Mansuri Samira, Bakhshabadi Hamid, Moghimi Masumeh, Tahmasebi Aminallah, Gharekhani Mehdi
Department of Food Science and Technology, GonbadKavoos Branch, Islamic Azad University, Gonbad-e-Kavoos, Iran.
Department of Agriculture, Minab Higher Education Center, University of Hormozgan, Bandar Abbas, Iran.
Ultrason Sonochem. 2025 Jul;118:107371. doi: 10.1016/j.ultsonch.2025.107371. Epub 2025 Apr 24.
The primary limitation associated with oil extraction through pressing is the considerable amount of residual oil in the cake. Therefore, this study focused on employing ultrasound waves to decrease the oil content in camelina seeds. For this purpose, three ultrasound treatment durations (15 to 45 min) were applied, and oil was immediately extracted from the seeds using a screw press at varying speeds (11 to 55 rpm). Various physicochemical tests were conducted on the extracted oil. After identifying the optimal treatments, the fatty acid content and oxidative stability of the samples were determined. Results indicated that longer ultrasound treatment durations led to higher acidity and peroxide values in the samples. In contrast, the oil extraction efficiency and total phenol content initially increased and then declined. Increasing the rotational speed of the screw press decreased total phenol efficiency but increased acidity and peroxide values. Ultrasound pretreatment had no effect on the refractive index of the oils. Based on the process optimization results, ultrasound pretreatment achieved optimal oil extraction from camelina seeds at a treatment time of 21.02 min and a screw press speed of 11 rpm. Under these conditions, the extraction parameters included an efficiency of 34.5 %, an oil acidity of 0.394 % (as oleic acid), a peroxide value of 0.97 meqO/kg oil, a total phenol content of 122.68 ppm, and a refractive index of 1.4750. Ultrasound pretreatment also reduced oxidative stability from 3.75 h to 3.13 h. Gas chromatography results showed that linolenic acid was the major fatty acid in both treated and control oil samples. As a result, the findings demonstrate that ultrasound pretreatment is an effective method for extracting oil from camelina seeds.
通过压榨提取油脂的主要限制在于饼粕中残留大量油脂。因此，本研究聚焦于利用超声波降低亚麻荠种子中的含油量。为此，施加了三种超声处理时长（15至45分钟），并使用螺旋压榨机以不同速度（11至55转/分钟）立即从种子中提取油脂。对提取的油脂进行了各种理化测试。在确定最佳处理条件后，测定了样品的脂肪酸含量和氧化稳定性。结果表明，较长的超声处理时长会导致样品中的酸度和过氧化值升高。相比之下，油脂提取效率和总酚含量起初增加，随后下降。提高螺旋压榨机的转速会降低总酚提取效率，但会增加酸度和过氧化值。超声预处理对油脂的折射率没有影响。基于工艺优化结果，超声预处理在处理时间为21.02分钟、螺旋压榨机速度为11转/分钟时，实现了从亚麻荠种子中最佳的油脂提取。在这些条件下，提取参数包括：效率为34.5%，油酸度为0.394%（以油酸计），过氧化值为0.97毫当量氧/千克油，总酚含量为122.68 ppm，折射率为1.4750。超声预处理还将氧化稳定性从3.75小时降低至3.13小时。气相色谱结果表明，亚麻酸是处理后的油样和对照油样中的主要脂肪酸。因此，研究结果表明超声预处理是从亚麻荠种子中提取油脂的有效方法。
