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American Journal of Food Technology
  Year: 2014 | Volume: 9 | Issue: 3 | Page No.: 136-143
DOI: 10.3923/ajft.2014.136.143
Optimization of Oil Extraction from Nigella sativa Seeds by Pressing Using Response Surface Methodology
Naima Hadjadj, Hakima Acheheb, Feriel Sabrine Aitchaouche, Djamila Belhachat and Ali Ferradji

Abstract: The oil of Nigella sativa seeds was extracted using hydraulic press. The pressure, temperature and thickness of cake have been optimized, using the Response Surface Methodology to obtain a high oil yield. The physicochemical properties of the seeds and of its oil extracted were also studied. Results showed that the oil Nigella sativa seeds is rich in unsaturated fatty acids (81.25%) and saturated fatty acids (18.74%). The unsaturated fatty acids identified, using gas chromatography, are linoleic acid (54.97%), oleic acid (24.13%) and eicosenoic acid (3.23%). The saturated fatty acids are palmitic acid (12.50%), behenic acid (2.623%) and arachidic acid (0.338%). The cross section of the seed showed that the oil is localized in the cotyledons and integuments. Statistical analysis revealed that data were adequately fitted in second-order polynomial model. The linear and quadratic terms of temperature, pressure and thickness of cake had significant effects on the oil yield (p<0.05). The optimal conditions to obtain the maximum oil yield (22%) were found to be 120 bars, 60°C and 1.30±0.047 cm for thickness cake.
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How to cite this article:

Naima Hadjadj, Hakima Acheheb, Feriel Sabrine Aitchaouche, Djamila Belhachat and Ali Ferradji, 2014. Optimization of Oil Extraction from Nigella sativa Seeds by Pressing Using Response Surface Methodology. American Journal of Food Technology, 9: 136-143.

DOI: 10.3923/ajft.2014.136.143

URL: https://scialert.net/abstract/?doi=ajft.2014.136.143
COMMENTS
20 December, 2014
mossad maamoun :
 excellent
 
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