{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,10]],"date-time":"2026-06-10T01:50:51Z","timestamp":1781056251360,"version":"3.54.1"},"reference-count":43,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2017,11,20]],"date-time":"2017-11-20T00:00:00Z","timestamp":1511136000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Euro J Lipid Sci &amp;amp; Tech"],"published-print":{"date-parts":[[2018,3]]},"abstract":"<jats:sec><jats:label\/><jats:p>The present study evaluates the suitability of ultrasound pretreatment in n\u2010hexane solvent as well as enzymatic treatment with cellulase enzyme to extract oil from peanut seed powders. To optimize this process, the effects of ultrasonic time (0\u201370\u2009min), cellulase enzyme concentration (0\u20132%) and pH (4\u20135.5) are investigated on peanut oil extraction yield (EY) as well as the quality attributes of the extracted oil containing total phenolic content (TPC), peroxide value (PV), and color parameters of L, a, and b using response surface methodology (RSM). The optimum condition of ultrasound\u2010assisted enzymatic extraction using n\u2010hexane solvent (UAEE) is found as ultrasonic pretreatment time of 33.23\u2009min, cellulase concentration of 1.47%, and pH of 4.61 before incubation process at temperature of 56\u2009\u00b0C for 120\u2009min. Scanning electronic microscopy (SEM) represented considerable interspaces, holes, and porous structure of peanut meal after optimal UAEE treatment compared to that after shaking incubation extraction using n\u2010hexane solvent (SIE). It is found that the peanut oil extracted by optimal UAEE treatment had considerable high levels of L color parameter and TPC and significantly more EY and b color parameters than those extracted by SIE, ultrasound\u2010assisted aqueous enzymatic extraction (UAAEE), and aqueous shaking incubation extraction (ASIE) treatments.<\/jats:p><jats:p><jats:italic>Practical Applications<\/jats:italic>: This paper describes an innovative oil extraction method of ultrasound\u2010assisted enzymatic process using n\u2010hexane solvent. This new extraction technique makes it possible to increase the extraction yield, total phenolic content, and yellowness of extracted peanut oil. The results illustrated that ultrasound\u2010assisted enzymatic extraction using n\u2010hexane solvent method was a far more efficient extracting technique than the individual shaking incubation extraction using n\u2010hexane solvent, ultrasound\u2010 assisted aqueous enzymatic extraction and aqueous shaking incubation extraction treatments and would be a promising alternative for conventional oil extraction techniques.<\/jats:p><jats:p><jats:inline-graphic xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" xlink:href=\"graphic\/ejlt201700252-gra-0001.png\" xlink:title=\"ejlt201700252-gra-0001\"\/><\/jats:p><jats:p>Comparison of two treatments of optimal ultrasound\u2010enzymatic extraction and individual shaking incubation extraction of oil from peanut seed powders.<\/jats:p><\/jats:sec>","DOI":"10.1002\/ejlt.201700252","type":"journal-article","created":{"date-parts":[[2017,10,26]],"date-time":"2017-10-26T06:52:38Z","timestamp":1509000758000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":42,"title":["The Study of Ultrasound\u2010Assisted Enzymatic Extraction of Oil From Peanut Seeds Using Response Surface Methodology"],"prefix":"10.1002","volume":"120","author":[{"given":"Samira","family":"Haji Heidari","sequence":"first","affiliation":[{"name":"Department of Food Science, Shahreza Branch, Islamic Azad University Shahreza Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7975-9666","authenticated-orcid":false,"given":"Somayeh","family":"Taghian Dinani","sequence":"additional","affiliation":[{"name":"Department of Food Science, Shahreza Branch, Islamic Azad University Shahreza Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,11,20]]},"reference":[{"key":"e_1_2_6_2_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-002-0463-0"},{"key":"e_1_2_6_3_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2011.644353"},{"key":"e_1_2_6_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2012.07.010"},{"key":"e_1_2_6_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.seppur.2008.01.014"},{"key":"e_1_2_6_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2016.11.014"},{"key":"e_1_2_6_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/0308-8146(94)90172-4"},{"key":"e_1_2_6_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.proeng.2011.08.873"},{"key":"e_1_2_6_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2004.02.026"},{"key":"e_1_2_6_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.chroma.2016.10.037"},{"key":"e_1_2_6_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0141-0229(96)80004-F"},{"key":"e_1_2_6_12_1","unstructured":"M\u2010H.Cheng W.Zhang K. 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