1. Chivandi et al. (2004) reported that double solvent extraction (hexane‐ethanol system) coupled with wet extrusion (126°C, 2 atmospheres for 10 min) and re‐extraction with hexane and moist heat at 121°C, for 30 min, reduced PE levels by 87.7%.
2. Rakshit et al. (2008) treated kernel meal with aqueous solutions of either 2% sodium hydroxide or 2% calcium hydroxide in the ratio 1:1 (w/v), autoclaved it at 121°C for 30 min, dispersed in water in a ratio 1:5 (w/v) for 1 h, filtered and finally dried. This resulted in 90% and 88% reduction in PE content.
3. Li et al. (2015) reduced the concentration of PEs in the kernel meal by 85.5%, using steam treatment and extraction with ethyl alcohol (55°C for 2 h).
4. Nokkaew and Punsuvon et al. (2015) used aqueous ethanol (concentration not given) to remove Jatropha PEs from the hexane‐de‐oiled kernel meal. A two‐stage extraction at 1:3 (w/v) of de‐oiled meal to aqueous ethanol at 50°C for 30 min, reduced the PEs by 96.6%.
5. Xiao et al. (2011) treated kernel meal with enzymes (cellulase plus pectinase; 50°C and pH 4.5–5.0 for 1 h) followed by washing with aqueous ethanol (65%) or aqueous methanol (60%) with stirring at 50°C for 1 h and reported a reduction in PE level by 100% (LOD not reported).