Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Food Chem. 2017 May 1;222:61-66. doi: 10.1016/j.foodchem.2016.11.150. Epub 2016 Nov 30.
Purslane seed oil could be considered as potential nutritious oil due to its desirable fatty acid composition and other biological active compounds. In this study the effect of three extraction procedure including solvent extraction, cold pressing and microwave pretreatment (MW) followed by cold pressing on oil yield, physicochemical properties, oxidative stability and rheological behaviors of oil was investigated. Solvent extracted oil had the highest extraction yield (72.31%). Pretreatment by microwave before cold press extraction resulted in an increase in extraction yield, total phenolic compound (TPC) and antioxidant activity. Cold press extracted oil had the lowest oxidative stability (4.64h). This property was greatly enhanced by microwave irradiation, so that the longest oxidative stability was found in MW-cold press extracted oil with 9.67h. Furthermore, all extracted oils demonstrated Newtonian flow behaviors. MW-cold press extracted oil had the greatest apparent viscosity and highest sensitivity to temperature changes (E=29.18kJ/mol).
马齿苋籽油因其理想的脂肪酸组成和其他生物活性化合物，可被视为有潜力的营养油。在这项研究中，考察了三种提取方法（溶剂提取、冷榨和微波预处理（MW）后冷榨）对油得率、理化性质、氧化稳定性和流变行为的影响。溶剂提取油的提取率最高（72.31%）。微波预处理后冷榨提取可提高提取率、总酚含量（TPC）和抗氧化活性。冷榨提取油的氧化稳定性最低（4.64h）。微波辐射大大提高了氧化稳定性，MW-冷榨提取油的氧化稳定性最长，为 9.67h。此外，所有提取的油均表现出牛顿流动行为。MW-冷榨提取油具有最大的表观粘度和对温度变化的最高敏感度（E=29.18kJ/mol）。
