Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2020 Jan;19(1):3-20.
doi: 10.1111/1541-4337.12507. Epub 2019 Dec 4.

Novel oil extraction technologies: Process conditions, quality parameters, and optimization

Peter Waboi Mwaurah  1 , Sunil Kumar  1 , Nitin Kumar  1 , Arun Kumar Attkan  1 , Anil Panghal  1 , Vijay Kumar Singh  1 , Mukesh Kumar Garg  1
Affiliations
Review

Novel oil extraction technologies: Process conditions, quality parameters, and optimization

Peter Waboi Mwaurah et al. Compr Rev Food Sci Food Saf. 2020 Jan.

Abstract

Conventional techniques of extracting oil using organic solvents pose health, safety, and environmental concerns. In modern extraction methods, green solvents such as water, ethanol, ethyl acetate, carbon dioxide, ionic liquids, and terpenes are currently gaining prominence. These green solvents present no signs of pollution and remain in liquid form over a temperature range of 0 to 140 °C. Other techniques covered in this review include microwave-assisted enzymatic extraction, ultrasound-assisted extraction, supercritical fluid technology, high pressure-assisted extraction, and pulse electric field-assisted extraction. These techniques are considered environmentally friendly because they exhibit less hazardous chemical synthesis, use renewable feedstock, and reduce the chemical load and emissions generated by organic solvents. Aqueous enzymatic extraction is a novel technique that uses enzymes as the medium for extraction of oil. Selection of the enzymes solely depends on the structure of the oilseed and the composition of the cell wall. Studies reveal an enzyme to substrate ratio of 1% to 8%, the temperature of 40 to 55 °C, and a pH of 4 to 8 to be typical for enzymatic extraction of oil from different oilseeds. Microwave-assisted extraction has proven to impart significant effects on mass transfer and offers high throughput and extraction efficiency. A microwave power of 275 to 1,000 W and a temperature range of 30 to 60 °C are noticed in the different studies. The review presents a comprehensive account of the modern extraction techniques, the parameters responsible for yield and quality, and their industrial applications. Besides, the review highlights the optimized parameters for oil extraction from different oil-bearing materials.

Keywords: enzymatic aqueous extraction; microwave-assisted extraction; nonconventional extraction techniques; oil yield; pulse electric field-assisted extraction; ultrasound-assisted extraction.

PubMed Disclaimer

References

REFERENCES

    1. Abdulkarim, S. M., Lai, O. M., Muhammad, S. K. S., Long, K., & Ghazali, H. M. (2006). Use of enzymes to enhance oil recovery during aqueous extraction of Moringa oleifera seed oil. Journal of Food Lipids, 13, 113-130.
    1. Abenoza, M., Benito, M., Saldana, G., Alvarez, I., Raso, J., & Sanchez-Gimeno, A. C. (2013). Effects of pulsed electric field on yield extraction and quality of olive oil. Food and Bioprocess Technology, 6(6), 1367-1373.
    1. Aladic, K., Jarni, K., Barbir, T., Vidovic, S., Vladic, J., Bilic, M., & Jokic, S. (2015). Supercritical CO2 extraction of hemp (Cannabis sativa L.) seed oil. Industrial Crops and Products, 76, 472-478.
    1. Aliakbarian, B., Faveri, D. D., Converti, A., & Perego, P. (2008). Optimization of olive oil extraction by means of enzyme processing aids using response surface methodology. Biochemical Engineering Journal, 42, 34-40.
    1. Alexandre, E. M., Araujo, P., Duarte, M. F., De Freitas, V., Pintado, M., & Saraiva, J. A. (2017). High-pressure assisted extraction of bioactive compounds from industrial fermented fig by-product. Journal of Food Science and Technology, 54(8), 2519-2531.