Effects of pulsed electric field and microwave pre-treatments on some the black cumin seeds oil characterises

Document Type : Research Article

Authors

1 Ph.D. Student of Food Materials and Processing Design Engineering,Gorgan University of Agricultural Sciences and Natural Resources

2 Associate Professor, Department of Food Science and Technology, University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Associate Professor, Agricultural Engineering Research Department, Golestan Agricultural and Natural Resources Research and Education Center, AREEO, Gorgan, Iran

4 Assistant Professor, Food Chemistry Department, Khorasan Razavi Research Institute of Food Science and Technology

Abstract

Using modern methods including microwave, pulsed electric fields (PEF), ultrasonic waves often cause increasing of rate and efficiency of oil extraction. In this study, to evaluate the oil extraction rate from seeds of Nigella sativa, two pre-treatment processes i.e. pulsed electric field (electric field strength 3.25 kV / cm and the number of pulses 30) and microwaves (540 W power for 180 seconds) were used and after applying these pretreatments, oil seeds was extracted and the efficiency and effectiveness of screw type oil extraction process, the profile of fatty acids, tocopherols and the chemical compounds contained in black cumin oil were studied in a Completely Randomized Design with replications. The results showed that using of pulsed electric field and microwave pretreatments lead to increasing of efficiency and effectiveness of oil extraction. The major fatty acids of black cumin seed oil were linoleic acid, oleic acid and palmitic acid which using these pretreatments led to significantly (p

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References

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Innovative Food Technologies
Volume 4, Issue 4
July 2017
Pages 21-29

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History

  • Receive Date: 18 March 2017
  • Revise Date: 07 May 2017
  • Accept Date: 21 May 2017

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