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The influence of pulsed electric fields and microwave pretreatments on some selected physicochemical properties of oil extracted from black cumin seed.
Bakhshabadi, Hamid; Mirzaei, HabibOllah; Ghodsvali, Alireza; Jafari, Seid Mahdi; Ziaiifar, Aman Mohammad.
Afiliação
  • Bakhshabadi H; Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
  • Mirzaei H; Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
  • Ghodsvali A; Agricultural Engineering Research Department Golestan Agricultural and Natural Resources Research and Education Center AREEO Gorgan Iran.
  • Jafari SM; Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
  • Ziaiifar AM; Department of Food Materials and Process Design Engineering Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran.
Food Sci Nutr ; 6(1): 111-118, 2018 01.
Article em En | MEDLINE | ID: mdl-29387368
Application of novel technologies such as microwave and pulsed electric fields (PEF) might increase the speed and efficiency of oil extraction. In the present research, PEF (3.25 kV/cm electric field intensity and 30 pulse number) and microwave (540 W for 180 s) pretreatments were used to study the process of oil extraction from black cumin (Nigella sativa) seeds. After applying the selected pretreatments, the oil of seeds was extracted with the use of a screw press and the extraction efficiency, refractive index, oil density, color index, oxidative stability, and chemical components of oil and protein of meal were evaluated. The achieved results expressed that PEF and microwave pretreatments increased the oil extraction efficiency and its oxidative stability. Different pretreatments didn't have any significant influence on the refractive index of black cumin seed oil (p>.05). When microwave and PEF were used, the oil density showed an enhancement as the following: 1.51% and 0.96%, respectively in comparison with the samples with no pretreatments. Evaluation of the extracted oils, using GC/MS analysis indicated that thymoquinone was the dominant phenolic component in the black cumin oil. Finally, the SEM analysis revealed that microwave and PEF can be useful in the extraction of oil from black cumin seeds since these treatments damaged cell walls and facilitated the oil extraction process.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2018 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Sci Nutr Ano de publicação: 2018 Tipo de documento: Article