Ultrasound‐assisted extraction of sumac fruit oil and analysis of its fatty acid composition

Abstract The use of ultrasound for enhancing the extraction of sumac fruit oil was investigated to maximize the utilization of available sumac fruit resources. The optimal extraction parameters were determined using single‐factor trials and Box–Behnken design optimization and were found to be a liquid‐to‐material ratio of 13:1 mL/g, an ultrasound temperature of 47°C, and an ultrasound duration of 32 min. These yielded a 20.59% extraction rate of the oil. The ultrasonic‐assisted approach markedly increased the extraction rate and significantly reduced the extraction time when compared to classical Soxhlet extraction. The resulting sumac fruit oil had a brown‐yellow color with peroxide, acid, and iodine concentrations of 2.43 mg/g, 0.44 g/100 g, and 135 g/100 g, respectively, and relative density (d 20 20 ), and refractive index (20°C) values of 0.911, and 1.469, respectively. The primary fatty acids in the oil were stearic, linoleic, palmitic, linolenic, and oleic acids. With a 74.14% unsaturated fatty acid content, it has a high nutritional value as well as significant development and usage potential. Practical Application This study demonstrates a highly efficient method for extracting vegetable oils and fats. It has the advantages of simple operation, low extraction temperature, short extraction time, high extraction rate, no damage to the material structure, excellent phusicai and chemical properties of the extracted vegetable oil, low cost, and the potential application in the food industry is crucial.