Food Science and Biotechnology
→ Food Science and Biotechnology 2019 ; 28(2): 377-386
Optimization of ultrasound-assisted solvent extraction (UASE) based on oil yield, antioxidant activity and evaluation of fatty acid composition and thermal stability of Coriandrum sativum L. seed oil
Jeeva Senrayan1, Sivakumar Venkatachalam1
1Food Process Engineering Lab, Department of Chemical Engineering, A C Tech Campus, Anna University, Chennai, TN 600 025, India
Ultrasound is one of emerging technique’s which is being investigated extremely on food applications and extraction process. In this study, ultrasound-assisted solvent extraction was employed to extract vegetable oil from coriander (Coriandrum sativum L.) seeds. A response surface model was applied to determine the best condition of extraction concerning the independent factors (COY % and DPPH %). In addition, ultrasound variables were the sample solvent ratio, amplitude level, temperature and time. The best condition of extraction was obtained for sample solvent ratio of 1:13 (g/mL), amplitude level of 82 (%), temperature of 45 (°C) and extraction time of 9 (min), being the maximum point of oil yield and antioxidant activity (30.74–72.05%), respectively. Fatty acid profile of oil has been shown as a rich source of petroselinic acid (C18:1)-12, making up 76% of all fatty acids. TGA analyses revealed that 82% (by weight) of oil is thermally stable up to 224 °C.
Coriander seed oil, DPPH antioxidant activity, Response surface methodology (RSM), Petroselinic acid, TGA analysis
Food Science and Biotechnology 2019 ; 28(2): 377-386