Optimization of producing oil and meal from canola seeds using microwave − pulsed electric field pretreatment

Mohseni, Nazanin Maryam.; Mirzaei, Habibollah; Moghimi, Masoumeh

doi:10.1051/ocl/2019050

Cited by 5 publications

(15 citation statements)

References 43 publications

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“…For example, Mohseni et al (2020a) established that integrating microwave (900 W, 0-200 s) and pulsed electric field (0-5 kV/ cm, 20 ls) and pretreating niger seeds increased the oil atocopherol and D-tocopherol by 2.8%. Similar observations were reported by Mohseni et al (2020b) with rapeseeds (Table 3).…”

Section: Effect Of Novel Seeds Pretreatment Techniques On Oil Bioactive Compounds Tocopherolssupporting

confidence: 90%

Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review

2021

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Seed oil quality is a function of several attributes which include its bioactive compounds, physicochemical and functional properties. These quality attributes are important in seed oil processing as they determine the oil palatability, nutritional and market value. Besides the health, environmental and economic issues related to seed oil extraction using organic solvents such as hexane, other conventional seed oil extraction techniques such as supercritical fluid extraction, enzyme digestion and cold pressing are associated with low recovery of oil and bioactive compounds. Application of novel seeds pretreatments techniques such as microwaving, enzymatic digestion, pulsed electric field and ultrasonication do not only improve the oil yield and quality attributes, but also reduces seed oil extraction time, solvent and energy consumption. Higher phenolic compounds, carotenoids, tocopherols, phytosterols and antioxidant properties in oil from pretreated seeds offer health benefits related to the prevention of cancer, diabetes, obesity, inflammatory and cardiovascular diseases. Increased consumer interest in functional foods and the potential of seeds pretreatments in enhancing the extractability of bioactive compounds from plant material has increased the application of novel pretreatment techniques on diverse oilseeds. This review describes the commonly studied novel seeds pretreatment techniques and critically discusses their influence on the oil physicochemical attributes, oxidation indices, bioactive compounds and antioxidant properties.

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Section: Effect Of Novel Seeds Pretreatment Techniques On Oil Bioactive Compounds Tocopherolssupporting

confidence: 90%

Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review

2021

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“…An explanation for this phenomenon could be the use of this pretreatment that leads to tissue degradation and creating more pores and outputs, resulting in better extraction of oil from the seeds. Reducing the extraction efficiency of oil by excessively increasing the intensity of the electric field can also be attributed to further degradation of the inner structure of the seeds and the closure of the oil output ducts (Mohseni et al, 2020a, 2020b).…”

Section: Resultsmentioning

confidence: 99%

“…According to the Haji‐Moradkhani et al (2019) increase in oil color intensity might be due to the effect of temperature on the release of green and yellow lipochromes from the plant tissue and its dissolving in the oil. Also the increase in color might be attributed to fractures of plant tissues during treatment and consequently further extraction of pigments (Bakhshabadi et al, 2018; Mohseni et al, 2020a, 2020b).…”

Section: Resultsmentioning

confidence: 99%

Use of pulsed electric field to extract rapeseed oil and investigation of the qualitative properties of oils

Seydani

Gharachorloo

Asadi

2022

J Food Process Engineering

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Rapeseed is one of the most commercially important oil crops in the world due to its high amount of oil stored in seeds and high nutritional value. In this study, the pulsed electric field (PEF) was used as a nonthermal pretreatment before extraction of rapeseed oil to increase extraction efficiency and improve the quality characteristics of rapeseed oil. Four levels of electric field intensity (0, 1, 4, and 7 kV/cm) with 30 and 80 pulse numbers and pulse width of 20 μs were applied and after treatment the samples were transferred to a cold press machine for oil extraction. Oil extraction efficiency, chlorophyll and carotenoid contents, fatty acids profile, oxidative stability, total phenolic content, peroxide, and acid values of extracted oil were determined. The results indicated that an increase in the electric field intensity and pulse number, total phenolic compounds and oxidative stability of rapeseed oil increased compared to the control (p < .05). Treating at 4 kV/cm and 80 pulse numbers was obtained as the highest extraction efficiency (46.11%), while with the further increase of the electric field intensity, the efficiency of the oil extraction process decreased (the extraction efficiency at 7 kV/cm and 80 pulse numbers was 45.94%). The highest phenolic compounds (320.04 ppm) and energy input (31.36 kJ/kg) were related to the intensity of 7 kV/cm and 80 pulse numbers. This study showed that the use of PEF is a suitable method for rapeseed pretreatment with no detrimental effects on extracted rapeseed oil quality. Practical Applications In recent years, new technologies such as PEF have been used in oil extraction due to their positive effects. The selection of nonthermal technologies to reduce process time, energy consumption, and economic issues as an industrial goal to improve food quality has been considered. The technology proposed in this study shows, that applying PEF for treating the rapeseed before oil extraction should be presented as an appropriate pretreatment in oil extraction industries. The PEF also showed a suitable impact on the quality of the rapeseed characterized.

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“…The PEF technique is based on applying high voltage electrical pulses within a short time, resulting in the electroporation phenomenon. PEF enhances the permeability and conductivity of the cell membrane and increases the release of intracellular compounds (Mohseni et al, 2020). HPP shows great potential in the extraction of bioactive compounds.…”

Section: Other Nonconventional Extraction Methods Of 6-gingerolmentioning

confidence: 99%

Extraction, purification, food applications, and recent advances for enhancing the bioavailability of 6-gingerol from ginger – A review

Arachchilage

Young

Choo

2022

Qual. Assur. Saf. Crops Foods

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6-Gingerol is the major pharmacologically active component of ginger (Zingiber officinale) rhizome widely used in the food, cosmetics, and pharmaceutical industries. Various extraction and purification methods have been devel-oped to obtain highly purified 6-gingerol. 6-Gingerol can be extracted using conventional and nonconventional extraction techniques. Hydroalcoholic solutions and liquid CO2 are the most suitable solvents for the extraction of 6-gingerol, while microwave-assisted extraction is the best extraction method. High-speed counter-current chro-matography is the purification technique resulting in the highest purity of 6-gingerol. Despite the various biological properties of 6-gingerol, the low bioavailability of 6-gingerol is the main challenge that limits its application. Novel encapsulation and solubilization techniques, including nanoemulsion, complexation, micelles, and solid dispersion methods, have been introduced to enhance the bioavailability of 6-gingerol, overcoming its limitations. 6-Gingerol showed potential applications as a natural antioxidant, preservative, and flavor enhancer as well as demonstrated a synergistic effect with different ingredients for maintaining the quality and shelf-life of the food products. The current work provides a comprehensive review of the prevailing techniques applied for extraction and purification of 6-gingerol from the rhizome of ginger, current research on the application of 6-gingerol in the food industry, and novel advances for increasing its bioavailability.

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Optimization of producing oil and meal from canola seeds using microwave − pulsed electric field pretreatment

Cited by 5 publications

References 43 publications

Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review

Novel seeds pretreatment techniques: effect on oil quality and antioxidant properties: a review

Use of pulsed electric field to extract rapeseed oil and investigation of the qualitative properties of oils

Extraction, purification, food applications, and recent advances for enhancing the bioavailability of 6-gingerol from ginger – A review

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