Heat treatment effects on extraction of roselle (Hibiscus sabdariffa L) seed oil
Heat treatment effects on extraction of roselle (Hibiscus sabdariffa L) seed oil
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DOI：
10.1002/ejlt.201100067
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发表时间：
2011-12-01
影响因子：
2.7
通讯作者：
Suleiman, Abubarkar
中科院分区：
文献类型：
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作者：
Akinoso, Rahman;Suleiman, Abubarkar
对玫瑰茄籽油的脂肪酸组成进行了分析，并采用响应面法对玫瑰茄籽油的提取工艺进行了优化。使用五个水平的变量，烘焙持续时间（10、15、20、25和30分钟）和温度（80、90、100、110和120摄氏度）。油产率（OY）、游离脂肪酸（FFA）、茴香胺值（AV）、比重（SG）和稳定性是响应，并使用标准方法测定。主要脂肪酸为油酸（37.92%）、亚油酸（35.01%）、棕榈酸（19.65%）和硬脂酸（6.07%）。肉豆蔻酸（0.16）、肉豆蔻脑酸（0.17）、棕榈油酸（0.56）、花生酸（0.14）和二十碳三烯酸（0.20）为少量脂肪酸。OY、FFA、AV、SG和稳定性的变化范围分别为18 ~ 23%、0.56 ~ 4.11%、6.93 ~ 35.7 mg/L、0.90 ~ 0.95和0.68 ~ 5.42%。治疗组与对照组比较有显著性差异（p
Fatty acid composition of roselle (Hibiscus sabdariffa L) seed oil was determined and oil extraction was optimized using RSM. Five levels of the variables, roasting duration (10, 15, 20, 25, and 30 min), and temperature (80, 90, 100, 110, and 120 degrees C) were used. Oil yield (OY), free fatty acid (FFA), anisidine value (AV), specific gravity (SG), and stability were responses and determined using standard methods. Major fatty acids found were oleic acid (37.92%), linoleic (35.01%), palmitic (19.65%), and stearic (6.07%). Myristic (0.16), myristoleic (0.17), palmitoleic (0.56), arachidic (0.14), and eicosatrienoic (0.20) were minor fatty acids content. OY, FFA, AV, SG, and stability varied from 18 to 23%, from 0.56 to 4.11%, from 6.93 to 35.7 mg/L, from 0.90 to 0.95, and from 0.68 to 5.42%, respectively. The treatment had significant (p