"Oil extraction from sheanut (Vitellaria paradoxa Gaertn C.F.) kernels " by Divine B. Nde, Dorin Boldor et al.

Faculty Publications

Title

Oil extraction from sheanut (Vitellaria paradoxa Gaertn C.F.) kernels assisted by microwaves

Authors

Divine B. Nde, Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA 70803 USA ; Department of Food and Bio-resource Technology, College of Technology, University of Bamenda, Bambili, P.O. Box 39, Bamenda, Cameroon.
Dorin Boldor, Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA 70803 USA.
Carlos Astete, Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA 70803 USA.
Pranjali Muley, Department of Biological and Agricultural Engineering, Louisiana State University Agricultural Center, Baton Rouge, LA 70803 USA.
Zhimin Xu, School of Nutrition and Food Science, Louisiana State University Agricultural Center, Baton Rouge, LA 70803 USA.

Document Type

Article

Publication Date

3-1-2016

Abstract

Shea butter, is highly solicited in cosmetics, pharmaceuticals, chocolates and biodiesel formulations. Microwave assisted extraction (MAE) of butter from sheanut kernels was carried using the Doehlert's experimental design. Factors studied were microwave heating time, temperature and solvent/solute ratio while the responses were the quantity of oil extracted and the acid number. Second order models were established to describe the influence of experimental parameters on the responses studied. Under optimum MAE conditions of heating time 23 min, temperature 75 °C and solvent/solute ratio 4:1 more than 88 % of the oil with a free fatty acid (FFA) value less than 2, was extracted compared to the 10 h and solvent/solute ratio of 10:1 required for soxhlet extraction. Scanning electron microscopy was used to elucidate the effect of microwave heating on the kernels' microstructure. Substantial reduction in extraction time and volumes of solvent used and oil of suitable quality are the main benefits derived from the MAE process.

Publication Source (Journal or Book title)

Journal of food science and technology

First Page

1424

Last Page

Recommended Citation

Nde, D. B., Boldor, D., Astete, C., Muley, P., & Xu, Z. (2016). Oil extraction from sheanut (Vitellaria paradoxa Gaertn C.F.) kernels assisted by microwaves. Journal of food science and technology, 53 (3), 1424-34. https://doi.org/10.1007/s13197-015-2160-1

Link to Full Text

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