Effect of ultrasound assisted extraction’s condition on degumming process and investigation of quality parameters soybean oil

Authors
reza esmaeilzadeh kenari
ZEINAB AMIRI
Department of Food Science and technology, Sari , Sari Agricultural Sciences and Natural Resources university
10.52547/fsct.19.124.231
Abstract
Degumming process is the first stage of oil refining. Degumming process of oil by water based on insoluble phosphatide which absorbed water and separating of two oil and water phases by centrifugal force. The aim of this study was to investigate the effect of different time and temperature of two degumming process by bath and probe ultrasound on quality factors and reducing the amount of phosphate on soybean oil. Soybean oil degumming were done by using ultrasonic waves adjacent to 5% w/w distilled water in ultrasound bath (20KHZ) and probe ultrasound (100 W and 20KHZ) at 15, 30, 45 and 60 min at 30 and 60 ° C. Also soybean oil degumming was done with water at 60 ° C for 30 min by conventional method. The amount of phosphorus, peroxide value, thiobarbituric acid value and alpha tocopherol of treated samples by both methods were measured. The initial phosphorus was 568 ppm, which reached to 43.2 ppm and 2.85 ppm after conventional method and sonication degumming process respectively. The peroxide value and alpha tocopherol was reduced slightly after degumming by ultrasonic waves depending on the process temperature, and the thiobarbituric acid value did not change significantly. Ultrasonic waves at lower temperatures than the conventional method are capable to separating phosphorus of crude oil and as an alternative to the conventional method of adjacent to water, it hasn’t got harmful effect on the oil.
Keywords
bath ultrasound
Prob ultrasound
Degumming
Soybean oil

Subjects

[1]D.I. Sánchez-machado, J. López-cervantes, J.A. Núñez-gastélum, G. Servín, D. Moralópez, J. López-hernández, P. Paseiro-losada, (2015), Effect of the refining process on Moringa oleifera seed oil quality, Food Chem. 187: 53–57.
[2] More, N.S., Gogate, P.R., (2017), Intensified degumming of crude soybean oil using cavitational reactors, J. Food Eng. 218: 33–43.
[3] Tasan, B.M., Gecgel, U., Demirci, M. (2011), Effects of storage and industrial oilseed extraction methods on the quality and stability characteristics of crude sunflower oil ( Helianthus annuus L .), Grasas Y Aceites. 62: 389–398.
[4] Alicieo, T.V.R., Mendes, E.S., Pereira, N.C., Lima, O.C.M., (2002), Membrane ultrafiltration of crude soybean oil, Desalination. 148: 99–102.
[5] Sabah, E., Majdan. M, (2009), Removal of Phosphorus from Vegetable Oils by Acid-Activated Sepiolite. Journal of Food Engineering 91:423-427.
[6] De Moura, J.M.L.N., Gonçalves, L.A.G., J.C.C. Petrus, L.A. Viotto, (2005), Degumming of vegetable oil by microporous membrane, J. Food Eng. 70: 473–478.
[7] Akoh, C., Min., D. ( 2002), Food Lipids Chemistry,Nutrition and Biotechnology.Food Science And Technology 11:75-79.
[8] Shahidi, F., (2005), Baileys Industrial Oil and Fat Products. John Wiley and Sons Publishing,6th Edition 3:361_365.
[9] Chand, P., Chintareddy, V.R., Verkade, J, G., Grewell, D.(2010) Enhancing Biodiesel Production from Soybean Oil Using Ultrasonics . Energy Fuels 2010, 24, 2010–2015.
[10] Ashokkumar, M., (1996), Applicationof ultrasound in food technology. Ultrasound Sonochem. 3: 253_260.
[11] Nasiri far, Z., sadeqi mahoonak, A., kamali, F., (2013), Effect of extraction condition with two ultrasonic methods on phenolic, flavonoids and DPPH free radical scavenging of Celtis australis extract, Journal of Food Processing and Preservation, 5: 115_130.
[12] Mc Clements, D.J, (1995), Advances in The Application of Ultrasound in Food Analysis and Processing.Trends in Food Science and Technology 6:293-299.
[13] LI, H., Pordesimo, L., Weiss,J. (2004) High intensity ultrasound-assisted extraction of oil from soybeans. Food Research International 37: 731–738.
[14] Ivana, T. Stanisavljevic., Lazic, M.L., Veljkovic, V.B. (2007), Ultrasonic extraction of oil from tobacco (Nicotiana tabacum L.) seeds. Jornal of Ultrasonics Sonochemistry 14: 646–652.
[15] Qavami, M., Qarachorlo, M., Qiasi Tarzi, B., (2008), Investigating the effect of refining Process on qualitative Characteristics of Soybean Oil, Scientific Journal of Agricultural Sciences. 55_67.
[16] Moulton, K., Mounts, T. (1990), Continous Ultrasonic Degumming of Crude Soybean Oil. Journal of American Oil Chemists Society 1: 67.
[17]Aocs(2007).official methods and recommended practices of the American oil chemist's sicirty(7th).champaign:American oil chemists-society.
[18] Wong, M. L., Timms, R. E., Goh., E. M. (1988), Colorimetric determination of total tocopherols in palm oil, olein and stearin. Journal of the American Oil Chemists' Society,14: 652_258.
[19] Bili, A., (2010), Fats and edible vegetable oils- Features and processing , Translation: Malk, F. Second Edition. Publishing education and agricultural extension .pp 472.
[20] Mahmood Fashandi, H., Qavami, M., Qarachorlo, M., Abasi, R. (2015), Application of ultrasound in degumming of soybean and sunflower oils. Journal of Food Industry Research. 26 (1).
[21] Gohari Ardebili, A., Aqajani, N., Daraei Garme Khani, A. (2018), Evaluation of antioxidant effect of methanolic extract of mountain tea on oxidative stability of sunflower oil, Congress for the Development of Regional Scientific Cooperation of Food and Agriculture Industries, Iran, Mashhad, Mashhad Institute of Food Science and Technology, in collaboration with other universities.
[22] Qaderi, M., Beik, M. (2014), Investigating the stability of rice bran oil during heating and frying, National Congress of Sciences and Food Industry of Iran,Gorgan Agricultural Sciences and Natural Resources university.
[23] Latha, R. B., Nasirullah, D. R., ( 2011), Physico-chemical changes in rice bran oil during heating at frying temperature, Jornal of food science Technology.