Peanut oil screw press extraction from seeds with and without tegument

Autores
Martinez, Marcela Lilian; Bodoira, Romina Mariana; Montoya, Patricia Alejandra; Maestri, Damián Modesto; Grasso, Florencia Verónica
Año de publicación
2019
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
The peanut (Arachis hypogaea L.) belongs to the botanical family of legumes. The nut contains high oil content (45 - 50% b.s.). The objective of this work was to optimize the extraction of peanut oil from seeds with and without tegument using mechanical pressing and to evaluate the chemical quality of the obtained oils. To carry out the extractions, a screw press was used (model CA 59 G, Komet brand, IBG Monforts, Germany). A complete multi-factor design was used to analyze the influence of the following process parameters: seed moisture content (SMC, 6 - 12%, bh), pressing temperature (PT, 50 - 90 ° C), pressing speed (PS, 20 - 40 rpm) and restriction die (RD, 5 - 6 mm). The response variables studied were: extraction yield and oil chemical quality (peroxide and acid values, oxidative stability and UV specific extinction coefficients). The optimization was carried out using the Statistics program. The extraction for each raw material was optimized: runner type peanuts with and without tegument. The maximum extraction yield was achieved by using peanut seed with tegument (82% of the total available oil) with a SMC of 9 %, PT of 90 ° C, RD of 5 mm and PS of 20 rpm. For peanut seed without tegument the maximum yield (76.4% of the total available oil) was obtained with a SMC of 9%, PT of 50 ° C, RD of 5 mm and SP of 20 rpm. Both models presented a good fit to the experimental data. The oils presented good quality according to the ranges suggested by CODEX for crude oils obtained by pressing. No significant differences were observed comparing tocopherols, carotenoids and chlorophylls contents among peanut oils with and without tegument and a commercial crude oil. The results suggest that it would be possible to adjust the industrial extraction processes using groundnut with tegument as a strategy to reduce energy consumption, obtaining a product with similar quality and extraction yields.
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Montoya, Patricia Alejandra. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Maestri, Damián Modesto. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Grasso, Florencia Verónica. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
13th International Food Data Conference: Challenges for Food Databases in the Bioinformatics Era
Lisboa
Portugal
República Portuguesa. Servicio Nacional de Salud
Food and Agricultural Organization of the United Nations
Materia
PEANUT OIL
EXTRACTION
CHEMICAL QUALITY
OPTIMIZATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/215694
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/215694
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Peanut oil screw press extraction from seeds with and without tegumentMartinez, Marcela LilianBodoira, Romina MarianaMontoya, Patricia AlejandraMaestri, Damián ModestoGrasso, Florencia VerónicaPEANUT OILEXTRACTIONCHEMICAL QUALITYOPTIMIZATIONhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2The peanut (Arachis hypogaea L.) belongs to the botanical family of legumes. The nut contains high oil content (45 - 50% b.s.). The objective of this work was to optimize the extraction of peanut oil from seeds with and without tegument using mechanical pressing and to evaluate the chemical quality of the obtained oils. To carry out the extractions, a screw press was used (model CA 59 G, Komet brand, IBG Monforts, Germany). A complete multi-factor design was used to analyze the influence of the following process parameters: seed moisture content (SMC, 6 - 12%, bh), pressing temperature (PT, 50 - 90 ° C), pressing speed (PS, 20 - 40 rpm) and restriction die (RD, 5 - 6 mm). The response variables studied were: extraction yield and oil chemical quality (peroxide and acid values, oxidative stability and UV specific extinction coefficients). The optimization was carried out using the Statistics program. The extraction for each raw material was optimized: runner type peanuts with and without tegument. The maximum extraction yield was achieved by using peanut seed with tegument (82% of the total available oil) with a SMC of 9 %, PT of 90 ° C, RD of 5 mm and PS of 20 rpm. For peanut seed without tegument the maximum yield (76.4% of the total available oil) was obtained with a SMC of 9%, PT of 50 ° C, RD of 5 mm and SP of 20 rpm. Both models presented a good fit to the experimental data. The oils presented good quality according to the ranges suggested by CODEX for crude oils obtained by pressing. No significant differences were observed comparing tocopherols, carotenoids and chlorophylls contents among peanut oils with and without tegument and a commercial crude oil. The results suggest that it would be possible to adjust the industrial extraction processes using groundnut with tegument as a strategy to reduce energy consumption, obtaining a product with similar quality and extraction yields.Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; ArgentinaFil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; ArgentinaFil: Montoya, Patricia Alejandra. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; ArgentinaFil: Maestri, Damián Modesto. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Grasso, Florencia Verónica. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina13th International Food Data Conference: Challenges for Food Databases in the Bioinformatics EraLisboaPortugalRepública Portuguesa. Servicio Nacional de SaludFood and Agricultural Organization of the United NationsFood and Agricultural Organization of the United Nations2019info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectConferenciaBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/215694Peanut oil screw press extraction from seeds with and without tegument; 13th International Food Data Conference: Challenges for Food Databases in the Bioinformatics Era; Lisboa; Portugal; 2019; 139-139CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.fao.org/infoods/infoods/conferences/en/Internacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:34:01Zoai:ri.conicet.gov.ar:11336/215694instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:34:01.534CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Peanut oil screw press extraction from seeds with and without tegument
title Peanut oil screw press extraction from seeds with and without tegument
spellingShingle Peanut oil screw press extraction from seeds with and without tegument
Martinez, Marcela Lilian
PEANUT OIL
EXTRACTION
CHEMICAL QUALITY
OPTIMIZATION
title_short Peanut oil screw press extraction from seeds with and without tegument
title_full Peanut oil screw press extraction from seeds with and without tegument
title_fullStr Peanut oil screw press extraction from seeds with and without tegument
title_full_unstemmed Peanut oil screw press extraction from seeds with and without tegument
title_sort Peanut oil screw press extraction from seeds with and without tegument
dc.creator.none.fl_str_mv Martinez, Marcela Lilian
Bodoira, Romina Mariana
Montoya, Patricia Alejandra
Maestri, Damián Modesto
Grasso, Florencia Verónica
author Martinez, Marcela Lilian
author_facet Martinez, Marcela Lilian
Bodoira, Romina Mariana
Montoya, Patricia Alejandra
Maestri, Damián Modesto
Grasso, Florencia Verónica
author_role author
author2 Bodoira, Romina Mariana
Montoya, Patricia Alejandra
Maestri, Damián Modesto
Grasso, Florencia Verónica
author2_role author
author
author
author
dc.subject.none.fl_str_mv PEANUT OIL
EXTRACTION
CHEMICAL QUALITY
OPTIMIZATION
topic PEANUT OIL
EXTRACTION
CHEMICAL QUALITY
OPTIMIZATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The peanut (Arachis hypogaea L.) belongs to the botanical family of legumes. The nut contains high oil content (45 - 50% b.s.). The objective of this work was to optimize the extraction of peanut oil from seeds with and without tegument using mechanical pressing and to evaluate the chemical quality of the obtained oils. To carry out the extractions, a screw press was used (model CA 59 G, Komet brand, IBG Monforts, Germany). A complete multi-factor design was used to analyze the influence of the following process parameters: seed moisture content (SMC, 6 - 12%, bh), pressing temperature (PT, 50 - 90 ° C), pressing speed (PS, 20 - 40 rpm) and restriction die (RD, 5 - 6 mm). The response variables studied were: extraction yield and oil chemical quality (peroxide and acid values, oxidative stability and UV specific extinction coefficients). The optimization was carried out using the Statistics program. The extraction for each raw material was optimized: runner type peanuts with and without tegument. The maximum extraction yield was achieved by using peanut seed with tegument (82% of the total available oil) with a SMC of 9 %, PT of 90 ° C, RD of 5 mm and PS of 20 rpm. For peanut seed without tegument the maximum yield (76.4% of the total available oil) was obtained with a SMC of 9%, PT of 50 ° C, RD of 5 mm and SP of 20 rpm. Both models presented a good fit to the experimental data. The oils presented good quality according to the ranges suggested by CODEX for crude oils obtained by pressing. No significant differences were observed comparing tocopherols, carotenoids and chlorophylls contents among peanut oils with and without tegument and a commercial crude oil. The results suggest that it would be possible to adjust the industrial extraction processes using groundnut with tegument as a strategy to reduce energy consumption, obtaining a product with similar quality and extraction yields.
Fil: Martinez, Marcela Lilian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Bodoira, Romina Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina
Fil: Montoya, Patricia Alejandra. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
Fil: Maestri, Damián Modesto. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas, Físicas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Grasso, Florencia Verónica. Universidad Nacional de Córdoba. Facultad de Cs.exactas Físicas y Naturales. Departamento de Química Industrial y Aplicada; Argentina
13th International Food Data Conference: Challenges for Food Databases in the Bioinformatics Era
Lisboa
Portugal
República Portuguesa. Servicio Nacional de Salud
Food and Agricultural Organization of the United Nations
description The peanut (Arachis hypogaea L.) belongs to the botanical family of legumes. The nut contains high oil content (45 - 50% b.s.). The objective of this work was to optimize the extraction of peanut oil from seeds with and without tegument using mechanical pressing and to evaluate the chemical quality of the obtained oils. To carry out the extractions, a screw press was used (model CA 59 G, Komet brand, IBG Monforts, Germany). A complete multi-factor design was used to analyze the influence of the following process parameters: seed moisture content (SMC, 6 - 12%, bh), pressing temperature (PT, 50 - 90 ° C), pressing speed (PS, 20 - 40 rpm) and restriction die (RD, 5 - 6 mm). The response variables studied were: extraction yield and oil chemical quality (peroxide and acid values, oxidative stability and UV specific extinction coefficients). The optimization was carried out using the Statistics program. The extraction for each raw material was optimized: runner type peanuts with and without tegument. The maximum extraction yield was achieved by using peanut seed with tegument (82% of the total available oil) with a SMC of 9 %, PT of 90 ° C, RD of 5 mm and PS of 20 rpm. For peanut seed without tegument the maximum yield (76.4% of the total available oil) was obtained with a SMC of 9%, PT of 50 ° C, RD of 5 mm and SP of 20 rpm. Both models presented a good fit to the experimental data. The oils presented good quality according to the ranges suggested by CODEX for crude oils obtained by pressing. No significant differences were observed comparing tocopherols, carotenoids and chlorophylls contents among peanut oils with and without tegument and a commercial crude oil. The results suggest that it would be possible to adjust the industrial extraction processes using groundnut with tegument as a strategy to reduce energy consumption, obtaining a product with similar quality and extraction yields.
publishDate 2019
dc.date.none.fl_str_mv 2019
dc.type.none.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/conferenceObject
Conferencia
Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/215694
Peanut oil screw press extraction from seeds with and without tegument; 13th International Food Data Conference: Challenges for Food Databases in the Bioinformatics Era; Lisboa; Portugal; 2019; 139-139
CONICET Digital
CONICET
url http://hdl.handle.net/11336/215694
identifier_str_mv Peanut oil screw press extraction from seeds with and without tegument; 13th International Food Data Conference: Challenges for Food Databases in the Bioinformatics Era; Lisboa; Portugal; 2019; 139-139
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.fao.org/infoods/infoods/conferences/en/
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.coverage.none.fl_str_mv Internacional
dc.publisher.none.fl_str_mv Food and Agricultural Organization of the United Nations
publisher.none.fl_str_mv Food and Agricultural Organization of the United Nations
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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