title: Optimisation of ultrasound-assisted extraction of oil from papaya seed by response surface methodology: oil recovery, radical scavenging antioxidant activity, and oxidation stability.
abstract: The present study aimed to investigate the effects of ultrasound-assisted extraction (UAE) condition on the yield, antioxidant activity and stability of the oil from papaya seed. The studied ultrasound variables were time, temperature, ultrasound power and solvent to sample ratio. The main goal was to optimise UAE condition providing the highest recovery of papaya seed oil with the most desirable antioxidant activity and stability. The interaction of ultrasound variables had the most and least significant effects on the antioxidant activity and stability, respectively. Ultrasound-assisted extraction provided a relatively high oil recovery (∼ 73%) from papaya seed. The strongest antioxidant activity was achieved by the extraction at the elevated temperature using low solvent to sample ratio. The optimum ultrasound extraction was set at the elevated temperature (62.5 °C) for 38.5 min at high ultrasound power (700 W) using medium solvent to sample ratio (∼ 7:1 v/w). The optimum point was practically validated.
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia.
authors.forename: Shadi
authors.initials: S
authors.lastname: Samaram
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia. Electronic address: hamedmi@food.ump.edu.my.
authors.forename: Hamed
authors.initials: H
authors.lastname: Mirhosseini
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia.
authors.forename: Chin Ping
authors.initials: CP
authors.lastname: Tan
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia.
authors.forename: Hasanah Mohd
authors.initials: HM
authors.lastname: Ghazali
authors.affiliation: Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia.
authors.forename: Sara
authors.initials: S
authors.lastname: Bordbar
authors.affiliation: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia UPM, 43400 Serdang, Selangor, Malaysia.
authors.forename: Alireza
authors.initials: A
authors.lastname: Serjouie
mesh_terms: D029441:Carica / Q000737:chemistry*; D005591:Chemical Fractionation / Q000295:instrumentation / Q000379:methods*; D016166:Free Radical Scavengers / Q000737:chemistry; D010084:Oxidation-Reduction; D010938:Plant Oils / Q000737:chemistry / Q000302:isolation & purification*; D012639:Seeds / Q000737:chemistry*; D013696:Temperature; D014465:Ultrasonics / Q000379:methods*
chemical_list: D016166:Free Radical Scavengers; D010938:Plant Oils
keywords: Extraction yield; Oil stability; Papaya seed oil; Radical scavenging antioxidant activity; Ultrasound-assisted extraction