The objective of the present study is to extract the vegetable oil from papaya seeds (Carica papaya L) using Continuous Ultrasound Assisted Extraction (CUAE) method. A face centered-central composite response surface design was applied to explore and optimize the process variables on the oil recovery (%) from papaya seeds. The maximum oil recovery (27.87%) was obtained when CUAE was carried out at 1: 13(g/ml) solid-liquid ratio, 80% amplitude level, 48 degrees C temperature and short extraction time of 7 min. Analysis of fatty acid composition revealed that the predominant fatty acid in papaya seed oil was oleic acid (18: 1) (74.8%). The cavitation effect on the sample surface for oil extraction was identified using SEM analysis. Thermal stability of oil was analyzed using TGA and results showed that 71% (weight basis) of oil have been stable up to 319 degrees C. FTIR analysis was confirmed that fatty acid functional groups were present in the oil.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据