Optimization of ultrasound‐ assisted aqueous extraction to produce virgin avocado oil with low free fatty acids
Virgin avocado oil has been suggested to be used as functional oil due to its high nutritional value. The quality and edibility of plant oils are affected by the level of free fatty acids (FFA). As the environmental safety and health concerns arise, the use of “solvent‐free” extraction is highly war...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/75170/ http://psasir.upm.edu.my/id/eprint/75170/1/Optimization%20of%20ultrasound.pdf |
| _version_ | 1848857621871722496 |
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| author | Tan, Chin Xuan Chong, Gun Hean Hamzah, Hazilawati Mohd Ghazali, Hasanah |
| author_facet | Tan, Chin Xuan Chong, Gun Hean Hamzah, Hazilawati Mohd Ghazali, Hasanah |
| author_sort | Tan, Chin Xuan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Virgin avocado oil has been suggested to be used as functional oil due to its high nutritional value. The quality and edibility of plant oils are affected by the level of free fatty acids (FFA). As the environmental safety and health concerns arise, the use of “solvent‐free” extraction is highly warranted. Current study investigated ultrasound‐assisted aqueous extraction (UAAE) of low FFA‐virgin avocado oil. Response surface methodology with the Box–Behnken design was used to optimize the experimental variables, namely sonication time (10–30 min), sonication temperature (20–40 °C), and water‐to‐powder ratio (4–6 mL/g) on the responses of oil recovery and FFA. Best‐fitting models with backward elimination of the multiple linear regression were generated for the responses of oil recovery (R2 = 0.9092, p < .0001) and FFA (R2 = 0.9799, p < .0001). The optimum UAAE parameters to produce the highest recovery of low FFA virgin avocado oil were 6 mL/g of water‐to‐powder ratio, 30 min of sonication time, and 35 °C of sonication temperature. The oil recovery and FFA level of virgin avocado oil under these optimum conditions were 72.79 and 0.297%, respectively. Compared to Soxhlet‐extracted avocado oil, virgin avocado oil was lighter in color and contained a higher level of unsaturated fatty acids. |
| first_indexed | 2025-11-15T12:00:28Z |
| format | Article |
| id | upm-75170 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:00:28Z |
| publishDate | 2018 |
| publisher | Wiley |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-751702019-11-28T06:38:58Z http://psasir.upm.edu.my/id/eprint/75170/ Optimization of ultrasound‐ assisted aqueous extraction to produce virgin avocado oil with low free fatty acids Tan, Chin Xuan Chong, Gun Hean Hamzah, Hazilawati Mohd Ghazali, Hasanah Virgin avocado oil has been suggested to be used as functional oil due to its high nutritional value. The quality and edibility of plant oils are affected by the level of free fatty acids (FFA). As the environmental safety and health concerns arise, the use of “solvent‐free” extraction is highly warranted. Current study investigated ultrasound‐assisted aqueous extraction (UAAE) of low FFA‐virgin avocado oil. Response surface methodology with the Box–Behnken design was used to optimize the experimental variables, namely sonication time (10–30 min), sonication temperature (20–40 °C), and water‐to‐powder ratio (4–6 mL/g) on the responses of oil recovery and FFA. Best‐fitting models with backward elimination of the multiple linear regression were generated for the responses of oil recovery (R2 = 0.9092, p < .0001) and FFA (R2 = 0.9799, p < .0001). The optimum UAAE parameters to produce the highest recovery of low FFA virgin avocado oil were 6 mL/g of water‐to‐powder ratio, 30 min of sonication time, and 35 °C of sonication temperature. The oil recovery and FFA level of virgin avocado oil under these optimum conditions were 72.79 and 0.297%, respectively. Compared to Soxhlet‐extracted avocado oil, virgin avocado oil was lighter in color and contained a higher level of unsaturated fatty acids. Wiley 2018-04 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/75170/1/Optimization%20of%20ultrasound.pdf Tan, Chin Xuan and Chong, Gun Hean and Hamzah, Hazilawati and Mohd Ghazali, Hasanah (2018) Optimization of ultrasound‐ assisted aqueous extraction to produce virgin avocado oil with low free fatty acids. Journal of Food Process Engineering, 41 (2). p. 1. ISSN 0145-8876; ESSN: 1745-4530 https://onlinelibrary.wiley.com/doi/abs/10.1111/jfpe.12656 10.1111/jfpe.12656 |
| spellingShingle | Tan, Chin Xuan Chong, Gun Hean Hamzah, Hazilawati Mohd Ghazali, Hasanah Optimization of ultrasound‐ assisted aqueous extraction to produce virgin avocado oil with low free fatty acids |
| title | Optimization of ultrasound‐ assisted aqueous extraction to produce virgin avocado oil with low free fatty acids |
| title_full | Optimization of ultrasound‐ assisted aqueous extraction to produce virgin avocado oil with low free fatty acids |
| title_fullStr | Optimization of ultrasound‐ assisted aqueous extraction to produce virgin avocado oil with low free fatty acids |
| title_full_unstemmed | Optimization of ultrasound‐ assisted aqueous extraction to produce virgin avocado oil with low free fatty acids |
| title_short | Optimization of ultrasound‐ assisted aqueous extraction to produce virgin avocado oil with low free fatty acids |
| title_sort | optimization of ultrasound‐ assisted aqueous extraction to produce virgin avocado oil with low free fatty acids |
| url | http://psasir.upm.edu.my/id/eprint/75170/ http://psasir.upm.edu.my/id/eprint/75170/ http://psasir.upm.edu.my/id/eprint/75170/ http://psasir.upm.edu.my/id/eprint/75170/1/Optimization%20of%20ultrasound.pdf |