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Optimization and kinetic modeling of oil extraction from white mustard (Sinapis alba L.) seeds

Authorized Users Only
2018
Authors
Stamenković, Olivera S.
Đalović, Ivica
Kostić, Milan D.
Mitrović, Petar
Veljković, Vlada B.
Article (Published version)
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Abstract
White mustard seed oil (WMSO) was extracted from the ground seed by cold pressing and Soxhlet extraction using n-hexane. A two-step process consisting of cold pressing of white mustard seed (WMS) and extraction of WMSO from press cake (maceration) was also employed to improve the overall WMSO recovery. The main fatty acids of the WMSO were unsaturated oleic, eicosenoic, erucic, linoleic and linolenic acid. The maceration of press cake was modeled on the basis of a 3(3) full factorial design with replication coupled with the response surface methodology. The analysis of variance and the quadratic equation were used for assessing the significance of the influence of solvent-to-cake ratio, extraction temperature and extraction time on WMSO yield and for optimizing the maceration process. All three individual process factors, the interactions of extraction temperature with solvent-to-seed cake ratio and time as well as the quadratic terms of solvent-to-seed cake ratio and extraction time h...ad a statistically significant influence on WMSO yield at the 95% confidence level. The mean relative percentage deviation of +/- 2.3% and the coefficient of determination of 0.923 proved the adequacy of the developed quadratic model for WMSO yield. The predicted and actual WMSO yields under the optimal maceration conditions (70 degrees C, 6.5:1 mL of solvent per g of seed cake and 5 min) were 7.29 and 7.20 +/- 0.13 g/100 g, respectively. With the two-step process, the WMSO yield of 20.48 g/100 g was achieved, which was 99.2% of the WMSO yield obtained by Soxhlet extraction. This indicated that the two-step process could replace the energy- and solvent-intensive Soxhlet extraction of ground WMS. The model of instantaneous washing followed by diffusion described most adequately the kinetics of WMSO extraction from press cake in the applied experimental region. WMSO extraction from WMS press cake was shown to be as spontaneous, irreversible and endothermic.

Keywords:
Cold pressing / Press cake / Solvent extraction / Response surface methodology / ANOVA / Kinetics
Source:
Industrial Crops and Products, 2018, 121, 132-141
Publisher:
  • Elsevier Science Bv, Amsterdam
Funding / projects:
  • Nanostructured Functional and Composite Materials in Catalytic and Sorption Processes (RS-45001)

DOI: 10.1016/j.indcrop.2018.05.001

ISSN: 0926-6690

WoS: 000437996900016

Scopus: 2-s2.0-85046846454
[ Google Scholar ]
15
14
URI
http://fiver.ifvcns.rs/handle/123456789/1771
Collections
  • Radovi istraživača / Researchers' papers
Institution/Community
FiVeR
TY  - JOUR
AU  - Stamenković, Olivera S.
AU  - Đalović, Ivica
AU  - Kostić, Milan D.
AU  - Mitrović, Petar
AU  - Veljković, Vlada B.
PY  - 2018
UR  - http://fiver.ifvcns.rs/handle/123456789/1771
AB  - White mustard seed oil (WMSO) was extracted from the ground seed by cold pressing and Soxhlet extraction using n-hexane. A two-step process consisting of cold pressing of white mustard seed (WMS) and extraction of WMSO from press cake (maceration) was also employed to improve the overall WMSO recovery. The main fatty acids of the WMSO were unsaturated oleic, eicosenoic, erucic, linoleic and linolenic acid. The maceration of press cake was modeled on the basis of a 3(3) full factorial design with replication coupled with the response surface methodology. The analysis of variance and the quadratic equation were used for assessing the significance of the influence of solvent-to-cake ratio, extraction temperature and extraction time on WMSO yield and for optimizing the maceration process. All three individual process factors, the interactions of extraction temperature with solvent-to-seed cake ratio and time as well as the quadratic terms of solvent-to-seed cake ratio and extraction time had a statistically significant influence on WMSO yield at the 95% confidence level. The mean relative percentage deviation of +/- 2.3% and the coefficient of determination of 0.923 proved the adequacy of the developed quadratic model for WMSO yield. The predicted and actual WMSO yields under the optimal maceration conditions (70 degrees C, 6.5:1 mL of solvent per g of seed cake and 5 min) were 7.29 and 7.20 +/- 0.13 g/100 g, respectively. With the two-step process, the WMSO yield of 20.48 g/100 g was achieved, which was 99.2% of the WMSO yield obtained by Soxhlet extraction. This indicated that the two-step process could replace the energy- and solvent-intensive Soxhlet extraction of ground WMS. The model of instantaneous washing followed by diffusion described most adequately the kinetics of WMSO extraction from press cake in the applied experimental region. WMSO extraction from WMS press cake was shown to be as spontaneous, irreversible and endothermic.
PB  - Elsevier Science Bv, Amsterdam
T2  - Industrial Crops and Products
T1  - Optimization and kinetic modeling of oil extraction from white mustard (Sinapis alba L.) seeds
EP  - 141
SP  - 132
VL  - 121
DO  - 10.1016/j.indcrop.2018.05.001
UR  - conv_2649
ER  - 
@article{
author = "Stamenković, Olivera S. and Đalović, Ivica and Kostić, Milan D. and Mitrović, Petar and Veljković, Vlada B.",
year = "2018",
abstract = "White mustard seed oil (WMSO) was extracted from the ground seed by cold pressing and Soxhlet extraction using n-hexane. A two-step process consisting of cold pressing of white mustard seed (WMS) and extraction of WMSO from press cake (maceration) was also employed to improve the overall WMSO recovery. The main fatty acids of the WMSO were unsaturated oleic, eicosenoic, erucic, linoleic and linolenic acid. The maceration of press cake was modeled on the basis of a 3(3) full factorial design with replication coupled with the response surface methodology. The analysis of variance and the quadratic equation were used for assessing the significance of the influence of solvent-to-cake ratio, extraction temperature and extraction time on WMSO yield and for optimizing the maceration process. All three individual process factors, the interactions of extraction temperature with solvent-to-seed cake ratio and time as well as the quadratic terms of solvent-to-seed cake ratio and extraction time had a statistically significant influence on WMSO yield at the 95% confidence level. The mean relative percentage deviation of +/- 2.3% and the coefficient of determination of 0.923 proved the adequacy of the developed quadratic model for WMSO yield. The predicted and actual WMSO yields under the optimal maceration conditions (70 degrees C, 6.5:1 mL of solvent per g of seed cake and 5 min) were 7.29 and 7.20 +/- 0.13 g/100 g, respectively. With the two-step process, the WMSO yield of 20.48 g/100 g was achieved, which was 99.2% of the WMSO yield obtained by Soxhlet extraction. This indicated that the two-step process could replace the energy- and solvent-intensive Soxhlet extraction of ground WMS. The model of instantaneous washing followed by diffusion described most adequately the kinetics of WMSO extraction from press cake in the applied experimental region. WMSO extraction from WMS press cake was shown to be as spontaneous, irreversible and endothermic.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Industrial Crops and Products",
title = "Optimization and kinetic modeling of oil extraction from white mustard (Sinapis alba L.) seeds",
pages = "141-132",
volume = "121",
doi = "10.1016/j.indcrop.2018.05.001",
url = "conv_2649"
}
Stamenković, O. S., Đalović, I., Kostić, M. D., Mitrović, P.,& Veljković, V. B.. (2018). Optimization and kinetic modeling of oil extraction from white mustard (Sinapis alba L.) seeds. in Industrial Crops and Products
Elsevier Science Bv, Amsterdam., 121, 132-141.
https://doi.org/10.1016/j.indcrop.2018.05.001
conv_2649
Stamenković OS, Đalović I, Kostić MD, Mitrović P, Veljković VB. Optimization and kinetic modeling of oil extraction from white mustard (Sinapis alba L.) seeds. in Industrial Crops and Products. 2018;121:132-141.
doi:10.1016/j.indcrop.2018.05.001
conv_2649 .
Stamenković, Olivera S., Đalović, Ivica, Kostić, Milan D., Mitrović, Petar, Veljković, Vlada B., "Optimization and kinetic modeling of oil extraction from white mustard (Sinapis alba L.) seeds" in Industrial Crops and Products, 121 (2018):132-141,
https://doi.org/10.1016/j.indcrop.2018.05.001 .,
conv_2649 .

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