The influence of cooking process on the microwave-assisted extraction of cottonseed oil

Abstract

Cooking process is one of the most energy and time consuming steps in the edible oil extraction factories. The main goal of this study was cottonseed oil extraction by microwave radiation and elimination of any heat treatment of cottonseeds before extraction. The effect of cooking process on the physicochemical properties of extracted oil from two varieties of cottonseed (Pak and Sahel) was evaluated by free fatty acid content, melting point, smoke point and refractive index. Our results didn't show any significant differences between cooked and uncooked samples (P>0.05) regarding physicochemical characteristics. From GC analysis of extracted oils, it was found there is no significant difference in fatty acid composition of cooked, uncooked and control (conventional extraction) samples. The thermal stability (Rancimat) analysis of oil samples showed the cooking process could cause a slight increase in the stability of oils for both varieties (about 40 min). The cooking process also increased total extracted phenolic compounds and considerably decreased total gossypol content of the cottonseed oil; but the extraction efficiency didn't change considerably after elimination of the cooking process. It can be concluded that microwave rays can destroy the structure of oil cells during process and facilitate the oil extraction without any heat treatment before extraction.

Postmarketing surveillance of the oxidative stability for cooking oils, frying oils, and vanaspati supplied in the retail market

“…Today, with developing the consumption of a variety of fried foods, the use of different oils, such as frying oils, cooking oils, and vanaspati, has been widely increased both in the industry and in the household. Since edible oils and fats are heat‐sensitive compounds and in most cases exposed to high temperatures (mostly more than 100°C), they should have an acceptable thermal and oxidative stability because high‐temperature processing of oils leads to adverse reactions such as hydrolysis, oxidation, or polymerization (Taghvaei, Jafari, Assadpoor, Nowrouzieh, & Alishah, ; Taghvaei, Jafari, Nowrouzieh, & Alishah, ). These adverse reactions are associated with the production of anti‐nutritional and toxic substances, which in turn can put the consumer's health at a serious risk (Naderi, Farmani, & Rashidi, ).…”

“…100°C), they should have an acceptable thermal and oxidative stability because high-temperature processing of oils leads to adverse reactions such as hydrolysis, oxidation, or polymerization (Taghvaei, Jafari, Assadpoor, Nowrouzieh, & Alishah, 2014;Taghvaei, Jafari, Nowrouzieh, & Alishah, 2013). These adverse reactions are associated with the production of anti-nutritional and toxic substances, which in turn can put the consumer's health at a serious risk (Naderi, Farmani, & Rashidi, 2018).…”

Efficient and eco-friendly extraction of corn germ oil using aqueous ethanol solution assisted by steam explosion

“…Pretreatment as an essential process, such as ultrasonic (Shah et al 2005) and microwave (Cheng et al 2011;Taghvaei et al 2015), have been developed in extracting oil from plants to enhance oil yield. Among these new technologies, steam explosion is an energy-saving and non-polluting treatment (Chen and Chen 2011).…”

Effects of Microwave Power on Extraction Kinetic of Anthocyanin from Blueberry Powder considering Absorption of Microwave Energy

“…fruit contains abundant anthocyanin [1], which has great medical and nutritional value in antioxidation, antiaging, and protecting cardiovascular and cerebrovascular diseases [2]. Microwave-assisted extraction (MAE) is a promising extraction method to extract compounds from plant-based materials, for example, flavonoids [3], pectin [4], phenolic compounds [5], and oil [6]. MAE is suitable for the extraction of anthocyanin from blueberry fruits [7].…”