Optimization of manufacturing parameters used safflower oil obtained by solvent extraction method for determination of oil properties

Hülya KARABAŞ; Semra BORAN; Samet ÇELEBİ

Article Details

Optimization of manufacturing parameters used safflower oil obtained by solvent extraction method for determination of oil properties

Authors:

Hülya KARABAŞ | Semra BORAN | Samet ÇELEBİ

Publisher:

İlknur BAĞDATLI

Journal:

Eurasian Journal of Food Science and Technology 2017 Vol.1 Issue 1, pp.43-49

Document Type:

Article

Publication Date:

8/2017

Document Language:

English

Document ID (Org No.):

2000422398

eISSN:

2667-4890

Abstract:

 


In this study crude oil from Remzibey-05
safflower seeds has been breeding in Turkey, was obtained by solvent extraction
method. The maximum oil extraction rate of 30% was obtained at the end.
Safflower oil has high unsaturated fatty acid content (91.17%) and highest
fatty acids found was linoleic (C18:2) 56.82% and oleic (C18:1) acids 33.98%.
Physicochemical properties of safflower seed oil were determined with the
analysis and measurements. In addition, solvent-type (n-hexane, and
dichloromethane diethyl ether), seed, seed-to-solvent ratio: ratio of solvent
mixture (1:1, 1:2 and 1:3 (w/w)), stirring rate (200,400 and 600 rpm) and
extraction time (1, 2 and 3 hour), the parameters of fat synthesis from solvent
extraction method, which determined the effect of experimental design.
According to the results of the ANOVA analysis of variance, the parameter that
the highest degree of influence the production of safflower oil seed-to-solvent
ratio, while the lowest effective parameter was extraction time. 

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Article Details

Optimization of manufacturing parameters used safflower oil obtained by solvent extraction method for determination of oil properties

Authors: Hülya KARABAŞ | Semra BORAN | Samet ÇELEBİ

Publisher: İlknur BAĞDATLI

Journal: Eurasian Journal of Food Science and Technology 2017 Vol.1 Issue 1, pp.43-49

Document Type: Article

Publication Date: 8/2017

Document Language: English

Document ID (Org No.): 2000422398

eISSN: 2667-4890

Issues

Authors:

Hülya KARABAŞ | Semra BORAN | Samet ÇELEBİ

Publisher:

İlknur BAĞDATLI

Journal:

Eurasian Journal of Food Science and Technology 2017 Vol.1 Issue 1, pp.43-49

Document Type:

Article

Publication Date:

8/2017

Document Language:

English

Document ID (Org No.):

2000422398

eISSN:

2667-4890