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dc.contributor.authorManee Saeleeen_US
dc.contributor.authorBhagavathi Sundaram Sivamaruthien_US
dc.contributor.authorChawin Tansrisooken_US
dc.contributor.authorSasiwimon Duangsrien_US
dc.contributor.authorKhontaros Chaiyasuten_US
dc.contributor.authorPeriyanaina Kesikaen_US
dc.contributor.authorSartjin Peerajanen_US
dc.contributor.authorChaiyavat Chaiyasuten_US
dc.description.abstractTheobroma cacao L. (Cocoa) is an agricultural product that is economically valuable worldwide; it is rich in bioactive compounds such as phenolic compounds and flavonoids. These compounds are known for their anti-inflammatory, anticarcinogenic, antimicrobial, antiulcer, and immune-modulating properties. Cocoa powder and cocoa butter are the major cocoa seed products, and cocoa seed oil (CSO) is the least-studied cocoa seed product. CSO is used in several industries; therefore, optimizing the extraction of high-quality CSO is essential. We used response surface methodology (RSM) to optimize the restriction dies, temperature, and sieve size to achieve a high yield and quality of CSO. The quality of the CSO was assessed according to total phenolic content (TPC), acid, and peroxide values, fatty acid content, and nitric oxide free radical scavenging activity. The highest yield (actual value: 46.10%; predicted value: 45.82%) was observed with the following restriction parameters: die size: 0.8 cm, temperature: 40 °C, and sieve size > 1.4 mm. The 2FI model for CSO extraction, the pressing time, the reduced quadratic model for acid value, the reduced cubic model for peroxide value, and the TPC showed that the model was significant. Our study primarily reported the impact of sieve size, restriction die, and temperature on CSO yield, acid, peroxide values, TPC of the CSO, and the influence of pressing time on the quantity and quality of the CSO. The high yield of CSO was of relatively lower quality. The temperature affected the yield, acid, peroxide values, TPC, and the nitric oxide free radical scavenging activity. In comparison, the fatty acid composition of the CSO was not affected by the processing temperature or sieve size. The results indicated that the extraction conditions must be chosen based on the application of the extracted oil. Further studies are warranted to confirm the results and further analyze other influential parameters during CSO extraction.en_US
dc.subjectChemical Engineeringen_US
dc.subjectComputer Scienceen_US
dc.subjectMaterials Scienceen_US
dc.titleResponse Surface Methodological Approach for Optimizing Theobroma cacao L. Oil Extractionen_US
article.title.sourcetitleApplied Sciences (Switzerland)en_US
article.volume12en_US Mai Rajabhat Universityen_US Mai Universityen_US Innovation Instituteen_US
Appears in Collections:CMUL: Journal Articles

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