Ultrasound Assisted Extraction of Apricot Kernel Oil: Effect on Physicochemical, Morphological Characteristics, and Fatty Acid Composition

Gayas, B. and Kaur, G. and Singh, A. (2020) Ultrasound Assisted Extraction of Apricot Kernel Oil: Effect on Physicochemical, Morphological Characteristics, and Fatty Acid Composition. Acta Alimentaria, 49 (1). pp. 23-31. ISSN 0139-3006 (print); 1588-2535 (online)

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Abstract

The application of ultrasound during extraction of oil from apricot kernels using hexane was evaluated and compared with conventional methods (mechanical extraction and Soxhlet extraction). Results show that ultrasound assisted extraction (UAE) yields more oil with less solvent consumption. The oil yield from UAE, SE, and ME were 44.72%, 44.33%, and 35.06%, respectively. It is noteworthy that it took 44 min to extract oil by UAE method, while alike yield was obtained from SE in 6 hours. Oil extracted by UAE exhibited significantly higher peroxide and ester values. The functional groups of apricot kernel oil were analysed using Fourier transform infrared spectroscopy. Untreated and treated kernel powders were studied by scanning electron microscopy, and the development of microstructures and disruption of cell walls were evaluated. Our study suggests that ultrasound assisted extraction may be an effective method to extract edible oils by achieving higher efficiency in shorter extraction time.

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