Oil Extraction and Evaluation from Yellow Horn Using a Microwave-Assisted Aqueous Saline Process

Area of Science:

• Agricultural Chemistry
• Food Science
• Green Chemistry

Background:

• Yellow horn (Xanthoceras sorbifolium Bunge) seeds are a valuable source of edible oil.
• Traditional oil extraction methods can be inefficient and environmentally impactful.
• Developing sustainable and efficient extraction techniques is crucial for the food industry.

Purpose of the Study:

• To investigate an aqueous salt process (ASP) combined with microwave-assisted extraction (MAE) for yellow horn seed oil extraction.
• To optimize the extraction parameters using Box-Behnken design (BBD) and response surface methodology (RSM).
• To analyze the chemical composition of the extracted oil and assess the method's efficiency and quality.

Main Methods:

• Aqueous Salt Process (ASP) combined with Microwave-Assisted Extraction (MAE).
• Optimization using Box-Behnken design (BBD) and Response Surface Methodology (RSM).
• Chemical composition analysis using Gas Chromatography-Mass Spectrometry (GC-MS).

Main Results:

• The NaCl concentration significantly affected the oil extraction yield.
• Optimal parameters identified: 24 g/L NaCl, 300 W microwave power, 4:1 water to material ratio, 80 min extraction time, and 45 °C extraction temperature.
• The optimized method achieved high throughput and yielded high-quality yellow horn seed oil.

Conclusions:

• The combined ASP and MAE is an effective and green method for yellow horn seed oil extraction.
• The optimized process offers a sustainable alternative for edible oil production.
• This technique provides high-quality oil suitable for the food industry.