Evaluation of physicochemical properties of sour-orange seed oil extracted by different methods

Gorji, Narjes; Galamkani, Mohammad Taghi; Mesbahi, Gholam Reza; Niakosari, Mehrdad; Eskandari, Mohammad Hadi; Mazidi, Sara

Evaluation of physicochemical properties of sour-orange seed oil extracted by different methods

Authors

Narjes Gorji

Mohammad Taghi Galamkani

Gholam Reza Mesbahi

Mehrdad Niakosari

Mohammad Hadi Eskandari

Sara Mazidi

Abstract

Sour-orange (Citrus aurantium) seed oil was extracted by ultrasound-assisted, heat reflux, and Soxhlet extraction methods and their physical (melting point, viscosity, specific gravity, refractive index, and color) and chemical (acid value, acidity, peroxide value, iodine value, saponification value, and ester value) properties were investigated. Results showed although that some properties of the sour-orange seed oil such as acid value, acidity, peroxide value, iodine value, melting point, viscosity, and color were affected by the extraction method but its other properties such as saponification value, ester value, specific gravity, and refractive index were not affected by extraction method. In addition, the results of this study indicated that the sour- orange seed oil has some advantages such as low free fatty acid, low acid value, low peroxide value, low melting point, high saponification value, and high ester value. Therefore, the sour-orange seed oil can be introduced as suitable edible oil.

Keywords

Sour-orange seed

Extraction

Oil

Ultrasound