Optimization of degumming and decolorization in oil of nigella sativa l.

In this study, processes were carried out on removal of adhesive, phospholipid agents and degumming in oil of Nigella sativa L. and decolorization in its oil. The processes that are carried out to remove the impurities in the raw oil are called refining. Refining is divided into two main categories, physical and chemical. The processes of chemical refining include degumming, neutralization, decolorization, deodorization, and winterization respectively. In the process of degumming phospholipids, trace metals and gums in the raw Nigella sativa L. oil; amount of water, amount of phosphoric acid, temperature, stirring time and stirring speed parameters were used. Bentonite amount, zeolite amount, temperature, stirring time and stirring speed parameters were used in the decolorization process in Nigella sativa L. oil which was degummed. The raw Nigella sativa L. oil is produced by two different methods; cold pressing and hot pressing from the Nigella sativa L. seed. In the degumming processes using the standard L16 from Taguchi Fractional Design Methods, Nigella sativa L. seed oil produced by the two methods was used and the ideal operating conditions for the Nigella sativa L. oil obtained by cold pressing and hot pressing method were; the amount of water (g.) [(5), (1)]; the amount of phosphoric acid (g.) [(0.50), (1)]; the temperature ( ̊C) [(65), (65)]; the stirring time (min.) [(40), (40)] and the stirring speed (rpm) [(600), (400)]. In degummed Nigella sativa L. oil obtained by using ideal operating conditions, as a consequence of the decolorization process, which involved adding bentonite and zeolite as bleaching earth, in measurements made with the Lovibond Colorimeter Device, it was observed that sufficient removal was obtained only in blue color of the cold pressed Nigella sativa L. oil and red color in the hot pressed Nigella sativa L. oil. Keywords: Degumming, Decolorization, Bentonite, Zeolite, Optimization