Professional Documents
Culture Documents
discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/270524537
CITATIONS READS
5 364
4 authors, including:
All content following this page was uploaded by Priyabrata Pal on 02 August 2016.
Abstract:
Chemical extraction of olive oil from natural and dried olive cake (obtained from Alyarmouk
press, Irbid, Jordan) using organic solvents like hexane, ethanol, petroleum ether, isopropyl
alcohol and carbon tetrachloride was carried out in a Soxhlet extractor. Olive cake samples were
dried in an oven at 70C and 105C for 3.5 hours before being used in the extraction experiments.
Hexane was found to be the best extracting solvent with an oil yield of 12.7%. Oil yield increased
from 10% to 16% when olive cake was soaked with aqueous sodium chloride solution for 24
hours. Sorbitan monoleate surfactant enhanced the extraction of oil. Particle size of olive cake and
solvent volume had significant effect on oil extraction.
Keyword: Olive oil, extraction, choice of solvent, particle size, solvent-to-solid ratio
1. Introduction
World production of olive oil has constantly risen over the last ten years and Mediterranean
countries account for more than 90% of all the olive oil produced in the world [1]. Olive oil is
obtaining from olive fruit a natural product containing the wide range of bioactive compounds and
key component of the traditional Mediterranean diet. The olive fruit generally contains 50% water,
20% oil, 20% carbohydrates, organic acids, pigments, phenolic compounds and minerals as rest
[2]. The oil contains high levels of typical phenolics and 70% unsaturated fatty acids which are
believed to be associated with a relatively long life and good health [3]. Olive oil is usually
extracted by either mechanical pressing or chemical extraction processes. Mechanical pressing is
used to extract oil from olives on hydraulic presses which resulted in relatively high pure oil,
though it does not extract all of the oil and left the oil residue of about 8-20 weight %. The
chemical extraction requires organic solvent for oil extraction. The most widely used procedure
for oil removing from the solid matrix remains conventional Soxhlet extraction which is straight
forward and inexpensive [4]. In this process solvent extract olive oil by extraction using organic
solvent and the oil is separated from the solvent by distillation. For solvent extraction, the oil
recovered is not extra virgin oil and results in crude olive-pomace oil. It undergoes a refining
process to eliminate impurities and substances using soda, deodorants and bleaching agents at
high temperature. The extraction of oil depends on moisture content, nature of the solvent, time of
extraction, particle size and amount of solvent [5, 6]. Hexane is extensively used for oil extraction
because of its high stability, low greasy residual effects, boiling point and low corrosiveness [7].
Jordan contains huge reserves of energy sources as olive cake. In recent years; rising
environmental awareness in the Jordanian society has brought about concerns regarding the
handling and management of the large amounts of olive cake. Under the current regulatory statutes
1
American Journal of Oil and Chemical Technologies;
ISSN (online): 2326-6589; ISSN (print): 2326-6570
Volume 1, Issue 4, June 2013
and disposal practices, these amounts in many cases pose a disposal problem and constitute a
threat to the countrys very limited water resources [8].
The basic objective of this research was to determine most suitable solvent for olive oil yield using
Soxhlet extractor. To study the effect of oil yield with hexane as solvent dried olive cake at two
different temperatures and pretreated olive cake with sodium chloride were studied. The effect of
surfactants on oil extraction was also touched in this work. The work extends to examine the effect
of various process parameters like extraction time, volume of solvent, and particle size.
Soxhlet extraction is a classical extraction technique to remove oil from biomass particle. It is
important to study the choice of solvent, extraction time and other process parameters for
measuring the % yield of the extracted oil.
The % yield of olive oil (y) is obtained as:
y = (Mass of olive oil extracted)*100/ (Initial weight of olive cake) (1)
2.1. Choice of solvents
The selection of solvent for oil extraction from olive cake is an important factor. The solvent
should have good extraction capacity, low viscosity and higher solubility with oil. Proper
penetration of the solvent inside the olive cake is necessary to extract oil effectively with nearly
equal polarity of the solvent and the oil. Generally, organic solvents possess all the above criteria
and are used for oil extraction since long years. Hexane, ethanol, petroleum ether, isopropanol and
carbon tetrachloride were used as organic solvents in this study to find the best solvent for oil
extraction. It was observed that amongst all the organic solvents used, hexane is the best extracting
solvent with a 10.6% yield as shown in Figure1.
12
10
8
% yield
6
4
2
0
Hexane Ethanol Petroleum Isopropanol Carbon
ether tetrachloride
Solvents
3
American Journal of Oil and Chemical Technologies;
ISSN (online): 2326-6589; ISSN (print): 2326-6570
Volume 1, Issue 4, June 2013
15
10
% yield
Petroleum ether
5
Ethanol
Hexane
0
0 15 30 45 60
Extraction time, minute
Figure2. Effect of Extraction time on the yield of oil using different types of solvents
2.2. Effect of drying olive cake
Drying caused removal of the moisture content from the olive cake samples and thus the resistance
to oil extraction was reduced. Also, drying before extraction helps rupture the olive cake walls
and thus the solvent can more readily dissolve into the oil. It was observed that by increasing the
drying temperature from 70C to 105C all the moisture content from olive cake was removed and
the yield of oil was increased from 10.6% to 12.7 % as compared to 7.5% from natural olive cake
(Figure3).
14
12
10
% yield
0
Natural Dried at 70C Dried at 105C
4
American Journal of Oil and Chemical Technologies;
ISSN (online): 2326-6589; ISSN (print): 2326-6570
Volume 1, Issue 4, June 2013
16.5
15.5
% yield
14.5
13.5
0 1 2 3 4 5
Salt concentration, molar
5
American Journal of Oil and Chemical Technologies;
ISSN (online): 2326-6589; ISSN (print): 2326-6570
Volume 1, Issue 4, June 2013
30
25
20
% yield
15
10
0
0 0.005 0.01 0.015 0.02
Surfactant concentration, molar
Figure 5. Effect of surfactant concentration on the yield of oil
20
15
% yield,
10
0
0 5 10 15 20 25 30
Solvent-to-soild ratio, ml/gram
Figure 6. Effect of solvent-to-solid ratio on oil yield
6
American Journal of Oil and Chemical Technologies;
ISSN (online): 2326-6589; ISSN (print): 2326-6570
Volume 1, Issue 4, June 2013
3. Conclusion
Different solvents were used to observe the yield of olive oil using Soxhlet apparatus. Hexane was
found to be the best extracting solvent with an oil yield of 7.5 % from natural olive cake and 12.7
% from dried samples. Oil yield can be increased by soaking olive cake samples with aqueous
sodium chloride solution with optimum concentration of 2.0 M with 16% oil yield. Extraction of
oil using surfactant solution like sorbitan monoleate with hexane enhanced the extraction process
at high concentrations of surfactant (0.019 molar). Solvent-to-solid ratio has significant effect on
oil yield and with 20:1 hexane-to-olive cake ratio maximum yield of oil was obtained. As the
particle size of the olive cake decreases oil yield increases.
4. Acknowledgement
The work has been carried out at Jordan University of Science and Technology.
7
American Journal of Oil and Chemical Technologies;
ISSN (online): 2326-6589; ISSN (print): 2326-6570
Volume 1, Issue 4, June 2013
5. References:
[1] FAOSTAT, 2009. Crops Processed Data for olive oil. Available at:
faostat.fao.org/site/636/DesktopDefault.aspx , PageID636#ancor accessed March 2011.
[2] F. Visioli, C. Galli, Olive oil phenols and their potential effects on human health, Journal of
Agricultural and Food Chemistry, 46, 42924296, 1998.
[3] S. Gurbuz, N. Kiran-Ciliz and O.Yenigun, Cleaner production implementation through
process modifications for selected SMEs in Turkish olive oil production, Journal of cleaner
production ,12, 613-621, 2004.
[4] L. Najafian, A. Ghodsvali, M.H. Haddad Khodaparast, L.L. Diosady, Aqueous extraction of
virgin olive oil using industrial enzymes, Food Research International, 42, 171175, 2009.
[5] R. Chaiklahana, N. Chirasuwana, V. Lohab and B. Bunnagc, Lipid and fatty acids extraction
from the cyanobacterium Spirulina ScienceAsia, 34, 299-305, 2008.
[6] M. N. Siddiquee and S. Rohani, Lipid extraction and biodiesel production from municipal
sewage sludges: A review, Renewable and Sustainable Energy Reviews, 15, 10671072, 2011.
[7] ISO 659-1988 (E) International Organization for Standardization (ISO); Geneva, Switzerland:
1988.
[8] Al-Widyan, Al-Jalil, Abu-Zreig and Abu-Hamdeh,Physical durability and stability of olive
cake briquettes, Canadian biosystem engineering, 40, 41-45, 2002.
[9] A. N. Mustapa, Z. A. Manan, C. Y. M. Azizi, N. A. N. Norulaini, A. K. M. Omar, Effects of
parameters on yield for sub-critical R134a extraction of palm oil, Journal of Food Engineering,
95, 606-616, 2009.
[10] N.K. Rastogi, M. N. Eshtisghi, D. Knorr, Accelerated mass transfer during osmotic
dehydration of high intensity electrical fieldpulse pretreated carrots, Journal of Food Science,
64, 10201023, 1999.
[11] H. Kadi and H. Fellag, Modeling of oil extraction from olive foot cake using hexane,
Grasas y Aceites, 52, 6, 369-372, 52, 2001.
[12] T. Suganya and S. Renganathan, Optimization and kinetic studies on algal oil extraction
from marine macroalgae Ulva lactuca, Bioresource Technology, 107, 319326, 2012.
[13] J. Qian, F. Wang, S. Liu, Z. Yun, In situ alkaline transesterification of cottonseed oil for
production of biodiesel and nontoxic cottonseed meal, Bioresource Technology, 99, 18, 9009-
9012, 2008.
[14] X. Han, L. Cheng, R. Zhang, J. Bi, Extraction of safflower seed oil by supercritical CO 2,
Journal of Food Engineering, 92, 370-376, 2009.