Mohammad-Taghi Golmakani - Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Tayyebeh Safaeipour - Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Mehrdad Niakousari - Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
Alireza Sardarian - Department of Chemistry, School of Sciences, Shiraz University, Shiraz, Iran

In this study, transesterification of sour cherry kernel oil was performed to produce microwave-based methyl ester. The effects of various factors affecting the reaction including microwave power (100-500 watts), molar ratio of alcohol to oil (3-15), catalyst concentration (0.3-1.5%) and reaction time (1 to 5 minutes) were investigated. Also, the physical and chemical properties of methyl esters including density, kinematic viscosity and refractive index were measured. Increasing the microwave power, catalyst concentration, alcohol to oil mole ratio, and reaction time to the optimal point increased the yield of methyl ester. The highest weight gain (92.03%), purity (82.21%) and final yield of methyl esters (81.41%) were obtained based on the following: at 4 min, the power of 300 watts, molar ratio of alcohol to oil 12 and 1.2% catalyst concentration.

Transesterification, Sour cherry kernel oil, Microwave