Optimization of solvent extraction of shea butter (Vitellaria paradoxa) using response surface methodology and its characterisation
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Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Food Science and Technology. Published by Springer Association of Food Scientists and Technologists of India (AFSTI) Available online at http://link.springer.com/article/10.1007/s13197-015-2033-7
Abstract
Shea butter (SB) was extracted from its kernel by
using n-hexane as solvent in an optimization study. This was
to determine the optima operating variables that would give
optimum yield of SB and to study the effect of solvent on the
physico-chemical properties and chemical composition of SB
extracted using n-hexane. A Box-behnken response surface
methodology (RSM) was used for the optimization study
while statistical analysis using ANOVA was used to test the
significance of the variables for the process. The variables
considered for this study were: sample weight (g), solvent
volume (ml) and extraction time (min). The physicochemical
properties of SB extracted were determined using
standard methods and Fourier Transform Infrared
Spectroscopy (FTIR) for the chemical composition. The results
of RSM analysis showed that the three variables investigated
have significant effect (p<0.05) on the %yield of SB,
with R2 - 0.8989 which showed good fitness of a second-order
model. Based on this model, optima operating variables for
the extraction process were established as: sample weight of
30.04 g, solvent volume of 346.04 ml and extraction time of
40 min, which gave 66.90 % yield of SB. Furthermore, the
result of the physico-chemical properties obtained for the shea
butter extracted using traditional method (SBT) showed that it
is a more suitable raw material for food, biodiesel production,
cosmetics, medicinal and pharmaceutical purposes than shea
butter extracted using solvent extraction method (SBS).
Fourier Transform Infrared Spectroscopy (FTIR) results obtained
for the two samples were similar to what was obtainable
from other vegetable oil.
Description
Keywords
Shea butter;, Extraction;, Characterization;, Optimization;, Vegetable oil;, RSM
Citation
Ajala, E.O, Aberuagba, F., Olaniyan, A. M. & Onifade, K. R. (2015): Optimization of solvent extraction of shea butter (Vitellaria paradoxa) using response surface methodology and its characterisation. Journal of Food Science and Technology, 53(1): 730 – 738. Published by Springer Association of Food Scientists and Technologists of India (AFSTI) Available online at http://link.springer.com/article/10.1007/s13197-015-2033-7