Development of an ultrasonic system for industrial extraction of unheated sesame oil cake

Abstract

Sesame is a popular functional food in Asia. However, research on sesame seed oil cake compounds and their extraction methods is lacking. Ultrasound technology was applied to develop an efficient extraction method for this purpose. First, pilot-scale extraction from sesame oil cake was performed and optimized using response surface methodology. The extract obtained using optimized conditions (0% ethanol for 4 h at 20°C) showed the highest yield (45.1%) and inhibitory effect on reactive oxygen species (ROS; 55.1%). Compared to extracts obtained by conventional extraction methods, those obtained by ultrasound technology exhibited a higher extraction yield, greater antioxidant effect, and increased lignan content. Based on pilot-scale experiments, an industrial-scale ultrasonic extraction system was designed to extract a 2.1-ton solution at once. The extract contained sesaminol 1,2-diglucoside (4.6 mg/g) as the major component and showed 28.3% ROS inhibition activity. Our industrial ultrasound-assisted extraction method has potential application for other compounds.

Keywords: Antioxidant; Industrial production; Lignan; Sesame oil cake; Sesamin (PubChem CID: 72307); Sesaminol (PubChem CID: 94672); Sesaminol diglucoside (PubChem CID: 101243279); Sesaminol glucoside (PubChem CID: 72577875); Sesaminol triglucoside (PubChem CID: 101394490); Sesamolin (PubChem CID: 101746); Ultrasound.