Ultrasound-assisted extraction of cranberry seed oil: food waste valorization approach

Abstract Cranberry pomace considered as a by-product of fruit industry contains seeds which may be processed to highly nutritive oil. Conventional extraction methods be, however, harmful natural environment, thus alternative, ultrasound-assisted method useful tool reduce environmental impact. In the following study, sonication was applied extract oil from cranberry seeds. The aim study determine most efficient conditions and investigate influence on properties final product. Ultrasound amplitude time were independent variables; yield maximum induction oils responses. 95% 11.38 min. Model predicted 22.55 ± 0.36% (vs. actual 21.98 0.08%) 52.60 0.95 min 61.95 3.06 min). Detailed analyses extracted in control sample performed. Kinetic parameters oxidation, fatty acid profile distribution, melting characteristics studies carried out. Sonication influenced activation energy oxidation reaction, contribution chosen acids (oleic, α-linolenic eicosenoic acids) distribution oleic sn-2 position triacylglycerols. Slight changes also recorded. Scanning electron microscopy revealed that ultrasound treatment resulted pore enlargement fat agglomeration damage. Additional thermal seeds: differential scanning calorimetry modulated performed, confirmed new source with unique properties.