KAYISI ÇEKİRDEĞİNİN YAĞ VERİMİ VE FİZİKOKİMYASAL ÖZELLİKLERİ ÜZERİNDE GELENEKSEL VE YEŞİL EKSTRAKSİYON YÖNTEMLERİNİN KARŞILAŞTIRMALI İNCELENMESİ

Abstract

Apricot kernel is a byproduct of fruit processing that is used for nuts but has a high economic value due to its high oil content. The aim of this research was to compare the green extraction techniques microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) with the traditional Soxhlet extraction method (SXHE). Time (min), amplitude (%), and temperature (°C) in the UAE method, power (W) and, time (min) in the MAE method, and time (min) in the SXHE method were used as oil extraction process parameters. The time required to achieve the oil yield similar to SXHE (43.65%) is 79% and 83% less in UAE and MAE methods, respectively. Extraction methods are ranked as UAE>MAE>SXHE when they are compared in terms of low free fatty acid (FFA), peroxide value (PV), and Delta-K, high antioxidant activity and total phenolic content (TPC), fatty acid composition, and accelerated shelf-life test (up to 20 days). However, after the 20th day of the shelf-life test, this ranking changes as UAE>SXHE>MAE. The UAE method had better results than MAE and SXHE methods due to same oil yield and higher functional oil content, especially at low extraction temperatures, and should be recommended for oil extraction from different kernels in the food industry.