Optimization of Pulsed Electric Field-Assisted Oil Extraction from Hemp (Cannabis sativa L.) Seeds Using Response Surface Methodology
Kenari R.E. Dehghan B. Rebezov M. Luneva A. Shariati M.A.
January 2026Springer
Food Analytical Methods
2026#19Issue 1
In the present research, hemp seed oil extraction was optimized using pulsed electric field (PEF) technology under varied conditions, i.e., PEF strength (0.25, 3.25, and 6.25 kV/cm) and pulse numbers (10, 30, and 50). Extraction of hemp seed oil was performed through solvent extraction following PEF processing, using different hexane-to-isopropanol ratios (0:100, 50:50, and 100:0 v/v %). The research focused on maximizing extraction efficiency, phenolic content, and antioxidant potential, while reducing peroxide value and pigmentation, via response surface methodology (RSM) in conjunction with Box-Behnken experimental design (BBD). The variance analysis indicated that PEF treatment significantly affected all variables (p < 0.05), except for phenolic content (p > 0.05), with an R2 value of more than 0.96, confirming the models appropriateness. The optimal conditions were identified as a solvent ratio of approximately 3:2 (hexane: isopropanol), a PEF intensity of 2.02 kV/cm, and 10 pulses. Under these conditions, the oil yield reached 23.5%, total phenolic content was 3.02 mg GAE/g, antioxidant activity (DPPH inhibition) was 81.3%, peroxide value was maintained at 5.7 meq O₂/kg, and the color index was 61.4. These results demonstrate that precise optimization of PEF pretreatment can enhance both the yield and quality of hemp seed oil.
Extraction , Hemp seed oil , Optimization , Pulsed electric field , Response surface methodology
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Sari Agricultural Sciences and Natural Resources University (SANRU), Sari, Iran
Gorbatov Research Center for Food Systems, Moscow, Russian Federation
Russian State Agrarian University Moscow Timiryazev Agricultural Academy, Moscow, Russian Federation
Kazakh Research Institute of Processing and Food Industries, Semey, Kazakhstan
Sari Agricultural Sciences and Natural Resources University (SANRU)
Gorbatov Research Center for Food Systems
Russian State Agrarian University Moscow Timiryazev Agricultural Academy
Kazakh Research Institute of Processing and Food Industries
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