15.
Evaluation of temperature & solvent effect on peach kernel oil
extraction & determination & quantification of its fatty acids
Negin Esfandiari Kahla*, AliAkbar SeifKordi
Azad University of Science and Research, Faculty of engineering,
Department of chemical engineering, Tehran, Iran
· Address: Shahrara St,Sattarkhan Ave,Tehran, Iran,
negin.esfandiari@gmail.com
-tel:00982188277454
Abstract:
In this paper by using the most modern extraction
technology, digital Soxhelet was used to extract peach kernel
oil. Temperature, concentration of solvents could be adjustable
by this gadget & in a controllable condition extraction could be
done. Extraction was performed with Hexan & Ethanol solvents &
Hexan’s yield extracts were higher than Ethanol ones. To
consider more, Hexan extraction was focused & with three
different temperatures & 4 amounts of solvents, yield extracts
were determined. As a result, increasing in temperature &
concentration of solvent will lead to induction of yield
extracts. In addition to digital Soxhelet extraction method,
quantity of oil extraction by non-heating method (maceration in
solvent) at room temperature was discussed & showed lower
extraction to Soxhelet extraction. After considering amount &
quantity of peach kernel oil, quality of oil was studied by
defining fatty acids compositions of peach kernel oil. Using GC
device, twelve fatty acids’ compositions were determined.
Maximum amounts were for Oleic & Linoleic acids. Finally some
routine experiments were done to find out more about different
values & indexes of peach kernel oil.
Key words: oil extraction, fatty acids, Soxhelet, Gas
chromatography
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