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标题：Optimized extraction and quality evaluation of Niger seed oil via microwave‐pulsed electric field pretreatments
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作者：Nazanin Maryam. Mohseni ; Habibollah Mirzaei ; Masoumeh Moghimi 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2020
卷号：8
期号：3
页码：1383-1393
DOI：10.1002/fsn3.1396
出版社：John Wiley & Sons, Ltd.
摘要：In this study, oil extraction from Niger seeds was evaluated with different microwave irradiation times (0–200 s) and pulsed electric fields (PEF) intensities (0–5 kV/cm) as pretreatments. Then, oil extraction was completed with a screw press at different rotation speeds (11–57 rpm). Quality parameters including extraction efficiency, acidity and peroxide values (PVs), chlorophyll, and phenolic contents along with fatty acid profiles and tocopherol levels of the extracted oils were determined as responses. With enhancements in microwave time, PEF intensity and press rotation, the chlorophyll contents, acidity/PVs, and total phenolics of oils increased similar to oil extraction efficiency although it was reduced later. The optimized conditions selected by response surface methodology were determined as 156.23 s, 1.18 kV/cm, and 20 rpm for microwave time, PEF intensity and press speed, respectively. Fatty acid analysis revealed that linoleic acid was the most predominant fatty acid in the extracted oil. Application of the mentioned pretreatments may lead to a reduction in unsaturated fatty acids and escalation of saturated ones ( p < .05). High‐performance liquid chromatography results indicated that α‐tocopherols are the most common tocopherols in Niger seed oil and microwave‐PEF pretreatments may lead to 2.79% increase in tocopherols content.
关键词：microwave;Niger seeds;oil extraction;pulsed electric fields;tocopherols