Optimized extraction and quality evaluation of Niger seed oil via microwave‐pulsed electric field pretreatments

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

doi:10.1002/fsn3.1396

Cited by 21 publications

(20 citation statements)

References 47 publications

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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%

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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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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“…Also, carbohydrate is a major energy source for plants [ 64 ]. Carbohydrate synthesis correlates with plants' chlorophyll, water, and carbonic gas function [ 65 ].…”

Section: Resultsmentioning

confidence: 99%

Nutritional Comparison of Sacha Inchi (Plukenetia volubilis) Residue with Edible Seeds and Nuts in Taiwan: A Chromatographic and Spectroscopic Study

Yanti

Agrawal

Saputri

et al. 2022

International Journal of Food Science

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Sacha inchi is a source of quality commercial oil in Taiwan. Oil extraction results in sacha inchi residue have not been utilized and not much investigated. Different edible seeds and nuts have different levels of nutrients. This study aims (a) to determine the oil, moisture, ash, protein, carbohydrate, type of fatty acid, resveratrol, and type of sugar in edible seeds and nuts, including sacha inchi residue, and (b) to determine the model to predict the five macronutrients using NIR spectroscopy. The samples used were candlenut, peanut, sesame, sunflower, sacha inchi residue, and black bean. Determination was conducted using NIR spectroscopy, NMR spectroscopy, LC-MS/MS, and HPLC-ELSD. NIR spectroscopy prediction results show that candlenut is rich in oil, and sacha inchi residue is rich in minerals, protein, and moisture. The correct prediction model for oil and moisture is principal component regression, while partial least squares are for ash, protein, and carbohydrates. NMR spectroscopy results showed that all samples were rich in polyunsaturated fatty acids. Sacha inchi residue is rich in omega 3. LC-MS/MS results showed that all samples contained resveratrol, and its highest level was found in sesame. HPLC-ELSD results showed eight types of sugars in the samples. High sucrose was found in sacha inchi residue, sunflower, sesame, and candlenut. The results are expected to provide information on nutrient levels in seeds and nuts to consumers and people who deal with nutrition. Also, results are expected to increase the economic value of sacha inchi residue as a source of diversification of food products in Taiwan.

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“…However, combing the pretreatments techniques was reported to affect the oil fatty acid composition significantly. In their study on microwave-pulsed electric field pretreatment (microwave time: 0-200 s, pulse intensity: 0-5 kV/cm) of niger seeds, Mohseni et al (2020a) reported that the quantity of oleic and linoleic acids significantly decreased.…”

Section: Fatty Acidsmentioning

confidence: 99%

“…Integrating pretreatment techniques is a novel and promising technology to optimise the extraction of valuable compounds from plant materials. 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 Tocopherolsmentioning

confidence: 99%

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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Optimized extraction and quality evaluation of Niger seed oil via microwave‐pulsed electric field pretreatments

Cited by 21 publications

References 47 publications

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

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

Nutritional Comparison of Sacha Inchi (Plukenetia volubilis) Residue with Edible Seeds and Nuts in Taiwan: A Chromatographic and Spectroscopic Study

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

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