Response Surface Methodological Approach for Optimizing <i>Theobroma cacao</i> L. Oil Extraction
<i>Theobroma cacao</i> 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...
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MDPI AG
2022-05-01
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| author | Manee Saelee Bhagavathi Sundaram Sivamaruthi Chawin Tansrisook Sasiwimon Duangsri Khontaros Chaiyasut Periyanaina Kesika Sartjin Peerajan Chaiyavat Chaiyasut |
| author_facet | Manee Saelee Bhagavathi Sundaram Sivamaruthi Chawin Tansrisook Sasiwimon Duangsri Khontaros Chaiyasut Periyanaina Kesika Sartjin Peerajan Chaiyavat Chaiyasut |
| author_sort | Manee Saelee |
| collection | DOAJ |
| description | <i>Theobroma cacao</i> 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. |
| first_indexed | 2024-03-10T01:30:24Z |
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| language | English |
| last_indexed | 2024-03-10T01:30:24Z |
| publishDate | 2022-05-01 |
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| spelling | doaj.art-24711fea091648d1a691e3afeba239612023-11-23T13:42:29ZengMDPI AGApplied Sciences2076-34172022-05-011211548210.3390/app12115482Response Surface Methodological Approach for Optimizing <i>Theobroma cacao</i> L. Oil ExtractionManee Saelee0Bhagavathi Sundaram Sivamaruthi1Chawin Tansrisook2Sasiwimon Duangsri3Khontaros Chaiyasut4Periyanaina Kesika5Sartjin Peerajan6Chaiyavat Chaiyasut7Innovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandOffice of Research Administration, Chiang Mai University, Chiang Mai 50200, ThailandInnovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandInnovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandInstitute of Research and Development, Chiang Mai Rajabhat University, Chiang Mai 50300, ThailandInnovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, ThailandHealth Innovation Institute, Chiang Mai 50200, ThailandInnovation Center for Holistic Health, Nutraceuticals, and Cosmeceuticals, Faculty of Pharmacy, Chiang Mai University, Chiang Mai 50200, Thailand<i>Theobroma cacao</i> 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.https://www.mdpi.com/2076-3417/12/11/5482<i>Theobroma cacao</i> L.cocoacocoa seed oilresponse surface methodologytotal phenolic content |
| spellingShingle | Manee Saelee Bhagavathi Sundaram Sivamaruthi Chawin Tansrisook Sasiwimon Duangsri Khontaros Chaiyasut Periyanaina Kesika Sartjin Peerajan Chaiyavat Chaiyasut Response Surface Methodological Approach for Optimizing <i>Theobroma cacao</i> L. Oil Extraction Applied Sciences <i>Theobroma cacao</i> L. cocoa cocoa seed oil response surface methodology total phenolic content |
| title | Response Surface Methodological Approach for Optimizing <i>Theobroma cacao</i> L. Oil Extraction |
| title_full | Response Surface Methodological Approach for Optimizing <i>Theobroma cacao</i> L. Oil Extraction |
| title_fullStr | Response Surface Methodological Approach for Optimizing <i>Theobroma cacao</i> L. Oil Extraction |
| title_full_unstemmed | Response Surface Methodological Approach for Optimizing <i>Theobroma cacao</i> L. Oil Extraction |
| title_short | Response Surface Methodological Approach for Optimizing <i>Theobroma cacao</i> L. Oil Extraction |
| title_sort | response surface methodological approach for optimizing i theobroma cacao i l oil extraction |
| topic | <i>Theobroma cacao</i> L. cocoa cocoa seed oil response surface methodology total phenolic content |
| url | https://www.mdpi.com/2076-3417/12/11/5482 |
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