Extraction of Fatty Acid from Mango Seed Kernel Using Supercritical Carbon Dioxide by Response Surface Methodology

Nuttawan Yoswathana; M.N. Eshtiaghi

doi:10.14233/ajchem.2014.16420

Issue

Vol. 26 No. 10 (2014): Vol 26 Issue 10

Issue Published : May 10, 2014

This work is licensed under a Creative Commons Attribution 4.0 International License.

Extraction of Fatty Acid from Mango Seed Kernel Using Supercritical Carbon Dioxide by Response Surface Methodology

https://doi.org/10.14233/ajchem.2014.16420

Nuttawan Yoswathana

Department of Chemical Engineering, Faculty of Engineering, Mahidol University, Nakornprathom 73170, Thailand

M.N. Eshtiaghi

Department of Chemical Engineering, Faculty of Engineering, Mahidol University, Nakornprathom 73170, Thailand

Corresponding Author(s) : Nuttawan Yoswathana

nuttawan.yos@mahidol.ac.th

Asian Journal of Chemistry, Vol. 26 No. 10 (2014): Vol 26 Issue 10
Article Published : May 10, 2014

Abstract

The extraction of mango seed kernel oil by using innovative extraction and conventional techniques is described. For conventional techniques, maceration and soxhlet were applied by using 95 % ethanol and hexane as solvent. For innovative extraction, the supercritical carbon dioxide (ScCO₂) as solvent was applied by using response surface methodology. The efficiency yield of extracted oil from soxhlet with 95 % ethanol was the unique technique with 37.1 % yield and the ScCO₂ extraction was the lowest technique with 3.13 % yield at 2 h of extraction time. The fatty acid compositions of mango seed oil from different techniques were similar, but the fatty acid composition of mango seed kernel oil from ScCO₂ extraction had greatest total saturated fatty acid with 54.6 % and more highly selective with special of arachidic acid with 11.6 %. It is considered that the ScCO₂ extraction is competitive with conventional extraction.

Keywords

Mango seed kernel Supercritical carbon dioxide extraction Fatty acid Conventional extraction

Yoswathana, N., & Eshtiaghi, M. (2014). Extraction of Fatty Acid from Mango Seed Kernel Using Supercritical Carbon Dioxide by Response Surface Methodology. Asian Journal of Chemistry, 26(10), 3009–3012. https://doi.org/10.14233/ajchem.2014.16420

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A.E.M. Abdalla, S.M. Darwish, E.H.E. Ayad and R.M. El-Hamahmy, Food Chem., 103, 1141 (2007); doi:10.1016/j.foodchem.2006.10.026.

S. Kittiphoom, Int. Food Res. J., 19, 1325 (2012).

S. Kittiphoom and S. Sutasinee, Int. Food Res. J., 20, 1145 (2012).

A. Abdalla, S. Darwish, E. Ayad and R.M. El-Hamahmy, Food Chem., 103, 1134 (2007); doi:10.1016/j.foodchem.2006.10.017.

M. Herrero, A. Cifuentes and E. Ibanez, Food Chem., 98, 136 (2006); doi:10.1016/j.foodchem.2005.05.058.

A. Caredda, B. Marongiu, S. Porcedda and C. Soro, J. Agric. Food Chem., 50, 1492 (2002); doi:10.1021/jf0108563.

W. Guan, S. Li, R. Yan, S. Tang and C. Quan, Food Chem., 101, 1558 (2007); doi:10.1016/j.foodchem.2006.04.009.

W.Y. Lee, Y.J. Cho, S.L. Oh, J.H. Park, W.S. Cha and J.Y. Jung, J. Food Sci. Biotechnol., 9, 174 (2000).

M. Sun and F. Temelli, J. Supercrit. Fluids, 37, 397 (2006); doi:10.1016/j.supflu.2006.01.008.

R. Thanyaporn, T. Supawan and N. Somkiat, Food Bioprod. Process., 80, 43 (2009).

A. Donelian, L.H.C. Carlson, T.J. Lopes and R.A.F. Machado, J. Supercrit. Fluids, 48, 15 (2009); doi:10.1016/j.supflu.2008.09.020.

N. Sae Lee, Thailand, J. Pharmacy, 15-20 (2005).

X. Xu, J. Dong, X. Mu and L. Sun, Food Bioprod. Process., 89, 47 (2011); doi:10.1016/j.fbp.2010.03.003.

X. Zhao, H. Wang, J. You, Y. Suo and J. Sun, J. Anal. Chem., 34, 150 (2006).

J.M. Valle and E.L. Uquiche, J. Am. Oil Chem. Soc., 79, 1261 (2002); doi:10.1007/s11746-002-0637-9.

J.M. del Valle, O. Rivera, M. Mattea, L. Ruetsch, J. Daghero and A. Flores, J. Supercrit. Fluids, 31, 159 (2004); doi:10.1016/j.supflu.2003.11.005.

S. Ibanoglu and P. Ainsworth, J. Food Eng., 64, 243 (2004); doi:10.1016/j.jfoodeng.2003.10.004.

A.I. Varnalis, J.G. Brennan, D.B. MacDougall and S.G. Gilmour, J. Food Eng., 61, 153 (2004); doi:10.1016/S0260-8774(03)00082-7.

S. Sonsuzer, S. Sahin and L. Yilmaz, J. Supercrit. Fluids, 30, 189 (2004); doi:10.1016/j.supflu.2003.07.006.

J.- Zhang, X.- Hou, T. Yu, Y. Li and H.- Dong, J. Integr. Agric., 11, 151 (2012); doi:10.1016/S1671-2927(12)60793-7.

J.E. Cacace and G. Mazza, J. Food Eng., 59, 379 (2003); doi:10.1016/S0260-8774(02)00497-1.

M. Pinelo, M. Rubilar, M. Jerez, J. Sineiro and M.J. Nunez, J. Agric. Food Chem., 53, 2111 (2005); doi:10.1021/jf0488110.

N. Durling, O. Catchpole, J. Grey, R. Webby, K. Mitchell, L. Foo and N. Perry, J. Food Chem., 101, 1417 (2007); doi:10.1016/j.foodchem.2006.03.050.

J. Shi, J. Yu, J. Pohorly, C. Young, M. Bryan and Y. Wu, J. Food Agric. Environ., 1, 42 (2003).

Issue

Vol. 26 No. 10 (2014): Vol 26 Issue 10

Extraction of Fatty Acid from Mango Seed Kernel Using Supercritical Carbon Dioxide by Response Surface Methodology

Corresponding Author(s) : Nuttawan Yoswathana

Abstract

Keywords

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