Impact of polar bio-solvent, particle size and soaking time on microwave-assisted extraction of edible oil from black soybean

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• 作者：A. E. Kate ; Anupama Singh ; N. C. Shahi…
• 关键词：Microwave ; assisted extraction ; Black soybean ; Particle size ; Soaking time ; Bio ; solvent ; Leaching
• 刊名：Journal of Food Measurement and Characterization
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：11
• 期：1
• 页码：272-280
• 全文大小：
• 刊物类别：Food Science; Chemistry/Food Science, general; Engineering, general;
• 刊物主题：Food Science; Chemistry/Food Science, general; Engineering, general;
• 出版者：Springer US
• ISSN：2193-4134
• 卷排序：11

文摘

In this study, an efficient and green technology i.e. microwave-assisted extraction (MAE) was applied to extract the crude oil from black soybean (Glycine max var). During experiment, effect of three independent variables, solvent type (iso-propanol, ethanol, iso-propanol + water and ethanol + water), particle size (<1, 2 and 4 mm) and soaking time (0, 20 and 40 min) on the extraction yield was studied. Experiments were designed using full factorial design. The optimal MAE processing parameters were iso-propanol + water solvent, <1 mm particle size and 20 min soaking time, with an extraction yield of 93.56 %. The optimized MAE method was compared with conventional mechanical extraction and n-hexane solvent extraction. There was non-significant difference between oil yields and significant difference between extraction times in microwave-assisted and conventional solvent extraction. Exactly opposite effect observed during comparison of MAE with mechanical extraction. MAE gives 37.06 and 1.56 % higher crude oil yield than conventional mechanical extraction and n-hexane based solvent extraction, respectively.