results suggest that ultrasonic‐assisted extraction could be a good option for the extraction of oil from apricot kernels. Practical Applications Ultrasound treatment is a nonthermal and novel processing technology for extraction of biologically active food components. UAE in this study had a pronounced effect on the overall qualities of the extracted oil while maintaining the quality. Rheological properties of UAE extracted any edible oil is reported first time. This study can be beneficial for industries and researchers for enhancing the yield and maintaining the quality of the oils.