Comparison of Microwave-Assisted Extraction to Soxhlet Extraction of Mango Seed Kernel Oil using Ethanol and n-Hexane as Solvents

  • June Neil G. Balacuit School of Chemical, Biological, and Materials Engineering and Sciences, Mapúa University, Intramuros, Manila, Philippines
  • Jollana Dianne A. Guillermo School of Chemical, Biological, and Materials Engineering and Sciences, Mapúa University, Intramuros, Manila, Philippines
  • Reuben James Q. Buenafe School of Chemical, Biological, and Materials Engineering and Sciences, Mapúa University, Intramuros, Manila, Philippines
  • Allan N. Soriano Chemical Engineering Department, Gokongwei College of Engineering, De La Salle University, 2401 Taft Avenue, Manila, Philippines
Keywords: Acid value, Free-fatty acid, Iodine value, Mango seed kernel, Microwave-assisted extraction, Saponification value, Soxhlet extraction

Abstract

Mango seed kernel oil was extracted by Soxhlet Extraction (SE) and Microwave-Assisted Extraction (MAE) with ethanol and n-hexane as extraction solvents. To optimize the extraction condition for SE, the temperature was set to 90°C for ethanol and 80°C for n-hexane with varying solvent-to-feed ratios (S/F ratio) of 75/12, 75/10, and 60/6 mL/g. As for MAE, the same S/F ratios were considered. Extraction was done for 5, 10, and 15 minutes with microwave power levels of 120 and 240 W. It was found out that the highest yield per extraction process for SE was: 18.00±0.25 % and 9.38±2.03 % using ethanol and n-hexane, respectively; and 6.69±0.05 % and 4.68±0.06 %using ethanol and n-hexane, respectively for MAE. It was also noted that MAE, with the microwave power level of 120 W has less extraction time for about 15 minutes as compared to SE of 8 hours. Also, the best S/F ratio in this study is 60/6 for all processes. In oil quality determination, the oil extracted was examined through several tests such as FTIR, GC-MS, acid value, % FFA, iodine value, saponification value, and melting point. It was noted that oil extracted in ethanol has a better yield compared to that of n-hexane but the oil extracted using n-hexane would provide superior quality.

References

1. Armstrong, W. P. (2009). “Fruits Called Nuts”, https://www2.palomar.edu/users/warmstrong/ecoph8.htm.
2. Ashoush, I. S. and Gadallah, M. G. E. (2011). “Utilization of mango peels and seed kernels powders as sources of phytochemicals in biscuit,” World J. Dairy Food Sci., 6, 35–42.
3. Augustus, G., Jayabalan M., and Seiler, G.J. (2002). “Evaluation and bioinduction of energy components of Jatropha curcas,” Biomass Bioenergy, 23, 161-164.
4. Azadmard-Damirchi, S., Habibi-Nodeh, F., Hesari, J., Nemati, M., and, Fathi Achachlouei B. (2010). “Effect of pretreatment with microwaves on oxidative stability and nutraceuticals content of oil from rapeseed,” Food Chem., 121, 1211–1215.
5. Board of Investments (BOI) (2011). Market opportunity, 6276.
6. Casas, E. V., Comedia, V. J. G., Gilbuena, A. G., and Yaptenco, K. F. (2015). “Optimizing microwave-assisted crude butter extraction from carabao mango (Mangifera indica) kernels, Sci. Diliman, 27, 41–75.
7. Chen, Y., Xie, M. Y., Gong, X. F. (2007). “Microwave-assisted extraction used for the isolation of total triterpenoid saponins from Ganoderma atrum,” J. Food Eng., 81, 162–170.
8. Destandau, E., Michel, T., Elfakir, C. (2015). “Natural Product Extraction: Principles and Applications. Chapter 4 – Microwave-assisted extraction,” RSC Publishing, 113-156.
9. Keneni, Y. G. and Marchetti, J. M. (2017). “Oil extraction from plant seeds for biodiesel production,” AIMS Energy, 5, 316–340.
10. Kittiphoom S. (2012). “Utilization of mango seed,” Int. Food Res. J., 19, 1325–1335.
11. Kittiphoom, S. and Sutasinee S. (2013). “Mango seed kernel oil and its physicochemical properties,” Int. Food Res. J., 20, 1145–1149.
12. Kittiphoom, S. and Sutasinee S. (2015). “Effect of microwaves pretreatments on extraction yield and quality of mango seed kernel oil,” Int. Food Res. J., 22, 960–964.
13. Kumar, R. C., Benal, M.M., Prasad, B. D., Krupashankara, M.S., Kulkarni, R.S., and Siddaligaswamy, N.H. (2018). “Microwave-assisted extraction of oil from pongamia pinnata seeds.” Materials Today: Proceedings, 5, 2960–2964.
14. Larrauri, J. A., Rupérez, P., Borroto, B., and Saura-Calixto, F. (1996). “Mango peels as a new tropical fibre: Preparation and characterization,” LWT - Food Sci. Technol., 29, 729–733.
15. Mahesar, S. A., Sherazi, S. T. H., Khaskheli, A.R., Kandhro, A.A., and Uddin, S. (2014). “Analytical approaches for the assessment of free fatty acids in oils and fats,” Anal. Methods, 6(14), 4956–.
16. Moreno, A. O., Dorantes, L., Galindez, J., and Guzman, R. I. (2003). “Effect of Different Extraction Methods on Fatty Acids, Volatile Compounds, and Physical and Chemical Properties of Avocado (Persea americana Mill.) Oil,” J. Agri. Food Chem., 51, 2216–2221.
17. Mustafa, N. B. (2012). “Study on the effect of processing parameters on the extraction of stevioside using soxhlet extractor,” Undergraduate Thesis, Universiti Malaysia Pahang.
18. Niyi, O. (2014). ”Chemical and Amino Acid Composition of Raw and Defatted African Mango (Irvingia gabonensis) Kernel,” Brit. Biotechnol. J., 4, 244-253.
19. Norfaezah, A., Zainab, H., and Othman, H. (2015). “Comparative study between microwave assisted extraction and soxhlet extraction techniques for bio-oil extracyion from jatropha curcas,” J. Eng. Sci. Technol., Special Issue on SOMCHE 2014 & RSCE 2014 Conference, 9–16.
20. Puravankara, D., Bohgra V., and Sharma, R.S.. (2000). “Effect of antioxidant principles isolated from mango (Mangifera indica L.) seed kernels on oxidative stability of buffalo ghee (butter-fat),” J. Sci. Food Agric., 80, 522-526.
21. Sikdar, D.C, Hegde, S., Swamynathan, V., Varsha, S., and Rakesh R. (2017). “Solvent extraction of mango (Mangifera indica L.) seed kernel oil and its characterization,” Inter. J. Tech. Res. App., 5, 43-47.
22. Soong, Y. Y. and Barlow P. J. (2006). “Quantification of gallic acid and ellagic acid from longan (Dimocarpus longan Lour.) seed and mango (Mangifera indica L.) kernel and their effects on antioxidant activity,” Food Chem., 97, 524–530.
23. Takagi, S., and Yoshida H. (1999). “Microwave heating influences on fatty acid distribution of triacylglycerols and phospholipids in hypocotyls of soybeans (glycine max L.),” Food Chem., 66, 345–351.
24. Uquiche, E., Jeréz, M., and Ortíz, J. (2008). “Effect of pretreatment with microwaves on mechanical extraction yield and quality of vegetable oil from Chilean hazelnuts (Gevuina avellana Mol),” Innov. Food Sci. Emerg. Technol., 9, 495–500.
25. Vitz, E, Moore, .J. W., Shorb, J., Resina, X., Wendorff, T., and Hahn A. (2017). Foods: Acid Value and the Quality of Fats and Oils - Chemistry LibreTexts, Chem. Educ. Digit. Libr. https://chem.libretexts.org/Textbook_Maps/General_Chemistry_Textbook_Maps/Map%3A_ChemPRIME_(Moore_et_al.)/14Ionic_Equilibria_in_Aqueous_Solutions/14.09%3A_Titration_Curves/Foods%3A_Acid_Value_and_the_Quality_of_Fats_and_Oils.
Published
2021-12-31
How to Cite
Balacuit, J. N. G., Guillermo, J. D. A., Buenafe, R. J. Q., & Soriano, A. N. (2021). Comparison of Microwave-Assisted Extraction to Soxhlet Extraction of Mango Seed Kernel Oil using Ethanol and n-Hexane as Solvents. ASEAN Journal of Chemical Engineering, 21(2), 158-169. Retrieved from https://journal.ugm.ac.id/v3/AJChE/article/view/9175
Section
Articles