Optimization of solvent extraction of shea butter (Vitellaria paradoxa) using response surface methodology and its characterization

Journal of Food Science and Technology
E O AjalaK R Onifade

Abstract

Shea butter (SB) was extracted from its kernel by using n-hexane as solvent in an optimization study. This was to determine the optima operating variables that would give optimum yield of SB and to study the effect of solvent on the physico-chemical properties and chemical composition of SB extracted using n-hexane. A Box-behnken response surface methodology (RSM) was used for the optimization study while statistical analysis using ANOVA was used to test the significance of the variables for the process. The variables considered for this study were: sample weight (g), solvent volume (ml) and extraction time (min). The physico-chemical properties of SB extracted were determined using standard methods and Fourier Transform Infrared Spectroscopy (FTIR) for the chemical composition. The results of RSM analysis showed that the three variables investigated have significant effect (p < 0.05) on the %yield of SB, with R(2) - 0.8989 which showed good fitness of a second-order model. Based on this model, optima operating variables for the extraction process were established as: sample weight of 30.04 g, solvent volume of 346.04 ml and extraction time of 40 min, which gave 66.90 % yield of SB. Furthermore, the result of the physico-chemic...Continue Reading

References

Aug 29, 2007·Analytica Chimica Acta·N VlachosE Tegou
May 18, 2012·TheScientificWorldJournal·Sara KoohiKamaliTau Chuan Ling
Nov 23, 2013·Critical Reviews in Food Science and Nutrition·Fernande G HonfoMartinus A J S Van Boekel

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