Microwave-Assisted Extraction of Fatty Acids Derived from Wheat Germ Bran as Precursor for the Synthesis of Biodegradable Surfactants

This study introduces an optimized microwave-assisted extraction (MAE) method for the recovery of fatty acids from wheat bran, strategically implemented to maximize efficiency while fully adhering to sustainability practices. For an environmentally friendly approach, ethanol was selected as solvent, used alongside potassium hydroxide (KOH) to facilitate the extraction. The effect of water content on extraction yields was investigated, with results confirming that water negatively affects ethanolysis. The method was systematically refined to reduce solvent consumption and streamline the process, resulting in consistent fatty acid recovery yields and demonstrating the reproducibility of the approach. To ensure the efficiency of the implemented extraction protocol, nonadecanoic acid (C19) was used as an internal standard, thus further validating the method’s precision. The recovered fatty acids will serve as a hydrophobic component in the synthesis of biodegradable surfactants when conjugated with inulin, a renewable polysaccharide. Overall, this optimized MAE method offers a sustainable and reproducible approach for the recovery of fatty acids from agrifood waste, contributing to the circular economy. agri-food byproducts, microwave, extraction, fatty acids, GC-MS.