Optimization of solvent extraction of shea butter (Vitellaria paradoxa) using response surface methodology and its characterisation

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dc.contributor.authorAjala, E.O,
dc.contributor.authorAberuagba, F.,
dc.contributor.authorOlaniyan, A. M.
dc.contributor.authorOnifade, K. R.
dc.date.accessioned2020-03-17T10:18:12Z
dc.date.available2020-03-17T10:18:12Z
dc.date.issued2015
dc.description.abstractShea 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.en_US
dc.identifier.citationAjala, 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/s13197-015-2033-7en_US
dc.identifier.urihttp://hdl.handle.net/123456789/3865
dc.language.isoenen_US
dc.publisherJournal 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/s13197-015-2033-7en_US
dc.subjectShea butter;en_US
dc.subjectExtraction;en_US
dc.subjectCharacterization;en_US
dc.subjectOptimization;en_US
dc.subjectVegetable oil;en_US
dc.subjectRSMen_US
dc.titleOptimization of solvent extraction of shea butter (Vitellaria paradoxa) using response surface methodology and its characterisationen_US
dc.typeArticleen_US

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