Oil extraction and derivatization method: a review

Abstract

The objective of this work is to analyze and present the main methods of oil extraction. The present study suggests that different methods could be used to extract oil for food and feed purposes. The method to be used for the extraction depends on several factors, among which its cost and the materials to be used stand out. This work has reviewed well-known and widely practiced methods of oil extraction namely and conventional methods (solvent extraction), as well as new innovative methods aimed at raising and optimizing oil yield and improving oil quality. The main derivatization methods are also reviewed since among edible oils the determination of fatty acids is one of the quality parameters most studied and disseminated in the scientific literature. Major shortcomings associated with the conventional methods are solvent consumption, extraction time lag and adverse thermal effects at high temperatures that can produce oxidative processes of lipids. New techniques such as microwave-assisted extraction, ultrasonic-assisted extraction, and supercritical fluid extraction have been developed, and are being used to effectively reduce these shortcomings. Although, as previously stated, the researchers apply the most feasible, least-cost method that suits their research purposes.