A novel methodology for direct esterification of olives optimized through design of experiments
A novel methodology was proposed, and optimized using the Design Expert software, aiming to enable characterization of the fatty acid profile of olives whilst abolishing the lipid extraction step. Furthermore, the proposed method was proven more efficient whereas requiring less time, and sample and...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2021-11-01
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| Series: | Semina: Ciências Exatas e Tecnológicas |
| Subjects: | |
| Online Access: | https://ojs.uel.br/revistas/uel/index.php/semexatas/article/view/44548 |
| _version_ | 1797951687063764992 |
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| author | Michele Charlo Patrícia Daniele Silva dos Santos Santos Victor Hugo Maldonado da Cruz Roberta da Silveira Oscar de Oliveira Santos Junior Jesuí Vergílio Visentainer |
| author_facet | Michele Charlo Patrícia Daniele Silva dos Santos Santos Victor Hugo Maldonado da Cruz Roberta da Silveira Oscar de Oliveira Santos Junior Jesuí Vergílio Visentainer |
| author_sort | Michele Charlo |
| collection | DOAJ |
| description |
A novel methodology was proposed, and optimized using the Design Expert software, aiming to enable characterization of the fatty acid profile of olives whilst abolishing the lipid extraction step. Furthermore, the proposed method was proven more efficient whereas requiring less time, and sample and solvent amounts, consequently improving process yield. Optimum conditions obtained after experimental design were as follows: sonication temperature and time of 60 ºC and 8 minutes, respectively, and concentrations for alkaline and acid reactions of 0.70 and 1.5 mol L-1, respectively. Total fatty acid content for olive sample was 172.0 mg g-1, the predicted value was and is in the coefficient of variation range of 11.52%
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| first_indexed | 2024-04-10T22:34:32Z |
| format | Article |
| id | doaj.art-df5ec43251f949168f55ec0b95e67540 |
| institution | Directory Open Access Journal |
| issn | 1676-5451 1679-0375 |
| language | English |
| last_indexed | 2024-04-10T22:34:32Z |
| publishDate | 2021-11-01 |
| publisher | Universidade Estadual de Londrina |
| record_format | Article |
| series | Semina: Ciências Exatas e Tecnológicas |
| spelling | doaj.art-df5ec43251f949168f55ec0b95e675402023-01-16T15:54:02ZengUniversidade Estadual de LondrinaSemina: Ciências Exatas e Tecnológicas1676-54511679-03752021-11-0142210.5433/1679-0375.2021v42n2p193A novel methodology for direct esterification of olives optimized through design of experimentsMichele Charlo0Patrícia Daniele Silva dos Santos Santos1Victor Hugo Maldonado da Cruz2Roberta da Silveira3Oscar de Oliveira Santos Junior4Jesuí Vergílio Visentainer5Universidade Estadual de Maringá - UEMUniversidade Estadual de Maringá - UEMUniversidade Estadual de Maringá - UEMUniversidade Estadual de Maringá - UEMUniversidade Estadual de Maringá - UEMUniversidade Estadual de Maringá - UEM A novel methodology was proposed, and optimized using the Design Expert software, aiming to enable characterization of the fatty acid profile of olives whilst abolishing the lipid extraction step. Furthermore, the proposed method was proven more efficient whereas requiring less time, and sample and solvent amounts, consequently improving process yield. Optimum conditions obtained after experimental design were as follows: sonication temperature and time of 60 ºC and 8 minutes, respectively, and concentrations for alkaline and acid reactions of 0.70 and 1.5 mol L-1, respectively. Total fatty acid content for olive sample was 172.0 mg g-1, the predicted value was and is in the coefficient of variation range of 11.52% https://ojs.uel.br/revistas/uel/index.php/semexatas/article/view/44548OliveDesign expertExperimental planning |
| spellingShingle | Michele Charlo Patrícia Daniele Silva dos Santos Santos Victor Hugo Maldonado da Cruz Roberta da Silveira Oscar de Oliveira Santos Junior Jesuí Vergílio Visentainer A novel methodology for direct esterification of olives optimized through design of experiments Semina: Ciências Exatas e Tecnológicas Olive Design expert Experimental planning |
| title | A novel methodology for direct esterification of olives optimized through design of experiments |
| title_full | A novel methodology for direct esterification of olives optimized through design of experiments |
| title_fullStr | A novel methodology for direct esterification of olives optimized through design of experiments |
| title_full_unstemmed | A novel methodology for direct esterification of olives optimized through design of experiments |
| title_short | A novel methodology for direct esterification of olives optimized through design of experiments |
| title_sort | novel methodology for direct esterification of olives optimized through design of experiments |
| topic | Olive Design expert Experimental planning |
| url | https://ojs.uel.br/revistas/uel/index.php/semexatas/article/view/44548 |
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