| Abstrakt: |
Garlic pennycress seed oil (GPSO) was recovered by pressing, Soxhlet extraction, and maceration. All obtained GPSOs are characterized by high viscosity and low iodine value. The oils have a lower content of polyunsaturated fatty acids and a higher content of saturated fatty acids compared to other Brassicaceae plant oils. The most common fatty acids are oleic and linoleic acids (with a content of over 30%) followed by behenic acid (average content of 14.3%). The phenomenological and diffusional kinetic models were reliable for modelling the kinetics of GPSO maceration (mean relative percentage deviations between experimental and modelled oil yields are ± 1.7% and ± 3.5%, respectively). Based on the thermodynamic analysis, the process is endothermic, irreversible, and spontaneous. The GPSO maceration was statistically evaluated, modeled, and optimized using a 33 full factorial design. The oil yield is affected by extraction temperature, solvent-to-seed ratio, and extraction time, and the most significant factor is extraction temperature. Based on the developed quadratic model, the optimal maceration conditions were determined as follows: extraction temperature 70 °C, solvent-to-seed ratio 10:1 mL/g, and extraction time 10 min. [ABSTRACT FROM AUTHOR] |
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