Article ID: ess22258
In this study, tigernut oil was extracted from tigernut meal by subcritical n-butane extraction with the assistance of microwave pretreatment. Effects of microwave pulse duration, particle size of tigernut meal, and subcritical extraction variables (temperature, time, solid-liquid ratio, number of extraction cycles) on extraction efficiency were examined by single-factor experiments and Response Surface Methodology (RSM) modeling. The results indicate that microwaving (560 W, 6 min) significantly increased the subcritical extraction efficiency. The variation of extraction yield could be interpreted as a nonlinear function of extraction time, temperature and liquid-solid ratio. Changing the independent variables could affect the oil extraction efficiency. The subcritical extraction of tigernut oil with a liquid-solid ratio of 3.62 kg/(kg of tigernut meal) at a temperature of 52℃ for 32 min after three extraction cycles produced the most oil, and a maximum yield (24.736%) of tigernut oil was achieved. The ratio of unsaturated to saturated fatty acids (4.68 UFA/SFA), low acid value (3.30 mg KOH/g oil), low peroxide value (0.28 meq.kg–1), and preponderance of oleic acid indicate a high-quality oil. To describe the extraction kinetics, a modified Brunner’s mathematical model was used. The model fit the experimental data well over the entire operating range, and the explanation coefficient exceeds 96%. Our results can be used to develop an optimized method for subcritical fluid extraction of tigernut oil and can move industry further toward implementing microwave-assisted subcritical extraction in oil processing.
