Extraction and Characterization of Oil from Lima Beans Using 23 Full Factorial Designs

Abstract

Abstract A study on the extraction and characterization of oil from lima beans with the application of 23 full factorial designs has been carried out. The extraction was done by solvent extraction using n-hexane as solvent with soxhlet apparatus. The 23 full factorial designs involve varying three parameters, volume of the solvent, time and mass of the sample for two levels each. The results showed that the extraction: volume (X1) and mass of the sample (X3) have a positive effect on the yield but time (X2) has a negative effect on the entire process. The oil obtained was then subjected into physical and chemical analysis to determine the features, or qualities. It was found that the oil was light yellow in color with a characteristic odor at the extract and has melting point, boiling point, pH value and refractive index of 88oC, 89oC, 6.03 and 1.57, respectively. Also, saponification value, acid value and iodine value are 134mgKOH/g, 5.036mg/KOH, and 6.77g, respectively. The 23 full factorial designs and the mathematical model applied form a first order regression equation as: Y = 0.8294 + 0.1094X1 – 0.0231X2 + 0.0844X3 – 0.0006X12 + 0.0194X13 + 0.4581X23 – 0.3719X123, which was obtained showing the individual effect of volume, time and mass and the interaction of the entire process.