Response surface methodology for optimization of the extraction of flax (Linum usitatissimum) seed oil

Authors

  • Miroslav Ondrejovič Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Metodius in Trnava, Nám. J. Herdu 2, 917 01 Trnava. Department of Biocentrum, Food Research Institute, Kostolná 5, 900 01 Modra, E-mail: ondrejovic@vup.sk.
  • Daniela Chmelová Department of Biochemistry and Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra
  • Tibor Maliar Department of Biotechnology, Faculty of Natural Sciences, University of SS. Cyril and Metodius in Trnava, Nám. J. Herdu 2, 917 01 Trnava

DOI:

https://doi.org/10.5219/168

Keywords:

extraction, flax seed, optimization

Abstract

Flax seed is an important source of ω-3 polyunsaturated fatty acids essential for human physiology. The aim of this paper is to investigate the effects of major parameters of the lipid extraction from flax seed, in relation to the recovery of oil as well as the oil quality properties. The independent variables of extraction were proposed as: organic solvents, temperature, extraction time and solid-liquid ratio. The following quantitative and qualitative parameters were chosen as dependent variables: yield of the lipid fraction, acid value of oil and the absorbance at 490 nm. After calculating the optimal values of the extraction, the validation analysis was carried out and it was found out that the predicted and experimentally verified dependent variables were in agreement with the optimal extraction parameters.

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References

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Published

2011-12-06

How to Cite

Ondrejovič, M. ., Chmelová, D. ., & Maliar, T. . (2011). Response surface methodology for optimization of the extraction of flax (Linum usitatissimum) seed oil. Potravinarstvo Slovak Journal of Food Sciences, 5(4), 48–52. https://doi.org/10.5219/168

Issue

Vol. 5 No. 4 (2011): Potravinarstvo

Section

Articles

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This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.

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