Aqueous extraction of passion fruit seed using food grade surfactant

Ali, Nurhamizah (2018) Aqueous extraction of passion fruit seed using food grade surfactant. [Project Paper] (Submitted)

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Abstract

Passion fruit seed oil (PSO) is a one of valuable by-product that have many of applications especially in cosmetics industries such as shampoo, skin therapy oil and are becoming increasingly popular. This is due to their favourable fatty acid composition, vitamin E and other components. The aims of the research are to determine interfacial tension value between PSO and food grade surfactant (Tween 80) and natural surfactant (Lecithin), and extract oil by SAAEP. In this research, aqueous extraction process (AEP) which is an environmental friendly alternative to hexane extraction processing has been used for oil extraction from passion fruit seed. To improve the AEP oil yields, surfactant assisted aqueous extraction process (SAAEP) has been proposed. The used of synthetic food grade surfactant, Tween 80 and natural surfactant, Lecithin were evaluated for the extraction that can produce very low interfacial tension (IFT) which give the result 0.5235 mN/m and 2.303 mN/m respectively. IFT value plays a main role in the process extraction as the lowest IFT value or CMC point is very much desired in oil recovery as it can give high yield of oil extraction. Next, observation of phase inversion temperature (PIT) was carried out to obtain the suitable temperature for extraction. The PIT of PSO/Tween 80 occurs around 60 to 62°C for ratio 3: 1. This is because temperature close to the water boiling point however was not economically practical for extraction purposes. In the extraction process by SAAEP, the optimum oil removal efficiency obtained from passion fruit seeds oil with 1 % concentration of surfactant of Tween 80, solid to liquid ratio of 4g seeds to 100 ml surfactant solution and 30 minutes contact time at 60°C. Meanwhile, for Lecithin surfactant the optimum oil removal efficiency obtained from passion fruit seeds oil with 1 % concentration of surfactant of Lecithin, solid to liquid ratio of 4g seeds to 125 ml surfactant solution and 45 minutes contact time at 40°C.

Item Type:	Project Paper
Subjects:	T Technology > TP Chemical technology
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	26 Nov 2025 03:28
Last Modified:	26 Nov 2025 03:28
URI:	http://psaspb.upm.edu.my/id/eprint/2638

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