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
Journal of food science and technology(Iran)
Volume 13, Issue 54
August 2015
Pages 121-133