Journal
FOOD CHEMISTRY
Volume 271, Issue -, Pages 762-766Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.07.144
Keywords
Aesculus hippocastanum fruit; Ultra sonic assisted extraction; Fatty acids; Response surface methodology
Funding
- Young Researcher and Elite Club, Islamic Azad University, North Tehran Branch, Tehran, Iran
- Department of Phytochemistry and Essential Oil Technology, Faculty of Pharmaceutical Chemistry, Pharmaceutical Sciences Branch, Islamic Azad University, Tehran, Iran (IAUPS)
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The effectiveness of ultrasound-assisted extraction (UAE) of Aesculus hippocastanum fruit oil was investigated using methanol as a solvent. The study compared extraction yields using UAE and methanol with soxhlet. The effects of three extraction parameters, namely temperature, time and the ratio of solvent (volume) to plant material (weight) were optimized using both a Box-Behnken design (BBD) and response surface methodology (RSM). The highest extraction yields were obtained for UAE at 60 degrees C and 56.5 min with a ratio of solvent to plant material weight of 45:1. The extraction yield using UAE varied by 21.82% (w/w) but was, regardless, significantly greater than Soxhlet extraction.
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