Optimization of Process Parameters for Pecan oil Extraction

In recent years, interest in obtaining oils through pressing technologies has intensified. The extraction process affects the nutritional quality, flavors, and oxidative stability of the oils. The influence of process variables –pressing temperature and moisture content of the crushed nut– on oil yield and quality was investigated. To maximize oil yield and the quality of the obtained product, the Response Surface Methodology was used. Analyses were performed of oil extraction yield (OY), peroxide value (PV), acidity, conjugated dienes and trienes, oxidative stability and induction time and color parameters (CieL*a*b* system). The pressing conditions that maximized oil yield and quality were 35 °C and 5.5% moisture. Under these conditions, OY was 23.6% and PV was 0.99 meq O2/kg oil. According to the results, it was concluded that moisture and temperature of the crushed nut during the pressing stage promoted changes in OY and PV.