Optimization of Bitter Almond Oil (BAO) Extraction Conditions Using Natural Enzymes and Ultrasound Waves

Non-edible oils are typically applied for multiple uses, especially biofuel production. But, finding new methods that can maximize the extraction of vegetable oils is urgently needed. In this work, natural enzymes present in kiwi fruit and ginger along with the ultrasound waves method were used to extract Bitter Almond Oil (BAO). Important factors affecting extraction were optimized using response surface methodology (Box-Behnken design). Under optimum conditions, the maximum extracted oil with an average of 62.1 wt.% oil/seed was extracted from the bitter almond kernel, which was only 0.87% less than the predicted value by the equation. The optimum conditions were: pH=4.74, Kiwi-Ginger juice to almond of 11.3 mL/g (22.6 mL ethanol), incubation temperature of 52 °C, ultrasonic power of 257 watts, and ultrasonic time of 38 min. The results confirmed the validity of the model. The applied technique in this investigation is economically cost-effective and highly efficient which can be widely used in the edible oil industry due to the absence of toxic and hazardous substances.